Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.
This week’s recipe took second place in the State Journal’s not from scratch category in 1974 and was submitted by Gayle Ruff of Madison.
6 tablespoons margarine
¼ cup flour
1 pint of half-and-half
1 13¾-ounce can chicken broth
¼ teaspoon basil
¼ teaspoon mace
Melt the margarine in large pan and add the flour to make a paste. Add the half-and-half to make a white sauce. Add the chicken broth and spices.
1 10-ounce package chopped frozen spinach, uncooked
1 pint cottage cheese
1 4-ounce can mushrooms
¼ cup green onions, chopped
12 manicotti shells, uncooked
½ pound sharp cheese, grated
½ to ¾ cup Parmesan cheese, grated
Thaw spinach and drain thoroughly. Mix cottage cheese, spinach, mushrooms, and onions and stuff into uncooked manicotti shells. Put one-half of the sauce in a 9-by-13-inch pan and place stuffed shells in the pan. Pour the rest of the sauce over the shells. Cover with the sharp and Parmesan cheeses.
Cover the pan and bake in slow (325 F) oven for one hour.
Yield: 6 servings (2 apiece for lunch) or 12 servings as a vegetable.