Italian Garlic/Pepper Bread
1 1/3 cup water
1 1/4 teaspoon salt
1 teaspoon sugar
3 cup bread flour
2 1/2 teaspoon yeast
1/2 teaspoon garlic powder — (or to taste)
1/2 teaspoon very coarsely ground pepper
(or to taste)
1/2 cup parmesan cheese — up to 1 c
Add the final three ingredients as late as possible in the final kneading
stage. The bread is better if the islands of cheese are identifiable and
if the pepper does not get GROUND into the dough by the kneading process.
Cut in 1/2 inch squares
I enjoyed this bread at an Italian restaurant, so I tried to match it as
close as I could.
Per serving: 1716 Calories (kcal); 19g Total Fat; (10% calories from fat); 70g Protein; 309g Carbohydrate; 31mg Cholesterol; 3432mg Sodium
Food Exchanges: 20 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
Italian Cracked Wheat And Pepper Bread
2 1/4 teaspoons active dry yeast
2 1/2 cups bread flour
3/4 cup cracked wheat
1 1/2 tablespoons sugar
3 tablespoons wheat germ
3/4 teaspoon coarsely-cracked black pepper
1 1/2 teaspoons salt
1 1/2 tablespoons olive oil
1 1/4 cups water
Measure all ingredients into bread machine pan in the order suggested by
machine’s manufacturer. Process on basic cycle.
This recipe yields a 1 1/2 pound loaf.
Per serving: 1592 Calories (kcal); 28g Total Fat; (16% calories from fat); 49g Protein; 282g Carbohydrate; 0mg Cholesterol; 3221mg Sodium
Food Exchanges: 17 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 1 1/2 Other Carbohydrates
Italian Bread
1 package yeast
3 cup bread flour
2 tablespoon sugar
2 tablespoon butter (sweet — at room temp)
1 cup less 1 T hot water
2 stiffly beaten egg whites
Be sure to use “crisp” bread setting and add the egg whites after the rest
of the ingredients are moist.
Per serving: 100 Calories (kcal); trace Total Fat; (4% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Italian Tomato Sauce with Pasta
1 medium onion
1 large clove garlic
1 small green bell pepper
1 tablespoon olive or vegetable oil
1 (14 1/2 ounce) can whole tomatoes — undrained
1 (8 ounce) can tomato sauce
1 tablespoon chopped fresh basil
OR
1 teaspoon dried basil leaves
1 1/2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon fennel seed
1/8 teaspoon pepper
7 ounces uncooked spaghetti, fettuccine or linguine
(7 to 8 ounces)
Peel and chop the onion. Peel and finely chop the garlic. Cut the bell
pepper lengthwise in half, and cut out seeds and membrane. Chop enough
bell pepper to measure 1/4 cup. Wrap and refrigerate any remaining bell
pepper.
Heat the oil in the saucepan over medium heat 1 to 2 minutes. Cook the
onion, garlic and bell pepper in the oil 2 minutes, stirring occasionally.
Stir in the tomatoes with their liquid, and break them up with a fork.
Stir in the tomato sauce, basil, oregano, salt, fennel seed and pepper.
Heat to boiling over high heat. Once mixture is boiling, reduce heat just
enough so mixture bubbles gently and does not spatter.
Cover and cook 35 minutes, stirring about every 10 minutes to make sure
mixture is just bubbling gently and to prevent sticking. Lower the heat if
the sauce is bubbling too fast.
After the tomato sauce has been cooking about 20 minutes, fill the Dutch
oven about half full of water. Add 1/2 teaspoon salt if desired. Cover and
heat over high heat until the water is boiling rapidly. Add the spaghetti.
Heat to boiling again. Boil uncovered 8 to 10 minutes, stirring
frequently, until tender. If using fettuccine or linguine, boil 9 to 13
minutes.
Drain the spaghetti in a strainer or colander. Serve with the tomato
sauce.
____________________
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:35″
Per serving: 271 Calories (kcal); 5g Total Fat; (14% calories from fat); 9g Protein; 50g Carbohydrate; 0mg Cholesterol; 634mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: medium saucepan (about 2-quart size); Dutch
oven (about 4-quart size)
Tips
The cooking time over low heat for the sauce allows the flavor to
develop.
A tightly held bundle of spaghetti, about the diameter of a
quarter, weighs about 4 ounces, which makes about 2 servings.
Italian Pasta Salad
Garlic Vinaigrette Dressing (below)
2 cups uncooked rotini or rotelle (spiral) pasta
(6 ounces)
1 large tomato
1/2 a medium cucumber
3 medium green onions with tops (3 to 4 medium)
1 small red or green bell pepper
1/4 cup chopped ripe olives — if desired
GARLIC VINAIGRETTE DRESSING
1 clove garlic
1/4 cup rice vinegar or white vinegar
2 tablespoons water
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon sesame or vegetable oil
Prepare Garlic Vinaigrette Dressing (below).
Fill the Dutch oven about half full of water. Add 1/4 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the pasta. Heat to boiling again. Boil uncovered, stirring frequently,
8 to 10 minutes for rotini, 9 to 11 minutes for rotelle, until tender.
While the water is heating and pasta is cooking, chop the tomato and
cucumber, and peel and chop the onions. Place the vegetables in a large
bowl.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut bell pepper into pieces, and add to vegetables in bowl.
Drain the pasta in a strainer or colander, and rinse thoroughly with cold
water. Add pasta to vegetables in bowl. Add the olives.
Pour the dressing over the vegetables and pasta, and mix thoroughly. Cover
and refrigerate about 30 minutes or until chilled.
GARLIC VINAIGRETTE DRESSING:
Peel and finely chop the garlic. Shake garlic and remaining ingredients in
a tightly covered jar or container. Shake again before pouring over
vegetables and pasta.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Refrigerate:
“0:30″
Per serving: 173 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 242mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
Ranch Pasta Salad: Use about 1/2 cup ranch dressing from the
supermarket instead of the Garlic Vinaigrette Dressing.
Tips
The water being heated for cooking the pasta will boil sooner if
it is covered with a lid.
Wrap any leftover onions and cucumber in plastic wrap and store in
the refrigerator.
Italian Beef Kabobs
3/4 pound beef bone-in sirloin or round steak — 1 inch thick
2 cloves garlic
1/4 cup balsamic vinegar
1/4 cup water
1 tablespoon chopped fresh oregano
OR
1 teaspoon dried oregano leaves
2 tablespoons olive or vegetable oil
1 1/2 teaspoons chopped fresh marjoram
OR
1/2 teaspoon dried marjoram leaves
1 teaspoon sugar
Cut and discard most of the fat and the bone from the beef. Cut beef into
1-inch pieces.
Peel and finely chop the garlic. Make a marinade by mixing the vinegar,
water, oregano, oil, marjoram, sugar and garlic in a medium glass or
plastic bowl. Stir in the beef until coated. Cover and refrigerate,
stirring occasionally, at least 1 hour but no longer than 12 hours. If you
are using bamboo skewers, soak them in water 30 minutes before using to
prevent burning.
You may need to move the oven rack so it is near the broiler. Set the oven
control to broil.
Remove the beef from the marinade, reserving the marinade. Thread the beef
on the skewers, leaving a 1/2-inch space between each piece. Brush the
kabobs with the marinade.
Place the kabobs on the rack in the broiler pan. Broil kabobs with tops
about 3 inches from heat 6 to 8 minutes for medium-rare to medium
doneness, turning and brushing with marinade after 3 minutes. (The
distance from the heat to the food is important. If the food is too close
to the heat, it will burn.) Discard any remaining marinade.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Please note that although this recipe contains ingredients that are not
fully consumed in the finished product, nutritional information by
MasterCook includes all of the ingredients listed, including the portions
that are not consumed.
Refrigerate:
“1:00″
Per serving: 373 Calories (kcal); 22g Total Fat; (53% calories from fat); 38g Protein; 5g Carbohydrate; 99mg Cholesterol; 99mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Broil: 8 minutes
Essential Equipment: four 10-inch metal or bamboo skewers; broiler
pan with rack
Tip
To save time, omit the garlic, vinegar, water, oregano, oil,
marjoram and sugar, and instead, marinate the beef in 2/3 cup
purchased Italian dressing in step 2.
Although you might be tempted to serve the extra marinade with the
cooked kabobs, you should discard any marinade that has been in
contact with raw meat. Bacteria from the raw meat could transfer
to the marinade.
Italian Rosemary Bread
2 packages Fleischmann’s® Active Dry Yeast
1 1/4 cups water (105ş to 115şF)
1/3 cup olive oil — at room temperature
4 teaspoons rosemary (leaves) — crushed
1 1/2 teaspoons salt
2 eggs — at room temperature
4 1/2 cups all-purpose flour (4 1/2 to 5 3/4 cups)
3/4 cup chopped or pitted dates — snipped
In large bowl, combine yeast and water. Stir until dissolved. Stir in oil,
2 teaspoons rosemary, salt, 1 egg and 1 1/2 cups flour; beat until smooth.
Stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 minutes. Place in
greased bowl, turning to grease top; cover. Let rise in warm, draft-free
place until doubled in size, about 45 to 60 minutes.
Punch dough down; turn out onto lightly floured surface. Knead in dates.
Divide dough into 3 equal pieces; shape each into 30-inch rope. Braid
ropes. Tie knot in center of braid; wrap ends around knot, in opposite
directions and tuck under to make round loaf. Place on greased baking
sheet. Cover; let rise in warm draft-free place until doubled in size,
about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on bread. Sprinkle with
remaining 2 teaspoons rosemary. Bake at 375şF for 30 minutes or until
done. Remove from sheet; cool on wire rack.
Yield:
“1 loaf”
Per serving: 202 Calories (kcal); 6g Total Fat; (24% calories from fat); 5g Protein; 34g Carbohydrate; 23mg Cholesterol; 209mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates
VEGETABLES ITALIAN-STYLE
1 teaspoon salt
1 medium eggplant, cut in 1″ cubes
2 to 3 medium zucchini, halved & sliced 1/2″
1 large onion, sliced thinly
12 ounces fresh mushrooms, sliced
1 tablespoon olive oil
4 plum tomatoes, sliced 1/4″ thick
1 1/2 cups mozzarella cheese, shredded
2 cups tomato sauce
1 teaspoon oregano
salt and pepper, to taste
Toss eggplant and zucchini with the 1 teaspoon of salt. Place in a large colander over a bowl to drain for about 1 hour. Drain and squeeze excess moisture out. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender. In the slow
cooker/Crock Pot, layer 1/3 of the vegetables (including sliced tomatoes), 1/3 of the the tomato sauce. and 1/3 of the cheese. Sprinkle with oregano, salt and pepper. Repeat layering 2 more
times. Cover and cook on low 6 to 8 hours. Serve over rice, pasta, or other grain.
Serves 6.
ITALIAN GREEN BEANS
1/3-1/2 lb. sweet Italian sausage
15 oz can stewed tomatoes, chopped
4 cans(8 oz) sliced mushrooms (do not drain)
1/4-1/2 tsp. onion &/or garlic powders
1/2 tsp. basil &/or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese
Brown sausage and drain. Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes. Add green beans and mix. Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours; or in a slow cooker on low up to 3 hours.
ITALIAN CREAM CHEESE CAKE
1 stick butter or margarine
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 can coconut
1 c. nuts
Mix the above ingredients. Fold in 5 egg whites, beaten stiff. Pour into 3 greased cake pans. Bake for 25 to 30 minutes at 350 degrees.
–ICING:–
1 (8 oz.) pkg. cream cheese
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped
Milk (not quite 1/4 c.) (just enough
to make it spreadable)
GRANDMOM’S ITALIAN CHEESE CAKE
2 lbs. ricotta cheese
6 eggs
1 1/2 c. sugar
2 tbsp. flour
1 lg. can evaporated milk
1 tsp. vanilla
Add eggs, one at a time to cheese, beating thoroughly each time. Mix sugar and flour together. Add to cheese mixture. Fold in milk and vanilla. Pour into buttered 13 inch oblong pan. Bake at 350 degrees for 50 to 60 minutes, until firm.
ITALIAN BEEF SANDWICHES
1 (5 lb.) rolled rump roast
Shake garlic, onion and celery salt over roast. (Oregano and Accent may be used also.) Bake uncovered at 475 degrees for one hour. With electric knife, slice beef thin. Put in crock pot and add 1 package onion soup mix, 1 can beer, and 1 cube of beef bouillon, which has been dissolved in 1 cup of water. Refrigerate overnight in removable crock only, or in covered bowl. Cook for 4 to 6 hours in crock pot and serve on your favorite rolls.
ITALIAN CREAM CAKE
1 stick butter
2 c. sugar
1/2 c. Crisco
1 c. buttermilk
2 c. flour
5 egg yolks
5 egg whites
1 tsp. soda
1 tsp. vanilla
1 c. nuts
1 can angel flake coconut
Cream shortening (butter and Crisco) and sugar. Add egg yolks and beat well. Combine flour and soda. Add to creamed mixture with buttermilk alternately. Stir in vanilla, coconut and nuts. Fold in beaten egg whites. Bake in greased and floured pans at 350 degrees for 25 minutes for layers.
Serves 8 to 10.
ITALIAN SPAGHETTI
1/2 sm. onion, chopped
1/2 lb. lean ground beef
1/3 c. tomato paste
2/3 c. water
2 1/4 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. oregano
1/8 tsp. pepper
1 sm. bay leaf
1/2 c. tomatoes, fresh or canned
2 c. cooked spaghetti, drained
Combine onion and ground beef. Place in non-stick skillet and brown, draining off fat as it accumulates. Add tomato paste, water, spices, herbs, and tomatoes. Simmer 1 or more hours, adding more water if needed. Serve 1/2 cup sauce over 1/2 cup cooked spaghetti.
4 servings.
Exchange: 1 bread, 1 vegetable, 1 medium-fat meat.
Strawberry Gelati, Italian style
2¼lb fresh strawberries
/9oz icing sugar
4floz lemon (juice of approx. two large lemons)
• Crush the strawberries and rub through a sieve to extract the seeds.
• Stir in the lemon juice then whisk in the icing sugar.
• Pour into your machine and churn until frozen, or make granita style if you don’t have a machine.
• If you don’t have a machine, an easy way to make sorbets is to freeze your sweetened fruit pulp solid in a tray, and scratch it up into frosty shards with a strong fork just before serving.
• This is what Italians would call a “granita”.
• The texture is a little more crunchy than a sorbet, but still wonderful.
Ginger Semi-Freddo
An Italian ice cream that needs no special equipment.
1 large egg
4 large egg yolks
½ cup of flowered honey like orange blossom or acacia
2 tbs. finely grated fresh ginger
1 1/3 cups heavy cream
3 nuggets of finely diced preserved ginger in syrup
• Line an 8 ½ x 4 ½ inch loaf pan with plastic wrap, leaving enough overhang to fold it over the top.
• Bring 2 inches of water to a low simmer in a medium heavy bottom saucepan.
• In the top of a double boiler combine the egg, egg yolks, honey and ginger.
• Whisk until the mixture is pale and thick.
• Don’t let it overheat or the mixture will curdle.
• Remove from the heat and set aside.
• Using an electric mixer, or by hand, whisk the cream just until stiff peaks form.
• Fold the egg mixture into cream and pour it into a loaf pan and place it in the freezer until it is solid, at least 4 hours.
• To serve, remove the semi-freddo from the pan and plastic wrap and place it on a chilled platter.
• Scatter half the diced ginger over the top.
• Working quickly (this melts faster than ice cream) slice it and serve, scattering each plate with more ginger cubes.
Yield: Serves 6.
Coffee Granita
In Italy, coffee granita is served in tall glasses filled halfway with granita and topped with whipped cream.
4 cups freshly brewed decaf espresso or double-strength coffee
1 cup sugar
2 tablespoons coffee flavored liqueur (Kahlua®)
2 cups whipping cream
1 to 1 1/2 teaspoons vanilla extract
Shaved chocolate for garnish
• While coffee is hot, stir in sugar until dissolved.
• Add coffee flavored liqueur.
• Pour mixture into a 13×9-inch baking dish.
• Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan.
• Whisk to distribute frozen portions evenly.
• Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes.
• Whisk to distribute frozen portions evenly.
• Cover and return to freezer and freeze about 3 hours or until frozen solid.
• Remove from freezer.
• Using a fork, scrape granita down length of pan, forming icy flakes.
• Return to freezer for at least 1 hour.
• Can be made 1 day ahead.
• When served, the granita should look like a fluffy pile of dry brown crystals.
• In a medium bowl, whip whipping cream and 1 teaspoon vanilla extract until soft peaks form.
• Taste and whisk in more vanilla extract if necessary.
• Cover and store in refrigerator until ready to serve.
• To serve, scoop flaked granita into tall goblets or parfait glasses, filling halfway.
• Top with whipped cream and sprinkle with shaved chocolate for garnish.
• Serve immediately with iced tea spoons.
Yield: Serves 8
ITALIAN CHICKEN CUTLETS
2 whole chicken breasts, skinned, boned, halved
1/4 c. flour
3/4 c. dry bread crumbs
1 tsp. dried oregano leaves
1/4 tsp. salt
1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 c. oil
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making 4 cutlets. Coat chicken cutlets with flour.
In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish, combine egg and water. Dip each cutlet in egg mixture; coat with crumb mixture. In small saucepan, combine tomato sauce, basil and garlic powder. Cook over low heat until thoroughly heated, stirring occasionally. Meanwhile, heat oil in large skillet over medium high heat until it ripples. Add cutlets; cook until crisp and golden brown on one side, 6 to 8 minutes. Turn; cook other side about 2 minutes or until chicken is no longer pink. Top each cutlet with cheese slice. Cover skillet to melt cheese, about 1 minute.
Place cutlet on serving plate. Serve with sauce and Parmesan cheese.
4 servings.
ITALIAN CHICKEN
1 frying chicken, cut up
2 tbsp. melted butter
Salt & pepper
2 tbsp. dry Italian salad dressing mix
1 can condensed mushroom soup
2 (3 oz.) pkg. cream cheese (cut into cubes)
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper. Place in slow cooker. Sprinkle dry salad mix over. Cover and cook on low for 5-6 hours. About 3/4 hours before serving, mix soup and cream cheese.
Cook until smooth. Pour over chicken in pot. Cover and cook 30 minutes on low.
ITALIAN CHICKEN WITH FRESH VEGETABLES
2 skinless, boneless chicken breast, split
1 (16 oz.) can tomatoes
1 sm. can black olives
1 zucchini, sliced
1 summer squash, sliced
1 green pepper, sliced
Handful of fresh green beans
1 med. onion, cut in wedges
1/2 tsp. oregano
1/4 tsp. basil
Salt and pepper
Garlic powder
Mozzarella cheese, shredded
Season chicken with salt, pepper and garlic powder. Brown chicken in large frying pan. Cover with tomatoes. Cover pan and simmer 20 minutes. Add fresh vegetables and top with oregano and basil – cover pan and continue to simmer for 20 minutes. Add black olives and cover with Mozzarella cheese. Continue to simmer until cheese is melted. Serve over white rice
ITALIAN ROAST CHICKEN
1 fryer, cut up & washed
2-3 tbsp. oil (for baking sheet pan)
2-3 cloves garlic
Sage leaves, crumpled
Parsley
Garlic salt
Oregano
Salt
Pepper
Place chicken in oven baking sheet covered with 2-3 tablespoons oil. Dice garlic over chicken pieces. Sprinkle other seasonings over chicken. Bake at 350 degrees for 1 hour approximately.
ITALIAN CHICKEN
2/3 c. flour
1 tsp. salt
1/2 c. vegetable oil
1 green pepper
1/2 tsp. pepper
1/2 tsp. garlic salt
Sliced onion
1 lg. jar spaghetti sauce
Chicken (boneless) breasts, quartered
Wash chicken. Mix flour, salt, pepper and garlic together. Coat chicken, brown in oil, then drain. Top chicken with peppers and onions (sliced). Add sauce on top. Cover and simmer about 1 hour. Serve with spaghetti.
ITALIAN CHEESE TOAST
(8 Slices)
1-1/4 cups half and half 1 tbsp. olive or salad oil 1 tsp. cornstarch
1/2 tsp. paprika
1 tbsp. capers
1 12″ loaf Italian bread 1 8 oz. package Mozzarella cheese 1 tbsp. chopped parsley
In 2-qt. saucepan, combine first 4 ingredients. Cook over medium heat, until boiling, stirring constantly. Boil 1 minute. Reduce heat, stir in capers, cover, keep warm.
Preheat broiler. From Italian bread, diagonally cut 8 one inch thick slices (save remaining bread).
Toast bread in broiler on each side. Put sliced cheese on each piece and broil until melted.
Spoon cream mixture over cheese. Garnish with parsley. Serve immediately.
ITALIAN DRESSING
(2 cups)
3/4 cup wine vinegar 2/3 cup red wine
1 clove garlic
1 tsp. salt
2 tsp. capers
1/2 cup oil
1 tbsp. mustard seed 2 peppers – green or red 2 tsp. prepared mustard 1 tsp. black pepper
1 tsp. rosemary – dried 1 tsp. oregano – dried
Mix vinegar and wine, set for 1 hour. Finely chop garlic. Add salt, capers, mustard seed and pound to paste. Remove pepper insides and cut into slivers. Boil garlic paste, add peppers and spices, stirring. Remove from heat, add oil, cool.
ITALIAN SALAD
(6 Servings)
1 cup cooked beets
1 cup cooked carrots 1 cup chopped celery head lettuce
1/2 cup green peas
1/2 cup cucumbers, pared, seeded and diced Mayonnaise thinned with cream or sour cream
Prepare the vegetables and chill. Then combine with dressing. Prepare beds of lettuce and top with salad.
PASTA SALAD
(4 – 6 Servings)
12 oz. pork luncheon meat 2 celery stalks
2 red-skinned apples 4 sweet dilled pickles 2 cups cooked pasta (shells, spirals or bows) 1/4 cup sliced stuffed olives 2 anchovy fillets (option) 2/3 cup mayonnaise
1 tsp. soy sauce
juice of 1 lemon
1/2 tsp. salt
pinch cayenne pepper 1 tsp. apple pie spice
Slice luncheon meat and celery. Core and slice apples and slice pickles. Mix together pasta, meat, olives, celery, apples and pickles. Chop anchovy fillets (optional) – add to following: Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill lightly before serving with pasta salad.
SPAGHETTI CARBONARA
(2 – 4 Servings)
8 oz. spaghetti
4 oz. bacon
1 green pepper
5 tbsp. Parmesan cheese 5 tbsp. chopped parsley 1-1/4 cups cream
1/4 cup butter
8 slices cooked ham, lean 1 tsp. dried oregano 1 tsp. dried basil
Cook spaghetti in boiling salt water for 15 minutes.
Meanwhile, chop bacon. Core pepper and chop finely. Put bacon in saucepan, cook until crisp. Stir in cheese, parsley, cream, green pepper. Cook slowly 5 minutes.
Drain spaghetti, toss with butter, place in greased oven dish. Roll up ham slices, lay on spaghetti, cover with bacon sauce. Sprinkle with herbs. Bake at 425 degrees for 10 minutes. Serve hot.
CHICKEN TETRAZINNI
(8 – 10 Servings)
1 boiled chicken
1/2 lb. macaroni
1/2 lb. mushrooms, sauteed 2 cups chicken broth 1/2 cup almonds slivered 3 tbsp. butter
2 tbsp. flour
1 cup whipping cream 3 tbsp. white wine, dry
Cut meat from chicken bones. Cook macaroni, drain, add mushrooms and almonds. Make sauce of butter, flour, broth; remove from heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2 sauce to chicken, 1/2 half to macaroni. Place macaroni in baking dish, greased, make hole in center, fill with chicken. Bake until lightly browned.
LASAGNE
(3 – 4 Servings)
1 onion
1/4 cup olive oil
8 oz. ground beef
1 tsp. salt
1/2 tsp. white pepper 5 tbsp. red wine
1 tbsp. tomato paste 6 tbsp. whipping cream pinch dried oregano
1-1/4 lb. lasagne
1/4 cup butter
pinch ground nutmeg
1/4 cup grated Parmesan cheese
Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for 10 minutes.
ITALIAN SAUSAGE TERRINE
(30 1/4″ slices or sliced 1/2″ thick as entree)
1 lb. sweet Italian sausage, casings removed
1 lb. chicken livers
1 medium onion, chopped
1/4 cup flour
1/4 cup brandy
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch ground cloves
1/4 tsp. pepper
2 garlic cloves chopped 3 eggs
1/2 lb. sliced bacon
In a large skillet cook sausage, stirring until brown. Drain on paper towels, set aside in bowl.
In blender combine remaining ingredients except bacon, for 45 seconds. Stir in sausage.
Preheat oven to 350 degrees. Line loaf pan with heavy foil, letting 3″ hang over the sides. Place bacon slices crosswise across bottom and up sides, letting slices overhang pan. Pour in sausage mixture; fold bacon over top. Place loaf pan in a shallow pan; pour 1″ hot water into shallow pan. Bake 1-1/2 hours.
Remove loaf pan from water, fold foil over top. Place heavy can on terrine to weight down. Press firmly 2 minutes. Refrigerate with weight until firm, about 6 hours.
To remove terrine, loosen foil from sides of pan, grasp ends of foil, and lift out. Cut into slices.