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From: Sal
Date sent: Thu, 30 Dec 1999 11:05:14 -0500 (EST)
To: phaedrus
Subject: Re: Need help!!
> Hi,
> I need few meatball recipes, and wish you a happy new year.
>
> Sal
>
Hi Sal,
Happy New Year to you as well!
What kind of meatballs? There are Italian, Swedish, and a bunch
more....
I am sending a Sicilian recipe, but if you need something different, write
back & let me know what kind of meatball recipes you are seeking.
Phaed
Polpettine
(meatballs)
1 1/2 lbs ground beef
1 egg
1/4 cup Parmesan cheese
1 tbsp parsley, chopped
1 garlic clove, minced
1 hard roll softened in milk
salt/pepper
Mix all ingredients thoroughly. Shape into small balls about 2" in
diameter and drop into simmering pot of tomato sauce. Cook
slowly 20 - 25 minutes, stirring carefully.
Variation: Meatballs may be browned in hot olive oil, then dropped
into simmering sauce before serving.
Variation: Place meatballs on an oiled broiler pan. turn carefully as they
brown.
From: Dmw
Date sent: Sun, 12 Dec 1999 23:11:51 EST
Subject: eggplant
To: phaedrus
> My Mother-in-law makes an excellent eggplant. But she will not give out
> her recipe. I know it is sliced. I think the long way. It also has
> ham in it. She does bread it and possibly rolls it up with the ham and
> cheese or something inside. But there is cheese. My Sister-in-law
> heard her say the name one time so we don't think it is her own recipe.
> It is baked and has tomato sauce. Today is Sunday, December 12, 1999. I
> know this is short notice but if you have a recipe that fits can you let
> me know by tomorrow December 13, 1999. If not I still would like to
> know.
>
> I would also like to know if it is best to peel eggplant to cook it? I
> know about the salt but how do you prevent it from discoloring? My
> family loves eggplant but I can't seem to get it right. Any suggestions
> you have will be helpful. Sorry this is so long.
>
Hi ...,
Young eggplants don't require peeling; mature ones do. They
discolor quickly, so don't peel until ready to use. To prevent
discoloration, brush with lemon juice or dip in a mixture of 1 quart of
cold water and 3 tablespoons of lemon juice.
Below is the only eggplant recipe that I could find that fit the bill. The
tomatoes are in the marinara sauce. I included a receipe for marinara
sauce below the eggplant one, but you can use your own if you like.
Phaed
Eggplant Cannelloni
Ingredients :
--Filling:--
1 1/4 c. Mozzarella cheese, shredded
1/2 c. ricotta cheese
1/2 c. Parmesan cheese, grated
1/2 c. cooked ham, chopped
2 eggs
1 1/2 tbsp. chopped parsley
1/8 tsp. pepper
--Batter:--
4 tbsp. flour
1 egg
2/3 c. milk
1 tbsp. olive oil
--Eggplant:--
1 lg. eggplant (about 1 1/2 lb.)
Flour
3 tbsp. olive oil (or more)
8 oz. Marinara sauce
Additional Parmesan
Parsley sprigs
Preparation :
Mix all of filling ingredients together, cover and chill. In a
pie tin or flat pan, beat together the batter ingredients and set
aside. Peel the eggplant and cut it into about 12 equal thin
slices. Heat 3 tablespoons olive in medium hot pan. One at a
time, coat eggplant slices with additional flour, shake off excess,
then dip in batter. Fry on both sides until lightly browned and soft.
Drain on paper towels. Add oil as needed. Divide filling into enough
for each slice. Spoon onto to eggplant slice. Fold narrow end over
filling and roll to close. Arrange, seam side down, in shallow pan. If
made ahead, chill as long as 24 hours. Before baking, spoon 1 cup (8
oz.) Marinara sauce over eggplant rolls. Bake uncovered 15-20 minutes at
375 degrees. (If chilled, bake about 8 minutes longer.) To serve,
sprinkle with about 1/4 cup of Parmesan cheese and parsley sprigs.
Serves 6.
Marinara Sauce
Ingredients :
2 onions, chopped
4 cloves garlic, crushed
1/2 lb. mushrooms, chopped
4 c. tomato sauce
2 c. canned tomatoes
2 tsp. oregano
1 tsp. basil
1 1/2 tbsp. parsley flakes
Preparation :
Saute onions, garlic, and mushrooms in 1/4 cup water until
slightly tender, about 10 minutes. Stir in tomato sauce, tomatoes,
and spice, breaking up tomatoes with a fork. Simmer over low heat
about 1 hour, stirring occasionally. Do not cover. Serve over
whole wheat spaghetti or vegetable spaghetti. Makes a good
topping for baked potatoes. Makes 8 cups.
From: Sal
Date sent: Mon, 20 Dec 1999 11:23:51 -0500 (EST)
To: phaedrus
Subject: Re: Need help!!
> Hi,
> I could use some new Lasagne recipes!
> My mother use to put small meatballs and boil eggs in hers. Would like
> to try other recipes. Thank you, and a very Merry Christmas and a Happy
> New York to you!! Keep up the good work.
>
> Sal
Hi Sal,
Thank you, and a Very Merry Christmas to you!
I could not possibly provide better lasagne recipes than the About.com
Italian food guide Kyle Phillips. Here's a link to his lasagne feature:
Lasagne Recipes from ItalianFood at About.com
Phaed
From: Diane
Date sent: Sun, 9 Jan 2000 13:58:10 EST
Subject: Italian Roast Beef from scratch with gravy
To: phaedrus
> I hope your sources can reach into their magic recipe file and find
> this one. I had an original recipe for home made Roast beef, Italian
> style, with all the seasonings to make it taste like Mom use to make.
> Please Help!!!!!!!!!!! Thanks, Diane
Hi Diane,
Here are several recipes for Italian roast beef. I hope one of them is
what you want. If not, give me some more clues and I'll try again.
Phaed
Italian Roast Beef
Rump or sirloin roast
1 tsp. oregano
2 c. water
1 tbsp. Worcestershire sauce
2 beef bouillon cubes
1 clove garlic, minced
1 tsp. marjoram
Few drops of Tabasco (optional)
1 tsp. thyme
Salt and pepper to taste
Bake roast in 350 degree oven until it is rare.
To pan drippings add water and beef bouillon cubes.
(For more gravy, use 3 cups water and 3 bouillon cubes.)
Add marjoram, thyme, oregano, Worcestershire, garlic,
Tabasco and salt and pepper. Simmer for 15 minutes.
Slice roast very thin when it is cool.
(Cornstarch can be added to gravy to thicken if desired.)
Cooked strips of green pepper and onion can also be added
to gravy. Add sliced beef to gravy a little at a time;
simmer just long enough to heat beef.
Serve on fresh French bread rolls.
-------------------------------------
Italian Roast Beef Recipe
4 Lb beef roast
2 Cloves garlic
2 Tbl basil, dried or 1/2 cup fresh
1 Tsp dried oregano
salt
pepper
1 Large can Italian tomatoes with basil
1 onion, chopped
750 ml Italian red wine
Cut slits in the roast and insert pieces of garlic and onions,
brown roast over med-high heat. Add all ingredients and enough
water to cover, cook 3-4 hours until tender, covered over low heat.
Reduce sauce to two cups.
---------------------------------
Italian Beef
4 lbs beef rump roast
1 med onion
2 cups water
4 t or cubes instant beef bouillon
1 t oregano
1 t thyme
3 drops Tabasco
1 clove garlic
2 T Worcestershire sauce
1/2 to 1 jar (approx. 10 1/2 oz) pepperoncini peppers
Trim roast of any fat. Place in a roaster & cover the top of the beef with
chopped onion. Combine the rest of the ingredients in blender until finely
chopped. Pour over the roast. Cover with roaster lid. Bake 3 hours or
until done. There will be a lot of juice & the meat will be easy to slice.
Put sliced beef on the hard rolls and ladle juice over.
----------------------------------
Italian Roast Beef
1/4 lb ground pork back fat (or shortening)
2 T chopped fresh parsley
2 cloves garlic, minced
salt and pepper to taste
Sirloin tip roast (5-6 pounds)
1 can (16 ounces) tomatoes
3 carrots cut in chunks
5 cups of water divided
1/4 cup flour
In bowl, combine back fat (or shortening) with parsley,
garlic, 1 T salt and 1 t pepper. Spread on top of roast.
Place in covered roaster. Roast at 350' 1 hour.
Add tomatoes & carrots.
Cover & bake1 hour longer, basting occasionally.
Remove roast from drippings. Chill roast for better slicing.
Refrigerate drippings to harden fat. Remove fat from drippings.
Pour drippings, tomatoes & carrots in sieve over saucepan.
Press through sieve. Add 4 cups of water.
Bring to boil over medium-high to high heat.
Make a paste of flour & remaining 1 cup water.
Add to pan & cook, stirring until gravy thickens.
(additional water and thickening can be added if more gravy is
desired).
If desired season with salt & pepper to taste.
Slice roast & put in baking dish. Pour gravy over meat. Cover.
Bake at 350 30 minutes. Makes 20-24 servings.
From: WLewis
Date sent: Sat, 1 Jan 2000 14:28:48 EST
Subject: Find a recipe
To: phaedrus
> I would like to find A good recipe for a good Italian sea food salad.
> Thank you very much.
>
Hi Wlewis,
Well, below is what I came up with on short notice. I haven't tried
any of them, but they look quite tasty.
Phaed
Italian Seafood Salad
1 lb. peeled and deveined shrimp, 26-30 count, raw
1 lb. calamari, (squid), cleaned and cut into thin rings with tentacles
1 lb. large scallops, cut into 1/4's
1 quart water, boiling
1 bay leaf
1 tsp. salt
few black peppercorns
2 ribs celery, cut thin on diagonal
1 small red pepper, diced
1/4 cup chopped red onion
2 cloves garlic, minced
1/2 cup olive oil (use a good quality extra virgin)
juice of 2 lemons
1/4 cup chopped fresh parsley
pinch of salt and pepper
Have the seafood cleaned and ready to cook.
Bring water to boil in 4 quart pot. Add bay leaf, salt and peppercorns.
Add the shrimp, cook 30 seconds; add calamari and scallops.
Cook another 2-3 minutes or until shrimp are pink and scallops are
opaque. Strain seafood; set aside. Remove the bay leaf and
peppercorns. In a medium bowl, combine the celery, red pepper,
red onion, and garlic. Stir in olive oil, juice of 2 lemons, parsley and
salt and pepper. Add the seafood. Stir to mix well; refrigerate at least 1
hour before serving. Serves 6-8
Note: You can substitute 1 lb. mussels and 1 lb. clams for squid
or add more shrimp and scallops to salad if you don't care for
squid.
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