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Chicken Manicotti
8 manicotti tubes, cooked | 2 eggs, slightly beaten | |
1⁄4 cup butter or margarine | 1 teaspoon salt | |
1⁄2 | pound mushrooms, sliced | 1 teaspoon thyme |
2 cups cooked chicken, finely chopped | 1 teaspoon Worcestershire sauce | |
1⁄2 | cup parsley, finely minced | 1⁄8 teaspoon pepper |
1⁄2 | cup fresh white bread crumbs | 3 cups tomato sauce |
1⁄4 | cup onion, finely chopped | Grated Parmesan cheese |
Place butter in large fry pan; melt over medium heat. Add mushrooms, saute 5 minutes. Place in food processor or blender; process until smooth. Combine mushrooms, chicken, parsley, bread crumbs, onion, eggs, salt, thyme, Worcestershire sauce and pepper in large mixing bowl. Mix until well blended. Assemble and fill cookie press with mixture; use decorator tip. Insert tip into one end of manicotti tube; squeeze trigger several times; at same time pull unit back out of manicotti tube. When one end of manicotti tube is filled, turn tube around and fill other end. Pour thin layer of tomato sauce into 13 x 9 inch baking pan. Arrange filled manicotti tubes in single layer over sauce. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake at 350°F for
Makes 8 manicotti (4 servings)
Twice-Baked Potatoes
8 medium | 1 teaspoon salt |
potatoes, washed and dried | 1⁄8 teaspoon pepper |
1⁄4 cup butter or margarine |
Prick potato skins with fork. Bake at 425°F for 60 minutes or until fork tender. With sharp knife, slice lengthwise to remove top fourth from each potato. Use spoon to carefully scoop out potatoes to form 6 shells, set aside. Scrape potato from top quarter, then discard top. Place shells on ungreased baking sheet. Place potatoes, butter, salt, and pepper in large mixing bowl. Beat until fluffy on high speed. Add 1⁄4 cup milk, beating until smooth. If potatoes ar too stiff, add remaining 1⁄4 cup milk. Mixture should be smooth. Assemble and fill cookie press with potato mixture; use decorator tip. To fill shells, hold until above potato shell; squeeze trigger continuously while moving the unit around shell to fill. Repeat with remaining shells. Sprinkle potatoes with paprika. Bake at 425°F for
Makes 6 potatoes (6 servings).
Variations:
Bacon/Onion: Add 4 oz. bacon, cooked, drained and finely crumbled; 1 tablespoon onions finely minced.
Cheese: Add 4 oz. sharp Cheddar cheese, finely grated; 1⁄4 cup parsley, finely chopped or 1 tablespoon caraway seeds.
Sour Cream/Chives: Substitute 1/2 cup sour cream for butter and milk; add 2 tablespoons finely chopped chives.
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