Pumpkin or butternut squash raviolis Raviolis Use round or square gyoza or shu mai wrappers (or wonton). Use corn starch mixed with water to make the 'glue' to seal them. Use two wrappers per ravioli unless you want to fold them into triangles or half moons to make them small. I prefer the larger ones. Butternut squash FILLING 1 cup mashed butternut squash (bake first until soft) or pumpkin (use sugar or another good tasting pumpkin) 1 cup ricotta cheese 1/2 teaspoon freshly ground nutmeg 1/2 cup grated Parmesan salt white pepper to taste ground sage leaves Mix together until homogeneous. SAUCE sage (a few leaves, fresh) butter (2 tbsp) - can use olive oil if desired veggie broth (~ 2 cups) milk or cream (1-2 cups) white pepper and salt to taste Good Parmesan to grate on top Melt some butter, fry some fresh sage in it and add remaining ingredients. Make sauce, use a flat not too deep pan (you will be placing one ravioli deep, so it will be shallow). Put enough sauce on pan and place assembled raviolis on it. To assemble raviolis put about 1 tbs of filling on a square, moisten both surfaces that will seal, shape filling into a square and place top wanton wrapper on top, sealing it into a pouch. I use a fork and seal them this way. Press with fork all around edges. Practice with a couple and the third one should come out right! Place the assembled raviolis on the sauce (already on the flat pan) and when they are all assembled pour the rest of the sauce on top and the grated Parmesan on top. Bake at 375 for only 15-25 minutes (look at it after 15 minutes and decide if done, or it need 5 or 10 more minutes). Should be golden but of course not burnt. The wanton wrappers (ravioli paste shells) will cook in the sauce.

A few more... * Exported from MasterCook * Tamale Pie Recipe By :Marilyn Chatham Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 can corn -- undrained 1 can whole olives -- drained 3/4 cup onion -- chopped 2 teaspoons cumin 1 tablespoon chili powder 1 can chili Las Palmas (large size) 1 dozen corn tortillas 3 tablespoons cornmeal 2 cups grated cheddar cheese garlic powder salt pepper Brown meat, onion and spices - add cornmeal and chile powder. Add corn and liquid, cheese and olives. In 9 x 13 pan, alternate mixture with corn tortillas - cover all with sauce. Cover and bake 30 minutes at 350F. Take out, mix well until all tortillas are in pieces. Return to oven and bake 30 minutes more, covered. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Pasta Casserole Recipe By :Taste of Home's Quick Cooking Annual recipes 2000 Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground beef 1 large onion -- chopped 2 jars spaghetti sauce - 28 ounces each 1 pound spiral pasta -- cooked and drained 1 pound shredded mozzarella cheese 8 ounces sliced pepperoni -- chopped In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13 x 9 x 2" baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 for 25-30 minutes or until heated through. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Dog Casserole Recipe By :Taste of Home Magazine Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups celery -- thinly sliced 2 tablespoons butter or margarine 1 1/2 cups green onion -- sliced 1 1/2 pounds hot dogs 2 eggs 1 1/2 cups milk 2 teaspoons ground sage 1/4 teaspoon pepper 2 packages (8.5 oz each) cornbread muffin mix 2 cups cheddar cheese -- divided In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1 1/2 cups of cheese. Spread into shallow 3 quart baking dish. Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400F for 30 minutes or until golden brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli Rice Casserole Recipe By :Taste of Home Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small onion -- chopped 1/2 cup celery -- chopped 10 ounces frozen broccoli -- chopped 1 tablespoon butter 8 ounces processed American cheese 10 3/4 ounces cream of mushroom soup, condensed 5 ounces evaporated milk 3 cups cooked rice In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3-5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325F for 25-30 minutes or until hot and bubbly. - - - - - - - - - - - - - - - - - - - NOTES : Can use steamed fresh broccoli and regular milk instead. * Exported from MasterCook * Chicken Wild Rice Casserole Recipe By :OAMC Book Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces quick cooking long grain and wild rice mix 1 cup cooked chicken -- chopped 8 ounces sliced water chestnuts -- drained 1 cup chopped celery 1 1/4 cups finely chopped onion 1 cup mayonnaise 1 can cream of mushroom soup Cook rice according to directions on package. Combine rice, chicken, water chestnuts, celery, and onion. Put mixture in a 1 gal freezer bag and freeze. To Serve: Thaw rice and chicken mixture. Remove from bag and place in casserole dish. Stir mayo and cream of mushroom soup. Spread over chicken and rice mixture. Bake covered in a preheated 325F oven for 1 hour. - - - - - - - - - - - - - - - - - - -

Thanks, Jacki!

SPINACH FETA TURNOVERS Taste of Home Magazine Exchanges Serves: 4 2 eggs or 1/2 c. egg substitute 1 pkg. (10 oz.) frozen leaf spinach, thawed, squeezed dry and chopped 3/4 c. crumbled feta cheese 2 garlic cloves, minced 1/4 tsp. pepper 1 tube (10 oz.) refrigerated pizza crust In a bowl, whisk eggs, set aside 1 T. Combine the next 4 ingredients and remaining beaten eggs. Unroll pizza dough; roll into a 12-in. square. Cut into four 3-in squares; top each square with about 1/3 c. spinach mixture. Fold in a triangle and pinch edges to seal. Cut slits in top; brush with reserved egg. Place on a greased baking sheet. Bake at 425 for 8-10 minutes or until golden brown. One turnover (Prepared with Egg Substitute) equals: 296 caloriesÂ9 gm fat (4 gm saturated)Â25 mg cholesterolÂ904 mg sodiumÂ39 gm carbohydrateÂ3 gm fiberÂ15 gm protein ++++ Exchanges: 2 starchÂ2 lean meat 1 vegetable