Manicotti Filling
This is the way Mr. Frandoni, the Italian chef from the old country used to make it. I knew him in Cincinnati when I was a teenager and he must of been about 75 years old at the time. So I think this is a recipe that is really old. He came to America in 1910. I'm not sure if this receipe came with him from Italy, or if it is something he picked up when he was working as a chef in a restaurant in America. Some people tell me this is the best food they ever ate in their life, and the rest just say it is delicious.
Ingredients:
(makes about 20 shells)
1. 4 medium yellow onions
2. 3 ribs celery
3. 1-oz Olive oil
4. 1 stick butter
5. 2 clove of garlic
6. Small bunch parsley leaves (About 8 stems, fresh)
7. 1 teaspoon Basil
8. 2 lb ground beef
9. 2 lb ground pork (not seasoned)
10. 2 small pkg frozen spinach (chopped)
11. 2 8-oz Philadelphia Cream Cheese
12. 1 cup bread crumbs
13. Romano & Parmesan Cheese (Kraft green tube thing)
14. 6 eggs (white and yolk)
15. 1/3rd teaspoon red pepper
16. 1/3rd teaspoon black pepper
17. 1/2 teaspoon nutmeg
18. Manicotti shells
Put meat in skillet and chop into smallest pieces possible. After meat has cooked, drain grease in strainer and set aside. In a large separate pan melt the butter and add the olive oil. Chop onions (medium size) and celery and braise in the pan. Chip parsley, garlic, and add them. Add Basil. Braise everything for at least 30 minutes on medium to medium low heat. Transfer this mix into a large pot and add the meat. It is important to let the meat cook with the onion mix for about 15 minutes so that the flavor is transferred to the meat. Then add spinach (drain juice first) and mix: add Philadelphia Cream Cheese and mix: add bread crumbs and mix. Remove from heat and add eggs (yolks and whites) and mix well. Put it back on the heat and add peppers and nutmeg. Cook for about 5 more minutes. Cook the manicotti shells first in boiling water. Then fill the shells with the filling and place in a 9 X 13 metal pan. Put a layer of spaghetti sauce in the pan first and then add the shells. Top the shells with spaghetti sauce and then sprinkle with the cheese. Place in oven covered at 350 degrees to heat. Takes at least 1 & 1/2 hours and maybe more to heat up. Use any spaghetti sauce you want like Ragu, Prego, or make your own.
Note: Don't use Syracuse pork from Tom Thumb.
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Spaghetti Sauce (Doubled)
Ingredients:
10 ribs celery
6 lg mild onions
4 clove of garlic
8 tsp crushed dry parsley
4 tsp crushed basil
8 tsp cavenders seasoning
3 lb. ground Beef
2 lb ground pork (Not seasoned - Smithfield packages at Krogers)
4 lg can crushed tomatoes (28oz)
4 12-oz can tomato juice
8 packs sweet n low or splenda (Be careful here. Start out with one then taste, etc.)
pinch baking soda
salt and pepper
Optional: Just add a pinch of nutmeg. Don’t add any Cayenne pepper—just a little black pepper and salt.
Chop onion & celery and sautee in olive oil and butter until soft and somewhat browned. Cook on medium or medium-low heat. Chop garlic and add. Cook meats in separate skillet and break into smallest pieces possible. Drain the grease. Transfer onion mix to large pot (16 qt.) and add the meats. Add tomatoes and tomato juice and wait till simmers. Add pinch of baking soda and stir. This helps take the acid out of the tomatoes. Add spices , salt and pepper to taste. Add sweetener to taste.
Add Mostocholli shells to convert to Mostocholli or serve over spaghetti or use with Manicotti recipe.
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Meatballs (not doubled)
Ingredients:
1 to 1&1/2 lb gr. Beef
1 lb. gr. Pork
1 cup seasoned bread crumbs
1/2 cup parmesan cheese
2 crushed clove garlic
4 tbsp chopped parsley
4 eggs
1 cup milk or water (I use half and half)
Beat eggs and milk/water. Add rest of ingredients and mix with two tine fork allowing air to flow through (makes tender texture). Do this for 3-5 minutes. Actually I usually just mix it all with my hands. Form into balls and place on cookie sheet and bake 15-20 min at 425. Or can fry in olive oil in a skillet. Add to sauce and let simmer on lo for ½ hour. Gives flavor to meatballs.
This is the way Mr. Frandoni, the Italian chef from the old country used to make it. I knew him in Cincinnati when I was a teenager and he must of been about 75 years old at the time. So I think this is a recipe that is really old. He came to America in 1910. I'm not sure if this receipe came with him from Italy, or if it is something he picked up when he was working as a chef in a restaurant in America. Some people tell me this is the best food they ever ate in their life, and the rest just say it is delicious.
Ingredients:
(makes about 20 shells)
1. 4 medium yellow onions
2. 3 ribs celery
3. 1-oz Olive oil
4. 1 stick butter
5. 2 clove of garlic
6. Small bunch parsley leaves (About 8 stems, fresh)
7. 1 teaspoon Basil
8. 2 lb ground beef
9. 2 lb ground pork (not seasoned)
10. 2 small pkg frozen spinach (chopped)
11. 2 8-oz Philadelphia Cream Cheese
12. 1 cup bread crumbs
13. Romano & Parmesan Cheese (Kraft green tube thing)
14. 6 eggs (white and yolk)
15. 1/3rd teaspoon red pepper
16. 1/3rd teaspoon black pepper
17. 1/2 teaspoon nutmeg
18. Manicotti shells
Put meat in skillet and chop into smallest pieces possible. After meat has cooked, drain grease in strainer and set aside. In a large separate pan melt the butter and add the olive oil. Chop onions (medium size) and celery and braise in the pan. Chip parsley, garlic, and add them. Add Basil. Braise everything for at least 30 minutes on medium to medium low heat. Transfer this mix into a large pot and add the meat. It is important to let the meat cook with the onion mix for about 15 minutes so that the flavor is transferred to the meat. Then add spinach (drain juice first) and mix: add Philadelphia Cream Cheese and mix: add bread crumbs and mix. Remove from heat and add eggs (yolks and whites) and mix well. Put it back on the heat and add peppers and nutmeg. Cook for about 5 more minutes. Cook the manicotti shells first in boiling water. Then fill the shells with the filling and place in a 9 X 13 metal pan. Put a layer of spaghetti sauce in the pan first and then add the shells. Top the shells with spaghetti sauce and then sprinkle with the cheese. Place in oven covered at 350 degrees to heat. Takes at least 1 & 1/2 hours and maybe more to heat up. Use any spaghetti sauce you want like Ragu, Prego, or make your own.
Note: Don't use Syracuse pork from Tom Thumb.
--------------------------------------------
Spaghetti Sauce (Doubled)
Ingredients:
10 ribs celery
6 lg mild onions
4 clove of garlic
8 tsp crushed dry parsley
4 tsp crushed basil
8 tsp cavenders seasoning
3 lb. ground Beef
2 lb ground pork (Not seasoned - Smithfield packages at Krogers)
4 lg can crushed tomatoes (28oz)
4 12-oz can tomato juice
8 packs sweet n low or splenda (Be careful here. Start out with one then taste, etc.)
pinch baking soda
salt and pepper
Optional: Just add a pinch of nutmeg. Don’t add any Cayenne pepper—just a little black pepper and salt.
Chop onion & celery and sautee in olive oil and butter until soft and somewhat browned. Cook on medium or medium-low heat. Chop garlic and add. Cook meats in separate skillet and break into smallest pieces possible. Drain the grease. Transfer onion mix to large pot (16 qt.) and add the meats. Add tomatoes and tomato juice and wait till simmers. Add pinch of baking soda and stir. This helps take the acid out of the tomatoes. Add spices , salt and pepper to taste. Add sweetener to taste.
Add Mostocholli shells to convert to Mostocholli or serve over spaghetti or use with Manicotti recipe.
----------------------------------------------
Meatballs (not doubled)
Ingredients:
1 to 1&1/2 lb gr. Beef
1 lb. gr. Pork
1 cup seasoned bread crumbs
1/2 cup parmesan cheese
2 crushed clove garlic
4 tbsp chopped parsley
4 eggs
1 cup milk or water (I use half and half)
Beat eggs and milk/water. Add rest of ingredients and mix with two tine fork allowing air to flow through (makes tender texture). Do this for 3-5 minutes. Actually I usually just mix it all with my hands. Form into balls and place on cookie sheet and bake 15-20 min at 425. Or can fry in olive oil in a skillet. Add to sauce and let simmer on lo for ½ hour. Gives flavor to meatballs.