Baked Artichokes

Ingredients

6 each Medium Artichokes
6 tablespoons Finely minced fr rosemary
1 each Dried red chile – minced
1 each Olive oil
1 each Lemon
6 tablespoons Finely minced fr sage
1 each Salt and pepper to taste

How to prepare

Snap the bottom outer leaves off each artichoke and discard. Put the
artichokes in water acidulated with a few drops oflemon juice to keep them
from discoloring. Using a small sharp knife, trim the stems to their
tender corres and cut the tops off the leaves. Spread the leaves and scoop
and scrape out the choke and any prickly inner leaves with a spoon. To
make the filling, mix the herbs, peperoncino (red dried pepper), salt,
pepper and a little olive oil. Divide the mixture evely and pack it in the
artichokes. Stand them in a single layer in a baking pan filled to 1″
height with equal amounts of water and olive oil. Sprinkle olive oil
liberally over the tops. Heat the oven to 350 F and bake unti tender,
about 45 min. Serve hot, at room temperature, or cold.

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Penne alla Bolognese

Ingredients

1 lb chopped beef
1 lb chopped veal or lamb
1 tbsp olive oil
1 tbsp butter
1 lg onion, chopped
4-6 cloves of garlic
1/4 cup red wine
2 carrots, peeled and sliced
16 oz can whole tomatoes w/ juice
salt & pepper to taste
1 lb penne pasta
grated parmesan cheese

How to prepare

In a lg sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later. In the same pot, saut

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CROCK POT ROUND STEAK ITALIANA

Ingredients

1 1/2 pounds Round steak
15 1/2 ounces Spaghetti sauce w/mushrooms
1 teaspoon Salt
1/2 teaspoon Oregano
1/4 teaspoon Pepper
16 ounces Can whole small onions

How to prepare

Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high; add onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans and toasted garlic cheese bread

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Eggplant Parmigiana

Ingredients

1 lg eggplant, about 1 1/2 lb
2 eggs, beaten
1 1/2 cup fine dry bread crumbs, mixed with 3/4 tsp salt & 1/2 tsp pepper
Oil
1 can (15 oz ) tomato sauce
1 tsp basil
1/2 tsp oregano
1 lb mozzarella cheese, sliced
1/2 cup grated Parmesan cheese

How to prepare

Wash eggplant and cut crosswise in 1/2″ slices. Dip into eggs, coat with bread crumbs, place on platter and chill 1/2 hour. Heat about 1/8″ oil in skillet. Fry eggplant on both sides until golden and crisp. Drain on paper towel. Heat tomato sauce, basil and oregano in sm saucepan. Spread a third of the sauce in greased 12 x 8 x 2″ or other shallow baking dish. Layer half the eggplant, half the mozzarella, a third of the sauce and half the Parmesan. Repeat layers. Bake in preheated 350 deg. F. oven until hot and bubbly, about 30 minutes. Makes 6 servings.

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Chile Tuna Sea Shells

Ingredients

6 Green chiles, skinned
Seeds removed – chopped
2 tablespoons Prepared chile sauce
1 can White tuna – drained and
Flaked
1/4 cup Mayonnaise
2 teaspoons Prepared horseradish sauce
4 Green onions – chopped
1/4 cup Green olives – sliced
1/2 poundSea shell macaroni
1 Avocado, peeled – pit
Removed – chopped
2 Sprigs cilantro – chopped

How to prepare

Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve Chili Bows

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Crostini with beans

Ingredients

4 tbsp extra-virgin olive oil
2 large garlic cloves, peeled and chopped fine, divided use
1/4 tsp crushed red pepper
1 lb broccoli rabe, swiss chard or spinach, washed and trimmed
salt to taste

1 1/2 cups cooked and drained tuscan-style beans (see recipe)
6 1/2″ slices italian bread, lightly toasted

How to prepare

In a large saucepan, heat two tbsp of the olive oil, half the garlic and all of the red pepper over medium heat 1 minute or until fragrant. Add the greens and salt. If the greens are dry, add 2 tbsp water. Cover and cook until tender, about 10 minutes for broccoli rabe and swiss chard or 5 minutes for spinach. Meanwhile, in a medium-size saucepan, heat the remaining oil and garlic 1 minute. Stir in the beans, cover and cook over low heat until heated through. Coarsely mash the beans. Spread the beans over the toasted bread. Top with the greens and a spoonful of their cooking liquid. Serve immediately. Yield: makes 6 servings. Crostini with beans

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Gazpacho

Ingredients

3 pounds tomatoes, peeled and roughly cut up
1 onion cut in chunks
1/2 cup green pepper chunks
1/2 cup cucumber chunks
2 cups tomato juice
1 garlic clove
1 tsp ground cumin
1 tbsp salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup red wine vinegar

How to prepare

Puree everything in a blender or food processor. Chill and serve with garlic croutons.

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Chicken Tettrazini

Ingredients

4 cooked chicken breast
1/4 cup margarine
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup whipping cream
1 can cream of celery soup
1 can cream of chicken soup
1 cup chicken broth
1 can mushrooms
2 tbsp cooking sherry(opt)
1 tbsp worcestershire sauce
34 slices grated swiss cheese
8 oz cooked & drained spaghetti noodles
1 cup grated parmesan cheese

How to prepare

Cook and debone chicken. Break into bite size pieces. Set aside. Cook and drain spaghetti noodles. Set aside. Mix remaining ingredients except for p.cheese in lg sauce pan. Begin with melting margarine and making sure cheese melts. Combine chicken, noodles and sauce in a very lg container. Transfer to a very lg casserole dish or 2 smaller casserole dishes. Sprinkle with parmesan cheese. Bake at 350

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Warm bean salad with grilled shrimp

Ingredients

12 jumbo shrimp, peeled and deveined
2 large garlic cloves, chopped fine
2 tbsp chopped fresh rosemary
4 tbsp extra-virgin olive oil
kosher or coarse salt to taste
ground black pepper to taste

3 cups cooked and drained tuscan-style beans (see recipe)
1 lg tomato, seeded and chopped
1 tbsp fresh lemon juice
rosemary sprigs, for garnish

How to prepare

In a bowl, combine the shrimp, half the garlic, 1 tbsp of the rosemary and 2 tbsp of the olive oil with salt and pepper. Stir well. Cover and chill 1 hour. In a saucepan, heat the remaining oil, garlic and rosemary over medium heat just until fragrant, about 1 minute. Stir in the beans. Cover and cook over low heat 5 minutes or until warm. Remove from the heat. Stir in tomato, lemon juice and salt and pepper to taste. Grill the shrimp until lightly browned and just opaque in the thickest part, about 5 minutes. Spoon the beans onto 4 plates and surround with shrimp. Garnish with additional rosemary. Yield: makes 4 servings.

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