Ricettario della famiglia Nenni ed Amici

Chop onion and celery. Saute in olive oil. Add tomato sauce and dilute with about 1 cup of water. Let cook for one hour. Cook chick peas in another pot of water until tender. Pour tomato sauce mixture in with chick peas. Let soup simmer over low for about 1 hour. Add macaroni and cook until macaroni is done.

Origin/Story: This is one of Grandma Nenni’s original recipes. Mama (Rosa Nenni Ore) gave me this recipe. Amounts are flexible because she never measures anything, same goes with cooking times.

Tomato Sauce Italian Style - Rosa (Nenni) Ore

(Salsa di Pomoderi All’ Italiano)

1/3 cup of olive oil

2 sm garlic cloves

¼ lb. Fresh chopped pork

12 oz. Tomato paste – diluted with 2-1/2 cup of warm water

½ tbs. of parsley, minced

2 leaves of fresh sweet basil or 1/8 tsp. dried basil

Salt & Pepper to taste

Saute garlic in oil. Discard when golden, then add pork and brown. Add rest of ingredients and simmer uncovered for one hour. Add a little water if sauce becomes too thick. Enough for 1 or 1-1/2 pounds of macaroni or rice.

Tomato Sauce for Italian Spaghetti - Rosa (Nenni) Ore

1/3 cup olive oil

1 rib of celery, chopped

1 med. Green pepper, chopped

12 oz. Tomato paste, diluted in 2-1/2 cup of warm water

½ tbs. Parsley, minced

Salt & Pepper to taste

2 garlic cloves

1 med. Onion, chopped

1lb. Hamburger or Pork, chopped

1/8 tsp. dried basil

Saute garlic, celery and pepper in oil. Add meat and brown. Add rest of ingredients and simmer uncovered for one hour. Add a little warm water if sauce becomes too thick. Enough for 1 to 1-1/2 pounds of macaroni, rice or spaghetti.

Origin/Story: This is Rosa Ore’s Original Spaghetti Sauce

Roman Egg Soup - Georgia (Nenni) Artzner

1 qt. of chicken broth

1-1/2 tbs. Flour

1/8 tsp. salt

4 eggs

1-1/2 tbs. Parmesan cheese (optional)

1/8 tsp. pepper

Bring broth to boiling. Meanwhile beat eggs until thick. Add eggs to flour, parmesan cheese, salt and pepper. Mix well and beat until thoroughly combined. Slowly pour egg mixture into boiling broth stirring constantly. Continue stirring and simmer 5 minutes. 4 servings.

Origin/Story: This soup was always served as the first course of our Sunday and/or Holiday meals.

Cioppino (Fish Soup) - Kathy Nenni

Sauce:

15 oz. Can dried tomatoes

2 med. Carrots, sliced

1 med. Onion, diced

1 green pepper, diced

2 tins of clams, diced (6-1/2 oz) ea.

1 cup of dry red wine

1 tsp. of basil

¼ tsp. of pepper

6 oz. Tomato paste – add 2-1/2 to 3 cans of water

4 ribs of celery, sliced

2-4 garlic cloves – more if you like

12 oz. Clam juice

1 tsp. dried oregano

½ tsp. salt

¼ tsp. cayenne pepper

Seafood:

8 oz. Shrimp, peeled, deveined

8 oz. Cod, bite size pieces

4 clams in shell

8 scallops

6 oz. Crab meat

Combine ingredients for sauce and simmer 3 hours. Toward the end of the 3 hours, saute seafood, except clams and 2 tbs. olive oil. Add sauteed fish and clams in shells to soup and simmer 15 minutes more. Serve over pasta.

Origin/Story: Jack and I first tasted this soup in San Francisco. For the past few years we have served this soup on Christmas Eve, after being told it was an Italian tradition to eat seafood soup on Christmas Eve.

Escarole & Crab Soup – Tom and Peg Ionna

2 small heads of escarole lettuce

8 cups homemade chicken stock

2 (8 oz.0 bottles clam juice

¼ tsp. Cayenne pepper

1 lb. Cooked crab meat, room temperature

½ cup dry sherry

1/3 cup grated imported parmesan cheese

salt to taste

Cut escarole into ¼" wide julienne strips and reserve. Combine chicken stock and calm juice in large pot. Bring to simmer over medium heat. Add escarole and cook until tender but bright green, about 7 minutes (no lid on pot). Add cayenne pepper and salt if needed. Divide crab meat among 8 soup bowls. Pour 1 tbs. of sherry over crab meat. Ladle soup over and sprinkle with parmesan cheese. Serves 8.

NOTE: Homemade chicken stock is essential. Crabmeat can be substituted with lobster, bay scallops or shrimp.

Salads

Hot Potato Salad with Italian Sausage - Linda Ore

½ cup olive oil

1 cup vinegar

1-1/2 cup water

1 tbs. flour

1 tsp. salt

3 eggs, hard boiled

¼ lb. Italian Sausage, mild

2 med onions, chopped

2 tbs. celery seeds

1 tsp. sugar

2 tbs. pimento, minced

10 potatoes, boiled and peeled

4 sprigs fresh parsley

Combine olive oil, vinegar, water, flower, and salt in a saucepan. Boil and stir until thickened. Remove from heat. Fry sausage and onion together until onion is transparent. Drain half of the drippings from sausage. Add celery seed, sugar, and pimento. Slice cooked potatoes and ad to sausage mixture. Toss gently. Place in bowl and top with sliced hard boiled eggs. Garnish with sprigs of parsley. Serves 4-6.

Origin/Story: Passed down from my Indian heritage, to my Italian relatives.

Hot Italian Potato Salad - John and Irene Nenni

4 med. Idaho potatoes, boiled with skins

1 can green beans, drained

1 large onion, sliced

2 tbs. vinegar (more or less)

3 tbs. olive oil

Salt and Pepper to taste

In a large skillet, saute onion in olive oil. Add green beans and potatoes, peeled and sliced to onions and olive oil. Sprinkle vinegar over vegetables. Toss lightly. Put lid on skillet. Remove from heat. Let stand for 5 minutes.

Note: We always double and sometimes triple the recipe. It is fantastic for family get-togethers and covered dish dinners.

Endive Salad - John and Irene Nenni

½ bunch of endive, cut bite size

1 med. Red onion, thickly sliced

½ cup Italian or Greek olives, oil packed, remove pits

2 oz. Rolled fillets of anchovies, packed in olive oil, chopped

2 roma tomatoes (optional) chopped

Toss together endive, onion, olives, anchovies and tomatoes. If needed, add a small amount of olive oil or serve Italian dressing on the side.

Note: If serving this salad to John or Rudy Nenni, double the recipe.

Christmas Jell-O Salad - Mary Jean (Tomlinson) Harrold

1 pkg. Lime Jell-O

1 cup. Boiling water

1 cup drained pineapple

½ cup pineapple juice

Dissolve Jell-O in hot water. Stir in pineapple and pineapple juice. Spread in 9 x 13 pan or gelatin mold and chill until set.

2-1/2 tsp. Knox gelatin

8 oz. Cream cheese

3/8 cup milk

3 tbs. cold water

Soften Knox gelatin in cold water until dissolved. Blend in cream cheese and milk. Spread over chilled lime Jell-O layer. Chill until set.

2 pkg. Red Jell-O

2 cup boiling water

1 can whole cranberry sauce

Dissolve Jell-O in boiling water. Stir in cranberry sauce until well mixed. Pour over cream cheese layer. Chill until set.

Origin/Story: This recipe has been a favorite in Fuzz’s family for years at Christmas and has also become a favorite of ours.

Jean’s Sink Salad - Jean (Nenni) Black

1 pkg. lime Jell-O

9 oz. Can crushed pineapple

Crisp lettuce

Mayonnaise

1 cup boiling water

1 cup diced cooked carrots

Dissolve gelatin in boiling water. Add pineapple and cool until thick and syrupy. Add carrots and pour into large mold. Chill until firm. Unmold and serve on lettuce with mayonnaise. To unmold, place upside down in sink and gently pour warm water over mold. It will slide out into sink. If it is sucked into the disposal, you will have to start all over again.

Origin/Story: This was originally called a molded fruit salad prepared for Jean at a Thanksgiving dinner. The salad did slide out into the sink and disappeared down the drain – from then on my family referred to it as ‘Sink Salad’.

Red Kidney Bean Salad (Instalata di Fagioli)

1 #2 can kidney beans, drained

Combine with:

¼ cup wine vinegar

¼ tsp. oregano

1/8 tsp. pepper

3 tbs. salt

¼ tsp. olive oil

Blend in:

¼ cup diced celery

½ med. Onion, sliced

Chill in refrigerator. May be served on crisp lettuce cup.

Suzanne’s Pepperoni Salad - Suzanne (Nenni) Clark

¾ cup Italian salad dressing

8 oz. Pkg. Rotini macaroni

1 cup frozen peas, thawed

¾ cup cheddar cheese, cubed

3-1/2 oz Hormel pepperoni

1 onion, copped

1 tbs. Dijon style mustard

16 oz. Can kidney beans, drained

1 cup sliced mushrooms

½ cup cherry tomatoes, halved

1 carrot, shredded

2 tbs. ripe olives, sliced

Combine salad dressing and mustard. Prepare Rotini according to package directions; drain; rinse in cold water; drain. Combine pasta with remaining ingredients. Toss with dressing. Chill. Serves 10 to 12.

Entrees

Pizza Burgers - Suzanne (Nenni) Clark

1 lb. Browned ground beef

¼ cup onion, minced

6 oz. Tomato paste

½ tbs. oregano

½ cup parmesan cheese, grated

¼ cup ripe olives

1 tsp. Salt

Dash pepper

Mix all together and spread on 1 loaf of French bread – split lengthwise. Cover with pizza cheese. Bake open-faced 450° for 10 minutes.

Sausage and Peppers - John and Irene Nenni

2 lbs. Italian sausage (mild or hot)

1 large onion (halved then sliced)

2 large tomatoes (peeled and chopped)

Mushrooms (optional)

2 lg. Green peppers (sliced)

1 tsp. oregano

Salt and Pepper to taste

Brown sausage, preferably on a grill. Slice on a diagonal into 2-inch pieces. Combine sausage, peppers, onions, tomatoes, and seasonings in a large skillet. Sauté until peppers and onions are just tender. Excellent as an appetizer or with rice as a main dish.

Origin/Story: Created this recipe after watching it being prepared at the 1981 West Virginia Italian Heritage Festival.

Chicken & Peppers Italian Style – The Ores

1/3 cup olive oil

1 clove

1 lg. can of tomato paste

1 lg. can of tomatoes + one can of water

1 med. Onion, chopped

1-1/2 lbs. Chicken wings

1 lb. Green peppers, sliced

Salt and Pepper to taste

Gently sauté garlic and onion in oil until garlic is golden. Add chicken and brown on all sides. Add tomatoes, water, paste, salt and pepper. Cover and simmer for 1 hour. Add more water if needed. If necessary, cook uncovered for last 10 to 15 minutes to reduces excessive moisture. Serves 4.

You can take chicken and peppers out and leave sauce in pan for the Potato Noodles (below).

Potato Noodles (Gnocchi All’ Italian) – The Ores

4 cups boiled potatoes, mashed

½ tsp. Salt

1 cup parmesan cheese

Tomato sauce (from above chicken-pepper recipe)

2 eggs, lightly beaten

2-1/4 cup flour

Place potatoes, egg and salt in mixing bowl and mix thoroughly. Add 1-1/2 cups of flour, mixing well. Place down on floured board and add rest of flour. Knead dough for 3 or 4 minutes. If dough becomes too sticky, sprinkle board with more flour. Cut dough into six pieces. Roll dough into long sausage-like strips and cut into pieces 2/3 inch long. Sprinkle dumplings with flour. Have a large pan ready with 8 quarts of boiling water with 2 tsp. Salt added. Place dumplings into boiled water and remove with strainer with they rise to the top. Place in hot serving dishes. Always keep water boiling while you cook the dumplings. Add sauce to dumplings and 2/3 of the parmesan cheese and mix well. Sprinkle rest of cheese over top to serve. Serves 4-6.

Origin/Story: Rosa Ore has made these two recipes for her family for many years and she always make these family favorites to take to Nenni Reunions.

Spaghetti with Tuna Sauce

1 lb. Spaghetti

1 med. onion, chopped

2 cloves garlic, chopped

2 cups water (or more)

Salt and Pepper to taste

1/3 cup olive oil

1 rib. Celery, chopped

8 oz. can tomato paste

1 can tuna fish, chopped

Sauté garlic, onion, celery, until golden. Mix tomato paste with water and add to oil. Simmer for 1 hour. Add tuna and salt and pepper. Simmer 10 minutes more. Cook spaghetti in boiling water for 10 minutes. Stir occasionally. Drain. Add sauce and serve. Add grated cheese if desired.

Origin/Story: Make a good dish for Friday Fasting Day.

Ray Black’s Italian Sausage

2 jiggers Jack Daniel’s

1 lb. Italian Sausage

1 med. Onion

16 oz. Italian seasoned tomatoes

Salt and Pepper

2 green peppers

2 ribs celery

4 oz. tomato sauce

2 cups water

Use 1 jigger of Jack Daniel’s mixed with water – swallow slowly. Mix next 6 ingredients in crock-pot and simmer for 2 hours. Absorb next jigger of Jack Daniel’s in same manner as before. Brown sausage and mix in crock-pot and cook for 2 more hours. Taste, add seasoning, and taste again. – if not satisfied, use 2 more jiggers of Jack Daniel’s.

Origin/Story: I entertained my family once with this dish and fresh garlic bread and garden salad. They ate the bread and salad and ordered Gino’s Pizza.

Polenta – Georgia (Nenni) Artzner

1 lb. Italian Sausage

2 tbs. Olive oil

¼ tsp. Pepper

9 cups water (with 1 tbs. Salt added)

3 cups yellow corn meal

1 lb. Mushrooms

2-1/2 cup tomatoes (#2 can)

1 tsp. Salt

3 cups cold water

Heat skillet, add olive oil. Add mushrooms and sausage. Cook slowly, stirring occasionally until mushrooms and sausage are lightly browned. Add tomatoes, salt and pepper. Simmer 30 minutes. Meanwhile bring 9 cups water with salt to boiling in large saucepan. Make a mixture of 3 cups of corn meal and 3 cups cold water. Gradually add mixture to boiling water, stirring constantly until mixture thickens. Cover, lower heat and cook slowly 10 minutes or longer. Transfer cooked cornmeal to a warm platter and top with tomato mixture. Sprinkle with grated parmesan cheese.

Origin/Story: When the first snow fell, we could always look forward to having Polenta for lunch. It was served on a white porcelain table where each person marked out his individual portion. Did you know there is a holiday celebrated in honor of Polenta? On the first Friday before lent, the people of Ponti, Italy celebrate the feast of Polentine.

Georgeo’s Deep Dish Pizza Pie – George Nenni

1 lg. prepared Pizza Dough (Prefer Martha White Deep Dish)

¾ lb. Fresh seasoned sausage

1 lg. can whole tomatoes-drained first, then minced in can with scissors

¾ lb. Cheese – combination of sweet cream Brick & Provolone (both sliced thick)

3 tbs. Grated parmesan cheese

2 tsp. Oregano (flake)

1 tbs. Olive oil

Preheat oven to 350° . Brown sausage, then drain. Spread dough in oiled 12" x 12" x 1" (or so) baking dish all the way up to the sides. Pre-bake dough till puffy and firm (5-10 minutes). Spread slices cheese in layers across bottom of dough. Next spread sausage on top of cheese. Add minced tomato mixture on top of sausage. Finish by sprinkling oregano and then top with parmesan cheese. Bake 30-35 minutes or until middle of crust is solid and pie is bubbling.

Origin/Story: "A recipe sure to cause immediate addiction..." ".. a new concept in pie construction"

"... a must to try!"

Spaghetti Squash – Paul & Cecelia Nenni

1 spaghetti squash (1-1/2 lb.)

1 sm. Green pepper, chopped (1/2 cup)

2 tbs. Olive oil

½ tsp. Salt

¼ tsp. Basil

1/8 tsp. Pepper

¼ cup grated parmesan

1 med. onion, chopped (1/2 cup)

1 lg. garlic clove, finely chopped

4 med. Tomatoes, chopped (4 cups)

¼ tsp. Oregano

¼ tsp. Fennel seed

2 tbs. Butter

Prick squash with fork to allow steam to escape. Bake 400° for about 40 minutes or microwave 11 minutes turning once. Sauté onion, green pepper, and garlic in oil until tender (5 min.). Stir in tomatoes, salt, oregano, basil, fennel seeds, and pepper. Simmer 5 minutes. Cut squash in half, remove seeds and fibers. Remove squash strands with a fork. Toss with butter and cheese. Spoon sauce over squash and serve with garlic bread. Serves 6 at 50 calories each.

Origin/Story: In an effort to fine the "Higher Taste" in life, Paul and Cecelia Nenni often enjoy joining Dustin Hoffman, Muhammad Ali, Ringo Starr, Paul McCartney, George Harrison, Sting, Bob Dylan, and Jackson Browne (to name a few) in leaving off flesh.

Italian Sausage – Greg Nenni

10 lbs. Meat (mix ½ Boston Butt, ½ Picnic Ham)

4 oz. Fennel seed

2 oz. red pepper

3 tbs. Salt

1 tbs. Pepper

3 tbs. Garlic powder

Pig intestine casing

Cut meat into ½" squares. Combine with rest of ingredients and mix well. Leave overnight. Run this mixture through a grinder and then fit into intestine casings.

Mostaciolli – Kathy Nenni

SAUCE

12-oz. tomato paste – add 2-1/2 to 3 cans of water

1 green pepper, chopped

1 tsp. Salt

½ tsp. Basil

2 tsp. Parsley

2-4 garlic cloves, crushed (more if you like)

1 lb. Ground beef, browned and drained

1 med. onion, chopped

1 tbs. Sugar

½ tsp. Oregano

1 tsp. Italian seasoning

¼ tsp. Black pepper

½ lb. Ground pork sausage, browned and drained (usually Bob Evans)

Combine and simmer.

6 eggs, hard cooked

1 lb. Rigatoni noodles (Grandma called this mostacioli but used riggies!), cooked according to package directions, boiled ‘til al dente & drained

Arrange half of the noodles in 9 x 13" casserole (the deeper the better), to create a layer of noodles like lasagna. Add a layer of hard boiled eggs – sliced. Add a layer of sauce, enough so it soaks through lower layers enough to moisten. Repeat all three layers; top with shredded mozzarella cheese. Bake at 350° for 45 minutes – 1 hour, until bubbly. Serve with fresh grated cheese, combo of Romano and Parmesan.

Origin/Story: I remember eating and enjoying this dish as a little girl at Grandma’s. My Irish grandmother claims to have acquired this recipe from an Indian friend – Lena Degaro. When Jack invited me to my first Nenni family reunion, and told me everyone brought a dish to share, this is what I brought. God only knows why I (German-Irish descent) chose to bring an Italian dish to try to make an impression. For several years after that, I continued to bring this dish to the family reunions.

Osso Buco – Tom and Peg Ionna

4 tbs. butter

1-1/2 cup onion, finely chopped

½ cup carrots, finely chopped

½ cup celery, finely chopped

1 tsp. Garlic, finely chopped

6-7 lbs. Veal shank, sawed into 8 pieces (2-1/2" long, tie with string around their circumference)

1 cup olive oil

1 cup dry white wine

½ tsp. Dried basil

¾ cup beef or chicken stock

½ tsp. Dried thyme

3 cups whole canned tomatoes, drained & coarsely chopped

6 parsley sprigs

2 bay leaves

Choose heavy casserole shallow, or dutch oven that has a tight lid. You want the veal to stand up in 1 layer. Melt the butter in casserole over medium heat, add onions, carrots, celery, & garlic. Cook, stir occasionally, for 10-15 minutes or until vegetables are lightly colored. Season veal with salt and pepper, then roll in flour. Shake off excess flour. In heavy 10-12" skillet, heat 6 tbs. olive oil until a haze forms. Brown veal over moderately high heat, 4-5 pieces at a time, adding oil as needed. Transfer veal to casserole and stand them side by side on vegetables. Preheat oven to 350° . Discard almost all fat from skillet. Pour wine in and boil briskly until reduced to ½ cup. Scrape any browned bits clinging to pan. Stir in stock, basil, thyme, tomatoes, parsley sprigs, and bay leaves. Bring to a boil then pour over veal. The liquid should come half way up the veal, if it doesn’t, add more stock. Bring to a boil on stove, then transfer to oven and bake in the lower third for 1 hour and 15 minutes. Baste occasionally. Veal should be tender when finished. To serve, arrange veal pieces on heated platter and spoon sauce and vegetables around them. Sprinkle top with gremolata. Osso Buco is traditionally served with "risotto all milanese" or plain buttered pasta. For a more elegant version of Osso Buco, remove casserole from oven and increase temperature to 450° . With tongs, place veal on oven proof platter or baking sheet. Place in top third of oven and bake until veal is deep brown and slightly glazed, 8-10 minutes. Strain the sauce in casserole through a fine sieve into a saucepan. Squeeze out all juices. Boil over high heat, stirring frequently, until reduced to half. Taste and season with salt and pepper. Pour reduced sauce over veal and sprinkle with gremolata.

NOTE: The Osso Buco can be made the day before needed. Refrigerate and then bring to room temperature before baking.

Gremolata

1 tbs. lemon peel, finely grated

1 tsp. Garlic, finely chopped

3 tbs. parsley, finely chopped

2-3 anchovies, chopped

Mix all together.

NOTE: The Gremolata must be made the day you need to serve it.

Side Dishes

Broccoli Florentine (Broccoli alla Fiorentina) – Georgia (Nenni) Artzner

1 lb. Broccoli

2 garlic cloves, sliced thin

¼ tsp. Pepper

2 tbs. Olive oil

¼ tsp. Salt

Remove and discard outer layers, cut off tough ends of stalks from broccoli. Split lengthwise heavy stalks over ½ inch thick. Boil 2 inches of water in sauce pan and add broccoli. Cover pan allowing for form steam. Cook 10 to 20 minutes, or until broccoli is tender. Do not over cook. Meanwhile, heat oil in skillet, add garlic and cook until lightly browned. Drain broccoli and add to skillet. Season with salt and pepper. Cover skillet to keep broccoli warm until ready to serve.

Origin/Story: I’m sure President Bush wouldn’t turn down this broccoli!!! It’s delicious!

Desserts

Rosa’s Famous Italian Cream Cake – Rosa (Nenni) Ore

CAKE:

2 cups sugar

½ cup butter or margarine

1 tbs. Vanilla

1 tsp. Soda

2 cups flour

1 cup pecans, chopped

1 cup shortening

5 eggs, separated

½ tsp. Salt

1 cup buttermilk

2 cups coconut, flaked

FROSTING:

8 oz. cream cheese (room temperature)

1 stick margarine (room temperature)

1 tsp. Vanilla

1 box confectioners sugar

Preheat oven to 350° . Cream shortening, butter and sugar until fluffy. Add egg yolks one at a time. Beat after each addition. Mix in vanilla and buttermilk alternately with the flour which has been sifted with soda and salt. Add coconut and pecans. Fold in stiffened beaten egg whites. Pour into three 9 inch pans. Bake at 350° for 30 minutes.

For frosting, combine ingredients and beat until creamy. Frost layers. Keeps well if frozen.

Origin/Story: This is the cake I always take to the Nenni Family Reunion Extravaganza and when the family goes to Myrtle Beach for vacation. I always make mine in a 9 x 13 pan and then frost it.

Fresh Apple Cake – Mary Jean (Tomlinson) Harrold

2 cups flour

2 tsp. Cinnamon

1-1/2 tsp. Baking soda

2 cups sugar

1 tsp. Salt

MIX ABOVE AND ADD:

1 cup cooking oil

2 tsp. Vanilla

2 eggs

MIX ABOVE AND ADD:

4 cups fresh baking apples

1 cup nuts

Preheat oven to 350° . Spread in 9 x 13 inch pan and bake for 50 minutes.

NOTE: Any kind of apples can be used but sugar must be reduced accordingly. I use about 1 cup of sugar with delicious apples.

Origin/Story: Unfortunately, Mom (Josephine Nenni) died before any of us were interested in cooking and while we remember many of our favorite dished, we don’t have any of the recipes. My mother-in-law gave me this recipe and it has become a favorite of ours.

Pumpkin Cake – Josephine (Nenni) Tomlinson

CAKE:

2 cups flour

½ tsp. Salt

2 tbs. Soda

2 tbs. Cinnamon

Mix together in small bowl.

4 eggs

2 cups sugar

Mix together in a large bowl. Add:

1 cup oil

2 cups pumpkin

Mix bowls together. Place in greased and floured tube pan. Bake at 350° for 1 hour.

ICING:

1 stick butter

1 tsp. Vanilla

Chopped nuts (optional)

3 oz. cream cheese

½ box confectioners sugar

Mix all together well and spread on cooled cake.

Hazelnut Biscotti – Tom and Peg Ionna

2 cups all purpose flour

1 cup sugar

1 tsp. Baking powder

3 eggs

2 tbs. brandy

2 tbs. Frangelico Liqueur

1 tsp. Vanilla extract

1 tsp. Anise extract

1 cup hazelnuts, toasted and chopped (about 4.8 oz.)

Preheat oven to 350° . Mix flour, sugar, and baking powder in processor. Whisk eggs, brandy, liqueur, vanilla and anise in bowl. Add egg mixture to flour and process just till combined. Mix in hazelnuts. (Dough will be thick and sticky). Grease large baking sheet and dust with flour. Transfer dough to prepared sheet. With floured hands, shape into 5" wide ½" thick slices. Arrange cookies cut side down on same sheet. Bake 25 minutes. Turn cookies and bake an additional 25 minutes. Cool on rack. Store in airtight container at room temperature up to two weeks.

George & Stephanie Nenni Favorite Recipes

George's Italian Sausage

INGREDIENTS

     4 lb pork, boneless, shoulder or butt
     1 Tbsp fennel seed, ground in mortar
     2 ea bay leaves, crushed
     2 Tbsp minced fresh Oregano or 3 tsp. crumbled dried Oregano
     2 tsp minced fresh Thyme or 1 tsp. crumbled dried Thyme
     ¼ cup parsley, chopped
     5 ea garlic, minced
     ½ tsp pepper, red, flakes
     4 tsp sugar
     3 tsp salt, kosher
     1 tsp pepper, black, freshly ground
     1 cup cheese, parmesan or romano, grated
     ¾ cup wine, red

Prepared hog casings

Sheboygan Bratwurst Sausage

     1 1/2 pounds pork
     1/2 pound chicken (dark meat)
     1/2 pound beef
     1/2 pound pork back fat
     1 Tablespoon salt
     1 teaspoon sugar
     1 teaspoon fresh ground pepper
     1 teaspoon ground mace
     1 teaspoon ground caraway
     1/2 teaspoon ground ginger
     1/4 teaspoon allspice
     1/2 cup Wisconsin beer (flat)

prepared hog casings

     *DIRECTIONS FOR BOTH: Grind meats in either a food processor, a Kitchen
     Aid meat grinder attachment for mixer, or have your butcher do it. Mix
     in remaining ingredients well and allow to marinate for an hour or so.
     Stuff sausage into casings with Kitchen Aid sausage stuffing attachment
     or by hand with sausage funnel, or form into patties. Keeps 3 days
     refrigerated or 2 months frozen. You want to lay sausage out on paper
     towels at room temperature for an hour or so and let the surface dry a
     little bit. That will keep it from getting too many ice crystals on it
     when you freeze it.

-------------------------

White Pizza

     Pizza dough (see below)
     1 package boneless, skinless chicken breasts
     1/2 pound bacon
     1 jar Alfredo sauce (ie. 5 Brothers)

     Shredded cheddar & mozzarella cheese
     Prepare pizza dough well ahead of time, and keep in refrigerator until
     ready. Preheat oven to 450 degrees. Fry bacon until crispy, then drain
     well (reserve drippings) and crumble. Season chicken with bacon grease,
     salt and pepper, and grill until golden brown and cooked thoroughly.
     Cut chicken into cubes.
     Allow pizza dough to come to room temperature, and roll dough to desired
     size. Spread Alfredo sauce onto flattened dough. Top with cooked
     chicken, then with crumbled bacon. Finally, top with cheddar/mozzarella
     cheese mix. Bake until done.

Pizza dough:

     The technique for any good pizza dough is that it should rise slowly
     under refrigeration. Sugar is also added to allow the yeast to slow
     feed under this condition. Dissolve pack of fresh yeast (check date on
     back), a tablespoon of sugar in 1 cup very warm water (110 degrees or
     about as hot as a hottub), let sit for 10 minutes til foamy.
     Add 2.5 cups* King Arthur flour (the best flour, try it), a teaspoon of sea
     salt, and a tablespoon of olive oil. Mix well, then knead, or put in Kitchen Aid
     with dough hook for about 10 minutes. Place in large bowl, cover with
     plastic wrap, and put in refrigerator for between 6 and 24 hours.
     *Please don't accept that 2.5 cups of flour as being gospel. Flour is a
     very funny thing, for instance the pros don't measure flour by the cup,
     they measure by its weight. Reason being is that flour can settle in
     various ways, and can absorb more or less moisture depending on the time of
     year, and the weight is the only true indication of volume. The goal
     should always to use the LEAST amount of flour it takes until it doesn't
     stick to your hands or to the bowl. Just keep slowly adding flour until
     it reaches the right consistency. Too much flour definately can ruin a
     dough, it becomes more like a doughy brick, and is tough to roll. The
     more moist you can keep a dough, the more chewy inside, and with a
     crispy crust.

"The Dip"

     This recipe really belongs to Steph's mother Lacey, but we'll include
     it for posterity. We always like to tinker with recipes to make them
     more to our liking, but recommend AGAINST that here. The Dip works best
     when made exactly as follows:

     8 oz. cream cheese
     1/2 cup sour cream
     1 package dried beef, finely shredded
     1/2 cup minced green pepper
     1 Tablespoon dried minced onion
     dash of garlic salt

Mix together and bake in small oven-safe bowl at 350 degrees for 25
minutes. Serve with your favorite crackers.

Olive Salad

This relish is intended for Muffaletta sandwiches, but is great on any
deli sandwich, and especially good on tuna salad sandwiches.

     1 cup green olives, drained & finely chopped (save olive brine)
     1/2 cup onions, minced
     3 cloves garlic, minced
     2 celery ribs, finely chopped
     1 Tablespoon capers, finely chopped
     3 Tablespoons olive oil
     2 Tablespoons olive brine
     1 1/2 Tablespoons red wine vinegar
     1 Tablespoon parsley
     1/2 Tablespoon oregano
     1/2 teaspooon black pepper

     Combine first 5 ingredients in medium glass bowl. Combine rest of
     ingredients in separate small bowl, then mix together with olive
     mixture. Can be used immediately, but is best after marinating for 6 to
     24 hours. Store in refrigerator for up to 2 weeks.

Steph's Escargot

We always order Escargot when a restaurant offers them, and we have NEVER
tasted them as good as Steph makes them. Here we go:

     1 dozen canned snails
     1 dozen snail shells
     1/4 cup dry white wine
     1 1/2 sticks butter
     3 cloves minced garlic
     2 minced shallots
     1 Tablespoon parsley
     salt and pepper to taste

     Wash snails, then soak in white wine while preparing butter. Cream butter
     and add remaining ingredients to butter. Drain snails. Place 1/2 teaspoon
     of butter mixture in each shell, the push snail into shell, then put
     another 1/2 teaspoon of butter mixture into shell. Arrange shells in
     baking dish. Bake at 400 degrees for 12-15 minutes. Serve with toasted
     homemade bread or favorite crackers.