TUESDAY JANUARY 19

TUESDAY JANUARY 19

THREE CHEESE MANICOTTI

20 uncooked manicotti shells

2 (15 ounce) containers ricotta cheese

5 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 eggs, beaten

2 teaspoons dried basil

2 teaspoons dried oregano

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon seasoned salt

2 (26 ounce) jars spaghetti sauce

Cook manicotti according to package directions. Meanwhile, in a bowl, combine the ricotta cheese, 3 cups mozzarella cheese, Parmesan cheese, eggs and seasonings. Spread 1 cup spaghetti sauce each in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Stuff manicotti shells with cheese mixture; arrange over sauce. Top with remaining sauce.

Cover and bake at 375 degrees F for 35-40 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted and manicotti is heated through.

LINGUINE ALFREDO

1/4 teaspoon minced garlic

2 tablespoons butter

1/2 cup half-and-half cream

1 1/2 teaspoons minced fresh parsley, divided

1 teaspoon cornstarch

1 teaspoon cold water

1/4 cup grated Parmesan cheese

2 cups cooked linguine

salt and pepper to taste

In a large saucepan, saute garlic in butter. Stir in the cream and 1 teaspoon parsley. Combine cornstarch and water until smooth; stir into cream mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Remove from the heat; stir in Parmesan cheese until melted. Toss with linguine; sprinkle with salt, pepper and remaining parsley.

FRIED BANANAS

1/2 CUP FLOUR

1 TSP BAKING POWDER

1/4 TSP SALT

1 EGG

1/4 CUP MILK

4 FIRM BANANAS CUT DOWN THE MIDDLE

POWDERED SUGAR

COMBINE FLOUR, BAKING POWDER, AND SALT

MAKE A WELL AND ADD EGG AND MILK

MIX TOGETHER TILL SMOOTH

DIP BANANAS IN BATTER

FRY IN OIL IN SKILLET (ABOUT 2 MINUTES ON EACH SIDE

SPRINKLE WITH POWDERED SUGAR