2 tablespoons butter or margarine
1/4 cup chopped onion
6 finely chopped mushrooms
1 cup cooked, chopped chicken breast
1/2 teaspoon salt
1/4 teaspoon nutmeg
15 ounces (425 g) ricotta cheese
1 1/2 cups grated mozzarella cheese
14 manicotti shells
1/4 cup water
1 jar (16 ounces/454 g) spaghetti sauce
Sauté the onion and mushrooms in the butter; stir in the chicken, salt, and nutmeg, and heat through.
In a mixing bowl, blend the cooked mixture, the ricotta cheese, and half of the mozzarella cheese.
Spoon into the manicotti shells and place in a 9″ x 13″ (23 cm x 33 cm) baking pan.
Pour the spaghetti sauce over the shells; sprinkle the remaining mozzarella cheese on top. Pour the water around the edges of the pan, then cover it tightly with aluminum foil.
Bake at 350° F (175° C) for 1 1/4 hours.
1 can refrigerator biscuits
1/4 cup melted butter or margarine
garlic salt (optional)
grated Parmesan cheese
sesame or poppy seeds
On a lightly floured surface, roll each biscuit into a flat oval.
Brush the ovals with the melted butter (reserving some for step 3) and sprinkle with the garlic salt and grated cheese.
Roll the ovals lengthwise into sticks, place on a greased cookie sheet, and brush the tops with the remaining melted butter. Top with sesame or poppy seeds.
Bake at 425° F (220° C) for 8–10 minutes.
8 whole graham crackers
1 box (21.5 ounces/609.5 g) fudge brownie mix
3 cups miniature marshmallows
2/3 cup chopped peanuts
1 cup milk chocolate chips
Put the graham crackers in a single layer on the bottom of a greased 9″ x 12″ (23 cm x 33 cm) pan. Some of the graham crackers will need to be cut to fit.
Prepare the brownie mix according to the package directions, then pour the batter over the graham crackers.
Bake at 350° F (175° C) for 25–30 minutes. Remove the pan from the oven, and top with the marshmallows, peanuts, and chocolate chips. Return the pan to the oven for 3 minutes. Cool before cutting into squares.