This is one of a collection of recipes I have. Many came from my mother or other relatives and friends. They are real Italian recipes mostly from east coast US first and second generation American-Italians. I have put them together for a complete meal from the appetizer to the dessert. Enjoy!
The Appetizer:
PROSCIUTTO AND MELON
Ripe cantaloupe or honeydew melon, Lemon wedges, Prosciutto (smoked ham) thinly sliced
Cut melon into thin wedges and remove seeds and skin. Wrap the Prosciutto around the melon wedge or serve ham on side of melon. Serve with lemon wedge.
The Soup:
BEEF SOUP
1 ½ lb. shin beef with bone, 1 small can tomatoes, 2 whole stalks of celery, 2 large onions, 1 lb. carrots, pinch of salt, Pasta (your choice)
Boil ½ large pot of water. Put in all ingredients and put flame on medium. Let simmer for 2 - 2 ½ hours. Strain soup, setting vegetables aside and serve in a separate dish. Cook acini de pepe or Orzo. Put into beef broth.
The Bread:
ITALIAN BREAD
5 lb. flour, 3 pkg. dry yeast, 2 tbsp. salt, 1 cup sugar, 1 cup shortening, 2 cups warm water, Cinnamon, 4 cups of raisins (add after first rise)
Dissolve yeast in 2 cups warm water. Combine flour, shortening, sugar, salt, and mix well. Add yeast to mixture and keep kneading and adding water until well mixed and firm. Set aside and let rise for 2 to 3 hours in a warm place. Add Cinnamon and raisins. Separate into 5 (1 lb.) dough balls and put in individual loaf pans. Let rise again for about 2-3 hours or until dough reaches rim. Bake at 400 deg. for 45-50 minutes in preheated oven. (Dough can be frozen after it has risen twice and can be used later for pizza). Cinnamon and raisins are optional.
The Main Dish:
LINGUINE WITH MINT:
3 Tbsp. sweet butter; 2 cloves garlic crushed; ½ lb. sweet or hot Italian sausage; 1 cup of fresh mint chopped; Oregano; Salt; ½ cup of dry white wine; 1lb Linguine.
1. In a medium skillet melt the butter. Add the crushed garlic and sauté until golden. Remove the sausage meat from the skins crumble and place in the skillet; Saute until the meat is brown; Remove the garlic, add the wine, the mint, the oregano and mix well. Cover and let simmer for 7 minutes.
2. Turn off the flame and let stand. Cook the Linguine. Enjoy your Linguine with Mint. Serves 4-6.
The Dessert:
FRUIT IN A WHEEL
½ cup sugar, fruit cocktail, ½ cup milk, 2 Tbsp. corn starch, 1 Tbsp. lemon rind, 2 cups Bisquick.
Mix together 2 cups Bisquick and ¼ cup sugar. Add ½ cup milk and mix lightly. Turn out in lightly floured board and knead gently for 10 seconds or so. Roll into a rectangle (9x12 inch). Drain fruit cocktail and reserve syrup. Spread fruit over dough and roll up. Cut roll into 1 inch slices and place cut side down in a greased 9x9 baking pan. Bake at 425 degrees for 15 minutes.
Add water to fruit syrup to 1 cup. Add sugar mixture stirring constantly. Continue stirring and cook over low heat for about 5 minutes or until thickened. Pour fruit glaze over rolls and bake an additional 15 minutes. - Mama Mia!
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