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* Exported from MasterCook *

Aioli

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 thick slice french bread
1/8 teaspoon salt
milk
1 cup olive oil
4 cloves garlic
1 tablespoon boiling water
2 egg yolks
lemon juice

I find a recipe in my Encyclopedia of Cooking by JoAnna Morris for aioli.


Here it is: Remove the crusts from bread and soak in milk. Squeeze dry.
Place in large mortar with garlic & mash with pestle until a fine paste.
Add the yolks & salt & mash in. Drop by drop pound in olive oil. When the
sauce becomes thick; the remaining oil may be beaten in. Thin with water &
lemon juice to taste. FROM: PAM HOUGLAN (KFNR49B)

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* Exported from MasterCook *

April O'shea's Authentic Italian Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pound ground beef -- *
1/2 teaspoon pepper
2 teaspoon garlic; minced -- **
1 cup Progresso italian flavored
2 teaspoon parsley
breadcrumbs (approx.)
1 med. onion -- finely chopped
1 egg
1 teaspoon salt
3/4 cup Parmesan cheese

* The old country way is a mixture of 1/3 beef, 1/3 pork and 1/3-veal
ground together. But I think beef is much better. ** Heaping Tsp., save
time by using the jar of pre-chopped garlic. Mix all ingredients together
in a large bowl with your hands making sure everything is well mixed. Form
into meatballs and fry *** in a large skillet with about 1/2 cup olive oil
over medium high heat. Turn on all sides to brown and cook through. When
all the way cooked, add them to your sauce and let them cook slowly for
about 1 hour. *** Can also be browned in the oven on a baking or broiler
rack. This will produce less greasy but also drier meatballs. Note:
April's ancestors (on both sides) go back to Italy. I don't think the same
is true for her husband!

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* Exported from MasterCook *

Baccala Alla Bolognese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 3/4 pound dried codfish
1 clove garlic -- minced
flour -- for dredging
3 tablespoon fresh parsley -- minced
4 tablespoon butter
salt and pepper to taste
2 tablespoon olive oil
1 lemon -- juiced

Put the cod in a deep dish, add cold water to cover, and let it soak for 2
days in the refrigerator in order for it to "plump" up and change the
water several times. Rinse and dry the fish and cut it into 2-inch chunks.
Dredge the fish in the flour, shaking off the excess. In a large skillet,
heat 2 Tbl of the butter and the olive oil. Add the fish pieces and brown
them well on all sides over medium-high heat. Sprinkle the fish with the
minced garlic and parsley and stir the mixture gently. Cut the remaining 2
Tbl butter into bits and add it to the pan. Sprinkle the fish with salt
and pepper and pour over the lemon juice. Serve immediately.
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* Exported from MasterCook *

Bagna Cauda With Vegetables

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 can anchovy fillets (2oz)
thinly sliced
1 cup olive oil
1 cup heavy cream
1/2 cup butter
assorted vegetables
20 cloves garlic -- peeled and

Bagna Caude (Anchovy and Garlic Sauce): Drain and dry anchovies. Place in
HEAVY saucepan and add oil, butter and garlic. Cook over very low heat for
about 1 hour. Sauce should barely bubble during this time. Add cream and
simmer 5 more minutes. Serve warm with assorted vegetables cut into bite
sized pieces.

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* Exported from MasterCook *

Baked Pizza Sandwich

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound lean ground beef
1 lg egg
15 ounce tomato sauce
2/3 cup milk
15 ounce pizza sauce
8 ounce mozzarella cheese -- shredded
1 teaspoon oregano leaves
2 ounce mushrooms; sliced -- drained
2 cup biscuit baking mix
1/4 cup parmesan cheese -- grated

Heat the oven to 400. Cook and stir the meat in a large skillet until
brown. Drain off the excess fat. Stir in half of the tomato sauce and the
oregano leaves into the meat mixture. Heat to boiling then reduce the heat
and simmer, uncovered, for 10 minutes. While the meat mixture is
simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of
the batter and set aside. Spread the remaining batter in a greased baking
pan, 9x9". Pour into the remaining tomato sauce over the batter, spreading
evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and
the remaining cheese on top of the batter and tomato sauce. Spoon the
reserved batter on the top of the cheese. Sprinkle the batter top with the
grated Parmesan cheese and bake, uncovered, until it is golden brown,
20-25 minutes. Cool for 5 minutes before cutting into squares and serving.

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* Exported from MasterCook *

Baked Stuffed Zucchini

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 md zucchini
1 pound ground beef
1 md onion -- chopped
1 cup rice -- cooked
10 milliliter garlic -- minced
2 eggs -- beaten
1/2 cup romano cheese
1 teaspoon salt
2 bread slices -- soaked
1/2 teaspoon pepper
1 in water and
1/4 teaspoon dried oregano
squeezed dry
4 mozzarella slices

Preheat oven 350. Cut zucchini in half lengthwise and remove pulp, leaving
shells 1/4" thick. Chop the flesh. In a bowl, combine onion, garlic,
cheese, meat, rice, bread, eggs, salt, pepper, oregano, and zucchini. Mix
well. Stuff each zucchini half with the mixture. Place in greased baking
dish and cover. Bake 40 minutes. Place a slice of mozzarella on each half
and bake, uncovered 10 minutes. Serve hot.
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* Exported from MasterCook *

Basic Meatballs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1/4 cup milk
1 lg egg
3/4 teaspoon salt
1/4 cup onion -- chopped
1/8 teaspoon pepper
1/3 cup dry bread crumbs
1 teaspoon worcestershire sauce

Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1


1/2" balls. (For ease in shaping the meatball, occasionally wet your hands
with cold water.) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large
skillet, cook the meatballs over medium heat until brown, about 20
minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in
a lightly greased baking pan; bake, uncovered, in a 400 oven until light
brown, about 20 minutes. Drain off the excess fat.

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* Exported from MasterCook *

Basic Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/4 cup olive oil
1 bay leaf
1 medium onion -- chopped
1 teaspoon salt
3 cloves garlic -- minced
1/2 teaspoon pepper
1 28 oz can Progresso crushed
1/2 teaspoon sugar
1 28 oz can Progresso italian
1/4 cup freshly chopped parsley
1 tablespoon italian seasoning
1/4 cup freshly chopped basil

Saute onion and garlic in olive oil in medium saucepan till translucent.
Put Italian style tomatoes in blender; puree, and pour into saucepan. Add
can of crushed tomatoes. Add Italian seasoning, bay leaf, salt, pepper,
and sugar. Simmer, covered, for 1 hour. Add fresh parsley and chopped
basil and simmer another 15 minutes. Simple and delicious!

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* Exported from MasterCook *

Boboli Crust

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 1/2 cup bread flour
2 sm cloves garlic -- thinly sliced
1/2 teaspoon salt
2 tablespoon rosemary*
3/4 teaspoon active dry yeast
3 tablespoon Bertolli light olive oil
1 cup warm water

Preheat oven to 400 degrees. Combine flour, salt, yeast and water in
bowl. Blend well, turn out onto floured surface. Knead well, about 15
minutes. Place in lightly greased bowl, not buttered, cover with a damp
cloth and let rise for 1-1/2 hours (until doubled in bulk). Turn dough
out, punch down and knead for 5 minutes or so. Return to bowl and let rise
until doubled in bulk. Punch down and turn out on lightly floured board.
Roll and press out to about 1/2 inch thickness. This recipe makes about
1-12 inchers-so you can judge whether to double or reduce the recipe. Rub
surface of baking (cookie) sheet with oil and transfer the dough round to
the sheet. Make several indentations with the point of a knife in the
dough and insert garlic slices and rosemary into indentations.Rub olive
oil (pour) onto surface and gently smooth over the surface. Salt and
pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove
from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the crust,
freeze it, eat it the way it is, smile at it (YOU DID IT!) Remember, when
you top it the crust is already 2/3 baked and will require only enough
time so that the cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn

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* Exported from MasterCook *

Bolognese Sauce (Meat Sauce)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 stalk celery grated
2 tablespoon tomato paste
1 pound chopped beef
1 28 ounce can tomato puree
1/2 pound chopped pork or sausage meat
1 28 ounce can italian tomatoes
4 tablespoon olive oil
crushed by hand
1 onion chopped
2 cup water
2 cloves garlic crushed
salt and pepper to taste
1 carrot grated

In a large pot lightly brown garlic in olive oil and discard. Add onion,
celery and carrot and saute until translucent. Add meat and lightly brown
stirring often. Add tomato paste and simmer 1 min. Add tomatoes, tomato
puree and water and simmer 1 1/2 to 2 hours stirring often. Salt and
pepper to taste. Serve over cooked hot pasta or rice. *option-instead of 2
cups water, you may add 1 cup water and 1 cup red wine (dry)
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* Exported from MasterCook *

Braciole Balsamico

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----alyce mantia (krbs41a-----
-----for the beef rolls-----
1 1/2 pound top round -- very thin sliced
1/2 cup fresh basil -- minced
2 roasted red peppers -- diced
4 tablespoon parmesan -- fresh grated
2 tablespoon parsley -- minced
salt and pepper
6 sl proscuitto -- very thin
-----for the marinade-----
2 tablespoon olive oil
2 tablespoon parsley -- minced
1/4 cup balsamic vinegar
2 tablespoon pepper -- black fresh ground
2 cloves garlic -- finely minced
1/4 cup olive oil

Place beef slices on counter or flat surface. (Get your butcher to slice
them; he can do it so much neater than we can!) Sprinkle with the red
peppers and parsley. Cut proscuitto to fit each beef slice and place over
peppers. Sprinkle with basil leaves, Parmesan and pepper. Roll tightly
and tie in two places with kitchen twine to secure, or use toothpicks.
Combine all marinade ingredients and pour over beef rolls in non-reactive
pan. Let set at room temp for an hour, or refrigerate for several hours.
Remove from marinade, reserving marinade. Heat 1/4 cup olive oil in large
heavy skillet. Brown beef rolls on all sides. Add marinade and simmer for
20 minutes. Or you can put into tightly covered baking dish and bake at
350 for 15-20 minutes. Adapted from a recipe by Della Masia ().

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* Exported from MasterCook *

Brasciole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 dash dry basil)
1 egg beaten
1 thin slices beef or veal
4 tablespoon olive oil per cup of bread
(pounded to tenderize)
crumbs
flavored bread crumbs(bread
salt and pepper
crumbs -- grated cheese
tomato sauce (enough to
parsley -- dash of oregano
almost cover)

Pound the slices of meat as thin as possible. Make a mixture of bread


crumbs, egg and oil. Lay meat out and lightly salt and pepper each piece.
Place some of the mixture on each piece and spread covering most of the
meat except the edges. Roll and secure with a toothpick. Lightly brown
each in a bit of butter and oil. When browned place in oven proof dish. To
the browning pan add tomato sauce and mix to get all flavor from bottom of
pan. Pour over meat and bake in oven at 350 for 45 min. Turn often to
prevent drying.

Serving suggestions.... Mashed potatoes..with a touch of garlic while


mashing. The sauce makes a wonderful tasty gravy. A bright veg such as
carrots or broccoli. Crust bread and a salad.

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* Exported from MasterCook *

Broiled Chicken Oregano

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 chicken breast
1/3 cup lemon juice
1/3 cup olive oil
salt & pepper to taste
1/3 cup lemon juice
3 tablespoon oregano -- fresh or 1 t dried

Several hours before serving-or the day before, if time allows, rub the
chicken pieces with the garlic and place them in a deep china or
earthenware bowl. Combine marinade ingredients and the garlic clove and
pour over chicken. Cover the bowl and refrigerate the chicken. Turn
chicken pieces occasionally. When ready to cook, preheat the broiler to
its highest setting. Arrange the chicken pieces on the broiler rack and
baste with a little of the melted butter mixture. (Reserve part of the
basting mixture to serve over the chicken when served.) Broil the chicken
3-4 inches from the heat for 5-8 minutes per side, basting often. Chicken
is done when juices run clear when pierced with a sharp knife. Remove to
serving platter, pour reserved basting mixture over the chicken breasts
and serve immediately. This is also good done on a BBQ.

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* Exported from MasterCook *

Broiled Eggplant Parmigiana

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 teaspoon olive oil
1 bay leaf
1 1/2 cup minced onions
1/4 teaspoon salt
20 milliliter garlic minced
1 (3/4 lb.) unpeeled eggplant
3 md unpeeled tomatoes (about
cut into 12 (1/2 in.)
1 1/2 lb. ) quartered
slices
1/2 teaspoon oregano
1 egg white slightly beaten
1/2 cup dry breadcrumbs
1/2 cup grated parmesan
1/8 teaspoon pepper

Coat A Large Nonstick Skillet With Cooking Spray; Add Oil & Place Over
Medium-High Heat Until Hot. Add Onions & Garlic; Saute 5 Min. OR Until
Tender. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook
About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay
Leaf. Put Tomato Mixture in Processor With Knife Blade. Process Until
Smooth. Put Into A 12 X 8 X2 in. Baking Dish. Dip Eggplant Slices in Egg
Whites, Dredge in Breadcrumbs. Place On Rack Of A Broiler Pan Coated With
Cooking Spray; Broil 4 Inches From Heat About 3 Min. On Each Side.
Arrange Eggplant Slices On Tomato Mixture; Bake At 450 For 10 Min.
Sprinkle With Cheese & Bake An Additional 5 Min. OR Until Lightly Browned.
(Fat 3.5. Chol. 6.)

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* Exported from MasterCook *

Burger Trittini

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pound ground beef
1 teaspoon salt
1 md onion -- minced
1 teaspoon oregano leaves
15 ounce tomato sauce
1/2 teaspoon pepper
12 ounce tomato paste
20 ounce frozen spinach -- thawed
4 1/2 ounce sliced mushrooms -- drained
16 ounce cottage cheese
2 teaspoon basil
8 ounce mozzarella -- shredded
2 teaspoon sugar

Cook ground beef and onion on medium high until brown. Drain fat. Add next
seven ingredients; heat to boiling. Reduce heat. Simmer, uncovered, until
thickened. squeeze liquid from spinach. Combine with cottage cheese.
Season to taste with salt and pepper. Spoon meat mixture into 13x9" baking
dish. Sprinkle 1/2 of mozzarella cheese. Top with spinach. Sprinkle
remaining mozzarella on top. Bake at 350: for 25-30 minutes until hot and
bubbly.
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* Exported from MasterCook *

Campers Pizza Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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8 pizza or spaghetti -- %
1 wheat bread
1/4 mozzarella cheese
pepperoni

Using the pie iron,take two slices of bread,put 1 1/2 tablespoons pizza
sauce on one slice of bread.Top with Mozzarella cheese and sliced
pepperoni.Place other side of bread on top and butter outer sides of
bread.Put sandwich into pie iron and place in coals of fire.Cook until
bread is toasted.

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* Exported from MasterCook *

Cannoli

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----for pasta-----
1 1/3 cup flour
1 tablespoon butter
1 pinch salt
marsala wine
1/2 teaspoon sugar
1 egg white -- beaten
1 tablespoon grated orange or lemon rind
oil -- for frying
-----for filling-----
1 pound ricotta cheese
1 tablespoon candied citron -- or glaced
2 tablespoon miniature chocolate bits -- or
fruit -- slivered
shaved semi-sweet chocolate
2 tablespoon sugar

PASTA: Combine flour, salt, sugar, citrus rind and butter and blend well.
Add Marsala by the teaspoonful until dough is stiff. Chill for 2 hours.
Roll dough on a lightly-floured board into a large rectangle. Cut into 4"
squares. Wrap squares around cannoli tubes so that 2 corners fold over and
two corners point outward. Brush the touching corners with egg white so
that they will stick together. Deep fry in hot oil until golden. Cool and
remove from tubes. Fill. Makes 10 to 12 cannoli. If you don't have cannoli
tubes, make 2" diameter tubes out of heavy-duty aluminum foil and fold
dough accordingly. FILLING: Combine all ingredients and fill the cannoli.

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* Exported from MasterCook *

Cannoli Filling

Recipe By :
Serving Size : 25 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pound ricotta
1/2 cup citron
1 1/2 cup powdered sugar
1/2 cup orange peel -- candied
4 teaspoon vanilla
4 ounce chocolate -- sweet

Process ricotta, powdered sugar and vanilla in food processor until


smooth. Add citron, peel, and broken up chocolate and process with short
bursts just until chopped. Use to fill cannoli shells, garnishing ends
with finely chopped almonds or other nuts. Variations: Fluffy Riccota
Filling: Fold in 1 cup heavy cream, beaten until stiff. Pistachio Filling:
To either of the above fillings add a few drops of green food coloring to
tint pale green. Garnish ends of filled shells with chopped pistachio
nuts.
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* Exported from MasterCook *

Caponata

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup pitted green olives
2 cup skinned, seeded -- chopped
1 pound eggplant diced
tomatoes (canned if you
salt
like)
1/4 cup olive oil
1/4 cup vinegar
2 lg onions chopped
2 tablespoon sugar
2 lg stalks celery chopped and
2 tablespoon capers(jarred)
par-boiled

*Place diced eggplant in colander, sprinkle with salt and let sit over
bowl for 1 hour. Rinse, drain and dry. Heat 1/2 the oil in pan until hot
but not smoking. Fry eggplant until golden on all sides. Drain well. Heat
rest of oil and fry onions until golden. Add celery, olives, tomatoes,
salt, pepper and cook 5 min. Add sugar, vinegar, and capers and cook for
10 min. Remove from heat. Serve cold with crusty bread.

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* Exported from MasterCook *

Cavatiney

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 package medium noodles
1 pound ground beef
1 pound italian sausage (mild)
1 jar pizza sauce
1/2 jar spaghetti sauce
butter
1/4 pound thinly sliced pepperoni
1/2 cup shredded mozzarella
1/4 cup grated sharp cheddar cheese
garlic powder

Boil a half bag of medium noodles. Brown one pound hamburger and one pound
sausage. Drain noodles and in a bowl mix hamburger, sausage and mix in one
jar pizza sauce and half a jar spagetti sauce. Grease a baking dish with
butter; (only a thin coat). Spoon in meat mixture. Top with pepperoni,
mozzarella cheese, and sharp cheddar cheese. On top of that sparkle
lightly with garlic powder. Put in oven on 350 degree's and bake until
cheese melts. It taste like a pizza lasagne. Let me know how you like it.
I have plenty of other recipes to share with everyone.

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* Exported from MasterCook *

Chicken Breasts Roma

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 chicken breasts -- boneless
1 md onion -- diced
3/4 pound italian sausage; bulk
1 green bell pepper -- diced
hot
1 red bell pepper -- diced
4 ounce mozzarella cheese
1/4 pound mushrooms -- sliced
cut in sticks
2 liter tomatoes -- diced
1/4 cup flour
1/2 cup red wine or chicken broth
1/2 teaspoon salt
1 teaspoon basil
1/2 teaspoon dried oregano leaves
freshly ground black pepper
3 tablespoon olive oil

Place chicken between sheets of plastic wrap. With flat mallet, pound
until 8 inches in diameter. Press together to patch any holes. In large
skillet, saute sausage until done. Skim fat. Leave drippings in pan.
Spread 1/4 of the sausage on each chicken breast. Top each with 1 cheese
stick. Roll up, encasing sausage and cheese. Fold in sides. In a bowl, mix
flour, salt and oregano. Roll chicken breasts in mixture. In pan
drippings, brown chicken on all sides over medium heat. Remove chicken.
Wipe pan dry with paper toweling. Place chicken back in pan. Add olive
oil, onion, peppers, mushrooms, tomatoes, wine, basil and pepper. Cover.
Simmer over low heat 25 to 30 minutes. Serve immediately.

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* Exported from MasterCook *

Chicken Breasts W/ Tomato & Garlic

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----waldine van geffen vghc42a-----
-----chicken breasts-----
2 tablespoon olive oil
3 cup tomatoes -- peel/ seed
2 whole boneless breasts -- half
1 bay leaf
4 cloves garlic -- minced
1 teaspoon thyme
1/2 cup onions -- finely chopped
salt and pepper
1/2 cup dry white wine

Salt and pepper chicken. Saute in oil for 3 to 4 minutes on each side.
Add garlic, onions, wine, tomatoes, bay leaf and thyme (if you don't like
thyme, use rosemary or basil). Bring to a boil, reduce heat and simmer for
15 minutes, un- til chicken is done. Discard bay leaf before serving.

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* Exported from MasterCook *

Chicken Florentine

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 serve w/ marsala sauce
6 ounce chicken breast
1 ham slice (cure 81 -- sliced th
1 swiss cheese slice (thin)
2 ounce spinach -- blanched

Blanch spinach,and cool squeeze all the water out. Slice ham & cheese lay
the chicken out on a sheet of plastic and cover with another sheet of
plastic and with a meat mallet pound thin.remove top sheet of plastic and
place the spinach on the chicken than add the ham and cheese. using the
bottom sheet of plastic roll the chicken as you would a jelly roll.place
in the freezer to firm.remove from the freezer and flour the chicken,brown
in a saute pan and bake in a 350 degree oven till done(about 15-20 min.)
NOTE: use Parma Ham instead of Cure 81 09/19 12:21 Al A.Green14 on GEnie
Richmond VA

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* Exported from MasterCook *

Chicken Italian Style

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large chicken pieces
2 tablespoons oil
1 jar ragu italian cooking sauce (traditional
-- style)

In large skillet brown chicken on both sides in hot oil. Drain excess oil.
Pour jar Ragu sauce over chicken. Cover and simmer 45 minutes. Pour sauce
over chicken prior to serving.

Busted by Barb
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* Exported from MasterCook *

Chicken Marbella

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 2.5 lb chickens -- quartered
1 head garlic, peeled -- pureed
1/4 cup dried oregano
1 salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted -- grn spanish olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup italian parsley -- or cilantro

In a lg bowl combine chicken quarters, garlic, oregano, pepper and coarse


salt to taste, vinegar, oil, prunes, olives, capers and juice, and bay
leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to
350 F. Arrange chicken in a single layer in one or two large, shallow
baking pans and spoon marinade over it evenly. Sprinkle chicken pieces
with brown sugar and pour white wine around them. Bake for 50 min to 1 hr,
basting frequently with pan juices. Chicken is done when thigh pieces,
pricked with a fork at their thickest, yield clear yellow (rather than
pink) juice. With a slotted spoon transfer chicken, prunes, olives and
capers to a serving platter. Moisten with a few spoonfuls of pan juices
and sprinkle generously with parsley or cilantro. Pass remaining pan
juices in a sauce boat.
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* Exported from MasterCook *

Chicken Marsala #1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken; cutlets -- skinless
3 tablespoon olive oil
1/4 cup flour
1/2 cup chicken broth
salt & pepper
1/2 cup marsala wine

In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until
golden brown on both sides. Do it quickly and lightly. Remove from skillet
and set aside. Add 1/2 cup dry Marsala wine to the pan and scrape up the
brown bits that are on the bottom. Add 1/2 cup chicken stock and mix very
well, reducing the liquid in the pan by about 1/3. Return chicken to the
pan and heat through; about 2 minutes. Serve. A few T of butter could be
incorporated; but I hardly ever do. It does make the dish a bit richer.

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* Exported from MasterCook *

Chicken Marsala #2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoon butter
1/4 cup dry marsala
4 chicken breast halves
1/2 cup heavy cream
4 shallots -- finely chopped
1 teaspoon lemon juice
1/2 pound mushrooms -- sliced
salt and pepper to taste

* Skin and bone the chicken breasts then, using the flat (smooth) side of
a meat mallet, pound the breasts to 1/4 inch thickness. In a large frying
pan, melt 2 T. butter over medium heat. Add chicken and saute', turning
once, until lightly browned about 2 minutes on each side. Remove and set
aside. Melt remaining butter in pan. Add shallots and mushrooms. Cook
until mushrooms are lightly browned, 3-5 minutes. Add Marsala and bring to
a boil, scraping up any browned bits from bottom of pan. Add cream and
lemon juice and return to a boil. Season with salt and pepper to taste.
Return chicken to pan and cook, turning in sauce, for about 3 minutes to
reheat and finish cooking.

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* Exported from MasterCook *

Chicken Mozzarella

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup whole wheat breadcrumbs
1 tablespoon minced fresh parsley
1/4 cup wheat germ
1 teaspoon dried basil
8 boneless -- skinned chicken
1/8 teaspoon pepper
breast halves (2 lbs.)
1 teaspoon dried oregano
1/2 cup skim milk
10 milliliter garlic minced
2 teaspoon sesame or vegetable oil
1/2 cup (2 oz) shredded mozzarella
1 can (8 oz.) tomato sauce

Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From
Chicken. Place Chicken Between 2 Sheets Waxed Paper & Flatten To 1/4 Inch
Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge
in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil &
Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until
Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato
Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray.
Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over
Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese.
Top With Remaining Tomato Sauce. Bake At 350 For 30 Min.
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* Exported from MasterCook *

Chicken Or Veal Francese

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon olive oil
1 1/2 pound chicken -- veal or fish
1 cup water
2 lg eggs -- beaten
2 package bouillon
3/4 cup flour
1 lemon -- squeezed
3 tablespoon butter
1/4 cup fresh parsley -- chopped

Slice cutlets thin and pound to tenderize (except for fish, just slice
thin). Melt butter in oil and bring to med heat. Dip cutlets in flour,
then egg and saute on both sides until golden. Remove from pan and place
on warm serving platter and keep warm. Add bouillon to pan with water and
lemon. Raise heat and cook until reduced by half. Add lemon juice and cook
2 more min. Stir in parsley and mix well. Pour over cooked cutlets and
serve immediately with lemon wedges for garnish. (wrv)

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* Exported from MasterCook *

Chicken Parmesan

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup parmesan cheese -- grated
1/4 teaspoon italian seasoning -- crushed
chicken breast -- *
1/4 cup green onion -- sliced
1 tablespoon margarine
1 tablespoon flour -- all-purpose
1/2 cup milk -- skim
5 ounce spinach -- frozen **
1 tablespoon pimiento -- chopped

* chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved
** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained
~------------------------------------------------------
~------------------ PER SERVING: 202 cal., 30g Pro., 4g Carbo., 7g fat,
77mg Chol., In a small mixing bowl combine cheese and Italain seasoning.
Roll chicken pieces in cheese mixture to coat lightly; set remaining
cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a
small saucepan cook onion in hot margarine till tender. Stir in flour;
add milk all at once. Cook and stir till bubbly; stir in drained spinach
and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining
cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or
till tender.

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* Exported from MasterCook *

Chicken Parmesan...prego

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup italian style dry bread crmb
1/4 cup parmesan cheese
2 boneless chicken breasts
1 eggs -- slightly beaten
1/4 cup salad oil
15 1/2 ounce prego
1 cup mozzarella cheese -- shredded

DIRECTIONS -- COMBINE BREAD CRUMBS AND CHEESE. FLATTEN CHICKEN BREASTS


WITH FLAT SIDE OF KNIFE TO 1/2" THICKNES. DIP IN EGG THEN IN BREAD CRUMB
MIXTURE. IN SKILLET, BROWN CHICKEN IN OIL, DRAIN IN ABSORBENT TOWELS.
PLACE IN 2 QUART SHALLOW BAKING DISH (12X8X2) ; TOP WITH SAUCE, SPRINKLE
WITH CHEESE; COVER. BAKE 400F FOR 20 MINUTES OR UNTIL DONE.
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* Exported from MasterCook *

Chicken Pepperoni

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pasta noodles
1/2 stick pepperoni
1/3 cup flour
1 pound boneless chicken breast
16 ounce tomato sauce
fresh pepper
oregano
basil
tarragon
garlic powder
onion powder

Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat until
mostly degreased. Remove from pan and set aside. Cut chicken into
bite-sized pieces. Season flour and toss chicken pieces until coated.
Brown in pepperoni fat (and olive oil, if needed). Set aside. Stir tomato
sauce and remaining flour together in pan. Stir in chicken and pepperoni.
Add 1/3-1/2 cup water to cover meat. Allow to simmer 30-45 minutes or
until chicken is tender. Serve over a bed of pasta.

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* Exported from MasterCook *

Chicken Piccata

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole chicken breasts -- halve
1/8 teaspoon garlic powder
1 large egg
1/4 cup butter
3 tablespoon lemon juice
2 teaspoon chicken bouillon granules
1/4 cup flour
1/2 cup boiling water.
1/8 teaspoon paprika

Beat the egg with 1 tablespoon of lemon juice. Combine flour, garlic
powder and paprika. Dip chicken pieces in egg mixture, then in flour
mixture. Brown in butter in skillet. Dissolve granules in boiling water
and add with remaining lemon juice to skillet. Cover and simmer for 20
minutes. Serves 4.

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* Exported from MasterCook *

Chicken Piccata 2

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boned -- skinned chicken
breast
1/2 cup dry white wine
1 juice of 1 lemon
oil
1/2 pound sliced mushrooms
flour, salt -- pepper

Pound chicken breasts to about 1/4" thickness. Dredge in flour, salt and
pepper. Fry quickly in oil. Saute sliced mushrooms in same pan. Add
juice of one lemon and the white wine. Boil down to about 1/2, then add
back the chicken and heat until chicken is warm. -Sandy-N.C.
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* Exported from MasterCook *

Chocolate Sponge Slices

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 ounce chocolate (your preference-
i like semi-sweet)
1 cup mascarpone
4 tb water -- (4 to 5)
1/4 cup sugar
filberts- toasted & crushed
3 tablespoon brandy

Beat the mascarpone, sugar and brandy with a wooden spoon. Cut a sponge
cake into little rectangles. Spread with mascarpone mixture and top with
another slice of cake to make a sandwich. Lightly press together. In a
double boiler, melt the chocolate with water. Remove from heat and before
it cools dip the little sandwiches and coat on all sides. Use a fork to
hold and a spoon to drip the choc. to cover all spots. Place on serving
dish and sprinkle with the chopped nuts. Refrigerate to harden outside.
Serve almost at room temp.

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* Exported from MasterCook *

Cioppino

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 clams or mussels*
1 bay leaf
1 tablespoon corn starch
2 cup chopped fresh tomatoes
3 small lobsters -- or
1 can plum tomatoes
3 dungeness crabs -- cracked
2 cup red or white wine
1/2 cup olive oil
1 teaspoon crushed fennel seed
2 cloves
good sized pinch saffron
minced garlic
1/4 cup chopped parsley
2 chopped onions
salt and pepper to taste
6 chopped green onions
32 small cleaned shrimp
3 chopped ribs of celery
2 pound red snapper -- cut into pieces
1 chopped green bell pepper
1 clove garlic
1 teaspoon chopped fresh thyme
1 teaspoon anchovy paste

* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A LARGE POT OF COLD WATER
with corn starch. Drain several times in cold water. Clean and cut into
pieces lobsters or crabs. Crack as needed. Heat olive oil in a large pot
and add cloves; garlic, onions, celery, bell pepper, thyme, bay leaf,
tomatoes, wine, fennel seed, saffron, parsley and salt and pepper. Cook 5
minutes. Add shrimp and snapper, cook, covered, stirring once, for 5
minutes. Mash in 1 clove garlic with anchovy paste and stir into stew.
Cook 5 more minutes.

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* Exported from MasterCook *

Clam Sauce (Red)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon dried thyme
1 tablespoon fresh chopped parsley
2 can minced -- chopped or whole
1 28 ounce can tomato puree
baby clams
1/2 28 oz can crushed
1/4 cup olive oil
italian tomatoes
2 tablespoon butter
1/2 cup white wine
4 cloves garlic chopped
1 cup liquid from clams

Melt butter in olive oil and saute garlic til golden. Add all other
ingredients except clams and simmer 1 1/2 hours. Add salt and pepper to
taste. When done, add clams. Serve over cooked spaghetti.

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* Exported from MasterCook *

Clam Sauce (White)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh chopped parsley
1/2 cup white wine
2 can minced -- chopped or baby clam
1 cup clam juice
1/4 cup olive oil
salt and pepper to taste
4 tablespoon butter

Melt butter in olive oil. Saute garlic 1 minute. Add clam juice & wine &
cook on low heat 5 min. Add clams and parsley salt and pepper to taste. Be
careful with the salt, clams have a lot of natural salt. Pour over cooked
thin spaghetti and serve immediately with a green salad and Crusty bread.

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* Exported from MasterCook *

Clams Oregatana Basilico

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 clams
2 tablespoon grated romano cheese
2/3 tablespoon dry white wine
2 tablespoon minced fresh italian
stuffing:
parsley
3 1/2 cup fresh bread crumbs
juice of
1 tablespoon fresh basil
1/2 lemon (approx. 2 tab)
1 tablespoon oregano
1 tablespoon minced garlic

Preheat oven to 500 F Shuck clams and replace meat on half-shells. Pack
about 1 heaping tbs.stuffing on each. Bake in preheated oven for about
10minutes. Remove from oven and sprinkle each clam with a few drops of
wine. Return to oven and bake 2 to 3 minutes more, or until lightly
browned. Stuffing: Combine all ingredients by mixing with hands. Use more
olive oil if the mixture seems too dry.

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* Exported from MasterCook *

Coffee Tirami Su

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
topping (cool whip)
1 1/2 cup cold espresso coffee
6 egg yolks
4 tablespoon brandy
1 1/4 cup sugar
topping- powdered unsweetened
1 1/4 cup mascarpone cheese -- softened
cocoa
12 ounce whipped cream or non dairy
48 ladyfingers (2-7 oz pks)

Cream yolks and sugar until smooth. Add mascarpone cheese and mix on low
speed for 2 min. Fold in cream (or whipped topping) Combine coffee and
brandy in a bowl. Dip 15 ladyfingers, one by one into brandy mixture and
line up on a platter to make a rectangle about 7 by 13 ". Cover with 1/2
the mascarpone/cream mixture. Repeat with another layer and top with
remaining cream mixture. Sift chocolate on top. With remaining
ladyfingers, cut them in half and arrange around your rectangle with cut
side down. The cream around the edges of the layers acts as a "glue".
Refrigerate for about 4 hours. To serve, cut into squares.

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* Exported from MasterCook *

Consomme Primavera

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion
2 sprigs fresh parsley
2 stalks celery
1 teaspoon whole black peppercorns
1 and
crushed
1/2 carrots
salt
1 turnip
1 yellow squash
1 parsnip
1 zucchini
3 pound chicken backs and necks
1 leek
1 bay leaf
1/2 cup fresh enoki mushrooms
1 cl garlic
thinly sliced
1 sprig fresh thyme

Coarsely chop the onion, celery, 1 carrot, the turnip, and parsnip. Place
in a large stock pot. Add 1-1/2 quarts water, the chicken parts, bay
leaf, garlic, thyme, parsley, peppercorns, and salt to taste. Bring very
slowly to a simmer; cook 2-1/2 to 3 hours.

Strain through a double layer of cheesecloth. Set aside to cool.

Peel the skins off the yellow squash and zucchini, discarding or
reserving the pulp for other use. Julienne the peels, remaining 1/2
carrot, and the leek into uniform 1/8 in. by 2 in. matchsticks. Place in
a steamer over boiling water; cook 1 minute. Remove and allow to cool.

Skim any fat that has risen to the top of the consomme. Return the broth
to a slow simmer; cook until reduced to one-fourth its original volume.

To serve, divide among four soup bowls. Garnish with the julienned
vegetables & the mushrooms.

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* Exported from MasterCook *

Costolette Di Vitello Al Cartoccio

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoon butter
freshly ground black pepper
1/2 pound mushrooms -- thinly sliced
to taste
2 cup tomatoes; peeled -- diced
4 loin veal chops -- 1" thick
1/2 cup prosciutto ham -- julienne cut
4 tablespoon olive oil
1/2 cup dry white wine
3 tablespoon parsley -- minced
salt to taste

Melt butter in saucepan; saute mushrooms for 3 minutes. Add tomatoes, ham,
wine salt and pepper to taste and bring to a boil, lower heat and cook for
5 minutes. Season chops with salt and pepper to taste. Heat 2 T. olive oil
in skillet; brown chops on both sides. Cut 4 pieces of parchment paper
large enough to completely fold over each chop. Brush the paper with
remaining oil. Place a chop in center of each piece of parchment and cover
with the sauce. Sprinkle each chop with parsley. Fold over the paper,
sealing the edges well. Place on a baking sheet; bake in a 375F oven for
15 to 20 minutes. Serve in the paper with the top rolled back. Note: I
usually place the parchment packages on a large wooden carving board and
bring it to the table. You can either snip open the packages with scissors
or carefully with a sharp knife. I like to remove the contents onto the
dinner plate. Fried zucchini sticks go very well with this dish. Enjoy.

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* Exported from MasterCook *

Crockpot Pizza

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound ground beef
4 ounce cheddar cheese -- grated
1 onion -- chopped
4 ounce mozzarella cheese -- grated
14 ounce pizza sauce
14 ounce spaghetti sauce
6 ounce pepperoni -- sliced
12 ounce noodles
mushrooms
green peppers

Brown meat and onion. Drain grease. Add sauces. Simmer. Boil noodles till
al dente; drain. You do not want the noodles to be soft. In crock pot, put
a layer of sauce, noodles, meat/sauce mixture, cheeses, pepperoni and as
much mushrooms and green peppers as desired. Original recipe I had said to
repeat layers one more time, but I repeated layers a few times more. Cook
on high for 30 minutes and then on low for 1 hour ( I cooked on low for 2
hours), or until cheese melts. Can be made in a deep casserole dish in the
oven at 350:F until cheese melts.

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* Exported from MasterCook *

Drago's Eggplant Souffle In Tomato-Basil Sauce

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
celestino drago
1 cup grated parmesan cheese
los angeles restaurant
2 tablespoon bread crumbs
7 japanese eggplants
2 eggs
1 zucchini
1 tablespoon butter
1 sweet red pepper
--tomato-basil sauce
1/4 cup olive oil
2 tablespoon olive oil
1 md potato -- thinly sliced
1/2 tablespoon chopped onion
1/2 md onion -- thinly sliced
3 cup diced tomatoes
3 tablespoon =to1 bunch basil
4 tablespoon chopped fresh basil
salt
1 teaspoon chopped fresh oregano
1 tablespoon butter
salt
1 tablespoon flour
1 tomato -- seeded and peeled

IL TIMBALLO DI MELANZANE CON PREA DI POMODORO (Drago's Eggplant Souffle in


Tomato-Basil Sauce) Peel eggplants, cut into cubes and set aside. Cut
whole zucchini into quarters. Remove centers and discard. Cut remaining
zucchini into cubes and set aside. Repeat process with pepper and set
aside.

Heat oil in saute pan, add eggplant cubes, potato, onion, basil and
oregano and season to taste with salt. Saute until golden. Add tomato and
cook approximately 10 minutes.

Pour eggplant mixture into food processor and blend until smooth. Add
Parmesan cheese, bread crumbs and eggs into processor and blend 5 seconds.

Lace 8 (6-ounce) timbals with butter. Cover bottom of cup with chopped
zucchini and pepper and fill rest of cup with processed eggplant mixture.
Cook in bain marie at 350 degrees 40 minutes.

Remove timbales from oven and let standing warm place 15 minutes.

When ready to serve, spoon small amount Tomato-Basil Sauce on individual


serving plates, then flip souffle cups onto top of each plate. Serve warm.
Makes 8 servings.

Drago serves these individual souffles as appetizers at his restaurant.


It's a wonderful use of eggplant, one of the most commonly used vegetables
in Sicily. It's essential that you use good Parmesan- the cheese is what
rounds out the flavor.

For Tomato-Basil Sauce:

Place olive oil and onion in saucepan and saute until golden. Add
tomatoes, basil and season to taste with salt. Cook 10 minutes on low
heat.

Melt butter in separate pan, add flour and mix well. Add butter- flour
mixture to tomato sauce and cook few more minutes. Remove basil leaves
from sauce and blend sauce in blender until smooth and creamy. Makes 2
cups.
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* Exported from MasterCook *

Easy Cacciatore

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can tomatoes
1/2 cup parsley -- minced
1 teaspoon basil
1 teaspoon salt
10 milliliter garlic -- minced
1/4 teaspoon pepper

To every 3 lbs chicken: cook in enough oil to brown. Brown chicken in oil
and remove from pan; slice an onion and cook in drippings until soft. Then
add the above listed ingredients to the pan. Put chicken back in pan and
let it simmer for about 40 min uncovered, turning the chicken once in a
while.

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* Exported from MasterCook *

Eggplant Mozzarella

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped green onion
1/2 cup sliced mushrooms
1/4 cup water
2 cup spaghetti sauce
1/2 teaspoon salt
1 small eggplant. peeled -- slic
1 egg white -- slightly beaten
1 tablespoon water
1/2 cup all purpose flour
1 teaspoon olive oil
1 cup low fat cottage cheese
1 cup shredded mozzarella cheese*

*Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat,
cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti
sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt
over sliced eggplant; set aside to drain about 10 min. In a shallow bowl,
beat egg white and water together. Dip eggplant in egg mixture, then into
flour. In a large non stick skillet, heat a few drops of oil over medium
heat. Add eggplant slices and cook until browned, turning once; drain on
paper towel. Continue until all slices are cooked. In a 13" x 9"
casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with
1/2 c cottage cheese and more sauce. Repeat until all ingredients are
used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered
30 min. Let stand 5 min. Cal: 152, Fat: 6g.

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* Exported from MasterCook *

Eggplant Parmesan

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
2 cloves garlic -- minced
2 lg cans tomatoes
(approx. 32 oz ea)
1/2 cup ketchup
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup oil
1 md eggplants
1/2 cup grated parmesan cheese
1 tablespoon chopped parsley
1 cup italian bread crumbs
1 cup plain bread crumbs
1 tablespoon oregano (optional)
1/2 pound mozzarella cheese
thinly sliced

Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes


local to New Orleans. They are delicious!!) Simmer onion, garlic,
tomatoes, ketchup, salt and pepper for 30 minutes. Add 1/2 c oil to frying
pan while other mixture is simmering. Slice eggplant into 1/2 inch slices
(slice only enough to fit into fry pan) Do NOT slice ahead of time.) Add
eggplant to HOT oil. Fry until slightly browned. Press each slice against
side of pan to drain oil before removing. Add more oil as needed.
Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl.

Place one layer of eggplant in a flat casserole dish. Sprinkle with bread
crumb mixture and cover with tomato mixture. Alternate layers and top
with mozzarella cheese.

Bake at 350 degrees for 30 minutes.

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* Exported from MasterCook *

Focaccia

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
olive oil
seasonings
1 pound pizza dough

Let the dough rise for about 4 hours until double in size. Punch down and
roll out to fit a shallow baking pan or pizza pan. The dough should be
about 1 inch thick. Spread olive oil thinly on top. Salt and top with a
season of you choice. I love Rosemary. You can also add sun-dried
tomatoes, garlic, onions, or any other herbs. Bake at 375 for 25-30 min or
until golden. Cut into squares and serve.

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* Exported from MasterCook *

Four Cheese Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 teaspoon flour
2 ounce mozzarella
1 1/8 cup milk
2 ounce gruyere
12 ounce pasta
2 ounce fontina
salt
2 ounce mild provolone
pepper
1/4 cup butter
grated cheese

Heat half the butter in a pan. When it melts add the flour. When it begins
to bubble add the milk and mix well. Cook on low for 5 min. It will start
to thicken. Mix often to avoid lumping and sticking. Cut all the cheese
into small strips. Gradually add the cheese mixing well while it melts
into a velvety sauce. Season with salt and pepper and serve over hot,
cooked pasta of your choice. Top with grated cheese. **You may vary some
of the cheeses, but never the Fontina. That is the essential flavor.

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* Exported from MasterCook *

Fritto Misto*

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound cleaned squid
3/4 cup flour
1 fillet sole -- cut in 1"
1 cup water
2 teaspoon olive oil
1/2 pound shrimp -- shelled & deveined
egg whites -- stiffly beaten
2 teaspoon lemon juice
oil for frying
3 teaspoon flour

Wash and dry the seafood. Sprinkle with lemon juice and salt. Dust with
about 3 T of flour. Sift remaining 3/4 C flour and pinch of salt into a
small bowl. Blend in water and olive oil. Allow to stand at room
temperature for 1 hour. Fold in beaten egg whites. Heat 2" of oil to 375
in an electric skillet. Dip seafood in batter and fry a few pieces at a
time for 1 minute, or until golden. Drain on paper towels. Keep warm in a
200 degree oven until all are cooked.
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* Exported from MasterCook *

Frutta Al Forno Con Amaretti (Baked Fruit)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 peaches; freestone -- ripe
1 tablespoon amaretto liqueur
1 tablespoon butter
1 egg yolk
1/4 cup brown sugar -- packed
8 italian macaroons (amaretti)
1/4 cup almonds -- finely chopped
crushed

Cut peaches in half from stem to root end (don't peel). Twist to free from
pit. Place peach halves, cut side up, in a 10" well-buttered baking dish.
Combine remaining ingredients. Beat with a fork to blend well. Stuff each
peach hollow with almond mixture. Bake in preheated 350 oven for 20
minutes, or until peaches are soft but still hold their shape. Serve warm.
This can also be done with pears, apricots, nectarines or apples. All are
very good.

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* Exported from MasterCook *

Gnocchi

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg eggs
2 1/2 cups flour -- (2 1/2 to 3)
8 lg baking potatoes
2 teaspoon salt

boil potatoes in skins until just tender. while hot, remove skins and
press through potato ricer in a large mound on a floured surface. Make a
well in the middle and crack eggs into it. Sprinkle salt around, and add 2
1/2 cups flour around it. Mix eggs in well gently encorporating potato and
flour with it. Mix with hands into a ball and add more flour to until
dough is not sticky. Place dough on the side on a floured surface. Clean
and flour surface well. Cut a piece of dough off and roll into a long
snake-like form. (about 1 inch around. Cut into 1 inch pieces and pus
aside onto floured surface again to prevent sticking to board or to each
other. When all pieces are cut, make grooves by gently rollin the off the
grating side of a cheese grater at the same time making an indentation
with the thumb, They need not be perfect, just enough groove to hold some
sauce. Have a very large pot of salted water boiling. Place half of the
gnocchi into the boiling water, stir briefly and cover. When water reboils
remove over. When gnocchi rises to the top. remove with a large slotted
strainer and place in serving bowl with sauce of your choice. Mix gently
and cover. Repeat with last batch, add more sauce and serve.

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* Exported from MasterCook *

Grandpa's Gravy

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 30 ounce can tomato puree
1 medium onion chopped
1 whole bay leaf
3 large cloves garlic -- crushed
1 30 ounce can whole plum tomatoes
2 cup hopped mushrooms
hand squashed
1 teaspoon sugar
2 teaspoon dried oregano
2 pound pork chops with bones
2 teaspoon dried basil
1 pinch red pepper
1 6 ounce can tomatoe paste
1 cup dry white wine
1 teaspoon garlic powder
salt and pepper to taste

COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR
THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF
TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45
MINUTES LONGER. SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH
CLEANED BLUE CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND
SHAKE SAUCE OF CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED
AL DENTE,LOTS GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD
CHIANTE.MAKES ENOUGH FOR 2 POUNDS OF PASTA.

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* Exported from MasterCook *

Italian Anise Slices

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Eggs -- beaten
1 cup vegetable oil
2 1/2 cups sugar
1 teaspoon vanilla
1 teaspoon anise
Beat all together.
ADD
3 tablespoons baking powder
6 cups flour
1/2 cup sliced almonds

Knead to make a stiff dough, if more flour is needed add a little more.

Roll in 1 inch circle forms.

Place on a cookie sheet and press lightly.

Bake in 375 degree oven until light brown. Remove and wait 5 minutes
before slicing. Then return to oven to toast.

Bill's & John's favorite cookie.

Not too sweet & good with coffee.


Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Italian Baked Fish

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound flounder or sole fillets
3 tablespoon worchestershire sauce
3 tablespoon low-cal italian dressing
1/8 teaspoon garlic powder
3 tablespoon lemon juice
salt and pepper

Place fish in shallow baking dish. Combine remaining ingredients and pour
evenly over fish. Marinate several hours in the refrigerator, turning the
fish occasionally. Preheat oven to 350 degrees. Bake fish uncovered for 30
minutes. Broil for 5 minutes, or until fish is crisped. Each Serving: 154
Calories, 29g Protein, 2g Fat, 3g Carbohydrates, 427mg Sodium, and 85mg
Cholesterol. Light and Luscious.

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* Exported from MasterCook *

Italian Beef

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 pound round or rump roast
1 tablespoon oregano
1/2 cup vinegar
1 sm onion -- diced
2 tablespoon worcestershire sauce
salt
10 milliliter garlic -- minced
pepper
-----sauce-----
7 3/4 cup water
1 package italian dressing mix
3 beef bouillon cubes
2 teaspoon basil
8 tablespoon worcestershire sauce
1 package au jus mix
4 teaspoon oregano

Mix vinegar,2 tbsp. Worcestershire sauce,1 tbsp. oregano and the garlic.
Pour over seasoned meat,slicing onion on top.Cover lightly; roast @ 350
degrees 3 hours or until done.Slice when cool. Before serving,combine
sauce ingredients;bring to boil.Cool 10 minutes,then add sliced beef.Serve
on poorboy buns.May be refrigerated 2 to 3 weeks.Makes 10 to 16 servings.

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* Exported from MasterCook *

Italian Beef Stew

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Jar Ragu Italian Cooking Sauce
2 Pounds Beef Stew Meat -- cubed
4 Medium Carrots
1 Cup Water
4 Medium Potatoes
2 Medium Onions
Oil -- for cooking
1 Beef Bouillon Cubes

Brown meat in oil. Add sauce and bring to boil. Cover and simmer for 1
hour.

Peel potatoes, onions and carrots. Cut into quarters.

Dissolve beef bouillon cube in water.

Add water and vegetables to stew. Cover and simmer for 30 minutes more.
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* Exported from MasterCook *

Italian Bread

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon sugar
water
2 teaspoon salt
cornmeal
2 package active dry yeast
1 egg
5 cup all-purpose flour
salad oil
1 tablespoon butter or margarine

1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In


1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups
water until very warm (120x to 130x F.) (Butter or margarine does not
need to melt.) (Actually, I use the microwave for this part -wp-)

2. With mixer at low speed, gradually beat liquid into dry ingredients
until just blended. Increase speed to medium; beat 2 minutes,
occasionally scraping bowl with rubber spatula.

3. Beat in 1/2 cup flour to make thick batter; continue beating mixture
at medium speed for 2 minutes, scraping bowl often with rubber spatula.
With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to
make a soft dough.

4. Turn dough onto floured surface; knead until smooth and elastic, (42
min left), (H)elp, More? about 10 minutes, adding flour while kneading.

5. Cut dough in half; cover pieces with bowl; let dough rest for 20
minutes for easier shaping.

6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal.

7. On floured surface with floured rolling pin, roll each half into 15"
by 10" rectangle. From 15" side, tightly roll dough, jelly-roll fashion;
pinch seam to seal.
8. Place loaves, seam side down, on cookie sheet and taper ends. Brush
loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24
hours.

9. Preheat oven to 425F. Meanwhile, remove loaves from (42 min left),
(H)elp, More? refrigerator; uncover; let stand 10 minutes. Cut 3 or 4
diagonal slashes on top of each loaf. Bake 20 minutes.

10. In small bowl with fork, beat egg white with 1 tablespoon of water.
Remove loaves from oven; brush with egg-white mixture; return to oven and
bake 5 minutes.

Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts

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* Exported from MasterCook *

Italian Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pound chicken; breasts, thighs -- a
8 ounce italian dressing -- ( i used
14 1/2 ounce tomato wedges -- drained
1/2 cup dry white wine
6 ounce mushrooms -- sliced drained
1 onion soup mix
6 ounce olives -- drained pitted slic
8 ounce linguine
14 ounce artichoke hearts -- drained a

Place chicken in a lightly greased 12x8x2" baking dish (Pam works great).
Arrange tomatoes, mushrooms, olives, and artichokes on top. Combine salad
dressing and wine; pour over vegetables and chicken. Sprinkle with the
onion soup mix. Cover and bake @ 350 for 1 hr.or until the chicken is
done. Meanwhile cook the linguine. When the chicken is done, spoon the
juice and vegetables over the pasta and top with the chicken. ( Southern
Living, Sept. 1991) I bet this would be great made ahead and letting the
chicken marinade in the dressing and wine. It was good and good for you.
Hope you enjoy.
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* Exported from MasterCook *

Italian Green Beans

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package frozen french sliced
3 tablespoon italian style bread crumbs
green beans (9oz)
1/8 teaspoon garlic powder
2 tablespoon butter
1/4 cup parmesan cheese -- grated

Cook green beans according to package. Drain. Toss with butter. Sprinkle
with crumbs and garlic powder and toss again. Place in shallow casserole,
sprinkle with parmesan cheese and bake, covered, at 350 degrees for 20 to
30 minutes, or until cheese melts and beans are hot.

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* Exported from MasterCook *

Italian Loaf

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can refrigerated prepared pizza
1 package frozen spinach -- (10 oz)
crust dough (10 oz)
thawed and drained
4 cup mozzarella cheese -- grated
1 egg -- lightly beaten
1 pound spicy pork sausage -- browned
1 7 oz jar diced pimientos
and drained
drained
1/2 cup tomato sauce
1 package sliced pepperoni -- 3 oz
1 teaspoon oregano flakes
12 large pimiento-stuffed green
1/2 teaspoon basil flakes
olives -- cut in half

Preheat oven to 400F. Unroll dough and cut off one-fourth of dough
crosswise; set aside. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with
the large piece of dough. Moisten the dough with water at corners and
press to seal. Place one-half of the cheese on the bottom of the dough
and top with sausage. Spoon tomato sauce over sausage and sprinkle with
oregano and basil. Combine spinach with egg and spread over tomato sauce.
Layer pimientos on top of spinach and top with remaining cheese. Arrange
the pepperoni on top of the cheese layer. Top with olive halves. Cover
filling with reserved dough and crimp edges of dough to seal. Cut slits in
top of dough to allow steam to escape. Bake 50 minutes or until crust is
well browned (if crust browns too quickly, cover loosely with aluminum
foil). Allow to cool 10 minutes before removing from pan and cutting into
slices.

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* Exported from MasterCook *

Italian Macaroons

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup powdered sugar
1/2 pound almond paste
1/4 cup candied citron and
2 tablespoon sifted flour
cherries chop fine
1 cup granulated sugar
3 egg whites

Gather these ingredients, pans, and mixing spoons and try these delicious
Italian Macaroons: Work the almond paste with your hands, then proceed to
add sugar and egg whites and constantly knead, now add flour and paw-
dered sugar to the paste, And test if it's sweet enough for your taste. If
the taste test seems to suit, you're ready now to add the fruit. Next,
according to the P>: Italian plan, You line aluminum foil on your cookie
pan. Drop 1/2 teaspoonful on your cookie sheet and wait 24 hours till the
curing's complete. Now bake and our recipe from the Italianese Says 25 to
30 minutes at 300 degrees. Decorate each cookie with a bright red cherry
or green citron+ too, is customary . . . but if you find this recipe too
difficult, don't lose heart; Get your macaroons at the Super Mart. FROM:
DOLORES MCCANN

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* Exported from MasterCook *

Italian Meat Sauce

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
2 tablespoon flour
1/2 cup olive oil
2 tablespoon tomato puree
1 1/2 cup onion -- finely chopped
1 cup red wine
1 cup carrots -- grated
3 1/2 cup beef broth
1/2 cup celery -- finely chopped
salt -- to taste
2 1/2 cup mushrooms -- finely chopped
pepper -- to taste
2 teaspoon parsley -- finely chopped
oregano -- to taste
2 pound lean ground beef/hamburger
garlic -- to taste

Combine butter and oil in large frypan and heat. Add onions and saute' for
one minute. Add carrots, celery, mushrooms and parsley; cook, stirring
frequently for 5 min. Crumble in ground beef and cook, stirring frequently
until lightly browned. Sprinkle flour over the ground beef and stir until
well blended. Stir in puree. Add wine gradually, stirring constantly. Add
the broth and season with spices as desired. Simmer, stirring
occasionally, for about 1 hour or until thickened. Serve with pasta. Each
serving is about 1 cup of sauce.

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* Exported from MasterCook *

Italian Minestrone Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pound blade chuck roast
1/2 cup sliced carrots
2 1/2 quart water
1/4 cup diced onion
2 teaspoon salt
1/4 cup chopped parsley
1 sm onion
1 clove garlic -- minced
1/2 cup celery leaves
1/2 cup elbow macaroni
1 bay leaf
6 ounce tomato paste
2 slices bacon -- diced
1 cup coca-cola
1 1/2 cup cooked kidney beans
1 tablespoon olive oil
1/2 cup fresh chopped green beans
1 tablespoon worcestershire sauce
1/2 cup diced celery
1 tablespoon italian seasoning
1/2 cup fresh or frozen green peas
1 teaspoon salt
1/2 cup sliced zucchini
1/4 teaspoon black pepper
-----garnish-----
grated parmesan cheese

In a large pot, place the meat, water, salt, small onion, celery leaves
and bay leaf. Cover and simmer for about 2-1/2 hours until the meat is
tender. Remove the meat. Strain the broth (should measure 2 quarts). Add
ice cubes to the broth to harden the fat and remove the fat. Discard the
fat. Finely dice the meat, discarding any fat and bones (should be about 2
cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and
the meat. Place over low heat while preparing the remaining ingredients.
Pan fry the bacon until crisp. Add the bacon and the drippings and all
the remaining ingredients, except the Parmesan cheese, to the broth. Cover
and simmerfor about 30 minutes, until the vegetables and macaroni are
tender. Serve sprinkled with Parmesan cheese, if desired. From:
"International cooking with Coca-Cola", a give-away pamphlet from the
Coca-Cola Company, 1981.
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* Exported from MasterCook *

Italian Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar Ragu Italian Cooking Sauce
3 pounds pork chops -- 1/2" thick
1/4 cup vegetable oil

Trim off excess fat from chops, brown in oil for 5 minutes on each side.

Drain excess oil.

Pour Ragu sauce over chops.

Reduce heat and simmer 1 hour.

Serves 4 - 6.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Italian Pot Roast #1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Chuck Roast -- boneless
3 Tablespoons Oil
1 Jar Ragu' Italian Cooking Sauce -- traditional
In Dutch oven, sear roast on all sides in hot oil.

Pour on jar of Ragu Sauce.

Simmer covered for 2 hours.

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* Exported from MasterCook *

Italian Pot Roast #2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Jar Ragu' Italian Cooking Sauce
4 Pounds Round Roast, Trimmed
1 Clove Garlic -- minced
1 Medium Onion -- sliced
Salt And Pepper -- to taste
2 Tablespoons Oil

Sprinkle meat with salt and pepper.

Brown on all sides in oil.

Add onion and garlic; brown lightly. Pour off excess oil.

Add jar Ragu sauce, Cover and simmer for 2 1/2 hours or until tender.

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* Exported from MasterCook *

Italian Rice
Recipe By : Mrs. James Bachus, Victoria, Texas
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup uncooked regular rice
2 tablespoons butter -- melted
2 1/2 cups boiling water
1 envelope Italian salad dressing mix -- (0.6 oz.)
1 can condensed cream of chicken soup -- undiluted (10 3/4
-- oz.)

Saute rice in butter until golden brown.

Add water, salad dressing mix, and soup; mix well.

Bring to a boil; cover and simmer 25 to 30 minutes or until rice is


tender.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Italian Sausage And Peppers (Fdgn81a)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound hot or sweet italian sausage
strips
links
2 lg onions -- sliced
1/4 cup water
1/2 teaspoon salt
2 lg green peppers -- cut into
1/2 teaspoon oregano leaves

In 12 inch skillet over medium heat, heat sausage with water to boiling.
Cover and cook 5 minutes. Remove cover; continue cooking, turning sausages
frequently, until water evaporates and sausage links are well browned,
about 20 minutes. Remove sausages to paper towels to drain. Pour off all
but about 3 T. fat from skillet; add green peppers, onions, salt, and
oregano leaves; over medium heat, cook, stirring frequently, until
vegetalbes are tender. Add cooked sausage links to vegetables; heat
through.

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* Exported from MasterCook *

Italian Sausage Spaghetti Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pound italian sausage
1 cup celery -- finely chopped
1 cup dried parsley
1/4 teaspoon dried mint
1 tablespoon garlic -- finely chopped
1/2 cup bell pepper -- finely chopped
1/2 cup olive oil
3 cup tomato sauce
1 teaspoon red cayenne pepper
2 cup water
1 cup plain flour
salt -- to taste
3 tablespoon lea & perrins
2 cup dry white wine
2 cup onions -- finely chopped

Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil
(about half cook it), remove from pan and put aside, Add flour to oil that
was used and make roux. Add onions, celery, and bell pepper. Stir and
cook until tender or clear. Add water and stir until smooth. Add wine
(you may wish to experiment with the amount of wine used, 2 cups is too
much for some tastes), parsley, and garlic. Pour in red pepper, Lea &
Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real
well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring
back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours.
Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor
Cooking With Indoor Help"
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* Exported from MasterCook *

Italian Sour Cream Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----cake-----
2 eggs -- separated
1 cup sour cream
1/2 cup firmly packed brown sugar
1/2 cup amaretto
1 cup coconut
1/2 cup water
1/2 cup ground pecans
2 eggs
1 package pillsbury +butter cake mix
-----glaze-----
1 cup powdered sugar -- sifted
1 tablespoon corn syrup
2 tablespoon cocoa
3 teaspoon water
2 tablespoon amaretto
2 teaspoon ground pecans
1 tablespoon butter/margarine -- softened
6 maraschino cherries

Heat oven to 350F. Generously grease a 10" tube pan. In a small bowl, beat
2 egg whites until foamy. Gradually add brown sugar; beat until stiff
peaks form about 3 minutes. Fold in coconut and 1/2 c. ground pecans.
Spread meringue on bottom and up sides of pan to within 1 in. of top. In a
large bowl, combine cake mix, sour cream, 1/2 c. amaretto, 1/2 c water,
eggs and 2 egg-yolks at low speed until moistened; beat 2 minutes at high
speed. Pour batter into pan. Bake at 350F for 55 to 65 minutes or until
toothpick inserted in center comes out clean. Cool upright in pan for 10
minutes; loosen sides and invert onto serving plate. Cool completely. In a
small bowl, blend powdered sugar, cocoa, 2 Tb amaretto, margarine, corn
syrup and 2 to 4 tsp water until of desired spreading consistency. Spoon
over top of cake, allowing some to run down sides. Garnish with ground
pecans and cherries. Comes fron "Best of the BAKE OFF Contest", year
unknown.
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* Exported from MasterCook *

Italian Stuffed Zucchini With Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 zucchini -- medium-size
1 egg -- beaten
1/3 cup olive oil
2/3 cup bread crumbs -- fine
1/2 cup onion -- minced
2/3 cup parmesan cheese -- grated
1 carrot,medium-size -- minced
1 teaspoon oregano
2 garlic cloves -- minced
salt to taste
1/2 pound ground beef -- lean
pepper to taste
1/4 cup ham -- ground
1 1/2 cup tomato sauce

1. Wash and dry zucchini; cut in half lengthwise and hollow out centers
carefully, leaving shells 1/4-inch thick. Reserve pulp.

2. Heat olive oil in a large skillet; saute onion, carrot and garlic in
oil until limp.

3. Coarsely chop zucchini pulp and add to sauteed mixture; cook a few
minutes.

4. Put vegetable mixture into a bowl.

5. Cook beef in the same skillet until it loses its pink color.

6. Add ham and vegetable mixture; mix well.

7. Add egg, bread crumbs, 1 tablespoon Parmesan cheese, salt and pepper to
taste and oregano; mix well.

8. Stuff zucchini shells with meat-vegetable mixture, mounding tops.

9. Pour tomato sauce into the bottom of a large ovenproof dish; arrange
stuffed zucchini in sauce.

10. Sprinke tops with remaining cheese.

11. Cover tightly with foil; bake in preheated 350F. oven 30 to 40


minutes, or until tender. Uncover during last 10 minutes of baking time to
brown tops.

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* Exported from MasterCook *

Italian Tomato Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon olive oil
13 ounce canned toamtoes -- chopped
2 cup chopped onions
6 ounce tomato paste
1 md bell pepper -- diced
1 tablespoon honey
2 teaspoon basil
black pepper -- lots
1 teaspoon oregano
6 garlic cloves -- minced
1 teaspoon thyme
parsley
1 1/2 teaspoon salt

Heat olive oil in a Dutch oven. Add onion, bell pepper, herbs & salt.
Saute over medium heat until the onion is fairly soft, 8 to 10 minutes.

Add tomatoes, tomato paste, honey & black pepper. Bring to a boil. Lower
heat & simmer, partially covered, for 20 to 30 minutes.

Add garlic & cook 10 minutes more. Either let the sauce sit for a couple
of hours or serve now.

Serve over spaghetti & with homemade garlic bread.

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* Exported from MasterCook *


Italian Vegetables

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup rice
1/4 teaspoon salt
2 cup water
6 tablespoon oil
2 tablespoon white wine vinegar
2 tablespoon soy sauce
1/4 teaspoon pepper
1/4 teaspoon turmeric
1/4 pound spinach
1/2 cup sliced green onion
4 crumbled slices crisp
bacon

Simmer rice, covered, in salted water until rice is done. Drain. Combine
oil, vinegar, soy, pepper, turmeric. Stir into the still warm rice. TEAR
the spinach into small pieces. Toss spinach, onion and bacon into the
rice.

Eat it as a cold salad, or warm as a side dish.

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* Exported from MasterCook *

Italienne Corn Bowl

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup butter
1 teaspoon butter
1 teaspoon parsley -- minced
1 teaspoon italian herb seasoning
1/2 teaspoon garlic salt
2 tablespoon parmesan -- up to 3t
3 tablespoon buttery flavor popcorn oil
1/2 cup unpopped popcorn

Melt butter in small saucepan over low heat. Add herb seasoning, parsley,
garlic salt, and cheese. Blend well. Keep mixture warm while preparing
popcorn. Empty popcorn into a large serving bowl. Stir seasoned butter
mixture, pour over pepcorn, toss lightly. Serve at once. Makes 4 qts.

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* Exported from MasterCook *

Lamb Chops With Gorgonzola

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 lamb chops
8 ounce gorgonzola -- room temp. *
-----sauce-----
8 ounce white wine
salt & pepper -- to taste
6 ounce heavy cream
1/2 cup olive oil
8 ounce butter -- room temp.

* Or any fine blue vein cheese of your choice.

Toss lamb chops with salt, pepper and olive oil. Wrap exposed bones with
aluminum foil so they do not burn. Grill to desired temperature. For
sauce: Add wine to a sauce pot and reduce by half. Add heavy cream and
reduce on med. heat, until thickened. Whisk in cheese and then butter
until incorporated. Salt and pepper to taste. This is served with Fresh
Horseradish Mashed Potatoes (recipe listed under that title). Recipe from
Chef Trey Cleveland, 411 West Italian Cafe, Chapel Hill, NC (HOME OF THE
TARHEELS!!) Hope you enjoy.

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* Exported from MasterCook *


Lobster Or Shrimp Fra Diavolo

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 teaspoon red pepper flakes
1 teaspoon dried thyme
2 pound shrimp or lobster (raw
1/2 cup fresh chopped parsley
shelled and cleaned)
1 teaspoon dried basil
4 tablespoon olive oil
1 bay leaf
1/2 stick butter
1 teaspoon oregano
2 cloves garlic crushed
1 28 ounce can crushed tomatoes
(or more to taste)
1 cup red or white wine
1 onion chopped
salt and pepper to taste
1 hot pepper halved and seeded

Melt butter in oil and sautee onion and garlic until golden. Add tomatoes
and mix well. add all other ingredients and mix well. Simmer for 30 mon.
Remove bay leaf and hot pepper halves. Add shrimp /and/or lobster and
simmer 15 minutes. Turn off heat and let sit for 10 min. Cook pasta (your
choice) according to directions. Drain and toss with sauce. Top with extra
sauce and fish and serve immediately with grated cheese on the side.
***Serve with PLENTY OF BREAD AND WINE. A nice salad with dinner and some
cold fruit after are perfect.

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* Exported from MasterCook *

Make Ahead Rolled Up Pizzas

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 slices bread
1 1/2 cups grated mozzarel
1/2 cup tomato sauce
1/2 cup chopped black o
1/2 tsp. italian herb seasoning
several dashes t
1/2 stick melted but

Cut crusts from bread and roll out each slice with a rolling pin. Combine
remaining ingredients except butter and stir to blend well.Spread each
bread slice with some of the mixture and roll up jelly roll fashion
(fasten with a toothpick if necessary).Brush each roll with melted
butter.Put on a baking sheet and chill until serving time.When ready
to serve,put roll ups in a preheated- heated 400 degree oven for 12
to 15 minutes.Serve hot with chilled soup.

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* Exported from MasterCook *

Meatballs (Same Day)

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground chuck
1/2 cup parmesan cheese -- grated
1 pound ground pork
4 garlic cloves* -- (4 to 6)
3 while -- smilin' eggs
salt and pepper to taste
1 1/2 cup bread crumbs*
fresh basil leaves***

* Or enough to hold the mixture together. Try to use leftover French or


Italian bread, and whole wheat crumbs work well also. ** Chopped very fine
*** If you have them on hand (GrandMa Rose always adds fresh basil) YIELD:
15-18 medium meatballs, or 40-45 tiny meatballs. Combine all the
ingredients in a large bowl. Toss gently with your hands until the meat
has become thoroughly blended with all the seasonings. The mixture should
be farily moist. 2. To form the meatballs, wet your hands in a small bowl
of lukewarm water and then pick up about 1/3 cup of the meatball mixture.
Roll it in the palm of your hands to form a smooth ball about 1 inch in
diameter. 3. Drop the meatballs directly into your basic tomato sauce
recipe. Or, if you prefer a crusty meatball, fry in approximately 3
tablespoons of olive oil on med heat for about 5 min, turning to brown
evenly. Then drop them into gently boiling tomato sauce as they are
browned. Meatballs take about 20 min to cook well. (Remember to scrape the
bottom of skillet and pour meat particles into sauce.)

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* Exported from MasterCook *

Meatballs For Spaghetti

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound ground beef
1 garlic clove -- minced
1 egg -- beaten lightly
3 tablespoon oil
3/4 cup dried bread crumbs
3 tablespoon parsley -- minced
1/4 teaspoon pepper freshly ground
1 1/2 tablespoon basil -- crumbled

1. Combine the beef, bread crumbs, garlic, parsley, basil, egg, and pepper
Mix thoroughly and shape into balls 1 inch in diameter. Melt the oil in a
saucepan. Brown the meatballs lightly on all sides; drain off the fat. Add
tomato sauce, cover, and simmer 40 minutes. Serve over spaghetti.

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* Exported from MasterCook *

Melanzane Sott'olio D'oliva (Marinated Eggpla

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 md eggplants (about 3 1/2 lbs)
1/2 cup salt
1 quart white vinegar
1 cup extra virgin olive oil
3 cup olive oil
1/4 cup chopped garlic
1 teaspoon crushed red pepper
1 tablespoon dried oregano or
2 1/2 fresh oregano
1/2 teaspoon salt

1. Slice the skins off the eggplants, and slice them about 1/4 inch thick
from top to bottom. Then slice across to get pieces the size of French
fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of
salt. 2. Move the eggplant strips into a colander, arraying them in a
relatively uniform layer up the sides. Put a bowl the same size as the
colander inside the colander and weigh it down with three or so pounds of
weight. [I find a foil covered common solid brick is a handy kitchen tool]
Put the entire apparatus in the sink to drain for 45 minutes. This will
remove any bitterness from the eggplant. 3. Rinse the salt off the
eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the
eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It
will return to shape like a wet sponge] 4. Drain the vinegar from the
eggplant and squeeze it dry again. Put the eggplant into a bowl with all
the other ingredients. 5. Pour the contents into a canning jar. Make SURE
therre is enough olive oil to completely cover all the eggplant about 1/2
inch deep. Tightly seal and refrigerate the jar. Marinate for at least a
week; the ideal time is actually three months, and the eggplant will keep
getting better even after that.

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* Exported from MasterCook *

Microwave Lasagna

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 uncooked lasagna noodles
1 32 ounce jar spaghetti sauce (i use
prego green label) mixed
with
1/2 cup water
1 pound ricotta cheese mixed with
1 egg
pepper to taste
12 ounce mozzarella -- either
shredded or sliced
1/4 cup parmesan

layer in this order, in a 9x13 pyrex pan: sauce, 1/2 the noodles, 1/2
ricotta, 1/2 mozzarella, sauce, noodles, ricotta, mozzarella, sauce.

Cover tightly with Saran wrap. My microwave is a 650 watt machine, with
a carousel. I cook it on HIGH for 8 to 8 1/2 minutes, and MEDIUM LOW for
32 mins. Remove saran, sprinkle w/ Parmesan, recover and let stand for 15
minutes.

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* Exported from MasterCook *

Minestrone

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
mary wilson (bwvb02b)
1 tablespoon fresh parsley -- chopped
1/4 cup olive oil
2 teaspoon dried basil leaf
1 md onion -- sliced
1 teaspoon dried oregano leaf
2 garlic cloves -- minced
1 teaspoon salt
2 carrots -- sliced
1/4 teaspoon pepper
2 celery stalks -- sliced
2 can (15-oz) cannellini beans or
1 leek -- sliced
dark-red kidney beans
1 can (28 oz) italian plum
drained
tomatoes
2 cup cabbage -- shredded
1 quart chicken broth -or-
1/2 cup uncooked elbow or small-
2 can (14-1/2 oz) regular strength
shell macaroni
chicken broth
fresh paresan cheese -- grated

Heat olive oil in a 4-quart pot. Add onion, garlic, carrots, celery and
leek. Saute until onion is tender. Add tomatoes with liquid, breaking up
tomatoes with knife and fork. Stir in broth, parsley, basil, oregano,
salt and pepper. Bring mixture to a boil; reduce heat. Cover and simmer
20 minutes. Stir in beans and cabbage. Simmer 10 minutes longer. Stir in
zucchini and macaroni. Simmer, uncovered, 10 minutes. Serve with Parmesan
cheese. Makes 6 (2-cup) servings.

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* Exported from MasterCook *

Minute Steaks Parmesan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg white -- slightly beaten
1/2 cup parmesan cheese -- grated
2 teaspoon water
4 cup steaks -- (about 4 oz. each)
1 dash pepper
2 tablespoon margarine
1/2 cup crackers -- finely crushed s
8 cup pizza sauce

In shallow bowl, combine egg white, water & pepper. Set aside. On a plate,
combine cracker crumbs & cheese.Dip each cube steak into the egg mixture,
then the cracker/cheese mixture. In a large skillet, melt margarine; brown
steaks on both sides. Add pizza sauce & simmer 3-5 minutes. Garnish w/
remaining crumb mixture. Serve immediately. Serves 4. Serve this w/ Honey
Butter Corn & an Italian Salad. Then for dessert have.... FROM: LYNDA
MCCORMICK
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* Exported from MasterCook *

Mussels Marinara

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pound mussels
1/2 cup red wine
2 pound tomato
mushrooms

My own creation. Clean 2lbs. mussels in H2O & lots of black pepper for an
hour & then drain. Clean beards off mussels. In a large pan, saute garlic
in 2 tbls of olive oil, slow heat. Add basil leaves, Italian seasoning,
red pepper flakes, parsley,>> onions, mushrooms and green pep- pers.
Everything should be fresh,esp mushrooms & add ingredientes to taste. I
add a lot because I love full flavors. Saute for 15 minutes and then add
2- 1 lb cans or larger, of peeled tomatoes. Break the tomatoes with your
hands & blend. Cover and simmer for 1 hour, stirring frequently. Add 2
fresh, diced tomatoesand cook for another 10-15 min longer. Add 1/4-1/2cup
of dry red wine &cook for another 10 minutes. Don't over-heat, don't dry
up the sauce. I love my sauces watery as you seem to. Adjust seasonings
to taste as you go. Use freshly grated parmasan AND romano cheese for the
top- ping &add all on top of cooked pasta. Add fresh pepper- black &/or
red. Serve with a DARK green salad and serve with a slightly chilled
Chianti red wine. Add candle light and with Classical guitar in the
background makes quite an evening. I hope you can adjust the seasonings
to your lik- ing because that's how I cook-according to my taste. I get
rave reviews for my cuisian so it can work. Enjoy! CECILIA HEIGHT

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* Exported from MasterCook *

Oranges With Sweet Basil Zabaglione

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lg navel oranges
2 egg yolks
5 basil sprigs
2 tablespoon sugar
1/2 cup basil leaves -- packed
1/4 cup dry white wine

Using a vegetable peeler, remove a strip of zest from one of the oranges
and chop enough to measure 1/4 tsp. Using a knife, peel skin and pith from
oranges and cut in between the membranes to remove the sections. Using
hands, lightly crush the basil sprigs and toss in a large bowl with the
orange sections. Cover and chill 2-6 hours. Mince the 1/2 cup basil. In a
medium bowl combine the egg yolks, sugar, wine and reserved orange zest.
Place over a saucepan of simmering water and whisk until the zabaglione is
frothy, thick, and doubled in volume, about 5 minutes. Stir in the minced
basil. Drain the orange sections and remove basil sprigs. Divide among 3
dessert dishes and spoon a heaping tablespoon of zabaglione over each one.

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* Exported from MasterCook *

Orlando's Sicilian Baked Sausage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 red bell pepper -- julienned
diced with juice
1 green bell pepper -- julienned
1 1/2 pound italian sausage
2 onions -- sliced
cut into 2" pieces
2 medium potatoes -- diced in
2 tablespoon dried basil
1 large chunks
salt and pepper to taste.
28 ounce canned tomatoes (3 cups)

Combine all ingredients in large covered casserole and bake in a 350F oven
for 1 1/2 hours. Do not add any water. I use the hot sausage. Enjoy
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* Exported from MasterCook *

Parmesan-Style Eggplant

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound eggplant (1 med)
1 tablespoon olive oil
2 cup cooked pinto beans or chickp
1 cup sliced or diced onions
1 tablespoon olive oil
1/2 pound mushrooms -- sliced
2 cloves garlic -- minced
2 ounce to 4oz soft goat's milk chee
3 med zucchini
1 teaspoon dried oregano
2 cup tomato sauce
bread crumbs (optional)

Here's a vegetarian main dish that I quite liked. Granted, it's not the
melanzana parmasana I enjoyed in Naples it is quite tasty on it's own
merits. Note: My variations are in (). TM- I enjoyed this recipes. Will
try it with the bread crumbs next time. (Peel and) Slice the eggplant
lengthwise into 1/2" (1/4") slabs. Brush both sides of all pieces with
olive oil. Arrange (in 9x13" pan) on a cookie sheet. Bake at 400F for 15
min. Set aside. Place pinto beans or chick-peas (I used the chick peas,
next time I'd mash all of them as the whole pea texture was not exactly
what I had in mind) into a bowl or dish. Mash about half of them with a
fork. Set aside. In a large frying pan, saute the onions in 1T oil until
soft. Add the mushrooms (I used a 4 1/2oz can, drained) and garlic. Cook
until the liquid that the mushrooms have released has evaporated. Set
aside. Crumble the cheese, set aside. (I used shredded mild cheddar and
shredded Mozzarella/Provolone mix - it was what I had in the fridge.)
Slice the zucchini lengthwise into 1/4" slabs. Steam for 7 min, then
drain on a cotton towel. (I nuked mine for about 4 min total) Set aside.
To assemble, oil a 9x13" baking dish. Arrange the eggplant slices in 1
layer in the bottom. Cover with the beans. Sprinkle beans with half the
oregano (another substitution - baby started crying so since Italian
seasoning was the only one close at hand used that instead of oregano -
next time I'll try it with just oregano as suggested.) Then spread on the
mushroom mixture, and top it with a layer of cheese. Sprinkle cheese with
remaining oregano. Layer on the zucchini, then cover with tomato sauce
(here I used Ragu garden with mushroom) and crumbs. Bake at 350F for 45
min. Allow to stand for 10 min before cutting into squares and serving.
Note: You can assemble the casserole and refrigerate until ready to bake.
Bake at 350F for 35 min. If you omit the cheese, serve with a nut or seed
dessert for added protein.
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* Exported from MasterCook *

Pasta Napolitana

Recipe By : MS Access
Serving Size : 4 Preparation Time :0:30
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons Oregano
1 can tomatoes -- plum
3 cloves garlic
2 tablespoons olive oil
1/2 teaspoon honey

Saute garlic in a skillet with olive oil until they are brown at medium
heat.

Reduce heat and add tomatoes, oregano and bay leaves. Let it simmer until
sauce is thick.

Serve on top of pasta. Add honey to reduce acidity.

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* Exported from MasterCook *

Patties Parmigiana

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound ground beef
1/4 cup cornflake crumbs
1/4 cup onion -- finely chopped
1 lg egg -- slightly beaten
1 teaspoon salt
8 ounce tomato sauce
1 teaspoon worcestershire sauce
1 teaspoon italian seasoning
1/4 teaspoon pepper
6 mozzarella cheese -- sliced
1/2 cup parmesan cheese -- grated

Mix the meat, onion, salt, Worcestershire sauce, and pepper together.
Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan
cheese and cornflake crumbs. Dip the patties into the egg, then coat them
with the cornflake mixture. Brown the patties in a large skillet over
medium heat, turning once. Drain off the excess fat. Mix the tomato sauce
and Italian seasoning and pour over the patties in the skillet. Cover and
simmer for 15 minutes. Top each patty with a slice of cheese and cover.
Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce
over the patties.

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* Exported from MasterCook *

Pizza Dough

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon sugar
2 teaspoon oil
6 cup flour
salt
1 tablespoon dry active yeast
1/2 cup milk
1 cup water

Mix flour with dash of salt in a large bowl. In separate bowl, mix yeast
with 1/2 cup of warm water and sugar. Let sit for 5 min. Slightly warm
flour in microwave or over a pan of hot water. This will help activate the
yeast better. Make a well in the warmed flour and pour in yeast mixture
and 1 tsp oil. Mix the milk with the other 1/2 cup water. Add liquid
gradually to flour mixture and mix well. Knead for 10 min. Place in a bowl
and cover with a cloth. Let sit in a warm (warm room temp.) place until it
doubless in size. Punch down and roll to fit pizza pan. Follow directions
for kind of pizza toppings you like.
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* Exported from MasterCook *

Polenta With Fontina

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
fontina cheese
melted butter
ingredients:
salt & pepper
prepared polenta

After making the polenta pour into a dish and let cool until hardened. Cut
into 1" slices. In an ovenproof buttered pan cover bottom with slices of
polenta. Cover that with a generous layer of Fontina cheese. Top with
another layer of polenta. Brush with melted butter. Lightly salt and
pepper the top. Bake in oven 475 until golden brown. Serve hot.

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* Exported from MasterCook *

Potatoes And Dandelions

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 potatoes -- (4 to 6)
2 cloves garlic -- chopped (2 to 3)
2 quart basket or more dandelions
1/2 teaspoon red hot pepper -- crushed
1/4 cup olive oil

Dandelions are FREE. If fresh picked, best before they flower. Clean and
wash thoroughly. Boil potatoes in lg. pan about half an hour; depending
on size, add dandelions and continue cooking till both are tender. Remove
from water (water amkes excellent base for soups, peel and mash potatoes,
cut dandelions if large, and mix together. In lg. skillet, saute garlic
and red pepper in olive oil about a minute. Add potatoes and dandelions
and continue to cook another minute. Add potatoes and dandelions and
continue to cook another 15 minutes. Enjoy with fresh crusty Italian Bread
and dry red wine. You may also used leftover mashed Potatoes. Brought to
Ellis Island in 1937.

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* Exported from MasterCook *

Potatoes With Bacon & Zucchini

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md zucchini -- sliced fairly thin
2 tablespoon butter
6 lg potatoes -- boiled and skinned
4 tablespoon olive oil
6 slices bacon
salt and pepper to taste

In a skillet, fry the bacon until almost crisp. Drain most of the fat.
Chop the bacon and return to pan. Add sliced zucchini, butter and oil.
Sautee until slightly soft. In a large serving bowl, slice the potatoes
about 1/2" thick. Add bacon-veggie mixture, salt and freshly ground pepper
and mix well. Serve hot or warm. *You may also use sliced onions in this
recipe. Add them with the zucchini.

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* Exported from MasterCook *


Rice With Cabbage

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg flavor cubes -- your choice
flavor
1 md head cabbage
1 1/2 cup uncle ben`s converted rice
3 tablespoon butter
6 cups water -- (6 to 8)
3 tablespoon olive oil
salt and pepper to taste
4 ounce tomato sauce (canned)
grated cheese for topping
2 cloves garlic chopped

In a large pot, melt the butter in the oil and lightly saute garlic. Chop
the head of cabbage fine. About 1" wide 3" long. Put all cabbage in with
the garlic. Mix well to coat cabbage. Put 1/2 cup water in with cabbage
and partially cover. Cook until cabbage is tender and lightly browned in
spots. Next add tomato sauce and mix well. Add rice and mix well again. In
a separate pot have the water and cubes on a med heat with cubes disolved.
Gradually add this liquid while rice is cooking. Add a ladel at a time and
wait for it to be absorbed. Continue until rice is cooked. Make sure to
mix often to stop from sticking. Season with salt and pepper and serve hot
with grated cheese. This can be used as a main dish, first course or as a
side dish.

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* Exported from MasterCook *

Riceballs - Rita Taule Btvc62a

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cup long grain rice
1/4 cup tomato sauce
4 cup water
1/4 pound diced mozzarella
1/2 pound chopped meat
3 eggs
1/2 medium onion -- chopped
1 tomato sauce for color
1 salt & pepper to taste
3 tablespoon grated cheese
1 garlic powder to taste
1 garlic powder to taste
1/4 cup peas
1 salt, pepper -- parsley

Wash and drain rice. Boil water in saucepan over high heat. Add the
drained rice and bring to a boil. Stir once, reduce heat to low, cover
and simmer until the liquid is absorbed and the rice is al dente and
slightly sticky, about 17 minutes. Remove from heat and cool to room
temperature. Heat oil in a large saute pan over medium-high heat. Add the
onion and saute until soft, about 5 minutes. Add the chopped meat and
seasoning and saute until the meat just loses its raw color, about 5
minutes longer. Add the tomato sauce and peas and cook until the liquid
evaporates and the peas are just tender, about 10 minutes longer for fresh
peas, or about 5 minutes for thawed. In a mixing bowl, beat 2 of the eggs.
Add the cooled rice and the grated cheese and seasonings. Scoop about 3
Tbl of the rice mixture into the palm of one hand (wet hands first) and
press it out to form and even round. Place about 1/2 Tbl of the meat
mixture and one small chunk mozzarella in the center of the patty, then
gently close your hand to encase the filling in the rice. Use both hands
to roll the stuffed rice into a ball. Continue making balls until all
ingredients are used. Beat the remaining 1-2 eggs in a small bowl and pour
the bread crumbs into a small bowl. Roll each rice ball in the egg to coat
completely, then roll in the bread crumbs to cover well. Set aside until
all balls are coated. Pour oil in a deep fryer or saucepan to a depth of 4
inches. Heat to 360F. Carefully drop the rice balls, a few at a time, into
oil and fry, turning frequently, until golden brown all around, about 5
minutes. With a slotted utensil, transfer to paper toweling to drain. If
desired, place in a low oven to keep warm until all are cooked. Serve
warm.

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* Exported from MasterCook *

Rigatoni With Three Cheeses

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon salt
1 pound rigatoni
3 1/2 tablespoon sweet butter -- melted
1/2 cup fontina cheese -- shredded
1/2 cup swiss cheese -- shredded
1/2 cup mozzarella -- shredded
1 cup heavy cream
1/2 cup grated parmesan cheese
1/2 teaspoon nutmeg

Preheat oven to 375:. In lots of boiling water, add the salt and rigatoni.
Cook until al dente as they are going into the oven. Drain and rinse in
cold water. In a large bowl, mix the butter into the pasta until it is
well coated. Add the three cheeses and the cream. Toss well and add 1/2
the parmesan while tossing. Place in a buttered casserole and sprinkle the
remaining parmesan on top. Sprinkle the nutmeg over everything and bake
for 15 to 20 minutes. When the top of the pasta has turned golden brown,
it is done.

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* Exported from MasterCook *

Risotto Milanese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cup rice (uncle ben`s converted)
2 pk saffaron( can be found in
1 onion chopped
italian or spanish section)
1/2 stick butter
3 sausages(optional)
1/4 cup olive oil
1/2 cup grated cheese -- (1/2 to 3/4)
1 quart chicken broth (canned o.k.)
1/2 cup white wine
2 boullion cubes

Melt butter in olive oil and sautee onion until golden. Remove sausage
meat from skin and crumble up and add to onions.Brown slowly on med heat.
In a separate pot, heat chicken broth with boullion and keep warm. Add
rice to sausage mixture andmix well. Gradually add broth to rice about 1
1/2 cups at a time and cook until broth is absorbed.Continue this process
until rice is cooked. Before the last cups are added add the wine and
saffaron and continue to mix so it doesn`t stick. When the rice is done,
mix in 1/2 cup of grated cheese. Serve hot with extra cheese on the side.

This is really not hard, give it a try. It can be a meal in itself or a


side dish. It`s great for a buffet.

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* Exported from MasterCook *

Risotto Milanese 2

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoon butter
1/2 cup parmesan cheese
3 tablespoon dry white wine
3 1/2 cup chicken stock
1 cup long grain rice
1 tablespoon butter
1/2 cup sliced mushrooms
1/2 teaspoon saffron
1 med.onion -- finely chopped

1. Melt the butter in a heavy saucepan. When hot, stir in the rice. Contin
stirring until pale gold in color. 2. Add onion. Cook briefly and add 1
cup of chicken stock. Cover the pan a cook slowly over low heat until the
liquid is absorbed. 3. Then add saffron that has been dissolved in white
wine. Add 2 1/2 cups hot chicken stock, and the mushrooms. Cover and
continue cooking until all the liquid is absorbed and the rice is fluffy.
Add the butter and Parmesan cheese. Stir gently and serve.

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* Exported from MasterCook *


Risotto Verde (Green Rice)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 quart chicken broth
2 cup water from cooking the
1 pound thin asparagus
asparagus(strained)
1/2 stick butter
1 1/2 cup rice (uncle ben`s)1/2 c
2 tablespoon olive oil
grated cheese+
1 onion chopped

Clean and trim asparagus and cook in lightly salted water until tender.
Carefully remove the tender tips (1" + 1" again) reserve on the side. In a
blender puree the rest of the stems with some of the water and strain .
Add enough of the water to make the required 2 cups of liquid. Melt butter
in oil and sautee the onion. Add the rice, mix and gradually add the
asparagus broth until all absorbed. Continue addin the chicken broth until
the rice is cooked. Stir often to avoid sticking. When done gently mix in
grated cheese and asparagus tips. Serve Hot.

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* Exported from MasterCook *

Risotto With Four Cheeses

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md onion
2 cup arborio rice (15 ounces)
4 ounce fontina cheese
5 ounce gorganzola cheese
6 cup chicken stock (or 3 cups
1 teaspoon ground black pepper
canned chicken broth and
butter
3 cup water)
grated parmesan cheese
grated pecorino cheese
Peel and mince the onion. Cut the fontina and Gorganzola cheeses into
1/4-inch dice (1 cup each). Bring the chicken stock (or chicken broth and
water) to a boil; cover and keep warm. Heat 4 tablespoons butter in a
large soup kettle. Add the onions and saute until softened, about 4
minutes. Stir in rice and saute until translucent and coated with butter,
1 to 2 minutes. Add 1/2 cup hot stock and, stirring continuously, simmer
until liquid is completely absorbed, about 1 minute. Repeat with remaining
stock, stirring continuously, adding 1/2 cup at a time. Add more stock
only after previous addition has been absorbed. Continue to cook, stirring
and adding hot stock, until rice is creamy and just tender, 20 to 25
minutes. Remove from heat and stir in remaining butter, cheeses, and
pepper. Serve immediately. Makes 4 to 6 servings. BASIC RISOTTO: Use the
same recipe except increase the butter to 1/4 pound, increase the Parmesan
cheese to 6 tablespoons and omit the other three cheeses [COOKS; APRIL
1989] Posted by Fred Peters.

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* Exported from MasterCook *

Risotto With Sun-Dried Tomatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cup chicken broth or stock
1/4 cup sun-dried tomatoes
4 tablespoon butter
- marinated in oil
garlic cloves -- minced
1/4 cup parmesan cheese -- grated
1/4 cup shallot -- minced
1/4 cup parsley; fresh -- chopped
1 1/2 cup arborio rice
salt
1/4 cup white wine -- dry
pepper

Heat the broth and maintain at a simmer. In another saucepan, melt 2 Tbl
of the butter. Add the garlic and shallots and saute until limp, about 2
minutes. Add the rice and stir to coat with the butter. Add the wine and
cook, stirring occasionally, until the wine is absorbed. Add 1/4 cup of
the broth and cook over medium heat until the broth is absorbed. Continue
to cook and add 1/4 cup of the broth at a time, stirring occasionally,
until all the broth has been absorbed. When the broth is all absorbed,
stir in the remaining 2 Tbl butter. Then stir in the tomatoes, cheese, and
parsley. Season with salt and pepper. Serve at once. Another recipe by
Andrea Chesman; author of Sun-Dried Tomatoes!

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* Exported from MasterCook *

Roasted Peppers With Mozzarella And Carameliz

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 md yellow and red bell peppers
2 tablespoon extra-virgin olive oil
18 garlic cloves -- sliced
1/4 cup plus 1-1/2 teaspoons
balsamic vinegar
2 sprigs fresh thyme or
1/4 teaspoon dried
6 ounce fresh mozzarella cheese
sliced as thin as possible
1/4 cup coarsely chopped flat-leaf
parsley or fresh basil
freshly ground black pepper

1. Roast the bell peppers directly over a gas flame or under the broiler
as close to the heat as possible, turning, until charred all over, about 5
minutes. Enclose the peppers in a paper bag and set aside for 10 minutes
to steam. With a small knife, scrape off the blackened skin; remove the
cores, seeds and ribs. Rinse under running water. Slice the peppers
lengthwise into 1-inch strips. (The recipe can be prepared to this point
up to 3 days ahead; cover and refrigerate.) 2. In a small nonreactive
skillet, combine the olive oil and garlic. Cover and cook over very low
heat until the garlic is very tender, 7 to 10 minutes. Uncover the pan,
increase the heat to moderate and cook until browned, about 2 minutes.
Stir in the vinegar and thyme and cook for 1 minute. 3. To assemble,
decoratively arrange the pepper strips and mozzarella slices on 6 small
plates. Spoon the caramelized garlic dressing over the peppers and cheese
and sprinkle the parsley and black pepper on top. Serve at room
temperature. (The salad can be assembled up to 2 hours before serving.)
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* Exported from MasterCook *

Rolled Veal Scallops With Proscuitto, Sage An

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter, unsalted -- softened
12 veal scallops -- pounded thin
1/4 cup parsley -- fresh minced
12 proscuitto -- thin slices
1 tablespoon sage -- fresh minced
12 fontina thin slices
1 tablespoon garlic -- minced
olive oil
1 grated rind of one lemon

Blend butter, parsley, sage, garlic and lemon peel in small bowl. Spread
evenly over scallops. Top with proscuitto and cheese slices, cut to fit
scallops. Starting at short ends, roll each up. Tie with string and thread
lengthwise onto 9-10" skewer. Refrigerate at least 3 hours or overnight.
Preheat broiler. Brush rolls with olive oil. Broil, basting frequently
with pan juices, until golden brown, 8-10 minutes. Remove skewers and
strings. Arrange on platters, and garnish with mint sprigs and lemon
slices. Serve with mayonnaise mixed with Dijon mustard and one clove
finely minced garlic, flavored with a little dry Marsala.

Turkey breasts scallops can be substituted very nicely for the veal.

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* Exported from MasterCook *

Saltimbocca Alla Romana

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sage leaves -- fresh or
2 pound to 2 1/2 veal fillet
1/2 teaspoon dried leaf sage -- *
all purpose flour
garlic -- very tiny bit
2/3 cup butter; fresh creamery
4 parsley sprigs -- leaves only
melted
2 tablespoon white italian truffles
salt
shaved (or more)
pepper
1/2 cup white frascati -- or other
4 sl fontina cheese -- very thin
dry white wine
8 sl proscuitto -- thin
2 cup small peas (1# can)

Cut the veal into 8 slices. Place the slices between sheets of wax paper
and pound thin. Sprinkle with four on one side only. Place half of the
slices, floured sides down, on a working board. Spoon some of the butter
(about 2 tablespoons) over the slices and sprinkle lightly with salt and
pepper. Place 1 slice of cheese and 1 slice of proscuitto over each veal
slice and again spoon some butter lightly over them. Add half a leaf of
the sage. Chop garlic and parsley together and divide the mixture among
the 4 veal slices. Arrange the shaved truffles on top. (Use more truffles
if you wish.) Add the remaining veal slices, floured sides up. Press the
edges together with a knife handle. Spoon more of the butter over.

Reserve 1 tablespoon of the butter; place the rest in a skillet and heat.
Add the little bundles and saute for 5 minutes, until brown. Turn, cook
for 3 minutes longer, and baste. Pour the wine over the veal, shake the
skillet, baste again, cover, and cook for 5 minutes.

Dice the remaining slices of prosciutto. Place peas in a small pan and
heat. Drain. Add diced prosciutto and the reserved tablespoon of butter.
Season with salt and pepper to taste. Heat for a few minutes. Arrange
saltimbocca on warm plates, spoon all of the sauce over, and serve with
the peas. Drink the rest of the Frascati.

*NOTE: If using dried sage, soak it in warm water for a few minutes and
press dry before using. For this dish do not use ground sage.

This recipe is from "LEONE'S ITALIAN COOKBOOK."


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* Exported from MasterCook *

Sausage Bread

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound shredded mozzarella
1/4 cup grated cheese
1 pound pizza dough
salt and pepper
4 sausage links
egg wash (1 egg whipped
1 lg onion chopped
with 1 tb water)
1 lg pepper

Let dough rise until double in size. (about 4 hrs) Squeeze sausage meat
from skin and crumble. Sautee with onion and chopped pepper. Drain well.
Punch down dough and cut in half. Roll into a rectangle. Top with half
meat and cheeses. Roll up and place in shallow baking pan seam side down.
Repeat with other dogh. Brush egg wash over both loaves. Cut 3 slits 1" in
each loaf. Bake at 375 for 25-30 min. Serve warm.

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* Exported from MasterCook *

Sausage Cacciatore

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pound italian sausage
(hot/sweet/both)
1 pound green bell peppers
3/4 pound spanish onions
30 milliliter garlic
1/2 pound canned mushrooms
3 cup italian tomato sauce
Fry sausage until 3/4 cooked (about 15 minutes). Remove. Cut and core
peppers and slice into strips. Peel and slice onions into strips. Fry
pepper strips in sausage grease add oil if not enough grease. Fry about 5
minutes; add onions and continue frying. Chop garlic and add mushrooms and
fry about 5 minutes. Add sausage and sauce and simmer on low until meat is
hot, about 10 minutes. I usually serve this as a "hot" dish in a hot and
cold buffet. It can serve as a main dish with a side of pasta or rice.
Also makes a great hot sandwich on Italian bread, or great pocket sandwich
on syrian (pita) bread. It also makes great table art when you drop it on
a white tablecloth (smile). Its a very versitle dish can substitute with
any kind of meat. Enjoy!

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* Exported from MasterCook *

Shrimp And Rice

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound shrimp -- med cooked and cut
3 cup rice -- long grain - cooked
pam
3/4 cup sour cream -- low-fat try the
2 cup mushrooms -- sliced fresh
2 tablespoon mayonnaise -- reduced cal or
1/2 cup onion -- chopped
2 teaspoon mustard
1/2 cup green onions -- sliced and s
1 cup cheese -- shredded 4% less-fa
3 cup garlic -- crushed
2 tablespoon parsley -- fresh chopped

Coat a large non-stick skillet with pam;place over med-high heat till
hot.Add mushrooms,onion,green onion and garlic;--> saute till tender.Set
aside.Place the rice in a 2-qt.casserole coated with pam;place shrimp over
rice.Combine sour cream,mayo,and mustard,spoon over shrimp.Top with
mushroom mixture.Sprinkle the cheddar over the top.Cover and bake in 350
oven for 30 min or til heated through.Top with the parsley and serve. 245
cals per serving fat.7.0 chol.87..sodium 130 Enjoy guys, you know i might
try this with out the cheese over the top just more parsley at the
end...What do you think? FROM: CAROLE TOSO (TDRH33B)
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* Exported from MasterCook *

Shrimp In Garlic Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----baked prawns with g-----
4 cloves garlic -- minced
1/2 cup dry vermouth
1 1/2 teaspoon dried oregano
1/3 cup fresh lemon juice
24 uncooked prawns,shelled -- deve
salt & freshly grnd pepper
1/2 cup olive oil
1/4 cup minced -- fresh parsley

Combine first 6 ingredients in medium saucepan and bring to a boil over


medium-high heat, stirring frequently. Remove from heat. Taste and season
with salt & pepper. Let cool. Arrange prawns in single layer in baking
dish. Pour vermouth mixture over prawns. Let marinate at room temperature
for 1 hour. Preheat oven to 375. Bake prawns, basting once or twice, until
pink and translucent, about 15 - 20 minutes. Serve hot.

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* Exported from MasterCook *

Shrimp Italiano

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter -- melted
1/4 cup olive oil
1 tablespoon lemon juice
3 cloves garlic -- minced
1 1/8 pounds jumbo shrimp
2 tablespoons fresh parsley -- finely chopped

Combine butter, oil, lemon juice and garlic.

Place shrimp inn bottom of a glass baking dish; pour butter mixture over
top. Marinate for 2 hours.

Preheat oven to 450 degrees.

Bake marinated shrimp for 10 minutes.

Remove shrimp to serving platter and sprinkle with parsley.

Serves 3 - 4.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Shrimp Scampi

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoon fresh chopped parsley
2 teaspoon prepard mincd garlic(jarred)
2 pound cooked & cleaned med shrimp
salt and fresh ground pepper
juice of 1 lemon
a bed of fresh colorful
1 teaspoon dijon mustard
lettuce
1/2 cup olive oil
crusty hot italian bread

Pat the shrimp dry. In a bowl add all the spices and oil and toss well.
Arrange over lettuce and garnish with artichoke hearts and/or hearts of
celery. Serve with hot bread and a soft cheese (room temp).
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* Exported from MasterCook *

Shrimp Scampi I.e.s.jjgf65a

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound shrimp -- medium size in shell
4 tablespoon parsley;fresh -- chopped
1/2 cup butter
2 pinch cayenne pepper
4 garlic cloves -- crushed/salt
2 lemon -- for juice

pEEL SHRIMP,LEAVING ON TAILS.Heat the butter,oil and garlic in a broiler


proof pan.Stir in the parsley,cayenne,and lemon juice.Add the
shrimp,tossing to coat.Place under the broiler 6" from heat,and broil
until done,about 5 minutes.Check half way through the cooking time and
turn shrimp as necessary.Serve with crusty bread for dipping in the
sauce.Makes two appertizer servings.

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* Exported from MasterCook *

Shrimp Scampi No.2

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 large shrimp,cleaned -- butterf
2 tablespoon sweet basil -- chopped
1 lemon for juice
1/2 cup white wine
2 whole shallots chopped
2 tablespoon oregano -- chopped
1/2 cup olive oil
1/2 cup chicken stock

PLACE SHRIMP IN SINGLE LAYER IN LARGE BAKING PAN.COMBINE REMAINING


INGREDIENTS THROUGHLY AND POUR OVER SHRIMP.PLACE UNDER BROILER,BASTING A
COUPLE OF TIMES,UNTIL SHRIMP ARE NICE AND BROWN.

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* Exported from MasterCook *

Shrimp Scampi/Ritz Crackers

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg shrimp -- (called u10) o
butter
ritz crackers
garlic

Directions: Take the shrimp and split them thru the shell as you would a
lobster >>>next tail. That is split them on the rounded part of the
shell. DO NOT REMOVE shell. After they have been split pull them so that
the meat isseperated from the shell and then lay them back in the shell.
ONLY pull till you reach the tail. REMEMBER you do not want to remove from
shell. >>>>>>NEXT Lay all of the opened shrimp on a baking pan and brush
with a mixture of FRESH GARLIC AND BUTTER. Take a tube of ritz crackers
and squeeze them like an accordian until they are crushed. Sprinkle the
crackers on the buttered shrimp and then POUR GAR- LIC AND BUTTER over
them again >>>>>NEXT This may be frozen at this point or placed in the
fridge. Place the pan in a 400 degree (f) oven and bake until the crumbs
start to brown. Take from oven and enjoy. PLEASE remind your guests that
the shrimp are As many of the old fashioned ways have been listed, I
would like to offer one which has been a favorite in our restau- rant in
Orlando. still laying in their shells and they should just lift them out.
Lobster Tails with GREAT results. FROM: MICHAEL LEVINE

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* Exported from MasterCook *

Sicilian Skillet Chicken

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breasts -- skinned
1 small onion
6 tablespoon parmesan cheese -- grated
1/2 teaspoon rosemary -- crushed
3 tablespoon flour
1 can stewed italian tomatoes
1 cup mushrooms -- sliced
(14.5oz)

Flatten chicken slightly. Coat with 4 T cheese and then flour. Salt and
pepper to taste. In skillet cook chicken in oil over medium-high heat
until done. Remove to serving dish; keep warm. In same skillet, cook
mushrooms, onion, and rosemary until soft. Add tomatoes; cook, uncovered,
over medium-high heat until thickened. Spoon over chicken; top with
remaining cheese. Serve over pasta. Tastes great and is quick to fix, prep
time: 5 min. Cook time 25 min. From Del Monte.

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* Exported from MasterCook *

Spaghetti Squash Florentine

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounce spinach, chopped, frozen
thawed -- squeezed dry
4 pound spaghetti squash
vegetable cooking spray
1 cup ricotta cheese -- part skim
2 eggs -- beaten
1/2 teaspoon dried italian seasoning
1/4 teaspoon salt
16 ounce tomato sauce -- no salt added
3/4 cup mozzarella cheese -- shredded
1 part skim

Drain spinach and squeeze dry. Set aside. Wash squash; cut in half
lengthwise. Remove and discard seeds. Place squash, cut side down, in
Dutch oven; add water to depth of 2". Bring to a boil; cover, reduce heat
and simmer for 20-25 minutes or until tender. Drain squash and cool. Using
fork, remove spaghetti like strands from squash, discard shells. Place
strands in a 9x13" pan coated with cooking spray. Combine spinach, ricotta
cheese, eggs and seasonings. Beat at medium speed of mixer until blended;
spread over squash. Top with tomato sauce; sprinkle with mozzarella
cheese. Cover and bake at 350: for 30 minutes. 6 servings. ( 198 calories
per serving).

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* Exported from MasterCook *

Spicy Italian Patties

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (8 oz.) tomato sauce
1 lg clove garlic minced
2 teaspoon italian seasoning
1 teaspoon fennel seeds
1/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 pound ground turkey raw

Combine Tomato Sauce, 1 t. Italian Seasoning & 1/8 t. Salt in A Small


Saucepan. Cover & Cook Over Medium Heat Until Hot; Set Aside & Keep Warm.
Combine Turkey, Garlic, Remaining 1 t. Italian Seasoning, Fennel Seeds,
Pepper & 1/8 t. Salt. Stir Until Blended. Divide Mixture Into 4 Equal
Portions & Shape Into 1/2 in. Thick Patties. Coat A Largenonstick Skillet
With Cooking Spray; Place Over Medium Heat Until Hot. Add Patties & Cook
About 9 Min. OR Until Done, Turning Once. Place Patties On A Serving
Platter; Top With Sauce. 211 Cal. Per Patty & 1/4 C. sauce
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* Exported from MasterCook *

Spinach Gnocci

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound fresh spinach cooked
& drained & chopped or
1 pound frozen chopped spinach
thawed
1/2 pound mozzarella grated
1 1/2 cup flour
1 cup grated parmesan cheese
2 eggs beaten
black pepper
freshly grated nutmeg
extra flour for coating
a little butter

1. Drain Spinach & Then Puree in a Processor. Put the Puree Into a
Saucepan & Dry It Over the Heat for a Minute. Remove from the Heat. 2.
in a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs & Spinach.
Season With Pepper & Nutmeg. If the Mixture Is Very Soft, Put It Into the
Refrigerator To Firm Up for About 30 Min. 3. Roll Heaped Teaspoons Of the
Mixture in a Little Flour. this Can Be Done Ahead Of Time. 4. To Cook the
Gnocchi, First Heat the oven To Low To Keep the Gnocchi Warm AS They'Re
Ready. Half-Fill a Large Saucepan With Lightly Salted Water & Bring Just
To a Boil. 5. Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very
Gently for About 5-10 Min, until They Float To the Surface. 6. Make Sure
the Water Does Not Get Beyond a Bare Simmer, & Remove the Gnocchi as Soon
as They Are Ready or They May Fall Apart. 7. Drain the Gnocchi Well, Then
Put Them Into a Warmed Serving Dish, Dot With a Little Butter & Keep Them
Warm While You Cook Another Batch. 8. When All the Gnocchi Are Done,
Sprinkle With Grated Parmesan Cheese and Serve Immediately.

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* Exported from MasterCook *

Spumante Fruit Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 canteloupe
8 ounce grapes -- peeled
4 sl pineapple -- diced
1/3 cup caster sugar -- superfine
2 peaches; peeled, pitted -- and
2 tablespoon rum
cubed
1/4 cup cognac
3 ounce strawberries -- hulled
1/2 bottle sweet spumante
3 ounce blueberries -- trimmed

( Macedonia di Frutta allo Spumante ) Remove rind, seeds and center


filaments from the melon; scoop the flesh into balls with a melon baller.
Put all the fruits into a bowl and add the sugar, rum and cognac. Pour the
spumante over. Refrigerate for at least 2 hours before serving. Note: Take
care in purchasing the Spumante not to get a bottle that is too dry.
Moscato is your best choice, as it tends to run from slightly sweet to
very sweet...and for dessert, you will want it to be sweet.

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* Exported from MasterCook *

Steak And Peppers Italian

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar Ragu Italian Cooking Sauce
3 pounds London Broil steak
2 medium green peppers
Oil

Preheat broiler.

Cut steak in 3/8" thick slices.

Cut peppers into thin strips.

Saut# peppers in oil until tender.


Add Ragu sauce. Simmer 10 minutes.

Broil steak slices 3 minutes on each side.

Arrange on platter, spoon sauce over them.

Possum Kingdom Lake Cookbook

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* Exported from MasterCook *

Struffoli (Honey Balls)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large eggs
1/2 teaspoon baking powder
1 tablespoon butter -- softened
1 cup honey
1 teaspoon sugar -- plus
vegetable oil -- for deep-fryi
1/2 cup sugar
colored sprinkles
2 cup all-purpose flour

Whisk together: eggs, butter, 1 tsp sugar until foamy. Add baking powder;
add flour. Work the mixture into a soft dough with your hands. Divide
dough into 4 pieces. On a floured surface, roll each piece into a rope
about the width of your index finger and 12 inches long. Cut the ropes
into 1" pieces. Toss the pieces with enough flour to dust them lightly
and shake off excess flour. Heat oil to 375F in a deep fryer. Fry the
struffoli a few handfuls at a time until they puff up and are golden
brown. Using a slotted spoon, transfer to a paper towel to drain. Combine
the honey and the 1/2 cups sugar in a large saucepan over low heat;
stirring until the sugar has dissolved; keep warm over low heat. Add the
fried balls, a few at a time, and turn them with a wooden spoon to coat on
all sides. Transfer the balls to a large platter and mound them into a
pyramid, shaping with wet hands. Sprinkle with the colored sprinkles and
let stand for 1 to 2 hours. Then just break off some pieces with your
hands to eat.
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* Exported from MasterCook *

Stuffed Zucchini Italiano

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 md zucchini (2 lbs)
1/4 teaspoon ground black pepper
1 pound ground beef
32 ounce marinara spaghetti sauce
1/2 cup italian style bread crumbs
divided usage (progresso)
1/3 cup parmesan cheese -- grated
1 egg -- lightly beaten
1 teaspoon oregano
1/3 cup mozzarella cheese -- shredded
1/2 teaspoon salt

Preheat oven to 375:F. Trim ends of zucchini. Cut zucchini in half


lengthwise. Carefully scoop out centers leaving 1/4" thick shells. Chop
pulp (makes about 1 cup); set aside. In a large skillet brown ground beef;
drain fat. Stir in reseved zucchini pulp, bread crumbs, Parmesan cheese,
oregano, salt, pepper, 1/2 cup marinara sauce and egg; mix well. Place
zucchini shells in a shallow baking pan. Spoon meat mixture into shells.
Pour remaining marinara sauce over and around zucchini. Cover and bake
until zucchini shells are tender, 30 to 35 minutes. Sprinkle with
mozzarella cheese. Bake, uncovered, until cheese melts, about 5 minutes.

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* Exported from MasterCook *

Sugo Alla Cipolla

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1 pound sweet onions -- sliced
1/4 cup good olive oil
1 tablespoon honey
1/3 cup garlic -- chopped
1/4 cup dry marsala wine
(about 12 cloves)
fresh grated parmesan cheese

Heat butter and oil in a large skillet over med. heat. Add garlic and stir
briefly. Add onions, cover and cook until soft. Add honey, reduce heat to
low. Cook uncovered for 30 minutes, stirring occasionally. Add wine. Cook
5 minutes more. Toss with pasta, serving cheese at the table to sprinkle
over. This is GREAT with Vidalia onions.

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* Exported from MasterCook *

Sweet Italian Hot Sausage

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon fennel seeds
1 garlic clove -- minced
2 teaspoon corrinder seeds
1/2 teaspoon ground pepper
2 teaspoon dried parsley
1 pound ground pork
1 teaspoon salt

Using a morter and pestle or your blender, make a powder out of the fennel
seeds, corrinder seeds, dried parsley, salt minced garlic and pepper. Add
the spice mixture to the ground ;pork and lightly mix together, using your
hands. Shape the meat into a loaf and use within two days. You can make in
larger amounts if you want. Divide into pound portions, and wrap each
portion in plastic wrap, then in freezer foil. Store in freezer and use
within three months. Makes 1 pound.
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* Exported from MasterCook *

Tony's Lemony Veal Piccata

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound veal scallops -- pounded thin
flour
salt
pepper
3 tablespoon olive oil
3 cup garlic -- crushed
1/2 cup dry white wine
1/2 cup chicken broth
3 tablespoon capers
1 sm lemon; peeled -- white remo
2 tablespoon butter
4 tablespoon parsley -- fresh

Dust the veal with flour.Season with salt and pepper.Saute in the oil till
lightly browned,about 2-3 min. Remove from pan and keep warm. Pour off any
remaining oil add the garlic and saute several seconds.Add wine or sherry
and bring to boil.Reduce to 1/3-cup.Stir in capers and lemon.Return to
boil.Swirl in the butter and parsley.Dip the veal slices into the
sauce,place on platter and top with remaining sauce. I like to garnish
with more parsley and some lemon slices.

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* Exported from MasterCook *

Tripe

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg onion sliced
1/3 cup fresh chopped parsley
3 pound honyeycomb tripe
1 8 ounce can tomato sauce
4 tablespoon butter
1 cup water
4 tablespoon olive oil
salt and pepper to taste

Parboil the tripe for about 1 hour. When cool enough to handle, cut into
strips about 1"by 3". Saute onion in butter and olive oil. When they are
golden add the rest of the ingredients andmix well. Simmer for 1 1/2 to 2
hours or until tender. If needed, add a bit more water at the end to make
just a bit of sauce to soak up with some good crusty bread. Serve hot with
grated cheese on the side. Don`t forget the bread. Variation: with a few
minor adjustments, you can use this as a pasta sauce. Cut the tripe a bit
smaller and add about 4 more oz of tomato sauce and 1/2 cup of dry wine,
white or red. This will give you more sauce for the spaghetti. Don`t
forget to adjust the salt and pepper.

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* Exported from MasterCook *

Turkey Cutlets Milanaise

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 (1 oz.) slic french bread
8 (2 oz.) turkey breast
or other firm white bread
cutlets
cubed
2 tablespoon flour
1/4 cup grated parmesan
1 tablespoon chopped fresh parsley
1 egg beaten
lemon wedges
1 egg white

With Knife Blade in Processor, Add Bread Cubes. Process About 30 Sec. OR
Until Crumbs Are Fine. Spread Crumbs On An Ungreased Baking Sheet. Bake
At 350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread
Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving Remaining Crumbs For
Another Use. Set Aside. Combine Egg & Egg White in A Shallow Bowl. Set
Aside. Pound Each Turkey Cutlet To 1/4 in. Thickness. Sift Flour Over Both
Sides Of Cutlets. Dip Cutlets in Egg Mixture; Dredge in Breadcrumb
Mixture. Place Cutlets On A Baking Sheet Coated With Cooking Spray. Bake
At 450 For 8 Min. Sprinkle With Chopped Parsley & Serve With Lemon
Slices. (Fat 6.1. Chol. 131.)
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* Exported from MasterCook *

Veal In Cream Sauce With Barley Pilaf

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon unsalted butter
1/2 teaspoon paprika
1 cup fresh mushrooms -- sliced
2 tablespoon marsala -- or semi dry sherry
1 clove garlic -- smashed
1/2 cup whipping cream
1/2 pound veal cutlets (see note)
salt and fresh ground pepper
1 tablespoon flour
-----barley pilaf-----
1 tablespoon olive oil
9 tablespoon barley -- little more 1/2 cup
1 shallot minced
1 1/2 cup beef broth
1 med. zucchini -- finely diced
salt and pepper to taste

Barley Pilaf: Heat oil in medium saucepan. Add Shallot and zucchini and
cook over medium heat until vegetables are tender, about 5 minutes. Add
barley and beef broth and bring to boil. Reduce heat to low. Cover
saucepan and simmer barley until barley is tender, 30 to 40 minutes.
Season to taste with salt and pepper before serving. Veal: While barley is
cooking; prepare veal by heating 1 tbls. of the butter in medium skillet.
Add mushrooms and garlic. Saute over medium heat until mushrooms are
lightly browned, about 5 minutes.Push vegetables to one side. Pound veal
between two layers of wax paper into 1/4" thickness. Dust veal with flour.
Melt remaining butter in skillet. Add veal and saute over medium-high heat
until browned on both sides, 2 to 3 minutes per side. Remove veal and
mushroom mixture from skillet and set aside. Add paprika to skillet and
cook and stir over low heat 30 seconds or until fragrant. Add marsala and
scrape up any browned bits. Mixture should reduce to a thick syrup. Stir
in 1/3 cup of the cream, veal and mushrooms.If mixture needs more liquid,
stir in remaining cream. Cover skillet and simmer 5 minutes until heated
through. Season to taste with salt and pepper. Discard garlic. To serve,
spoon pilaf onto two serving plates. Top with veal and cream mixture.
Note: Turkey cutlets may be substituted for the veal.......
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* Exported from MasterCook *

Veal Parmigiana

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound top round steak -- 1/2" thick
1 can tomatoes -- stewed(16oz)
1/3 cup bread crumbs -- dry
salt to taste
1/3 cup parmesan cheese -- grated
pepper to taste
1 egg -- beaten
1 teaspoon basil
1/3 cup corn oil
1/2 teaspoon oregano
1 onion,large -- chopped
1 1/2 cup mozzarella cheese -- grated
1 can tomato sauce(8oz)

1. Trim excess fat from steak; cut into 6 pieces. 2. Pound each piece with
a heavy mallet to 1/4-inch thickness. 3. Combine bread crumbs and Parmesan
cheese; dip each piece of meat in beaten egg, then in crumb mixture. 4.
Heat oil in a large skillet; brown steak well on both sides. 5. Remove
steak to paper towels to drain. 6. Add onion, tomato sauce, stewed
tomatoes, salt, pepper, basil and oregano to skillet; stir to combine. 7.
Bring mixture to a boil; lower heat and simmer, uncovered, 30 minutes. 8.
Spoon 5 tablespoons cooked tomato mixture into the bottom of a 13x9x2-inch
baking dish (enough to lightly cover bottom of dish). 9. Place steak on
top of sauce in a single layer; pour remaining sauce over steak. 10. Bake
in preheated 350'F. oven 1 hour. 11. Remove from oven; sprinkle with
cheese. 12. Bake 15 minutes longer, or until cheese is melted.

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* Exported from MasterCook *

Veal Parmigiana 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
dry bread crumbs (seasoned
or plain)
1 1/2 pound cutlets sliced thin and
olive oil for frying
pounded (except for fish)
grated cheese and slices of
4 beaten eggs -- lightly salted
mozzarella (1 per cutlet)

*(can be used for chicken, turkey, or fish fillets) Dip each cutlet into
egg, breadcrumbs, and quickly into egg again. Put into hot, but not
smoking olive oil. (If oil is too hot cutlets will burn before they cook;
if oil is not hot enough, cutlets will soak up oil and breading will not
stick.) Cook each one about 3-4 min. on each side until golden brown.
Drain well on paper towels or brown bags. When all cutlets are done,
arrange in a shallow baking dish. Ladle sauce on top of each one to mostly
cover it, but don`t let it swim in sauce. Generously sprinkle with grated
cheese. Top with mozzarella slices and bake in oven for about 20 min.
until cheese melts. Serve hot with pasta on the side.

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* Exported from MasterCook *

Veal Roast Florentine

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pound boneless breast of veal
2 cup mozzarella cheese -- shredded
1/4 teaspoon pepper
1 red or yellow pepper -- chopped
2 teaspoon poultry seasoning
2 tablespoon olive oil
2 teaspoon basil
13 3/4 ounce chicken broth
1 1/2 teaspoon garlic powder
1/4 cup white wine; dry -- or water
20 ounce frozen chopped spinach -- drain
3 tablespoon cornstarch
1 teaspoon salt

DIRECTIONS -- SEASON OUTSIDE OF MEAT WITH PEPPER,1/2 T EA POULTRY


SEASONING, BASIL AND GARLIC POWDER;TURN MEAT OVER. COMBINE SPINACH, SALT,
CHEESE, AND RED PEPPER WITH REMAINEING 1 1/2 T EA POULTY SEASONING AND
BASIL, AN 1 T GARLIC POWDER. SPREAD EVENLY OVER MEAT. TIGHTLY ROLL UP
MEAT; TIE WITH STRING AT 1 IN INTERVALS. HEAT OIL IN DUTCH OVEN OR HEAVY
ROASTING PAN; BROWN ROAST ONALL SIDES POUR BROTH ON TOP. COVER TIGHTLY;
ROAST AT 350F FOR 1 1/2 HOURS OR UNTIL 165F INTERNAL TEMP. REMOVE ROAST TO
CARVING BOARD; KEEP WARM. STRAIN LIQUID AND SKIM FAT. COMBINE WINE AND
CORNSTARCH, STIR INTO LIQUID. BRING TO BOIL, SIMMER 5 MIN, STIRRING, UNTIL
THICKENED. 524cal,58g pro, 58g protein, 7g carbo, 27g fat, 628mg sodium,
245mg cholesterol.

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* Exported from MasterCook *

Veal Scallopini

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pound veal cubes -- shoulder/ shank
3/4 cup flour -- mixed with
1 teaspoon salt -- &
1/4 teaspoon pepper
1/4 cup oil
1 4 ounce can sl. mushrooms -- drained
2 sm onions -- thinly sliced
1 1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon whole oregano
10 milliliter garlic -- minced
30 n can tomatoes

Roll veal in seasoned flour & fry in oil until brown. Put in crockpot with
the rest of the ingreds, stir. Cook on high for 1 hr., then on low for 6-8
hrs. Serve over rice or fettucini.
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* Exported from MasterCook *

Veal Steak Milan

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound mushrooms
6 tablespoon butter
4 veal steaks
2 teaspoon mei yen seasoning
2 teaspoon onion salt
1/2 teaspoon garlic salt
1/4 teaspoon rosemary
1 cup white wine
1/2 pint sour cream

Notes: Slice mushrooms thin. Veal steaks should be 1/4" thick. Rosemary
should be crushed when used. Mei Yen seasoning available in Spice Islands
Brand spices. Take sour cream from refrigerator when starting preparation,
so it may warm up a bit. Preparation: Saute the mushrooms in butter in a
large heavy skillet. Remove mushrooms leaving btter in the pan. Brown the
steaks well in the butter. Spinkle with the Mei Yen Seasoning during the
browning. Combine remaining spices and wine. When veal has browned, pour
this over the veal. Cover and simmer 30 minutes. Blend the sour cream
into the pan juices. Add reserved mushrooms. Heat 5 minutes only, over
very low heat. DO NOT ALLOW TO BOIL OR IT WILL SEPARATE THE SOUR CREAM!

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NOTES : Slice mushrooms thin. Veal steaks should be 1/4" thick.


Rosemary should be crushed when used. Mei Yen seasoning available
in Spice Islands Brand spices. Take sour cream from refrigerator
when starting preparation, so it may warm up a bit. Preparation:
Saute the mushrooms in butter in a large heavy skillet. Remove
mushrooms leaving btter in the pan. Brown the steaks well in the
butter. Spinkle with the Mei Yen Seasoning during the browning.
Combine remaining spices and wine. When veal has browned, pour
this over the veal. Cover and simmer 30 minutes. Blend the sour
cream into the pan juices. Add reserved mushrooms. Heat 5 minutes
only, over very low heat. DO NOT ALLOW TO BOIL OR IT WILL SEPARATE
THE SOUR CREAM!

</DirT>
</DirS>
</RcpE>
<RcpE name="Vegan Pasta Al Pesto" author="">
<RTxt>
<![CDATA[

* Exported from MasterCook *

Vegan Pasta Al Pesto

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup minced spinach leaves
3 garlic cloves -- minced
1/2 cup minced fresh parsley
1 tablespoon light miso
1 tablespoon dried basil
1/4 cup pine nuts -- toasted
1 tablespoon olive oil -- extra-virgin

Place all ingredients in a blender & puree to a smooth paste.

Toss with hot pasta of your choice.

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* Exported from MasterCook *

Vegetable Risotto

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg leaves chard
1 thick slice ham -- diced
1/2 onion -- minced
1 celery rib -- diced
1 carrot -- diced
1/4 cup butter
1 3/4 cup rice
salt and pepper
3/4 cup peas

Cut green leaf part of chard into thin strips and then dice the white
part. Heat butter in lg frying pan and fry onion, carrot, celery and green
and white parts of chard for 2 mins. Add rice, peas, and ham to pan, stir
well and cook until rice is transparent. Transfer to ovenproof dish and
pour water over enough to equal 1 1/2 times the volume of the rice. Season
with salt and pepper. Stir well Cover and bake 400, 18-20 mins.

Variation: Spinach can be substituted for chard. Tip: A little garlic or


bacon added to pan when frying onion will improve flavor further.

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* Exported from MasterCook *

Verdura Mista (Mixed Vegetablse)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 bn broccoli
1 head cauliflower
cut into flowerets
3 potatoes -- peeled and
sliced 1/4 inch thick
3 tablespoon olive oil
1 tablespoon safflower oil
3 cloves garlic -- finely
chopped
2 cup chopped tomatoes -- fresh
if possible (drain canned)
22 black olives (about)
hot pepper flakes to
taste (optional)
1 tablespoon dried oregano
salt and freshly ground
black pepper to taste
1 tablespoon olive oil

Skin broccoli stems and quarter them lengthwise. Cut flowerets into large
pieces. Blanch broccoli, cauliflower, and potatoes in boiling water then
drain. Heat the oils in a medium skillet and add one third the chopped
garlic. When garlic begins to color, add tomatoes and simmer, covered,
for 5 minutes. Place the blanched vegetables in a large, shallow baking
dish, add the rest of the ingredients, including the remaining chopped
garlic. Toss lightly, then spread the tomatoes on the surface. Cover and
bake in a preheated 500 F oven until vegetables are cooked, about 20
minutes. Do not overcook.

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* Exported from MasterCook *

Wedding Soup

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pound stewing chicken
2 can chicken broth
2 md onions
1 bn endive
2 bn escarole
1 bn celery -- chopped
6 carrots -- sliced
2 1/2 pound meatball mix
1 pound pasta
-----optionals-----
parmesan cheese
4 eggs -- beat well
1/4 cup romano cheese
1/4 cup fine bread crumbs

Place whole stewing chicken in a large pot with 2 whole medium onions. Add
2 cans of chicken broth and water to height of fluid desired in pot.
Season with salt and pepper, and some garlic powder. Simmer chicken until
it falls off the bones. Remove chicken from the fluid, allowing it to
cool. Remove onions and when cooled, chop into pieces. Clean endive and
escarole. Simmer in a separate pot for about 10 minutes, or until wilted
looking. Drain and squeeze dry. Chop into small pieces. Add to the chicken
broth along with the celery, onions and carrots. Debone the chicken and
chop into small pieces. Add to the pot. Make tiny meatballs using meatball
mix ( a mix of ground pork and ground beef along with bread crumbs).
Simmer tiny meatballs in some water for a few minutes until set. Add
meatballs to the pot. Cook all for about 3-4 hours. Just before done, cook
1 lb of pasta (any type small pasta). Add to the soup. Serve and enjoy!!!
Can sprinkle parmesan cheese over bowl of soup. Difficult but well worth
it!!!! VARIATION: Mix 4 eggs, beat well, and add 1/4 cup romano cheese,
grated, and 1/4 cup bread crumbs. Add to soup towards end of cooking time.

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* Exported from MasterCook *

White Pizza

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----sauce-----
6 tablespoon butter
6 tablespoon olive oil
2 tablespoon white wine
1 teaspoon rosemary
1 teaspoon basil
2 cloves garlic -- minced
-----topping no. 1-----
1 1/2 onions
8 ounce mozzarella cheese
8 ounce ricotta cheese
1 package frozen spinach
-----topping no. 2-----
2 onions
8 ounce mozzarella cheese
8 ounce provalone cheese
1 ounce romano cheese
1 pound italian sausage
1/2 teaspoon rosemary
pepper

Sauce: Saute garlic in butter and olive oil. Add all other ingredients and
simmer for 15 minutes. Toppings 1: Thaw and drain the spinich. Slice then
nuke (microwave) onions for 5 minutes on high. Apply sauce to favorite
crust, arrange onions, cheeses and spinich, add fresh ground pepper to
taste, bake 425-450 until done. Toppings 2: Chop onions and sausage
coarsly and nuke for 8 minutes on high, drain off liquid. Apply sauce to
crust, arrange sausage, onions and cheeses, sprinkle rosemary and fresh
ground pepper on top. bake 425-450 until done. NOTES: These are enough
ingredients for 3 medium pies. Salt may be added to top but be careful.

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NOTES : These are enough ingredients for 3 medium pies. Salt may be added
to top but be careful.
</DirT>
</DirS>
</RcpE>
<RcpE name="Zucchini Al Mais" author="">
<RTxt>
<![CDATA[

* Exported from MasterCook *

Zucchini Al Mais

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 small zucchini
ground red pepper
1 can whole kernal corn (12oz)
2/3 cup parmesan cheese -- grated
drained
salt
2 eggs -- separated

Cook the whole zucchinis in boiling water for about 6 minutes; drain. Cut
in half lengthways and scoop out some the seeds and flesh inside, leaving
a 1/4" thick shell. Chop the flesh and drain off any liquid. Mix with the
corn, egg yolks, ground red pepper, three-quarters of the cheese and salt.
Beat the egg whites until stiff, then carefully fold into the corn
mixture. Place the zucchini shells in an ovenproof dish, spoon in the
filling and sprinkle with the remaining cheese. Cook in a 350F oven for 25
to 30 minutes, until risen. Serve immediately.
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* Exported from MasterCook *

Zuppa Inglase

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 half eggshells full of marsa
2 tablespoon sugar
8 teaspoon level sugar
1/2 whipping cream
1 spongecake (10-12 inches dia
1/2 cup chopped glazed fruit.
1 cup sweet rum

This is the easy looking one from "The Art of Italian Cooking. Zuppa
Inglese means English Soup but is really an Italian rum cake concoction.
Make the Zabaglione (Custard) first. You break egg yolks into top part of
double boiler. Add sugar. Beat with until light lemon color and
balended. Add marsala; beat thoroughly again. Put top of double boileron
bottom that has water boiling, and cook mixture about 5 min. or til it
begins to thicken. Beat constantly while cooking. Dont. Boil. Set aside
to cool. Slice a spongecake into three layers. Place one layer on plate,
pour 1/3 cup rum over. cover with 1/3 of Zambalione. Do 2nd and 3rd layer
the same. When good and cold, beat whipping cream with 2 tbls. sugar, and
spread over the cake.a Sprinkle with glazed fruit. Served 12-14

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