Excellent Italian Recipes 2


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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 centre, 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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