• 3 lbs. shrimp
• 1/2 cup cooking wine
• 1 large can of peeled tomatoes
• 1 clove garlic, chopped
• 1/2 tsp. basil
• 3 tbsp. olive oil
• Salt and pepper to taste

Directions

Brown garlic lightly in olive oil, being careful not to burn it.
Add cleaned shrimp and stir for one minute with heat on high, then lower heat to medium.
Add wine, tomatoes, basil, and season to taste with salt and pepper.
Let simmer on low heat for 10 minutes.

Paula

• 30 oz. can crushed tomatoes
• 6 oz. can of tomato paste
• 1/2 cup water
• 1 clove garlic
• 1 tsp. sugar
• 1/3 tsp. basil
• 1/3 tsp. oregano
• 1/2 tsp. parsley
• 1/4 cup chopped onions
• 1/4 cup chopped green peppers
• 1/3 lb. ground beef (if desired)

Directions

• Add all ingredients except ground beef to large saucepan.
• Brown ground beef and add to sauce mix.
• Simmer on medium heat for 15 minutes.

Giuseppe

1 cup flour
1 tsp. baking powder
2 tbsp. sugar
1/4 cup butter
1 egg

Filling

1 tbsp. flour
1 lb. ricotta
3/4 cup sugar
1 cup milk
1 tsp. vanilla
3 egg yolks
3 egg whites

Crust

Mix flour, butter, egg, sugar and baking power.
Roll out and put in 10-12 inch pie plate, flute the edges.

Filling

Beat egg whites stiff, set aside.
Beat yolks, sugar, ricotta, flour, milk, and vanilla.
Fold in beaten egg whites and pour into crust.

Bake in oven at 375 for 10 Minutes,
Then lower heat to 325 for 1 hour.

Theresa

• 2 lbs chicken
• 1 large can of tomatoes
• 1 large chopped onion
• 1 lb chopped peppers
• 1/2 cup olive oil
• 1/2 tsp salt
• 1/4 tsp soda
• 1/4 tsp pepper
• 1/2 tsp basil
• 1/4 tsp parsley
• 1/4 tsp oregano
• 1/8 tsp garlic powder

Directions

• Cut chicken into serving pieces and sauté in oil until brown.
• Take out and keep warm.
• In same pan, sauté onion, peppers, soda, basil, parsley, oregano, and garlic powder.
• Strain tomatoes and add to pan.
• Add salt and pepper and bring all to a boil.
• Add chicken and then simmer until chicken is done, about 45 minutes.
• Serves 4 with Italian Bread.

Philomena

• 2 cups cooked mashed eggplant
• 1 1/2 cups cooked white rice
• 1 cup (4 oz.) grated sharp cheddar cheese
• 1/3 cup finely chopped onion
• 1/3 cup (heaping) flour
• 2 eggs, well beaten
• Salt and freshly ground pepper
• Dash of red pepper sauce oil

Directions

Combine all ingredients except oil.
Heat 1/2 in. oil in large skillet over medium-high heat.
Drop mixture by tablespoons into oil and fry until golden brown, turning once.
Drain on paper towels.
Serve hot.
Fritters can be frozen after frying and reheated at 350 for 10 minutes.
Makes 6 to 8 appetizer servings

Olympia

• 2 - 3 1/2 oz. pkg. Instant vanilla pudding
• 2 - 3 1/2 oz. pkg. Instant dark and sweet pudding
• 7 cups milk
• 2 tsp. rum extract
• 1 1lb Pound Cake
• 1 8 oz container of Cool whip

Directions

• Line bottom of 13 X 9 X 2 pan with cake sliced ¼ in. thick.
• Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract.
• Let pudding set 5 min., then pour over cake.
• Put another layer cake.
• Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract.
• Let pudding set 5 min., then pour over cake.
• Top with cool whip.
• Let set overnight.
• Keep refrigerated.

Rita

• 1 1/2 lb. ground beef
• 1/2 lb. ground pork
• 3 tbsp. chopped parsley
• 2 eggs
• 1/4 cup olive oil
• 1/3 cup Romano cheese, grated
• 1 tsp. salt
• 1/2 tsp. black or red pepper
• 1/3 cup green pepper, chopped
• 1/3 cup onion, finely chopped

Directions

• Mix meats, eggs, grated cheese, and spices.
• Pour oil in 5 by 10 loaf pan and then place meat mixture in pan.
• Cover and bake at 350 for 45 minutes.
• Slice and serve hot.

Paula

1-cup flour
1/4 tsp. salt
1/4-cup water
1/4-cup soft butter
1/4 tsp. anise
Greased 10″ pie plate

Filling

4 eggs
1-cup sugar
2 lbs Ricotta cheese
1 tsp. Anise
2 tsp. Vanilla
3 tsp. Lemon juice

Directions

Crust: Mix flour, water, butter, salt, and anise
Roll out and put in 10 inch pie plate.
Filling: Mix eggs, sugar, ricotta, anise, vanilla, and lemon juice and pour into crust.

Bake at 400 for 15 minutes
Then bake at 350 for 45 minutes.

Rita

• 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

• 1-cup butter
• 1-cup sugar
• 4 eggs
• 1 tsp. Anise
• 1 tsp. Vanilla
• 4 cups flour
• 1/4 cup baking power
• 1/2 tsp. Salt

• 1 bottle non-pareils

Frosting

• 2 cups confectionary sugar
• 1 tsp. Anise
• 2 tbsp. Water

• 1 drop food color (red)

Directions

• Combine butter, sugar, eggs, anise, and vanilla.
• Sift flour with baking powder and salt and add to mix.
• Refrigerate for 1 hour.
• Roll in to 1″ balls.
• Bake on ungreased cookie sheet at 350 for 10 Minutes.
• Let cool, then frost and top with non-pareils.
• Makes 6-dozen.

Rita