(8 main dish servings)
1 lb. Italian sweet sausage links
1 lb. ground beef
1 medium onion, chopped
2 16 oz. cans tomato puree
1 6 oz. can tomato paste
1 tsp. sugar
1/2 tsp. pepper
2 tbsp. parsley, chopped
basil
salt
1 8 oz. package manicotti shells
4 cups ricotta cheese
1 8 oz. package mozzarella cheese
Parmesan cheese
In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water,cook sausage links 5 minutes. Uncover, brown well, drain on paper towel. Spoon fat from Dutch oven. Uncover, on medium heat brown ground beef and onions, stir in tomato puree, paste, sugar,pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes. Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 190 degrees. In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells. Spoon half of meat sauce into 13" x 9" baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake 30 minutes.
(30 1/4" slices or sliced 1/2" thick as entree)
1 lb. sweet Italian sausage, casings removed
1 lb. chicken livers
1 medium onion, chopped
1/4 cup flour
1/4 cup brandy
1 tsp. salt
1/4 tsp. allspice
1/4 tsp. nutmeg
pinch ground cloves
1/4 tsp. pepper
2 garlic cloves chopped
3 eggs
1/2 lb. sliced bacon
In a large skillet cook sausage, stirring until brown. Drain on paper towels, set aside in bowl. In blender combine remaining ingredients except bacon, for 45 seconds. Stir in sausage. Preheat oven to 180 degrees. Line loaf pan with heavy foil, letting 3" hang over the sides. Place bacon slices crosswise across bottom and up sides, letting slices overhang pan. Pour in sausage mixture; fold bacon over top. Place loaf pan in a shallow pan; pour 1" hot water into shallow pan. Bake 1-1/2 hours. Remove loaf pan from water, fold foil over top. Place heavy can on terrine to weight down. Press firmly 2 minutes. Refrigerate with weight until firm, about 6 hours. To remove terrine, loosen foil from sides of pan, grasp ends of foil, and lift out. Cut into slices.
(8 - 10 Servings)
1 boiled chicken
1/2 lb. macaroni
1/2 lb. mushrooms, sauteed
2 cups chicken broth
1/2 cup almonds slivered
3 tbsp. butter
2 tbsp. flour
1 cup whipping cream
3 tbsp. white wine, dry
Cut meat from chicken bones. Cook macaroni, drain, add mushrooms and almonds.Make sauce of butter, flour, broth; remove from heat, stir in cream, wine. Preheat oven to 180 degrees. Add 1/2 sauce to chicken, 1/2 half to macaroni. Place macaroni in baking dish, greased, make hole in center, fill with chicken. Bake until lightly browned.
(2 - 4 Servings)
8 oz. spaghetti
4 oz. bacon
1 green pepper
5 tbsp. Parmesan cheese
5 tbsp. chopped parsley
1-1/4 cups cream
1/4 cup butter
8 slices cooked ham, lean
1 tsp. dried oregano
1 tsp. dried basil
Cook spaghetti in boiling salt water for 15 minutes. Meanwhile, chop bacon. Core pepper and chop finely. Put bacon in saucepan, cook until crisp. Stir in cheese, parsley, cream, green pepper. Cook slowly 5 minutes. Drain spaghetti, toss with butter, place in greased oven dish. Roll up ham slices, lay on spaghetti, cover with bacon sauce. Sprinkle with herbs. Bake at 200 degrees for 10 minutes. Serve hot
.
(4 - 6 Servings)
12 oz. pork luncheon meat
2 celery stalks
2 red-skinned apples
4 sweet dilled pickles
2 cups cooked pasta (shells, spirals or bows)
1/4 cup sliced stuffed olives
2 anchovy fillets (option)
2/3 cup mayonnaise
1 tsp. soy sauce
juice of 1 lemon
1/2 tsp. salt
pinch cayenne pepper
1 tsp. apple pie spice
Slice luncheon meat and celery. Core and slice apples and slice pickles. Mix together pasta, meat, olives, celery, apples and pickles. Chop anchovy fillets (optional) - add to following: Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill lightly before serving with pasta salad.
(2 cups)
3/4 cup wine vinegar
2/3 cup red wine
1 clove garlic
1 tsp. salt
2 tsp. capers
1/2 cup oil
1 tbsp. mustard seed
2 peppers - green or red
2 tsp. prepared mustard
1 tsp. black pepper
1 tsp. rosemary - dried
1 tsp. oregano - dried
Mix vinegar and wine, set for 1 hour. Finely chop garlic. Add salt, capers, mustard seed and pound to paste. Remove pepper insides and cut into slivers. Boil garlic paste, add peppers and spices, stirring. Remove from heat, add oil, cool.
(4 servings)
4 veal cutlets
1/2 tsp. paprika
2 tsp. mustard
1 sweet dill pickle
1/2 cup liver sausage
1/4 cup butter
2/3 cup plain yogurt
1/2 tsp. salt
1/2 tsp. white pepper
Pound veal until very thin, dust with paprika, spread with mustard. Cut pickle lengthwise, in four. Spread liver sausage on veal and place a piece of pickle on each. Roll slices up and secure with toothpick. Melt butter in skillet and brown the rolls on each side. Add yogurt and season with salt and pepper. Cover, cook over low heat 20 minutes. Remove toothpicks; arrange on serving dish, spoon over the sauce and serve with rice.
Tuscan Tomato Salad
 | 10-12 firm ripe plum/roma tomatoes, peeled raw* (do not boil or parboil!!) |
| 1/3 cup good quality red wine vinegar |
| 6 fresh garlic cloves, crushed |
| 2 sprigs fresh rosemary |
| 6-8 fresh basil leaves, rinsed and dried on paper towels |
| good quality extra-virgin olive oil |
Pour vinegar in a small stoneware or ceramic bowl, and place the crushed garlic
and rosemary sprigs in the vinegar to steep for at least 30 minutes. Set aside.
Peel the raw tomatoes lengthwise with a vegetable peeler--it is very important not parboil them. Slice thinly and place on a medium-sized bowl. Pour the steeped vinegar over the tomatoes using a strainer to prevent pieces of garlic and/or rosemary from dropping on the tomatoes.
Stack the basil leaves together, roll them tightly, and slice the roll so the leaves are sliced in thin strips (chiffonade). Toss the basil leaves into the bowl of tomatoes and vinegar, and add enough olive oil to effect an attractive glaze on the tomatoes. Gently toss the tomatoes with the dressing to coat well.
Transfer tomatoes to an attractive serving platter, and serve by themselves, as an accompaniment to crusty bread or crostini, or with a grilled steak, chicken, or burger. These tomatoes are heavenly with just about anything, and are a delicious way to use those fresh, sweet, home-grown tomatoes from your garden!
*Peeling the tomatoes will yield the best results, however, it is not necessary.
