2013-05-23 / Columns

Eleanor’s Culinary Clips

The Art of Cooking
By Eleanor Magrum

This week I will feature Emme Hulm, a senior, who will graduate from Strasburg High School in May.

While in school, she has been active in National Honor Society, SADD, Science Fair and Drama, Acalympics, AmVets, Band and Student Council.

In the fallshe plans to attend the University of Mary to major in mass communications.

Her parents are Andy and Lisa Hulm of Hague.

Butter Horns
1 egg (plus enough water to equal 1 1/3 C.
1 1/2 tsp.salt
1/4 C. sugar
1 C. soft butter
4 C. flour
2 tsps. yeast

Use dough setting in bread machine.

Put in greased bowl and let rise. Punch down and roll out on floured surface (about the size of a pizza). Brush with melted butter and sprinkle with cinnamon. Cut into wedges and roll from fat to thin end. Let rise to double in size. Bake at 350°. Check after 15 minutes.


Emme Hulm Emme Hulm Frosting: Powdered sugar, milk and vanilla

Manicotti
1 1/2 lbs. ground beef
1/2 lb. mozzarella cheese
1/2 C. milk
1 tsp. salt
1/4 tsp. pepper
1 egg
3 slices bread, diced
1 tsp. parsley (optional)
1 box manicotti noodles
Spaghetti sauce (lg.jar)

Boil manicotti for 10 minutes—then rinse in cold water. Brown ground beef, drain then add remaining ingredients. Spray 9x13 in. pan with non-stick spray. Pour in 2/3 of the spaghetti sauce.

Stuff manicotti with ground beef mixture. Lay in a pan, covering with the remaining spaghetti sauce. Top with Parmesan cheese and cover lightly.

Bake at 350° for 45 minutes or until good and bubbly. Reheats well.

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