I find the shells much easier to use than manicotti. You gently squeeze to open, then using the other hand, stuff about half full. ----- Original Message ----- From: "Lisa Blankenship" <bluedolphi...@verizon.net> To: <cookinginthedark@acbradio.org> Sent: Wednesday, December 30, 2009 2:30 AM Subject: Re: [CnD] Ham Stuffed Manicotti
Just go slow and stuff not too full. Lisa and Tater ----- Original Message ----- From: "leverenz" <lever...@cpws.net> To: <cookinginthedark@acbradio.org> Sent: Tuesday, December 29, 2009 10:45 AM Subject: Re: [CnD] Ham Stuffed Manicotti > Jan, > I have never gotten the hang of stuffing pasta whether it be shells or > manicotti. I have tried under cooking and still they break up while > stuffing. Do you have any hints of how you do it? I might just be too > impatient... > thanks > Dee > ----- Original Message ----- > From: "Jan Bailey" <jb021...@keycomputing.net> > To: <cookinginthedark@acbradio.org> > Sent: Tuesday, December 29, 2009 3:13 AM > Subject: [CnD] Ham Stuffed Manicotti > > > Ham Stuffed Manicotti > Prep Time: 35 minutes > Cook Time: 35 minutes > Ingredients: > > 14 manicotti pasta shells > 1 onion, chopped > 2 cloves garlic, minced > 1 green bell pepper, seeded and chopped > 1/4 cup butter or olive oil > 1-2 cups cooked cubed ham > 1/3 cup grated Parmesan cheese > 6 Tbsp. butter or olive oil > 6 Tbsp. flour > 3 cups milk > 2 cups shredded Swiss cheese > 1/2 cup grated Parmesan cheese > Preparation: > Cook manicotti as directed on package. Drain, rinse in cool water and set > aside. Meanwhile, cook onion, garlic, and green bell pepper in 4 Tbsp. > butter or olive oil until tender. Add ham and set aside to cool for 10 > minutes. Stir in 1/3 cup Parmesan cheese. > In another heavy saucepan, cook 6 Tbsp. butter or olive oil until foamy. > Stir in flour and cook, stirring constantly, until mixture bubbles, about > 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. > Stir in cheese. Mix 1/4 of cheese sauce with ham mixture. > Fill manicotti shells with ham mixture (your fingers work best for this; > it's messy, but most efficient). Spread about 1/2 cup cheese sauce in > greased 13x9" glass baking dish and arrange filled shells over sauce. If > there is any leftover stuffing, just sprinkle it over the filled shells. > Pour remaining cheese sauce over filled manicotti. At this point the > casserole can be cooled in the refrigerator, then wrapped and frozen up to > 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, > then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 > degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 > cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until > bubbly. > Serves 8 > > ? > Recipe source: Cooking with Terry yahoo group, submitted by Scobbsnacks > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > Scanned by the Barracuda Spam Firewall at CPWS Broadband > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
