24 Oct 2015 – Italian Black Pepper Cookies

  • 2 to 2/2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 3 teaspoons fennel seeds
  • 4 eggs
  • 4 teaspoons baking powder
  • 1/2 cup cooking oil
  • Put flour in a bowl, make a well & add the oil, eggs, salt, fennel seeds, black pepper, and baking powder.
  • Mix well with a wooden spoon to form a large ball, then just take a pinch at a time & twist or braid also can roll into balls. Can make them large or small.  Place on an ungreased cookie sheet.
  • Bake at 350 degrees for 15-20 minutes.
  • You may frost with powdered sugar icing if you wish.
Directions for Powdered sugar Icing (makes a lot so you may want to cut in half):
  • 1  box of powdered sugar
  • A few tablespoons of milk
  • 2 teaspoons lemon or anise flavoring
  • Combine sugar, milk and flavoring in a medium bowl, stirring well until you dissolve all the sugar – (I use a whisk)

4 Oct 2015 – Italian Sausage, Potatoes, Peppers and Onions

  • One pound of Italian Sausage hot or medium
  • Four medium potatoes peeled and quartered ( I like the golden or red potatoes)
  • One medium onion sliced thinly or to your preference
  • Three to four sweet peppers sliced length wise medium (any color you prefer)
  • Olive Oil (enough to coat veggies and brown sausage)
  • Preheat oven to 350 degrees
  • Coat vegetables with olive oil and set aside
  • Brown sausage in a cast iron skillet coated lightly with olive oil on medium flame.
  • When browned, remove from the heat.
  • Add onions, peppers, and potatoes.
  • Add salt and pepper to taste.
  • Add a small amount of water to skillet cover with lid.
  • Place cast iron skillet in a 350 degree oven for 45 min depending on your oven.
  • Check at 30 min and stir the ingredients leave the cover off and continue cooking until the potatoes are brown.

14 Sep 2015 – Braciole Rolled Steak in Spaghetti Sauce

Another awesome recipe from my Sister-in-Law Joanne!
  • 6 slices of thin sliced round steak cutlets and pound to make them thinner
  • 2 cups Italian bread crumbs
  • 1 egg beaten
  • Salt & pepper to taste
  • 2 cloves garlic thinly sliced
  • You may add 1 tsp. basil and 1/2 tsp. oregano (fresh is better)
  • Mix bread crumbs, egg, garlic and salt & pepper. If the mixture is to thick add another egg.
  • Spread on the steaks and roll them up, you can secure them with string or toothpicks.
  • Brown in 1 tbsp olive oil. Remove. Pour spaghetti sauce in the bottom of a casserole dish. Then cover the steaks with sauce and place in a 350 degree oven and cook until steaks are tender.
Remove and take off string or remove toothpicks and slice in rounds and serve with a side of angel hair spaghetti sprinkled with grated Romano cheese.

26 Aug 2015 – Sfinge (St. Joseph’s Day)

  • 2 cups water
  • 5 tbsp butter
  • 2 tbsp sugar
  • pinch of salt
  • 2 tsp baking powder
  • 2 cups flour
  • 8 large eggs
  • 2 tsp vanilla extract
  • 2 tsp whiskey
  • Shortening or vegetable oil for frying
  • Combine, water, butter, sugar, and salt in a large saucepan and bring to a boil.
  • Add the baking powder and flour all at once and stir until the mixture comes away from the side of the pan.
  • Remove the pan from the heat and allow it to cool for 2 min. or until the mixture is no longer steaming.
  • Add the eggs one at a time until they are incorporated.  Add the vanilla and whiskey last blending them into the mixture.
  • Heat 2-3 inches of oil to 375 degrees in deep fryer or large shallow pan.
  • Drop batter into the oil 1 tsp. at a time, fry until golden brown. Drain on paper towels.
  • You may dust them with powdered sugar or drizzle with honey.
Note: Sfinge will flip themselves over again and again until they are almost done.  No need to touch them until the end when they won’t turn over anymore. Do one last flip with a spoon before removing them.

22 Aug 2015 – Manicotti

  • Manicotti shell ingredients:
    • Six eggs
    • 1 1/2 cups water
    • 1 1/2 cups of flour
    • pinch of salt
  • Filling ingredients:
    • 1 1/2 lbs of Ricotta cheese
    • 1 Eggs
    • Fresh mint
    • Romano cheese
  • Shell Instructions:
    • Mix eggs, water, and flour to make a batter ( like pancakes)
    • Heat a pancake griddle to 400 degrees or lower. When a splash of water sizzles it is ready.
    • Pour batter depending on how big you want them. I use a tablespoon; however, you can make them any size you want. When the edges start to cook flip them over.  By the time you have them all flipped remove them (starting with the first one you flipped) and place on wax paper to cool.  Continue until all the batter is gone.
  • Preheat oven to 350 degrees.
  • Filling Instructions:
    • Fill with a mixture of Ricotta cheese, eggs, and fresh mint, and sprinkle in some Romano grated cheese. Start with 1 1/2 lbs of the Ricotta and add an egg to each 1 1/2 lbs.  You can adjust this depending on how many you wish to make.
    • Place sauce on the bottom of a casserole dish and place the Manicotti on top then cover with more sauce and grated cheese.  Bake at 350 degrees until the sauce bubbles.  Remove and serve.
  • Serves approximately 12