8 ounces manicotti shells, uncooked
8 ounces mozzarella cheese, shredded
15 ounces ricotta cheese, *drained
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces spaghetti sauce
Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti; arrange manicotti in single layer over sauce on bottom of 9x13-inch baking pan. Cover with remaining sauce. Cover with aluminum foil; bake at 350°F for about 40 minutes.
Remove foil; bake 15 minutes longer.
Save by using Frigo Ricotta Cheese and Barilla Pasta Sauce.
1 1/2 c. water
2 lb. beef, cut into cubes
flour to thicken
2 med. onions, minced
1 (6 oz.) pkg. noodles
1/4 tsp. dry mustard
1 1/4 tsp. paprika
2 tbsp. brown sugar
1 1/4 tsp. salt
3 tbsp. Worcestershire sauce
3/4 tsp. cider vinegar
6 tbsp. ketchup
Brown meat on all sides in heavy fry pan or Dutch oven; add onion. Combine mustard, paprika, brown sugar and salt. Combine Worcestershire sauce, vinegar and ketchup; add to mustard mixture; add to meat; add 1 cup of the water; stir; cover. Cook over low heat 2 1/2 hours or until meat is very tender.
Blend flour with remaining 1/2 cup water; add to meat mixture; stir until thickened. Boil noodles in salted water until tender. Drain. Serve meat mixture over noodles.
Save by using Lea and Perrins Worcestershire Sauce and PA Dutch Noodles.
1/2 c. water
1 lb. ground beef
1 lg. carrots, cubed very sm.
1 onion, cubed very sm.
Salt and pepper to taste
1/2 c. frozen peas
1/2 lb. grated Monterey Jack cheese
2 beef bouillon cubes
2 tbsp. flour
Brown meat. Put in vegetables, except peas, cook until reasonably tender. Sprinkle meat with flour, stir until meat is covered. Dissolve bouillon in hot water, pour hot water in slowly, stir until thickened. Remove from heat, stir in peas. Put in 1 1/2 quart dish.
Boil 4 or 5 potatoes, mash. Add milk, butter, salt and pepper. Put potatoes over meat mix, cover with cheese. Bake 20 to 25 minutes at 350°F until cheese melts.
Save by using Libby's Vegetables and Huntsinger Farms White Potatoes.
2 1/2 to 3 lb. chicken
1 c. cracker and bread crumbs
2 beaten eggs
Salt and pepper to taste
1/2 c. butter
1/2 c. honey
1 c. coarsely broken pieces of pecans
Skin the chicken and dip into eggs and crumbs; coat well and season with salt and pepper. Bake at 350°F for 1 hour.
The last 15 minutes coat with butter and honey whisked until smooth; add pecans to this mixture. Instead of the egg the chicken can be dipped into Italian dressing or brushed with Miracle Whip. Serves 4.
Save by using Diamond 8 oz Chopped Pecans and San Giorgio Bread Crumbs.
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