Stuffed Tuna Manicotti Recipe

  
      Yield: 1 Servings
 
      1 cn light tuna in water,6-1/2 oz
      1 pk frozen chopped spinach
           -10-1/2 oz. cooked
           and,Drained
      4 oz ricotta cheese
      1    egg,lightly beaten
    3/4 t  salt
    1/8 t  nutmeg,ground
      8    manicotti shells
    1/4 c. parmesan cheese,Grated
           salt and pepper,To Taste
           paprika
      2 T  butter (or margarine)
  2 1/2 T  flour
    1/2 t  salt
      2 c  milk
      2 T  pale dry sherry

Drain tuna. Combine spinach, ricotta, egg, seasonings and tuna. Fill
manicotti shells with tuna mixture. Spoon half sherry sauce into a 9 x
9 baking dish.

Arrange manicotti on top of sauce. Pour remaining sauce over all.
Sprinkle with parmesan cheese and paprika. Cover with foil. Bake in a
375 degree oven for one hour.

Sherry sauce: Melt butter; stir in flour and salt until blended.
Gradually stir in milk, stirring constantly until it boils and thickens.
Remove from heat; stir in sherry.

Texas State Fair 1988

Sugar 'n' Spice Cake
       
    1/4 c  sugar
      2 t  cinnamon
      3 T  water
  1 3/4 c  all-purpose flour,sifted
      2 t  double-acting baking powder
    1/2 t  salt
    1/3 c  butter
      1 c  sugar
    2/3 c  milk
      1 t  vanilla

Combine sugar, cinnamon and water in a saucepan.  Cook stirring
constantly, until mixture begins to boil.  Remove from heat; set aside.

Sift together the flour, baking powder and salt.

Cream butter and gradually add the sugar.  Cream well.

Combine the mil and vanilla.  Add 2 tablespoons to creamed mixture.;
beat well.  Add remaining milk mixture alternately with the dry
ingredients.  Blend well after each addition.  Beat 2 egg whites until
stiff but not dry; fold into batter.  Turn into 8" x 8" x 2" pan, well
greased and lightly floured on the bottom.  Drizzle cinnamon syrup over
top; cut back and forth through batter with knife for marbled effect.
Bake at 350 for 35 to 40 minutes.

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