“Golden Rose” – Featured Pressed Floral design & Stuffed Pasta Shells recipe – yum!

Pressed Floral design, “Golden Rose,” was created Dec. 2005 for my oldest daughter’s wedding. A splash of an elegant floral rose – a special flower on a special day – simply beautiful. Enjoy the beauty of God’s gifts. Enjoy each other.

This design is a limited edition print framed in a beautiful 18 x 24″ gold frame.  The larger image is a 12 x 12″ closeup of the rose and the smaller image below it is a 3 x 4″ image of the same rose. This image is triple matted with conservation mats – the inner & outer mats are an off white (called “Half & Half”) and the middle yellow mat is called “Curry.” Overall frame size 22 x 28″.  This framed art sells for $190 plus tax & shipping.  As a special, thru December 31st, we are offering this framed art at $180 including tax & shipping (to continental U.S.)  to any of our web site visitors who mention this special (if you are in the area and would like to pick up your picture, we will discount the price an additional $20 in lieu of shipping fee). Please contact us if you would like to purchase this artwork.

 

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Stuffed Shells, with my special sauce, served with pizza bread

I’ve been cooking my special sauce for 30 years. I also use this for my spaghetti. It’s delicious. So happy to share something with you that’s so good!

In blender:

• 1 can (14.5 oz.) stewed tomatoes
• 1 can (6 oz.) tomato paste
• 1 can (emptied tomato paste can) of water
• 1 Tbsp. each of oregano, brown sugar, and olive oil
• 1 teasp. of basil
• 1 clove garlic

After blending, heat in iron skillet (or any skillet you have) for 20 minutes. When I’m making spaghetti, I let the sauce simmer in the skillet for 30 – 40  minutes. You’ll want to use a splash guard on top of your skillet and stir occasionally.

Mix together in bowl:

• 15 oz. container of ricotta cheese (optional – 16 oz. small curd cottage cheese instead)
• 1/3 cup Parmesan cheese
• 1/4 cup mozzarella, grated, (need additional mozzarella for top of stuffed shells)
• 1/2 Tbsp. parsley
• 1/2 teasp. salt
• 1 teasp. oregano

Cook & rinse one-half of a 12 oz. box of jumbo shells (noodles)

Spread 1/2 of the sauce in baking dish.

Stuff precooked shells with mixture. Put a layer of stuffed shells in the pan and spread the remaining sauce on top of stuffed shells. Add mozzarella cheese on top; then sprinkle Parmesan cheese; and then sprinkle parsley on top. Cover & bake at 350° F  for 30 minutes.

I usually double this recipe so I can use all the noodles in the box.

Ooo, la, la – pizza bread is also fabulous with stuffed shells

• French bread. I buy this at Kroger, already baked
• slice lengthwise and place on cookie pan – cut side up
• brush olive oil on entire both slices
• sprinkle garlic powder on entire bread
• put one-half of a 6 oz. can tomato paste in a cup, add some water & stir, spread on bread – I use the back of a spoon to spread the tomato paste
• cut up some green pepper & red onion & add this to the bread
• sprinkle mozzarella cheese on top; then sprinkle Parmesan cheese; then sprinkle parsley on top

Bake for 10 min. on a cookie sheet at 350° F

Cut & serve with stuffed pasta shells

It’s also nice to serve a salad with stuffed shells.

I just had out-of-town company and served this. I will also be making this the day after Thanksgiving for our company and also be serving Turkey Curry. Can’t wait!!

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“Happy Thanksgiving everyone!” I hope you have a wonderful holiday, many blessings to you all. I’m thankful for your support and encouraging words as we bring you Nature’s Best Pressed Floral Art & Watercolor designs, information, instruction, and other fun stuff.

Until next post – “Happy Creating and God Bless!”

Vicki Achard and Tom too