Mangia Manicotti

(Adapted from a recipe on VegWeb.com)

Ingredients:

1 tablespoon olive oil
1/2 onion, small dice
2-3 cloves garlic, minced
3-4 oz. frozen spinach, thawed and drained
1 lb. regular soft tofu, pressed of excess water
1 oz. sundried tomatoes, soaked in hot water until soft, coarsely chopped (reserve the soaking liquid)
2 tablespoon reserved soaking liquid
2 tablespoon lemon juice
salt and pepper to taste
3 cups tomato sauce
1 box manicotti tubes, boiled until slightly softened, but not limp
Mozzarella and/or Parmesan cheese

Directions:

Saute onion in oil over low to medium heat until slightly golden, about 5-7 minutes. Halfway through, add the garlic. If the onion is sticking to the pan, add a splash of reserved sundried tomato liquid or vegan white wine. Add spinach and cook until softened. Remove from heat. Crumble tofu into a food processor; add sundried tomatoes, soaking liquid, lemon juice, salt and pepper and pan mixture. Blend, scraping down sides, until very well mixed. Remove from processor and refrigerate in covered bowl for at least an hour. Fill each shell with about 2 oz. filling. Lightly layer a baking dish with tomato sauce. Line up stuffed shells and cover with remainder of tomato sauce. Sprinkle cheese on top. Cover and bake for about 30 min. in pre-heated oven at 325 F. Tastes best if you let the flavors marry for several hours.

The filling also makes a good layer in lasagna.

Porcupine Meatballs

1 lb. ground beef
¼ cup tomato soup
¼ cup rice, uncooked
1 egg, slightly beaten
¼ cup minced onion
2 Tbsp. minced parsley
1 tsp. salt

Shape in 1 1/2 –inch balls. Makes about 16. Brown in 2 Tbsp of shortening. Mix the remainder of the tomato soup with 1 cup of water. Put the meatballs in the mixture. Cover and simmer for 40 minutes. Stirring occasionally. Serve with rice.

Franke's Crispy Ice-Cram Bars

(From the kitchen of Joyce's Great Grandmother)

½ cup butter
1 cup flaked coconut
2-½ cups Rice Crispies
1 cup chopped walnuts
1 tsp. Vanilla

Toast mixture at 350° in the oven for 10 mins., stir often. Remove from oven and stir in ¾ cup of brown sugar, stir well. Save ½ of crumbs for top. Slice ½ gal. of vanilla ice cream over crumbs in pan. Then cover with remaining crumbs. Freeze. Cut into bars or strips.

Creamy Chicken Lasagna

Noodles, salt and oil
1 can Cream of Chicken
1 can Cream of Mushroom
1 cup chopped onion
1 cup cottage cheese
½ cup sour cream
1/3 cup olives
4 cups chicken or turkey
¼ tsp. poultry seasoning
¼ tsp. Oregano
¼ tsp. Basil
2 cups cheddar cheese
2 ½ cups Mozzarella
¾ cup Parmesan Cheese

Mix all ingredients together, except for the cheddar, mozzarella and Parmesan cheese and noodles.

Layer the noodles and add half the sauce and cheddar. Layer the noodles again and add the final half of the sauce and mozzarella cheese. Finally add the last layer of noodles topped with the Parmesan cheese.

Cook at 350° for 30 minutes covered with foil. Cook for another 15 minutes uncovered. Let set before serving.