Mary Commini's Italian Chicken Bake

Description: Italian Chicken Bake
Serves: 4

Ingredients

• 1 boneless chicken thigh
• 1/4 onion, chopped
• 1 cup strained tomatoes
• 1/2 tsp. onion powder
• 1/4 lb. mozzarella cheese
• 1 tbs. garlic powder
• 1 lg. flour tortilla
• 1 can cream of mushroom soup

Preparation

Boil chicken until tender. Remove, reserving broth. Chop chicken into small pieces. Grate cheese. Combine chicken, onion, cheese, powders, and tomatoes. Dip tortilla into warm chicken broth and quickly remove. Line casserole dish with tortilla. Add chicken mixture. Pour soup over chicken, spreading to casserole edges. Bake at 350F for 35 min. or until bubbly and hot.

CALAMARI IMBOTTITI

(stuffed squid)

Description: CALAMARI
Serves: 8

Ingredients

• 8 small squid
• 1 small onion,chopped
• 2 tablespoons raisins
• 1 1/2 cups bread crumbs
• 1 teaspoon minced parsley
• 2 tablespoons grated Parmesan cheese
• salt and pepper
• 1 egg ,well beaten
• 1 #2 can tomatoes
• 4 tablespoon olive oil
• 1 clove garlic

Preparation

Have fish dealer clean squid thoroughly, removing eyes, outside skin and intestines. Cut off heads and tentacles. Wash well, and drain. Combine remaining ingredients, and fill the cavity in each squid with stuffing. Sew squid closed, or fasten with toothpicks. Place in baking dish or pan, and cover with the following sauce:
1 #2 can tomatoes 4 tablespoon olive oil 1 clove garlic
Brown garlic in oil, mash tomatoes with fork, and add. Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 deg for 35 minutes , or until tender. Serve whole with sauce.

BAKED POLENTA WITH ITALIAN SAUSAGE

Description: POLENTA
Serves: 8

Ingredients

• 1 T olive oil
• 1 small onion, chopped
• 2 large garlic cloves, minced
• 1 med. red sweet pepper, chopped
• 1/2 lb. mild Italian sausage
• 1/2 lb. fresh mushrooms, sliced
• 2 1/2 C milk, broth or water
• 3/4 C cornmeal
• 1 T chopped fresh sage
• 1 T chopped Italian sausage
• 1/4 tsp cayenne pepper
• 1 C Ricotta cheese
• 1/2 C shredded swiss cheese
• freshly ground black peper
• 4 T butter or margarine, melted
• 4 T parmesan cheese

Preparation

Prepared flavored tomato sauce, fresh Italian parsley, chopped, herb sprigs for garnish Heat olive oil and saute garlic, onion, and sweet pepper until tender. Add crumbled sausage and continue cooking just until meat changes color. Stir in mushrooms and cook until thorougly cooked. Drain excess fat and set mixture aside. To prepare polenta from scratch: Place milk, broth or water in a large heavy saucepan over high heat; slowly add the cornmeal, stirring briskly with a wire whisk to prevent lumping. Bring to a boil and cook 10 minutes, or until mixture is very thick and smooth; stirring constantly to prevent scorching. Remove from heat and stir in herbs, cayenne pepper, ricotta and swiss cheese. Add sausage and sweet pepper mixture, combine well, then season to taste with salt and pepper. Pour mixture into (2) 9" pie plates lined with plastic wrap. Cool on a wire rack, then cover and refrigerate at least an hour or as long as 3 days. When ready to serve: Preheat oven to 375 degrees. Cut polenta in wedges and place on an oiled shallow baking pan. Drizzle with melted butter and sprinkle with parmesan cheese. Bake 15-20 minutes until polenta is lightly browned and very hot. Serve with prepared, jarred tomato sauce heated up and garnish with fresh parsley and springs of herbs. This is probably more than you wanted....but it's delicious, tried and true

Italian MeatBalls

Description: Italian MeatBalls
Serves: 4

Ingredients:

• 2 pounds ground chuck
• 1/2 pound ground pork
• 2 cups Italian-flavored bread crumbs
• 4 eggs
• 1 cup milk
• 1 cup fresh parsley, chopped
• 1/2 cup grated cheese
• 1 tablespoon olive oil
• 2 garlic cloves, chopped very fine
• 1/2 cup pignoli (pine nuts) (optional)

Preparation

Place all ingredients in a large bowl and mix thoroughly. Let stand 1/2 hour. Shape into medium size meatballs. Fry gently in olive oil until lightly browned, or place on foil on a cookie sheet and bake for 1/2 hour at 350 degrees. Genly place in your own hot spaghetti sauce and cook on medium-low heat for 1 hour.
P.S. you can double, or quadruple the recipe. After baking and cooling place in Ziploc bags, and store in freezer.

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