Willow Wiccan Family's blog: "RECIPES"

Old World Manicotti 12 large manicotti shells (in pasta section) 4 C. shredded mozzarella cheese, divided 2 C. ricotta cheese 6 T. chopped fresh basil or 2 T. dried basil 1 (26 oz.) jar prepared spaghetti sauce, divided NOTE: I PREFER TO USE A HOME MADE PASTA SAUCE... ITS MUCH BETTER LOL 1/2 C. grated Parmesan or Romano cheese Preheat oven to 350 degrees F. Spray 9 X 13 pan with nonstick cooking spray. Cook pasta according to pkg. directions. Drain; rinse with cool water and let pasta dry on paper towels. Filling: In medium bowl, stir together 3 C. mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 C. spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta and sprinkle with remaining mozzarella. Bake for 15 minutes. Sprinkle with Parmesan; bake for 10 minutes longer. Serve immediately. Serves 6. Tip: You can also stuff the pasta using a large, heavy-duty re-sealable plastic food storage bag. Put filling in bag, seal bag, then cut one corner off of bag about the size of the opening of the pasta. Gently squeeze the bag to fill the pasta with cheese mixture.

Wild Mushroom Lasagna St. Pete Times For bechamel sauce: 4 tablespoons unsalted butter 31/2 tablespoons all-purpose flour 31/2 cups low-fat milk, heated 2 garlic cloves, smashed 1 teaspoon salt 1/4 teaspoon black pepper For mushroom tomato sauce: 2 cups boiling-hot water 2 ounces dried porcini mushrooms 1 cup chopped onion (1 medium) 8 ounces mixed fresh mushrooms (portobellos, shiitake, oyster, baby bellas), chopped 3 tablespoons extra-virgin olive oil 2 (14- to 15-ounce) cans diced tomatoes in juice Pinch of sugar 1 tablespoon fresh thyme leaves 1 teaspoon salt For assembling lasagna: 12 long ruffle-edged dried lasagna noodles 5 ounces (13/4 cups) grated Parmigiano-Reggiano To make bechamel: Heat butter in a 2-quart heavy saucepan over moderately low heat until melted, then add flour and cook roux over low heat, whisking, 3 minutes. Add hot milk in a fast stream, whisking vigorously, and whisk in garlic and salt. Bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, 10 minutes. Add pepper. To make mushroom tomato sauce: Pour boiling-hot water over porcini in a bowl and let stand until softened, about 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, then rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and add to soaking liquid. Cook onion and fresh mushrooms in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened and liquid has evaporated, 4 to 5 minutes. Stir in tomatoes with juice, sugar, porcini with soaking liquid and thyme. Simmer, stirring frequently, until tomatoes have broken down into a chunky sauce and most liquid has evaporated, about 25 minutes. Stir in salt. To assemble and bake lasagna: Cook noodles in a 6- to 8-quart pot of boiling salted water 8 minutes (noodles will not be cooked through), then drain. Put oven rack in middle position and preheat oven to 425 degrees. Spread 1 cup bechamel on bottom of a greased 13- by 9-inch baking dish, reserving remainder for last layer. Arrange three lasagna noodles over bechamel in baking dish. Layer one third of mushroom filling and cheese. Repeat layering of pasta, mushroom tomato sauce, and cheese twice, then cover with last noodles. Spread remaining bechamel on top, making sure to cover all noodles, and sprinkle with remaining cheese. Bake, uncovered, until lasagna is bubbling and top is browned, 30 to 35 minutes. Let stand at room temperature at least 15 minutes before cutting. * Bechamel and mushroom tomato sauces can be made two days ahead and cooled, uncovered, then chilled separately, covered. Bring sauces to room temperature before using. Also, you can assemble lasagna 1 day ahead and chill, covered. Bring to room temperature before baking. Makes 12 first-course or 10 main course servings. Nutritional information per serving (10): 353 calories, 14g fat (7g saturated), 17g protein, 40g carbohydrates, 2g fiber, 716mg sodium.

WHITE CASTLE HAMBURGERS 2 lbs. ground chuck 1 pkg. onion soup mix 1 egg 1/2 tsp. black pepper 2 tbsp. water 1/2 c. bread crumbs 3 pkgs. Pepperidge Farm dinner rolls Sliced dill pickles Mix all ingredients together, except rolls and pickle, and press in 10 x 15 inch jelly roll pan. Prick with fork. Bake at 400 degrees for 10 minutes. Cool and cut in squares to fit buns. Place one on each bun with one slice of dill pickle. Sprinkle top of buns with water. Bake at 350 degrees for 5-10 minutes.

Dill Pickle Relish http://online-cookbook.com Source: Darla Cooper Serves/Makes:1 pint Ingredients 1-1/4 cups (300 ml) cucumbers, chopped 1/2 cup (125 ml) green bell pepper (red makes it prettier though) 1/2 cup (125 ml) onion, chopped fine 1/4 cup (60 ml) celery, chopped 1/4 cup (60 ml) salt 1-1/4 cups (300 ml) water 7/8 cup (200 ml) (not quite one cup) cider vinegar 1/4 cup (60 ml) sugar 1/2 tbsp (7 ml) mustard seed 1/4 tsp (1 ml) celery seed 1/2 minced garlic clove 1/2 minced chili pepper 1/8 cup (30 ml) dill weed, very finely chopped Preparation In large bowl stir together the cucumber, bell pepper, onion and celery. Add the salt to the water and stir into mixture. Cover and let sit (not in fridge) for 3 to 4 hours. Drain in colander and rinse completely. In pot, stir together vinegar, sugar and all other ingredients. Bring to a boil stirring continuously to dissolve sugar. Add cucumber mixture to the pot and reduce to simmer for approx. 15 minutes or until mixture is tender. Spoon into a one pint hot jar (leave about l/2 inch at top of jar). Close jar with hot cap (the cap where the middle fits into the band). After boiling enough water to cover jar (in large pot), remove the water from heat and set the jar in the water for a few minutes.

Baked German Pancake 1 large egg, separated 1/2 cup skim milk 2 1/2 teaspoons grated lemon zest 2 teaspoons granulated sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons stick margarine, melted 1/2 teaspoon butter flavoring 3 egg whites 2 tablespoons lemon juice 2 teaspoons confectioners sugar Preheat oven to 450° F. Spray an 8" oven-proof skillet or cake pan with nonstick cooking spray. In large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth. In another bowl, beat the four egg whites until stiff but not dry; fold into yolk mixture. Pour into prepared skillet and bake 10 minutes. Reduce heat to 350° F. and bake 7-10 minutes more, or until toothpick inserted near center comes out clean. Sprinkle with lemon juice and confectioners sugar, and serve immediately. Makes 4 servings. SERVING SIZE: 1/4 of German Pancake SELECTIONS: 1/2 Fat, 1/2 Protein, 1/2 Bread, 40 Optional Calories PER SERVING: 134 Calories, 7 g Protein, 4 g Fat, 18 g Carbohydrate,431 mg Sodium, 54 mg Cholesterol, 0 g Dietary Fiber WW Points: 3.5 pt.

German Puff Pancake presented by Blue Gull Inn Bed & Breakfast 5 eggs 1 1/4 cup flour 1 1/4 cup whole milk 1/2 tsp. salt 3 Tblsp. melted butter Heat oven to 475 ° Melt butter into 9 inch baking dish. Mix all other ingredients in blender or by hand with wire whisk, until smooth. Pour batter into baking dish, and bake for 12-15 minutes. Serve with sautéed fruit, lemon slices, powdered sugar, or syrup. 1 pancake serves 4-6

Beer Bread Here's the easiest loaf of bread you'll ever make. The beer gives it a deep yeast flavor. If you like, add your favorite herbs or seeds such as sesame, millet, etc., or even a bit of shredded cheese. 3 cups self-rising flour* 3 tablespoons sugar 1 (12-ounce) can of beer 1. Preheat oven to 375*F (190*C). Lightly grease or spray a 9 x 5 x 3-inch loaf pan with nonstick cooking spray. 2. Combine all ingredients, mixing well. 3. Pour into prepared loaf pan and bake for 1 hour. Makes 1 loaf. *Or you may substitute with 3 cups all purpose flour, 3 teaspoons baking powder and 1 1/2 teaspoons salt.

Sourdough starter 1 package dry yeast (1/4 ounce) 1/2 cup warm water 3/4 cup sugar 3 tablespoons instant mashed potatoes (uncooked) 1 cup warm water Sourdough Bread 6 cups bread flour 1 tablespoon salt 2 tablespoons sugar 1/2 cup oil or butter 1 1/2 cups lukewarm water Mixing directions: To make starter, follow these steps;*Mix yeast and warm water and check to see if it is working. (Fizzing, bubbling), add remaining ingredients. Let set out all day. Then feed and set in refrigerator for 3 to 5 days. To feed the starter, add sugar, instant potatoes and warm water in the same amount you used to make the starter. To make the bread follow these steps; Mix with 1 cup of the starter, knead about twenty strokes, place in bowl, lightly coat top with oil, let set overnight till doubled in size. Knead and divide in two pieces, knead again, put in greased pans, coat top with butter or oil. Let rise till doubled in size. Bake 350 for 40 minutes or until done. To make more, feed the remaining starter like you did the first time. Repeat the feeding every time you make the bread.

WHITE CASTLE TURKEY STUFFING Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 White Castle hamburgers, Pickle removed 1 1/2 c Celery, diced 1 1/4 ts Ground thyme 1 1/2 ts Ground sage 3/4 ts Coarse ground black pepper 1/4 c Chicken broth In a large mixing bowl, tear the White Castle hamburgers into pieces and add diced celery and seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for 10-12 lb bird). NOTE: Allow 1 White Castle hamburger for each pound of turkey, which will be the equivilent of 3/4 cup stuffing per pound.

Alaska Dungeness Crab Cakes Recipe By : CDKitchen http://www.cdkitchen.com Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Alaska dungeness crab meat 1 c soft bread crumbs 1/4 c minced green onion 1/4 c celery 3 tb mayonnaise 1 egg, beaten 1 ds bottled hot pepper sauce 1 ds salt 1 ds pepper flour 3 tb vegetable oil Combine all ingredients except flour and oil; mix well. Chill at least two hours. Shape into 4 cakes, about 3/4 inch thick. Dust with flour. Saute crab cakes in hot oil on both sides about 10 minutes or until golden brown. Serving Suggestions: For hot crab sandwiches, serve on toasted English muffins. Delicious served with chili sauce.