@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr PUMPKIN 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  Pepper }2 Leeks (sliced) 2 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 3. Add the diced pumpkin and potatoes }and milk. Bring to a boil, reduce heatand 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 stock. Bring to a boil. Reduce heat & }simmer for 5 minutes.  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 1 C Peas (shelled) }2 tbsps Parsley (chopped) 1 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 & soak overnight. Drain. } 2. 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 & saltB& pepper to taste. Cover and simmer for 1-1 1/2 hours or until beans are }tender.  4. Add rice and simmer for another 15 }minutes. Serve. RICE 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)  Salt } Pepper 4 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 fiveminutes, stirring constantly. "} 3. Add the water & bring to a boil.  #}4. Stir in rice, salt, pepper to tasteand 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) 2 lb mixed Fish (cut in bite-size pcs)'} 1/3 C Olive Oil 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 +} 1. Make fish stock by boiling the fish 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 minutes, stirring constantly. /} 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) 1 tbsp fresh Basil (chopped) 3} Salt Pepper 3/4 lb cooked Spaghetti 4} 1/4 C Parmesan Cheese (grated)  @ 5}A 1. Saute the garlic in oil for about 2B minutes. 6} 2. Add tomatoes and break up with fork and blend well with garlic. 7} 3. Sprinkle with parsley and basil. 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 1 lb Italian Sausage (cut in 1" pcs) ;}1 Onion (chopped) 1/4 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 amedium heat for about 10 minutes. ?} 2. 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 sprinkle with grated cheese. C} 5. 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) 1/2 lb Vermicelli (broken in pieces) G} Salt  Pepper  H} 1. Slice the zucchini into 1/2" pcs. @ I}A2. Saute the onion in oil until goldenBbrown.  J}3. Add tomatoes & simmer 5 minutes.  4. Add water & bring to a boil. K} 5. 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 thepepper to taste. Serve. RICE IN WHITE WINE N} 6 GREAT 1/2 HR HOT 3 tbsps Butter or Margarine 1 Onion (minced) O}1 lb Rice 1 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 becomes transparent. S} 3. Add the wine and cook until wine isevaporated. 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}BASIC PIZZA DOUGH  ***** 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.  [}2. Put yeast into a small bowl & add the 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. KneadBon a floured board for 10 minutes.  ^}4. Rub oil on the dough ball, place inan oiled bowl & put in a warm place until it has doubled in size. _} 5. 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) 3 tsps fresh Basil (chopped) c}  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 & sprinklef}with fresh basil.  4. Bake in a 450F oven for about 25 g}minutes. Serve hot. SUPER PIZZA  4 EXCELLENT 1/2 HR 450F o}i}j}k}l}m}™ ITALIAN BREAD ITALIAN n}CUSTARD| ITALIAN DESSERTSz ITALIAN DESSERTS~ ITALIAN DESSERTSw ITALIAN DESSERTSBy ITALIAN DESSERTSM ITALIAN 7}1 tbsp Olive Oil 1 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  Oregano s} Basic Pizza Dough (see recipe)   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 oiledbaking sheet. w} 4. 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  4 ***** 1/2 HR 450F {}2 lb canned Italian Tomatoes (chopped) 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) ~}  1. Placed rolled out dough on a oiled }baking sheet.  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. } SPAGHETTI WITH ANCHOVIES MILANESE 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 ! }! !1. Saute the onion in oil until golden"brown. }" "2. Add anchovies & oil from can to the@"onion and mash to a paste. }A" B"3. Add tomato paste & water and mix "thoroughly. }" "4. Season with a little salt & pepper."Add pine nuts. Cook over low heat for }"about 1 hour or until sauce is thick, "stirring frequently. # }#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 &}mix until completely coated. Serve. #CHEESE PIZZA # 4 GREAT 1/2 HR 450F }#1 C Parmesan Cheese (grated) #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. $ $2. Mix together Parmesan cheese, eggs,}$& sharp cheese. Season with the salt $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 %2 Onions (minced) }%1 lb Ground Beef %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 }&1/2 C Parmesan Cheese (grated) &1/2 lb Lasagna Noodles &1 lb Mozzarella Cheese (sliced) }&1 lb Ricotta or Cottage Cheese & ' }'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. ' }'3. Mix in the garlic, salt, pepper, 'oregano, parsley, tomatoes, the tomato'puree, tomato paste & 2 tbsps grated }'Parmesan cheese. Simmer, covered, for 'about 45 minutes. ( }(4. Cook noodles in boiling salted (water until tender. Drain and cover @(with cold water. }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 (Ricotta or Cottage cheese. Sprinkle }(with 2 tbsps Parmesan Cheese. Repeat (layers ending with a layer of sauce & )Parmesan. }) )6. Bake in a 350F oven about 1 1/2 hrsand serve hot. }A)RAVIOLI B) 4 GREAT 1/2 HR HOT )4 C Flour (sifted) })1/2 tsp Salt )5 Eggs )1/4 C Warm Water }) ) *1. Sift flour onto large pastry board.}* *2. Make a well in the center and add @*salt, eggs & water. Mix thoroughly. }A* B*3. Knead dough for about 2 minutes. *Allow to stand for 10 minutes. }* *4. Divide dough into quantities easy *to roll out. Roll each section out on }*a floured board to a thickness of 1/8"*and cut into 2" rounds or squares and +place a tsp of filling in the center. }+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. }+ +CHICKEN FILLING:- + }+2 C Cooked Chicken (chopped) +1 Egg ,1/2 C Parmesan Cheese (grated) },1 tbsp Parsley (minced) ,1 C cooked Spinach (chopped) @, Salt }A, Pepper B, ,Combine all ingredients and then mix },thoroughly. , , },RICOTTA FILLING:- , -1 lb Ricotta Cheese }-2 Eggs (beaten) -2 tbsps Parsley (minced) @-1/4 C Parmesan Cheese (grated) }A- Salt B- Pepper - }-Thoroughly beat together all of the ingredients. -PARMESAN DUMPLINGS }- 4 GREAT 1/2 HR 375F -3 C Milk .4 tbsps Butter or Margarine }.1/2 tsp Salt .1/2 C Semolina @.2 C Parmesan Cheese (grated) }A.2 Eggs B.1/2 C Butter or Margarine (melted) . }. .1. Mix together the milk, butter and .salt in a saucepan. Bring to a boil. }. .2. Slowly add the semolina to the milk/stirring constantly. Cook over medium }/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}/and cool. (As it cools it will harden)/ /5. When it is hard, cut into small }/squares. / 06. Grease bottom of a baking sheet }0with some of the melted butter. Put a 0layer of the squares on the sheet, and@0pour some melted butter over them and }A0sprinkle with grated cheese. Repeat B0layers until all ingredients are used 0up. Season each layer with salt and }0pepper. 0 7. Bake in a 375F oven for 1/2 hour. }0CHICKEN DUMPLINGS 0 4 EXCELLENT 20 MIN BOIL 15 medium Potatoes (peeled, cooked) }11 C cooked Chicken (finely ground) 11/4 C Parmesan Cheese (grated) @11/2 tsp Nutmeg }A11 C Flour B12 Egg Yolks 1 Salt }1 Pepper 1 1 }11. Mash the potatoes. Mix with chicken1& cheese, nutmeg, flour, egg yolks, & 2salt and pepper to taste. }2 22. Place on a board and knead until @2smooth. Add more flour if necessary. }A2 B23. Roll out dough to a thickness of 21/2". Cut into 1" squares. }2 24. Cook in boiling salted water for 2about 10 minutes. Drain & serve with }sauce of your choice. 2POLENTA 3 4 GOOD 1 HOUR MEDIUM}31 lb Polenta (Corn Meal) 39 C Water @3 Salt }A3 B31. In a large saucepan bring water to 3a boil and add salt. }3 32. Slowly add the Polenta, stirring 3constantly. }3 33. Cook over a medium heat, keeping 4mixture at a low boil, stirring }4frequently for about 1 hour. 4 @44. When very thick, turn out onto a }A4floured board. Traditionally, Polenta B4is cut with a string or with a wooden 4Polenta knife. Polenta may be eaten }4plain with butter and cheese or with ameat or tomato sauce. 4MEAT SAUCE }4 6 EXCELLENT 1 1/2 HRS MEDIUM41 C Mushrooms (dried) 51/4 C Butter or Margarine }51/2 C Olive Oil 51/2 lb Ground Beef @53 slices Bacon (chopped) }A51 Carrot (chopped) B51 stalk Celery (chopped) 52 small Onions (chopped) }51 C Red Wine 5 Salt 5 Pepper }51 tbsp Flour 51/2 lb ripe Tomatoes (peeled, chopped)61 Bay Leaf }61 tsp Thyme 62 Cloves @6 }A6 B61. Soak mushrooms in warm water for 6about 1/2 hour. Drain & chop. }6 62. Combine half the butter and all the6olive oil in a large saucepan. Brown }6the meat and bacon. 6 73. Add carrot, celery, & onions & cook}7for 10 minutes. 7 @74. Add the wine, salt & pepper & cook }A7until wine has evaporated. B7 75. Mix the remaining butter with the }7flour and add to the sauce, stirring 7well. 7 }76. Add the tomatoes, bay leaf, thyme &7cloves. Pour on enough water to cover,8cover the saucepan with lid & simmer }8for 1 hour. Before serving remove the bay leaf and cloves. @8BOLOGNESE SAUCE }A8 4 GREAT 1 1/4 HRS HOT B82 tbsps Butter or Margarine 81 tbsp Olive Oil }81/2 lb Ground Veal 81/2 lb Ground Pork 81/4 lb Chicken Livers (chopped) }81 Onion (chopped) 81 C Water 91 C Dry White Wine }91/2 lb Mushrooms (dry, sliced) 91 stalk Celery (chopped) @91 Carrot (chopped) }A9 Salt B9 Pepper 91 tbsp Flour }9 a little water 91 C Cream 9 }9 91. Saute the veal, pork, chicken liver:and onion in the butter and olive oil }:for ten minutes. : @:2. Add water, wine, mushrooms, celery,}A:carrot and salt and pepper to taste. B:Cover and simmer for one hour, stir :occasionally. }: :3. Dissolve flour in a little water & :slowly stir into the sauce. Cook for 5}:minutes. : ;4. Just before serving, stir in the }cream. ;PIQUANTE SAUCE @; 4 GREAT 15 MIN. HOT }A;3 tbsps Olive Oil B;2 tbsps Wine Vinegar ;1/2 C Tomato Paste }; Salt ; Pepper ;1 tsp Sugar };1 tsp prepared Mustard ;3 Hard-Boiled Egg Yolks (Mashed) < }< <1. Combine oil and vinegar into a @ Salt }> Pepper > @> }A>1. Chop tomatoes and cook in a large B>saucepan for about 10 minutes or until>tomatoes are soft. }> >2. Cool & sieve or puree in a electric>blender. }> >3. Saute the garlic in the oil for 5 ?minutes. }? ?4. Add celery, carrot, sugar, basil, @?parsley & tomato puree. Season to }A?taste with salt and pepper. B? ?5. Cook, uncovered, over low heat for }about 1 1/2 hrs, stirring often. ?ROLLED MEAT LOAF ? 4 GREAT 1 1/2 HRS HOT }?2 lbs Ground Beef ?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 @ }@ @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 Aup like a jelly roll & press edges }Aclosed. A 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 Bfrom frypan & allow to stand for about }10 minutes before slicing. BFILLET 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 C }C1. Rub the steaks with salt & pepper &Cthen with a little olive oil. Allow toDstand 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. D }D4. Add the steaks & cook for a couple Dof 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) E4 Anchovy Fillets (chopped) }E1 Onion (chopped) E1 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. F }F2. Saute the garlic in the same oil. F(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 Gabout 45 minutes or until lamb is }Gtender. Add a little water if the stewis 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 H #}H H1. Flatten meat. I $}I2. Mix together flour, salt & pepper. ICoat meat with flour. @I %}AI3. Melt butter in a frypan & brown theBIveal over high heat on both sides for Iabout 2 minutes each side. &}I I4. Mix together the lemon juice & wineI& pour over the meat. Reduce heat, & '}Icover & cook for another 2 minutes. Donot 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 J Pepper +}J J 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 theBKsame pan as the veal over low heat forK5 - 10 minutes. .}K K3. Remove pan from heat & add sherry, Kgrated Parmesan, salt & pepper to /}Ktaste. Pour sauce over veal cutlets. K 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 L1/2 tsp Salt 3}L1/4 tsp Pepper L 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 mixtureis brown. @NCHICKEN CACCIATORE 9}MEATP ITALIAN MEATS ITALIAN MEATB ITALIAN MEAT^ ITALIAN MEATL ITALIAN MEAT@E ITALIAN MEATAW ITALIAN MEATA8}U ITALIAN MEAT? ITALIAN MEATY ITALIAN MEATI ITALIAN MEATG ITALIAN MEAT ITALIAN PASTA# ITALIAN PASTA0 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) N1 Green Pepper (chopped) ;}N1 Clove Garlic (crushed) N4 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 O1. Toss chicken pieces in seasoned ?}Oflour. Brown in hot oil. O P2. Add onions, green peppers, garlic &@}Pcook for 10 minutes. P @P3. Add tomatoes, tomato puree mixed A}APwith tomato paste, salt, pepper, thymeBP& mixed spice & cook , uncovered, for P15-20 minutes. B}P P4. Add the wine, cover & cook for Pabout 45 minutes or until the chicken C}is tender. PCHICKEN 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) Q3 tbsps Whipped Cream G}Q Grated Parmesan Cheese Q 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. R K}R3. Add half the sauce to the spaghettiR& 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 S 4 GREAT 1 1/2 HRS 325F O}S1 Duck (about 4 lbs) S1/2 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 T2. Mix together the sausage, rice, S}Tbread crumbs, egg & parsley. T 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 U2 tbsps Lemon Juice W}U Salt U 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 Vsides. [}V V4. 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 W Pepper _}W4 tbsps Flour W1/4 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 Xon both sides over a high heat for c}Xabout 2 minutes on each side. Remove Xfrom 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}YSWEET AND SOUR LIVER Y 4 GOOD 10 MIN HOT @\1 lb Liver (sliced) q}BRECIPE DATBhRECIPE IDXA\ Salt B\ Pepper \2 tbsps Olive Oil r}\Sweet and Sour Sauce \ \ s}\1. Season liver with salt & pepper. \ ]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. ] ] w}]SWEET & SOUR SAUCE:- ] ^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.^Add remaining ingredients and heat {}thoroughly. ^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 _ Pepper }_ _ `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`thick. Remove from heat and stir in }`the cheese and cream. Season to taste `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 a 4 GREAT 45 MIN HOT }a2 tbsps Butter or Margarine a1 large Onion (chopped) b1 clove Garlic (crushed) }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)}b1/2 lb Shrimp (peeled, deveined) b Parmesan Cheese b }b b1. Melt the butter in a saucepan and csaute the onion and garlic for about 5}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}cwine is reduced by half. c c4. Stir in 1 cup of stock, the salt & }cpepper to taste and the mushrooms. cCook 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 d2 Eggs (beaten) }d1 C Bread Crumbs d1/4 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 efor about 1 hour. Drain and pat dry. }e e2. Dip each slice in eggs, then dredgefin 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 }f1 medium Cauliflower f1 tbsp Olive Oil f1/2 C Bread Crumbs }f1/2 C Parmesan Cheese (grated) f1/4 C Olive Oil g }g g1. Cut cauliflower into flowerets. Put@gin saucepan with a small amount of }Agboiling salted water. Boil for about 5Bgminutes. Drain. g }g2. Spread 1 tbsp olive oil over the gbottom of a baking dish. Arrange the gcauliflower in dish. }g g3. Mix together the bread crumbs and hthe grated cheese. Sprinkle over the }hcauliflower. h @h4. Pour the 1/4 C Olive oil over the }Ahtop. Bh 5. Bake in a 350F oven for 30 minutes.}hASPARAGUS FLORENTINE h 4 GREAT 45 MIN 400F h2 bunches Asparagus (fresh) }h8 slices Prosciutto h1/4 C Butter or Margarine i1/4 C Parmesan Cheese (grated) }i i @i1. Snap off tough ends of asparagus & }Aiwash stalks very well. Bi i2. Cook asparagus in boiling salted }iwater until just tender. Drain. i i3. Wrap one piece of Prosciutto around}ia few stalks and fasten with toothpicki j4. Butter bottom of a baking dish and }jlay bundles of asparagus in the dish. jSprinkle with cheese. @j }5. Bake in 400F oven about 10 minutes.BjZUCCHINI PIE j 6 **** 20 MIN BROIL }j1 lb Zucchini (sliced) j2 tbsps Butter or margarine j1 medium Onion (chopped) }j1/2 C Bread Crumbs (fresh) j1/2 C Parmesan Cheese (grated) k Salt }k Pepper k6 Eggs (beaten) @k2 tbsps Butter or Margarine }Ak Bk k1. Saute zucchini & onion in two tbsps}kof butter for about 10 minutes. k k2. Mix together the zucchini, onion, }kbread crumbs, cheese, salt & pepper toktaste & the eggs. l }l3. Melt butter in a large frypan. Pourlin the zucchini & egg mixture & cook @lwithout stirring until the bottom is }Alset. Put frypan under hot broiler to cook the top. lSTUFFED TOMATOES }l 6 GOOD 1/2 HR 350F l6 large Tomatoes l6 Anchovy Fillets (chopped) }l1 C Bread Crumbs l3 tbsps Parmesan Cheese (grated) m1/4 lb Italian Sausage (chopped) }m Salt m Pepper @m1/3 C Olive Oil }Am1 tsp Oregano Bm m }m1. Slice off top of tomatoes & remove mseeds & pulp. Be careful not to break mthe skin of the tomatoes. }m m2. Mix together the anchovies, bread ncrumbs, cheese, sausage, salt & pepper}nto taste, olive oil & oregano. n @n3. Fill the tomatoes with the mixture.}AnPlace in an oiled baking dish. Bn 4. Bake in a 350F oven for 1/2 hour. }nCABBAGE WITH BACON n 6 GREAT 1/2 HR HOT n1 Cabbage }n Salt n Pepper o6 slices Bacon }o2 small Onions (chopped) o1 tbsp Vinegar @o2 1/2 C Water }Ao Salt Bo Pepper o }o o1. Remove outer leaves & coarsely cut othe cabbage. }o o2. Chop the bacon slices & cook until ptransparent in a large saucepan. }p p3. Add onions & saute until golden @pbrown. }Ap Bp4. Add the cabbage, vinegar, water andpsalt and pepper to taste. Mix well. }pCover & cook for about 20 minutes. Drain before serving. pSTUFFED MUSHROOMS }p 4 GREAT 20 MIN 350F p1 lb large fresh Mushrooms q2/3 C Bread Crumbs }q Salt q Pepper @q1/2 C Parmesan Cheese (grated) }Aq1/4 tsp Oregano Bq1/3 C Olive Oil q }q q1. Wipe the mushrooms with damp cloth qand remove stems. }q q2. Place mushrooms, top down, in a rshallow baking dish. }r r3. Mix together bread crumbs, cheese, @rsalt, pepper & oregano. }Ar Br4. Fill mushroom tops with the mixturer }r5. Sprinkle the oil over it all. r 6. Bake in a 350F oven for 15 minutes.}rMUSHROOMS IN CREAM r 6 GREAT 1/2 HR HOT s2 lbs Button Mushrooms }s1/2 C Butter or Margarine s1 clove Garlic (halved) @s1/2 C Dry Red Wine }As1 1/2 C Cream Bs Salt s Pepper }s Nutmeg s s }s1. Wipe the mushrooms with damp cloth.s t2. Melt the butter in large frypan. }tSaute the garlic for 2 minutes. Removetthe garlic. @t }At3. Saute the mushrooms for 10 minutes.Bt t4. Add the wine, mix well & cook over }ta high heat until half the wine has tevaporated. Reduce the heat. t }t5. Add the cream, salt & pepper to ttaste & a pinch of nutmeg. Cook over auvery low heat, stirring constantly, }for 5 minutes. Serve. uPOTATO CROQUETTES @u 6 GREAT 1 HR FRY }Au2 lbs Potatoes Bu2 tbsps Butter or Margarine u1/2 C Parmesan Cheese (grated) }u2 Eggs (beaten) u Salt u Pepper }u Pinch of Nutmeg u1 Egg (beaten) v Bread Crumbs }v v @v1. Boil potatoes, drain and sieve }Avthrough a fine strainer. Bv v2. Add butter, cheese, beaten eggs, }vsalt & pepper to taste & nutmeg. v v3. Shape into croquettes. Dip in the }vbeaten egg & roll in bread crumbs. v w4. Fry in oil until golden brown on }all sides. wRICE PUDDING @w 6 GREAT 2 HRS 325F }Aw1/2 C Rice (uncooked) Bw1/4 C Sugar w3 Eggs }w4 C Milk w1/2 C Raisins w1/4 tsp Nutmeg }w1/4 tsp Salt w2 tsps Lemon Juice x2 tsps Lemon Rind (grated) }x x @x1. Pour rice into a well-buttered }Axbaking dish. Bx x2. Mix together the sugar & eggs & }xbeat well. x x3. Add milk, raisins, nutmeg, salt, }xlemon juice & grated rind. Mix well. x y4. Pour over the rice & stir. Dot with}ybutter. y @y5. Bake in a 325F oven for about two }Ayhours. Mix several times during the first hour of cooking. yZABAGLIONE }y 6 GREAT 20 MIN HOT y6 Egg Yolks y6 tbsps Sugar }y1 C Marsala y z }z1. Beat the eggs in top of a double zboiler. @z }Az2. Beat in the sugar & the marsala & Bzplace over simmering water. z }z3. Beat constantly until the mixture zthickens. z }z4. Pour into individual dishes & serveimmediately. {GELATO }{ 6 GREAT 1/2 HR HOT {2 C Water @{2 C Sugar }A{ Pinch of Salt B{1 C Lemon Juice { Grated rind of 1 Lemon }{2 Egg Whites { { }{1. Mix together water, sugar and salt {in a saucepan. Bring to boil and cook |over a medium heat for 5 minutes. }| |2. Strain lemon juice & add with the @|grated rind to the sugar mixture. Cool}A| B|3. Beat egg whites till stiff & fold |into cooled lemon mixture. }| |4. Pour into freezing tray, cover withplastic wrap & freeze till firm. }|FRUIT IN MARSALA | 4 GOOD 1 HR HOT }1 C Sugar }}1/2 C Water } Juice of 1 Lemon @}1/2 C Marsala }A}8 small Peaches (peeled) B}2 Oranges (peeled & sliced) } }} }1. Dissolve the sugar in water & lemon}juice in a saucepan. Bring to a boil }}and cook until thick. Cool. } ~2. Add Marsala and chill. }~ ~3. Blanch the peaches by plunging @~quickly into boiling water. Remove }A~from boiling water, drain and peel. B~ ~4. Stir peaches & oranges into syrup }and chill thoroughly before serving. ~ITALIAN COOKIES ~ 60 GREAT 15 MIN 450F }~5 C Flour ~1 1/2 C Confectioner's Sugar 2 tbsps Baking Powder }1 C Butter or Margarine 3 Eggs @1 tbsp Vanilla }A B 1. Sift together flour, sugar and the }baking powder into a large bowl.  2. Add butter & mix thoroughly. } 3. Add eggs & vanilla & mix to a firm dough. Knead on floured board for 5 }minutes.  @4. Shape into small balls and place on}Aa greased cookie tin. B 5. Bake in a 450F oven for 10 minutes.}RICE AND SHRIMP SALAD 4 GREAT 1/2 HR COOL 1 C Rice (uncooked) } Salt € Pepper Oregano } Marjoram 1/4 C Olive Oil @2 tbsps Lemon Juice }A2 Scallions (sliced) B1/2 lb Shrimp (peeled & chopped) 2 tbsps Parsley (chopped) } 1. Cook the rice in boiling salted }water until just tender. Drain.  2. Season rice with salt. pepper, the }oregano & marjoram.  @3. Pour on the olive oil & lemon juice }Awhile still warm & mix in the sliced Bscallions. Cool. @  }ALIAN PASTA ITALIAN PASTAB% ITALIAN PASTA- ITALIAN PASTA ITALIAN PASTA2 ITALIAN PASTA@) ITALIAN PASTAB I }TALIAN PASTA ITALIAN PASTAB ITALIAN PASTA ITALIAN PASTA ITALIAN PASTAA ITALIAN PASTA ITALIAN PASTA  }ITALIAN PASTA ITALIAN RICEB ITALIAN SALAD ITALIAN SALAD8 ITALIAN SAUCE4 ITALIAN SAUCEB ITALIAN SAUCE; q}A4. When cool, mix in the chopped shrimp & the parsley. BEAN & TUNA FISH SALAD } 4 GREAT 2 1/2 HRS HOT 1/2 lb Dried Beans 4 C Water }3 tbsps Olive Oil ƒ1 tbsp Lemon Juice 1 tsp Salt }1/4 tsp Black Pepper 3 Scallions (chopped, white & greens) @2 tbsps Parsley (chopped) }A1 tbsp Chives (finely chopped) B1 medium Can of Tuna (packed in oil) } 1. Combine the beans & water & bring to a boil. Remove from heat and allow }to stand for 1 hour. Reheat in same „water. Cook for about 1 1/2 hours or until tender. Drain. } 2. Blend together the oil, lemon juice@salt & pepper, scallions, parsley and }Achives. Add to the hot beans & mix Bwell. Cool. }3. When ready to serve, break the tunainto chunks & arrange on top of the bean mixture. }CHICKEN SOUP WITH EGGS AND CHEESE … 6 GREAT 15 MIN HOT 4 Eggs }4 tbsps Parmesan Cheese (grated) 1 tbsp Parsley (chopped) @ Pinch of Nutmeg }A1 tsp Salt B8 C Chicken Stock } 1. Lightly beat eggs. Add the cheese, parsley, nutmeg & salt. } †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. BSPAGHETTI WITH EGG & BACON SAUCE 6 GREAT 1/2 HR HOT }1/2 Onion (chopped) 2 tbsps Olive Oil 1/2 lb Bacon (cut-up) }2 tbsps Butter or Margarine ‡2 Egg Yolks Salt  } Pepper 1/3 C Cream @1/4 C Parmesan Cheese (grated) !}A1 lb Spaghetti B "}1. Heat oil in a frypan and saute the onion until transparent. #}2. Add the bacon & cook until bacon isˆcrisp. Remove from frypan & keep warm. $}3. Melt the butter in same frypan withthe bacon fat. Remove from heat. @ %}A4. Stir in the egg yolks & season to Btaste with salt & pepper. &}5. Stir in cream & parmesan cheese. Add the onion & bacon mixture and mix thoroughly. '} ‰6. Cook the spaghetti in boiling salt water until just tender. Drain & put (}onto large serving dish.  @7. Pour the hot sauce over spaghetti )}Aand mix well. Serve immediately with more parmesan cheese if desired. PESTO GENOVESE *} GREAT 5 MIN NONE 2 C fresh Basil (packed) 2 cloves Garlic +}4 tbsp Pine Nuts Š1 C Olive Oil Salt (to taste) ,} Pepper (to taste) 1/2 C Parmesan Cheese (grated) @ -}A BPlace 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 oil. One cup is usually enough. Season/}to taste. Pesto is never cooked; if ‹you have refrigerated yours, bring it back to room temperature before 0}putting it on hot pasta. Add parmesan just before serving. @EGG PASTA 1}A 4 GREAT 3/4 HR ROOM Bfor 4 Servings: 2}2 Eggs 1 1/2 C All-Purpose White Flour 1 tbsp Olive Oil (optional in all the 3}recipes) Œ For 6 Servings: 4} 3 Eggs @2 1/2 C All-Purpose White Flour 5}A BFor 8 Servings: 6}4 Eggs 3 C All-Purpose White Flour 7}METHOD I: In a small bowl beat the eggs together & add olive oil, if using it. Place the flour in a pile on8}the tabletop & make a well in center. Add the eggs to the well. With a fork,@whisk the eggs & gather in a bit of 9}Aflour until the mixture begins to formBa ball. Using your hands, draw in moreflour as needed & knead until the ball:}is smooth & silky. All the flour may not be needed. Form into a ball & let rest 10 minutes before rolling. ;} ŽMETHOD II: Place the eggs & oil, if using it, in the work bowl of a food <}processor. Start the machine & add theflour slowly until mixture forms a @ball. Remove from the work bowl and =}Aknead a few more times by hand. The Bdough should be smooth & silky. Let rest 10 minutes before rolling. >} NOTE:- Never exceed 1 cup of flour peregg. ?} 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}Aallow them to dry slightly-about 10 toB20 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 itthoroughly & keep in paper bag, or C}freeze in plastic bags. If frozen, do NOT thaw before cooking. D}When ready to serve, bring a large potof water-at least 4 qts.-to the boil. @Drop in the fresh pasta & when it bobsE}Ato the top, it's done--about 30 to 60 Bseconds. Drain & toss in melted butter& place on a serving platter & garnishF}with chopped parsley or basil. MUSSELS IN MARINARA 4 GREAT 20 MIN HOT G}4 tbsp Olive Oil ‘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}A1 small Onion (sliced) B1 small Bay Leaf 2 lbs Mussels (well rinsed) J}Parsley to garnish K}Heat oil in medium saucepan. Add the ’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 BIn large saucepan bring wine & water to boil. Add onion, garlic, bay leaf &N}mussels. Cover & steam until mussels pop open, about 5 minutes. Remove fromheat. Discard mussels that did not O}open. “ 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 B2 C Milk 1/2 C Italian or other Shortgrain RiceR}1/2 C Sugar 2 tbsp Butter or Margarine 4 tbsp All-Purpose White Flour S}3 large Eggs (seperated) ”Olive Oil & Vegetable Oil for frying Icing Sugar T}  @Heat milk in medium saucepan. Add riceU}A& cook, uncovered, for about 10 minuteBthen add sugar & butter. Cook until the milk is absorbed. Beat in flour & V}egg yolks. Fold in beaten egg-whites. Heat oil in deep frypan or deep fryer W}to 375F. Drop tablespoons of batter in•the hot oil. Fry until golden. Drain. Sprinkle with icing sugar. Best servedX}hot. MASCARPONE CREMA DI CARAMELLO @ GOOD 1 HR 300F Y}A2 C Whipping Cream B3 Egg Yolks 2 Eggs Z}4 oz Mascarpone Cheese 1 tbsp Vanilla 4 tbsp White Sugar [}30 cubes ofsugar (to give exactly the –right amount of caramel) 1/2 C Water \}1-6" Souffle Dish or 6-1/2 C Ramekins (custard bowls) @ ]}A BPlace 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. Whisk into egg/milk mixture. Stir in _}the vanilla. Set aside. — `}In heavy saucepan, dissolve sugar in water over low heat. Turn up heat & @bring to boil. Boil rapidly without a}Astirring until sugar starts to turn a Blight caramel color. Carefully, with hand covered with an oven mitt (sugar b}burns hurt), pour a little of the caramel into each ramekin, turning thedish so the caramel coats the bottom. c}Let cool. ˜ d}Pour custard mixture in the prepared dishes & cover with piece of buttered @paper. Place in large baking dish & e}Afill with hot water. Bake in 300F ovenBfor 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 serveinvert chilled mould over a serving g}plate & garnish with a fresh or candy flower. FOCACCIA h} GREAT 2 HRS 450F 2 tbsp Yeast @2 tsp Sugar i}A1/2 C Hot Water B3 C All-Purpose White Flour 1 C Warm Water j}1/3 C Olive Oil k}Sprinkle yeast & sugar over hot water š& 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}Ato 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 place until doubled, about 1 hr. Puncho}down & divide in 2. Spread dough on 2 ›lightly oiled baking sheets, pushing &pressing with your hands & fingers to p}form an irregular shape. Sprinkle a little olive oil over dough. Press tipof your fingers lightly in the dough s}ITALIAN SAUCE= ITALIAN SAUCE ITALIAN SEAFOODa ITALIAN SEAFOOD ITALIAN SOUP ITALIAN SOUP ITALIAN SOUPr} ITALIAN SOUP ITALIAN SOUPh ITALIAN VEGETABLEAf ITALIAN VEGETABLEAd ITALIAN VEGETABLEn ITALIAN VEGETABLEr I}to form depressions. At this point, œsome bakers scatter a little salt or chopped fresh herbs, or even spread ont}some tomato paste.  @Bake at 450F for about 15 minutes or u}Auntil bottom is well browned. Cut intosquares & slit to make sandwiches. v} w} x} y} z} {} |} }} ~} } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } } }TALIAN VEGETABLEu ITALIAN VEGETABLEp ITALIAN VEGETABLEBl ITALIAN VEGETABLEAj ITALIAN VEGETABLEIAN VEGETABLEr Ij