Italian Meat Sauce by Peter Clemenza (in case you gotta cook for a lotta guys some day…Paulie won’t be making dinner)

Directions: First you heat a little oil, then you fry some garlic, make sure it don’t burn. Then you add your tomatoes and tomato paste, you stir it and make sure it don’t stick. Then you put in all your sossage and your meatballs, then add some wine, and a little sugar, and that’s my trick.

Italian Meat Sauce by Grandma (Providenza Bellone)

Directions: Heat oil in large stock pot, Sauté onion until clear. Add all other ingredients, and bring to a boil. Lower heat, add ‘gravy’ meat, and simmer for two hours.

Clam Sauce with Whole Clams by my brother John DeAngelo

Directions: Heat oil in a large sauté pan, cook garlic until transparent. Add all clams, cook until clam shells open. Add all remaining ingredients except cheese, cover and simmer 15 minutes. Add cheese, stirring constantly until cheese melts. Serve over 1 lb. al dente linguine.

Italian Meatballs (by Tony Torcivia of the K of C)

Directions: In a large bowl, mix bread crumbs and water by hand into a paste. Add all other ingredients except for the oil and mix well. Try to get a uniform consistency, adding additional bread crumbs if is too soft. Form by hand to about the size of a handball. They can be browned either in a hot frying pan with all of the oil, turning on all sides; or in a 350° oven on a slightly oiled cookie sheet until brown (about 20 minutes). Cool and drain on paper. Add to any tomato sauce recipe and cook for at least 1 hour.

Oven temp: 350º

Directions: Lightly grease a large roasting pan. Place chicken (skin side down), mushrooms and potatoes around the pan. Cover well with tomatoes, onion slices, oregano and pepper. Bake 30 minutes on each side, being sure to cover the chicken with the tomatoes after it is turned over. Can be done with boneless, skinless chicken breasts for a low-fat meal.

# Servings: 6

Oven temp: 350º

12 pieces assorted chicken parts

4 cloves garlic, chopped

Enough olive oil or spray of Pam to coat large roasting pan

4 potatoes peeled and quartered

3 sweet potatoes peeled and quartered

2 sprigs fresh rosemary (1/2 T. dried)

1 tsp. freshly ground black pepper

Directions: Lightly grease a large roasting pan. Place chicken and all potatoes around the pan. Cover with garlic, rosemary and pepper. Bake 30 minutes on each side, or until fairly well done.

# Servings: 6

Directions: Combine potatoes, eggs and salt in a very large mixing bowl. Begin to add flour a little at a time until it forms a fairly stiff dough. Roll into strips about ½ inch wide, and cut into 1 inch pieces. Flatten with fingers, and roll one side over the tines of a fork. Since they are fresh, boil until they float, just a couple of minutes. Serve with meat sauce.

# Servings: I really can’t say, but Jesus should have had these instead of the 5 loaves and 2 fish at the Mount.

3 T. olive oil

3 large potatoes. peeled and diced

3 stalks celery, diced

2 cloves chopped garlic

2 13 ¾ oz. cans chicken broth

1 Q. water

2 20 oz.cans canellini beans, rinsed

½ t. black pepper

1 lb. Ditalini pasta

Directions: In a large pot, sauté garlic in olive oil. Add chicken broth, water, potatoes, celery and pepper, cooking until potatoes become soft enough to eat.

In a separate pot, cook pasta al dente, and rinse in cold water to stop cooking; set aside.

Since the beans are already cooked, they only need to be heated, so add and bring to a simmer. Add pasta, simmer until hot, and serve.

1 lb. Penne Rigati

1/4 cup chopped prosciutto or pancetta

1/2 cup vodka

2 cloves chopped garlic

1/2 cup grated romano cheese

2-3 tbsp. Extra Virgin Olive Oil

1/2 tbsp. freshly ground black pepper

1/2 tsp. red pepper flakes

1/2 cup frozen peas (defrost in cold water)

12 oz. marinara sauce

1 cup heavy cream

Directions: Directions: Cook pasta al dente; cool and set aside. In a large skillet, heat oil; add prosciutto and garlic, saute until clear. Add vodka, and STEP BACK. Add tomato sauce, red pepper and peas, bring to a boil, then add the cream. Add the pasta and toss, cook for about 2 minutes. Add cheese and black pepper, toss and serve hot. # Servings: 6

Directions: Heat oil in a skillet with a cover. Sauté onion until transparent. Add peas, and mix well over medium heat until soft. Flatten gently, and break eggs whole onto peas, to form 6 slices. Sprinkle eggs with black pepper. Cover pan, and cook until eggs are cooked on top. Serve wedges on Italian bread.

Notes: An Easter Favorite

Directions: Mix flour, pepper and salt. Add lard and mix until pieces are the size of peas. Add beaten egg and cold water. Roll dough for two crusts. Place on in a 9" pie pan. Add filling (below). Cover with remaining dough. Pinch edges and flute. Prick dough here and there. Brush with mixture of beaten egg yolk and milk. Bake for 1 hour at 375^o.

1 lb. sweet sausage

3/4 cup diced mozzarella

1/2 cup grated romano cheese

4 eggs

3/4 cup diced salami

1/2 tsp. black pepper

 

Directions: Beat eggs thoroughly. Beat in sugar. Add margarine, extract, flour and mix well. Add baking powder. Divide batter into 3 equal portions and color one part red, one green, and one yellow. Pour into 3 greased pans (brownie size). Bake 10 to 12 min at 350. Remove and cool. Put on wax paper and spread preserves between layers. In a double boiler melt chocolate and oil. Spread across top layer. Let cool or harden in refrigerator then flip and spread chocolate on bottom layer. Cut into bite size cookies (approx. 1" x 2").

Directions: Mix flour, eggs, butter and baking powder; knead into a dough. Roll into a long strand about ¼ inch wide. Cut strip into ½ inch sections, and roll into small balls. Deep fry until golden brown, dry on brown paper. Heat honey in large saucepan, add strufoli and mix. Top with sprinkles.