Appetizer Recipes

Italian Macaroni and Cheese Recipe


  • Butter, for greasing dish
  • 12 ounces wide egg noodles
  • 1 cup heavy cream
  • 1 1/2 cups whole milk
  • 2 tbs all-purpose flour
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups (packed) grated Fontina
  • 3/4 cup (packed) finely grated Parmesan
  • 3/4 cup (packed) grated mozzarella
  • 4 ounces cooked ham, diced, optional
  • 2 tablespoons finely chopped fresh Italian parsley leaves


  • Preheat the oven to 450 degrees F.
  • Butter a 13 by 9-inch glass baking dish and set aside.
  • Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Drain well, but do not rinse.
  • Whisk the cream, milk, flour, 1/2 teaspoon salt, and pepper in large bowl to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, ham, if using, and parsley. Add the noodles and toss to coat.
  • Transfer the noodle mixture to the prepared baking dish.
  • Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend.
  • Sprinkle the cheese mixture over the noodle mixture.
  • Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes.
  • Let stand for 10 minutes before serving.


Italian Meatball Soup

Soup Ingredients

  • 1 tsp. oil
  • 1/2 cup chopped onions
  • 1 clove garlic
  • 1/8 tsp. pepper
  • 1/4 tsp. basil
  • 1/4 cup Romano cheese
  • 1 cup Orzo or Pastina

Meatball Ingredients

  • 1 lb. leanĀ ground beef
  • 2 Tbsp. Romano cheese
  • 2 tsp. basil
  • 1 egg


  • Cook onions and garlic in oil
  • Cook Orzo / Pastina separately ‘Al Dente’
  • Add all except cheese to chicken broth
  • Roll ground beef mixture into bite sized meatballs and drop in soup.
  • Let soup simmer for 30 minutes.
  • Sprinkle cheese on top of soup


Italian Rice Balls Recipe


  • 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.


  • 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.