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INGREDIENTS

• 1 1/2 lbs prepared frozen or homemade meatballs
• 1 (16ounce)box large shell pasta
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup sour cream
• 1 teaspoonitalian seasoning
• 1 (28ounce)jar prepared spaghetti sauce or homemade homemade spaghetti sauce
• grated parmesan cheese, to taste

DIRECTIONS

1. Preheat oven to 350.
2. Boil pasta according to directions- making sure to not overcook!
3. (al dente).
4. If meatballs are frozen- thaw- I like to brown mine either on the stove or in the oven.
5. Combine the ricotta, sour cream and italian seasoning- I add an extra dash of garlic and freshly ground pepper.
6. Spray a 9×13 deep baker with pam.
7. Spread a thin layer of sauce on the bottom of baking pan.
8. Top this with 1/2 of the pasta shells drained.
9. Top with the ricotta mixuture.
10. Top with all the meatballs.
11. Then layer with remaining 1/2 of shell pasta.
12. Top with all the sauce.
13. Top with the mozzerella and parmesan cheese (I just sprinkle a little on top).
14. Bake at 350 for 30 minutes until heated through and cheese is bubbly!

INGREDIENTS

• 1 cupfine dry breadcrumbs
• 1/4 cup toasted sliced almonds
• 2 tablespoons butteror oleo, melted (not tub or spread product)
• 2 (6ounce) haddock filletsor cod fish filletsor other other fish fillets
• 1/4 cup flour
• 2/3 cup good quality mayonnaise
• water

DIRECTIONS

1. Preheat oven to 350°F.
2. In small bowl, combine crumbs, almonds and butter; mix well.
3. If necessary, add additional melted butter, mixing well, just until crumbs hold together.
4. Coat fish with flour, shaking off excess.
5. Place skin side down in baking pan large enough to hold in a single layer.
6. Spread mayonnaise evenly over fish.
7. Sprinkle evenly with crumb mixture, lightly pressing into fish.
8. Pour water around fish to a 1/8 inch depth, taking special care to pour the thinnest layer of water possible around the fish so you don’t wet the topping.
9. This step helps to ensure that the fish cooks up moist and tender.
10. Bake 20 minutes or until fish flakes when tested with fork.

INGREDIENTS

• 8 (6ounce) skinless white fish fillets (cod, haddock, or other fish fillets)
• 1/2 cup flour
• 3 1/2-4 cups mayonnaise
• lemon pepper seasoning
• dried parsley flakes
• water

DIRECTIONS

1. Preheat oven to 350°F.
2. Coat fish with flour, shaking off excess.
3. Spread mayonnaise evenly over fish.
4. Sprinkle with lemon pepper and parsley.
5. Place in baking pan large enough to hold in a single layer.
6. Carefully pour water around fish to 1/8 inch depth, without wetting the toppings.
7. Bake approximately twenty minutes or until fish flakes when tested with fork and top is light golden brown.

INGREDIENTS

• 1 (2lb) cauliflower
• 1/4-1/2 cup all-purpose flour
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cupdry breadcrumbs
• 1/2 cup fresh basil, finely chopped
• 1/4 cup fresh parsley leaves, chopped
• 3 tablespoons unsalted butter, melted

DIRECTIONS

1. Cut cauliflower into medium-size florets.
2. Steam the florets in a steamer basket over simmering water; cover. Cook for just a few minutes until barely tender.
3. Remove and cool slightly until you can handle the pieces.
4. Meanwhile, beat together eggs, salt and pepper in shallow pie plate.
5. Toss together bread crumbs, basil and parsley in another shallow pie plate.
6. Preheat oven to 400 degrees Fahrenheit.
7. Coat baking sheet with nonstick vegetable oil spray, or lightly oil with a pastry brush.
8. Place flour in a bag. Add florets in batches, shake to coat. Shake off excess flour. Discard leftover flour.
9. Dip lightly floured pieces into egg mixture then into crumb mixture, turning to coat.
10. Place on prepared baking sheet.
11. Drizzle with melted butter.
12. Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden and crispy.
13. Serve hot.

INGREDIENTS

• 12 cups sliced peaches(peeled and pitted, about 8 pounds)
• 4 cups water
• 3 tablespoons lemon juice(bottled okay)
• 1/2 cup honey

DIRECTIONS

1. Place sliced peaches and water in a large (8 quart) pot and cook over medium heat until peaches are soft, about 20 to 25 minutes.
2. Stir frequently to prevent the peaches from sticking.
3. When fruit is tender, stir in lemon juice and honey.
4. Put peach mixture through a food mill, or blend in a blender or food processor until smooth.
5. Pour into two shallow 9×13 inch baking pans or roasting pans.
6. Bake uncovered for one hour at 325*F.
7. ,stirring every 15 to 20 minutes.
8. Continue baking until the butter is thick, about 1 to 1 1/2 hours.
9. The peach butter will be thick, fine-textured, and a rich reddish-amber color.
10. To can, pour hot peach butter (at least 160*F.) into clean half-pint jars.
11. Process in boiling water for 10 minutes.
12. Butter can also be frozen.
13. To serve, defrost in the refrigerator overnight.
14. Yield: 2 1/2 to 3 cups.