Ruth, Mi/USA

1 - 8 oz package Manicotti	-Add
Cook Manicotti according to package	-Swiss cheese and stir till cheese
-directions	-is
Sauce	-melted.
˝ Cup green onions	Ricotta Mixture
2 Clove of garlic	1 - 15 ounce package of Ricotta
4 Tbl butter	2 eggs beaten
4 Tbl flour	1/4 Cup bread crumbs
3 Cup of milk	1 Cup shredded Mozzarella cheese
In saucepan cook onion and garlic	1 Cup Shredded Asiago Cheese
-in	˝ Cup grated Romano Cheese
-butter till tender. Stir in flour.	1 Tsp Parsley Flakes
-Stir in milk all at once. Cook and	˝ pepper
-stir till thickened and bubbly.

In medium bowl blend ricotta cheese and eggs. Stir in Romano cheese and 3/4 cups each of Mozzarella and Asiago cheeses, add parsley, breadcrumbs and pepper. Pour half of sauce into a 9 x 13 baking pan and then fill manicotti shells with the ricotta mixture . Place filled manicotti in baking pan, spoon remaining sauce over the manicotti shells and sprinkle with remaining two cheese that was reserved. Cover and bake in 350 oven for 30 to 35 till hot

Chef SharonG/Canada

1 Tsp olive oil	-cottage cheese)
2 chopped green peppers	2 Tsp dried Italian Seasoning
300 grams pepperoni	1 Tsp basil
3 Cup pasta sauce	1 Tsp oregano
3/4 Cup water	12 - 15 oven ready lasagne noodles
2 Cup well drained riccota (or	3 Cup grated mozzerella

Preheat oven to 350 F.

Heat oil in saucepan over medium heat.

Add peppers and stir fry for 2 minutes.

Add pepperoni, sauce and water. Bring to a boil and remove from heat.

In a bowl stir ricotta (or cottage cheese) with seasonings (Italian, Basil & Oregano).

Spread sauce very lightly over bottom of baking sheet, top with four or five noodles. Don't overlap the noodles.

Spread with half ricotta (or cottage cheese) and sauce. Sprinkle with one cup cheese and repeat until mixture is finished.

Bake uncovered 45 - 50 minutes.

Recipe Link: http://www.foodservicerecipes.com/

Temperature: 350 degrees F. Oven Pan Size: 18 by 24-inch Roasting Pans Portion: 3/4 Cup Each

2 1/2 Qt (5 lb) rice	2 1/4 Tbl (1 1/2 oz) salt
1 1/2 Gal water, boiling	3 Cup (1 lb) onions, dry, minced
3 Tbl (2 oz) salt	3 1/2 Cup (1 lb 8 oz) shortening
1/4 Cup (2 oz) salad oil	1 1/2 Gal (12 lb 12 oz or 2-No. 10
25 Each eggs, hard cooked, chopped	-cn) tomatoes, canned, crushed
2 Qt 2 lb 8 oz) cheese, ground	grated cheese, if desired
1 Tbl paprika, ground

Combine rice, water, salt and salad oil; bring to a boil. Stir occasionally.
Cover tightly and simmer 25 minutes. Do not stir.
If rice is not tender, continue cooking 2 to 3 minutes longer.
Combine eggs, cheese, rice, and seasonings. Set aside.
Saute onions and peppers in shortening; add to rice mixture.
Add tomatoes and blend. Pour an equal amount into each pan. Bake for 25 minutes.
Garnish with grated cheese, if desired.

Recipe Link: http://groups.msn.com/FullCircleofFriends

2 Cup vegetable broth	-and corn
1/2 Cup brown rice, raw	1 -2 stalks celery, chopped
1/2 Cup barley, raw	2 carrots, chopped
1/2 Tsp oregano	1 onion, chopped
dash of ground black pepper	1/2 Cup fresh grated Parmesan
1 (10-oz) pkg. frozen lima beans	-cheese, if desired

In a large saucepan pour vegetable broth; stir in rice, barley,
oregano and pepper. Bring to a boil; reduce heat. Cover
and simmer 25 minutes or until grains are tender. In another
saucepan steam lima beans and corn; add celery, carrot
and onion. Cook until crisp-tender, about 5-7 minutes.
Spoon barley-rice mixture into a 2-quart casserole dish,
pressing mixture evenly on bottom and up the sides of the
dish (like a pie shell). Add vegetable, evenly distributed.
Bake at 350 degrees, uncovered, for 15 minutes; or
microwave on high for 7-8 minutes, covered. Sprinkle
with grated cheese, if desired. Bake 3-5 minutes (or
microwave 2-3 minutes) until cheese melts.

Chef Lois - from the Campbell Soup Kitchens

-1 tbsp (15 mL) vegetable oil	-1/3 cup (75 mL) Caesar salad
-1 lb (500 g) boneless, skinless	-dressing
-chicken breasts, cut in cubes	-4 cups hot cooked linguine
-1 can (10 oz/284 mL) Campbell's	-1 medium tomato, diced
-Condensed Cream of Celery or Half	-1/8 tsp (0.5 mL) ground black
-Fat	-pepper
-Cream of Celery Soup	-Grated Parmesan cheese
-2 cups (125 mL) water

1. Heat oil at medium-high in large skillet. Add chicken and cook 10 minutes or until browned. Reduce heat to low.

2. Stir in soup, water and salad dressing. Heat to a boil, stirring occasionally. Cover and cook over low heat until chicken is cooked through - about 5 minutes

3. Toss with linguine and tomato. Serve with pepper and Parmesan cheese.

Serves 4.

Tip: For variety, replace diced tomato with 1 cup (250 mL) halved cherry tomato

Recipe Link: http://groups.msn.com/FullCircleofFriends

1/2 Cup finely chopped onion	-chopped (optional)
2 Tbl butter or margarine	1 (20 oz.) can unsweetened
2 1/2 Cup uncooked long grain rice	-pineapple
2 garlic cloves, minced	-chunks, drained,
1 Tbl curry powder	OR the equivalent of fresh
5 Cup chicken broth	-pineapple
1 Tbl soy sauce	4 green onions, chopped
1 jalapeno pepper, seeded and

In a large saucepan, saut onion in butter until tender.
Stir in rice, garlic, and curry powder. Add broth, soy sauce and jalapeno, if desired.
Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Remove from the heat and let stand for 5 minutes or until liquid is absorbed.
Stir in green onions and pineapple chunks.

Kailah/England: Recipe Link: http://groups.msn.com/FullCircleofFriends

2/3 Cup rice --- cook	1 Pkg frozen cooked broccoli
1/2 Cup chopped onion	1 Can cream of mushroom soup
1/2 Cup chopped celery	1 8 Oz cheese whiz
2 Tbl butter

Saute onion, celery, and butter. Stir into rice.
Add well drained cooked broccoli and the rest of ingredients.
Bake in greasedbaking dish at 350 for 20 -30 minutes (until center is getting bubbly).
This may be made in advance and refrigerated or even frozen (thaw before baking).
Baking time will be more like 45 minutes if it is cold when you start baking.

Recipe Link: http://groups.msn.com/FullCircleofFriends

1 Tbl vegetable oil	1/4 Tsp salt
1 medium onion, chopped	1/4 Tsp ground cinnamon
1 Tbl brown sugar	1/4 Tsp turmeric
2/3 Cup cashew bits or halves	1/4 Tsp cracked black pepper
1/3 Cup raisins	1/8 Tsp cardamom
3 Cup hot cooked rice	1/8 Tsp ground cloves
1 Cup chopped dried apricots	1/3 Cup apple juice

Heat oil in large skillet over medium-high heat.
Saute onion with brown sugar 3 to 5 minutes or until onion is golden brown.
Add cashews and raisins; saute 2 to 3 minutes until nuts begin to brown and raisins plump.
Add rice apricots salt cinnamon turmeric pepper cardamom and cloves.
Stir in apple juice. Heat thoroughly and serve.

Recipe Link: http://groups.msn.com/FullCircleofFriends WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

10 Pkg manicotti shells	1/4 Cup grated Parmesan cheese
1/2 Lb ground turkey sausage	1/2 Tsp dried Italian seasoning,
1 Clove garlic, minced	-crushed
1 Cup shredded mozzarella cheese	1 Tsp lemon juice
-(4 oz)	1 beaten egg
1/2 of 10-oz package frozen,	1 -1/3 cup spaghetti sauce
-chopped spinach, thawed and well	2 Tbl shredded Parmesan cheese
-drained	-(optional)
1/2 Cup ricotta cheese

Cook manicotti shells according to package directions.
Drain; rinse with cold water. Drain well.
Cook sausage and garlic in a large saucepan until cooked through, breaking up sausage with a spoon.
Remove from heat. Add mozzarella cheese, spinach, ricotta cheese, the 1/4 cup grated Parmesan cheese, Italian seasoning, lemon juice, and egg; mix well.
Carefully spoon mixture into cooked shells. Cut each manicotti diagonally crosswise into three pieces.
Place in a 3-quart rectangular baking dish. Spoon spaghetti sauce over. Bake, covered, in a 350 degree F oven for 30 to 35 minutes or until heated through.
If desired, sprinkle with 2 tablespoons shredded Parmesan cheese.

Recipe Link: http://groups.msn.com/FullCircleofFriends Contributor's Note: Very simple. I usually serve with home made bread . Recipe Introduction WORLD WIDE WEB CIRCLE OF FRIENDS COOKBOOK

2 boxes Macaroni and Cheese	1 Can Pork and Beans
1 Lb hamburger

Take two boxes of macaroni and cheese and cook to the direction the package.
While doing that you brown up a pound of hamburger and then mix that into the macaroni and cheese.
Add one can of pork and beans and top with more cheese .
(You can add other things if you want such as onion and mushrooms - the more the merrier.)
Bake for about 15 to 20 minutes just to melt the cheese it is yummy.

Recipe Link: http://groups.msn.com/FullCircleofFriends

1 Cup uncooked long-grain white	1/4 Tsp dried thyme
-rice	Orange Blossom Rice:
1/2 Tsp dried orange peel	2 & 1/2 cups water
1 Tsp salt	2 Tbl butter
1/4 Tsp dried marjoram	1 Pkg Orange Blossom Rice Mix

Procedure for Orange Blossom Rice Mix:

Combine all ingredients in a medium bowl. Store in an
airtight container.

Procedure for Orange Blossom Rice:


In a medium pan, bring the water and butter to a boil.
Add the rice mix and reduce the heat to a simmer.
Cover and cook for 20 minutes.This rice is delicious
with sauteed chicken or fish.

Recipe Link: http://www.momsmenu.com/cgi-bin/sefer.cgi?display:947709022-20382.txt Moms Menu . com

3/4 of a 16 ounce package of	1 small red pepper cut into thin
-spaghetti or	-strips
-linguine	-(can use green)
2 Cup broccoli cut into 1 inch	1 12 ounce can evaporated skim milk
-pieces	2 Tsp chicken-flavored instant
2 Tbl olive or salad oil	-bouillon
1 12 ounce package mushrooms cut	1 1/4 Tsp cornstarch
-in half	1/2 Tsp salt
1 small onion, minced	1 medium tomato seeded and diced
1 small carrot cut into match	2 Tbl grated Parmesan cheese
-stick thin	2 Tbl parsley
-strips

About 40 minutes before serving: 1. In sauce pot, prepare spaghetti
as label directs: drain. Return to sauce pot; keep warm.
2. Meanwhile, in a 2 quart saucepan over high heat, in 1 inch boiling
water, heat broccoli pieces to boiling. reduce heat to low: cover and
simmer 3 minutes, or until broccoli is tender crisp: drain
3. While broccoli is cooking, in a twelve inch skillet over high heat, in hot
oil, cook mushrooms, onion, and carrots, stirring often, until
vegetables are golden and tender crisp. Add pepper strips and cook,
stirring, until vegetables are tender.
4. In a 2 cup measuring cup, with a fork, mix milk, bouillon, cornstarch, and salt.
5. Into vegetable mixture in skillet stir in milk mixture. Over high heat to
boiling, boil one minute. Add tomatoes, cheese parsley, broccoli, and
spaghetti, tossing to coat well; heat through.
Makes 6 main-dish servings.

March through July. Season Sugar Loaf: this is a green variety that is extremely rare in the United States. Red Spanish: more compact with reddish brown skin. The leaves sprout from a variety of places in the actual fruit. Cayenne: longer, more cylindrical with a golden skin. It has sharp leaves sprouting from a single location. Pineapple Varieties

1 -tablespoon butter or margarine	1/2 Tsp ground ginger
1 Cup sliced green onions	3 Cup cooked rice
1/2 Cup chopped walnuts	1 (8 ounce) can pineapple tidbits
1/2 Cup raisins	---
1/2 Tsp salt	-drained

Heat butter in large skillet over medium-high heat.
Add onions, walnuts, raisins, salt and ginger; cook and stir 4 to 5 minutes or until onions are tender.
Add rice and pineapple; stir and heat thoroughly.

Recipe Link: http://groups.msn.com/GrammaClaudiasOzarkHeaven/familyfavoriterecipes.msnw?action=view_list&row =56&viewtype=2&sortstring= Gramma Claudia

Beans:	Dash of onion powder
2 Lb smoked ham hocks	Rice:
2 15oz cans red beans	2 1/4 Cup water
1/2 Cup water	1/4 Cup butter
1/2 Tsp brown sugar	1/4 Tsp rice
1/8 Tsp salt	1 Cup converted rice
Dash of garlic powder

First you must render the fat from the smoked ham hocks.
Preheat oven to 375 degrees and place the ham hocks in a deep pan.
Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks.

Combine 1/4 cup pork fat with one 15-oz can red beans plus liquid in a medium saucepan.
Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder and onion powder.
Bring mixture to a boil, then reduce heat and simmer for 20 minutes.
Use a potato masher to smash beans into a paste-like consistency.
Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes.

Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 cups water to a boil.
Add 1/4 cup butter and 1/4 teaspoon salt.
Add 1 cup of rice. Reduce heat to low and simmer rice for 20 minutes or until tender.

To prepare each serving, scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans. Serve.

Chef Charito/Argentina

Dough:	Filling:
400 Grs (1lb) All purpose flour	300 grs. (12oz) mozzarella pizza
salt to taste	-cheese
1 egg	300 grs (12oz) cooked ham
boiling water	300 grs. (12oz) Cottage cheese

Mix the flour with the salt and the egg, and enough boiling water to make a soft but not sticky dough. Knead.

Add a pinch of pepper and a spoon of finely chopped basil
to the cottage cheese and leave for four hours.

Cut the ham and cheese into tiny cubes and mix with the prepared cottage cheese.

Knead the dough and roll thinly.

Cut into rectangles the size of the mould for sorrentinos
if you have one (they come individually, in eight or in 12)
fill moistened around the filling add another rectangle of dough to cover and go over with the rolling pin to separate.

If you dont have a special mould, put dessert spoon of fillings in heaps on a rectangle evenly spaced, moisten around them.

Put another rectangle to cover.

Press lightly around filling and the cut to separate.

Cook in abundant boiling water for five minutes and serve hot with tomato sauce.

Tomato Sauce:
Lightly fry an onion, 1-2 cloves garlic and a strip of red pepper all finely chopped, add tomato puree, salt pepper and oregano to taste and simmer very gentle for an hour.

Pour over hot sorrentinos and sprinkle generously with grated cheese. A little unwhisked cream can also be added if liked.

Eat warm or cold. We like it warm. Recipe Introduction Chef Dottie

3 Cup quick rice	1 Tsp cinnamon
3 Cup water	1 Tsp vanilla extract
1/4 Cup of brown sugar

Bring 2 cups water to a rolling boil then add the rice.

Let stand 5 mins with lid on.

Then add the brown sugar, cinnamon and vanilla extract.

Mix well.