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Recipes
Sharin' Memories 420 Steele Street Olympia, Washington 98501 360-352-0510
Store Hours
Pink Crop Stuffed Shells
Ingredients:
1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese,
divided
8 ounces grated Parmesan cheese, divided 1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.
Stuff cooked shells with ricotta mixture and place in a 9 x 13 inch baking dish.
4. In a medium bowl, stir together pasta sauce, and reserved mozzarella and Parmesan. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Corn Chowder / Served at the November Super Crop
5O SERVINGS:
2 #10 SIZE CANS OF CREAMED CORN.
1 # 10 SIZE CAN EVAPORIZED MILK
I QUART 1/2 AND 1/2
1 BAG FROZEN CORN
SWEAT I MEDIUM ONION, DICED, WITH 4 STALKS OF DICED CELERY IN 1 TBS BUTTER AND 1 TSP Extra Virgin Olive
Oil
White Chicken Chili (all cans)
I got this recipe from the internet too - LOVE IT !!
1 large can Chicken
2 cans great northern beans rinsed and drained
1 can diced green chilies
1 14 oz can enchilada sauce
1 can cream of mushroom soup
1 can white hominy (white corn)
1 envelope taco seasoning
Combine everything in soup pan and heat thoroughly. Eat as is or with chips, cheese, and sour cream.
Six Can Chicken Tortilla Soup
Found this on line totally easy this recipe and it was really good. I made it SOOO fast.
1 (15oz) can whole kernal corn, drained
1 (14.5oz) can chicken broth
1 (10.75oz) can Cream of Chicken Soup
1 (10oz) can chunk chicken- I use the Sams size can 14oz
1 (15oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies, drained
Tortilla chips
Grated cheddar cheese
Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through. Serve
over tortilla chips and top with shredded cheese.
Turkey Dumpling Soup
Ingredients
1 meaty leftover turkey carcass (from an 11-pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
SOUP INGREDIENTS:
1 medium onion, chopped
2 celery ribs, chopped
2 cups biscuit/baking mix
2/3 cup milk
Directions
In a large soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer
for 3 hours.
Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for
another use); discard bones. Strain broth, discarding vegetables and bay leaf.
Return broth to kettle; add onion, celery. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until
vegetables are tender.Add reserved turkey.
Bring to a boil; reduce heat.
Combine biscuit mix and milk. Drop by teaspoonfuls onto simmering broth. Cover and simmer for 10 minutes or until a
toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 16 servings (4 quarts).
Ingredients:
1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese,
divided
8 ounces grated Parmesan cheese, divided 1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.
Stuff cooked shells with ricotta mixture and place in a 9 x 13 inch baking dish.
4. In a medium bowl, stir together pasta sauce, and reserved mozzarella and Parmesan. Pour over stuffed shells.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
Corn Chowder / Served at the November Super Crop
5O SERVINGS:
2 #10 SIZE CANS OF CREAMED CORN.
1 # 10 SIZE CAN EVAPORIZED MILK
I QUART 1/2 AND 1/2
1 BAG FROZEN CORN
SWEAT I MEDIUM ONION, DICED, WITH 4 STALKS OF DICED CELERY IN 1 TBS BUTTER AND 1 TSP Extra Virgin Olive
Oil
White Chicken Chili (all cans)
I got this recipe from the internet too - LOVE IT !!
1 large can Chicken
2 cans great northern beans rinsed and drained
1 can diced green chilies
1 14 oz can enchilada sauce
1 can cream of mushroom soup
1 can white hominy (white corn)
1 envelope taco seasoning
Combine everything in soup pan and heat thoroughly. Eat as is or with chips, cheese, and sour cream.
Six Can Chicken Tortilla Soup
Found this on line totally easy this recipe and it was really good. I made it SOOO fast.
1 (15oz) can whole kernal corn, drained
1 (14.5oz) can chicken broth
1 (10.75oz) can Cream of Chicken Soup
1 (10oz) can chunk chicken- I use the Sams size can 14oz
1 (15oz) can black beans, drained and rinsed
1 (10 oz) can diced tomatoes with green chilies, drained
Tortilla chips
Grated cheddar cheese
Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through. Serve
over tortilla chips and top with shredded cheese.
Turkey Dumpling Soup
Ingredients
1 meaty leftover turkey carcass (from an 11-pound turkey)
6 cups chicken broth
6 cups water
2 celery ribs, cut into 1-inch slices
1 medium carrot, cut into 1-inch slices
1 tablespoon poultry seasoning
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
SOUP INGREDIENTS:
1 medium onion, chopped
2 celery ribs, chopped
2 cups biscuit/baking mix
2/3 cup milk
Directions
In a large soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer
for 3 hours.
Remove carcass and allow to cool. Remove meat and set aside 4 cups for soup (refrigerate any remaining meat for
another use); discard bones. Strain broth, discarding vegetables and bay leaf.
Return broth to kettle; add onion, celery. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until
vegetables are tender.Add reserved turkey.
Bring to a boil; reduce heat.
Combine biscuit mix and milk. Drop by teaspoonfuls onto simmering broth. Cover and simmer for 10 minutes or until a
toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 16 servings (4 quarts).
| We have had many requests for our recipes from our crops so here they are. ENJOY!!! |
Tuesday - Friday 10 am to 6 pm Fridays until 10 if we have croppers Saturday 10 to 5 Closed Sunday and Monday |