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Blue cheese coleslaw Purple cabbage ½ head shredded Mayo 1 ½ cup Diced jalapeno (seeded) 2 Blue cheese 2 cups Scallion (chopped) ¼ cup Apple cider vinegar ¼ cup Honey ¼ cup ChoppedMore >>
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Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
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Wednesday, May 22 2013 11:52 AM EDT2013-05-22 15:52:23 GMT
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
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Thursday, May 16 2013 1:50 PM EDT2013-05-16 17:50:19 GMT
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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Recipe from Christopher Huerta of Tucson, Ariz.
Total Time: 30-35min
1 pkg. of jumdo shells 1 pkg. of spinach (chopped) 3 lbs. ricotta cheese 1 egg 2 tbsp. parmesan cheese (shredded) 1 29 oz. jar of marinara sauce 1/2 tsp. each salt and oregano 1/4 tsp. pepper
2. Arrange shells on a flat surface. Cut spinach and mix with the ricotta, egg and parmesan. Spoon into each shell. Combine the marinara sauce, oregano, salt and pepper.
3. Simmer about 2 min. Using two 2-qt. baking dishes, spread 1/2 cup of sauce into each.
4. Arrange filled shells on sauce, and bake at 350 degrees for 15-20 min. Serve shells with remaining sauce.
Servings: Serves about 5-6 people Comments: You can use frozen cut spinach and cook as directed for better results
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