Archive for the 'Appetizer Recipes' Category

Ingredients

• 1 large tomato or 2 small ones
• 2 tbs. olive oil
• 1 tbs. Water
• 1 clove garlic
• 1/2 tsp. oregano
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions

• Slice tomato in bowl.
• Add rest of ingredients & mix.
• Cover and refrigerate 15 minutes to absorb flavor.

Rita

Ingredients

• 2 lb Ricotta Cheese
• 1 tsp. salt
• 1 egg
• 4 cups flour

Directions

Mix Ricotta with salt & egg.
Add flour 1 cup at a time.
When dough isn’t stick to the touch, knead.
Break off chunks and roll into ropes.
Cut off pieces and roll in flour.
Dry on floured board, sheet, or towel.
Boil 10-15 min.
Drain and serve with sauce and cheese.

Rose

Ingredients

• Butter, for greasing dish
• 12 ounces wide egg noodles
• 1 cup heavy cream
• 1 1/1 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

Directions

• 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.

Zack

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

Ingredients

• 1/4 lb. salt pork
• 1 cup shell beans
• 3 large potatoes
• 3 carrots
• 2 onions
• 2 cloves garlic
• Salt and pepper to taste
• 1 tbs. Parsley
• Grated Parmesan cheese
• 1 cup tomato or 1 tbs. tomato paste
• 3 qt. Water
• 1 tsp. Basil

Directions

• Cut vegetables into cubes.
• Put salt pork in a large pan and add water.
• Add vegetables, beans, tomatoes, garlic, and cook for 1 hour.
• Let simmer for another 1/2 hour or until vegetables are cooked.
• Add salt and pepper to taste.
• Serve hot with grated Parmesan cheese over it.
• Serves 4-6.

Regina

Ingredients

• 2 cups flour
• 1 cup sugar
• 2 tsp. cinnamon
• 1/2 tsp salt
• 1/2 tsp. allspice
• 2 tbs. Baking soda
• 2 tsp. vanilla
• 1 cup chopped nuts
• 2 eggs
• 1/2 cup oil
• 2 cups zucchini (1/2 lb. cubed tiny pieces)

Directions

• Mix in bowl flour, sugar, cinnamon, salt, allspice, and baking powder
• Mix eggs, oil, and vanilla.
• Add to flour mixture.
• Grease 9 X 5 pan and bake at 350 for 1 hour
• Cool 10 min. and remove from pan.

Suzy