domenica correia | Walmart - Mom of the Year

domenica correia | Walmart - Mom of the Year

free stuff

free stuff

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Italian Easter Bread

1 Lb – Flour                   

9 Eggs                                        Italian Easter Bread

1 Cup – Sugar

3/4 Cup – Olive oil

2 Tsp – Baking powder

1 Lemon

	1) In a bowl, add the flour, 4 eggs, sugar, olive oil, baking powder and the zest of one lemon.
	2) Cut the mix in four equal parts (1 for each Gurrugulo). Take one part, divide it in three equal parts and roll each part into a strip about 1/2 thick.
	3) Take the three strips, unite them at one end and slowly and carefully braid them until the very end. Unite the two ends and on top of the union place an egg. Roll two very thin strips of the mix and place them over the egg in a cross fashion. The strips will hold the egg down. During the braiding process, if the strips are too soft or too sticky add some flour to facilitate the process.
	4) Beat one egg and with your finger wet the entire surface of the Gurrugulo. Add sprinkles of the color desired and bake for 20 mins. at 400F.

Broccoli Soufflé

Broccoli Soufflé

1 – 8 ounce container of cottage cheese
3 eggs
1 package of frozen broccoli, cooked and drained
3 tablespoons of flour
4 tablespoons of butter
4 ounces of shredded American cheese
Salt and black pepper

Pre-heat the over to 350 degrees. Put the cottage cheese in a mixing bowl and add the eggs
and stir well. Next, add the broccoli, sprinkle the flour on top and mix well. Add the butter and
stir in some of the shredded cheese. Season with salt and black pepper to taste. Pour the
broccoli mixture into a butter 1 quart casserole dish, sprinkle the remaining cheese on top and


1 – 8 ounce container of cottage cheese
3 eggs
1 package of frozen broccoli, cooked and drained
3 tablespoons of flour
4 tablespoons of butter
4 ounces of shredded American cheese
Salt and black pepper

Pre-heat the over to 350 degrees. Put the cottage cheese in a mixing bowl and add the eggs
and stir well. Next, add the broccoli, sprinkle the flour on top and mix well. Add the butter and
stir in some of the shredded cheese. Season with salt and black pepper to taste. Pour the
broccoli mixture into a butter 1 quart casserole dish, sprinkle the remaining cheese on top and

Beef and Cabbage Soup

Beef and Cabbage Soup

1 pound of lean ground beef
1/2 teaspoon of garlic salt
1/4 teaspoon of garlic powder
1/4 teaspoon black pepper
2 stalks celery, chopped
1 - 16 ounce can of kidney beans, drained
1/2 of a head of cabbage, chopped
28 ounces tomatoes, chopped and liquid reserved
1 can water in empty tomato can
4 beef bouillon cubes
Chopped parsley

In a Dutch oven, brown the ground beef. Add all of the remaining ingredients except the parsley,
and bring to boil. Reduce the heat and simmer, covered for 1 hour. Garnish with parsley.

Brown Sugar Pie

Brown Sugar Pie

1 - 9 inch pie shell, baked
3 eggs, separated
2 cups of milk
2 cups of brown sugar
4 tablespoons of cornstarch
3 tablespoons of butter
1 teaspoon of vanilla extract

Preheat oven to 350 degrees. Beat the egg yolks and add 1/2 cup of the milk. Stir in the brown
sugar, salt, cornstarch and the remaining 1 1/2 cups of milk. Mix well and cook over medium
heat, stirring constantly until bubbly and thick. Remove from heat and stir in the butter and va-
nilla extract. Pour into the prepared pie shell. Beat egg whites until frothy. Gradually add granu-
lated sugar and beat until stiff peaks form. Spread the meringue over pie and bake in pre-
heated oven until the meringue is golden brown

 

                                                                                                                                                                                                                                     

best Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies

1 cup Crisco
3/4 cup of sugar
3/4 cup of light brown sugar
2 beaten eggs
1 tsp vanilla flavoring
1 3/4 cup flour with 1/2 tsp salt
1 tsp baking soda
2/3 cup of quick cooking oatmeal
1 cup of nuts (optional)
6 oz package of chocolate chips

Cream together the shortening and the sugars then add the eggs and vanilla. Sift together the
flour, salt and baking soda and add to butter mixture. Add the oatmeal, nuts and chocolate
chips to creamed mixture. Drop by teaspoonful onto baking sheet. Bake at 350 degrees for 12-
15 minutes.
____________________

Berry Dumplings

Berry Dumplings

1 quart of your favorite berries
1 quart of water
1/2 stick of butter
3/4 cup of sugar

Put the berries and water into a big pot and cook over medium heat until the berries are done.
Stir in the sugar and butter.

Mix 2 cups of self-rising flour and 6 tablespoons of shortening with a fork and add 2/3 cups of
milk. Mix to form a dough. Drop by tablespoonfuls into the boiling berry mixture. After all of the
dumplings have been dropped into the berries, cover the pot and reduce the heat to low and
cook for another 8 to 10 minutes. Be sure the berry mixture is boiling and do not stir the dump-
lings or they will stick together

Buttermilk Pie

Buttermilk Pie

1 tablespoon of flour
1 cup of sugar
3 well beaten egg yolks
3 egg whites
2 teaspoons of ground nutmeg
2 tablespoons of melted butter
1/2 cup of buttermilk with 1/4 teaspoon of baking soda added

In a bowl, mix the flour, sugar, and the nutmeg together and then add the egg yolks, melted but-
ter. Add the buttermilk and mix well. Pour into an unbaked piecrust and bake at 325 degrees
until set. Beat the egg whites with 6 tablespoons of sugar to form a meringue. Spread the me-
ringue on the cooled pie and brown slightly in the oven.
_____________

Strawberry Jam

Strawberry Jam

4 cups of fresh strawberries ( washed, capped and sliced in half)
2 cups of water
3/4 cup of sugar
3 tablespoons of flour
1 tablespoon of butter
dash of salt

Combine strawberries, salt and water in medium pot. Cook over
medium heat until strawberries are soft. Combine sugar and flour, pour enough hot juice from
berries to mix very thin. Add to strawberries stir until mixed well. Add butter and stir occasion-
ally until thickens. Serve with hot biscuits. Frozen strawberries may be used. If using other ber-
ries or fruits, adjust the amount of sugar to taste.

This recipe is one of the things mama made for breakfast, when I was growing up. My broth-
ers, sisters and I always looked forward to breakfast. In the summer we would pick wild
strawberries for the jam.
__________

Hushpuppies

Hushpuppies

1 cup self-rising flour
1 egg beaten
1 cup self-rising cornmeal
1/2 cup chopped green onion
1 cup buttermilk
1 teaspoon sugar
1/2 teaspoon salt


Combine the flour, cornmeal, and the sugar in a large bowl. Stir in the egg, onions, and 1/2 cup
of the buttermilk to mixture. Gradually stir in the remaining 1/2 cup of the buttermilk until the bat-
ter is well mixed, but not runny. Drop by spoonfuls into hot oil and fry until golden brown.

Cat Head Biscuits (as big as a cat’s head)

Cat Head Biscuits (as big as a cat’s head)

2 cups of flour
1/4 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
5 tablespoons of lard or shortening
About 1 cup of buttermilk

Sift the dry ingredients together and cut in the lard or shortening. Add enough buttermilk to
make a soft dough. Pinch off about a lemon sized ball of dough for each biscuit and pat out
with your hands. Bake for 12 – 15 minutes at 450 degrees or until the tops are golden brown.
Remove the biscuits form the oven and rub butter on the tops of the hot biscuits to coat.

Some Of The Different Ways We Eat “Cat Head” Biscuits:

Cat Head” biscuit was and still is used in a great number of ways. In
fact this versatile bread can easily be eaten in different ways with every meal. Here are just a
few ways I remember eating them:

Aside from the usual biscuit filled with various homemade jams and jellies, we would some-
times eat them hot from the oven, filled with a generous amount of brown sugar and butter. The
butter melts over the brown sugar and creates a breakfast food that no store-bought brown
sugar and cinnamon toaster pastry can even touch.

Split open or torn into small pieces and smothered with one of the delicious southern gravies
such as Chocolate Gravy, Sausage Gravy, or one of the homemade “Fruit Jams”.

Not much in the world of food is as good as a sandwich made out of a big homemade biscuit
with a large slice of a ripe, red tomato and a little salt or with a slice of pork tenderloin or ham.

spoon bread

spoon bread

2 1/2 cups of boiling water
2 egg yolks
2 stiffly beaten egg whites
2 cups of cornmeal
1 teaspoon of baking powder
1 teaspoon of salt
1 1/2 cups of buttermilk
3 tablespoons of melted butter

Gradually stir the cornmeal into the boiling water. After the cornmeal mixture has cooled add
the egg yolks, baking powder, salt, melted butter, and the buttermilk. Fold in the beaten egg
whites. Pour into a greased baking pan and bake for 45 minutes at 425 degrees.
____________________

Whipping Cream Biscuits

Whipping Cream Biscuits

2 cups of self-rising flour
2 teaspoons of sugar
1 cup of whipping cream

Combine all of the ingredients into a stiff dough. Knead the dough and roll out to about 3/8”
thick. Cut out the biscuits and bake in a greased pan for 10 – 12 minutes at 450 degrees.

Peas and Pasta

Peas and  Pasta

My husbands favorite quick  to make one our home town dishes healthy food for the kids they learn to eat vegetables this way

1 pound pasta of your choice. I prefer  small size or broken spaghetti. so you can eat with a spoon
	1 large clove of garlic, diced
	2-3 olive oil
if you want to make something fast hard day at work or late from work just use 2 cans of peas	1 medium to large onion, chopped
	2 cups frozen green peas, the tiny ones are best
	salt to tastes
	pepper to taste
	a splash (2-3 tablespoons)   water
	if you want you can add diced ham or bacon with the onions

Pasta with Lentils

Pasta with Lentils  was a favorite in our home kids love it and good source  of iron I always made sure that my children had legumes once a week best way to make it with pasta kids like pastas you can use any one you like with this dish or on its own my grandson loves it

 it

Ingredients

               

• 1 onion (chopped)
• 1 tomato (seeded chopped)
• 1 carrot (chopped)
• 1 celery (stalk chopped)
• 3 garlic cloves (chopped)

                        

• 71/2 cups water
• 13/4 cups lentils (rinsed drained)
• 500 gr         fusilli (freshly cooked)  or what you pasta               
• olive oil

 

Saute onion, tomato, carrot, celery, garlic In a large pot Saute 6 minutes. Add water and lentils; bring to boil. Reduce heat to medium. Simmer until lentils are tender and mixture thickens, stirring often, about 45 minutes. Mix in pasta; simmering 2 minutes. Season with salt and pepper

Stuffed Artichokes

STUFFED ARTICOKES WERE A FAVORET WHEN I WAS GOING UP MY MOM LOVE THEM AND SO DID I > WHEN MY CHILDREN WHERE GROWING UP I MADE THEM WHEN I FOUND GOOD ARTICOKES THERE ARE A GREAT HEALTH FOOD LOTS OF IRON AND TASTE GREAT  WHEN THEY WERE IN THERE TEENS I MADE IT A LOT THATS WHEN THEY NEED THE IRON THE MOST < THEY LOVE THEM EASY TO MAKE GREAT DISH

    Servings
4




       4 medium

fresh

artichokes

       2 -3 cups


Italian style breadcrumbs     


       2 -3 tablespoons of grated parmesan cheese or 2 -3 tablespoons

        romano cheese


       1 tablespoon

        dried parsley

       1 teaspoon

       garlic salt   

       1/2 teaspoon
        fresh ground black pepper


       1/4 cup

         olive oil

       1 -2 tablespoon

        olive oil

(for drizzling)


 Directions:


   1 Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.

2 Trim off stems so artichokes sit on a flat surface.

3 Trim off the pointed tips of each leaf.

4 Set aside. I put them in bowl of( salt water and lemon juice
 they take bitter away,)
   5 In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.

6 Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together.

7 You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.

8 Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture.

9 Stuff desired amount of leaves and shake off excess mixture.

10 Continue this step with remaining artichokes.

11 Place artichokes in a large baking pan and fill bottom of pan with 1/2 to 1 inch of water.

12 Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil.

13 Cook on 375 degrees for approximately 50-60 minutes (depending on size of artichoke) or until leave comes out easily.

14 Cool for 10 minutes; serve and Enjoy!( tips) or you can put them in a crockpot for 6 to 8 hrs low, or on top the stove in a big stew pot with a lid on low  water and little oil cheese salt and pepper to taste 2 fresh or plum tomatoes sprinkle cheese  or add little stock  injoy

home made pizza dough

To make the dough;

• 1 1/4 cups lukewarm water
• 2 tablespoons olive oil
• 2 3/4 cups Unbleached All-Purpose Flour
• 1/2 cup semolina flour.
• 1 1/2 teaspoons salt
• 2 teaspoons instant yeast

Oil a 14″pizza pan 

Directions:

Stir the crust ingredients together to form a slightly sticky, soft dough.

Let the dough rise, covered, for 30 minutes.

A little trick, I learned to get an evenly thick pizza, is to let it rise, a second time, in the pizza pan before adding any toppings.

Place the dough in the oiled pan and let it rest for 10 to 15 minutes, then pat and stretch it to cover the bottom of the pan. Let it rest, covered, for another 30 minutes.

Preheat the oven to 425°F. Add the topping, plum tomatoes,mozzarella cheese,or use pizza sauce,add any topping you like

Bake the pizza for about 25 – 30 minutes, or until the filling is bubbly and the topping is golden brown.

how to make Tiramisu cake

Tiramisu is ubiquitous in restaurants within Italy and around the world. The translation literally is “pick me up”. Idiomatically it means something like “make me happy”.

• 4 egg yolks
• 160 g sugar
• 330 g mascarpone
• Up to 20 Savoiardi biscuits /also known as ladyfingers
• Enough strong unsweetened espresso coffee  to dip the biscuits in, allowed to cool
• Unsweetened cocoa powder to dust the top
• 
  
• Whip the egg yolks together with the sugar until the sugar has completely dissolved and the mixture is stiff
• .Fold in the mascarpone.
• Dip half of the biscuits into the coffee. Be careful not to make them too wet / Arrange them in a single layer in a dish.

Spread half of the mascarpone mixture over the biscuit.

Repeat to form a second layer./ Dust the top liberally with cocoa powder.

Chill the dish in the fridge for several hours, preferably overnight.

• 
  

Pasta and potatoes

This soup is another classic Bari dish. If you ask a Barese what their favourite dishes 

• 500g potatoes, peeled and diced
• 200g small pasta
• 100g   tinned chopped tomatoes
• 1 celery heart, chopped
• 1 clove  garlic,  squashed (but still whole)
• olive oil
• salt and pepper

1. Brown the garlic in 4 tablespoons of olive oil. Remove the garlic and discard.
2. Add the potatoes and celery and cook for a couple of minutes.
3. Add the tomatoes and season with salt and pepper
4. Add water so that all the ingredients are covered
5. Cook until the potatoes are starting to fall apart.
6. Half cook the pasta in plenty of salted boiling water
7. Add the pasta to the potato mixture and continue cooking until done.
8. If the soup is too thick, add a little of the pasta cooking liquid.

Scalloped Broccoli

Nanny?s Scalloped Broccoli

2 cups chopped broccoli
1/2 cup of grated cheddar cheese
2 eggs
1/4 cup of chopped parsley
2 tablespoons of chopped onion
1/8 teaspoon of black pepper
1 can of cream of celery soup
1/2 cup of soft bread crumbs
2 pimientos, chopped
1 teaspoon of salt

Beat the eggs in large bowl.  Mix in all of the remaining ingredients.  Pour into a buttered casse-
role dish and set in pan of boiling water and bake at 375 degrees for about 50 minutes or until
firm.
_

Potato Dumplings

Potato Dumplings

6 diced medium potatoes
2 cups of water
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/2 stick of butter
3 cups of whole milk

For the dumplings:

1/2 cup of flour
Milk
5 tablespoons of shortening

Cut the shortening into the flour until crumbly.  Add enough milk so that the dough sticks to-
gether.  Roll out the dough and cut into small pieces.

Cook the potatoes in the 2 cups of water, salt, and pepper until tender.  Add the 3 cups of whole
milk and the 1/2 stick of butter and bring to a rolling boil.  Quickly drop the dumplings into the
potatoes, cover and cook for about 10 minutes more.

Quick Corn Chowder

Quick Corn Chowder

1 strip of bacon, diced
1 medium onion, diced
1 ? 14 1/2 ounce can of chicken broth
2 cups of water
2 large potatoes, peeled and diced
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 ? 15 ounce can of whole kernel corn, drained
1 cup of milk, divided
1/4 cup of all-purpose flour
Chopped fresh parsley, optional

In a 3-quart saucepan, cook the bacon until crisp and remove onto a paper towel to drain. Cook
the diced onion in the bacon drippings until tender and add the chicken broth, water and
potatoes and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the po-
tatoes are tender. Add the salt and the black pepper and mix well. Next, add the corn and 3/4
cup milk. Mix the flour and the remaining 1/4 cup of milk until smooth and add to the soup. Bring
the soup to a boil and cook, stirring constantly for about 2 minutes. Garnish with bacon and parsley if desired

Lemon Cranberry Muffins

Lemon Cranberry Muffins

Ingredients

2 cups all-purpose flour

1 1/4 cups white sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup lemon juice

• 3/4 cup milk
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup cranberries, halved I used dried soaked, you can use blue berries. fresh frozen or dry

• Directions

  1. Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
  3. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack. my up stairs oven takes 30mins my gas little less depends on your oven till littly golden
   

Orecchiette pasta alla Pugliese

Orecchiette pasta alla Pugliese

Making orecchiette pasta

Orecchiette  barese style pasta ears traditional recipe from Puglia. Easy and delicious;
you can make your own pasta or buy it in local super market,# de,cecco,# barilla pastsa # fortinos  super markets

!500g of orecchiette  pasta ideally fresh,mince garlic, 200g of tomato pulp, bunch of fresh basil, olive oil, grated pecorino cheese, salt, pepper, dried hot pepper to taste.

making it

saute mince garlic with the olive oil. 

Add the tomato, basil, salt,  and cook for 5 minutes.

Prepare the pasta until it is 'al dente'.

Drain and thrown it into the pan with the other ingredients.

Mix with the any grated cheese you prefer cheese and serve immediately

tip little pasta water in sauce, put pasta in sauce pan to cook to blend  flavors ,few mins i make sauce in a wok or big frying pan to do that

L

Stuffed Mussels

Stuffed mussels are a really tasty dish and a great way to cook these molluscs, the main ingredient in many other recipes from Puglia, the filling is made with bread crumbs, parsley, garlic, pepper, cheese and eggs and is used to stuff the mussels open from raw.

Ingredients

• 1 kg. mussels
• 1 lt. tomato sauce
• 400 gr. bread crumbs
• 2 eggs
• 3 cloves garlic
• 60 gr. grated  cheese
• chopped parsley to taste
• salt to taste
• pepper to taste
• extra virgin olive oil to taste

Instructions

1. To prepare the stuffed mussels, started to soak the bread in water and in the meantime chopped parsley and 2 cloves of garlic.
2. Once softened, squeeze well the bread crumbs and add to the grated  cheese, salt, pepper, eggs and parsley and minced garlic before.
3. Mix the ingredients with your hands until the dough is smooth and compact that you will leave aside.
4. Now scrape and wash the mussels raw and open them holding the fruit on one side and not doing completely separate the two halves.
5. Once all the mussels open, take small amount of dough and stuffed every single mussel to finish them.
6. After filling, take each mussel and close it with kitchen twine or cotton, eliminating any excess dough that comes out. NOTE: If you use cotton  sewing thread,  several times around the mussel, tightening and knotting, if used instead of the string, just one lap around the mussel.
7. Remember to remove all excess dough before cooking the mussels so as not to soil the sauce.
8. In a pan, put a clove of garlic and extra virgin olive oil, garlic and let brown, add the tomato puree.
9. As soon as the sauce begins to boil, add the mussels one by one gently with a lid and simmer over low heat for about 25 minutes.
10. Serve the mussels and stuffed with a boxcutter or a pair of scissors cut the thread. The sauce can taste it with the excellent Altamura bread, or use it to dress pasta.

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WORK AT HOME: Creating Newsletters: Creating Newsletters Now comes the tricky part. How do you make such an automated approach to business SEEM personal? The personal connec...

low carb Fauxtato salad

 Fauxtato salad



1/2 large head cauliflower

2 green onions 

2 stalks celery

2 radishes

2 hard boiled eggs

3 large tablespoons Hellman's lite olive oil mayo

1 tsp Mount Olive sweet relish (available from Ontario Nutrition Store)

1/2 tsp dried dill (can use fresh if you have it)

ground pepper

Steam cauliflower until just tender crisp.

Set aside and allow to cool. Cut into pieces

Chop onions, dice celery, and finely dice radish

Mash the eggs with a fork. Add just enough of the mayo to meld everything together. Unlike potatoes, you will use much less mayo.
you can add tuna to make a full meal or slice your eggs

APPLESAUCE BRAN MUFFINS

APPLESAUCE  BRAN  MUFFINS

1 c. Bran Buds or 100% Bran
1/4 c. vegetable oil
1 egg
1 c. unsweetened applesauce
Liquid sugar substitute equal to ¼ c. sugar (optional)
2 tbsp. brown sugar
2 tbsp. water
1 c. all-purpose flour
1 tsp. soda
2 tbsp. dry buttermilk
1/2 tsp. salt
1 tsp. cinnamon

BANANA RAISIN CAKE FOR DIABETICS

BANANA  RAISIN  CAKE  FOR  DIABETICS

2 c. flour
1 1/2 tsp. baking powder
 6 tsp. Sweet & low
1 tsp. soda
1 tsp. salt
1/2 c. diet margarine
1 c. banana, about 3 mashed
1 tsp. lemon peel grated
1 tsp. vanilla extract
2 eggs
1 c. white raisins, chopped optional, or walnuts 1/2 c. nuts, chopped fine
Blend together margarine, banana and egg.  Sift flour and all dry
ingredients together.  Add them to mixture, stir in vanilla and fold in
raisins and nuts.  Bake in a well greased floured  pan

Preheat oven to 350 degrees and bake 1 hour 20 minutes or until
done.

------------------------

Easy DIABETIC COOKIES

DIABETIC  COOKIES

THIS WEEK I WILL BE POSTING DIABETIC  
 recipes  my mom and dad were DIABETIC my son in law and i use these be cause I'm on a diet to lose weight for surgery there great


1 c. all-purpose flour
1 c. quick oats
3/4 c. seedless raisins
1/2 c. orange juice
1/2 c. butter or margarine, softened
2 tsp. baking powder
1 tsp. grated orange peel
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
3/4 c. nuts
Sugar substitute to taste

Mix all dry ingredients plus oats, raisins and orange peel.  Add orange
juice, egg, oil and vanilla.  Then add nuts. Mix to moisten and drop
onto greased cookie sheet.  Bake 12 minutes at 375 degrees.

1 c. all-purpose flour
1 c. quick oats
3/4 c. seedless raisins
1/2 c. orange juice
1/2 c. butter or margarine, softened
2 tsp. baking powder
1 tsp. grated orange peel
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
3/4 c. nuts
Sugar substitute to taste

Mix all dry ingredients plus oats, raisins and orange peel.  Add orange
juice, egg, oil and vanilla.  Then add nuts. Mix to moisten and drop
onto greased cookie sheet.  Bake 12 minutes at 375 degrees.

. Spaghetti with mussels

Spaghetti with mussels

 

Ingredients

• 400 gr. Spaghetti
• 1.5 kg. mussels 
• 2 cloves of garlic
• 2 tablespoons chopped parsley
• pepper to taste
• 7 tablespoons olive oil

Instructions

1. To prepare spaghetti with mussels started by cleaning the mussels: remove the fine linen, scrape the surface with  a knife to remove the barnacles and wash them thoroughly under running water to remove all impurities.
2. Open them gently forcing the shell with a knife, collecting the water that the mussels will lose and being careful not to damage the fruit. An alternative to open them  put the mussels in a pot with a lid over high heat, without water  for a few minutes: heat the mussels begin to open  But beware: everything must be done in a very short time, 
3. In a wok pour 5 tablespoons of olive oil and then fry the chopped garlic with a tablespoon of parsley.
4. Fry until lightly brown the garlic and let down in both the mussels that their water (which will be salting seasoning) 
5. Cook for a few minutes over medium heat.
6. Put water on the stove, add salt and cook the spaghetti al dente and draining them by taking a ladle of cooking water.
7. Pour into the wok and finish cooking with the sauce stirring for a few minutes. If necessary, add a little of the cooking water aside earlier to moisten.
8. Complete with a handful of black pepper and serve. 

Fried Rabbit

 Fried Rabbit

2 young rabbits, washed and dressed
2 beaten egg yokes
3 cups of milk
1 1/4 cups of flour
1 teaspoon of salt
1/2 cup of shortening

Dry the rabbits and cut into several pieces.  Combine the egg yolks and 1 cup of milk and
gradually add 1 cup of the flour, then add the salt and beat until smooth.  Dip rabbit pieces into
the batter and fry in hot fat until brown, or about 15 minutes.  Reduce the heat and continue
cooking until tender, about 30 to 40 minutes, turning frequently.  To make gravy add the remain-
ing flour to fat in pan, gradually add the remaining milk and stirring constantly, heat to boiling
and season to taste with salt and black pepper.  Pour over the pieces of rabbit.

Tomato Soup Meatloaf

Tomato Soup Meatloaf

1 1/2 pounds of ground beef
1 can of tomato soup
1 cup of small bread cubes
1/4 cup of finely chopped onion
1 egg, slightly beaten
A generous dash of black pepper

Thoroughly mix 1/2 cup of the tomato soup with the rest of the
ingredients and firmly shape into a loaf.  Place the meatloaf into a shallow baking pan and bake
at 350 degrees for 1 hour and 15
minutes.  Blend the remaining soup with 1/4 cup of water and 2
tablespoons of the drippings from the meatloaf and pour this
mixture over the meatloaf and bake for another 15 minutes.
____________

Eggplant mushroom

Eggplant mushroom

The eggplant mushroom are a classic and tasty side dish to accompany the dishes both summer and winter. The name derives from the way to cut the eggplant into small pieces, and there are many variations of this recipe that is typical of the Apulian cuisine.

Ingredients

• 500 gr. egg plant
• 2 peeled tomatoes
• <
• 6 leaves basil
• salt to taste
• extra virgin olive oil to taste

Instructions

1. To prepare the eggplant mushroom, started washing under running water eggplants.
2. Then removed with a knife, the tip of the stalk and the final part, then cut the eggplant into slices about 1 cm along the length, cut them into strips and cut into cubes of 1.5 cm side.
3. Take a large skillet and pour plenty of oil, add the diced eggplant, peeled chopped tomatoes, basil, chopped garlic and salt.
4. Put to cook with a lid on low heat for 20 minutes, stirring occasionally with a wooden spoon.
5. When all the water has evaporated expulsion from the eggplant, remove the lid and cook on high heat for another 20 minutes.
6. Then turn off the heat and enjoy your eggplant mushroom warm or cold, as a side dish or to add flavor to the pasta.

Sporcamuss pastries

Sporcamuss pastries

There is no restaurant in Bari province and that between the homemade desserts  the sporcamuss. The sporcamuss are the squares of puff pastry filled with custard and covered with a dusting of icing sugar. Special features of these sweets that are served strictly warm, almost hot, both winter and summer

Ingredients

• 500 gr. puff pastry
• 500 ml. custard
• 1 egg yolk
• granulated sugar to taste
• icing sugar to decorate

Instructions

1. On a floured surface, roll out the dough until it reaches a thickness of about 4mm (you can also use the already stretched and rolled up) and cut squares of about 6/7 inches wide.
2. Put the squares of puff pastry on a baking sheet with parchment paper, brush them lightly with beaten egg and sprinkle with a little  sugar.
3. Preheat oven to 180 degrees and bake for about 15-20 minutes, until the handles are not inflated and well-browsed. Remove from the oven, let cool completely and in the meantime, prepare the custard.
4. CREAM PREPARATION: Bring the milk to simmering point where you put the vanilla pod cut in half and the lemon zest. Leave to cool in a bowl and while working with a whip the egg yolks with the sugar and stir in the flour now. Remove the vanilla pod from the milk and the lemon zest and add wire to the mixture of eggs, sugar and flour and stir. Transfer everything in a saucepan on the stove and put the cream and cook, stirring constantly to avoid lumps. Allow to simmer until the cream thickens.
5. Cut the rectangles horizontally, fill them with the cream and, before serving, put them back in the oven for 5 minutes.
6. Before you bring to the table, sprinkle with plenty of icing sugar! Now eat them