This week, and an awesome week it has been, I had a reader send in a couple of recipes. Emily tells me that this stuffed shell recipe is a family favorite and easy enough for anytime of the week, and the strawberry pie recipe has come at a perfect time. We went out to our favorite local berry fields to pick ours and this recipe is just perfect. Won’t you share some of your favorite strawberry recipes? Of course, as you know, you can get fancy and decorative with the strawberries, but sometimes the simple things are the best. On of my favorites is strawberries and whipped cream or just simply strawberries and cream.
I also had a helpful and tasty tip from a friend (Thank you, Lauri!) Lauri tells me that while making her favorite macaroni salad, she, as she always does, was adding ingredients to taste, she decided that she wanted something a little different and added a healthy spoonful of her homemade zucchini relish and loved it! That is one of the best ways to discover a new recipe, taste, add and then send it to me! Thanks to all of you who have written. This has been one of our best years so far.
1 pkg (12 ounces) jumbo pasta shells
1 jar (26 ounces) spaghetti sauce
36 frozen fully cooked Italian meatballs (1/ 2 ounce each, thawed)
2 cups shredded mozzarella cheese
Directions: Cook pasta according to package directions, drain and rinse in cold water. Place 1 /2 cup sauce in a greased 13 x 9 inch baking dish. Carefully place a meatball in each shell. Transfer to prepared dish. Top with remaining sauce and sprinkle with cheese.
Cover and bake at 350 for 35 minutes or until bubbly and cheese is melted.
1 unbaked pastry shell (9 inches)
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Fresh mint, optional
Directions: Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Refrigerate for 15-20 minutes or until slightly cooled.
Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. Garnish with mint if desired. Yield: 6-8 servings.
I look forward to hearing from you with suggestions or recipes you like. I can be reached at susieqcooking@ainop.com or c/o Pioneer Times, PO Box 456, Houlton, Maine 04730.
