Recipe Talk

I bought the "McCall's Great American Recipe" file many years ago. I think it's the 1973 version in case there was an update. I lost my baked, stuffed man=icotti card and have never found a suitable replacement. I think the card was 6e. If you have this recipe I would veryu\ much appreciate a copy of it. Please send to: dwvercher@hotmail.com.

Thank-you more than I can express if you can send this to me.

Yield
6 Servings
Measure Ingredient

? cup Olive oil

1½ cup Onion; finely chopped

1 Clove garlic; crushed

1 can Italian tomatoes; undrained, 2 lb.3 oz

1 can Tomato paste; 6 oz.

2 tablespoons Chopped parsley

1 tablespoon Salt

1 tablespoon Sugar

1 teaspoon Oregano leaves; dried

1 teaspoon Basil leaves; dried

¼ teaspoon Pepper

6 Eggs; at room temperature

1½ cup All-purpose flour; unsifted

¼ teaspoon Salt

2 pounds Ricotta cheese

1 pack Mozzarella cheese; diced, 8 oz.

? cup Parmesan cheese; grated

2 Eggs

1 teaspoon Salt

¼ teaspoon Pepper

1 tablespoon Chopped parsley

¼ cup Parmesan cheese

1. 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.

2. 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 skillet.*

Pour in 3 tablespoons batter, rotating the skillet quickly to spread batter evenly over bottom.

3. 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.

4. 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. 5. 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.

6. 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.

*If not using a skillet with a non-stick surface, brush skillet lightly with butter for each manicotti.

Recipe by: McCalls Cooking School 1984

Mc Call's Cooking School Manicotti
By Bay Laurel on December 21, 2009

Photo by Bay Laurel
2 Reviews Prep Time: 1 hr Total Time: 1 1/2 hrs Servings: 6-8 About This Recipe
"This is the most delicious manicotti EVER! The homemade noodles are like crepes, and they melt in your mouth. You won't miss the meat. We used cottage cheese in place of the ricotta. Recipe courtesy of Mccall's Cooking School 1984."
Ingredients

SAUCE

1/3 cup olive oil or 1/3 cup salad oil

1 1/2 cups onions, finely chopped

1 garlic cloves, crushed 35 ounces Italian tomatoes,

undrained 6 ounces tomato paste

2 tablespoons parsley, chopped

1 tablespoon salt

1 tablespoon sugar

1 teaspoon dried oregano leaves

1/4 teaspoon pepper MANICOTTI

6 eggs, at room temperature

1 1/2 cups unsifted all-purpose flour

1/4 teaspoon salt FILLING

2 lbs ricotta cheese

8 ounces mozzarella cheese

1/3 cup parmesan cheese,

grated 2 eggs

1 teaspoon salt

1/4 teaspoon pepper

Page 2 of 3Mc Call's Cooking School Manicotti (cont.)

Ingredients (cont.)

1 tablespoon parsley, chopped 1/4 cup parmesan cheese, grated Directions

Make sauce: In hot oil in a 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" skillet. If you aren't 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.

Make Filling: In large bowl, combine ricotta, mozarrella, 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 12x8x2" baking dishes.

Place 8 rolled manicotti seam side down in single layer. Top with 5 more.

Cover with 1 cup sauce and sprinkle with parmesan.

Bake, uncovered, 1/2 hour or until bubbly.

Mc Call's Cooking School Manicotti (cont.)

Nutrition Facts

Serving Size: 1 (414 g)

Servings Per Recipe: 8

Amount Per Serving % Daily ValueCalories 817.8 Calories from Fat 453 55% Amount Per Serving % Daily ValueTotal Fat 50.3g 77% Saturated Fat 23.1g 115% Cholesterol 397.7mg 132% Sugars 13.0 g Sodium 2490.8mg 103% Total Carbohydrate 48.8g 16% Dietary Fiber 4.9g 19% Sugars 13.0 g 52% Protein 44.0g 88% © 2010 Food.com. All Rights Reserved. http://www.food.com/404686

I see someone has given you the recipe you wanted. I also have the 1973 version. I have lost my meatloaf recipe that has fresh bread crumbs and sour cream in it. The top has chili sauce and bacon on top. Would you have that recipe? If so, I would love to have a copy of it. Please send to: wpisani@yahoo.com. Thank you.

Well, I thought this was it at first, although I had not seen it until now. It's close, but the recipe I had used both meat and cheese in the filling, didn't use homemade pasta, and used more garlic. If no one has the one I'm looking for I can modify this one.