"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Beef Manicotti Recipe

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This recipe for Beef Manicotti, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, August 10, 2006


1 pound ground beef
1 small onion, chopped (about 1/4 cup)
3 slices bread, torn into small pieces
1 1/2 cups shredded mozzarella cheese
(6 ounces)
1 egg
1/2 cup milk
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
1 package (8 ounces) manicotti shells
1 can (15 ounces) tomato sauce
1 can (12 ounces) tomato paste
1 can (4 ounces) mushroom stems and pieces, undrained
1 small onion, chopped (about 1/4 cup)
1 clove garlic, finely chopped
4 cups water
1 tablespoon Italian seasoning
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese

Heat oven to 375. Cook ground beef and 1/4 cup onion in 10-inch skillet, stirring frequently, until beef is brown; drain. Stir in bread, mozzarella cheese, egg, milk, parsley and 1/4 teaspoon pepper. Fill uncooked manicotti shells with beef mixture. Place shells in ungreased rectangular pan, 13x9x2 inches. Heat remaining ingredients except Parmesan cheese to boiling in 4-quart Dutch oven, stirring occasionally; reduce heat. Simmer uncovered 5 minutes. Pour sauce over shells. Cover and bake 1 1/2 to 1 3/4 hours or until shells are tender. Sprinkle with Parmesan cheese.




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