New Year's Eve in Italy / La Festa di San Silvestro

La Festa di San Silvestro is December 31, and celebrated on New Years Eve.  As with many and most Italian celebrations food  and family are at the center of this celebration.  Friends and family get together to enjoy each other, and the foods that they have prepared for this celebration.

The main food served during this celebration is lentils, which symbolizes money and good fortune for the coming year.  The dinner in many Italian families  includes pork as well, which is a symbol of richness of life for the coming New Year.  Fireworks displays help celebrate the being of a this New Year, and many towns have displays in a central square, and private parties include sparklers.  Naples Italy is named for having one of the biggest New Years displays, along with Rome, Bologna, Milan, Palermo which also have huge popular outdoor shows with pop and rock bands,  while some towns build bonfires in the central square, and people from the town meet to view them until the early hours of the morning.  Many towns have public dancing and music, before the fireworks.  If you live near the coast, lake or river you will hear boats and ships blowing their horns.  Whatever you live, and whatever your tradition, I am sure we all want the same thing.  We want our families around us and their love, good health and wonderful friends and peace throughout the world.


My wish for you and your families in the coming year is a loving Family  health, Peace, happiness and love.  God Bless you all!

                                                             

Raspberry Bars

Crumb Mixture

2 1/4 cups flour

1 cup of sugar

1 cup of chopped pecans

1 cup of unsalted butter (softened)

1 egg

3/4 raspberry preserves

Heat the oven to 350, 

Line a 8 or 9 inch square baking pan with aluminum foil, and let it run over edges of the pan, grease the foil and set to one side. 

Mix all the crumb mixture together in a large bowl and beat at low speed.  Scraping the sides of the bowl often to make sure it is mixing together well.  Note the mixture will look like coarse crumbs.  Save 2 cups of crumb mixture and set aside.

Press the remaining crumb mixture on bottom of prepared baking pan.  Spread the raspberry preserves within 1/2 of edge.  Crumble rest of crumb mixture over preserves.

Bakes 40-45 minutes or until lightly browned.  Cool completely and cut into bars.

Italian Macaroon Cookies

4 eggs
1 1/2 cups of granulated sugar
1/2 teaspoon of baking powder
1/8 teaspoon of salt
1 tablespoons of salted butter melted and cooled
1 teaspoon of vanilla extract
5 cups coconut flakes
1 10 ounce of maraschino cherries drained and halved

In a medium size mixing bowl, beat eggs until foamy.  Slowly add sugar, and continue beating until thick and a pale yellow.  Stir together all the dry ingredients, fold dry ingredients into the eggs mixture.  Stir in butter, vanilla and coconut.

Drop the mixture by teaspoonful onto greased and floured baking sheets.  Top with cherries and bake at 325 minutes for 10-12 minutes until slightly golden not browned.  Remove to wire rack until cool, this mixture makes about 6 dozen cookies.

Snowballs Surprise

3/4 cups butter soften
1/2 cup sugar
1 egg
2 teaspoons vanilla extract
2 cups flour
1/2 teaspoon of salt
1 cup chopped nuts
1 cup chocolate chips (6 Ounces)

Confectioners sugar


In  large mixing bowel, cream butter, and sugar, add the egg and vanilla, mix well.

Mix flour and salt together in a bowl, them add to creamed mixture, fold in your nuts and chocolate chips
Roll cookie mixture into 1 inch balls, and place on on ungreased cookie sheet.

Bake at 350 for 15-20 minutes.  Roll in confectioners sugar. Makes about 6 dozen.

Wine Biscuits

4 cups of Flour

1 cup of sugar

1 cup of red table wine

4 teaspoons of baking powder 

3/4 cup of vegetable oil (Please do not use olive oil)

Preheat oven to 375

Mix wine and oil together medium bowl, then mix flour, sugar baking powder in a larger bowl together,  pour wine and oil mixture into flour mixture. 

Knead together until smooth texture.   

Break a piece of  dough and roll into a pencil size and roll between palms.  You can knot the dough like a pretzel or half a pencil size, brush top of biscuits with milk or egg.

 

Bake for about 10-12 minutes 

Special note you can add 2 teaspoons of pepper to add a kick to these cookies 

The Vigilia de Natale (The Feast of the Fishes)

The Feast of the Seven Fishes is one of many beloved and celebrated family traditions. In my family it was no different. The Vigilia di Natale (Vigil of the Nativity) commemorates the birth of the Baby Jesus, which is the reason for this beautiful and blessed celebration of Christmas.  It must be also noted that the feast of the fishes is not always seven, which represents the seven sacrament of the Catholic Church.   Some families prepare and served ten which represented the Stations of the Cross, or thirteen dishes on the night of the Vigilia di Natale which represents the Twelve apostles plus Jesus. The feast goes by a few different names, one of which is Festa dei Sette Pesci, ( the festivial of the Seven Fish), Cerone, (great supper) and Cena della Vigilia di Natale (the supper of the Vigial of the Nativity

The tradition of the fishes dates back to the Roman Catholic tradition of abstinence of eating meat or having milk products on important holy days, so the meal of choice was usually fish.  The meal menu for the feast consists of seafood and pasta.  The tradition of the fishes has been handed down in families from generation to generation, centuries old and will continue to do so, because even today families continue to value these beautiful traditions. There is no set menu for the feast, so the seafood prepared by families is usually a combination of dried salted cod, sardines, calamari, smelts, squad, eels, mussels, shrimp, oysters, clams, and scallops and many other types of fish. 

Traditions and beliefs, bind families and define them, its embedded in their DNA. Whatever beliefs and traditions families hold dear, one thing transcends all.  Which is the importance of gathering together and coming home from near and far to join  family and friends, and enjoying the beautiful season of Christmas.

The importance of these traditions was no different for my family, these were traditions that have defined my childhood.  I was lucky enough to grow up in a home in which my Mom and Nonni were both great cooks, and  as a child  I watched them with great wonder, never really understanding the knowledge given to me until I became older.  Not only was I being taught our families traditions, but I was also being given a recipe book of our families most loved and appreciated foods.  I never remember measuring cups or spoons, these foods were prepared with a pinch of this and a sprinkle of that, and yet they always tasted perfect, mouth watering and soul touching. 

The day before Christmas Eve was very important, my parents would go to the Hill (Federal Hill) and purchase fresh fish for the feast.  They would clean the Shrimp, as well as get the eels and other fish ready for this marathon cooking event.   The Cod would have been purchased and soaked for a few days before it  would be ready to cook that night. My Mother and grandmother would also make a  Linguine in red sauce, antipasto and pizza as well as many other side dishes.  Dinner lasted for many hours, and then ended with great desserts, Homemade Italian cookies, pizzelle's, panetone, and roasted chestnuts.

The aroma a the different fishes cooking as well as the red sauce filled the stairwells of our home, and its path would even be sensed in the outside area.  The excitement of Christmas as a child meant many things to me, lots of different fish dishes cooking, and a house full of family, it also meant a night of anticipation as well, because of  the arrival of Santa Claus.  Years have pasted since my childhood days, and most family members have pasted on, but memories and traditions have carried on in my heart and home, and today  I continue to preserved and carry on these traditions to my own family, in hopes that they will pass them on to theirs.

The Vigilia di Natale Feast of the Fishes

The Feast of the Seven Fishes is one of many beloved and celebrated family traditions. In my family it was no different. The Vigilia di Natale (Vigil of the Nativity) commemorates the birth of the Baby Jesus, which is the reason for this beautiful and blessed celebration of Christmas.  It must be also noted that the feast of the fishes is not always seven, which represents the seven sacrament of the Catholic Church.   Some families prepare and served ten which represented the Stations of the Cross, or thirteen dishes on the night of the Vigilia di Natale which represents the Twelve apostles plus Jesus. The feast goes by a few different names, one of which is Festa dei Sette Pesci, ( the festivial of the Seven Fish), Cerone, (great supper) and Cena della Vigilia di Natale (the supper of the Vigial of the Nativity,

The traditions of the fishes dates back to the Roman Catholic tradition of abstinence of eating meat or having milk products on important holy days, so the meal of choice was usually fish.  The meal menu for the feast consists of seafood and pasta.  The tradition of the fishes has been handed down in families from generation to generation, centuries old and will continue to do so, because even today families continue to value these beautiful traditions. There is no set menu for the feast, so the seafood prepared by families is usually a combination of dried salted cod, sardines, calamari, smelts, squad, eels, mussels, shrimp, oysters, clams, and scallops and many other types of fish. 

Traditions and beliefs, bind families and define them, its embedded in their DNA. Whatever beliefs and traditions families hold dear, one thing transcends all.  Which is the importance of gathering together and coming home from near and far to join  family and friends, and enjoying the beautiful season of Christmas.

The importance of these traditions was no different for my family, these were traditions that have defined my childhood.  I was lucky enough to grow up in a home in which my Mom and Nonni were both great cooks, and  as a child  I watched them with great wonder, never really understanding the knowledge given to me until I became older.  Not only was I being taught our families traditions, but I was also being given a recipe book of our families most loved and appreciated foods.  I never remember measuring cups or spoons, these foods were prepared with a pinch of this and a sprinkle of that, and yet they always tasted perfect, mouth watering and soul touching. 

The day before Christmas Eve was very important, my parents would go to the Hill (Federal Hill) and purchase fresh fish for the feast.  They would clean the Shrimp, as well as get the eels and other fish ready for this marathon cooking event.   The Cod would have been purchased and soaked for a few days before it  would be ready to cook that night. My Mother and grandmother would also make a  Linguine in red sauce, antipasto and pizza as well as many other side dishes.  Dinner lasted for many hours, and then ended with great desserts, Homemade Italian cookies, pizzelle's, panetone, and roasted chestnuts.


The aroma a the different fishes cooking as well as the red sauce filled the stairwells of our home, and its path would even be sensed in the outside area.  The excitement of Christmas as a child meant many things to me, lots of different fish dishes cooking, and a house full of family, it also meant a night of anticipation as well, because of  the arrival of Santa Claus.  Years have pasted since my childhood days, and most family members have pasted on, but memories and traditions have carried on in my heart and home, and today  I continue to preserved and carry on these traditions to my own family, in hopes that they will pass them on to theirs.

Antipasto

Genoa Salami thinly sliced
Capacola thinly sliced
Prosciutto, thinly sliced
Pepperoni sliced
Mozzarella  and Provolone cheese or any of the Italian cheeses
Roasted red peppers
Marinated Artichoke hearts
Mixed Olives
Italian Bread sticks
Mushrooms
Celery
Chickpeas
lettuce of your choice
Italian tuna drained

All of the above ingredients can be used to make an antipasto, or you can pick just the ones you like and arrange as seen below.

Use a large oval platter. Place tuna fish and antipasto in center of dish and arrange all the other ingredients around, making as pretty a pattern as you can. Serve with crusty Italian bread and butter.

Read more: http://cookeatshare.com/recipes/italian-antipasto-307610#ixzz2DCqNSTzU

 

Use a large oval platter. Place tuna fish and antipasto in center of dish and arrange all the other ingredients around, making as pretty a pattern as you can. Serve with crusty Italian bread and butter.

Read more: http://cookeatshare.com/recipes/italian-antipasto-307610#ixzz2DCqNSTzU

 

Read more: http://cookeatshare.com/recipes/italian-antipasto-307610#ixzz2DCqNSTzU

 

Pumpkin Spice Pie

2 pkg.  (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp.  ground cinnamon

2 cups  cold milk

1 Graham Pie Crust (6 oz.)

1 tub  (8 oz.) Cool whip Whipped Topping, thawed, divided

1/2 cup  Pecan Halves ( I used shaved chocolate instead honey not needed if you used chocolate)

1 Tbsp.  honey

Beat dry pudding mixes, cinnamon and milk in medium bowl with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.
Stir1-1/2 cups cool whip into remaining pudding; spread over pudding layer in crust. Top with remaining cool whip.
Refrigerate 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool.
sprinkle nuts over pie just before serving.(Or just top with shaved dark chocolate.

One of the best pies I have ever tasted and easy to make.  

Pumpkin Cheesecake

Crust 
1 3/4 cups of graham cracker crumbs
3 tablespoons dark brown sugar
1 teaspoon ground cimmamon
1 stick melted butter

Filling
3 8 ounce packages cream cheese, room temperature
1 15 ounce of pumpkin pureed
3 eggs and 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 ground cloves
2 tablespoons of flour
1 teaspoon of vanilla extract

Preheat oven to 350 degrees 
Crust:
In medium bowl, combine crumbs, sugar and cinnamon, add melted butter, press down into a 9-inch springform pan, then set to one side

For filling:
Beat cream cheese until nice and smooth, add pumpkin puree, eggs, egg yolk, sour cream, sugar and all spices.  Add flour and vanilla. Beat together until well mixed together.

Pour into crust and spread evenly and place in oven.

Bake for 1 hour. Remove from the oven and let sit for 15 minutes. Cover and refrigerate for 5hours.

HolidayTiramisu Bowl

1 pkg.  (8 oz.) Cream Cheese, softened

3 cups  cold milk

2 pkg.  (3.4 oz. each) Jello Vanilla Flavor Instant Pudding

1 tub  (8 oz.) Cool whip Whipped Topping, thawed, divided

 48 Nilla Wafer

1/2 cup  brewed strong  Coffee, cooled

2 squares  Bakers Semi-Sweet Chocolate, coarsely grated

1cup  fresh raspberries or strawberries

 Beat cream cheese in large bowl with mixer until creamy. Beat in milk and dry pudding mixes.  Stir in 2 cups cool whip. 

Line 2-1/2-qt. bowl with 24 wafers; drizzle with 1/4 cup coffee. Top with half each of the pudding mixture and chocolate. Repeat all layers. Top with remaining Cool whip  and raspberries or strawberries. Refrigerate 2 hours.

 

Corn bread

5 tablespoons of butter (I use unsalted)
Butter for coating you baking pan
3/4 cup flour
3/4 cup yellow cornmeal
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of buttermilk (always shake your buttermilk before using in any recipe)
2 large eggs

Preheat oven to 425 degrees and make sure you move your rake to the middle of your oven.  Coat an 8 inch square baking pan with butter.

Melt 5 tablespoons of butter either on stove or in microwave, do not burn butter, then set to one side for cooling

In a bowl, whisk together the flour, and cornmeal, baking powder, baking soda and salt.  In a second bowl whisk together the buttermilk and eggs, add your melted butter.  Add your flour and cornmeal mixture and stir until it is well mixed together.

Pour the batter into the coated 8 inch square baking pan.  Bake your 20-25 cornbread until it begins to golden brown.  Serve hot from the oven or cooled. 

Check your cornbread by inserting a toothpick in the center, when it comes out clean its done

Broccoli Casserole

 1 pkg. Stove  top Stuffing Mix for Chicken

2  pkg.  (10 oz. each) frozen broccoli florets, thawed, drained

1 can  (10-3/4 oz.) Campbells condensed cream of mushroom soup

 1 cup  Cheese Dip

Preheat oven to 350

Make the stove top stuffing as noted on package, use 3 tablespoons of butter. Mix in broccoli florets, condensed cream of mushroom soup and cheese dip into a 2 quart casserole dish that has been treated with cooking spray, top with the stuffing mix and then bake for 30 minutes.

I use stove top mix for many of my own dishes, I love it in meatloaf as well and add it instead of breadcrumbs.

 

Holiday Rum Balls

1 cup of your favorite vanilla wafers
1 cup of confectioners sugar
1 1/2 cups of chopped pecans
2 tablespoons of cocoa
2 tablespoons of light corn syrup
1/4 cup of rum
1/2 cup granulated sugar


Combine well crushed wafers, confectioners sugar, 1 cup pecans, and cocoa, add corn syrup to the mixture, and rum and mix really well

Shape into i-inch balls, roll half in granulated sugar and remainder of 1/2 cup chopped pecans.

Store in refrigerator in an airtight tin.

Brown Sugar glazed Carrots

• 1 pound of baby carrots
  1/4 cup orange juice
  4 tablespoons of dark brown sugar
  4 Tablespoons of sugar
  1/4 teaspoon of salt (optional)
  
  
  
  
  Place carrots in saucepan, and cover with water. Boil until tender. Drain, and return carrots to sauce pan.  Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minute, now fold in brown sugar and  butter, salt optional, 
  
  
  Once tender, remove from heat and then refrigerate. 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  

Maria's Cranberry Sauce

1 12 ounce bag of fresh cranberries
1 cup of granulated sugar
1 cup of water or 1 cup of orange juice

Combine water and granulated sugar in a medium saucepan in medium heat.  Bring these ingredients to a boil, add cranberries, and continue to let boil.  Reduce the heat to low and boil slowly for 10-15 minutes. Watch and stir occasionally.  Cover and cool completely at room temperature.


Refrigerate until ready to serve

Baked mashed Potatoes

• 5 pounds Yukon gold or Russet potatoes
• 1 1/2 sticks softened butter salt free
• 1 1/2 (8-ounce) of  cream cheese, softened
• 1/2 cup of  half-and-half
• 1/2 cup light cream
•  Black ground pepper
• Salt optional

Preheat you  oven at 350
Peel the potatoes and rinse in cold water. Cut the potatoes in fourths lengths and place potatoes into a large pot, cover with water and boil over medium heat, bringing to a boil cooking until fork tender, 25 to 30 minutes.

Drain the potatoes in collender, and then turn them back into the pan. Turn to low heat, mash the potatoes with a potato masher; notice that steam is being released while you mash for about 5-7 minutes. Remove from stove and add the butter, cream cheese and half and half, then sprinkle in remaining seasonings.  Stir well, if mashed potatoes is stiff, add some milk to thin it, also check your potatoes and season as needed

Fold the mashed potatoes into a buttered  serving dish.  Cover the mashed potatoes with foil and bake in the oven for 10-15 minutes, remove the foil baking another 10 minutes.  Serve hot from oven to table.
Pour the mashed potatoes into a large casserole pan. Dot the surface with butter.

Vegetable Noodle Soup

2 tablespoons of extra virgin olive oil
2 medium onions chopped
4 carrots slice 1 inch thick rounds
2 sticks of celery cut 1 inch thick slices
1 small can of peas
1 1/2 quarts of chicken low sodium or you can use homemade stock
1-15 ounce can of diced tomatoes including juice
1 tablespoon of tomato paste
1/2 pound of peeled and cut potatoes about 1/2 inch dice/slice
1/2 pound of washed green beans snapped in half
1/2 teaspoon of salt (optional)
1 cup of egg noodles (use fine ones)
1/3 cup of fresh parsley

In a large saucepan, heat olive oil over medium heat, add the onions, carrots and celery, peas and cook, stir occasionally until the vegetable start to soften cooking for about 15 minutes.  Slowly stir in the chicken broth, diced tomato, tomato paste, potatoes, green beans and salt and parsely.

Bring all ingredients to a slow boil, then reduce heat to low and simmer, cover half way and cook until the vegetables are almost tender about 25 minutes.  Stir in the egg noodles, and keep at a simmer and cook until veggies  and the noodles are tender  cook for 5-10 minutes.

You can also add other veggie that you may like instead of the once above such as cabbage, turnips, peas, Zucchini, squash, corn  Lima beans and sliced bell peppers.

Slow Cooked Apple Cranberry Cider

4 cinnamon sticks (3 inches) broken up
1 teaspoon of whole cloves
2 quarts of apple cider (Apple juice can be used)
3 cups cranberry juice
3 Tablespoons of brown sugar


Place the cinnamon sticks in a double thick cheesecloth, wrap well and tie with a string. (Make it into a bag)
In a 5 quart slow cooker(crock pot), mix liquids together, the cider, cranberry juice and brown sugar then add you bag of cinnamon.  Cover and cook on high for 2 hours or until the cider reaches a nice hot temperature.  After heated remove the bad of cinnamon.

Carrot Cake

2 cups flour
2 tsp baking powder
2 tsp baking soda
2 1/2 teaspoons of cinnamon
1 teaspoon of salt
2 cups of granulated sugar
1 1/2 cups Crisco vegetable oil
4 medium size eggs
3 cups grated carrots
1 cup chopped walnuts (optional)
1 cup of raisins (optional)

Combine the first five  dry ingredients

In another bowl, mix the sugar, oil, eggs, carrots, and walnuts/raisins well.
Add the flour mixture to the wet mixture and mix really well.

Turn batter into a greased tube pan 9" x 13" pan or 2 loaf pans.

Bake at 350 for about an hour -- stick in a fork or toothpick to check that its cooked.  The pick should come out clean.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped walnuts optional. Frost cake only after it is cooled  This makes enough frosting for a  9x13 inch cake

8 ounces of cream cheese
4 cups of confectioners sugar
1 teaspoon of vanilla extract
1/2 cup butter, softened
1 cup chopped walnuts (optional)

Shepherds Pie

• 1 1/2 lbs ground round beef
• 1 medium onion chopped
• 1-2 cups vegetables see veggies below
• chopped carrots, corn and peas
• 1 1/2 - 2 lbs potatoes (4 big potatoes)
• 1 stick of unsalted butter 
• 1/2 cup beef broth
• Salt, pepper, other seasonings of choice

  Peel, wash cut  potatoes in fours, boil about 25 minutes in water

  While the potatoes cook, melt 4 Tablespoons butter in a large skillet

Sauté  chopped onion in butter, until tender and golden, over medium heat, then  add ground beef in with the onions, cooking until the beef is no longer pink in color, now add you salt and pepper, pour 1/2 cup of beef broth.  Cook over low heat for 15 minutes uncovered.  If you feel you need more beef broth, add it to keep moist.  Now mix in all your veggies, carrots, corn and peas, making sure to mix together well and cook for another 10 minutes

Once your potatoes are cooked. mash and add the remaining butter, season to taste as you like with salt and pepper.

Place you beef and veggie mixture into a deep baking dish spreading evenly.  Now spread your mashed potatoes over the top, leaving little mounds or peaks that will become golden brown in color.

Cook at 375 degree oven until you can see bubbling around the edge of baking dish and golden brown for about 30-45 minutes. This serves 4/    Make a salad, and toast some Italian bread go go with it and enjoy!








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Italian Shepherd's Pie (In Crock Pot)

 

1 pound of ground Italian sausage

6 potatoes ( cooked and mashed) you can also use 1pkge of ready made potatoes. 

2 cups of frozen peas, carrots and corn

1 jar of you favorite brown gravy (I like the one with onions)

 

In a large skillet over medium heat cook Italian sausage till brown, drain the oil from it if any, and then place in slow cooker, added all your veggies and cover over with mashed potatoes then pour the jar of brown gravy over the potatoes. 

 

Cover and cook in crock pot for 4-6 hours. Makes a serving of 6

Cook potatoes in boiling water once cooked and soft, season then add  6 tablespoons of unsalted butter and mash add no milk.

 

 

 

 

 

Pasta and Chickpea Dinner

This dish was a family favorite, and I really loved the way my Mom made this dish.  On a cold night this dish would be wonderful to have after a long day,served hot and eaten with a slice of Italian bread on the side.

2 Tablespoons of extra virgin Olive oil
2 small cloves of garlic minced
1/2 teaspoon of black pepper (you can use red pepper flakes as well)
2 cups of cooked chickpeas
1/2 salt (optional)
28 ounce can of crushed red tomatoe
1/2  teaspoon of parsley
12 ounces of medium size pasta shells
Grated Romano or Parmesan cheese

1. Over medium heat in a medium size pan, heat oil, add the garlic, black pepper and cook, about 25-30 seconds do not brown or burn. Slowly add chickpeas, then season with salt, and cook about 5-7 minutes. Add the entire can of crushed tomatoes bring to slow boil then the lower heat to a simmer and cook  15-20 minutes until the sauce is reduced but not dry, add parsley and cook 5 minutes more. 
   
2. While sauce is cooking, cook the pasta in a medium pot of boiling water until  your pasts is al dente; drain the pasta paste well  leave your pasta in the pan, add the sauce to the pasta and mix well.
   
3.  Sprinkle with more olive oil and then sprinkle the grated cheese over the pasta.  Serve hot with a nice loaf of Italian bread.
   
   

Mom's Pasta and Pea's

1 small onion diced
2 medium size garlic cloves, minced
1 tablespoon of fresh basil minced
1 can of crushed tomatoes (28 oz.)
1 can Peas (you can also use a bag of frozen baby pea's
1/2 teaspoon of salt
1/2 teaspoon of pepper (you can use red pepper as well)
1 teaspoon of  sugar
 Romano cheese
 Extra virgin olive oil



1 pound of medium size shells (or your favorite small pasta)

In a medium pan saute your onion and garlic in olive oil until soft, but not browned, add the pepper and basil, add crushed tomatoes, salt, pepper and sugar. Cook about 30 minutes, add the canned peas and its sauce.   If frozen peas add about a 1/2 cup of the pasta water once pasta is cooked.  Cook for another 15 minutes on a low heat.

Cook the pasta in a large pan of boiling water until al dente, once pasta is cooked drain well and return pasta to the pan, add the sauce and pea mixture, if the mix is too thick just add some water and season more if needed. Sprinkle with your favorite grated cheese.  Serve with Italian bread



This was another family favorite served on a cold night!  Thanks to my Mom for these pasta dishes pasted down through generations.

Mom's Pasta and Broccoli

1 cup of chicken broth

1/2 teaspoon of parsley

1/2 teaspoon of black pepper

2 minced garlic cloves

3 cups of broccoli florets

1 pound of cooked and well drained pasta (shells or penne pasta works best)

1 fresh lemon

Grated Parmesan or Romano cheese


Over medium heat cook the chicken broth, add the parsley, garlic and and broccoli in a 10 inch skillet and bring to an even boil, reduce the heat to low cover and cook until the broccoli is tender to your liking.  Slowly add the cooked pasta.  Remove from heat.  Slice your fresh lemon remove pits and squeeze the fresh lemon over the pasta and broccoli and mix well to coat.

Sprinkle the pasta with cheese.  (optional)

Serve with Italian bread and a nice glass of white wine.

You can use cauliflower instead of broccoli and cook the same way.

Chicken 4th July made easy!

• 6 chicken wings

• 1 1/2 tablespoons of Vegetable or Canola Oil

• 3 tablespoons of your favorite jerk seasoning

• Cilantro is optional you and also add lemon or orange wedges to the chicken 

  Added your chicken, oil, and jerk seasoning mix together well in a bowel, then pour it into your heavy duty foil wrap, that you formed into a little bowl or packet, grill over high heat turning once or twice.  Cook for about 25 minutes.

  
  

   

Cole Slaw Made Easy No Mayo

• 4 cups of washed finely shredded cabbage
• 1 carrot washed and grated
• 1/4 cup of sour cream 
• 1/4 cup of white vinegar
• 4 tablespoons of white sugar
• 1 teaspoon of salt (optional) 
• 1/8 teaspoon of dry mustard

Mix together the sugar, salt, mustard and vinegar, then slowly add your sour cream and mix together really well. Mix together the cabbage and carrot once mixed well add the sour cream mixture over the cabbage and carrot.


This is a great July 4th cookout dish without the mayo

Clams Casino with a Twist

• 24 claims
• 1/4 cup of salt free butter (room temperature)
• 1 small greem pepper minced
• 1 teaspoon of minced parsley
• 1 tablespoon of minced celery
• 1/4 cups Italian bread crumbs
• 1 teaspoon of anchovy paste (optional)  Dad loved anchovy!
• 8 slices of bacon

Heat your oven at 425 degrees.  Clean you clams and open with a clam knife.  Cut your clam away from its shell but leave it in the half of a shell.  Mix together butter, green pepper, parsley, celery, bread crumbs and anchovy paste.  Mix this all well so it almost looks like a paste.  Spread the mixture onto you half shell.  Cut the bacon into half pieces and cover over the clam and the paste, if it needs more than the half of bacon, add more so it covers the top of the shell.  Bake these on a cookie sheet for 10-12 minutes or until you bacon is cooked.


If your clams are really big in size you may need to make more of the mixture.

Ice Cream Affogato

          Affogato is a typically Italian way to enjoy ice cream 

•  1 pint chocolate ice cream  or vanilla ice cream

•  10 tablespoons finely chopped semisweet chocolate

•  8 tablespoons hot freshly brewed espresso coffee

•  8 tablespoons dark rum

Divide your  ice cream into 4 dessert bowls. Spoon 2 tablespoons each of chocolate or vanilla ice cream, espresso, and rum over ice cream and serve immediately. 

Mom's Cod Fish Cakes

• 1/2 pound of cod fish, soak over night in refrigerator
• 1 cup of seasoned mash potatoes
• 2 eggs
• 1 teaspoon pepper
• 1/2 teaspoon Mrs. Dash (Italian)  I like adding this is optional

• Cut the cod into small size pieces, and add to a medium size pan, and cover with water and bring to a boil at medium heat. Mix the fish, potatoes and eggs together, then add the pepper and Mrs. Dash mixing together well.  Form the fish mixture into cakes and saute in hot butter until golden brown and well cooked. 

Pork Chops with Rice

• 4 medium size pork Chops

• 2 tablespoons butter

• 1 cup uncooked white or brown rice

• 1 16 ounce can tomatoes 

• 1 medium onion slice

• 1 can beef stock

• 1 teaspoon of Mrs Dash Italian melody

• Salt and pepper optional
•  
•  
• Brown the pork in a small butter, then place the uncooked rice in a greased 1-1/2 quart casserole then lay your pork chops over rice, now add the rest of the ingredients and cool at 350 degrees for 45minutes to an hour.  This serves 4

Blueberry-Blue Cheese Salad

• 2 tablespoons of balsamic vinegar
• 1 tablespoons of blueberry preserves
• 1 teaspoon of  Dijon mustard
• 1/8 teaspoon of pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons of chives
• 10 cups of baby spinach
• 2 cups of blueberries
• 3/4 cups of walnuts chopped and roasted (optional)
• 1/2 cup of crumbled blue cheese

In a small bowl, stir together vinegar, blueberry preserve, mustard and pepper, then slowly add in the extra-virgin olive oil mix together well, now add in your chives and set this bowl to one side.

In a medium bowl toss together spinach, blueberries, walnuts and blue cheese, sprinkle  dressing over salad or serve salad with dressing on the side.



You could also serve this salad with the Strawberry salsa as a dressing alone, or add the strawberry salsa to the above dressing, and serve over the salad.

Italian Cucumber Salad

• 1/2 cup of plain yogurt or (sour cream)
• 1 tablespoon vinegar
• 1/4 teaspoon of dry dill
• 1/8 teaspoon of black pepper
• 1 large cucumber peeled (you can also serve it unpeeled) slice thinly lengthwise about 3 cups
• 1/3 cup of thinly sliced red onion 

Combine in a medium size bowl yogurt or sour cream, vinegar, dill and pepper, slowly add cucumber slices and red onion, and toss well to coat.  Chill the cucumber salad for 3-4 hours and before eating mix well again.  Great for a cool summer side dish or a great cool lunch meal.

You can also add tomato to this great salad as a cucumber and tomato salad just add another 1/4 cup of yogurt or sour cream to the mix, and extra season to taste as you like.

Moms Fried Zucchini Blossoms

• Washed Zucchini Blossoms
• 2/3 cup of flour
• 3/4 cup of club soda or beer (yes beer)
• Canola oil

Mix your flour and beer together to make a nice batter,  less lumps the better, then dip your blossoms until they are well coated.  Fry your zucchini blossoms 3 to 4 at a time, in about 1 to 1 1/2 inch hot oil, making sure not to burn the oil.  Cook your zucchini blossoms until they are golden in color.  Drain them on a paper towel, then move to a plate and season with salt & pepper if desired.  Enjoy!!!  

The male zucchini blossoms are the best to use, and are the one's that do not produce fruit, but my mom used either. 

Strawberry Salsa

• 1 pound of strawberries , hulled and diced
• 1/2 cup of scallions, sliced thinly
• 1/4 cilantro chopped
• 2 tablespoons fresh lime juice
• 1 tablespoons honey
•  1/8 teaspoon salt

Mix together in a bowel and serve with tortilla chips of over fish or chicken or even over a salad .  I Found this recipe and wanted to share it with you all, thought it was a great summer treat it makes enough for six servings.