he oysters in the half shell on the smoking rack.
Cook shells.
Set aside.
Heat oil.
Add onion.
Cook 2 minutes.
Add garlic; cook 1 minute.
Add tomato sauce, salt, pepper and oregano.
Cover.
Simmer 10 minutes.
Heat oven to 350\u00b0.
Beat cream cheese and eggs.
Stir in parsley, Mozzarella, salt and pepper.
Mix well.
Stuff each shell with 1 tablespoon cheese mixture.
Spoon 1/2 cup sauce in 13 x 9-inch baking dish. Arrange shells over sauce in one layer.
Spoon remaining over shells.
Sprinkle with Parmesan.
Bake for 20 minutes.
nough potato to keep the shell intact.
Put the potato
s used up.
This recipe makes between 10 to 14
quare baking dish.
Arrange stuffed pasta in sauce lined pan
nd make marks on the shell and place a large green
Melt margarine in frypan over medium heat.
Add mushrooms and onion.
Cook 5 minutes.
Stir in flour, salt and pepper.
Brown 2 minutes.
Add broth; stir until thickened.
Remove from heat and stir in chicken, water chestnuts and parsley.
Cool.
Make rice shell.
Sprinkle 1/4 cup olives in rice shell.
Pour chicken mixture in.
Top with remaining olives.
Bake at 350\u00b0 for 40 minutes.
Let stand 10 minutes before slicing.
Preheat oven to 350 degrees.
Sprinkle a small amount of cheese in the shell.
Beat eggs then add in the whipping cream.
Mix until incorporated.
Add remaining cheese and stir lightly.
Pour in frozen pie shell.
Bake 40-50 minutes until set.
Note: you can add just about any filling and it turns out just great.
Just be sure to lightly saute any fresh vegetables before adding.
Sprinkle filling into pie shell before adding eggs mixture.
Redistribute filling gently with rubber spatula.
Cook shells according to package.
Drain.
Cook creamed spinach (follow package directions.)
Empty spinach pouches into large bowl and cool.
Stir in Ricotta cheese, Mozzarella, salt and pepper.
Stuff each shell with tablespoon of cheese mixture.
In skillet, cook ground beef.
Stir in jar of spaghetti sauce.
Put stuffed shells in casserole and pour sauce over.
Bake at 350\u00b0 for 30 minutes or until bubbly.
*Allow 2/3 cup cooked rice or 1/2 cup cooked shell beans per pepper half.
an.
Pick up one shell at a time and carefully
leaving a 1/4-inch shell.
Set aside, reserve removed
he prepared casserole dish. Place stuffed tubes seam-side down over
nto crab shells. Top each stuffed shell with remaining bread crumbs.
Remove apron, top shell, fat and gills from crabs.
Firmly pack about 1/4 cup crab cake mixture into top cavity of each crab.
Put pancake mix and seafood seasoning in large bowl.
Stir in milk until mixture is consistency of thick pancake batter.
Dip crabs in batter, one at a time, making sure to coat all sides well.
Lift crab by large claw and let excess batter drain off.
Fry in deep fat at 375\u00b0 until golden brown on all sides.
Drain; serve at once. (Makes 12 servings.)
nd scoop out pulp leaving shell.
If you want to
aking it for a freezer recipe.
Serving Directions: pour 1
Cook shells as directed.
Prepare your own spaghetti sauce or use jar sauce.
In large bowl, combine Ricotta cheese, sharp cheese, Parmesan cheese, basil, oregano and pepper.
Mix well. Fill each shell with plenty of mixture.
Cook shells according to package.
Drain.
Cook creamed spinach (follow package directions).
Empty spinach pouches into large bowl and cool.
Stir in Ricotta cheese, Mozzarella, salt and pepper.
Stuff each shell with tablespoon of cheese mixture.
Put shells in casserole dish and pour sauce over.
Bake at 350\u00b0 for 30 minutes or until bubbly.
ablespoon cheese mixture into each shell, seam sides up in 1