RECIPIES
Italian dishes
Mary Ruth's Manicotti
| 2 |
 |
lbs. ground beef |
| 2 |
|
tsp. garlic, minced |
| 4 |
|
cups small-curd cottage cheese |
| 1 |
|
(12 oz.) pkg. shredded mozarella cheese |
| 1/2 |
|
tsp. salt |
| 1 |
|
cup mayonnaise (NOT salad dressing) |
| 2 |
|
tsp. oregano, dried |
| 21 |
|
manicotti shells or jumbo shells, cooked and drained |
| 2 |
|
(26 oz.) jars prepared spaghetti saucew (NOT chunky) |
| |
|
Parmesan cheese |
Brown ground beef and garlic in large skillet; drain fat. Blend next five ingredients in a large bowl. Stir in beef. Stuff manicotti shells; place in single layer dish. Sprinkle with any remaining filling. Cover with spaghetti sauce. Sprinkle with parmesan cheese. Cover with foil and bake at 325 degrees for 20 to 25 minutes. Remove foil and bake 20 to 30 minutes more until heated thoroughly. Yields 7 servings. Terri Combs, Sedalia, Mo.
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Italian Chicken Over Spaghetti
| 3-1/2 |
|
lbs. broiler/fryer chicken pieces |
| 1 |
|
(15 oz.) can tomato sauce |
| 1 |
|
(10 oz.) can condensed tomato soup |
| 2/3 |
|
cup milk |
| 1 |
|
(6 oz.) can tomato paste |
| 2 |
|
cloves garlic, minced |
| 2 |
|
tsp. dried oregano, crushed |
| 1 |
|
tsp. dried basil, crushed |
| |
|
Dash of salt and pepper |
| 1/2 |
|
cup grated Parmesan cheese |
| 4 |
|
(6 oz.) slices mozzarella cheese |
| |
|
Hot cooked spaghetti |
Place chicken in a roasting pan. Combine all other ingredients but cheeses and spaghetti; pour over chicken. Cover and bake at 375 degrees for 1 hour. Sprinkle with Parmesan cheese and top with mozzarella slices. Bake covered until chicken is tender, about 10 minutes. Remove chicken; keep warm. Blend cheese remaining in the pan into existing sauce. Serve chicken and sauce over spaghetti. Yields 6 servings. Elva Borntrager, Clark, Mo.
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Italian Crescent Casserole
| 1 |
|
lb. lean ground beef |
| 1/4 |
|
cup onion, chopped |
| 1 |
|
cup bottled spaghetti sauce |
| 1-1/2 |
|
cups shredded mozzarella cheese |
| 1/2 |
|
cup dairy sour cream |
| 1 |
|
(8 oz.) pkg. refrigerated crescent rolls |
| 1/2 |
|
cup grated Parmesan cheese |
| 2 |
|
tsp. butter or margarine, melted |
In a large skillet, cook ground beef and onion until meat is browned; drain off fat. Stir in spaghetti sauce and heat thoroughly. Meanwhile, combine the mozzarella cheese and sour cream. Spread meat mixture into an ungreased 2-quart baking dish and spoon cheese mixture over meat. Unroll crescent roll dough. Separate into triangles for a round casserole (or press edges together and roll out slightly into a rectangle for rectangular casserole). Place dough over cheese layer. Combine Parmesan cheese and melted butter. Spread over dough. Bake at 375 degrees for 20 to 25 minutes, or until deep golden brown. Yields 8 servings. Geraldine Sturdivant, Salem, Mo.
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Italian Parmesan Bread
| 1 |
|
(1/4 oz.) pkg. active dry yeast |
| 1 |
|
cup warm water (110-115 degrees) |
| 3 |
|
cups all-purpose flour, divided |
| 1/4 |
|
cup butter or margarine, softened |
| 1 |
|
egg, beaten |
| 2 |
|
tbls. sugar |
| 1 |
|
tsp. salt |
| 1-1/2 |
|
tsp. dehydrated onion, minced |
| 1/2 |
|
tsp. Italian seasoning |
| 1/2 |
|
tsp. garlic salt |
| 1/2 |
|
cup grated Parmesan cheese, divided |
| |
|
Butter or margarine, melted for brushing |
In a large mixing bowl, dissolve yeast in warm water. Add 2 cups flour, 1/4 cup butter, egg, sugar, salt and seasonings. Beat at low speed until mixed, about 30 seconds; increase speed to medium and continue beating for 2 minutes. Stir in remaining flour and 1/3 cup cheese; beat until smooth. Cover bowl and let rise until doubled. Stir batter 25 strokes. Spread batter into a greased 11/2-quart casserole dish. Brush with melted butter and sprinkle with remaining cheese. Cover and let rise until double, about 30 minutes. Bake at 350 degrees for 35 minutes, or until golden brown. Cool on wire rack 10 minutes before removing from casserole dish. Yields 1 loaf. Mrs. Joseph Borntrager, Clark, Mo.
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Parmesan Chicken
| 1 |
|
cup grated Parmesan cheese |
| 2 |
|
cups soft breadcrumbs |
| 1/3 |
|
cup butter or margarine, melted |
| 6 |
|
chicken breast halves, boned and skinned |
| 1/2 |
|
cup Dijon mustard |
Combine cheese, breadcrumbs and butter. Coat chicken breasts with mustard, then dip into crumb mixture. Place breaded chicken in a 9x13-inch pan. Bake at 425 degrees for 15 minutes or until chicken is done. Yields 6 servings. Laura Bontrager, Clark, Mo.
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Italian Anise Cookies
| 2 |
|
cups all-purpose flour |
| 2 |
|
eggs, beaten |
| 1 |
|
tbls. lemon peel, grated |
| 1-1/2 |
|
cups sugar |
| 1/2 |
|
cup rum |
| 1/4 |
|
cup anise extract |
| 2 |
|
tsp. baking powder |
| 1 |
|
cup slivered almonds |
In a large mixing bowl, combine flour, eggs, lemon peel, sugar, rum and anise extract; blend well. Blend in baking powder. Stir in almonds. Shape dough into a 3 inch wide roll. Cut roll crosswise in half. Place halves on a greased and floured baking sheet. Bake at 350 degrees for 1 hour. When the halves have cooled, cut into 1 inch thick slices. Place cookie slices on their sides on baking sheet. Return cookies to oven for 10 minutes to dry. Yields 21/2 dozen. Rose Miller, Clark, Mo.
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Italian Beef Stir-Fry
| 1 |
|
lb. beef strips for stir fry |
| 2 |
|
cloves garlic, crushed |
| 1 |
|
tbls. oilve oil |
| |
|
Salt and pepper to taste |
| 2 |
|
small zucchini, thinly sliced |
| 1 |
|
cup cherry tomatoes, halved |
| 1/4 |
|
cup reduced-calorie, bottled Italian dressing |
| 2 |
|
cups hot, cooked spaghetti |
| 1 |
|
tbls. Parmesan cheese, grated |
In a large non-stick skillet, over medium heat, stir garlic in oil about one minute. Add beef strips. Season with salt and pepper. When browned, remove beef with a slotted spoon. Add zucchini to same skillet; stir fry for 2 to 3 minutes. Return beef to skillet with tomato halves and dressing. Heat thoroughly. Pour beef mixture over hot prepared pasta. Sprinkle with Parmesan cheese. Yields 4 servings. Arlene Schmiedeskamp, Quincy, Ill.
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Italian Delight
| 1 |
|
lb. ground round |
| 1/2 |
|
lb. pork sausage |
| 1 |
|
medium onion, chopped |
| |
|
Salt and pepper to taste |
| 1 |
|
(8 oz.) pkg. egg noodles, uncooked |
| 1/2 |
|
lb. sharp cheddar cheese |
| 1 |
|
(16 oz.) can whole kernel corn |
| 1 |
|
(6 oz.) can tomato paste |
| 1 |
|
(15 oz.) can Chef Boyardee spaghetti sauce with mushrooms |
Brown ground round, sausage, onion, salt and pepper in a large skillet. Mix together with remaining ingredients and transfer to casserole dish. Bake at 350 degrees for 1 hour. Yields 6 to 8 servings. Mary Woodfin, Poplar Bluff, Mo.
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Italian Cheese Ball
| 2 |
|
(8 oz.) pkgs. cream cheese, softened |
| 1 |
|
(7 oz.) pkg. dry Good Seasons zesty Italian dressing mix |
| 2 |
|
cups pecans, finely chopped |
Mix cream cheese and dry dressing mix together in medium bowl. Set bowl in freezer for 20 minutes. Wet hands with cold water and shape cheese into 2 balls. Roll each ball in pecans. Wrap securely and refrigerate overnight to let flavors mingle. Serve with any kind of cracker. Yields 10 servings. LeAnn Shults, Salem, Mo.
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