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 verone in the Poll

y
-0
family joins me in expressing
gratitude and thanks to all of
you whose appreciation of fine
food  imaginative cooking,
and quality products has
made this new edition of
Poll
y
-0 Recipes possible. We
thank you for your support
and encouragement, and
sincerely hope you will enjoy
using this book as much as we
have enjoyed preparing it for
Cordially,-
Joseph Pollio, Sr.
President
 ooking and sering wer for selected
photos courtesy of Hammac her Schlemmer,
New York City.
Wiliam Brooks, art director.
 or aditional copies of recipe book,
send $1.0 to
Pollio Dairy Products Corp., Dept. Q,
650 Fountain Ave., Brooklyn, N.Y. 11208.
TABLE
OF
CONTENTS
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Hors d'Oeuvres and Appetizers . . . . . . . . . . . . . . . . . . . 5-8
Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-17
Meat Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-25
Chicken Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-28
Fish Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29-31
Vegetable Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-38
Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43-46
Pizzas, Sandwiches and Snacks . . . . . . . . . . . . . . . . . . . 47-54
Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55-57
Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58-73
Low Calorie Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74-79
Photo Display of Plants and Products . . . . . . . . . . . . . 39-42
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
2
� cbout �
  � (ese �
RICOTTA
Ricotta cheese was originally made from whey after the curd had
been extracted from sheep's milk. It was greatly improved in the
early 19th century by a new process which produced ricotta from
whole cow's milk. The Pollio family has been manufacturing the
finest ricotta for over 150 years, passing the secret formula on from
generation to generation.
Today's Polly-0 Ricotta is a soft, moist, snowy-white treat that
handles like whipped cream, tastes like whole milk, and is often
used in the same way that cottage cheese or cream cheese is used.
It has a flavor and texture all its own, as well as nutritional value
that makes it one of the most healthful and easily digested of all
cheeses. Since 1 pound of ricotta is equivalent to 2 quarts of
whole milk, it is often recommended by doctors as a milk
substitute for infants, children and adults who are allergic to milk.
Ricotta is an excellent and easily assimilated food for expectant
mothers and convalescents. It is also available made from part
skim milk and therefore is a delightful addition to diet menus.
MOZZARELLA
Mozzarella cheese is the succulent, stretchy white cheese used
in such familiar and favorite Italian dishes as Pizza, Lasagne
and Veal Cutlets Parmigiana. Its mild and delicious favor and its
convenient "sliceable" form make it a popular "snack" cheese for
both children and adults. Polly-0 Mozzarella is as wholesome
as it is tasty - equal to 4 quarts of whole milk per pound. As with
ricotta, it is also available made from part skim milk and therefore
welcomed by dieters.
NOTE: When a recipe calls for more than 15 ounces of ricotta
cheese, purchase a 2 or 3 pund container to stretch your food
dollar.
Look for the Kosher Seal of Approval @ on Polly-0 Ricotta and
Mozzarella.
WEIGHTS & MEASURES
Liquid Volume
Dash or pinch
1 tablespoon
2 tablespoons
4 tablespoons
5Y tablespoons
8 tablespoons
16 tablespoons
1 cup
2 cups
4 cups
1 liter
1 deciliter
Dry Weight
16 ounces
1 ounce
1 pound
1 gram
1 kilogram
less than Y teaspoon
3 teaspoons
1 fluid ounce
Y cup
1/3 cup
Y cup
1 cup
8 fluid ounces
1 pint
2 pints
1.05 quarts
3.3 fluid ounces
1 pound
28.35 grams
454 grams
0.035 ounce
2.2 pounds
3
EQUIVALENTS
Butter: 2 tablespoons = 1 ounce
8 tablespoons =�pound
1 cup = Y pound
Chocolate: 1 square = 1 ounce
Cottage cheese: 1 cup = Y pound
Four: 4 cups = 1 poun 
Gelatin: 1 tablespoon = � ounce envelope
Herbs: 1 tablespoon fresh = 1 teaspoon dried
Macaroni: 2 cups (8 ounces)
uncooked = 4 cups cooked
Noodles: 6 cups (8 ounces)
uncooked = 4 cups cooked
Parmesan cheese: 1 cup = 2 ounces
Ricotta cheese: 1 cup = Y pound
Spaghetti: 8 ounces uncooked = 3Y cups cooked
Sugar, granulated: 2 cups = 1 pound
4
6
Hors d'Oeuures & Appetizers
DEVILED EGGS, POLLY-0
4 hard-cooked eggs, halved
6 tablespoons
Polly-0 Ricotta
1 teaspoon dry mustard
1 tablespoon Polly-0 Minced Onion
4 servings
1 tablespoon chopped
Polly-0 Capers
2 or 3 tablespoons mayonnaise
Salt and pepper to taste
Polly-0 Paprika
Shell eggs, cut in half lengthwise. Remove egg yolks from whites. Mash yolks
and combine with remaining ingredients. Fill egg whites, dust with paprika and
garnish with a slice of stuffed olive.
MOZZARELLA CHEESE PUFFS
(Piumini di Mozzare/la a/ Forno)
Approximately 2 dozen
1 cup sifted a/1-purpose flour
Y teaspoon salt
Y teaspoon Polly-0 Paprika
8 tablespoons Polly-0 Butter
6 ounces Polly-0 Mozzarella,
diced
Preheat oven to 350
°
. Sift dr
y
ingredients together. Cream butter, add moz­
zarella and blend. Add flour mixture, mix well and shape into small balls. Place
balls on lightly greased baking sheet and bake 15 to 20 minutes, or until puffed
and golden brown.
Note: Cheese Puffs may be frozen unbaked. Adjust cooking time if Puffs are
placed in the oven while still frozen.
FRIED MOZZARELLA
16 ounces Po/ly-0 Mozzarella
% cup a/1-purpose flour
2 eggs, lightly beaten
6 servings
Salt and pepper to taste
1 cup Polly-0 Bread Crumbs
1 cup olive oil
Cut mozzarella into small squares, roll in flour, dip in egg seasoned with salt and
pepper, roll in bread crumbs, dip in egg again and roll in bread crumbs. Fry in
hot olive oil just long enough for bread crumbs to turn golden brown. Serve hot
HOT MOZZARELLA APPETIZERS 8 servings
8 slices thick white bread
1 package (8 ounces)
Polly-0 Mozzarella
White pepper to taste
1 can (2 ounces) Polly-0
Anchovy Fillets, drained
Trim crusts from bread and cut bread into triangles. Toast triangles lightly un­
der broiler on one side. Cut mozzarella into triangles Y-inch thick. Place on un­
toasted side of bread, sprinkle with pepper and top with anchov
y
fillets. Place
under broiler a few minutes until cheese melts. Serve immediately.
,
 
CHEESE KNISHES
Dough:
1 envelope dr yeast
2 tablespoons sugar
1 teaspoon Polly-0 Salt
2 eggs, beaten
Hors d'Oeuvres & Appetizers
6 to 8 servings
3! cups all-purpose
four (approximately)
4 tablespoons Polly-0
Butter, melted
In a large bowl, dissolve yeast in 1\ cups warm water; let stand about 5 minutes.
Stir in sugar, salt, eggs, butter and enough flour to make a ball of dough. Cover
and let rise in warm place until doubled in bulk, 2 to 3 hours. Punch dough,
down, turn onto lightly floured board and knead until smooth and elastic. Form
into little balls, larger than an egg, and roll each one into a \-inch thick round.
Top each round with a tablespoon or two of filling, fold in half to form a crescent
and pinch edges together. Arrange on a well greased cookie sheet, cover and let
rise in a warm place about 45 minutes. Preheat oven to 350
°
. Brush tops with
melted butter and bake until golden brown.
Sweet Filling:
2 pounds Polly-0 Ricotta
2 eggs
Salt to taste
1/3 cup sugar
1/3 cup bread crumbs
Grated rind of 1 lemon
1 tablespoon orange juice
Combine above ingredients and blend well.
Unsweetened Filling:
1 onion, chopped coarsely
4 tablespoons Polly-0 Butter
2 pounds Polly-0 Ricotta
2 eggs
! teaspoon salt
1/3 cup bread crumbs
Saute onion in butter until soft and golden. Cool. Stir in remaining ingredients,
blending well.
RICOTTA COCKTAIL SPREAD
1 container (15 ounces)
Polly-0 Ricotta
1 tablespoon grated or
finely minced Polly-0
Minced Onion
1 tablespoon chopped
fresh parsley
2 cups
1 teaspoon Polly-0 Garlic Powder
Salt and pepper to taste
Triangles of toast
or crackers
Polly-0 Paprika
Mix ricotta, onion, parsley, garlic powder, salt and pepper. Cover and
refrigerate overnight. Spread on triangles of toast or crackers and sprinkle with
paprika.
7
8
Hors d'Oeuures & Appetizers
RICOTTA ONION DIP
Combine 3 ounce package bleu cheese with Y cup
Polly-0 Ricotta, % cup mayonnaise, pinch of salt,
1 tablespoon minced onion, dash of garlic powder
and freshly ground pepper. Blend together and let
stand 1 hour before serving.
RICOTTA GUACAMOLE DIP
Puree a large avocado and combine with Y cup finely
chopped, peeled tomato, 1 teaspoon onion powder,
Y teaspoon garlic powder, Y teaspoon chili powder,
1 teaspoon olive oil, 1 tablespoon fresh lemon juice,
Y teaspoon salt and Y cup Polly-0 Ricotta. Mix
well and serve.
RICOTTA SHRIMP DIP
Combine Y cup Polly-0 Ricotta with Y cup
catsup, 2 teaspoons fresh lemon juice, 2 teaspoons
prepared horseradish, Y teaspoon salt, Y teaspoon
chili powder, dash of cayenne and garlic powder. Mix
well and serve.
RICOTTA CLAM DIP
Combine Y cup Polly-0 Ricotta with Y cup
dairy sour cream, Y cup Polly-0 Chopped Clams
( well drained and chopped), Y teaspoon
garlic powder, Y teaspoon salt and dash of ground
oregano (optional). Mix well, turn into serving bowl
and sprinkle with paprika .
.
Attenzione: Wherever a recipe calls for Ricotta or Mozzarella,
you may use either the Whole Milk or Part Skim Milk variety.
GOLDEN BAKED SPAGHETTI
1 pound thin Polly-0 Spaghetti
1 cup Polly-0 Ricotta
2 B-ounce cans Polly-0
Tomato Sauce
Salt and pepper to taste
Pasta
6 servings
1 package (6 ounces)
Polly-0-Mozzarella, diced
Polly-0 Grated Parmesan
or Romano Cheese
Polly-0 Butter
Preheat oven to 350°. Cook spaghetti as directed on package. Drain. Combine
ricotta, tomato sauce, salt and pepper. Pour over spaghetti and toss lightly.
Place in 2-quart casserole and sprinkle generously with parmesan cheese. Dot
with butter and bake, uncovered, about 20 minutes, until cheese is melted.
BAKED MACARONI WITH CHICKEN LIVERS 6 servings
1 pound Polly-0 Rigatoni
(or any large cut macaroni)
1 small onion, chopped
4 tablespoons Polly-0 Butter
10 to 12 chicken livers, halved
Salt and pepper to taste
1 can (10% ounces)
mushroom soup
6 ounces Polly-0 Mozzarella,
diced
Polly-0 Grated Parmesan
or Romano Cheese
Preheat �ven to 350
°
. �ook riga toni as directed on package. Drain and place in
buttered 2-quart casserole. In medium size saucepan, saute onion in 2
tablespoons butter until soft and transparent. Add remaining butter, stir in
chicken livers and saute until lightly browned. Add soup plus 1 soup can water,
stir to blend and simmer about 10 minutes. Pour over rigatoni, add mozzarella
and toss to mix well. Sprinkle generously with grated cheese. Bake, uncovered,
30 minutes.
BAKED MACARONI IN FOUR CHEESES
6 servings
1 pound Polly-0
Elbow Macaroni
2 ounces Polly-0 Mozzarella,
diced
2 ounces Polly-0 Sharp Cheddar
Cheese, diced
Salt and pepper to taste
2 ounces Polly-0 Swiss
Cheese, diced
4 tablespoons Polly-0 Grated
Romano or Parmesan Cheese
8 tablespoons Polly-0 Butter,
melted
Preheat oven to 350°. Cook macaroni as directed on package until barely
tender (al dente). Drain. Toss with four cheeses, butter, salt and pepper. Place
in 2-quart casserole, sprinkle additional grated cheese on top and bake, un­
covered, 15 minutes.
11
12
Pasta
BAKED MACARONI DELIGHT
1 pound sweet Italian sausages
1 pound Polly-0 Macaroni, Ziti,
Rigatoni or Shells
1 container (15 ounces)
Polly-0 Ricotta
Meat Sauce (page 56)
6 servings
1 pound Polly-0 Mozzarella,
sliced thin
Polly-0 Butter
Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 400°. Break up sausage meat and brown in small skillet. Drain
off fat. Cook macaroni as directed on package. Drain. Add cooked sausage,
ricotta, and meat sauce to macaroni and mix well. Cover the bottom of a deep 2·
or 3-quart casserole with a third of the macaroni mixture; top with a layer of
sliced mozzarella, dots of butter and a sprinkling of grated Parmesan cheese.
Repeat, alternating layers until all ingredients are used. Bake, uncovered, about
20 or 30 minutes, until cheese is melted and bubbly. Serve at once.
CHEESE BAKED MACARONI WITH
BROCCOLI OR EGGPLANT
6 servings
1 bunch fresh broccoli or 2 packages
(10 ounces each) frozen broccoli
1 pound Polly-0 Jumbo Elbow
Macaroni, cooked
3 tablespoons
Polly-0 Butter
1 tablespoon olive oil
1 container (15 ounces)
Polly-0 Ricotta
1 pound Polly-0 Mozzarella,
diced
J cup Polly-0 Grated
Parmesan or Romano Cheese
2 egs
Preheat oven to 375
°
. Cook broccoli in small amount of boiling salted water.
Drain, cool and cut into small spears. Saute broccoli in butter and olive oil in a
medium size skillet until well saturated, stirring constantly. Sprinkle bottom of a
3-quart, buttered casserole with grated cheese; cover with a layer of macaroni,
then a layer of broccoli. Top with a layer of ricotta and a layer of mozzarella.
Sprinkle with Parmesan cheese and dot with butter. Continue alternating layers
until all ingredients are used, finishing with a layer of macaroni. Break eggs into a
separate bowl, add 2 tablespoons grated Parmesan cheese and beat well. Pour
over macaroni, dot with butter and bake, uncovered, until macaroni has a
golden crust.
Variation: One large eggplant may be substituted for broccoli. Slice eggplant
and fry in combined butter and olive oil.
CHEESE BAKED ZITI
(Ziti a/ Forno)
1 pound Polly-0 Ziti
(or any large cut macaroni)
1 cup Polly-0 Ricotta
2 B-ounce cans Polly-0
Tomato Sauce
Salt and pepper to taste
Pasta
6 servings
6 ounces Polly-0 Mozzarella,
diced
4 ounces Polly-0 Mozzarella,
sliced
� cup Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 350°. Cook macaroni as directed on package. Drain. Combine
ricotta and tomato sauce. Pour over macaroni and blend. Add diced moz­
zarella, salt and pepper; toss to mix. Place in 2-quart cas$erole, cover with thin
slices of mozzarella and sprinkle with Parmesan cheese. Bake 15 minutes, un­
covered, until lightly browned.
RAVIOLI alia NAPOLETANA
Dough:
2 tablespoons Polly-0 Butter
� teaspoon salt
Filling:
1 container (15 ounces)
Polly-0 Ricotta
6 ounces Polly-0 Mozzarella,
diced
3 eggs
� cup Polly-0 Grated Parmesan
or Romano Cheese
makes 18 to 24
2 cups farina (Cream of Wheat)
% to 1 cup all-purpose flour
1 teaspoon Polly-0
Sweet Basil
2 teaspoons sugar
� teaspoon cinnamon
Pinch of pepper
Pnch of salt
Dough: In a large saucepan bring 3 cups of water to a rapid boil; add butter and
salt, and stir over medium heat until butter has melted. Stir in farina gradually;
continue stirring vigorously until mixture leaves sides of pan. Remove from heat
and cool just enough to handle. Place flour on board, make a well in center of
flour and turn cooled farina mixture into it. Knead dough, blending flour in while
kneading to obtain manageable dough that can be rolled. Place dough in bowl
and cover to prevent drying. On a well-floured board roll out a small piece
(about Y inch thick) and cut into 4- or 5-inch rounds. Combine filling ingredients
and blend well. Place a tablespoonful or two (according to size of rounds) of fill­
ing on half of each round. Fold rounds over to form crescents. Press edges
together and decorate with tines of fork. Allow ravioli to dry about 30 minutes.
Drop into rapidly boiling salted water, and cook 12 to 15 minutes. Remove
carefully with skimmer and drain well. Serve with hot Tomato Sauce, and gar­
nish with generous amount of grated cheese.
13
14
Pasta
RICOTTA CAVATELLI OR GNOCCHI
6 servings
4 cups all-purpose four
Salt
1 container (1 5 ounces)
Polly-0 Ricotta
2 B-ounce cans Polly-0
Tomato Sauce
Polly-0 Grated Parmesan
or Romano Cheese
Combine flour, pinch of salt, and ricotta; mix thoroughly. Knead on lightly
floured board until dough is smooth. Set dough aside on one corner of floured
board. Cut small pieces from dough, roll quickly into finger thin rolls (about Y­
inch in diameter) and cut into pieces Y-inch long. Flatten each piece gently, and
bring long sides together to form hollow tube. Arrange separately on a floured
board or cloth and sprinkle with flour. Drop gently into rapidly boiling salted
water. Cook 12 to 15 minutes, stirring occasionally to prevent sticking. Remove
from water with strainer, drain well and serve with tomato sauce and a generous
sprinkling of grated cheese.
RICOTTA RAVIOLI
Dough:
3 cups all-purpose flour
Y teaspoon salt
2 eggs
Filling:
1 container (2 pounds)
Polly-0 Ricotta
1 cup Polly-0 Grated Parmesan
or Romano Cheese
Tomato sauce (page 56)
8 servings
Y pound mortadella, ham, prosciutto
or salami, chopped (optional)
2 egs, lightly beaten
Salt and pepper
Dash nutmeg
Dough: Sift flour and salt together. Place in bowl and form a well in center.
Drop eggs in well. Blend with fork, gradually adding enough warm water to form
a stiff dough. Knead until smooth, cover and let stand 15 minutes. Cut dough in
half and roll on floured board into two thin sheets. Combine filling ingredients
and blend well. Drop teaspoonfuls of filling, about 1 Y inches apart, on one sheet
of dough and cover with second sheet. With fingertips, gently press together
around each dab of filling. Cut into squares with pastry cutter. Allow ravioli to
dry one hour before cooking. Drop into 8 quarts rapidly boiling salted water and
cook 10 to 15 minutes, or until tender. Remove carefully from boiling water with
skimmer and drain well. Arrange on serving platter in layers, alternating with a
layer of hot Tom a to Sauce and a sprinkling of Parmesan cheese.
=
Note: Home-made sauces may always be substituted.
LASAGNE POLLY-0
1 pound Polly-0 Lasagne
Meat Sauce (page 56)
1 J pounds Polly-0
Ricotta
Pasta
6 serings
16 ounces Polly-0 Mozzarella,
sliced thin
j cup Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 375
°
. Cook lasagne as directed on package. Drain and rinse in
cold water. Spread a thin layer of sauce in a baking dish, then a layer of lasagne,
a layer of ricotta, a layer of mozzarella, a layer of sauce and some grated cheese.
Repeat until all ingredients are used, ending with a layer of lasagne, sauce and
grated cheese. Bake, uncovered, 30 minutes, or until mozzarella is melted.
16
MANICOTTI
Dough:
3 cups all-purpose flour
� teaspoon salt
2 eggs
Filling:
2 eggs
1 � pounds Polly-0
Ricotta
6 ounces Polly-0 Mozzarella,
diced
Tomato Sauce (page 56)
8 servings
� cup Polly-0 Grated Romano
or Parmesan Cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley
or Polly-0 Sweet Basil
Sift flour and salt together. Place in bowl and form a well in center. Drop eggs in
well. Blend with fork, gradually adding enough warm water to form a stiff dough.
Knead until smooth, cover and let stand 15 minutes. Cut in half, and roll dough
on floured board into two thin sheets. Cut into rectangles 4 x 5 inches. Let dry
for one hour. Cook rectangles 10 to 12 minutes in rapidly boiling salted water.
Pasta
Drain, rinse in cold water, and drain again. Preheat oven to 400
°
. Blend all filling
ingredients together. Spread a tablespoon or two of filling on each cooked rec­
tangle, roll and close, pressing edges of ends together to prevent filling from fall­
ing out. Place filled manicotti side by side in a baking dish. Cover with tomato
sauce and grated cheese. Bake uncovered.
Variation: Quick batter can be used as a substitute for Manicotti shells:
1 cup Polly-0 Milk
1 cup all-purpose flour
1 egg, beaten
� teaspoon salt
(Makes 8 to 9 Manicotti shells)
Stir milk gradually into flour and blend until smooth. Add beaten egg, to which
salt has been added, stirring constantly. Brush a 6-inch frying pan with olive oil,
vegetable oil, or butter. Pour Y cup batter into pan, tilting pan back and forth so
batter spreads evenly. Cook over low heat. When set on one side, turn over and
cook on second side. Slide out of pan onto work board and repeat procedure,
making as many as batter allows. Let cool slightly. Place 2 tablespoons filling in
center of each "crepe." Fold sides over so they overlap and hold filling in.
Arrange side by side in a baking dish, cover with Tomato Sauce and grated
cheese. Follow baking instructions for Manicotti.
Substitute packaged Polly-0 Cannelloni Shells for manicotti dough.
PERCIATELLI alia NAPOLETANA
6 servings
� pound lean ground beef
or Italian sausage
� can (14 ounces) Polly-0
Tomatoes
� pound fresh peas, shelled
� teaspoon salt
1 pound Polly-0 Perciatelli
(ong-cut macaroni)
6 ounces Polly-0 Mozzarella,
diced
Polly-0 Grated Parmesan
or Romano Cheese
Brown meat in large skillet; drain off fat. Add tomatoes, fresh peas and salt.
Cook briskly over high heat, about 5 minutes. Lower heat and simmer 20 to 30
minutes, or until peas are tender and sauce thickens. Cook macaroni as
directed on package. Drain and combine with meat sauce and mozzarella. Toss
to blend. Serve grated cheese separately for individual helpings.
CHEESE & NOODLE RING
� pound noodles, cooked
1 � cups Polly-0 Ricotta
Salt and pepper to taste
2 eggs, lightly beaten
4 servings
3 tablespoons cracker crumbs
3 tablespoons Polly-0 Butter,
melted
Preheat oven to 375
°
. Drain noodles and add ricotta, salt, pepper, eggs, cracker
crumbs and butter. Blend well. Turn into a buttered 2-quart ring mold sprinkled
with crumbs, and bake 30 minutes or until top is golden brown. Unmold.
Variation: Instead of baking, saute blended ingredients in 2 tablespoons of
butter, stirring constantly to prevent sticking. Garnish with nutmeg.
17
VEAL CUTLETS PARMIGIANA
4 veal cutlets (1 pound)
1/3 cup all-purpose four
1 egg, beaten
Polly-0 Grated Parmesan
or Romano Cheese
Salt and pepper to taste
Meat Dishes
4 servings
1/3 cup Polly-0 Bread Crumbs
Y cup olive oil
2 tablespoons Polly-0 Butter
1 can (8 ounces) Polly-0
Tomato Sauce
4 slices Polly-0 Mozzarella
Preheat oven to 350
°
. Dip cutlets in flour, then in egg seasoned with 1 table­
spoon grated cheese, salt and pepper. Then dip in bread crumbs. Heat olive oil
and butter in large skillet until it foams. Reduce heat and saute cutlets on both
sides until well browned. Place cutlets in baking dish, cover with mozzarella,
tomato sauce and a few tablespoons of grated cheese. Bake uncovered, 15 to 20
minutes.
Cooking Hint: Bread cutlets, cover with wax paper and place in refrigerator 30
minutes before cooking. This will help breading adhere to meat during cooking.
For Buying Meat
Estimate the price of meat by determining how much it
will cost per portion, rather than the cost per pound.
Meat with a great deal of bone may serve no more than
two people per pound. Boneless meat can serve four
people per pound and, in a casserole, sometimes as many
as six people per pound. After you check prices and
figure the cost per serving, you may be surprised to
discover it is sometimes very economical to buy meat,
such as veal, that sells at a relatively high price per pound.
BEEF: Look for meat that is well-marbled (flecks of fat
throughout) . Well-marbled beef will be tender, juicy, and
flavorful.
VEAL: The best veal comes from milk-fed animals under
fourteen weeks olq and is a grayish color. If milk-fed veal
is not available, veal can be tenderized by soaking it in
milk in the refrigerator overnight. Although veal should
be served well-done, avoid overcooking, which will
toughen meat.
PORK: Young tender pork is grayish-pink, firm, and has
pure white fat. Pork must always be thoroughly cooked
to an internal temperature of between 170
°
and 185
°
for
safe eating.
19
20
Meat Dishes
STUFFED VEAL ROLLS
(/nvoltini di Vitello Fritti)
6 servings
12 small slices veal cutlet
12 thin slices Polly-0 Mozzarella
4 slices prosciutto
1 tablespoon minced fresh parsley
2 tablespoons Polly-0 Butter,
softened
1 teaspoon Polly-0 Sweet Basil
1 teaspoon minced marjoram
Salt and pepper to taste
4 tablespoons olive oil
Flatten cutlets with mallet. Place a slice of mozzarella on each cutlet. Mince
prosciutto and combine with basil, marjoran, parsley and butter. Spread a small
amount of prosciutto on mozzarella and roll, keeping veal on the outside.
Sprinkle with salt and pepper and secure with wooden toothpicks. Brown meat
well on all sides in olive oil over moderate heat, turning gently, until meat is
tender.
STUFFED VEAL CHOPS, SHERRY
4 thick veal chops,
bone in
1 egg, lightly beaten
Polly-0 Bread Crumbs
2 tablespoons olive oil
4 servings
4 very thin slices prosciutto
or ham
4 very thin slices Polly-0
Mozzarella
1 teaspoon Polly-0 Butter
4 Polly-0 Anchovy Fillets,
cut up
Flour l  cup sherry
Trim chops and make an even slit in each chop from edge to bone. Place a slice
of prosciutto topped with a slice of mozzarella in the opening. Close slit and
press firmly to seal. Dip each chop in flour, then in egg, then in bread crumbs,
coating well. In a large skillet saute gently in olive oil until tender and golden
brown on both sides. Lift from pan onto warm serving dish. Add butter and
anchovies to drippings in skillet, blending well. Add sherry; bring to a boil and
simmer 1 or 2 minutes. Pour over chops and serve.
BAKED PORK CHOPS, COUNTRY STYLE
4 loin pork chops 4 thin slices Polly-0
2 tablespoons olive oil Mozzarella
2 tablespoons Polly-0 Butter, 1 can (8 ounces) Polly-0
melted Tomato Sauce
2 onions, cut into thin rings J cup bouillon
4 servings
Preheat oven to 350
°
. Brown chops in hot olive oil on both sides. Remove from
pan. Cover bottom of a baking dish with melted butter and top with onion rings,
spreading evenly. Arrange browned chops on onion, top each chop with a slice
of mozzarella and spread with tomato sauce. Pour bouillon into baking dish,
cover and bake 40 minutes.
STUFFED ROAST OF VEAL
% pound lean ground beef
� pound sweet Italian sausage
1 container (15 ounces)
Polly-0 Ricotta
2 tablespoons chopped fresh parsley
3 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
Salt and pepper to taste
Meat Dishes
6 servings
Dash Polly-0 Garlic Powder
3 pound breast or
shoulder of veal,
with pocket cut in
1 clove garlic, halved
Polly-0 Butter
2 medium onions, sliced thin
1 cube beef bouillon
Preheat oven to 350
°
. Combine ground beef and sausage meat and brown light­
ly in medium size skillet. Drain and combine with next 5 ingredients and mix
well. Fill veal with mixture and sew or secure opening. Rub surface of veal with
garlic and butter. Place it in a greased roasting pan and top with sliced onion.
Dissolve bouillon cube in 1 cup hot water and pour over veal. Bake, covered, 2
hours, basting with pan drippings several times during cooking. Uncover and
continue to roast 15 minutes. Several strips of bacon may be placed on top of
stuffed veal during baking period and veal may also be sprinkled with a little sage
or rosemary.
VEAL SCALOPPINE alia FRANCESE serves 4 to 6
1 or 1 � pounds veal
scaloppine cut very thin and
in approximately 3-inch squares
Slices of white bread
(American loaf)
Slices of Polly-0 Mozzarella
2 or 3 eggs, lightly beaten
Salt and pepper
Flour
Olive oil for deep frying
Round thin slices of lemon
Chopped parsley
Cut as many slices of bread to equal slices of meat. Remove crust. Cut an equal
number of slices of mozzarella about the same size. Heat olive oil. Season flour
with salt and pepper. Dredge meat slices with flour, dip in egg and then in flour
again and fry slowly in hot olive oil first on one side then on the other until golden
and puffy. Follow the same procedure with cheese and bread. Arrange
everything on a platter in rows, a slice of meat, a slice of bread, a slice of moz­
zarella, etc. , each overlapping the other. Top with thin slices of lemon and
sprinkle with parsley. Serve hot.
Note: Do meat slices first as they take longest, then the cheese slices and last
the bread slices. Suggest using two frying pans. While frying meat in one, use
the other for cheese and bread slices so as to finish frying everything at the same
time.
21
22
Meat Dishes
VEAL CUTLETS BOLOGNESE
1 eg, lightly beaten
� teaspoon salt
Dash Polly-0 Ground Pepper
4 veal cutlets (1 pound)
Polly-0 Bread Crumbs
2 tablespoons olive oil
4 thin slices ham
4 servings
4 slices Polly-0 Mozzarella
Season beaten egg with salt and pepper. Dip cutlets in egg, then in bread
crumbs. Heat olive oil in a large skillet. Brown cutlets on one side, turn over,
place a slice of ham on each cutlet and top with a slice of Mozzarella. Cover
skillet and cook over medium heat until veal is tender and cheese melts.
PORK BIRDS
� teaspoon Polly-0 Oregano
� teaspoon thyme
Salt and pepper to taste
3 pounds lean pork shoulder,
cut into 12 thin slices
12 thin slices Polly-0
Mozzarella
2 tablespoons olive oil
l cup Sauterne
6 servings
l can (14 ounces) Polly-0
Tomatoes
1 tablespoon chopped fresh parsley
2 tablespoons grated onion
2 tablespoons finely chopped
celery leaves
1 clove garlic, crushed
1 bay leaf
Polly-0 Ground Pepper
Preheat oven to 350
°
. Combine oregano, thyme, salt and pepper. Season one
side of each pork slice with the spice mixture. Top with a slice of mozzarella, roll
each slice and fasten with wooden toothpick. In a large skillet, brown meat on all
sides in olive oil. Remove to baking dish, pour wine over meat and add remain·
ing ingredients. Cover and bake 1 hour. Remove pork birds to hot platter; strain
sauce and thicken with a little cornstarch if desired. Pour over birds and serve.
BEEF FILLETS WITH MOZZARELLA 4 servings
4 individual loin tenderloin
steaks (illet), cut
l·inch thick
2 tablespoons Polly-0 Butter
Salt and Polly-0 Ground Pepper
2 tomatoes
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon Polly-0 Oregano
4 slices Polly-0 Mozzarella
Preheat oven to 375
°
. In a large skillet sear meat briefly on both sides in very hot
butter. Season with salt and pepper and remove to shallow baking dish. Top
each fillet of beef with tomato half, cut side up. Combine parsley, garlic and
oregano and sprinkle over tomatoes. Top each with a slice of mozzarella. Bake
only until cheese melts. Serve immediately.
Note: Polly-0 Parsley Flakes may be substituted for fresh parsley.
CHEESE FLAVORED MEAT LOAF 6 servings
� cup Polly-0 Bread Crumbs
1 tablespoon chopped fresh parsley
� cup Polly-0 Grated Parmesan
or Romano Cheese
2 eggs
1 small onion, chopped
Salt and pepper to taste
� pound lean ground beef
% pound lean ground pork
% pound lean ground ueal
1 container (15 ounces)
Polly-0 Ricotta
1 16-ounce package Polly-0
Bacon
Preheat oven to 375
°
. Thoroughly combine bread crumbs, parsley, grated
cheese, 1 beaten egg, onion, salt and pepper. Blend with meat gently, being
careful to handle meat as little as possible. Mix ricotta with remaining egg and
blend well. Line bottom of a loaf pan with strips of bacon. Place half of meat in
pan. Spread ricotta mixture over meat and top with remaining meat. Press
edges firmly so ricotta does not seep out. Bake 35 minutes.
Variation: Place slices of Polly-0 Mozzarella and sliced hard-cooked egg in
center of meat loaf instead of ricotta mixture.
Note: Bacon slices, placed under a meat loaf, will prevent meat from sticking to
pan, but bacon flavor will not be transferred to meat. If you want to add bacon
flavor to meat, place a few slices of bacon on top of meat loaf during baking.
23
24
Meat Dishes
STUFFED FRANKFURTERS
Preheat oven to 350
°
. Split frankfurters lengthwise; fill with diced Poll y-O Moz­
zarella. Wrap each frankfurter with a strip of Polly-0 Bacon and hold
together with wooden toothpicks. Bake, uncovered, about 15 minutes, or broil
10 minutes, turning frequently.
ROYAL HAMBURGERS
1 pound lean ground beef
1 tablespoon chopped fresh parsley
1 tablespoon Polly-0 Minced
Onion Fakes
2 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
! clove garlic, minced
2 tablespoons sherry
Salt and pepper to taste
Meat Dishes
4 servings
4 slices Polly-0 Mozzarella
Cheese
Mix first 7 ingredients together. Form 8 thin hamburger patties. Place a slice of
mozzarella on 4 patties, top with remaining patties and pinch edges together to
enclose cheese. Broil, browning on both sides, to desired doneness.
Note: If hamburgers are eaten rare, be certain meat is freshly ground and has
been kept properly refrigerated.
HAMBURGER PIZZA
! can (14 ounces) Polly-0
Tomatoes
2 pounds lean ground beef
1/3 cup Polly-0 Bread Crumbs
1 teaspoon Polly-0 Garlic Powder
Salt and pepper to taste
1 medium onion, chopped
6 to 8 servings
Dash T a basco sauce
1 teaspoon Polly-0 Oregano
! pound Polly-0 Mozzarella,
sliced thin
Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 375
°
. Drain tomatoes well, reserving \ cup of juice. Combine
next six ingredients with tomato juice, blending well. Press mixture into an 11-
inch pie plate, building meat up on sides and at top edge to about \-inch
thickness. Bake 15 minutes, setting pie plate on a piece of aluminum foil to catch
drippings. Remove from oven and drain drippings from meat pie. Slice tomatoes
and arrange in meat shell. Sprinkle with oregano and cover with mozzarella
slices. Sprinkle generously with grated cheese. Return to oven for another 15 to
20 minutes, or until tomatoes are hot and mozzarella melts. Cool slightly, drain
excess liquid if necessary, and cut into wedges to serve.
25
26
CHICKEN CUTLET PARMIGIANA 6 servings
2 tablespoons olive oil
4 tablespoons Polly-0 Butter
2 carrots, diced
2 cloves garlic, minced
1 onion, minced
2 tablespoons minced fresh parsley
Y can (14 ounces) Polly-0
Tomatoes
1 can (7 ounces) Polly-0
Tomato Paste
1 teaspoon Polly-0 Oregano
Salt and pepper to taste
4 whole chicken breasts (or,
one 3Y lb. chicken, cut up)
4 tablespoons flour
2 cups Polly-0 Mozzarella,
diced
Polly-0 Grated Parmesan
or Romano Cheese
Heat 1 tablespoon olive oil and 2 tablespoons butter in large skillet. Add carrots,
garlic and onion and saute until tender. Add parsley, tomatoes, tomato paste,
oregano, salt and pepper and simmer, uncovered, 1 hour. While sauce is
cooking, bone and skin chicken breasts and cut in half. Combine flour with salt
and pepper and lightly coat chicken. Heat 1 tablespoon olive oil and 2
tablespoons butter in large heavy skillet and saute chicken until tender. (Add
additional olive oil and butter if necessary.) Preheat oven to 350
°
. Pour half the
sauce into a 2-quart baking dish, add chicken, cover with remaining sauce,
sprinkle mozzarella over sauce and top with grated cheese. Bake 15 minutes or
until cheese melts.
27
28
Chicken Dishes
CHICKEN DIVAN POLLY-0
4 tablespoons Polly-0 Butter
3 tablespoons all-purpose flour
1 cup Polly-0 Milk
J cup chicken broth
Salt and pepper to taste
1 cup mayonnaise
4 servings
1 cup Polly-0 Ricotta
Stalks of cooked broccoli
Slices of cold breast of chicken
Polly-0 Grated Parmesan
or Romano Cheese
Melt butter in small saucepan, blend in flour, and add milk and broth. Cook over
medium heat until thick and smooth, stirring cons1antly. Season with salt and
pepper, stir in mayonnaise, remove from heat and fold in ricotta. Arrange
broccoli stalks in large shallow baking dish, cover with slices of chicken and
pour sauce over all. Sprinkle generously with grated cheese. Slide baking dish
under broiler 6 inches from source of heat and broil until sauce is brown and
bubbly. Serve at once.
FRIED CHICKEN PARMESAN
1/3 cup Polly-0 Grated
Parmesan Cheese
% cup Polly-0 Bread Crumbs
2 tablespoons minced fresh parsley
2 tablespoons minced chives
Salt and pepper to taste
1 broiler-fryer chicken
(about 3 pounds)
J cup Polly-0 Milk
4 servings
Preheat oven to 375
°
. Combine Parmesan, cracker crumbs, parsley, chives, salt
and pepper. Cut chicken into serving pieces. Dip in milk, then in crumb mixture
to coat. Place in shallow baking dish in single layer. Bake, uncovered, 45
minutes or until tender.
LEFTOVER DELIGHT
1 onion, chopped
J green pepper, seeded and chopped
3 tablespoons Polly-0 Butter
2 cups finely minced or
ground cooked chicken
6 servings
1/3 cup Polly-0 Bread Crumbs
2 cups Polly-0 Ricotta
1 teaspoon Polly-0 Oregano
Salt and pepper to taste
3 eggs
Preheat oven to 375
°
. In a large saucepan, saute onion and pepper in butter until
tender. Remove from heat and combine with chicken and bread crumbs.
Spread in bottom of rectangular 1Y-quart baking dish. Combine ricotta with
oregano, salt and pepper. Add eggs to ricotta, one at a time, beating after each
addition. Pour over chicken and bake, uncovered, 40 minutes.
Note: Veal may be substituted for Chicken in many recipes.
30
Fish Dishes
STUFFED CALAMARI (SQUID)
2 to 4 servings
2 pounds medium size squid, cleaned
1 container (15 ounces)
Polly-0 Ricotta
2 slices white bread, diced
% cup Polly-0 Grated Parmesan
or Romano Cheese
1 tablespoon chopped fresh parsley
2 eggs
2 tablespoons Polly-0 Butter,
melted
Salt and pepper to taste
Dash of Polly-0 Garlic Powder
� cup olive oil
Y teaspoon Polly-0 Oregano
1 can (8 ounces) Polly-0
Tomato Sauce
Preheat oven to 350
°
. Wash squid thoroughly and drain well. Combine ricotta
with the next 7 ingredients, mix and blend well. Stuff bodies of squid with mix­
ture and sew or fasten opening with wooden toothpicks. Brown quickly in hot
olive oil until squid turns slightly pink. Lift from pan with slotted spoon and place
in a deep baking dish. Add oregano to tomato sauce and pour over squid. Bake
until tender, about 45 minutes. fustrated, page 29.
CHEESE-STUFFED SOLE FILLETS 4 servings
1 � pounds fillet of sole
or flounder
1 tomato, peeled and chopped
6 ounces Polly-0 Mozzarella,
diced
4 Polly-0 Anchovy Fillets,
mashed
Pnch thyme
3 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
% cup chopped Polly-0
Ripe Olives
% cup Polly-0 Minced Onion
3 tablespoons Polly-0 Butter
� cup vermouth
Preheat oven to 350
°
. Wash fish and dry with paper towels. If fillets are large, cut
in half lengthwise. Blend tomato with mozzarella, anchovies, thyme, grated
cheese and olives. Spread 2 tablespoons of cheese stuffing on each fillet, roll and
fasten with wooden toothpicks. Saute onion in butter in a large skillet until soft
and transparent. Add stuffed fillets and brown lightly on all sides. Lift fillets from
pan and arrange in a buttered baking dish. Add vermouth to skillet, scrape bot­
tom and sides of pan and pour over stuffed fillets. Cover and bake 15 minutes,
or until fish flakes easily.
BROILED FILLETS WITH
MUSHROOMS & CHEESE
2 pounds mackerel or
other fish fillets
% cup olive oil
1 teaspoon salt
Dash pepper
4 servings
1 can (8 ounces) Polly-0
Mushrooms, sliced, or stems
and pieces, drained
1 cup grated Polly-0 Mozzarella
2 tablespoons chopped fresh parsley
Cut fillets into serving-size portions. Combine olive oil with salt and pepper.
Blend mushrooms, mozzarella and parsley. Place fish on well-greased broiling
pan and brush with seasoned olive oil. Broil 3 inches from heat 3 to 4 minutes.
Turn carefully and brush with remaining olive oil. Broil 3 to4 minutes longer, or
until fish flakes easily. Spread mushroom and mozzarella mixture on fish; broil 2
to 3 minutes longer, or until lightly browned.
BAKED RED SNAPPER
WITH RICOTTA STUFFING
1 3 Y pound snapper
Salt
2 tablespoons olive oil
Ricotta Stuffing:
% cup chopped celery
Y cup chopped onion
% cup olive oil
2 to 3 cups Polly-0 Bread Crumbs
1 cup Polly-0 Ricotta
6 servings
% cup diced peeled lemon
2 tablespoons grated lemon rind
1 teaspoon Polly-0 Paprika
Y teaspoon salt
Preheat oven to 350
°
. Clean, wash and dry fish. Sprinkle inside and out with salt.
Saute celery and onion in Y cup olive oil until soft. Remove from heat and com­
bine with remaining ingredients, blending well. Stuff fish loosely. Close opening
with small skewers or wooden toothpicks. Place fish in a well-greased baking
dish, brush with 2 tablespoons olive oil and bake 40 to 60 minutes, or until fish
flakes easily. Baste occasionally during cooking. Remove skewers; garnish with
lemon slices and sprigs of parsley.
FLOUNDER FILLETS NEAPOLITAN
4 servings
4 flounder fillets
All-purpose flour
1 egg, lightly beaten
Polly-0 Bread Crumbs
Olive oil
1 can (8 ounces) Polly-0
Tomato Sauce
6 ounces Polly-0 Mozzarella,
diced
Y teaspoon Polly-0 Oregano
Dredge fillets in flour, dip in egg and coat with bread crumbs. Saute in olive oil
until golden brown on both sides. Arrange in buttered baking dish, cover with
tomato sauce, sprinkle with oregano and top with mozzarella cheese. Place un­
der broiler until cheese melts.
31
Vegetable Dishes
STUFFED GREEN PEPPERS PROVENCALE 4 servings
4 large green peppers
1 onion, chopped
% pound Italian sausage meat
1 tablespoon Polly-0 Butter
1 cup rice, uncooked
2 tablespoons Polly-0 Tomato
Paste, dissolved in 3 cups
warm broth or bouillon
3 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
6 ounces Polly-0
Mozzarella, diced
Preheat oven to 350
°
. Cut a slice from stem end of peppers, remove seeds and
parboil 5 minutes. Crumble sausage into a large skillet and brown with onion in
butter until onion is soft and transparent. Add rice and stir until rice is lightly
browned. Add dissolved tomato paste and salt to taste. Cover and simmer until
rice is barely tender and has absorbed liquid. Add grated cheese and blend.
Stuff peppers with rice mixture, piling stuffing high. Top generously with
mozzarella, and dot with butter. Arrange peppers in well·greased baking dish
and bake uncovered about 30 minutes, or until mozzarella melts and is golden
brown.
BAKED CAULIFLOWER WITH CHEESE 4 servings
1 medium size cauliflower % cup Polly-0 Grated Parmesan
4 tablespoons Polly-0 Butter or Romano Cheese
1 cup grated Polly-0 Mozzarella
Preheat oven to 400
°
. Cut off stem of cauliflower, remove the leaves and soak
cauliflower in cold salted water, head down, 15 minutes. Drain and break into
flowerets. Parboil, uncovered, in boiling salted water 10 minutes. Drain well and
saute briefly in butter. Arrange flowerets in a buttered baking dish, and pour
drippings from pan over them. Cover with mozzarella and sprinkle with grated
cheese. Bake 15 minutes or until mozzarella has melted and a light crust has
formed.
SPINACH CHEESE PIE
1 package (10 ounces)
frozen chopped spinach
% cup Polly-0 Grated Parmesan
or Romano Cheese
1 container (2 pounds) Polly-0
Ricotta
3 eggs
% teaspoon Polly-0
Ground Pepper
% teaspoon salt
B·inch pie crust shell
6 servings
Preheat oven to 350
°
. Thaw spinach and drain thoroughly but do not cook.
Combine spinach with next 5 ingredients and mix well. Turn mixture into pie
crust and bake about 30 minutes or until set in the center. Serve hot or cold.
Diced ham, prosciutto or crumbled bacon may be added to spinach.
33
34
Vegetable Dishes
ARTICHOKES AND MUSHROOMS 6 servings
2 cans (BY ounces each) Polly-0
Artichoke Hearts
1 can (16 ounces) Polly-0
Sliced Mushrooms
4 tablespoons Polly-0 Butter
1 can (10% ounces) mushroom soup
4 tablespoons dry sherry
Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 350
°
. Drain artichokes and mushrooms. Simmer in butter in a
medium size skillet until tender. Combine mushroom soup with sherry, mix
gently with artichokes and mushrooms. Spoon into a 2-quart casserole,
sprinkle with grated cheese and bake, uncovered, 15 minutes.
EGGPLANT PARMIGIANA
2 firm egplants
J cup four
2 eggs, lightly beaten
J teaspoon salt
J teaspoon Polly-0
Ground Pepper
1 cup olive oil
8 servings
3-4 cups tomato sauce (page 56)
1 pound Polly-0 Ricotta
% cup Polly-0 Dried Parsley
2 egs, lightly beaten
1 cup Polly-0 Grated Parmesan
8 ounces Polly-0 Mozzarella,
thinly sliced
Cut eggplant into thin rounds. Flour and dip slices in beaten eggs, seasoned
with salt and pepper. Saute slices in hot olive oil until golden brown on both
sides. Drain on absorbent paper. Arrange a layer of eggplant in the bottom of an
ovenproof, 2-quart baking dish, and cover with 1/3 tomato sauce. Combine
ricotta, parsley, eggs and parmesan and mix thoroughly. Spread Y ricotta mix­
ture over tomato sauce in casserole. Repeat these layers until eggplant is used.
Cover all with tomato sauce and top with mozzarella. Bake, uncovered, in a
moderate oven (350
°
F. ) 30 minutes, until cheese is lightly browned and filling is
bubbling hot.
CHEESE-FILLED EGGPLANT
2 medium eggplants
All-purpose four
Olive oil
3 egg yolks
6 ounces Polly-0 Mozzarella,
diced
4 to 6 servings
2 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
Pnch of salt
1 egg, lightly beaten with
3 egg whites
Polly-0 Bread Crumbs
Pare eggplant and slice in Y-inch thick slices. Dust in flour and saute in olive oil
until golden brown on both sides. Drain on paper and set aside. Combine egg
yolks, mozzarella, grated cheese and salt. Mix well. Spread mixture between
two slices of eggplant, forming sandwiches. Dip each sandwich into beaten egg,
coat in bread crumbs and saute in olive oil until golden brown on both sides.
Drain on paper and serve hot.
i
I
l
!
 
STUFFED MUSHROOMS
8 to 12 large, fresh mushrooms
1 slice white bread
1 tablespoon milk
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
2 egs
4 to 6 servings
Y cup Polly-0 Ricotta
Salt and pepper to taste
Olive oil
Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 350
°
. Remove stems from mushrooms and chop stems fine.
Soak bread in milk and squeeze dry. Mix together chopped stems, bread, garlic,
parsley, eggs, ricotta, salt and pepper. Fill mushroom caps with stuffing.
Arrange stuffed mushrooms, filled side up, in a buttered baking dish. Drizzle a
little olive oil over mushrooms and sprinkle with grated cheese. Bake, un­
covered, about 20 minutes. Serve hot or cold.
MELONZANI
1 large firm eggplant,
peeled and sliced
Y cup olive oil
2 onions, chopped
2 tablespoons Polly-0
Butter
Seres 4 to 6
2 cups chopped Polly-0
Black Olives
8 ounces Polly-0 Cheddar Cheese
2 cups Polly-0 Tomato Sauce
Salt and pepper to taste
1 cup crushed T riscuits
Preheat oven to 350
°
. Brown eggplant slices on both sides in olive oil. Drain.
Saute onion in butter until soft and transparent. In a 2-quart casserole, layer all
ingredients except Triscuits. Cover top of casserole with Triscuits, dot with
butter and bake, uncovered, 45 minutes.
Variation: Brown 1 pound lean ground beef, drain and layer in casserole with
other ingredients. If meat is added, additional tomato sauce will be needed.
35
36
Vegetable Dishes
BROCCOLI WITH CHEESE SAUCE 4 servings
Wash broccoli and split thick stalks. Tie in small bunches and place in boiling
salted water, with ends down and heads out of water. Cook, covered, 10 to 12
minutes or until tender. Drain thoroughly. Prepare cheese sauce: blend 2
tablespoons melted Polly-0 Butter with 1 tablespoon flour in a saucepan, add
1 cup of scalded milk and, stirring constantly, cook until it starts to thicken. Add
dash of salt and pepper, % cup of grated Polly-0 Mozzarella, stirring
constantly, and pour over broccoli. Serve hot.
,
BROCCOLI RABE SOUFFLE
2 pounds broccoli rabe, cooked,
drained and coarsely chopped
1 cup diced cooked ham
ll cu
p
s diced Polly-0 Mozzarella
6 to 8 serings
6 eggs, beaten with 2 tablespoons
Polly-0 Grated Parmesan or
Romano Cheese
Slt and pe
p
per to taste
Preheat oven to 350
°
. Combine broccoli with ham, mozzarella and eggs. Season
to taste. Butter a 1 1-quart casserole or souffle dish, and pour in mixture. Bake,
uncovered, 25 to 30 minutes or until set.
Vegetable Dishes
BAKED CHEESE-STUFFED TOMATOES 4 servings
4 firm ripe tomatoes
6 ounces Polly-0 Mozzarella,
diced
1 teaspoon Polly-0 Sweet Basil
1 clove garlic, minced or
� teaspoon Polly-0
Garlic Powder
J teaspoon Polly-0 Oregano
3 tablespoons chopped fresh parsley
3 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
Salt to taste
Polly-0 Ground Pepper
Olive oil
Preheat oven to 350
°
. Wash and dry tomatoes and cut in half crosswise. Scoop
out pulp, refrigerate and reserve to use in soups or casseroles. Turn tomato
cases upside down to drain. Combine mozzarella with remaining ingredients,
except pepper and olive oil. Fill cases with mixture; sprinkle freshly ground
pepper over each. Arrange in a baking dish, filled side up, and drizzle olive oil
over all. Bake, uncovered, 45 minutes.
Variation: Saute Y pound sliced mushrooms in 2 tablespoons butter. Add
mushrooms to cheese mixture before stuffing tomatoes.
CHEESE-STUFFED ZUCCHINI 6 servings
4 large zucchini
6 ounces Polly-0 Mozzarella,
diced
J pound fresh mushrooms,
sliced or 1 can (4 ounces)
Polly-0 Sliced Mushrooms
1 tablespoon chopped fresh parsley
1 clove garlic, minced
1 teaspoon Polly-0 Sweet Basil
2 or 3 tablespoons Poll y-O Grated
Parmesan or Romano Cheese
Salt and pepper to taste
Pinch nutmeg
2 tablespoons olive oil
Polly-0 Bread Crumbs
Preheat oven to 350
°
. Cut ends off zucchini, wash and scrape lightly. Cut in half,
lengthwise, and scoop out pulp. Blend pulp with remaining ingredients, except
bread crumbs. Fill zucchini cases with mixture. Arrange side by side in oiled
baking dish. Sprinkle with bread crumbs and drizzle a little olive oil over them.
Cover (use aluminum foil if dish has no cover) and bake 30 minutes. Remove
cover and continue baking an additional 15 minutes.
BAKED STUFFED POTATOES
4 baking potatoes
2 tablespoons softened
Polly-0 Butter
Salt and pepper to taste
Pnch nutmeg
4 to 6 serings
1 egg, well beaten
1 cup grated Polly-0
Mozzarella
3 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
Preheat oven to 350
°
. Select uniform size potatoes; wash, scrub and dry them.
Grease lightly with butter and puncture with fork. Bake about 1 hour. When
done, remove from oven and allow to cool slightly. Cut potatoes lengthwise into
halves and remove pulp carefully without breaking the skin. Mash pulp with
butter, salt, pepper and nutmeg. Add egg, mozzarella and grated cheese. Fill
potato shells with mixture, garnish with paprika and place under broiler until
browned.
37
38
Vegetable Dishes
POTATO CHEESE PIE
(Gateau di Patate)
3 pounds potatoes
3 tablespoons Polly-0 Butter
l cup Polly-0 Mlk
l cup Polly-0 Grated Parmesan
or Romano Cheese
2 eggs, beaten
Salt and pepper to taste
Polly-0 Bread Crumbs
Polly-0 Mozzarella,
thinly sliced
6 serings
Preheat oven to 375
°
. Boil potatoes, in jackets, until tender. Peel and mash or
force through a ricer. Add butter, milk, grated cheese, eggs, salt and pepper.
Beat until creamy and light. Butter an 8-inch pie plate and sprinkle with bread
crumbs. Arrange half of the mashed potatoes in a layer in prepared pie plate,
cover completely with mozzarella slices and top with remaining mashed
potatoes. Sprinkle with bread crumbs and dot with butter. Bake until top is
golden brown and crusty.
POLENTA MOZZARELLA
1 cup yellow cornmeal
l teaspoon salt
1 cup grated Polly-0
Mozzarella
4 servings
2 cups chicken stock
2 tablespoons Polly-0 Butter
}- cup Polly-0 Grated Parmesan
or Romano Cheese
Combine cornmeal, salt and 1 cup cold water; mix well. Place chicken stock in
top half of double boiler. Heat to boiling over direct heat. Add cornmeal slowly
and cook over direct heat about 2 minutes, stirring constantly. Place saucepan
over boiling water, cover and cook 1 hour, stirring occasionally. Add butter,
mozzarella and Parmesan. Continue cooking until butter and cheeses are
melted, stirring constantly. Serve with chicken dishes and garnish with gravy,
additional Parmesan or butter.
For Creamier
Mashed Potatoes:
Fold in a tablespoon or two
of Polly-0 Ricotta; return
to heat briefly to warm ricot-
ta and serve garnished with
paprika and sprigs of fresh
parsley.
(e Polly-0 qqside Storr
Some Facts About a Fine Food Tradition.
In 1899, Giuseppe Pllio emigrated to the
United States and settled in Brooklyn. He
began to process Ricotta and Mozzarella,
using the taditional open-fire methods
prevalent in Italy at the tme. Since then,
the Pollio organization has contnuously
improved its methods and products
through modern research and technol­
ogy. Today it is recognized as the leading
establishment of its kind in the United
States.
In our creameries throughout the rich
grazing land of New York State, vast
quanttes of milk are processed under the
most sanitary and scientifically controlled
conditions. Consequently, the Plly-0
label is your assurance of the highest pos­
sible quality. Year after year, Plly-0 prod­
ucts have been awarded covted prizes in
leading dairy competitons. Today, Pllio
is the largest manufacturer of its kind in
the world, the culmination of devoted
efforts by four generatons of the Pllio
family: Giuseppe; his son Al bert; his
grandchildren Joseph and Rose; and his
greatgrandson Joseph, Jr.
Creameries: Campbell, N.Y. • Rochester, N.Y . • Watkins Glen, N.Y. • Cohocton, N.Y.
44
Salads
RICOTTA SALAD RING
1 package lime-flavored gelatin
1 cup mayonnaise
1 cup each diced celery
and green pepper
4 servings
1 container (1 5 ounces) Polly-0
Ricotta
Lettuce
Dissolve gelatin in 1 cup hot water_ Chill until partially set Blend in mayonnaise.
Fold in vegetables and ricotta. Pour into well-chilled 4-cup ring mold. Chill until
firm. Unmold on lettuce.
RICOTTA & SALMON SALAD
1 can (1 6 ounces) salmon
1 container ( 1 5 ounces)
Polly-0 Ricotta
1 cup sliced celery
l cup diced sweet pickles
1 cup mayonnaise
Salt and pepper to taste
Salad greens
Tomato wedges
6 servings
Drain salmon and break into chunks. Add ricotta, celery, pickles and mayon­
naise. Toss lightly, season with salt and pepper and chill. Serve on crisp salad
greens and garnish with tomato wedges.
Variation: Substitute tuna for salmon, adding minced onion and lemon juice.
PEAR CHEESE SALAD SUPREME 6 servings
3 ripe pears
(or 6 canned pear halves)
Lemon juice
1 container (5 ounces)
Polly-0 Ricotta
3 tablespoons mayonnaise
2 cups diced celery
6 lettuce leaves
l cup chopped walnuts
Peel, halve and core pears. Sprinkle with lemon juice. Blend mayonnaise with
ricotta until smooth. Add celery. Place 1 pear half on each lettuce leaf. Fill with
cheese mixture and garnish with chopped nuts.
AVOCADO SALAD
1 avocado, pared and sliced
Lemon juice
French dressing
l head Boston lettuce
Y head chicor
l bunch watercress
1 container (1 5 ounces)
Polly-0 Ricotta
Tomato wedges
4 servings
Toss salad greens together in salad bowl with dressing; pile ricotta in center and
arrange border of tomato wedges alternating with avocado slices. Sprinkle
avocado slices with lemon juice and marinate in French dressing. Chill at least 1
hour_
Salads
FRUIT, AVOCADO & CHEESE SALAD 6 servings
1 medium head Bston lettuce
1 clove garlic
2 grapefruits
1 large navel orange
2 medium avocados
1 container (5 ounces)
Polly-0 Ricotta
3 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon sugar
% teaspoon salt
Dash of pepper
Polly-0 Paprika
Wash and drain lettuce and tear into bite-size pieces. Rub inside of large salad
bowl with garlic. Add lettuce. Peel grapefruit and orange; cut into sections. Cut
avocados in half lengthwise, remove pits and peel. Slice avocados and sprinkle
with 2 tablespoons lemon j uice. Arrange fruit and avocados on lettuce in sun­
burst fashion. Pile cheese in center. Mix together olive oil, remaining lemon
juice, sugar, salt and pepper. Pour over salad.
RICOTTA GARDEN SALAD
1 cup dair sour cream
1 container (5 ounces)
Polly-0 Ricotta
4 servings
Y cup each diced cucumber,
sliced radishes, cut-up scallions
Salt and pepper to taste
Lettuce
Blend sour cream with ricotta, stir in vegetables and season with salt to taste.
Serve on lettuce (or fill tomato cases). Garnish with paprika.
RICOTTA MOLD
1 envelope unflavored gelatin
4 tablespoons Polly-0
Bleu Cheese
1 cup Polly-0 Ricotta
Salt
4 servings
Polly-0 Paprika
Y cup Polly-0 Heavy Cream,
whipped
Salad greens
Sprinkle gelatin in Y cup warm water; allow to soften. Mash bleu cheese and
blend in ricotta. Add seasonings and dissolved gelatin. Fold in whipped cream.
Pour into ring mold rinsed in cold water. Chill. When set, unmold on a bed of let­
tuce. Serve with your favorite salad dressing.
MACARONI SALAD
1/3 cup chopped onion
Y cup chopped green pepper
1 cup Polly-0 Ricotta
� cup Polly-0 Milk
1 tablespoon lemon juice
or cider vinegar
6 servings
1 tablespoon olive oil
Salt and pepper to taste
Dash of Polly-0 Paprika
Y pound Polly-0
Elbow Macaroni, cooked
Lettuce
Combine first 8 ingredients, blending well. Add to hot macaroni , mixing so that
macaroni is well-coated. Chill thoroughly and serve on bed of lettuce. Garnish
with sprigs of parsley.
45
46
Salads
RICOTTA MACARONI VEGETABLE SALAD
! pound Polly-0 2 tablespoons Polly-0
6 servings
Elbow Macaroni, cooked Minced Green Peppers
and chilled
1 tablespoon minced onions
1 cup Polly-0 Ricotta 1 ! teaspoons salt
! cup cooked peas l teaspoon Polly-0 Pepper
! cup cooked carrots, sliced ! cup Italian dressing
Combine macaroni with all other ingredients. Mix lightly with fork until blended.
Serve in bowl lined with lettuce and garnish with sprigs of parsley.
RICOTTA APPLE SALAD
6 apples
Lemon juice
1 container (1 5 ounces)
Polly-0 Ricotta
l pound Po/ly-0
Gorgonzola Cheese
6 servings
! teaspoon Worcestershire sauce
Dash T a basco sauce
l cup Polly-0
Light Cream
Salt and pepper to taste
Core apples, cut crosswise into thin slices and sprinkle with lemon juice. Com­
bine remaining ingredients. Place i n center of serving platter and surround with
appl e slices.
R o ��:��
Combine Y cup Polly-�
 
Ricotta with 2 Polly-0
Anchovy Fillets (mashed),
Y t easpoon Po l ly - 0
Paprika, 2 tablespoons
lemon juice, 3 tablespoons
mayonnaise, l cup catsup
and a dash of Po/ly-0
Ground Black Pepper.
48
PIZZA alia NAPOLETANA
1 envelope dry yeast
% teaspoon salt
31 cups sifted all-purpose four
1 pound Polly-0 Mozzarella,
sliced thin or diced
1 can (14 ounces) Polly-0
2 1 2-inch pies
Salt and pepper to taste
1 teaspoon Polly-0 Oregano
Olive oil
Polly-0 Grated Parmesan
or Romano Cheese
Quick N'Easy Crushed Tomatoes,
drained
Preheat oven to 400
°
. Dissolve yeast in Y cup lukewarm water; let stand five
minutes. In a large bowl dissolve salt in 1 cup lukewarm water, add yeast and stir
in 21 cups of sifted flour. Beat well to make soft dough. Place remaining flour on
board in small heap, making a well in center. Place soft dough in well and knead,
folding dough over on itself and pushing it lightly away with the ball of the hand.
Exert pressure to cause folded part to adhere to dough underneath. At the
same time, add flour to dough. Turn dough one-quarter around. Repeat motion.
Continue turning, folding and kneading until dough is smooth and elastic and
does not stick to hands or unfloured board. Place dough in bowl , cover with
cloth and set in warm place to rise, about 45 minutes. Divide dough into two
balls and knead each bal l . Place each bal l in a separate bowl , cover with cl oth
and set in warm place to continue rising until light and double in bul k, about 1Y
hours. Pl ace dough on floured board and pound lightly to deflate. (Dough may
also be purchased from bakery, or a prepared dough mix may be used). Pull and
stretch until each piece is large enough to cover a round 12- inch pie plate, flour­
ing both sides of dough to prevent sticking to pie plate. Place dough in pie plate,
cover surface with mozzarel l a, add tomatoes, sprinkle with salt , pepper,
oregano and olive oil. Sprinkle generously with grated cheese. Bake 20 to 30
minutes. Slice pie fashion and serve hot.
Variation: Arrange Polly-0 Anchovies over tomatoes, criss-cross top of
mozzarella with bacon or thin slices of cooked sausages, or add Polly-0 Sliced
Mushrooms.
FOR INDIVIUAL PIZZAS: Split English Muffins, toast lightly, cover as
above and broil until cheese melts.
Pizzas, Sandwiches & Snacks
S . OFFED PIZZA (Calzone alia Napoletana) 1 pizza
J pizza dough, Pizza alia Napoletano (page 48)
Olive oil
Filling:
6 ounces Polly-0 Mozzarella,
diced
� pound prosciutto, diced
� pound salami, diced
Salt and pepper
1 container (1 5 ounces)
Polly-0 Ricotta
2 eggs
� cup Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 400
°
. Place dough on floured board and pound lightly to deflate.
Pull and stretch, forming a large thin disc about Y-inch thick. Brush surface
lightly with olive oi l , leaving a J-inch unoiled edge around disc. Combine in­
gredients for fill ing and arrange on half of disc. Fold disc over so it resembles a
half-moon, pressing and sealing edges so stuffing will not come out. Brush sur­
face with olive oil and place on a large greased pie plate or cookie sheet. Bake
about 25 to 30 minutes. Serve hot and, if desired, pour your favorite sauce over
and sprinkle with grated cheese.
STUFFED CREPES WITH
RICOTTA AND PROSCIUTTO
Crepes:
7 tablespoons Polly-0 Milk
4 tablespoons all-purpose flour
4 eggs, beaten
Filling:
Y pound prosciutto or
ham, chopped fine
1 container (1 5 ounces)
Polly-0 Ricotta
Pnch of salt
4 to 6 servings
Salt
3 tablespoons Polly-0
Butter, melted
Polly-0 Milk
Polly-0 Butter
Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 350
°
. Stir milk into flour gradually and beat until smooth. Stir­
ring constantly, add beaten eggs to which a pinch of salt has been added. Add
melted butter. Melt a l i ttl e additional butter, as needed, in a 6-inch frying pan.
Pour 5 or 6 tablespoons of batter into pan, til ting pan back and forth so batter
spreads evenly. Cook slowly. When set on one side, turn and cook on other
side. Slide out of pan onto work board and repeat procedure, making as many
crepes as batter all ows. Prepare filling by combining prosciutto with ricotta and
mixing well. Add salt and a tablespoon or two of milk to obtain a smooth,
creamy mixture. Place a small amount of filling in the center of each crepe,
bringing sides over so they overlap to hold filling. Arrange stuffed crepes in bak­
ing pan in one layer. Dot with butter, sprinkle with grated cheese and bake, un­
covered, about 15 minutes. Serve piping hot.
49
50
Pizzas, Sandwiches & Snacks
CARNIVAL PIE ( Pizza Rustica)
1 0 serving:
Pastry for 1 0- inch 2 crust pie
2 pounds Italian sausage meat
1 container (2 pounds)
Polly-0 Ricotta
2 packages (6 ounces each)
Polly-0 Mozzarella, diced
Y cup sugar (optional)
5 egs
1 pound prosci utto, chopped
1 tablespoon chopped parsley
1 cup Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 400
°
. Prepare pastry and l i ne a 10- inch pie pan. Prick dough
with fork and sprinkle with a little flour. Cut sausage meat into smal l pieces and
brown lightly with 2 tablespoons of water. Combine ricotta and mozzarella; add
sugar and eggs, one at a time, beating after each addition with a wooden spoon.
Add cooked sausage meat, prosciutto, parsley and grated cheese. Blend well.
Pour mi xture into lined pie pan and cover wi th pastry. Trim, leaving about
Y-inch overhang. Fold dough under and back and flute edge. Cut slits in pie to
allow steam to escape. Bake 15 minutes, lower oven to 325
°
and continue bak­
ing 40 to 50 minutes. Remove from oven. Let stand 5 minutes before serving.
May be served hot or cold.
MOZZARELLA IN CAROZZA
8 slices white bread
1 package (8 ounces)
Polly-0 Mozzarella
Salt and pepper to taste
Y cup Polly-0 Milk
2 eggs, beaten
4 servings
4 tablespoons Polly-0 Butter
Trim crusts from bread. Divide mozzarella into 4 thick slices and place each
slice on a slice of bread. Season with salt and pepper and cover with second sl ice
of bread. Beat milk and eggs together in a large bowl. Dip sandwiches into egg
mixture. Melt butter in medium size skillet. Saute sandwiches over medium
heat until lightly browned on each side. Add additional butter during cooking if
necessary. If desired, serve with Anchovy Sauce, page 57.
EGGPLANT SANDWICHES
2 medium eggplants
Flour
Olive oil
3 egg yolks
Y pound Polly-0 Mozzarella,
diced small or grated
4 to 6 servings
2 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
Pinch of salt
1 egg, lightly beaten with
3 egg whites
Polly-0 Bread Crumbs
Pare eggplant and slice in Y- inch thick slices. Dust in flour and fry i n hot olive oil
until a light golden brown on both sides. Drain on paper and set aside. Combine
egg yolks, mozzarella, grated cheese and sal t ; mix well. Spread mixture
between two slices of eggplant, forming sandwiches. Dip each sandwich into
beaten egg, coat in bread crumbs and fry in hot olive oil until golden brown on
both sides. Drain on paper and serve hot.
Pizzas, Sandwiches & Snacks
OILED SANDWICH
Toast bread in broiler on one side only. Spread untoasted side wi th Po/ly-0
Butter; top with a slice of tomato and a thin slice of Poll y-O Mozzarella. Broil
until mozzarel l a melts. Place a slice of crisp Pol/y-O Bacon on each sandwich
and serve hot.
SHIRRED EGGS SUPREME
Pol/y-O Butter 4 eggs
1 cup Pol/y- O Tomato Sauce Salt and pepper to taste
4 servings
4 tablespoons Pol/y-O Mozzarella, Pol/y-O Grated Parmesan
diced or Romano Cheese
Preheat oven to 350
°
. Butter 4 baking cups and put 2 tablespoons tomato sauce
in each cup. Cover sauce with 1 tablespoon mozzarel la. Break an egg into each
cup, season with salt and pepper, cover with 2 tablespoons tomato sauce, and
sprinkle with Parmesan cheese. Bake, uncovered, 12 minutes or unti l eggs are
set . Garnish with parsley sprigs.
Scrambled Eggs Poll y-O: Add 1 teaspoon diced Pol/y- O Mozzarella and 1
teaspoon chopped chives for each egg next time you make scrambl ed eggs.
This is a delightful treat for Sunday brunch.
BAKED MOZZARELLA CHEESE OMELETTE
4 servings
4 eggs
2 tablespoons Pol/y-O Milk
Y teaspoon salt
Pol/y-O Black Pepper
2 tablespoons Pol/y-O Butter
1 package (8 ounces)
Pol/y-O Mozzarella
1 tablespoon minced fresh parsley
Pol/y-O Grated Parmesan
or Romano Cheese
Preheat oven to 350
°
. Break eggs into a l arge bowl, add milk, salt and pepper
and beat unti l frothy. Mel t butter in medium size ovenproof skillet, add eggs and
cook over moderate heat until eggs are almost set . Sprinkle mozzarel l a and
parsley over half of omel ette, fold other half of omel ette over cheese, sprinkle
with grated cheese and bake, uncovered, about 10 minutes or until top is lightly
browned.
51
52
Pizzas, Sandwiches & Snacks
RICOTTA & APPLE PANCAKES
4 servings
1 cup Polly-0 Ricotta
3 eggs, lightly beaten
2 tablespoons Polly-0
Butter, melted
Y cup grated apple
Pinch salt
2 tablespoons grated orange rind
! cup all-purpose flour
(approximately)
Combine ricotta with next five ingredients and mi x thoroughly. Gradually add
just enough flour to make a thin batter. Drop by tablespoonfuls on lightly
greased, hot griddle and brown on both sides. Serve hot with a dab of dairy sour
cream or Polly-0 Ricotta on each pancake, or with your favorite syrup,
Polly-0 Honey or j am.
FAGOTTINI RI PIENI (Little Stuffed Bundles)
Prepare favorite pizza or baking powder biscuit dough. Cut into egg-size pieces
and stretch each piece to form a thin disc. Place a little diced Polly-0 Moz­
zarella on each disc, sprinkle with parsley, salt and pepper and fold each disc
over, closing edges tightly. Fry the little bundles in deep hot fat or olive oil until
golden and crisp. Serve hot , either pla n or topped with Polly-0 Tomato
Sauce. Pieces of anchovies can also be added to filling. These can also be
baked.
CHEESE TURNOVERS
Pastr for pie or biscui t dough
1 cup Polly-0 Ricotta
1 cup grated Polly-0
Mozzarella
1 egg yolk, lightly beaten
Salt and pepper to taste
4 to 6 servings
2 tablespoons Polly-0 Grated
Parmesan or Romano Cheese
! cup chopped ham,
prosci utto or cooked
crumbled sausage
Cooking oil
Prepare pastry or biscuit dough and roll out about Y inch thick. Cut into 4- or 5-
inch rounds. (Or substitute prepared refrigerator biscuits rolled into thin
rounds. ) Combine remaining ingredients and blend well. Place a tablespoon of
filling in center of each round, moisten edges and fold into crescents. Press
edges together with tines of fork. Fry turnovers in deep hot oil, about 375
°
until
golden brown. Serve hot with tomato sauce.
CHEESE DUMPLINGS
8 ounces Polly-0 Ricotta
3 tablespoons Polly-0 Butter
4 egg yolks
% cup all-purpose flour
4 servings
Y cup Polly-0 Bread Crumbs
2 teaspoons salt
Dash of Polly-0 Black Pepper
4 egg whites, beaten stiff
Cream butter; add egg yolks, one at a time, beating after each addition. Add
ricotta, flour, bread crumbs, salt and pepper, mixing well. Fol d in egg whites.
Drop by spoonfuls into boiling salted water, cover and cook over medium heat
10 minutes. Drain well and serve at once.
Pzzas, Sandwiches & Snacks
MEAT AND CHEESE HEROES 8 servings
1 pound lean ground beef 1 teaspoon Polly-0 Oregano
2 tablespoons Polly-0 Butter Salt to taste
1 can (4 ounces) Polly-0 1 loaf Italian bread
Sliced Mushrooms, drained 1 package (8 ounces) Polly- 0
2 tablespoons minced onion Mozzarella, sliced
� cup barbecue sauce Polly-0 Butter
Preheat oven to 375
°
. Saute meat in medium size skillet until brown. Drain and
set aside. Add butter to skillet and saute mushrooms and onion 2 minutes.
Return meat to skillet, add barbecue sauce, oregano and salt. Mix well. Cut
bread in half lengthwise and hollow out bottom slice to make a shell. Fill with
meat mixture and cover with sliced mozzarella. Butter top slice of bread and
place over filled bottom slice. Wrap in foil, partially open on top, and bake 20
minutes or until cheese melts and bread is crisp. Cut into serving portions and
serve hot .
53
54
Pizzas, Sandwiches & Snacks
SPIED IN! SANDWICHES 4 servings
Preheat oven to 400
°
. Remove crust from 6 slices of white bread. Cut each slice
into four squares. Cut Polly-0 Mozzarella into squares the same thickness
and size of bread. Place a square of mozzarella between each of three slices of
bread, forming small three-decker sandwiches. Secure with wooden tooth­
picks. Arrange sandwiches in lightly greased shallow baking pan or on cookie
sheet. Bake until mozzarella melts and bread is toasted. Meanwhile prepare
Anchovy Sauce:
4 tablespoons Polly-0 Butter
1 can (2 ounces) Polly-0
Anchovy Fillets
1 tablespoon Polly-0 Capers,
coarsely cut
1 tablespoon finely chopped
fresh parsley
1 tablespoon vinegar
1 tablespoon Polly-0
Bread Crumbs
In a smal l skillet melt butter over medium heat. Add drained anchovies, mash
and blend with butter. Stir in remaining ingredients and blend well. Simmer a
few seconds longer. If sauce is too thick, add a tablespoon or two of bouillon or
hot water. Pour sauce over.
Note: Larger sandwiches can be made by using a whole bread slice cut into
triangles or halves.
'
/(�1�s
Ricotta French Toast
Prepare French toast in the usual manner; arrange
toast in a baking dish, spread with Polly-0 Ricotta
mixed with a little sugar, dust with cinnamon, and
place under broiler a few minutes to brown lightly.
Garlic Bread Deluxe
Next time you prepare garlic bread, add Polly-0
Grated Parmesan or Romano Cheese, mixed with
Polly-0 Oregano, to melted Polly-0 Butter, fresh
minced garlic, and sal t . Combine ingredients and use
a pastry brush to coat bread.
Attenzione: Wherever a recipe calls for Ricotta or Mozzarella,
you may use either the Whole Milk or Part Skim Mil k variety.
 
56
Sauces
TOMATO SAUCE
1 small onion, chopped or 1 can (7 ounces) Polly-0
2 cloves garlic, minced Tomato Paste
4 tablespoons Polly-0 Butter 1 teaspoon sugar
2Y cups
Y can (14 ounces) Polly-0 1 teaspoon Polly-0 Sweet Basil
Quick N' Easy Crushed Tomatoes Salt and pepper to taste
In a medium size saucepan saute onion in butter until soft and transparent. Add
tomatoes, and tomato paste dissolved in 1 cup water. Season wi th remaining in­
gredients and simmer 1 hour, stirring occasional l y.
Variation: Add mushrooms.
MEAT SAUCE BOLOGNESE
1 small onion, chopped or 1 can (7 ounces) Polly-0
2 cloves garlic, minced Tomato Paste
1 tablespoon Polly-0 Butter 1 teaspoon sugar
Y pound lean ground beef 1 teaspoon Polly-0
Y pound lean ground pork Sweet Basil
Y can (14 ounces) Polly-0 Salt and pepper to taste
Quick N' Easy Crushed Tomatoes
4 cups
In a large skillet saute onion in butter until soft and transparent. Add meat to
skil l et and brown thoroughly. Drain off fat . Add tomatoes, and tomato paste dis­
solved in one cup water. Season with remaining ingredients and simmer 1 hour,
stirring occasionall y.
Variation: Substitute Y pound Italian sausage meat for ground pork.
MUSHROOM SAUCE
1 can (4 ounces) Polly-0
Sliced Mushrooms
2 tablespoons Polly-0 Butter
2 cups
2 tablespoons all-purpose flour
1 cup vermouth
Sal t fnd pepper to taste
Drain mushrooms, reserving l iqui d. In a medium size saucepan saute
mushrooms in butter until lightly browned. Add flour gradually and stir.
Measure mushroom liquid and add enough water to make one cup liqui d. Add
to skillet slowly, stirring constantl y. Add vermouth slowl y, season with salt and·
pepper and simmer 5 minutes. Serve with steak or pasta.
ANCHOVY SAUCE
2 tablespoons Polly-0 Butter
3 tablespoons olive oil
1 clove garlic, minced
1 can (2 ounces) Polly-0
Anchovy Fillets
Sauces
4 servings
2 tablespoons chopped fresh parsley
1 teaspoon chopped Polly- 0
Sweet Basil
Polly-0 Ground Pepper
In a small saucepan heat butter and oil. Add garlic and simmer 5 minutes. Drain
oil from anchovies into saucepan, chop anchovies and add to saucepan with
parsley and basil. Simmer 5 minutes, season with pepper and serve hot with
pasta.
Note: Do not add salt to this recipe. It has a strong, sal ty flavor and should be
used in small quantities.
BARBECUE SAUCE
2 cups
1 can (6 oz.) Polly-0 1 tablespoon each Plly-0 Pure
Tomato Paste
Honey and Worchesterhire
1 jar (7% oz.) Polly-0
sauce
Sweet Roasted Peppers % teaspoon each Polly-0 Garlic
1 teaspoon Polly-0 Anchovies Powder, Black Pepper and
2 tablespoons vinegar Minced Onions
C
om
b
ine a
ll
of t
h
e ingredients a
b
ove and puree in a
bl
ender or sieve t
h
roug
h
a
food mi
ll
. C
over tig
h
t
l
y and store in t
h
e refrigerator unti
l
ready to serve. Use as a
marinade or a
b
asting sauce for c
h
icken, fis
h
,
b
eef,
l
am
b
, or vegeta
bl
es.
WHITE SAUCE: Add Y cup diced Polly-0 Mozzarella or Y cup Polly-0
Grated Parmesan or Romano Cheese to a simple whit e sauce. Add Polly-0
Paprika for col or and serve over cauliflower, broccol i , asparagus or i n your
favorite casserol e.
57
60
Desserts
CHEESE CAKE
1 container (3 pounds)
Polly-0 Ricotta
2 cups sugar
8 egg yolks
Y cup sifted all-purpose flour
1 teaspoon vanilla
8 egg whites
Y cup Polly-0
Heavy Cream, whipped
Graham cracker crumbs
Preheat oven to 425
°
. Beat drained ricotta until smooth; gradually add 1Y cups
sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and
vanilla. Beat egg whites with remaining sugar until stiff, combine with whipped
cream and fold into ricotta mixture. Turn into a 12-inch spring form pan which
has been well-buttered and sprinkled with graham cracker crumbs. Bake 10
minutes, lower oven temperature to 350
°
and bake 1 hour. Turn off heat and
allow to cool in oven with door closed.
Variations: Add raisins, chopped citron or chopped maraschino cherries to
batter.
Top cheese cake with crushed sugared strawberries.
Cover bottom of crumbed pan with crushed pineapple, applesauce, or sliced
apples before adding batter to pan.
Pie crust pastry may be used instead of cracker crumbs to line pan.
LEMON CHEESE CAKE
Crust:
1 cup fine zwieback or
graham cracker crumbs
% cup sugar
Filling:
1 container (2 pounds)
Polly-0 Ricotta
! cup Polly-0
Heavy Cream
% cup all-purpose flour
% cup Polly-0
Butter, melted
% teaspoon salt
% cup lemon juice
Desserts
1 2 to 1 6 servings
1 teaspoon grated lemon rind
4 eggs, lightly beaten
2/3 cup sugar
Preheat oven to 350
°
. Combine crumbs, sugar and butter; mix well and press
evenly over bottom and up sides of an 8-inch square pan. Combine ingredients
for filling and beat until smooth. Pour into prepared pan and bake until firm,
about 1 hour. Cool in oven.
MARBLED CHEESE CAKE
1 cup graham cracker crumbs
4 tablespoons Polly-0 Butter,
softened
1 teaspoon cornstarch
2 jars (5 ounces each)
strained prunes
1 tablespoon sugar
1 container (1 6 ounces)
Polly-0 Cottage Cheese
8 to 10 servings
1 teaspoon grated lemon rind
1 cup Polly-0 Ricotta
1 cup sugar
1/3 cup all-purpose flour
! teaspoon salt
1 teaspoon vanilla
3 eggs, separated
1 cup Polly-0
Heavy Cream, whipped
Blend crumbs and butter well together_ Press firmly into bottom and sides of an
8-inch spring form pan and set aside. In a small saucepan, blend 2 tablespoons
water and cornstarch; stir in prunes, sugar and grated lemon rind. Cook over
moderate heat until thick and smooth, stirring constantly_ Cool slightly. Com­
bine cottage cheese (sieved, if desired) , ricotta, 1 cup sugar, flour, salt and
vanilla. Beat until smooth and creamy_ Beat egg yolks until thick and light
colored; stir into cheese mixture. Beat egg whites stiff, then gradually beat in
remaining 1 cup sugar until mixture forms stiff peaks but is still moist Fold
whipped cream into cheese mixture and fold in egg whites. Preheat oven to
425
°
. Fill prepared pan by spooning a layer of cheese mixture and t hen a few
spoonfuls of prune mixture into pan. Continue in this way until bot h mi xtures
are used. Final spoonfuls of prune mixture will make a pretty marbled effect on
top of cake. Bake 15 minutes, lower heat to 350
°
and bake 1 hour. Turn off heat
and allow cake to cool in oven.
61
62
Desserts
EASY CHEESE CAKE
2 egg yolks
1 cup Polly-0 Milk
2 tablespoons unflavored gelatin
1 cup sugar
% teaspoon salt
1 container (2 pounds)
Polly-0 Ricotta
8 servings
3 tablespoons lemon juice
2 egg whites, beaten stiff
1 cup Polly-0
Heavy Cream, whipped
Strawberries for garnish
Crumb crust
Beat together egg yolks and milk in top of double boiler. Stir in gelatin, sugar and
salt. Cook over boiling water, stirring constantly, until gelatin dissolves and mix­
ture starts to thicken, about 10 minutes. Remove from heat and cool. Add to
ricotta with lemon juice and blend well. Chill , stirring occasionally, until mixture
mounds slightly when dropped from spoon. Combine egg whites with whipped
cream and fold into chilled mi xture. Line an 8-inch spring form pan with crumb
crust and pour mixture into pan. Chill several hours or overnight. Serve gar·
nished with strawberries.
CRUMB CRUST: Mix Y cup fine zwieback or graham cracker crumbs, 1
tablespoon sugar and 2 tablespoons Polly-0 Butter, melted. Press firmly in
bottom of 8-inch spring form pan.
NO COOK CHOCOLATE CHEESE PIE
8 servings
1 package (6 ounces) semisweet
chocolate bits
1 container (1 5 ounces)
Polly-0 Ricotta
Y cup light brown sugar
Y teaspoon salt
1 teaspoon vanilla
3 egg yolks
Y cup Polly-0
Heavy Cream, whipped
3 egg whites, beaten stiff
with Y cup light
brown sugar
9- inch pie shell, baked
Melt chocolate over hot water. Cool. Blend ricotta with sugar, salt and vanilla.
Beat in egg yolks, beating after each addition. Beat in chocolate and blend well.
Combine whipped cream with beaten egg whites, folding gently. Fold into
chocolate mi xture. Pour into baked pie shell, reserving � of mixture for
decorating. Refrigerate until filling is set. Spoon reserved mixture in mounds
over top of pie. Chill several hours or overnight.
RICOTTA CHEESE APPLE PIE
Pastry to line deep 9-inch pan
3 cups thinly sliced apples
% cup sugar, divided
Y teaspoon ci nnamon
Y teaspoon nutmeg
2 eggs
1 cup Polly-0 Ricotta
Y cup Polly-0
Heavy Cream
Y teaspoon salt
1 Y teaspoons grated
lemon peel
6 servings
Preheat oven to 425
°
. Line pie pan with pastry, trim and flute edge. Place apples
on crust ; sprinkle with � cup sugar mixed wi th cinnamon and nutmeg. Beat
eggs lightly; combine with ricotta, Y cup sugar, cream, salt and lemon peel. Pour
over apples, covering evenly. Bake 10 minutes. Lower oven temperature to 350
°
and bake 30 minutes longer. Cool before serving.
CREAM CAKE PALERMO
1 container (2 pounds)
Polly-0 Ricotta
� cup sugar
% cup Polly-0
Light Cream
1 tablespoon orange juice
Frosting:
1 egg white
1 � cups sifted
confectioners sugar
Desserts
8 seruings
� square bitter chocolate,
chopped
� cup chopped toasted almonds
� cup diced glace fruits
Large sponge cake
% cup rum
1 teaspoon almond extract
1 teaspoon lemon juice
Candied fruit and flowers
Combine first seven ingredients and blend well. Cover and chill 1 hour. Cut
sponge cake into 3 layers; brush surface of bottom and middle layer evenly with
rum. Spread ricotta filling, � inch thick, between layers. Refrigerate 1 hour. To
prepare frosting, beat egg white until frothy, add sugar gradually and blend in al­
mond flavoring and lemon juice. Beat until smooth and creamy. Spread frosting
over top and sides of cake and decorate with candied fruit and flowers.
PASTICCINI di NAPOLI
(A Neapolitan Pastry)
Pastry:
2 cups sifted all-purpose
flour
Pinch salt
� cup sugar
Filling:
3 cups Polly-0 Ricotta
6 tablespoons confectioners sugar
2 egg yolks
8 to 1 0 pastries
� cup Polly-0 Butter,
cut into small pieces
2 egg yolks
Grated rind of 1 lemon
Pinch cinnamon
1 teaspoon grated lemon rind
4 tablespoons raisins (optional)
Sift flour, salt and sugar into bowl. Cut in butter with pastry blender or finger
tips to distribute butter evenly through flour mixture. Add egg yolks, one at a
time, mixing with wooden spoon after each addition. Blend in lemon rind. Work
dough with hands until it is soft and manageable and clears bowl. If necessary,
add a little water to hold dough together. Turn onto a lightly floured board and
knead quickly until smooth. Wrap in wax paper and refrigerate 1 to 2 hours. Roll
out to %-inch thickness on lightly floured board. Cut pastry into rounds to fit
muffin pans. Grease muffin pans and line with pastry. Preheat oven to 350
°
.
Combine ricotta with remaining ingredients and blend well with wooden spoon.
Fill prepared pastry sections. Cut left-over pastry into small strips and criss­
cross strips over filling. Trim edges. Bake 40 to 50 minutes. Cool in oven.

Attenzione: Wherever a recipe calls for Ricotta or Mozzarella,
you may use either the Whole Milk or Part Skim Milk variety.
63
64
PASTIERA di GRANO (Easter Wheat Pie)
Wheat:
8-10 seruings
% pound soaked wheat*,
drained and weighed
after soaking
1 teaspoon salt
Y cup scalded Po/ly-0 Milk
1 teaspoon sugar
! cup each minced glace
citron and orange peel
*If soaked wheat is not available, dry wheat may be soaked as follows: cover dry
wheat with cold water and boil 15 minutes or until husks crack open. Remove
from heat and soak 24 hours.
Pasta Frolla: (Flaky Sweet Pastry)
2 cups sifted all-purpose flour
Pnch salt
Y cup sugar
Filling:
3 cups Po/ly-0 Ricotta
1 Y cups sugar
6 egg yolks, beaten
1 teaspoon uanilla
Dash ci nnamon (optional)
Grated rind of one lemon
! cup Po/ly-0 Butter
3 eg yolks
1 tablespoon milk
1 or 2 tablespoons orange
flower water or
Y teaspoon orange extract
4 egg whites, beaten stif
Confectioners sugar
Desserts
Prepare WHEAT: Place drained wheat in covered saucepan and cover with 3
cups water. Add salt and boil 1 hour, stirring frequently to prevent sticking.
Drain wheat, add milk and sugar, and boil an additionaiS minutes. Remove from
heat, add citron and orange peel, mix and allow to cool.
While prepared wheat is cooling prepare PAST A FROLLA: Sift four, salt and
sugar into bowl; cut in butter with pastry blender or finger tips to distribute
butter evenly through flour. Stir in egg yolks one at a time, mixing with wooden
spoon. Work with hands until dough is manageable and clears bowl, adding a lit­
tle milk if necessary to hold dough together. Turn onto lightly floured board and
knead quickly until smooth. Form into a ball, cover and chill30 minutes. Divide
ball into two parts, one larger than the other. Roll large piece on lightly floured
board into a disc Y-inch thick, large enough to line a deep 10-inch pie plate.
Butter pie plate and line with pastry, leaving a Y2-inch overhang. Roll out remain­
ing dough Ys-inch thick and cut into %-inch strips for lattice topping.
Prepare FILLING: Preheat oven to 350
°
. Beat ricotta and sugar together; add
egg yolks, vanilla, cinnamon, lemon rind and orange water, blending well. Stir in
prepared wheat and fold in beaten egg whites. Turn into pie shell. Arrange strips
criss-cross over filling to edge. Roll bottom overhang up over strips at edge and
flute heavily. Bake about 1 hour, or until filling is firm in center and crust is nicely
browned. Let cool in oven. Serve sprinkled with confectioners sugar.
Variations: Substitute pearl tapioca for wheat. Follow soaking directions on
tapioca package, drain, add 2 cups scalded milk, pinch salt, 1 teaspoon sugar
and peel of 1 lemon. Cook over moderate heat until tapioca has thoroughly ab­
sorbed milk. Remove lemon peel, turn into bowl, add citron and orange peel,
mix and allow to cool. Then proceed with preparation of Pasta Frolla.
Wheat germ may be substituted for soaked wheat using following recip' e:
Filling:
2 cups scalded Po/ly-0 Milk
2� cups wheat germ
3 cups Polly- 0 Ricotta,
drained through cheesecloth
1 � cups sugar
6 egg yolks, beaten ·
1 jar (3 ounces) mixed citron
1 � tablespoons orange flower
water, or 1 tablespoon grated
orange rind and
1 teaspoon uanilla
6 egg whites, beaten stiff
Scald milk, let cooi slightly, stir in wheat germ and set aside. Turn ricotta into
large bowl, add sugar and beat until smooth. Beat in egg yolks._ Add citron and
flavoring, blending well. Fold in prepared wheat germ, then fold in beaten
whites. Turn into lined pie pan and proceed as above.
65
Top, Ricotta Filled Puffs; lef, Sfogliatelle, p. 67; bottom, Can noli, p. 68.
RICOTTA FILLED PUFFS
� cup shorteni ng
Y teaspoon salt
Filling:
1 container (1 5 ounces)
Pol/y-O Ricotta
Y cup confectioners sugar
4 to 6 seruings
1 cup sifted all-purpose flour
3 eggs
1 teaspoon uanil/a
Y teaspoon lemon rind
Preheat oven to 450
°
. Add shortening and salt to 1 cup boiling water; stir over
medium heat until mixture boils. Lower heat, add flour all at once and stir
vigorously until mi xture leaves sides of pan. Remove from heat and add 1 egg at
a time, beating thoroughly after each addition. Shape on ungreased cookie
sheet,. using 1 teaspoon to 1 tablespoon paste per puff (depending on size
desired). A pastry bag may be used. Bake 20 minutes, reduce oven temperature
to 350
°
and bake about 20 minutes longer. Remove from oven and place on rack
to cool. Combine ricotta, confectioners sugar, vanilla, and lemon rind. Blend
well. Cut tops from puffs, fill puffs, replace tops and sprinkle with confectioners
66
sugar.
SFOGLIATELLE
Pastry:
3 cups all-purpose f lour
1 teaspoon salt
Filling:
1 1 pounds Po/ly- 0 Ricotta
8 tablespoons confectioners sugar
3 tablespoons minced candied
orange and citron peel
2 eggs
Desserts
12 shells
% cup shortening
1 cup melted shortening
1 tablespoon all-purpose flour
1 teaspoon vanilla
1 egg white
Melted shortening
Confectioners sugar
Sift flour and salt and turn into bowL Cut in shortening with fingers to mealy
consistency. Add enough water (approximately Y2 cup) to hold mixture
together. Dough should be not too hard or too soft (similar to egg noodle
dough). Knead well several minutes. Form into ball and refrigerate for 30
minutes to enable it to lose elasticity and roll out easily. Roll dough very thin on
lightly floured board into rectangular piece measuring about 28 x 24 inches. Cut
edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches. Using a brush,
spread melted shortening generously and evenly over one strip, top with se­
cond strip and spread with shortening. Repeat with the third and fourth strips,
separating each strip by a layer of shortening. Let shortening cool and set. Us­
ing great care, roll four strips together, as for jelly roll, starting from shorter end.
Wrap in wax paper and refrigerate about 15 minutes. Remove wax paper and
cut ends evenly using a sharp thin knife. Cut roll into 12 Y-inch pieces. (For
easier cutting, dip knife in flour before cutting dough).
Slices will resemble narrow rolls of ribbon. Place on lightly floured board and
sprinkle lightly with flour. Gently place rolling pin at center of slice and roll out
from center toward left. Return rolling pin to center and roll out from center
toward right. The slice, formerly round, will be a larger and thinner oval shape.
Gently roll again from center toward top with one stroke and from center
toward bottom with one stroke. The oval should measure about 7\2 inches at its
longest part. Place prepared oval on lightly floured board, rolled side down.
Proceed as above with the other pieces, arranging finished ovals on board, side
by side.
Prepare Filling: Preheat oven to 400
°
. Drain ricotta through cheese cloth until
quite dry. Place in bowl, stir in remaining ingredients and blend thoroughly.
Place ·a tablespoon or two of ricotta mixture on lower half of each oval, wet
edges of dough with a little egg white and fold over filling, bringing narrow edges
together to form a shell-like shape. Press edges together tightly to seal in filling.
Brush each shell with melted shortening. Bake about 15 minutes, then quickly
brush more melted shortening over shells using light, gentle strokes.
Close oven door quickly, lower heat to 350
°
and bake another 20 minutes.
Brush once more with shortening.
Pastries will puff up and have a beautiful golden color showing shell-like ribs or
lines. Lower heat to 250
°
and bake another 5 to 10 minutes. Cool on rack. When
cold, dust with confectioners sugar.
67
68
Desserts
CANNOLI alia SICILIANA
Shells:
2 cups all-purpose flour
2 tablespoons shortening
1 teaspoon sugar
� teaspoon salt
Filling:
3 cups Polly-0 Ricotta
� cup confectioners sugar
� teaspoon cinnamon
� square unsweetened chocolate,
grated, or
� tablespoon cocoa (optional)
10- 12 cannoli
% cup Marsala, Burgundy or
Chablis wine
Vegetable oil
� teaspoon vanilla
3 tablespoons chopped citron peel
3 tablespoons chopped candied
orange peel
6 glace cherries, cut up
To make cannoli shells it is necessary to have 3 or 4 metal tubes, preferably
made from very light tin, about 7-inches long and 1Y-inches in diameter. The
edges should not be soldered.
·
SHELLS: Combine flour, shortening, sugar" and salt, and wetting gradually with
wine, knead together with fingers until rather hard dough or paste is formed.
Form into ball, cover with cloth and let stand about 1 hour. Cut dough in half and
roll half of dough into a thin sheet about %-inch thick. Cut into 4-inch squares.
Place a metal tube diagonally across each square from one point to another,
wrapping dough around tube by overlapping the two points and sealing overlap­
ping points with a little egg white. Meanwhile heat vgetable oil in large deep pan
for deep frying. Drop one or two tubes at a time into hot oil. Fry gently until dough
is a golden brown color. Remove from pan, let cool and gently remove shell from
metal tube. Set shells aside to cool. Repeat procedure until all shells are made.
FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla and
fruit peel. Mix and blend well. (A little grated pistachio may be added if desired.)
Chill in refrigerator before filling shells. Fill cold cannoli shells; smooth filling
evenly at each end of shell. Decorate each end with a piece of glace cherry and
sprinkle shells with confectioners sugar. Refrigerate until ready to serve.
SFINGE di SAN GIUSEPPE
Follow recipe for RICOTTA PUFFS, adding 1 tablespoon of sugar, 1 table­
spoon each of grated lemon and orange rind after beating in eggs, and fill with
the filling below. Combine and beat together until smooth.
1 container (1 5 ounces)
Polly-0 Ricotta
2 tablespoons grated sweet
chocolate
1 tablespoon grated orange rind
� teaspoon almond extract
Confectioners' sugar to taste
Attenzione: Wherever a recipe calls for Ricotta or Mozzarella,
you may use either the Whole Milk or Part Skim Milk variety.
SICILIAN CREAM CAKE
(Cassata alia Siciliano)
1 container (2 pounds)
Polly-0 Ricotta
1 cup sugar
Y teaspoon vanilla
2 tablespoons maraschino liquid,
or any liqueur
Desserts
8 servings
2 tablespoons shredded sweet
chocolate or tiny
chocolate bits
� cup chopped candied fruit
Sponge cake, cut into
l-inch slices
Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until
smooth. Add chocolate and fruit and mix well. Line bottom and sides of an 8-
inch spring mold or deep cake pan with remaining cake slices and refrigerate
overnight, or place in freezer several hours. Remove spring mold rim and place
on serving plate with bottom tin. Sprinkle with confectioners sugar. (If using a
cake pan, invert onto serving dish and sprinkle with confectioners sugar.)
Variations: Ricotta mixture may be used between layers of sponge cake, or
lady fingers may be used instead of sponge cake. Cake may be covered with
whipped cream or with your favorite icing.
PUMPKIN CHEESE PIE
Pastry:
2 cups all-purpose sifted flour
1 teaspoon baking powder
Y teaspoon salt
Filling:
Y teaspoon salt
2/3 cup sugar
2 teaspoons pumpkin pie spice
2 eggs, lightly beaten
8 servings
1 tablespoon sugar
2/3 cup Polly-0 Butter
2 tablespoons cognac or rum
1 container (15 ounces)
Polly-0 Ricotta
1 Y cups mashed cooked
pumpkin, fresh or canned
Preheat oven to 450
°
. Sift together flour, baking powder, salt and sugar. Cut in
butter until mixture has fine, even crumbs. Add cognac and 4 tablespoons
water, and work into soft dough. Turn onto lightly floured surface and knead
gently 1h minute. Divide. dough in half. Roll half of dough out about Y1-inch thick
and line a 9-inch pie plate, leaving about l-inch overhang. Roll out other half of
dough about Y-inch thick and cut into 1/-inch strips; reserve to use for lattice
top. Sift salt, sugar, and pumpkin spice together. Stir into eggs. Add ricotta and
pumpkin and pour into prepared pie pan. Criss-cross lattice strips over top. Roll
bottom over-hang up over strips and flute. Bake 10 minutes, reduce
temperature to 325
°
and bake 45 minutes longer, or until knife inserted in center
comes out clean. Cool in oven.
69
70
Desserts
RICOTTA FRITTERS
1 container (1 5 ounces)
Polly-0 Ricotta
3 eggs, lightly beaten
Y cup sugar
1 cup all-purpose flour
4 to 6 servings
4 teaspoons baking powder
Dash salt
1 tablespoon brandy, rum or
cream sherry
Vegetable oil
Combine ricotta, eggs and sugar. Sift flour with baking powder and salt.
Gradual l y add to ricotta mixture. Stir in brandy. Let stand about Y hour. Drop
by teaspoons or tablespoons (according to size desired) into hot deep fat (375
°
)
and brown on all sides. Drain on paper. Serve dusted with confectioners sugar.
RICOTTA PANCAKES
1 cup sifted all-purpose flour
1 teaspoon baking powder
Y teaspoon salt
1 container (1 5 ounces)
Polly- 0 Ricotta
2 eggs
2 egg yolks
8 to 1 0 pancakes
3 tablespoons light cream
1 tablespoon Polly-0 Butter,
melted
Polly-0 Milk
Cinnamon
Confectioners sugar
Sift dry ingredients together. Add to ricotta and bl end well. Beat together eggs,
egg yolks and cream; add to ricotta. Stir to a smooth batter. Add melted butter
and blend. If batter is too thick, add enough milk to thin gradually. Heat griddle
and brush with butter. Pour batter on griddle from large spoon. Brown on both
sides. Sprinkle with cinnamon and confectioners sugar and roll.
Variation: Spread with your favorite jam or jelly before rolling.
,
CHEESE SOUFFLE PUDDING 4 servings
�2 cup Polly-0 Butter
Y cup sugar
4 egg yolks, beaten
1 cup Poily-0 Ricotta
� cup seedless raisins
1 teaspoon lemon juice
1 cup dairy sour cream
4 egg whites, beaten stiff
Preheat oven to 350
°
. Cream butter; add sugar and egg yolks, blending wel l .
Add ricotta to butter. Stir in raisins, lemon juice and sour cream. Fol d in egg
whites and turn into 2-quart buttered casserole. Set casserole in a pan of hot
water and bake, uncovered, 1 hour. Serve immediately.
RICOTTA CREAM FOR LAYER CAKE FILLING,
TOPPING, OR FRUIT SHORTCAKES
1 container (1 5 ounces)
Polly- 0 Ricotta
Y cup confectioners sugar
1 teaspoon vanilla
2 cups
Drain ricotta through cheesecloth. Add sugar and vanilla. Beat and blend wel l .
Variations: Crushed pineapple, fresh or frozen sweetened raspberries or
strawberries, cocoa, chocolate chips, chopped maraschino cherries, or
chopped glace fruits may be added to ricotta mixture.
RICOTTA PUDDI NG
2 tablespoons seedless raisins
1 container (1 5 ounces)
Polly-0 Ricotta
3 tablespoons sugar
Dash salt
Desserts
6 servings
2 tablespoons all-purpse flour
3 egg yolks
Grated rind of 1 orange
3 egg whites, beaten stiff
Cinnamon
Preheat oven to 350
°
. Soak raisins in warm water to cover until soft. Combine
ricotta with sugar, sal t , flour and egg yolks. Blend thoroughl y. Add orange rind
and drained raisins. Fold in egg whites. Fill a buttered 2-quart baking dish 2/3
ful l . Bake 30 minutes. Remove from oven and allow to cool lO minutes before in­
verting onto serving dish. Dust lightly with cinnamon.
RICOTTA COOKIES
� cup Polly-0 Butter
J cup Polly-0 Ricotta
1 teaspon uanilla
1 cup sugar
30 to 36 cookies
1 egg
2 cups sifted all-purpose flour
� teaspoon baking soda
� teaspoon salt
Preheat oven to 350
°
. Soften butter. Blend with ricotta until creamy. Add vanilla
and mix wel l . Add sugar gradually, beating unti l well blended. Add egg and mix
wel l . Slowly stir in dry ingredients and blend wel l . Drop from a teaspoon onto
lightly greased cookie sheet . Bake 10 minutes.
BIRO'S NEST COOKIES
2 cups sifted all-purpose flour
� teaspoon baking soda
� teaspoon salt
� cup Polly-0 Butter,
softened
30-35 cookies
J cup Polly-0 Ricotta
1 teaspoon uanilla
1 cup sugar
1 egg
2 cups mincemeat or applesauce
Preheat oven to 350
°
. Resift flour with baking soda and sal t . Blend butter with
ricotta, beating unti l creamy. Add vanilla. Beat in sugar graduall y. Add egg and
beat until well blended. Slowly stir in dry ingredients. Drop from a teaspoon
onto a lightly greased cookie sheet. With the back tip of teaspoon, shape a littl e
well in the center of each cookie and fill with a Y teaspoon mincemeat or
applesauce. Bake 12 to 18 minutes or until lightly browned.
71
72
Desserts
CHOCOLATE CHEESE ROLL
3 egg yolks
l cup confectioners sugar
1 teaspoon vanilla
2 tablespoons sifted
all-purpose flour
2 tablespoons cocoa
Y teaspoon salt
l teaspoon cream of tartar
3 egg whites
1 container (1 5 ounces)
Polly-0 Ricotta
1/3 cup sugar
8 servings
2 tablespoons sherry or rum
1 tablespoon grated orange rind
l teaspoon vanilla
Preheat oven to 325
°
. Beat egg yolks until light. Gradually add sugar, beating un­
til creamy. Add vanilla. Resift flour with cocoa and salt, add to egg mixture and
mix well. Sprinkle cream of tartar over egg whites and beat until stiff. Fold into
batter. Grease a 9 x 13- inch jelly roll pan, line with wax paper and grease paper.
Pour batter into pan and bake about 25 minutes or until done. Remove from
oven and allow to stand 5 minutes. Invert onto a clean damp cloth. Remove and
set aside. To prepare filling, combine ricotta with sugar, sherry, orange rind and
vanilla. Mix until smooth. Unroll cake gently and spread with ricotta cream. He­
roll cake, wrap in wax paper and refrigerate several hours. Serve sprinkled with
confectioners sugar or a favorite sauce.
PEACH AND CHEESE TORTE
Pastry:
2 cups all-purpose flour
1 teaspoon baking powder
l teaspoon salt
Filling:
3 eggs
1 container (2 pounds)
Polly-0 Ricotta
l cup sugar
1 tablespoon cornstarch
6-8 servings
1 tablespoon sugar
2/3 cup Polly-0 Butter
2 tablespoons cognac or rum
1 can (1 pound 1 4 ounces)
sliced peaches, or an equal
amount of fresh peaches
l teaspoon almond extract
Preheat oven to 450
°
. Sift together flour, baking powder, salt and sugar. Cut in
butter until mixture has fine, even crumbs. Add cognac and 3 tablespoons
water and work into soft dough. Turn onto lightly floured surface and knead
gently Y minute. Roll dough out to rectangular shape, about Y-inch thick. Cut
four l- inch strips of dough for top crust. Line an 8 x 12-inch baking pan with
dough, ricotta, one at a time. Add sugar and cornstarch, blending well. Turn
into prepared torte shell. Drain peaches. Add almond extract to peaches and
stir. Top cheese mixture with peaches. Use remaining strips of dough to make
an open ork crust over peaches, placing four twisted strips diagonally across
torte. Bake 15 minutes, lower heat to 350
°
and continue baking another 30 to 45
minutes. Let cool in oven.
 
Attenzion" Whe<'"e' a <ecipe call' fm Ricotta o< Moua<ella,
� you may use either the Whole Milk or Part Skim Milk variety.
Desserts
CHEESE BLINTZES 1 2 blintzes
Batter:
2 eggs
1 teaspoon salt
% to 1 cup all-purpose
flour
% to 1 cup Polly-0 Milk Polly-0 Sweet Butter
Filling:
1 container (1 6 ounces)
Polly-0 Ricotta
Sugar to taste (optional)
Grated rind of lemon
(optional) 1 egg
Beat eggs, add salt and milk and stir in enough flour to make a smooth thin
batter. Heat a 6-inch frying pan with just enough butter to grease well . Pour in
batter to just cover bottom of pan, tipping pan quickly i n all directions. Cook on
one side only until blisters appear. Shake out on a board to cool, cooked side
up. Combine ricotta, egg, sugar and lemon rind. Mix well. Place a rounded
tablespoonful of filling in center of cooked side of pancake. Fold over from both
sides, then fold down top. Saute in sweet butter quickly on both sides until
golden brown. Serve hot , sprinkled with a mixture of sugar and cinnamon.
Sweetened blintzes may also be served with fruit. Unsweetened blintzes may be
served with sour cream and/or fruit .
Quick-Frozen Dessert: Whip a 15-ounce container of
Polly-0 Ricotta until creamy; fold in slivered roasted
almonds and chopped mixed glace fruit . Turn into ice cube
tray and freeze.
Quick Gourmet Dessert: Mix Polly-0 Ricotta with a lit­
tle cinnamon, sugar, and a dash of rum; sprinkle with
powdered coffee. Serve with cookies, or on little triangles of
toast .
Ricotta Sundae: Top a scoop or two of chilled Polly-0
Ricotta with your favorite syrup, jam or preserve. Cover
with nutmeats and garnish with a maraschino cherry.
Creamy Chocolate Frosting: Mix 4 to 5 tablespoons
Polly-0 Ricotta with 3 cups confectioners sugar, Y teas­
poon salt , 1 tablespoon rum and 3 squares melted bitter
chocolate.
Colorful Parfaits: Alternate layers of crushed pineapple
and mashed berries (strawberries, blueberries or
blackberries-fresh or frozen) with Polly-0 Ricotta
sweetened with a little sugar and flavored with a drop of
vanilla. Top with whipped cream and a maraschino cherry.
Baby's Special Dessert: Add a tablespoon or two of Polly-
0 Ricotta to strained fruit .
73
(Zucchini Meat Pe, p. 76)
76
Low Calorie Recipes
ZUCCHINI MEAT PIE
1 pound lean ground beef
1 onion, chopped fine
1 green pepper, seeded and
chopped fine
1 can (7 ounces) Polly-0
Tomato Paste
1 teaspoon salt
� teaspoon Polly-0 Oregano
1 teaspoon Polly-0
Garlic Powder
Dash Polly-0 Pepper
6 servings
1 medium zucchi ni, sliced
� cup Polly-0 Grated Parmesan
or Romano Cheese
1 package (8 ounces) Polly-0
Part Skim Mozzarella, sliced
Preheat oven to 400
°
. Saute meat in large skil let until brown. Drain. Add onion,
green pepper, tomato paste, o cup water, sal t, oregano, garlic powder and
pepper. Simmer 10 minutes. Lightly grease a 9- inch pie plate and line with
zucchini slices. Sprinkle with Y cup grated cheese. Cover with half of meat mix­
ture. Place a few slices of mozzarella over meat. Cover with remaining meat .
Sprinkle remaining grated cheese over meat and bake, uncovered, 15 to 20
minutes. Cover wi th mozzarella slices and return to oven just long enough to
melt cheese.
EGGPLANT PARMIGIANA: To reduce calories, peel eggplant, cut into
cubes, and drop into lightly salted boiling water. Cook 10 minutes; drain
thoroughl y. Proceed with standard recipe ( page 34) , using part skim moz­
zarel la.
TUNA CASSEROLE
1 medium eggplant, sliced
� can (14 ounces) Polly-0
Tomatoes
2 cans (7 ounces each)
water-packed tuna
6 servings
1 onion, minced
1 teaspoon Polly-0 Sweet Basil
Salt and pepper to taste
1 package (6 ounces) Part Skim
Polly-0 Mozzarella, diced
Preheat oven to 350
°
. Lightly grease a 2-quart casserole and layer with sliced
eggplant. Cover with half the tomatoes. Drain tuna and mi x with onion, basi l ,
salt and pepper. Spoon into casserole, cover with remaining tomatoes and top
with mozzarella. Bake, covered, 40 minutes. Remove cover and bake an ad­
ditional 10 minutes.
HAM BALLS
1 cup Polly-0 Part Skim
Ricotta
2 cups finely ground cooked ham
� cup Mock Sour Cream
(page 79)
4 servings
1 tablespoon prepared horseradish
Dash T a basco sauce
1 cup minced fresh parsley
1 cup minced fresh chives
Combine ricotta, ham, sour cream, horseradish and T a basco in a large bowl .
Mi x well and shape into twelve egg-size balls. Combine parsley and chives. Roll
ham balls in parsley mi xture and refrigerate at least 1 hour before serving. Serve
on a bed of lettuce, garnished with tomato wedges and slices of hard-cooked
eggs.
Note: Polly-0 Parsley Fakes may be substituted for fresh parsley.
Low Calorie Recipes
RICOTTA STUFFED TOMATOES
Select tomatoes of equal size, cut slice from stem end and scoop out pulp.
Cream Polly-0 Part Skim Ricotta with a little milk and season with salt,
pepper, garlic powder, and a drop of Tabasco sauce. Fill tomatoes with mixture.
Garnish with chopped fresh parsley.
RICOTTA OMELETTE
4 eggs, separated
1 cup Polly-0
Part Skim Ricotta
4 servings
1 tablespoon chopped
fresh parsley
Salt and pepper to taste
1 tablespoon Polly-0 Butter
Beat egg yolks until creamy. Combine with ricotta and beat until blended. Add
parsley, salt and pepper and mix. Beat egg whites until stiff and fold into cheese
mixture. Melt butter in ovenproof skillet . Pour in omelette and cook over low
heat until lightly browned on bottom. Place in broiler, about 2 inches from heat ,
and brown on top. Cut into wedges and serve immediately.
COMPANY EGGS
12 eggs
� cup Polly-0 Skimmed
Milk, divided
1 teaspoon rosemary
8- 1 0 servings
Salt and pepper to taste
1 cup Polly-0 Part Skim
Ricotta
4 tablespoons Polly-0 Butter
Beat eggs with \ cup milk, rosemary, salt and pepper in medium size bowl. In a
separate bowl combine ricotta with \ cup milk and beat together. Melt butter in
skillet, pour in eggs and cook slowly over low heat , lifting eggs gently from bot­
tom and sides of pan as eggs begin to set . Fold in ricotta cheese and continue
cooking until eggs reach desired consistency.
,
MUSHROOM SOUFFLE
1 cup Polly-0 Part Skim
Ricotta
4 egg yolks
1 can (4 ounces) Polly- 0
Sliced Mushrooms, drained
2 tablespoons Polly-0 Butter
2 tablespoons all-purpose flour
4 servings
Salt and pepper to taste
4 tablespoons chopped fresh
chives
5 egg whi tes
) teaspoon cream of tartar
Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 400°. Press ricotta through sieve. Add egg yolks and beat until
smooth. Saute mushrooms in butter; add flour, salt and pepper and cook
2 minutes. Combine ricotta, mushrooms and chives and blend thoroughly. Beat
egg whites until foamy, add cream of tartar and a pinch of salt and continue to
beat until stiff. Fold into cheese mixture. Butter a 2-quart casserole and sprinkle
with grated cheese. Pour mixture into casserole, reduce oven temperature to
375° and bake 1 hour. DO NOT OPEN OVEN DURING BAKING. Serve im­
mediately.
Note: Bring egg whites to room temperature before beating.
77
78
Low Calorie Recipes
QUICK RICOTTA CHEESE SALAD
4 servings
To 1 cup Polly-0 Part Skim Ricotta seasoned with salt and cayenne pepper,
add 10 finely chopped Polly-0 Green Olives, 1 chopped pimiento and
1 tablespoon chopped fresh parsley. Mix and serve in little mounds on lettuce
leaves with your favorite salad dressing. Garnish with Polly-0 Ripe Olives and
slivers of Polly-0 Mozzarella.
STUFFED PEARS
6 fresh pears
Lemon juice
1 cup Polly-0
Part Skim Ricotta
6 servings
j cup Polly-0 Shredded
Provolone
Polly-0 Skimmed Milk
Peel pears, cut in half, core and sprinkle with lemon juice to prevent darkeni ng.
Combine ricotta and provolone with just enough milk to moisten slightly. Fi ll
pears with cheese mixture and chill. Serve on lettuce leaves and garnish with
Polly-0 Paprika.
CUCUMBER ORANGE SALAD
2 medium cucumbers,
thinly sliced
1 teaspoon salt
Dash pepper
2 tablespoons minced
fresh parsley
j cup minced green pepper
2 medium oranges,
peeled and sectioned
6 servings
1 cup Polly-0 Part Skim
Ricotta
% cup Polly-0 Skimmed
Milk
j teaspoon Polly-0 Oregano
Sprinkle cucumbers wi th salt and pepper. Combine wi th parsley, green pepper
and orange sections. Place in serving dish. Beat together ricotta, milk and
oregano. Spread over cucumbers and serve immediately.
RICOTTA CUCUMBER SALAD
1 large cucumber
1 cup Part Skim
Polly-0 Ricotta
1 teaspoon Polly-0 Sweet Basil
1 small minced onion
Pepper
Salad greens
Polly-0 Black Olives
4 servings
Peel, seed and cube one large cucumber. Combine with ri cotta, basil, chopped
onion and pepper. Serve on crisp, cold, dry lettuce, endive or romaine. Garnish
with black olives.
OTHER SALADS
Substitute Polly-0 Part Skim Ricotta for regular ricotta when prepari ng
recipes in salad section.
GRAND MARNI ER MOUSSE
1 cup Polly-0
Part Skim Ricotta
4 egg yolks
Low Calorie Recipes
4 servings
Sugar substitute equivalent to
� cup sugar
2 teaspoons confectioners sugar
2 teaspoons Grand Marnier
Press ricotta through a sieve and beat until smooth and creamy. Combine egg
yolks, sugar substitute, and Grand Marnier and beat until thickened. Blend
ricotta with eggs and whip. Pour into 1- quart mold. Chill thoroughly and serve
topped with fresh crushed berries.
ANCHOVY DI P
1 can (2 ounces) Polly-0
Anchovy Fillets
1 cup Polly-0 Part Skim
Ricotta
1 � cups
% cup chopped Polly-0 Olives
1 tablespoon Polly-0 Skimmed
Milk
Raw vegetables
Drain anchovies and mash thoroughly. Combine with ricotta, olives and milk
and blend. Chill at least 1 hour before serving. Place in bowl and surround with
carrot sticks, strips of green and red peppers, cauliflowerettes, and celery
stalks.
MOCK SOUR CREAM
1 cup Polly-0
Part Skim Ricotta
� cup buttermilk
2 tablespoons lemon juice
Salt and pepper to taste
Dash worcestershire sauce
2 cups
Combine all ingredients in blender and blend until smooth. Store i refrigerator.
79
Anchovy Di p . . . . . . . . . . . . . . . 79
Anchovy Sauce . . . . . . . . . . . . . 57
Appeti zers, Hot Mozzarel l a . . . . 6
Appl e Ri cotta Cheese Pie . . . . . 62
Appl e & Ri cotta Panca kes . . . . 52
Appl e Ri cotta Sal ad . . . . . . . . . 46
Arti chokes & Mushrooms _ . . . . 34
Avocado Sal ad . . . . . . . . . . . . . 44
Barbecue Sauce . . . . . . . . . . . . 57
Beef Fi l l ets wi th Mozzarel l a . . . 22
Bi rd' s Nest Cooki es . . . . . . . . . . 7 1
Bl i ntzes, Cheese . . . . . . . . . . . . 7 3
Broccol i Rabe Souffl e . . . . . . . . 36
Broccol i wi th Cheese Sauce . . . 36
Bundl es, Li ttl e Stuffed . . . . . . . 52
Cal amari (Squi d) , Stuffed . . . . . 30
Cal zone al i a Napo! i tana . . . . . . 49
 a n nol i al i a Si ci l i ana . . . . . . 68
Car nival Pi e . . . . . . . . . 50
Cassata al i a Si ci l i ana . . . . . . . . 64
Caul i fl ower, Ba ked . . . . . . . . . . 33
Cavatel l i or Gnocchi , Ri cotta . . . 1 4
Cheese Appl e Pi e . . . . . . . . . . . 62
Cheese Cake . . . . . . . . . . . . . . . 60
Cheese Cake, Easy . . . . . . . . . . 62
Cheese Cake, Lemon . . . . . . . . . 61
Cheese Ca ke, Mar bl ed . . . . . . . 61
Cheese Cake, (Refri gerator) . . . 62
Cheese & Noodl e Ri ng . . . . . . . 1 
Cheese Pi e, No Cook
Chocol ate . . . . . . . . . . . . . . . 62
Cheese Pi e, Spi nach . . . . . . . . . 33
Cheese Potato Pi e . . . . . . . . . . . 38
Cheese Puffs, Mozzarel l a . . . . . 6
Cheese Rol l , Chocol ate . . . . . . . 72
Chi cken Cutl et Parmi gi ana . . . . 26
Chi cken Di shes . . . . . . . 26 to 28 ·
Chi cken Di van . . . . . . . . . . . . . 28
Ch i cken Parmesa n, Fri ed . . . . . 28
Chocol ate Cheese Pi e
( No Cook) . . . . . . . . . . . . . . . 62
Cocktai l Spread . . . . . . _ . . . . . 7
Cooki es, Bi rd' s Nest . . . . . . . . . 7 1
Cooki es, Ri cotta . . . . . . . . . . . . 7 1
Cream Cake, Pal ermo . . . . . . . . 63
Cream Cake, Si ci l i an . . . . . . . 69
Crepes, Stuffed . . . . . . . . . . . . . 49
Cucumber Orange Sal ad . . . . . . 78
Cucumber Ri cotta Sal ad . . . . . . 78
Desserts . . . . . . . . . . . . . 59 to 73
Di ps . . . . . . . . . . . . . . . . . . . 8, 79
Dumpl i ngs, Cheese . . . . . . . . . . 52
Easter Wheat Pi e . . . . . . . . . 64
Eggpl ant, Cheese- Fi l l ed . . . . . . . 34
Eggpl ant Parmi gi ana . . . . . . . . . 34
Eggpl ant Sandwi ches . . . . . . . . 50
Eggs, Company . . . . . . . . . . . . . 77
Eggs, Devi l ed . . . . . . . . 6
Eggs, Scrambl ed, Pol l y- 0 . . . . . 51
Eggs, Shi rred Supreme . . . . . . . 51
Fagott i ni Ri pi eni . . . . . . . . . 52
Fi l l ets, Broi l ed wi th
80
Mushrooms & Cheese . . . 30
Fi l l ets, Cheese Stuffed Sole . . . 30
Fi l l ets, Fl ounder Neapol ita n . . . 3 1
Fi l l i ng, Layer Cake . . . . . . . 70
Fi sh Di shes . . . . . . . . . . 29 to 3 1
Fl ounder Fi l l ets, Neapol i tan . . . 3 1
Fra nkfu rters, Stuffed . . . . . . . . 24
French Toast, Ri cotta . . . . . . . . 54
Fri ed Chi cken Parmesan . . . . . . 28
Fri tters, Ri cotta . . . . . . . . . . . . . 70
Frosti ng, Creamy Chocol ate . . . 73
Fr uit, Avocado & Cheese
Sal ad . . . . . . . . . . . . . 45
Garden Sal ad, Ri cotta . . . . . . . . 45
Garl i c Bread Del uxe . . . . . . . . . 54
Gateau di Palate . . . . . . . . . . . . 38
Gnocchi or Cavatel l i , Ri cotta . . . 14
Ham Bal l s . . . . . . . . . . . . . . . . . 76
Hamburger, Pi zza • . . . . . . . . . . 25
Hambu rger, Royal . . . . . . . . . . . 25
Heroes, Meat & Cheese . . . . . . 53
Hers D' Oeuvres &
Appetizers . . . . . . . . . . . 5 to 8
l nvol ti n i di Vi tel l o Fri tti . . . . . . . 20
Kni shes, Cheese . . . . . . . . . . . . 7
Lasagne, Pol l y- 0 . . . . . . . . . . . . 1 5
Leftover Del i ght . . . . . . . . . . . . 28
Low-Cal ori e Reci pes . . . 74 to 79
Macaroni , Baked Del i ght . . . . . . 12
Macaroni , Baked in
Four Cheeses . . . . . . . . . . . . 1 1
Macaroni , Cheese Ba ked
(with Broccol i or Eggpl a nt) . . 12
Macaroni wi th Chi cken Livers . . 1 1
Macaroni Sal ad . . . . . . . 45
Macaroni Vegetabl e Sal ad . . . . 46
Mani cotti . . . . . . . . . . . . . . . . . 1 6
Meat Di shes . 18 to 25
Meat Loaf . . . . . . . . . . . . . . . . . 23
Meat Pi e, Zucchi ni . . . . . . . . . . 76
Meat Sauce Bol ognese . . . . . . . 56
Mel onza ni . . . . . . . . . . . . . . . . . 35
Mock Sour Cream . . . . . . . . . . _ 79
Mousse, Grand Marni er . . . . . . 79
Mozzarel l a i n Carozza . . . . . . . . 50
Mozzarel l a, Fried . . . . . . . . . . . 6
Mushrooms & Arti chokes . . . . . 34
Mushroom Sauce . . . . . . . . . . . 36
Mushroom Souffl e . . . . . . . . . . 77
Mushrooms, Stuffed . . . . . . . . . 35
Neapol i tan Pastry . . . . . . . . . . . 63
Noodl e & Cheese Ri ng . . . . . . . 1 7
Omelette, Ba ked Mozzarel l a . . . 5 1
Omelette, Ri cotta . . . . . . . . . . . 7 7
Panca kes, Ri cotta . . . . . . . . . . . 70
Panca kes, Ri cotta & Appl e . . . . 52
Parfai ts . . . . . . . . . . . . . . . . . . . 73
Pasta . . . . . . . . . . . . . . . . 9 to 17
Pasti cci n i di Napol i . . . . . . . . . . 63
Pasti era di Grano . . . . . . . . . . . 66
Peach & Cheese Torte . . . . . . . 72
Pear Cheese Sal ad Supreme . . . 44
Pears, Stuffed . . . . . . . . . . . . . . 78
Peppers, Stuffed Gr een . . . . . . 33
Perci atel l i al i a Napoleta na . . . . 1 7
Pi umi ni Mozzarel l a al Forno . . . 6
Pi zza al i a Na pol eta na . . . . . . . . 48
Pi zza, Hamburger . . . . . . . . . . . 25
Pi zza, Rusti ca . . . . . . . . . . • . . . 50
Pi zza, Stuffed . . . . . . . . . . . . . . 49
Pi zzas, Sandwi ches
and Snacks . . . . . . . . 47 to 54
Pol enta Mozzarel l a . . . . . . . 38
Pork Bi rds . . . . . . . . . . . 22
Pork Chops, Baked . . . . . . . . . . 20
Potato Cheese Pi e . . . .  8
Potatoes, Ba ked Stuffed . . . . . . 37
Potatoes, Mashed . . . . . . . . . . . 38
Puddi ng, Cheese Souffl e . . . . 70
Puddi ng, Ri cotta . . . . 71
Puffs, Ri cotta Fi l l ed . . . . . . . 66
Pumpki n Cheese Pi e . . 69
Qui ck- Frozen Dessert . . 73
Qu i ck Gourmet Dessert . . . . 73
Ravi ol i al i a Napol eta na . . . 1 3
Ravi ol i , Ri cotta . . . . . . . . . . . . . 1 4
Red Sna pper, Baked Stuffed . . 3 1
Ri cota Mol d . . . . . . . . . . . . . . 4 5
Sal ad Dressi ng, Ri cotta . . . . . . . 46
Sal ads . . . . . . . . . . . . . . 43 to 46
Sal ads, Low Cal ori e . . . . . . 78
Sal mon & Ri cotta Sal ad . . . . . . 44
Sandwi ch, Broi l ed . . . . . . . . . . . 5 1
Sandwi ches, Eggpl ant . . . . . . . . 50
Sandwi ches, Spi edi n i . . . . . . . . 54
Sauces . . . . . . . . . . . . . . 55 to 57
Sfi n ge di San Gi useppi . . . 68
Sfogl i atel l e . . . . . . . . . . . . . . 67
Souffl e, Mushroom . . . . . . . . 77
Spaghetti , Gol den Baked . . . . . 1 1
Spaghetti wi th Ri cotta . . . . . . 1 0
Spi edi ni Sandwi ches . . . . . . . . . 54
Spi nach Cheese Pi e . . . . . . . . . 33
Squi d (Cal a mari ) , Stuffed . . . . . 30
Sundae, Ri cotta . . . . . . . . . . . . 73
Tomato Sauce . . . . . . . . . 56
Tomatoes, Baked Stuffed . . . . . 37
Tomatoes, Ri cotta Stuffed . . . . . 77
Torte, Peach & Cheese . . . . . . . 7
Tuna Casserol e . . . . . . . . . . 76
Tur novers, Cheese . . . . . . . . . . 52
Veal Chops, Stuffed, Sherry . . . 20
Veal Cutl ets, Bol ognese . . . . . . . 22
Veal Cutl ets, Parmi gi a na . . . . . . 19
Veal Rol l s, Stuffed . . . . . . . . . . 20
Veal Scal oppi ne al i a Francese . 2 1
Veal , Stuffed Roast o f . . . . . . . . 2 1
Vegetabl e Di shes . . . . . . 3 2 t o 38
Whi te Sauce . . . . . . . . . . . . . . 57
Zi ti a l Forno . . . . . . . . . . . . . . . 1 3
Zi ti , Cheese Baked . . . . . . . . . . 1 3
Zucchi ni , Cheese- Stuffed . . . . . 37
Zucchi ni Meat Pi e . . . . . . . . . . . 76
� .
Pollio rairy roducts Corporation
is also one of America's
largest producers and distributors
of bulk cheeses to delicatessens,
restaurants and institutions.