Stuffed Manicotti – submitted by Sonia W.
1-2 packages manicotti shells (depending how fully you stuff them)
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese,
8 ounces grated Parmesan cheese
1 tablespoon Italian seasoning
2 teaspoons salt
1 teaspoon ground black pepper
1 jar pasta sauce
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix eggs, ricotta, half the mozzarella, Parmesan, Italian seasoning, salt and pepper until well combined
3. Add 1/2 cup sauce and 1 TBSP water to bottom of pan
4. Stuff UNCOOKED shells with ricotta mixture and place in a 9×13 inch baking dish.
5. Add remaining sauce and 3 TBSP water over stuffed shells and top with remaining Mozellera.
6. Bake covered in tin foil in preheated oven 45 to 60 minutes, removed tin foil and continue baking until edges are bubbly and shells are slightly set.
Simple Hamburger Stroganoff – submitted by Chantelle G.
1 (16 ounce) package egg noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
1/2 cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
2. In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat.
3. Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.
Boneless Country Style BBQ Ribs – Submitted by Terri S,
2 – 3 lbs. boneless pork country-style ribs
1/2 large onion, sliced
3 cloves garlic, minced
1/4 cup brown sugar
1/2 cup apple sauce
1 1/2 cups barbeque sauce
salt and pepper
1. lightly salt and pepper boneless pork ribs on both sides. Mix together all other ingredients. Add all to freezer safe gallon sized bag. Label and freeze.
2. To cook, thaw freezer bag, then add to slow cooker and gently mix all ingredients. Cook on low 5-6 hours.
3. Discard juices. If desired, top with 1/2 cup fresh barbeque sauce and serve.
Swedish Meatballs – Submitted by Rochelle H.
2 tablespoons butter
1/2 yellow onion, finely chopped
1 1/2 teaspoons fine salt
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon freshly ground black
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 pinch cayenne pepper, or to taste
1 pound ground beef chuck
1 pound ground pork
2 tablespoons butter
3 tablespoons all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 teaspoon white sugar
1/4 teaspoon Worcestershire sauce
salt and freshly ground black pepper to
1. Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes.
2. Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine.
3. Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour.
4. Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture.
5. Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside.
6. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray.
7. Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet.
8. Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
9. Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.