Cape Cod crab cakes

Mix all ingredients in a large bowl:

1 Lb. lump white crab meat

1/3 c. minced yellow (red or green) pepper

1/2 c. minced onion

2 Tblsp. worcestershire sauce

1 tsp. dried mustard powder

1 tsp. dijon mustard

2 med. beaten eggs

1/4 c. breadcrumbs (UNseasoned)

1 Tblsp. minced parsley

2 Tblsp. mayonnaise

salt & pepper to taste

Form into 8 balls- pat down into thick patties. Flatten slightly and dip both sides into Panko (Japanese breadcrumbs) and place on a platter covered with waxed paper - chill in 'fridge for an hour before frying.

In a large 12-14" frying pan (make sure you don't crowd these while frying!) heat 1/2 cup vegetable oil until hot, but not smoking. Gently place the crab cakes in the pan and fry for 3-4 minutes on each side, until golden brown. Remove from pan to a serving platter.

Serve with tartar sauce, shrimp/cocktail sauce or whatever else floats your boat.

Chinese Spaghetti

1 lb Ground Beef
5 pkgs Ramen Noodles (it is good that one of them is beef flavor)
1 bunch green onions chopped into quarter inch lengths
1 cup water
2 tbspn Kikoman's Soy Sauce
2 heaping tsp corn starch mixed in 1/2 cup cold water stir well

in a large sauce pan boil some water for noodles

brown ground beef in a 12 inch skillet
drain
return skillet of beef to stove
add 1 cup of water heat on medium heat

remove flavor packets from noodles
empty one flavor packet to beef and water mixture and stir
place the noodles in boiling water

bring beef mixture to slight boil
add soy sauce stir and bring back to slight boil
add corn starch and stir constantly till thickened
remove from heat and stir in Green Onions

Drain noodles and place on large platter
Cover with beef mixture
Let stand 3 minutes and serve.

Artichoke Cranberry Risotto with Bacon

Ingredients:
1/4 C Olive Oil
2 Cloves Garlic, sliced thin
3 Tbsp Onion, chopped
1/2 C Artichoke hearts, coarsely chopped
1/2 C Craisins
1 1/2 C Arborio Rice
1/4 C Dry cocktail sherry or cooking sherry
6 C Chicken Stock, hot
1/4 Lb Cooked bacon chopped
1/2 C Grated Parmesan
2 Tbsp Heavy Cream (optional)
1/4 C Chopped Basil
Fresh ground black pepper to taste

Prepare
In a non stick frying pan or cast iron skillet
Heat garlic and onion in oil over medium heat till onion is tender
Add artichoke hearts and Craisins and cook about 2 minutes
Add rice and toss until rice is coated with oil and heat until warm but not cooked. Stir frequently so rice does not stick
Add Sherry and cook over med heat about 2 minutes stirring frequently
Ladle in stock till rice is just covered stirring frequently.
As rice absorbs liquid, ladle in stock keeping rice barely covered with stock.
Continue adding stock one ladle at a time till rice is tender to your satisfaction.
Stir in bacon
Stir in Parmesan till mixture is creamy
If more creaminess is desired add a couple Tbsp of heavy cream and stir till warm.
remove from heat and stir in basil and black pepper.
Serve
makes 6 to 8 servings.

Timballo

Ingredients
1/2 Lb Pizza Crust Dough, (1/4 recipe My favorite Dough for Bread and Pizza, July 2009 post)
1 Lb Ziti pasta cooked very al dente. (pasta will cook more as it bakes in the oven.
4 C Red Gravy or Marinara Sauce
1/2 Lb Italian Sausage cooked in pasta sauce and cut into bite sized pieces. about 1 inch
1 C Ricotta
1 Raw Egg
1/2 tsp Salt
1 Tbsp Parsley Frakes
1/8 Lb Cooked Bacon strips cut into 1 inch lengths. Browned but not crispy.
20 Slices Pepperoni
3 Hard Boiled Eggs peeled and left whole
2 Tbsp Early sweet peas
1/2 C Sliced Mushrooms
1/2 C Mozzarella
1/4 C Parmesan
6-8 Basil Leaves, Chopped.
Fresh Ground Pepper to Taste

Cook Pasta, drain and mix with 1 cup of sauce and set aside

Prepare Ricotta, whip ricotta with egg, 1/2 tsp salt, pepper, and Parmesan

Prepare Crust
Proof dough for 1/2 hour then roll out to about a 20-22 inch circle.
Place dough loosely in an 8 1/2 inch springform pan. Let dough fill bottom of pan to edges and overlap rim to fold over when filled.

Spoon a shallow layer of pasta into bottom of crusted pan. spread evenly
Add a ladle of sauce and spread to fill.
Place a layer of bacon over pasta.
Spread ricotta mixture over bacon.
Add layer of pasta
Place sausage pieces on and into pasta.
Sprinkle basil over all
Add enough pasta to even out layer of sausage.
Ladle sauce over layer till filled.
Spread Sliced Mushrooms over layer.
Place hard boiled eggs well spaced on mushrooms
Fill layer with pasta, sprinkle in peas and add some sauce
Cover layer with half of the Mozzarella
Add layer of pepperoni
Add remainder of pasta and cover with remaining Mozzarella.

Close carefully by folding edges of dough up over top all around. Overlap where needed and pinch edges to close

Bake at 450F for 20 - 25 minutes till medium brown.

Let stand 5 minutes then remove spring form pan,
Cut into wedges and serve.

Makes 6 generous servings

Sausage and Mushroom Risotto

Ingredients
1/2 Lb Sweet Italian Sausage, Bulk (casing removed) crumbled
2Tbsp Olive Oil

2 cloves Garlic, finely chopped
1/2C Onion, diced
1/4C Sweet Pepper, finely diced
1C Mushrooms, stems removed and thinly sliced
1 Tbsp Basil, chopped
1 1/2C Arborio Rice
4C Beef stock
1/2C Heavy Cream
1/2C Parmesan, grated
salt and black pepper to taste

In a large skillet brown sausage
Drain
Add Oil,Garlic, Onion, Pepper, Mushrooms and Basil.
Toss well and cook over medium heat till veggies begin to tender.
Add rice and mix well till rice is coated with oil.
Heat about one minute and add with a ladle enough of the beef stock to just cover rice mixture.
Bring to boil stirring often.
As stock is absorbed add stock one ladle at a time to keep rice just covered in liquid for about 15 to 20 minutes until rice is tender to your taste.
Lower heat, add cream and cheese and stir until creamy.
Remove from heat, season and serve.

Makes 4 full meal servings.

Rigatoni Sorrentino

Ingredients:
4 c Marinara Sauce
1/2 Lb ricotta cheese
1 Lb Rigatoni, cooked al dente per directions on pkg
2 c Shredded mozzarella
1 1/2 c Grated Parmesan

Directions:
Preheat broiler In a large saucepan, bring the sauce to a boil.
Remove from heat, pour half the sauce into a bowl, and reserve.
Add ricotta and cooked rigatoni to saucepan with the sauce, mix to combine, and bring to simmer over low heat.
Spoon the hot rigatoni mixture into a baking dish and cover with reserved sauce.
Top with the shredded mozzarella and grated Parmesan
Broil until the cheeses have melted, about 5 to 7 minutes.
Serve immediately
Serves 4

Lasagna

This is a version for lazy days. You can go ahead and cook regular lasagna noodles (drain/dry them well) and layer them with ricotta filling if you prefer.

Have ready: a few quarts of your favorite sauce (marinara, meat...) and have it warmed & ready to use.

In a large pot, cook 1# ziti (or other similar pasta shape)- drain and add a cup of sauce to pasta- stir to coat.

While the pasta is cooking, make ricotta filling.

In a mixing bowl, combine all ingredients and mix together well:

4 lbs. ricotta

3 beaten eggs

a clove or 2 of crushed/minced garlic

1/2 cup grated parmesan cheese

salt & fresh ground pepper (to taste)

2 tblsp. chopped parsley

In a high-sided 13x9" pan (coated with nonstick spray), ladle 1 cup sauce & spread over the bottom of the pan; spoon 2/3 of the cooked, sauced pasta onto the sauce.

Spoon the ricotta filling evenly over the pasta- sprinkle with 8-10 oz. shredded mozzarella cheese.

Spoon the remaining 1/3 pasta over the top of the ricotta, covering the filling. Spoon sauce over the top (2-3 cups - as much or as little as you want). Sprinkle another 8 oz. shredded mozzarella over the top. Loosely cover the pan (tent some foil - just make sure the lid or foil isn't touching the sauce/cheese) and bake lasagna for an hour @350 degrees. Uncover and bake on 400 degrees for another 10 minutes, until the cheese on top is bubbly. Cool a little (15 minutes or so) before cutting into squares; serve with more sauce, if desired.

Chicken Florentine

2 Boneless, skinless chicken Breasts, cut in half horizontally
1/2c Seasoned flour
1 Egg, beaten
1/2c Bread crumbs
2c Spinach leaves, stems removed tightly packed, rinsed and drained
2 Tbsp Olive oil
1 Clove Garlic, chopped
4 oz Provolone, sliced
1/2 cup Vegetable oil
1/2 stick Butter
2Tbsp Flour
1/2c Chicken stock
1/2c Heavy Cream
1 Tbsp Chopped basil

Heat Garlic in olive oil over med heat sill slightly tender
Add spinach and saute till tender
Separate into four equal portions
Place each chicken piece between two sheets of waxed paper and pound with meat mallet till thin and even, (be careful not to mangle chicken)
Place chicken piece on flat surface cover surface with spinach portion and 1oz of Provolone then roll up and secure with toothpicks
Repeat this step with the other three breast pieces
Dredge chicken roll in flour then coat with egg and roll in bread crumbs
Cook each chicken roll over low heat turning often about 8 minutes total till golden brown all over.
Drain on paper towel.
Cream Sauce
In a saute pan melt butter over low heat, stir in flour till smooth, stir in chicken stock till mixed then add cream.
Cook to desired thickness.
Add Basil and pour over Chicken and Serve.

JOJO'S SPAGHETTI PIE

JOJO'S SPAGHETTI PIE
8 OZ OF UNCOOKED SPAGHETTI
1 EGG
1/4 C GRATED CHEESE (UR CHOICE) I PREFER ROMANO (I DONT LIKE FEET)
1 LB. LEAN GROUND BEEF/OR MINI PRECOOKED MEATBALLS
1 LB. ITALIAN SAUSAGE - IF DESIRED
8 OZ. SLICED MUSHROOMS - IF DESIRED
1 JAR OF SAUCE (THAT IS IF YOU DONT COOK) I DO AND USE MY OWN GRAVY
1 CLOVE GARLIC OR MORE , SLICED
************************************************************************************
STEP 1 : COOKED SPAGHETTI, CHEESE & EGG MIX WELL
STEP 2 : PRESS OVER BOTTOM & SIDES OF DISH TO FORM A CRUST
STEP 3: FRY GROUND MEAT OR IF USING M/B NO NEED TO FRY AGAIN ADD SLICED GARLIC TILL BROWNED USE 1 T OLIVE OIL TO FRY
ADD GRAVY OR SAUCE AND STIR WELL
STEP 5 : ADD MEAT,GRAVY OR PASTA SAUCE, MIX CHEESE & TOPPINGS OF YOUR CHOICE!
STEP 6 : BAKE 350' FOR 30 MIN TO 45 MIN TILL CHEESE IS GOLDEN BROWN
STEP 7 : SLICE IT UP AND ENJOY ITS LIKE A PIZZA AND A PIE WITH PASTA!!!
NOTE ***** CAN USE YOUR CHOICE OF PASTA & COOK ALDENTE'
SERVES 4 PREP TIME APPROX 30 MIN AND COOK TIME 30-45 MIN
GRAZIE, BY JOANN GIUGLIANO

Cream of Potato Soup

In a large stockpot, heat 2 Tblsp. butter and 1 Tblsp. vegetable oil.
Over medium heat, saute:
2 cups diced onions
2 cups diced celery
1-1/2 cups diced carrots
Cover and saute until wilted, not browned.
Add 8 slices of fried, drained and chopped bacon.

To the vegetables, add:
10 cups chicken (OR vegetable) stock
Bring to a boil. Lower to med-low and simmer - COVERED - for 1/2 hour. Season with salt and freshly ground pepper. Add a couple Tblsp. chopped parsley.

In another pot, place 8 medium peeled & diced potatoes (doesn't matter what kind) and bring to a boil - simmer for 10-15 minutes until potatoes are nearly cooked. Drain & carefully add the potatoes to the stockpot. Simmer for 15 minutes, keeping the heat on medium-low.

Keeping the heat on low, add 2 cups heavy cream (whipping cream), stirring to heat, but NOT boil! Taste - add more S&P if needed.

If you're happy with the thickness of the soup, leave it the way it is. If you like a thicker soup, add (a Tblsp. at a time, whisking constantly to prevent clumping) instant mashed potatoes. It works a LOT better than making a flour/cornstarch thickening paste and tastes much better too! Thicken as little or as much as you like.

Now's the time to add cheese if you like a cheesy potato soup. Grate as little or as much colby/jack cheese as you like, and add to the soup, stirring constantly and keeping the heat LOW to prevent sticking/scorching. Here's a tip: If you really like a smoky/bacon flavor but do not want to ADD bacon (or just don't have any on hand), grate smoked Gouda cheese and add a half cup or so to the soup. It will TASTE as though there's bacon in the soup even if there isn't any! Be creative - use chopped ham or whatever else sounds good to you. Serve in bowls and have shredded cheese on hand to sprinkle on top.

Pappa al Pomodoro (Stale Bread and Tomato Soup)

This is a Tuscany style soup which instead of being served with cheese is drizzled with Olive oil.

1/2 C Extra Virgin Olive Oil
Plus 1/4c for serving
4 cloves Garlic chopped
1 Lg Sweet Onion halved and sliced vertically
1/2 of 1Lb loaf Day old crusty style Italian bread, sliced thick and torn into large bite sized pieces
2 28oz cans Tomatoes, diced
1/2 cup Fresh Basil leaves
1/2 tsp salt
pinch Red Pepper

In a large pot heat onion in oil over medium heat till tender
Add garlic and cook for 1 more minute
Add tomatoes (with liquid), salt and red pepper
Simmer loosely covered over med heat for about a half hour until tender
Add bread pieces stirring until fully incorporated (about 2-3 minutes)
tear up basil leaves and stir in, reserving a few leaves for garnish
Season to taste with salt and pepper

Serve
To serve drizzle a little EVOO over each bowl and garnish with basil leaf or two

If making soup ahead of time, don't add the bread until soup is hot, then add bread till incorporated.
Then serve as directed above

Stuffed Green Peppers..

Stuffed Green Peppers..

6 med/lrge green peppers

1 lb ground chuck

1 lb ground pork

1 egg

2 slices of bread soaked and wrung

1/4 c of bread crumbs

garlic (real or powder)

salt to taste

pepper to taste

Italian seasoning to taste..

Parsley about a tsp

Onion I small

chopped green pepper

2 tblsp Worstershire sauce

1 cup cooked rice ( I used reg..but you can use Minute rice)

1 Can tomatoes diced

1 can tomatoe sauce (sm)

Take the peppers and cut them in half long ways..Gut out the peppers and wash thoroughly.

Mix all ingredients above except the tomatoes.. Stuff the halved peppers nicely ..don't pack too tight. Lay then in roasting pan after spraying with pam...Mix in bowl the tomatoes and sauce with some pepper..garlic powder and salt.. Pour over the peppers and cook in oven for about 45 minutes at 350 degrees.. Serve with some hot Italian bread..

Patsa Insalata de Caldo (Hot Pasta Salad)

Here I added one medium zucchinini cut into chunks to the recipe

1 LB Pasta of your choice. (I like springs or bowties for this one)
1/4 Cup Olive Oil
1 Clove Garlic chopped
1 Med. Onion Sliced vertically
4 or 5 Plum Tomatoes (Roma)
1/4 Cup Dry Cocktail Sherry (Cooking Sherry Works)
Seasonings I like salt, pepper and fresh basil for this one

Cook Pasta according to directions on package

When you add the pasta to the water lightly brown garlic in oil in a 12 inch skillet over medium heat
add onions till slightly tender
add Sherry and bring to a boil for at least a minute
add tomatoes and stir over heat till tomatoes are warm but still firm
Remove from heat
Drain Cooked pasta and place in platter or shallow serving bowl
Pour tomatoe mixture over pasta
add salt, pepper and basil
Toss well and Serve
Parmesan can be sprinkled over the top if desired.

JO JO'S HOMEMADE CREPE'S

1 C FLOUR ( CAN USE WHEAT IF SO MIX 1/2 C WHITE & 1/2 C WHEAT)
1 EGG
1 C 2% OR 1% MILK
1 t. SUGAR ( CAN USE SPLENDA)
1 t. VANILLA OPT.
1 t. SALT
OIL OR PAM W/BUTTER
POWERED SUGAR OPT.
JAMS OR JELLIES OF ANY KINDS
MIX IN LARGE BOWL ALL INGREDIENTS EXCEPT FOR OIL JAMS POWERED SUGAR
BEAT WITH WHISK WELL TILL LUMPS ARE GONE
IF TOO THICK ADD WATER TILL LIKE A SOUP
USE A 7" FRYING PAN SPRAY OR USE VERY LITTLE OIL EVERY TIME
WHEN HOT ON MED TO MED HIGH HEAT SCOOP ONE LADLE TO COVERS PAN AND IS THIN LOOKING , WATCH TILL IT STARTS TO LIFT FROM SIDES , THEN FLIP OVER WITH SPATULA AND COOK OTHER SIDE ,
PUT ON PLATE TILL COOLED AND FILL WITH JAMS OR JELLIES AND ROLL UP AND SPRINKLE WITH POWERED SUGAR IF DESIRED
I FILL ONE AT A TIME WHEN ANOTHER ONE IS COOKING
RECIPE CAN BE DOUBLED**
DONT GET DISCOURAGED IF THEY WONT FLIP OR STICK ,OIL OR PAM IS NOT HOT ENOUGH OR PRACTICE UR FLIPPING METHODS ,AFTER YOU GET THE HANG OF IT YOU WILL WANT TO MAKE ANOTHER BATCH ***

BY : JOANN GIUGLIANO

Jo's Sesame Shrimp W/ Fried Rice

1 c. uncooked white rice
4 T. sesame oil ,divided in 2
1 LB Large shrimp peeled and devined
2 T. teriyaki w/pineapple marinade sauce
2 t. fresg Lemon juice
2 T. kikoman soy sauce
1 Large egg
1 T. sesame seeds
opt . pea pods

1. cook rice according to directions put aside to cool.
2. In large skillet or wok heat 2 T. of sesame oil over med heat
add shrimp teriyaki sauce, lemon juice &salt and pepper to taste.
cook till shrimp are pink and not rubbery ,remove shrimp & sauce, put aside.
3. add remaining sesame oil to skillet ,add cooked cooled rice,soy sauce,& seeds.
cook and stir around a bit ,take egg scramble it up & drip it all around rice mixture,till cooked. cook rice until browned on bottom stir occasionally when sticks on bottom loosen with spatula.
4.spoon shrimp & sauce over fried rice ,sprinkle more seeds if desired & more soy sauce ( I do) if needed.
5. can add pea pods for different flavor or added color
Takes approx prep time 20-25 min & cook time 25-30 min
Serve as main dish or use as a side dish
By Joann Giugliano

Pumpkin and Basil Ravioli with Sage Butter

Pumkin and Basil Ravioli

Filling
4 c Fresh pumkin or butternut squash, peeled and cubed
6 Tbsp Olive oil
1/2 c Finely chopped red onion
1/2 c Ricotta cheese
1 Beaten egg yolk
1/4 c Grated Parmesan
1 tsp Grated nutmeg
2 Tbsp Chopped Basil (or 1 tbsp dry basil)

Pasta
1 quantity fresh pasta dough
Rolled out to 1/8 inch thick sheets, keep moist

Sage Butter
2 sticks butter
1/2 C sage leaves

Make the Filling
put pumkin in shallow roasting pan with 3 Tbsp oil
season well with salt and pepper and bake in oven @ 375f for 40 minutes or until soft

In a small skillet gently cook onion in remaining olive oil only till tender, Drain.

In a bowl mash pumpkin with onion. Leave to cool

When cool, crumble in ricotta, mix in egg yolk, Parmesan, nutmeg and basil, whisk with fork or wire whisk till well mixed. Season to taste and set aside.

Make pasta and roll into long sheets about 6 inchs wide.

Fill Ravioli
If you have a ravioli form and wish to use it fill each well with about 1 teaspoon of filling.
I prefer to form ravioli individually
To form ravioli lay out pasta sheet and starting at about one inch from end of sheet place a well rounded tsp about 1 inch from one side of pasta sheet at with about 1 1/2 inch space between each spoonful continue till you get to opposite edge once more leaving at least an inch of pasta sheet.
Gently fold opposite side of sheet over filling and gently press down between mounds with fingers.
Cut raviolis with pastry wheel of knife.
On a floured surface using a fork, press edges of around fillling to seal ravioli.
Place on cookie sheet and store in freezer till ready to cook

Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.

Make Sage Butter

Melt butter slowly with sage leaves and leave to infuse for at least 5 minutes. Pour over ravioli, serve.

Serves 6

Pasta Pot Pie

Pasta Pot Pie
2 Prepared pie crust circles
1/2 lb Cooked pasta (ziti or mostacolli)
Sauce
1/2 lb Ground beef
1 clove Garlic, crushed
1/4 c Onion, chopped
1 14 oz can. diced tomatoes
2 Basil leaves (or 1 tsp dried basil)
salt and pepper to taste Cheese filling
1 c Ricotta cheese
1 Egg
1 Tbsp Parsley flakes
1 Tbsp Parmesan, grated
Salt and pepper to taste
Cheese Layers
1/4 c Parmesan, shredded or grated
1/2 c Mozzarella, shredded

Prepare Sauce
Brown ground beef with onion and garlic,
Drain fat and add tomatoes and basil
salt and pepper to taste, add a pinch of crushed red pepper is desired
Bring to boil, lower heat and simmer 15 minutes

Prepare Cheese filling
In a small bowl whisk with fork, ricotta, egg, parsley, pinch of salt, pinch of black pepper and 1 Tbsp grated parmesan till well mixed
Cook pasta in salted water to aldente according to directions on pkg
Drain pasta and mix with sauce and set aside

Assemble Pie
Grease a 9 inch pie pan with cooking spray
Lay 1 prepared pie crust circle in pie pan and form to bottom of pan letting it overlap evenly all around the top of the pan.
Spoon in about 1/2 - 3/4 inch of prepared pasta
Spread entire ricotta mixture over bottom layer of pasta
Sprinkle layer of Parmesan over ricotta
Spoon another layer of pasta over Parmesan all the way to top of pan. Use enough pasta so that top center is higher than edges, like a mound Spread a layer of mozzarella evenly over top pasta layer
Lay top pie crust loosely over entire pie pinching two crusts together all around.
Make a few punctures with a fork in top of crust.
Bake in preheated 450f oven for 30 to 40 minutes till medium brown
Let stand 10 minutes before cutting
Serve
Makes six generous servings

Gnocchi alla Romana

Quite different from the well known potato gnocchi we serve with pasta sauce, these gnocchi are made from semolina and cut in circles then baked.

Gnocchi-
3 Tbsp Unsalted butter, melted
1/3 C Grated Parmesan
3 Egg Yolks
4 C Milk
Pinch Nutmeg
1 2/3 C Semolina flour

Prepare Gnocchi
Line a 12 X 10 inch cookie sheet with baking paper or parchment
In a small bowl beat together butter, egg yolks and grated parmesan
Season Lightly with salt and pepper and set aside
In a large saucepan heat milk, add nutmeg and season with salt and pepper.
When milk is just beginning to boil lower heat and add semolina in a steady stream stirring as you pour.
Over low heat continue to cook for about 10 minutes or until all milk has been absorbed and mixture pulls away from side of pan in one mass.

Remove pan from heat
Beat in egg yolk mixture till smooth.
Spoon mixture quickly onto lined cookie sheet
Smooth with knive dipped in cold water to achieve
an even thickness.
Set aside to cool.

Preheat oven to 350 f and grease a 7 X 10 shallow baking pan (lasagne pan)

After cooled enough to handle lift semolina slab from cookie sheet
Peel off parchment and cut into circles using a 1 1/2 inch round cookie cutter dipped in cold water.
Arrange Circles slightly overlapping in lasagne pan.

Topping:
3 Tbsp Butter, melted
1/3 C Heavy Cream
1/3 C Parmesan, grated

Blend butter and heavy cream.
Pour over Gnocchi and sprinkle with Parmesan

Bake uncovered for 25 to 30 minutes until golden brown

Serves 4
Can be prepared up to 2 days previous and stored in refrigerator in either slab form or ready cut circles.

Chicken Cacciatora

Ingredients:
3 Tbsp Olive Oil
1 Lg onion, chopped fine
3 Cloves Garlic
1 Stick Celery, chopped fine
1/4 Lb Pancetta (or Bacon) chopped
1/4 Lb Mushrooms,sliced. (or one small can)
1 Fryer, cut up
1/3 cup Dry white wine, or dry vermouth
1 28oz can Tomatoes, Diced
1 pinch Brown sugar
1 sprig Rosemary
5 sprigs Oregano, 1 for cooking 4 for garnish
1 Bay leaf
1/3 cup Cold water

Preparation:
Heat half the oil in a med to large stock pot.
Add onion, garlic and celery and cook 6-8 minutes over medium low heat stirring occasionally till onion is golden.
Add Pancetta (or bacon) and mushrooms.
Increase heat to medium and cook for 4-5 minutes stirring from time to time.
Spoon pancetta mixture onto a plate and set aside.
Add remaining oil and to pot
A few pieces at a time lightly brown chicken pieces season them as they brown and remove from pot till all chicken is browned
Skim off any excess fat and return all the chicken to pot.
Add wine and increase heat
Cook till almost all liquid has been evaporated.
Add tomatoes, sugar, rosemary, one of the oregano sprigs, bay leaf and 1/3 cup cold water.
Bring to boil then stir in pancetta mixture.
Lower heat, cover and simmer for 20 minutes or until chicken is tender but not falling off bone.
Uncover and remove oregano and rosemary sprigs.
Taste for Salt and pepper, add accordingly to taste.
Toss in oregano sprigs and serve.

Steak Pizzaiola

4 Rib or rump steaks
4 Tbsp Olive oil
4 C Tomatoes, coarsely diced
3 cloves Garlic, crushed
3-4 Basil leaves, torn to pieces
1 tsp Parsley chopped fine
Seasonings to taste

Brush steaks with 1 Tbsp of the olive oil and season well. Set aside.

Heat 2 Tbsp olive oil in saucepan, add garlic and cook till softened but not brown.
Add Tomato and seasoning increase heat and bring to boil, cook for five minutes stirring occasionally.
Stir in basil and lower heat.

Heat remaining oil in large skillet with tight fitting lid.
Brown Steaks over med-high heat for 2 minutes on each side.
Place Steaks in a slightly overlapping row down center of skillet.
Spoon sauce over top of steaks and lower heat
Cover, and simmer for about five minutes

Sprinkle with parsley and serve immediately