Melech’s Baked Manicotti
12 Manicotti Shells (uncooked)
1 lb. Ricotta Cheese
½ cup grated Parmesan Cheese
1 egg - beaten
1 tablespoon parsley flakes
½ teaspoon salt
¼ teaspoon black pepper
2 cups Spaghetti sauce
1 bag (16oz.) shredded Mozzarella cheese
==================================================================
1. Preheat oven to 350°F.
2. Spray a 9” x 13” x 2” baking pan with non-stick cooking spray.
3. Pour one cup of spaghetti sauce evenly on bottom of baking pan.
4. Mix Ricotta, Parmesan, beaten egg, parsley flakes, salt & pepper together, mixing until well blended. Fill a large, re-sealable plastic bag with this mixture. Snip off one corner of the bottom of the bag.
5. Fill each uncooked Manicotti shell with the cheese mixture, by squeezing
bag gently.
6. Set the filled shells into the sauce in the baking pan.
7. Pour remaining sauce over the filled shells. Be sure the filled shells are
completely covered. You might want to use a little more sauce.
8. Sprinkle shredded Mozzarella evenly over the sauce.
9. Cover tightly with aluminum foil and bake at 350° for about an hour and
15 minutes.
==================================================================Makes 6 servings.
File #R228 D-5 C-4
Monday, June 29, 2009
Sweet Stew
Sweet Stew with Dumpling
1 lb. Thick-cut Pot Roast
boiling water
2 teaspoons salt
dash of pepper
3 sweet potatoes
6 carrots
1 medium-sized onion
3 tablespoons Karo Dark Corn Syrup
2 tablespoons flour
Cover the meat with boiling water; add salt; simmer for about one hour. Remove the meat to a 3-quart casserole, saving the broth. Scrub and pare the sweet potatoes; then quarter and arrange abound the meat. Scrub and scrape carrots, cut into thick slices; slice onion. Arrange carrots and onion around the meat with the sweet potatoes. Add meat broth, sufficient to cover contents of casserole; (save the rest of the broth). Stir in syrup. Cover and bake in a moderately hot oven (375° F) until meat is tender – about one hour. Mix flour with a little cool broth to make a thin paste. Stir this into the liquid of the casserole dish until well mixed. Return to over while preparing the dumpling. Clear a place in the center of the casserole dish to insert this dumpling (which is a large ball of dough). Then cover again and bake at reduced heat (350° F) for an additional hour. Uncover and if necessary add a little extra broth. Continue baking until browned on top. Serves 6.
Dumpling:
½ cup beef fat; unrendered
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt and ¼ teaspoon black pepper
1 tablespoon minced onion
3 tablespoons water (about)
Chop the fat quite fine. Sift together the dry ingredients; mix with fat. Add the minced onion. Stir in the water a little at a time to make a delicate ball of dough. Place in center of the Stew just before baking.
File #R227 D-5 C-4
1 lb. Thick-cut Pot Roast
boiling water
2 teaspoons salt
dash of pepper
3 sweet potatoes
6 carrots
1 medium-sized onion
3 tablespoons Karo Dark Corn Syrup
2 tablespoons flour
Cover the meat with boiling water; add salt; simmer for about one hour. Remove the meat to a 3-quart casserole, saving the broth. Scrub and pare the sweet potatoes; then quarter and arrange abound the meat. Scrub and scrape carrots, cut into thick slices; slice onion. Arrange carrots and onion around the meat with the sweet potatoes. Add meat broth, sufficient to cover contents of casserole; (save the rest of the broth). Stir in syrup. Cover and bake in a moderately hot oven (375° F) until meat is tender – about one hour. Mix flour with a little cool broth to make a thin paste. Stir this into the liquid of the casserole dish until well mixed. Return to over while preparing the dumpling. Clear a place in the center of the casserole dish to insert this dumpling (which is a large ball of dough). Then cover again and bake at reduced heat (350° F) for an additional hour. Uncover and if necessary add a little extra broth. Continue baking until browned on top. Serves 6.
Dumpling:
½ cup beef fat; unrendered
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt and ¼ teaspoon black pepper
1 tablespoon minced onion
3 tablespoons water (about)
Chop the fat quite fine. Sift together the dry ingredients; mix with fat. Add the minced onion. Stir in the water a little at a time to make a delicate ball of dough. Place in center of the Stew just before baking.
File #R227 D-5 C-4
Carrot, Sweet Potato & Apple Stew
Carrot, Sweet Potato & Apple Stew
3 carrots, sliced
4 sweet potatoes, sliced
3 tart apples, sliced
½ cup brown sugar
3 tablespoons chicken fat (or vegetable fat)
1 cup water
Salt & Pepper to taste
Cook the carrots and sweet potatoes until tender. Drain. Pare, quarter, core, and sliced the apples, but not too thin. Alternate these in layers in a 2½ quart baking dish; season each layer with brown sugar, salt and pepper and fat. Add water. Cover and bake in a moderate oven (350o) for 30 minutes, or until apples are tender. Remove cover and continue baking until top is a golden brown. Serve hot.
Makes 6 servings.
File #R229 D-5 C-4
3 carrots, sliced
4 sweet potatoes, sliced
3 tart apples, sliced
½ cup brown sugar
3 tablespoons chicken fat (or vegetable fat)
1 cup water
Salt & Pepper to taste
Cook the carrots and sweet potatoes until tender. Drain. Pare, quarter, core, and sliced the apples, but not too thin. Alternate these in layers in a 2½ quart baking dish; season each layer with brown sugar, salt and pepper and fat. Add water. Cover and bake in a moderate oven (350o) for 30 minutes, or until apples are tender. Remove cover and continue baking until top is a golden brown. Serve hot.
Makes 6 servings.
File #R229 D-5 C-4
Honey Cookies
Honey Cookies
3 eggs
1¼ cups sugar
¾ cup honey
4 cups flour
1 teaspoon cinnamon
¼ teaspoon baking soda
Beat the eggs until light and fluffy. Add the sugar gradually, continuing to beat as you add. Beat in the honey gradually.
Add the dry ingredients which have been sifted together and mix well. Drop from Teaspoon onto cookie sheet that has been lined with heavy wrapping paper but not greased. Bake in a slow oven (300° F) for about 15 minutes. Do not brown. Remove to cooling rack while still warm. Makes about 8 dozen cookies.
File #R230 D-5 C-9
3 eggs
1¼ cups sugar
¾ cup honey
4 cups flour
1 teaspoon cinnamon
¼ teaspoon baking soda
Beat the eggs until light and fluffy. Add the sugar gradually, continuing to beat as you add. Beat in the honey gradually.
Add the dry ingredients which have been sifted together and mix well. Drop from Teaspoon onto cookie sheet that has been lined with heavy wrapping paper but not greased. Bake in a slow oven (300° F) for about 15 minutes. Do not brown. Remove to cooling rack while still warm. Makes about 8 dozen cookies.
File #R230 D-5 C-9
Lemon Cake
Lemon Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sour cream
1 cup BUTTER (at room temp.) NO SUBSTITUTES
1 teaspoon vanilla
1 teaspoon pure lemon extract
2 teaspoons grated lemon peel
5 eggs
1. Preheat oven to 350° F -- Butter and flour a 12-cup bundt cake pan.
2. Beat eggs, sugar and butter until light and fluffy.
3. Add all remaining ingredients and mix at low speed until all ingredients
well-blended and moistened. Turn speed up to high and mix for 4 minutes.
4. Pour batter into prepared pan and bake for 60 to 75 minutes or until a
Toothpick inserted in cake comes our clean.
5. Cool in pan for 15 to 20 minutes. Continue cooling on wire rack until cake
Is completely cooled. Frost or dust with powdered sugar.
File #R100 D-2 C-11
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sour cream
1 cup BUTTER (at room temp.) NO SUBSTITUTES
1 teaspoon vanilla
1 teaspoon pure lemon extract
2 teaspoons grated lemon peel
5 eggs
1. Preheat oven to 350° F -- Butter and flour a 12-cup bundt cake pan.
2. Beat eggs, sugar and butter until light and fluffy.
3. Add all remaining ingredients and mix at low speed until all ingredients
well-blended and moistened. Turn speed up to high and mix for 4 minutes.
4. Pour batter into prepared pan and bake for 60 to 75 minutes or until a
Toothpick inserted in cake comes our clean.
5. Cool in pan for 15 to 20 minutes. Continue cooling on wire rack until cake
Is completely cooled. Frost or dust with powdered sugar.
File #R100 D-2 C-11
Sunday, June 14, 2009
Chicken-Vegetable Skillet Casserole
Chicken-Vegetable Skillet Casserole
2 large baking potatoes, cut into 1/8” slices
1 lb. Chicken, cubed
1 cup Thinly sliced carrots
1 cup Thinly sliced onion
½ cup Thinly sliced celery
2 Garlic cloves, minced
2 tbls Flour
1 tsp Black pepper
1 can (16oz.) Green beans – drained
1 can (16oz.) Whole tomatoes, drained and chopped
1 can (6oz.) Vegetable Juice Cocktail ( V-8 )
Vegetable cooking spray
Cook potatoes in boiling water, 3 minutes or until crisp-tender. Drain.
Spray a large, deep skillet with cooking spray, brown chicken. Remove from skillet. Add onion, celery, and garlic; sauté until vegetables are tender. Combine flour and pepper and stir into vegetable mixture; cook 1 minute, stirring constantly. Add chicken, green beans, tomato, and vegetable juice cocktail. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
Remove skillet from heat; arrange potato slices over chicken mixture to cover completely. Spray potato slices with vegetable cooking spray. Broil for about 10 minutes, or until potatoes are golden brown.
Makes about 6 servings.
NOTE: Be sure that the skillet has a broiler-proof handle.
File #R225 D-5 C-4
2 large baking potatoes, cut into 1/8” slices
1 lb. Chicken, cubed
1 cup Thinly sliced carrots
1 cup Thinly sliced onion
½ cup Thinly sliced celery
2 Garlic cloves, minced
2 tbls Flour
1 tsp Black pepper
1 can (16oz.) Green beans – drained
1 can (16oz.) Whole tomatoes, drained and chopped
1 can (6oz.) Vegetable Juice Cocktail ( V-8 )
Vegetable cooking spray
Cook potatoes in boiling water, 3 minutes or until crisp-tender. Drain.
Spray a large, deep skillet with cooking spray, brown chicken. Remove from skillet. Add onion, celery, and garlic; sauté until vegetables are tender. Combine flour and pepper and stir into vegetable mixture; cook 1 minute, stirring constantly. Add chicken, green beans, tomato, and vegetable juice cocktail. Bring to a boil. Reduce heat and simmer 5 minutes, stirring occasionally.
Remove skillet from heat; arrange potato slices over chicken mixture to cover completely. Spray potato slices with vegetable cooking spray. Broil for about 10 minutes, or until potatoes are golden brown.
Makes about 6 servings.
NOTE: Be sure that the skillet has a broiler-proof handle.
File #R225 D-5 C-4
Cottage Pie
Cottage Pie
1 Deep dish pie shell (9”)
6 Eggs
1 cup Whipping cream
1/8 tsp. Black pepper
1 lb. Fully-cooked meat, cubed (beef, pork, chicken, turkey,
ham, or any kind of meat)
¼ cup Chopped onion
2 cups Shredded Swiss Cheese (divided)
Heat oven to 425° F Bake pie shell for 6 to 8 minutes. Remove from oven and set aside. Reduce oven temperature to 350° In a bowl, beat together the eggs, whipping cream, and pepper. Stir in meat and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over the cheese. Sprinkle remaining cheese over egg mixture. Bake for 45 to 55 minutes, or until eggs are set.
Makes six servings.
File #R226 D-5 C-4
1 Deep dish pie shell (9”)
6 Eggs
1 cup Whipping cream
1/8 tsp. Black pepper
1 lb. Fully-cooked meat, cubed (beef, pork, chicken, turkey,
ham, or any kind of meat)
¼ cup Chopped onion
2 cups Shredded Swiss Cheese (divided)
Heat oven to 425° F Bake pie shell for 6 to 8 minutes. Remove from oven and set aside. Reduce oven temperature to 350° In a bowl, beat together the eggs, whipping cream, and pepper. Stir in meat and onion. Sprinkle 1 cup cheese in pie shell. Pour egg mixture over the cheese. Sprinkle remaining cheese over egg mixture. Bake for 45 to 55 minutes, or until eggs are set.
Makes six servings.
File #R226 D-5 C-4
Apple Dumplings
Apple Dumplings
2½ cups flour
1 teaspoon salt
Butter-flavored shortening
Dark Brown Sugar
½ cup diced dried mixed fruit
Ground cinnamon
6 small Golden Delicious Apples
1 large egg, well beaten
Light cream (optional)
In a large bowl, mix flour, salt, and 2 tablespoons brown sugar. Cut in one cup of shortening. Stir in 5 to 6 tablespoons very cold water until dough holds together.
In a small bowl, mix dried fruit, ¼ cup brown sugar, 2 tablespoons shortening, and one teaspoon cinnamon.
Peel apples; remove cores but do not go all the way through to bottom. Press fruit mixture in cavities.
Preheat oven to 400oF. Grease a 15 x 10 jelly-roll pan. Reserve 1/3 cup dough.
On floured surface, with floured rolling pin, roll remaining dough into 21” by 14” rectangle. Cut dough into six 7-inch squares.
On waxed paper, mix 2 tablespoons brown sugar and ½ teaspoon cinnamon. Roll an apple in sugar mixture. Center apple on a dough square; brush edges of dough with some beaten egg. Bring dough up over top of apple; press gently around apple to shape; seal edges. Place in pan. Repeat with other apples.
Roll reserved dough ¼ inch thick. Cut leaves from dough; make veins. Brush the apple dumplings with beaten egg. Attach leaves and brush with egg. Bake 35 to 40 minutes until pastry is golden brown and apples are tender when pierced. Serve plain or with cream.
File #R080 D-2 C-6
2½ cups flour
1 teaspoon salt
Butter-flavored shortening
Dark Brown Sugar
½ cup diced dried mixed fruit
Ground cinnamon
6 small Golden Delicious Apples
1 large egg, well beaten
Light cream (optional)
In a large bowl, mix flour, salt, and 2 tablespoons brown sugar. Cut in one cup of shortening. Stir in 5 to 6 tablespoons very cold water until dough holds together.
In a small bowl, mix dried fruit, ¼ cup brown sugar, 2 tablespoons shortening, and one teaspoon cinnamon.
Peel apples; remove cores but do not go all the way through to bottom. Press fruit mixture in cavities.
Preheat oven to 400oF. Grease a 15 x 10 jelly-roll pan. Reserve 1/3 cup dough.
On floured surface, with floured rolling pin, roll remaining dough into 21” by 14” rectangle. Cut dough into six 7-inch squares.
On waxed paper, mix 2 tablespoons brown sugar and ½ teaspoon cinnamon. Roll an apple in sugar mixture. Center apple on a dough square; brush edges of dough with some beaten egg. Bring dough up over top of apple; press gently around apple to shape; seal edges. Place in pan. Repeat with other apples.
Roll reserved dough ¼ inch thick. Cut leaves from dough; make veins. Brush the apple dumplings with beaten egg. Attach leaves and brush with egg. Bake 35 to 40 minutes until pastry is golden brown and apples are tender when pierced. Serve plain or with cream.
File #R080 D-2 C-6
Lemon Cake
Lemon Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sour cream
1 cup BUTTER (at room temp.) NO SUBSTITUTES
1 teaspoon vanilla
1 teaspoon pure lemon extract
2 teaspoons grated lemon peel
5 eggs
1. Preheat oven to 3500 -- Butter and flour a 12-cup bundt cake pan.
2. Beat eggs, sugar and butter until light and fluffy.
3. Add all remaining ingredients and mix at low speed until all ingredients
well-blended and moistened. Turn speed up to high and mix for 4 minutes.
4. Pour batter into prepared pan and bake for 60 to 75 minutes or until a
Toothpick inserted in cake comes our clean.
5. Cool in pan for 15 to 20 minutes. Continue cooling on wire rack until cake
Is completely cooled. Frost or dust with powdered sugar.
File #R100 D-2B C-10
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 cup sour cream
1 cup BUTTER (at room temp.) NO SUBSTITUTES
1 teaspoon vanilla
1 teaspoon pure lemon extract
2 teaspoons grated lemon peel
5 eggs
1. Preheat oven to 3500 -- Butter and flour a 12-cup bundt cake pan.
2. Beat eggs, sugar and butter until light and fluffy.
3. Add all remaining ingredients and mix at low speed until all ingredients
well-blended and moistened. Turn speed up to high and mix for 4 minutes.
4. Pour batter into prepared pan and bake for 60 to 75 minutes or until a
Toothpick inserted in cake comes our clean.
5. Cool in pan for 15 to 20 minutes. Continue cooling on wire rack until cake
Is completely cooled. Frost or dust with powdered sugar.
File #R100 D-2B C-10
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