Sweet & Sour Stuffed Shells

Sweet & Sour Stuffed Shells

Ingredients:

1 box jumbo shells

1 lb. ground beef

1 cup bread crumbs

1 egg

1 clove of garlic, minced

½ teaspoon dry mustard

½ teaspoon ginger

½ teaspoon salt

½ teaspoon pepper

1 Tablespoon soy sauce

Sweet and sour sauce:

4 Tablespoons melted butter

2 cups chicken broth

½ cup chopped green pepper

1 15 oz pineapple chuncks and juice

1 cup sugar

1 teaspoon salt

½ teaspoon ginger

4 Tablespoons soy sauce

Cornstarch Mixture:

8 Tablespoons cornstarch

¼ cold cup water


Directions:

Bring water to a boil in large pot of water and dump shells in. Partially cook shells enough to get them open enough to stuff, about 5 to 7 min.

While shells are boiling, combine ground beef, bread crumbs, egg, garlic, dry mustard, ginger, salt, pepper and soy sauce in a large bowl. Make sure to incorporate ingredients together evenly.

Drain shells and stuff with meat mixture.


Sweet and Sour Sauce:

Combine cornstarch and water and set aside.

In a large sauce pan, bring all sauce ingredients to a boil and slowly add corn starch/water mixture stirring contantly. Continue stirring over medium heat until thickened.

Pour sweet and sour sauce over the top of stuffed shells and cover with ¼ cup water.

Bake 1 hour at 350 degrees

Country Biscuits with Sausage Gravy

Country Biscuits with Sausage Gravy

Ingredients:

Biscuits:

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 dash salt

1 tablespoon white sugar

1/2 cup butter

3/4 cup buttermilk

Country Sausage Gravy:

12 oz. sausage

3 Tablespoons butter

¼ cup flour

3 cups milk

2 chicken bullion cubes

½ teaspoon salt

ground pepper to taste



Directions:

For the Biscuits:

Preheat oven to 400 degrees F (200 degrees C).

In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to a baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate.

Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits

For the Gravy:

Cook sausage, drain and set aside.

In a medium size saucepan melt the butter over medium heat and then add the flour and cook for 1 minute. Add the milk, and crumble the bullion cubes between your fingers into the sauce. Stir until thickened. Add sausage back to gravy. Add salt and pepper to taste.

Cut biscuits in half and pour gravy over the top.