According to Grandma Cerrito “all you need to do is use your imagination.”

 

Angie’s Meatloaf

1 1/2 lbs chop meat

2 onions sautéed cut thin & small

2 eggs

1/2 cup bread crumbs

1/4 cup

Parsley & grated cheese to taste

 

Mix all the above ingredients together.  Make two loaves (easier than one). Roll in flour & brown on all sides in a frying pan with a little oil. Drain the oil.  Add 2 chicken bouillon cubes, 1 beef bouillon cube & 1cup water. Add some potatoes, cover & simmer until the potatoes & meat are cooked (about 1 hour).

 

Pasta Fuzol

2 chicken bouillon cubes

3 cups water

1 large onion cut into small pieces

2 carrots cut into small pieces

2 stalks of celery cut small

1 cup of whole tomatoes

S & P to taste

 

Cook all the above ingredients together until the vegetables are tender. Throw in one can of cannelloni beans and one can of kidney beans. Cook for 10 more minutes. Roll some spaghetti in a cotton towel on the counter to break into small pieces (about 1 inch pieces) or use elbow pasta (about 1/4 lb) Bring to a boil and simmer. Mix frequently until the pasta becomes tender. The soup will thicken; if it becomes too thick add a little more water.

 

Spaghetti with Broccoli

Head of broccoli

1/2 lb of spaghetti

Garlic & Olive Oil

 

Clean and trim the broccoli. Remove most of the stalk. Add the broccoli & two cloves minced garlic to salted water and bring to a boil. Simmer until the broccoli is well cooked and tender. Mash the broccoli in the pot into small pieces. Remove some water, leave about 3 cups. Reserve some of the water in case the dish becomes too thick for adding later on. Roll spaghetti in a cotton towel on the counter to break in small pieces (about 1 inch pieces). Add some olive oil to the water.  Add some tomato sauce if desired, about 1/2 cup. Bring to a boil and simmer constantly stirring till the pasta becomes tender.  Serve in a bowl with grated cheese.

 

Pot Roast

Rub the meat with flour and brown on all sides with oil then remove. Drain most of the oil. Brown one large onion; add the pot roast back to the pot, with 1 1/2 cups water. Add 1 pack dry onion and one pack dry mushroom soup. Simmer about 1 1/2 hours, then add potatoes & cook until tender. If the gravy is thin, add some flour to thicken.

 

Yolanda’s Stuffed Shrimp

Sauté minced onion, add parsley and breadcrumbs. Carefully brown till golden. Shut off the heat and add some grated cheese. Stuff de-veined and cleaned jumbo shrimp (BE SURE TO LEAVE THE SHELL ON) Spray the pan and cover the stuffed shrimp with tomato sauce. Bake until the shrimp has cooked. Broil at the end for a few minutes.

 

Spaghetti with Zucchini

Peel the zucchini, cut into 1/4 inch round slices. Heat up some canola oil and brown well, one layer at a time, flipping when browned. Place in a bowl, do not drain the grease. Brown & add garlic if desired (parsley optional). In a separate pot boil & cook thin tubular spaghetti.  Reserve some pasta water.  Place the zucchini mix and pasta into a bowl, mix with grated cheese. Add some reserved pasta water if too dry.

 

Angie’s Cauliflower

Steam cauliflower in an oiled skillet with a little bit of water (approx 15-20 min) or Lynette’s quick trick is to steam the cauliflower in the microwave (about 2 minutes). Add salt, sliced garlic and some more olive oil to the skillet and continue to brown the cauliflower covered over low heat. If desired, towards the end of browning add some chunks of Romano or Parmesan cheese till melted.

(Can be mixed with chunky pasta (orrichiette or tubes) & grated cheese to be served as pasta dish.)

 

Delores’ Linguine with Ricotta

Cook 1 lb linguine. Drain and while hot add butter, mix till melted. Add a small container of ricotta, some grated cheese, mix & serve.

 

Fried Asparagus (or Artichoke Hearts)

Steam asparagus till tender. Dip in flour, then egg, then breadcrumbs. Fry in skillet, turn browning all sides. Can also use frozen artichoke hearts or wild gaiduna (spelling?) if you can find it.

 

Stuffed Artichokes

Trim the stalks and remove the small outer leaves. Cut off the top half of the artichoke. Rub the top and the sides of the artichoke with lemon. Spread opens the leaves. Stuff with a minced garlic, chopped fresh parsley and S&P mixture. Can also brown breadcrumbs in olive oil & add to the mixture. Add chopped walnuts if desired (this is Uncle’s Nick’s preferred method). Place in a pot with water 3/4 the way up the artichokes. Bring to a boil, simmer and cover till steamed to tenderness. If the artichokes are falling over, you can use balls of aluminum foil to steady.

 

Uncle Nick’s Stuffed Mushrooms

Remove the mushroom stems and reserve. Spoon a drop of olive oil into each mushroom cap. Make the stuffing with the chopped stems, breadcrumbs, olive oil, garlic (optional), parsley and some of Emeril’s Essence. Lie on an oiled pan and bake for 20 minutes at 325 degrees.

 

Steamed Mussels

Soak and clean the mussels well. Add to a pot with some olive oil and fresh parsley. Cover and steam till the mussels open and release juices.

 

Italian-American Stew- Veal, Chicken Wings & Drumsticks, Lamb or Beef Sirloin

Mince and brown an onion in a pot. Brown the meat.  Remove the meat. Add stock or water & bouillon (about 3 cups), diced carrots, quartered potatoes and celery, some tomato is optional. Cook over medium heat till the vegetables are half cooked. Add the meat and S&P to taste, cover and simmer till tender.

 

Summer Tomato Salad

Make a tomato salad with some fresh tomatoes (Heirloom preferred) cut into wedges, minced garlic, fresh oregano, salt and olive oil. Mozzarella is optional.

 

Henry Cerrito’s Grilled Mint Lamb Chops

Grill or broil lamb chops basted with garlic, lemon and mint. Tie up some mint leaves to use as a basting brush.

 

Lynette’s Tomato Sauce

1 large onion minced, 4 cloves of garlic minced

1/2 cup olive oil

3 cans crushed tomatoes

1 small can tomato paste (optional, use if you would like a thicker sauce)

1 chicken bouillon cube

Herbs to taste: Fresh is best, basil, oregano (not too much), Italian parsley, S & P

1/2 cup Italian bread crumbs

1/2 cup grated cheese

Sugar (optional to cut down on simmer time and cut acidity) or a tsp of bicarbonate soda (this is Aunt Connie’s trick).

 

For tomato sauce with an extra kick try adding any of the following crushed red pepper, a little red wine (Glenn’s preference) or Brie (must remove rind after cheese melts)

 

Place olive oil in a saucepan and brown the onion and garlic.  Add the remaining ingredients. Bring to boil & simmer at least 1 1/2 hours. You can also add meats to the simmering process to add flavor to the sauce and provide a side dish. Such as, thin pork chops, meatballs, sausage, ribs.

​

Rice Cake (Rice Balls)

Rice stuffing: 1 lb long grain rice, Chicken Stock, Butter, Parsley, Grated cheese, one egg

Cook the rice in chicken stock instead of water. While the rice is still warm, mix in 1 stick butter, Italian parsley & cheese to taste and one beaten egg.

 

Meat Stuffing: 2 large onions chopped, 1 lb chop meat, 1 small can crushed tomato, S&P

Brown the onions, add & brown the meat, add the tomato and S&P. Cook and drain well. 

 

Grease a baking dish with butter, layer starting with the rice mix, then the meat mix, end on rice. Top with breadcrumbs and tabs of butter. Bake till brown.

 

Rice Balls: Dry the cooked rice on a towel before adding the ingredients. Make a baseball sized ball in your hand with the rice, and a meat mix center. Make sure the rice ball is firm. Dip the ball in flour, pat in your hand again.  Don’t dip the ball in egg, but use your other hand to wet the ball with a beaten egg mixture. Roll the ball in bread-crumbs. Deep fry in oil till brown. Grandma says this is best done with your sisters or a line of friends, one person to each station. First flour, then egg, then breadcrumbs.  I wish I could have been a fly on the wall during those assembly lines.

 

Stuffed Veal or Lamb

Stuff a boneless veal or lamb roast with the above rice stuffing mix. Roll and tie shut. Roast in the oven till cooked, depending on the size.

 

Spedini

Stuffing: Sautéed minced onion, parsley, breadcrumbs, S&P and grated cheese.  Add one beaten egg.

 

Get specially cut eye round steak (can also use veal). Stuff with the above mixture and roll. Put the meat roll on a skewer, a piece of onion, a piece of Muenster cheese. Dip the skewers in flour, egg and breadcrumbs. Fry in a skillet till browned and cooked.

 

Pasta Con Sarde (Guisaida)

1 large onion minced and sautéed

1 can flat anchovies - Heat the anchovies over medium heat till melted.

1/4 cup pine nuts, 1/4 cup raisins, 1 small can crushed tomatoes

Cook the above ingredients well. Then add one can 240g of Cuveo Brand Pasta Con Sarde.

Cook for about 30 minutes over medium heat.

Serve with Perciatelli shaped pasta.

 

Delores’ Eggplant Rollups

1 Eggplant

2 eggs, beaten

1 medium onion chopped

Parsley, chopped

Seasoned salt

1 small can tomato sauce

1 lb ground meat

Garlic to taste

1/4 cup Parmesan cheese (optional)

S & P to taste

 

Peel the skin from an eggplant & slice lengthwise about 1/2 inch thick. Dip in egg & fry in oil until golden brown.  The oil should be preheated; hot to cook but not to burn. Sauté the onion. Mix with ground meat, S&P, parsley and seasoned salt. Place small amount on eggplant & roll up. Place in a baking dish and pour tomato sauce over all. Sprinkle with cheese if desired. Cover with aluminum foil, sealing edges carefully. Bake at 350 degrees for one hour; uncover and continue baking at 250 degrees for approx 20 minutes.

 

Stuffed Manicotti  (requires a special manicotti pan)

Dough:  1 cup flour, 4 eggs, some salt, 1 cup milk

Add all the ingredients to a blender and mix. Makes 10-11 shells. Grease the manicotti pan. Place on the stove over low heat. Add a small amount to the manicotti pan (approx 3/4 demitasse cup), cook for a few seconds and flip.

 

Filling:  1 lb ricotta, chopped parsley and grated cheese, 1/2 cup grated mozzarella cheese, 1 egg

Fill the shells with the filling, fold over, and put some sauce on the bottom of the pan. Cover with sauce and bake at 350 degrees for approximately 1 hr.

 

Spinach Balls

Thaw & dry a package of chopped spinach. Mix 1 lb of Ricotta (drained over night in a strainer) with the spinach, 1/4 cup grated cheese and one egg beaten with nutmeg (optional) and a bit of salt. Dip a small melon ball sized ball of the mix into flour, pat together into a firm ball, then dip in egg, then breadcrumbs. Deep fry in oil. Minced prosciutto in the mix is optional.

 

Aunt Betty’s Quick Scampi

Shrimp or Scallops  - ½ lb. for 1 person

Chopped clove of garlic (1 big piece or 2 small pieces)

TBSP of butter or margarine, Parsley (to sprinkle on top), ¼ cup white wine (optional)

Tablespoon of bread crumbs (you only need this if you end up with too much liquid)

 

Sauté the garlic in margarine, add the shellfish and the wine.  Sprinkle with parsley.  You can continue to sauté on the stove or broil in the oven in a flat Corning ware dish.  Don’t put a frying pan in the oven.  Either way, it cooks quickly in about 5 to 7 minutes.  If it looks too watery, add the bread crumbs.

 

Yolanda’s Bresaole

Get a thin rectangular piece of round steak. Pound if necessary. the thinner the better. It is hard to get the right cut of meat.

 

Stuffing:  Sauté one large onion, add & brown well 1 lb ground meat, chopped parsley. Add a small amount of breadcrumbs till the extra oil is absorbed. Add 1/2 cup grated cheese.  After cooled add one beaten egg.

 

Spread a thin layer of stuffing onto the meat. Roll the meat at an angle (NOT like a jelly roll, angled) Fold in the ends as you roll. Tie a cord around the meat lengthwise, then around the middle, then around each end. Tie the end in a bow to make it easier to find the end after the meat is cooked.

 

Brown the meat on all sides, then add to the tomato sauce and simmer for at least 1 1/2 hours or until tender.  Cut when cool.

 

Yolanda’s Tripe

Clean the tripe well under water. Bring the water to a boil with the tripe in the water. Dump the water. Add cold water, bring to a boil and dump the water. Do this at least three times. Run under cold water. Remove all off the slime under the honey combs. Cut into finger size strips. Sauté sliced onions. Add the tripe to marinara sauce. (Can add a beaten egg-optional). Simmer 30 minutes. Mix in grated cheese

 

Optionally make soup with the tripe. Potato, carrots, celery & chicken broth.

 

Uncle Nick’s Cauliflower Sauce

Sauté chopped onions in a large pot till soft. Add one can of anchovies and sauté. Add 1/2 can chopped tomato per one head of cauliflower. Add one large hand of pine nuts, one handful of raisins, one TBSP of sugar and little florets of cauliflower. Cook for 20 minutes or until the cauliflower is tender.

 

Calamari Salad

Clean the squid well. Cut into strips (round circles). Bring the salt water to a boil. Add the calamari to boiling water, shut the water and watch until the calamari curls. Drain immediately.

Serve as a salad hot or cold with olive oil, fresh lemon juice, garlic and parsley. Or alternatively serve with tomato sauce.

Escarole

Clean one head of escarole well, soak and rinse till all the sand is gone.  Rip the long leaves in half. Add to a medium sized pot, filled 1/4 the way with salted water (about 1 1/2 cups) & one chicken bouillon cube.  Bring to a boil, then cover and simmer for about 40 minutes or until tender. The water will probably have doubled. Drain some of the water. Leave about 2 1/2 cups. Add 2 cloves of minced garlic, 1/2 cup chopped tomato and about 1/4 cup tomato sauce. Cover and simmer for 20 more minutes. Add chopped small chunks of Parmesan or Romano cheese, cover for another 5-10 minutes, till the cheese is partially melted.

 

Can also be made as a soup with just escarole and chicken stock. Or as a side veggie sautéed with garlic and olive oil and served with kidney beans.

 

Sausage & Peppers

Sautee sliced onion add and sauté red &/or green peppers. (Sautéed garlic and/or mushrooms optional) Steam sausage in a frying pan with a small amount of water till the water evaporates and browns slightly.  Add to the vegetables, cover and cook well.  You can also use grilled sausage.

 

Caponatina

Cut 1 eggplant into 1/2 inch cubes. Soak in salt water and change the water a few times. Pat the cubes dry with a paper towel. Place the cubes in a fry pan with olive oil and cook till tender over medium heat uncovered (this takes longer than you might expect, be patient and stir often). In a separate pan sauté 1 large onion cut into 1/2 inch slices. Once cooked, add chopped celery (about 2 stalks), continue sautéing till the celery is almost soft. Add some chopped canned tomato, about 1/2 cup. Continue cooking over low heat. Meanwhile continue stirring the eggplant till very soft, tender and brown. Once the eggplant is ready add the other veggie mix and stir over low heat, add about 1/3 cup of tomato sauce, S&P, 2 TBSP of capers, 1/2 cup green olives chopped in thirds, and 1/3 cup toasted pine nuts.  Add balsamic to taste. Stir the whole mixture and simmer for about 10 minutes. Be careful it doesn’t burn.  Shut off the heat and let mixture stand for at least one hour.  Can be served warm or cold.

 

Tony and Anthony Curiale’s Summertime Drink

Ingredients: Orzata (brand Sciroppo – Giarola), Ice, Fresh Mint

 

My mom was the real cook in the family, and most of her goodies are probably maintained by my sister.  But my dad did have a few tricks up his sleeve, one of which I’ve made a tradition of my own.  It’s very simple, just a summertime drink.  The main ingredient is Orzata, Italian almond flavored syrup.  Just add a tablespoon of syrup to a tall glass of icy cold water with cubes.  A sprig of fresh mint leaves helps too!  Don’t look for Orzata at Shop Rite, you won’t find it.  You have to go to a genuine Italian Deli or specialty food store for it. 

 

Terry’s Cabbage & Sausage

1 medium Green Cabbage – Cut Cabbage into 6-8 pieces (remove core after cutting)

I package Sweet Italian Sausage (approx 6)

1-1/2 cups water

½ small can of tomato sauce or ½ cup fresh tomato sauce

2 beef bouillon cubes (pepper to taste)

• Brown the sausage in a pot and drain excess fat from the skillet

• Add the cabbage, water, tomato sauce, bouillon and sausage to a pot.

• Bring the mixture to a boil, cover and simmer for 45 minutes or until the cabbage is tender

• If the cabbage still needs more time after 45 minutes, remove the sausage, cover the cabbage and continue to simmer.

 

Betty’s Broccoli Soup

1 large head of broccoli (cut up)

2-3 potatoes (cut up)

2 chopped onions

1 Tbs. margarine

1 packet vegetable bouillon

6 cups cold water

1/8 tsp. pepper

2 Tbs. grated cheese (Parmesan or cheddar)

 

Sauté onions in margarine.  Add cold water and packet of bouillon, stir and heat till the bouillon dissolves.  Add the broccoli and potatoes and cook till soft.  Using a blender or food processor, puree the potatoes and broccoli (save a couple of florets for appearance).  Add the mix back into the cooked liquid, use fresh water

to thin if the soup is too thick.  Add pepper and cheese to taste and simmer for 15 minutes.  Serve with Baguette Bread and salad and enjoy a nice hearty meal.

 

Substitute cauliflower for broccoli (for a change) and enjoy!

 

Aunt Gloria’s Potato Cake

Mashed Potatoes (to serve 4 – 6)

1 egg

1 Cup grated Mozzarella cheese (or to taste)

1 Cup grated Parmesan cheese (or to taste)

1 tsp. parsley

1 Tbsp. bread crumbs

 

• Preheat the oven to 325 degrees.Grease a baking pan with margarine or vegetable spray and line with bread crumbs.

• Prepare mashed potatoes as you normally do.Make them creamy.Add an egg, grated cheeses, parsley and bread crumbs and mix well.If the mixture is too stiff, you can add some skim milk.

• Spread the mixture into the greased pan and top with a pinch of bread crumbs.Heat in the oven for about 20 minutes.

• This recipe can be prepared before company arrives (usually the same day) and popped into the refrigerator until ready to heat in the oven.

 

Terry’s Italian Thanksgiving Stuffing

2 Boxes of Uncle Ben’s Wild Rice – cooked according to directions

1 lb. Sweet Italian Sausage meat (no casing)

3 celery stalks – chopped into small pieces and either boiled in a small amount of water or sautéed until ¾ done – crisp

1 medium onion – chopped and browned in frying pan until clear

Brown the sausage meat, separating the meat as it cooks with a spatula. Once browned, remove from the frying pan and drain on paper towels.

If desired add chopped sautéed mushrooms and/or chopped walnuts.

1 cup of grated Parmesan cheese

Mix all the above ingredients together.

Stuff the turkey and cook.

The remaining stuffing can be heated in the oven for ½ hour.

 

Glenn’s Eggplant Parmesan

Two medium size eggplants, Marinara sauce (see other inferior recipe in this book).

Mozzarella cheese, Parmesan cheese (Grated), Very fine bread crumbs, Olive oil

Jumbo eggs

 

Directions

• Cut the eggplants on a slight diagonal about ¼ inch thick.

• Place the sliced eggplants in a large, room temperature bowl of salted water. Allow to sit weighted down for about ½ hour.

• Beat some eggs with a whisk into creamy consistency.

• Dip eggplant pieces into egg and coat with fine breadcrumb mixture.

• Continue this process with fresh beaten eggs and new breadcrumb piles until eggplant slices are completed.

• Warm the olive oil under low heat and fry the breaded eggplant until golden brown. Two eggplants will require at least one pan cleaning and oil replacement midway through the process.

• Cover the bottom of a flat baking dish with a thin surface of sauce.

• Cover the bottom sauce with a layer of fried eggplant slices. Top the layer with sauce. Sprinkle with parmesan. Cover with Mozzarella. Repeat layer after layer to baking dish top.

• Bake in 350 degree oven for 30-45 minutes. Serve.

 

Glenn’s Veal Saltimbocca

Purchase the cutlets, preferably from an Italian butcher but “never” from the pre-cut meat shelf in a supermarket. If you purchase in a supermarket insure the veal is fresh cut very thin. The longer you refrigerate (or worse yet, freeze) the veal the tougher it will be upon serving. Italian butchers understand recipe needs for scaloppini’s. Normal butchers pre-cut the meat, more normally, to Weiner Schnitzel thickness. It requires less skill and effort and is the same price per pound. Ideally you want cutlets which do not exceed 1/8th inch in thickness.

 

Ingredients

Veal Cutlets slightly more than two per person

Beef Bouillon cubes. (Chicken bullion if white wine used)

Prosciutto (Three or four slices more than matches cutlet count. The Prosciutto should not be sliced razor thin as it would be for a Prosciutto and Melon appetizer. It should be sufficiently thick

as to withstand sautéing.

Fresh Mushrooms caps to desired quantity

Salt, Pepper, Fresh Spinach, Olive Oil, Fresh Garlic, Butter, Flour

Dry red or white wine pending preference. (I prefer red.)

Grated Mozzarella cheese, Milk or Cream

 

• Pound the cutlets with the flat side of a wooden meat hammer. Place them individually between pieces of wax paper. During the sautéing process the cutlets will become smaller and thicker.

• Pepper each cutlet and hand pat into veal surface. Salt at this point is optional particularly if bullion cubes are used instead of canned broth. Dredge the cutlet heavily in flour. (Do not shake flour dust off before sautéing. That dust will eventually become your burre.)

• Sauté each cutlet in butter over relatively low-medium heat. This will begin the collection of residue which you do not wish to burn by repeated sautéing over high heat. Remove each cutlet as done and place on a tin foiled cookie sheet or baking flat piece with some edge. Add butter as necessary to sauté successive cutlets.

• In a separate frying pan (preferably Dutch oven) combine olive oil and minced garlic lightly to taste and allow garlic to heat mix with oil until golden brown. At this point, for aesthetics, garlic can be removed. Pile spinach high in the frying pan and cover with the Dutch oven lid. Cook until spinach has distilled and absorbed garlic oil. Drain off any excess oil. Set aside.

• Upon completion of your cutlets, sauté the Prosciutto, adding butter as necessary. Place a piece of Prosciutto on each cutlet on the cookie sheet (baking tray).

• Place the pre-sliced mushrooms in the same sauté pan. Add butter as necessary and cook mushrooms only to a semi-tender state. The pan bottom at this time should have a well developed residual for deglazing.

• At any point in this process, while sautéing; you may top the Prosciutto with spinach.

• Take one or two bouillon cubes (guest and quantity dependent) and melt in minimal quantity of water in microwave. Pour the heavy concentrate mixture into half a cup of light cream (milk). If broth is used mix ½ cup with ½ cup.

• Begin deglazing the pan with wine adding gradually and as necessary. Continue stirring and deglazing as needed with a wooden spoon until a liquid paste state is achieved.

• Add the bullion mixture to the paste and stir to a mushroom gravy state. If mixture remains too thick add additional wine as necessary.

• Chop additional Prosciutto into small 3/8th inch squares. Add to gravy and allow to simmer and distill to desired consistency.

• Sprinkle each spinach mound with mozzarella. Ideally some mozzarella should settle between the spinach leaves as well as rest on top.

• Pour the mushroom gravy mixture atop each serving until all pieces rest in a low baking sheet gravy lake just reaching the height of the base cutlet.

• Bake in a 350 degree oven for approximately 25-30 minutes. Remove and serve.

 

Aunt Betty’s Chicken cutlets (with gravy)

Chicken cutlets  - ½ lb. for 1 person

Flour or bisquick (enough to coat each cutlet)

Tablespoon of margarine

1 Can of Golden mushroom soup or plain mushroom soup or chicken gravy

1 Packet of dry Onion soup

2 cup white wine (optional)

 

Coat the chicken by shaking it with the flour in a plastic bag.  Melt the margarine and pan-fry the cutlets.   Mix the soups together with the wine in a small bowl or measuring cup then pour into a Corning ware dish or frying pan. 

Frying pan method - Cook covered (on top of the stove) on a low to medium heat for about 40 minutes.

Oven method - Use a covered corning ware dish without the handle and bake at 375 degrees for 45 minutes to an hour.

 

Meatballs

Sauté onions and garlic fine, add and brown breadcrumbs. Add the mixture to the ground meat with a beaten egg, grated cheese and S&P and Italian parsley. (Can also use one part beef, one part veal, one part pork). Add a small amount of beef broth or milk for moisture. Brown the meatballs and cook in sauce or alternatively bake them.

 

Delores’ Stuffed Peppers with Rice or Meat

Make meat stuffing same as meatballs (plus extra cheese) OR alternatively use the rice cake stuffing

Place some tomato sauce on bottom of pan. Cover peppers with tomato sauce. Cover pan with aluminum foil. Cook at 350 degrees for about 45 minutes or until peppers are tender. Remove foil and bake another 30 minutes till juice is absorbed.

 

Lasagna

Prepare your meat and cheese fillings. Cook 1Lb of lasagna noodles in salted water until al dente (some oil in the water will help prevent sticking). Drain and rinse in cold water until the noodles are cool, and then leave in the pot submerged in water so they don’t stick together.

 

Cheese Filling: 2 lbs ricotta (preferable strained overnight), 1 lb mozzarella (grated-reserve ½ cup to the side), 4 oz grated Parmesan/Romano cheese, 1 beaten egg, Italian parsley

Meat Filling: Tomato sauce, ¾ lb browned chopped meat, ¾ lb browned loose sausage (chopped fine), Italian Parsley. Only add enough sauce till the mix is pasty, should not be watery or juicy (strain the meat mix if necessary)

 

In a large lasagna tray, layer your lasagna. Spread a thin layer of tomato sauce on the bottom of the tray (avoid chunks of meat, so they don’t burn on the bottom of the tray). Add a layer of noodles the long length of the tray, then a layer of cheese, a layer of meat, then a layer of noodles the short way and repeat one more time, ending with the noodles the long length of the tray. You may need to trim the noodles along the way with a cooking shears to ensure they fit the tray exactly.  Each time you remove a noodle from the pot to lay in the tray, dry the noodle on a cotton kitchen towel, this will help prevent the lasagna from getting too watery and falling apart later on. 

 

Sprinkle the top of the lasagna with the reserved mozzarella cheese and some sauce. Bake in the oven till bubbly. Cut after letting the lasagna sit and cool for an hour. Serve with extra sauce and grated cheese.

 

Glenn’s Veal Osso Buco

Purchase meaty veal shank (approx 1 large shank per person).  Dredge the meat in flour, shake off the excess flour brown in butter 3TBSP  and olive oil 3TBSP in a deep pot (preferably a Dutch Oven) Remove the meat. Add 2 carrots chopped, 2 stalks of celery chopped, 1 large onion minced and a large clove of garlic to the drippings and sauté. Place the veal on top of the sautéed vegetable sitting upright if possible. Then add ¾ cup dry white wine, ¾ cup chicken broth, 2 TBSP tomato paste and thyme to taste (rosemary optional). Cover and simmer for 1 ½ hours or until the meat is tender. Remove the meat and reduce the broth if too thin.

 

Terry’s Turkey/Chicken Soup

Use a leftover turkey carcass, or one Medium to Small sized Chicken. Rinse the bird and remove the gizzards, etc. Throw the chicken and parts into a pot. Fill it ¾ of the way with water or about 1 or 2 inches above the bird.  Add 4-5 chicken bouillon cubes to the pot. Optionally you can also add beef soup bones from the butcher. Bring the mixture to boil. Cook low covered for about 1 ½ hours or until the chicken is falling off the bone. Once the chicken is cooked, remove the chicken and bones form the stock. Make sure
there are no bones left in the stock. Add two carrots peeled and cut, 4 celery stalks chopped into small pieces, one medium to large onion cut into 1/8, one medium tomato cut into chunks and pepper to taste. Bring to a boil again, cover and simmer. Cook until the veggies are tender.  Taste to see if more bouillon is needed. In the meantime, shred the chicken off of the bones. Add some to the soup and keep the remainder to the side for use in chicken salad or alternative dishes. Refrigerate over night and skim the fat off the top the next day. Serve the soup with orzo and grated cheese.

 

Grace’s Easter Pie

Pie Crust:

3 cups – Flour

2/3 cup – Warm water

¼ cup – Corn oil

1 egg beaten

1 ¼ tsp – Sugar

4 ½ tsp – Baking powder

 

To a bowl, add warm water, egg, oil, flour, baking powder and mix. Make a ball. Cut in half and put the 2 dough pieces aside.

 

Filling:

4 Hard boiled eggs sliced

2 ½ lb. – Ricotta

5 eggs beaten

½ lb. Genoa Salami sliced and cut into ¼” pieces

1 small Soprasatta (8 inch) diced into ½” cubes

½ lb. Mozzarella grated

½ cup - Parmesan cheese

 

To another bowl, add filling contents except hard boiled eggs and mix. Grease 9” x 12” pan with corn oil. Line the pan with 1 of the pie crust dough pieces. Add ½ of the filling. Spread out the hard boiled egg slices evenly. Cover with the rest of the filling. Cover the top with the rest of the pie crust dough, sealing the pie corners all around. Make some hole punches in the crust with a fork. Brush the top of the crust with a little milk. Cook in a pre-heated oven at 375 degrees for 25 to 30 minutes.

   

Grace’s Wheat Pie

Filling:

½ cup – whole dry wheat, ¼ stick – margarine, 2 cups – water, ½ cup – milk, 1 tbsp – sugar, 2 lbs. ricotta

6 eggs beaten, 2 tbsp – vanilla extract, ½ oz. – pure orange extract, Rind from 1 orange, Rind from 1 lemon

½ lb. - Dry citrus fruit, Juice from 1 lemon, 1 ¾ cups – sugar, 2 tbsp – cinnamon

 

Pie Crust:

3 cups – flour, 3 tsp – baking powder, ¾ cup – sugar, ¼ cup - orange juice, 1 stick – margarine, 2 eggs

1 tsp – vanilla extract

Add water, wheat and margarine to pot and cover. Cook for 1 hour on medium flame (not boiling) until the water dries. Add milk and sugar and boil for 5 minutes. Let cool.

 

Make crust – add pie crust ingredients to a bowl. Mix and then roll out. Cut into 2 halves. Grease 2 pyrex pie dishes (10” round x 2” deep). Place 1 half of cut dough into pie dish covering all bottom and sides. Do the same in another pie dish. (Leave a little dough for the tops later on.)

 

Make filling – Add to a bowl, cooked wheat, ricotta, eggs, vanilla extract, pure orange extract, orange and lemon rinds, dry citrus fruit, Juice from 1 lemon, 1 ¾ cup sugar, and cinnamon.

 

Add equal portions of filling to the 2 pie dishes. Take some of the left over pie crust dough and make basket weave strips to cover the pies.  Brush milk over the top crust strips. Cook in a pre-heated oven at 350 degrees for 1 hour.

 

Rosemarie’s Vodka Sauce

5T. unsalted butter, 2/3c vodka, 1/4c crushed red pepper, 1-2 garlic cloves, minced, 16oz crushed tomatoes, 1/2t salt or to taste, 3/4c Pecorino Romano cheese, 3/4c heavy cream. 

 

Melt butter in large skillet, add garlic and red pepper.  Add the vodka and simmer 2-3 minutes.  Add tomatoes & salt. Heat through. Add heavy cream & cheese- combine and heat through.  Serves 1 lb. pasta.  You can double the recipe and freeze if desired.

 

Michele’s Vodka Rigatoni

1 T extra virgin olive oil, 1 T butter, 2 cloves garlic minced, 2 shallots, 1 cup vodka, 1 cup chicken stock

1 15 0z. can crushed tomatoes, 1 15 oz. can Petite diced tomatoes, Salt and Pepper to taste, Few shakes of red pepper flakes, 1 box of Rigatoni, ½ pint of heavy cream, 20 leaves fresh basil

 

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3-5 minutes to develop their sweetness. Add vodka to the pan. Reduce vodka by half- approx. 2-3 minutes. Add chicken stock and tomatoes. Bring to a bubble and reduce heat to simmer. Season with salt, pepper and a red pepper flakes to taste.

 

While sauce simmers, cook pasta in salted boiling water until cooked to al dente. Stir cream into sauce. When sauce returns to a bubble, remove from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

 

Serves 4  Cook time- 20 minutes

You can also reserve half the sauce to freeze for another supper before the addition of basil and only cook ½ to 2/3 pound of the rigatoni. This recipe is great for a two couples!

 

Michele’s Lentil and Tortellini Salad

Dressing:

In a blender (or shake in a plastic container), whirl the following until creamy:

1/3 cup olive oil, 1/3 cup balsamic vinegar, ½ t. salt, 1/8 t. pepper, 2 dashes hot pepper sauce

2 minced garlic cloves

 

Salad:

1 cup uncooked lentils- cook in 2 cups of water 15-20 minutes. (I prefer to soak them overnight)

1 package tortellini (7 oz.) cooked, ½ cup sliced green onions, 2 T chopped fresh oregano (or 2 t. dried)

1 medium tomato chopped, 1 small jar artichoke hearts (plain or marinated)

 

Garnish: Chopped parsley, Chopped yellow pepper

 

Assemble salad and chill for 3 hours. Serve with dressing and fresh parsley and yellow pepper garnish.

This recipe is great to bring to a picnic.

 

Michele’s Pesto with spaghetti or linguini

½ cup pine nuts

2 garlic cloves

2 cups fresh basil

1cup fresh Italian parsley

¼ t. salt

¼ t. pepper

1/8 t. red pepper flakes

1 T lemon juice

2 T water

½ cup olive oil

½ cup Parmesan or Romano cheese-grated

 

Place the pine nuts and garlic in a food processor- process 30 seconds. Add the basil, parsley, salt, pepper, red pepper flakes, lemon juice and water. With the processor running, slowly pour the olive oil into the mixture. Add the cheese and puree for 1 minute.

 

Toss 1 pound of hot cooked spaghetti or linguini with pesto mixture.

 

This makes a great summertime meal. It’s easy and inexpensive--great for a dinner party. Serves 4-5

​

CURIALE REUNION 09/10/2005

COOK IN GOOD HEALTH