WESTERN FRITTATA

WESTERN FRITTATA

(4 servings)

• 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.

VEAL STEAKS WITH SPAGHETTI

VEAL STEAKS WITH SPAGHETTI

(4 servings)

• 2 veal shoulder arm steaks each 1" thick
• 2 tbsp. all-purpose flour
• 2 tbsp. olive oil
• 1 8 oz. can stewed tomatoes
• 1 6 oz. can tomato paste
• 1-1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. oregano
• 1 8 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.

VEAL CHOPS WITH AVOCADO

VEAL CHOPS WITH AVOCADO

(4 servings)

• 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 350 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.

MEAT PIZZAS

MEAT PIZZAS

(4 servings)

• 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 - 2 tsp. 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 (optional) and cheese.
Bake at 400 degrees 5 - 7 minutes, until cheese melts.

SPAGHETTI WITH HAM AND PEAS

SPAGHETTI WITH HAM AND PEAS

(4 servings)

• 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
• 1 4 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 (thawed) and shredded cheeses, stir in ham; heat.
In large bowl, toss spaghetti and cheese mixture until spaghetti is well coated. Serve immediately.

MEAT SAUCE

MEAT SAUCE

(4 cups)

• 2 tbsp. olive oil
• 1 lb. ground beef
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 16 oz. can tomatoes
• 1 12 oz. can tomato paste
• 4 tsp. sugar
• 2 tsp. oregano leaves
• 1-3/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1 bay leaf, crumbled

In 5 qt. Dutch oven over medium heat, in hot oil cook ground beef, onions, garlic until meat is well browned. Drain excess fat. Stir in tomatoes, their liquid and remaining ingredients. Reduce heat to low, partially cover and simmer 35 minutes or until very thick, stirring occasionally.

PESTO

PESTO

(1/2 cup)

• 1/3 cup olive oil
• 1/4 cup parmesan cheese
• 1/4 cup parsley, chopped
• 2 tbsp. basil
• 1 tsp. salt
• 1/4 tsp. ground nutmeg
• 1 small garlic clove

Quarter garlic clove. In blender place all ingredients, at medium speed mix well.

SHRIMP MARINARA SAUCE

SHRIMP MARINARA SAUCE

(4 cups)

• 1 tbsp. olive oil
• 1 garlic clove, minced
• 1 15 oz. can tomato sauce
• 1 6 oz. can tomato paste
• 1/4 tsp. pepper
• 2 tbsp. parsley, chopped
• 1 tbsp. sugar
• 3/4 tsp. salt
• 1/2 tsp. oregano leaves
• 1 lb. frozen shrimp, shelled and deveined

In skillet over medium heat, in hot oil lightly brown garlic.
Add tomato sauce and next six ingredients, heat to boiling.
Reduce heat to low, cover, simmer 10 minutes. Add frozen shrimp and cook until shrimp are tender, about 8 minutes; stir occasionally.

WALNUT SAUCE

WALNUT SAUCE

(1-1/2 cups)

• 1/4 cup butter
• 1 cup walnuts coarsely chopped
• 1/2 cup milk
• 2 tbsp. parsley, minced
• 1 tsp. salt

In skillet over medium heat, in hot butter lightly brown walnuts, about 5 minutes. Stir in remaining ingredients, heat.

SPINACH SAUCE

SPINACH SAUCE

(2-1/2 cups)

• 1/4 cup butter
• 1 10 oz. package frozen chopped spinach
• 1 tsp. salt
• 1 cup ricotta cheese
• 1/4 cup parmesan cheese
• 1/4 cup milk
• 1/8 tsp. nutmeg

In saucepan, over medium heat, in not butter, cook spinach and salt 10 minutes. Reduce heat to low, add remaining ingredients, mix well, do not boil.

WHITE CLAM SAUCE

WHITE CLAM SAUCE

(3 cups)

• 3 8 oz. cans minced clams
• 1/4 cup olive oil
• 1 garlic clove, minced
• 3/4 cup parsley
• 2 tbsp. white wine
• 1 tsp. basil
• 1/2 tsp. salt

Drain juice from clams, save. In saucepan, over medium heat, in hot oil, cook garlic until tender. Stir in clam juice and remaining ingredients, except clams. Cook 10 minutes, stirring occasionally. Stir in clams, cook sauce until clams are warm.

MACARONI AND CHEESE

MACARONI AND CHEESE

(4 servings)

• 8 oz. elbow macaroni
• 3/4 lb. cheddar cheese
• 1 cup milk
• 1/8 tsp. dry mustard
• 1/2 tsp salt
• 1/4 tsp. onion powder
• 1/4 tsp. pepper
• bread crumbs, buttered

Cook and drain noodles. Cut cheese into cubes. In 3 qt. casserole, combine noodles, cheese, milk, salt, onion, pepper, mustard. Cook, covered, at HIGH 10 - 12 minutes; stir twice. Top with bread crumbs, cook uncovered, at HIGH, 3-5 minutes.

MEATBALL MORSELS

MEATBALL MORSELS

(36 balls)

• 1 lb. ground beef
• 1 egg
• 1/2 cup soft bread crumbs
• 1/4 cup ketchup
• 1 tbsp. parsley flakes
• 1 tsp. onion powder
• 1 tsp. salt
• 1/4 tsp. pepper

Thoroughly combine all ingredients; shape into 1" balls (36). Arrange 18 meatballs on dish. Cook at HIGH 4 - 6 minutes; stir once. Rotate dish after 3 minutes. Drain liquid. Repeat with remaining meatballs. Serve with favorite sauce or gravy.

MINI PIZZA SNACKS

 MINI PIZZA SNACKS

(2 servings)

• 2 English muffins
• 1/2 cup spaghetti sauce
• 1 oz. mozzarella cheese
• oregano

Half and toast muffins, shred cheese. Place muffins on plate, spread with spaghetti sauce, top with cheese and season with oregano. Cook at MEDIUM 1 - 2 minutes, or until cheese melts.

BAKED ZITA

BAKED ZITA

(4 servings)

• 8 oz. zita macaroni
• 15 oz. spaghetti sauce
• 1/2 cup mozzarella cheese

Shred cheese. Combine cooked and drained zita and sauce in 2 qt. casserole. Cook, covered at HIGH 10 minutes, stir once. Sprinkle with cheese. Let stand 10 minutes before serving.

FETTUCINE ALFREDO

FETTUCINE ALFREDO

(4 servings)

• 8 oz. medium egg noodles
• 1 cup Parmesan cheese
• 1/2 cup heavy cream
• pepper to taste
• 1/2 cup butter

Grate cheese. Cut butter into quarters. Cook noodles. While noodles are standing, in glass serving bowl, combine cheese, butter and cream. Cook at MEDIUM 3 - 4 minutes or until butter melts. Stir twice. Stir in drained noodles, toss well. Season with pepper.

VEAL PAPRIKA

VEAL PAPRIKA

(4 servings)

• 1 lb. boneless veal
• 1/2 lb. mushrooms
• 1 cup chicken broth
• 1 medium onion
• 3 tbsp. flour
• 1/2 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. pepper
• dash caraway seeds
• 1/2 cup sour cream

Cut veal into 1-1/2" cubes. Slice mushrooms. Chop onions. In 2 qt. casserole combine veal, 1/2 cup broth, mushrooms, onion,
paprika, salt, pepper, caraway. Cover, cook on HIGH 10 minutes and at MEDIUM-LOW 22 minutes or until veal is tender. Stir occasionally. Blend flour with remaining broth; stir until smooth. Mix into veal dish. Cook at HIGH 2 - 3 minutes, or until sauce thickens. Blend in sour cream.

BAKED STUFFED TOMATOES

BAKED STUFFED TOMATOES

(4 servings)

• 8 large tomatoes
• 1/2 tsp. celery salt
• pinch garlic salt
• sliced bread
• 3/4 cup grated cheese
• 3 tbsp. chopped parsley
• 2 tbsp. butter
• worcestershire sauce
• 1 tsp. cornstarch
• 1/2 cup sour cream
• juice of 1 lemon
• 1 tsp. sugar
• 5 tbsp. cooked ham

Cut tops off tomatoes, scoop out centers. Sprinkle insides with mixture of celery and garlic salts. Turn upside down and let drain.
Soak bread in hot water, squeeze dry, place in bowl. Mix in grated cheese, parsley, chopped ham. Fill tomatoes with stuffing, replace tops.
Melt butter, add worchestershire (dash), cornstarch blended with cream, lemon juice, sugar, 5 tbsp. water. Hat, don't boil, pour around tomatoes. Cook at 400 degrees for 15 minutes.

STUFFED EGGPLANTS

STUFFED EGGPLANTS

(4 servings)

• 4 large eggplants
• 7 tbsp. oil
• 10 oz. ground pork
• 10 oz. ground beef
• 3 egg yolks
• 1 tsp. garlic salt
• 3/4 tsp. black pepper
• 1 tbsp. breadcrumbs, soft
• 5 tbsp. brandy
• 5 tbsp. cheese, grated

Halve eggplants, lengthwise, place on baking sheet, brush with oil, bake at 400 degrees for 30 minutes. Remove flesh, mix with all ingredients except cheese, fill eggplant shells. Sprinkle with cheese, bake 30 minutes. Serve with baked tomatoes.

EGGPLANT & TOMATO BAKE

EGGPLANT & TOMATO BAKE

(4 servings)

• 2-3 eggplants
• 3 tsp. salt
• 1/4 cup flour
• 2/3 cup oil
• 2 onions, chopped
• 1 8 oz. can tomatoes
• 1 tsp. dried basil
• 1/2 tsp. oregano, dried
• 1 tsp. sugar
• 1/4 tsp. black pepper
• 8 oz. mozzarella cheese
• 1/4 cup parmesan cheese
• 1/4 cup tomato paste

Slice eggplants into 1/2" slices; sprinkle with 2 tsp. salt.
Roll slices, moistened, in flour. Fry slices in heated oil, in skillet until brown on each side. Drain. Add onions, tomatoes, remaining salt, tomato paste, basil, oregano, sugar and pepper to oil remaining in skillet and cook 10 minutes. Cool slightly,
bend mixture or push through strainer. Place half the mixture in greased baking dish. Add a layer of eggplant slices and a layer of cheese slices. Top with remaining tomato mixture and sprinkle top with cheese. Bake at 400 degrees for 20 minutes.

ITALIAN FISH BAKE

ITALIAN FISH BAKE

(4 servings)

• 2 potatoes, sliced
• 1 large carrot, sliced
• 1 small cauliflower
• 4 oz. frozen green beans
• 2 7 oz. cans tuns, drained
• 2 tomatoes, peeled, sliced
• 1 beet, sliced
• 5 anchovy fillets (optional)
• 1 onion, chopped
• 1 clove garlic
• 1 tbsp. capers
• 4 eggs, separated
• 1/3 cup hazelnuts
• 1/2 cup breadcrumbs
• 1/2 cup cheddar cheese
• 1 tbsp. parsley
• salt and pepper

Cook potatoes and carrots in boiling, salted water 15 - 20 minutes. Divide cauliflower into sprigs and add with beans for the last 10 minutes. Drain.
Lightly grease 4 pint oven dish. Layer cooked vegetables, tuna (flaked), tomatoes and beet alternately.
Mix finely chopped anchovy (optional), onion, garlic (crushed), chopped capers and egg yolks to a smooth consistency.
Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold in parsley and stiffly beaten egg whites. Season to taste.
Spread topping over vegetables and bake at 400 degrees 20 - 25 minutes.

VEAL CHOPS WITH KIDNEY SAUCE

VEAL CHOPS WITH KIDNEY SAUCE

(4 servings)

• 4 veal loin chops
• 1/2 tsp. onion salt
• 1-1/2 tsp. salt
• 1/2 tsp. white pepper
• 1 tsp. mustard
• 1 calf kidney
• 3 tbsp. oil
• 4 eggs
• 3 tbsp. chopped parsley
• 1 tbsp. chervil
• 1/4 cup butter
• 5 tbsp. brandy

Trim chips. Season with onion salt, 1/2 tsp. salt and the pepper; spread on mustard. Heat oil in skillet and fry chops over medium heat 3-5 minutes on each side; remove and keep warm.
Beat eggs with 1/2 tsp. salt, 5 tbsp. water (cold) and the herbs. In saucepan, melt butter and cook eggs until slightly scrambled. Keep warm.
Slice the kidney and cook in pan used for the chops for 30 seconds. Sprinkle with remaining salt.
Stir in brandy. Arrange chops on dish, spoon on eggs and kidney on top.

ROAST VEAL

ROAST VEAL

(4 servings)

• 2 lb. veal roast
• 1 tsp. salt
• 1/2 tsp. white pepper
• 2 tsp. paprika
• 2 carrots
• 2 tomatoes
• 2 onions
• 5 tbsp. oil
• 7 tbsp. white wine
• 6 tbsp. whipping cream
• parsley

Preheat oven to 400 degrees. Trim meat, rub all over with salt, pepper, paprika. Place meat in roasting pan.
Peel and chop carrots, onions, tomatoes and place with meat. Pour over the oil and wine and roast in oven 1 - 1-1/2 hours. Transfer to serving dish and keep warm.
Either blend vegetables and cooking liquid in blender or rub through strainer. Reheat, check seasoning and stir in cream. Pour around the meat and serve garnished with parsley.
Cooked spinach topped with cheese and browned in broiler would make a good side vegetable.

VEAL AND FRUIT RAGOUT

VEAL AND FRUIT RAGOUT

(4 servings)

• 1-1/2 lb. veal
• 2 tbsp. butter
• 3/4 cup water
• 3 tbsp. flour
• 8 oz. green grapes
• 1 dessert apple
• 1 ripe pear
• 1/2 tsp. salt
• 1/2 tsp. paprika pepper
• 3 tbsp. cream

Remove any fat from meat and cut into chunks. Melt butter, add veal and fry until brown on all sides. Add 1/2 cup water, cover, simmer 40 minutes, until veal is tender.
Mix flour with remaining water to form smooth paste. Stir into veal and cook another 5 minutes.
Peel grapes, halve and remove seeds. Peel and quarter apple andmpear. Remove cores and dice.
Stir in salt, paprika and cream into veal mixture, then fold in

VEAL ROLLS

VEAL ROLLS

(4 servings)

• 4 veal cutlets
• 1/2 tsp. paprika
• 2 tsp. mustard
• 1 sweet dill pickle
• 1/2 cup liver sausage
• 1/4 cup butter
• 2/3 cup plain yogurt
• 1/2 tsp. salt
• 1/2 tsp. white pepper

Pound veal until very thin, dust with paprika, spread with mustard.
Cut pickle lengthwise, in four. Spread liver sausage on veal and place a piece of pickle on each. Roll slices up and secure with toothpick.
Melt butter in skillet and brown the rolls on each side. Add yogurt and season with salt and pepper. Cover, cook over low heat 20 minutes.
Remove toothpicks; arrange on serving dish, spoon over the sauce and serve with rice.

ITALY'S HERO SANDWICH

ITALY'S HERO SANDWICH

(4 Servings)

• 12 sweet Italian sausages
• 1/4 cup water
• 2 medium onions
• 2 tbsp. olive/salad oil
• 4 5" long hard rolls
• 5 green or red peppers

In skillet, place sausages, add water. Cover, simmer 5 minutes. Remove cover and cook 15 minutes or until browned, turning occasionally.
Cut onions into thin slices, peppers into 1/2" strips. In hot oil saute onions until limp. Add peppers and cook over medium heat until peppers are tender, about 10 minutes. Add cooked sausage.
Split rolls in half lengthwise. Layer bottom of each roll with onions and pepper and 3 sausages. Spread top of roll with mayo, butter or ketchup.

ITALIAN CHEESE TOAST

ITALIAN CHEESE TOAST

(8 Slices)

• 1-1/4 cups half and half
• 1 tbsp. olive or salad oil
• 1 tsp. cornstarch
• 1/2 tsp. paprika
• 1 tbsp. capers
• 1 12" loaf Italian bread
• 1 8 oz. package Mozzarella cheese
• 1 tbsp. chopped parsley

In 2-qt. saucepan, combine first 4 ingredients. Cook over medium heat, until boiling, stirring constantly. Boil 1 minute. Reduce heat, stir in capers, cover, keep warm.
Preheat broiler. From Italian bread, diagonally cut 8 one inch thick slices (save remaining bread).
Toast bread in broiler on each side. Put sliced cheese on each piece and broil until melted.
Spoon cream mixture over cheese. Garnish with parsley. Serve immediately.

ITALIAN DRESSING

ITALIAN DRESSING

(2 cups)

• 3/4 cup wine vinegar
• 2/3 cup red wine
• 1 clove garlic
• 1 tsp. salt
• 2 tsp. capers
• 1/2 cup oil
• 1 tbsp. mustard seed
• 2 peppers - green or red
• 2 tsp. prepared mustard
• 1 tsp. black pepper
• 1 tsp. rosemary - dried
• 1 tsp. oregano - dried

Mix vinegar and wine, set for 1 hour. Finely chop garlic. Add salt, capers, mustard seed and pound to paste. Remove pepper insides and cut into slivers. Boil garlic paste, add peppers and spices, stirring. Remove from heat, add oil, cool.

PASTA SALAD

PASTA SALAD

(4 - 6 Servings)

• 12 oz. pork luncheon meat
• 2 celery stalks
• 2 red-skinned apples
• 4 sweet dilled pickles
• 2 cups cooked pasta (shells, spirals or bows)
• 1/4 cup sliced stuffed olives
• 2 anchovy fillets (option)
• 2/3 cup mayonnaise
• 1 tsp. soy sauce
• juice of 1 lemon
• 1/2 tsp. salt
• pinch cayenne pepper
• 1 tsp. apple pie spice

Slice luncheon meat and celery. Core and slice apples and slice pickles. Mix together pasta, meat, olives, celery, apples and pickles. Chop anchovy fillets (optional) - add to following:
Combine mayonnaise, soy sauce, lemon juice and seasonings. Chill lightly before serving with pasta salad.

SPAGHETTI CARBONARA

SPAGHETTI CARBONARA

(2 - 4 Servings)

• 8 oz. spaghetti
• 4 oz. bacon
• 1 green pepper
• 5 tbsp. Parmesan cheese
• 5 tbsp. chopped parsley
• 1-1/4 cups cream
• 1/4 cup butter
• 8 slices cooked ham, lean
• 1 tsp. dried oregano
• 1 tsp. dried basil

Cook spaghetti in boiling salt water for 15 minutes. Meanwhile, chop bacon. Core pepper and chop finely. Put bacon in saucepan, cook until crisp. Stir in cheese, parsley, cream, green pepper. Cook slowly 5 minutes.
Drain spaghetti, toss with butter, place in greased oven dish. Roll up ham slices, lay on spaghetti, cover with bacon sauce. Sprinkle with herbs. Bake at 425 degrees for 10 minutes. Serve hot.

CHICKEN TETRAZINNI

CHICKEN TETRAZINNI

(8 - 10 Servings)

• 1 boiled chicken
• 1/2 lb. macaroni
• 1/2 lb. mushrooms, sauteed
• 2 cups chicken broth
• 1/2 cup almonds slivered
• 3 tbsp. butter
• 2 tbsp. flour
• 1 cup whipping cream
• 3 tbsp. white wine, dry

Cut meat from chicken bones. Cook macaroni, drain, add mushrooms and almonds. Make sauce of butter, flour, broth; remove from heat, stir in cream, wine. Preheat oven to 375 degrees. Add 1/2 sauce to chicken, 1/2 half to macaroni. Place macaroni in baking dish, greased, make hole in center, fill with chicken. Bake until lightly browned

LASAGNE

LASAGNE

(3 - 4 Servings)

• 1 onion
• 1/4 cup olive oil
• 8 oz. ground beef
• 1 tsp. salt
• 1/2 tsp. white pepper
• 5 tbsp. red wine
• 1 tbsp. tomato paste
• 6 tbsp. whipping cream
• pinch dried oregano
• 1-1/4 lb. lasagne
• 1/4 cup butter
• pinch ground nutmeg
• 1/4 cup grated Parmesan cheese

Peel and dice onion. Heat oil in pan and fry meat and onions for 5 minutes, until brown. Add salt, pepper, wine, and tomato paste and cook until thick. Stir in cream and oregano.
Cook lasagne in boiling water until just tender. Drain and rinse under cold water. Dry with paper towel.
Arrange lasagne and meat sauce in layers in greased ovenproof dish, ending with a layer of lasagne. Dot with butter and sprinkle with nutmeg and grated cheese. Bake at 350 degrees for
10 minutes

ITALIAN SAUSAGE TERRINE

ITALIAN SAUSAGE TERRINE

(30 1/4" slices or sliced 1/2" thick as entree)

• 1 lb. sweet Italian sausage, casings removed
• 1 lb. chicken livers
• 1 medium onion, chopped
• 1/4 cup flour
• 1/4 cup brandy
• 1 tsp. salt
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• pinch ground cloves
• 1/4 tsp. pepper
• 2 garlic cloves chopped
• 3 eggs
• 1/2 lb. sliced bacon

In a large skillet cook sausage, stirring until brown. Drain on paper towels, set aside in bowl.
In blender combine remaining ingredients except bacon, for 45 seconds. Stir in sausage.
Preheat oven to 350 degrees. Line loaf pan with heavy foil, letting 3" hang over the sides. Place bacon slices crosswise across bottom and up sides, letting slices overhang pan. Pour in sausage mixture; fold bacon over top. Place loaf pan in a shallow pan; pour 1" hot water into shallow pan. Bake 1-1/2 hours.
Remove loaf pan from water, fold foil over top. Place heavy can on terrine to weight down. Press firmly 2 minutes. Refrigerate with weight until firm, about 6 hours.
To remove terrine, loosen foil from sides of pan, grasp ends of foil, and lift out. Cut into slices.

HEARTY MANICOTTI

HEARTY MANICOTTI

(8 main dish servings)

• 1 lb. Italian sweet sausage links
• 1 lb. ground beef
• 1 medium onion, chopped
• 2 16 oz. cans tomato puree
• 1 6 oz. can tomato paste
• 1 tsp. sugar
• 1/2 tsp. pepper
• 2 tbsp. parsley, chopped
• basil
• salt
• 1 8 oz. package manicotti shells
• 4 cups ricotta cheese
• 1 8 oz. package mozzarella cheese
• Parmesan cheese

In covered 5 quart Dutch oven. Over medium heat, in 1/4 cup water, cook sausage links 5 minutes. Uncover, brown well, drain on paper towel.

Spoon fat from Dutch oven. over medium heat brown ground beef and onions, stir in tomato puree, paste, sugar, pepper, 1 tsp. basil, 1 tsp. salt, 1 cup water; simmer, covered 45 minutes.

Cut sausage into bite-size pieces; add to mixture and cook 15 minutes, stirring occasionally. Meanwhile, cook manicotti as label directs; drain. Preheat oven to 375 degrees.

In a large bowl, combine ricotta and mozzarella (diced) cheeses, parsley, 3/4 tsp. basil, 1/2 tsp salt; stuff into shells.

Spoon half of meat sauce into 13" x 9" baking dish. Place half of shells over sauce in one layer. Spoon remaining sauce, except 3/4 cup, over shells, top with remaining shells in one layer. Spoon reserved meat sauce over top. Sprinkle with parmesan. Bake 30 minutes.

ITALIAN SALAD

 ITALIAN SALAD

(6 Servings)

• 1 cup cooked beets
• 1 cup cooked carrots
• 1 cup chopped celery
• head lettuce
• 1/2 cup green peas
• 1/2 cup cucumbers, pared, seeded and diced
• Mayonnaise thinned with cream or sour cream

Prepare the vegetables and chill. Then combine with dressing.
Prepare beds of lettuce and top with salad.

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