INGREDIENTS:

30 jumbo shells (pasta)
1/2 c. butter
1/2 c. chopped onion
2 cloves mashed garlic
2 lbs. ground beef
2 pkg. frozen spinach, thawed, drained and chopped
1 c. cottage cheese
4 eggs
2 tbsp. salt
Parmesan cheese
Mozzarella cheese

SAUCE I:

1/3 c. melted butter
1/3 c. flour
3 chicken bouillon cubes
2 1/4 c. milk
1/3 c. parsley flakes

SAUCE II:

1 jar (15 1/2 oz.) spaghetti sauce
2 tsp. basil leaves, optional

DIRECTIONS:

I use my own homemade spaghetti sauce.

Filling: Saute 1/2 cup butter, onion and garlic. Add ground beef and brown, then remove from heat. Add spinach, cottage cheese, eggs and salt.

Sauce I: (see ingredients from above). Blend flour and bouillon with melted butter. Stir in milk and parsley. Heat to boiling and cook 1 minute.

Cook and drain pasta shells. Fill each shell with heaping tablespoons of filling. Place in buttered casserole dish. Pour first sauce over shells, then second sauce. Sprinkle with Parmesan cheese and shredded Mozzarella cheese. Bake at 350 degrees for 30 minutes.

INGREDIENTS:

1 3/4 c. (8 oz.) Ditalini pasta, uncooked
2/3 c. mayonnaise
1/2 tsp. dry mustard
1 c. (4 oz.) cheddar cheese, cubed
3/4 c. tomatoes, chopped
1/2 c. pepperoni, diced
1/2 c. green pepper, chopped
1/4 c. celery, chopped
2 tbsp. onion, chopped
Ripe olives

DIRECTIONS:

Cook Ditalini according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, combine mayonnaise and mustard; blend well. Add cooled Ditalini, tomatoes, cheese, pepperoni, green pepper, celery and onion; mix lightly. Chill. To serve, place in a lettuce lined bowl and garnish with ripe olive halves. Makes 8 servings.

INGREDIENTS AND DIRECTIONS:

Start with: 1 c. any vinegar 1 tsp. celery seed 1 tsp. dill 1 tsp. basil 1 tsp. thyme 1 tsp. salt 1/2 tsp. pepper

Shake all ingredients into a covered quart jar. Taste sugar or sugar substitute may be added. Other seasonings can be corrected to taste. Other herbs can be added or some omitted as desired.

Dressing can be used with toss salad or with any vegetable salad.

Use to marinate combinations of tomato, broccoli, cauliflower, cucumber, onions, pepper, mushrooms and whatever.

Also excellent with pastas and pasta vegetable combinations.

Store unused dressing in covered jar in refrigerator. Shake before using.