Sunday, June 5, 2011

From The Sublime to The Ridiculous

Stuffed Manicotti

1 lb ground beef
½ c. chopped onion
1 large clove garlic, minced
2 6-oz cans tomato paste
2 cups water
2 T. chopped parsley
1 T. dried basil, crushed
1 ½ t. salt
dash pepper

1 ½ lbs (3 cups) fresh ricotta, or cream-style cottage cheese, drained
2/3 c. grated Romano or Parmesan cheese
2 slightly beaten eggs
¼ c. snipped parsley
½ t. salt
dash pepper

8 manicotti shells
½ cup grated Romano or Parmesan cheese

In large saucepan brown meat lightly. Drain off excess fat. Add onion, garlic, tomato paste, water, parsley, crushed basil, salt and pepper. Simmer uncovered about 30 minutes, stirring occasionally. Meanwhile, combine ricotta or cottage cheese, 2/3 cup Romano or Parmesan cheese, eggs, parsley, salt and pepper.

Cook manicotti shells in boiling salted water till just tender; drain. Rinse shells in cold water. Stuff manicotti with cheese mixture. Use a small spoon or cut the shells lengthwise with scissors; open to fill.

Our half the tomato-meat sauce into 12 x7 ½ x 2-inch baking dish. Arrange stuffed manicotti in a row. Top with remainint sauce. Sprinkle with ½ cup Romano or Parmesan cheese. Bake in moderate oven (350) for 30 to 35 minutes. Makes 6 to 8 servings.

Corned Beef Squares

In a bowl combine 1 cup milk, 2 eggs, 1 cup fine cracker crumbs (20 to 22 crackers), ½ cup chopped onion, 1 tablespoon prepared horseradish, and 1 teaspoon dry mustard. Add two 12 ounce cans corned beef, chopped, and mix well.

Turn into 10 x 6 x 1 ½-inch baking dish. Bake in a moderate oven (375) for 30 to 35 minutes. Cut in squares. Serve with 1 medium head cabbage, cut in 6 to 8 wedges and cooked. Pass Dill Sauce. Makes 6 to 8 servings.

Dill Sauce. In medium saucepan combine one 10 ½ ounce can condensed cream of mushroom soup, ½ cup milk, 1 teaspoon dillweed, and 1 teaspoon dry mustard. Cook, stirring frequently, over medium heat till mixture is smooth and bubbly.

(Casserole Cook Book, published by Better Homes and Gardens, 1968. Somewhere out there, there may exist a recipe that makes canned corned beef edible, but I don’t think this is it).


Packrat said...

The first recipe sounds wonderful, but second one just turned my stomach. Sorry.

I have this cookbook and the one with the same title printed in 1961. Obviously, I haven't spent much time looking through them.

Shay said...

Just reading the dill sauce recipe makes me gag.