Place olive oil in a large soup pot.
Add garlic and simmer about one minute, do not let it brown.
Put tomatoes in blender and blend briefly to smooth out the tomatoes.
Then add to garlic.
Cut Italian ham in chunks.
When I order this from the Deli, I have them cut it in 1/2 lb slab.
Add basil and crushed red pepper flakes.
Let simmer about 6 hours.
I always check the richness of the sauce by putting a spoonful in a clean bowl, let it sit for about 5 minutes and if water is seperating from the sauce, continue to simmer.
n a cookie sheet.
Brush on a coating of Italian dressing
ide and put the juices from the cooked meat into a
ecoration.
Cut loaf of Italian bread in half crosswise.
uffin cups.
Divide the cookie dough into 24 equal parts
Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned.
Use in recipes that require Italian sausages removed from casings.
Form the Italian sausage into 4 rectangular patties.<
In a large bowl combine ground beef with italian sausage and mix well. Add beaten egg, onion, salt, pepper and seasoned bread crumbs. Mix together and shape into meatballs - about 1 1/2\" to 1 3/4\" round.
Place in a lightly greased 9\" x 13\" baking pan or casserole dish; Bake, uncovered, at 375\u00b0 for 30 to 35 minutes. Drain off fat before serving.
For the crust:
Mix cookie crumbs with melted butter; press
ength.
Remove the Italian Sausage (optional) from casing and place it
o bake it on a cookie sheet to prevent splatters in
stirring until soft, then remove from pan, drain and pat dry
n lemon juice and remove from heat.
Make bechamel: Melt
long with any remaining fat from the pan.
Saute the
risp-tender.
Remove skillet from heat and drain off fat
roll out each log of cookie dough into a 8 x
ith foil. Skim off fat from pan juices. Taste and season
Place turkey in casserole dish.
Cover with cheese and top with Italian tomato soup from can.
Garnish as desired.
Bake at 350\u00b0 for 30 minutes.
Slice tops from peppers and reserve.
Remove the seeds and veins.
In boiling water, blanch the pepper shells and tops for 5 minutes, then rinse them well under cold water.
Pat them dry and set aside.
Press two squares of dough together. Place in prepared muffin cups.
Bake for 20 to 24 minutes or until golden brown. Cool completely in pan on wire rack*. Center of cups will indent slightly upon cooling. With tip of butter knife, remove cookie cups from muffin pan.
Fill cookie cups as desired.
Yogurt & Fruit Cookie Cups: Top each with a spoonful of yogurt and cut-up fresh fruit of choice.