|
Back To Food / Recipes Index
Back To Main Index
Excellent Italian Recipes 2
CHICKEN TETRAZINNI
(8 - 10 Servings)
1 boiled chicken
1/2 lb. macaroni
1/2 lb. mushrooms, sauteed
2 cups chicken broth
1/2 cup almonds slivered
3 tbsp. butter
2 tbsp. flour
1 cup whipping cream
3 tbsp. white wine, dry
Cut meat from chicken bones. Cook macaroni, drain, add mushrooms
and almonds. Make sauce of butter, flour, broth; remove from
heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2
sauce to chicken, 1/2 half to macaroni. Place macaroni in baking
dish, greased, make hole in center, fill with chicken. Bake
until lightly browned.
SPAGHETTI CARBONARA
(2 - 4 Servings)
8 oz. spaghetti
4 oz. bacon
1 green pepper
5 tbsp. Parmesan cheese
5 tbsp. chopped parsley
1-1/4 cups cream
1/4 cup butter
8 slices cooked ham, lean
1 tsp. dried oregano
1 tsp. dried basil
Cook spaghetti in boiling salt water for 15 minutes.
Meanwhile, chop bacon. Core pepper and chop finely. Put bacon in
saucepan, cook until crisp. Stir in cheese, parsley, cream,
green pepper. Cook slowly 5 minutes.
Drain spaghetti, toss with butter, place in greased oven dish.
Roll up ham slices, lay on spaghetti, cover with bacon sauce.
Sprinkle with herbs. Bake at 425 degrees for 10 minutes. Serve
hot.
PASTA SALAD
(4 - 6 Servings)
12 oz. pork luncheon meat
2 celery stalks
2 red-skinned apples
4 sweet dilled pickles
2 cups cooked pasta (shells, spirals or bows)
1/4 cup sliced stuffed olives
2 anchovy fillets (option)
2/3 cup mayonnaise
1 tsp. soy sauce
juice of 1 lemon
1/2 tsp. salt
pinch cayenne pepper
1 tsp. apple pie spice
Slice luncheon meat and celery. Core and slice apples and slice
pickles. Mix together pasta, meat, olives, celery, apples and
pickles. Chop anchovy fillets (optional) - add to following:
Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill
lightly before serving with pasta salad.
ITALIAN SALAD
(6 Servings)
1 cup cooked beets
1 cup cooked carrots
1 cup chopped celery
head lettuce
1/2 cup green peas
1/2 cup cucumbers, pared, seeded and diced
Mayonnaise thinned with cream or sour cream
Prepare the vegetables and chill. Then combine with dressing.
Prepare beds of lettuce and top with salad.
ITALIAN DRESSING
(2 cups)
3/4 cup wine vinegar
2/3 cup red wine
1 clove garlic
1 tsp. salt
2 tsp. capers
1/2 cup oil
1 tbsp. mustard seed
2 peppers - green or red
2 tsp. prepared mustard
1 tsp. black pepper
1 tsp. rosemary - dried
1 tsp. oregano - dried
Mix vinegar and wine, set for 1 hour. Finely chop garlic. Add
salt, capers, mustard seed and pound to paste. Remove pepper
insides and cut into slivers. Boil garlic paste, add peppers and
spices, stirring. Remove from heat, add oil, cool.
ITALIAN CHEESE TOAST
(8 Slices)
1-1/4 cups half and half
1 tbsp. olive or salad oil
1 tsp. cornstarch
1/2 tsp. paprika
1 tbsp. capers
1 12" loaf Italian bread
1 8 oz. package Mozzarella cheese
1 tbsp. chopped parsley
In 2-qt. saucepan, combine first 4 ingredients. Cook over medium
heat, until boiling, stirring constantly. Boil 1 minute. Reduce
heat, stir in capers, cover, keep warm.
Preheat broiler. From Italian bread, diagonally cut 8 one inch
thick slices (save remaining bread).
Toast bread in broiler on each side. Put sliced cheese on each
piece and broil until melted.
Spoon cream mixture over cheese. Garnish with parsley. Serve
immediately.
Back To
Food / Recipes Index Back To Main Index |
|