ITALIAN BREAD

ITALIAN BREAD

(2 loaves)

• 1 tbsp. sugar
• 2 tsp. salt
• 2 packages active dry yeast
• cornmeal
• 5 cups all-purpose flour
• 1 tbsp. butter
• water
• salad oil
• 1 egg white

In large bowl, combine sugar, salt, yeast and 2 cups flour. In 1-quart saucepan over low heat, heat butter and 1-3/4 cups water until very warm (butter doesn't need to melt).
With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium, beat 2 minutes.
Beat in 1/2 cup flour to make thick batter. Continue beating mixture at medium for 2 minutes. Scrape bowl often with spatula. With wooden spoon, stir in enough additional flour (about 1-3/4 cups) to make a soft dough. 

Turn dough onto floured surface, knead until smooth and elastic, about 10 minutes, adding flour while kneading.
Cut dough in half, cover pieces with bowl. Let dough rest 20 minutes for easier shaping.
Grease large cookie sheet; sprinkle with cornmeal.
On floured surface with floured rolling pin, roll each half into 15" by 10" rectangle. From 15" side, tightly roll dough, pinch seam to seal.
Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap. Refrigerate 2 - 24 hours.
Preheat oven to 425 degrees. Remove loaves from fridge, uncover. Let stand 10 minutes. cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.
In small bowl with fork, beat egg white with 1 tbsp. water. Remove loaves from oven, brush with egg, return to oven, bake 5 minutes.

MEDITERRANEAN FONDUE

MEDITERRANEAN FONDUE

• 1 lb. shelled shrimp
• juice of 1 lemon
• 8 oz. Gruyere cheese
• 2 pints chicken stock
• 1/4 cup chopped dill
• pinch cayenne pepper
• 1/2 tsp. pepper
• 1/2 tsp. sugar
• 2 onions

Sprinkle shrimp with lemon juice and leave 10 minutes. Peel and chop onions. Grate cheese. Pour stock into metal fondue and heat. Add grated cheese and stir over low heat until melted; do not boil. Remove from heat, stir in onions, dill, cayenne, sugar and pepper. Bring pan to table and place on spirit burner. Drain shrimp, pat dry. Spear on fondue forks, dip in to fondu for 1 minute, then eat. Serve with slices of crusty Italian bread, hot.

VEAL SCALLOP OPEN SANDWICH

VEAL SCALLOP OPEN SANDWICH

(4 servings)

• 2 tbsp. butter
• 4 slices bread
• 1 heat lettuce
• 4 small veal scallops
• 3 tbsp. flour
• 1/4 cup oil
• 1/2 tsp. celery salt
• 4 tomatoes
• 1/2 tsp. garlic salt

Butter bread. Separate lettuce into leaves, wash and pat dry and shred. Pound veal to flatten; coat with flour. Fry veal in oil 2-3 minutes each side until lightly browned. Remove from pan; keep warm. Halve tomatoes, place in pan cut sides down. Fry 3 minutes, turn over, sprinkle with celery and garlic salt. Remove from heat. Place bread on four individual dishes. Place veal on each; add layer of lettuce; top with two tomato halves and serve.

VEAL TOAST

VEAL TOAST

(4 servings)

• 4 veal cutlets or scallops
• juice of 1-1/2 lemons
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 cup oil
• 4 slices bread
• 1/4 cup mango chutney
• 2 sliced tomatoes
• 4 slices cheese
• 2 tsp. paprika
• 3 tsp. parsley

Pound veal and sprinkle sides with lemon, salt and pepper. Fry on each side for 4 minutes, in oil. Toast bread and sprinkle with chutney. Place veal on bread and top with tomatoes, then cheese. Broil until cheese is melted.

PUFF PASTRY PIZZAS

PUFF PASTRY PIZZAS

(4 servings)

• 1 lb. frozen puff pastry
• 12 slices salami
• 1/4 cup chopped cooked ham
• 2 onions, sliced
• 2 slices cheese, cubed
• 2 tomatoes, peeled
• 1 tsp. paprika
• 1 tsp. pepper
• 2/3 cup oil
• 5 tbsp. parsley

Thaw pastry. On a floured board, roll our thinly and use to line four 4" pie pans. On pastry arrange salami, ham, onion, cheese, and sliced tomatoes. Sprinkle with seasonings and over each spoon 3 tbsp. oil. Bake at 420 degrees for 20-25 minutes.
Sprinkle with chopped parsley and serve hot.

MOZZARELLA LOAF

MOZZARELLA LOAF

(6 servings)

• 1 long loaf Italian Bread with sesame seed
• 1 16 oz. package mozzarella cheese
• 1/2 cup salad olives
• 1-1/2 tsp. oregano

Preheat oven to 400 degrees. Cut Italian loaf crosswise into 1" slices. Cut cheese into 1/4" slices. Place cheese and olives between bread slices.
Bake bread on cookie sheet for 15 minutes or until cheese is melted. Sprinkle loaf with oregano. Serve immediately

PEPPERONI BITES

PEPPERONI BITES

• 1 pouch dry cheddar cheese soup mix
• 1-1/2 cups flour
• 2 tsp. baking powder
• 1/4 cup shortening
• 3/4 cup pepperoni finely chopped
• 1/3 cup green pepper finely chopped
• 1/3 cup onion, chopped
• 3/4 cup milk

Preheat oven to 400 degrees. In medium bowl combine soup mix, flour, baking powder. Mix well, cutting in shortening until mixture is coarse. Add pepperoni, green pepper, onion and milk.
Stir with fork until soft dough forms, about 5 minutes. Drop dough by heaping teaspoonsfuls onto ungreased baking sheet. baked 10-12 minutes until bites are golden brown. Serve warm as snacks.