Stuffed Shells (Chicken)

Provided By Marie Scheurich (my mom)

1/2 cup grated carrots
2 cups of frozen peas
4 cups of cooked chicken, diced
1/4 chopped onion
1 cup of mayonnaise
1 pound of jumbo shells, cooked

Mix all ingredients, except shells.  Stuff the shells with the mixture, and place in a baking dish, open side down.  Make gravy from the chicken broth (left over from the cooked chicken), and pour over shells.  Sprinkle with paprika and parsley.  Bake at 325 degrees for 45 minutes.

Ham Stuffed Shells

Provided by Carol Myers

4 ounces of Jumbo shells
1/4 cup of onion
3 cups of ground, cooked ham loaf
4 ounces of mushroom pieces
3 tbs parmesan cheese
3 tbs margarine
3 tbs flour
2 cups milk
1 cup shredded Velveeta cheese

Cook shells for 15 to 20 minutes, drain, and rinse with cold water.  Brown the ham loaf and onion in a pan.  Cool meat and add parmesan cheese.  Melt margarine, and add flour and milk.  Cook until thick and add Velveeta cheese.  Mix 1 cup of cheese sauce mix with the ham loaf and onion.  Fill the shells, put in a baking dish, and cover with the remaining cheese sauce mix.  Bake at 350 degrees for 30 minutes.  The last 10 minutes of the bake, sprinkle 1 cup of buttered and crumbled ritz crackers.