Thursday, December 18, 2014
Aunt Rose’s Tallerina (Great Aunt Rose Caffaratti) 3 Tablespoons shortening 1 Onion, minced 1 Pound ground round 1 Can, (26 ounce) tomato soup 1 (15-ounce) Can tomato sauce 1 Cup cold water 2 Tablespoons salt 2 Cups uncooked broad egg noodles 2 Cups canned corn 1 Can, (6 ounce) ripe pitted olives 1 Cup grated cheddar cheese 1 can, (4 ounces) mushrooms, pieces and stems preferred. Directions: Melt shortening in a large pot on medium; add onions and cook until brown. Next, add meat and cook thoroughly. Add tomato soup, tomato sauce, noodles, water, and salt. Cover and cook over low heat for 10 minutes. Remove pot from stove and add corn, mushrooms, and part of the cheddar cheese. Stir and then pour mixture into a baking dish 1 x 8 ½ inches. Cover with remaining cheese, and bake at 350° for 50 minutes. Zucchini Relleno 1 1/4 Pounds zucchini, cubed 4 Eggs 1/2 Cup milk 1 Pound Monterey jack cheese, cubed 2 Teaspoon baking powder 3 Tablespoons flour 2 Tablespoons parsley flakes 1 Small can diced green chilies 1/2 Stick of butter or margarine 1/2 Cup of dry bread crumbs Salt and pepper to taste Cooking spray Directions: Boil squash for five minutes and then drain and cool. Next, blend eggs, milk, and all of the dry ingredients, except bread crumbs. Spray a 9- by 9-inch pan with cooking spray and then sprinkle with bread crumbs. Layer three layers, first the squash, then the chilies and lastly, the cheese. Pour liquid mixture over the squash layers and top with cut up butter or margarine pieces. Bake at 350° for 35 minutes or until set. Cut into squares and serve as an appetizer. Pasta with Creamy Garlic and Walnut Sauce 1 1/2 Cups heavy cream 1 Cup walnuts 3/4 Cup shredded Romano cheese 2 Garlic cloves, peeled 1 Teaspoon salt 1/2 Teaspoon ground black pepper 1 Pound bow tie–shaped pasta Directions: Place cream, walnuts, cheese, salt, pepper, and garlic into a food processor, and blend until mixture is smooth. Cook pasta according to the package directions and drain. Toss pasta with the sauce, and return to a pan to heat the sauce. Garnish with cilantro and additional walnuts, if desired. Tip: Candied walnuts give the pasta a little sweet kick. Veal Scaloppini 2 1/2 Pounds boned veal shoulder 1/2 Cup flour 2 Teaspoons salt 1/4 Teaspoon pepper 1/2 Cup minced onion 1/2 Cup vegetable oil 3/4 Cup sliced fresh mushrooms 1 3/4 Cups tomato juice or strained tomatoes 1 Teaspoon sugar Directions: Cut veal into 1 1/2-inch cubes. Roll the cubes lightly in flour combined with 1/2 teaspoon of salt and 1/8 teaspoon of pepper (or a dash of salt and pepper, to taste). In a skillet, over medium heat, sauté onion in hot vegetable oil. Once the onion is browned, remove it from the skillet and place it in a 2-quart casserole dish. Next, place floured veal in the same skillet and brown on all sides. Add mushrooms, tomatoes, sugar, remaining salt and pepper. Cover and bake at 350° for 1 1/2 hours or until tender. Chicken Cacciatore 3 Pound whole fryer chicken, cut into pieces and washed 1/2 Cup oil ¼ Cup of flour, for dredging Garlic salt to taste 2 Tablespoons chopped parsley 1 Clove garlic 1 Pinch thyme 2 Leaves sage 1 Sprig rosemary 1 Small can Italian stewed tomatoes, chopped 1 Small can tomato sauce 1 Jar (4.5 ounces) button mushrooms, drained Directions: Cut and wash chicken pieces. Dredge the washed chicken pieces in flour to coat lightly. In a deep frying pan, heat the oil over a medium-high flame. Add cut pieces of chicken, sprinkled with garlic salt, and cook until chicken has browned. Once browned, add the herbs and spices, as well as the tomato sauce, chopped tomatoes, and mushrooms. Cook on high heat for 30 minutes.