===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-14-94 (11:59)             Number: 334
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Mexican Jumbo Shells           Conf: (37) Home Cooki
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          Mexican Jumbo Shells

          1 box jumbo pasta shells
          1 lb. ground round
          16 oz. can refried beans
          1 T. oregano
          1 T. cumin
          1 T. chili powder
          Salt/pepper to taste
          2 bay leaves
          1 t. sugar
          3 cloves garlic, minced
          1 t. coriander
          2 (1 lb. 13 oz.) cans tomato sauce
          8 oz. carton sour cream
          1 c. Monterey Jack cheese, grated
          16 oz. can black olives, chopped
          1 bunch green onions, chopped,
            include part of the greens
          olive oil

          Saute' garlic and ground round in a small amount of olive
          oil.  drain.  Place back in the pan on low heat and add
          the refried beans.  Hea.  In another pan, simmer the
          tomato sauce, oregano, cumin, chili powder, coriander,
          sugar, salt, pepper and bay leaves, covered, for 1 hour.
          Cook the shells according to directions, drain and cool.
          Stuff the shells with the ground round mixture.  Pour half
          of the tomato sauce in the bottom of a large casserole.
          Arrange the shells on the top and cover with remaining
          sauce.  Frost with sour cream, sprinkle with cheese,
          onions and black olives.  Cover with foil and bake at 350
          degrees for 20 minutes.

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