1 lb. pasta (half cooked)

2 chopped onions

½ lb. chopped mushrooms

3 cloves garlic, chopped

2 Tbsp. olive oil

1½ lb. lean meat

1½ c. shredded mozzarella

1 c, bread crumbs

1 egg, slightly beaten

1½ tsp. salt

½ tsp. oregano

¼ tsp. pepper

3-4 c. tomato sauce

1 c. grated Parmesan


Cook onions and garlic in olive oil.  Wilt in mushrooms.

Combine with meat, bread crumbs, mozzarella, egg and seasonings.

Stuff the shells with the mixture.

Put a little tomoato sauce in the bottom of a casserole dish to keep pasta from sticking.  Layer in stuffed pasta.  Pour tomato sauce on top.  Sprinkle on Parmesan

Bake at 350°F for 30 minutes.


I prefer to use large shells instead of manicotti.  I find it easier to fill and easier to adjust portion sizes.


The original recipe came from The New York Times Cookbook



Pearl Williams’s Dill Pickles

From my friend Nancy Williams.

3 cups white vinegar (5% acidity)
9 cups water
11 Tablespoons pickling salt (UNiodized)

Sterilize your jars, lids and rings. Combine the ingredients to make a brine. Bring to a boil and keep at a simmer on the stove while you pack your jars. Into each jar put:

1 clove garlic (more if you’d like)
1 teaspoon whole pepper corns
loads of fresh or dried dill
1 tsp. red pepper flakes (optional, for spicy pickles)
1/2 tsp mustard seed (optional)
All the cucumbers you can pack in

Pour boiling hot brine over the contents of each jar to within 1/2 inch of top. Wipe the jar tops with a clean, dry cloth. Put lids on, twist the rings down tight. You’ll have better luck with jars sealing if you do this step one jar at a time.

You may, if you’d like, process the jars for up to 5 minutes in a boiling water bath. It doesn’t hurt the texture and it helps the jars seal.