• 1/2 lb. Salami
• 1/2 lb. Capacola
• 1/2 lb. Prosciuttini
• 1/2 lb. Pepperoni
• 1/2 lb. Mozzarella
• 4 eggs
• 2 tbsp. Parmesan cheese
• 2 loaves bread dough

Directions

Roll half of dough and place in greased 15X 10X1 pan.
Layer salami, then Capacola.
Top with 1/2 of grated mozzarella cheese.
Layer Prosciuttini and pepperoni.
Carefully spoon 1/2 of eggs over top
Roll out rest of dough and cover.
Cut off excess dough and seal.
Prick top of dough with fork.
Bake at 350 for 45 min
After 5 min, prick dough again.
Remove from oven.
Brush crust with beaten eggs.
Shut off oven.
Leave pizza in another 1/2 hr.
Wed edges of dough to seal.

Evelyn

• 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

• 4 cups bread (6 slices)
• 4 eggs
• 1 tsp. salt
• 1 tsp. parsley
• 1 Tbsp oil or 1/4 lb scrambled hamburger drained
• 1 Tbsp grated Romano cheese

Directions

• Beat eggs.
• Add salt, parsley, oil/hamburger & cheese and mix.
• Remove crusts from bread.
• Break into chunks and add to eggs.
• Mix well.
• Stuff bird.

Rita

• 7 cups flour
• 3 tbsp. oil
• 1 1/2 tsp salt
• 1/4 tsp. pepper
• 2 pkg Yeast
• 1/4 tsp. Garlic powder
• 2 1/4 cup warm water
• 1 1/2 lb shredded Mozzarella cheese

Directions

• Dissolve yeast in water.
• Add oil.
• Mix flour, salt, pepper, and garlic.
• Add liquid.
• Knead until smooth.
• Divide in 3 pieces.
• Let rise.
• Spread in greased 15X10 pans.
• Sprinkle mozzarella over dough in 3 pans.
• May use 4-12″ round pans instead.
• Pour Pizza Sauce on Top.

Pizza Sauce

• 1 28 oz. can Italian peeled tomatoes
• 1 small chopped onion
• 3 tbsp. Parmesan cheese
• 1 tbsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. soda
• 1/4 tsp. garlic
• 1/2 tsp. sweet basil

Directions

• Put all ingredients in blender and mix.
• Divide sauce over 3 pans dough.
• Bake 400 for 15 minutes.
• Cool 5 minutes.
• Cut with scissors.

Rita

Ingredients

• 2 cups brown rice, cooked
• 4 boneless, skinless chicken breasts
• 1 tbsp. Olive oil
• 3 cloves garlic, coarsely chopped
• 1/2 cup fat-free, low sodium chicken broth
• 3 tbsp. Freshly squeezed lemon juice, divided
• 1 tsp. Low sodium soy sauce
• 1 tsp. Fresh grated ginger
• 1/2 lb fresh snow peas
• 1/2 cup bean sprouts
• 1/4 cup thinly sliced scallions, while with some green parts for garnish

Directions

Cook rice according to package direction. Set aside and keep warm.
Cut chicken breasts into thin strips and cut again for pieces about 1″ long.
Add the olive oil to a large skillet and heat on medium until hot.
Add the chicken strips and garlic. Sauté 4 to 5 minutes until lightly browned.
Mix the broth, 2 tablespoons of lemon juice, soy sauce, and ginger in a small bowl (and red pepper for a little spice if desired.
Add this mixture to the skillet, cover and let simmer for 10 minutes.
Layer snow peas, bean sprouts, and scallions on top of chicken.
Add additional broth to the pan if necessary to create steam.
Cover and simmer for 1 minute or until snow peas are crisp-tender and bright green.
Add rice to the pan and combine gently with the chicken and vegetables.
Alternatively, layer chicken, snow peas, sprouts, and scallions over individual bowls of warm rice and stir gently to combine.
Serve immediately garnished with additional fresh, thinly sliced scallions.

Giuseppe