#3645 - Parsley Garlic Bread

(by Shirley McNevich)

1 loaf Italian bread
1 stick softened butter
2 large garlic cloves (smashed and minced)
1 heaping TBSP fresh chopped parsley
1/4 cup fresh grated Parmesan cheese

In a bowl add softened butter, minced garlic and chopped parsley--mix well. Slice the bread loaf into 1" thick slices. Spread the butter mixture over each bread slice and place them (butter side up) on cookie sheets. Bake at 350 degrees 8-10 minutes or until lightly browned. Remove from oven and sprinkle fresh grated Parmesan cheese over the buttered tops. Set oven to broil, return to oven and broil 2-3 minutes or until edges of bread are crispy.

#3403 - Italian Grilled Cheese

(by Shirley McNevich)

Italian bread
garlic powder
Kraft mozzarella cheese slices
your favorite pasta sauce or pizza sauce
butter
pepperoni slices (chopped)

Butter one side of each piece of bread (two slices for each sandwich). Spray a skillet with Pam--place skillet on burner over medium low heat. Working quickly, place one slice of bread (butter side down) into the skillet, place two unwrapped mozzarella cheese slices on the bread, drizzle 2-3 tsp. of pasta sauce over the cheese, sprinkle some garlic powder over the pasta sauce, scatter some chopped pepperoni pieces over the sauce and place a second piece of bread on top (buttered side up). Once the bottom bread is browned, carefully flip the sandwich and cook until other side is browned.

#3378 - Italian Hoagie Dip

(by Shirley McNevich)

1 onion (chopped)
1 tomato (chopped--more if you wish)
1/4 lb. sliced salami (chopped)
1/4 lb. sliced ham (chopped)
1/4 lb. sliced proscuitto (chopped)
1/4 lb. sliced turkey (chopped)
1/4 lb. sliced provolone cheese (chopped)
1/2 cup mayo (more if necessary)
1 TBSP olive oil
1 tsp. oregano
1 1/2 tsp. dried basil
1 - 12" round load of Italian bread
1 regular loaf Italian bread (cut into bite sized pieces)

In a bowl add chopped onions, chopped tomatoes, chopped salami, chopped ham, chopped proscuitto, chopped turkey, chopped provolone cheese, mayo, olive oil, oregano and basil--stir well until mixed. If too dry, add a little more mayo and stir again, then cover the bowl and refrigerate until cold. When ready to serve, cut a large hole in the top of the round loaf of Italian bread and scoop out the center (saving the bread pieces for dipping). Dump the dip mixture into the hole. Serve with the bite sized bread pieces.

#2821 - Bacon and Tomato Sandwich

(by Shirley McNevich)

sliced Italian bread
sliced provolone cheese
sliced tomatoes
cooked bacon
butter

Spread butter on one slice of bread and place it butter side down in a skillet. Place one slice of cheese, a slice of tomato and some bacon, then another slice of cheese on top of the bread. Spread butter on another slice of bread and place it unbuttered side down over the top slice of cheese. Turn heat to medium--cook until bottom of sandwich is browned, then use a spatula to turn the whole sandwich over and cook until other side is browned.

#2667 - Crab and Shrimp Dip

(by Shirley McNevich)

6oz. fresh lump crab meat (flaked)--more if you wish
5oz. baby salad shrimp (thawed and drained)--more if you wish
1 green onion (finely chopped)
1 or 2 tsp. horseradish
1 heaping TBSP mayo (more if needed)
sour cream (if needed)
1 - 8oz. Philadelphia cream cheese (softened)
1 loaf Italian bread (sliced, then cut slices into halves or quarters)

In a mixer add cream cheese--beat. Add mayo, horseradish and chopped green onions--beat. If not smooth enough add a little more mayo OR a little sour cream--beat again. Remove from mixer--add flaked crab meat and baby shrimp--stir until mixed, then refrigerate until cold. Place mixture into a dip bowl and surround with bread pieces. Make sure you don't slice the bread until just ready to serve. For extra flavor, after placing dip in the dip bowl you can spread a thin layer of cocktail sauce over the whole top of the dip.

#2509 - Bacon Bread

(by Shirley McNevich)

1 loaf fresh Italian bread
1/2 lb. (or more) cooked bacon--crumbled
1 bag shredded cheddar cheese
butter or margarine

Slice Italian bread into pieces, and lightly butter each. Place them on a greased cookie sheet. Bake at 350 degrees until edges or bread just start to brown. Remove from oven--sprinkle crumbled bacon on top of each slice. Spread shredded cheddar cheese over the bacon on each slice. Return to oven and bake just until cheese melts. If you prefer, skip the butter and lightly sprinkle olive oil on each piece of bread before baking the first time.

#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.

#339 - Bruschetta Appetizers

(by Shirley McNevich)

2 large tomatoes, coarsely chopped
1/2 chopped sweet onion
2 TBSP olive oil
1 TBSP oregano
1 tsp. basil
2 tsp. chopped parsley
1/2 loaf Italian bread, cut into 1 inch slices
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan. Bake at 400 degrees for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.