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Country Cooking

January 10, 2013

by Dorothy Bloemendaal
Cannelloni Crescents

1 pound lean ground beef

1/2 cup chopped onion

1/4 cup chopped green bell pepper

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/4 teaspoon garlic powder

l (6 oz.) can tomato paste

l (4.5 oz.) jar sliced mushrooms, drained

2 (8 oz.) cans refrigerated crescent dinner rolls

l egg, beaten

l cup spaghetti sauce

Grated Parmesan cheese

Heat oven to 375. In large skillet, cook ground beef and onion until beef is thoroughly cooked, stirring frequently. Drain well.

Stir in bell pepper, oregano, basil, garlic powder, tomato paste and mushrooms. Reduce heat, simmer 15 minutes. Cool slightly.

Separate dough into 8 triangles. Firmly press perforations to seal. Spread about 1/3 cup beef mixture on each rectangle to within 1/4 inch of edges. Roll up, starting at shortest side of rectangle, pinch edges and sides to seal. Place seam side down on greased cookie sheet. Brush each roll with beaten egg. Bake at 375 for 14 to 19 minutes or until golden brown. Meanwhile, heat spaghetti sauce. To serve, place cannelloni on individual serving plates. Pour warm spaghetti sauce over cannelloni. Sprinkle with Parmesan cheese. 8 servings.



Broccoli-Cauliflower Tetrazzini

8 oz. uncooked spaghetti, broken into thirds

l bag (l pound) frozen broccoli, carrots and cauliflower or 4 cups frozen cut broccoli

2 tablespoons butter or margarine

3 tablespoons all-purpose flour

2 cups fat-skim milk

1/2 cup grated Parmesan cheese

Dash pepper

l (4.5 oz.) jar sliced mushrooms, drained

2 tablespoons grated Parmesan cheese

Heat oven to 400. Cook and drain spaghetti as directed on package, using minimum cook time; cover to keep warm. Cook vegetables unit crisp-tender as directed on bag; Drain.

Melt butter in saucepan. Stir in flour until smooth. Gradually add milk, stirring until well blended. Cook 6 to 10 minutes, stirring constantly, until mixture boils and thickens. Stir in 1/2 cup cheese and the pepper.

Spoon cooked spaghetti into greased 9 x 13 baking dish. Top with cooked vegetables and mushrooms. Pour white sauce over top. Sprinkle with 2 tablespoons cheese. Bake uncovered 15 to 20 minutes or until hot and bubbly around edges. 8 servings.

Easy Blackberry Cobbler

4 cups fresh or frozen blackberries

l tablespoon lemon juice

l egg

l cup sugar

l cup all-purpose flour

6 tablespoons butter, melted

Vanilla ice cream, if desired

Heat oven to 375. Lightly grease 8 inch square glass baking dish. Place blackberries in dish, drizzle with lemon juice.

Stir egg, sugar and flour until mixture looks like coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake 40-45 minutes or until topping is lightly browned and filling is bubbly. Cool 10 minutes. Serve warm with ice cream.



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