2 eggs
1 lb. cottage cheese, small curd
Salt and pepper
Garlic (optional)
1/2 lb. shredded mozzarella cheese
3-4 whole matzos
8 oz. tomato sauce
Beat eggs and mix with cottage cheese and seasonings. Wet each whole matzo until moist, not soggy. Spread a little tomato sauce on the bottom of an 8" square pan. Layer the following ingredients until finished, ending with the sauce and mozzarella: matzo, cottage cheese mixture, sauce, mozzarella. Bake 45 to 50 minutes at 350 degrees; then let stand 5 to 10 minutes before cutting into squares. Serves 2-4.
Source: FarAcres Chapter of Women's American ORT, "Potpourri: A Taste and Tell Cookbook" (March 1979); recipe by Melanie Karsen.
Showing posts with label italian. Show all posts
Showing posts with label italian. Show all posts
Wednesday, March 28, 2007
Sunday, March 18, 2007
Cenci fritti (Fried rags)
"Tuscan St. Joseph's Day treat."
4 eggs, beaten well
1 c. sugar
1 T. vanilla
zest from 1 lemon
1/2 c. brandy or white wine
1-1/2 c. butter, melted and cooled to room temperature
about 4 c. flour
Mix all ingredients, except flour. Star adding flour; do not add too much flour or the dough will become hard and heavy. Turn onto floured surface; knead until smooth. This should not take too long. Try to handle as little as possible. roll out part of dough to about 1/3-inch thick. Cut with pizza cutter into rectangles about 1 x 1-1/2 inches. Cut dough in different sizes to resemble "little pieces of rags."
In skillet, heat lowfat oil. Place dough pieces in hot oil. the dough cooks quickly. When it turns light brown, turn and remove quickly. Drain on paper towels. Do not brown or they will have a bitter taste. Sprinkle with powdered sugar and enjoy!
Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Diana Laske.
4 eggs, beaten well
1 c. sugar
1 T. vanilla
zest from 1 lemon
1/2 c. brandy or white wine
1-1/2 c. butter, melted and cooled to room temperature
about 4 c. flour
Mix all ingredients, except flour. Star adding flour; do not add too much flour or the dough will become hard and heavy. Turn onto floured surface; knead until smooth. This should not take too long. Try to handle as little as possible. roll out part of dough to about 1/3-inch thick. Cut with pizza cutter into rectangles about 1 x 1-1/2 inches. Cut dough in different sizes to resemble "little pieces of rags."
In skillet, heat lowfat oil. Place dough pieces in hot oil. the dough cooks quickly. When it turns light brown, turn and remove quickly. Drain on paper towels. Do not brown or they will have a bitter taste. Sprinkle with powdered sugar and enjoy!
Source: St. Juliana's Parish, Chicago, "What's Cookin' II at St. Juliana" (1996); recipe by Diana Laske.
Wednesday, March 7, 2007
Italian taglorinna
1 lb. ground beef
1 onion
1 can corn
1 can tomatoes
1 green pepper
1 cup olives
Grated cheese
1 8 oz. package noodles or spaghetti
Salt and pepper
Buttered bread crumbs
Brown meat, onion and pepper. Add cooked noodles, vegetables and seasoning. Put in a long shallow pan and cover with cheese, then cover with buttered bread crumbs. Bake in 350-degree oven for 30 minutes.
Source: Johnsburg (Il.) High School Class of 1982, "Grandma's Treasures on Parade" (1980).
1 onion
1 can corn
1 can tomatoes
1 green pepper
1 cup olives
Grated cheese
1 8 oz. package noodles or spaghetti
Salt and pepper
Buttered bread crumbs
Brown meat, onion and pepper. Add cooked noodles, vegetables and seasoning. Put in a long shallow pan and cover with cheese, then cover with buttered bread crumbs. Bake in 350-degree oven for 30 minutes.
Source: Johnsburg (Il.) High School Class of 1982, "Grandma's Treasures on Parade" (1980).
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