Stuffed Pasta Shells

 Stuffed Pasta Shells

  Serves 4

  1 jar (14 oz.) low-sodium spaghetti sauce
  4 tbls. chopped fresh basil or parsley, divided
  12 jumbo pasta shells
  1 c. part-skim ricotta cheese
  1/4 c shredded part-skim mozzarella cheese
  2 egg whites, lightly beaten
  1/3 c. chopped green onion
  1/4 c grated Parmesan cheese

  1. Preheat oven to 350 degrees F. In a small saucepan, combine the
  spaghetti sauce and 2 tbsp. of basil. Spread 1/2 c. of sauce mixture
  over bottom of a shallow baking dish. Set remaining sauce aside.

  2. Cook past according to package directions just until tender. Do not
  add salt to cooking water. drain thoroughly in a colander.

  3. In a medium bowl, combine ricotta, mozzarella, egg whits, green
  onion, and remaining basil. Mix well. Spoon about 2 tbsp. of filling into
  each shell.

  4. Place shells in prepared dish. Cover dish with foil and bake for 25 min.
  While the shells are baking, heat remaining sauce mixture over medium
  heat until heated through. Spoon sauce over the cooked shells. Sprinkle
  with Parmesan and serve.

  I fried up some ground Italian sausage and added to the sauce and grated
  some extra mozzarella cheese and put on the top an returned to the
  oven till it was melted.

Chicken Casserole

Chicken Casserole

  4 large chicken breasts
  1 small pkg. Pepperidge Farms Herbal Stuffing Mix (7 oz.)
  1 stick butter/margarine
  1 can Cream of Chicken Soup
  1 can Cream of Mushroom Soup

  Boil chicken, cool, bone and shred. Reserve liquid.
  melt butter. Stir into stuffing mix. Place 1/2 chicken
  and 1/3 stuffing mix in bottom of casserole dish.
  Add mushroom soup diluted with 1 soup can
  of chicken broth. add rest of chicken and another
  1/3 stuffing mix. Add chicken soup diluted with 1
  soup can of chicken broth and top with balance
  of stuffing mix. Bake at 350 degrees for 40 min.

  Note: you can use leftover turkey at Thanksgiving and
  Christmas and use canned broth.

  This recipe comes from a good friend in Colorado,
  Betti.

Jack O Lantern Jumble

Jack O Lantern Jumble

  1/3 c. Peanut Butter
  1/4 c. Butter
  1/2 Tsp. Salt
  1/4 Tsp. Garlic Powder
  1 Tbs. Worcestershire
  8 c. Crispix Cereal
  3/4 c. Mixed Nuts

  Bake at 250 degrees for 45 min. Stirring frequently. After cooling
  add 1 c. Candy Corn and 1 c. Reeses Pieces.

Coconut Pie Cake

  Coconut Pie Cake

  Step 1:
  1 cup flour
  1 stick butter-softened
  1/2 cup pecans or walnuts-chopped
  Combine above ingredients and mix well and spread in bottom
  of 9x13" pan. Bake at 350 degrees for 15 min. Cool

  Step 2:
  1-8 oz. pkg. Cream Cheese
  1 cup powder sugar
  1 cup cool whip from a 12 oz. container
  Beat well and spread in pan as next layer.

  Step 3:
  1-6 oz. pkg. instant Coconut Cream Pudding and Pie Filling
  2.1/2 cups milk
  Beat until thick and spread as next layer.

  Step 4:
  Spread balance of 12 oz. cool whip as next layer.

  Step 5:
  Toast 1 cup coconut in separate pan at 350 degrees for about 5
   min. (watch carefully). Sprinkle on top and chill overnight.

  Variations:
  Sub chocolate pudding for coconut and grate 1/2 chocolate
  candy bar as topping. may also sub banana pudding for
  coconut pudding using coconut topping.

Hens In A Basket

  Hens In A Basket

  2 Cornish Hens, Cut in half
  1 c. uncooked inst. rice
  1 c. milk
  1-4oz. can mushroom pieces
  1 can Cream of Mushroom Soup
  1 pkg. dry onion soup mix
  1 pkg. chicken stuffing mix

  Make stuffing on stove according to directions.
  Set aside. Combine rice, milk, mushrooms, soup and mix in
  bottom of baking dish. Lay Cornish hen halves on mixture.
  Put stuffing on top of the hens. Bake at 350 degrees for
  1-1.1/2 hours.

Butterscotch Scotchies

  Butterscotch Scotchies

  1.1/4 c. flour
  1 tsp. baking soda
  1/2 tsp salt
  1/2 tsp cinnamon
  2 sticks butter or marg. (1 cup)
  3/4 c. sugar
  3/4 c. packed brown sugar
  2 eggs
  1 tsp. vanilla or grated orange peel from 1 orange
  3 c. oatmeal
  1.2/3 c. (11 oz) butterscotch morsels

  Combine flour, soda, salt & cinnamon in a small bowl. Cream
  butter and sugar then add eggs 7 vanilla gradually. Beat in flour
  mixture. Stir in oats and butterscotch pieces. Drop by rounded
  tbs. onto ungreased baking sheet.

  Bake 375 degrees for 7-8 min. for chewy cookies and 9-10
  min. for crisp cookies.

  Cool 2 min. and remove from pan to wire rack to finish cooling.

Kona Inn Banana Bread

Kona Inn Banana Bread
  By: Sue Rainey

  2 c. sugar
  1 c. soft butter
  4 med. eggs
  6 ripe bananas
  2.1/2 c. flour
  1 tsp. salt
  2 tsp. baking soda
  1 tsp. vanilla
  1 c.chopped pecans

  Cream sugar and butter well; add eggs, one at a time. Mix well,
  add mashed bananas. Add dry ingredients. Stir in vanilla and add
  pecans. Bake at 350 degrees for about 1 hour. Makes 2 loaves.
  (State Fair Cookbook 1987)