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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.

 

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