Review of last recipe - The soup was okay, the sour cream a definite must as the soup is rather bland, but I would never make it again. A toss out....

TODAY'S RECIPE - SPINACH MANICOTTI
This will be simple! And, is very old in my collection as it is handwritten on a scrap of paper (circa +/-1976).

8 manicotti shells

Filling:
1 pkg (10 oz.) frozen chopped spinach, cooked and drained
1/2 container ricotta cheese (I assume based on a 1 lb container)
1/6 cup parmesian cheese

Mix the filling and stuff the pre-cooked manicotti shells. Place in baking dish with sauce (use whatever you'd like; I may use a thin coating of alfredo with some canned chunks of italian tomatoes), and bake in 350 degree oven for 45 minutes.

Serves 4.

Review of last recipe - It has been so long since my last post, I've almost forgotten .... but I do remember that the artichokes were some work to prepare, but not as bad as I had remembered. They ended up being really good; and it's always fun to eat around an large artichoke to it's center. I think I could re-work this recipe with canned or frozen artichoke hearts, and it would be good, as the stuffing mixture was tasty.

TODAY'S RECIPE - BORSCHOK (Mild Beet Soup)

4 oz trimmed beets (about 2 small), scrubbed
1/4 cup dry white wine (I'll be using dry vermouth)
1/4 cup water
1 1/2 cup chicken or beef broth
salt and freshly ground pepper
sour cream or plain yogurt

Cook beets in enough boiling water to cover until tender, about 20-25 minutes. Drain, let cool. Peel beets and cut into thin slices. Transfer to glass or ceramic bowl. Add wine and water to cover beets (if you need more liquid, add water). Cover and let stand at room temperature for at least 1 hour or refrigerate overnight.

Just before serving, heat broth in medium saucepan. Add beets with liquid. Season with salt and pepper. Cover and cook over low heat for 10 minutes. Strain into heated bowls, and top with dollop of sour cream or yogurt.

?? number of servings (perhaps 4)