Stuffed Shells

1 (16 oz.) package jumbo pasta shells
4 cups large curd cottage cheese
12 oz. mozzarella cheese, shredded
3/4 cup Parmesan cheese, grated
2 eggs
1 pinch garlic powder
1 tsp. dried oregano
1 tsp. dried parsley
1 (26 oz.) jar spaghetti sauce

1. cook shells according to package. Place in cold water to stop cooking. Drain.
2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
3. Spread thin layer of spaghetti sauce in the bottom of a 15x10 inch pan. Place shells open side up and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
4. Bake 350 for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Ritz Chicken

2 cups uncooked rice
1 cup sour cream
2 cans cream of chicken soup
2 cans (13 oz.) chicken
1/2 cup butter, melted
1 column Ritz crackers, crushed

1. Cook rice as directed on package. Layer on the bottom of casserole dish.
2. Mix sour cream, cream of chicken soup and chicken together. Layer on top of rice.
3. Mix butter and Ritz crackers. Sprinkle on top of chicken mixture.
4. Bake at 350 for 20 - 30 minutes

CALYPSO CLUB SANDWICH RING

This may sound different, but it's so yummy!

2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
½ tsp. Sesame seeds (optional)
1/3 cup mayo
1 Tbsp. Dijon mustard
2 tsp. Honey
1 medium red bell pepper
1 medium green bell pepper
1 small red onion
2 cups thinly sliced lettuce
2 cans (8 oz. each) pineapple slices, drained
6-8 oz. thinly sliced deli ham
4-6 oz. thinly sliced swiss (or provolone) cheese


Preheat oven to 350 degrees. Place dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.

Brush egg white over dough using pastry brush; sprinkle with sesame seeds. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to cooling rack; cool completely.

Combine mayo, mustard, and honey in Small Batter Bowl; mix until well blended. Slice bell peppers and onion. Thinly slice lettuce.

To assemble sandwich, cut bread in half horizontally using Bread Knife. Place bottom half of bread on large serving platter. Spread half of the mayo mixture over cut side of bottom half of bread; top with pineapple slices. Arrange meat and cheese evenly over pineapple; layer with half of the bell pepper slices. Top with lettuce, remaining bell pepper slices and onion slices. Spread remaining mayo mixture over cut side of bread top; place over bottom half. Cut into wedges.
Yield: 8 servings

SAVORY SANDWICH RING

This is a fun recipe for a brunch or luncheon. It's easy, but looks fancy!

2 packages (11 ounces each) refrigerated French bread dough
1 egg white, lightly beaten
3 garlic cloves, pressed
1 teaspoon Italian Seasoning mix
1 medium green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 medium tomato, thinly sliced
1/2 cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as ham, turkey, hard salami, or bologna
4 ounces thinly sliced cheese, such as Swiss, Muenster, American, or Provolone
2 cups thinly sliced lettuce
1/4 cup plus 2 tablespoons Italian salad dressing, divided


Preheat oven to 350 degrees. Place dough, seam side down, on Large Round Stone. Join ends of dough together to form one large ring. Using Serrated Bread Knife, make eight diagonal cuts, 1/2 inch deep, on top of dough.

Combine egg white, garlic, and seasoning mix; brush over dough using pastry brush. Bake 26-30 minutes or until deep golden brown. Immediately remove bread to cooling rack; cool completely.

Slice bell pepper, onion, tomato, and olives.

To assemble sandwich, cut bread in half horizontally using Bread Knife. Place bottom half of bread on large serving platter. Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons of salad dressing evenly over lettuce. Top with bell pepper, onion, tomato, and olive slices. Brush cut side of bread top with remaining dressing using clean pastry brush; place over bottom half. Cut into wedges.
Yield: 8 servings

Italian Crock Pot Chicken

4-6 boneless, skinless chicken breasts (halves)

1 can cream of chicken soup

2 (8oz.) package cream cheese (can use one, but 2 makes a creamier sauce)

1 package Good Seasons Italian dressing mix

Combine soup, cream cheese & dressing mix. (I soften in the microwave). Pour over chicken in crock-pot. Cook 3-4 hours on high, or 6-8 on low. (Best if you don't stir until it's done).Serve over rice or noodles.

Frog Eye Salad (Acini)

Mix:
1 c sugar
2 T flour
3 eye yolks
juice from fruit (see below)
Bring to boil and cook until thick. Cool.

Cook 1 3/4 c Acini (macaroni) in salt water for 8-10 minutes. Blanch and cool.

Mix with above mixture, and then add the following:
1 pkg mini marshmallows
1 can crushed pineapple (drained)
1 c pineapple tidbits (drained)
2 drained cans maraschino cherries (optional- I leave them out)
2 medium cartons cool whip

Let stand in fridge for several hours.

Black Bottom Cupcakes

This is GG's special recipe. They were always good to sneak out of the freezer (she would make some and freeze them when we were coming to visit.


1/2 c cocoa
3 c flour
2 c sugar
2 tsp soda
1 tsp salt
Mix together in bowl. Make three depressions in mixture; put 3/4 c salad oil in one, 2 T. vinegar in one, and 2 tsp vanilla in the third.
Add 2 c cold water and stir.
Fill muffin papers 2/3 full with batter. Drop 1 tsp filling on top. Bake at 350 degrees for about 20 minutes. Cool and frost with icing recipe below.

Filling:
1- 8 oz pkg cream cheese
1 egg
1 tsp vanilla
1/4 c sugar
Mix these together and a 1- 6oz pkg of chocolate chips

Frosting:
3/4 stick margarine
3 T sour cream
3-5 T cocoa
1 1/2 T peanut butter
Mix together and add powdered sugar till right consistency and good taste. You can add a small amount of canned milk if you need to thin it down.

O'Henry Bars

This was a treat my Grandma would always make. They are easy to make and very yummy!

1 cup sugar 5-6 cups Rice Krispies

1 cup Karo syrup 1 cup chocolate chips

1 cup peanut butter 1 cup butterscotch chips

Bring sugar and Karo syrup to a boil over low heat. Remove from heat. Add peanut butter and stir until smooth. Pour over Rice Krispies and mix until coated. Press into buttered bar pan, using wax paper. Melt together chocolate chips and butterscotch chips in the microwave. Cook for a minute at a time until melted (about 1-2 minutes, don’t cook too long!) Spread over Rice Krispies mixture. Cool and cut into squares.