1 stick butter
½ lb. cooked spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
Parmesan cheese to garnish
Directions: Melt the butter, add soups and mix with spaghetti. Pour into a greased
casserole dish, sprinkle with parmesan cheese and back at 375 degrees for 45
minutes.
Comment: Can be made with chicken and mushrooms. Tastes better as a leftover!
1 clove garlic, minced
1 ½ lb. veal or chicken
1 onion, chopped
8 oz. sliced mushrooms
2 beef bouillon cubes
1 cup Marsala wine
3 T. butter
3 T oil
1 egg, beaten with milk Flour for dredging
Pasta of choice
Directions: Dip meat in egg, then flour. Melt butter with oil in pan. Sauté meat;
remove and keep warm. Add onions, mushrooms and garlic to the pan. Cook until
soft. Remove from pan and keep warm. Add wine and bouillon cubes to the pan and
boil until reduced by one quarter. Add all ingredients back to the pan and heat
through. Serve over pasta.
Comment: A Suzie speciality!
Sauce:
2 cans (1 lb.) crushed tomatoes
2 cans tomato soup
16 oz. tomato paste
2 large cans water
2 T. Basil
1 onion, chopped
1 tsp. garlic powder
½ tsp. pepper
½ tsp. oregano
Crepes:
6 eggs
½ cup water
1 ½ cups flour
¼ tsp. salt
Filling:
2 lb. Ricotta cheese
12 oz. Mozzarella cheese
1/3 cup Parmesan cheese
2 eggs
1 tsp. salt
¼ tsp. pepper
Directions: Combine sauce ingredients in large pot. Simmer. To prepare crepes
make sure eggs are room temperature. Beat crepe ingredients together. Place a
small amount of vegetable oil in small frying pan. Prepare crepes as if making very
thin pancakes. Cool crepes.
Divide cheese filling amongst crepes. Roll up. Grease shallow baking pan and coat
bottom with small amount of sauce. Line filled crepes up in dish. Pour some sauce
over crepes. Sprinkle with Parmesan cheese. Bake at 350 degrees for 30 minutes.
Serve with more sauce.
Comment: Feel free to use store bought manicotti noodles instead of crepes.
Follow package instructions, then stuff with cheese filling.
Meatballs:
2 1/3 cups panko bread crumbs
1½ cups buttermilk
3 large eggs, lightly beaten
2 lbs. ground beef
1 lb. ground pork
6 oz. thinly sliced prosciutto, chopped fine
3 oz. Parmesan cheese, grated (about 1 ½ cups)
6 T. minced fresh parsley leaves
4 garlic cloves, minced
1 ½ tsp. powdered gelatin, dissolved in 3 T. cold water
Salt & Pepper
Sauce:
3 T. olive oil 1 ½ cups grated onions
6 garlic cloves, minced ½ tsp. red pepper flakes
1 tsp. dried oregano
6 cups bottled tomato juice
3 (28 oz.) cans crushed tomatoes
6 T. dry white wine
½ cup minced fresh basil leaves
3 T. minced fresh parsley leaves
Sugar
Grated parmesan for serving
Directions: Meatballs: Place wire rack in 2 foil-lined rimmed baking sheets. Adjust
oven racks to lower-middle and upper-middle positions and heat oven to 450
degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing
occasionally with fork, until smooth paste forms, about 10 minutes.
Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 1 ½ tsp.
salt, and ½ tsp. pepper to bread-crumb mixture. Using hands, gently mix until
thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball;
repeat with remaining mixture to form approximately 40 meatballs.
Spray wire racks with non-stick cooking spray and place meatballs, evenly spaced,
on racks; roast until browned, about 30 minutes, rotating trays from front to back and
top to bottom halfway through.
Sauce: While meatballs roast, heat olive oil in large Dutch oven over medium heat
until shimmering. Add onion and cook, stirring occasionally, until softened and
golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano;
cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice,
crushed tomatoes, wine, 1 ½ tsp. salt, and pepper to taste. Increase heat to medium-
high and bring to simmer. Reduce heat to medium-low and simmer until slightly
thickened, about 15 minutes.
Remove meatballs from oven and lower over temperature to 300 degrees. Gently
add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm
and sauce has thickened, about 1 hour.
Pasta: Prepare spaghetti per package instructions.
To serve, stir basil and parsley into sauce and adjust seasoning with sugar, salt, and
pepper. Serve with grated Parmesan.
Comment: Very good. Worth the effort. Huge batch, but freezes well.
1 T. olive oil
4 large chicken breasts
3 large onions
3 chopped garlic cloves
2 lbs. tomato pieces (2 cans)
1 cup red wine
1 T. wine vinegar
3 whole cloves
2 bay leaves
¼ tsp. ground cloves
Pinch cinnamon
Pinch paprika
1 lb. elbow macaroni
Salt & Pepper
¼ cup Parmesan cheese
Directions: Cut chicken into small pieces. In a large pot, heat oil and brown
chicken. Remove chicken and set aside. Add chopped onions and minced garlic to
oil in pot. Cook until tender. Add 1 2/3 cup water, tomatoes, wine, vinegar, cloves,
bayleaves, paprika and cinnamon. Bring to a boil and reduce heat. Add chicken,
cover and simmer about 45 minutes.
In a separate pot, boil macaroni. Drain. Stir macaroni into the sauce and simmer,
uncovered, for about five minutes. Remove bay leaves. Serve with grated Parmesan
cheese.
Comment: Spices can be adjusted to taste. This dish tastes even better as a leftover.
The flavors work through the dish after being refrigerated. Good cold or hot.
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