Ingredients

• 2 lbs chicken
• 1 large can of tomatoes
• 1 large chopped onion
• 1 lb chopped peppers
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp soda
• 1/4 tsp pepper
• 1/2 tsp basil
• 1/4 tsp parsley
• 1/4 tsp oregano
• 1/8 tsp garlic powder

Directions

• Cut chicken into serving pieces and sauté in oil until brown.
• Take out and keep warm.
• In same pan, sauté onion, peppers, soda, basil, parsley, oregano, and garlic powder.
• Strain tomatoes and add to pan.
• Add salt and pepper and bring all to a boil.
• Add chicken and then simmer until chicken is done, about 45 minutes.
• Serves 4 with Italian Bread.

Philomena

Ingredients

• 2 cups cooked mashed eggplant
• 1 1/2 cups cooked white rice
• 1 cup (4 oz.) grated sharp cheddar cheese
• 1/3 cup finely chopped onion
• 1/3 cup (heaping) flour
• 2 eggs, well beaten
• Salt and freshly ground pepper
• Dash of red pepper sauce oil

Directions

Combine all ingredients except oil.
Heat 1/2 in. oil in large skillet over medium-high heat.
Drop mixture by tablespoons into oil and fry until golden brown, turning once.
Drain on paper towels.
Serve hot.
Fritters can be frozen after frying and reheated at 350 for 10 minutes.
Makes 6 to 8 appetizer servings

Olympia

Ingredients

• 2 - 3 1/2 oz. pkg. Instant vanilla pudding
• 2 - 3 1/2 oz. pkg. Instant dark and sweet pudding
• 7 cups milk
• 2 tsp. rum extract
• 1 1lb Pound Cake
• 1 8 oz container of Cool whip

Directions

• Line bottom of 13 X 9 X 2 pan with cake sliced ¼ in. thick.
• Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract.
• Let pudding set 5 min., then pour over cake.
• Put another layer cake.
• Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract.
• Let pudding set 5 min., then pour over cake.
• Top with cool whip.
• Let set overnight.
• Keep refrigerated.

Rita

Ingredients

• 1 1/2 lb. ground beef
• 1/2 lb. ground pork
• 3 tbsp. chopped parsley
• 2 eggs
• 1/4 cup olive oil
• 1/3 cup Romano cheese, grated
• 1 tsp. salt
• 1/2 tsp. black or red pepper
• 1/3 cup green pepper, chopped
• 1/3 cup onion, finely chopped

Directions

• Mix meats, eggs, grated cheese, and spices.
• Pour oil in 5 by 10 loaf pan and then place meat mixture in pan.
• Cover and bake at 350 for 45 minutes.
• Slice and serve hot.

Paula

Crust

1-cup flour
1/4 tsp. salt
1/4-cup water
1/4-cup soft butter
1/4 tsp. anise
Greased 10″ pie plate

Filling

4 eggs
1-cup sugar
2 lbs Ricotta cheese
1 tsp. Anise
2 tsp. Vanilla
3 tsp. Lemon juice

Directions

Crust: Mix flour, water, butter, salt, and anise
Roll out and put in 10 inch pie plate.
Filling: Mix eggs, sugar, ricotta, anise, vanilla, and lemon juice and pour into crust.

Bake at 400 for 15 minutes
Then bake at 350 for 45 minutes.

Rita

Ingredients

• 2 lbs carolina rice
• 1 1/2 qts water (6 cups)
• 2 1/2 cups milk
• 1 lb ground beef
• 2 sticks butter
• 5-6 large eggs
• 1 1/2 cups grated romano cheese
• 4 oz can tomato sauce

Flour, egg, and breadcrumbs for coating rice balls.
Oil for deep frying rice balls.

Directions

• In a large saucepot, bring water & rice to a boil.
• Over low heat cook until water is evaporated.
• Add milk, butter, beaten eggs, cheese, and cook, stirring, until rice is very thick & pasty.
• Transfer to a flat pan and cool overnight.
• (Cooking and thickening may take up to an hour)

To Assemble

• Brown ground beef and drain.
• Add tomato sauce and mix well.
• Place a mound of rice in the palm of your hand and make a well with the back of a spoon.
• Fill with a spoonful of meat mixture.
• Cover with another mound of rice and shape into a ball (like making a snowball).
• Continue shaping rice into balls.
• Roll each ball into flour, dip in egg, and coat with breadcrumbs.
• Deep fry in oil over med-high heat until golden brown.
• Makes about 35 rice balls.

Deb

Cookies

• 1-cup butter
• 1-cup sugar
• 4 eggs
• 1 tsp. Anise
• 1 tsp. Vanilla
• 4 cups flour
• 1/4 cup baking power
• 1/2 tsp. Salt

• 1 bottle non-pareils

Frosting

• 2 cups confectionary sugar
• 1 tsp. Anise
• 2 tbsp. Water

• 1 drop food color (red)

Directions

• Combine butter, sugar, eggs, anise, and vanilla.
• Sift flour with baking powder and salt and add to mix.
• Refrigerate for 1 hour.
• Roll in to 1″ balls.
• Bake on ungreased cookie sheet at 350 for 10 Minutes.
• Let cool, then frost and top with non-pareils.
• Makes 6-dozen.

Rita

Ingredients

• 1 lb. 4 boneless skinless chicken breast halves
• 2 tbsp. olive oil
• 2 small zucchini (1 lb)
• 2 cups stewed tomatoes
• 1/4 tsp. Basil
• 1/4 tsp. Oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper

Directions

• In large skillet sauté chicken in oil about 10 minutes and drain.
• Add zucchini, tomatoes, seasoning, salt, and pepper.
• Simmer covered 10 minutes until fork tender.
• Serve over rice.

Deb

Shells

• 3 cups flour
• 1/4 cup sugar
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 3 tbsp. shortening
• 2 eggs well beaten
• 2 tbsp. white vinegar
• 2 tbsp. cold water

Filling

• 3 cups ricotta cheese
• 1 1/4 cup sugar
• 2 tsp. vanilla
• 1/2 cup citron finely chopped
• 1/4 cup chocolate pieces (bits)

Directions

Have 18 Cannoli tubes cut into 6 in. lengths.
Mix filling ingredients together and place in refrigerator to chill.

Put in bowl, sift together, flour, sugar, cinnamon and salt.
Cut in shortening, stir in beaten eggs.
Blend in vinegar and water a tbsp. at a time.
Knead 2 minutes, wrap in wax paper and chill for 30 minutes.
Set out a saucepan and heat 1 qt. oil to 360.

Using a cardboard oval 6 in. X 1 1/2 in. as a pattern,
Cut out Cannoli shells and wrap loosely around tubes.
Seal with egg white.
Fry for 8 minutes, a few at a time.
Cool slightly and remove tubes and let cool completely.
Fill with ricotta filling – dust with confectionery sugar.

Alice

Pizza Dough

• 7 cups flour
• 3 tbsp. oil
• 1 1/2 tsp salt
• 1/4 tsp. pepper
• 2 pkg Yeast
• 1/4 tsp. Garlic powder
• 2 1/4 cup warm water
• 1 1/2 lb shredded Mozzarella cheese

Directions

• Dissolve yeast in water.
• Add oil.
• Mix flour, salt, pepper, and garlic.
• Add liquid.
• Knead until smooth.
• Divide in 3 pieces.
• Let rise.
• Spread in greased 15X10 pans.
• Sprinkle mozzarella over dough in 3 pans.
• May use 4-12″ round pans instead.
• Pour Pizza Sauce on Top.

Pizza Sauce

• 1 28 oz. can Italian peeled tomatoes
• 1 small chopped onion
• 3 tbsp. Parmesan cheese
• 1 tbsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. soda
• 1/4 tsp. garlic
• 1/2 tsp. sweet basil

Directions

• Put all ingredients in blender and mix.
• Divide sauce over 3 pans dough.
• Bake 400 for 15 minutes.
• Cool 5 minutes.
• Cut with scissors.

Rita