–€ €@LƒĚ}ËŹđ5 _­ŹŚ$ŽŚ%Ž l0Źą$)ŞČ$đą$HČą$ Uh¨ŠL"ŠŔ ¨`Š€e$…$ć%`­…$­…%` Œ ŠR @ŠW €Ś!ŕĐ( Lš(ŠŒŠ1Š Š€  ­ YäÎ đŚI˜` ­ d  LÇd M  ź* €@ ˙­ …$­ …%­ …C˘ŠC ‘$Ľ$)Ľ%1Š UŠdĘ߼$9Ľ%:Ź ˘ˆ˜!0 SčŕĐńĽ$çĽ%čŠ¨™Čú¨šđ ÉDđČČČŔĐđŠD™ŠË™Š™` ­ }˝J‚)đLr 콂ÉPUMPKIN SOUP › 6 GREAT 1 HR HOT ›@1 lb Pumpkin ›}A1/2 lb Potatoes ›B1 Onion (chopped) ›€1/3 C Butter or Margarine ›}2 1/2 C Milk ›‚ Salt ›Ŕ Pepper ›}Á2 Leeks (sliced) ›Â2 1/2 C Chicken Stock ›1/2 C Cream ›}2 tbsps Parsley (chopped) › ›@ › }A1. Peel and dice pumpkin and potatoes.›B ›€2. Melt half the butter in a saucepan › }and saute the onion until golden brown›‚ ›Ŕ3. Add the diced pumpkin and potatoes › }Áand milk. Bring to a boil, reduce heat›Âand simmer for about 40 minutes. › › }4. Sieve and puree in a blender. › ›@5. Season to taste with salt & pepper.› }A ›B6. Saute the leeks in the remaining ›€butter. ›} ›‚7. Add to the soup with the chicken ›Ŕstock. Bring to a boil. Reduce heat & ›}Ásimmer for 5 minutes. ›Â ›8. Before serving, stir in cream and ›}˙˙chopped parsley. ›MINESTRONE ›@ 6 FANTASTICO 2 HRS HOT ›}A1 C Kidney Beans (dried) ›B3 tbsps Olive Oil ›€1 clove Garlic (chopped) ›}1 large Onion (chopped) ›‚1 C canned Tomatoes ›Ŕ1 C Peas (shelled) ›}Á2 tbsps Parsley (chopped) ›Â1 stalk Celery (chopped) ›1 Carrot (chopped) ›}1 large Potato (raw, chopped) ›8 C Beef Stock ›@ Salt ›}A Pepper ›B1 C Rice (uncooked) ›€ ›} ›‚1. Cover the dried beans with water & ›Ŕsoak overnight. Drain. ›}Á ›Â2. Put oil in a large saucepan, add ›garlic, onion and remaining vegetables›}then cover and simmer for 15 minutes, ›stirring occasionally. ›@ ›}A3. Add soaked beans, beef stock & salt›B& pepper to taste. Cover and simmer ›€for 1-1 1/2 hours or until beans are ›}tender. ›‚ ›Ŕ4. Add rice and simmer for another 15 ›}˙˙minutes. Serve. ›ÂRICE AND PEA SOUP › 6 MUCHO 1/2 HR HOT ›}1/3 C Butter ›2 slices Bacon (chopped) ›@1 slice Ham (chopped) ›}A1 Onion (minced) ›B1 1/2 tbsps Parsley (chopped) ›€2 lb Green Peas (fresh) ›}4 C Water ›‚1/2 C Rice (uncooked) ›Ŕ Salt ›}Á Pepper ›Â4 tbsps Parmesan Cheese (grated) › › } ›1. Saute the bacon, ham and onion in ›@the butter until golden brown. ›!}A ›B2. Add peas and parsley, cook for five›€minutes, stirring constantly. ›"} ›‚3. Add the water & bring to a boil. ›Ŕ ›#}Á4. Stir in rice, salt, pepper to taste›Âand cheese. Cook over a medium heat ›˙˙until rice is tender.Serve. ›$} FISH SOUP › 6 VERY GOOD 45 MIN HOT ›@ 5 C Fish Stock ›%}A 2 stalks Celery (chopped) ›B 1 Onion (sliced) ›€ 2 tbsps Vinegar ›&} 1 tbsp Salt ›‚ 1/2 lb Shrimp (shelled) ›Ŕ 2 lb mixed Fish (cut in bite-size pcs)›'}Á 1/3 C Olive Oil ›Â 2 cloves Garlic (crushed) › 2 Bay Leaves ›(} 1/2 tsp Thyme › 1 tsp Basil ›@ 2 tbsps Parsley (chopped) ›)}A 1 C dry White Wine ›B 1/2 lb Tomatoes (peeled & chopped) ›€ Salt ›*} Pepper ›‚ ›Ŕ ›+}Á 1. Make fish stock by boiling the fish›Â heads and shrimp shells in water for › about 10 minutes. Strain. ›,} › 2. Add celery, onion, vinegar & salt ›@ to fish stock. Simmer, covered for 10 ›-}A minutes. Strain broth & set aside. ›B ›€ 3. Saute the shrimp and the fish in ›.} the oil with the garlic, bay leaves, ›‚ thyme, basil and parsley for about 5 ›Ŕ minutes, stirring constantly. ›/}Á ›Â 4. Add fish stock, wine, tomatoes and › salt and pepper to taste. Bring to a ›0} boil. Reduce heat, cover and simmer ›˙˙for about 20 minutes. Serve. ›@ SPAGHETTI MARINARA ›1}A 6 GREAT 1 HR HOT ›B 3 tbsps Olive Oil ›€ 1 clove Garlic (crushed) ›2} 2 lb Tomatoes (peeled & seeded) ›‚ 2 tbsps Parsley (chopped) ›Ŕ 1 tbsp fresh Basil (chopped) ›3}Á Salt ›Â Pepper › 3/4 lb cooked Spaghetti ›4} 1/4 C Parmesan Cheese (grated) › ›@ ›5}A 1. Saute the garlic in oil for about 2›B minutes. ›€ ›6} 2. Add tomatoes and break up with fork›‚ and blend well with garlic. ›Ŕ ›7}Á 3. Sprinkle with parsley and basil. ›Â Add salt and pepper to taste and cook,›uncovered, over low heat for about 1 ›8}hour, stirring occasionally. › ›@4. Put cooked spaghetti in a baking ›9}Adish and mix well. Sprinkle with the ›˙˙grated cheese & serve immediately. ›€SPAGHETTI CASSEROLE ›:} 6 GREAT 1 1/2 HRS 350F ›‚2 tbsps Olive Oil ›Ŕ1 lb Italian Sausage (cut in 1" pcs) ›;}Á1 Onion (chopped) ›Â1/4 lb Mushrooms (sliced) ›1/4 lb Tomatoes (peeled, seeded) ›<} Salt › Pepper ›@3/4 lb cooked Spaghetti ›=}A1/2 lb Mozzarella Cheese (sliced) ›B3 tbsps Parmesan Cheese (grated) ›€ ›>} ›‚1. Brown the sausage in the oil over a›Ŕmedium heat for about 10 minutes. ›?}Á ›Â2. Add onion, mushrooms and tomatoes. ›Season to taste with salt & pepper & ›@}cook uncovered, over a low heat for ›about 1 hour, stirring occasionally. ›@ ›A}A3. Put cooked spaghetti in a baking ›Bdish and cover with the slices of the ›€mozzarella cheese. ›B} ›‚4. Pour sauce over the cheese and ›Ŕsprinkle with grated cheese. ›C}Á ›Â5. Bake in a 350F oven for about ten ›˙˙minutes. Serve. ›D}VERMICELLI WITH ZUCCHINI › 4 **** 15 MIN HOT ›@1 1/2 lb Zucchini ›E}A1/4 C Olive Oil ›B1 Onion (chopped) ›€1 lb Tomatoes (peeled & chopped) ›F}2 C Water ›‚2 tbsps fresh Basil (chopped) ›Ŕ1/2 lb Vermicelli (broken in pieces) ›G}Á Salt ›Â Pepper › ›H} ›1. Slice the zucchini into 1/2" pcs. ›@ ›I}A2. Saute the onion in oil until golden›Bbrown. ›€ ›J}3. Add tomatoes & simmer 5 minutes. ›‚ ›Ŕ4. Add water & bring to a boil. ›K}Á ›Â5. Add zucchini and basil and cook 5 ›minutes. ›L} ›6. Stir in vermicelli and cook over a ›@low heat until tender, and stirring ›M}Aoccasionally. Season with salt and the›˙˙pepper to taste. Serve. ›€RICE IN WHITE WINE ›N} 6 GREAT 1/2 HR HOT ›‚3 tbsps Butter or Margarine ›Ŕ1 Onion (minced) ›O}Á1 lb Rice ›Â1 C dry White Wine ›4 C Chicken Stock ›P}2 tbsps Butter or Margarine ›1/2 C Parmesan Cheese (grated) ›@ ›Q}A ›B1. Saute onion in 3 tbsps of butter ›€until golden. ›R} ›‚2. Stir in rice and cook until rice ›Ŕbecomes transparent. ›S}Á ›Â3. Add the wine and cook until wine is›evaporated. ›T} ›4. Add 1/2 C of boiling stock at a ›@time, stirring constantly and cooking ›U}Auntil the stock has been absorbed ›Bbefore adding next 1/2 cup. ›€ ›V}5. When rice is cooked (for about 20 ›‚minutes), add the 2 tbsps of butter & ›˙˙the parmesan cheese. Mix thoroughly. ›W}ÁBASIC PIZZA DOUGH ›Â ***** 15 MINUTES ** ›2 1/4 C Flour ›X}1/2 tsp Salt ›1 tbsp Dried Yeast ›@3/4 C Warm Water ›Y}A Olive Oil ›B ›€ ›Z}1. Sift flour into a warm bowl with ›‚the salt. ›Ŕ ›[}Á2. Put yeast into a small bowl & add ›Âthe warm water. Allow to stand for 5 ›minutes, then mix until smooth. ›\} ›3. Pour the yeast mixture into the ›@flour with 1 tbsp of olive oil. Mix ›]}Awith your hand to a stiff dough. Knead›Bon a floured board for 10 minutes. ›€ ›^}4. Rub oil on the dough ball, place in›‚an oiled bowl & put in a warm place ›Ŕuntil it has doubled in size. ›_}Á ›Â5. Roll out to a thickness of 1/4". ›Brush with a little olive oil before ›`}˙˙spreading with topping. ›ROMAN-STYLE PIZZA ›@ 4 ***** 1/2 HR 450F ›a}A Basic Pizza Dough ›B1/2 lb mozzarella Cheese (sliced) ›€1/2 C Parmesan Cheese (grated) ›b}1/4 C Olive Oil ›‚2 Onions (sliced) ›Ŕ3 tsps fresh Basil (chopped) ›c}Á ›Â ›1. Arrange mozzarella cheese on top ›d}the rolled out pizza dough. › ›@2. Sprinkle with Parmesan cheese and ›e}Aolive oil. ›B ›€3. Lay sliced onions on top & sprinkle›f}with fresh basil. ›‚ ›Ŕ4. Bake in a 450F oven for about 25 ›g}˙˙minutes. Serve hot. ›ÂSUPER PIZZA ›Ŕ 4 EXCELLENT 1/2 HR 450F ›o}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡i}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡j}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡k}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡l}‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡‡m}‡‡ƒ€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€€Â™ ITALIAN› BREAD›– ITALIAN› n}CUSTARD›Ŕ| ITALIAN› DESSERTS›Âz ITALIAN› DESSERTS›~ ITALIAN› DESSERTS›w ITALIAN› DESSERTS›By ITALIAN› DESSERTS›‚M ITALIAN› 7}Á1 tbsp Olive Oil ›Â1 medium Onion (sliced) ›4 oz Tomato Paste ›p}1 C Water ›1/2 lb Italian Sausage (chopped) ›@2 slices Bacon (diced) ›q}A1/2 Green Pepper (chopped) ›B1/4 lb Mushrooms (sliced) ›€1/2 lb Mozzarella Cheese (shredded) ›r} Salt ›‚ Pepper ›Ŕ Oregano ›s}Á Basic Pizza Dough (see recipe) ›Â › ›t}1. Saute the onion in olive oil until ›transparent. ›@ ›u}A2. Add the tomato paste & water & mix ›Bwell. Cook uncovered for about 15 ›€minutes. ›v} ›‚3. Roll out & spread dough on an oiled›Ŕbaking sheet. ›w}Á ›Â4. Cover dough with sausage, bacon, ›green pepper, mushrooms, cheese and ›x}season with salt & pepper. › ›@5. Add cooked tomato sauce & sprinkle ›y}Awith oregano. ›B ›€6. Bake in a 450F oven for about 25 ›z}˙˙minutes. Serve hot. ›‚PIZZA NAPOLETANA ›Ŕ 4 ***** 1/2 HR 450F ›{}Á2 lb canned Italian Tomatoes (chopped)›Â Salt › Pepper ›|}1/2 lb Mozzarella Cheese (sliced) ›8 Anchovy Fillets (chopped) ›@1/2 tsp Oregano ›}}A1/2 tsp Basil ›B Black Olives (pitted & sliced) ›€ Basic Pizza Dough (see Recipe) ›~} ›‚ ›Ŕ1. Placed rolled out dough on a oiled ›}Ábaking sheet. ›Â › 2. Spread the tomatoes over the dough ›€} and sprinkle with salt & pepper. › ›@ 3. Arrange slices of Mozzarella cheese›}A over the tomatoes. Put anchovies on ›B top and sprinkle with oregano & basil.›€ Garnish with black olives slices. ›‚} ›‚ 4. Bake in a 450F oven for about 30 ›˙˙minutes. Serve hot. ›ƒ}Á SPAGHETTI WITH ANCHOVIES MILANESE ›Â 6 GREAT 1 HR HOT ›!1 Onion (minced) ›„}!2 tbsps Olive Oil ›!1/8 lb canned Anchovy Fillets (2 oz) ›@!3/4 C Tomato Paste ›…}A!4 C Water ›B!2 tbsps Pine Nuts ›€!1 lb Spaghetti ›†}! Salt ›‚! Pepper ›Ŕ! ›‡}Á! ›Â!1. Saute the onion in oil until golden›"brown. ›ˆ}" ›"2. Add anchovies & oil from can to the›@"onion and mash to a paste. ›‰}A" ›B"3. Add tomato paste & water and mix ›€"thoroughly. ›Š}" ›‚"4. Season with a little salt & pepper.›Ŕ"Add pine nuts. Cook over low heat for ›‹}Á"about 1 hour or until sauce is thick, ›Â"stirring frequently. ›# ›Œ}#5. Cook spaghetti in boiling salted ›#water until just tender. Do not over ›@#cook. Drain & put in a large serving ›}A#dish. ›B# ›€#6. Pour the sauce over the spaghetti &›Ž}˙˙mix until completely coated. Serve. ›‚#CHEESE PIZZA ›Ŕ# 4 GREAT 1/2 HR 450F ›}Á#1 C Parmesan Cheese (grated) ›Â#1 C Sharp Cheese (grated) ›$2 Eggs (well beaten) ›}$ Salt ›$ Pepper ›@$ Basic Pizza Dough (see Recipe) ›‘}A$ ›B$ ›€$1. Roll out dough & place on an oiled ›’}$baking sheet. ›‚$ ›Ŕ$2. Mix together Parmesan cheese, eggs,›“}Á$& sharp cheese. Season with the salt ›Â$and pepper. ›% ›”}%3. Spread cheese mixture over the ›%pizza dough. ›@% ›•}A%4. Bake in a 450F oven for about 25 ›˙˙minutes or until golden brown. Serve. ›€%LASAGNE ›–}% 6 GREAT 1 1/2 HRS 350F ›‚%2 tbsps Oil ›Ŕ%2 Onions (minced) ›—}Á%1 lb Ground Beef ›Â%1 clove Garlic (crushed) ›&1 1/2 tsps Salt ›˜}&1/4 tsp Black Pepper ›&1/2 tsp Oregano ›@&3 tbsps Parsley (chopped) ›™}A&3 C canned Tomatoes ›B&1/2 C Tomato Puree ›€&1/2 C Tomato Paste ›š}&1/2 C Parmesan Cheese (grated) ›‚&1/2 lb Lasagna Noodles ›Ŕ&1 lb Mozzarella Cheese (sliced) ››}Á&1 lb Ricotta or Cottage Cheese ›Â& ›' ›œ}'1. Heat oil & saute onions until they ›'are golden brown. ›@' ›}A'2. Add beef & cook for 10-15 minutes, ›B'stirring to break up the meat. ›€' ›ž}'3. Mix in the garlic, salt, pepper, ›‚'oregano, parsley, tomatoes, the tomato›Ŕ'puree, tomato paste & 2 tbsps grated ›Ÿ}Á'Parmesan cheese. Simmer, covered, for ›Â'about 45 minutes. ›( › }(4. Cook noodles in boiling salted ›(water until tender. Drain and cover ›@(with cold water. ›Ą}A( ›B(5. Arrange 1/3 of the meat sauce in a ›€(8"X12" baking dish. Cover with a layer›˘}(of the lasagna noodles, then a layer ›‚(of Mozzarella cheese, then a layer of ›Ŕ(Ricotta or Cottage cheese. Sprinkle ›Ł}Á(with 2 tbsps Parmesan Cheese. Repeat ›Â(layers ending with a layer of sauce & ›)Parmesan. ›¤}) ›)6. Bake in a 350F oven about 1 1/2 hrs›˙˙and serve hot. ›Ľ}A)RAVIOLI ›B) 4 GREAT 1/2 HR HOT ›€)4 C Flour (sifted) ›Ś})1/2 tsp Salt ›‚)5 Eggs ›Ŕ)1/4 C Warm Water ›§}Á) ›Â) ›*1. Sift flour onto large pastry board.›¨}* ›*2. Make a well in the center and add ›@*salt, eggs & water. Mix thoroughly. ›Š}A* ›B*3. Knead dough for about 2 minutes. ›€*Allow to stand for 10 minutes. ›Ş}* ›‚*4. Divide dough into quantities easy ›Ŕ*to roll out. Roll each section out on ›Ť}Á*a floured board to a thickness of 1/8"›Â*and cut into 2" rounds or squares and ›+place a tsp of filling in the center. ›Ź}+Cover with another circle or square & ›+press edges together with a fork. ›@+ ›­}A+5. Cook in boiling salted water until ›B+dough is tender. Serve with sauce of ›€+your choice. ›Ž}+ ›‚+CHICKEN FILLING:- ›Ŕ+ ›Ż}Á+2 C Cooked Chicken (chopped) ›Â+1 Egg ›,1/2 C Parmesan Cheese (grated) ›°},1 tbsp Parsley (minced) ›,1 C cooked Spinach (chopped) ›@, Salt ›ą}A, Pepper ›B, ›€,Combine all ingredients and then mix ›˛},thoroughly. ›‚, ›Ŕ, ›ł}Á,RICOTTA FILLING:- ›Â, ›-1 lb Ricotta Cheese ›´}-2 Eggs (beaten) ›-2 tbsps Parsley (minced) ›@-1/4 C Parmesan Cheese (grated) ›ľ}A- Salt ›B- Pepper ›€- ›ś}-Thoroughly beat together all of the ›˙˙ingredients. ›Ŕ-PARMESAN DUMPLINGS ›ˇ}Á- 4 GREAT 1/2 HR 375F ›Â-3 C Milk ›.4 tbsps Butter or Margarine ›¸}.1/2 tsp Salt ›.1/2 C Semolina ›@.2 C Parmesan Cheese (grated) ›š}A.2 Eggs ›B.1/2 C Butter or Margarine (melted) ›€. ›ş}. ›‚.1. Mix together the milk, butter and ›Ŕ.salt in a saucepan. Bring to a boil. ›ť}Á. ›Â.2. Slowly add the semolina to the milk›/stirring constantly. Cook over medium ›ź}/heat until thick. ›/ ›@/3. Remove from heat & add 1 cup of the›˝}A/cheese. Add eggs and mix well. ›B/ ›€/4. Pour the mixture onto a large plate›ž}/and cool. (As it cools it will harden)›‚/ ›Ŕ/5. When it is hard, cut into small ›ż}Á/squares. ›Â/ ›06. Grease bottom of a baking sheet ›Ŕ}0with some of the melted butter. Put a ›0layer of the squares on the sheet, and›@0pour some melted butter over them and ›Á}A0sprinkle with grated cheese. Repeat ›B0layers until all ingredients are used ›€0up. Season each layer with salt and ›Â}0pepper. ›‚0 ›˙˙7. Bake in a 375F oven for 1/2 hour. ›Ă}Á0CHICKEN DUMPLINGS ›Â0 4 EXCELLENT 20 MIN BOIL ›15 medium Potatoes (peeled, cooked) ›Ä}11 C cooked Chicken (finely ground) ›11/4 C Parmesan Cheese (grated) ›@11/2 tsp Nutmeg ›Ĺ}A11 C Flour ›B12 Egg Yolks ›€1 Salt ›Ć}1 Pepper ›‚1 ›Ŕ1 ›Ç}Á11. Mash the potatoes. Mix with chicken›Â1& cheese, nutmeg, flour, egg yolks, & ›2salt and pepper to taste. ›Č}2 ›22. Place on a board and knead until ›@2smooth. Add more flour if necessary. ›É}A2 ›B23. Roll out dough to a thickness of ›€21/2". Cut into 1" squares. ›Ę}2 ›‚24. Cook in boiling salted water for ›Ŕ2about 10 minutes. Drain & serve with ›Ë}˙˙sauce of your choice. ›Â2POLENTA ›3 4 GOOD 1 HOUR MEDIUM›Ě}31 lb Polenta (Corn Meal) ›39 C Water ›@3 Salt ›Í}A3 ›B31. In a large saucepan bring water to ›€3a boil and add salt. ›Î}3 ›‚32. Slowly add the Polenta, stirring ›Ŕ3constantly. ›Ď}Á3 ›Â33. Cook over a medium heat, keeping ›4mixture at a low boil, stirring ›Đ}4frequently for about 1 hour. ›4 ›@44. When very thick, turn out onto a ›Ń}A4floured board. Traditionally, Polenta ›B4is cut with a string or with a wooden ›€4Polenta knife. Polenta may be eaten ›Ň}4plain with butter and cheese or with a›˙˙meat or tomato sauce. ›Ŕ4MEAT SAUCE ›Ó}Á4 6 EXCELLENT 1 1/2 HRS MEDIUM›Â41 C Mushrooms (dried) ›51/4 C Butter or Margarine ›Ô}51/2 C Olive Oil ›51/2 lb Ground Beef ›@53 slices Bacon (chopped) ›Ő}A51 Carrot (chopped) ›B51 stalk Celery (chopped) ›€52 small Onions (chopped) ›Ö}51 C Red Wine ›‚5 Salt ›Ŕ5 Pepper ›×}Á51 tbsp Flour ›Â51/2 lb ripe Tomatoes (peeled, chopped)›61 Bay Leaf ›Ř}61 tsp Thyme ›62 Cloves ›@6 ›Ů}A6 ›B61. Soak mushrooms in warm water for ›€6about 1/2 hour. Drain & chop. ›Ú}6 ›‚62. Combine half the butter and all the›Ŕ6olive oil in a large saucepan. Brown ›Ű}Á6the meat and bacon. ›Â6 ›73. Add carrot, celery, & onions & cook›Ü}7for 10 minutes. ›7 ›@74. Add the wine, salt & pepper & cook ›Ý}A7until wine has evaporated. ›B7 ›€75. Mix the remaining butter with the ›Ţ}7flour and add to the sauce, stirring ›‚7well. ›Ŕ7 ›ß}Á76. Add the tomatoes, bay leaf, thyme &›Â7cloves. Pour on enough water to cover,›8cover the saucepan with lid & simmer ›ŕ}8for 1 hour. Before serving remove the ›˙˙bay leaf and cloves. ›@8BOLOGNESE SAUCE ›á}A8 4 GREAT 1 1/4 HRS HOT ›B82 tbsps Butter or Margarine ›€81 tbsp Olive Oil ›â}81/2 lb Ground Veal ›‚81/2 lb Ground Pork ›Ŕ81/4 lb Chicken Livers (chopped) ›ă}Á81 Onion (chopped) ›Â81 C Water ›91 C Dry White Wine ›ä}91/2 lb Mushrooms (dry, sliced) ›91 stalk Celery (chopped) ›@91 Carrot (chopped) ›ĺ}A9 Salt ›B9 Pepper ›€91 tbsp Flour ›ć}9 a little water ›‚91 C Cream ›Ŕ9 ›ç}Á9 ›Â91. Saute the veal, pork, chicken liver›:and onion in the butter and olive oil ›č}:for ten minutes. ›: ›@:2. Add water, wine, mushrooms, celery,›é}A:carrot and salt and pepper to taste. ›B:Cover and simmer for one hour, stir ›€:occasionally. ›ę}: ›‚:3. Dissolve flour in a little water & ›Ŕ:slowly stir into the sauce. Cook for 5›ë}Á:minutes. ›Â: ›;4. Just before serving, stir in the ›ě}˙˙cream. ›;PIQUANTE SAUCE ›@; 4 GREAT 15 MIN. HOT ›í}A;3 tbsps Olive Oil ›B;2 tbsps Wine Vinegar ›€;1/2 C Tomato Paste ›î}; Salt ›‚; Pepper ›Ŕ;1 tsp Sugar ›ď}Á;1 tsp prepared Mustard ›Â;3 Hard-Boiled Egg Yolks (Mashed) ›< ›đ}< ›<1. Combine oil and vinegar into a ›@ Salt ›ř}> Pepper ›> ›@> ›ů}A>1. Chop tomatoes and cook in a large ›B>saucepan for about 10 minutes or until›€>tomatoes are soft. ›ú}> ›‚>2. Cool & sieve or puree in a electric›Ŕ>blender. ›ű}Á> ›Â>3. Saute the garlic in the oil for 5 ›?minutes. ›ü}? ›?4. Add celery, carrot, sugar, basil, ›@?parsley & tomato puree. Season to ›ý}A?taste with salt and pepper. ›B? ›€?5. Cook, uncovered, over low heat for ›ţ}˙˙about 1 1/2 hrs, stirring often. ›‚?ROLLED MEAT LOAF ›Ŕ? 4 GREAT 1 1/2 HRS HOT ›˙}Á?2 lbs Ground Beef ›Â?2 tbsps Parsley (chopped) ›@1 tsp Salt ›}@1/4 tsp Pepper ›@4 slices Ham ›@@1 C Potatoes (mashed) ›}A@1/4 lb Mozzarella Cheese (sliced) ›B@4 tbsps Olive Oil ›€@1 C Tomato Paste ›}@1 C Water ›‚@ Bay Leaf ›Ŕ@ ›}Á@ ›Â@1. Mix together the meat, parsley, ›Asalt and pepper. ›}A ›A2. Turn meat mixture onto a floured ›@Aboard & flatten meat out to rectangle ›}AAshape. ›BA ›€A3. Put ham slices on the meat, then ›}Aspread on the mashed potatoes & lay ›‚Athe slices of Mozzarella on top. Roll ›ŔAup like a jelly roll & press edges ›}ÁAclosed. ›ÂA ›B4. Heat 2 tbsps of olive oil in large ›}Bfrypan. Place meat loaf in pan & pour ›Bremaining oil over the meat. ›@B › }AB5. Cover frypan & simmer 15 minutes. ›BB ›€B6. Mix tomato paste with water & bay › }Bleaf. Pour over the meat, cover and ›‚Bsimmer for about 1 hour. Remove loaf ›ŔBfrom frypan & allow to stand for about› }˙˙10 minutes before slicing. ›ÂBFILLET STEAK WITH BRANDY/MARSALA ›C 4 ***** 1 HR HOT › }C4 pieces Fillet Steak ›C Salt ›@C Pepper › }AC2 tbsps Butter or Margarine ›BC2 lbs Liver Pate ›€C1/4 C Marsala ›}C1/3 C Brandy ›‚C ›ŔC ›}ÁC1. Rub the steaks with salt & pepper &›ÂCthen with a little olive oil. Allow to›Dstand for about 1 hour. ›}D ›D2. Brown the steaks either in a frypan›@Dor under a broiler for about 1 minute ›}ADon each side. ›BD ›€D3. Melt the butter in a large frypan &›}Dmix in the liver pate. Add marsala & ›‚Dblend thoroughly. Cook for 1 minute. ›ŔD ›}ÁD4. Add the steaks & cook for a couple ›ÂDof minutes. ›E ›}E5. Warm the brandy & pour over steaks.›ELight the brandy & continue to cook ›˙˙the steaks until flames go out. ›}AELAMB STEW PEASANT STYLE ›BE 4 **** 1 HR HOT ›€E2 lbs lean Stewing Lamb (cubed) ›}E1/4 C Olive Oil ›‚E1 clove Garlic (chopped) ›ŔE4 Anchovy Fillets (chopped) ›}ÁE1 Onion (chopped) ›ÂE1 stalk Celery (sliced) ›F1/4 tsp Rosemary ›}F1 C White Wine ›F Salt ›@F Pepper ›}AF ›BF ›€F1. Brown the lamb in olive oil on all ›}Fsides. Remove from saucepan and keep ›‚Fwarm. ›ŔF ›}ÁF2. Saute the garlic in the same oil. ›ÂF(Add more if necessary). ›G ›}G3. Add anchovies & mash to a paste. ›G ›@G4. Add onion & celery & cook 5 minutes›}AG ›BG5. Return the lamb to saucepan; add ›€Grosemary, wine, salt & pepper to taste›}G ›‚G6. Cover & cook over medium heat for ›ŔGabout 45 minutes or until lamb is ›}ÁGtender. Add a little water if the stew›˙˙is too dry. ›HVEAL SCALOPPINE › }H 4 ***** 5 MIN HOT ›H1 1/2 lbs Veal Cutlets (no bone) ›@H1/4 C Flour ›!}AH Salt ›BH Pepper ›€H1/2 C Butter or Margarine ›"}H2 tsps Lemon Juice ›‚H1 C Marsala or Dry White Wine ›ŔH ›#}ÁH ›ÂH1. Flatten meat. ›I ›$}I2. Mix together flour, salt & pepper. ›ICoat meat with flour. ›@I ›%}AI3. Melt butter in a frypan & brown the›BIveal over high heat on both sides for ›€Iabout 2 minutes each side. ›&}I ›‚I4. Mix together the lemon juice & wine›ŔI& pour over the meat. Reduce heat, & ›'}ÁIcover & cook for another 2 minutes. Do›˙˙not boil. ›JVEAL PARMESAN ›(}J 4 GREAT 1 HR 325F ›J1 1/2 lbs Veal Cutlets ›@J1/4 C Butter or Margarine ›)}AJ1 clove Garlic (crushed) ›BJ1/4 lb Mushrooms (sliced) ›€J1/2 C Sherry ›*}J1/2 C Parmesan Cheese (grated) ›‚J Salt ›ŔJ Pepper ›+}ÁJ ›ÂJ ›K1. Pound veal flat & brown on both ›,}Ksides in butter over a high heat. Put ›Kveal into a baking dish & keep warm. ›@K ›-}AK2. Saute the garlic & mushrooms in the›BKsame pan as the veal over low heat for›€K5 - 10 minutes. ›.}K ›‚K3. Remove pan from heat & add sherry, ›ŔKgrated Parmesan, salt & pepper to ›/}ÁKtaste. Pour sauce over veal cutlets. ›ÂK ›L4. Bake in a 325F oven until the meat ›0}˙˙is tender. ›LLAMB CHOPS PARMESAN ›@L 4 GREAT 20 MIN HOT ›1}AL8 thick Loin Lamb Chops ›BL1/2 C Parmesan Cheese (grated) ›€L2 tbsps Butter or Margarine ›2}L1 tsp Lemon Juice ›‚L1/2 tsp Oregano ›ŔL1/2 tsp Salt ›3}ÁL1/4 tsp Pepper ›ÂL ›M ›4}M1. Broil lamb chops on both sides. ›M ›@M2. Mix together cheese, butter, lemon ›5}AMjuice, oregano, salt & pepper. ›BM ›€M3. Spread over chops & return to the ›6}Mbroiler. Cook until the cheese mixture›˙˙is brown. ›@NCHICKEN CACCIATORE ›9}MEAT›ÁP ITALIAN› MEAT›S ITALIAN› MEAT›ÁB ITALIAN› MEAT›Á^ ITALIAN› MEAT›L ITALIAN› MEAT›@E ITALIAN› MEAT›AW ITALIAN› MEAT›A8}U ITALIAN› MEAT›? ITALIAN› MEAT›ŔY ITALIAN› MEAT›ÂI ITALIAN› MEAT›ÂG ITALIAN› MEAT›Ŕ ITALIAN› PASTA›# ITALIAN› PASTA›Ŕ0 IT }AN 6 BRAVO !! 1 1/4 HRS HOT ›BN4 lbs Chicken Pieces ›€N Flour seasoned with Salt & Pepper ›:}N1/2 C Oil ›‚N2 Onions (minced) ›ŔN1 Green Pepper (chopped) ›;}ÁN1 Clove Garlic (crushed) ›ÂN4 C canned Tomatoes ›O1/2 C Tomato Puree ›<}O3 tbsps Tomato Paste ›O2 tsps Salt ›@O1/2 tsp Black Pepper ›=}AO1 tsp Thyme ›BO1/2 tsp Mixed Spice ›€O1/2 C light Red Wine ›>}O ›‚O ›ŔO1. Toss chicken pieces in seasoned ›?}ÁOflour. Brown in hot oil. ›ÂO ›P2. Add onions, green peppers, garlic &›@}Pcook for 10 minutes. ›P ›@P3. Add tomatoes, tomato puree mixed ›A}APwith tomato paste, salt, pepper, thyme›BP& mixed spice & cook , uncovered, for ›€P15-20 minutes. ›B}P ›‚P4. Add the wine, cover & cook for ›ŔPabout 45 minutes or until the chicken ›C}˙˙is tender. ›ÂPCHICKEN WITH SPAGHETTI ›Q 4 FANTASTICO 1 HR 375F ›D}Q3 tbsps Butter or Margarine ›Q2 tbsps Flour ›@Q2 C Chicken Stock ›E}AQ Salt & Pepper To Taste ›BQ1 C Cream ›€Q3 tbsps Sherry ›F}Q1/2 lb Spaghetti ›‚Q3 C Chicken (diced) ›ŔQ3 tbsps Whipped Cream ›G}ÁQ Grated Parmesan Cheese ›ÂQ ›R ›H}R1. Melt butter in a saucepan. Stir in ›Rthe flour. Gradually add chicken stock›@Rstirring constantly. Season to taste ›I}ARwith salt & pepper. Remove from heat &›BRadd the cream & sherry. ›€R ›J}R2. Cook spaghetti in boiling salted ›‚Rwater until tender. Drain. ›ŔR ›K}ÁR3. Add half the sauce to the spaghetti›ÂR& mix the other half with the chicken.›S ›L}S4. Put the spaghetti in well buttered ›Sbaking dish. Place the chicken in the ›@Scenter. Spread whipped cream on top & ›M}ASsprinkle with parmesan cheese. ›BS ›€S5. Bake in a 375F oven for about 30 ›N}˙˙minutes or until heated thoroughly. ›‚SDUCK STUFFED WITH SAUSAGE ›ŔS 4 GREAT 1 1/2 HRS 325F ›O}ÁS1 Duck (about 4 lbs) ›ÂS1/2 lb Italian Sausage (chopped) ›T1 C cooked Rice ›P}T1/2 C Bread Crumbs ›T1 Egg ›@T2 tbsps Parsley (chopped) ›Q}AT ›BT ›€T1. Wash duck with cold water, drain & ›R}Tpat dry. ›‚T ›ŔT2. Mix together the sausage, rice, ›S}ÁTbread crumbs, egg & parsley. ›ÂT ›U3. Stuff the duck with the mixture. ›T}U ›U4. Bake in a 325F oven for about 1 1/2›@Uhours. Baste occasionally with the ›U}˙˙drippings. ›BUPORK CHOPS WITH WINE ›€U 4 GREAT 15-20 MIN HOT ›V}U8 Pork Chops ›‚U2 tbsps Butter or Margarine ›ŔU2 tbsps Lemon Juice ›W}ÁU Salt ›ÂU Pepper ›V1 C Red Wine (Chianti if possible) ›X}V ›V ›@V1. Melt butter in a large frypan. ›Y}AV ›BV2. Dip the chops into the lemon juice ›€Vand rub generously with salt & pepper.›Z}V ›‚V3. brown the chops in butter on both ›ŔVsides. ›[}ÁV ›ÂV4. Pour the wine over the chops and ›Wsimmer until chops are tender. Turn ›\}Wthe chops occasionally. ›W ›@W5. Serve with wine sauce poured over ›]}˙˙the chops. ›BWLIVER MILANESE ›€W 4 **** 15 MIN HOT ›^}W1 lb Beef Liver (1/2" slices) ›‚W Salt ›ŔW Pepper ›_}ÁW4 tbsps Flour ›ÂW1/4 C Olive Oil ›X1 Onion (sliced) ›`}X1/2 lb Mushrooms (sliced) ›X2 tbsps Tomato Paste ›@X1/4 C Red Wine ›a}AX ›BX ›€X1. Dredge liver in seasoned flour. ›b}X ›‚X2. Heat oil in frypan & brown liver ›ŔXon both sides over a high heat for ›c}ÁXabout 2 minutes on each side. Remove ›ÂXfrom pan & keep warm. ›Y ›d}Y3. Saute the onion & mushrooms in the ›Ysame oil. ›@Y ›e}AY4. Mix the tomato paste with red wine ›BYand add to the onion & mushroom mix. ›€YCook for about 5 minutes. ›f}Y ›‚Y5. Return the liver to the pan & cook ›˙˙for another 2 minutes. ›g}ÁYSWEET AND SOUR LIVER ›ÂY 4 GOOD 10 MIN HOT ›@\1 lb Liver (sliced) ›q}ňB°RECIPE DATBhRECIPE IDXA\ Salt ›B\ Pepper ›€\2 tbsps Olive Oil ›r}\Sweet and Sour Sauce ›‚\ ›Ŕ\ ›s}Á\1. Season liver with salt & pepper. ›Â\ ›]2. Heat oil in frypan & saute liver ›t}]over a high heat for about 2 minutes. ›]Reduce heat & cook for another 2 ›@]minutes. ›u}A] ›B]3. Cover with sweet and sour sauce and›€]cook for 1 minute more or until liver ›v}]is tender. ›‚] ›Ŕ] ›w}Á]SWEET & SOUR SAUCE:- ›Â] ›^4 tbsps Olive Oil ›x}^2 Onions (sliced) ›^1 tsp Brown Sugar ›@^2 tbsps Wine Vinegar ›y}A^ Salt ›B^ Pepper ›€^ ›z}^ ›‚^Saute onions in oil until transparent.›Ŕ^Add remaining ingredients and heat ›{}˙˙thoroughly. ›Â^FLOUNDER IN MUSHROOM/CREAM SAUCE ›_ 6 **** 1 HR 350F ›|}_2 lbs Flounder Fillets ›_4 C Fish Stock ›@_1/3 C Butter or Margarine ›}}A_1/2 lb Mushrooms (sliced) ›B_1/4 C Flour ›€_1/4 C Parmesan Cheese (grated) ›~}_1 C Cream ›‚_ Salt ›Ŕ_ Pepper ›}Á_ ›Â_ ›`1. Cook the fish in the stock until ›€}`just tender. Remove & keep warm. ›` ›@`2. Saute the mushrooms in half the ›}A`butter for 5 minutes. ›B` ›€`3. Mix the other half of butter with ›‚}`the flour and add to the simmering ›‚`stock, stirring constantly. Cook until›Ŕ`thick. Remove from heat and stir in ›ƒ}Á`the cheese and cream. Season to taste ›Â`with salt and pepper. ›a ›„}a4. Place the fish on the bottom of a ›abuttered baking dish. Spread mushrooms›@aover the fish and our the white sauce ›…}Aaover it all. ›Ba ›€a5. Bake in a 350F oven for about 20 ›†}˙˙minutes. ›‚aSHRIMP RISOTTO ›Ŕa 4 GREAT 45 MIN HOT ›‡}Áa2 tbsps Butter or Margarine ›Âa1 large Onion (chopped) ›b1 clove Garlic (crushed) ›ˆ}b1 C Long Grain Rice ›b1/2 C dry White Wine ›@b5 C Chicken Stock ›‰}Ab Salt ›Bb Pepper ›€b1/8 lb Button Mushrooms (sliced, 2 oz)›Š}b1/2 lb Shrimp (peeled, deveined) ›‚b Parmesan Cheese ›Ŕb ›‹}Áb ›Âb1. Melt the butter in a saucepan and ›csaute the onion and garlic for about 5›Œ}cminutes or until onion is transparent.›c ›@c2. Add the rice and continue cooking ›}Acuntil the grains are golden. ›Bc ›€c3. Stir in the wine and boil until the›Ž}cwine is reduced by half. ›‚c ›Ŕc4. Stir in 1 cup of stock, the salt & ›}Ácpepper to taste and the mushrooms. ›ÂcCook uncovered until the stock has ›dbeen absorbed. Continue adding the ›}dstock in 1 cup amounts until it has ›dall been used. Add the shrimp with the›@dlast cup of stock. Garnish with the ›‘}˙˙parmesan cheese. ›BdBREADED EGGPLANT ›€d 4 GREAT 1 HR HOT ›’}d1 large Eggplant ›‚d1 tbsp Salt ›Ŕd2 Eggs (beaten) ›“}Ád1 C Bread Crumbs ›Âd1/4 C Parmesan Cheese (grated) ›e1/8 tsp Pepper ›”}e1 tsp Basil ›e Oil for deep frying ›@e ›•}Ae ›Be1. Cut eggplant into slices. (Do Not ›€ePeel.) Sprinkle salt on each slice. ›–}ePut on a plate and put a weighted ›‚eplate on top of the slices. Let stand ›Ŕefor about 1 hour. Drain and pat dry. ›—}Áe ›Âe2. Dip each slice in eggs, then dredge›fin bread crumbs mixed with the cheese,›˜}fpepper and basil. ›f ›@f3. Fry eggplant slices in oil until a ›™}˙˙golden brown. Drain and serve. ›BfBAKED CAULIFLOWER ›€f 6 GREAT 1/2 HR 350F ›š}f1 medium Cauliflower ›‚f1 tbsp Olive Oil ›Ŕf1/2 C Bread Crumbs ››}Áf1/2 C Parmesan Cheese (grated) ›Âf1/4 C Olive Oil ›g ›œ}g ›g1. Cut cauliflower into flowerets. Put›@gin saucepan with a small amount of ›}Agboiling salted water. Boil for about 5›Bgminutes. Drain. ›€g ›ž}g2. Spread 1 tbsp olive oil over the ›‚gbottom of a baking dish. Arrange the ›Ŕgcauliflower in dish. ›Ÿ}Ág ›Âg3. Mix together the bread crumbs and ›hthe grated cheese. Sprinkle over the › }hcauliflower. ›h ›@h4. Pour the 1/4 C Olive oil over the ›Ą}Ahtop. ›Bh ›˙˙5. Bake in a 350F oven for 30 minutes.›˘}hASPARAGUS FLORENTINE ›‚h 4 GREAT 45 MIN 400F ›Ŕh2 bunches Asparagus (fresh) ›Ł}Áh8 slices Prosciutto ›Âh1/4 C Butter or Margarine ›i1/4 C Parmesan Cheese (grated) ›¤}i ›i ›@i1. Snap off tough ends of asparagus & ›Ľ}Aiwash stalks very well. ›Bi ›€i2. Cook asparagus in boiling salted ›Ś}iwater until just tender. Drain. ›‚i ›Ŕi3. Wrap one piece of Prosciutto around›§}Áia few stalks and fasten with toothpick›Âi ›j4. Butter bottom of a baking dish and ›¨}jlay bundles of asparagus in the dish. ›jSprinkle with cheese. ›@j ›Š}˙˙5. Bake in 400F oven about 10 minutes.›BjZUCCHINI PIE ›€j 6 **** 20 MIN BROIL ›Ş}j1 lb Zucchini (sliced) ›‚j2 tbsps Butter or margarine ›Ŕj1 medium Onion (chopped) ›Ť}Áj1/2 C Bread Crumbs (fresh) ›Âj1/2 C Parmesan Cheese (grated) ›k Salt ›Ź}k Pepper ›k6 Eggs (beaten) ›@k2 tbsps Butter or Margarine ›­}Ak ›Bk ›€k1. Saute zucchini & onion in two tbsps›Ž}kof butter for about 10 minutes. ›‚k ›Ŕk2. Mix together the zucchini, onion, ›Ż}Ákbread crumbs, cheese, salt & pepper to›Âktaste & the eggs. ›l ›°}l3. Melt butter in a large frypan. Pour›lin the zucchini & egg mixture & cook ›@lwithout stirring until the bottom is ›ą}Alset. Put frypan under hot broiler to ›˙˙cook the top. ›€lSTUFFED TOMATOES ›˛}l 6 GOOD 1/2 HR 350F ›‚l6 large Tomatoes ›Ŕl6 Anchovy Fillets (chopped) ›ł}Ál1 C Bread Crumbs ›Âl3 tbsps Parmesan Cheese (grated) ›m1/4 lb Italian Sausage (chopped) ›´}m Salt ›m Pepper ›@m1/3 C Olive Oil ›ľ}Am1 tsp Oregano ›Bm ›€m ›ś}m1. Slice off top of tomatoes & remove ›‚mseeds & pulp. Be careful not to break ›Ŕmthe skin of the tomatoes. ›ˇ}Ám ›Âm2. Mix together the anchovies, bread ›ncrumbs, cheese, sausage, salt & pepper›¸}nto taste, olive oil & oregano. ›n ›@n3. Fill the tomatoes with the mixture.›š}AnPlace in an oiled baking dish. ›Bn ›˙˙4. Bake in a 350F oven for 1/2 hour. ›ş}nCABBAGE WITH BACON ›‚n 6 GREAT 1/2 HR HOT ›Ŕn1 Cabbage ›ť}Án Salt ›Ân Pepper ›o6 slices Bacon ›ź}o2 small Onions (chopped) ›o1 tbsp Vinegar ›@o2 1/2 C Water ›˝}Ao Salt ›Bo Pepper ›€o ›ž}o ›‚o1. Remove outer leaves & coarsely cut ›Ŕothe cabbage. ›ż}Áo ›Âo2. Chop the bacon slices & cook until ›ptransparent in a large saucepan. ›Ŕ}p ›p3. Add onions & saute until golden ›@pbrown. ›Á}Ap ›Bp4. Add the cabbage, vinegar, water and›€psalt and pepper to taste. Mix well. ›Â}pCover & cook for about 20 minutes. ›˙˙Drain before serving. ›ŔpSTUFFED MUSHROOMS ›Ă}Áp 4 GREAT 20 MIN 350F ›Âp1 lb large fresh Mushrooms ›q2/3 C Bread Crumbs ›Ä}q Salt ›q Pepper ›@q1/2 C Parmesan Cheese (grated) ›Ĺ}Aq1/4 tsp Oregano ›Bq1/3 C Olive Oil ›€q ›Ć}q ›‚q1. Wipe the mushrooms with damp cloth ›Ŕqand remove stems. ›Ç}Áq ›Âq2. Place mushrooms, top down, in a ›rshallow baking dish. ›Č}r ›r3. Mix together bread crumbs, cheese, ›@rsalt, pepper & oregano. ›É}Ar ›Br4. Fill mushroom tops with the mixture›€r ›Ę}r5. Sprinkle the oil over it all. ›‚r ›˙˙6. Bake in a 350F oven for 15 minutes.›Ë}ÁrMUSHROOMS IN CREAM ›Âr 6 GREAT 1/2 HR HOT ›s2 lbs Button Mushrooms ›Ě}s1/2 C Butter or Margarine ›s1 clove Garlic (halved) ›@s1/2 C Dry Red Wine ›Í}As1 1/2 C Cream ›Bs Salt ›€s Pepper ›Î}s Nutmeg ›‚s ›Ŕs ›Ď}Ás1. Wipe the mushrooms with damp cloth.›Âs ›t2. Melt the butter in large frypan. ›Đ}tSaute the garlic for 2 minutes. Remove›tthe garlic. ›@t ›Ń}At3. Saute the mushrooms for 10 minutes.›Bt ›€t4. Add the wine, mix well & cook over ›Ň}ta high heat until half the wine has ›‚tevaporated. Reduce the heat. ›Ŕt ›Ó}Át5. Add the cream, salt & pepper to ›Âttaste & a pinch of nutmeg. Cook over a›uvery low heat, stirring constantly, ›Ô}˙˙for 5 minutes. Serve. ›uPOTATO CROQUETTES ›@u 6 GREAT 1 HR FRY ›Ő}Au2 lbs Potatoes ›Bu2 tbsps Butter or Margarine ›€u1/2 C Parmesan Cheese (grated) ›Ö}u2 Eggs (beaten) ›‚u Salt ›Ŕu Pepper ›×}Áu Pinch of Nutmeg ›Âu1 Egg (beaten) ›v Bread Crumbs ›Ř}v ›v ›@v1. Boil potatoes, drain and sieve ›Ů}Avthrough a fine strainer. ›Bv ›€v2. Add butter, cheese, beaten eggs, ›Ú}vsalt & pepper to taste & nutmeg. ›‚v ›Ŕv3. Shape into croquettes. Dip in the ›Ű}Ávbeaten egg & roll in bread crumbs. ›Âv ›w4. Fry in oil until golden brown on ›Ü}˙˙all sides. ›wRICE PUDDING ›@w 6 GREAT 2 HRS 325F ›Ý}Aw1/2 C Rice (uncooked) ›Bw1/4 C Sugar ›€w3 Eggs ›Ţ}w4 C Milk ›‚w1/2 C Raisins ›Ŕw1/4 tsp Nutmeg ›ß}Áw1/4 tsp Salt ›Âw2 tsps Lemon Juice ›x2 tsps Lemon Rind (grated) ›ŕ}x ›x ›@x1. Pour rice into a well-buttered ›á}Axbaking dish. ›Bx ›€x2. Mix together the sugar & eggs & ›â}xbeat well. ›‚x ›Ŕx3. Add milk, raisins, nutmeg, salt, ›ă}Áxlemon juice & grated rind. Mix well. ›Âx ›y4. Pour over the rice & stir. Dot with›ä}ybutter. ›y ›@y5. Bake in a 325F oven for about two ›ĺ}Ayhours. Mix several times during the ›˙˙first hour of cooking. ›€yZABAGLIONE ›ć}y 6 GREAT 20 MIN HOT ›‚y6 Egg Yolks ›Ŕy6 tbsps Sugar ›ç}Áy1 C Marsala ›Ây ›z ›č}z1. Beat the eggs in top of a double ›zboiler. ›@z ›é}Az2. Beat in the sugar & the marsala & ›Bzplace over simmering water. ›€z ›ę}z3. Beat constantly until the mixture ›‚zthickens. ›Ŕz ›ë}Áz4. Pour into individual dishes & serve›˙˙immediately. ›{GELATO ›ě}{ 6 GREAT 1/2 HR HOT ›{2 C Water ›@{2 C Sugar ›í}A{ Pinch of Salt ›B{1 C Lemon Juice ›€{ Grated rind of 1 Lemon ›î}{2 Egg Whites ›‚{ ›Ŕ{ ›ď}Á{1. Mix together water, sugar and salt ›Â{in a saucepan. Bring to boil and cook ›|over a medium heat for 5 minutes. ›đ}| ›|2. Strain lemon juice & add with the ›@|grated rind to the sugar mixture. Cool›ń}A| ›B|3. Beat egg whites till stiff & fold ›€|into cooled lemon mixture. ›ň}| ›‚|4. Pour into freezing tray, cover with›˙˙plastic wrap & freeze till firm. ›ó}Á|FRUIT IN MARSALA ›Â| 4 GOOD 1 HR HOT ›}1 C Sugar ›ô}}1/2 C Water ›} Juice of 1 Lemon ›@}1/2 C Marsala ›ő}A}8 small Peaches (peeled) ›B}2 Oranges (peeled & sliced) ›€} ›ö}} ›‚}1. Dissolve the sugar in water & lemon›Ŕ}juice in a saucepan. Bring to a boil ›÷}Á}and cook until thick. Cool. ›Â} ›~2. Add Marsala and chill. ›ř}~ ›~3. Blanch the peaches by plunging ›@~quickly into boiling water. Remove ›ů}A~from boiling water, drain and peel. ›B~ ›€~4. Stir peaches & oranges into syrup ›ú}˙˙and chill thoroughly before serving. ›‚~ITALIAN COOKIES ›Ŕ~ 60 GREAT 15 MIN 450F ›ű}Á~5 C Flour ›Â~1 1/2 C Confectioner's Sugar ›2 tbsps Baking Powder ›ü}1 C Butter or Margarine ›3 Eggs ›@1 tbsp Vanilla ›ý}A ›B ›€1. Sift together flour, sugar and the ›ţ}baking powder into a large bowl. ›‚ ›Ŕ2. Add butter & mix thoroughly. ›˙}Á ›Â3. Add eggs & vanilla & mix to a firm ›€dough. Knead on floured board for 5 ›}€minutes. ›€ ›@€4. Shape into small balls and place on›}A€a greased cookie tin. ›B€ ›˙˙5. Bake in a 450F oven for 10 minutes.›}€RICE AND SHRIMP SALAD ›‚€ 4 GREAT 1/2 HR COOL ›Ŕ€1 C Rice (uncooked) ›}Á€ Salt ›Â€ Pepper › Oregano ›} Marjoram ›1/4 C Olive Oil ›@2 tbsps Lemon Juice ›}A2 Scallions (sliced) ›B1/2 lb Shrimp (peeled & chopped) ›€2 tbsps Parsley (chopped) ›} ›‚ ›Ŕ1. Cook the rice in boiling salted ›}Áwater until just tender. Drain. ›Â ›‚2. Season rice with salt. pepper, the ›}‚oregano & marjoram. ›‚ ›@‚3. Pour on the olive oil & lemon juice› }A‚while still warm & mix in the sliced ›B‚scallions. Cool. ›@ƒ › }ALIAN› PASTA›Œ ITALIAN› PASTA›B% ITALIAN› PASTA›‚- ITALIAN› PASTA› ITALIAN› PASTA›Á2 ITALIAN› PASTA›@) ITALIAN› PASTA›B I }TALIAN› PASTA› ITALIAN› PASTA›B ITALIAN› PASTA› ITALIAN› PASTA›Ŕ ITALIAN› PASTA›A‡ ITALIAN› PASTA›Á ITALIAN› PASTA›  }ITALIAN› PASTA›” ITALIAN› RICE›Bƒ ITALIAN› SALAD›€€ ITALIAN› SALAD›8 ITALIAN› SAUCE›‚4 ITALIAN› SAUCE›BŠ ITALIAN› SAUCE›; q}Aƒ4. When cool, mix in the chopped ›˙˙shrimp & the parsley. ›€ƒBEAN & TUNA FISH SALAD ›}ƒ 4 GREAT 2 1/2 HRS HOT ›‚ƒ1/2 lb Dried Beans ›Ŕƒ4 C Water ›}Áƒ3 tbsps Olive Oil ›Âƒ1 tbsp Lemon Juice ›„1 tsp Salt ›}„1/4 tsp Black Pepper ›„3 Scallions (chopped, white & greens) ›@„2 tbsps Parsley (chopped) ›}A„1 tbsp Chives (finely chopped) ›B„1 medium Can of Tuna (packed in oil) ›€„ ›}„ ›‚„1. Combine the beans & water & bring ›Ŕ„to a boil. Remove from heat and allow ›}Á„to stand for 1 hour. Reheat in same ›Â„water. Cook for about 1 1/2 hours or ›…until tender. Drain. ›}… ›…2. Blend together the oil, lemon juice›@…salt & pepper, scallions, parsley and ›}A…chives. Add to the hot beans & mix ›B…well. Cool. ›€… ›}…3. When ready to serve, break the tuna›‚…into chunks & arrange on top of the ›˙˙bean mixture. ›}Á…CHICKEN SOUP WITH EGGS AND CHEESE ›Â… 6 GREAT 15 MIN HOT ›†4 Eggs ›}†4 tbsps Parmesan Cheese (grated) ›†1 tbsp Parsley (chopped) ›@† Pinch of Nutmeg ›}A†1 tsp Salt ›B†8 C Chicken Stock ›€† ›}† ›‚†1. Lightly beat eggs. Add the cheese, ›Ŕ†parsley, nutmeg & salt. ›}Á† ›Â†2. Bring the chicken stock to a boil ›‡in a large saucepan. ›}‡ ›‡3. Pour in the egg mixture and stir ›@‡constantly with a fork or a whisk. ›}˙˙Cook for about 3 minutes. Serve. ›B‡SPAGHETTI WITH EGG & BACON SAUCE ›€‡ 6 GREAT 1/2 HR HOT ›}‡1/2 Onion (chopped) ›‚‡2 tbsps Olive Oil ›Ŕ‡1/2 lb Bacon (cut-up) ›}Á‡2 tbsps Butter or Margarine ›Â‡2 Egg Yolks ›ˆ Salt › }ˆ Pepper ›ˆ1/3 C Cream ›@ˆ1/4 C Parmesan Cheese (grated) ›!}Aˆ1 lb Spaghetti ›Bˆ ›€ˆ ›"}ˆ1. Heat oil in a frypan and saute the ›‚ˆonion until transparent. ›Ŕˆ ›#}Áˆ2. Add the bacon & cook until bacon is›Âˆcrisp. Remove from frypan & keep warm.›‰ ›$}‰3. Melt the butter in same frypan with›‰the bacon fat. Remove from heat. ›@‰ ›%}A‰4. Stir in the egg yolks & season to ›B‰taste with salt & pepper. ›€‰ ›&}‰5. Stir in cream & parmesan cheese. ›‚‰Add the onion & bacon mixture and mix ›Ŕ‰thoroughly. ›'}Á‰ ›Â‰6. Cook the spaghetti in boiling salt ›Šwater until just tender. Drain & put ›(}Šonto large serving dish. ›Š ›@Š7. Pour the hot sauce over spaghetti ›)}AŠand mix well. Serve immediately with ›˙˙more parmesan cheese if desired. ›€ŠPESTO GENOVESE ›*}Š GREAT 5 MIN NONE ›‚Š2 C fresh Basil (packed) ›ŔŠ2 cloves Garlic ›+}ÁŠ4 tbsp Pine Nuts ›ÂŠ1 C Olive Oil ›‹ Salt (to taste) ›,}‹ Pepper (to taste) ›‹1/2 C Parmesan Cheese (grated) ›@‹ ›-}A‹ ›B‹Place basil in a food processor and ›€‹pulse 2 or 3 times. With the machine ›.}‹running, add the garlic and pine nuts.›‚‹Then, very slowly, drizzle in olive ›Ŕ‹oil. One cup is usually enough. Season›/}Á‹to taste. Pesto is never cooked; if ›Â‹you have refrigerated yours, bring it ›Œback to room temperature before ›0}Œputting it on hot pasta. Add parmesan ›˙˙just before serving. ›@ŒEGG PASTA ›1}AŒ 4 GREAT 3/4 HR ROOM ›BŒfor 4 Servings: ›€Œ ›2}Œ2 Eggs ›‚Œ1 1/2 C All-Purpose White Flour ›ŔŒ1 tbsp Olive Oil (optional in all the ›3}ÁŒrecipes) ›ÂŒ ›For 6 Servings: ›4} ›3 Eggs ›@2 1/2 C All-Purpose White Flour ›5}A ›BFor 8 Servings: ›€ ›6}4 Eggs ›‚3 C All-Purpose White Flour ›Ŕ ›7}ÁMETHOD I: In a small bowl beat the ›Âeggs together & add olive oil, if ›Žusing it. Place the flour in a pile on›8}Žthe tabletop & make a well in center. ›ŽAdd the eggs to the well. With a fork,›@Žwhisk the eggs & gather in a bit of ›9}AŽflour until the mixture begins to form›BŽa ball. Using your hands, draw in more›€Žflour as needed & knead until the ball›:}Žis smooth & silky. All the flour may ›‚Žnot be needed. Form into a ball & let ›ŔŽrest 10 minutes before rolling. ›;}ÁŽ ›ÂŽMETHOD II: Place the eggs & oil, if ›using it, in the work bowl of a food ›<}processor. Start the machine & add the›flour slowly until mixture forms a ›@ball. Remove from the work bowl and ›=}Aknead a few more times by hand. The ›Bdough should be smooth & silky. Let ›€rest 10 minutes before rolling. ›>} ›‚NOTE:- Never exceed 1 cup of flour per›Ŕegg. ›?}Á ›ÂRoll out dough & cut into noodles. A ›pasta machine is a wonderful help here›@}If you are using a rolling pin, cut ›the dough into 4 pieces. Flour the ›@pieces to keep them from sticking and ›A}Aallow them to dry slightly-about 10 to›B20 minutes-before rolling out thinly ›€& slicing into strips. If the strips ›B}are still sticky, toss them in flour. ›‚If you want to store the pasta, dry it›Ŕthoroughly & keep in paper bag, or ›C}Áfreeze in plastic bags. If frozen, do ›ÂNOT thaw before cooking. ›‘ ›D}‘When ready to serve, bring a large pot›‘of water-at least 4 qts.-to the boil. ›@‘Drop in the fresh pasta & when it bobs›E}A‘to the top, it's done--about 30 to 60 ›B‘seconds. Drain & toss in melted butter›€‘& place on a serving platter & garnish›F}˙˙with chopped parsley or basil. ›‚‘MUSSELS IN MARINARA ›Ŕ‘ 4 GREAT 20 MIN HOT ›G}Á‘4 tbsp Olive Oil ›Â‘1 small Onion (finely chopped) ›’14 oz can Tomatoes (drained) ›H}’Salt, Pepper & Cayenne to taste ›’1/2 C Dry White Wine ›@’1/2 C Water ›I}A’1 small Onion (sliced) ›B’1 small Bay Leaf ›€’2 lbs Mussels (well rinsed) ›J}’Parsley to garnish ›‚’ ›Ŕ’ ›K}Á’Heat oil in medium saucepan. Add the ›Â’onions & saute until soft. Add the ›“garlic & cook another minute or so. ›L}“Add tomatoes, breaking up with spoon. ›“Cover & simmer 10 minutes. Season to ›@“taste. ›M}A“ ›B“In large saucepan bring wine & water ›€“to boil. Add onion, garlic, bay leaf &›N}“mussels. Cover & steam until mussels ›‚“pop open, about 5 minutes. Remove from›Ŕ“heat. Discard mussels that did not ›O}Á“open. ›Â“ ›”Place mussels on serving plates & ›P}”spoon sauce over top. Garnish with ›˙˙whole or chopped parsley. ›@”FRITTELLE DI RISO ›Q}A” 24 GREAT 1/2 HR 375F ›B”2 C Milk ›€”1/2 C Italian or other Shortgrain Rice›R}”1/2 C Sugar ›‚”2 tbsp Butter or Margarine ›Ŕ”4 tbsp All-Purpose White Flour ›S}Á”3 large Eggs (seperated) ›Â”Olive Oil & Vegetable Oil for frying ›•Icing Sugar ›T}• ›• ›@•Heat milk in medium saucepan. Add rice›U}A•& cook, uncovered, for about 10 minute›B•then add sugar & butter. Cook until ›€•the milk is absorbed. Beat in flour & ›V}•egg yolks. Fold in beaten egg-whites. ›‚• ›Ŕ•Heat oil in deep frypan or deep fryer ›W}Á•to 375F. Drop tablespoons of batter in›Â•the hot oil. Fry until golden. Drain. ›–Sprinkle with icing sugar. Best served›X}˙˙hot. ›–MASCARPONE CREMA DI CARAMELLO ›@– GOOD 1 HR 300F ›Y}A–2 C Whipping Cream ›B–3 Egg Yolks ›€–2 Eggs ›Z}–4 oz Mascarpone Cheese ›‚–1 tbsp Vanilla ›Ŕ–4 tbsp White Sugar ›[}Á–30 cubes ofsugar (to give exactly the ›Â–right amount of caramel) ›—1/2 C Water ›\}—1-6" Souffle Dish or ›—6-1/2 C Ramekins (custard bowls) ›@— ›]}A— ›B—Place milk in medium bowl. Whisk in ›€—the eggs. Place mascarpone in small ›^}—bowl & beat in a few spoonfuls of egg ›‚—mixture to make smooth, loose paste. ›Ŕ—Whisk into egg/milk mixture. Stir in ›_}Á—the vanilla. Set aside. ›Â— ›˜ ›`}˜In heavy saucepan, dissolve sugar in ›˜water over low heat. Turn up heat & ›@˜bring to boil. Boil rapidly without ›a}A˜stirring until sugar starts to turn a ›B˜light caramel color. Carefully, with ›€˜hand covered with an oven mitt (sugar ›b}˜burns hurt), pour a little of the ›‚˜caramel into each ramekin, turning the›Ŕ˜dish so the caramel coats the bottom. ›c}Á˜Let cool. ›Â˜ ›™ ›d}™Pour custard mixture in the prepared ›™dishes & cover with piece of buttered ›@™paper. Place in large baking dish & ›e}A™fill with hot water. Bake in 300F oven›B™for 35-45 minutes or until moulds are ›€™very lightly set. The filling will be ›f}™slightly soft. Remove from water bath ›‚™& cool. Refrigerate overnigt. To serve›Ŕ™invert chilled mould over a serving ›g}Á™plate & garnish with a fresh or candy ›˙˙flower. ›šFOCACCIA ›h}š GREAT 2 HRS 450F ›š2 tbsp Yeast ›@š2 tsp Sugar ›i}Aš1/2 C Hot Water ›Bš3 C All-Purpose White Flour ›€š1 C Warm Water ›j}š1/3 C Olive Oil ›‚š ›Ŕš ›k}ÁšSprinkle yeast & sugar over hot water ›Âš& let stand 10 minutes or until it's ››dissolved & bubbling. Put flour in a ›l}›large bowl. Mix yeast with additional ››water & oil. Pour onto the flour & mix›@›well, adding more flour as necessary ›m}A›to form rough ball of dough. ›B› ›€›Turn dough onto floured board & knead ›n}›until smooth, about 10 minutes. Place ›‚›in greased bowl & let rise in a warm ›Ŕ›place until doubled, about 1 hr. Punch›o}Á›down & divide in 2. Spread dough on 2 ›Â›lightly oiled baking sheets, pushing &›œpressing with your hands & fingers to ›p}œform an irregular shape. Sprinkle a ›œlittle olive oil over dough. Press tip›Ŕœof your fingers lightly in the dough ›s}ITALIAN› SAUCE›= ITALIAN› SAUCE›‘ ITALIAN› SEAFOOD›a ITALIAN› SEAFOOD›Ŕ… ITALIAN› SOUP› ITALIAN› SOUP› ITALIAN› SOUP›r} ITALIAN› SOUP›Á ITALIAN› SOUP›€h ITALIAN› VEGETABLE›Af ITALIAN› VEGETABLE›Ad ITALIAN› VEGETABLE›€n ITALIAN› VEGETABLE›Ŕr IË}Áœto form depressions. At this point, ›Âœsome bakers scatter a little salt or ›chopped fresh herbs, or even spread on›t}some tomato paste. › ›@Bake at 450F for about 15 minutes or ›u}Auntil bottom is well browned. Cut into›˙˙squares & slit to make sandwiches. › ›v} › › ›w} › › ›x} › › ›y} › › ›z} › › ›{} › › ›|} › › ›}} › › ›~} › › ›} › › ›€} › › ›} › › ›‚} › › ›ƒ} › › ›„} › › ›…} › › ›†} › › ›‡} › › ›ˆ} › › ›‰} › › ›Š} › › ›‹} › › ›Œ} › › ›} › › ›Ž} › › ›} › › ›} › › ›‘} › › ›’} › › ›“} › › ›”} › › ›•} › › ›–} › › ›—} › › ›˜} › › ›™} › › ›š} › › ››} › › ›œ} › › ›} › › ›ž} › › ›Ÿ} › › › } › › ›Ą} › › ›˘} › › ›Ł} › › ›¤} › › ›Ľ} › › ›Ś} › › ›§} › › ›¨} › › ›Š} › › ›Ş} › › ›Ť} › › ›Ź} › › ›­} › › ›Ž} › › ›Ż} › › ›°} › › ›ą} › › ›˛} › › ›ł} › › ›´} › › ›ľ} › › ›ś} › › ›ˇ} › › ›¸} › › ›š} › › ›ş} › › ›ť} › › ›ź} › › ›˝} › › ›ž} › › ›ż} › › ›Ŕ} › › ›Á} › › ›Â} › › ›Ă} › › ›Ä} › › ›Ĺ} › › ›Ć} › › ›Ç} › › ›Č} › › ›É} › › ›Ę} › › ›}TALIAN› VEGETABLE›u ITALIAN› VEGETABLE›‚p ITALIAN› VEGETABLE›Bl ITALIAN› VEGETABLE›Aj ITALIAN› VEGETABLE›IAN› VEGETABLE›Ŕr Ij˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙˙/