*

Exported from

MasterCook

*

Aioli Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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)

- - - - - - - - - - - - - - - - - * 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 -------- ------------ -------------------------------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!

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Baccala Alla Bolognese Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Bagna Cauda With Vegetables Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Baked Pizza Sandwich Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Baked Stuffed Zucchini Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Basic Meatballs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Basic Tomato Sauce Recipe By : Serving Size : 6 Categories : Amount Measure Preparation Time :0:00 Ingredient -- Preparation Method

-------1/4 1 1 1 3 1/2 1 1/2 1 1/4 1 1/4

-----------cup medium teaspoon cloves teaspoon 28 oz can teaspoon 28 oz can cup tablespoon cup

-------------------------------olive oil bay leaf onion -- chopped salt garlic -- minced pepper Progresso crushed sugar Progresso italian freshly chopped parsley italian seasoning 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!

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Boboli Crust Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Bolognese Sauce (Meat Sauce) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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)

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Braciole Balsamico Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------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 ().

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Brasciole

Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Broiled Chicken Oregano Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Broiled Eggplant Parmigiana Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.)

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Burger Trittini Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Campers Pizza Pie Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cannoli Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------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

2

tablespoon

shaved semi-sweet chocolate 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Caponata Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Cavatiney Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 package medium noodles 1 pound ground beef 1 pound italian sausage (mild)

1 1/2 1/4 1/2 1/4

jar jar pound cup cup

pizza sauce spaghetti sauce butter thinly sliced pepperoni shredded mozzarella 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chicken Breasts Roma Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chicken Breasts W/ Tomato & Garlic Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------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.

- - - - - - - - - - - - - - - - - -

*

Exported from

MasterCook

*

Chicken Florentine Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------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

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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)

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Chicken Parmesan Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1/3 1/4 1 1 5 1 1/4 1/2

cup teaspoon cup tablespoon tablespoon cup ounce tablespoon

parmesan cheese -- grated italian seasoning -- crushed chicken breast -- * green onion -- sliced margarine flour -- all-purpose milk -- skim spinach -- frozen ** 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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 preferencei 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.

- - - - - - - - - - - - - - - - - * 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 3 1 3 2 1 2 1/2

cup small can cup cup teaspoon

1/4 2 6 32 3 2 1 1 1 1

cup

small pound clove teaspoon teaspoon

chopped fresh tomatoes lobsters -- or plum tomatoes dungeness crabs -- cracked red or white wine olive oil crushed fennel seed cloves good sized pinch saffron minced garlic chopped parsley chopped onions salt and pepper to taste chopped green onions cleaned shrimp chopped ribs of celery red snapper -- cut into pieces chopped green bell pepper garlic chopped fresh thyme 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.

- - - - - - - - - - - - - - - - - * 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 1

cloves cup

garlic chopped 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Clams Oregatana Basilico Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

36 2 2

2/3

tablespoon tablespoon tablespoon cup tablespoon

3 1/2 1 1 1 1/2

tablespoon tablespoon

clams grated romano cheese dry white wine minced fresh italian stuffing: parsley fresh bread crumbs juice of fresh basil lemon (approx. 2 tab) oregano 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - -

*

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.

- - - - - - - - - - - - - - - - - * 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 2 1 1/2 1/2 3 3 4 1 1 1 1

cup tablespoon md tablespoon md cup tablespoon tablespoon teaspoon tablespoon tablespoon

olive oil olive oil potato -- thinly sliced chopped onion onion -- thinly sliced diced tomatoes =to1 bunch basil chopped fresh basil salt chopped fresh oregano butter salt flour 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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 1 1/8 2 12 2 2 1/4

ounce cup ounce ounce ounce ounce cup

mozzarella milk gruyere pasta fontina salt mild provolone pepper 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Gnocchi Recipe By Serving Size Categories : : 12 : Preparation Time :0:00

Amount -------4 2 1/2 8 2

Measure -----------lg cups lg teaspoon

Ingredient -- Preparation Method -------------------------------eggs flour -- (2 1/2 to 3) baking potatoes 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.

- - - - - - - - - - - - - - - - - * 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 1 1

6 ounce can cup teaspoon

tomatoe paste dry white wine 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.

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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 2 10 7 3/4 1 3 2 8 1 4

sm tablespoon milliliter cup package teaspoon tablespoon package teaspoon

onion -- diced worcestershire sauce salt garlic -- minced pepper -----sauce----water italian dressing mix beef bouillon cubes basil worcestershire sauce au jus mix 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.

- - - - - - - - - - - - - - - - - * 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. hour. Add sauce and bring to boil. Cover and simmer for 1

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.

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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 1 12 1/2

package teaspoon large teaspoon

sliced pepperoni -- 3 oz oregano flakes pimiento-stuffed green 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.

- - - - - - - - - - - - - - - - - * 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 pawdered 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

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - -

*

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.

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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"

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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. heat & simmer, partially covered, for 20 to 30 minutes. Add garlic & cook 10 minutes more. of hours or serve now. Lower

Either let the sauce sit for a couple

Serve over spaghetti & with homemade garlic bread.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Make Ahead Rolled Up Pizzas Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

18 1 1/2 1/2 1/2 1/2 1/2

slices cups cup cup tsp. stick

bread grated mozzarel tomato sauce chopped black o italian herb seasoning several dashes t 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.

- - - - - - - - - - - - - - - - - * 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.)

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Melanzane Sott'olio D'oliva (Marinated Eggpla Recipe By Serving Size Categories : : 6 : Preparation Time :0:00

Amount -------4 1/2 1 1 3 1/4 1 1 2 1/2 1/2

Measure -----------md cup quart cup cup cup teaspoon tablespoon teaspoon

Ingredient -- Preparation Method -------------------------------eggplants (about 3 1/2 lbs) salt white vinegar extra virgin olive oil olive oil chopped garlic crushed red pepper dried oregano or fresh oregano 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.

- - - - - - - - - - - - - - - - - * 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 1 12 1/4

pound ounce cup

ricotta cheese mixed with egg pepper to taste mozzarella -- either shredded or sliced 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.

- - - - - - - - - - - - - - - - - * 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 -or1/2 cup uncooked elbow or small2 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.

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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. sauce is thick. Serve on top of pasta. Add honey to reduce acidity. Let it simmer until

- - - - - - - - - - - - - - - - - * 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 1 6

1/4 1/2

teaspoon teaspoon teaspoon cup

worcestershire sauce italian seasoning pepper mozzarella cheese -- sliced 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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 1 1 3 1 1 1 1/2 medium tablespoon 1/4 cup

eggs onion -- chopped tomato sauce for color salt & pepper to taste grated cheese garlic powder to taste garlic powder to taste peas 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.

- - - - - - - - - - - - - - - - - * 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 3 1/2 1/2 1/2 1/2 1 1/2 1/2

pound tablespoon cup cup cup cup cup teaspoon

rigatoni sweet butter -- melted fontina cheese -- shredded swiss cheese -- shredded mozzarella -- shredded heavy cream grated parmesan cheese 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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!

- - - - - - - - - - - - - - - - - * 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.)

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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."

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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!

- - - - - - - - - - - - - - - - - * 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)

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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 1 3 1 1/8 2

cup tablespoon cloves pounds tablespoons

olive oil lemon juice garlic -- minced jumbo shrimp 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

- - - - - - - - - - - - - - - - - * 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).

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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 1/2 1/2

tablespoon cup cup

oregano -- chopped olive oil 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.

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - -

*

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.

- - - - - - - - - - - - - - - - - * 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 1

cup part

mozzarella cheese -- shredded 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).

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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 1 1/4 1/3 1/4

pound cup tablespoon cup cup

sweet onions -- sliced good olive oil honey garlic -- chopped 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.)

- - - - - - - - - - - - - - - - - * 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.......

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - -

*

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.

- - - - - - - - - - - - - - - - - * 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 13 3/4 1 1/2 1/4 20 3 1

teaspoon ounce teaspoon cup ounce tablespoon teaspoon

basil chicken broth garlic powder white wine; dry -- or water frozen chopped spinach -- drain cornstarch 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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!

- - - - - - - - - - - - - - - - - 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.

- - - - - - - - - - - - - - - - - * Exported from MasterCook *

Vegetable Risotto Recipe By Serving Size : : 4 Preparation Time :0:00

Categories : Amount Measure -------- -----------2 lg 1 thick slice 1/2 1 1 1/4 cup 1 3/4 cup 3/4 cup

Ingredient -- Preparation Method -------------------------------leaves chard ham -- diced onion -- minced celery rib -- diced carrot -- diced butter rice salt and pepper 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.

- - - - - - - - - - - - - - - - - * 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 1

tablespoon tablespoon

dried oregano salt and freshly ground black pepper to taste 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - * 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.

- - - - - - - - - - - - - - - - - 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.

- - - - - - - - - - - - - - - - - * 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

- - - - - - - - - - - - - - - - - -