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1
⁄2 teaspoon salt
1
⁄2 teaspoon pepper
1
⁄2 teaspoon basil
1
⁄4 teaspoon garlic powder
1 jar (31-
3
⁄
4 oz.) spaghetti sauce
Grated Parmesan cheese
Cheddar Crackers
1
⁄2 cup butter or margarine, softened
1
⁄2 cup vegetable shortening
1 pound sharp cheddar cheese,
finely grated
Place butter and shortening in large mixing bowl. Cream together on medium
high speed. Add cheese and mix well using medium speed. Combine flour, salt,
mustard, and cayenne in separate bowl. Add to the cheese mixture in three (3)
additions, mixing well after each addition. Use low speed. Assemble and fill cookie
press with dough; use ribbon disc. Make 3 inch ribbons on greased, uncoated
baking sheet. Bake at 350°F for 10-12 minutes, or until edges are just starting to
turn brown. Carefully remove from baking sheet. Cool on wire rack. Sprinkle with
paprika if desired.
Makes 8-9 dozen crackers.
Entrees
2
1
⁄2 cups all purpose flour
1 tablespoon salt
1 tablespoon dry mustard
1
⁄8 teaspoon cayenne pepper
Helpful Hints
• Mashed potatoes make attractive
borders or toppings for meat,
seafood, or vegetable casseroles;
stews; or shepherd’s pie. Prepare
mashed potatoes as usual, making
sure they have a smooth thick
consistency. Two cups will fill
barrel. Use decorator tip.
• Butter rosettes are an elegant
addition to dinner parties and buffets.
They also add an artistic touch to
pancakes and waffles at a festive
brunch.
• Use whipped butter or margarine
directly from the refrigerator; 8 oz. will
fill barrel. Refrigerate or freeze
rosettes until serving.
• Cream cheese rosettes are an
attractive replacement for butter
on baked potatoes and other
vegetables.
• Whip cream cheese until fluffy; 12 oz.
fills barrel. Use decorator tip.
Three Cheese Stuffed Shells
1 package (12 oz.) jumbo shell
pasta (about 30), cooked
2 containers (15 oz. each) ricotta cheese
1 package (8 oz.) mozzarella cheese,
finely shredded
1
⁄2 cup grated Parmesan cheese
2 eggs, slightly beaten
Combine ricotta, mozzarella, and Parmesan cheese, eggs, salt, pepper, basil, and
garlic powder in a large mixing bowl. Mix until well blended. Assemble and fill
cookie press with cheese mixture; use decorator tip. Fill shells. Pour thin layer of
spaghetti sauce into a 13 x 9 inch baking pan. Arrange filled shells in a single layer
over sauce. Top with remaining sauce. Sprinkle with Parmesan cheese. Bake at
350°F for 30-40 minutes.
Makes 30 shells (10 servings)