Artichoke Pie
  • 1/2 cup of sopresado or pepperoni (optional)
  • 1 (14-oz.) can artichoke hearts (cut very small and dry out the water)
  • 4 eggs
  • 8 ozs. of mozzarella cheese or 1 small mozzarella
  • 1/4 cup of grated cheese
  • 1 tsp. pepper
  • salt (optional)
  • 1 frozen uncooked pie crust

* Cut mozzarella into cubes; add well drained chopped artichoke hearts, beaten eggs, then remaining ingredients.
* Mix well; place into prepared thawed pie crust.

* Bake for 40 minutes at 375°


Bacon 'n Scallops
  • 1 cup of flour
  • 1 T. of salt
  • 1 tsp. of ground white pepper
  • 1 tsp. of garlic powder
  • 21 sea scallops
  • 1 beaten egg
  • 1 cup of milk
  • 1 cup of seasoned bread crumbs
  • ½ LB of bacon
1. Dredge scallops in a mixture of flour, salt, pepper and garlic powder.
2. Combine beaten eggs and milk. Dip coated scallops in egg mixture and then coat with bread crumbs.
3. Wrap each scallop with half a slice of bacon. Secure with toothpick.

* Bake in 400°F oven until bacon is crisp (25 minutes). Serve hot.
* use non stick pan

* After 15 minutes of cooking, turn scallops for remaining cooking time.


Pasta Salad
  • Fusilli pasta (Tricolor)
  • oil
  • broccoli
  • cauliflower
  • red peppers
  • Good Seasons Garlic & Herbs
  • salt and pepper
* Boil water. Cook pasta 15 minutes. Once pasta is cooked, put it in a large bowl.
* Add oil immediately so pasta doesn't stick (make sure pasta is well coated)
* Boil vegetables (broccoli, cauliflower) about 20 minutes or until vegetables are soft.
* Cook red peppers for approx. 5 minutes
* If needed add salt, pepper and more oil.

* For seasoning use Good Seasons Garlic and Herbs. Mix it all together.


Potato Croquettes
  • 10 potatoes
  • 2 eggs(M.P.) & 1 egg(Coating)
  • 1/2 cup of grated parmesan cheese
  • salt
  • pepper
  • 2 T. of butter or margarine
  • 1 clove of garlic
  • A dash of parsley
  • mozzarella
  • A few slices of prosciutto (optional)
  • bread crumbs

1. Boil Potatoes 30 Minutes, or until tender. Drain.
2. Mash with a potato masher. Until no lumps remain!
3. Add margarine.
4. Season mashed potatoes with salt, pepper and garlic.
5. Chop prosciutto very fine and add in mashed potatoes.
6. Stir in egg, cheese, and a dash of parsley.

* Mix Well! Then make shape and add mozzarella to the middle of each potato croquette and reshape. Lightly coat with egg and then coat with bread crumb.

* Finally, deep fry until golden brown!!

* Makes approx. 20 potato croquettes.


Potato Pie
  • 2 LB of potatoes
  • 8 oz. grated mozzarella cheese
  • 2 sliced minced prosciutto
  • 1 eggs
  • 4 T. grated Romano cheese
  • 2 tsp. chopped parsley
  • salt and pepper
  • bread crumbs
* Scrub potatoes; boil with skins on in salted water until tender, then peel. Mash until smooth.
* Place in large bowl; add mozzarella, prosciutto, eggs, cheese, parsley, salt and pepper. Mix well.

* Grease an 8 x 8 x 2-inch dish. Sprinkle bottom lightly with bread crumbs. Place potato mixture in dish.

* Bake in preheated 375° oven until golden brown.


Rice Balls
  • Uncle Bens large box of rice
  • 6 eggs
  • 2 T. of grated cheese
  • garlic powder
  • salt
  • pepper
  • 2 tsp.of parsley
  • 1 large mozzarella
  • 2 pounds of ricotta
  • 1 pound of prosciutto
  • seasoned bread crumbs
1. Cook Rice (add a little salt) Once done, let cool.
2. In a large bowl, add cooked rice.
3. Grate Mozzarella (very fine) or put in blender (Chop) and add to rice.
4. Cut prosciutto very fine and add to rice.
5. Stir in 2 eggs, 2 LB of ricotta, parsley, grated cheese, lots of pepper and garlic.

* Mix Well! Once mixed, roll into a ball, beat 4 eggs and prepare bread crumbs. Place rice ball in egg and then bread crumbs.

* Once done, let rice balls settle overnight. The following day, deep fry until golden brown.

* Makes approx. 100 rice balls.


Stuffed Artichokes
  • 2-3 Artichokes
  • 1 ½ cup plain or seasoned bread crumbs
  • 2-3 T. vegetable oil
  • 2-3 cloves fresh garlic - diced
  • 1 tsp. black pepper
  • 1 tsp. oregano
  • ½ pound thinly diced mozzarella cheese
* Cut stem so that artichokes can stand up straight on counter.
* Cut off the pointed tips, rinse with cold water. While rinsing, spread the leaves opening the artichoke.
* After rinsing, put the artichoke upside-down for about 1 hour, to drain off excess water.
* Meanwhile, in a bowl, mix together the bread crumbs, oil, fresh garlic, black pepper and oregano with a fork. Mix in the mozzarella.
* When stuffing artichokes, start from the bottom leaves. In a circular motion with a tablespoon, fill the leaves, moving toward the middle.
* Place in a skillet so they fit tightly. Add cold water to base of artichoke, only up as far as the first row of leaves. Sprinkle oil over the artichokes. Partially cover the skillet, so you can watch it cook.

* Add water as needed. Cook for at least 1 hour. To test the artichoke, pull a leaf from the middle.

* If it comes out easily, it's ready.


Seafood Salad
  • Calamari
  • Shrimp
  • Octopus
  • Scallops
  • lemons
  • garlic
  • ½ cup of Olive Oil
  • salt and pepper
  • red onion
  • celery
  • parsley

* Steam all fish separately.
* Bring a medium saucepan of water to a boil over medium heat; add scallops and shrimp.
* Once cooked, run under cold water.
* Cut celery and red onion in tiny pieces
* In a Blender Mix: ½ cup of olive oil 3 lemons salt and pepper 4 to 5 garlic cloves or garlic powder.
* Once mixed, add mixture to fish along with celery and red onion.

* Mix well. Continue mixing every hour.

* Once ready to serve, add fresh parsley if desired.


Zucchini Pie
  • 3 cups of zucchini, diced or grated
  • 1 cup of Bisquick
  • 1/4 cup of vegetable oil
  • 1/2 cup of onions, chopped
  • 1/2 cup of grated parmesan cheese or ½ a small mozzarella shredded
  • 4 eggs, beaten
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. garlic powder
  • a dash of parsley
* Mix all ingredients. Put in a greased 9-inch glass baking dish.

* Bake at 350° for 40-45 minutes or until top is brown.


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