Josie's Cookbook

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RECIPES FROM

JOSIES KITCHEN


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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, great-

grandchildren 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 youchoose 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!


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Chicken Soup1 chicken1 chopped carrot chopped onion1 handful chopped celery leaves

cup parsley flakes1 can (8 ounces) tomato sauce

Rinse chicken under cold running water for approximately one minute. Placeinto a large pot filled with cold water, covering completely. Bring to a boil, thenlet simmer. Skim off residue that rises to top. Add vegetables and cook untiltender.

Italian Wedding Soup1 pound chopped meat, veal and beef3 large cans chicken broth

1 package of frozen chopped spinach1 pound orzo or acini pepe (or any small pasta)

Form chopped meat into small meatballs (marble-sized). Fry in oil until lightlybrowned. Bring chicken broth to a boil; add spinach and meatballs and letsimmer for approximately hour. Add cooked pasta and simmer for fiveminutes.

Peas & Eggs1 can peas4 eggs

Water onion1 small can tomato sauce1 small piece pork fat cup oil

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 untileggs are cooked.

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Minest2 bunches dandelions, washedCelery leaves2 garlic cloves pound spare ribs

pound sausage stick pepperoniHam bone (optional)Fennel leavesSaltParsley flakes

Fill a large pot with water. Add spare ribs, sausage and pepperoni and bring toa boil. Skim off residue that rises to top. Add celery leaves, garlic, fennelleaves, salt and parsley. Cook for approximately one hour. Brings a second potof 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 sauce2 cups water2 peeled garlic clovesPork fat

Coat frying pan with oil over medium heat. Places garlic cloves and pork fatinto pan and cook until slightly browned. Mix in tomato sauce; stir untilcombined. Cook for five minutes, then add water. Add lentils and cook forapproximately one hour. Fill a pot with water and bring to a boil. Whenboiling, salt to taste and add linguini. Cook for approximately ten minutes oruntil pasta is cooked to your taste. Drain linguini; add to lentils. Upon serving,sprinkle with parmesan cheese.

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Sunday Gravy1 29-ounce can Contadina tomato puree2 12-ounce cans Contadina tomato paste3 large cans water1 tablespoon salt

1 teaspoon sugar1 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 alow flame for three hours (or until it reaches a thick consistency).

Home-Made Manicotti

Makes 86 manicotti Crepes Makes 108 manicotti

12 eggs 16 eggs3 cups flour 4 cups flour3 cups water 4 cups water teaspoon salt teaspoon salt

Filling1 three-pound can ricotta cheese pound shredded mozzarella cheese cup grated parmesan cheese1 teaspoon parsley flakes

Mix eggs, flour, water and salt until smooth. Grease grill with a small amountof 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 themanicotti 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 flour4 eggs teaspoon salt6 tablespoons cold water

Sift flour and salt into a large bowl. Make a well in center of flour and addeggs, one at a time, mixing well. Gradually add water, mix into stiff dough.Turn onto lightly floured surface and knead well. Using pasta machine, shapeinto favorite type of pasta.

Aglio e Oil (Garlic and Oil)1 cup oil2 garlic cloves1 pound cappelini1 ounces water

Parsley for garnishSalt

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 alarge pot (salt to taste). Add cappelini and cook as directed on package. Whenpasta is cooked, drain well and place in bowl, pouring the oil mixture on top.Mix well, garnish with parsley and serve.

Cavatelli & Broccoli1 bunch broccoli

1 pound cavatelli cup oil2 garlic cloves, mincedGrated parmesan cheeseSalt and pepper to taste

Clean and soak broccoli in salted water. Rinse well. Add broccoli to boilingwater. 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-twelveminutes. When pasta is cooking, cut broccoli stalks into 2 inch pieces. Drainpasta, leaving enough water to make a soupy mixture. In a skillet, saut garliccloves, then add garlic and broccoli to pasta. Sprinkle cheese over top.

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LasagnaGravy1 tablespoon grated parmesan cheese teaspoon parsley flakes1 large (3 pound) container ricotta

1 pound lasagna noodles2 eggs, beatenOilMozzarella

Preheat oven to 350o. Cook lasagna noodles as directed on package. In largebowl, blend ricotta cheese, eggs and parsley. Layer large baking dish withgravy. Alternate layers of lasagna and layers of ricotta cheese and gravy.Repeat procedure. Sprinkle with parmesan cheese and place in oven. Cook forone hour.

Stuffed Shells1 pound large shells2 pounds ricotta cheeseShredded mozzarellaGrated cheese2 eggs cup parsley flakes

Preheat oven to 325o. Boil shells until partially cooked. When shells arecooking, mix ricotta with eggs, grated cheese and parsley. Cover bottom ofoblong 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 forapproximately one hour.

Pastina (Babys First Pasta)1 pound pastina2 teaspoons butter cup milk

Cook pastina as directed on package. Drain. Melt butter in mixture. Whenready to serve, add milk. If preferred, two eggs may be substituted in place ofbutter and milk by adding beaten eggs to cooked pasta mixture.

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Meatballs1 pound chopped meat (veal, pork and beef)2 large eggs1 cup water1 cup plain bread crumbs

1 teaspoon parsley flakes cup grated parmesan cheeseGarlic to taste

Mix eggs, bread crumbs, parsley, grated cheese and a pinch of garlic. Mix untilingredients are combined. Add water slowly until mixture is smooth (use asmuch as desired). Form into small meatballs and fry in hot oil until lightlybrowned. Do not turn too soon or meatballs will break. Place into gravy and letcook for a few minutes while water boils for pasta.

Brasciole

3 sliced steaks (for brasciole), sliced thin3 slices genoa salami, chopped3 slices pepperoni, chopped3 hard-boiled eggs, sliced pound provolone, cubed cup vegetable oilGrated cheeseParsley flakesRound 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 steakand affix with toothpick. In heated oil, cook brasciole until browned. Add toSunday gravy until ready to serve. Slice, remove toothpick and serve.

Brasciolettes1 stick butter cup parsley flakes cup plain bread crumbs glass water cup grated parmesan cheese Round toothpicks2 sliced steaks (sliced thin for brasciole)

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

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Giambotta3 peeled squash, cubed and seedless6 potatoes, peeled and cubed6 slices chopped pepperoni6 slices chopped salami

1 large pepper, chopped1 small piece of pork fat2 small cans tomato sauce onion, chopped teaspoon basil teaspoon oreganoSalt to taste

Add potatoes to oiled pan over medium heat. Cook about halfway. Addsquash, 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.

Turkey Stuffing1 pound chopped meat (veal, beef and pork)2 eggs1 cup grated cheese1 cup bread crumbs1 teaspoon parsley1 teaspoon garlic salt1 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 andstuff turkey with mixture.

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Pork Loin1 pork loin, approximately five poundsParsley flakesGrated parmesan cheeseGarlic 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. Placepork loin into oblong pan coated with cooking spray. Cook for approximatelytwo hours.

Stuffed Breast of Veal

Breast of veal with pocket (approximately 4-5 pounds)2 cups plain bread crumbs

3 eggs teaspoon saltDash of pepperOilWater (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 hoursor 25 minutes to the pound.

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Chicken and PotatoesChicken legs or thighs6 peeled and washed potatoes, quartered sliced onionChopped parsley

Salt to taste

Preheat oven to 350o. Rinse chicken under cold running water forapproximately one minute. Place chicken and potatoes into pan. Sprinkleonion and parsley over chicken and potatoes. Add enough water to cover.Cook for approximately one hour.

Stuffed Chicken1 5-pound chicken, cleaned pound chopped meat1 egg

cup plain bread crumbs cup grated cheese cup oil1 hard-boiled egg, chopped teaspoon parsley flakes1 garlic clove, choppedRound toothpicks

Preheat oven to 325o. Add egg to frying pan and cook chopped meat untilbrowned. Place into a bowl, adding eggs, bread crumbs, parsley, cheese andchopped hard-boiled egg. Mix well and stuff chicken with mixture. When filled,

close opening with toothpicks. Place chicken in baking pan coated with cookingspray. 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 olivesCherry tomatoes

Roll up prosciutto, sopressata and salami and placed onto large platter. Addcubed provolone. Scatter tomatoes and drained olives on top. Serve withItalian 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 Crust3 pounds ricotta cheese 2 pounds flour1 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 & pepperSalt & 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 ballof dough. Combine filling ingredients and place into crust. Place a top layer ofcrust over filling and flute edges. Bake for one hour or until crust is lightbrown. Let cool in oven for hour to hour.

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Potato Cakes21/2 pounds unpeeled potatoes2 eggs, beaten pound grated parmesan cheese11/2 teaspoons chopped parsley

2/3 cups plain bread crumbs1 teaspoon salt1/8 teaspoon pepper

Boil potatoes in slightly salted water until done. Peel and mash while hot. Addeggs, 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 undergolden brown. Place on paper to drain. Great way to use leftover mashedpotatoes.

Polenta

11/2 cups water2 tablespoons water31/2 cups yellow corn mealGravyGrated parmesan cheese

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 andserve.

Potato Pancakes

4 peeled potatoes cup grated cheese2 eggs1 teaspoon parsley flakes cup oil

Grate potatoes on wide holes of grater. Beat eggs and add to potatoes; thenadd 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 sidesof potato until golden brown.

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Spinach Patties1 package frozen leaf spinach2 eggs1 cup flour cup grated cheese

1 cup oil

Cook spinach and drain thoroughly. In a bowl, combine eggs and cheese; mixwell. Add flour to separate plate. Mix spinach with eggs and cheese. Take atablespoon of mixture and roll into a patty in flour. Heat oil and cook eachpatty until both sides are browned.

Spinach with Garlic & Oil1 box frozen leaf spinach cup oil2 garlic cloves

1 cup water

While spinach is cooking, heat oil and garlic in a sauce pan. Slightly browngarlic and let cool, then add water. Cook for several minutes. Add drainedspinach to oil and simmer for five minutes.

Potato Salad5 pounds potatoes, peeled4 hard-boiled eggs, sliced3-4 tablespoons of mayonnaiseChopped celery

Chopped onionOlives for garnishPaprika

Cook potatoes. When done, cut into small cubes. Put potatoes in large bowland 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 Bread1 pound frozen pizza dough1 package frozen chopped spinach cup grated cheese cup shredded mozzarella

2 eggsSalt to taste

Preheat oven to 350o. Lightly rub frozen dough with oil. Defrost at roomtemperature for approximately six hours or in refrigerator overnight (then letstand for two hours at room temperature). Cook and thoroughly drain spinach.Roll dough out to about to inch thickness. Combine cheese, eggs andmozzarella with spinach until well-mixed. Spread on dough. Roll up doughand place on baking sheet. Cook for approximately hour or until lightlybrowned.

Sausage Bread1 pound frozen pizza dough1 pound sausage, removed from casing cup grated cheese cup shredded mozzarella1/3 cup oil

Preheat oven to 350o. Lightly rub frozen dough with oil. Defrost at roomtemperature for approximately six hours or in refrigerator overnight (then letstand for two hours at room temperature). Heat oil in frying pan and cooksausage. Roll dough out to about to thickness. Combine sausage, cheese,

eggs and mozzarella until well-mixed. Spread on dough. Roll up dough andplace on baking sheet. Cook for approximately 30-40 minutes or until lightlybrowned.

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Stuffed Calamari1 pound calamari1 can (8 ounces) tomato sauce2 teaspoons oil teaspoon parsley flakes

1 cup plain bread crumbs cup grated parmesan cheese cup oil1 garlic cloveSalt & pepper to tasteRound 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 insidesthoroughly. (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 crumbmixture, closing the opening with a round toothpick. Add to sauce and cookfor one hour.

Stuffed Peppers1 cup plain bread crumbs3 eggs, beaten cup grated parmesan cheese6 large green peppers (washed, removed seeds and stems)

1 can tomato sauce2 garlic cloves cup oil1 cup water teaspoon oregano

Preheat oven to 350o. Pour oil into sauce pan over medium heat. Add garliccloves and cook until slightly browned. Cook tomato sauce in separate pan fora few minutes, mixing well. When it comes to a boil, add water and simmer.Combine bread crumbs, eggs, cheese and oregano and stir together. Stuffpeppers and place into a baking pan. Pour tomato sauce over peppers and cookfor one hour.

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Stuffed Eggplant1 medium eggplant (washed, seeded and halved)1 small can tomato sauce pound chopped meat1 egg

cup grated cheese cup vegetable oil1 garlic clove, chopped1 teaspoon parsley flakes teaspoon oregano teaspoon basil cup plain bread crumbs1 cup water

Preheat oven to 3500. Heat oil in a sauce pan and slightly brown garlic. Addbasil, oregano, tomato sauce and cook for approximately fifteen minutes. Add

chopped meat and cook until slightly browned. Place in bowl and add breadcrumbs, egg, cheese and parsley and mix well. In an oblong pan, place eggplantside by side and stuff with filling. Ladle sauce over the eggplant and add a littlewater. Cook for approximately one hour.

Sausage & Peppers1 pound sausage, cuts into thirds2 large peppers, cut into strips onion, sliced1 can tomato sauce1 teaspoon parsley flakes

1 garlic clove1 cup oil

Preheat oven to 350o. Heat oil and then brown garlic. Add tomato sauce andcook for 15 minutes. Put sausage in baking pan. Place peppers and onionsbetween sausage. Pour sauce over sausage and cook for approximately onehour.

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Hot Dogs w/Cheese and Bacon1 pound hot dogs1 pound bacon1 pound white American cheese

Preheat oven to 350o

. Partially slit hot dogs. Cut cheese slice into strips andinsert several in middle of hot dog. Wrap bacon around each hot dog. Place inoblong pan coated with cooking spray. Cook for approximately one hour oruntil bacon is crisp.

Eggplant Parmigiana1 eggplant (skinless, if desired)1 cup plain bread crumbs2 eggs1 cup oil1 teaspoon parsley flakes

cup grated cheeseSauce*

Preheat oven to 350o. Beat eggs in a deep dish. In separate platter, add breadcrumbs, 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 pancoated with sauce. Alternate eggplant layer with layers of mozzarella, gratedcheese and gravy. Cook for 45-1 hour.

*Sauce1 small can tomato sauce1 garlic clove cup oil1 teaspoon parsley flakes12 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 fifteenminutes.

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Pizza Frittes1 package frozen pizza dough (2 balls of dough)2 garlic cloves1 large can tomato sauce1 pinch salt

1 pinch oregano1 pinch basilOil

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 oilto 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 goldenbrown. Layer frittes onto a large flat plate, spoon a tablespoon of gravy oneach piece or you can sprinkle sugar on plain frittes.

Friday Tuna Salad2 cans solid white tuna, drained2 celery stalks, chopped onion, diced2-3 tablespoons mayonnaise

Flake tuna with fork. Combine celery and onions with tuna. Add mayonnaiseand mix well.

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Calzoncelli (Chocolate & Chestnut Filled Ravioli)Pastry: cup all-purpose flour2 egg yolks1 teaspoon water

1-1/2 teaspoon white wine4 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 afirm dough, knead vigorously until smooth. If dough is too crumbly, add morewater until smooth. Cover and set aside.

Chocolate & chestnut filling:1 pound cooked chestnuts1 can chick peas

1 can ceci beans1 teaspoon honey1 teaspoon vanilla teaspoon cinnamon2 bars milk chocolate2 bars milk chocolate with almonds

Boil chestnuts until cooked. Drain and peel. Grate chestnuts, chick peas andchocolate 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 indiameter. 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 ordrizzle with honey.

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Cake Mix Cookies1 box cake mix cup vegetable oil2 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 inchesapart. Bake 8-10 minutes. Allow cookies to cool for about ten minute beforeremoving.

Josies Famous Italian Cheese Cake1-1/2 pounds ricotta1 pound cream cheese1 pint (16 ounces) sour cream1-1/2 cups sugar6 eggs

6 tablespoons flour1 teaspoon vanilla1 can red cherry pie filling

Preheat oven to 375o. Blend cream cheese and ricotta until creamy. Stir insugar 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. Turnoven off, open oven door and leave cake for one additional hour. When readyto serve, spread pie filling over top of cake.

Icebox Cake

1 box plain graham crackers3 boxes cooked pudding (not instant)

Prepare pudding as directed on package. Line oblong pan with a layer ofgraham crackers. Ladle pudding onto crackers. Repeat until done. Refrigeratefor at least several hours or overnight.

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Ricotta Cookies cup softened butter cup ricotta1 teaspoon vanilla1 cup sugar

1 egg2 cups sifted all-purpose flour teaspoon baking soda teaspoon salt

Preheat oven to 3500. Blend butter and ricotta until creamy. Add vanilla andmix well. Add sugar gradually, beating until well blended. Stir in eggs. Slowlystir in dry ingredients until completely blended. Drop from a teaspoon ontolightly greased cookie sheet. Bake for ten minutes.

Biscotti

1 cup sugar3 eggs1 egg yolk cup butter2-1/2 cups sifted flour1.2 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 20minutes 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 lightlytoasted. Makes about 2-1/2 dozen.

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