Old World Manicotti

Manicotti Ingredients:

•1 lb. Ricotta cheese
•1/2 lb. Mozzarella cheese
•1 Egg, beaten
•1/4 cup Fresh parsley
•1/2 cup Onion, chopped
•1/4 cup Parmesan cheese
•1 jar 26 oz. Dei Fratelli Traditional Pasta Sauce
•16 oz. Manicotti pasta

Preparation:

•Mix ricotta cheese, mozzarella cheese, egg, parsley, onion and parmesan cheese and set aside.
•Cook manicotti pasta according to package directions.
•Pour half of the pasta sauce in shallow baking dish.
•Fill manicotti with cheese mixture and arrange over sauce.
•Pour remaining sauce over top of filled pasta.
•Bake at 375°F for 30–40 minutes. Serves 6.

Creamy Tomato Tortellini Soup

Ingredients:

•2 cups Tortellini, prepared according to package directions
•2 10.75 oz. cans Dei Fratelli Condensed Tomato Soup
•2 ¾ cups Lowfat 1% milk
•½ tsp. Crushed dried basil
•¼ cup grated Parmesan cheese
Preparation: Combine pasta, soup, milk and basil in a medium sauce pan. Bring to a boil; reduce heat to low. Cook for 10 minutes. Sprinkle with cheese.

Have Turkey ~ Got Pie

Turkey Pot Pie That Is

1 Cup - Diced Leftover Vegetables (Carrots, Peas, Corn Broccoli, etc.)
2 Cups Shredded Leftover Turkey
½ Cup - Leftover Gravy
1 - Beaten Egg
Puff Pastry

-Preheat your oven to 325 degrees
-Mix together the turkey, vegetables and gravy in a bowl
-Cut Puff Pastry into a 4 x 4 inch square
-Scoop ½ Cup of turkey mixture and place in the middle of the pastry
-Fold in all sides and turn over
-Brush with beaten egg and bake for 20-25 minutes or until golden brown on a non stick cookie sheet

Yields: 6 - Pot Pies

Eggnog

A Holiday Classic

Make it with or without the alcohol.

Ingredients
Use organic ingredients wherever possible

•4 egg yolks
•1/3 cup sugar, plus 1 tablespoon
•1 pint whole milk
•1 cup heavy cream
•3 ounces bourbon
•1 teaspoon freshly grated nutmeg
•4 egg whites

Directions

Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Beat the egg whites to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

For cooked eggnog, follow the directions below.

Beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove pan from the heat and quickly stir about 1/2 cup of the hot milk into the egg and sugar mixture to temper it. Then return everything to the pot and cook over low heat, stirring, until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.