Recipe(tried): Manicotti a la Gina, House Garlic Bread, Apricot Nut Bars

Good Morning Everybody!

Today is rest day...we worked very hard yesterday but the grounds look gorgeous, that's our reward! We left the mandevillia and jasmine bush for next week to plant. I hope it rains a bit this afternoon. The forecast for next week is rain, rain, rain, yeah!!

Tonight we will be enjoying a mouth-watering Italian meal of Manicotti a la Gina, Salad, House Garlic Bread and Apricot Nut Bars.

Manicotti a la Gina
serves 6

1 medium onion, chopped
4 garlic cloves, pressed
1/2 lb. ground sirloin
2 Tbsp. olive oil
2 cans (16 oz. each) chopped tomatoes
2 Tbsp. tomato paste
1 tsp. oregano
1 tsp. thyme
1 tsp. salt
2 Tbsp. fresh parsley
2 bay leaves
1/2 tsp. pepper
1 (10 oz.) frozen chopped spinach, thaw and drain
16 oz. ricotta cheese
8 oz. parmesan cheese
1 Tbsp. fresh basil or 1 t. dried
1 (8 oz.) pkg. manicotti shells
8 oz. mozzarella cheese, grated

Sauce:
Saute onion garlic and meat in oil. Add tomatoes and spices; cook slowly til nice and thick.

Filling:
Combine ricotta, parmesan, spinach and basil. If you use frood processor, filling will be green. If you hand mix, filling will be white with green flecks.

Pasta:
Cook pasta according to pkg. directions with one Tbsp. olive oil in water; drain and return to a pan of cool water.

Assembly:
Place a spoonful of sauce in bottom of casserole and spread around. Fill the shells and place in the casserole in one layer. Cover with the meat sauce and top with grated mozzarella.

Bake 45 minutes at 350F.

House Garlic Bread

1 loaf Italian Bread, sliced
2 garlic cloves, pressed
1/4 cup parmesana cheese
1 stick (1/2 cup) butter, softened

Mix thoroughly in a small bowl the butter, cheese, and garlic. Spread this on both sides of the bread slices.

Put on a baking sheet in oven at 350 and turn slices after 4 minutes. After another 4 minutes; take out. They should be lightly golden and soft. If you want them crisper, bake longer.

Apricot Nut Bars
Makes 24 bars

1 cup butter
1 cup sugar
1 egg yolk
2 1/2 cups flour
1 cup chopped pecans
1 tsp. nutmeg
1 1/2 cups Smucker's Apricot Preserves

Cream the butter and sugar. Beat in yolk, stir in flour, nuts and nutmeg.

Preheat oven to 350.

Place 1/2 of dough in a 9x12-inch pan and spread evenly. Press gently to shape all around. Cover with preserves and top with remaining dough by crumbling in your fingertips over top here and there.

Bake till browned, 20-25 minutes.