8 manicotti, cooked and drained
1 lb ground beef
3/4 cup onion, finely chopped
2 tbsp olive oil
1 cup seasoned bread crumbs
2 tbsp parmesan cheese, grated
1 10 oz pkg frozen chopped spinach, t, hawed
3 eggs, slightly beaten
1 tsp salt
1/4 tsp pepper
1 ***sauce:
4 tbsp olive oil
1 cup onion, chopped
1 clove garlic, minced
1/2 tsp dried basil
1/2 tsp salt
1 tsp dried oregano
1/4 tsp pepper
1/2 tsp sugar
1 29 0z can tomatoes
1 6 oz can tomato paste
Directions
Put the meat and onions in a 1 1/2 qt. covered casserole. Cover and
cook until all redness is gone from the meat, 5-7 minutes breaking up
the meat and stirring twice. Drain fat from cooked meat. Drain excess
liquid from the spinach and set aside to add to sauce.
Mix the meat, spinach, and remaining ingredients. Stuff gently into
the cooked and drained manicotti. Place the manicotti in a single
layer in a 2 qt. (12"x9") rectangular casserole. Cover with the
sauce. Cover loosely with waxed paper and cook 10 minutesin the
microwave oven on high power. Let stand 5 minutes. Sprinkle top with
more parmesan cheese of desired.
***Sauce: Mix all ingredients and cook, covered, in a 2-quart
casserole in the microwave oven fore 20 minutes, stirring
occasionally.
NOTES : Prepared sauce may be used instead of the sauce recipe
mentioned.
Posted to MC-Recipe Digest V1 #
Recipe by: International Gourmet Cooking for the Microwave by Phe
From: Dianne Larson Ward
Date: Fri, 06 Dec 1996 23:58:35 +0000
Servings: 4 servings
Manicotti Florentine For The Microwave Recipe brought to you by Recipe Ideas
Categories: Italian; Microwave; Pasta
The History of Recipes
It is possible to trace the history of `recipes` way back into distant history, at least as far back as the Egyptians, and possibly even further than that. In practice though, mostly, these early recipes were just very simple pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius recounts how the early Romans were skilled in the use of a good variety of spices, including a few you will know like bay, mint and parsley. During the following few hundred years, the upper-class families of the West competed to serve up the best banquets, and consequentially cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 19th century that haute cuisine and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes that were common in the better off homes of the day. By the time we get to the 1900s, cookery publications were in great demand, due to better eduction, people having more free time and being a little richer. |
We hope you enjoy this Manicotti Florentine For The Microwave recipe.
