6 manicotti noodles, *cooked,
1 rinsed & drained*
1/2 package frozen chopped spinach,
1 *thawed and squeezed
1 dry(er)*
1/2 cup white mushrooms
1/2 cup shitake mushrooms
1/2 cup onion
1/2 cup pepper, *sauteed in red
1 wine, open a nice bottle &
1 drink the rest*
1 cup fatfree cottage cheese (or
1 that dryer kind of cottage
1 cheese)
4 cloves garlic sauteed w/ the
1 rest of the stuff
1 i forgot!
1 italian herbs to taste
1/2 cup fatfree parmesan
Directions
All measurings except the six noodles (which serves 2) are
approximate. Really, I guess you can put in about anything you like.
I left the mushrooms out of Ben's because he's weird that way.
Anyway, stuff this mixture into the shells. You may have some left
over. So sue me. Put them in a baking dish and pour one jar of
Healthy Choice f/f spaghetti sauce over the noodles. Bake at 400 F
for about 45 minutes. This is very easy and I hope you like it as
well as we do. Mangia!
Posted by Cynthia Barnes
Digest [Volume 14 Issue 7] Jan. 7, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Servings: 2 servings
Marvelous Manicotti Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is possible to trace the history of `recipes` way back into the distant past, at least as far as ancient Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated. Later, there are a couple of interesting cookery books which appeared in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the rich and powerful of the time. During the following few hundred years, the powerful families of Europe tried to serve the most exotic meals, and as a consequence, the best cooks and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes of the day. By the time we get to the 1900s, recipe publications were increasing in popularity mostly as a result of more people being able to read, more leisure time and disposable income. The arrival of television brought us celebrity chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes such as those found on our site. |
We hope you enjoy this Marvelous Manicotti recipe.
