Stuffed Shells

by Mrs Marvel
StuffedShells

There’s not much wrong with pasta, cheese and sauce

 

StuffedShellsBack

Don’t forget the back!

Here’s another recipe for stuffed shells. It’s not terribly vintage because it uses name brand items, but the handwriting is appealing all the same. Recipes often times are written by train of thought and don’t always follow exact steps. This is one of those. After you stuff the shells but before you lay them in the pan, put in 1/3 of your marinara sauce. Then, lay the stuffed shells open side down in a single layer. I always read a full recipe and it’s method before making it, so as to get the process straight in my head. Thanks Mom for teaching me that!!

Stuffed Shells – 350º 30-35 minutes

1 12 oz package jumbo shells

4 c Ricotta cheese

3/4 c grated parmesan

2 c (8 oz) shredded mozzarella

3 eggs

3/4 tsp oregano

1/4 tsp pepper

1 T chopped parsley

1/2 tsp salt

32 oz jar Progresso marinara sauce

Cook shells as directed on package. In a large bowl combine all ingredients except sauce. Mix well. Cool noodles and stuff. In 13x9x2 pan place filled shells open face down in single layer with 1/3 sauce on bottom of pan. Cover with remaining sauce. Add parmesan cheese on top. Cover with aluminum foil. Serves about 10-12.

 

Shells – Cheese Filled – F Kotch

by Mrs Marvel
ShellsCheeseFilled

An old recipe for cheese filled pasta shells

ShellsCheeseFilledBack

How difficult is it to fill the shells?

 

Now this is a little more like it. Cheese filled shells can be so delicious and not boring at all! I’d imagine you want the shells to be parboiled, not completely soft so as to fill them without tearing them. I’m thinking sort of like manicotti.

Shells – Cheese Filled (F Kotch)

1 12 oz pkg shells (jumbo)

4 c Ricotta cheese

2 c (8 oz) shredded mozzarella cheese

3/4 tsp oregano

3/4 c grated parmesan

1 T chopped parsley

1/2 tsp salt

3 eggs

1/4 tsp pepper

32 oz jar spaghetti sauce

(Cook shells) set aside

In a large bowl combine all ingredients & mix well. Lay a layer of sauce in a 13x9x2 pan. Fill shells. Place filled shells open side down in a single layer. Add more sauce. Sprinkle with parmesan cheese. Cover with aluminum foil. Bake 350º 30-35 min, serves about 10-12

Turkey Asparagus Platter

by Mrs Marvel
TurkeyAsparagusPlatter

Some sort of hors d’oeuvres?

Maybe this could be good, during a cocktail party, and with plenty of wine. I just don’t know on this one.

Turkey Asparagus Platter – serves 3-4

1 5 oz turkey sliced

1 can cream of celery soup

1/4 c milk

1 pkg frozen asparagus (cooked)

Mix fowl with soup & milk. Heat until mixture is gently boiling. Pour over asparagus arranged on toast points or make cups by putting fresh bread into muffin tins & heat until browned.

Chicken & Rice

by Mrs Marvel
ChickenRice

Kind of a boring chicken recipe

On days when I am feeling uninspired to cook, I make what I call “Chicken Something,” which consists of chicken, cooked in some fashion, usually with rice, and boring, boring, boring. This recipe for Chicken & Rice could be the recipe for my Chicken Something dish. Bland and blah.

Chicken & Rice

1 can cream of mushroom soup

1 cup water

3/4 c uncooked long grained rice

1/4 tsp paprika & 1/4 tsp pepper

4 skinless boneless chicken breast

IN a 2 qt shallow pan, mix the soup, water, rice, paprika & pepper. Place chicken on mixture. Cover pan. Bake 45 minutes or until meat is done.

 

Chicken Kiev

by Mrs Marvel
ChickenKiev

Chicken Kiev – it’s really French!

ChickenKievBack

Continued method for chicken Kiev

A fine article on the NPR website educated me on the origins of Chicken Kiev…not from Kiev, not made with garlic. Apparently this rather time consuming chicken cutlet originated in the culinary schools of Paris during the 19th century and was made with veal rather than chicken. When the Russian based students took the dish home, they prepared it with chicken breast, which was considered to be a delicacy at the time. I am not questioning this, just go with it. :-) As the entree was to be served to royalty, dignitaries and the upper echelon of Russian society, it would not have been prepared with garlic as that would have made close conversations unpleasant. Over time, Russian immigrants coming to American added ingredients, changed the flavors, and The Russian Tea House in New York, among others, added this to their menu in an attempt to draw in immigrants yearning for a taste of home. The funny thing about that is that in Kiev, Ukraine, they didn’t serve Chicken Kiev until the 1960s when tourists started asking for it…due to having had it in America…thinking it was a taste of home….never knowing it was really French…

Chicken Kiev

4 chicken breast

1/4 lb butter

1 T chopped chives

1 T chopped parsley

1 clove garlic

1/2 c flour

1 egg slightly beaten

1 cup bread crumbs

Skin, bone & split breast into 2 fillet. Place each on 2 waxed papers. Beat with wooden mallet until 1/4″ thick. Shape butter in 8 balls. Roll in chives, parsley & garlic, salt & pepper. Place 1 butter ball in center of each fillet and chicken until butter ball is enclosed completely. Secure with toothpicks.

Dust fillet with flour. Brush with beaten egg & roll in bread crumbs. Fry in hot fat until golden brown. Place in oven for 15 minutes after you take them out of the fat.

Serve with rice or potatoes.