4 cups (2 lbs) ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
3/4 cup parmesan cheese
3 eggs
1 tablespoon parsley
3/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
CHEESE FILLING FOR STUFFED SHELLS, MANICOTTI, ETC
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Category Archives: MOST SOUGHT AFTER
PAN-FRIED CORNMEAL FISH
2 pounds fish, cuts into serving-size pieces
2/3 cup bisquick
2 tablespoons cornmeal
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 tablespoon water
1 egg
vegetable oil
pat fish dry. mix bisquick, cornmeal, salt and pepper. beat water and egg until blended. dip fish into egg, then coat with cornmeal mixture. heat oil (1/8″) in skillet until hot. fry fish over medium heat, turning carefully, until brown on both sides, about 10 minutes.
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DIRT PUDDING
1 pound oreo cookies, crushed into crumbs
1 box instant vanilla pudding mix (4 serving size)
8 ounces cream cheese
8 ounces cool whip
mix pudding as per directions on package. beat in cream cheese until smooth. fold in cool whip. starting with cookies, make layers. end with cookies on top.
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PEANUT BUTTER FUDGE
2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 (7 oz) jar marshmallow creme
in a saucepan, bring sugar and milk to a boil; boil for 3 minutes. add peanut butter and marshmallow; mix well. quickly pour into a buttered 8″ square pan; chill until set. cut into squares.
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DIJON SIRLOIN TIPS
1 1/4 pound sirloin tips, cubed
2 tablespoons butter OR margarine
1 tablespoon oil
3 cups sliced fresh mushrooms
1 garlic clove, minced
1/2 cup beef broth
1/4 cup white wine vinegar
1 1/2 teaspoons soy sauce
2 teaspoons dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
in a large skillet, brown meat in butter and oil; transfer to a 2 quart baking dish. in the same skillet, saute mushrooms and garlic until mushrooms are tender, about 3 minutes. pour mushrooms and liquid over meat. cover and bake at 300 degrees for 2 hours or until meat is tender. in the same skillet, combine broth, vinegar and soy sauce; bring to a boil. boil for 2 minutes; set aside. combine mustard, cornstarch and cream; stir into broth mixture. bring to a boil; boil for 2 minutes, stirring constantly. drain juices from baking dish into broth mixture. cook over medium heat, stirring constantly, until thickened and bubbly. add beef mixture. serve over noodles. garnish with parsley if desired.
4 servings
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SOUPED UP MEATLOAF
1 envelope onion OR beef mushroom soup mix
2 pounds ground beef
1 1/2 cups soft bread crumbs
2 eggs
3/4 cup water
1/3 cup catsup
preheat oven to 350 degrees. in large bowl, combine all ingredients. in large shallow baking pan, shape into loaf. bake 1 hour or until done.
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BAKED CHEESE DIP #1
1 cup cheddar cheese, grated
1 cup monterey jack cheese, grated
1 cup parmesan cheese, grated
1 cup mayonnaise
1 small onion, finely diced
1 clove garlic, minced
create a bread “bowl” by hollowing out a round loaf of your choice of bread. reserve bread. mix cheeses, mayo, onion and garlic in a bowl. transfer mixture to bread bowl. bake (with the lid on) at 350 degrees for 1 1/4 hour.
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IRISH SODA BREAD
3 1/2 cups all-purpose flour
1/2 cup sugar
2 tablespoons caraway seeds
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs
2 cups (16 oz) sour cream
3/4 cup raisins
in a large bowl, combine flour, sugar, caraway seeds, baking powder, salt and baking soda. in a small bowl, whisk eggs and sour cream. stir into dry ingredients just until moistened. fold in raisins.
spoon into a greased 9″ springform pan. bake at 350 degrees for 40-45 minutes or until a toothpick inserted in center comes out clean. cool wire rack 10 minutes before removing sides of pan. cut into wedges. serve warm.
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CHILI RICE
1 pound ground beef
1 medium onion, chopped
1/2 medium green pepper, chopped
1 clove garlic, minced or pressed
1 (16 oz) can whole tomatoes, cut up
1 (15 oz) can kidney beans
1 cup instant rice
1 1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon chili powder
1 cup shredded cheddar cheese
crumble ground beef in 2 quart casserole. add onion, green pepper and garlic. cover. microwave at HIGH 4-6 minutes or until the meat loses most of its pink color and veggies are tender. stir to break up meat. drain. add remaining ingredients except cheese. cover. microwave 16-20 minutes, or until rice is tender, stirring after half the time. sprinkle cheese over top. cover. let stand in minutes.
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BAKED HADDOCK
thaw fish. sprinkle both sides with salt and pepper. dip in mixture of 1/2 cup melted butter, 2 tablespoons lemon juice. & 2 teaspoons minced onion. arrange in shallow baking dish. pour rest of butter on top. bake at 350 degrees for 25-30 minutes or until easily flaked with fork and still moist. sprinkle with paprika.