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PostHeaderIcon Deviled Eggs

Deviled Eggs
flagDeviled eggs sprinkled with paprika for color



  • 8 hard boiled eggs
  • 1/4 C + 1 Tablespoon Miracle Whip
  • 1 tsp mustard
  • 1/8 tsp salt
  • 1/8 tsp white pepper

Do this:
Peel eggs, cut in half lengthwise, remove eggs yolks and place in bowl.
Mash the egg yolks with a pastry cutter or electric mixer.  Add rest of ingredients and blend. Fill each egg with egg yolk  mixture and sprinkle with paprika for color. Chill and serve.

Deviled Eggs
Mash egg yolks with pastry cutter or electric mixer

Deviled Eggs
All ingredients have been added to the mashed egg yolks

PostHeaderIcon Stuffed Manicotti

Stuffed Manicotti
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There are so many things you can use to stuff manicotti. We had a box of manicotti and all the ingredients on hand to make this beef stuffed manicotti and it was extremely tasty. You can either make this recipe as is, or perhaps you would like to use it as a starting point and alter it to suit your taste. For example — add some cottage cheese to the meat filling or use mozarella cheese instead of the cheddar.
The fun part of cooking is changing a recipe and making it uniquely your own!

Makes 8 Manicotti in 8″ x 8″ casserole dish
4 servings

Meat filling:

  • 1 lb. ground beef
  • 3/4 C chopped onion
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 T dry oregano
  • 1 T parsley flakes
  • 3 T tomato paste
  • 1/2 C water

Manicotti and sauce:

  • 8 boiled manicotti
  • 12 oz. tomato sauce
  • 1/2 C water
  • 1 C shredded cheddar cheese

Do this:

Saute chopped the onion and garlic in 1 T margarine until onions are translucent then add the ground beef and fry until brown. Now add the seasonings, tomato paste and water stirring to combine, simmer and allow the water to evaporate.  Set aside to cool and now is the time to boil the manicotti in water with a tablespoon of oil for 7 minutes.

Drain the manicotti and add about a cup of cold water in the pot to keep the manicotti moist and to cool them down so they can be handled. Fill each manicotti with the meat and place in an 8″ x 8″ greased casserole dish placing 6 down the center and 1 on each side. Sprinkle with 1/2 C shredded cheddar cheese. Dilute the tomato sauce with 1/2 C water and pour on the manicotti then sprinkle the remaining 1/2 C shredded cheese on top.
Bake in a pre-heated 375º oven for 40 minutes. Serve with a tossed green salad and hot rolls.

Stuffed Manicotti meat filling
Saute onion and garlic then brown the ground beef. Add tomato paste, spices and water. Stir to blend and simmer until water has evaporated

Stuffed Manicotti
Stuff the cooked manicotti with the meat and place in greased casserole dish

Stuffed Manicotti
Sprinkle half of the cheese on the manicotti

Stuffed Manicotti
Stuffed Manicotti
Pour the diluted tomato sauce over the cheddar cheese

Stuffed Manicotti
Sprinkle the remaining cheddar cheese on top and bake in 375º oven for 40 minutes.
Stuffed Manicotti
Nicely browned in the oven and ready to serve

Stuffed Manicotti

PostHeaderIcon Swedish Longpan Rye Bread

Swedish Longpan Rye Bread
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My sweet husband made this special rye bread today and a good rye bread just happens to be my favorite. This is a healthy thin bread full of flavor and texture with the added wheat flakes and flax seed. 
I do not like store bought white bread… just tasteless fluff! I have previously mentioned on my Swedish Meatball Sandwich recipe that Super Walmart’s 9 grain bread found in their bakery section is very very good and I hope that you will give it a try.


  • 7 1/2 tsp. yeast
  • 2 1/2 C  milk
  • 2 T honey
  • 1 T salt
  • 3/8 C golden flax seeds
  • 3/8 C wheat flakes
  • 3 1/2 C white flour
  • 2 C rye flour

Do this:

Combine milk and yeast in saucepan and heat to finger warm using a wire whisk to incorporate the yeast into the milk. Pour into large bowl and add the remaining ingredients mixing with wooden spoon. Form dough into round ball and place on floured surface and knead until smooth. Cover with cloth in warm place for 45 minutes. 

Shape dough into a 2″ high rectangle on a large jelly roll pan that has been lined with parchment paper. Sprinkle top of dough with flour, cover again with cloth and let rise another 30 minutes.

Score top of bread with knife into squares to whatever size you would like about 1/2″ deep. Bake in preheated 425º oven for 15 minutes. Cool and break bread apart at score lines. Cut in half lengthwise, slather with butter and enjoy!

FlourAdd the flours, honey, salt, flax seeds and wheat flakes to the milk and yeast in large bowl

Wheat flakesWheat flakes

Golden Flax SeedGolden flax seed

Rye dough ballWhen ingredients are combined, knead dough until smooth. Form into a ball and cover with cloth for 45 minutes

Rye doughShape dough into 2″ high rectangle on lined jelly roll pan, sprinkle with flour, cover with cloth and let it rest another 30 minutes

Score into squaresScore top of dough into squares about 1/2″ deep and bake 15 minutes in a 425º oven

Swedish Longpan Rye BreadCool on wire rack for 20-30 minutes

Swedish Longpan Rye BreadBreak bread apart at score marks and cut in half lengthwise. Spread with butter and jam

    Swedish Food Pics

  Make This Today!


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