Italian Recipes

Macaroni and Meatballs with Tomato Sauce

1 lb. of macaroni
1 lb. chopped beef or veal
1 large spoon grated cheese
1/2 cup grated bread crumbs
2 eggs
1 clove of garlic or small onion
1 can tomatoes
1/2 can tomato paste
Lard to fry

Macaroni

Put macaroni in large vessel of boiling, salted water. Stir and cover until it comes to a boil. Then uncover and boil. When tender drain and dash over with cold water. Place on platter, dress with grated cheese. Pour sauce over and finish with a final layer of grated cheese. Serve meat balls with macaroni or separately.

Meaballs

Mix beef, cheese, bread crumbs, eggs, onion or garlic, seasoning also with salt and pepper. Form in patties and fry in lard. When almost done, take out meat and place on a platter. Then take tomatoes (canned) and:

Sauce

Put in kettle or stew pan with this lard in which has also been fried a clove of garlic or small onion, add salt. Cook tomatoes slowly a long time, the longer the better, adding water from time to time and stirring occasionally. Then add paste, stir and let cook a little longer, adding more lard if it seems to need it. A little before serving, put meat balls in the sauce and let cook together.

Macaroni and Noodles

Fry 2 pork chops and 1 onion until brown, pour into skillet 1 can of tomatoes and 1/2 bottle of tomato catsup--let simmer for 15 or 20 minutes. Prepare egg noodles by mixing 2 beaten eggs, little salt and flour to make a stiff dough. Roll thin and dry on board for 2 hours. Cut into strips, drop into boiling water and cook for 3 minutes. Drain. Grate 1/2 pound cheese over hot noodles. Remove pork chops from the tomato sauce, pour over noodles and serve.

Macaroni with Eggs

1 lb. macaroni
1/2 tablespoonful lard
2 eggs
Cheese

Cook macaroni in water which has reached the boiling point till it is soft (15 to 20 minutes.) Strain off the water. Add 1/2 tablespoonful lard, 2 eggs beaten well, and grated cheese. Cook till the eggs are done.

Steak and Eggs

Slice the steak into very thin pieces. Dip each slice into a mixture of beaten eggs and grated cheese (Italian), with salt to taste, and bread crumbs if desired. Fry.

Meatballs

Mix into balls, the hamburg steak or other ground up meat, beaten eggs, grated cheese and crumbled bread, with salt to taste. Fry. Dip into tomato sauce if desired, before serving.

Macaroni Cake

Boil macaroni in the Italian style for 5 or 7 minutes, till it is half-cooked. Strain. Prepare fried pork chops in walnut-sized pieces, or any other left-overs of meat in small pieces. Boil 5 or 6 eggs. Fill a casserole with 1 layer of macaroni, 1 layer of meat, sliced eggs and grated cheese, etc., till sufficient quantity has been added. Add tomato sauce if desired, and bake.

Easter Dish No. 1

1/2 dozen eggs
1 pint milk
Flour sufficient for producing the consistency of bread dough

Let this rise over night. In morning, mix in 3 tablespoonfuls lard, and roll into a long roll, joiningvin a circle, so that it resembles a huge doughnut, about the size of a cake pan, with a hole in the middle. Imbed 4 or more eggs into the dough, place strips of dough in criss-cross fashion over each egg, and bake.

Easter Dish No. 2

Make dough like the above. Roll out 2 pieces of pie-crust size. Fill with sliced boiled eggs, grated cheese, and several sausages cut into small pieces.

Spaghetti (Italian Style)

Into a pot of boiling water put spaghetti (3 lbs. for 6 portions) and salt. When medium-cooked, remove the spaghetti from the water and sprinkle with grated cheese and tomato sauce.

Beans and Italian Cabbage

I lb. large white beans, soaked over night
1/4 lb. salt pork

Cook beans and pork until done with usual amount of water, season with salt. Two heads of Italian cabbage. Cook until done, season with salt and hot red peppers as much as you like. Mix beans and cabbage after they are cooked.

Artichokes

Enough artichokes to serve one to each person, as they are not to be cut. Cut off ends and stems. Spread leaves apart. Make a dressing of 1 small head of garlic and parsley, chopped fine. Stuff artichokes by spreading the leaves apart until a little of the dressing can be inserted between all leaves. Place, standing up, in a pot in which they will fit tightly. Cover with water, add salt and pepper, and boil until the leaves are tender, then serve in dish and pour olive oil over them

Or

Cook artichokes as above and use the following dressing.

Dressing:

Salted sardines
Italian style
Bread crumbs

Clean the sardines and remove bones, and break up in small pieces. Brown the bread crumbs, and mix with the sardines, which have been cooked up fine in a separate pan. Use this dressing instead of the garlic and parsley. Remove to serving dish and pour a little oil over each one.

Tomato Sauce

Brown 1/2 onions in 2 tablespoonfuls of leaf lard. Add 1/2 can tomatoes, 1 small can tomato paste, salt and pepper to taste, and parsley.

Ravioli

Make a noodle paste and roll thin. Cut into 3-inch squares. On each square put a teaspoonful of Ricotto cheese mixed with a little sugar, cinnamon, whites of 2 eggs (to 1 lb. of cheese), 1 yolk. Make the squares into rolls and cook in boiling water. When ready to serve, cover with tomato sauce.

Fried Lamb's Brains

Buy 1 lamb's brain. Parboil five or six minutes in salted water. Then cut in small pieces. Dip in beaten egg, and roll in salted flour. Fry until well browned.

Italian Soup

Brown an onion and a pepper in a pan with olive oil. Then add to it a can of peas; a cup of tomatoes, and a package (1 lb.) of spaghetti that has been cooked 15 minutes in boiling water. Then cover all ingredients well with water and boil 1/2 hour.

Biscotti (Italian Rolls)

To a small quantity of light bread dough, add eggs, sugar and anise seed. Let rise, mark out in large rings, and allow to rise again until light. When light, dip quickly in hot water then in cold water. Bake.

Cabbage (Italian style)

Cook 1 head of cabbage, 1 cup of rice and a soup bone each in separate kettles. When each is well done, combine. First drain water from the cabbage, place in dish layers of cabbage and rice alternately. To the meat broth, add seasoning and 2 tablespoonfuls of tomatoes, grate cheese over cabbage and rice and pour hot broth over all and serve.