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EXCELLENT ITALIAN RECIPES 4

ITALIAN FISH BAKE

(4 servings)

2 potatoes, sliced

1 large carrot, sliced

1 small cauliflower

4 oz. frozen green beans

2  7 oz. cans tuns, drained

2 tomatoes, peeled, sliced

1 beet, sliced

5 anchovy fillets (optional)

1 onion, chopped

1 clove garlic

1 tbsp. capers

4 eggs, separated

1/3 cup hazelnuts

1/2 cup breadcrumbs

1/2 cup cheddar cheese

1 tbsp. parsley

salt and pepper

Cook potatoes and carrots in boiling, salted water 15 - 20

minutes. Divide cauliflower into sprigs and add with beans for

the last 10 minutes. Drain.

Lightly grease 4 pint oven dish. Layer cooked vegetables, tuna

(flaked), tomatoes and beet alternately.

Mix finely chopped anchovy (optional), onion, garlic (crushed),

chopped capers and egg yolks to a smooth consistency.

Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold

in parsley and stiffly beaten egg whites. Season to taste.

Spread topping over vegetables and bake at 400 degrees 20 - 25

minutes.

EGGPLANT & TOMATO BAKE

(4 servings)

2-3 eggplants

3 tsp. salt

1/4 cup flour

2/3 cup oil

2 onions, chopped

1  8 oz. can tomatoes

1 tsp. dried basil

1/2 tsp. oregano, dried

1 tsp. sugar

1/4 tsp. black pepper

8 oz. mozzarella cheese

1/4 cup parmesan cheese

1/4 cup tomato paste

Slice eggplants into 1/2" slices; sprinkle with 2 tsp. salt.

Roll slices, moistened, in flour. Fry slices in heated oil, in

skillet until brown on each side. Drain. Add onions, tomatoes,

remaining salt, tomato paste, basil, oregano, sugar and pepper

to oil remaining in skillet and cook 10 minutes. Cool slightly,

bend mixture or push through strainer. Place half the mixture in

greased baking dish. Add a layer of eggplant slices and a layer

of cheese slices. Top with remaining tomato mixture and sprinkle

top with cheese. Bake at 400 degrees for 20 minutes.

STUFFED EGGPLANTS

(4 servings)

4 large eggplants

7 tbsp. oil

10 oz. ground pork

10 oz. ground beef

3 egg yolks

1 tsp. garlic salt

3/4 tsp. black pepper

1 tbsp. breadcrumbs, soft

5 tbsp. brandy

5 tbsp. cheese, grated

Halve eggplants, lengthwise, place on baking sheet, brush with

oil, bake at 400 degrees for 30 minutes. Remove flesh, mix with

all ingredients except cheese, fill eggplant shells. Sprinkle

with cheese, bake 30 minutes. Serve with baked tomatoes.

BAKED STUFFED TOMATOES

(4 servings)

8 large tomatoes

1/2 tsp. celery salt

pinch garlic salt

sliced bread

3/4 cup grated cheese

3 tbsp. chopped parsley

2 tbsp. butter

worcestershire sauce

1 tsp. cornstarch

1/2 cup sour cream

juice of 1 lemon

1 tsp. sugar

5 tbsp. cooked ham

Cut tops off tomatoes, scoop out centers. Sprinkle insides with

mixture of celery and garlic salts. Turn upside down and let

drain.

Soak bread in hot water, squeeze dry, place in bowl. Mix in

grated cheese, parsley, chopped ham. Fill tomatoes with

stuffing, replace tops.

Melt butter, add worchestershire (dash), cornstarch blended with

cream, lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour

around tomatoes. Cook at 400  degrees for 15 minutes.

 

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