Friendly Fill-Ins Week 42

Hi everyone! Tine for Friendly Fill-Ins Week 42. Make sure you add your link at McGuffy’s Reader. You can also leave your answers in the comment section. Thank you to everyone who participates.

1. I wish _____________________________ would come back in style.

2. I always have _____________________ in my purse ( or wallet for men).

3. I think that I                            .

4.                                     is a pet peeve of mine.
My answers:
1. I wish normal length skirts and dresses would come back in style. Everything is either way above the knee or almost to the floor- can’t there be something in-between?
2. I always have cat treats in my purse, mainly for my niece’s cats, but also to feed any stray I happen to encounter.
3. I think that I am am allergic to MSG, every time I eat anything with it, my hands and feet get extremely itchy.
4. People not saying thank you when I hold a door for them is a pet peeve of mine.
We are also joining Angel Sammy today for Bacon’s Shopping Around the World. This month is a vegetarian recipe. This is for stuffed shells right off the Ronzoni box with a few changes.
Cheese Filled Stuffed Shells
1 Package (12oz) Ronzoni Jumbo Shells   $2
4 cups (32oz) ricotta cheese $4.99
8 ounces mozzarella cheese, shredded $2
1/2 cup grated parmesan cheese $2.50/bag
2 eggs $1.49/dz
1 tablespoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 jar (32oz) spaghetti sauce- not the kind with meat $2

Prepare pasta as directed and drain.

Meanwhile, mix together cheeses, eggs, parsley, salt, pepper and nutmeg. Fill cooked shells with cheese mixture.

Cover bottom of roasting pan with some of the sauce. Place filled shells on top of sauce then pour the rest of the sauce over shells and bake at 350° for 30 minutes or until hot. Sprinkle with additional Parmesan cheese.