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Meat Pie: Donated by: Tony and Phyllis Raia

1 lb. boiled Ham
1 lb. Presutto
2 sticks Pepperoni (par boil)
1/2 lb. Mozzarella (cubed)
3 lbs. Ricotta
8 Eggs
Black Pepper, to taste (no salt)

CRUST

3 Cups Flour
1/4 Cup Oil
1 1/2 Teaspoon Baking Powder
2 Eggs
Salt and Pepper, to taste
Milk

Bake at 350 degrees for two hours. Make double recipe for three pies.


Nick's Chicken: Donated by Cynthia DeFederico

1 1/2 sticks of butter or margarine
Juice of 3 Lemons or 1/2 Cup Lemon Juice
1 1/2 Teaspoons Salt
1 Teaspoon Paprika
1 Teaspoon Oregano
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Pepper
2 to 3 lbs. Boneless Chicken Breasts

Mix all ingredients (except chicken) in a pot over a low flame until butter has melted. Place chicken breasts in a shallow baking dish (9x13 inches) and pour over breasts. Broil about 30 minutes, turning occasionally. Serve over rice, noodles or spaghetti.


Swedish Meatballs: Donated by Toni Sabol

1 lb. Ground Round
1/2 Cup Dry Bread Crumbs
1/4 Cup Milk
2 Tablespoons finely chopped Onion
1 Teaspoon Salt
1/2 Teaspoon Worcestershire Sauce
1 Egg
1/2 Teaspoon Ground Allspice

Mix ingredients; shape into approximately 20 one and a half inch meatballs. Cook over medium heat, turning occassionally, until brown, about 20 minutes. Or cook in oblong pan, 13x9x2 inches, in 400 degree oven until light brown, 20 to 25 minutes.

SAUCE

2 Beef Bouillon Cubes
2 Cups Hot Water
2 Tablespoons Ketchup
3 Tablespoons Flour
16 oz. can Sliced Mushrooms
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
Salt and pepper, according to taste
1 Cup Sour Cream
1 lb. package Egg Noodles
2 Tablespoons Parsley Flakes

Take the 2 bouillon cubes and add to 2 cups hot water; dissolving thoroughly. Pour 1/3 cup bouillon into tightly sealed container, first adding the 3 tablespoons flour. Shake until well blended; put aside for later.

In large skillet, add ketchup, mushrooms, onion and garlic powder, salt, pepper, and bouillon. Stir thoroughly. When heated, add the prepared meatballs and place in pan for approximately 20-30 minutes, or until thoroughly heated through.

Add the reserved bouillon / flour mixture to pan; blend well. Reduce heat; stir in sour cream and mix thoroughly. Immediately remove pan from heat. (NOTE: Sour cream that's heated too long or too quickly will curdle!)

SUGGESTION: Pour over cooked, hot egg noodles and serve with side salad and warm garlic bread! Makes 4 servings.


Tripe: Donated by Mary Ferreira

Wash tripe; then place in water and boil until flexible. Remove from water; rinse and allow to cool. When cooled, remove any skin. Cut into bite size pieces; add to stew or sauce. Let simmer until tender.

SUGGESTION: Make a side salad with a splash of oil, lemon, fresh parsley, and garlic.


Venison Ragu: Donated by Toni Sabol

3 Tablespoons Olive Oil
2 lbs. Venison
3 large Onions, sliced
5 Cloves Garlic, chopped
1/2 lb. Bacon
1 can Tomatoes
Salt and Pepper, to taste
1 qt. Water
1/2 lb. Mushrooms, washed and sliced

Cut meat into cubes; set aside. Heat oil in skillet; add meat, onions, and bacon. Cook until a rich brown. Add remaining ingredients, except the mushrooms. Cook one hour. Add mushrooms, cook an additional 10 minutes. Serve over rice or noodles. Serves 6.


Virginia Baked Ham: Donated by Toni Sabol

3lb. Ham
1/4 Cup Brown Sugar
1 Teaspoon Dry Mustard
Whole Cloves
1 jar Red Cherries
1 small can Pineapple slices

Preheat oven to 350 degrees. Remove ham from packaging; place in oblong pan. With sharp knife, make criss-cross slices along top of ham. In each criss-cross, place one whole clove, gently pushing into ham.

In small bowl, place dry ingredients; stir until well-blended. Sprinkle on top of ham, using entire mixture.
Open pineapple can and pour all juice into pan. Arrange pineapple slices on or around ham; placing a cherry or two in pineapple centers. Cook for 45 minutes; serve hot. Serves 6-8.


Wheat Pie: Donated by Tony and Phyllis Raia

1/2 lb. Wheat
6 Eggs, beaten well
1 1/2 Cups Sugar
1 Jigger Whiskey
3 Jiggers Rum
2 Teaspoons Vanilla
3 lbs. Ricotta
Citron

Soak wheat overnight; next morning, cook wheat until tender; strain. Mix all ingredients together. Bake at 350 degrees for 1 hour or until done.