Angie’s list of authentic traditional Italian recipes from her own collection of hand written notes.
Beef
Pot Roast with Dill Pickles
Rolled Beef
Sauerbraten
Seafood
Fillets with Sesame Seeds
Orange Roughy
Shrimp and Mushrooms Over Rice
Shrimp AuGratin
Shrimp Pizza
Shrimp Scampi
Stuffed Clams
Stuffed Flounder
Chicken
Chicken Breasts with Spinach
Chicken Cordon Bleu
Chicken Livers with Tomatoes and Noodles
Chicken Piccata
Chicken Reuben
Marinated Chicken
Pork
Pork Piccata
Pork Chops with Devil Sauce
Roast Pork Loin with Sauer Kraut
Pastries and Desserts
Almond Cake
Anise Cookies
Apple Cake
Blueberry Surprise
Bread Pudding
Cheese Cake
Chinese Laughing Balls
Chocolate Macaroons
Coconut Macaroons with Cherry
Crumb Cake
Double Chocolate Bisquick Cookies
Easter Biscuits
Eels
Fig Cookies
Frappe
Hungarian Cookies
Italian Honey Cake
Lent Cookies
Noodle Pudding
Peanut Butter Chocolate Chip Cookies
Pineapple Topping for Cheese Cake
Pinole Cookies
Pudding Bisquick Cookies
Pumpkin Pie
Rice Pudding
Rugelach
St. Joseph Zeppoli
Strufoli
Sweet Ravioli
Tiramisu
Walnut Almond Torte
Walnut Balls
Salads
Artichoke Salad
Cabbage Salad
French Salad
Fresh Broccoli Salad
Seafood Salad
Shrimp and Cashew Salad
Tortellini Salad
Zucchini Salad
Anchovy Zeppoli
Bread Stuffing
Cheddar Puffs
Cheesy Muffins
Clam Fritters
Crab Dip
Egg Roll Filling
Escarole Mashed Potatoes
Pizza Dough
Potato Cake
Potato Casserole
Salmon Spread
Sausage and Apple Stuffing
Shrimp Toast
Smoked Fish Pate
Spinach Pie
Ricotta Fritters
Zucchini Pie
Soups
Angie’s Potato Soup
Black Bean Soup
Broccoli Soup
Clam Chowder
Escarole Soup
Sausage Jambalaya
Chili
Pasta
Fettuccini
Spaghetti Frittata
Ingredients:
* Round Steak – very thin * Mustard
* Bacon - uncooked * Dill Pickles
* Flour * 2 C Beef Broth
* Toothpicks
Directions:
Spread steak with mustard.
Layer with bacon and dill pickles (sliced lengthwise).
Roll up and secure with toothpicks.
Coat with flour.
Fry in hot oil until browned.
Sprinkle more flour on top, add beef broth and simmer
until meat is tender (about 1 ½ hrs).
* Rump Roast * Oil
Marinade Ingredients:
* Onion – Diced * Celery
* Carrots * Garlic
* Peppercorns * Salt
* Red Vinegar * Beef Broth
Mix marinade. Place roast in mixture. Refrigerate
overnight.
Remove roast from marinade. Pat dry. Sear all sides
in hot oil.
Strain marinade. Cook vegetables in pan drippings.
Place roast on vegetables and add marinade to cover
half of meat. Bring to boil. Place in oven until cooked.
Remove beef from vegetable cooking liquid.
Make roux and add to liquid to make gravy.
Serve with roast.
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