Italian Recipes

LENTIL SOUP

2006-07-13T22:43:00.000-04:00

LENTIL SOUP

Ingredients:

1 bag Lentil beans

2 carrots, peeled and cubed (small)

2 stalks celery, diced

2 potatoes, peeled and cubed (small)

2 T. parsley

2-3 small cubes of chicken or vegetable boullion (dissolved in 1 c. water)

Onion and garlic powder (add to taste)

Salt & pepper to taste

8 cups of water

First wash lentils in a strainer. Bring water to a boil, add boullion, lentils, celery and carrots. Simmer for 15-20 min. then add potatoes, onion and garlic powder, salt and pepper to taste, and simmer another 20 minutes. Sprinkle parmesan in each serving, also spritz fresh lemon to taste. Serves 4.

PIZZELLE COOKIES

2006-07-13T16:14:00.000-04:00

PIZZELLE COOKIES

Ingredients:

6 eggs

2 1/2 c. sugar

3/4 c. oil

2 sticks butter

1 t. baking powder

1 t. baking soda

2 t. vanilla

4 t. anise oil

1/4 c. milk

7 c. flour

You will need a pizzelle waffle iron to make these. They are big, round and very thin cookies. Lightly grease iron once. Drop tablespoon size dollop of cookie dough onto iron. Repeat. Makes about 2 dozen.

EASY EGGPLANT PARMESAN

2006-07-13T15:51:00.000-04:00

EASY EGGPLANT PARMESAN

Ingredients:

1 large eggplant, peeled and sliced med-thin

2 eggs, beaten

2-3 c. Italian bread crumbs

1 15 oz. jar of spaghetti sauce

2 c. fresh grated parmesan

1 c. mozzarella

1/2 c. olive oil

Heat oven to 350. Add oil to frying pan, heat on medium. Dip eggplant one by one in egg, then bread in the breadcrumbs, then add to frying pan, repeat. Be sure to keep heat medium to low so you do not burn the breadcrumbs. Turn, then remove and place on paper towel lined plate to drain. Once all the eggplant has been cooked, put a thin layer of spaghetti sauce into a wide casserole dish. Stack a layer of eggplant, cover lightly with sauce, sprinkle parmesan and mozzarella, repeat until all is finished. Cover with foil, bake approx. 1/2 hour. Serves 4.

WEDDING SOUP

2006-07-13T11:44:00.000-04:00

WEDDING SOUP

Ingredients:

1 lb. chicken

1 lb. ground beef & pork mix

2 stalks of celery, diced

1/2 onion, diced

Escarole greens (2-3 heads)

3 eggs

3/4 cup parmesan

6 cups of water

1 T. butter

Make small meatballs with the beef & pork mixture, set aside and refrigerate.

In a large pot, melt butter. Add onions, chicken, and celery. Cook until soft, add water, bring to boil then simmer, then strain out and set aside. Clean chicken off bone, cut into very small pieces and put into soup.

Clean escarole in another pot leaf by leaf. Boil water, salt & escarole. Strain after 20-25 min. until tender. Dice up small. Put into broth, add chicken. Put pot on stove, don't let boil yet. One by one, drop meatballs while simmering. Beat eggs with parmesan. Bring soup to a rolling boil and stir in eggs. Serves 4.