Chicken Parmesan Filled Shells

Ingredients:

1-1/2 cups ricotta cheese
1 egg
1/2 tsp. parsley
1/4 tsp. garlic powder
1/8 tsp. oregano
1/8 tsp. pepper
3/4 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese, divided
2 cups cooked, shredded chicken
16 jumbo pasta shells, cooked and drained
2-3 cups spaghetti sauce



Directions:

1. In a medium mixing bowl, combine ricotta cheese, egg, parsley, garlic powder, oregano and pepper; mix well. Stir in Parmesan cheese, 1-1/4 cups Mozzarella cheese and chicken.

2. Preheat oven to 350º.

3. Pour half of the spaghetti sauce in the bottom of an 9x13-inch baking dish. Evenly fill shells with chicken mixture and place in dish. Pour remaining sauce over shells; sprinkle with remaining Mozzarella cheese.

4. Cover dish with foil and bake for 30 minutes. Uncover and let stand 5 minutes before serving.

Yield: 4-6 servings.

Root Beer Float Cake

Root beer floats . . . one of my all time favorites. One of our favorite cafes has recently introduced their soda fountain . . . I was so excited to see they added root beer floats to their menu. We have made it a tradition to visit the cafe after work on Friday afternoons . . . the root beer float is my TGIF treat, a reward for making it through another stressful week of work. Can't wait to try this cake . . . will post comments after we have made it . . . post your comments if you try it out before we do.

Ingredients

1 package (18-1/4 ounces) white cake mix
1-3/4 cups cold root beer, divided
1/4 cup canola oil 2 eggs
1 envelope whipped topping mix (Dream Whip)


Directions

In a large bowl, combine dry cake mix,
1-1/4 cups root beer, oil and eggs.

Beat on low speed for 2 minutes or stir by hand for 3 minutes.
Pour into a greased 13-in. x 9-in. baking pan.

Bake at 350° for 30-35 minutes or until a toothpick
inserted near the center comes out clean.

Cool completely on a wire rack.

In a small bowl, combine the whipped
topping mix and remaining root beer.

Beat until soft peaks form.

Frost cake.

Store in the refrigerator.


Yield: 12-16 servings.


Nutrition Facts:
1 serving (1 piece) equals 203 calories, 8 g fat (2 g saturated fat),
27 mg cholesterol, 216 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Source: Quick Cooking May/June 2000, page 40

Pasta-Broccoli Salad

Ingredients:

1/4 cup Sour Cream
3/4 cup Mayonnaise
1/3 cup Scallions, sliced
2 tablespoons fresh Dill (or 1 teaspoon dried)
8 ounces medium Shell Pasta, cooked
3 cups Broccoli Florets
1 1/2 cups Red Pepper, thinly sliced


Dressing:

Mix sour cream, mayonnaise, scallions, and dill.


Combine cooked pasta, broccoli, and peppers.

Spoon in dressing and toss gently.

Cover and refrigerate until ready to serve.




Recipe source: Cooking Light

Photo: Randy Mayor; Styling: Mary Catherine Muir

Easy Italian Coconut Cream Cake

Cake:

1 box white cake mix
1 small box instant vanilla pudding
1 1/3 cups water
4 eggs
1/2 cup vegetable oil
1 cup chopped pecans
2 cups coconut



Frosting:

4 tablespoons butter, softened
8 ounces cream cheese, softened
3 tablespoons canned milk
3 1/2 cups confectioners' sugar
2 cups coconut


Combine cake mix, pudding mix, water, eggs and oil and beat on low speed for 4 minutes.

Stir in nuts and coconut then pour into well greased and floured rectangular cake pan.

Bake at 350 for 40 minutes.

Combine all frosting ingredients and spread on cooled cake.


Source: semissourian.com