Spaghetti and Meat Balls

Meat Balls

Ingredients:

½ lb. ground beef

¼ lb. ground pork

¼ lb. ground veal

2 eggs

½ cup dry bread crumbs

1/3 cup crated parmesan Cheese 1/4 tsp. garlic powder

½ tsp. oregano

1 ½ tsp. minced parsley

1 tsp. salt

¼ tsp. pepper

Dry bread crumbs

½ cup vegetable oil

14 ozs. spaghetti sauce with meat

16 oz. spagetti

1/3 cup grated parmesan chese

Preparation:

Mix together meat ball ingredients. Shape into small balls. Roll balls in additional dry bread crumbs. Brown the meatballs in vegetable oil. Add spaghetti sauce. Simmer 20 minutes. Prepare spaghetti as usual and drain well. Pour sauce over cooked spaghetti arranged on serving platter. Sprinkle with grated parmesan cheese.

Spaghetti a la Caruso

1/3 cup diced onion

1 cup diced green pepper

2 Tbsps. butter

1 lb. chicken livers, cut in small pieces

1 10 ozs. can mushrooms, drained

14 ozs. spaghetti sauce

½ tsp. salt

¼ tsp. pepper

16 oz. spaghetti or Penne Rigate, (ribbed pens)

1.     In a large fry pan, sauté onion and green pepper in butter until tender.

2.     Add mushrooms, spaghetti sauce, salt, and pepper. Reduce heat and simmer 10 minutes.

3.     Prepare spaghetti. Drain.

4.     Arrange cooked spaghetti on serving platter. Pour sauce on top. 6- 8 servings.

Macaroni with Lobster and Shrimp Sauce

8 ozs. cooked lobster

1- 4¼ ozs. can shrimp

1/3 cup butter

½ tsp. curry powder

2 Tbsps. cognac, optional

1/3 cup flour

¼ tsp. salt

¼ tsp. pepper

2 ½ cups milk

12 ozs. Lumache, (large shells)

½ cup grated parmesan cheese

1.     Drain lobster and shrimp, reserving liquid. Cut in small pieces. Sauté seafood and curry powder in butter 3-4 minutes. Add cognac (optional) and simmer 3 minutes more.

2.     Blend in flour, salt, and pepper. Gradually stir in milk. Cook and stir until sauce is slightly thickened. Add reserved seafood liquor.

3.     Prepare Lumache. Drain.

4.     In 2- quart, greased casserole, arrange cooked macaroni. Pour prepared sauce over macaroni. Sprinkle with grated Parmesan cheese.

5.     Broil until cheese is slightly browned. 6- servings.

Macaroni Shrimp Bake

2 cans (4 ¼ ozs. each) shrimp

¼ cup diced onion

1/3 cup butter or margarine

¼ cup dry wine or chicken broth

1/3 cup flour

½ tsp. salt

¼ tsp. white pepper

½ tsp. dry mustard

1 Tbsp. minced parsley

2 ½ cups milk

16 ozs. Lumache, (large shells)

½ cup parmesan cheese

Drain shrimp, reserving liquid.

In saucepan, sauté onion in butter until tender. Add drained shrimp, and wine. Simmer 5 minutes.

Blend in flour, salt, pepper, dry mustard, and parsley. Gradually add milk. Cook and stir until slightly thickened.

Prepare Lumache as usual.

Arrange cooked shells in a 2- ½ qt. casserole dish. Add reserved shrimp liquid. Pour prepared sauce over, and sprinkle with parmesan cheese. Bake in 375 F oven for 15- 20 minutes. 6-8 servings.

Pennine a la Rustica

5 Tbsps. diced onion

1 cup sliced fresh mushrooms

1 cup diced green peppers

3 Tbsps. vegetable oil

½ tsp. salt

14 ozs. prepared spaghetti sauce

½ can (14 ozs. green peas (drained)

¼ cup black olives

16 ozs. Pennine, (small pens)

1/3 cup grated parmesan cheese

In a large saucepan, sauté onion, mushrooms and green pepper in oil with ½ tsp. salt, until tender. Add spaghetti sauce, peas, and olives. Simmer 15- 20 minutes. Prepare Pennine in usual way. Drain and return to saucepan. Add prepared sauce and sprinkle with parmesan cheese. 6- 8 servings.

Rigatoni with Pork Chops

6 pork chops

1 Tbsp. vegetable oil

1 Tbsp. butter

½ cup dry wine or chicken broth

2 Tbsps. finely diced carrots

2 Tbsps. finely minced parsley

1 bay leaf

1 tsp. salt

1/8 tsp. pepper

14 ozs. spaghetti sauce

16ozs. Rigatoni, (large ribbed elbows)

½ cup grated parmesan or romano cheese.

In large fry pan brown chops in oil and butter for 5- 6 minute

Add wine, carrots, parsley bay leaf, salt, and pepper. Simmer uncovered 5- 6 minutes, or until wine evaporates.

Prepare Rigatoni using usual methods. Drain           

Arrange cooked Rigatoni in a large serving dish. Arrange pork chops around Rigatoni and pour sauce over chops. Sprinkle with Parmesan or romano cheese.

Spaghetti a la Marinara

4 cloves garlic, halved

3 Tbsps. vegetable oil

28 ozs. can tomatoes, drained

½ tsp. oregano

1 ¼ tsp. salt

¼ tsp. pepper

8 ozs. spaghetti or Penne Rigate, (ribbed pens)

3 Tbsp. minced parsley

In fry pan, sauté garlic in oil until lightly brown. Remove garlic from pan.

Add tomatoes, oregano, salt, and pepper. Simmer 20- 25 minutes, or until sauce thickens

Prepare spaghetti as usual. Drain.

Pour prepared sauce over cooked spaghetti arranged on serving platter. Sprinkle with minced parsley.