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2 Great Idaas
by STUART ENGLERT
Home-cooked meals can
bring families together. While review
ing the many recipes submitted to
American Profile, these two stood out as
perfect for a family dinner in the fall.
They can even be baked in the same
oven if you maintain a temperature
between 350 and 375 degrees.
Baked zita pasta with Italian sausage,
a recipe submitted by Carrie Lee of
Tahlequah, Okla., is a delicious entree
that will please most any palette. “I was
tired of trying ziti recipes that didn't
taste good, so I made up my own,” Lee
says. “My family loves it. My dad says it
is his favorite.”
Zucchini with cheese and mushroom
stuffing is a super side dish and ideal
accompaniment to Lee’s baked ziti
pasta. “This recipe is a delicious alterna
tive to the breads and cakes 1 usually
prepare with zucchini," writes reader
Toni Monton of Custer, Mich.
Add toasted garlic bread and you’ve got
a homemade meal that’s tasty, nutritious,
and will give your family a great reason to
sit down for dinner together.
Stuart Englert is American Profile’s senior
editor.
What’s your FAVORITE recipe?
Send us a favorite recipe for an appetizer, main
dish, side dish, salad, sandwich, soup, baked good,
or another dish, along with the story behind it, to:
HOMETOWN RECIPES, 341 Cool Springs Blvd.,
Suite 400, Franklin.TN 37067.
Indude a color photo of yourself. your name, address, and telephone
number. If we publish your reape. we'll send you an American Profk
T-shirt All submissions and photos become the property of Amen
can PrvfHe. (Sorry, we can't return any materials.)
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Photo: David Mudd
M Styling: Mary Carter
, I Stuffed Zucchini
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12 ounces ziti pasta, cooked
12 ounces spaghetti sauce
1 pound Italian sausage, cooked
1 12 pound mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
Ricotta cheese mixture:
15 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon each dried basil, dried
oregano, parsley flakes, ground pepper
1 14 teaspoon garlic powder
Preheat oven to 375 degrees. Grease a 9-
by-13-inch baking dish with olive oil. Com
bine ricotta cheese mixture ingredients
together in a bowl. Layer sauce, pasta, Italian
sausage, ricotta cheese mixture, and moz
zarella cheese. Sprinkle Parmesan cheese on
top. Cover and bake for 20 minutes. Uncov
er and bake an additional 20 minutes. Serve
with bread sticks and salad. Serves 5 to 7.
Tips From Our Test Kitchen:
Fresh herbs and fresh garlic are good in the
dish when available.
3 medium-size zucchini
2 tablespoons chopped onion
I tablespoon butter
1 cup provolone or Monterey Jack cheese
4 ounces chopped mushrooms
2 tablespoons each flour, sour cream,
Parmesan cheese
1/2 teaspoon salt
1 12 teaspoon dried basil
Preheat oven to 350 degrees. Cut off ends of
zucchini and cut them in half, length-wise.
Cook zucchini in I-inch deep salted boiling
water for sto 10 minutes, until crisp, yet ten
der. Drain. Scoop out pulp, leaving 1/4 inch
shell. Chop enough pulp to make about 3/4
cup. Saute onion in butter. Combine with
remaining ingredients, including pulp. Spoon
evenly into zucchini shells. Place shells into
greased 9-by-13-inch baking dish. Bake
uncovered for 25 minutes.
Tips From Our Test Kitchen:
This dish is especially delicious when served
with garlic bread.
Photo: David Mudd
Styling: Mary Carter