Sample Recipe Pages Everyday Italian 2014

Everyday
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Italian
Compiled By:
Compiled by FACS (Home Economics),
Technology and Art Teachers from California,
Nevada, Arizona, Utah and Oregon
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Editors:
Betty Rabin-Fung & Debbie Burk
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Graphic Design, Typography and Production:
Mike Burk Production Services
www.MikeBurk.com
Library of Congress Catalog Card No. 83-072753, ISBN 0-914159-15-1
©2014 Creative Cookbook Company
All rights reserved. No part of this book may be reproduced or utilized in any form or by
any means, electronic or mechanical, including photocopy, recording, or by any information
storage retrieval system, without permission in writing from the publisher.
057M0614/MBPS/SPI
Creative Cookbook Advisory Committee
Professional Home Economics & FACS Teachers
Barbara Allen
Armida Gordon
Ayala HS, Chino Hills, CA
Fountain Valley HS, FV, CA
Jeanette Atkinson
Patti Bartholomew
Casa Roble HS, Orangevale, CA
Priscilla Burns
Debbie Harvey
Amador Valley HS, Pleasanton, CA
Tisha Richmond
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Legacy HS, N. Las Vegas, NV
Betty Rabin-Fung
Retired, Sierra Vista JHS,
Canyon Country, CA
Pleasant Valley HS, Chico, CA
Karyn Hobbs
South Medford HS, Medford OR
Linda Johnson
Magnolia JHS, Chino, CA
Lemoore HS, Lemoore, CA
Enochs High School, Modesto, CA
Gaylen Roe
Jan Runyon
Provo High School, Provo, UT
Paramount HS, Paramount, CA
Mary Lash
Palm Desert Charter MS,
Palm Desert, CA
Sheri Crouse
Jackie Lawson
Dublin High School, Dublin, CA
Central High School, Fresno, CA
Redwood IS, Thousand Oaks, CA
Dawn Maceyka
Great Oak HS Temecula, CA
Bret Harte HS, Angels Camp, CA
Leigh Ann Diffenderfer
Gail McAuley
Melissa Webb
Diane Cluff
Dobson HS, Mesa AZ
Jamey Davis
Stephanie San Sebastian
Suzi Schneider
Newbury Pk HS, Newbury Pk, CA Lincoln High School, Stockton, CA California Department of Education,
Education Programs Consultant
Lois Nielson
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W. Jordan HS, W. Jordan, UT
Thanks to the following people for working hard to provide a good product
and a simple, successful fundraiser. We couldn’t do it without you!
Betty Rabin-Fung and Debbie Burk for spending many hours editing and proofing each recipe.
Cameron Keym and Matthew Dalton provide excellent customer service.
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Grady Reed and Marc Trimble help the teachers to be successful with their sales. Mike Burk
designs, lays out and supervises the production of our books.
A final thanks to the students who sell these books, helping to improve the quality of the school
programs in which they are involved.
Sincerely,
Doug Pierce and Doug Herrema, owners, Creative Cookbook Company
To reorder this and other books, visit our website: www.CreativeCookbook.com.
Table of Contents
Recipes • Contributors • Index
Appetizers & Beverages................................ 5
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Pizza, Pasta & Baked Goods...................15
Soups....................................................................35
Salads..................................................................45
Vegetables & Side Dishes.........................55
Sauces & Marinades....................................66
Entrées:
Beef...................................................................72
Chicken & Turkey...................................85
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Pork.............................................................. 101
Seafood...................................................... 112
Meatless..................................................... 117
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Desserts.......................................................... 134
Gifts & Crafts............................................. 152
Recipe Index................................................. 155
Contributor Index................................. 157
For additional copies of this book and other
Creative Cookbook titles, please visit our website:
www.CreativeCookbook.com
Makes pantry
staples into a quick
weekday meal.
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On our front cover:
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Pork and Pasta Skillet Supper
Serves: 4
pound ground pork
medium onion, chopped
(14 1/2 ounce) can pasta-ready tomatoes
(8 ounce) can tomato sauce
small yellow squash, or zucchini, sliced into half moons
1/2 cups penne pasta, hot cooked, or other small pasta shape
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Heat nonstick skillet over medium/high heat. Add pork and onion; cook and stir until evenly
browned. Stir in tomatoes and tomato sauce; bring to a boil. Reduce heat to low; cook for 5 minutes.
Stir in squash and pasta. Cook for 2-5 minutes or until heated through.
This dish makes pantry staples into a quick weekday meal.
Serve with a crisp green salad and French bread.
PorkBeInspired.com
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Appetizers & Beverages
Appetizers & Beverages
Antipasta Skewers
Makes: 12 skewers
24 grape tomatoes
24 hard salami slices
24 Mozzarella cheese balls
24 large black olives
24 fresh basil leaves
12 small skewers
Balsamic vinegar
“Fast and easy...
always a big hit!”
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Skewer ingredients alternating each item and then repeating so you have two of
each item on the skewer. Place on a serving platter and drizzle with balsamic vinegar
before serving.
“Fast and easy appetizer that looks fancy but takes
only minutes to put together. Always a big hit.”
Royal Oak Middle School, Covina, CA
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Ann Stark
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Everyday Italian
Artichoke & Olive Crostini
Makes: 24
Basic crostini:
1 baguette loaf, 24 slices
2 tablespoons olive oil for brushing the bread
1 can (14 ounces) artichoke hearts, rinsed and chopped
1/4 cup Kalamata olives
3 tablespoons olive oil for topping
1 tablespoon flat leaf parsley, chopped
Salt and pepper
Parmesan cheese, shaved
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Notes & Reminders
Preheat oven to 400 degrees. Place baguette slices onto a baking sheet and brush
both sides of bread with 2 tablespoons olive oil. Bake until golden brown, 4 to 5
minutes per side. Topping: Toss the rinsed and chopped artichoke hearts with the
Kalamata olives, remaining 3 tablespoons olive oil and the chopped parsley. Season
bread slices with salt and pepper. Dividing evenly, top the 24 bread slices with the
artichoke mixture and add shaved Parmesan to the top of each bread slice.
“My family loves this recipe!”
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Judith Hasperis
Reno High School, Reno, NV
Baked Breaded String Cheese Balls
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Makes: A Lot!
Frozen string cheese, cut into pieces
1/2 cup skim milk
1/2 cup bread crumbs
Marinara sauce
Preheat oven to 425 degrees. Dip string cheese balls into skim milk. Toss into the
bread crumbs. Bake up to 10 minutes, watching carefully so they do not melt all over.
Serve with Marinara sauce.
Janet Runyan
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“Frozen cheese and fat-free cheese do not
melt easily, yet they taste so good!”
Palm Desert Charter Middle School, Palm Desert, CA
Pizza, Pasta & Baked Goods
Pizza, Pasta & Baked Goods
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Best Pizza Ever
Makes: Large pizza
Yeast Dough:
1 package yeast
1 cup warm water
1 tablespoon sugar
1 teaspoon salt
2 tablespoons oil
2 and 1/2 cups all-purpose flour
or 1 cup whole wheat flour and 1 and 1/2 cups all-purpose flour.
Topping:
3/4 cup tomato sauce
1 teaspoon Italian Seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
8 ounces Mozzarella cheese
2 ounces Cheddar cheese
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“Parents and
students love
this recipe!”
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Preheat oven to 450 degrees. Dissolve yeast in warm water with salt, sugar and oil.
Add flour and stir until dough forms a ball. Knead dough for 8 minutes and place
in a greased bowl; let rise for one hour until doubled in size. Press or roll dough on a
greased large pizza pan; make sure dough extends 1/2 inch over the edge of the pan.
Mix tomato sauce, Italian seasoning, salt, pepper and garlic powder in a small bowl.
Spread sauce 1 inch form the edge of the crust. Grate Mozzarella and Cheddar; toss
together and sprinkle over sauce. Add favorite toppings. Pull the 1 inch edge of the
crust without the sauce and fold toward topping. Crust should overlap toppings by 1
and 1/2 inches. Bake for 15 to 20 minutes or until the edge of the crust is brown.
Sue Campbell
Marsh Junior High School, Chico, CA
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Everyday Italian
Pasta with Baby Kale, Tomatoes & Pine Nuts
Serves: 4-6
6 large ripe plum tomatoes, diced
1 package (12 ounces) baby kale
1/4 cup pine nuts
1/2 cup extra virgin olive oil
2 sprigs fresh oregano, leaves removed and finely chopped
1/2 teaspoon chili flakes
Salt and pepper to taste
1 pound bowtie pasta
1/2 cup Parmesan cheese, grated
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Notes & Reminders
Dice tomatoes and put in a medium size bowl. Add the rest of the ingredients
except pasta and set aside. Marinate at room temperature for approximately two
hours. Cook pasta according to directions on the package. Drain pasta and add to
the bowl with the rest of the ingredients. Toss and serve immediately and top with
Parmesan, if desired.
Elvia Nieto
Alhambra High School, Alhambra, CA
Breakfast Pizza
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Serves: 4
1 loaf ready bread dough, frozen
1/2 pound spicy Itailan sausage, cooked and crumbled
1/2 cup Ricotta cheese
1/2 cup Mozzarella cheese, grated
1/4 cup quality Parmesan cheese, grated
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 bag baby spinach leaves, washed
4 eggs
Oregano, fresh minced or dried
Preheat the oven to 425 degrees. Roll out the dough and place on a greased 12
inch pizza pan. Spray the dough with nonstick cooking spray, preferably the olive oil
variety. Bake for 10 minutes until the dough is firm and slightly browned. Meanwhile,
begin cooking the sausage in a large skillet. Cook completely and remove. Do not
discard the drippings as you will use them to cook the spinach and eggs later. Next,
mix together the three cheeses, garlic, salt and pepper. Spread the cheese mixture on
the mostly cooked pizza dough. Return to the oven for 5 to 8 minutes to heat up the
cheese mixture. At this time, put the washed spinach leaves in the skillet with the
sausage drippings. Cook over medium heat for 3 to 5 minutes, remove from heat and
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Salads
Salads
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Notes & Reminders
Almost “Buca di Beppo” Chopped Salad
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Serves: 6
Salad:
1 head romaine lettuce, cut into 1 inch squares
1/4 pound salami or pepperoni, sliced into strips
1/4 cup red onion, sliced thinly
1/4 cup artichoke hearts drained, rinsed and chopped
1/2 cup green olives, pitted and roughly chopped
1/4 cup pepperoncini, chopped (optional)
Dressing:
3 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup Parmesan cheese, grated
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In a large glass or stainless steel bowl combine the romaine, pepperoni, half
the onions, artichoke hearts and olives. Toss to combine. Combine the dressing
ingredients and pour them over the salad. Toss thoroughly to combine the ingredients.
Garnish the top of the salad with the other half of the onions and the pepperoncini.
Add a little extra Parmesan if desired. Serve immediately or refrigerate until service. If
refrigerating, do not add the salad dressing until you are ready to serve.
“This is my attempt to create a chopped salad that is similar to
the one served at Buca di Beppo. I think I am very close!”
Carissa McCrory
Whitney High School, Rocklin, CA
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Everyday Italian
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Notes & Reminders
Antipasto Salad
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Serves: 6
Antipasto salad:
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/2 head iceberg lettuce, cut into bite-size pieces
1 cup canned red kidney beans, rinsed and patted dry
1 cup canned garbanzo beans, rinsed and patted dry
8 ounce salami, cubed
6 ounces Provolone, cubed
2 tomatoes, coarsely chopped
1 cup croutons
Red wine vinaigrette:
1/2 cup red wine vinegar
3 tablespoons lemon juice
1 tablespoon honey
2 teaspoons salt
1/2 cup olive oil
Salt and black pepper
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Combine ingredients in a large bowl. Toss with vinaigrette to coat and serve.
Vinaigrette: Blend the vinegar, lemon juice, honey and salt. Gradually blend in the oil.
Season the vinaigrette with salt and pepper to taste.
Lafonne Mize
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“Very filling!”
Lemoore High School, Lemoore, CA
Entrées: Chicken & Turkey
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Notes & Reminders
Entrées: Chicken & Turkey
Basic Risotto Chicken Artichoke Bake
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Serves: 6
jar (24 ounces) Marinara sauce
bag (28 ounces) chicken breasts, frozen and breaded
bag (12 ounces) artichoke hearts, frozen
bag (12 ounces) Quattro Fromaggio cheese, shredded
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Preheat oven to 350 degrees. Pour half of the Marinara in a 9 x 13 pan. Place
chicken breasts on top. Pour artichoke hearts over the chicken and cover with the
remaining Marinara. Sprinkle the cheese over the top. Bake for 45 minutes. This
recipe is courtesy of Trader Joe’s and their products were used.
“My friend, Nancy Hulme, introduced me to this delicious and easy
recipe! Yummy! We discussed using skinless breasts and realized the
recipe needs some sort of starch or coating to absorb the liquid.”
Magnolia Junior High School, Chino, CA
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Gaylen Roe
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Everyday Italian
Chicken with Balsamic & Garlic
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Notes & Reminders
Serves: 4
4 chicken breasts, skinless and boneless
Salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 garlic cloves
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter
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Season the chicken with salt and pepper. Rinse the mushrooms and pat dry.
Season the flour with salt and pepper and dredge the chicken breasts in the flour
mixture. Heat oil in a skillet over medium high heat and sauté the chicken until it
is nicely browned on one side, about 3 minutes. Add the garlic. Turn the chicken
breasts and scatter the mushrooms over them. Continue frying, shaking the skillet
and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth,
bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes,
turning occasionally. Transfer the chicken to a warm serving platter and cover with
foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for
about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this
mushroom sauce mixture over the chicken and serve.
“I like to brown the chicken and remove to a platter, then add
garlic and mushrooms (and perhaps some green beans). Stir several
minutes before adding broth, vinegar and herbs. Proceed as recipe
directs. Serve over garlic mashed potatoes or Spaghetti noodles.”
Laura de la Motte
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Turlock High School, Turlock, CA
Entrées: Meatless
Vegetarian Lasagna
Serves: 12
1 package Lasagna noodles
1 tablespoon olive oil
1 yellow onion, diced small
3 garlic cloves, minced finely
2 small zucchini, sliced thinly
2 small crookneck squash, sliced thinly
1 1/2 cups mushrooms, sliced
Salt and pepper to taste
1 can tomatoes, diced
2 cans (15 ounces) tomato sauce
1/4 cup fresh basil leaves, chopped
1 can (14 ounces) artichoke bottoms, drained and rough-diced (optional)
2 carrots, shredded
1 tablespoon sugar
1 teaspoon garlic powder
2 teaspoons Italian seasoning
1 small container Ricotta cheese
3 cups Mozzarella cheese, shredded
1/3 cup Parmesan cheese, shredded
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Notes & Reminders
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Preheat oven to 350 degrees. Cook pasta according to package directions; rinse
in cold water and set aside in a single layer on paper towels. Meanwhile, heat a large
skillet and add olive oil. Sauté onion and garlic for 2 minutes. Add zucchini and
crookneck and cook until tender; about 3 to 4 minutes. Add mushrooms and cook
another 2 minutes. Salt and pepper to taste (about 1 teaspoon salt and 1/2 teaspoon
pepper). Add tomatoes, tomato sauce, basil, artichokes, shredded carrots, sugar, garlic
powder and Italian seasonings. Bring to a simmer. In a 9 x 13 glass baking dish, spread
a thin layer of sauce. Arrange one layer of noodles slightly overlapped. Spread 1/3 of
the Ricotta as evenly as possible over the noodles. Spread 1/3 of the sauce over the
Ricotta. Sprinkle 1/3 of the shredded Mozzarella over the sauce. Repeat twice more
(noodles, Ricotta, sauce, Mozzarella). Sprinkle shredded Parmesan over the top. Bake
for 1 hour. Remove from oven and let sit 15 minutes before serving. Serve warm.
“My students always think they are not going to like this Lasagna because
of all the vegetables and without exception they love it every time!”
Mary Makela
Fort Bragg High School, Fort Bragg, CA
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Notes & Reminders
Desserts
Amaretti Italian Almond Cookies
Makes: 3 dozen
2 cups ground toasted almonds (make your own or buy them pre made)
1 cup sugar
1 teaspoon almond extract
2 egg whites, stiffly beaten
1/2 cup confectioners’ sugar to dust cookies
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Toasted almonds: Preheat oven to 225 degrees. To toast almonds, spread single
layer on a cookie sheet and bake for 10 to 15 minutes. Shake in between to rotate.
Cool for 1 hour. Almonds should be completely dry. Grind almonds finely in a food
processor. Cookies: Preheat oven to 325 degrees. In a large bowl, combine ground
nuts, sugar and almond extract. Mix well. Fold in egg whites and blend thoroughly but
gently. Drop by teaspoon, 2 inches apart, on greased and floured cookie sheets. Dust
with confectioners’ sugar and let stand on cookie sheets for 2 hours so they can dry.
Bake for 15 minutes or until golden brown. Cool 2 minutes before moving to cooling
rack.
“I picked up this recipe while at Cal Poly studying Home Economics.
It is a family favorite. I usually make these and while the cookies
are drying for 2 hours, I make another type of holiday cookie.”
Alicia Pucci
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Sew-it-All Studio, San Francisco, CA
Desserts
Ambrosia Italian Wedding Cookies
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Makes: 4 dozen
1 cup butter, softened
4 cups confectioners’ sugar, divided
1/4 teaspoon salt
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 tablespoon orange zest
1 cup coconut, finely grated
Preheat oven to 400 degrees. Cream butter in mixer. Slowly add 1/2 cup
confectioners’ sugar and salt. Beat until light and fluffy. Add vanilla, flour, orange
zest and coconut. Mix well. Shape into balls and place on an ungreased baking sheet.
Bake for 10 to 12 minutes, until they set but not brown. Cool slightly, then roll into
remaining powdered sugar. If still sticky, roll in powdered sugar again.
“These are delicious!”
Mindy Moore
Rio Norte Junior High School, Valencia, CA
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Apricot Bars
Serves: 5-6
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3/4 cup butter
1 1/2 cups all-purpose flour
1 1/2 cups quick rolled oats
1 cup brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1-2 cups apricot jam
Preheat oven to 350 degrees. Melt butter and mix with dry ingredients (everything
but jam ). Pat 2/3 of mixture in 8 x 12 baking pan. Spread with jam. Sprinkle with
remaining 1/3 crumb mixture. Bake 30 minutes or until browned. Cool and cut into
bars or squares.
“I got this recipe from my Italian friend, Stephanie. These bars are quick,
easy and delicious! Any favorite jam maybe substituted for the apricot.”
Laura de la Motte
Turlock High School, Turlock, CA
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These bars are
quick, easy and
delicious! Any
favorite jam maybe
substituted for
the apricot.
Everyday Italian
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Notes & Reminders
Rosemary-Infused Olive Oil
Makes: 1 cup
3-4 sprigs rosemary
1 cup olive oil
1 glass bottle with cork to fit 1 cup
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Stuff rosemary sprigs into your glass bottle. Set aside. In a saucepan, heat olive oil
until a few small bubbles start forming. If your oil starts smoking, take it off the stove
and allow it to cool for 10 minutes. Carefully pour warm oil into the bottle over the
rosemary. Do not overfill. Cork the bottle. To serve, chop up some fresh rosemary and
garlic. Add some of the rosemary olive oil as well as some balsamic vinegar to taste and
serve with bread or with whatever your heart desires.
“This recipe is for one cup. Make as much as you need,
depending on the number of bottles you need as well as the
size of the bottles. For a gift, put the oil in a basket with some
fresh rosemary, garlic, balsamic vinegar and bread.”
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Janet Tingley
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Atascadero High School, Atascadero, CA
Index of Recipes
Index of Recipes
Appetizers & Beverages
Antipasta Skewers.........................................5
Artichoke & Olive Crostini........................6
Baked Breaded String Cheese Balls...........6
Bacon, Lettuce, Tomato Bruschetta..........7
Bruschetta.......................................................7
Bruschetta (Two Tomato)...........................8
Bruschetta Con Pomodori..........................8
Crostini (Baked small toasts).....................9
Fried Potatoes with Piquant Paprika........9
Fried Ravioli................................................ 10
Goat Cheese, Bacon Mango Crostini.... 32
Italian Basil & White Bean Spread........ 10
Italian Soda.................................................. 11
Italian Torta................................................. 11
Noni’s Antipasto........................................ 12
Nuts with Rosemary & Orange.............. 12
Old Fashioned Italian Pizza..................... 13
Pesto Bruchetta ......................................... 14
Roasted Crab.............................................. 14
Mini Tiramisu Cheesecakes..................145
Pizzelles with Anise.................................146
Pizzelles with Vanilla...............................146
Quick & Easy Tiramisu..........................147
Ravioli Dolci (Sweet Ravioli)................148
Strawberry Mint Zuccotto.....................149
Tiramisu Cups..........................................150
Tiramisu Smoothie..................................129
Tortoni (Italian Ice Cream)...................150
Vistorta Torta di Cioccolato.................151
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Chicken with Balsamic & Garlic............ 86
Chicken Cacciatore................................... 87
Chicken & Fontina Stromboli................ 97
Chicken Marsala........................................ 88
Chicken Marsala with Parslied
Linguini............................................... 89
Chicken Parmigiana.................................. 90
Chicken Picatta.......................................... 90
Creamy Pesto Pasta with Chicken &
Brocolli................................................ 91
Fettuccini Alfredo with Chicken........... 92
Grilled Chicken & Tortellini Casserole.92
Italian Chicken Stew................................. 93
Italian Roll Ups.......................................... 94
Lightened Bolognese................................. 94
Macaroni Lasagna...................................... 95
Pappardelle with Chicken, Mushrooms &
Wine.................................................... 98
Pepperoni Chicken.................................... 99
Quick & Healthy Gluten-Free Potato
Lasagna ............................................... 96
Beef Entrées
White
Chicken Lasagna.........................100
Beef Marsala................................................ 72
Desserts
Short Ribs with Tomatoes &
Mushrooms......................................... 73 Amaretti Italian Almond Cookies.......134
Italian Meatballs......................................... 74 Ambrosia Italian Wedding Cookies.....135
Lasagna Roll Ups....................................... 75 Apricot Bars..............................................135
Lasagna with Béchamel Sauce................. 76 Berry Crostata...........................................136
Lazz’s Lasagna............................................. 77 Biscotti.......................................................137
Meatball Sandwich.................................... 78 Biscotti with Cranberries.......................138
Meatballs with Barley................................ 79 Chocolate Almond Biscotti...................138
Mock Ravioli.............................................. 80 Cinnamon Apple Crostata.....................139
No-Boil Lasagna......................................... 80 Doughnut Tiramisu................................140
Old Fashioned Meatballs in Red Sauce.81 Easy Tiramisu...........................................140
Pizza Casserole............................................ 82 Fruit Pizza..................................................141
Spaghetti Casserole.................................... 82 Hazelnut Lemon Curd Kisses...............142
That’s Nonnie’s Meat Loaf....................... 83 Ice Cream Cone Cannolis......................142
Zucchini Lasagna....................................... 84 Italian Christmas Cookies......................143
Chicken & Turkey Entrées Italian Meringues.....................................144
Basic Risotto Chicken Artichoke Bake.85 Lemony Pizzelle.......................................144
Gift & Craft Items
Focaccia Gift Bag.....................................152
Olive Oil & Salt Body Scrub.................152
Preserved Lemons....................................153
Rosemary Infused Olive Oil..................154
Meatless Entrées
Baked Ziti..................................................117
Calzones...............................................117
Crustless Italian Quiche.........................118
Easy Cheese Manicotti...........................119
Eggplant Parmesan (no fry)...................119
Eggplant Parmigiana...............................120
Gnocchi (Dumplings)............................120
Gnocchi with Pumpkin Sauce...............121
Gnudi.........................................................122
Grilled Vegetable Panini with Pesto.....122
Herbed Tofu Lasagna with Zucchini...123
Lasagna Roll Ups with Spinach............124
Manicotti...................................................124
Mrs B’s Spinach Lasagna.........................125
Pasta Primavera Alfredo.........................126
Penne Toss with Ricotta.........................126
Rolled Ratatouille with Parmesan and
Ricotta Cheese................................... 65
Spaghetti with Mushrooms, Parsley &
Lemon...............................................127
Spinach Lasagna with Ranch Dressing.130
Spinach Manicotti...................................130
Spinach Manicotti with Tofu................131
155
Everyday Italian
Vegan Mozzarella....................................... 71
Seafood Entrées
Creamed Shrimp Florentine..................112
Shrimp Fettuccine....................................113
Shrimp Scampi.........................................114
Shrimp Scampi over Linguini...............115
Spicy Shrimp with Fettuccine...............116
Summer Vegetables & Fish Bundles.....116
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Stuffed Lasagna Roll (Vegan Friendly).131 Calzone with Sausage & Sun Dried
Vegetable Cheese Manicotti..................132
Tomatoes...........................................104
Vegetarian Lasagna..................................133 Festive Breakfast Casserole....................105
Pizza, Pasta & Baked Goods Italian Sausage & Pepper Packets.........105
Best Pizza Ever............................................ 15 Italian Sausage Lasagna...........................106
Italian Sausage-Stuffed Peppers with
Pasta with Baby Kale, Tomatoes & Pine
Provolone Cheese.............................. 33
Nuts...................................................... 16
Lazz’s
Stuffed Pork Loin.........................107
Breakfast Pizza............................................ 16
Penne,
Sausage & Spicy Tomato
Cappuccino Muffins.................................. 17
Cream................................................108
Cheese Tortellini with Sausage in Tomato
Cream.................................................. 18 Pork and Pasta Skillet Supper (cover).......4
Easy Focaccia Bread with Herbs............. 18 Sausage & Greens Pasta..........................108
Easy Pizza Dough...................................... 19 Sausage & Tortellini in Tomato
Cream................................................109
Farfalla Pomodoro..................................... 20
Sausage
Breakfast Bake...........................110
Fettuccini Alfredo...................................... 20
Sausage
Pasta Ragu..................................110
Real-Deal Homemade Fettuccini
Sausage
Lasagna........................................111
Alfredo................................................ 21
Tri
Pepper
Pasta........................................111
Grandma Delevatiís Italian Bread.......... 22
Salads
Almost “Buca di Beppo” Chopped
Salad..................................................... 45
Antipasto Salad.......................................... 46
Authentic Caesar Salad............................. 47
Better than Ranch Avocado Dressing.... 48
Burrata Mozzarrella Salad........................ 48
Citrus Artichoke Salad............................. 49
Fennel & Orange Salad............................. 49
Garden Pasta Salad.................................... 50
Italian Chopped Salad.............................. 50
Lima Bean Salad......................................... 51
Panzanella Salad......................................... 52
Pizza Salad................................................... 53
Tomato, Basil, Mozzarella Pasta Salad... 53
Tuna Penne Pasta Salad............................. 54
Vegetables & Side Dishes
Basic Risotto............................................... 55
Farmers’ Market Squash Sauté................ 56
Grilled Polenta........................................... 56
Italian Roasted Vegetables........................ 57
Low Fat/Carb Eggplant Rolls................. 58
Margaret Prescottís Zucchini Casserole.59
Mixed Grilled Vegetables with Balsamic
Vinegar................................................ 59
Ratatouille................................................... 60
Roasted Fingerling Potatoes with
Arugula................................................ 61
Sautéed Onion & Kale with Quinoa..... 61
Spinach Parmesan...................................... 62
Sauces & Marinades
Stuffed Artichokes..................................... 62
Angelo’s Sugo.............................................. 66 Three-Cheese Risotto............................... 63
Fresh Basil Pesto......................................... 67
Homemade Ricotta Cheese..................... 67
Marinara Sauce........................................... 68
Marsala Sauce.............................................. 69
“Olive Garden” Fettuccine Alfredo........ 69
Spaghetti Meat Sauce................................ 70
Tomato & Basil Sauce for Ravioli........... 70
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Italian Hot Herb Bread............................. 22
“Macaroni Grill” Bread............................. 23
One-Hour Dinner Rolls Italiano............ 24
Parmesan Knots.......................................... 24
Parmesan Pull Aparts................................ 25
Pasta al Pomodoro Crudo (Pasta with
Raw Tomato)...................................... 25
Pasta Carbonara......................................... 26
Penne Pasta with Lemon Garlic Butter
Sauce.................................................... 26
Pizza Dough................................................ 27
Pizza Your Way........................................... 28
Red Lobster Biscuits.................................. 28
Soft Breadsticks.......................................... 29
Spicy Alfredo Sauce with Penne Pasta .. 30
Spinach & Cheese Ravioli........................ 31
Three-Cheese Slow-Cooker Penne........ 64
Veggie Pesto Pizza...................................... 34
Zucchini and Potato Rosemary Pizza.. 128
Pork Entrées
Alfredo Pasta Shells.................................101
Anja’s Amatriciana...................................102
Baked Penne with Homemade Ricotta.102
Baked Ziti..................................................103
156
Soups
Grilled Vegetable Gazpacho.................... 35
Italian Sausage Soup.................................. 36
Italian Sausage Tortellini Soup................ 37
Italian Wedding Soup............................... 38
Italian Wonderpot..................................... 38
Meatball Soup............................................. 39
Pasta Fagiole................................................ 40
Ribollita....................................................... 41
San Francisco Cioppino........................... 42
Soup Supper Minestrone.......................... 43
Spinach Meatball Minestrone Soup....... 44
Index of Contributors
Index of Contributors
PL
E
A
E
Bulat, Patty................................... 81, 141
Allen, Barbara............ 72, 120, 121, 145 Rogers MS, Long Beach, CA
Eyre, Julie.........................................82, 93
Ayala HS, Chino Hills, CA
Burns, Priscilla................................57, 60 Alhambra HS, Alhambra, CA
Allen, Kim............................................. 21 Pleasant Valley HS, Chico, CA
F
Temple City HS, Temple City, CA
Fertig, Renee....................... 29, 106, 137
C
Atkinson, Jeanette...................................7 Cali, Mary Jo......................................... 44 North Monterey County
Legacy High School, N Las Vegas, NV
B
Atascadero HS, Atascadero, CA
HS, Castroville, CA
Campbell, Sue.................................15, 59 Flores, Valerie.............................117, 126
Baker, Donna......................................146 Marsh JHS, Chico, CA
Redlands East Valley HS, Redlands, CA Carlin, Kristine...............................42, 49
Baker, Michelle............................ 95, 125 Laguna MS, San Luis Obispo, CA
Kern Valley HS, Lake Isabella, CA
Carriere, Julie..................................91, 98
Barela-Fossen, Doris.................105, 115 North Monterey County
Sierra Vista JHS, Canyon Country , CA HS, Salinas, CA
Sierra HS, Manteca, CA
G
Garrett, Susan....................................... 48
Grace Yokley MS, Ontario, CA
Goldman, Dianne Lee...... 28, 103, 123
Cordova HS, Rancho Cordova, CA
Bartholomew, Patti...............11, 68, 122 Chin, Chef David William....... 71, 131 Gregory, Jill Sweet..............................101
Green Valley HS, Henderson, NV
Casa Roble HS, Orangevale, CA
Santa Paula HS, Santa Paula, CA
Becker, Christine................................132 Claiborne, Alice................................... 50
Fairfield HS, Fairfield, CA
M
Paradise HS, Paradise, CA
H
Harvey, Debbie........................23, 25, 87
Bejaran, Linda................... 14, 17, 43, 80 Correia, Barbara....................12, 18, 110 Amador Valley HS, Livermore, CA
Foothill HS, Pleasanton, CA
Turlock HS, Turlock, CA
Hasperis, Judith.......................6, 51, 116
Blanchard, Shirley.....................139, 148 Cox, Wendy Stewart.................. 41, 108 Reno HS, Reno, NV
Oakmont HS, Roseville, CA
Hanford West HS, Hanford, CA
SA
Hawkins, Kris..................... 67, 103, 152
Bloemker, Beckie......................... 31, 118 Coyle, Carla........................................... 24 Clovis West HS, Fresno, CA
Whitier HS, Whittier, CA
Foothill HS, Sacramento, CA
Henggeler, Roger........................ 62, 127
Bosshart, Kally...................................... 66 Curfman, Astrid.......................... 19, 146 Buena HS,Ventura, CA
South Medford HS, Medford, OR
Bouch, Linda.......................................102
East Career Techinical
Academy, Las Vegas, NV
Newcomb Academy, Long Beach, CA
D
Housley, Emily...................................... 91
Jordan JHS, Sandy, UT
Davis, Linda........................................124
Folsom HS, Folsom, CA
J
Johnson, Linda...............................67, 70
Brayton, Linda...................................... 73 de la Motte, Laura..................................... James C. Enochs HS, Modesto, CA
Grace Davis HS, Modesto, CA
27, 55, 61, 86, 113, 135, 153
K
Brown, Suella........................................ 69 Turlock HS, Turlock, CA
Keane-Gruener,
Mary.......................123
Sparks HS, Sparks, NV
Duncan, Wendy..................................111 Carpinteria HS, Carpinteria, CA
West Covina HS, West Covina, CA
157