Excellent Italian Recipes 5
VEAL PAPRIKA
(4 servings)
1 lb. boneless veal
1/2 lb. mushrooms
1 cup chicken broth
1 medium onion
3 tbsp. flour
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
dash caraway seeds
1/2 cup sour cream
Cut veal into 1-1/2" cubes. Slice mushrooms. Chop onions. In 2
qt. casserole combine veal, 1/2 cup broth, mushrooms, onion,
paprika, salt, pepper, caraway. Cover, cook on HIGH 10 minutes
and at MEDIUM-LOW 22 minutes or until veal is tender. Stir
occasionally. Blend flour with remaining broth; stir until
smooth. Mix into veal dish. Cook at HIGH 2 - 3 minutes, or until
sauce thickens. Blend in sour cream.
FETTUCINE ALFREDO
(4 servings)
8 oz. medium egg noodles
1 cup Parmesan cheese
1/2 cup heavy cream
pepper to taste
1/2 cup butter
Grate cheese. Cut butter into quarters. Cook noodles. While
noodles are standing, in glass serving bowl, combine cheese,
butter and cream. Cook at MEDIUM 3 - 4 minutes or until butter
melts. Stir twice. Stir in drained noodles, toss well. Season
with pepper.
BAKED ZITA
(4 servings)
8 oz. zita macaroni
15 oz. spaghetti sauce
1/2 cup mozzarella cheese
Shred cheese. Combine cooked and drained zita and sauce in 2 qt.
casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle
with cheese. Let stand 10 minutes before serving.
MINI PIZZA SNACKS
(2 servings)
2 English muffins
1/2 cup spaghetti sauce
1 oz. mozzarella cheese
oregano
Half and toast muffins, shred cheese. Place muffins on plate,
spread with spaghetti sauce, top with cheese and season with
oregano. Cook at MEDIUM 1 - 2 minutes, or until cheese melts.
MEATBALL MORSELS
(36 balls)
1 lb. ground beef
1 egg
1/2 cup soft bread crumbs
1/4 cup ketchup
1 tbsp. parsley flakes
1 tsp. onion powder
1 tsp. salt
1/4 tsp. pepper
Thoroughly combine all ingredients; shape into 1" balls (36).
Arrange 18 meatballs on dish. Cook at HIGH 4 - 6 minutes; stir
once. Rotate dish after 3 minutes. Drain liquid. Repeat with
remaining meatballs. Serve with favorite sauce or gravy.
MACARONI AND CHEESE
(4 servings)
8 oz. elbow macaroni
3/4 lb. cheddar cheese
1 cup milk
1/8 tsp. dry mustard
1/2 tsp salt
1/4 tsp. onion powder
1/4 tsp. pepper
bread crumbs, buttered
Cook and drain noodles. Cut cheese into cubes. In 3 qt.
casserole, combine noodles, cheese, milk, salt, onion, pepper,
mustard. Cook, covered, at HIGH 10 - 12 minutes; stir twice. Top
with bread crumbs, cook uncovered, at HIGH, 3-5 minutes.
SPAGHETTI WITH HAM AND PEAS
(4 servings)
1 8 oz. package spaghetti
1/4 cup butter
1 tbsp. flour
1/4 tsp. salt
1/4 tsp. cracked pepper
1-1/2 cups half & half
1 10 oz. package frozen peas, thawed
1 cup fontona cheese
1 cup mozzarella cheese
1 4 oz. package sliced, cooked ham
Prepare spaghetti as label directs. Drain, keep warm.
Meanwhile, in 3 quart saucepan, over low heat, melt butter; stir
in flour, salt, pepper; gradually stir in half and half. Cook,
stirring, until thickened. Add peas (thawed) and shredded
cheeses, stir in ham; heat.
In large bowl, toss spaghetti and cheese mixture until spaghetti
is well coated. Serve immediately.
MEAT PIZZAS
(4 servings)
1 stale roll
1/4 cup warm water
2 onions
1 lb. ground beef
1 egg
salt and pepper
1/4 tsp. cayenne pepper
1 - 2 tsp. chili sauce
1/4 cup oil
2 eggs, hard-cooked
2 tomatoes
12 stuffed green olives
4 slices cheese
8 anchovy fillets (opt.)
Soften roll in warm water, squeeze out water, crumble into small
pieces.
Peel and finely chop onions, mix with bread, beef, egg, salt,
and pepper, cayenne and chili sauce. Divide into 4 portions and
form into a patty. Fry patties in oil 3-4 minutes on each side,
until crisp. Transfer to baking sheet.
Shell and slice eggs. Slice tomatoes and olives. Cut cheese into
strips. Top each patty with mixture. Add anchovy fillets
(optional) and cheese.
Bake at 400 degrees 5 - 7 minutes, until cheese melts.
VEAL CHOPS WITH AVOCADO
(4 servings)
4 veal loin chops (3/4")
2 tbsp. butter
1/4 lb. mushrooms, sliced
1/4 cup minced onions
2 tbsp. medium sherry
1 tsp. salt
dash hot pepper
1 small avocado
2 tsp. cornstarch
1/2 cup heavy cream
1 tsp. fresh dill
Preheat oven to 350 degrees. Slash fat on edge of chops. in 10"
skillet, over medium heat, cook mushrooms and onions in hot
butter, about 5 minutes.
Arrange chops in skillet. Add sherry, salt and hot pepper. Heat
to boiling. Cover and bake 1 hour or until meat is tender.
Cut avocado in half; remove seed and skin. Slice and arrange
over chops. Bake, uncovered, 10 minutes. Put chops on warmer
plate.
Blend cornstarch in and 1 tbsp. cream until smooth; stir
remaining cream. Gradually stir into hot liquid in skillet and
cook over medium heat, stirring until thickened. Stir in chopped
dill.
VEAL STEAKS WITH SPAGHETTI
(4 servings)
2 veal shoulder arm steaks each 1" thick
2 tbsp. all-purpose flour
2 tbsp. olive oil
1 8 oz. can stewed tomatoes
1 6 oz. can tomato paste
1-1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. oregano
1 8 oz. package spaghetti
On waxed paper, coat veal steaks with flour. In 12" skillet over
medium heat, in hot oil, cook meat until well browned on both
sides.
Add remaining ingredients except spaghetti; heat to boiling.
Reduce heat to low; cover and simmer 1 hour or until steaks are
fork-tender, turn once. Serve over cooked spaghetti.
WESTERN FRITTATA
(4 servings)
2 tbsp. butter
4 oz. Canadian bacon
2 medium onions
7 eggs
1/2 cup Swiss cheese
1/4 tsp. pepper
In 10" skillet heat 2 tbsp. butter over medium heat. Add bacon
sliced and cut into 1/2" strips, cook 1 minute. Add sliced
onions, cook 3 minutes, stirring frequently; remove from heat.
In bowl beat eggs, grated cheese, pepper and bacon-onion
mixture. In skillet melt butter over medium heat. Add egg
mixture, reduce heat to medium-low, cook 10-15 minutes until
bottom is set. Meanwhile, preheat broiler. Broil frittata until
top is set and lightly browned, about 3 minutes.
PEPPERONI BITES
( 60 )
1 pouch dry cheddar cheese soup mix
1-1/2 cups flour
2 tsp. baking powder
1/4 cup shortening
3/4 cup pepperoni finely chopped
1/3 cup green pepper finely chopped
1/3 cup onion, chopped
3/4 cup milk
Preheat oven to 400 degrees. In medium bowl combine soup mix,
flour, baking powder. Mix well, cutting in shortening until
mixture is coarse. Add pepperoni, green pepper, onion and milk.
Stir with fork until soft dough forms, about 5 minutes. Drop
dough by heaping teaspoonsfuls onto ungreased baking sheet.
baked 10-12 minutes until bites are golden brown. Serve warm as
snacks.
MOZZARELLA LOAF
(6 servings)
1 long loaf Italian Bread with sesame seed
1 16 oz. package mozzarella cheese
1/2 cup salad olives
1-1/2 tsp. oregano
Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1"
slices. Cut cheese into 1/4" slices. Place cheese and olives
between bread slices.
Bake bread on cookie sheet for 15 minutes or until cheese is
melted. Sprinkle loaf with oregano. Serve immediately.
PUFF PASTRY PIZZAS
(4 servings)
1 lb. frozen puff pastry
12 slices salami
1/4 cup chopped cooked ham
2 onions, sliced
2 slices cheese, cubed
2 tomatoes, peeled
1 tsp. paprika
1 tsp. pepper
2/3 cup oil
5 tbsp. parsley
Thaw pastry. On a floured board, roll our thinly and use to line
four 4" pie pans. On pastry arrange salami, ham, onion, cheese,
and sliced tomatoes. Sprinkle with seasonings and over each
spoon 3 tbsp. oil. Bake at 420 degrees for 20-25 minutes.
Sprinkle with chopped parsley and serve hot.
VEAL TOAST
(4 servings)
4 veal cutlets or scallops
juice of 1-1/2 lemons
1 tsp. salt
1 tsp. pepper
1/4 cup oil
4 slices bread
1/4 cup mango chutney
2 sliced tomatoes
4 slices cheese
2 tsp. paprika
3 tsp. parsley
Pound veal and sprinkle sides with lemon, salt and pepper. Fry
on each side for 4 minutes, in oil. Toast bread and sprinkle
with chutney. Place veal on bread and top with tomatoes, then
cheese. Broil until cheese is melted.
VEAL SCALLOP OPEN SANDWICH
(4 servings)
2 tbsp. butter
4 slices bread
1 heat lettuce
4 small veal scallops
3 tbsp. flour
1/4 cup oil
1/2 tsp. celery salt
4 tomatoes
1/2 tsp. garlic salt
Butter bread. Separate lettuce into leaves, wash and pat dry and
shred. Pound veal to flatten; coat with flour. Fry veal in oil
2-3 minutes each side until lightly browned. Remove from pan;
keep warm. Halve tomatoes, place in pan cut sides down. Fry 3
minutes, turn over, sprinkle with celery and garlic salt. Remove
from heat. Place bread on four individual dishes. Place veal on
each; add layer of lettuce; top with two tomato halves and serve.
MEDITERRANEAN FONDUE
1 lb. shelled shrimp
juice of 1 lemon
8 oz. Gruyere cheese
2 pints chicken stock
1/4 cup chopped dill
pinch cayenne pepper
1/2 tsp. pepper
1/2 tsp. sugar
2 onions
Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and
chop onions. Grate cheese. Pour stock into metal fondue and
heat. Add grated cheese and stir over low heat until melted; do
not boil. Remove from heat, stir in onions, dill, cayenne, sugar
and pepper. Bring pan to table and place on spirit burner. Drain
shrimp, pat dry. Spear on fondue forks, dip in to fondu for 1
minute, then eat. Serve with slices of crusty Italian bread, hot.
ITALIAN BREAD
(2 loaves)
1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white
In large bowl, combine sugar, salt, yeast and 2 cups flour. In
1-quart saucepan over low heat, heat butter and 1-3/4 cups water
until very warm (butter doesn't need to melt).
With mixer at low speed, gradually beat liquid into dry
ingredients until just blended. Increase speed to medium, beat 2
minutes.
Beat in 1/2 cup flour to make thick batter. Continue beating
mixture at medium for 2 minutes. Scrape bowl often with spatula.
With wooden spoon, stir in enough additional flour (about 1-3/4
cups) to make a soft dough.
Turn dough onto floured surface, knead until smooth and elastic,
about 10 minutes, adding flour while kneading.
Cut dough in half, cover pieces with bowl. Let dough rest 20
minutes for easier shaping.
Grease large cookie sheet; sprinkle with cornmeal.
On floured surface with floured rolling pin, roll each half into
15" by 10" rectangle. From 15" side, tightly roll dough, pinch
seam to seal.
Place loaves, seam side down, on cookie sheet and taper ends.
Brush loaves with oil; cover loosely with plastic wrap.
Refrigerate 2 - 24 hours.
Preheat oven to 425 degrees. Remove loaves from fridge, uncover.
Let stand 10 minutes. cut 3 or 4 diagonal slashes on top of each
loaf. Bake 20 minutes.
In small bowl with fork, beat egg white with 1 tbsp. water.
Remove loaves from oven, brush with egg, return to oven, bake 5
minutes.
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