Ingredients

• 12 manicotti shells
• 1 (15-ounce) container part-skim ricotta cheese
• 1 (10-ounce) package frozen spinach, thawed and drained
• 1 1/2 cups shredded Parmesan or mozzarella cheese, divided use
• 1 (24-ounce) jar pasta sauce, divided use

Directions

Prepare manicotti shells according to package instructions until just al dente. Run under cool water and drain again.

Meanwhile, in a bowl combine ricotta, spinach and 1 cup cheese until well-blended.

In a microwave-safe baking pan, spread 1/2 cup sauce. Stuff shells with filling (it is easier to put a few tablespoons of the filling on one side and then the other instead of pushing it down the pasta tube). Layer the filled manicotti in the baking pan, stacking if necessary. Cover with remaining sauce and sprinkle with remaining 1/2 cup cheese.

Cover with microwavable plastic wrap and microwave on high for 10 to 15 minutes, turning twice if not on a carousel.

Ingredients

• 1 C veg shortening
• 1 1/2 C sugar
• 3 eggs
• 3 cups flour
• 1 tsp soda
• 1 tsp cinnamon
• 1/4 tsp salt
• 8 oz pkg pitted dates, snipped
• 1 T water
• 1 C coarsley broken walnuts

Directions

Using a mixer, blend shortening with sugar until light and fluffy. Beat in eggs, 1 at a time until well blended. Heat oven to 375(F). Sift together flour, soda, cinnamon and salt. Beat these into sugar mixture. To dates add 1 T water. Stir into flour mixture with the walnuts. Drop by heapint teaspoon onto greased cookie sheets. Bake 12-15 minutes.

Ruth Ulm

Ingredients

• 2lbs beef,roast
• 1/2 cup water
• 2 tsp black pepper
• 1/2 cup tomato juice
• 2 ea. onion soup mix,package
• 2 tsp steak sauce
• 2 ea. celery,stalks,diced
• 3 ea.carrots,sliced
• 1 ea. bell pepper,green chopped
• 1 ea. onion

Directions

Cut beef roast into serving-sized portions.
Brown beef in a bit of vegetable oil.
Slice onion and separate into rings. Dice the peeled carrots,dice the celery and slice the peppers into strips or circles.Place these into the bottom of the crockpot. Sprinkle the beef peices with fresh ground pepper,minced garlic and the onion soup mix. Place on top of vegys.
|Mix the steak sauce and worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice.Pour this over the meat.
Turn the crockpot to high for 30 minutes. Turn to low, cover and cook for 7-9 hours.

Ingredients

• 1 1/2 lbs. beef, stewed or roast beef, any cut
• 1 med. green bell pepper, chopped
• 1/2 tsp. black pepper
• 1 med. onion
• 2 cloves garlic, minced
• 1/2 cup water
• 1/2 pkg. onion soup mix
• 1/2 cup tomato juice
• 2 tsps. worcestershire sauce
• 1 tsp. A-1 steak sauce
• 3 lg. carrots, sliced
• 2 lg. celery stalks, sliced

Directions

Cut beef up into serving sized portions. Brown beef in a bit of vegetable oil, in a large skillet. Meanwhile, slice onion and separate into rings. Slice the carrots and celery and slice the green bell pepper into thin strips or circles. Place these in the bottom of the crockpot. Sprinkle the beef pieces with black pepper, minced garlic and onion soup mix. Place the meat on top of vegetables. Mix the steak sauce and worcestershire sauce with water and tomato juice and pour over the meat. Turn crockpot on high for 30 mins., then turn to low. Cover and cook for 7-9 hours.

Ingredients

• 1/2 cup dry white wine
• 4 ounces cream cheese with chives
• 1 envelope Italian dressing mix (good seasons)
• 4 ounces butter
• 6 chicken breast, bonless, skinless
• 1 10 3/4 ounce can condensed golden mushroom soup
• mushrooms, sliced, optional

Directions

Place chicken breasts in crockpot.combine remaining ingredients in skillet and heat. Pour over chicken and cook for 4-5 hours on high. Serve over angel hair pasta
(4 hours is adequate)