Russell Hobbs RHCP 021 Mode D'emploi page 19

Three Cheese Stuffed Manicotti
Sauce
1 clove of garlic, minced
1/4 cup chopped onion
1 tablespoon olive oil
1 (16-1/2-oz.) can chopped tomatoes
1 (8-oz.) can tomato sauce
1 teaspoon sugar
1-1/2 teaspoons dried Italian seasoning
Filling
8 manicotti shells
2 eggs, beaten
2 cups shredded mozzarella cheese
1-1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
1/4 cup snipped fresh parsley
1/2 teaspoon dried Italian seasoning
1/8 teaspoon pepper
1. Cook the manicotti according to package directions. Drain and rinse shells in cold
water.
2. To make the sauce, cook the onions and garlic in hot olive oil until tender. Add un-
drained tomatoes, tomato sauce, sugar and dried Italian seasoning. Bring to a
boil, reduce heat. Simmer uncovered for 20-25 minutes, or until thick. Remove
from heat.
3. For the filling, stir together the eggs, half the mozzarella cheese, ricotta cheese,
parmesan cheese, parsley, dried Italian seasoning and pepper.
4. Fill Biscuit/Cookie Maker Tube with filling. Add the Filler Tip and fill manicotti.
5. Pour half of the sauce mixture into a 2-quart rectangular baking dish. Arrange
stuffed manicotti in the baking dish. Pour remaining sauce over shells. Sprinkle
remaining mozzarella cheese on top.
6. Manicotti may be covered and chilled in the refrigerator for up to 24 hours or bake
in a 350°F oven for 35-40 minutes, or until heated throughout.
Yield: 8 stuffed manicotti
Cheesecake Cups
6 oz. cream cheese
3 tablespoons granulated sugar
1 teaspoon flour
1 egg
1/2 teaspoon vanilla
2 teaspoon lemon juice
30 pre- cooked mini fillo shells
1 (15-oz.) can cherry pie filling
1. Preheat oven to 325°F
2. Use an electric mixer to beat the cream cheese, sugar and flower together. Add
the egg, vanilla and lemon juice; mix well. Chill in refrigerator for 1 hour.
3. Fill the Biscuit/Cookie Maker Tube with chilled filling and add Filler Tip.
4. Place fillo shells on a baking sheet and carefully fill each filling. Top with a cherry.