These are recipes I have had on my recipe of the month page and want to include them here so you don't miss any!! ENJOY!!!!
Super-Easy Chicken Manicotti
1 jar(26-30 oz.) spaghetti sauce
1 teaspoon garlic salt
1-1/2 pound chicken breast tenders( I used boneless, skinless, chicken breast and cut into strips)
14 uncooked manicotti shells (8oz.)
2 cups shredded mozzarella cheese (8oz.)
chopped fresh basil, if desired
Heat oven to 350 degrees. Spread 1 cup of the spaghetti sauce in ungreased 9x13 pan. Sprinkle garlic salt on the chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with cheese. COVER and bake about 1-1/2 hours or until shells are tender. Sprinkle with basil. Serves 7.
This recipe is from one of my recipe books: Betty Crocker Favorite Casseroles on page 50. ENJOY!!!!!!!!
3 cups chopped tomatoes
1/3 cup chopped onion
2 teaspoons sugar
1-1/2 teaspoons salt
1 teaspoon basil leaves
1/2 teaspoon thyme leaves
1/8 teaspoon pepper
6 oz. can tomato paste
1/4 teaspoon baking soda
1 tablespoon margarine or butter
1 tablespoon flour
2 cups milk
In medium saucepan, combine tomatoes, onion, sugar, salt, basil, thyme, pepper, and tomato paste. Cover; simmer 10 minutes. Press mixture through strainer or food mill to make puree; discard pulp. Stir in baking soda; set aside.
In large saucepan, melt margarine; stir in flour until well blended. Add milk all at once. Cook about 1 minute until thickened, stirring constantly. Stir in tomato puree. Cook until thoroughly heated; DO NOT BOIL!!!
Serves four.
This recipe is from one of my recipe books: The Pilsbury Cookbook.
2-1 lb. frozen bread dough loaves,thawed
BBQ or pizza sauce
Seasonings (fresh or dried herbs)
Toppings (I use pepperoni, mushroom, canadian bacon, but whatever you like on pizza)
Salt and pepper to taste
Cheese (Any flavor combination you like: we use mozzarella)
Divide each loaf into four balls. Roll on lightly floured surface and pat out to 1/4 in thickness to make small circles. Brush each with oil. Put oil side down on grill and wait for dough to start bubbling in spots on top bottom gets light brown. Oil other side and turn over.Continue to grill til other side is brown. Then flip and move to warming rack or coolest part of grill. Brush each with bbq or pizza sauce and top with herbs and meat or veggies. Season with salt and pepper then add cheese. Wait for cheese to melt or bottom of crust is crisp and pizza looks done. Repeat with remaining dough. Makes 8 individual pizzas.
This recipe is from one of my recipe books: Kingsford Best BBQs. The recipe says you should grill first vegetables that may not get cooked all the way through. To grill you could put them on skewers first. This would be for things like zucchini, fresh mushrooms, squash, bell peppers or eggplant. Back To Main Page
