Their salads would be so fresh and tasty and they never measured or whisked the liquids before adding to the salad. The salad was always made in a large salad bowl that would be passed around the table and as a child I always hoped there would be some left for me when the bowl came around. Everyone loved the salad and it would often be eaten alone or wtih the entrée.

In Mom’s home you would never think of eating salad as a meal. However, today we love having salads for lunch or any time as our main meal. This recipe can be served either way, entrée or side, it all depends on how many ingredients you want to add to the mixture. Their tossing tools were their hands. Get ready for a wonderful salad that you will find easy to prepare. This is dedicated to my wonderful Mom and the world’s best Grandma on Mother’s Day!

Ingredients:

• Any salad greens, alone or a mixture: Romaine lettuce, iceberg lettuce, Bibb, chicory, arugula, or prepackaged salad greens
• Extra virgin olive oil
• Red wine vinegar
• Fresh lemon juice
• Salt
• Black pepper

Additions:

• Cucumbers
• Radishes
• Fresh tomatoes, sliced/cherry/grape
• Onions
• Fresh sliced button mushrooms
• Olives
• Meats and Seafood:
• Tuna
• Shrimp
• Chopped salami
• Cut up turkey breast/chicken breast
• Grilled chicken
• Roast beef
• Cubed ham
• Cheeses: grated parmesan cheese/sliced fresh mozzarella
• Croutons (optional)

Directions:

1. Place salad greens and vegetable additions in large salad bowl.
2. Add meats or seafood if desired.
3. Pour enough olive oil over mixture to coat the greens.
4. Carefully drizzle enough red wine vinegar and lemon juice on salad: enough to taste but not to over power the salad.
5. Salt and pepper to taste.
6. Sprinkle with grated parmesan cheese and toss with hands till well mixed. Serve cold.

With this recipe you can make as many as you want and you can even freeze the unbaked stuffed shells individually for use at a later date and again determine how many you want to bake.

The filling is the same as that used for lasagna, ravioli, and manicotti. I particularly like this dish when preparing a meal for just two. Served with a tossed salad, garlic bread, and a special bottle of red wine it can’t be beat for a romantic dinner for two.

Ingredients:

Serves: 12

• Jumbo pasta shells
• 15-oz container ricotta cheese
• 1 egg
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 tbs chopped Italian parsley
• 1/4 tsp salt
• 1/8 tsp black pepper
• Marinara sauce (homemade or store bought) – try my homemade marinara sauce recipe

Directions:

1. Preheat oven to 375°
2. Cook shells in boiling salted water until tender. Do not overcook.
3. Drain shells and place on cookie sheet on a layer of wax paper to keep shells from sticking together.
4. Mix ricotta cheese, egg, parmesan cheese, mozzarella cheese, chopped parsley, salt and pepper.
   
5. Fill shell by tablespoon until it fills shape of shell.
   
6. Coat the bottom of casserole dish with marinara sauce. Use casserole pan that will hold the amount of shells you plan to bake. (9×13 holds 12 or more, 8×8 holds 6 – 8 shells).
7. Lay shells in bottom of casserole dish and do not have them touching.
   
8. Cover shells with marinara sauce and a sprinkle of parmesan cheese.
9. Cover dish with foil and bake in preheated oven for 35 to 40 minutes until hot and bubbly.
10. Let casserole sit several minutes before serving.

Directions for freezing shells for baking later:

1. Fill cooked shells and place on a foil lined tray.
2. Do not have shells touching.
3. Cover shells with wax paper and place tray in freezer.
4. When shells are thoroughly frozen place in zip-lock freezer bag and freeze up to 2 months.
   

Baking frozen shells:

1. Preheat oven to 375°
2. Place frozen shells in casserole dish coated with sauce.
3. Cover shells with marinara sauce and sprinkle with parmesan cheese.
4. Cover casserole with tin foil. Bake 45-50 minutes.

Aunt Mary used a wooden spoon when beating the eggs into the flour and butter mixture. You would need to beat each egg well into the mixture. It is quite a workout for the arm muscles. I found using a food processor for incorporating the individual egg was easier on the arm and did just as good a job as a wooden spoon.

The chocolate sauce gives this dessert an elegant finish and you are bound to get raves! Enjoy this dessert which will complement any dinner or can be served alone with a cup of espresso or coffee.

Ingredients:

Serves: 8-12

• 1 cup water
• 1 stick butter
• 1 cup flour
• 4 eggs

Cream Filling:

• 1 pint whipped cream (heavy cream)
• 1/2 tsp vanilla extract
• 1 tsp. sugar
• Chocolate Sauce:
• 1/2 cup water
• 3/4 cups sugar
• 4 1/2 tablespoon butter
• 3/4 tsp. vanilla extract
• Liqueur (optional) Creme de menthe, Orange liqueur, Chambord

Directions:

1. Preheat oven to 400°
2. Boil water with butter until completely dissolved.
   
3. Add flour all at one time and stir until flour forms a ball and comes away from side of pot.
   
4. Remove from heat and put mixture into food processor with steel blade in place.
   
5. Add one egg at a time and pulse with each addition until each egg is well incorporated into mixture.
6. Paste should be shiny and not too dry.
7. Drop paste by heaping teaspoon onto ungreased cookie sheet.
   
8. Bake in 400 °oven for 10 minutes.
9. Reduce temperature to 350°.
10. Bake for 20 – 25 minutes until puffs are golden brown and firm to the touch.
11. Turn off oven, prick tops of puffs with a toothpick and leave in oven for additional 10 minutes.
    
12. Cool on rack and fill or store in freezer bag for refrigeration or in freezer for one week and until ready to use.

Cream filling:

1. Beat three ingredients well until soft peaks form.
2. Slice puffs in half and fill bottom half with cream.
   
3. Top with other half.
4. Pour warm chocolate topping over top of puff and serve immediately.
   

Chocolate Sauce Topping:

1. In small saucepan combine chocolate squares and ½ cup water. Cook stirring occasionally, over low heat, until chocolate is melted.
2. Add sugar and salt, cook, stirring until sugar is melted and mixture is thickened, about 5 minutes.
3. Stir in butter and vanilla. Also stir in liqueur of choice (optional).

One of the many cooking recipes taught in class was called “Haystacks”. This was to teach us how to use a double-boiler and to melt chocolate. Today, I bet this recipe would be referred to as “retro”. Just a few ingredients are needed and now with microwave ovens available we can make this quicker and easier.

I have improvised a little on the original middle school recipe and I call it Chocolate Bird’s Nest Treat and I like making it as an Easter treat for the Easter Basket or as a simple after Easter dinner sweet. It is made with chow mein noodles and you will be surprised at how delicious these noodles are once covered with melted chocolate and peanut butter. So simple to make, great for an Easter treat or anytime and all ages can make this recipe. Wishing you all a very Happy Easter and may all your baskets be bountiful this year!

Ingredients:

Serves: approximately 12 cookies depending on the size you make them

• 1 cup chocolate chips ( 6 oz. pkg.)
• 1/2 cup creamy peanut butter
• 2 cups chow mein noodles
• Jelly beans

Directions:

1. Line a baking sheet with waxed paper or parchment paper.
2. Place chocolate chips and peanut butter in a microwave – safe container. Cover with waxed paper. Heat on 50% power for 1 minute.
   
3. Stir thoroughly and heat an additional 1 minute on 50% power.
4. Stir in chow mein noodles until fully coated.
   
5. Spoon by tablespoonful onto prepared baking sheet, press down with spoon to form a nest shape.
   
6. Place two or three jelly beans on each nest.
   
7. Refrigerate until firm. Approximately 15 to 20 minutes.

Optional topping: Salted peanuts can be used in place of jelly beans.

As children, most of us would give up eating sweets during those forty fast days. Come Easter Sunday, a full course meal of meat, pasta, and salads and pastries, pies, and cakes were a child’s dream after the 40 days of giving up sweets. I can still smell the aromas coming from the family cooks on the days prior to Easter. They would be preparing for days the scrumptious feast for this special holiday.

One of the pastries I loved, Zeppole, sorry to say is deep fried, but it is a once or twice a year treat and so delicious. It is a Neapolitan Italian treat and is sold at many Italian fairs and feast celebrations throughout America and Europe. This is my Mother’s simple recipe for this Italian delicacy which is always served warm. Enjoy them plain, dusted with confectioners’ sugar, or a drizzle of honey.

Ingredients:

Serves: 6 (Double or triple the ingredients to make more Zeppole)

• 1 pkg Rapid Rise yeast
• 1 1/4 cup All Purpose unbleached flour
• 1 cup water (warm not hot)
• 1/2 tsp salt
• Vegetable oil or canola oil

Directions:

1. Pour vegetable or canola oil in a heavy duty saucepan to a depth of 3 inches.
2. In a large bowl empty the package of yeast and slowly add the warm water not hot (110°-115°). Gently stir to dissolve the yeast. Let sit till yeast mixture starts to foam.
3. Add the flour and salt and blend well. The mixture will be stringy and runny.
   
4. Cover and let rise in warm area 1 to 1 ½ hours until bubbly and double in size.
   
5. Heat oil (3 inch deep) in a heavy saucepan. When oil is hot 375° (test by dropping in a little dough. If it sizzles and rises to the top the oil is hot) drop by tablespoon. Fry three or four at a time.
   
6. Fry each side until golden brown. Continually turn Zeppole while frying to evenly brown all over.
   
7. Drain well on paper towels. Serve warm, sprinkle with confectioners’ sugar, or a drizzle of honey or plain.
   

Pasta e Fagioli is Italian for pasta and beans. It can be considered a soup or a stew. It all depends on how much liquid you use. My recipe is more like a stew or as Rachel Ray has coined the expression “stoup”. It’s meatless, quick, hearty, and inexpensive to prepare. How many of you remember Dean Martin singing Amore and the famous lyrics “when the stars make you drool just like pasta fazool”? I guarantee this dish will make you drool! Enjoy.

Ingredients:

Serves: 6

• 2 cloves garlic minced
• 2 28-oz can crushed Italian tomatoes
• 2 19-oz can cannellini beans (white kidney beans)
• 1/2 lb Ditalini pasta (small tube shaped pasta)
• Olive oil
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 2 tbs fresh parsley (flat leaf) chopped
• 2 tbs. fresh basil chopped
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper (optional)

Directions:

1. Drain and rinse cannellini beans and set aside.
   
2. Sauté’ minced garlic until translucent. Add crushed red pepper (optional).
3. Add tomatoes, salt, pepper, dried oregano, dried basil, fresh parsley, and fresh basil. Stir over medium heat until mixture comes to a boil. Reduce heat to low and simmer for 15-20 minutes until seasonings and tomatoes are well blended. Meanwhile boil a pot of salted water to cook pasta.
4. Cook pasta until al dente and drain.
5. Add pasta and beans to tomatoes and cook additional 10-15 minutes on low.
   
6. Serve pasta e Fagioli hot along with grated parmesan cheese and crusty Italian bread.
   

Leftovers can be refrigerated and reheated the next day.

After the soup was cooked, Mom sometimes added fresh baby spinach, or frozen spinach, or cooked rice, or my favorite, cooked thin spaghetti. She would break thin spaghetti into several pieces, cook in boiling water until tender, drain, and add to the lentil soup. There was also grated parmesan cheese to sprinkle on top of the soup along with warm, crusty, Italian bread to complete the meal.

I make lentil soup often and add the same ingredients but sometimes I add bacon, or ham or even sausage to my soup. Whichever way it’s prepared, it is delicious, easy, and healthy with loads of fiber and vegetables. Get ready for a taste the whole family will enjoy, particularly on those cold winter days.

Ingredients:

• 2 carrots, peeled and diced
• 3 celery stalks, diced (include the celery leaves)
• 1 medium onions – diced
• 3 garlic cloves – minced
• 2 tbs fresh parsley (flat leaf)
• 1/4 lb thick sliced ham – cubed
• 8-oz can tomato sauce
• 16-oz bag lentils
• 1 tbs Italian seasoning
• 1 bay leaf
• Salt
• Black pepper
• 8 cups water

Directions:

To enhance the flavors make the soup a day ahead and refrigerate.

1. Wash lentils thoroughly.
   
2. In a large soup pot heat enough olive oil to coat bottom of the pot over medium heat.
3. Add carrots, celery, onion, garlic and ham. Stir and cook until vegetables are tender, 5-10 minutes.
4. Stir in water, tomato sauce, lentils, parsley, Italian seasoning, and bay leaf. Bring to a boil, reduce the heat, and cook on low until the lentils are tender, 45-60 minutes.
5. Add salt and pepper to taste and more Italian seasoning if needed.
6. If you prefer a smoother consistency, puree lightly with a hand blender.
   
7. Ladle into bowls, top with grated parmesan cheese and serve immediately.
8. Leftovers can be refrigerated for several days.

Since most meat soups take several hours to cook, I put together this recipe which is so simple and quick to make. Now I always make sure I have the ingredients on hand in the pantry and fridge to make this soup at a moment’s notice. Its liquid base is a 48 ounce can beef broth, tomato sauce, and diced tomatoes. It makes a large pot of soup and leftovers can be kept refrigerator for several days. It takes 45 minutes to an hour from start to finish. Stay warm and enjoy a nice bowl of hot soup!

Ingredients:

• 1 lb lean ground beef (80%-90% lean)
• 48-fl oz can beef broth
• 14.5-oz can diced tomatoes
• 8-oz can tomato sauce
• 3 celery stalks diced
• 4 carrots peeled, and diced
• 1 medium onion chopped
• 1 garlic clove minced
• 2 tbs flat leaf parsley chopped
• 1 lb bag frozen mixed vegetables
• 1 tbs dried oregano
• Salt
• Black pepper
• Grated parmesan cheese

Directions:

1. Coat the bottom of soup pot (large saucepan) with extra virgin olive oil (1 TBS.) and heat on medium.
2. Add chopped celery, carrots, and onion and sauté for 5-7 minutes. Add salt and black pepper.
3. Add the ground beef and sauté until brown. Drain any accumulated fat. Add the minced garlic and stir through.
   
4. Pour in the beef broth, diced tomatoes, parsley, oregano, and tomato sauce. Let mixture come to a boil; reduce heat to low and cook until vegetables are slightly tender (20 minutes).
   
5. Add the bag of frozen vegetables. Continue cooking until all vegetables are tender (15 minutes).
6. Check seasonings and add more salt, black pepper, and oregano if needed.
7. Serve hot in soup bowls or large mugs. Top with grated parmesan cheese, if desired.

We would decorate our Christmas tree on Christmas Eve after all the children were asleep, which meant the tree went up and was decorated very late, practically into the wee small hours of the morning. When the children would awake on Christmas morn they would view with bewilderment a beautiful lighted and decorated evergreen with gift wrapped presents under the tree. Gee, how come they never wondered how Santa had time to do that?

It was a common requirement in Catholic law to abstain from eating meat on Christmas Eve. However, that practice was eliminated in 1983, but many Catholics still practice it today.  Many varieties of fish and pasta are prepared on that day. My two favorites (recipes and videos to follow) are Baccala’ with Tomatoes and Black Olives and Aglio e Olio (Garlic and Oil) which my Mother prepared every Christmas Eve.

These dishes were so special to us; we only had them once a year on that day. The evening meal began with antipasto which included marinated artichoke hearts, sweet roasted peppers, mini mozzarella balls, olives, jumbo shrimp, crab legs and whatever you had on hand to make an attractive, tasty appetizer platter. This was followed by a pasta dish (usually Aglio e Olio) and the third course a fish dish (in some homes 7 types of fish were served) and we would complete the meal with a cup of espresso and Italian pastries.

Baccala is a dried, salted codfish that requires soaking in water for 24 to 48 hours to remove the salt. The water needs to be changed several times during soaking. During my childhood, dried baccala’ was sold as a slab. Mom would purchase the cod at the fish market and soak it for days in a pot and she then changed the water several times to remove the salt. Nowadays, the fish is still dried but is sold in grocery stores in one pound wooden boxes.

The other dish Mom made and which I prepare every Christmas Eve, is Spaghetti Aglio e Olio. Its two main ingredients are garlic and extra virgin olive oil served over pasta, i.e. angel hair, linguine, or spaghetti. Mom added anchovies to the heated oil and for those who hate anchovies believe me you will not recognize the taste. The anchovies fuse with the hot oil thus giving the sauce a nutty flavor. This is the only way I will eat anchovies.

In addition to the anchovies, you can add pignolias (pine nuts), or olive slices, or walnuts. My Mother-in-law who was also of Italian heritage made this identical dish but she added walnuts. It’s a toss-up in our household whether I will add walnuts or not.

I wish all of you a very Merry Christmas, a Happy and Healthy New Year, and good eats throughout your life!

Spaghetti Aglio e Olio

• 1 lb pasta (I prefer angel hair or vermicelli)
• 1 cup extra virgin olive oil
• 3 cloves garlic finely minced or crushed
• 1 can flat  anchovy fillets
• 3/4 cups water
• Coarse ground black pepper
• Red pepper flakes (optional)
• Freshly  grated parmesan cheese (pass separately)

Directions:

1. Bring a large pot of salted water to a boil.
2. While the water is boiling prepare the sauce.
3. Heat the olive oil in a saucepan, add garlic and heat until garlic turns golden.
4. Add the can of anchovies including the liquid. Add the black pepper (red pepper flakes if desired).
5. Stir until anchovies are dissolved. Do not overcook.
   
6. Carefully and slowly add the water.
7. Set aside.
   
8. Cook the pasta until al dente. Drain and toss with sauce until well coated.
   

Serve immediately with a good grind of black pepper and pass grated Parmesan cheese at the table.

Baccala with Black Olives and Tomatoes

Serves: 4

• 1 lb (baccala) salted cod filets (sold in wooden box)
• 3 tbs extra virgin olive oil
• 2 cloves garlic finely minced or crushed
• 1 medium yellow onions sliced
• 1 green bell pepper chopped one inch pieces
• 2 stalks celery sliced one inch pieces
• 1 can large pitted black olives drained
• 2 28-oz can crushed tomatoes (I prefer San Marzano  tomatoes)
• Red pepper flake (optional)
• 1 tbs parsley chopped
• Black pepper
• Salt (only at end if needed)

Directions:

1. In a large bowl cover dried cod completely with cold water. Place bowl in refrigerate and soak for 48 hours, change water at least twice daily.  Taste a small piece after 1 day; if still salty soak one more day. You want it to be pleasantly salty but not overwhelming. Drain and set aside.
   

   

2. Heat oil in large saucepan and add onion, celery and bell pepper. Cook until tender, and then add garlic and black olives. Cook one minute and add tomatoes, black pepper and red pepper flakes (optional).
3. Stir well and bring to a boil. Reduce heat to a simmer and cook about 30 minutes.
4. Add drained cod to sauce and simmer additional 15 to 20 minutes or until fish is tender and heated through.
   

Serve in bowls immediately along with sliced, crusty, and warm Italian bread. Tip: Can be made in advance and reheated.

I use turkey gravy mix and add chicken broth, dry white wine or dry vermouth, and finish it off with butter to enhance the flavors and give the gravy a homemade touch. Quick and easy is the way to go!

Ingredients:

Serves: 8

• 2 packages gravy mix (Knorrs Turkey Gravy Mix)
• 2 cups low sodium chicken broth
• 3 tbs dry white wine (or dry vermouth)
• 1 tablespoon unsalted butter

Directions:

Makes 2 ½ cups gravy

1. Remove turkey from roasting pan. Pour off all the fat, retaining all browned bits.
   
2. Set pan over medium heat and pour in 2 cups chicken broth and 2 packages of gravy mix.
   
3. Mix into a smooth paste and continue cooking for several minutes.
4. Season to taste with dry white wine and heat for several minutes.
   
5. Strain into gravy boat, stir in 1 tablespoon of butter and serve with turkey.
   

Note: Gravy can be kept warm on simmer until ready to serve. If gravy becomes too thick add more broth. If gravy is too thin, add Wondra Flour to thicken.