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Old 05-06-2006, 06:08 PM   #11
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Wow! Thanks for all the help! I decided to mix all ingredients for gravy in the pot and set it in the fridge til morning. I made my meatballs and kept them separate as well as the sausage. Tomorrow morning I will add the meat to the gravy and cook slow for a long time. As for the shells, I did pretty much what Michael in FtW (I love all his advice!) said - I mixed my stuffing, cooked the shells, shocked and then stuffed. Tomorrow I will add the gravy and bake then add the cheese on top. I will be up early tomorrow to get the gravy started and all the rest of the food made (stuff that couldn't be done today). I know my mom will be very surprised and have a great day. Thanks everyone, for your help!

Oh, very interesting about the foil on the gravy - I never heard that before.
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Old 05-06-2006, 07:24 PM   #12
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If it were me, I'd reheat the gravy in the microwave. That way you don't have to worry about scorching the bottom. If your nuke has a lower setting, use that if you wish.
I just set the timer for about 8 minutes on high. When the timer goes off, I give it a stir and reset it. If you are busy doing something else, it won't hurt for the sauce to set a bit before you reset. Just keep doing that every once in a while, and your sauce will be slow cooked without the mess. You can do this for as long as you wish, but your sauce will be ready in an hour or so, and be very good!

By the way, I use a large pasta bowl to reheat the sauce, and cover it loosely with a piece of waxed paper to keep it from popping and making a mess in the nuke.

Your meal sounds lovely! If you have any leftover, you can send some my way!
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Old 05-06-2006, 09:05 PM   #13
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Constance, you are so sweet! You are always invited to my house! Should be lots of fun -looking forward to it.
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Old 05-08-2006, 05:03 PM   #14
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The food turned out great - thanks for you help! I mixed all ingredients in the pot for the gravy on Saturday and kept in the fridge. I made the meatballs and kept them seperate as well as the sausage. I cooked and stuffed the shells and put the trays in the fridge. Sunday morning I put the gravy on the stove and added the meat. Late that afternoon I spooned the sauce over the shells, cooked, topped with mozzarella and there you go. I guess everything was really good because I ended up with hardly any leftovers - just enough for tonight but I was hoping for enough to freeze for another day. I guess that is a good thing. Thanks everybody!
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Old 05-08-2006, 05:29 PM   #15
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That's a compliment to your cooking, Michele. How many did you feed?
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Old 05-08-2006, 05:36 PM   #16
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Why don't you just put the sauce over the shells and bake it all for an hour.
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Old 05-08-2006, 06:46 PM   #17
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Contance, I fed 15 people. I got the thumbs up from my cousin's husband, who moved here from Italy 8 years ago. It was quite tasty - lots of appetizers, wines, cheeses, and desserts, too.

Gretchen, I poured the sauce on the shells then cooked for about 1/2 hour - 15 minutes and then added mozzarella for another, hmm, 20 minutes. I stuffed the shells the day before - before the sauce was cooked. They held up fine in the fridge. Nice time saver.
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