Italian Recipes By June Caffaro-Briggs
Bologenese Sauce:

2 cans of tomato puree

1 can tomato paste

1 can of water

2/3 cup of olive oil

2 Tablespoons of chopped garlic

1 pound of chopped beef

1 tablespoon dried basil

1 Tablespoon dried oregano

1 Tablespoon garlic powder

1 Teaspoon red pepper

salt and pepper to taste

Brown garlic in olive oil for a few minutes until golden in color. Add chopped beef and fully cook. Add 2 cans of puree, 1 can of paste, and fill empty can of puree with water. Bring sauce to a simmer, and then add seasonings. Simmer on low for about 2-3 hours and enjoy with your favorite pasta.


Baked Ziti:

Ingredients:

2 boxes of Ziti or Mostaccioli Pasta

Pot of Bologenese Sauce

4 Whole–Milk Ricotta Cheeses (15 oz)

1 pound of Whole-Milk Mozzarella Cheese block

1 egg

1 Tablespoon of minced garlic

½ cup parmesan cheese

1 Tablespoon dried parsley


Preparation:
Mix ricotta, egg, parsley and parmesan in bowl and put aside. Shred entire block of mozzarella cheese and put aside. Cook pasta to al dente (cooked so as to be firm but not hard). Completely cover pasta with sauce. In a 9" X 13" pan cover the bottom of the pan with a layer of sauce.

Assembly-first put a layer of pasta, then a half of ricotta mix, then 1/3 of mozzarella, then another layer of sauce. You repeat this once or twice more depending on the depth of the pan. On the top layer spread sauce over and remaining mozzarella cheese. Bake at 350° oven for 45 minutes covered with tin foil. Serve with extra sauce and parmesan on top. Enjoy!

Mini Ham & Cheese Rolls

2 Tablespoons dried minced onion

1 Tablespoons prepared mustard (wet yellow mustard)

½ c. butter, melted

24 dinner rolls

½ lb. sliced ham

½ lb. sliced Swiss cheese

1. In a mixing bowl, combine onion flakes, mustard & butter (melted).

2. Split each dinner roll. Make a sandwich with ham, cheese & dinner rolls. Arrange sandwiches on a baking sheet. Drizzle melted butter mixture over the sandwiches.

3. Cover the baking sheet & sandwiches with foil.

4. Bake at 325 degrees for 20-30 minutes.

5. Serve warm.

Cheddar Chive Puffs

1 c. butter

2 c. milk

2 t. salt

2 c. flour

8 eggs

1 c. Cheddar cheese, shredded

2 T. fresh chives, finely chopped

1. Bring butter, milk and salt to boil in a large stock pot.

2. Remove from heat; beat flour into mixture with a wooden spoon until mixture forms a ball.

3. With an electric mixture on medium-low, beat in eggs one at a time, mixing well after each egg.

4. Stir in cheese and chives.

5. Drop tablespoons of dough onto a greased baking sheet (12 to a sheet).

6. Bake at 325 degrees for 34 minutes.

Recipe yields about 3 dozen puffs.

Cucumber Party Sandwiches

1 (8 oz.) cream cheese, softened

2 t. dry Italian salad dressing mix

2 T. mayonnaise

30 slices snack rye bread

30 thin slices cucumber

Fresh Dill sprigs

1. In a bowl, combine the softened cream cheese, dressing mix and mayo. Allow the mixture to stand for 30 minutes before spreading.

2. Spread the mixture on the rye bread.

3. Top each bread slice with a slice of cucumber & a sprig of dill.

4. Cover & refrigerate until serving.

Lemon Cream Cupcakes

1 c. butter, softened

2 c. sugar

3 eggs, at room temperature

2 t. lemon peel, zested

1 ½ t. vanilla extract

3 ½ c. all-purpose flour

1 t. baking soda

½ t. baking powder

½ t. salt

2 c. sour cream, at room temperature

Lemon drops, for garnish

1. Preheat the oven to 350 degrees.

2. Cream butter & sugar in a large mixing bowl (about 5 minutes).

3. Beat in eggs, one at time.

4. Add lemon zest & vanilla; mix well.

5. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Batter will be extremely thick.

6. Fill mini-cupcake liners ¾ of the way full.

7. Bake at 350 degrees for 18-23 minutes or until a toothpick inserted in the middle comes out clean.

8. Frost with lemon frosting when cupcakes are cooled, & garnish with a lemon drop.

This makes about 85 mini-cupcakes, or you can make regular sized cupcakes (recipe will yield about 30 regular sized cupcakes). You will need to bake regular sized cupcakes for 25-30 minutes instead.

Lemon Frosting

2 (1 c.) sticks butter, softened

Zest of 1 lemon

1/8 t. salt

3 ¾ c. powdered sugar

½ t. vanilla extract

2 ½ t. fresh lemon zest

1. In a mixing bowl, beat butter, zest & salt with an electric mixer on medium speed until light & fluffy (about 2 minutes).

2. Reduce speed to low and gradually add the powdered sugar and beat until thoroughly blended. Add the vanilla & lemon juice; beat until smooth.

3. Do not over mix. The frosting should be creamy & dense, almost like ice cream.

4. Add milk, 1 t. at a time, if the frosting does not have a spreadable consistency.

5. Garnish each cupcake with a lemon drop

Shortbread

1 ½ c. all-purpose flour

1/3 c. white sugar

¾ c. butter, softened

1 t. vanilla extract

1. Preheat oven to 300 degrees.

2. Butter a 9x9 baking dish.

3. Blend all ingredients well—add vanilla towards the end when other ingredients are almost all combined. Dough will be stiff, but should not be lumpy.

4. Press into the prepared baking dish.

5. Prick the top of the dough with a fork.

6. Sprinkle dough with extra sugar.

7. Bake for 40-60 minutes or until pale golden brown on the edges.

8. Cool almost completely before cutting into squares.

Party Punch

2 ½ c. white sugar

6 c. water

6 oz. package of Strawberry Jello

46 oz. can pineapple juice

2/3 c. fresh lemon juice

1 qt. orange juice

2 (2 liter) bottles of lemon-lime flavored soda

1. In a large saucepan, combine sugar, water and jello. Boil for 3 minutes. Stir in pineapple, lemon, and orange juice. Divide mixture in half, and freeze in two separate containers overnight.

2. Before serving, let the juice mixture thaw in the fridge for 2-4 hours.

3. When ready to serve, place one container of juice mixture in a punch bowl and add 1 bottle of soda. Stir together until mixture becomes slushy.

This recipe makes enough for 2 punch bowls.