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*** A WORD FROM THE KITCHEN ***
Effective this week the publishing schedule for this
newsletter has been changed to Monday-Wednesday-Friday
so you'll be seeing me join you 3 days per week now.
Thanks for your continued support of our sponsors that
enable me to continue mailing deliciousness to you!
Speaking of, gotta try this one for SPINACH MANICOTTI
if you're looking for a week-night wonder. It is really
easy to do prepare these and the results are so tasty
I love the heavy meat loaded lasagnas and other saucy
pastas but for manicotti I've come to prefer the filling
of just the spinach & cheeses. I do like to serve with
some extra heated sauce and some shredded cheese over
each. Just do some garlic bread and maybe a salad for
a well rounded meal and I added the garlic bread in here
today too.
Enjoy!
mailto:mz@gophercentral.com
* Beginning 11/16 TheDailyRecipe ezine
is published 3X per week on M-W-F.
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RECIPE: SIMPLE SPINACH MANICOTTI
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INGREDIENTS:
8 oz. box manicotti noodles, cooked
15 oz. ricotta cheese
2 cups mozzarella cheese
1/2 cup parmesan cheese
10 oz. frozen spinach thawed and drained
1 egg
24 oz. jarred spaghetti sauce (Bertolli Tomato Basil ;o)
2 teaspoons oregano
1/2 cup chopped onion
DIRECTIONS:
In a large bowl, combine all the ingredients except the
manicotti noodles and spaghetti sauce. Spoon the mixture
into the cooked noodles and place in a greased 9×13 pan.
Pour the sauce over the top of the pasta and cover with
foil.Bake in a preheated 350 degrees oven for 30 minutes.
Yield: 8 Servings
Categories: Pasta
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MARZEE'S CORNER
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GARLIC BREAD
1 whole loaf French bread
1/2 cup butter or margarine, softened
1/4 cup minced fresh parsley
3 large cloves of fresh garlic, crushed and minced
Cut French bread loaf into 1-inch thick slices, but not
quite all the way through. Combine butter, parsley, and
garlic, stirring well; spread between bread slices.
reassemble the loaf; wrap in aluminum foil. Bake at 350
degrees for about 20 minutes.
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