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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Friday, October 14, 2005

Giant Stuffed Shells

1 pound of ground beef
1 large chopped onion
1 crushed clove garlic
Brown the meat with the onion and garlic and drain off the fat, allow to cool.

8 oz. shredded mozzarella cheese
1/2 cup Italian bread crumbs
1/4 cup freshly chopped Parsley
1 egg
salt and pepper

Mix the above ingredients with the cooled beef. Stuff into giant pre-cooked al dente' shells and place into a 13 x 9" pan on top of sauce. Top with remaining sauce. A spoonful of ricotta cheese can be placed on top of each and you can sprinkle with grated Parmesan cheese and/or mozzarella.
Bake: 400' for 20 - 25 minutes until bubbly.

2 jars of your favorite sauce can be used with 1/3 cup of dry red wine added.

This recipe was in TV Guide a very long time ago.


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