Washington State Home & Community Educators-WSHCE


Quick Dinner Idea:  Teriyaki Chicken


1 cut up chicken or parts your family enjoys
1 c. catsup
1 c. brown sugar
1 c. soy sauce

Combine and add chicken in large pot.  Bring to boil, then simmer 30 minutes.  Serve over rice.

Dinner Recipe of the Month: Spinach Manicotti


1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar pasta sauce (any flavor)


1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3. In bottom of ungreased 13×9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.


Featured Dessert of the Month: Peach Cobbler

Fresh peaches, fresh ripe nectarines or drained canned peaches will all work for this recipe. Serve the cobbler with a scoop of vanilla ice cream or drizzle with a little cream.


1 stick (4 ounces) butter, melted
1 cup plus 3 tablespoons granulated sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 to 4 ripe peaches, peeled, pitted, thinly sliced
1/2 teaspoon cinnamon


Heat oven to 375°.
1. Pour melted butter into a 2-quart baking dish (11×7 or 8-inch square).

2. In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended.

3. Pour the batter over the melted butter. Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter.

4. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan.

5. Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream. Serves 6.

 For more recipe ideas try asking Betty Crocker.

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