(Meal for 4 to 6)
SPINACH MANICOTTI
ANTIPASTO
COMMERCIAL BREAD STICKS OR COMMERCIAL ITALIAN BREAD
SPUMONE (Or 1 carton Neopolitan Ice Cream)
SUGGESTED BEVERAGES - Red Wine, White Wine, Iced Tea
MARKET LIST:
SPINACH MANICOTTI:
1 package (10 count) manicotti shells
2 cans (6-ounces each) tomato paste
2 packages (10-ounces each) frozen chopped spinach
1 carton (16-ounces) cottage cheese
ANITPASTO:
1 can marinated artichoke hearts
1 can ripe olives
1 package sliced pepperoni
1 bottle cherry peppers
1 package cheese
(Or combination you prefer)
COMMERCIAL BREAD STICKS OR COMMERCIAL ITALIAN BREAD
SPUMONE: (Or 1 carton Neopolitan Ice Cream)
3 pints vanilla ice cream
1 small bottle rum flavoring
1 small bottle maraschino cherries
1 small bottle pistachio flavoring
1 small package pistachio nuts
1 package instant cocoa mix
1 carton whipped cream (recipe requires 1-1/4 cups)
1 package (10-ounces) frozen red raspberries
BEVERAGES (If needed)
RECIPES
SPINACH MANICOTTI
10 manicotti shells
2 cans (6-ounces each) tomato paste
2 cloves garlic, minced
3 cups water
1 teaspoon dried whole oregano
1/2 teaspoon dried whole basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 packages (10-ounces each) frozen chopped spinach
1/2 cup Parmesan cheese
1 carton (16-ounces) cottage cheese, if you desire, use
low-fat cottage cheese
1/2 teaspoon pepper
1/4 teaspoon nutmeg
Cook shells according to package directions, omit use of
salt. Drain shells and set aside.
In a medium saucepan, combine paste, garlic, water, oregano,
basil, salt and pepper. Cover and cook over low heat 1
hour.
Cook spinach according to package directions, omit use of
salt. Drain. Place spinach on paper towels and squeeze
until barely moist.
Preheat oven to 350 degrees. Spray 13 x 9 x 2-inch baking
dish with cooking spray.
In a large bowl, combine spinach, Parmesan cheese, cottage
cheese, pepper and nutmeg. Stuff shells with spinach
mixture. Arrange shells in prepared pan.
Pour sauce over manicotti. Bake for 45 minutes.
Makes 5 servings.
ANTIPASTO
1 can marinated artichoke hearts, drained
1 can black olives, drained
1 jar cherry peppers
1 package sliced pepperoni
Cheese, cut into chunks
(Or your preference)
Arrange on platter.
COMMERCIAL BREAD STICKS OR COMMERCIAL ITALIAN BREAD
Prepare according to package directions.
SPUMONE
Use a metal 2-quart bowl as mold.
FIRST LAYER: Stir 1-1/2 pints ice cream to soften. Stir in
1 teaspoon rum flavoring. Chill until ice cream is
workable. Use chilled spoon - spread ice cream quickly in
layer over sides and bottom of chilled metal bowl. Be sure
to have layer to top of bowl. Circle cherries around bottom
of bowl. Freeze firm.
SECOND LAYER: Stir 1-1/2 pints ice cream to soften. Stir
in 1 teaspoon pistaschio flavoring, 5 to 6 drops green food
coloring, and nuts. Refreeze only until workable. Quickly
spread over sides and top of first layer. Freeze.
THIRD LAYER: Whip to peaks 3/4 cup whipping cream and 1/3
cup instant cocoa. Spread over second layer. Freeze.
FOURTH LAYER: Drain berries. Mix 1/2 cup whipping cream,
1/4 cup powdered sugar and 1/4 teaspoon salt. Whip to
peaks. Fold in berries and 4 drops red food coloring. Pile
in center of mold. Smooth. Cover with foil and freeze 6
hours.
TO SERVE: Peel off foil. Invert on a chilled plate. Rub
bowl with towel that has been soaked in hot water and
squeezed dry. Lift off bowl.
If desired, whip additional whipped cream and tint pink.
Pipe on trim with pastry tube.
Freeze any leftovers.
Make 8 to 12 servings.
SUGGESTED ORDER OF PREPARATION:
1.
Prepare Spumone early in the morning or the day before.
2.
The manicotti will take take about 2 hours to prepare.
3.
Prepare Antipasto while manicotti is baking.
4.
Prepare bread according to package directions.
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