• 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

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

Directions

• 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

Deb

• Grease 9″ plate
• 1 cup flour
• 1/4 cup butter
• 1/4 cup sherry
• 1/4 tsp. salt.

Filling

• 4 oz toasted almonds
• 2 eggs
• 1/2 cup sugar
• 1 tsp. vanilla
• 1 lb Ricotta
• 4 oz Candied cherries
• 4 oz Candied pineapple

Directions

Beat eggs and sugar.
Add vanilla and ricotta.
Stir in almonds, cherries and pineapple.
Bake at 325 for 1 hour.

Denise

• 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

• 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

• 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

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