1 tbsp. sugar
2 tsp. salt
2 packages active dry yeast
cornmeal
5 cups all-purpose flour
1 tbsp. butter
water
salad oil
1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn’t need to melt).

With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium, beat 2 minutes.

Italian bread

Beat in 1/2 cup flour to make thick batter. Continue beating mixture at medium for 2 minutes. Scrape bowl often with spatula. With wooden spoon, stir in enough additional flour (about 1-3/4
cups) to make a soft dough.

Turn dough onto floured surface, knead until smooth and elastic, about 10 minutes, adding flour while kneading.

Cut dough in half, cover pieces with bowl. Let dough rest 20 minutes for easier shaping.
Grease large cookie sheet; sprinkle with cornmeal. On floured surface with floured rolling pin, roll each half into 15″ by 10″ rectangle. From 15″ side, tightly roll dough, pinch
seam to seal.

Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap.

Refrigerate 2 – 24 hours.
Preheat oven to 425 degrees. Remove loaves from fridge, uncover.

Let stand 10 minutes. cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.

In small bowl with fork, beat egg white with 1 tbsp. water.
Remove loaves from oven, brush with egg, return to oven, bake 5 minutes.

4 veal cutlets or scallops

juice of 1-1/2 lemons

1 tsp. salt

1 tsp. pepper

1/4 cup oil

4 slices bread

1/4 cup mango chutney

2 sliced tomatoes

4 slices cheese

2 tsp. paprika

3 tsp. parsley

Pound veal and sprinkle sides with lemon, salt and pepper. Fry

on each side for 4 minutes, in oil. Toast bread and sprinkle

with chutney. Place veal on bread and top with tomatoes, then

cheese. Broil until cheese is melted.

1 lb. frozen puff pastry

12 slices salami

1/4 cup chopped cooked ham

2 onions, sliced

2 slices cheese, cubed

2 tomatoes, peeled

1 tsp. paprika

1 tsp. pepper

2/3 cup oil

5 tbsp. parsley

Thaw pastry. On a floured board, roll our thinly and use to line

four 4″ pie pans. On pastry arrange salami, ham, onion, cheese,

and sliced tomatoes. Sprinkle with seasonings and over each

spoon 3 tbsp. oil. Bake at 420 degrees for 20-25 minutes.

Sprinkle with chopped parsley and serve hot.

1 long loaf Italian Bread with sesame seed

116 oz. package mozzarella cheese

1/2 cup salad olives

1-1/2 tsp. oregano

Preheat oven to 0 degrees. Cut Italian loaf crosswise into 1″

slices. Cut cheese into 1/4″ slices. Place cheese and olives

between bread slices.

Bake bread on cookie sheet for 15 minutes or until cheese is

melted. Sprinkle loaf with oregano. Serve immediately.

1 pouch dry cheddar cheese soup mix

1-1/2 cups flour

2 tsp. baking powder

1/4 cup shortening

3/4 cup pepperoni finely chopped

1/3 cup green pepper finely chopped

1/3 cup onion, chopped

3/4 cup milk

Preheat oven to 0 degrees. In medium bowl combine soup mix,

flour, baking powder. Mix well, cutting in shortening until

mixture is coarse. Add pepperoni, green pepper, onion and milk.

Stir with fork until soft dough forms, about 5 minutes. Drop

dough by heaping teaspoonsfuls onto ungreased baking sheet.

baked 10-12 minutes until bites are golden brown. Serve warm as

snacks.

2 tbsp. butter

4 oz. Canadian bacon

2 medium onions

7 eggs

1/2 cup Swiss cheese

1/4 tsp. pepper

In 10″ skillet heat 2 tbsp. butter over medium heat. Add bacon

sliced and cut into 1/2″ strips, cook 1 minute. Add sliced

onions, cook 3 minutes, stirring frequently; remove from heat.

In bowl beat eggs, grated cheese, pepper and bacon-onion

mixture. In skillet melt butter over medium heat. Add egg

mixture, reduce heat to medium-low, cook 10-15 minutes until

bottom is set. Meanwhile, preheat broiler. Broil frittata until

top is set and lightly browned, about 3 minutes.

2 veal shoulder arm steaks each 1″ thick

2 tbsp. all-purpose flour

2 tbsp. olive oil

18 oz. can stewed tomatoes

16 oz. can tomato paste

1-1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. oregano

18 oz. package spaghetti

On waxed paper, coat veal steaks with flour. In 12″ skillet over

medium heat, in hot oil, cook meat until well browned on both

sides.

Add remaining ingredients except spaghetti; heat to boiling.

Reduce heat to low; cover and simmer 1 hour or until steaks are

fork-tender, turn once. Serve over cooked spaghetti.

4 veal loin chops (3/4

2 tbsp. butter

1/4 lb. mushrooms, sliced

1/4 cup minced onions

2 tbsp. medium sherry

1 tsp. salt

dash hot pepper

1 small avocado

2 tsp. cornstarch

1/2 cup heavy cream

1 tsp. fresh dill

Preheat oven to 0 degrees. Slash fat on edge of chops. in 10″

skillet, over medium heat, cook mushrooms and onions in hot

butter, about 5 minutes.

Arrange chops in skillet. Add sherry, salt and hot pepper. Heat

to boiling. Cover and bake 1 hour or until meat is tender.

Cut avocado in half; remove seed and skin. Slice and arrange

over chops. Bake, uncovered, 10 minutes. Put chops on warmer

plate.

Blend cornstarch in and 1 tbsp. cream until smooth; stir

remaining cream. Gradually stir into hot liquid in skillet and

cook over medium heat, stirring until thickened. Stir in chopped

dill.

1 stale roll

1/4 cup warm water

2 onions

1 lb. ground beef

1 egg

salt and pepper

1/4 tsp. cayenne pepper

1 – 2tsp. chili sauce

1/4 cup oil

2 eggs, hard-cooked

2 tomatoes

12 stuffed green olives

4 slices cheese

8 anchovy fillets (opt

Soften roll in warm water, squeeze out water, crumble into small

pieces.

Peel and finely chop onions, mix with bread, beef, egg, salt,

and pepper, cayenne and chili sauce. Divide into 4 portions and

form into a patty. Fry patties in oil 3-4 minutes on each side,

until crisp. Transfer to baking sheet.

Shell and slice eggs. Slice tomatoes and olives. Cut cheese into

strips. Top each patty with mixture. Add anchovy fillets

(optiona and cheese.

Bake at 0 degrees 5 – 7 minutes, until cheese melts.

1 8 oz. package spaghetti

1/4 cup butter

1 tbsp. flour

1/4 tsp. salt

1/4 tsp. cracked pepper

1-1/2 cups half & half

1 10 oz. package frozen peas, thawed

1 cup fontona cheese

1 cup mozzarella cheese

14 oz. package sliced, cooked ham

Prepare spaghetti as label directs. Drain, keep warm.

Meanwhile, in 3 quart saucepan, over low heat, melt butter; stir

in flour, salt, pepper; gradually stir in half and half. Cook,

stirring, until thickened. Add peas (thawe and shredded

cheeses, stir in ham; heat.

In large bowl, toss spaghetti and cheese mixture until spaghetti

is well coated. Serve immediately.