Recipes Included On This Page Pasta Beef & Zucchini Dinner Pasta Beef Rolls Pineapple Butterscotch Cake Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pasta Beef & Zucchini Dinner Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound extra lean ground beef 1 medium onion -- chopped 1 garlic clove -- crushed 1/2 teaspoon salt 28 ounces ready-to-serve beef broth -- (2 14-ounce cans) 1 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper 2 cups uncooked mini lasagna or rotini pasta 2 cups sliced zucchini -- cut 3/8-inch thick 1 tablespoon cornstarch 1/4 cup water 3 plum tomatoes -- each cut into 4 wedges 2 tablespoons grated Parmesan cheese In large nonstick skillet, brown ground beef, onion and garlic over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 1- inch crumbles. Remove beef with slotted spoon; pour off drippings. Season beef with salt; set aside. In same skillet, add broth, Italian seasoning and red pepper. Bring to a boil and add pasta; reduce heat to medium and simmer, uncovered, for 6 minutes, stirring occasionally. Add zucchini and continue cooking for an additional 6 to 8 minutes or until pasta is tender, yet firm. Push pasta and zucchini aside. Mix cornstarch with water and add to broth; bring to a boil. Return beef to skillet and add tomatoes; heat through. Place in serving dish and sprinkle with Parmesan cheese. Makes 5 servings. Contributed to the FareShare Gazette by Dancer^; 8 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 252 Calories; 16g Fat (58.7% calories from fat); 19g Protein; 7g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 316mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Pasta Beef Rolls Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces manicotti 12 1/2 ounces spaghetti sauce -- divided (1 jar) 1 egg -- slightly beaten 1/2 teaspoon celery seasoning 1/2 teaspoon onion powder 8 ounces ricotta cheese 1/2 cup grated Parmesan cheese 1 cup shredded mozzarella cheese -- divided 1/2 cup chopped mushrooms -- (fresh or canned) 1/4 cup chopped onion 1/4 cup finely chopped green pepper 14 slices cooked roast beef -- sliced deli thin 3 cups sliced zucchini Green pepper -- cut in strips Sliced green onion Cook pasta according to package directions; drain. Spread 3/4 cup spaghetti sauce in bottom of a 7 1/2- x 11-inch baking pan. In a 2-quart bowl, combine egg, celery seasoning, onion powder, ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, mushrooms, onions and green pepper. Mix thoroughly. Spoon equal amounts of cheese mixture into manicotti and wrap each with a slice of roast beef. Arrange into pan. Place zucchini along each side of baking pan. Pour remaining spaghetti sauce over pasta rolls. Cover and bake at 375F. for 50 minutes. Remove from oven, top pasta rolls with remaining mozzarella cheese. Bake, uncovered, for 4 minutes or until cheese melts. Garnish with green peppers and green onions. Makes 6 servings. Contributed to the FareShare Gazette by Dancer^; 13 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 385 Calories; 16g Fat (36.8% calories from fat); 19g Protein; 42g Carbohydrate; 4g Dietary Fiber; 72mg Cholesterol; 541mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Pineapple Butterscotch Cake Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-03 Mar 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 20 ounces crushed pineapple -- (1 can) 16 ounces pound cake mix -- (1 package) 1 cup butterscotch chips 1 package instant butterscotch pudding Drain pineapple, reserve syrup. Mix 1-1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan. Top with pineapple-chip mixture and bake in 325-degree-F. oven for 55 to 65 minutes. Contributed to the FareShare Gazette by Dancer^; 6 March 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; trace Fat (5.4% calories from fat); trace Protein; 10g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 3mg Sodium. Exchanges: 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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