Abigail's Italian Food Recipes

Italian Salad Recipes

Italian Antipasto Salad Recipe

6 oz Artichoke hearts
8 3/4 oz Garbanzo beans, canned; -drained
8 3/4 oz Red kidney beans, canned; -drained
6 1/2 oz Light tuna in water; drained -and flaked
1/2 Sweet red onions; thinly -sliced
3 tb Italian salad dressing
1/2 c Celery; thinly sliced
6 c Lettuce; red leaf, iceburg -or romaine
2 oz Anchovies; drained
3 oz Dry salami; cut in thin -strips
2 oz Fontina cheese; cut in 1/4" -cubes
Pickled red and green peppers for garnish

Mix artichoke hearts and their marinade with garbanzo and kidney beans, tuna, onion, and 2 tablespoons of the bottled dressing. Cover and refrigerate for 1 hour or longer to blend flavors.

In a large salad bowl lightly combine the marinated mixture with celery and salad greens. If needed, mix in a little more bottled dressing. Over the top arrange anchovies (if used), salami, and cheese. Garnish with peppers. Serve at once.

Italian Bean & Pasta Salad Recipe

2 c Cooked Anasazi Beans
2 c Cooked spinach noodles -OR- vegetable rotelli
1/2 c Chopped onion
1 md Chopped tomato
1/4 c Chopped bell pepper
1 tb Sesame Seed
1/8 c Virgin Olive Oil
1/8 c Lemon juice
1 ts Garlic powder
1/4 ts Oregano
1/4 ts Basil
1/4 ts Thyme
1/4 ts salt (optional)

Gently mix all ingredients together in a large mixing bowl. Refrigerate till cold and serve. Allowing the mixture to set for an hour before serving will enhance the flavor.

Italian Bean-And-Tomato Salad

1 1/2 c romaine lettuce -- shredded
1 Medium large tomato -- seeded, coarsely : chopped
1/2 c great northern beans, canned&drained
1/4 ts dried rosemary -- crushed
1/4 ts pepper -- fresh-ground
2 tb low sodium chicken broth
2 tb balsamic vinegar
1 ts olive oil

Combine first 3 ingredients in a bowl; toss gently. Combine rosemary and next 4 ingredients; stir well. Pour over lettuce mixture, and toss gently.

Italian Bread Salad (Panzanella) Recipe

1 hard baugette
Ripe, juicy tomatoes
Minced onions or scallions (red onions look nice)
Capers
Minced bell peppers
Minced fresh garlic
Minced fresh basil and Parsley
Salt
Red wine vinegar
Freshly cracked pepper

If using a very hard baugette, run it under some water and then crumble it into a bowl. Alternatively you can cube the bread or lightly toast it if it's fresh and then cut into cubes. Add the remaining ingredients to taste. The bread should make up about 3/4 of the salad. The consistency is comparable to potato or rice salad. Everything is moist and clinging together but it isn't soupy nor is it dry. Ripe, juicy homegrown tomatoes (this provides most of the moisture in the dish, some of which used to come from olive oil) Tastes best at room temperature.

Chicken Salad Pasta Italiana Recipe

4 (4 Oz.) Boneless, Skinned Chicken Breasts
2 qt Water
1/2 c Dry White Wine
4 cl Garlic
3 tb Thinly Sliced Basil
1/8 ts Salt
1/8 ts Pepper
2 tb Lemon Juice
4 oz Uncooked Rigatoni Pasta
1 tb Olive Oil
1 md Size Red Pepper Julienne
4 Ripe Olives thinly sliced

Bring water to boil in medium pot. Add wine, chicken and garlic. Reduce heat and simmer 15 min. or until chicken done. Remove chicken and garlic from broth, reserving broth. Let chicken cool. Cut chicken into 1/2 in. pieces. Set aside. Crush garlic in a small bowl, Add basil, salt, pepper and lemon juice.Mix well and set aside. Bring reserved broth to boil. Add pasta. Cook 12 min. . Drain. Rinse under cold water. Drain. Toss pasta with olive oil. Combine resrved garlic-lemon mixture, chicken, pasta, bell peppers and olives in a large bowl. Toss gently. Chill at least 1 hour.Spoon chicken mixture onto lettuce lined plates

Italian Pasta Recipes

Easy Baked Italian Spaghetti Recipe

1 lb Hamburger
1 Box elbow spaghetti
1 c Kraft Colby cheese, grated
1 sm Can diced tomatoes,drained
1 cn Tomato sauce

Garlic salt, pepper to taste Cook spaghetti until done, then mix with other ingredients. Do not fry the hamburger. Add a little of the juice from the tomatoes to make slightly moist. Mix some butter with cracker crumbs and pour over the top. Bake 30 minutes.

Italian Spaghetti & Meatballs Recipe

1 lb Ground meat
2 tb Plain dry bread crumbs
1 Egg
1/2 c Chopped onion
1 tb Vegetable oil
1 cn (15oz) tomato sauce
1 cn (14.5oz) crushed tomatoes - undrained
1 tb Grated parmesan cheese
1/2 ts Salt
1/2 ts Pepper
1 cn (6oz) tomato paste
1 1/2 ts Basil
1 1/2 ts Sugar
1/2 ts Garlic powder
1/2 ts Oregano
2 tb Grated parmesan cheese

Tip: try with 1/2 c dry red wine stirred into sauce after cooked

Hot cooked spaghetti In bowl, combine ground beef, bread crumbs and egg. Shape into 20 1-1/2" balls; place on baking sheet. Bake at 375F for 25 mins; drain. In large saucepan, saute onions in oil until tender. Stir in remaining ingredients except cheese and spaghetti. Simmer while meatballs bake. Add drained meatballs to pan; simmer, covered, an additional 20 mins. Stir in cheese and serve over spaghetti.

Casserole Del Italiano Noodle Recipe

8 oz Med. egg noodles, cooked and drained
1/2 c Sour cream
16 oz Tomato sauce
15 1/2 oz Spaghetti sauce
1 c Cream-style cottage cheese
8 oz Pkg. cream cheese, softened
1/8 ts Pepper
1 lb Lean ground beef, cooked and drained
1/3 c Chopped green onions
1 tb Minced green peppers
1/2 ts Italian seasoning
1/8 ts Garlic powder
1/4 ts Salt
1/4 c Parmesan cheese

Preheat oven to 350 degrees. Combine cooked beef and sauces and allow to simmer for 5 mins. Do not boil.

Combine cottage cheese, cream cheese, and sour cream; blend well, add onions, green pepper, and spices. Lightly grease a 9x13 glass dish. Place half the noodles in the bottom and top with all of the cheese mixture. Spread evenly and top with remaining noodles. Top with meat sauce and sprinkle with Parmesan cheese. Bake 35-40 mins. uncovered. Do not overbake.

Italian Sausage Fettucine Recipe

7 Hot Italian sausage links
1 lg Onion
1/2 ts Black pepper
Salt to taste
2 tb Parsley flakes
1 pn cayenne
1 tb Garlic powder
2 tb Butter
2 tb Flour
2 c Milk
Fettucine

Make a white sauce with the 2 tbsp butter, flour, and milk. Set aside. In frying pan, squeeze the meat out of the sausage casings, and fry. Add onions and continue cooking until onions are translucent and sausage meat is cooked all the way through. Add the garlic powder, parsley,salt and pepper and cayenne to the sausage mixture. Mix thoroughly.

Meanwhile, start pot of water to boil for fettucine. Add cream sauce to the meat mixture in the frying pan, and simmer while fettucine is cooking. When fettucine is al dente, drain and rinse in hot water. Serve by ladling the meat and sauce mixture over top of hot fettucine.

Italian Gnocchi Recipe

4 med Boiling potatoes (about 2 lb) - salted water
1 Egg yolk; lightly beaten
1 Cup flour
Additional flour to knead

SAUCE

1 tb Butter
1 Clove garlic; very finely -minced
1 c Heavy cream
4 oz Gorgonzola
1/4 c Toasted walnuts; chopped

Take 4 medium boiling potatoes (about 2 lbs). Boil in salted water until tender. Drain and peel. Rice the potatoes as soon as you peel them(while still warm). Leave them to cool right down, fluff lightly with a fork once in a while to help the cooling off and to let all the air escape. Then proceed with the mixing. (You will find that with this method they are easy to mix as all the air has escaped. )

Mix in 1 egg yolk, lightly beaten, and about a cup of flour.

When well blended, turn onto a floured board and knead in flour (may take as much as another cup, probably more like 1/2 cup) until soft and pliable but not too sticky. Cut in 4 pieces and roll each into a rope about as thick as your thumb. Cut into 1" lengths.

Hold a fork, tines down, on the board with the curved side away from you. Roll each piece against the tines to make the little indentations about 1/2 way round and curve slightly. Place on a floured baking sheet as you do them. Either cook right away or keep a few hours, uncovered, in the fridge.

Make Sauce: Melt 1 tbsp butter in a medium pan. Add 1 clove garlic, very finely minced. Stir a couple of times and add 1 cup heavy cream. Cook, stirring constantly, until reduced to about 3/4 cup. Add 4 oz Gorgonzola and stir until melted.

Now drop the gnocchi into boiling salted water and cook until they just rise to the top, 1 to 2 minutes. Remove to a heated platter with a slotted spoon or skimmer as they come up. Pour the sauce over them and sprinkle with 1/4 cup chopped toasted walnuts and serve at once.

Italian Beef Recipes

Italian Beef Dip Recipe

Sirloin Tip Roast - 3lb or more
4 1/2 c Water
4 tb Dried Parsley Flakes
3 tb Oregano
1 1/2 ts Basil
1 ts Red Pepper Flakes
12 ea Garlic Cloves(split)
3 ea Cubes of Beef Boullion
3 ea Cubes of Chicken Boullion
1 ts Salt
1 ts Pepper
NOTE: adjust the spice measures to taste

Put spices and 3-4 cups of water in a roasting pan. Lightly rub a little salt and pepper into roast. Place on rack in roasting pan. Be sure rack holds roast up out of water. Roast @ 325 for 15 min/per pound. Add water as needed ( probably only for a very large roast ).

Remove from oven and cool completely. Slice it very thin. Strain sauce ( do not press spices in strainer ). Heat sauce and dip meat in and put on french bread or fr. bread rolls.

Italian Beef Rosone

4 lb Boneless Beef Roast
1/3 c Vinegar
2 tb Worcestershire Sauce
1 lg Onion -- sliced
1 tb Oregano
4 lg Garlic Cloves -- sliced thinly

Gravy

1 pk Italian Dressing Mix
1 ts Worcestershire Sauce -- to Taste
1 cn Beef Broth
2 tb Cornstarch

Place beef in crock pot. Cover with vinegar, worcestershire sauce, onion slices, oregano, and garlic. Cook on low for 6 to 8 hours, until tender. Remove beef from liquid, and chill thoroughly. (Discard liquid in crock pot).

Slice cooled beef across grain thinly.

Prepare gravy: Thin cornstarch in about 1/4 cup of water. Heat broth mixed with italian dressing packet to a soft boil. Add cornstarch mixture, and stir constantly until slightly thickened. Add additional water, if necessary, and bring to a full boil. Add beef slices, and simmer until heated.

Italian Beef Stew

2 1/2 lb Beef stew meat, cut into -1 inch cubes
4 Carrots, cut into 1/2 inch -pieces
1 lg Onion, thinly siced and -separated into rings
1 cn Whole tomatoes, cut up -(28 oz)
2 c Water
1 ts Salt
1 1/2 ts Italian seasoning
2 ts Instant beef bouillon
1 c Uncooked mastaccioli or -other macaroni

Brown meat in slow cooker on top of range or skillet on medium heat. Transfer pot to base or meat to slow cooker. Add remaining ingredients except pasta to cooking pot. Stir to combine. Cover and cook at Setting #3 for West Bend or low in others for 7 - 9 hours OR at #5 or high for 3 - 4 hours. Increase heat to high (#5). Add pasta and stir to blend. Cover and continue cooking for 30 minutes until pasta is done.

Italian Meat Loaf Recipe

1 Egg, beaten
1 1/2 lb Ground beef
1 cn (8 oz) pizza sauce
3/4 c (3 oz.) Velveeta Shredded Pasteurized Process Cheese Food
3/4 c Old fashioned or quick Oats, uncooked
1/4 c Cold water
1/2 ts Dried oregano leaves,crushed

In a large bowl,combine all ingredients except 1/4 cup of the sauce; mix lightly.Shape into a loaf in a 10 x 6" baking dish. Bake 350F degrees for 1 hour. Top with remaining sauce. Let stand for 10 minutes before serving. Makes 6 servings.

Italian Meat Sauce Recipe

1/4 c Butter
1/2 c Olive oil
1 1/2 c Onion; finely chopped
1 c Carrots; grated
1/2 c Celery; finely chopped
2 1/2 c Mushrooms; finely chopped
2 ts Parsley; finely chopped
2 lb Lean ground beef/hamburger
2 tb Flour
2 tb Tomato puree
1 c Red wine
3 1/2 c Beef broth
Salt to taste
Pepper to taste
Oregano to taste
Garlic to taste

Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree.

Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta.

Italian Chicken Recipes

Easy Chicken Cacciatoria Recipe

Yield: 4 Servings

1 Chicken, cut up
1 cl Garlic, peeled
1/4 c Flour
2 ts Salt
1/8 ts Pepper
1/4 c
Oil 28 cn Tomatoes
8 Pearl onions, peeled
6 oz Tomato paste
2 ts Sugar
1 Bay leaf
Optional: 1/2c dry red wine

Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf.

Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender. It tastes as good as it smells!!

Easy Italian Chicken Recipe

3 to 3 1/2 lb whole -frying chicken, skinned
(or -use 3 lb Skinned chicken breasts)
2 tb Olive oil
2 tb Lemon juice
2 Cloves garlic, crushed
1/4 ts Oregano
2 tb Dry white wine
salt & pepper to taske

If using whole chicken, cut chicken in half. Blend marinade of all the remaining ingredients. Soak chicken for 10 minutes. Bake in greased pan 375F for 45 minutes to 1 hour or until tender.

Grilled Chicken Italiano Recipe

3 1/2 lb Chicken, cut-up
1 c Italian dressing
1/4 c Dry white wine
1/4 ts Garlic powder

Rinse chicken with cold water and pat dry. Arrange chicken pieces in a glass baking dish. In a med. bowl, combine salad dressing with wine and garlick and pour over chicken. Cover and marinate 2 to 4 hours at room temperature, or overnight refrigerated.

Remove chicken from marinade and place on oiled grill set 4 to 6 inches over coals. Grill chicken pieces, turning frequently and brushing with reserved marinade, until browned outside and cooked through, with no trace of pink near bone, about 35 to 40 minutes.

Italian Chicken Pot Recipe

1 Frying Chicken
1 Medium Onion
Olive oil
Italian white wine
8 oz Fresh Mushrooms
3 md Tomatoes
Salt & Pepper to taste
Parsley, chopped
3 Potatoes

Peel onions and cut into thin rings. Fry the onions casserole deep pan until golden brown. Skin and debone the chicken, cut the meat in pieces and brown with the mushrooms, into the onion mixture. Pour white wine over all, till covered. Peel tomatoes and cut into 8 pieces each,season with fresh ground pepper. Peel and cut potatoes in 8 pieces each and add to the casserole. Let it simmer, covered, over medium heat for about 30 minutes. Garnish with fresh chopped parsley.

Italian Stuffed Chicken Breast Recipe

4 Chicken breasts
2 c Tomato sauce
1 tb Parmesan cheese
1 ts Dried oregano
1 c Havarti or swiss cheese
4 ts Melted butter
1/4 c Bread crumbs

Mix crumbs, parmesan cheese and oregano. Pound each breast thin. Cover with havarti or swiss chesse. Roll up and brush with butter. Roll in crumb mixture. Bake at 350 degrees for 30 minutes. Add sauce and bake 10 minutes more.

Italian Vegetable Recipes

Baked Italian Zuchinni Recipe

2 Medium Zuccinni sliced
1 Medium Onion, sliced
1 Tomato sliced
1 ts Oregano
1/2 ts basil
Salt & Pepper to taste
2 c Tomato Sauce
1 c Buttered Bread cubes
1/2 c Grated Parmesan Cheese

Layer zuccinni, onion and tomato slices in a 1 qt casserole dish. Season each layer with seasonings and the salt and pepper. Pour the tomato sauce to barely cover the vegetables and cover and bake at 350F for 45 mins. Uncouver and top with the bread cubes and parmesan cheese. Bake uncovered for a further 10 min.

Italian Parmesan Potato Recipe

3 md Russet potatoes, unpeeled, & cut lengthwise into 1/8's
2 ts Olive oil
1/4 ts Italian seasoning
1/8 ts Salt
1/8 ts Garlic powder
1/8 ts Paprika
2 -3 Tbs. parmesan cheese

Can be cooked on the barbecue grill or in the over. GRILL: Cut 14 inch square sheet of heavy duty foil. Place potatoes in the center. In a small bowl, combine the oil & all season- ings. Drizzle over potatoes; stir gently to coat. Wrap and seal securely with tight double folds. Place foil packet on gas frill over medium heat or on charcoal grill 4-6 inches from medium-high heat. Cook 30-40 minutes or until tender. Open packet; stir gently. Sprinkle with cheese. Return to grill and cook an additional 3-5 minutes, or until cheese is melted. Serve immediately.

OVEN DIRECTIONS: Heat oven to 450F. Prepare potatoes in foil packet as described above. Bake for 40-50 minutes or until potatoes are tender. Open and stir gently; sprinkle with cheese and return to oven and bake an additional 3-5 minutes or until cheese is melted.

Italian Steamed Artichokes Recipe

1 lg Artichoke (about 1 pound)
1 Garlic Clove, sliced thin
1 Bay Leaf
1/4 ts Coriander Seeds
1/2 ts Dried Oregano
1/2 ts Dried Basil

Snip the thorns off the artichoke leaves. Place the garlic slices inside the leaves throughout the artichoke. Put the artichoke into a medium-size saucepan. Add water to come halfway up the artichoke. Put the bay leaf in the water. Crush the coriander seeds, oregano and basil together. Sprinkle on top of the artichoke. Cook over medium heat for 30 minutes, or until the leaves pull off easily.

Italian Supreme Zucchini Casserole Recipe

2 1/2 lb Zucchini
1/2 c Onion -- chopped
1/2 c Green pepper -- chopped
4 tb Margarine
1 pk Spaghetti sauce -- dry mix
1/2 c Cheddar cheese -- shredded
1 cn Mushroom pieces -- 4 o
z 1 cn Tomato paste -- 6 oz
1 c Water Parmesan cheese -- grated

Slice zucchini into 1/2 inch pieces and drop into boiling water. Cook 4-5 minutes and drain. Place zucchini in casserole dish. Saute onion and green pepper in margarine. Add sauce mix, cheddar cheese, mushrooms, tomato paste, and water. Mix well and pour over zucchini. Sprinkle top with Parmesan cheese. Bake 25 - 30 minutes at 350F, or microwave 13 minutes on HIGH; turn once. Let stand 5 - 10 minutes before serving.

Italian Marinated Tomatoes

2 lg Ripe tomatoes
3 Cloves of garlic
Chopped fresh parsley
1 ts Balsamic vinegar
Salt & Pepper to taste

Slice tomatoes into thick slices and arrange them on a plate in one layer. Chop raw garlic fine and sprinkle over tomatoes - make sure you get some on each slice! Drop teaspoon of vinegar evenly over tomatoes. Sprinkle with finely chopped fresh parsley. Let stand at least an hour at room temperature. Just before serving, salt and pepper to taste.

Italian Soup Recipes

Italian Lentil Soup Recipe

2 c Dried lentils
12 c Divided cold water
1 cn (6 oz) tomato paste
3 Minced celery stalks
1 c Coarsely chopped cabbage
1 c Sliced mushrooms
1 Chopped onion
1 ts Italian herbs
OR 1/2 ts Dried oregano and 1/2 ts Basil
1 ts Garlic salt
Pepper to taste
Pinch of hot pepper flakes
6 tb Grated parmesan cheese

Soak lentils overnight in 6 cup water; drain, discard water. Combine lentils with remaining 6 cup water. Heat to boiling. Stir in remaining ingredients, except cheese. Cover and simmer for 45 minutes. Serve sprinkled with parmesan cheese.

Italian Minestrone Soup

1/2 ea Green pepper, diced
4 oz Chopped spinach
1 Carrot, peeled and diced
2 oz Elbow macaroni
4 Stalks Celery, diced
16 oz Kidney beans (1 can)
1 md Onion, minced
Salt to taste
4 tb Butter
Pepper to taste
1 qt Chicken broth
4 tb Grated Romano cheese
8 oz Tomato sauce (1 can)

Using a 3-quart saucepan, saute first 4 ingredients in butter until tender. Add chicken broth, tomato sauce and spinach. Bring to boil. Add macaroni; return to boil. Reduce heat and simmer 1/2 hour, stirring occasionally. Add water if necessary. Add kidney beans and seasonings. Heat through. Sprinkle cheese on top.

Italian Wedding Soup Recipe

1/2 lb Ground beef
1/2 lb Ground veal
1/4 c Italian seasoned bread crumb
1 Egg
1 tb Parsley
Salt and pepper to taste
4 c Chicken broth
2 c Spinach leaves cut into pieces
1/4 c Grated Romano cheese

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350F. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately.

Gazpacho Italiano Recipe

28 oz Canned Italian plum tomatoes
1 Clove garlic -- minced
1/2 c Italian mixed herbs -- chopped very fine
1/2 c Olive oil
3 tb White wine vinegar
3 tb Lemon juice
1 ts Salt
1/4 c White or red onion -- diced
3 c Chicken broth
3/4 ts Tabasco sauce
1 ts Sugar -- optional
1/2 c Green bell pepper -- chopped
1/2 c Cucumber -- peeled&chopped
1 c Tomato -- chopped to 1/4"
1/2 c Ditalini or tubetti (pasta pieces) cooked Rinsed and drained

This soup should be served cold 35-45F. The vegetable and pasta solids should not be added to the base until time of serving or they may become soggy.

SOUP BASE-Process tomatoes, juice, garlic and herbs. Mix in a non-aluminum bowl with olive oil, vinegar, lemon juice, salt, onion, stock, Tabasco and sugar. Place in fridge allowing 4 hours for soup base to chill and marry flavors.

Prepare the veggies and chill along with the pasta. TO SERVE: Soup bowls should be very cold. Stir the base well and ladle 6 oz of soup per bowl. Add a good tb of blended veggies and 2 tb of pasta to each bowl. Garnish with a few croutons and sprinkle the croutons with parmesan and chopped parsley.

Italian Bread Recipes

Italian Christmas Bread Recipe

1 c Warm water (105 to 115 -degrees)
2 pk Active dry yeast
1/2 c Sugar
2 ts Salt
1/2 c (1 stick) butter or -margarine, softened
3 Eggs, beaten
1 Egg, separated
5 1/2 To 6 - cups sifted -all-purpose flour
1 c Raisins
1 c (8 oz) mixed candied peel
1/2 c (4 oz) red candied cherries, -halved
1 tb Butter or margarine, melted
2 tb Water
2 tb Sugar

If possible, check temperature of warm water with a thermometer. Sprinkle yeast over water in a large bowl, stirring until dissolved. Add 1/2 cup sugar, salt, 1/2 cup butter, 3 eggs, the egg yolk and 3 cups flour; beat with wooden spoon or electric mixer until smooth, about 2 minutes. Gradually, add remaining flour; mix in last part with hand until dough leaves side of bowl. Turn dough onto lightly floured board. Knead until smooth, 5 minutes. (Dough is soft. )

Place in lightly greased large bowl; turn to bring greased side up. Cover with towel; let rise in a warm place, free from drafts, until double in bulk, about 1 hour. Grease well and line inside of 8" springform pan with 4" strip of buttered brown paper. Punch down dough; turn out onto lightly floured pastry cloth or board. Knead in raisins and candied fruits until well distributed, about 5 minutes.

Place dough in prepared pan. Brush top with 1 Tbsp melted butter. Cover with towel; let rise in warm place, free from drafts, until more than double in bulk, about 2 hours. Preheat oven to 350F . With a sharp knife, cut deep cross on top of bread. Brush with egg white combined with 2 Tbsp water. Bake 30 minutes. Remove bread form oven. Brush again with egg white mixture and sprinkle with sugar. Continue baking 30 minutes longer or until golden brown. Remove from pan; cool on rack. Makes 1 loaf.

Italian Anise Bread Recipe

BREAD

1 pk Active Dry Yeast
2 c Flour, sifted
2 ts Anise Seeds
1/2 c Milk
1/3 c Butter or Margarine
1/3 c Sugar
1/2 ts Salt
1/2 Egg, slightly beaten
1 ts Shredded Lemon Peel
2 tb Lemon Juice

FROSTING

3/4 c Confectioners Sugar, sifted
1 tb Light Cream
1/4 ts Vanilla
dash of Salt

In a large mixing bowl combine the yeast, 1/ cup of flour and anise seeds. Heat milk, butter, sugar and salt in a sauce pan until just warm. Stir to melt. Add heated liquid to flour mixture. Add egg, lemon peel and juice on low speed for / minute, scraping sides constantly. Beat 3 minutes on high speed. Stir in remaining flour by hand to make a soft dough. Knead 8-10 minutes on a floured board until smooth and elastic. Place in a lightly greased bowl. Turn once to grease, over and let rise in a warm place 1-2 hours.

Punch down and let rest 10 minutes. Shape into a round loaf, cover and let rise until double (about 45 minutes) in a greased pan. Bake 35-40 minutes in a preheated 375F oven until done. FROSTING: Stir all ingredients together until smooth and spread on the warm bread.

Italian Cheese-Potato Bread (Bread Machine)

2 1/2 ts Dry yeast
3 c Flour
1 ts Sugar
1 ts (scant)Salt
2/3 c Potatoes; mashed
1 c Monterey Jack Cheese;cubed
2 Eggs
1/3 c Milk; warmed
2 ts Dried Oregano

Place all ingredients in breadmachine according to manufacturer's instructions. Bake on White Bread setting. Makes a dense loaf of very flavorful bread.

Italian Cookie Recipes

Italian Anise Cookies (Biscotti D'anici)

1/2 c Butter, softened
1 1/3 c Sugar
1/2 ts Salt
1 md Orange, zest only, finely -grated
1 md Lemon, zest only, finely -grated
1 tb Anise seed
3 Eggs
3 c Flour
2 1/2 ts Baking powder
1/2 ts Baking soda
2 c Almonds, coarsley chopped -toasted

CHOCOLATE FOR DIPPING

6 oz Semisweet chocolate, melted

Preheat oven to 325F. Beat together butter, sugar, salt, lemon and orange zest and anise seed until light. Add eggs one at a time, blending after each addition. Stir in flour, baking powder and soda, and nuts. Divide dough into thirds. With buttered fingers, shape each portion into a log, about 12 inches long and 1 1/2 inches in diameter. Place logs on well-greased baking sheets (two logs on one sheet, third log on a second sheet). Using palms, flatten loaves to about 1-inch thickness. Bake 25 minutes, rotating sheets midway through baking. Remove loaves from oven, reduce heat to 275F.

Using a thin bladed knife, cut loaves at a 45-degree angle into 3/4-inch slices. Lay slices, cut-side down, 1 1/2 inches apart on baking sheets. Bake an additional 40 minutes, or until very dry. Cool cookies on rack. Store airtight 10 days.

CHOCOLATE-DIPPED BISCOTTI: Melt 6 oz of semisweet chocolate. Line 2 large baking sheets with waxed paper. Dip 3/4 inch of both ends of cooled cookies in melted chocolate, lay on papered sheets to dry.

Italian Soft Cookies Recipe

6 Eggs
4 tb Melted shortening
1/2 Box ( 1/2 lb) confectioners Sugar
1 tb Lemon extract
1/4 ts Anise oil or extract
3 tb Baking powder
3 c Flour

FROSTING: Milk, confectioners sugar, colored sprinkles

Beat eggs very well and blend in sugar, melted shortening and flavorings. Sift flour and baking powder and add to mixture to make a soft dough. If to sticky, add a bit more flour for a soft dough. Shape into 2 large fat long rolls and flatten tops with finger tips. Place each on a greased cookie sheet and bake 375F for 20 minutes or light golden.

Cool, frost and slice on the diagonal. For fosting, mix a little milk and powder sugar to make a thin frosting. With pastry brush, brush over cookie rolls and sprinkle with colored sprinkles. Cut when cold.

Italian Chocolate Cookies Recipe

1/2 c shortening
1 c sugar
1/2 c cocoa
8 oz glass jelly
1 c cold coffee
3 ts cinnamon
1 1/2 c chopped nuts
1 c raisins -- optional
3 ts vanilla
1/2 ts salt
4 ts baking powder
4 1/2 c flour

Melt shortening. Add remaining ingredients, in order, with the flour sifted with the salt and baking powder. Drop by teaspoonfuls (or form balls) onto a greased cookie sheet. Bake at 350F for 10 to 12 minutes. Frost, if desired. Makes about 90 cookies.

Italian Cakes & Desserts Recipes

Italian Pudding Recipe

1/2 lb Ricotta cheese
1/4 c Grated milk chocolate
1/4 c Finely chopped walnuts
2 tb Cream

Put the ricotta, chocolate and nuts into the container of a food processor and blend thoroughly. Add enough cream to make a smooth consistency. Serve with cookies.

Italian Cream Cake Recipe

1/2 c Butter
1/2 c Shortening
2 c Sugar
5 Eggs (separated)
2 c Flour
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1 cn Flaked coconut (3-1/2 oz.)
1 c Pecans (finely chopped)

ICING

8 oz Cream cheese (softened)
1/4 c Butter
1 lb Powdered sugar (sifted)
3 tb Water
1 ts Vanilla
1/3 c Pecans (finely chopped)

Preheat oven to 325F. Cream butter and shortening; add sugar and beat until mixture is smooth. Add egg yolks one at a time, beating thoroughly after each addition. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped pecans. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8 inch cake pans. Bake for 25 minutes or until cake tests done. Cool.

ICING: Blend cream cheese and butter until smooth. Add powdered sugar and water, beating until smooth. Add vanilla and blend. Spread between layers and top and sides. Sprinkle top with pecans. NOTE: For more flavor and taste, coconut and pecans may be added between the layers.

Spicy Italian Prune-Plum Cake

2 c Pitted and quartered Italian Prune-plums
cooked until Soft and cooled
1 c Unsalted butter, softened
1 3/4 c Granulated sugar
4 Eggs
3 c Sifted flour
1 ts Cinnamon
1/2 ts Ground cloves
1/2 ts Ground nutmeg
2 ts Baking soda
1/2 c Milk
1 c Walnuts, finely chopped

FROSTING:

1/4 c Unsalted butter
1/2 lb Powdered sugar
1 1/2 tb Unsweetened cocoa
Pinch salt
2 To 3 tablespoons strong, hot Coffee
3/4 ts Vanilla

Prepare prune-plums and set aside. Butter and flour a 10-inch Bundt pan. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, and continue to beat until mixture is very light. Sift flour with spices and soda. Add flour mixture to butter mixture in thirds, alternating with the milk. Beat only to incorporate the ingredients. Stir in cooked prune-plums and walnuts. Turn into prepared pan and bake in a preheated 350F oven 1 hour, or until cake begins to shrink from sides of pan. Let cool in the pan 5 minutes before unmolding onto a rack. Let cool completely before frosting.

FROSTING: Cream butter. Add sugar and cocoa gradually, stirring until well blended. Add salt. Stir in coffee, a little at a time. Add just enough to make the frosting a good spreading consistency. Beat until fluffy and add vanilla, then frost cake.

Tiramisu

Ladyfingers ; 4-ounce pkg
1/2 c Coffee ; brewed espresso
2 tb Brandy
6 ea Egg ; separated
6 tb Sugar
1 1/2 lb Cream cheese
1/2 c Heavy cream
1/4 c Sour cream
4 tb Cocoa ; unsweetened powder

Mix cream cheese, heavy cream and sour cream together in a bowl.

Spread ladyfingers on a large baking sheet. In small bowl combine the coffee and brandy. Sprinkle the ladyfingers with this mixture, set aside.

In medium bowl, beat egg yolks and sugar with electric mixer until thick and lemon colored, 4 to 5 minutes. Add cream cheese mixture and blend on low speed until combined. In a large bowl, beat egg whites, until soft peaks form, 2 to 3 minutes. Using a spatula, fold whites into cream cheese mixture.

Line the bottom of an 8-cup souffle dish with half of the ladyfingers. Spread half the cream cheese mixture on the ladyfingers and sift 2 tablespoons of cocoa over the surface. Repeat layers, ending with the cocoa. Cover with plastic wrap and refrigerate at least 2 hours. To serve, spoon onto serving plate.