Dedication

Thank you to my Parents; Grandparents; and generations of Aunts, Uncles, and cousins that have contributed to the love and memories held within in this book. I hold our Christmas traditions (and general celebration of family with food) extremely close to my heart. I constantly find myself in the place Aunt Barbara describes in the note left in my copy when I was just a year old:

Tommy -
To our youngest great-nephew. Some day, when you are a grown man, with a family of your own, look at this book and remember your Aunts, Uncles & Mom-Mom & Pop-Pop. We Love you.

With the roller coaster this year has been, and the resulting distance it has created between all loved ones, I hope this digital version of Aunt Barbara's cherished book helps make us all feel a little closer. I've attempted to keep all of the original content just the way it is, but please let me know if anything is out of place. I hope you all enjoy, Merry Christmas.

Tommy McCormick
Christmas, 2020

Mary Talone

My Mother has been the most influential person in my life. Mary Nancy Talone was born to Nellie and William Talone in 1916. After marrying Joseph Morelli, her life was dedicated to her husband and six children, Bobby, Toni, Diane, Barbara, Billy, and Joey. Her life continues to touch each one of her children, grand children and great grand children through her wonderful recipes.

My brothers and sisters and I an continue to prepare some of our 1 favorite dishes of day's gone by; Raviola's, Meatballs, Antipasto, Pizzelles ... This book is a collection of those wonderful recipes, for our children and grandchildren. It is a tribute to a wonderful lady, my mother.

Aunt Marie

I couldn't write this book and leave out Aunt Marie. My father's sister, my mother's best friend and our dear aunt. Her funny ways and big heart will always stay with me in my wonderful memories of her. All of my brothers and sisters have their own special "Aunt Marie" stories they could tell, but one thing we all would agree on is what a great cook she was. I can still remember how happy it made her to have us visit for a wonderful Italian supper, or for her to be a part of our family gatherings.

I wanted to share something special; so I have printed these copies of two recipe cards that Aunt Marie had given to me. We have all eaten her pizzelles on many a holiday. The ranger cookies were one of her favorites. Enjoy! Thanks Aunt Marie.

I was well into adulthood before I realized that I was an American. Of course, I had been born in America and had lived here all my life, but somehow it never occurred to me that just being a citezen of the United States meant I was American. Americans were peole who ate peanut butter and jelly on mushy white bread that came out of plastic packages. Me? I ate peppers and egg sandwiches on an Italian roll, I was Italian.

For me, as I am sure for most second generation Italian-Ameriacn childen who grew up in the '40's and '40's, there was a definite distinction drawn between us and them. We were Italian. Everybody else - the Irish, German, Polish, Jewish - they were the "MED-E-GONES". There was no animocidy involved in that distinction, no prejudice, no hard feelings just - well - we were sure ours was the better way. For instance, we had a bread man, a milk man, a coal and ice man, a fruit and vegetable man, a wotermelon man, an egg and cheese man, and a fish man; we even had a man who sharpened knives and scissors who came right to our homes or at least righ outside our homes. They were the many peddlers to plied the Italian neighborhoods. We would wait for their call, their yell, their individual sound. We knew them all and the knew us. Americans went to the stores for most fo their foods. What a waste!

Truly, I pitied their loss. They newver knew the pleaseure of waking up every morning to find a hot, crisp loaf of Italian bread waiting behind the screen door. And, instead of being able to climb up on the back of the peddler''s truck a couple times a week just to hitch a ride, most of my "MED-E-GONE" friends had to be satisfied going tothe A&P. When it came to food, it always amazed me that my American friends or class-mates only ate turkey on Thanksgiving or Christmas. Or rather, that they ONLY had turkey, stuffing, mashed potatoes, and cranberry sauce. How we Italians - we also had turkey, stuffing, mashed potatoes, and cranberry sauce but only after we had finished the antipasto, soup, lasagne, meatballs, salad and whatever else mama thought might be appropriatge for that particular holida. This trunkey was ususually accompanied by a roast of some kind (just in case sombody walked in who didn't like turkey) and was followed by an assortment of fruits, nuts, pastries, cakes, and of course, homemade cookies. No holiday was complete without some home baking, none of that store bought stuff for us. This is where you learne to eat a seven course meal between noon and four P.M...., how to handle hot chestnuts and put tangerine wedges in red wine. I truely belive Italiance live a romance with food.

Speaking of food, Sunday was truely the big day of the week. That was the day you would wake up to the smell of garlic and onions frying in olive oil. As you laid in bed, you could hear the hiss as tomatoes were dropped into a pan. Sundays we always had suace (the "MED-E-GONES" called it gravy) and macaroni (they called it PASTA). Sunday would not be Sunday without going to Mass. Of course, you could not eat before Mass because you had to fast before recieving Communion. But the good part was we knew when we got home we would find hot meatballs frying and nothing tastes better than newly fried meatballs and crisp bread dipped into a pot of sauce.

Lots of other things have changed too. The old house my Grandfather bought is now covered with aluminum siding, although my uncle still lives there, and of course my Grandfather's garden is gone. The last of the homemade wine has long since been drunk and nobody covers the fig tree in the fall anymore. For a while we would make the rounds on the Holidays visiting family. Now wee occasionaly visit the cemetary. A lot of them are there, Grandparents, Aunts, Uncles, even my own father.

The holidays have changed too. The great quantity of food once conssumed without any ill effects is not good for us anymore. Too much starch, too much cholesterol, too many calories and nobody bothers to bake anymore - too busy- and it's easier to buy it now and too much is no good for you. We meet at my house now, at least my family does, but its not the same.

The differences between us and them are not so easily defined anymore and I guess that's good. My grandparents were Italian Italians, my parents were Itaian Americans and I'm an American Italian and my children are American Americans. Oh I'm an American all right and proud of it, just as my grandfater would want me to be. We are all Americans now - Irish, German, Poles, and Jews. U.S. citizens all - but somehow I still feel ITALIAN. Call it culture, call it tradition, call it roots. I'm really not sure what it is. ALL I do know is that my children have been cheated out of a wonderful piece of their heritage. They never knew my grandfather.

Anonymous

Christmas - Past, Present, & Future

Christmas is a time of love, friendships, giving, and food, food, food! Growing up an Italian, traditions were an important part of our holidays. Every Christmas eve, preparations were underway as my mother cooked our annual Christmas eve feast. Years past, the menu was vast, with numerous fish entree's. The menu that follows is that of a typical Christmas eve dinner at the Morelli house. Christmas eve continues to be a traditional event in our family, whether it is in New Jersey, Delaware, Virginia or North Carolina, our mother's influence touches us all. These recipes are for the Christmas' Future, for the Tom's, Tim's, Bill's, Amy's, Robin's, Nicoles', Morgan's, Michael's, Mathew's, Nicholas' and Jordan's.

If only one piece of our traditions are passed on, my mother will live forever.

Christmas

The family would all arrive at different times during the day. Gifts were shared as the sights and sounds of Christmas Abound. There was no greater gift to my mother nad fatehr than to have their children home for Christmas Dinner.

Like Chrismas Eve Dinner, Christmas Dinner found my mother busy in the kitchen from sun up 'til sun down.

Christmas Dinner

First Course

• Antipasto

Second Course

• Wedding Soup

Thrid Course

• Raviola's
• Braciole

Fourth Course

• Roast Chicken
• Tossed Salad

Dessert

• Pizelles
• Mixed Nuts
• Roasted Chestnuts
• Fresh fruit

Christmas Eve

As a child, on Christmas Eve, way into the early hours of Christmas morn, my mother and father would awake us to open our gifts. "Santa has come" they would tell us, as we sprung from our beds and ran for the living room. What we did not realize, until we were older, was our parents were at the end of their evening - usually my Aunt Ethel and Uncle Ralph, as well as my Grandmother - would be around the dining room table, not long having finished a traditional Christmas Eve dinner.

The tradition of staying up most of the night has ended, but Christmas Eve dinners still live on. Some of the items served include:

• Fried Smelts
• Savoy Cabbage
• Baccala with Tomatoes & Potatoes
• White Baccala
• Spaghetti Alege

Sunday Dinners

Being Italian, pasta played a very important role in the weekly meal planning. One thing was certain, every Sunday, a big pot of spaghetti sauce was cooked to serve any number of guests for dinner. My mother would always have the sauce cooking when we would awake, the smells were delightful. Meatballs frying, the aroma of the tomatoes, basil and garlic, we could hardly wait for dinner. I can remember, many a Sunday, coming home from church. It was wonderful to sneak a slice of bread, spread it with sauce, grated cheese and feast.

As I now reminisce, Sunday Dinner's are one of the things I miss most.

Pastas

Spaghetti has been popular in America for about 75 years. The wave of immigration from Southern Italy which began in the '20's, first introduced spaghetti to America. The poor people from the south had been accustomed to a fairly steady diet of spaghetti, and it was not long before a few Italian restaurants were opened. Spaghetti was served, not only because it was the first thing a Italian would think of, but more importantly, it was a quick and easy dish for the most inexperience of cooks to prepare.

Spaghetti Lovers - Frena Kirshman

Basic Pasta Recipe

• 4 cups flour
• 4 medium eggs
• pinch salt
• 2 - 3 half eggshells of water, as needed

1. Make a well in center of mountain of flour
2. Put eggs in well - mix with fingers, adding flour from sidewalls a little at a time
3. Knead pieces of dough - adding small amounts of water, until pieces form a ball
4. Keep kneading for about 10-15 minutes until dough becomes smooth
5. Place dough ball under inverted bowl
6. Every ½ hour for approx. 2-3 hours - knead dough
7. Once dough is formed - it will become very smooth in texture

Spaghetti

Using commercial pasta machine

1. Cut ½" slice of dough from dough ball
2. Lightly flour slice on both sides
3. Press through pasta machine on thickest setting - making a long flat piece of dough
4. Press through machine on middle, then thin setting to get desired thickness
5. Press finished piece - that now resembles a long piece of
6. Lasagna noodle, through the spaghetti cutter on pasta machine.
7. Once spaghetti noodles are cut, lay_ on floured surface, separating strands
8. Add additional flour if needed to keep strands from sticking
9. Cook fresh pasta in boiling water~ 3-5 minutes
10. Serve with desired sauce

Raviola

Filling

• Large container of Ricotta cheese (2 lbs)
• 3 large eggs
• 1 cup grated cheese
• ½ cup, chopped fresh parsley
• Salt, pepper to taste

1. Mix Ricotta, egg and cheese, parsley, salt & pepper
2. Mix well
3. Keep refrigerated until ready to fill raviolas

Forming Raviolas

1. Prepare pasta dough (see Basic Pasta Recipe)
2. Using long recangular strips of pasta, cut strips approx. 4" cuts
3. Place a Tab. of ricotta filling on one side of dough
4. Fold dough over ricotta
5. Using a fork- press all edges of dough - firmly on floured surface. BE CAREFUL to seal, do not cut through dough
6. Place on floured surface until ready to cook
7. Cook raviolas in large pot of boiling water for ~20 min. Do not overcrowd pot - to avoid breakage
8. Drain well in colander
9. Serve with favorite sauce

Cavatelli

• 4 cups flour
• ½ Tbs. baking powder
• 1 ½ Tbs. Crisco, melted
• Hot water as needed ~1 cup

1. Place flour, baking powder and Crisco in a bowl
2. Mix by hand until together
3. Add small amounts of hot water at a time until dough is formed
4. Knead on floured surface
5. Place under bow I ~ half hour to keep moist
6. Cut small pieces of dough and roll into long snake
7. Cut ½" pieces and press and roll pieces on floured surface to form shell like pasta
8. Boil in pot of water for 15 min.
9. Serve with favorite sauce

Manicotti

• 1 box Manicotti
• Ricotta, mixed as for Raviolas (see Raviola Recipe)
• spaghetti sauce

1. Par boil Manicotti - until firm but pliable (al dente)
2. Drain well
3. Fill with ricotta cheese mixture
4. Place in shallow roast pan, with sauce covering bottom of pan
5. Cover with sauce
6. Bake ~1 hour at 375°F

Lasagna

• 1 box Lasagna noodles
• Ricotta cheese
• Mozzarella cheese
• Grated cheese
• Spaghetti sauce

1. Par boil Lasagna noodles until firm but pliable ~ (al dente)
2. Layer a rectangular baking dish as follows:
   • Sauce to cover bottom of pan
   • Noodles
   • Ricotta cheese
   • Grated cheese
   • Mozzarella cheese
   • Spaghetti sauce
3. Continue until pan is full - ending with sauce on top
4. Bake in 375°F oven for approximately 1 hour
5. Let set before cutting and serving

Pasta Faccioli

• 2 bags navy beans
• 1 large can Italian plum tomatoes, blended
• 1 prosutini bone or 2 ham butts
• Salt, pepper, onion, celery, parsley to flavor
• Water
• Dittelini or home made pasta squares

1. In one large pot fill with water and navy beans
2. Simmer until beans are tender
3. Blend 1 can tomatoes, add to beans (Serves 6 - 8)
4. In another pot, simmer Prosutini bone or ham butts until meat falls off bone
5. Combine ham pot with liquid to large pot of beans and tomatoes
6. Cook pasta, al dente
7. Add to Pasta Faccioli
8. Serve with lots of fresh Italian Bread

Bobby was the "Key Ingredient" in this recipe.

Spaghetti Sauce

(Large Pot, 8-10 Servings)

• 2 Braciole's - prepared
• 2 lbs. meatballs - prepared
• 4 - 5 1 lb. cans of Italian Plum tomatoes - blended
• 6 - 8 sprigs basil - chopped
• 4 - 5 cloves garlic - pressed

1. salt and pepper to taste
2. After frying .meats, add tomatoes and all spices
3. Simmer at least 3-4 hours, stirring frequently
4. Remove meat and serve as side dish with your favorite pasta

Note: Spaghetti sauce cooked with lid on pot will be a thinner consistancy than sauce cooked uncovered

Marinara

(Serves 4)

• Oil for frying
• 2 - 3 cloves garlic - diced
• 2 cans Plum tomatoes - blended
• ¼ cup fresh parsley - minced
• 4 - 5 leaves basil - minced
• Salt and pepper to taste

1. Saute garlic until golden
2. Add tomatoes
3. Add seasonings
4. Simmer ~ 1 hour
5. Serve on pasta

Red Clam Sauce

(Serves 6)

• Oil for frying
• 2 - 3 cloves garlic - minced
• 2 cans Plum tomatoes - blended
• ¼ cup fresh parsley - minced
• 4 - 5 leaves basil - minced
• salt and pepper to taste
• 1 bottle Clam broth
• 4 small cans chopped clams*

1. Saute garlic until golden
2. Add tomatoes, simmer 15 min.
3. Add seasonings, clam broth and clams
4. Simmer ~ 30 min.
5. Serve on pasta

Liquid may be added if clam broth

White Clam Sauce

(Serves 6)

• ½ cup oil
• 2 - 3 cloves garlic - minced
• 1 cup water
• 2 bottles Clam broth
• 2 - 3 cans chopped clams, liquid may be added
• ¼ cup chopped fresh parsley
• Salt and pepper to taste

1. Saute garlic in oil until golden
2. Add water, clam broth and seasonings
3. Simmer 10 - 15 min.
4. Serve on pasta

Anchovie Sauce

(Serves 4)

• ½ cup oil
• 2-3 cloves garlic - minced
• 2 cups water
• 2 cans anchovies - drained and chopped
• ½ cup fresh parsley - chopped
• Pepper to taste

1. Saute garlic in oil until golden
2. Add water anchovies and seasonings
3. Simmer 10-15 min.
4. Serve on pasta

Meatballs

(Serves 4)

• 1 lb. ground lean beef
• 2 eggs
• ¾ cup bread crumbs
• ½ cup grated cheese
• Parsley, salt, pepper
• 2 - 3 garlic cloves - minced

1. Mix all ingredients
2. Form into ~ 2" meatballs
3. Fry in medium fry pan - adding oil if necessary
4. Use as desired in Spaghetti sauce

If meatball mixture is too dry, add 1-2 tbs. of water

Braciola

(Serves 4-6)

• 1 lg, ¼ - ½" thin cut of flank or round steak
• ½ cup Italian bread crumbs
• ¼ cup grated cheese
• 2 cloves garlic - pressed
• 3-4 sprigs parsley - chopped
• Salt, pepper to taste
• ¼ cup oil

1. Lay flank steak flat
2. Cover with layer of bread crumbs and grated cheese
3. Season with garlic, parsley and salt and pepper
4. Roll steak as you would a jelly roll
5. Using heavy string, wrap steak to assure Braciola is secure for frying
6. Brown Braciola in pan with oil, making sure to brown all sides
7. Brociola can be added to spaghetti sauce and simmered in sauce for 3 - 4 hours
8. Remove Braciola from sauce 30 minutes before serving to cool
9. Once Braciola has cooled, remove string and slice into ½" slices to serve

Roast Chicken Pieces w/ Potatoes

(Serves 4)

• 8 chicken pieces
• 4 large potatoes - peeled and cut into wedges
• ¼ cup oil
• Salt, pepper, garlic, parsley to taste

1. Place chicken pieces in roastin pan with oil.
2. Roast in oven, 425°F, 15 min to begin browning
3. Turn chicken and add potatoes and seasonings.
4. Continue to roast at 375°F until chicken and potatoes are cooked, ~45 min.

Chicken Chambaut

(Serves 4)

• 8 mixed chicken parts
• 1 lb. can plum tomatoes - crush with hands
• 10 - 12 fresh green hot peppers - sliced lengthwise
• ¼ cup cooking oil
• 5 - 6 leaves fresh basil (½ T dried may be substituted)
• 3 garlic cloves - finely chopped
• salt pepper to taste

1. Brown chicken parts in large fry pan with cooking oil
2. Add fresh green hot peppers and chopped garlic
3. Saute 5 minutes
4. Add plum tomatoes
5. Add chopped basil
6. Season to taste with salt and pepper
7. Simmer medium heat ~ 45 minutes

Wings, Peas, & Potatoes

(Serves 2)

• 8 - 10 good size chicken wings
• oil for frying
• salt, pepper, parsley
• 2 - 3 garlic cloves - minced
• 4 large potatoes - cut in quarters
• 1 - 1 ½ cups water
• 1 lb. can baby LeSuer peas

1. Fry (in oil) chicken wings until browned
2. Season with salt, pepper, parsley and garlic
3. Add water to wings and simmer 15 mins. medium-high heat
4. Boil potatoes, until almost done
5. Add pre-cooked potatoes, simmer ~10 mins
6. Add drained peas, when peas are heated through, serve

Pork (Fresh Ham) Roast

(Serves large group, ~15)

• 1 whole fresh ham
• 10 - 12 cloves garlic
• Rosemary
• Bay leaves
• Salt and pepper
• Water

1. Cut 10 - 12 pockets in roast big enough to hold each garlic clove
2. Stuff pockets with a garlic clove, rosemary and bay leaf
3. Salt and pepper roast
4. Brown in high oven 425°F
5. Once browned, add water to make Ajus, roast with lid 20 min. per pound.
6. Remove lid ~15 min. before serving
7. Serve with hard Italian rolls, with Ajus.

Veal Punset

(Serves 4)

• 1 breast of veal with pocket
• ½ loaf Italian bread - cubed
• 2 large eggs
• ½ cup grated cheese
• 2 - 3 cloves garlic - pressed
• ¼ cup chopped parsley
• Salt and pepper to taste

1. Season breast of veal inside and outside with salt and pepper
2. Combine Italian bread, eggs, grated cheese, garlic, parsley,
3. Salt and pepper to form stuffing (a small amount of water may be added if stuffing is dry)
4. Stuff breast of veal pocket
5. Roast in 425° F oven to brown ~15 minutes
6. Lower oven to 375° F and roast 1-1 ½ hours
7. Slice roast between ribs, securing stuffing

Veal Scalloppini

(Serves 4)

White

• 1½ lbs. lean veal cubes
• 2 medium green peppers - sliced
• ½ lb. mushrooms - sliced
• 2 - 3 cloves garlic - chopped
• ¼ tbs. basil
• ¼ tbs. parsley
• Salt and pepper to taste
• ¼ cup cooking oil
• 1¼ cups water

1. Brown veal cubes in cooking oil
2. Add spices and water an d simmer ~45 minutes (until tender)
3. In separate fry pan, saute green peppers
4. Add mushrooms, cook ~5 minutes
5. Add to veal and simmer 5 minutes

Red

Same as above, add 1 large can of plum tomatoes, blended, in place of water.

½ cup red or white wine may be added

Stuffed Eggplant

(Serves 6-8)

• 3 medium eggplants
• 1 day-old Italian bread - cut up
• 3 large eggs
• 1 cup grated cheese
• ¼ cup fresh parsley- chopped
• 3 - 4 leaves fresh basil - chopped
• Salt and pepper to taste
• 2 - 3 cloves garlic - pressed
• 5 - 6 plum tomatoes from can of Italian Plum tomatoes oil

1. Cut eggplants in half - trimming stem
2. Simmer eggplant halves in large pot of water until semi-tender
3. Remove eggplants from water and drain
4. Scoop out egglplant pulp from skin, leaving an eggplant shell to hold stuffing
5. Dice eggplant pulp
6. Add cut up bread to eggplant pulp
7. Add egg, cheese and spices and mix
8. Cut plum tomatoes into chunks and add to stuffing
9. Stuff eggplant halves
10. Drizzle with oil
11. Bake uncovered in 375° oven for ~1 hour
12. Slice and serve

Diane was the "Key Ingredient" in this recipe.

Italian Bread Stuffed Peppers

(Serves 4)

• 4 large green peppers - halved and cleaned
• 1 loaf day old Italian bread -. broken into pieces
• 3 large eggs
• ¾ - 1 cup grated cheese
• 4 - 5 sprigs fresh parsley - chopped
• 1 - 2 garlic cloves
• Salt and pepper to taste
• Oil

1. Prepare peppers and place in a shallow baking pan
2. Mix bread with eggs and cheese
3. Add all spices
4. Wet hands with water when mixing bread if added moisture is needed to make a moist stuffing
5. Stuff each pepper half
6. Drizzle with enough oil to roast
7. Roast covered ~1 hour at 350°F
8. Uncover last 15 min. to brown.

Meat Stuffed Peppers

(Serves 4)

• 4 large green peppers - halved and cleaned
• 1 ½ lbs. ground beef
• 2 large eggs
• ½ cup grated cheese
• ½ cup bread crumbs
• Parsley
• Salt and pepper
• Oil
• 1 large can Italian tomatoes
• 4 - 5 leaves basil - chopped
• 1 - 2 cloves garlic

1. Prepare peppers and place in a shallow baking pan
2. Mix ground beef, eggs, cheese, bread crumbs, parsley and salt and pepper
3. Stuff hamburger mixture in pepper halves
4. Drizzle with oil and start to roast in 375°F oven for 5 - 10 min.
5. Break tomatoes into small pieces and season with garlic, salt and pepper and basil
6. Pour over and around peppers
7. Roast covered ~ 1 - 1 ½ hours, checking and spooning tomato sauce over peppers
8. Serve

Antipasto

(Serves 10-12)

• ½ bunch celery
• 1 medium onion
• 1 medium green pepper
• 5 medium sour pickles
• 1 jar gardenier
• 1 small jar hot cherry peppers
• 1 small jar green olives with pimentos
• 3 cans tuna fish
• 2 cans anchovies
• ~⅛ cup oil

1. Finely chop the first 7 ingredients
2. Flake drained tuna and add to chopped mixture
3. Drain anchovies and chop
4. Add to mixture
5. Add oil and toss
6. Chill well
7. Serve on platter with thin slices of Genoa salami and cappacola

Red Baccala (Dried Codfish)

(Serves 4-6)

• 1½ - 2 lbs. dried Baccala or prepared codfish that has been soaked
• 1 pot cold water for soaking fish
• oil
• 1 can 'Italian plum tomatoes - blended
• ¼ cup celery leaves
• salt and pepper to taste
• 1 - 2 cloves garlic - minced
• 4 medium potatoes - halved

To remove salt from fish:

1. Soak fish in pot of cold water, refrigerated
2. Drain and add fresh water frequently to wash away salt
3. This process usually takes 24 hours. Fish will become white and meaty.
4. Drain water and pat fish to remove excess moisture

To prepare fish:

1. Place fish in baking dish
2. Drizzle with oil and start roasting in 375°F oven~ 10 min.
3. Add tomatoes, seasonings and potatoes
4. Roast covered until potatoes and fish are cooked ~ 45 min.
5. Serve

White Baccala (Dried Codfish)

(Serves 4-6)

• 1½ - 2 lbs. dried Baccala or prepared codfish that has been soaked
• 1 pot cold water for soaking fish
• Oil
• ¼ cup celery leaves
• Salt and pepper to taste
• 1 - 2 cloves garlic - minced

1. Prepare fish as in Red Baccala
2. Once fish is drained and excess water is removed, Place fish in baking dish
3. Drizzle with oil and seasonings and roast at 375°F, 30 - 40 mins
4. Add a little water during roasting if fish begins to dry
5. Serve

Fried Smelts

(Serves 4-6)

• 2 lbs. cleaned smelts without heads
• flour with salt and pepper to taste
• Oil for frying

1. Dredge smelts in flour and spices
2. Fry in oil until golden
3. Serve hot

Garlic Crabs & Spaghetti

(Serves 4)

• 3 - 4 dozen live Blue Claw Crabs
• Pot of boiling water
• ¾ cup oil
• 3 cups water
• Salt, pepper
• Parsley flakes, garlic powder, red pepper flakes
• 1 lb thin spaghetti, cooked al dente

1. Boil crabs in large pot of water (6 - 10 at a time) for five minutes
2. Remove crabs
3. Under cold running water, peel back off crabs, clean crabs, removing lungs
4. Break crabs in half
5. Layer clean crabs in large pot for steaming
6. On each layer of cleaned crabs in pot, sprinkle with salt, pepper, parsley flakes, garlic powder and red pepper flakes
7. Repeat layers until pot is ½ full (1 - 2 pots may be needed)
8. Once crabs are boiled, cleaned and layered, add oil and water
9. Cover and steam 20 minutes
10. During steaming - pot of crabs needs to be shaken to distribute sauces throughout pot
11. Remove crabs and serve, reserve sauce for spaghetti served with crab sauce

Baked Rockfish

(Serves 2)

• 1 large rockfish - dressed
• 5 - 6 slices tomato
• 5 - 6 slices onion
• Salt and pepper to taste
• Oil

1. Place fish in roasting pan
2. Place slices of tomatoes down the top of fish
3. Place onion slice on top of each tomato slice
4. Season with salt and pepper
5. Drizzle top of fish with oil
6. Bake in 375° oven until fish is done

Wedding Soup

(Serves 10-12)

Chicken Stock

• 1 large stew chicken
• Large pot water
• 2 - 3 celery stalks
• 1 medium onion
• Salt and pepper to taste

1. Boil chicken and other ingredients 2 - 3 hours or more to make hearty chicken stock
2. Strain broth and reserve chicken, picking meat from bones

Escarole

• 3 lbs fresh escarole
• Water
• Steam escarole
• Once escarole is tender, drain water and press escarole to remove excess water
• Cut escarole into bitesize pieces
• Set aside

Meatballs

• 2 lbs fresh ground beef
• 2 - 3 eggs
• ¾ cup bread
• 1 cup grated cheese
• ~4 - 5 sprigs fresh parsley - chopped
• 2 - 3 cloves garlic - pressed
• Oil for frying

1. Mix all ingredients by hand until well mixed
2. Form small meatballs, bite size
3. Fry until browned on all sides
4. Drain fried meatballs on papertowels
5. Combine broth, escarole, meatballs, and chicken, simmer, adding more salt and pepper if needed. Be careful not to oversalt, greated cheese is very salty
6. Combine 4 - 5 medium eggs with ¾ cup grated cheese - beat well with fork
7. Add to simmering soup - Stirring well to distribute egg and cheese mixture
8. Serve hot!

Chambaut

• 10 - 12 fresh green hot peppers
• Oil for frying
• 2 - 3 cloves garlic - minced
• Salt, pepper to taste
• 5 - 6 basil leaves - chopped
• 1 can Italian plum tomatoes - mashed into small pieces

1. Wash and cut pepper in half. Pat excess water with paper towel
2. Saute peppers in oil with salt and pepper until just starting to cook
3. Add garlic and tomatoes and basil
4. Simmer ~30 minutes
5. Serve hot or refrigerate and serve cold

Escarole w/ Oil & Garlic

(Serves 4)

• 2 lbs fresh escarole
• 2 - 3 Tbs oil
• 2 - 3 garlic cloves - pressed
• Salt and pepper to taste
• Red pepper flakes to taste

1. Wash escarole thouroughly
2. Put escarole in large pot, letting excess water from washing • collect in pot
3. Steam until tender, adding water if necessary
4. Drain water and reserve greens
5. In large frying pan, put oil and garlic and fry garlic until golden
6. Add greens and spices and heat through

Other greens may be substituted i.e., broccoli rabe, spinach

Greens & Beans

(Serves 4)

• 3 cups dried Navy beans
• Water for soaking
• 3 lbs. fresh escarole
• Oil
• Salt, pepper
• 3 - 4 garlic cloves - minced
• Red pepper flakes

1. Soak beans overnight in water
2. Drain beans, add fresh water to cover and simmer beans until tender. Set aside (with liquid)
3. Steam escarole until tender
4. Drain escarole, add oil, salt, pepper and garlic
5. Add beans and 3 cups of liquid
6. Add red pepper flakes to taste
7. Heat and serve

Spinach, Egg, & Cheese

(Serves 4-6)

• 2 packages frozen spinach (fresh if available)
• 1 - 2 garlic cloves - minced
• Salt and pepper
• 2 large eggs
• ½ cup grated cheese

1. Cook spinach per package instructions
2. Drain spinach leaving a small amount of water
3. Add seasonings
4. Beat eggs with grated cheese
5. Over heat, add egg mixture to spinach - stir through until egg is cooked
6. Serve

Savoy Cabbage

(Serves 6-8)

• 1 large head of Savoy cabbage
• Water for steaming
• ¾ cup oil
• 2 - 3 cloves garlic
• Salt, pepper

1. Clean, section, and steam cabbage until tender, but firm
2. Drain water, leaving a ½ cup
3. Add oil and spices
4. Stir through cabbage
5. Continue to steam until tender
6. Serve

Tomato Salad

(Serves 4)

• 5 - 6 1i1edium to matoes, cut into bite size pieces
• 3 - 4 fresh long green hot peppers - diced
• 5 - 6 leaves fresh basil - chopped
• Salt, pepper to taste
• 2 - 3 garlic cloves - minced
• ¼ cup oil

1. Mix all ingredients and refrigerate.
2. Serve with fresh Italian bread for "dunking"

Zucchini w/ Tomatoes

(Serves 6-8)

• 6 - 8 med. zucchini
• Oil
• 2 - 3 garlic cloves - pressed
• Salt and pepper to taste
• 4 - 5 leaves fresh basil - chopped
• 2 large cans Italian pl um tomatoes

1. Slice zucchini into ¼ - ½" slices. If zucchini's are large or have large seeds, remove seeds by slicing zucchini lengthwise into quarters and slice off seeds
2. Briefly saute zucchini in pot, adding salt, pepper and garlic
3. Blend tomatoes in blender or food processer to desired texture, add to zucchini
4. Add basil and simmer til done ~ 30 minutes

Dried Black Olives

• Oil cured dried black olives
• Oil
• Salt and pepper to taste
• Garlic powder
• Red peppers flakes
• Dried oregano flakes

1. Mix oil and olives with other ingredients using enough oil to mix well
2. Spices need to be added to taste
3. Refrigerate - serve with meal

Celery w/ Oil, Salt, & Pepper

• Celery sticks • Oil, salt and pepper

1. Mix oil with salt & pepper to taste
2. Put in small individual dishes for dipping celery
3. Serve on side of dish with meal.

Pizza Dough

• 1 package dry yeast
• ½ cup warm water
• 6 cups of flour
• 1 teaspoon of oil
• ~1 - 1½ cups warm water

1. Disolve yeast in½ cup warm water
2. Add disolved yeast and oil to 6 cups flour in large mixing bowl
3. Add water, a little at a time, until mixed to smooth texture - not sticky and not dry
4. If too much water is added, add flour as you knead dough
5. Knead just until mixed - does not take long
6. Place pizza dough into oiled bowl, large enough to allow dough to rise 6-8 times in size
7. Oil dough ball
8. Cover with waxed paper or saran, tightly, then with towel...
9. Place in warm location and allow to rise ~ 3 hours

Pizza Sauce

• 1 large can Italian Plum tomatoes
• ¼ cup oil
• 1 - 2 tablespoons dried oregano
• 2 - 3 cloves garlic - minced
• salt and pepper to taste

1. Blend tomatoes until desired consistancy
2. Add all other ingredients and mix, refrigerate until used

Cheese Pizza

• Pizza dough
• Corn meal
• Pizza sauce
• Grated cheese
• Part skim shredded mozzarella cheese

1. Roll pizza dough on floured surface until desired size and thickness
2. Flour pizza pan with corn meal
3. Place pizza dough on pan
4. Spread with desired amount of sauce, grated cheese and mozzarella
5. Bake in very hot oven ~500° - 525°F rotating from bottom rack to top rack one time during baking ~20 min.
6. Additional toppings may be added i.e. pepperoni, mushrooms, green peppers, anchovies

Pizzelles

• 12 eggs - room temperature
• 2 cups Mazola oil
• 3 1/2 cups sugare
• 6 cups sifted flour
• 4 tsp vanilla
• 3 tbs anise seed
• 4 tsp baking powder
• 4 orange rinds - grated on finest side
• 3 lemon rinds - grated on finest side

1. Mix floud and baking powder in separate bowl
2. Mix sugar and oil
3. Add vanilla, eggs, anise seeds, lemon and orange rinds
4. Using Pizzelle iron, place scant tablespoon of mixture on iron, close and cook ~30 seconds

Note: Time may vary

Biscuit Cookies

• 6 eggs
• 9 Tbs. sugar
• 12 Tbs. shortening
• 1 tsp vanilla
• 4 cups flour
• 6 tsp baking powder

1. Mix first four ingredients
2. Add baking powder to flour and blend
3. Combine wet ingredients with the flour and baking powder
4. Mix well
5. Form into 1" balls
6. Press slightly on cookie sheet, keeping top rounded
7. Bake in 350°F oven ~ 10 min.

Icing

• 3 Tbs. shortening
• 3 Tbs. 1Ox Sugar
• Enough milk to make icing the consistency for dipping cookies
• Food coloring (optional)

1. Dunk cooled cookies - top only - into icing and decorate with various candies
2. Keep stored in cool dry place

Biscott

• 6 eggs
• 1 ½ cups sugar
• 1 ½ cups oil
• 1 tbs vanilla
• 1 tsp salt
• 3½ cups flour
• 1 tbs baking powder
• 1 tbs Anise Seeds

1. Mix well
2. Grease 9 x 13 cookie sheet
3. Bake 25 minutes at 375°F
4. Cool slightly
5. Slice
6. Place cut side down on a cookie sheet
7. Put in 375°F.oven until roasted

Toni was the"Key Ingredient" in this recipe.

Just Desserts

I couldnt finish this book without thanking my husband, Tom. His support and encouragement helped to make this a labor of live. From the beinning of July, when I first decided to write this cook book, until mid-December when it went to press, Tom kept me going with his wonderful ideas as each page unfolded. I know it meant as much to him as it did for me to remember my my mother and share these wonderful recipes with our family and friends.

And to my brothers and sisters, this is for you, for your children and for their children. I hope this book brings you all the joy and happinenss it has brought me in writing it.