Recipe Talk

Baked Manicotti With Cheese Filling
McCalls Cooking School

Sauce:

1/3 cup olive oil
1 1/2 cup onion, finely chopped
1 clove garlic, crushed
1 35 ounce can Italian tomatoes, undrained
1 6 ounce can tomato paste
2 tablespoons chopped parsley
1 tablespoon salt
1 tablespoon sugar
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon pepper

Manicotti: (Crepe-Like)

6 eggs, at room temperature
1 1/2 c unsifted all-purpose flour
1/4 teaspoon salt

Filling:

2 lbs ricotta cheese
1 8 ounce package mozzarella cheese, diced
1/3 cup grated parmesan cheese
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped parsley
1/4 cup parmesan cheese

Make sauce: In hot oil in 5-quart Dutch
oven, saute onion and garlic 5 minutes. Mix
in rest of sauce ingredients and 1-1/2 cups
water, mashing tomatoes with fork. Bring to
boiling, and reduce heat. Simmer mixture,
covered and stirring occasionally, 1 hour.

Make Manicotti: In medium bowl, combine 6
eggs, the flour, 1/4 teaspoon salt, and 1-
1/2 cups water; with electric mixer, beat
just until smooth.
Let stand 1/2 hour or longer. Slowly heat an
8-inch non-stick skillet. (If not using a
skillet with a non-stick surface, brush
skillet lightly with butter for each
manicotti.)
Pour in 3 tablespoons batter, rotating the
skillet quickly to spread batter evenly over
bottom.
Cook over medium heat until top is dry but
bottom is not brown. Turn out on a wire rack
to cool. Continue cooking until all of the
batter is used. As the manicotti cool, stack
them with waxed paper between them.

Preheat oven to 350 degrees.

Make Filling: In large bowl, combine
ricotta, mozzarella, 1/3 cup parmesan, the
eggs, salt, pepper, and parsley; beat with
wooden spoon to blend well. Spread about 1/4
cup filling down the center of each
manicotti, and roll up.
Spoon 1-1/2 cups sauce into each of two 12-
by-8-by-2-inch baking dishes.
Place eight rolled manicotti seam side down,
in single layer; top with five more. Cover
with 1 cup sauce; sprinkle with Parmesan.
Bake, uncovered, 1/2 hour, or until bubbly.
To Freeze: Line baking dish with large piece
of foil; assemble as directed. Fold foil
over to seal, and freeze in dish. When
frozen, remove dish.

To serve: Unwrap; place in baking dish, and
let stand 1 hour to thaw. Bake, uncovered, 1
hour in 350 degree oven.

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Coconut Cream Pie

Source: McCall's Cooking School

COMMENTS: Use your favorite pastry recipe or
use a store bought crust. Preheat oven to
450°. Prick bottom and sides of crust and
bake 10-12 minutes. Crust should be golden
brown. Cool on wire rack.

FILLING:

3/4 cup Granulated sugar
3 Tbsp. Cornstarch
dash Salt
2 cups Milk
3 Egg yolks
3/4 tsp. Vanilla extract
1/4 tsp. Almond extract

TOPPING:

1 cup Heavy cream, well chilled
2 Tbsp. Confectioners' sugar
2 cans (3 1/2 oz. size) Flaked coconut or 2
cups grated fresh coconut

In heavy saucepan, combine granulated sugar,
cornstarch and salt. Gradually stir in milk
until smooth. Over medium heat, bring to
boiling; stir occasionally; boil 1 minute,
or until thick and shiny.
Quickly stir some of hot mixture into egg
yolks. Pour back into hot mixture; stir to
blend. Return to heat; cook over low heat 3
minutes, stirring occasionally. Remove from
heat. Stir in extracts.
Turn into a small bowl, and cover surface
with waxed paper. Refrigerate until well
chilled (at least 1 hour).
Have cream, bowl and beaters chilled before
beating; Beat the cream with confectioners'
sugar until stiff. Refrigerate cream,
covered.

To assemble pie; Turn filling into pie
shell. Sprinkle with half the coconut. Cover
with the whipped cream mixture then top with
remaining coconut. Serve at once or
refrigerate no longer than 1 hour.
SERVES 8.
VARIATION: For Banana Coconut Pie, add two
sliced bananas; arrange in pie shell to
cover bottom. Proceed to assemble as above.

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Brown Sugar Apple Pie

McCalls recipe card collection - Our Rich
Heritage card #5A

1 pkg (11 oz) piecrust mix
1/2 c light brown sugar
1/2 c granulated sugar
2 T flour
3/4 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
6 c thinly sliced, pared, tart apples (about
2 lb)
1-1/2 tsp grated lemon peel
2 T butter or margarine
1 egg yolk

1 Make pastry as pkg directs. Roll pastry
for bottom crust as directed in Rhubarb
Custard Pie (card 17a) *below

2 Preheat oven to 435F. In large bowl, mix
sugars, flour, cinnamon, nutmeg, and salt.
Add apples; toss lightly to combine. Turn
apple mixture into pastry-lined pie plate,
mounding up in center to support top crust.
Sprinkle w/ lemon peel. Dot apples with
butter, cut in small pieces.

3 Roll out remaining pastry into 12" circle.
Fold over in quarters; cut slits for steam
vents.

4. Using scissors, trim overhanging pastry
of bottom crust to measure 1/2" from rim of
pie plate. Carefully place folded pastry for
top crust so that point is at center of
filling, and unfold. Using scissors, trim
overhanging pastry of top crust to measure
1" from edge all around. Moisten edge of
bottom pastry with a little water. Fold top
pastry under edge of bottom pastry.

5 With fingers, press edges to seal. Press
upright to form rim. Crimp edge: place thumb
on edge of pastry at an angle. Pinch dough
between index finger and thumb. Repeat at
same angle all around. Mix yolk w/ 1 T
water; brush on crust. Bake 45-50 minutes,
until apples are tender, crust golden. Serve
warm. Serves 6-8.

Rhubarb custard pie card #17a:(below)

* 1 Make pastry as pkg directs. Handling
gently, shape into ball. Divide in half;
form each into a round, then flatten w/ palm
of hand. On lightly floured pastry cloth,
roll half of pastry into 12" circle. Roll w/
light strokes from center to edge, lifting
rollin pin as you reach edge.

2 Place 9" pie plate on pastry circle
(pastry should be 1" wider all around). Fold
pastry in half and carefully transfer to pie
plate, making sure fold is in center of
plate. Unfold pastry and fit into pie plate,
pressing gently with fingers, so pastry fits
snuggly all around. (Do not stretch.)
Refrigerate. Preheat oven to 450 F.

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Mc Call's Cooking School's Savory Chicken
Pot Pies

Yield: 6 servings

5 lb Roasting chicken (OR two 2 -1/2 Lb
chickens)
1 lb Small carrots, pared, cut 1/2-inch long
1 lg Onion, peeled and quartered
2 lg Celery stalks, diagonal cut 1/4-inch
long
3 Leafy celery tops
3/4 c Milk
1/2 c All-purpose flour, unsifted
3/4 ts Poultry seasoning
1/2 ts Salt
1/4 ts Pepper
1 lg Egg yolk, beaten with 1 Tbl water

Pastry:

2 c All-purpose flour, unsifted
3/4 c Shortening
Ice water

Stock:

Place chicken in 6-quart kettle along with
the rest of stock
ingredients (parsley, salt, peppercorns, bay
leaf and water). Bring to a boil over high
heat. Reduce heat; simmer, covered, for
about 1 hour, or until chicken is tender.
(About 45 minutes with 2 smaller chickens.)

Meanwhile, make pastry. In medium bowl stir
flour and salt together. With pastry
blender, cut in shortening until mixture
resembles coarse cornmeal. Sprinkle 1
tablespoon of ice water at a time, over all
of pastry mixture, tossing lightly with a
fork after each addition and pushing
dampened portion to side of bowl; sprinkle
only dry portion remaining. Pastry should be
just moist enough to hold together, not
sticky. (4 to 6 tablespoons ice water.)
Shape into a ball; flatten and wrap in
plastic wrap; refrigerate
until ready to use.

Remove chicken from kettle to bowl; cool
until easy to handle. Discard skin and
bones. Cut chicken meat into 1-inch pieces
(4 to 5 cups). Strain stock into large
saucepan. Bring to a boil. Add carrots,
pearl onions, and
celery. Cook, covered, for 5 to 10 minutes,
until vegetables are just tender. In 2-cup
measuring cup, measure milk; whisk in flour,
poultry seasoning, salt, and pepper until
smooth. Stir into vegetable-stock mixture;
bring to a boil, stirring constantly. Reduce
heat; boil 1 minute. Add cut-up chicken; mix
well. Divide mixture among six 1 1/3-cup
casseroles or seperate baking dishes.
Preheat oven to 400F.

Remove pastry from refrigerator. On lightly
floured surface, cut pastry into 6 equal
pieces. Flatten and evenly roll each piece
to a circle the same diameter as the top of
a casserole. Cut a cross, 1 1/2 inch across,
in the center of each. Lightly moisten edges
of casseroles with pastry brush and water.
Place pastry circles on top of each
casserole. Use knife tip to turn back the
four corners in center of pastry, exposing
filling. Firmly press edge of pastry to
casserole with table fork. Place casseroles
on large baking tray or rimmed cookie sheet.
Bake for 30 minutes or until filling is
bubbly. Remove from oven. Brush crusts with
egg yolk mixture. Return to oven; bake for 5
minutes longer, or until pastry is golden-
brown.

Makes 6 servings.

[McCall's COOKING SCHOOL Card No 12]

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Mc Call's Chocolate Mousse Cake

3 c Heavy cream
1 1/2 c Sugar, confectioners(sifted)
3/4 c Cocoa, unsweetened (sifted)
2 ts Vanilla extract
1/4 ts Salt
1 ts Gelatine, unflavored

NOTE: All sifted ingredients should be
sifted BEFORE measuring!

1. Make cake: in large electric mixer bowl,
let whites warm to room temp. (1 hour). Into
cocoa in small bowl, stir boiling water
until smooth. Let cool 1/2 hour. preheat
oven to 325F. Sift flour with sugar, soda
and salt in large bowl. make a well in
center.

2. Pour in oil, yolks, vanilla and cocoa.
with wooden spoon, beat just until smooth.
sprinkle cream of tartar over whites. with
mixer at high speed, beat until very stiff
peaks form when beater is slowly raised. do
not underbeat. pour batter over whites.

3. with whisk, and an under-and-over motion,
gently fold to combine. turn into ungreased
10-inch tube pan. bake 60-65 minutes, until
top springs back when pressed with finger.
invert over nech of bottle. cool 1 1/2
hours. with spatula, loosen cake and remove.

4. cool on rack. make chocolate filling: in
large bowl,
combine cream, sugar, cocoa, vanilla, salt &
refrigerate for 1 hour. with mixer, beat
until stiff, refrigerate
again. sprinkle gelatine over 2 tb cold
water to soften. heat, stirring over hot
water to dissolve (double boiler effect).
cool.

5. prepare cake. cut 1 inch slice crosswise
from top of cake, set aside. with sharp
knife, outline a cavity in cake, leaving 1
inch thick walls around center, side and
bottom. with spoon carefully remove cake
from this area. reserve 1 1/2 c crumbled
cake.

6. measure 2 1/2 c chocolate filling into
small bowl. fold in gelatine. use to fill
cavity. replace top. mix 1/2 c filling with
reserved crumbled cake. use to fill center
hole. frost top and side of cake with
remaining filling. refregerate until
serving.

serves 12

End result should be a chocolate cake with a
ring of chocolate filling inside. a cross
section of a slice would look something like
this:
--------------------
| CAKE |
| C ------------ C |
| A | | A |
| K | FILLING | K |
| E | | E |
| | | |
| ------------ |
| CAKE |
--------------------

(Stiffly beaten egg whites are the secret of
a chiffon cake that's as light as angel food-
and its center is filled with devilishly
rich chocolate cream.)

Source: McCall's Cooking School