Guest guest Posted March 10, 2003 Report Share Posted March 10, 2003 This is what is for dinner tomorrow. I have to put it together today so it can sit overnight in the refrigerator. I will let you know how it comes out. Mexican Manicotti 1 lb. of Yves brand veggie ground ~ or your favorite brand 1 can (16 oz) refried beans 1/2 cup finely chopped onion 2 1/2 tsp chili powder 1 1/2 tsp dried oregano 1 package (8 oz) manicotti shells 2 1/2 cups water 1 jar (16 oz) picante sauce 2 cups (16 oz) light sour cream (or vegan alternative) 1 cup shredded Mexican style cheese (optional) 1/4 cup sliced green onions Sliced ripe olives, optional garnish In a bowl, combine veggie ground, refried beans, 1/2 cup chopped onion, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9x2 inch baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate over night. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350 degrees for about 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, green onions and olives if desired. Bake 5 to 10 minutes longer. Yield: 8 servings The only wisdom we can hope to acquire is the wisdom of humility: Humility is endless. ~T.S Eliot, poet (1888-1965) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2003 Report Share Posted March 12, 2003 I am planing on using this recipe tonight for dinner. I will let you know how it works out. Thanks, Meschell , " Feral " <terebinthus> wrote: > This is what is for dinner tomorrow. I have to put it > together today so it can sit overnight in the refrigerator. > I will let you know how it comes out. > > Mexican Manicotti > > 1 lb. of Yves brand veggie ground ~ or your favorite brand > 1 can (16 oz) refried beans > 1/2 cup finely chopped onion > 2 1/2 tsp chili powder > 1 1/2 tsp dried oregano > 1 package (8 oz) manicotti shells > 2 1/2 cups water > 1 jar (16 oz) picante sauce > 2 cups (16 oz) light sour cream (or vegan alternative) > 1 cup shredded Mexican style cheese (optional) > 1/4 cup sliced green onions > Sliced ripe olives, optional garnish > > In a bowl, combine veggie ground, refried beans, > 1/2 cup chopped onion, chili powder and oregano. > Spoon into uncooked manicotti shells; arrange in a > greased 13x9x2 inch baking dish. Combine water and > picante sauce; pour over shells. Cover and refrigerate > over night. Remove from refrigerator 30 minutes before > baking. Cover with foil and bake at 350 degrees for about > 1 hour. Uncover; spoon sour cream over the top. Sprinkle > with cheese, green onions and olives if desired. Bake 5 to > 10 minutes longer. > Yield: 8 servings > > > The only wisdom we can hope to acquire is the wisdom > of humility: Humility is endless. > ~T.S Eliot, poet (1888-1965) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2003 Report Share Posted March 14, 2003 Hello, Just wanted you to know that I tried this recipe last night and my husband and I just loved it. It came out wonderful. Thanks again!! I made some differences in the mix, I added cheese,olives and green onions to the mix and it turned out wonderful. Meschell , " Feral " <terebinthus> wrote: > This is what is for dinner tomorrow. I have to put it > together today so it can sit overnight in the refrigerator. > I will let you know how it comes out. > > Mexican Manicotti > > 1 lb. of Yves brand veggie ground ~ or your favorite brand > 1 can (16 oz) refried beans > 1/2 cup finely chopped onion > 2 1/2 tsp chili powder > 1 1/2 tsp dried oregano > 1 package (8 oz) manicotti shells > 2 1/2 cups water > 1 jar (16 oz) picante sauce > 2 cups (16 oz) light sour cream (or vegan alternative) > 1 cup shredded Mexican style cheese (optional) > 1/4 cup sliced green onions > Sliced ripe olives, optional garnish > > In a bowl, combine veggie ground, refried beans, > 1/2 cup chopped onion, chili powder and oregano. > Spoon into uncooked manicotti shells; arrange in a > greased 13x9x2 inch baking dish. Combine water and > picante sauce; pour over shells. Cover and refrigerate > over night. Remove from refrigerator 30 minutes before > baking. Cover with foil and bake at 350 degrees for about > 1 hour. Uncover; spoon sour cream over the top. Sprinkle > with cheese, green onions and olives if desired. Bake 5 to > 10 minutes longer. > Yield: 8 servings > > > The only wisdom we can hope to acquire is the wisdom > of humility: Humility is endless. > ~T.S Eliot, poet (1888-1965) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2003 Report Share Posted March 14, 2003 , " Kennether Macon " <mrsmacon903> wrote: > Hello, > > Just wanted you to know that I tried this recipe last night and my > husband and I just loved it. It came out wonderful. OK, OK... Now with all these rave reviews, I've decided that this IS a recipe that I just HAVE to try! I think my husband will like it, but I'm not sure about the 5-yr old... we'll see. Ayway, thanks for posting it, PT. Quote Link to comment Share on other sites More sharing options...
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