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Old 01-09-2004, 02:12 PM
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Vjumpstart Vjumpstart is offline
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Join Date: Aug 2003
Location: Anacoco, LA
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Recipe #12

Menu: Three – Cheese Shells, Beans ‘N’ Caramelized Onions, Lemon Cheese Squares

Cost: $1.56/ Serving (9 servings each dish)

Three – Cheese Shells
1 package (12 ounces) jumbo pasta shells; 3 cups (24 ounces) ricotta cheese; 3 cups (12 ounces) shredded mozzarella cheese; ½ cup grated Parmesan cheese; ½ cup chopped green pepper; ½ cup fresh mushrooms; 2 tablespoons dried basil; 2 eggs lightly beaten; 2 garlic cloves, minced; ½ teaspoon seasoned salt; ¼ teaspoon pepper; 2 jars (one 28 ounces and one 14 ounces) spaghetti sauce, divided
Cook pasta shells according to package directions. Drain and rinse in cold water. In a bowl, combine the next 10 ingredients. Divide the small jar of spaghetti sauce between two ungreased 13x9x2 inch baking dishes.
Fill shells with the cheese mixture and place in a single layer over sauce. Pour the remaining sauce over shells. Cover and bake at 350 degrees for 20 minutes. Uncover’ bake 10 minutes longer or until heated through.

Beans ‘N’ Caramelized Onions
4 bacon strips; 2 large onions, cut lengthwise into ½ inch thick wedges; 2 pounds fresh green beans, trimmed; 3 tablespoons cider vinegar; 4 ½ teaspoons brown sugar; ¼ teaspoon salt; ¼ teaspoon pepper
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In the drippings, cook onions over medium-low heat until tender and golden brown, about 50 minutes.
Meanwhile, place the beans in a large sauce pan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until the beans are tender crisp. Drain. Stir the vinegar and brown sugar into onions; add beans. Cook uncovered, over medium heat for 1 minute. Add bacon; toss gently. Season with salt and pepper.

Lemon Cheese Squares
1/3 cup stick margarine, softened; ¼ cup packed brown sugar; 1 cup all-purpose flour; ¼ teaspoon salt; ¼ teaspoon ground nutmeg; 1 cup (8 ounces) small-curd cottage cheese; 1 egg; 1 egg white; 3 tablespoons lemon juice; 1 cup sugar; 2 tablespoons all-purpose flour; 1 tablespoon grated lemon peel; ¼ teaspoon baking powder
In a mixing bowl, cream margarine and brown sugar. Combine the flour, salt and nutmeg; gradually ad to creamed mixture. Press into a greased 8 inch square baking dish. Bake at 350 degrees for 18-20 minutes or until brown.
For filling, place the cottage cheese, egg, egg white and lemon juice in a blender or food processor. Cover and process until smooth. Add the sugar, flour, lemon peel and baking powder; cover and process until blended. Pour over crust. Bake at 350 degrees for 30-34 minutes or until edges are lightly browned. Cool on a wire rack for 1 hour. Refrigerate until chilled. Cut into squares.

NOTE: All recipes were taken from Taste of Home magazine February/March 2003, pages 18-19.
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