hands are better as my Italian grandmother will gladly tell you
ide for dipping.
This recipe will serve 2-5 people
br>Unwrap and enjoy!
ITALIAN VINAIGRETTE: 1/2 cup olive
iquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper
Chop and sear onions, peppers and garlic in olive oil.
Brown hamburger and Italian sausage.
Combine with onions, peppers and garlic.
Add remaining ingredients and simmer for 4 hours.
You may add more water as needed.
Will serve approximately 50 people.
enderness, (au dente). It is best to get the water boiling
ith Italian dressing and evenly season with Neelys Seasoning. For best results
ith foil (heavy-duty is best); spray foil with non-stick
Cook pasta according to directions.
Rinse in cold water.
Combine pasta, artichoke hearts, olives, onions, and the cheeses, dressing, and rest of veggies, ham and salami; toss and mix well.
Taste to adjust seasoning, vinegar, or EVOO.
Cover and chill pasta salad for at least 2 hours or overnight is best.
Make the gelato: In a saucepan whisk together
COMBINE cornflour, dried italian seasoning (i.e. oregano, parsley
*This is a great OAMC recipe. Before cooking/prep day, I
pretty plate.
Freeze gelato in ice cream maker to
br>You can quadruple this recipe and make as many as
ike it HOT.
This recipe makes about 6 quarts of
heet. Quickly scoop 1 tablespoon gelato onto each cracker. Top each
o blend.
Add the Italian seasoning and stir again.
To make the gelato custard: In a medium-size
ith a little whipped cream (recipe follows) or cinnamon on top
anilla, coconut optional.
This recipe is transcribed as written in