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Seafood-filled Jumbo Shells

30 jumbo shells - cooked
6 tbsp. butter
6 tbsp. flour
2 cups small curd cottage cheese
1 1/2 cups grated cheddar cheese
1 1/2 cups grated mozzarella cheese
2 eggs, beaten
4 cups milk
1/4 cup parsley, chopped
1/2 shrimp, cooked
Salt & pepper, to taste.

Cook shells and drain. Melt butter in saucepan - blend in flour until smooth. Remove from heat and add milk. Heat to boiling - boil 1 minute - remove. Stir in parsley and salt & pepper. In another bowl combine remaining ingredients. Fill shells with shrimp mixture. Spread 1 1/2 cups of sauce in 13x9 pan. Arrange a single layer of shells and cover with remaining sauce. Bake @ 375 F for 20 minutes. Serves 6-8

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Four-Pasta Beef Bake

 Prep Time: 15 minutes Cook Time: 45 minutes
 Yield: 8 to 10 servings

 8 cups uncooked pasta (4 different shapes)
 2 pounds ground beef
 2 medium green peppers, chopped
 2 medium onions, chopped
 2 cups sliced fresh mushrooms
 4 (26-ounce) jars meatless spaghetti sauce
 2 eggs, lightly beaten
 4 cups shredded mozzarella

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions, and mushrooms over medium heat until eat is no longer pink; drain. 
Preheat oven to 350 degrees F.

Drain pasta and place in a large bowl; stir in the beef mixture, 2 jars of spaghetti sauce and eggs. Transfer to 2 greased 13 by 9 by 2-inch baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, for 25 to 30 minutes or until heated through.

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Mexican Cornbread

Recipe By :Back of the TruTest package
Serving Size : 8

2 each eggs -- beaten
1 cup cream-style corn
1 cup sour cream
1/2 cup vegetable oil
1 cup TruTest Self-Rising Corn Meal
1 cup Cheddar cheese -- grated
3 tablespoons jalapeno peppers -- chopped & seeded

Grease a 9 or 10 inch pan. Mix all ingredients together. Bake at 350 for 1 hour. Serve warm.

Per Serving (excluding unknown items): 256 Calories; 25g Fat (88.4% calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 117mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

NOTES: Jalapeno peppers amount is actually to taste. You may use less or more.

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IRISH HOT CHOCOLATE

1/2 cup unsweetened cocoa powder
1/3 cup sugar
1 teaspoon vanilla
1/2 cup cold water
2 1/4 cups milk
3/4 cup
half-and-half
1/2 cup Baileys Original Irish Cream liqueur, or to taste
Whipped cream and shaved bittersweet chocolate for garnish

In a large heavy saucepan, combine the cocoa powder, the sugar, the vanilla, the water, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste.

Gradually add the milk and the half-and-half, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the Baileys. (For a frothy result, in a blender blend the hot chocolate in batches.)

Divide the hot chocolate among mugs and top it with the whipped cream and the chocolate.
Makes about 4 1/2 cups, serving 4 to 6.

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