Nacho Stuffed Shells

This coming Sunday is the Feast of the Baptism of the Lord. Since the christian symbol for Baptism is the shell, we can easily tie this into our dinner plans by making a meal with pasta shells. One of my favorite recipes, using jumbo shells, is Nacho Stuffed Shells.

I also plan to pull out some sea shells and our children's Baptismal candles, like Mary suggested last year, and light them during dinner. What a perfect time this will be to tell the children about the Baptism of Our Lord and their own special Baptismal days as well!

Nacho Stuffed Shells

Picture & Recipe Source: National Pasta Association

32 to 36 Jumbo Shells (12-oz. package), uncooked
3/4 pound extra-lean ground beef
1.25-oz. package low-sodium taco seasoning mix
1 cup water
16-oz. can refried beans with chilies
1 cup low-fat cheddar cheese, shredded
3/4 cup mild, medium or hot picante sauce
8-oz. can low-sodium tomato sauce
2-oz. can sliced ripe olives, drained
1/2 cup thinly sliced green onions

Optional Garnishes:
Low-fat sour cream
Low-fat grated Cheddar cheese
Chopped jalapeños
Chopped cilantro
Salsa
Guacamole

Prepare pasta according to package directions. While pasta is cooking, saute beef in a large skillet until browned; drain well. Add taco seasoning mix and water; simmer 5 minutes or until thickened. Stir in beans and cheese. Cook until smooth and well mixed. When pasta is done, drain well. Fill shells with beef mixture (1-2 tbsp. per shell).

Combine picante sauce and tomato sauce in a saucepan. Cook until heated, stirring occasionally.

Preheat oven to 350° F. Spread 1/2 cup sauce over the bottom of a 9 x 13-inch baking pan that has been coated with cooking spray. Place filled shells side by side on top of sauce; pour remaining sauce evenly over shells. Sprinkle with olives. Cover with aluminum foil; bake 35 to 40 minutes or until thoroughly heated. Sprinkle with green onions. Cover and let stand 5 minutes before serving. Serve immediately.

Garnish as desired. Serves 8.


(This recipe could also be made in honor of St. James the Greater, who is also symbolized with a scallop shell.)

Christ's Diapers

This coming Sunday the Christmas season will come to a close as we celebrate the Feast of the Baptism of The Lord.

In her cookbook A Continual Feast, author Evelyn Birge Vitz shares a recipe for making a special treat called Christ's Diapers (Diples). She tells us that, "Diples are "folds" in Greek. These cookies are sometimes shaped in bowknots or other fancy shapes, but for Christmas they are made in a shape suggestive of the swaddling clothes—or actually the diapers!—of the infant Jesus." Even though our Lord was grown when he was baptized by St. John the Baptist, the sacrament of baptism reminds us of infancy. In addition, this feast closes the Christmas season, making these a perfect treat to serve on this special feast.

Photo Source

Christ's Diapers (Greek Diples)

Source: A Continual Feast

INGREDIENTS:

• 6 eggs
• 3 1/2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup olive oil
• Grated rind of 1 orange
• Vegetable Oil or shortening for deep frying
• 1/2 cup honey
• 1/2 cup water
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• Chopped pistachio nuts (*I plan on substituting Pecans)
• Confectioners' sugar

DIRECTIONS:

With an electric beater, beat the eggs until light and fluffy.

Sift together the flour, salt, and baking powder. Gradually stir the flour into the eggs.

Turn the dough onto an unfloured board. Add the olive oil, a little at a time, and the grated orange rind. Knead the dough until it is smooth—about 10 minutes.

Roll the dough out paper thin on a well-floured board. Cut it into squares about 1 1/2 inches across. Fold these into triangles, then join the ends to form diapers. Press the corners together gently but firmly. (If you don't press the corners well, the diapers will come undone!)

Drop the diapers, a few at a time, into hot fat (360º-370º F. on a deep-fat-frying thermometer). Turn once or twice and fry until golden brown. Drain thoroughly on paper towels.

Bring the honey and water slowly to a boil in a saucepan. Stir in the cinnamon and lemon juice. Reduce heat and simmer for 1 or 2 minutes.

Dribble the honey syrup over the diapers, and sprinkle them with chopped pistachios, then with confectioners sugar.

When the diapers are fully dry, pack them in a tin and cover tightly. These keep well, if well covered.

Yield: about 4 dozen


I am looking forward to trying out the recipe this coming weekend. Don't they sound delicious?!

I hope you all had a blessed Christmas and New Year's,
and that you are able to enjoy these last few days of the Christmas season!