RECIPES FROM JOSIES KITCHEN

We hope you enjoy this compilation of recipes from Josies kitchen. Of course, no one can cook like Mom. We all know that, and humbly accept that our efforts will pale in comparison. This is an attempt to capture for ourselves and for the grandchildren, greatgrandchildren and future generations the unforgettable aromas and flavors of our childhood. Sunday gravy, Monday soup, Friday tuna salad weve included them all. All the recipes in this book have one thing in common each and every dish was always made with love from Moms overflowing heart. Whether you choose to treasure this book as a keepsake or prepare the delicious recipes contained within, the one thing that is asked of you is to continue the tradition and mangia e statti zitto. Eat and shut up!

INDEX Page 1 Chicken Soup Italian Wedding Soup Peas & Eggs Page 4 Sunday Gravy Home-made Manicotti Page 7 Meatballs Brasciole Brasciolettes Page 10 Chicken & Potatoes Stuffed Chicken Page 13 Spinach Patties Spinach w/Garlic & Oil Potato Salad Page 16 Stuffed Eggplant Sausage & Peppers Page 19 Frittata Peppers & Eggs Page 22 Ricotta Cookies Biscotti Page 2 Minest Pasta & Lentils Page 5 Pasta (from scratch) Aglio e Olio Cavatelli & Broccoli Page 8 Giambotta Turkey Stuffing Page 11 Easter Antipasto New Years Eve Punch Pizza Rustica Page 14 Spinach Bread Sausage Bread Page 3 Pasta e Ceci Pasta Fagioli Beef Stew Page 6 Lasagna Stuffed Shells Pastina Page 9 Pork Loin Stuffed Breast of Veal Page 12 Potato Cakes Polenta Potato Pancakes Page 15 Stuffed Calamari Stuffed Peppers

Page 17 Page 18 Hot Dogs w/Cheese & Bacon Pizza Frittes Eggplant Parmagiana Friday Tuna Salad Page 20 Calzoncelli (Chestnut Ravioli) Page 21 Cake Mix Cookies Italian Cheese Cake Icebox Cake

Chicken Soup 1 chicken 1 chopped carrot chopped onion 1 handful chopped celery leaves cup parsley flakes 1 can (8 ounces) tomato sauce Rinse chicken under cold running water for approximately one minute. Place into a large pot filled with cold water, covering completely. Bring to a boil, then let simmer. Skim off residue that rises to top. Add vegetables and cook until tender. 1 3 1 1 Italian Wedding Soup pound chopped meat, veal and beef large cans chicken broth package of frozen chopped spinach pound orzo or acini pepe (or any small pasta)

Form chopped meat into small meatballs (marble-sized). Fry in oil until lightly browned. Bring chicken broth to a boil; add spinach and meatballs and let simmer for approximately hour. Add cooked pasta and simmer for five minutes. 1 can peas 4 eggs Water onion 1 small can tomato sauce 1 small piece pork fat cup oil Peas & Eggs

Heat oil in sauce pan. Add pork fat and onion and cook until slightly browned. Add tomato sauce. Cook for about hour, add peas and simmer hour. When cooked, scramble eggs and pour into the sauce, stirring constantly until eggs are cooked.

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Minest 2 bunches dandelions, washed Celery leaves 2 garlic cloves pound spare ribs pound sausage stick pepperoni Ham bone (optional) Fennel leaves Salt Parsley flakes Fill a large pot with water. Add spare ribs, sausage and pepperoni and bring to a boil. Skim off residue that rises to top. Add celery leaves, garlic, fennel leaves, salt and parsley. Cook for approximately one hour. Brings a second pot of water to boil; add salt. Add dandelions and cook until tender. Drain, add to meat. Mix and serve. Pasta & Lentils cup lentils pounds linguini, (chopped into pieces) 1 small can tomato sauce 2 cups water 2 peeled garlic cloves Pork fat Coat frying pan with oil over medium heat. Places garlic cloves and pork fat into pan and cook until slightly browned. Mix in tomato sauce; stir until combined. Cook for five minutes, then add water. Add lentils and cook for approximately one hour. Fill a pot with water and bring to a boil. When boiling, salt to taste and add linguini. Cook for approximately ten minutes or until pasta is cooked to your taste. Drain linguini; add to lentils. Upon serving, sprinkle with parmesan cheese.

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Pasta e Ceci 1 can chick peas sliced onion cup oil 1 package ditali (or any small pasta) 1 small piece pork fat 1 can tomato sauce 1 quart water In sauce pan, heat oil. Add onion and pork fat; cook until slightly browned. Add tomato sauce and stir until cooked; add chick peas and water. Add cooked pasta to tomato sauce and mix well. Cook for approximately one hour. Pasta Fagioli 1 can cannelloni beans 1 tablespoon oil 2 garlic cloves, chopped Small piece of spare rib or pork 1 small can tomato sauce teaspoon salt 6 cups water 11/2 cups ditali (or any small pasta) 2 tablespoons grated parmesan cheese Fill soup pot with water and place all ingredients except pasta and grated cheese into pot. Cover tightly and boil gently for 1-1/2 hours or until beans are tender. Add pasta and cook for 8-10 minutes. Sprinkle with cheese when ready to serve. Beef Stew 1 pound beef (cubed for stew) 3 pounds potatoes, peeled and cubed chopped onion 3 chopped carrots 1 can tomato sauce 1 teaspoon oregano 1 teaspoon basil Salt to taste Bring potatoes and carrots to a boil. In frying pan, brown beef cubes. Add onions and tomato sauce and simmer for a few minutes. Add beef mixture to pot. Simmer until meat is tender. -3-

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Sunday Gravy 29-ounce can Contadina tomato puree 12-ounce cans Contadina tomato paste large cans water tablespoon salt teaspoon sugar teaspoon oregano

Mix tomato puree and tomato paste together in a large sauce pan until smooth. Cook on a low flame, stirring constantly. When it comes to a boil, add salt, sugar, oregano and water. Stir until all ingredients are dissolved. Cook on a low flame for three hours (or until it reaches a thick consistency). Home-Made Manicotti Makes 86 manicotti 12 eggs 3 cups flour 3 cups water teaspoon salt Crepes Makes 108 manicotti 16 eggs 4 cups flour 4 cups water teaspoon salt

Filling 1 three-pound can ricotta cheese pound shredded mozzarella cheese cup grated parmesan cheese 1 teaspoon parsley flakes Mix eggs, flour, water and salt until smooth. Grease grill with a small amount of oil. Using a small ladle, pour batter until grill, forming a miniature pancake. Cook slightly on one side only, then place on wax paper (cooked side down). Add approximately one teaspoon of the mixture on cooked side of the manicotti and roll up. After rolling, put a dab of ricotta on edge and seal well. Place in a pan coated with gravy. After first layer, sprinkle parmesan cheese, shredded mozzarella and ladle gravy on top. Repeat for additional layers.

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Pasta (from scratch) 4 cups sifted flour 4 eggs teaspoon salt 6 tablespoons cold water Sift flour and salt into a large bowl. Make a well in center of flour and add eggs, one at a time, mixing well. Gradually add water, mix into stiff dough. Turn onto lightly floured surface and knead well. Using pasta machine, shape into favorite type of pasta. Aglio e Oil (Garlic and Oil) 1 cup oil 2 garlic cloves 1 pound cappelini 1 ounces water Parsley for garnish Salt In a sauce pan, allow garlic and oil to simmer until garlic is slightly browned. Add water slowly and let boil for approximately fifteen minutes. Boil water in a large pot (salt to taste). Add cappelini and cook as directed on package. When pasta is cooked, drain well and place in bowl, pouring the oil mixture on top. Mix well, garnish with parsley and serve. Cavatelli & Broccoli 1 bunch broccoli 1 pound cavatelli cup oil 2 garlic cloves, minced Grated parmesan cheese Salt and pepper to taste Clean and soak broccoli in salted water. Rinse well. Add broccoli to boiling water. Cook until tender. Remove from water with a large straining spoon. Bring water back to a boil and add one pound of pasta. Cook for ten-twelve minutes. When pasta is cooking, cut broccoli stalks into 2 inch pieces. Drain pasta, leaving enough water to make a soupy mixture. In a skillet, saut garlic cloves, then add garlic and broccoli to pasta. Sprinkle cheese over top.

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Lasagna Gravy 1 tablespoon grated parmesan cheese teaspoon parsley flakes 1 large (3 pound) container ricotta 1 pound lasagna noodles 2 eggs, beaten Oil Mozzarella Preheat oven to 350o. Cook lasagna noodles as directed on package. In large bowl, blend ricotta cheese, eggs and parsley. Layer large baking dish with gravy. Alternate layers of lasagna and layers of ricotta cheese and gravy. Repeat procedure. Sprinkle with parmesan cheese and place in oven. Cook for one hour. Stuffed Shells 1 pound large shells 2 pounds ricotta cheese Shredded mozzarella Grated cheese 2 eggs cup parsley flakes Preheat oven to 325o. Boil shells until partially cooked. When shells are cooking, mix ricotta with eggs, grated cheese and parsley. Cover bottom of oblong baking pan with gravy. Put a teaspoon of ricotta cheese in each shell and place in pan. Sprinkle mozzarella cheese and ladle gravy on top. Cook for approximately one hour. Pastina (Babys First Pasta) 1 pound pastina 2 teaspoons butter cup milk Cook pastina as directed on package. Drain. Melt butter in mixture. When ready to serve, add milk. If preferred, two eggs may be substituted in place of butter and milk by adding beaten eggs to cooked pasta mixture.

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Meatballs 1 pound chopped meat (veal, pork and beef) 2 large eggs 1 cup water 1 cup plain bread crumbs 1 teaspoon parsley flakes cup grated parmesan cheese Garlic to taste Mix eggs, bread crumbs, parsley, grated cheese and a pinch of garlic. Mix until ingredients are combined. Add water slowly until mixture is smooth (use as much as desired). Form into small meatballs and fry in hot oil until lightly browned. Do not turn too soon or meatballs will break. Place into gravy and let cook for a few minutes while water boils for pasta. Brasciole 3 sliced steaks (for brasciole), sliced thin 3 slices genoa salami, chopped 3 slices pepperoni, chopped 3 hard-boiled eggs, sliced pound provolone, cubed cup vegetable oil Grated cheese Parsley flakes Round toothpicks On cutting board, flatten steak and add salami, pepperoni, egg and provolone. Sprinkle with grated cheese and parsley. Start rolling at smallest end of steak and affix with toothpick. In heated oil, cook brasciole until browned. Add to Sunday gravy until ready to serve. Slice, remove toothpick and serve. Brasciolettes 1 stick butter cup plain bread crumbs cup grated parmesan cheese 2 sliced steaks (sliced thin for brasciole) cup parsley flakes glass water Round toothpicks

Preheat oven to 350o. Slice steak into small squares (about 11/2 inches). Mix bread crumbs, cheese and parsley flakes in a small bowl. On each square, place a small chunk of butter and about teaspoon of the mix. Roll up each piece and insert toothpick in center. Place squares in a pan coated with cooking spray. Any remaining butter or mixture may be added to pan. Pour water in pan and cook for one hour. Makes approximately 18-20 brasciolettes. -7-

Giambotta 3 peeled squash, cubed and seedless 6 potatoes, peeled and cubed 6 slices chopped pepperoni 6 slices chopped salami 1 large pepper, chopped 1 small piece of pork fat 2 small cans tomato sauce onion, chopped teaspoon basil teaspoon oregano Salt to taste Add potatoes to oiled pan over medium heat. Cook about halfway. Add squash, pepperoni, salami, pepper, pork fat, onion and tomato sauce. Mix well. Add salt, oregano and basil. Cook for approximately one hour. Remove pork fat and serve. 1 2 1 1 1 1 1 Turkey Stuffing pound chopped meat (veal, beef and pork) eggs cup grated cheese cup bread crumbs teaspoon parsley teaspoon garlic salt glass water

Pour a small amount of oil in frying pan and cook chopped meat until browned. Place into bowl and add eggs, cheese, bread crumbs, parsley and garlic salt. Mix well, adding water a little at a time until combined. Form into a ball and stuff turkey with mixture.

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Pork Loin 1 pork loin, approximately five pounds Parsley flakes Grated parmesan cheese Garlic powder Salt Preheat oven to 325o. Combine grated cheese, parsley flakes and garlic powder, salt to taste. Coat pork loin with oil, then roll in mixture until covered. Place pork loin into oblong pan coated with cooking spray. Cook for approximately two hours. Stuffed Breast of Veal Breast of veal with pocket (approximately 4-5 pounds) 2 cups plain bread crumbs 3 eggs teaspoon salt Dash of pepper Oil Water (to soften) Round toothpicks Preheat oven to 350o. Mix bread and eggs together (add a little water if dry). Salt and pepper to taste. Stuff pockets and skewer closed with toothpicks. Place in roasting pan and sprinkle with oil, salt and pepper. Bake for two hours or 25 minutes to the pound.

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Chicken and Potatoes Chicken legs or thighs 6 peeled and washed potatoes, quartered sliced onion Chopped parsley Salt to taste Preheat oven to 350o. Rinse chicken under cold running water for approximately one minute. Place chicken and potatoes into pan. Sprinkle onion and parsley over chicken and potatoes. Add enough water to cover. Cook for approximately one hour. Stuffed Chicken 1 5-pound chicken, cleaned pound chopped meat 1 egg cup plain bread crumbs cup grated cheese cup oil 1 hard-boiled egg, chopped teaspoon parsley flakes 1 garlic clove, chopped Round toothpicks Preheat oven to 325o. Add egg to frying pan and cook chopped meat until browned. Place into a bowl, adding eggs, bread crumbs, parsley, cheese and chopped hard-boiled egg. Mix well and stuff chicken with mixture. When filled, close opening with toothpicks. Place chicken in baking pan coated with cooking spray. Cook for 11/2-2 hours.

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Easter Antipasto pound sliced prosciutto pound sliced sopressata pound sliced DiNunzio salami pound provolone, cubed 1 can black olives Cherry tomatoes Roll up prosciutto, sopressata and salami and placed onto large platter. Add cubed provolone. Scatter tomatoes and drained olives on top. Serve with Italian bread. New Years Eve Punch gallon vanilla ice cream gallon orange sherbet gallon orange juice 1 bottle Vodka Mix ice cream and sherbet in punch bowl. Add orange juice to mixture and stir. Add vodka and chill. Pizza Rustica (Easter Pie) Filling Crust 3 pounds ricotta cheese 2 pounds flour 1 small mozzarella, cubed 7 egg yolks pound Genoa salami, cut into strips 2 whole eggs pound prosciutto, cut into strips 1 cup shortening 8-10 eggs Salt & pepper Salt & Pepper Preheat oven to 350o. On a large board, make a well in the center of the flour. Cut in shortening, add egg yolks, whole eggs, salt and pepper. Knead lightly. Divide into 2 balls of dough. Roll out and line a deep baking dish with one ball of dough. Combine filling ingredients and place into crust. Place a top layer of crust over filling and flute edges. Bake for one hour or until crust is light brown. Let cool in oven for hour to hour.

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Potato Cakes 2 pounds unpeeled potatoes 2 eggs, beaten pound grated parmesan cheese 11/2 teaspoons chopped parsley 2/3 cups plain bread crumbs 1 teaspoon salt 1/8 teaspoon pepper
1/2

Boil potatoes in slightly salted water until done. Peel and mash while hot. Add eggs, cheese, salt, pepper and parsley, mixing well. Make hamburger size patties (about 3-4 inches). Roll in bread crumbs and fry a few at a time in hot oil under golden brown. Place on paper to drain. Great way to use leftover mashed potatoes. 1 cups water 2 tablespoons water 31/2 cups yellow corn meal Gravy Grated parmesan cheese
1/2

Polenta

Bring water to a boil, adding salt to taste. Pour in corn meal very slowly, stirring constantly for about hour. Top with gravy and parmesan cheese and serve. Potato Pancakes 4 peeled potatoes cup grated cheese 2 eggs 1 teaspoon parsley flakes cup oil Grate potatoes on wide holes of grater. Beat eggs and add to potatoes; then add cheese and parsley. Mix well. Add oil to frying pan over medium heat. When oil is hot, add potato mixture one tablespoon at a time. Cook both sides of potato until golden brown.

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Spinach Patties 1 package frozen leaf spinach 2 eggs 1 cup flour cup grated cheese 1 cup oil Cook spinach and drain thoroughly. In a bowl, combine eggs and cheese; mix well. Add flour to separate plate. Mix spinach with eggs and cheese. Take a tablespoon of mixture and roll into a patty in flour. Heat oil and cook each patty until both sides are browned. Spinach with Garlic & Oil 1 box frozen leaf spinach cup oil 2 garlic cloves 1 cup water While spinach is cooking, heat oil and garlic in a sauce pan. Slightly brown garlic and let cool, then add water. Cook for several minutes. Add drained spinach to oil and simmer for five minutes. Potato Salad 5 pounds potatoes, peeled 4 hard-boiled eggs, sliced 3-4 tablespoons of mayonnaise Chopped celery Chopped onion Olives for garnish Paprika Cook potatoes. When done, cut into small cubes. Put potatoes in large bowl and add celery and onions. Add mayonnaise and combine well. For garnish, place slice hard-boiled eggs and olives on top and sprinkle with paprika.

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Spinach Bread 1 pound frozen pizza dough 1 package frozen chopped spinach cup grated cheese cup shredded mozzarella 2 eggs Salt to taste Preheat oven to 350o. Lightly rub frozen dough with oil. Defrost at room temperature for approximately six hours or in refrigerator overnight (then let stand for two hours at room temperature). Cook and thoroughly drain spinach. Roll dough out to about to inch thickness. Combine cheese, eggs and mozzarella with spinach until well-mixed. Spread on dough. Roll up dough and place on baking sheet. Cook for approximately hour or until lightly browned. Sausage Bread 1 pound frozen pizza dough 1 pound sausage, removed from casing cup grated cheese cup shredded mozzarella 1/3 cup oil Preheat oven to 350o. Lightly rub frozen dough with oil. Defrost at room temperature for approximately six hours or in refrigerator overnight (then let stand for two hours at room temperature). Heat oil in frying pan and cook sausage. Roll dough out to about to thickness. Combine sausage, cheese, eggs and mozzarella until well-mixed. Spread on dough. Roll up dough and place on baking sheet. Cook for approximately 30-40 minutes or until lightly browned.

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Stuffed Calamari 1 pound calamari 1 can (8 ounces) tomato sauce 2 teaspoons oil teaspoon parsley flakes 1 cup plain bread crumbs cup grated parmesan cheese cup oil 1 garlic clove Salt & pepper to taste Round toothpicks Sauce: Saut garlic in oil and add tomato sauce and simmer for one hour. Calamari: Remove head and tentacles. Peel off outer skin and wash insides thoroughly. (Calamari may be purchased previously cleaned). Stuffing: Mix grated cheese, salt and pepper together. Add to bread crumbs, then add oil and combine well. Stuff calamari with a teaspoon of bread crumb mixture, closing the opening with a round toothpick. Add to sauce and cook for one hour. Stuffed Peppers 1 cup plain bread crumbs 3 eggs, beaten cup grated parmesan cheese 6 large green peppers (washed, removed seeds and stems) 1 can tomato sauce 2 garlic cloves cup oil 1 cup water teaspoon oregano Preheat oven to 350o. Pour oil into sauce pan over medium heat. Add garlic cloves and cook until slightly browned. Cook tomato sauce in separate pan for a few minutes, mixing well. When it comes to a boil, add water and simmer. Combine bread crumbs, eggs, cheese and oregano and stir together. Stuff peppers and place into a baking pan. Pour tomato sauce over peppers and cook for one hour.

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Stuffed Eggplant 1 medium eggplant (washed, seeded and halved) 1 small can tomato sauce pound chopped meat 1 egg cup grated cheese cup vegetable oil 1 garlic clove, chopped 1 teaspoon parsley flakes teaspoon oregano teaspoon basil cup plain bread crumbs 1 cup water Preheat oven to 3500. Heat oil in a sauce pan and slightly brown garlic. Add basil, oregano, tomato sauce and cook for approximately fifteen minutes. Add chopped meat and cook until slightly browned. Place in bowl and add bread crumbs, egg, cheese and parsley and mix well. In an oblong pan, place eggplant side by side and stuff with filling. Ladle sauce over the eggplant and add a little water. Cook for approximately one hour. Sausage & Peppers 1 pound sausage, cuts into thirds 2 large peppers, cut into strips onion, sliced 1 can tomato sauce 1 teaspoon parsley flakes 1 garlic clove 1 cup oil Preheat oven to 350o. Heat oil and then brown garlic. Add tomato sauce and cook for 15 minutes. Put sausage in baking pan. Place peppers and onions between sausage. Pour sauce over sausage and cook for approximately one hour.

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Hot Dogs w/Cheese and Bacon 1 pound hot dogs 1 pound bacon 1 pound white American cheese Preheat oven to 350o. Partially slit hot dogs. Cut cheese slice into strips and insert several in middle of hot dog. Wrap bacon around each hot dog. Place in oblong pan coated with cooking spray. Cook for approximately one hour or until bacon is crisp. Eggplant Parmigiana 1 eggplant (skinless, if desired) 1 cup plain bread crumbs 2 eggs 1 cup oil 1 teaspoon parsley flakes cup grated cheese Sauce* Preheat oven to 350o. Beat eggs in a deep dish. In separate platter, add bread crumbs, parsley and cheese, mixing well. Slice eggplant to desired thickness. Cook one slice at a time in hot oil. Brown on both side and place in baking pan coated with sauce. Alternate eggplant layer with layers of mozzarella, grated cheese and gravy. Cook for 45-1 hour.

*Sauce
1 small can tomato sauce 1 garlic clove cup oil 1 teaspoon parsley flakes 12 ounces water Heat oil in pan. Cook garlic slightly. Add tomato sauce, parsley and oregano. Simmer for a few minutes and add 1 cup water. Cook for approximately fifteen minutes.

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Pizza Frittes 1 package frozen pizza dough (2 balls of dough) 2 garlic cloves 1 large can tomato sauce 1 pinch salt 1 pinch oregano 1 pinch basil Oil Cook oil and garlic in a sauce pan over low heat. Add tomato sauce, salt, oregano, basil and cook for approximately one hour. Add about one inch of oil to a large frying pan. Cut small pieces of dough and stretch flat. Add to oil. Cook until lightly browned on one side, flip and cook other side until golden brown. Layer frittes onto a large flat plate, spoon a tablespoon of gravy on each piece or you can sprinkle sugar on plain frittes. Friday Tuna Salad 2 cans solid white tuna, drained 2 celery stalks, chopped onion, diced 2-3 tablespoons mayonnaise Flake tuna with fork. Combine celery and onions with tuna. Add mayonnaise and mix well.

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Frittata 6 eggs cup grated parmesan cheese cup oil 5 slice chopped lunch meat of your choice Heat oil in frying pan. Add lunch meat. Scramble eggs in bowl and add cheese, mixing well. Pour egg into frying pan. Stir constantly. When eggs are cooked on one side, flip and cook other side. Variations: Can be made plain (without meat) or with chopped potatoes. Make sure potatoes are well-cooked before adding egg mixture. Peppers and Eggs 2 peppers, sliced 6 eggs onion, chopped cup grated parmesan cheese 1 tablespoon oil Heat oil in frying pan. Cook peppers until almost done and add onions. In bowl, scramble eggs and combine with cheese. Add to peppers and cook until eggs are done.

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Calzoncelli (Chocolate & Chestnut Filled Ravioli) Pastry: cup all-purpose flour 2 egg yolks 1 teaspoon water 1-1/2 teaspoon white wine 4 teaspoons olive oil Sift flour onto a pastry board. Make a well in the center and add egg yolks, water, wind and oil. Work flour from side to center, mixing well. To form a firm dough, knead vigorously until smooth. If dough is too crumbly, add more water until smooth. Cover and set aside. Chocolate & chestnut filling: 1 pound cooked chestnuts 1 can chick peas 1 can ceci beans 1 teaspoon honey 1 teaspoon vanilla teaspoon cinnamon 2 bars milk chocolate 2 bars milk chocolate with almonds Boil chestnuts until cooked. Drain and peel. Grate chestnuts, chick peas and chocolate into a bowl. Add honey, cinnamon and vanilla, mixing thoroughly. Roll pastry into thin sheet (about 1/8 inch). Cut out circle about three inches in diameter. Place approximately a tablespoon of filling in center of each circle. Fold over and press edges firmly to seal. Deep fry ravioli until golden brown. Drain on paper towel. When ready to serve, dust with confectioners sugar or drizzle with honey.

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Cake Mix Cookies 1 box cake mix cup vegetable oil 2 eggs Preheat oven to 3500. Pour cake mix into bowl, stir in oil and eggs, mixing well. Pour a teaspoon of batter onto an ungreased cookie sheets, about two inches apart. Bake 8-10 minutes. Allow cookies to cool for about ten minute before removing. Josies Famous Italian Cheese Cake 1-1/2 pounds ricotta 1 pound cream cheese 1 pint (16 ounces) sour cream 1-1/2 cups sugar 6 eggs 6 tablespoons flour 1 teaspoon vanilla 1 can red cherry pie filling Preheat oven to 375o. Blend cream cheese and ricotta until creamy. Stir in sugar and eggs (one at a time). Add flour, sour cream and vanilla. Mix well. Pour into 10 spring form pan (greased and floured). Bake for one hour. Turn oven off, open oven door and leave cake for one additional hour. When ready to serve, spread pie filling over top of cake. Icebox Cake 1 box plain graham crackers 3 boxes cooked pudding (not instant) Prepare pudding as directed on package. Line oblong pan with a layer of graham crackers. Ladle pudding onto crackers. Repeat until done. Refrigerate for at least several hours or overnight.

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Ricotta Cookies cup softened butter cup ricotta 1 teaspoon vanilla 1 cup sugar 1 egg 2 cups sifted all-purpose flour teaspoon baking soda teaspoon salt Preheat oven to 3500. Blend butter and ricotta until creamy. Add vanilla and mix well. Add sugar gradually, beating until well blended. Stir in eggs. Slowly stir in dry ingredients until completely blended. Drop from a teaspoon onto lightly greased cookie sheet. Bake for ten minutes. Biscotti 1 cup sugar 3 eggs 1 egg yolk cup butter 2-1/2 cups sifted flour 1.2 teaspoon baking soda teaspoon salt Preheat oven to 3500. Cream whole eggs, yolk, sugar and butter. Sift in flour, blending well. Mix in anise and baking powder. Bake in 8x12 baking pan for 20 minutes or until dry in center. Remove from pan, cut in inch slices. Place on cookie sheets and place in 4500 oven for two-three minutes or until lightly toasted. Makes about 2-1/2 dozen.

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