Italian Steamed Artichokes

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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 Parmesan Potato

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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 Stuffed Chicken Breast

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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 Chicken Pot

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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.

Grilled Chicken Italiano

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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.

Easy Chicken Cacciatoria

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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!!

Italian Meat Sauce

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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 Beef Stew

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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 Gnocchi

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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 Sausage Fettucine

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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.