#3531 - French Bread Appetizers

(by Shirley McNevich)

1 cup grated Romano cheese
1 garlic clove (minced)
1 - 8oz. Philadelphia cream cheese (softened)
1 loaf of French bread
fresh grated Parmesan cheese (optional)

Slice the French bread into 1/2" slices. In a bowl add cream cheese--press/stir with a spoon until smooth. Add minced garlic and Romano cheese--stir to mix. Spread the cheese mixture on each bread slice, then place the bread slices on a cookie sheet (it's ok if the bread slices are touching). Place the cookie sheet on the top oven rack and broil for 3-4 minutes. Optional--if you want extra cheese flavor, add 1/2 cup of fresh shredded Parmesan cheese to the cream cheese mixture before spreading.

#2802 - Eggplant Stew

(by Shirley McNevich)

2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
4 garlic cloves (minced)
2 eggplants (chopped--do NOT peel before chopping)
2 - 16oz. cans Italian style diced tomatoes
romano cheese for sprinkling

In a Dutch oven add ground chuck, salt, pepper, chopped onions and minced garlic--cook/stir over medium heat until browned. Drain off any grease and leave meat mixture in the Dutch oven. Add chopped eggplant and both cans of diced tomatoes--stir well, then cover with a lid and cook on medium heat until eggplant pieces are tender. Serve in soup bowls and sprinkle with romano cheese.

#2141 - Four Cheese Ziti

(by Susan Sheaffer - friend)

1lb. ziti pasta (cooked and drained according to box directions)
2 - 10oz. cartons refrigerated alfredo sauce
1 cup sour cream
2 beaten eggs
1 - 15oz. ricotta cheese
1/2 cup Parmesan cheese
1/4 cup Romano cheese
2 cups shredded mozzarella cheese

In a bowl add drained pasta, sour cream and both cartons of alfredo sauce--stir until mixed. Spread half of the pasta mixture into a greased 9 x 13 glass baking dish. In a bowl add beaten eggs, ricotta cheese, Parmesan cheese and Romano cheese--stir until mixed. Spread half of the cheese mixture over the pasta in the dish. Spread the rest of the pasta mixture over the cheese layer. Spread the rest of the cheese mixture over the top. Spread the mozzarella cheese all over the top. Bake covered at 350 degrees for 30 minutes, remove cover and bake 30 minutes longer.

#1187 - Homemade Meatballs

(by Aunt Janie [McNevich] Baronowski)

4 slices bread
1lb. ground chuck
2 eggs (beaten)
1/2 cup grated Romano cheese
2 TBSP chopped parsley
1 garlic clove (minced)
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
2 TBSP canola oil
water or milk

Place some water or milk in a bowl--soak each piece of bread in the water or milk, then carefully squeeze the moisture from the bread. Break the bread slices into bite sized pieces and place them in a large bowl. Add the ground chuck, beaten eggs, parsley, cheese, minced garlic, oregano, salt, pepper. Use your hands to mix all of the ingredients thoroughly. Form the mixture into small, medium or large meatballs--place each on a plate and continue until you run out of the mixture. In a skillet over medium low heat add canola oil. Add meatballs to the skillet and brown them on all sides. Add them to your favorite pasta sauce or pasta dish.

#683 - Spaghetti and Meatballs

(by Shirley McNevich)

Meatballs: 1/2 lb. ground beef, 1/2 lb. ground pork, 1/2 lb. ground veal, 3 slices of Italian bread (soaked in milk and then squeezed dry), 1/2 of a medium onion (chopped), 2 TBSP minced parsley, 1 tsp. garlic powder, 1/2 cup grated Romano cheese, 2 eggs, vegetable oil.

Spaghetti/sauce: 1/3 cup olive oil, 3 garlic clove halves, 1/2 of a medium onion (chopped), 2 - 28oz. cans crushed plum tomatoes, 2 basil leaves, 1/2 tsp. oregano, salt and pepper (to your taste), 1/4 cup water, 1 lb. Barilla spaghetti.

In a bowl add ground beef, ground pork, ground veal, chopped onion, parsley, garlic powder, eggs, and Romano cheese. Break the milk-soaked Italian break into bite sized pieces and add to the mixture. Use your hands to knead (but not squeeze) all of the ingredients. Once mixed, shape into your favorite size of meatballs. In a saucepan (must be large enough to hold all meatballs in a single layer) add 1/4" of vegetable oil. Add the meatballs in a single layer to the saucepan and gently turn each so they are coated with vegetable oil. Place the saucepan in a preheated 450 degree oven. As they brown on top, use tongs to gently turned them until browned on all sides. Once browned, turn heat back just enough to keep the meatballs warm.

Heat the olive oil in a large pot over medium heat--add garlic cloves and chopped onions--cook until the garlic and onions are see-through. Add the crushed tomatoes, basil leaves, oregano, water, salt and pepper--stir and bring to a boil, then turn heat back to simmer and simmer for 45 minutes, stirring occasionally. While the sauce is simmering, in a large pot add 1 TBSP salt and fill with water--bring water to a boil and cook the spaghetti to your taste (al dente, etc.). Drain the spaghetti. Remove the bay leaves and garlic cloves from the sauce. Use a spaghetti serving utensil to place spaghetti on each plate, add sauce to the top. Place a few meatballs on top of the sauce before serving. Serve with Parmesan cheese as a side.