Tuesday, June 10, 2008

Stuffed Shells

1 (16 oz) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese
1/2 Cup grated parmesan cheese
2 eggs
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
1/4 cup grated parmesan cheese

1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.

2. Mix together cottage cheese, mozzarella cheese, 1/2 cup parmesan cheese, eggs, garlic powder and herbs. Stuff mixture into the shells.

3. Spread 1/3 cup of spaghetti sauce in the bottom of 10x13 pan. Place shells open side up, and close together in pan. Spread remaining sauce over top and sprinkle with remaining 1/4 cup of parmesan cheese.

4. Bake at 350 for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Monday, June 9, 2008

Chocolate Fondue

1/2 Cup whipping cream
8 oz semisweet chocolate, chopped

1. In the top of a double broiler over hot (not boiling) water, heat cream until warm. Add chocolate, stirring constantly until melted and smooth. Remove from heat and transfer immediately to dessert fondue pot over candle flame.

Some ideas to serve with strawberries, banana slices, orange sections, pear wedges, apple wedges, pineapple, vanilla wafers, sponge cake cubes, marshmallows, maraschino cherries, broken sugar cookies, etc.