Entree - Ravioli with Garlic and Oil - from Marjorie

10 – 12 cloves of garlic chopped fine

1 can low salt/low fat chicken broth

Package of ravioli or whatever amount needed (adjust liquid accordingly)

Parsley flakes (or fresh)

Grated cheese

Salt, pepper & red pepper to taste

Saute garlic, salt, pepper & red pepper in pan coated with lots of olive oil until a light golden color.  Be careful not to burn.

Add in chicken broth, parsley and let it cook until all flavors blend.

In separate pot, boil raviolis and then drain water.  Either add ravioli to sauté pan or add garlic/soup ingredients to raviolis.  Mix well.  Top with grated cheese and serve.

I like to make enough of the garlic/soup mixture so the raviolis remain nice and moist.  They can absorb the liquid very quickly.

Serve with hot Italian bread for dipping!!!

As always, Bon Appetite!!!

Chicken Cordon Bleu (from Marjorie courtesy of America's Test Kitchen)

450 degree oven

8 oz. chicken breasts (use as many as you need and adjust other ingredients accordingly.  This recipe is for 4.)

25 Ritz crackers

4 pieces of hearty white bread

3 eggs with a splash of milk

6 tblsp Melted butter

Deli sliced ham (2 slices per each chicken breast)

Shredded Swiss Cheese

Flour

Dry chicken and slit each breast to create a pocket.  Start ½ way down the fatter side and begin at that end and make slit approximately 3 inches wide.  Let knife reach as far in without breaking through the breast.

Use 2 slices of ham per breast….fill each slice with ¼ cup of shredded swiss and roll tightly.  Place both rolls into the chicken breast.  Sprinkle with salt & pepper and chill in refrigerator for 20 minutes.

While chicken in fridge prepare 3 dishes.  One with flour, one with egg wash with 2 tblsp Dejon mustard  and one with breadcrumbs.

To make  breadcrumbs place 25 Ritz crackers, 4 slices of bread quartered into a blender with the melted butter and mix until nice breadcrumb consistency.  Place on baking sheet and place in oven for 5 or 6 minutes or until a nice golden brown.

Take chicken breasts and dredge in flour, patting to remove any excess flour.  Then dredge into egg wash and then into breadcrumbs, packing tightly so it sticks well.

Place chicken breasts on lightly greased cookie sheet on lower rack of oven for 10 minutes at 450 degrees.  Reduce heat to 400 degrees and place tray on center rack for another 20 minutes.

With a little  luck it should be a delicious dinner!!!  Enjoy.

Entree - Grandma Feula's Chicken Fricassee (from Marjorie)

Grandma Feula's CHICKEN FRICASSEE

Chicken pieces (breasts & legs) whatever amount you want

2 or 3 tbsp olive oil in bottom of pot

Couple of cloves of chopped garlic (I often sprinkle in lots of garlic powder as well)

1 tsp onion powder

1 tsp oregano

Small can of tomato sauce (or amount needed depending upon amount of chicken)

Salt & Pepper to taste

(These amounts can be adjusted to your taste based upon amount of chicken being used)

Heat oil & cook garlic until golden brown (be careful not to burn)

Put in chicken and saute on all sides until golden

Sprinkle in the onion powder, oregano, salt & pepper

Add the small can of tomato sauce & one can of water (can of water to one can of sauce)

Cover, bring to boil and cook over medium/low heat for about 50 minutes to an hour stirring frequently

Can add some gravy master if you want to darken color of sauce

Bon Appetite!!!

Entree - Meatloaf with BBQ Sauce (from Majorie - modified from Rachael Ray)

Meatloaf with Barbecue Sauce

Ingredients:

1 ¾ lbs. ground beef (I prefer sirloin)

1 medium onion cut into small dice

1 large rib celery or 2 small cut into small dice

1 green or red pepper cut into small dice

1 large egg plus splash of milk beaten

1 cup breadcrumbs

2 tbsp. grill seasoning (McCormick Montreal Steak Seasoning)

1 cup smoky barbecue sauce

½ cup tomato salsa

1 tbsp. Worcestershire sauce

Instructions:

Place ground beef in large bowl.  Add onion, celery, pepper, beaten egg, breadcrumbs. In another bowl mix smoky barbecue sauce, salsa & Worcestershire sauce.  Pour ½ to ¾ of mixture into the meatloaf bowl.  Save other half for topping the meatloaf.

Mix meatloaf well with hands.  Place in meatloaf pan, press firmly to mold.  Put remaining sauce mixture on top of meatloaf and score with fork.

Bake in 350 degree oven for about 1 ¼ hours.

Bon Appetite!!!

P.S.  It’s a lot easier than it may appear and it’s not MY recipe…..it’s a modification of Rachel Ray’s.  Delicious!!!

Entree - Brisket with Carrots and Onions (from Marjorie compliments of Barefoot Contessa)

Ingredients:

6 to 7 lb. beef brisket (or two 3 to 4 lb. ones)

2 tbsp. kosher salt

2 tsp. freshly ground black pepper

1 tbsp. minced garlic (4 cloves)

2 tsps. dried oregano leaves

1 pound carrots, peeled and cut into 2 inch chunks

8 stalks celery cut into 2 inch chunks

6 yellow onions, peeled and sliced

8 fresh or dried bay leaves

1 (46 oz.) can tomato juice (I often use V8 Vegetable juice)

Instructions:

Preheat oven to 350 degrees

Place brisket(s) in a heavy roasting pan (I use my turkey pan).  In a small bowl, combine the salt, pepper, garlic and oregano.  Mix well and rub mixture on the brisket(s).  Pile the carrots, celery, onions and bay leaves on the brisket and pour in tomato juice.  Cover the top of the pan with 2 sheets of parchment paper, and then with aluminum foil (tomato juice will react unpleasantly with the aluminum foil if they touch.)

Bake for 3 ½ hours.  Remove the meat from the pan and keep warm.  Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes or until the sauce thickens.

Slice the meat across the grain.  Serve on platter with the veggies.  Italian bread for dipping!!!

Bon Appetite!!!

Dessert - Sour Cream Coffee Cake (aka 'Grandma Cake')

Maria told me this recipe was something Helen made all the time (this is the original recipe from Camille Dunn who was Maria's neighbor).

2 Sticks soft butter
1 cup sugar
(cream the above 2 ingredients together)
Add 2 eggs
1 teaspoon vanilla
Mix well

2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 teaspoon baking soda

Topping:
1/2 cup sugar
1/2 cup nuts
1 teaspoon cinnamin
chop nuts and mix

Sift dry ingredients into the wet mixture, beat well and STIR (don't use mixer!) in one cup of sour cream.

Spoon half of the batter into a greased and floured pan (I use a bundt pan), sprinkle on half of the topping mixture, the rest of the batter, and the rest of the topping. Recipe says to bake about 1 hour at 350 but I always find for me it's done at 45 minutes, depends on the oven.

Appetizer - Sausage Balls (from Marjorie)

Easy Sausage Cheese Balls

Ingredients

• 1 pound sausage
• 4 cups shredded Cheddar cheese
• 3 cups baking mix (Bisquick)

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine the sausage, cheese, and dry baking mix. Mix together, and shape mixture into walnut-sized balls. Place on a foil-lined cookie sheet.
3. Bake for 12 to 15 minutes. Serve hot.

Side Dish - Zucchini Pie (from Marjorie)

I don't always pay attention to exact quantities.  Example, last night when I made it I used 4 small/medium zucchini's and I had a box of baby portabello's so chopped them up and included them as well. Can also throw in 4 to 5 slices of chopped bacon.  The remainder of the recipe I pretty much keep intact.  Here goes:

3 cups zucchini (diced)

1 medium onion (diced)

1 cup Bisquick

4 large eggs

1/2 cup vegetable oil

1-1/2 cups grated cheese (I use regular percorino/romano)

1/2 teaspoon Marjoram (I haven't included this yet)

1 teaspoon parsley flakes

Salt & Pepper to taste

Mix well and place in a Pamed pie plate or pyrex dish (10x8x1-3/4)

Bake in 350 degree oven for 30 minutes (I usually cook mine for almost an hour) until a nice golden brown.

Bon Appetite!!!!

Dessert - Cheesecake (Angela Tana from Bon Appetit Magazine)

Graham Cracker Crust:
Put eight graham crackers in food processor or put in plastic bag and use rolling pan to make crumbs. Mix in bowl with 3 tablespoons melter butter and 3 tablespoons granulated sugar.
Bake at 325 degrees for 10 minutes in springform pan.

Blend together 5 packages philly cream cheese (8 ounces each), 1 cup sour cream, 1 cup granulated sugar, 4 eggs (one at a time) and one tablespoon of vanilla on low speed. Pour into baked graham cracker crust and put in oven for 50 minutes at 350 degrees or until middle is almost set.

Cool completely. Put in fridge for 4 hours. Maria likes to add a chocolate topping to hers so just take a handful of semi sweet chocolate chips, melted in the microwave with one tablespoon milk and a pat of butter. Mix well by hand and pour on the cake and put in the refrigerator again until the chocolate is firm.If it's too loose add more chocolate before it cools.

Tip - Sis says to prevent cheesecakes from cracking make a water bath. I found instructions for one online and here it is:

A "water bath" is a method that will help keep your cheesecake from cracking while baking.
Instructions For Water Bath
First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake.
Place your springform pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan* that it will fit into easily.
*Note: The larger pan should be at least 2-3 inches in depth.
Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.
Bake cheesecake as directed. When cheesecake is done, remove springform pan or cheesecake pan (if using) from "water bath" in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled.
Remove aluminim foil from sides and bottom of pan after your cheescake has cooled completely in the refrigerator.
When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheescake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.

Appetizer - Bean Dip (Sis)

INGREDIENTS/RECIPE

3 - (THREE) 8" OR 9"  ROUND DISPOSABLE PANS

2- 8 OZ CREAM CHEESE

2 - EGGS

Beat or whip together and  evenly cover bottom of 3 pans

2 - POUNDS OF CHOPMEAT

2 - ENVELOPES OF CHILE MIX (OR TACO MIX)

2 - 8 OZ CANS OF TOMATO SAUCE

2 - CANS OF GOYA PINK BEANS (OR KIDNEY BEANS)

Brown chopmeat in large frying pan. Add 2 envelopes of spice mix, two cans of tomato sauce and drain and add both (2) cans of beans.  IF DESIRED, ADD HOT SAUCE TO TASTE...  THIS IS DONE..  add evenly on top of creamcheese in 3 pans

2 - MEDIUM JARS OF PICANTE SAUCE (OR SALSA)  EITHER HOT OR MEDIUM-      Divide evenly on top

     of meat mixture in 3 pans.

2 - 8 OZ PKAGES OF CHEDDAR CHEESE (SHARP OR MILD) GRATED.  Divide evenly on top of salsa in 3

     pans.

Bake until hot...... and cheese melts.  Don't overfill pans.  If they go over, it makes a mess.

Entree - French Toast Casserole (shared by Mary Nardone - recipe from Paula Deen)

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Dessert - Ricotta Cookies (from Sis)

2 sticks butter (softened

2 cups sugar

2 eggs

2 tsp vanilla

16 oz ricotta

4 cups flour

1/2 tsp baking soda

2 tblsp baking powder

1 tsp salt

cream  butter and sugar with mixer.

beat in one egg at a time

add vanilla and ricotta and whip

add baking soda, salt and baking powder to flour and gradually add to wet mixture.  if sticky add a little more flour and refrigerate for 2 hours.

roll dough into ball (size of quarter) and place on cookie sheet.  Bake at 350 for about 12 mins.  Cookies  are not brown but do puff up.    Cool and make icing.   Creamcheese Icing

Use one small creamcheese and one quarter stick of butter softened.

add one tsp vanilla

one tblsp of milk

2+ cups of confectionary sugar and frost cool cookies.  let frosting dry

Side Dish - Grandma Helen's Olive Salad (from Judy Cottone)

Before I start, I have to warn you that I don't measure when I cook so amounts will be ball-park.

Olive Salad

Green Spanish olives with pits - I use 3 jars

1 head of celery

1 large red onion

salt

black pepper

oregano

olive oil

red wine vinegar

Use a mallet or the bottom of a heavy glass to break the olives.  You don't want to smash them, just hit them hard enough to break them so the meat of the olive is exposed.  If some of them get smashed, use them anyway.

Cut the celery into large bite-sized pieces .  DON'T dice it!

Slice the onion into thin slices.  I cut the onion in half & then slice it so you wind up with half slices instead of rings.

Put the olives, celery & onion into a large plastic container that has a lid.

Add salt, pepper & oregano.  Be generous, especially with the salt.  The celery sucks it up.

Add oil & vinegar so mixture is very wet.  I use about equal amounts of oil & vinegar.

Mix it all up so the olives & celery are all covered with the oil & vinegar.

It's best if it sits in the fridge for at least a day so it has a chance for all of the different flavors to blend together.  Several times during the day, mix it up so the olives on top get covered with oil again.  Also, after it has been in the fridge for a while, the oil starts to gel.  Take it out of the fridge at least a couple of hours before you want to serve it so the oil gets liquid again.

Once it has been sitting for a while, taste it to see if it needs more salt or vinegar.

Side Dish - Grandma Feula's Potatoes (from Andrea Marsello)

I was going through recipes the other day and found my grandmother’s recipe for oven potatoes.  I don’t have an oven temperature listed; I assume it must have been 350 degrees; I personally would go with 400 degrees. Maybe Aunt Sis or Aunt Maria will also have the recipe and will know the temp.

In my entire growing up years I don’t remember my grandmother ever making mashed potatoes, not even with turkey on Thanksgiving.  She always made a pan of oven potatoes.  Her potatoes were delicious!
In my mind, through all these years, I was sure I remembered her adding a can of chicken broth ... I was so excited when I found the recipe and discovered that I was right about the soup!


Oven Potatoes – Grandma Feula (Julia De Luca Feula)

1/4 lb chopped salt pork: put in oven pan and melt in oven.
When browned, remove pieces; leave drippings.
Add 2 TBS butter/margarine and one large, sliced onion; brown slightly in oven.
Add cut up potatoes, salt, pepper, and paprika to salt pork drippings/onion. Toss all together.
Add one can chicken broth.
Roast uncovered for about 30 minutes.
Cover until done, maybe about another 30 minutes

Side Dish -Grandma Helen's Eggplant (from Judy Cottone)

Eggplant
I don't measure when I cook, so amounts of spices are
estimates. You can probably ease up on the salt if that's a
concern, but don't go too light with the black pepper or the
sauce will be too bland.
>
This should make enough to fit in (2) 8" or 9" foil cake pans
(either round or square).
>
3 eggplants
1 large can (35 oz) of tomatoes (pureed in blender)
1 small onion (chopped)
olive oil
salt
black pepper
basil
Locatelli romano cheese (grated)
(Note: do NOT add garlic - it will change the whole experience!)
>
Prepare eggplants:
Peel, slice into approx. 1/2" slices, layer in a colander (salt each
layer) Once all of the slices are layered in the colander,
put a weight on top (bowl or pot filled with water)
Set the colander on a plate & let sit for at least an hour to
drain. Discard the juice that drains out.
>
Fry the eggplant slices in olive oil until they are fork tender.
Lay out on paper towels to drain.
>
Sauce:
Cook chopped onion in olive oil until soft. (Use only
enough oil to barely cover the onion.)
Add pureed tomatoes, salt (approx. 1 tsp.), pepper (approx.
1 tsp.) & basil (approx. 1/2 tsp. dried).
Cook (slow bubble) for 15 or 20 minutes.
>
Layer in cake pans:
Put just enough sauce in pan to cover the bottom.
Put one layer of eggplant.
Lightly cover with sauce.
Cover generously with grated romano cheese.
Repeat until you have 3 or 4 layers of eggplant (I layer in
both pans at the same time so the 2 pans end up with about the
same amount.)
Finish with a light cover of sauce.
>
Bake in oven (325) for about 15 minutes so everything melts together.
 >
You can eat it hot or cold. Have some good italian bread with
it. It goes great with breaded veal or chicken cutlets.
>

You will probably have some sauce left. Drain the water from a
can of french-cut green beans & add to the sauce. Cook until
the green beans are hot. Another great & very easy side dish.
>
>

Entree - Grandma Luisa's Lemon Chicken (from Judy Cottone)

Lemon Chicken
>
5 or 6 chicken thighs and/or legs ( for the newbies in the kitchen remember to wash chicken in salt water and pat it dry).
3 tbsps butter

2 or 3 cloves garlic - minced

salt

olive oil

black pepper

oregano

lemon juice (about 2 tbsps)

Melt the butter and brush on chicken pieces

Roast at 350 - 375 for 1/2 hour or until brown and crispy and remember to flip chicken on the other side to brown that too.

In a medium sized serving bowl:

Put garlic in the bottom of the bowl

Cover the garlic with salt

Use the back of a spoon to mash the salt & garlic together

Add about an inch of olive oil

Add black pepper (1 tsp), oregano (1 - 2 tsps) & lemon juice

Mix together

Add about 1 1/2 cups water & mix

After chicken has roasted for 1/2 hour, pour the mixture over the top

Roast for at least another 1/2 hour until the skin is crispy

Important - at least every 10 minutes, spoon the juice over the tops of the chicken

When chicken is done, remove it from the pan

Pour the juice into a gravy separator & let sit until the oil rises to the top

Pour the the bottom juice out into a bowl for dunking

Side Dish - Potato Torte (from Marjorie)

Potato Torte

6 cups water (I use low fat, low salt chicken broth)

2 cups whole milk

3 ½ sticks of margarine (or butter).  We use Fleischman’s.  I prefer salted.

1 tsp. salt

1 box (16 ozs.) Hungry Jacks instant mashed potatoes

2 bunches scallions

3 onions chopped

5 eggs

½ lb. grated cheese (Locatelli or Parmesano Reggiano)

In large pot bring milk, water, salt to a boil.  Turn off gas.  Put in potatoes and 2 sticks of margarine or butter, stir and mix well.  Set aside.

In saucepan, sauté onions & scallions in 1 ½ sticks of margarine or butter until soft (onions translucent)  Add fresh ground pepper.  Put mixture into potatoes and mix well.  Beat 5 eggs and mix into potatoes with grated cheese.  Mix well until nice and smooth.

Grease bottom & sides of cookie pan (12 x 18 – large one) Spread potatoes evenly.  Beat one egg and brush on.  Gently lattice surface with fork. 

Bake in 375 degree oven until top is deep golden brown.

Bon Appetite!!!

P.S.  You can always add in chopped up bacon or prosciutto and .  Yummy!!!

**When the Torte is done, cool it, cover with foil,, and refrigerate overnight.  Ideally, it's best to let it chill and set overnight.....then it can be sliced into squares, rectangles or whatever....using a pizza cutter!!!!

Entree - Pasta Chiche (Marjorie)

Tonight I made dinner and while eating it I thought, "geez, I should jot this down. Add it to your own collection.  It's wonderful.

PASTA CHICHE

I can of diced tomatoes. 

2 cans of tomatoe sauce (I like Delmonte).

1 medium to large onion (diced)

1 can Progresso Chick Peas

1 can Progresso Red Kidney Beans

1 can Progresso Canneloni Beanbs

1 can low salt, low fat chicken broth

Stir a couple of swirls of olive oil in saucepan.

Stir in chopped onion

Add tomatoes and saute 3 or 4 minutes

Add salt, pepper, 2 or 3 leaves

A few shakes of basil & oregano

Stir and let cook for 5 or 10 minutes

Add beans (with can contents) & chicken broth  (I often add an extra can of chick peas)

Cook for perhaps 20 minutes or until all flavors combine and taste amazing.  Can add other

seasonings.....a little garlic powder, a little onion powder, some basil, some oregano.

In separate pot, boil up some pasta (I like Barilla's Cellantani).

Place a few scoops of pasta into plate and scoop lots of mixture on top.  Top with

grated cheese.  Have some warm Italian bread, a glass of red wine and BON APPETITE!!!!

I've doubled this and it still is amazing!!!!  But you have to cook long enough to make the

flavors blend.  If you add pasta to the mixture it swells and takes away all the broth.  I

prefer to keep it separate.

Sorry if I missed the Family Cookbook but if you make this for Chris....he'll be a happy man!!!

Dessert - M&M Hershey Kiss Pretzel Squares (from Andrea Marsello)

Seeing as to how Maria suggested favorite recipes even if they are not oldies, here is one that would be great for all of you with young and teenage children ... and older because my kids, and even the big guy himself, inhale them.  They are great any time of the year but especially now at Christmas because they are colorful ... like Christmas ornaments or lights.  They are very fast and very easy.  Joe called me yesterday for the recipe; they are going to make them for Christmas.

A friend brought these to my husband when he was in the hospital. We all went crazy over them, including the nurses.  I’m not sure your younger girls would be able to help with these but I think Sophia might be able to do them.  I made them last year for my grandkids when I was babysitting in Florida. I told my Joe & Heather about them before they took off for their little get away.  Turns out the kids and their friends ate all of them.  I probably had about 125 ... should have made more.  When Joe got back, he asked where the pretzel candies were ... they were gone!  A chuckle: Michaela had put the bowl of pretzels on the couch and walked away. When she came back only minutes later, she discovered Paulie, who was not quite 3 years old yet, taking each one, biting the M&M off the top, and putting the rest back into the bowl.  No problem ... Grandma (me) ate his throwbacks! LOL

A tip: I press the M&M with the written side down.  They really are quite pretty and festive.

M&M Hersey Kiss Pretzel Squares
Preheat oven to 300 degrees.

Lay out waffle square pretzels on an un-greased cookie sheet.  I use Hanover; do not use the butter flavor pretzels.

Put a Hershey Kiss on top of each one.

Put in oven for 3 minutes.

Remove from oven and immediately press an M&M into the top of each Kiss.

Cool to room temperature to be sure the Kiss adheres to the pretzel.

Side Dish - Eggplant Balls (from Andrea Marsello compliments of Dom DeLuise Cookbook/Logos International, Plainfield, NJ)

Here’s the recipe. Note that whenever I have made them, I seem to use lots more bread crumbs than the recipe calls for.  I noticed that in his book, DeLuise thanked Logos International, Plainfield, NJ for permission to use the recipe.  So use caution if your book goes outside the family. Note that the first time I made these, I did roll them like balls. The time I brought them to Aunt Julie’s, however, I had flattened the balls almost to pancake shape.  My husband seems to think it give more ‘surface’ which he prefers ... the crusty outside.  I did not use any kind of sauce or cheese sprinkled on them. I just put them in a tin foil roasting pan, covered them, brought them to Aunt Julie’s, put them out at room temp, and they disappeared.

“Father Orsini’s Eggplant Balls” From Dom DeLuise’ Eat This ... It’ll Make You Feel Better  “...one of the guests was Father Joseph Orsini, a warm-hearted priest who had grown up in the streets of Bayonne, New Jersey, and had written a cookbook called Papa Bear’s Favorite Italian Dishes.  (Orsini comes from orso --- Italian for bear.)  On the show, Father Orsini made, excuse the expression, eggplant balls that can be used in an antipasto or in place of meatballs on spaghetti. Despite my Italian upbringing, I had never heard about eggplant balls, but have cooked them happily many times since. I’m also proud to Call Father Orsini my friend. Bless me, Father, I could use it!” (Dom DeLuise)

3 tablespoons olive oil
3 garlic cloves, minced
1 large eggplant, peeled and diced
1 tablespoon water
1 cup seasoned bread crumbs
1/2 cup fresh parsley, chopped
2 eggs, beaten
1/2 cup grated cheese
Olive oil
Marinara sauce, if desired
Grated mozzarella or Monterey Jack, if desired

In a large saucepan, heat oil and gently saute garlic until golden brown. Add diced eggplant, the tablespoon of water, and cover.  Reduce heat and gently steam until eggplant is very soft.In a mixing bowl, combine eggplant, bread crumbs, parsley, eggs, and cheese. Mix well and let stand 20 minutes. Form into balls and fry on all sides in olive oil
or:Place eggplant balls on a greased pan, and bake in the oven for 30 minutes at 325 degrees.  They can be covered with marinara sauce and sprinkled with grated mozzarella or Monterey Jack.
or:Drop them in spaghetti sause and serve in place of meatballs.
Thanks, Father!

Entree - Broiled Chicken Cutlets with Ham and Swiss Cheese (from Chee Chee)

This is my receipe,  when I was looking for lower calorie dishes. I call it

MOCK CORDON BLEU (because its not deep fried and no bread coating)

BROILED CHICKEN CUTLETS WITH HAM AND SWISS CHEESE

4 half chicken cutlets

4 slices of Deli Ham

4 slices of Deli Swiss Cheese

enough melted butter to coat both sides of chicken before broiling

4 halves of Chicken Cutlets

a little salt+ and pepper on each

Put on metal  oven tray -no rack( I line tray with tinfoil for easy clean up)

Coat each cutlet with melted butter-till slightly cooked-and turn to other side and repeat coat of butter

When cutlets turn white and are cooked

Put a slice of deli ham and a slice of swiss cheese(cheese is top)

When cheese melts its done.

Side Dish - Artichoke Pie (Tina Deluca)

Aunt Tina's Artichoke Pie

No crust is required. - Use a glass Pyrex(ovenproof) pie dish.

Preheat oven 350 degrees

2 Frozen pkgs of Artichoke Hearts

8 oz Shredded (Part skim) Mozzarella

1/2 cup grated parmesan cheese

3 eggs plus one white (or 4 eggs)

3 cloves of finely chopped garlic

salt/pepper

Olive Oil for frying

Microwave frozen artichokes according to package instruction - Usually 6 minuters on high.(You can put it in the pyrex dish you are going to bake it in. ) When done remove from microwave-when cooled...roughly chop the hearts to bite size pieces.

In a teflon frying pan:Add Olive Oil to just cover bottom of pan/ plus artichokes/ salt/ pepper/ garlic

Saute to mix all the flavors together

In a separate bowl  beat and add the eggs-Mozzarella-Grated cheese-salt/pepper.

Add cooked  cooled artichokes to the above bowl a little at a time - not to cook the eggs.

Spray glass Pyrex dish with Pam olive oil spray

Pour all into the Pyrex dish

Middle of oven - heated to 350 degrees - for 35/40 minutes.

This recipe can be used as a vegetable dish/ or in place of stuffed artichokes or as a lunch dish with a salad.

Side Dish - Stuff Artichokes (from Marilyn Koss - "Chee Chee")

STUFFED ARTICHOKES

(given to me years ago by Aunt Julia)

Based on 4 artichokes

Cut the stem off the artichoke so you have an even bottom.Cut off from top one third of artichoke.

Trim the artichoke leaves tips -going all around like flower petals-and remove the lower leaves of bruised ones.

Pry open the leaves to create space-and soak in Cold water with Salt  and quarted lemon slices for 10 minutes

Shake out excess water-Drain upside down.

Stuffing:                                                              Shake out water, and stuff artichokes deeply between

2 pcs of finely chopped garlic                                as many leaves as you can stuff the stuffing in.(The more

Italian style breadcrumbs(cup and  half)                 put the tastier.)

Grated Parmisian cheese (about a cup)

Pinch each of salt and peppr

Lots of fresh chopped fresh Parsley

(optional: chopped salami)

In dry empty high side heavy quality pot  (that will fit very tightly) the number of artichokes you are cooking)put stuffed artichokes in pot so they fit tightly-so they won't tip over when cooking)

This step makes the difference between dry artichokes or soft tasty ones: Very slowly drizzle good quality olive oil into each artichoke into each spaced leaf as the stuffing will absorb-until no more oil can be poured.

Put some salt and pepper into the pot between the artichokes(not on or in the artichoke)

Cut a fresh lemon in wedges or slices and put between artichokes.

Either using the faucet or a cup fill the pot with cold water (do not get water in the artichokes) until the water reaches just below the level of the top pf the artichoke.

Put pot on stove with high heat and Cover with lid.

When water boils - immediately lower to very low -just a simmer.

Cook slowly with tight cover on pot for anywhere to one to one and a half hours.

Test for doneness by pulling out a mid-center leaf and test if meaty bottom end of leaf is soft enough to pull between your teeth.

You can make up to eight artichokes at a time, increasing the stuffing quantity-as long as you have a big enough pot to hold the artichokes tightly.