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TABLE OF CONTENTS
Dedication ... .5
Passion ... .1
Appetizers... ..2
Marinated Mushrooms ... .3Clams Casino ... ...4
Stuffed Mushrooms... ...5
Minestrone Soup ... .6
Chicken Soup ... ...7
Bean Soup ... ..8
Genoese Rice and Bean Soup ... ..9
Fried Artichoke Hearts ... ..10
Stuffed Artichokes ... ..11
Cheese Sticks ... .12
Stuffed Mushrooms and Spinach ... .13
Roasted Artichokes ... .14Italian Cheese Bread Ring... ...15
Tomato Bruschetta ... ..16
Bruschetta Romano ... .17
Calamari ... ...18
Onion and Herb Focaccia Bread ... ..19
Sides and Sauces ... ..20
Home-Style Pizza... .21
Italian Broccoli Casserole ... ...22
Sicilian Potato Bake ... ...23
Pesto Sauce ... .24
Italian Meatballs... ...25
Bolognese Sauce ... ..26
Spaghetti Sauce ... ...27
Italian Dressing ... .28
Sicilian Bread Stuffing... ..29
Eggplant Italian Style ... .30
Italian Fried Potatoes ... .31
Zesty Italian Salad Dressing... ...32
Pasta Dough ... ...33
Mushrooms Parmesan ... ...34
Entrees ... ..35
Gnocchi ... .36
Onion and Pepper Frittata ... ...37
Cheese Calzone ... .38
Chicken Tetrazzini ... ..39
Linguini With Clam Sauce... ..40
Vermicelli with Fresh Herbs ... ..41
Pasta Casserole... ..42
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Chicken Piccata... .43
Pasta Con Fagioli ... .44
Aglio E Olio ... ...45
Pesto Alla Genovese ... ..46
Stuffed Jumbo Shells And Cheese Filling ... ..47
Eggs With Peppers ... ..48Stuffed Peppers ... .49
Vegetable Casserole ... ...50
Baked Zucchini Provolone ... ..51
Stuffed Eggplant ... ..52
Peas & Fave ... ...53
Braciola ... .54
Tripe ... ...55
Veal Scallopini ... ..56
Chicken Cacciatore ... .57
Roasted Chicken ... ..58
Cube Steak Parmesan... .59Sicilian Veal Chops... .60
Italian Style Pork Chops ... ..61
Holiday Italian Vegetable Toss ... .62
Pasta Primavera Salad ... ...63
Salsa Marinara ... ..64
Spaghetti Carbonara ... ...65
Cannelloni ... ...66
Manicotti ... ..67
Eggplant Parmesan... ..68
Italian Veal Chops... ...69
Chicken Cacciatore ... .70
Chicken Scallopini ... ..71
Diced Eggplant Sicilian ... ...72
Rigatoni Andolina ... ...73
Penne Arrbiata ... ..74
Pasta with Fresh Tomatoes ... .75
Fettuccine with Shrimp and Broccoli... .76
Mediterranean Chicken ... .77
Chopped Pasta Salad ... ..78
Crispy Chicken Salad ... .79
Broccoli and Angel Hair ... ..80
Tortellini Salad... ..81
Italian Steak and Pasta ... ..82
Salmon and Fettuccine with Snow Peas ... ..83
Linguini Alla Sicilian ... .84
Desserts ... ...85
Ricotta Almond Filling ... .86
Wine Cookies ... .87
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Cuccidati ... ..88
Cookie Dough ... ...89
White Icing... ..90
Italian Ricotta Cheese Cake ... ...91
Cannoli Shells ... ...92
Cannoli Cream Filling... ...93Sfinge ... .94
Italian Coconut Cookies ... ...95
Italian Sponge Cake ... ...96
Italian Sponge Cake Filling... .97
Italian Ricotta Cookies ... ..98
Italian Biscotti ... ...99
Soft Biscotti Cookies ... ..100
Chofette ... ..101
Italian Knot Cookies ... ...102
Traditional Icing... .103
Peanut Butter Cookies... .104Buttermilk Cookies ... ..105
Chocolate Cake ... ..107
Ricotta Cake ... .108
Cherry Cheesecake ... ...109
Pecan Pie ... ...110
Elegant Strawberry Shortcake ... ...111
Texas Chocolate Cake... .112
Zupa Inglese Sponge Cake ... ...113
Zupa Inglese Filling ... .114
Cheese Cake ... .115
Amaretti ... .116
Pizzelles ... .117
Tiramisu ... .118
Sweet Sighs ... ..119
Lemon Ice... ..120
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Dedication
I would like to dedicate thiscookbook, as I have my life, tomy brothers; John and Michael.
I would like to thank them forteaching me the true meaningof unconditional love, sacrificeand high family values.
They are forever my heroesand their guiding light willinfinitely shine bright in my
life.
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PassionOne of the many things that the Sicilian culture is known for is their
love for life, art, food and family. Their passion for food has
become even more evident since their migration to America. Over
the past 100 years we have found hundreds of recipes from our
ancestry. We have taken the most unique recipes and given them to
you.
To retain the uniqueness and authenticity of these recipes we have
maintained most of the language and writing they were received in.
The men and women who have provided recipes for this book, cook
and bake in a special way. Cups are sometimes equivalent to
handfuls and a teaspoon to them is actually a pinch. The word,
about, is more commonly used than the word exact. This is one
of the subtle differences that make Sicilian culture so unique.
Few have imitated and even less have perfected the Sicilian art of
cooking. This recipe book will give you an insight to the Sicilian
culture only found in the old world.
We sincerely hope you enjoy using this book, as much as we did
making it.
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Appetizers
Some people believe that the Antipasto Salad
is the only true Italian or Sicilian appetizer.
Although Antipasto means before the
pasta, there are many, many unique Sicilian
and Italian appetizers. We have brought toyou some of our favorites. You may also
combine many of these appetizers to make a
party platter.
Add some of your own herbs, spices orvegetables to make your own creation. Add
spinach to our Tomato Bruschetta or cheese to
our Focaccia Bread for that distinctive look and
taste.
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Recipe Name:
Marinated Mushrooms
Category:
Appetizer
Yield:
Serves 5-6
Ingredients:
4-6 oz. garbanzo beans 1/4 tsp. dried basil
1 lb. fresh mushrooms - cut in half 1/4 cup vinegar
16 oz. marinated artichoke hearts 1 clove garlic- minced
salt and pepper to taste
Cooking Instructions:
Wash mushrooms and slice in half. Place mushrooms, garbanzo beans (drained) and artichoke
hearts with juice in a large bowl. Add vinegar, basil, garlic and seasoning and mix thoroughly.
Chill for at least 4 hours or overnight.
Cooks Notes
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Recipe Name:
Clams Casino
Category:
Appetizer
Yield:
Serves 4-6
Ingredients:
8 oz. clams - chopped 1/4 tbsp. Tabasco
1/4 cup onion - chopped 17 crackers - crushed
!clove garlic - minced 2 tbsp. melted butter
1/4 cup green pepper - chopped clam juice to moisten
1/8 cup pimento 17 large clams in shell
Cooking Instructions:
Open clams carefully with clam knife. Chop clams in quarters. Drain and reserve juice of
canned clams and combine all ingredients. If clam mixture is too dry, add clam juice to
moisten. Spoon clams into shells. Place on cookie sheet and bake 25 minutes in 350-degree
oven.
Cooks Notes
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Recipe Name:
Stuffed Mushrooms
Category:
Appetizer
Yield:
Serves 4
Ingredients:
1 lb. mushrooms - extra large 1 egg - beaten
1 small onion - diced !cup Italian seasoned breadcrumbs
2 tbsp. butter
Cooking Instructions:
Wash mushrooms. Very gently, remove complete stems. Chop the stems and onion very fine.
Saut in butter until onion is tender. Do not brown. Cool. Beat egg slightly. Add onions and
stems to egg mixture. Add breadcrumbs. Mixture should be soft. Arrange mushroom caps
on a greased cookie sheet. Fill caps with onion mixture . Bake at 375 degrees for 15
minutes.
Cooks Notes
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Recipe Name:
Minestrone Soup
Category:
Appetizer
Yield:
Serves 12
Ingredients:
1 box ditali pasta 5 celery hearts
3 quarts of water 1/4 cup olive oil
1 cup cabbage, shredded 1 onion, diced
1 cup string beans, chopped 2 cloves garlic, minced
1 cup Swiss cheese, diced 2 tomatoes, diced
3 potatoes, diced salt and pepper to taste1 cup lima beans 1 tsp. sugar
1 bag frozen green peas
Cooking Instructions:
Boil 3 quarts of water. Add all vegetables. You may add any vegetables you desire. After
vegetables are cooked, add pre-cooked pasta (al dente.) Meanwhile, in frying pan, saut
onion and clove of garlic until cooked. Add tomatoes seasoned with salt, pepper and sugar to
frying pan. Add to soup. Simmer for 1 hour.
Cooks Notes
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Recipe Name:
Chicken Soup
Category:
Appetizer
Yield:
Serves 12
Ingredients:
3 quarts cold water 2 oz. fresh parsley, chopped
1 chicken, cut up (3lbs.) 1 tbsp. salt
3 carrots, sliced !cup tomatoes, diced
1 large onion, diced 1 bay leaf , whole
3 stalks celery, diced 1 clove garlic, minced
2 oz. Romano cheese, grated 1 box pastinaCooking Instructions:
Place chicken in cold water in a large kettle. Bring to a boil and remove residue, which forms at
the top, and simmer for !hour. Add vegetables and seasoning. Simmer about 2 hours or until
chicken is tender. Remove chicken to a platter and keep warm. Add pastina. Cook until pastina is
done. Pull chicken meat from bone, cut into desired size and add to soup. Serve hot with grated
Romano cheese.
Cooks Notes
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Recipe Name:
Bean Soup
Category:
Appetizer
Yield:
Serves 12
Ingredients:
1 cup navy beans !cup celery, diced, including leaves
2 quarts water 1/4 lb. salt pork, uncut and lean
2 cups of ham, cut in small chunks 1 !tsp. salt
!cup onions, finely chopped freshly ground pepper, to taste
1 box Ditali (optional)
Cooking Instructions:
In a 4- quart kettle, bring beans and water to a boil. Let boil 4 minutes, then remove from heat
and let beans soak in hot water for 1 hour. Drain beans. Add enough cold water to make 2
quarts. Add other ingredients and bring to a boil. Reduce the heat and let simmer partially
covered for 1 !hours or until the beans are tender. Remove the salt pork and skim top of the
soup. Ditali or ditalini may be added after it has been cooked according to instructions on the
package.
Cooks Notes
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Recipe Name:
Genoese Rice and Bean Soup
Category:
AppetizerYield:
Serves 6
Ingredients:
1lb. green cabbage, chopped 6 cups water
!lb. fresh green spinach, stemmed and 1 tsp. salt
chopped 1/4 tsp. freshly ground black pepper
2 medium onions, chopped fine 1 can white beans, drained
2 medium potatoes, peeled and diced !cup brown rice, precooked
2 tbsp. olive oil 1 or 2 heaping tbsp. Pesto sauce,salt and pepper to taste (see recipe for Pesto sauce)
Cooking Instructions:
In a large sauce pan, combine the cabbage, spinach, potatoes, onions and oil with rice and the 6
cups of water. Bring to a boil, add salt and pepper and simmer for 1 hour. Add canned beans and
continue to simmer for 10 minutes. Remove from heat, stir in Pesto sauce and allow to stand for 10
minutes before serving.
Cooks Notes
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Recipe Name:
Fried Artichoke Hearts
Category:
AppetizerYield:
Serves 2
Ingredients:
1 pkg. artichoke hearts, frozen or canned 1 cup bread crumbs
1 cup Romano cheese, grated 1 tsp. parsley, chopped
5 cups oil for frying salt and pepper to taste
2 eggs 1 tbsp. Parmesan cheese, grated
Cooking Instructions:
Mix parsley, bread crumbs and Romano cheese. Slightly beat eggs with salt and pepper. Dip hearts
in egg and then bread mixture, making sure artichokes are completely covered. Fry in hot oil about
3 minutes on each side, or until golden brown. Remove from oil and place on plate with a paper
towel to absorb excess oil. Place on serving plate and sprinkle with
Parmesan cheese.
Cooks Notes
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Recipe Name:
Stuffed Artichokes
Category:
Appetizer
Yield:
Serves 2
Ingredients:
4 large artichokes, fresh salt and pepper to taste
2 cups Italian seasoned bread crumbs 1 clove garlic, minced
2 tbsp. Romano cheese, grated 1 tsp. olive oil
Cooking Instructions:
Cut tips of artichokes so that top is flat. Separate the middle of the artichokes so that it is
open. Cut stalks so artichokes sit flat. Combine bread crumbs, cheese and garlic. Salt and
pepper to taste. Fill artichokes with prepared stuffing, making sure that stuffing goes down the
leaves. Place artichokes in a deep kettle, placing 1 tsp. of olive oil over each one. Put enough water
in kettle so that 1/2" of artichoke is showing. Bake at 350 degrees. At 5 minute intervals, check to
correct the amount of water. Cook 40 minutes or until tender. Spoon water over artichokes at 10
minute intervals to keep them moist. Cook until outer leaves of artichokes pull away easily.
Cooks Notes
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Recipe Name:
Cheese Sticks
Category:
Appetizer
Yield:
Serves 4
Ingredients:
6 cups vegetable oil for deep frying 6 eggs, lightly beaten
1 lb. Mozzarella cheese (cut into 3 cups bread crumbs (seasoned if you like)
1/4x1/4x2 !" sticks) 2 oz. Parmesan cheese, grated
1 cup flour 4 oz. Marinara Sauce
salt and pepper to taste
Cooking Instructions:
Heat oil for deep frying to 375 degrees. Dredge cheese sticks into flour seasoned with salt and
pepper to taste. Dip into beaten eggs, coating well. Cover with bread crumbs, then roll in palm of
hand so crumbs adhere. Dredge once again in crumbs and roll in palm of hand to make firm crust.
Fry until deep golden brown. Be careful not to overcook or cheese will lose its shape. Drain on
paper towels. Sprinkle with Parmesan cheese and accompany with Marinara sauce for dipping.
Cooks Notes
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Recipe Name:
Stuffed Mushrooms and Spinach
Category:
Appetizer
Yield:
Serves 4
Ingredients:
2 lbs. fresh mushrooms - large salt and pepper to taste
4 oz. bread crumbs 5 oz. wine (red or white)
4 oz. Parmesan cheese - grated 3 oz. fresh spinach
1 tsp. oregano - chopped
Cooking Instructions:
Wash and drain mushrooms thoroughly. Remove and dice all stems. De-stem and cook
spinach in boiling water. Cool spinach. In a 8x10" baking pan, put 1/8" cooking oil on bottom. Put
mushrooms in a pan. Mix all ingredients including spinach and cover the tops of
mushrooms. Cover with aluminum foil and bake at 325 degrees until topping is golden
brown. Approximately 1 hour.
Cooks Notes
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Recipe Name:
Roasted Artichokes
Category:
Appetizer
Yield:
Serves 4
Ingredients:
6 medium artichokes 3 tbsp. parsley, chopped
2 cloves garlic, minced !cup water
6 tbsp. olive oil salt and pepper to taste
Cooking Instructions:
Remove outer leaves from artichokes. Cut off stems. Tap artichokes on table to spread leaves open.
Wash and drain artichokes. Mix garlic, parsley and a little salt and pepper (a pinch of pepper and
about 1/4 tsp of salt). Divide mixture into 6 parts. Distribute one portion between the leaves of
each artichoke. Then close leaves. Place upright in sauce pan so they fit snugly. Add half of olive
oil to bottom of pan and pour other half over the artichokes. Cook over high flame for about 5
minutes. Watch carefully to prevent burning. Add water and lower the flame a little. Cook,
uncovered, about 8 minutes or until water evaporates. Then add a little more water and cover pan.
Cook slowly about 20 minutes or until tender. Test by pulling one or two outer leaves. If it comes
off easily, artichokes are done.
Cooks Notes
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Recipe Name:
Italian Cheese Bread Ring
Category:
Appetizer
Yield:
Serves 4
Ingredients:
2 tbsp. sesame seeds !tsp. Italian seasoning
4 !- 5 1/4 cups flour 1 cup water
1/4 cup sugar 1 cup milk
1 !tsp. salt 3/4 cup butter or margarine
2 pkg. active dry yeast 1 clove garlic - minced
1 cup Mozzarella cheese - shredded 2 eggs
Cooking Instructions:
Grease a 12-cup fluted tube or 10" tube pan and sprinkle with sesame seeds. Lightly spoon flour
into measuring cup and level off. In large bowl combine 2 !cups flour, sugar, salt and yeast and
blend well. In small saucepan, heat water, milk and !cup butter until very warm. Add warm
liquid and eggs to flour mixture. Blend at low speed until moistened. Beat 3 minutes at medium
speed. By hand, stir in remaining flour to form stiff batter. In small bowl combine cheese, Italian
seasoning, garlic and 1/4 cup margarine and mix well.
Spoon !of batter into prepared pan and spoon filling evenly over batter to within 1/2" of sides ofthe pan. Spoon the remaining batter over filling. Cover and let rise in warm place until light and
doubled in size, about 30 minutes. Heat the oven to 350 degrees and bake 30-40 minutes or until
golden brown and bread sounds hollow when lightly tapped. Remove from pan immediately.
Serve warm or cool.
Cooks Notes
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Recipe Name:
Tomato Bruschetta
Category:
Appetizer
Yield:
Serves 1-2
Ingredients:
4-5 large Italian Plum Tomatoes - sliced thin 1 small scallion - diced
2 ozs. Italian Dressing 1 clove garlic - chopped
3 pieces Italian Bread - toasted 2 tbsp. Romano Cheese - grated
Cooking Instructions:
Slice tomatoes and place in a saut pan with diced scallions, garlic and dressing. Heat until mixture
begins to boil. Remove from heat and pour over pre-toasted Italian bread. Sprinkle cheese and
serve.
Note: May be served cold as well.
Cooks Notes
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Recipe Name:
Bruschetta Romano
Category:
Appetizer
Yield:
Serves 1-2
Ingredients:
7 ozs. roasted red peppers 1 tbsp. olive oil
1 clove garlic - chopped 1/4 tsp. salt
2 tbsp. parsley - chopped 1/4 tsp. pepper
2 tbsp. Romano cheese - grated 4-6 thick slices of crusty Italian Bread
Cooking Instructions:
In a bowl, mix all ingredients, except bread. Place bread on an ungreased cookie sheet. Spoon
Bruschetta mixture onto bread. Bake in a 350 degree oven for 8 minutes or until edges of bread are
golden and mixture is hot.
Cooks Notes
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Recipe Name:
Calamari
Category:
Appetizer
Yield:
Serves 1-2
Ingredients:
1 lb. fresh squid tail cones (calamari) - cleaned 1 cup Italian bead crumbs
1 egg salt and pepper to taste
1 tbsp. lemon juice 1 lemon - sliced
!cup flour 1 twig parsley - whole
2 cups olive oil
Cooking Instructions:
Heat oil to 350 degrees. Wash squid and pat dry. Cut squid into 1/4 inch slices. In a bowl, mix egg
and lemon juice. Coat squid with flour and dip into egg mix. Coat squid with bread
crumbs.
Fry until golden brown on each side. Drain on paper towels. Sprinkle salt, pepper and serve with
lemon wedge and parsley.
Cooks Notes
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Recipe Name:
Onion and Herb Focaccia Bread
Category:
Appetizer
Yield:
Serves 1-2
Ingredients:
10 ozs. pizza dough 2 tsp. fresh rosemary leaves - chopped
1 tbsp. olive oil 2 tsp. fresh sage leaves - chopped
1 tbsp. red onion - chopped
Cooking Instructions:
Heat oven to 425 degrees. Grease a cookie sheet or pizza pan. Roll out pizza dough and place on
the cookie sheet. Brush entire dough with olive oil. Sprinkle all remaining ingredients on dough
and bake in oven for 10 minutes or until bread is golden brown
Note: You may add cheese and peppers on top if desired.
Cooks Notes
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Sides and Sauces
This collection of side dishes will
embellish any meal, whether it is a
Sicilian, Italian or, an American favorite.The unique flavors of the herbs and
spices in our side dishes will compliment
any entree.
The sauces on the pages to follow come
from old world Sicilians and Italians
adding a pinch of this and a handful of
that. They have created over the years,
many sauces that will bring a new lookto your meal.
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Recipe Name:
Home-Style Pizza
Category:
Side
Yield:
Serves 2-3
Ingredients:
1 pkg. dry yeast 3 oz. favorite pizza topping
1 cup warm water 3 oz. shredded mozzarella cheese
1 tsp. sugar 8 oz. pizza sauce
1 tsp. salt 1 tbsp. olive oil
2 tbsp. salad oil 3 tsp. corn meal
3 cups flour
Cooking Instructions:
Dissolve yeast in warm water. Stir in sugar, salt, salad oil and flour. Knead about 20 times.
Allow dough to rest on an oiled cookie sheet for 1 hour. Cover dough with moist towel to aid
in rising . Roll dough out to a 10" diameter and poke with a fork to allow the dough to breath.
Place corn meal on a new cookie sheet and spread evenly. Place dough on cookie sheet while
shaking pan back and forth to prevent sticking. (Do not use too much corn meal as it will burn
in the oven.)
Brush olive oil over the outer crust area of the dough. Spread pizza sauce evenly over center ofpizza and within a ! of the crust. Spread cheese and favorite toppings over pizza.
Bake for 20 minutes or until the crust is golden brown.
Cooks Notes
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Recipe Name:
Italian Broccoli Casserole
Category:
Side Dish
Yield:
Serves 4
Ingredients:
3 cups fresh broccoli 1/4 tsp. dried oregano, crushed
2 eggs, beaten 1 (8 oz.) can stewed tomatoes
1 can condensed cheddar cheese soup 3 tbsp. Parmesan cheese, grated
Cooking Instructions:
Cook broccoli in unsalted boiling water 3-4 minutes or until broccoli is tender. Drain well and
rinse in cold water. Combine eggs, cheese soup and oregano. Stir in stewed tomatoes and cook.
Turn mixture into 10"x6"x2" baking dish and sprinkle with cheese. Bake at 350
degrees for 30 minutes.
Cooks Notes
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Recipe Name:
Sicilian Potato Bake
Category:
Side Dish
Yield:
Serves 4
Ingredients:
1 (24 oz.) pkg. frozen chopped hash brown 8 oz. Mozzarella cheese, sliced
potatoes 1 large onion, sliced
2 tomatoes, sliced 1 tsp. leaf oregano, crumbled
1 !tsp. seasoned salt !cup milk or cream
1/4 tsp. pepper
Cooking Instructions:
Layer half the potatoes, tomatoes, onion slices, cheese, salt, oregano and pepper in shallow 6cup
casserole dish. Repeat, ending with cheese and tomatoes. Pour milk or cream over top and cover
loosely with foil. Bake in hot oven (425 degrees) for 25 minutes and remove foil. Bake additional 5
minutes, or until vegetables are tender and top is golden brown.
Note: If potatoes are partly thawed, baking time will be shorter.
Cooks Notes
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Recipe Name:
Pesto Sauce
Category:
SauceYield:
12 ounces
Ingredients:
1 cup fresh basil 1/4 tsp. salt
!cup parsley leaves 1/4 cup olive oil
2 cloves garlic, minced 2 tbsp. pine nuts
!cup Parmesan cheese, grated
Cooking Instructions:
Chop basil and parsley very fine, mince garlic and pine nuts. Add cheese and salt. Place in a
blender with oil. Blend until paste. This will hold indefinitely in the refrigerator if thin layer of oil
is poured over top.
Cooks Notes
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Recipe Name:
Italian Meatballs
Category:
Side Dish
Yield:
Serves5-6
Ingredients:
1 lb. ground beef !tsp. salt
!cup bread crumbs !tsp. pepper
1 sprig parsley - chopped 3 tbsp. grated cheese
1 sprig basil - chopped 2 tsp. sugar
!clove garlic - minced !cup water
2 eggs 2 qts. Marinara SauceCooking Instructions:
Mix ingredients (except marinara) and form meat balls. Brown in hot oil and drain, add to
Marinara sauce over low to medium heat for 3 hours.
Cooks Notes
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Recipe Name:
Bolognese Sauce
Category:
Sauce
Yield:
Serves 4-5
Ingredients:
2 tbsp. olive oil !cup dry red wine or beef broth
2 tbsp. butter 84 ozs. canned whole tomatoes - drained and
2 medium carrots - chopped chopped
1 medium onion - chopped salt and pepper to taste
!lb. bulk Italian sausage 1 tsp. dried oregano leaves
!lb. lean ground beefCooking Instructions:
Heat oil and butter over medium heat. Saut carrots and onions until tender. Stir in ground beef
and sausage, and cook until meats are brown. Remove from heat and drain.
Stir wine into mixture and heat to a boil. Lower heat and simmer for 15 minutes. Stir in
remaining ingredients. Bring to boil and reduce to simmer. Cover pan and simmer for 1 1/2 - 2
hours.
Cooks Notes
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Recipe Name:
Spaghetti Sauce
Category:
Sauce
Yield:
1 Quart
Ingredients:
1 (16 oz.) can tomato puree 2 tsp. sugar
1 (4 oz.) can tomato paste 1 tsp. salt
2 (8 oz.) cans water 3 tbsp. Romano cheese - grated
1 sprig parsley - chopped 1 clove garlic - minced
1 sprig basil - chopped (or 1 tsp. dried) 1 tbsp. olive oil
Cooking Instructions:
Place olive oil in large pot and heat over medium heat. Add parsley, garlic, sugar, basil and salt
and saut for 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat to low and
simmer for 4-5 hours.
Note: You may add cooked meatballs, sausage or seafood for additional flavor.
Cooks Notes
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Recipe Name:
Italian Dressing
Category:
Sauce
Yield:
Serves 2
Ingredients:
6 tbsp. olive oil 1/4 tsp. salt
3 tbsp. Balsamic vinegar 1/8 tsp. pepper
1 clove garlic, crushed 1 tbsp. Romano Cheese, grated
Cooking Instructions:
Combine above ingredients in a jar. Shake well. Chill in refrigerator. Shake thoroughly before
pouring over salad greens.
Cooks Notes
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Recipe Name:
Sicilian Bread Stuffing
Category:
Side Dish
Yield:
Serves 6-8
Ingredients:
2 loaves Italian Bread 4 oz. hamburger
2 tbsp. cooked rice 1 link Italian Sausage
!pkg. pork sausage 2 tsp. poultry seasoning
4 oz. blue cheese black pepper to taste
1 can cream of mushroom soup 8 oz. can of mushrooms
Cooking Instructions:
Soak bread in a colander, breaking it up, drain excess water and place in 5 quart roaster. Add
precooked rice to bread. Add sausages, blue cheese, cream of mushroom soup, hamburger,
mushrooms (drained) and seasoning. Add enough water so mixture is very moist. Stir every 20
minutes and cook until moisture is to your taste. Bake at 300 degrees.
Approximately 1!hour.
Cooks Notes
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Recipe Name:
Eggplant Italian Style
Category:
Entree
Yield:
Serves 2
Ingredients:
1 eggplant (any size) 3 oz. Romano cheese - grated
1 quart homemade spaghetti sauce 2 cups olive oil
Cooking Instructions:
Wash eggplant and cut off ends. Slice into 1/2" slices. Let soak for !hour in 2 tbsp. salt and cold
water. Drain thoroughly. Fry in oil until tender. Layer cooked eggplant in shallow baking dish,
alternating layers with sauce and cheese. Bake at 375 degrees for !hour.
Cooks Notes
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Recipe Name:
Italian Fried Potatoes
Category:
Side Dish
Yield:
Serves 4-6
Ingredients:
8-10 medium potatoes, sliced !tsp. crushed red pepper
2 Italian green peppers, sliced 2 eggs, beaten
1 medium onion, sliced !cup olive oil
salt and pepper to taste
Cooking Instructions:
Remove stems and seeds from peppers. Wash and cut into !" wide strips. Wash and peel
potatoes, cut into 1/8" slices. Heat oil in large skillet. Add potatoes, peppers, onion. Sprinkle with
salt and pepper. Cook over low heat, covered, about 20 minutes. Turn occasionally. Potatoes
should be brown along edges. When done, add eggs and stir until eggs are set.
Note: May be eaten with Italian bread or in a sandwich.
Cooks Notes
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Recipe Name:
Zesty Italian Salad Dressing
Category:
Sauce
Yield:
Severs 3-4
Ingredients:
!cup olive oil !tsp. dry mustard
1/4 tsp. salt 4 tbsp. wine vinegar
1 clove garlic - minced !tbsp. crushed red pepper
Cooking Instructions:
Mix mustard, salt, red pepper and garlic thoroughly. Add vinegar and stir. Then add oil and stir
vigorously until all ingredients are well blended. Keep in jar in cold place. Use as needed.
Note: This may also be used as a basic recipe for other salad dressings. Cooks
Notes
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Recipe Name:
Pasta Dough
Category:
Side Dish
Yield:
16 oz.
Ingredients:
6 eggs 3 oz. stick of butter
2 cups flour salt to taste
2 cups water
Cooking Instructions:
Beat eggs in a large bowl and add butter. In another bowl mix flour, water and salt. Combine egg
mixture with flour mixture and knead dough till firm.
Cooks Notes
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Recipe Name:
Mushrooms Parmesan
Category:
Side Dish
Yield:
Serves 6
Ingredients:
1 !lbs. mushrooms 1/4 cup olive oil
2 tbsp. parsley - chopped !tsp. oregano - chopped
2 cloves garlic - minced 3/4 cup bread crumbs
4 tbsp. Parmesan cheese - grated salt and pepper to taste
Cooking Instructions:
Clean mushrooms. Place in baking dish, which has been brushed with 1 tbsp. of olive oil. Sprinkle
with parsley, garlic, oregano, half of bread crumbs and grated cheese. Add salt and pepper to taste.
Pour balance of oil over this and sprinkle with balance of bread crumbs. Bake at 350 degrees for
about 25 minutes or until mushrooms are tender. Add 1/4 cup of hot water if mushrooms are too dry
and bake 5 minutes longer.
Cooks Notes
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Entrees
Sicilian and Italian foods have beenstaples on American dinner tables for
many years. The entrees we have chosen
for you are our very best, tried and true
favorites. As you learn to make thesedishes, please keep in mind the
traditions and heritage each one
possesses.
If this is your first attempt at Sicilian andItalian cooking, we hope you enjoy your
new experience. If you are experienced in
the world of Sicilian and Italian cooking,
we hope you see dishes from your pastand taste entrees that will soon become
your favorites.
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Recipe Name:
Gnocchi
Category:
Entree
Yield:
Serves 2
Ingredients:
3 medium potatoes 1/4 tsp. salt
1 3/4 cups flour 4 oz. Marinara sauce
Cooking Instructions:
Wash, peel and cut potatoes into 1/8's. Cook in salted water until tender, about 30 minutes. Drainthoroughly and mash. Keep hot. Place flour in a large bowl. Add hot potatoes and mix well. This
will turn into a soft, elastic dough. Turn dough onto a lightly floured surface and knead until
smooth. Cut small pieces and roll to a pencil thickness. Cut into pieces 3/4 inch, with index
finger, press lightly and pull toward you. Bring to a boil 3 quarts water. Gradually add dough
pieces. Boil rapid 10-12 minutes or until Gnocchi are tender and come to the
surface. Drain. Serve with Marinara Sauce.
Cooks Notes
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Recipe Name:
Onion and Pepper Frittata
Category:
Entree
Yield:
Serves 2-3
Ingredients:
1 tbsp. olive oil 1 tbsp. fresh parsley - chopped
!cup fresh mushrooms - sliced 1 tsp. fresh basil - chopped
2 green onions - chopped 1 tbsp. Parmesan cheese - grated
1 small yellow bell pepper - chopped salt and pepper to taste
8 eggs
Cooking Instructions:
Heat oil in a large saut pan over medium heat. Saut onions and peppers about 3 minutes.
Reduce heat to low. Beat remaining ingredients in a bowl. Pour over vegetable mixture. Cover
and cook about 10 minutes or until eggs are desired texture. Place pan in oven under broiler until
top of eggs are light, golden brown.
Cooks Notes
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Recipe Name:
Cheese Calzone
Category:
Entree
Yield:
Serves 1-2
Ingredients:
1 large pizza dough 1 oz. Mozzarella cheese - shredded
1 !cup Ricotta cheese 1 tsp. parsley
salt and pepper to taste 2 tbsp. Romano cheese - grated
1 clove garlic - chopped 1 egg
Cooking Instructions:
In a bowl mix Ricotta, Mozzarella, and Romano cheeses. Add salt and pepper and garlic to taste.
Spread pizza dough in a large circle. Add cheese mixture to center of dough. Pull the top of
dough over the cheese and connect to bottom forming a crescent shape. Dip a fork in the beaten
egg and seal all ends of the calzone with a fork. Brush remaining egg over the top of dough. Cut
a 2 inch hole in the top of calzone to allow the heat to get inside. Place on a greased cookie sheet
and bake at 375 degrees for 10 - 15 minutes or until golden brown.
Cooks Notes
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Recipe Name:
Chicken Tetrazzini
Category:
Entree
Yield:
Serves 1-2
Ingredients:
8 ozs. linguini, pre-cooked 1 cup heavy whipping cream
1/4 cup butter 2 tbsp. dry sherry
1/4 cup flour 8 oz. skinless, boneless chicken breast
salt and pepper to taste 4 ozs. fresh mushrooms, sliced.
1 cup chicken broth !cup Parmesan cheese, grated
Cooking Instructions:
Melt butter in a medium size sauce pan. Stir in flour, salt and pepper over low heat. Stir
continuously until sauce is simmering. Remove from heat and stir in broth and whipping cream.
Heat to a boil, stirring constantly. Boil for 1 minute. Add sherry, precooked linguini, chicken and
mushrooms. Place mixture into a casserole dish and sprinkle with cheese. Bake uncovered at 350
degrees for 45 minutes.
Cooks Notes
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Recipe Name:
Linguini With Clam Sauce
Category:
Entree
Yield:
Serves 4-5
Ingredients:
3 cups canned minced clams with juice 2 tbsp. flour
6 tbsp. butter salt and pepper to taste
1 clove garlic, crushed !tsp. basil, chopped
1 tbsp. parsley, minced 1 lb. linguini, precooked
Cooking Instructions:
Heat butter and saut garlic about 1 minute. Blend in flour and stir until smooth. Season with salt
and pepper to taste. Add basil, minced clams with juice and stir. Cover and simmer gently for 15
minutes. If sauce is too thick, add a little milk. Serve over hot cooked linguini, and sprinkle with
fresh parsley.
Cooks Notes
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Recipe Name:
Vermicelli with Fresh Herbs
Category:
EntreeYield:
Serves 6
Ingredients:
16 ozs. Vermicelli 2 tsp. fresh rosemary - chopped
1/4 olive oil 2 tsp. fresh sage - chopped
2 tbsp. pine nuts - chopped 1 tsp. fresh basil - chopped
1 tbsp. parsley - chopped 1 pint cherry tomatoes - cut into quarters
1 tbsp. capers - chopped fresh ground black pepper to taste
Cooking Instructions:
Cook vermicelli as directed on package, drain and rinse with cool water. In a separate bowl, mix
oil, pine nuts, parsley, capers, rosemary, sage and basil. Reheat vermicelli and add to herb mix. Stir
in cherry tomatoes and add black pepper.
Cooks Notes
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Recipe Name:
Pasta Casserole
Category:
Entree
Yield:
Serves 6-8
Ingredients:
16 ozs. Mostaccioli - precooked 2 tbsp. green olives with pimentos - sliced
30 ozs. Marinara sauce 2 tbsp. Romano cheese - grated
15 ozs. Ricotta cheese 1 tbsp. fresh parsley - chopped
10 ozs. fresh spinach - precooked fresh ground black pepper to taste
2 green onions - chopped
Cooking Instructions:
Heat oven to 375 degrees. Mix precooked pasta with remaining ingredients. Spoon into an un-
greased baking casserole dish., 13 x 9 x 2. Cover and bake for 40-50 minutes, or until hot.
Cooks Notes
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Recipe Name:
Chicken Piccata
Category:
Entree
Yield:
Serves 4
Ingredients:
4 boneless, skinless breast of chicken 1 cup chicken broth
(about1 lb.) 2 tbsp. lemon juice
!cup flour 1/4 tsp. pepper
1/4 cup butter 1 tbsp. capers
2 cloves garlic, chopped 16 oz. linguini, pre-cooked
Cooking Instructions:
Pound chicken with a meat mallet until thin. Coat chicken in flour. Heat butter in a saut pan
over medium heat. Saut the chicken and garlic in butter until cooked on both sides. Add the
chicken broth and lemon juice. Sprinkle with pepper. Bring to boil. Broth should thicken
slightly. When sauce thickens, add capers, remove from heat. Pour over hot, pre-cooked
linguini.
Cooks Notes
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Recipe Name:
Pasta Con Fagioli
Category:
Entree
Yield:
Serves 2
Ingredients:
1!cup pasta (shells or Ditali) 1 can white kidney beans
1 small onion, minced 1 (8oz.) can tomato sauce
2 tbsp. olive oil 2 oz. Parmesan cheese, grated
Cooking Instructions:
Saut onion in olive oil. Add tomato sauce with !can of water. Add beans and simmer for !hour.
Separately, cook macaroni as directed on package (cook al dente.) Pour out some liquid, leave
enough to cover macaroni. Add bean mixture to macaroni and cook until pasta is done. Serve
topped with grated cheese.
Cooks Notes
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Recipe Name:
Aglio E Olio
Category:
Entree
Yield:
Serves 2
Ingredients:
!box linguini
4 oz. Andolinas Sicilian Dressing
1 oz. grated Romano cheese
Cooking Instructions:
Follow cooking instructions on box of pasta. Then heat dressing in saut pan until hot. Drain pasta
and rinse with cool water. Remove dressing from heat. Add pasta to dressing and toss lightly.
Plate and add Romano cheese to top.
Cooks Notes
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Recipe Name:
Pesto Alla Genovese
Category:
Entree
Yield:
Serves 2
Ingredients:
1 cup fresh basil - chopped 1/3 cup pine nuts - chopped
2 cloves garlic - minced !tsp. salt
!cup parsley leaves - chopped !cup olive oil
3/4 cup Parmesan cheese - grated cooked pasta (your choice)
Cooking Instructions:
Put basil in blender and add garlic, grated cheese, parsley, pine nuts, salt and oil. Blend until
ingredients become thick paste. Put in a large mixing bowl. Cook pasta al dente, take it out of the
hot water and add directly to mixing bowl with the cheese paste and toss well. Add about 2 tbsp.
butter and 1/8 cup hot water. Serve hot with additional grated cheese.
Cooks Notes
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Recipe Name:
Stuffed Jumbo Shells And Cheese Filling
Category:
Entree
Yield:
Serves 2-3
Ingredients:
2 lb. Ricotta cheese 1/3 cup Romano cheese - grated
8 oz. Mozzarella cheese (coarsely grated) salt and pepper to taste
1 tsp. parsley 8 oz. Marinara sauce
1 large box jumbo shells - precooked 2 eggs
Cooking Instructions:
Mix above ingredients and blend well. Cook 1 large box of jumbo shells in boiling salted water 12-
14 minutes, or until al dente. Drain well and rinse with cold water. Fill shells with cheese mixture.
Place in pan one layer only. Cover with 6-8 oz. Marinara sauce. Sprinkle with 1/3 cup grated
Romano cheese. Bake at 350 degrees for 1 hour.
Cooks Notes
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Recipe Name:
Eggs With Peppers
Category:
Entree
Yield:
Serves 2
Ingredients:
5 jumbo eggs 1 clove garlic, minced
2 large green peppers, sliced salt and pepper to taste
5 tbsp. olive oil
Cooking Instructions:
Beat eggs thoroughly . Heat oil in large frying pan. When hot, add garlic and sliced peppers.
Fry until slightly brown, about 5 minutes. Lower heat and cover the pan. Saut slowly for 15
minutes or until peppers are soft. Fold in beaten eggs. Stir until eggs are of consistency
desired.
Cooks Notes
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Recipe Name:
Stuffed Peppers
Category:
Entree
Yield:
Serves 4-6
Ingredients:
4 large green peppers !tsp. seasoned salt
1 lb. hamburger - browned 1 clove garlic - minced
1 small onion - diced 1 tbsp. Italian cheese - grated
1 tsp. oregano - chopped !cup bread crumbs
1 tsp. parsley - chopped 1 tsp. instant beef bouillon
8 oz. tomato sauce 1 egg
Cooking Instructions:
Wash peppers, cut in halves. Mix together all ingredients. If too hard and dry, add another egg.
Stuff pepper with hamburger mixture. Put in shallow baking pan. Cover bottom of pan with oil
(just enough to grease bottom.) Pour tomato sauce over the top of stuffed peppers. Bake at 325
degrees for 1 !hour. Continue to pour sauce over the top if it looks dry.
Cooks Notes
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Recipe Name:
Vegetable Casserole
Category:
Entree
Yield:
Serves 2
Ingredients
2 small zucchini, diced 2 oz. Parmesan cheese, grated
2 bell peppers, diced 1 small eggplant, diced
1 large onion, sliced 8-10 fresh mushrooms, sliced
2 fresh tomatoes, diced salt and pepper to taste
Cooking Instructions:
In large skillet add 1/4 cup of oil and all ingredients except tomatoes and mushrooms. Brown
slightly. Add tomatoes and mushrooms. Simmer until zucchini is tender. Serve topped with
Parmesan cheese.
Cooks Notes
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Recipe Name:
Baked Zucchini Provolone
Category:
Entree
Yield:
Serves 2
Ingredients:
3 cups un-peeled zucchini, diced 2 tsp. oregano, chopped
1 onion, chopped 2 oz. sharp Provolone, chopped or grated
2 cups canned tomatoes 1 clove garlic, minced
2 tbsp. seasoned bread crumbs 1/4 tsp . pepper
Cooking Instructions:
Spread half of zucchini in baking dish. Combine onions and tomatoes. Put half of mixture over the
zucchini. Sprinkle with half of the Provolone, seasonings and bread crumbs. Make a second layer
of zucchini and tomatoes. Sprinkle with remaining cheese, seasonings and bread crumbs. Bake in
preheated oven, at 350 degrees for 25-30 minutes or until zucchini is tender and top is well
browned. Serve with crusty Italian bread.
Cooks Notes
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Recipe Name:
Stuffed Eggplant
Category:
Entree
Yield:
Serves 4
Ingredients:
2 eggplants 1/3 cup parsley, minced
1/4 cup olive oil 3 tbsp. Parmesan cheese, grated
3 onions, diced 1 tsp. salt
1 green pepper, diced !tsp. pepper
1 cup fresh bread crumbs 4 slices Mozzarella cheese
Cooking Instructions:
Cut eggplant in half lengthwise. Scoop out pulp, leaving !" walls. Mince eggplant pulp and
save. Heat oil in large skillet, saut onion and green pepper. When soft, add tomatoes,
parsley, bread crumbs, pulp, cheese, salt and pepper. Mix well. Fill eggplant shells, arrange in
baking dish containing about 1" hot water. Bake in 350 degree oven for 50 minutes. Remove
from oven and cover each eggplant half with a slice of cheese and return to oven until cheese
is melted.
Cooks Notes
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Recipe Name:
Peas & Fave
Category:
Entree
Yield:
Serves 2-3
Ingredients:
3 tbsp. olive oil 1 (12oz.) can Fave beans
1 onion, diced salt and pepper to taste
1 fennel leaf 8 oz. shell pasta, precooked
1 lb. frozen peas 1/3 cup water
2 oz. Romano cheese, grated
Cooking Instructions:
Simmer onion in olive oil. Add fennel and simmer for a few minutes. Add the peas and Fave
beans. Add salt and pepper and about 1/3 cup water. Cover and cook slowly just to steam. If you
have fresh peas and Fave, they are preferred. Add cold precooked pasta to mixture. Serve with
grated Romano cheese.
Cooks Notes
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Recipe Name:
Braciola
Category:
Entree
Yield:
Serves 2
Ingredients:
1 lb. round steak, sliced thin 1 small onion, chopped
3 hard cooked eggs, chopped !stick of pepperoni, chopped
1 carrot, chopped 1 tbsp. flour
1 clove garlic, crushed
2 tbls. Romano Cheese, grated
Cooking Instructions:
Mix together eggs, onion, pepperoni and carrots. Pound steak with flour and meat mallet. Spread
crushed garlic over steak. Place the mixture on the round steak. Sprinkle Romano Cheese over
mixture. Roll up steak and hold together with toothpicks and string. Place in frying pan to lightly
brown on all sides. Place in marinara sauce for three hours as you would meatballs to finish
cooking. Remove Braciola from sauce when cooked and slice. Place on plate and sprinkle with
Romano Cheese.
You may also add additional ingredients such as roasted red peppers, green peppers, broccoli or
mushrooms if desired.
Note: May be used in Marinara sauce with meatballs for spaghetti.
Cooks Notes
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Recipe Name:
Tripe
Category:
Entree
Yield:
Serves 6
Ingredients:
5 lbs. fresh tripe 1 large onion, diced
32 oz. can of tomato puree 1 clove garlic, minced
8 oz. can tomato paste 1 tsp. red hot peppers
2 tbsp. olive oil 2 qts. water
Cooking Instructions:
Wash and rinse tripe thoroughly. Remove film surface. Cut in 1" pieces. Boil 8 quarts of
water. Add tripe and bring to a boil again. Discard water repeat this process 3 times. Cook
until tender in clean water. Drain well. Saut onion and garlic slowly in oil until tender. Add
tomato puree, paste, and spices. Add tomato sauce to tripe. Simmer, slowly, stirring frequently
for 1 hour.
Cooks Notes
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Recipe Name:
Veal Scallopini
Category:
Entree
Yield:
Serves 3
Ingredients:
1 !lbs. veal steak, ! thick 1/4 cup flour
1 tsp. salt 1/4 cup shortening
1 tsp. paprika 1 medium onion, sliced
!cup salad oil 1 green pepper, sliced
1/4 cup lemon juice 10 oz. chicken broth
1 clove garlic, minced 1/4 lb. mushrooms, sliced1 tsp. prepared mustard 1 tbsp. butter
1/4 tsp. nutmeg 6 stuffed olives, sliced
!tsp. sugar
Cooking Instructions:
Cut veal into serving pieces. Make a sauce by combining oil and all spices. Place veal flat in baking
pan. Pour the sauce over the veal. Turn to coat. Let stand 2 hours in refrigerator. Remove veal from
sauce. Dip in flour. Saut in olive oil until brown. Add onion and green pepper. Combine chicken
bouillon with remaining sauce and pour over the veal. Cover and cook slowly until veal is very
tender, about 40 minutes. Add olives and mushrooms to veal. Cook about 5 minutes longer.
Cooks Notes
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Recipe Name:
Chicken Cacciatore
Category:
Entree
Yield:
Serves 2
Ingredients:
3 skinless, boneless breast of chicken 2 cups tomatoes, diced
1 small onion, sliced 4 oz. tomato paste
1 clove garlic, minced 1/4 cup olive oil
1 oz. fresh parsley !cup white wine
salt and pepper to taste
Cooking Instructions:
Cut chicken into serving pieces. Saut onion, garlic and chicken in fry pan until chicken is
completely cooked. Add remaining ingredients. Place in covered casserole and cook slowly about 1
!hours, or until chicken is tender.
Cooks Notes
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Recipe Name:
Roasted Chicken
Category:
Entree
Yield:
Serves 2
Ingredients:
1 whole chicken, cut up in pieces 1 tbsp. dried parsley
1 red onion, sliced 1/4 cup olive oil
salt to taste 1 cup chicken broth
Cooking Instructions:
Partially cook chicken in boiling water. Cool and cut into pieces. Saut chicken in olive oil until
fully cooked. Remove chicken, add onion to pan and saut until soft. Add 1/4 cup water and
chicken broth to make sauce for pasta. Cook for 10 minutes on medium heat.
Place chicken in sauce and add slices of Romano or Parmesan cheese, cover and simmer until
soft. While chicken simmers, cook pasta (shells or elbow). When chicken is done, remove. Mix
pasta and sauce together. Put pasta in casserole dish and place chicken on top. Bake in oven at
350 degrees, until chicken browns.
Cooks Notes
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Recipe Name:
Cube Steak Parmesan
Category:
Entree
Yield:
Serves 4
Ingredients:
5 cube steaks 1/4 cup soda cracker crumbs
2 eggs - beaten 8 oz. tomato sauce
1 tbsp. water 1/4 cup Parmesan cheese - grated
salt and pepper to taste 1/4 cup olive oil
Cooking Instructions:
Dip steaks in combined egg, water, salt and pepper. Coat with mixture of crumbs and half of the
cheese. Brown in hot oil, drain on absorbent towel. Arrange in baking dish, cover with sauce and
remaining cheese. Bake at 350 degrees for 20 minutes.
Cooks Notes
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Recipe Name:
Sicilian Veal Chops
Category:
Entree
Yield:
Serves 4
Ingredients:
4-6 veal chops 1 sprig basil, chopped
1 1/2 cup tomatoes, chopped 4-5 potatoes, quartered
3-4 carrots, chopped !tsp. oregano, chopped
2 stalks celery, chopped !cup water
1 red onion, chopped salt and pepper to taste
Cooking Instructions:
Put veal chops in a casserole baking dish in a single layer. Mix remaining ingredients in bowl and
pour over veal chops. Cover and bake for 2 !to 3 hours at 350 degrees.
Cooks Notes
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Recipe Name:
Italian Style Pork Chops
Category:
Entree
Yield:
Serves 4
Ingredients:
4 large pork chops 4 oz. tomato paste
1/4 cup olive oil 2 tbsp. sugar
12 potatoes, quartered salt and pepper to taste
5 green peppers, sliced 4 tbsp. Romano cheese, grated
2 onions, sliced 4 tbsp. bread crumbs
16 oz. can of tomatoes 1 tsp. oregano
Cooking Instructions:
Brown pork chops in olive oil. Peel potatoes, cut in quarters, brown. Saut peppers and onions. Set
aside. In frying pan add tomatoes and tomato paste, sugar, salt and pepper. Cook 15 minutes. Put
some tomato sauce on the bottom of a casserole dish. Arrange potatoes, onions and peppers.
Sprinkle with Romano cheese, bread crumbs and oregano. Pour additional tomato sauce, place the
pork chops on the top, cover with tomato sauce, and sprinkle with bread crumbs, cheese and
oregano. Bake at 350 degrees for 1 hour and 15 minutes.
Cooks Notes
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Recipe Name:
Holiday Italian Vegetable Toss
Category:
Entree
Yield:
Serves 3-4
Ingredients:
1 !cup shell macaroni 1 cup pitted ripe olives, sliced
2 cups broccoli florets !cup green onions, chopped
1 cup cauliflower florets 2/3 cup Italian salad dressing
1 cup fresh mushrooms, sliced 1 medium avocado, seeded, peeled and sliced
1 (6oz.) can artichoke hearts, drained rinsed 1 medium tomato, seeded and chopped
and chopped
Cooking Instructions:
Cook macaroni according to package directions and drain. Rinse with cold water and drain well. In
large bowl combine macaroni, broccoli, cauliflower, mushrooms, artichokes, olives and green
onions. Toss with Italian dressing. Cover and chill several hours. At serving time, toss vegetable
mixture with avocado and tomato.
Cooks Notes
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Recipe Name:
Pasta Primavera Salad
Category:
Entree
Yield:
Serves 3-4
Ingredients:
1 lb. pasta shells (small), cooked al dente
1 cup broccoli florets, steamed crisp
1 cup sliced carrots, steamed crisp
1 cup sliced zucchini, steamed crisp
1/4 cup Romano cheese, grated
Cooking Instructions:
1 cup mushrooms, sliced
!lb. ham, minced
!cup pecans, chopped
8 oz. can small pitted black olives 1/4
cup Parmesan cheese, grated
Steam all vegetables. Cook, cool and drain pasta shells. Then in a large bowl, mix all
ingredients together. Serve chilled.
Cooks Notes
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Recipe Name:
Spaghetti Carbonara
Category:
Entree
Yield:
Serves 2
Ingredients:
8 oz. spaghetti - precooked 3 eggs
1 clove garlic - minced !cup Parmesan cheese - grated
3 tbsp. olive oil 1/4 cup parsley - chopped
2 cups cooked ham - diced
Cooking Instructions:
Cook, drain and rinse spaghetti with cold water. Meanwhile, in a skillet, cook garlic in oil
over low heat for 2 minutes. Add ham and brown. In a bowl, beat eggs slightly. Add cheese and
parsley and stir well. Reheat spaghetti in microwave or by dipping in hot water for 10
seconds Slowly pour eggs over hot spaghetti, tossing to coat every strand. Add ham mixture and
toss lightly.
Cooks Notes
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Recipe Name:
Cannelloni
Category:
Entree
Yield:
Serves 3-4
Ingredients:
2 oz. butter 1 tbsp. Parmesan cheese - grated
!lb. ground beef 3 oz. Mozzarella cheese - shredded
!lb. ground chicken breasts salt, pepper and nutmeg - to taste
1 egg
Cooking Instructions:
In frying pan melt butter. Saut meat, salt and pepper until brown. Drain meat mixture and add
Parmesan and Mozzarella cheeses, beaten egg and nutmeg. Mix well and chill. Wrap in
cannelloni dough (Or pre-cook lasagna noodles and cut into 2-3 pieces.) Assemble in one layer
row in large pan and cover with tomato sauce. Bake for 20 minutes at 350 degrees.
Note: You may substitute veal for either the ground beef or chicken. For Cannelloni Dough ref:
Pasta Dough
Cooks Notes
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Recipe Name:
Manicotti
Category:
Entree
Yield:
Serves 6
Ingredients:
1 lb. Ricotta cheese !cup Romano cheese - grated
1/4 lb. ham - chopped salt and pepper to taste
2 eggs 1 quart Marinara Sauce
Cooking Instructions:
Pasta: Mix flour, butter, eggs and salt. Gradually add enough water to make a medium-soft dough.
Knead into a smooth ball Cut into 2 sections and roll on lightly floured board until thin (the usual
noodle thinness). Cut into rectangles, 5"x6".
Stuffing: Mix Ricotta cheese, eggs and chopped ham. Use very little salt and pepper. Keep mixing
until well blended. Spread 2 -3 oz. of mixture on each piece of dough and roll to close. Moisten
edges and press tightly to prevent filling from falling out.
Place Manicotti in single layer in a covered flat pan with a small amount of Marinara sauce on
bottom to prevent sticking. Cover lightly with Marinara Sauce and Romano Cheese and bake for
approximately 30 minutes.
Cooks Notes
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Recipe Name:
Eggplant Parmesan
Category:
Entree
Yield:
Serves 2
Ingredients:
1 large eggplant !lb. Mozzarella cheese - shredded
2 cups bread crumbs 1 (8oz.) can tomatoes
1 tbsp. parsley - chopped salt and pepper to taste
2 cloves garlic - chopped !cup Parmesan cheese - grated
2 tbsp. tomato paste
!cup olive oil
Cooking Instructions:
Blend tomato paste with tomatoes. Add 2 tbsp. of olive oil and a pinch of salt and simmer in
saucepan for 30 minutes. Wash, dry and slice eggplant crosswise into 1/2" slices. Place in bowl and
cover with hot water and let stand for 5 minutes. Drain and dry with absorbent
paper. Fry in hot oil about 3 minutes on each side or until soft and light brown. Sprinkle with salt
and pepper to taste. Remove from pan. Mix bread crumbs, cheese, parsley, garlic, and a pinch of
salt and pepper. Then place one layer of eggplant in bottom of baking dish; sprinkle with bread
crumbs mixture. Pour some tomato sauce over this. Alternate layers until allingredients are used. Top with Mozzarella cheese. Bake for 10 minutes in 350 degree oven, or until
Mozzarella cheese turns slightly brown.
Cooks Notes
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Recipe Name:
Italian Veal Chops
Category:
Entree
Yield:
Serves 3-4
Ingredients:
2 lbs. veal chops 2 green peppers, diced
2 cups seasoned flour 1 cup tomato juice or cream of tomato soup
1/4 cup olive oil 2 onions, diced
4 stalks celery, diced
Cooking Instructions:
Roll chops in flour. Saut in olive oil until golden brown; place in roaster or casserole. Top with
celery, peppers and onions. Pour tomato juice over meat. (If tomato soup is used, add !can of
water). Cover and bake at 375 degrees for 60-75 minutes, or until vegetables are tender.
Cooks Notes
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Recipe Name:
Chicken Cacciatore
Category:
Entree
Yield:
Serves 2-3
Ingredients:
3-4 boneless, skinless chicken breasts !tsp. basil
!cup flour salt to taste
!tsp. pepper 1 cup chicken broth (or !cup water and half
2 tbsp. butter chicken broth)
1/4 cup white wine
!tsp. dried or fresh parsley
Cooking Instructions:
Cut chicken into small pieces. Dredge in flour. Sprinkle with black pepper and put aside. In frying
pan under medium heat 2 tbsp. butter and saut chicken. Let chicken fry until golden brown on
the outside. Do not completely cook. Add white wine and let it fry with wine for 610 minutes.
Add parsley, basil, salt and 1 cup chicken broth. Lastly, add 1 cup of water with a little chicken
broth. Cook until water is dried up and chicken is soft when fork is inserted.
Cooks Notes
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Recipe Name:
Chicken Scallopini
Category:
Entree
Yield:
Serves 4
Ingredients:
2 cooked boneless, skinless chicken breast, 1/4 cup butter or margarine
(cut in halves) 3 tbsp. water
1/4 cup all-purpose flour 1 tbsp. lemon juice
1 clove garlic - minced 1/4 tbsp. instant chicken bouillon
1/4 tsp. paprika 4 thin lemon slices
1/4 cup olive oilCooking Instructions:
Mix flour and paprika. Coat chicken with flour mixture. Brown chicken in olive oil and garlic in a
10" skillet. Remove chicken from skillet to serving platter and keep warm. Stir water, lemon juice
and instant bouillon into skillet, loosening brown particles on bottom. Add lemon slices and heat
over low heat 1 minute. Pour broth over chicken. Garnish with the lemon
slices and snipped parsley.
Cooks Notes
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Recipe Name:
Diced Eggplant Sicilian
Category:
Entree
Yield:
Serves 4
Ingredients:
2 medium eggplants 2 oz. capers
2 onions - sliced 1 tbsp. pine nuts - chopped
1 cup celery - diced 4 tbsp. wine vinegar
1 (8 oz.) can strained tomatoes !cup olive oil
2 tbsp. sugar salt and pepper to taste
Cooking Instructions:
Wash eggplants and dry with an absorbent paper towel. Dice into 1" cubes and fry in hot oil
about 10 minutes or until soft and slightly browned. Remove eggplant and put in a large saut
pan. Saut onions in same oil about 3 minutes, adding a little oil if necessary. When onions
are golden brown, add tomatoes and celery. Simmer about 15 minutes or until celery is tender.
Add capers and nuts. Add this mixture to eggplant. Dissolve sugar in vinegar and add salt
and pepper to taste. Heat slightly. Add to eggplant and cover. Simmer about 20 minutes over
very low flame. Stir occasionally to distribute flavor evenly. When done, place in a bowl and
cool.
Note: May be used as a side dish with meat or chicken or as a sandwich filling or antipasto.
Cooks Notes
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Recipe Name:
Rigatoni Andolina
Category:
Entree
Yield:
Serves 2-3
Ingredients:
8 oz. fresh mushrooms - sliced
2 red, yellow or green peppers - chopped 1
small bunch green onion - chopped 1 medium
sized red onion - diced
8 cloves garlic - minced
2 large shallots - chopped2 tsp. basil - chopped
Cooking Instructions:
!oz. crushed red pepper
1/4 cup olive oil
4 cups fresh tomatoes salt
and pepper to taste 16 oz.
cooked rigatoni 2 tsp. parsley
- chopped 2 tsp. oregano -chopped
Heat olive oil over medium heat in a large skillet. Add mushrooms, peppers, onions, garlic,
shallots, basil, oregano and crushed red pepper. Saut until brown. Add tomatoes with !cup of
water and bring to rapid boil. Reduce heat to simmer for 25 minutes. Season with salt and pepper.
Spoon sauce over rigatoni and sprinkle with parsley.
Cooks Notes
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Recipe Name:
Penne Arrbiata
Category:
Entree
Yield:
Serves 2-3
Ingredients:
12 oz. cooked Penne 1/4 cup olive oil
3 cloves of garlic - minced !oz. crushed red pepper
2 hot cherry peppers - sliced 2 oz. Romano Cheese - grated
2 oz. roasted red peppers- sliced
Cooking Instructions:
In a large skillet heat olive oil over medium heat. Add all peppers, including crushed red and
garlic. Cook until peppers are soft. Remove from heat and add pre-cooked Penne and top with
Romano Cheese. Stir until mixed well and plate with additional cheese if desired.
Cooks Notes
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Recipe Name:
Pasta with Fresh Tomatoes
Category:
EntreeYield:
Serves 2
Ingredients:
2-3 large fresh tomatoes - diced 8 fresh mushrooms - sliced
2 cloves garlic - minced 1 medium onion - chopped
1/4 tsp. basil - chopped 1 lb. linguini - pre-cooked
1/4 tsp. oregano - chopped 3/4 cup tomato sauce
1/4 cup olive oil
Cooking Instructions:
Saut onion garlic and mushrooms in olive oil over medium heat until onions are transparent. Add
fresh tomatoes to onion and garlic mixture. Stir constantly over medium heat. Add basil, oregano
and tomato sauce. Bring to boil for 2 minutes. Simmer for 5 minutes. Remove from heat and add
pre-cooked pasta. Stir to mix completely
Note: adding thin cooked chicken strips can enhance this dish.
Cooks Notes
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Recipe Name:
Fettuccine with Shrimp and Broccoli
Category:
EntreeYield:
Serves 2-3
Ingredients:
15 raw - peeled shrimp - large 1/8 cup olive oil
3 cloves garlic - minced salt and pepper to taste
2 cups broccoli - pre-cooked 2 oz. Romano cheese- grated
1 lb. linguini - pre-cooked
Cooking Instructions:
Saut shrimp in olive oil, garlic, salt and pepper on both sides until shrimp has pinkish color and
is firm. Add pre-cooked broccoli and heat for approximately 2 minutes. Add heated, precooked
linguini to pan and remove from heat. Stir thoroughly and add Romano Cheese. Plate and serve
immediately.
Cooks Notes
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Recipe Name:
Mediterranean Chicken
Category:
Entree
Yield:
Serves 2-3
Ingredients:
1/3 cup fresh squeezed lemon juice 1 lb. skinless- boneless- chicken breast cut
!cup olive oil into cubes
2 cloves of garlic - minced 2/3 cup of chicken broth
1 tsp. dried oregano 1 tsp. salt
1 red pepper - cut into strips 1 tbsp. cornstarch
1 can black ripe olives, drained and quartered 12 oz. box of favorite cooked pasta
Cooking Instructions:
Over medium to high heat, bring lemon juice, olive oil, garlic and oregano to boil. Remove
from heat. Add raw chicken and marinate over night. Saut chicken and marinade until
chicken is cooked completely. Add chicken broth and cornstarch. Bring to a boil and cook
until mixture thickens. Add red peppers and olives to heat. Remove from heat and serve over
pasta.
Cooks Notes
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Recipe Name:
Chopped Pasta Salad
Category:
Entree
Yield:
Serves 2-3
Ingredients:
2 cups broccoli - chopped 2 green onions - sliced
1 small cucumber - sliced 12 oz. tri-color spiral pasta (pre-cooked)
1 red bell pepper - sliced 16 oz. Italian Dressing
1 large tomato - diced
Cooking Instructions:
In a ceramic bowl, mix all raw vegetables. Add cold pre-cooked pasta. Add dressing and stir
thoroughly. Refrigerate overnight if possible.
Cooks Notes
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Recipe Name:
Crispy Chicken Salad
Category:
EntreeYield:
Serves 6
Ingredients:
1 lb. small shell pasta (pre-cooked)
3 large skinless- boneless chicken breasts 1
medium bottle of Italian Dressing
1/4 cup red onion - diced
3 stalks of celery - diced
3 medium carrots - diced
Cooking Instructions:
1/4 cup olive oil
salt and pepper to taste 2 tbsp.
dried basil
!cup Parmesan cheese - grated 1
tbsp. ground black pepper 2 cloves
garlic - minced
Saut chicken in salt, pepper, garlic and olive oil until crispy on both sides. Cube and cool in
refrigerator. Place cold, precooked chicken with all ingredients to large bowl and toss until mixed
well. Chill for at least 6 hours.
Cooks Notes
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Recipe Name:
Broccoli and Angel Hair
Category:
EntreeYield:
Serves 2
Ingredients:
2 cups broccoli - cut into small pieces 1 lb. of angel hair pasta - pre-cooked and
2 cloves garlic - minced cooled.
1/4 cup olive oil salt and pepper to taste
1 cup fresh tomatoes - diced 2 oz. Romano cheese - grated
Cooking Instructions:
Blanch broccoli and cool. Cook, rinse and cool pasta. Saut blanched broccoli with garlic, salt,
pepper and olive oil over medium heat until cooked. Add tomatoes and heat for 2 minutes. Remove
from heat and add cooled angel hair. The heat from the saut mixture will heat angel hair. Stir
completely and plate immediately. Sprinkle Romano Cheese over top.
Cooks Notes
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Recipe Name:
Tortellini Salad
Category:
Entree
Yield:
Serves 3-4
Ingredients:
2 lbs. cheese Tortellini - precooked DRESSING;
1 cup green onion - chopped
1/4 cup fresh basil - chopped 1/4 cup Balsamic Vinegar
1/4 cup Parmesan cheese - grated 1/4 tsp. salt
1 cup green peppers - chopped 3/4 cup olive oil
1 cup red peppers - chopped 1 clove garlic - minced1/4 cup fresh dill - chopped fresh ground black pepper to taste
Cooking Instructions:
Combine precooked Tortellini, peppers, onions, herbs and cheese. In a separate bowl, blend
dressing until mixed well. Pour dressing over Tortellini. Chill several hours.
Cooks Notes
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Recipe Name:
Salmon and Fettuccine with Snow Peas
Category:
Entree
Yield:
Serves 3-4
Ingredients:
4 tbsp. olive oil !lb. fresh snow peas
1 1/4 lb. of skinless salmon filet - cut into 1 tbsp. fresh tarragon - minced
small pieces. 1/4 cup Romano cheese - grated
1 tbsp. shallots - minced !lb. spinach fettuccine
!tsp. ground black pepper
Cooking Instructions:
Pre-cook and cool fettuccine. Heat olive oil and saut salmon until cooked on both sides. Remove
salmon from oil and set aside. Add shallots, peas, pepper and tarragon and heat for 1 minute. Return
salmon to pan and mix thoroughly. Re-heat pasta and place in large bowl. Spoon salmon mixture
over fettuccine and add Romano cheese.
Cooks Notes
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Recipe Name:
Linguini Alla Sicilian
Category:
EntreeYield:
Serves 4
Ingredients:
12 oz. linguini - pre-cooked salt and pepper to taste
1/4 cup olive oil 1 tsp. fresh basil - chopped
3 oz. roasted red peppers 1 tsp. fresh oregano- chopped
20 large shrimp - peeled 1 large fresh tomato - diced
2 cloves fresh garlic - minced 2 oz. Romano cheese - grated
!cup fresh mushrooms - sliced
Cooking Instructions:
Saut shrimp in olive oil, salt, pepper and garlic until pink on both sides. Add roasted red peppers,
mushrooms, basil, oregano and tomatoes. Cook over medium - high heat for 2 minutes. Re-heat
pre-cooked linguini and add to saut pan. Immediately remove from heat and add cheese. Toss
lightly and serve.
Note: This dish may also be topped with a variety of sauces to enhance the flavor. You may use
Marinara, Alfredo, White, Pesto or Four Cheese sauce over the top of this dish.
Cooks Notes
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Desserts
Desserts have been traditionally the Italian andSicilians favorite and most passionate part of
the meal. Whether it is a crisp biscotti cookie
with morning coffee, a piece of Italian
Cheesecake after lunch or dinner or hot Sfinges
as a late night treat. Desserts is, was and always
will be cherished.
We hope you enjoy the selection of desserts we
have compiled for you. We have searched high
and low for recipes otherwise unavailable to you.
You may make variations of your own to createyour own masterpieces. Add caramel topping to
our cheesecake or enhance our Zupa Inglese
with chocolate.
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Recipe Name:
Ricotta Almond Filling
Category:
Dessert
Yield:
24 ounces
Ingredients:
1 lb. Ricotta cheese !cup toasted almonds - chopped
1 tsp. instant coffee !cup chocolate chips
1 tbsp. rum 1 tbsp. candied orange peel - chopped
4 tbsp. sifted confectioners sugar
Cooking Instructions:
Combine ricotta, coffee, sugar and rum in a bowl. Mix well for 2 minutes. Stir in remaining
ingredients and blend well.
Note: This may be used for cannoli, tarts, sponge cake or any layer cake.
Cooks Notes
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Recipe Name:
Wine Cookies
Category:
Dessert
Yield:
5 dozen
Ingredients:
!cup butter 3 to 3 !cup sifted flour
3 eggs 1 tsp. baking soda
1 cup sugar 1 cup chopped dates
!cup red wine 1 cup chopped pecans
Cooking Instructions:
Whip butter until smooth, add sugar gradually, and add eggs one at a time, beating well after each
addition. Add wine, flour, baking soda, dates and pecans. Mix well. Drop by teaspoonful on a
greased cookie sheet about 2" apart. Bake at 375 degrees for 12-15 minutes.
Cooks Notes
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Recipe Name:
Cuccidati
Category:
Dessert
Yield:
3 dozen
Ingredients:
2 lbs. figs - softened in lukewarm water for 2 oz. Whiskey
1 !hour 1 cup seedless raisins
1 large orange - peeled 1 cup nuts (your choice)
1 lb. dates 12 oz. can crushed pineapple with juice
Cooking Instructions:
Grind the figs, orange, dates, raisins and nuts together then add: pineapple with juice and
whiskey.
Place mix on flat dough and roll in 2 foot strips. Cut into 1 !inch pieces and place on a greased,
cookie sheet. Bake at 350 until lightly brown. Cover with frosting and sprinkles.
For dough Ref: Cookie Dough recipe
For frosting Ref: White Icing recipe
Cooks Notes
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Recipe Name:
Cookie Dough
Category:
Dessert
Yield:
2 dozen
Ingredients:
2 cups Crisco 1 cup buttermilk
2 cups sugar 1 tsp. soda powder
1 tbsp. vanilla 4 tsp. baking powder
2 eggs 8 cups flour
Cooking Instructions:
Blend Crisco and sugar, add eggs, and then add dry ingredients alternately with milk. Roll out in
strips, fill with desired filling and seal. Cut in desired lengths. Bake at 400 degrees for 15-20
minutes. Frost if desired.
Ref: White Icing
Cooks Notes
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Recipe Name:
White Icing
Category:
Dessert
Yield:
2-3 dozen
Ingredients:
2 cups confectioners sugar 1 tsp. vanilla
6 tbsp. oleo 1 tsp. lemon juice
1 tsp. salt 1 tsp. orange juice
1/4 cup hot water 1 egg
Cooking Instructions:
Mix well with electric beater, add more water if too thick.
Cooks Notes
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Recipe Name:
Italian Ricotta Cheese Cake
Category:
Dessert
Yield:
Serves 10
Ingredients:
16 oz. pkg. cream cheese 1 tsp. vanilla
1 lb. Ricotta cheese !cup butter, melted
1 1/4 cups sugar 1 pint sour cream
4 eggs, slightly beaten 1 cup water
3 tbsp. cornstarch 1 pint strawberries
3 tbsp. flour 1 1/2 tbsp. cornstarch1 !tbsp. lemon juice !cup sugar.
1 tsp. lemon rind, grated
Cooking Instructions:
Preheat oven to 325 degrees. Grease a 9"-2" spring form pan.
In the large bowl, blend the cream cheese with Ricotta at high speed until they are well combined. Gradually
beat in the sugar and the eggs at low speed, beat in the cornstarch, flour, lemon juice, lemon rind, and vanilla .
Add the melted butter and sour cream. Beat just until it is smooth. Pour into greased pan. Bake 1 hour and 10
minutes, or until firm around the edges. Turn off the oven. Let the pan stay in the oven for 2 hours. Then remove
and let it cool completely at least 2 hours. Refrigerate for 3 hours. Remove cake from pan gently, leaving bottom
in place and put it right on a serving plate.
Glaze: Mix 1 pint crushed strawberries with 1 cup water and cook 2 minutes. Mix 1 1/2 tbsp. of cornstarch with
!cup sugar and stir into hot mixture. Bring to a boil, stirring constantly. Cook and stir until thick and clear.
Add a few drops of red food coloring, if desired. Cool to room temperature. Place remaining strawberries on top
of chilled cheese cake. Pour glaze over. Chill about 2 hours. Glaze is optional or you can put graham cracker
crumbs on top.
Cooks Notes
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Recipe Name:
Cannoli Shells
Category:
Dessert
Yield:
12 shells
Ingredients:
1 cup cake flour 1 tbsp. milk
1 tsp. baking powder 1 tbsp. water
1 egg, beaten 1 tbsp. Crisco shortening
salt to taste
Cooking Instructions:
Mix the above ingredients as you would a pie dough. Refrigerate for 1 hour. Roll dough with roller.
Cut a pattern out with a pizza cutter. Fit dough loosely around cannoli forms. Join
together at the 2 xs. Beat an egg white. Wet each 1ap (x) with the egg white and seal well so forms
will not open during frying. Fry in olive oil at 375 degrees until golden brown. Keep cannoli
submerged in oil while frying to brown evenly. Drain on paper towels. When cool, remove from
forms.
For Cannoli filling, Ref: Cannoli Cream Filling
Cooks Notes
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Recipe Name:
Cannoli Cream Filling
Category:
Dessert
Yield:
4 Cannoli
Ingredients:
3/4 cup sugar !tsp. vanilla
2 egg yolks 1 oz. roasted almonds-chopped
2 cups milk 2 small pieces of chocolate
3 tbsp. cornstarch 6-8 maraschino cherries
!tsp. butter 1 tbsp. coconut
2 tsp. powdered sugar
Cooking Instructions:
Combine cornstarch with sugar. Beat egg yolks, add milk and butter. Cook in double boiler until
hot. Remove from heat, and add vanilla. Beat until smooth. Pour cream in flat casserole dish and
let cool. Refrigerate. Fill shells just before serving. Crush roasted almonds. Place on top of cream
along with bits of chocolate. Fill shells. Sprinkle with powdered sugar. On ends, place a little
coconut that has been colored green and a small piece of maraschino cherry or sprinkle the ends
with chocolate bits only.
Cooks Notes
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Recipe Name:
Sfinge
Category:
Dessert
Yield:
2 dozen
Ingredients:
1 cup water 4 eggs
1 tbsp. butter 1 tsp. vanilla
1 cup flour salt to taste
1 cup powdered sugar
Cooking Instructions:
Heat water and butter. When it comes to a boil, stir in salt and flour all at once. Take off heat (do
not let mixture cook too long). Add eggs one at a time, beating well after each one. Add vanilla.
Drop batter by teaspoonful into hot oil until golden brown. Drain on paper towel and roll in
powdered or cinnamon sugar.
Cooks Notes
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Recipe Name:
Italian Coconut Cookies
Category:
Dessert
Yield:
4 dozen
Ingredients:
!cup butter 3 cups brown sugar
2 cups flour 2 cups coconut
2 tbsp. granulated sugar 1 cup pecans - chopped
4 egg yolks 4 egg whites - beaten
!cup powdered sugar
Cooking Instructions:
Mix butter, flour and 1 cup brown sugar and granulated sugar. Pat on the bottom of a 9"x13" cake
pan. Bake at 350 degrees for 15 minutes.
Beat egg yolks, mix with remaining brown sugar, nuts and coconut. Beat egg whites until
stiff. Fold in brown sugar mixture. Spread over the baked crust and bake again for 25-30
minutes or until deep brown at 350 degrees. Sprinkle with powdered sugar while warm. Cut into
squares.
Cooks Notes
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Recipe Name:
Italian Sponge Cake
Category:
Dessert
Yield:
Serves 8
Ingredients:
6 egg yolks 1 cup cake flour (sifted 3 times)
6 egg whites 1 tsp. grated lemon rind
1 cup sugar
Cooking Instructions:
Place egg yolks and sugar in small bowl. Beat until lemon colored. Add grated lemon rind.
In large bowl, beat egg whites until stiff but not dry. By hand, fold in egg and sugar mixture.
Fold in sifted flour. Pour into cake pan (un-greased). Bake at 325 degrees for approximately
1 hour.
For filling Ref: Italian Sponge Cake Filling
Cooks Notes
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Recipe Name:
Italian Ricotta Cookies
Category:
Dessert
Yield:
4 dozen
Ingredients:
2 sticks butter or oleo 4 cups flour, sifted
2 cups sugar 1 tsp. baking powder
3 eggs 1 tsp. salt
2 tsp. vanilla or lemon extract 1 lb. Ricotta cheese, drained
Cooking Instructions:
Mix butter and sugar well. Beat in one egg at a time, add vanilla. Add dry ingredients, add Ricotta
and mix well. Drop by teaspoonful on a greased cookie sheet. Bake at 350 degrees, for 10-15
minutes or until lightly brown. Cool and ice with butter icing and coconut.
Note: Other flavoring can be added to change cookie flavor.
Cooks Notes
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Recipe Name:
Italian Biscotti
Category:
Dessert
Yield:
3-4 dozen
Ingredients:
6 cups flour 3 eggs
1 !tbsp. baking powder 2 tsp. vanilla
1 cup vegetable shortening 1 cup sugar
Cooking Instructi