Lasagna

SAUCE:

1 tablespoon olive oil

1 cup chopped onion 

3/4 cup finely chopped peeled carrots 

2 tablespoons minced garlic 

8 ounces lean ground beef 6 ounces spicy Italian sausages, casings removed 

1 28-ounce can crushed tomatoes with added puree 

1/4 cup tomato paste

1/4 cup chopped fresh basil 

1 tablespoon golden brown sugar

1 tablespoon dried oregano

1 bay leaf 

1/2 teaspoon dried crushed red pepper 

LASAGNA:

15 lasagna noodles (about 12 ounces)

2 15-ounce containers part-skim ricotta cheese 

1 cup grated Parmesan cheese (about 3 ounces) 

1 10-ounce package frozen chopped spinach, thawed, drained, squeezed dry 

2 large eggs

4 3/4 cups grated mozzarella cheese (about 1 1/4 pounds) 

Preparation:

FOR SAUCE: 

Heat oil in heavy large saucepan over medium heat. 

Add onion, carrots and garlic; sauté until softened, about 12 minutes. 

Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. 

Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. 

Discard bay leaf. Cool. 

FOR LASAGNA: 

Preheat oven to 350°F. 

Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. 

Drain and cover with cold water.

Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. 

Mix in spinach. 

Season to taste with salt and pepper. 

Mix in eggs. 

Drain pasta and pat dry. 

Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. 

Place 5 noodles over sauce, overlapping to fit. 

Spread half of ricotta-spinach mixture evenly over noodles. 

Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. 

Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). 

Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. 

Top layer. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. 

Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. 

(Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) 

Cover baking dish with aluminum foil. 

Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. 

Let lasagna stand 15 minutes before serving.

Sicilian

Buon Appetito

Kitchen Measurements

Common Kitchen Measurements

History: When I decided to make my girls a family cookbook, I put these in each book. It gives them a quick reference to information that I probably have been remiss in teaching them.

TEASPOONS
10 drops = dash
1/8 teaspoon = a few grains
1 teaspoon = 6 dashes
1 teaspoon = 5 milliliters
3 teaspoons = 1 tablespoon
8 teaspoons = 1 ounce

TABLESPOONS
1 tablespoon = ½ fluid ounce
1 tablespoon = 15 milliliters
2 tablespoons = 1 fluid ounce
4 tablespoon = ¼ or 2 ounces
16 tablespoon = 1 cup or 8 ounces

CUPS
1/8 cup = 1 ounce
1/8 cup = 2 tablespoons
3/8 cup = 6 tablespoons
1/3 cup = 5 tablespoons + 1 teaspoon
½ cup = 1 tea cup
1 cup = ½ pint
1 cup = 240 milliliters
2 cups = 1 pound (16 ounces)
4 cups = 1 quart

DRY VOLUMES
2 cups = 1 pint
2 pints = 1 quart
4 quarts = 1 gallon
2 gallons = 1 peck
4 pecks = 1 bushel

LIQUID MEASUREMENTS
1 ounce = 28 grams
1 quart = 2 pounds
1tablespoon = ½ liquid ounce or 15 grams
1 cup = 8 ounces or 226 grams
1 quart (32 ounces) = 907 grams
1 quart = 64 tablespoons
1 pound = 454 grams

BUTTER
1 pound = 32 tablespoons
1 pound = 2 cups
¼ pound = 1 bar
1 bar = 4ounces, ½ cup

CHEESE
1 Pound American or Cheddar type = 4 cups grated
1 pound cottage cheese = 2 cups
½ pound cream cheese = 1 cup (8 ounces)

EGGS
½ cup = 2 large
½ cup = 3 medium

ONE POUND EQUIVALENTS
2 cups butter
4 cups all purpose flour
2 cups granulated sugar
3 ½ cup powdered sugar
2 2/3 cups brown sugar
2 cups milk

ABBREVIATIONS
Ounce = oz
Tablespoon = tbsp or T
Teaspoon = tsp or t
Pound = lb
Square = sq
Minute = min
Hour = hr
Gram = gr or g
Kilogram = kg
Kiloliter = kl
Liter = l
Milliliter = ml
Milligram = mg
Fluid ounce = fl oz
Gallon = gal
Pint = pt
Quart = qt

Mint Banana Bread

History: I have had this recipe a very long time. I have struggled with it because I am always trying to do something like put whole wheat flour, add coconut, or add chocolate. When I do those things I find that it is mushy in the middle. Today I followed the recipe. I should have cooked it about 5 minutes less, but it is extra good and cooked all the way through.



Ingredients:

• 2 ripe bananas
• 1/4 teaspoon of peppermint extract (I used mint)
• 3 tablespoons honey
• 2 tablespoons butter softened
• 1/2 cup sugar
• 2 eggs
• 1/4 teaspoon salt
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder

Instructions:

1. In a large bowl or food processor, mash bananas well. 
2. Add extract, honey, butter, sugar, and eggs. 
3. Beat or process for 2-3 minutes.
4. Sift together the dry ingredients and fold gently into banana mixture. 
5. Pour into a well-greased 9 by 5 inch loaf pan.
6. Bake at 350 for 45 minutes.
7. Do not over bake
8. Cool in pan 10 minutes.
9. Freezes well

Note that sometimes a happy accident occurs when you are cooking. In my hurry to soften the butter, I nuked it to long. I started over with new butter, but did not want to waste my liquid butter.  I stuck it back in the fridge in the cup and when the bread was cooked I added 3 tablespoons of honey to the butter and added it to the warm banana bread. 

That is what I call a very happy accident.

Sicilian

Buon Appetito

Sicilian Alabama Firecrackers

Sicilian's Alabama Fire Crackers

History: Someone gave me a tin with these crackers in them for Christmas. I wanted to find out how you make them so I started Googling spicy crackers and found this blog. I have been experimenting with this recipe and have come up with my lower fat version.

Ingredients:

• 1/4 - 1/2 cup oil (I use canola because I have it, but will do it with olive oil when I have used it all up)
• 1 teaspoon garlic powder (don't use garlic salt - did that to salty)
• 1 teaspoon onion powder
• 1/4 - 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper ( I never put this in - it is plenty hot without it)
• 2 envelopes ranch dressing ( I've used italian and I've used off brands. You'll have to decide what is the favorite. I like the italian and the brand seems better than the off brand)
• 1-3 tablespoons crushed red pepper (Here is where you need to use your discretion. I have tried it with the least and the most. For our tastes 2 tablespoons is enough.)
• 16.5 ounces saltine crackers (Here is what I've found through a lot of experimentation. Buy low fat crackers because it seems that the seasonings stick to it better. I have tried buttery crackers, whole grain crackers, but have found for our family the crackers that are loved the most are soup crackers.) You can drop them soup crackers are 10 ozs so I use two packs)

Directions:

I mix the oil and spices up in a cup and get them all mixed together. Then I pour them over the crackers and rub them around it. You can use a zip lock or a big bowl that is air tight to do this. Sometime later in the day I shake them around or flip them if they are in the bag to get the oil all over the crackers. 

These need to sit over night and they last a long time as long as they are in an air tight container.

Ciao

Sicilian

Buon Appetito

Mom’s Texas Taco Soup

Mom’s Texas Taco Soup

History: I have been making this for years. Most people make it with meat but it is just as delicious with vegetarian alternatives.



Ingredients:

• 1 pound ground beef or equivalent vegetarian burger product

• 2 (15 ounce) cans ranch style chili beans

• 2 (10 ounce) cans diced tomatoes with green chili

• 16 ounces frozen corn

• 1 (1.25 ounce) package taco seasoning mix



Directions:

1. If using ground beef, cook beef until brown and drain

2. Stir in chili beans, corn, diced tomatoes with green chili, taco-seasoning mix.

3. If using a vegetarian product add to hot soup 10 minutes before done.



Serve Mom’s Taco soup with corn chips, cheese, cilantro, green onions, and avocados.

Ciao 

Sicilian

Buon Appetito

Sicilian Mamma’s Easy Chocolate Frosting

Sicilian Mamma’s Easy Chocolate Frosting

Ingredients:

• 4 ¾ cups sifted powdered sugar

• ½ cup unsweetened cocoa powder

• ¼ cup margarine or butter, softened

• 1/3 cup boiling water



Directions:

1. Mix powdered sugar and cocoa.

2. Add margarine or butter, vanilla, and boiling water.

3. Beat with an electric mixer on low speed until combined.

4. Beat for 1 minute on medium speed.

5. Cool for 30 minutes or until the frosting is spreading consistency

Sicilian

Buon Appetito

Creamy Baked Chicken Breasts

History: I needed a meal to feed a lot of people, and my daughters gave me their Aunt Rene's famous chicken recipe.  I've made it twice and it is a hit at my house.  The wine and sour cream serve as tenderizing agents.  Cooking at the low temperature prevents the chicken from being tough. It will be moist and for tender.

Creamy Baked Chicken Breasts

Ingredients:

• 16 chicken breasts, boned and skinned
• 26 oz can cream of chicken soup
• 2 cups sour cream
• 1/2 cup dry white wine
• 2 cups herb stuffing mix crushed
• 1/2 cup margarine melted

Directions:

1. Arrange chicken in a lightly greased baking  pan. Season with lemon pepper or salt and pepper.
2. Sprinkle crushed stuffing mix over the chicken.
3. Combine soup (undiluted) with wine and sour cream, and spoon evenly over chicken with stuffing mix.
4. Drizzle margarine over the top.
5. Bake 300 for two hours uncovered.

Ciao

Sicilian

Buon Appetito

Lil Cap Checci (Little Tarts)

History: Nonna’s friend Connie gave this recipe to Auntie Anna when she lived at the assisted living apartments in New Britain. It was hand written in Italian and translated to English. I have typed both versions.

Lill Cap Checchi

(Little Tarts)

1 qt margarine
¼ lb. margarine


1 small pecchetto crim cisi
1 small package cream cheese


1 copp farina
1 cup flour


Chippi in refrigitera lisat 2 auris
Keep in refrigerator at least 2 hours


Filinghi
Filling


3 cuore coppa bran scuiger
¾ cup brown sugar


3 cuore coppa wl nozzi chappi
¾ cup walnuts chopped


1 uovo
1 egg


1 ti spuonno vanella
1 teaspoon vanilla


1 cucchiano burro
1 tablespoon butter


Stoefa 325°
Stove 325°


Cucchi 25 minuzzi
Cook 25 minutes


Buon Appetito

Caponatina

History: My cousin Jo-Ann has given this recipe for our family cookbook.

Caponatina

Ingredients:

• 1 small can of peeled tomatoes  
• 1 medium size eggplant, peeled and cut into bite-sized pieces 
• 6-8 cubanelle frying peppers, cut into bite-sized pieces 
• 2 stalks of celery, sliced into short lengths  
• 1 small onion, diced  
• approximately 12 black olives, sliced  
• approximately 12 green pimento olives, sliced 
• dash of vinegar 
• dash of oregano 
• dash of garlic power 
• 1 teaspoon of capers (optional…but I love them!!!)

Directions: 
1. Simmer tomatoes with salt (to taste), oregano, garlic power and capers for about ½ hour.

 

2. Fry in cooking oil separately; eggplant, peppers, celery and onion. Drain excess oil. Put vegetables in a bowl and sprinkle with vinegar. Pour tomatoes over mixture. Add more seasonings if necessary.

 

 

 

May be kept in refrigerator covered for up to a week or two.

 

Keeps well in the freezer.

Buon Appetito!

 

 

 

I love this stuff!!!

 

I put it on everything!

 

 

 

Jo-Ann

 



Nonna Pina’s Meatballs

Nonna Pina’s Meatballs

History: This recipe was contributed to our family cookbook by my cousin Dino and his wife Elaine.

Ingredients:

· 2 pounds ground beef, veal, and pork

· ½ cup cooked rice

· 1 ½ cup pain bread crumbs

· Parsley

· ½ cup parmesian cheese

· 2 cloves garlic

· pepper and salt to taste

· 4 eggs



Directions:

1. Mix beef, veal and pork together

2. Add in rice, bread crumbs, parsley, salt, pepper, and cheese. Mix all by hand.

3. Add more crumbs if necessary.

4. Shape into balls

5. Fry in oil on low and place in sauce.

Buon Appetito