Other recipes in this category
  • Margherita With Fried Cauliflower
    Margherita all Elvira The crispness of the fried cauliflower and garlic with the rippled noodles makes an unforgettable dish for late fall or winter. Easy to prepare and satisfying for the heartiest appetite Serves 4 main course. Serves 6 first course. 1 lg or 2 sm. heads cauliflower (about
    3 lbs.)
    1 tbsp. salt
    1/2 c. wondra flour
    1/2 c. dry bread crumbs
    1 tsp. salt
    1/2 tsp. freshly milled black pepper
    1/2 c. olive oil
    4 cloves garlic thinly sliced
    1 lb. margherita (narrow rippled
    noodles)
    1 tbsp. olive oil
    1/2 c. chicken broth heated (see
    note)
    1/2 c. freshly grated Romano cheese
    2 tsp. minced Italian parsley leaves
    (garnish)
    Freshly grated Romano cheese (for
    serving)
    1. Remove florets from cauliflower including about 1 inch of stem. Break or cut into 1 inch pieces. Wash thoroughly in lukewarm water drain in colander and set aside. 2. Bring 6 quarts of water to a boil. Add 1 tablespoon salt and the cauliflower florets. Boil until barely tender when tested with a fork about 5 minutes. With a skimmer or slotted spoon transfer florets to a colander rinse under cold water and drain well. Reserve liquid for cooking pasta. 3. In a shallow bowl combine flour bread crumbs 1 teaspoon salt and pepper. Dredge florets in flour mixture being sure each piece is well coated. Arrange in a single layer on a large platter. 4. In a 12 inch skillet heat 1/2 cup olive oil over medium heat until haze forms. Add garlic turn heat to low and saute until lightly golden pressing the garlic flat in pan with the back of a wooden spoon. With a slotted spoon remove garlic and drain on paper towel set aside. (If you are not a garlic lover discard.) Place florets in pan and saute over medium heat turning with spatula until golden and crisp on all sides don t be concerned if florets break apart while frying. 5. Meanwhile return water in which cauliflower was cooked to a boil. Add pasta and cook until al dente the cauliflower and pasta must be done at the same time so that the florets will still be crispy when tossed with the pasta. Drain pasta in a large colander transfer to a bowl containing 1 tablespoon olive oil and toss quickly. 6. Mix half of the cauliflower and any of the browned fragments stuck to the bottom of the pan with the pasta. Add sauteed garlic heated chicken broth and Romano cheese toss well again. Spoon remaining cauliflower on top and garnish with minced parsley. Serve immediately with additional grated Romano cheese. Note If you do not have chicken broth remove 1/2 cup of the pasta water before draining and substitute for broth.
  • Orange Sweet Potatoes
    6 med. sweet potatoes
    1 tbsp. cornstarch
    1 c. orange juice divided
    3 tbsp. melted butter
    2 tbsp. grated orange rind
    1/3 c. firmly packed brown sugar
    1/3 c. white sugar
    Salt
    Yellow food coloring if desired
    Boil sweet potatoes in skins. Peel quarter and arrange in casserole dish. Stir 1/2 cup orange juice into cornstarch stirring until smooth. Heat rest of orange juice butter orange rind and sugar stirring until sugar dissolves. Pour in cornstarch stirring until thickened. Add a pinch of salt and food coloring. Pour over sweet potatoes.
  • Cool As A Cucumber
    1 pkg. lime Jello
    1 c. boiling water
    1/2 tsp. salt
    1/4 c. lemon juice
    1 tbsp. vinegar
    1 c. sour cream
    1 c. chopped unpeeled cucumber
    Dissolve Jello in boiling water. Add salt lemon juice and vinegar. When Cool Whip in sour cream. Fold in cucumber mold. Serve on lettuce. Other raw vegetables may also be added.
  • Zucchini Parmesan
    4 c. thinly sliced zucchini
    1 tbsp. water
    1 tsp. salt
    3 tbsp. grated parmesan cheese
    1 sm. onion chopped
    2 tbsp. margarine
    Freshly ground pepper
    Put all ingredients except cheese in skillet. Cover and cook 1 minute. Uncover and continue cooking and turning with wide spatula until just tender. About 5 minutes. Sprinkle with cheese. Toss. Serves 6 to 8. Mother of Judge Wm. T. Moroney
  • Creamed Cucumbers
    4 lg. cucumbers
    1/2 to 1 pt. sour cream
    5 tbsp. mayonnaise
    1 to 1 1/2 c. water
    1/4 c. vinegar
    2 to 3 tbsp. sugar
    1/4 c. cream
    Onion slices (optional)
    Peel and slice cucumber. Soak overnight in salt water. Drain and rinse. Mix water vinegar and sugar to taste. Add cream. Beat in sour cream and mayonnaise. Add cucumbers. Best if allowed to stand in refrigerator for a day before serving.