I Lost My Cookbook!

[Dragonfly Ranch]

BettyR and others - come over and join this thread https://www.backyardchickens.com/forum/viewtopic.php?id=261075 We share all kinds of baking recipes and would love to have you join us.

Sandee

 

[urban dreamer]

Wow! BettyR those look awesome!

I can't wait to try some of the recipes you guys have given me. I know Zach will be happy. Im going to see my mother and grandmother this weekend and I will get some of thier recipes back. You guys have been a big help. Dragonfly Ranch, I have been over there and got some great bread recipes. Im looking for some casserole recipes and anything eles not fried. I love fried food, but my stomach and gallbladder don't.

I can't have anything carbonaited either because of my kidneys so my culinary life has sucked in the last few days (I love fried taters and coke)

 

[Dar]

THREE CHEESE MANICOTTI



1 (8 ounce) package manicotti pasta (I use oven ready shells)
16 ounces ricotta cheese
6 ounces shredded mozzarella cheese, divided
6 ounces shredded Monterey Jack cheese
2 tablespoons sour cream
1/3 cup dried bread crumbs, seasoned
1/4 cup chopped fresh parsley
salt and pepper to taste
2 cups spaghetti sauce




1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
3. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well.
4. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce.
5. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce. (I use a piping bag or put the mixture into a freezer bag and cut the corner and use it like a piping bag)
6. Bake in preheated oven uncovered for 40 minutes; serve.



QUICK JAMBALAYA


1 TABLESPOON OIL
1 ONION CHOPPED
1 GREEN PEPPER CHOPPED
2 CLOVES GARLIC FINELY CHOPPED
1 CAN (19 oz 540ml)CHILI STYLE STEWED TOMATOES
¾ CUP CHICKEN BROTH
1 CUP COOKED DICED HAM (OPTIONAL)
1 ½ CUPS INSTANT RICE
20 MEDIUM FROZEN SHRIMP TALES REMOVED (OPTIONAL)

1. HEAT OIL IN A LARGE FRYING PAN. SAUTĒ ONION, GREEN PEPPER AND GARLIC UNTIL TENDER CRISP
2. ADD TOMATOES, CHICKEN BROTH AND HAM. BRING TO A BOIL
3. STIR IN RICE AND THAWED SHRIMP. COVER, REMOVE FROM HEAT AND LET STAND 5 MINUTES


heres a few.. if you want more let me know and I will send the whole file to you.. i am taking my hand written ones and putting them in the word processor to print for my kids when they are older

 

[urban dreamer]

Quote:
Oooo please do! I have already made copies of all the recipes I have recoverd (and the new ones I have got to try). I think it would be neat to someday pass on my cookbook(s) to my kids some day (whenever I have some

)