recipelink.com Chat Room Recipe Swap
05-08-2000 – 6 Italian Recipes

Becky,LA (10:33:24) :

ITALIAN CREAM CAKE
Recipe By : DANA
Serving Size : 15

5 eggs -- separate and beat
whites stiff
2 cups sugar
1 stick butter
1/2 cup Crisco
1 cup buttermilk
1 teaspoon soda
2 cups sifted flour
1 cup pecans -- chopped
3/4 cup coconut
1 teaspoon vanillaICING:

1 box powdered sugar
1 8-oz pkg cream cheese
1 stick oleo
1 teaspoon vanilla

Cream together sugar, oleo, and Crisco.
Add egg yolks to this mixture, one at a time.
Mix together soda and buttermilk and let stand a few minutes.
Add alternately to creamed mixture flour and buttermilk.
Add pecans and coconut.
Fold in egg whites.
Bake in 3 round cake pans (greased and floured) at 325 degrees .Icing:

Combine and spread generously over cooled cake.

Kelly~WA (08:26:37) : Simple Pizza Sauce -

Makes about 2 1/2 cups

(Note: If you prefer a smooth sauce or use anything other than canned tomatoes, puree the tomatoes first by passing them through a food mill. Do not use a food processor, which only
grinds up the seeds and makes the sauce bitter.

1 can (28 ounces) Italian peeled tomatoes, preferably with juice*
4 tablespoons olive oil
Salt

1. In a large saucepan, combine the tomatoes, oil, and salt to
taste. Bring to a simmer.

2. Cook, stirring occasionally, until thickened, 15 to 20 minutes.
Let the sauce cool before spreading it on the pizza dough.

*Variation: When vine-ripened tomatoes are at their peak in our
area, we use them instead of canned and freeze a big batch of
pizza sauce. Prepare the tomatoes: Bring a medium saucepan of
water to boiling. Add the tomatoes and leave them in the pan for
30 seconds. Remove the tomatoes with a slotted spoon. Cool
them under running water. Cut the tomatoes in half through the
core and cut away the stem ends. The skins should slip off easily.
Squeeze the tomatoes to extract the juice and seeds. Chop the
tomatoes coarsely. Follow the proceeding instructions. Refrigerate
the sauce up to one week or freeze it in 1- to 2- cup containers
up to 3 months.

Burgundy/LA (03:02:51) : Italian Herb Butter

2 sticks unsalted butter, room temperature
5 tablespoons chopped fresh herbs (oregano, thyme, garlic, chives and parsley)
1 teaspoon fresh lemon juice
Salt and white pepper

Pulverize herbs in a nut grinder or coffee mill, or chop by hand. Cream butter until fluffy; blend in herbs. Season with salt and white pepper. Shape and roll in plastic wrap; chill. Slice for serving.

recipelink.com (01:10:25) : Short Ribs Al Diavolo
Source: Leone's Italian Cookbook
Yield: 4 Servings
From: JUDI M. PHELPS (G.PHELPS1)

4 lb Beef short ribs
1/4 c Butter; melted
2 Cloves garlic; mashed
1 oz Salt pork; diced
12 Fresh parsley sprigs; leaves only, finely chopped
1/2 c All-purpose flour; sifted
2 Eggs, beaten
1/2 c Bread crumbs; sifted
1 ts Salt; optional
1/3 ts Ground black pepper
1/3 ts Red pepper; crushed
Olive oil
Juice of 1 fresh lemon
3 tb Prepared French mustard

Cut the short ribs into serving pieces and trim off all fat and skim. Or have butcher do this for you.

Preheat oven to 350 degrees. Make a mixture of butter, garlic, salt pork, and parsley; set aside.

Arrange the ribs in a broiler pan. Cook in the oven for 15 minutes. Turn the ribs and cook for 15 minutes longer. Lift out ribs and discard fat.

Dust ribs with the flour, shaking off any excess.
Dip them into beaten eggs, then into bread crumbs.

Sprinkle with salt, black pepper, and crushed red pepper. Place the ribs in a roasting pan and spoon olive oil over the ribs, turning them so they are coated with oil. Then spoon the butter mixture over the top. Bake for 40 minutes. Combine lemon juice and mustard and spoon this mixture over the ribs.

Cover the pan and cook for about 5 minutes more, or until meat is tender.

Arrange ribs on a warm platter and spoon drippings and gravy over top. Nice with a bottle of Barolo with this.

recipelink.com (01:10:14) : Seafood Salad Italiano

1/2 c Red wine vinegar
1/2 c Vegetable oil
1/2 ts Oregano
1/2 ts Garlic powder
1/4 ts Pepper
1 lb Seafood crabmeat blend
1/4 c Sliced green onion
1/2 c Diced red or green pepper

In a small bowl combine wine, oil, oregano, garlic powder & pepper. Whisk together until well blended. In med bowl toss vinegar/oil mixture with crabmeat, green pepper & onion. Chill & serve on fresh leaf lettuce.

recipelink.com (01:10:00) : Roasted Red Pepper Pizza
Yield: 8 Servings

2 tb Cornmeal
3/4 c Pizza sauce
4 oz Thinly sliced prosciutto
8 oz Provolone cheese
1 tb Fresh chives or 1 tb Fresh basil leaves
10 oz can refrigerator pizza crust or homemade
1/2 c Green bell pepper strips
7 oz Jar roasted red peppers
2 1/4 oz Ripe sliced black olives
1 ts Dried chives
1 ts Dried basil

Heat oven to 425 F. Grease 12" pizza pan or 13x9" pan. Sprinkle cornmeal evenly over bottom of pan. Place dough in center of pan and press out with hands. Spoon pizza sauce evenly over crust. Top with green pepper, onions, prosciutto and roasted red peppers. Arrange cheese slices over top. Sprinkle with olives, chives and basil. Bake at 425 F for 20-25 min or until crust is deep golden brown. Let stand for 5 min.