Hamilton Beach 840113300 Entrees, Cheddar Crackers, Three Cheese Stuffed Shells, Helpful Hints

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Cheddar Crackers

1⁄2	cup butter or margarine, softened	21⁄2 cups all purpose flour
1⁄2	cup vegetable shortening	1 tablespoon salt
1 pound sharp cheddar cheese,		1 tablespoon dry mustard
	finely grated	1⁄8 teaspoon cayenne pepper

Place butter and shortening in large mixing bowl. Cream together on medium high speed. Add cheese and mix well using medium speed. Combine flour, salt, mustard, and cayenne in separate bowl. Add to the cheese mixture in three (3) additions, mixing well after each addition. Use low speed. Assemble and fill cookie press with dough; use ribbon disc. Make 3 inch ribbons on greased, uncoated baking sheet. Bake at 350°F for 10-12 minutes, or until edges are just starting to turn brown. Carefully remove from baking sheet. Cool on wire rack. Sprinkle with paprika if desired.

Makes 8-9 dozen crackers.

Entrees

Helpful Hints

•Mashed potatoes make attractive borders or toppings for meat, seafood, or vegetable casseroles; stews; or shepherd’s pie. Prepare mashed potatoes as usual, making sure they have a smooth thick consistency. Two cups will fill barrel. Use decorator tip.

•Butter rosettes are an elegant addition to dinner parties and buffets. They also add an artistic touch to

pancakes and waffles at a festive brunch.

•Use whipped butter or margarine directly from the refrigerator; 8 oz. will fill barrel. Refrigerate or freeze rosettes until serving.

•Cream cheese rosettes are an attractive replacement for butter on baked potatoes and other vegetables.

•Whip cream cheese until fluffy; 12 oz. fills barrel. Use decorator tip.

Three Cheese Stuffed Shells

1 package (12 oz.) jumbo shell pasta (about 30), cooked

2 containers (15 oz. each) ricotta cheese

1 package (8 oz.) mozzarella cheese, finely shredded

1⁄2 cup grated Parmesan cheese

2 eggs, slightly beaten

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

1⁄2 teaspoon basil

1⁄4 teaspoon garlic powder

1 jar (31-3⁄4oz.) spaghetti sauce Grated Parmesan cheese

Combine ricotta, mozzarella, and Parmesan cheese, eggs, salt, pepper, basil, and garlic powder in a large mixing bowl. Mix until well blended. Assemble and fill cookie press with cheese mixture; use decorator tip. Fill shells. Pour thin layer of spaghetti sauce into a 13 x 9 inch baking pan. Arrange filled shells in a single layer over sauce. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake at 350°F for 30-40 minutes.

Makes 30 shells (10 servings)

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