Recipe: Italian themed menu & recipes for Christmas

Seasons Greetings Laura!
Hope your family is doing well.I dont see why you couldnt stay on your Italian theme menu for Christmas.Just make some modifications like with this spicy meatball recipe you could substitute ground turkey or chicken for the beef maybe just a pinch of red pepper flakes instead of the whole red chili & for the jumbo egg,egg substitute or whites?Maybe serve these in a chafing dish or over yolkless pasta?Some broiled fish like Sole or Cod with a light lemon sauce would be delicious also as your meat entree.Anyway here are some ideas, hope they help in determining your dinner, which I know will be delicious!These recipes are taken from "Betty Crocker's Italian Cooking,220 Authentic Italian Recipes" by Antonio Cecconi.

Basil Rice Soup:
"Minestra di Riso e Basillico"
Serves 6

2 cloves garlic,finely chopped
2 medium celery stalks,chopped
1 medium onion,chopped
1 medium carrot,chopped
1/4 c.chopped fresh basil
1/4 c.olive oil
3/4 c.uncooked regular rice (or maybe substitute brown or wild rice?)
4 fresh pear shaped tomatoes,chopped or 4 canned pear shaped tomatoes,chopped
4 c.chicken broth
1 c.water
1 tsp. salt
1/2 tsp.pepper
1/4 c.freshly grated Romano cheese

Cover & cook garlic,celery,onion,carrots & basil in oil in a 4 quart Dutch oven over med-low heat 10 minutes.Stir in rice & tomatoes.Cook uncovered over medium heat 5 minutes,stirring occasionally.

Add remaining ingredients,except cheese.Heat to boiling,reduce heat.Cover & simmer 20 minutes or till rice is tender.Top each serving with cheese.

Fresh Peas & Prosciutto:(Or maybe turkey bacon?Or dont use meat at all & substitute fresh mushrooms?)
"Piselli al Prosciutto per Contorno"
4 servings

1/4 c.olive oil
1/3 lb.prosciutto or fully cooked Virginia ham,chopped
1 small onion,chopped (about 1/4 cup)
2 lbs.fresh *(or frozen)* green peas
1/2 c.chicken broth
1 Tbls.sugar
1 Tbls.chopped fresh parsley
1/4 tsp.salt

Heat oil in 10 inch skillet over med-high heat.Saute prosciutto & onion in oil.Reduce heat to medium,stir in remaining ingredients.Cover & cook about 10 minutes or till peas are tender.

*2&1/2 cups frozen green peas can be substituted for the fresh.

Venetian Zucchini:
"Zucchini alla Veneziana"
6 servings

6 medium zucchini,cut into julienne strips
1 tsp. salt
1/4 c.olive oil
2 cloves garlic,finely chopped
1 tsp.freshly grated nutmeg
fresh ground pepper

Spread zucchini on cutting board,sprinkle with salt.Tilt board slightly,let stand 30 minutes.

Heat oil in 12 inch skillet over medium-high heat.Saute garlic in oil.Rinse zucchini,squeeze & pat dry.Stir zucchini & nutmeg into garlic mixture.Cook uncovered about 5 minutes,stirring frequently til tender.Sprinkle with pepper.

Spicy Meatballs:
"Polpettine Piccanti"
6 servings

1 lb.extra lean ground beef
1 tsp.freshly grated Parmesan cheese
1 tsp.dried oregano
1/2 tsp.dried basil
1/2 tsp.garlic salt
1/2 tsp.pepper
1 jumbo egg
2 Tbls.lemon juice
1/4 c.olive oil
1 clove garlic,finely chopped
1 small red chili,seeded & finely chopped
1/2 red onion,finely chopped

1& 1/2 lbs. fresh pear shaped tomatoes,chopped or 1 can(28 oz.) pear shaped (Italian)tomatoes drained & chopped
1 Tbls.Chianti or dry red wine

Mix ground beef,cheese,oregano,basil,garlic salt,pepper,egg & lemon juice.Shape mixture into 1 inch balls.

Heat oil in 10 inch skillet over med-high heat.Saute garlic,chili & onion in oil.Add meatballs.Cook, turning meatballs,till meatballs are brown.Stir in tomatoes & wine,reduce heat.Cover & simmer 30 minutes,stirring occasionally.Serve in chafing dish if desired.

Savory Fusilli:
"Fusilli Saporiti
6 servings

1/4 c.olive oil
1 Tbls.capers,drained
3 cloves garlic,finely chopped
2 cans(28 oz. each)pear shaped tomatoes,drained & chopped
1 small red chili,seeded & chopped
1/2 c.sliced imported Italian black olives
1/2 c.sliced green olives
1 Tbls.chopped fresh oregano(I use 1 tsp dried)
1 Tbls.chopped fresh basil(I use 1 tsp.dried)
1 pkg.(16 oz.)fusilli(spiral pasta)or(eggless pasta?)
Fresh ground pepper

Heat oil in 10 inch skillet over med-high heat.Saute capers & garlic in oil.Stir in tomatoes & chili.Heat to boiling,reduce heat.Cover & simmer 20 minutes,stirring occasionally.Stir in olives,oregano & basil.Cover & cook 10 minutes.

Cook fusilli as directed on package,drain.Mix with fusilli & toamto mixture.Serve with pepper.

Stuffed Pumpkin:(Havent tried this one.It would be very festive for Christmas)
"Zucca Ripiena"
4-6 servings

5 lb.pumpkin
1&1/2 c.Sugo Sauce
1/4 c.butter
2 medium baking potatoes,pared & chopped(about 2 cups)
2 medium stalks celery,chopped(about 1 cup)
2 medium carrots,chopped(about 1 cup)
1 medium onion,chopped(about 1/2 cup)
1 lb.veal stew meat
1/2 c.prosciutto or fully cooked Virginia ham,chopped(about 3 oz.)or (maybe turkey bacon???)
1 c.dry white wine
1 tsp.ground cloves
1 c.shredded mozzarella cheese(4 oz.)

Heat oven to 350 degrees. Remove pumpkin stem if necessary. Cut pumpkin crosswise in half, remove strings & seeds. Place cut sides down on ungreased cookie sheet. Bake about 1 hour or till tender.

Prepare Sugo Sauce. Heat butter in 12 inch skillet over med-high heat. Saute potatoes, celery, carrots & onions in butter.Stir in veal & prosciutto. Cook uncovered about 10 minutes,stirring frequently,till veal is brown.Stir in wine. Heat to boiling, reduce heat. Simmer uncovered till liquid is evaporated.Stir in Sugo Sauce & cloves. Heat to boiling, reduce heat. Cover & simmer about 20 minutes or till veal is done.

Spoon veal mixture into pumpkin halves,top with cheese.Bake uncovered 8-10 minutes or till cheese is melted.Cut in wedges to serve.

Pork Roast with Rosemary (Arista Arrosto al Rosmarino)
or (Maybe do a turkey or chicken this way?)
Makes 6-8 servings

1 (2 1/2 to 3 lb.) pork loin roast
2 tbsp fresh rosemary
4 cloves garlic
1 tsp salt
1 tsp ground black pepper
2 tbsp butter
1 small onion, chopped
1/4 cup olive oil

Trim fat from pork roast. Make 8 to 10 deep cuts, about 2-inches apart, in pork with sharp knife. Finely chop rosemary and garlic together. Insert small amounts of garlic mixture in cuts. Sprinkle with salt and pepper.

Heat butter in shallow roasting pan in oven. Sprinkle with onion. Place pork in pan. Drizzle with oil. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.

Roast, uncovered, at 350 degrees F for 1 3/4 to 2 hours or until thermometer registers 170 degrees F. Let stand 15 minutes before slicing.

Wild Turkey w/Orange Sauce:
"Tacchino Selvatico all'Arancia
6 servings

2 lbs.boneless wild or domestic turkey,cut into 1 inch cubes
1 large onion,sliced
2 Tbls.chopped fresh parsley
1/2 c.dry white wine
1/3 c.orange juice
1/4 c.butter(or olive oil)
1 tsp.salt
1 tsp. pepper
2 heads romaine,chopped
1/4 c.orange flavored liqueur
1 orange

Place turkey,onion & parsley in glass or plastic bowl.Pour wine & orange juice over top.Cover & refrigerate 1 hour,stirring occasionally.

Remove turkey from marinade,pat dry.Remove onion from marinade with slotted spoon,reserve marinade.Heat butter in 12 inch skillet over med-high heat.Saute onion in butter.Stir in turkey.Cook,stirring occasionally,until turkey is brown.Sprinkle with salt & pepper,cover with romaine.Pour marinade over romaine.Cover & cook over medium heat 1 hour.Stir in liqueur,simmer uncovered 5 minutes.

Pare orange,cut into slices.Cut each slice into fourths.Carefully stir orange into turkey mixture.

Rose Petal Marmalade:(This would be delicious served over angel food cake or you could substitute another marmalade ,apricot would be great.Serve with a dollop of nonfat cool whip).
"Marmellata di Rose"
About 2 half pints marmalade

1 lb.golden delicious apples(about 3 medium),pared & each cut into eighths
1 c.water
2 tsp.grated lemon peel
3 Tbls.lemon juice
4 oz.red rose petals,about 1 &1/4 c.packed
4 & 1/2 c.sugar

Mix all ingredients except sugar in 3 quart saucepan.Let stand 30 minutes.

Heat apple mixture over low heat 30 minutes,skimming foam occasionally,drain.Place apple mixture in food proceesor or in blender,cover & process till smooth.Mix apple mixture & sugar in saucepan.Cook uncovered over low heat,stirring frequently,till sugar is dissolved & mixture coats spoon.

Immediately pour into hot sterilized jars,leaving 1/2 inch headspace.Wipe off rims of jars,cover with lid.Store in refigerator up to 2 months.

Traditional Almond Cookies:
"Amaretti"
about 4 dozen cookies

3c.slivered almonds,toasted
3 jumbo egg whites
1&1/2 c. granulated sugar
1 tsp.powdered sugar
1 tsp.amaretto
granulated sugar

Heat oven to 300 degrees.Line cookie sheet with parchment paper or grease & flour cookie sheet.

Place almonds on food processor or blender,cover & blend til finely ground but not pastelike.

Beat egg whites on high speed in medium bowl till stiff.Stir in almonds,1&1/2 c.granulated sugar & powdered sugar.Stir in amaretto.Drop by rounded teaspoons about 2 inches apart onto cookie sheet,sprinkle with granulated sugar.Bake 20-25 minutes or till brown.

Have a very Merry Christmas!