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"Sausage & Broccoli Raab Patties"

By Tony Castellucci, the Patron Saint of this Creation

(as interviewed by Jim Rotondo, Rectory)
INGREDIENTS:
4 pounds Italian Sausage (preferrably Magglio, 3 mild/1 hot)
2 bunches Andy Boy Broccoli Raab
3 Eggs
Grated Locatelli & Sharp Provelone cheese
Seasoned Bread Crumbs
Olive Oil & Chopped Garlic

WHAT YOU DO:
1. Sautee CHOPPED Broccoli Raab in oil & garlic, set aside to cool.
2. Remove sausage from its casings.
3. Mix thoroughly sausage, raab, eggs & generous portions of the cheeses.
4. Add just enough bread crumbs to form consistency for patties (not too much!).
5. Form into 4 oz. patties, sautee in large skillet with olive oil.

*Note: Sam's amazing "touch" with this recipe may never be duplicated by we simpletons, but good luck, they are the best!


"Pavaroddy's Eggplant Lasagna"

A healthy alternative to the Parmagiana version with more protein and less fat.
Also, ¼ the Carbs of regular Lasagna, thus less insulin release, less fat storage.

Step 1: Slice two medium eggplant into approx. 18 - ¼ inch slices crosswise. Lay out on two sheet pans, salt lightly, set aside for 20 minutes to extract water.

Step 2: Marinara Sauce: Chop fine 3 cloves fresh garlic, sautee in 2 T Olive Oil until tender, then add 1 cup Chicken Broth and 1 T Dried Basil, simmer for 2 minutes, add 1 - 28 oz can of Tutterosso Crushed Tomatoes, simmer on low heat for 15 minutes.

Step 3: Pre-heat oven to 350°, dry eggplant with paper towel, dredge slices in ½ flour and ½ bread crumb mixture, place in Olive Oiled sheet pan, bake 20 minutes.

Step 4: While eggplant is baking and sauce is simmering, prepare Ricotta Filling: Combine 2 cups part-skim Ricotta, 1 Egg, 10 oz. Box of Chopped Spinach (well drained), ½ Cup Parmesan Cheese, 1 T Garlic Powder, 1 t salt, 1 t pepper, mix well.

Step 5: Coat bottom of large casserole dish with sauce, lay out 6 slices eggplant an inch apart, spread ½ the Ricotta mixture on each, repeat with next layer of eggplant and ricotta, top with final layer of eggplant. Top individual "lasagna's" with sauce, bake covered with foil in 350° oven 20 minutes, then remove foil, top with sliced or shredded part-skim Mozzarella Cheese, bake uncovered final 20 minutes.


"Anchovy Sauce"
(Red, served over Linguine Fini)

Submitted by Rita Vogt

INGREDIENTS:
Four 4oz. jars of anchovies
Five 28oz. cans of plum tomatoes
10-12 cloves of garlic (depending on size)
3 small cans of tomato paste
Pepper to taste
No salt and no cheese for this recipe. Anchovies are salty.

WHAT YOU DO:
1. Blend tomatoes and set aside.
2. Saute whole cloves of garlic slowly, do not let garlic brown.
Add anchovies and stir to dissolve.
3. Add tomatoes and cook for 20 minutes on low to medium heat.
4. Add tomato paste and continue to cook slowly for approximately 45 more minutes.
5. Serve over Linguine Fini pasta.

*Note: This recipe is enough for several meals. Extra sauce may be frozen. Even people who do not like anchovies will like this sauce as there is no anchovy taste!


"Fennel Sauce"
(Served with Ziti or Penne pasta)

Submitted by Rita Vogt

INGREDIENTS:
One 28oz. can Crushed Tomatoes
One 16oz. can Italian Stewed Tomatoes
One Tablespoon of fennel seeds
1/4 cup Olive Oil
One Tablespoon of chopped garlic
1 and 1/2 Tablespoons of basil (fresh is best)
1 and 1/2 Tablespoons of Italian flat parsley (fresh is best)

WHAT YOU DO:
1. Pour Olive Oil in a large heavy sauce pot, and heat. Add garlic and fennel seed and cook slowly turning often, do not brown garlic.
2. When garlic is almost translucent, add all tomatoes. Cook for approximately 20 minutes.
3. Add basil and parsley, cook for an additional 10-15 minutes.
4. Serve with Ziti or Penne Pasta and a salad. Great and tasty quick sauce!


"Pizza Rustica" (aka "Easter Sausage Pie")

Submitted by Edith Alessi

INGREDIENTS:
Note: The amount of these ingredients you use may vary depending on your preferences. Please feel free to experiment with this Italian classic!

9" Pie Dough, top and bottom
1/2 Cup Shredded Mozzarella cheese
1/2 Cup Shredded Swiss cheese (imported preferred)
1/4 Cup Grated Locatelli cheese
1 Cup Ricotta cheese
2 Links Italian sausage, cooked & sliced
2 Sliced Hard boiled eggs
1/2 Cup Thin-sliced (& diced if preferred) Proscuitto
2 Raw Eggs, beaten
1/4 Cup Milk

WHAT YOU DO:
1. Starting at the bottom of the pie pan, evenly distribute layers of the
Swiss, Procuitto, Hard boiled eggs, Ricotta, Sausage, and Mozzarella.
2. Pour mixture of 2 eggs and milk over all ingredients, top with Locatelli
3. Apply top layer of pie dough, cut slits, brush with milk or olive oil.
4. Bake at 325 degrees for 50 minutes to 1 hour or until knife comes out clean
5. Try other ingredients like onions (green/red), sliced olives, mushrooms, etc...


"Chicken ala Marsalla"

Submitted by Rita Vogt

INGREDIENTS:
1 lb. Chicken cutlets
2 cloves garlic - sliced
4 Tablespoons Olive Oil
2 Tablespoons butter (if you omit butter add another Tablespoon of Olive Oil).
1/3 cup sliced Portobella mushrooms
1/3 cup Marsalla wine
1/2 cup Chicken stock (if using commercially prepared stock then omit salt).
1 teaspoon chopped Italian parsley
1 cup flour
1 teaspoon poultry seasoning
Salt & Pepper to taste

WHAT YOU DO:
1. Combine flour, poultry seasoning, salt, pepper and dip chicken pieces in to coat. Set chicken aside.
2. In heavy skillet, heat oil and butter over medium heat, then add garlic. Saute garlic until luminous, do not brown garlic.
3. Add floured chicken cutlets and slowly cook for 15-20 minutes over medium heat, turning cutlets as needed.
4. Add wine and chicken stock, cook for 1/2 hour over low heat.
5. Add parsley and mushrooms and continue to cook for another 15 minutes or until chicken is cooked to your preference.
SUGGEST SERVING WITH BUTTERED NOODLES OR RICE AND A GREEN SALAD.


"Codfish Cakes" (Baccala)

Submitted by Rita Vogt

CODFISH (BACCALA) PREPARATION
Approximately 3 pounds of dried baccala soaked in enough cold water to cover fish. Soak for 2 days, changing water at least 3 times per day. Keep in cool place and keep pan covered while soaking. When properly soaked, drain codfish and shred, making sure to pick out all splints (fish bones). Fish is now ready to use.

INGREDIENTS:
Prepare batter first:
1 Cup of flour
1 teaspoon baking powder
1 egg - add a little water and scramble
Black pepper to taste (no salt)

WHAT YOU DO:
1. Prepare fry pan or deep fryer with olive oil or Mazola oil, pour enough to deep fry. Heat oil.
2. Add baccala pieces to batter in small quantities, approximately handful at a time. When pieces are thoroughly soaked in batter, dip tablespoon in batter catching pieces of baccala and spoon into hot oil.
3. Fry until each cake is golden brown. Drain on paper towel. Codfish cakes freeze well.


"Baccala and Cauliflower"

Submitted by Rita Vogt

CODFISH (BACCALA) PREPARATION
Approximately 3 pounds of dried baccala soaked in enough cold water to cover fish. Soak for 2 days, changing water at least 3 times per day. Keep in cool place and keep pan covered while soaking. When properly soaked, drain codfish and shred, making sure to pick out all splints (fish bones). Fish is now ready to use.

INGREDIENTS:
Prepare codfish as above.
1 & 1/2 pounds of prepared codfish
1 head of Cauliflower
4 medium yellow onions
1 large can Hunt's whole tomatoes (blend)
1 Cup Dark Raisins

WHAT YOU DO:
1. Cover bottom of heavy skillet with olive oil. Cut onions into coarse pieces and saute in olive oil until soft.
2. Add can of blended tomatoes and cook for approximately 20 minutes. Add water (fill tomato can with water).
3. Prepare head of cauliflower (cut off florets), par cook, then rinse in cold water. Drain and add to tomato and onions, cook for another 15-20 minutes over medium heat.
4. Squeeze all water from prepared baccala, shred and add to tomato mixture. Add raisins and stir. Continue cooking, stirring often, until mixture comes to a boil. Boil for one minute. Shut off heat and let stand for approximately 15 minutes. Salt to taste.


"Curried Chicken Salad"

From the Rectory, Msgr. Bottino's Favorite Lunch
Submitted by Nancy Callahan

INGREDIENTS:
4 Skinless Chicken Breasts, Cooked & Chopped
3/4 Cup Chopped Celery
1/2 Cup Chopped Apple
1/4 Cup Finely Chopped Pecans +2 Tablespoons

The Dressing:
1 Cup Light Mayo
2 Tablespoons Honey
1 Tablespoon Orange Juice
1 Tablespoon Ground Curry Powder
2 Teaspoons Lemon Pepper
Mix Well and Chill

WHAT YOU DO:
1. Mix first 2 ingredients together well and chill
2. Add Dressing, mix together until all dressing is incorporated
3. Serves 4 on a bed of chopped Romaine Lettuce. Sprinkle remaining 2 Tablespoons of chopped pecans as a garnish on top.
*Note: Can also use walnuts in place of pecans.
ECONOMY TIP: A good sale price for Chicken Breasts is $1.99lb or less



"Pavaroddy's Grilled Salmon Dilljon"

INGREDIENTS:
2 8oz Salmon Fillets
2 Tablespoons Dijon Mustard
2 Teaspoons Dill Weed (dry)
1 Teaspoon Fresh Ground Black Pepper

WHAT YOU DO:
1. Thoroughly mix dill and pepper with mustard
2. Spread evenly on Salmon steaks, let stand covered
in refrigerator 1 hour
3. Summer: Grill skin side down first 5-10 minutes,
turn over, grill 5-10 additional minutes until firm & flaky
4. Winter: Broil or pan sear instead of grill, your call!
ECONOMY TIP: A good sale price for Salmon is $5.99lb or less

Note: I didn't misspell Dijon. "Dilljon" is a Custom Pavaroddic Word,
similar to KFC inventing the "Spork", half spoon, half fork. Thank you.


"Pavaroddy's Shredded Beef & Black Bean Chili"

INGREDIENTS:
3 Lbs. Top Round of Beef (London Broil), fat trimmed, diced 1 inch cubes
1 28 oz. Can Black Beans, Drained (Goya preferred)
1 28 oz. Can Crushed Tomatoes (Cento preferred)
1 Large Spanish Onion, diced
3 Cloves Garlic, chopped
1/2 Cup Dry Red Wine (Burgundy preferred)
2 Cups Chicken Broth (you heard me right, Chicken!)
2 Tablespoons Olive Oil
1 Tablespoon Soy Sauce
2 Tablespoons Steak Sauce
3 Tablespoons Chili Powder
2 Teaspoons Tabasco Sauce (or less to taste)
2 Teaspoons Fresh Ground Black Pepper

WHAT YOU DO:
1. Marinate Beef in mixture of Wine, Steak Sauce,
Soy Sauce, Chili Powder, Tabasco, Black Pepper
for Minimum 2 hours, Maximum 2 days(1 to 2 days preferred!)
2. Sautee Onion and Garlic in Olive Oil until tender
3. Add Beef mixture, simmer & brown with Onions 15 minutes
4. Add Chicken broth, cover pot, simmer 2 hours stirring occasionally
until beef is tender and can be shredded with a wire whip
5. Add Black Beans and Crushed Tomatoes to Beef, LOW simmer
for 30 minutes, stirring occasionally
6. Adjust "heat to taste" with more Chili Powder and/or
Tabasco Sauce (I prefer offering these on the table
to allow guests to adjust their own "heat content"
7. Serve over white rice, egg noodles, or solo in a bowl
topped with chopped onions and sharp cheddar cheese
with warmed sourdough bread on the side
ECONOMY TIP: A good Top Round sale price is $1.99lb


"Pavaroddy's Breaded Chicken Dijon"

INGREDIENTS:
2 to 3 Pounds Boneless/Skinless Chicken Breasts (trim fat if any)
2 Eggs (Looks like the Chicken came first...)
3 Tablespoons Dijon Mustard (more if you like)
1 Tablespoon Soy Sauce
1 Teaspoon Granulated Garlic (or powder)
1 Teaspoon Ground Black Pepper (fresh ground preferred)
1 Teaspoon Ground Rosemary (optional, Zagara's sells it)


WHAT YOU DO:
1. In the Morning, combine eggs and all seasonings well in a bowl. Marinate Chicken.
2. After Work, Dip both sides of chicken in 2 cups bread crumbs (seasoned crumbs OK)
3. Dredge top and bottom on "olive oiled" sheet pan
4. Bake in a 375 degree oven for 35 to 40 minutes until golden brown
5. Serve with your favorite rice recipe

Guaranteed Tender & Tasty, great as a hot or cold sandwich the next day or diagonally slice it to top your Caesar Salad!

ECONOMY TIP: A good sale price for Chicken Breasts is $1.99lb


"Pavaroddy's Prestigious Pork Loin"

What makes this "prestigious"? The fact that you'll take the time to trim the
fat and bristle BEFORE roasting, sealed in nutrients with a top notch marinade,
and guaranteed a mean & lean, tender & tasty entree for you and your guests...
 INGREDIENTS:
1 Fresh Pork Loin, 8-10 Pounds
3 Tablespoons Soy Sauce
3 Tablespoons Dijon Mustard
2 Tablespoons BBQ Sauce
1 Tablespoon Fresh Ground Black Pepper
1 Tablespoon Dried Rosemary Leaves
2 Teaspoons Granulated Garlic

WHAT TO DO:
1. Trim all Fat & Bristle from Pork Loin, discard (the Fat!)
(Cut Pork in half to form 2 10-12 inch pieces if necessary)
2. Thoroughly mix remaining ingredients (marinade) in small bowl
3. Coat Pork Loin with marinade top and bottom
(Minimum marinade time 4 hours, 1 to 2 days preferred)
4. Roast Pork Loin 3 hours at 325 degrees until a
minimum internal temperature of 160 degrees is achieved
5. Let Roast stand 5-10 minutes, slice to desired thickness
(1/16 to 1/4 inch max!)
6. Capture the drippings! I like to add 2 cups water to
roasting pan after 2 hours to allow final hour to deglaze pan,
strain the natural juices, and make your favorite sauce/gravy.
WHAT TO DO WITH LEFTOVERS:
Option #1: Wrap and freeze 5 inch sections for future meals
Option #2: Slice and simmer in your favorite BBQ Sauce
Option #3: Cut pork into strips for a fantastic stir fry
Option #4: Dice pork and adapt into "Black Bean Chili" recipe
Option #5: Slice cold thin slices for a healthy hoagie/sandwich
ECONOMY TIP: A good Pork Loin sale price is $1.99lb


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