Ingredients

• 2 lbs. veal cutlets cut into 2 in. pieces
• 6 green peppers cut into 2 in. pieces
• 2 medium onions, chopped
• 1/4 cup cooking wine
• 1/4-cup olive oil
• 1 can of plum tomatoes
• 1 tsp. salt
• 1/2 tsp. red or black pepper

Directions

• Brown onions in olive oil, then take out of pan.
• Sauté cut veal in oil and add onion and peppers.
• Add wine and let cook for 10 minutes on medium heat.
• Add tomatoes and cover pan.
• Cook slowly for 45 minutes.

Theresa

Ingredients

• 2 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 cup margarine or butter
• 1 1/2 cups sugar
• 1 egg
• 1 tsp. Vanilla
• 1/2 tsp. almond extract
• 5 drops red food coloring
• 1/2 cup finely chopped walnuts
• 1 oz. Unsweetened chocolate, melted and cooled to room temperature.

Directions

• In a small bowl, stir together flour, baking powder and salt and set aside.
• In medium mixing bowl, beat margarine, or butter with electric mixer on medium speed for 30 seconds.
• Add sugar and beat until fluffy.
• Add egg and vanilla; beat until just combined.
• Slowly add the flour mixture, beating on medium speed for 3 minutes.
• Line a 9 X 5 X 3 loaf pan with waxed paper, allowing the ends of the paper to hang over the sides of the pan; set aside.
• Divide the dough into 3 portions.
• To one portion stir in almond extract and red food coloring, pat into bottom of pan.
• To another third of dough, stir in chopped nuts; pat evenly over pink dough in the pan.
• To the remaining dough, stir in melted chocolate, pat evenly onto the nut dough.
• Cover and let chill at least 4 hours or until the dough is firm enough to slice.
• Lift the wax paper to remove the chilled dough from the pan.
• Cut the dough in half, length wise, then slice each half cross wise into 1/4 inch thick slices.
• Arrange slices about 1 inch apart on an ungreased cookie sheet.
• Bake in over at 350 for 10-12 minutes or until edges are firm and light brown.
• Cool on cookie sheet for 1 min, then transfer cookies to wire rack to cool.
• Makes 72 to 84 cookies.

Deb

Ingredients

• 30 oz can whole tomatoes
• 6 oz can of tomato paste
• 1 1/2 cups of water
• 1/2 tsp. salt
• 1/2 tsp. sugar (or baking soda)
• 2 cloves garlic
• 1/2 tsp. basil
• 1/4 tsp. oregano
• 1/4 tsp. parsley

Directions

• Add tomato paste, water, salt, sugar, and garlic into blender.
• Crush spices in hands as you add to blender.
• Blend ingredients and add to mix large saucepan.
• Mix tomatoes in blender and stir in with ingredients in saucepan.
• Simmer on medium heat for 30 minutes.

Options

Add chopped peppers or onions
Scramble some ground beef, or put in some meatballs if you’d like meat

Rita

Pasta

• 4 cups flour
• 2 eggs
• 1 tsp. salt
• 1/2 cups water

Cut paper-thin pieces in 4 in. by 3 in. pieces.
Boil in salted water 5 minutes and cool.

Stuffing

• 4 oz Pork
• 4 oz Veal
• 4 oz Chicken
• 4 oz Ham
• 1/4 cup grated Romano cheese
• 2 eggs
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/4 tsp. nutmeg
• 2 tbsp. Butter or margarine

Directions

Chop meat fine.
Melt butter/margarine & brown meat except ham.
Add ham and seasonings.
Cover and simmer 15 minutes.
Grind meat.
Add eggs and cheese.
Should be fine and smooth.
Spread stuffing on pasta squares.
Roll and put in buttered pan.
Pour butter on top, layer of cheese & chicken broth.
Bake at 350 for 15 to 30 minutes.

Olympia