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Recipes

RcpCardAbruzzi Holiday Soup
RcpCardBagna Cauda
RcpCardBiscotti
RcpCardBroccoli Rabe Pizzagaina
RcpCardCuccia - St. Lucy's Day Soup
RcpCardDessert Calzone
RcpCardDrunken Italian Chicken
RcpCardEggplant Parmigiana
RcpCardFlossi's Garlic Peas
RcpCardFrittata
RcpCardGianelli Turkey Stuffing
RcpCardItalian Pizza Dough
RcpCardItalian Salami
RcpCardItalian Spice Cookies
RcpCardJill's Focaccia
RcpCardManicotti
RcpCardPasta E Fagioli (Macaroni and Beans)
RcpCardPasta E Ricotta
RcpCardPizza Shells
RcpCardPizza Sticks
RcpCardPizzagaina
RcpCardPizzelli
RcpCardRisotto Alla Milanese
RcpCardSausage and Peppers
RcpCardScadaline
RcpCardSfinge de San Giuseppe
RcpCardSicilian Lasagna
RcpCardSicilian Spidini
RcpCardStrufoli
RcpCardTortelline Soup
RcpCardZuccherini or Zuccarini
RcpCardAunt Elsie's Holiday Cookies
RcpCardItalian Cheese Bread - With a shortcut rising method

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Abruzzi Holiday Soup

10 servings

Soup

1 pound ground pork
1 egg
1/2 cup dry bread crumbs
1 tablespoon grated Romano cheese
garlic powder, salt, dried basil--all to taste
2 lbs cooked boneless chicken breast, diced
2 sticks celery, cooked and diced
liter large head escarole or curly endive, cooked and chopped
6 quarts chicken broth--homemade stock or canned

Mix together the pork, egg, bread crumbs, cheese and seasonings. Form into 3/4" (marble-sized) meatballs. Fry in a small quantity of olive oil, drain well on paper towels or brown paper. Heat the broth to boiling. Add meatballs, chicken and vegetables. At this point you can also add some well-beaten eggs, which will disperse throughout the broth and give it a creamy texture

Nutrition Facts
Amount Per Serving: Calories 119 - Calories from Fat 66
Percent Total Calories From: Fat 55%, Protein 32%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 51mg, Sodium 66mg, Total Carbohydrate 4g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 34 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Bagna Cauda

8 servings

24 anchovy fillets packed in oil
1 cup olive oil
3 tablespoons butter
5 or more cloves garlic, peeled
Raw vegetables, bread, etc. for dipping

Wash and chop the anchovy fillets. Heat the oil and butter in a large pot; earthenware if you have one.Finely slice the garlic and add it to the pot. Heat over low heat, stirring constantly with a wooden spoon until the garlic is *poco a poco*- just soft. It must not brown or become too golden. Add the anchovies and continue to stir over low heat until they just dissolve, about 10 minutes. The dip should be kept warm at the table, but do not allow it to continue to cook after it is prepared. Peppers, celery, carrots, cauliflower, mushrooms, broccoli, spring onions, boiled potatoes are all good for dipping. Plenty of crusty bread too

Nutrition Facts
Amount Per Serving: Calories 318 - Calories from Fat 318
Percent Total Calories From: Fat 100%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 7g, Cholesterol 12mg, Sodium 44mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 163 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Biscotti

24 servings

2 cups all purpose flour
1 tablespoon grated lemon peel
1 tablespoon instant expresso powder or intant coffee powder
1 teaspoon baking powder
2 teaspoons Anisseed; finely chopped
1 teaspoon salt
1 cup chilled unsalted butter; cut into 1 inch pieces
1 cup hazelnuts; toasted; husked, (about 8 to 9 oz. )
1 cup sugar
2 eggs
1 cup Anisette liqueur

Preheat oven to 350 degrees. Butter and flour 2 cookie sheets. Mix first 6 ingredients in processor. Add butter and cut in until mixture resembles coarse meal. Add nuts and sugar and chop nuts coarsely, using on/off turns. Transfer to large bowl. Mix eggs and anisette in small bowl. Add to dry ingredients and mix until dough forms into a ball. Divide dough into 3 pieces. Gently knead each piece to bind. Form each into 1 inch wide log. Transfer to prepared sheets. Bake until golden brown and firm to touch, about 35 minutes. Cool in pans on racks 15 minutes. Using serrated knife, cut logs into 1 inch thick slices. Arrange cut side up on cookie sheets. Bake until golden brown, about 15 minutes per side. Cool on rack. Store in airtight container

Nutrition Facts
Amount Per Serving: Calories 39 - Calories from Fat 4
Percent Total Calories From: Fat 10%, Protein 5%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 18mg, Sodium 117mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 26 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Broccoli Rabe Pizzagaina

6 servings

Filling:
broccoli rabe or spinach , (enough greens to yield 2 quarts after cooking.)
garlic
olive oil
grated cheese
salt
dried sweet red pepper flakes
2 beaten eggs
sliced hard boiled eggs
Crust:
3 beaten eggs
Bisquick

Steam either broccoli rabe or spinach with garlic. (Use enough greens to yield 2 quarts after cooking.) Drain well. Add olive oil, grated cheese, salt and dried sweet red pepper flakes. Add 2 beaten eggs. Make crust with 3 beaten eggs and enough Bisquick to make a soft dough. Work well till smooth. Pat into circle shape. Place filling in middle, top with sliced hard boiled eggs. Fold over crust and seal well. Place on cookie sheet and bake in 350 F. oven for about 30-40 minutes. About 10 minutes before done, brush with either butter or milk and beaten egg

Nutrition Facts
Amount Per Serving: Calories 21 - Calories from Fat 20
Percent Total Calories From: Fat 96%, Protein 1%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 194mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Cuccia - St. Lucy's Day Soup

1 servings

Soup


A dinner favorite is 1 pound wheat, I pound Fava beans, 1 pound Ceci. Each are soaked over night, rinsed and cooked separately, since they cook at different rates. The wheat has a good consistency if cooked about 3 to 4 hours depending on if it is winter or summer wheat. The Fava beans take about 2 hours and the Ceci takes about 1 hour. The water should be salted with a teaspoon of salt. A Clove of Garlic can be added to each as well as a Bay Leaf. Crushed red pepper can be added to taste. (1/2 teaspoon total)
After ingredients are cooked separately, they are combined. Olive oil is added to form a thin layer on top, about 1/3 cup. The Cuccia is then stirred and served hot in a soup bowl. Some towns added cooked dried
peas and/or corn as well

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Dessert Calzone

1 servings

Dessert

Pasta Frolla
2 2/3 cups flour
2/3 cup sugar
2/3 cup margarine
2 whole eggs, 1 whole and 1 yolk only (keep white for sealing pastry)
1/2 teaspoon baking powder
1 whole rind of 1 lemon, grated
1 pinch(s) of salt
Filling:
1 12 ounce chickpeas
1/2 teaspoon baking soda.
chocolate, chopped fine
sugar
Grated lemon rind
Citron
red and green cherries
mint
2 eggs

For Pasta Frolla:

Mix ingredients, Make into a ball and refrigerate.

For Filling:

Put chickpeas in a bowl with lots of water and 1/2 tsp. baking soda. Refrigerate overnight. Drain most of the water, boil and put through a food mill to form a paste, using some of the liquid to soften as necessary. To the paste add the remaining filling ingredients. Roll out the dough. Cut in circles or squares with zig-zag cutter. Drop a teaspoonful of filling in the middle. Fold and seal. Fry in vegetable oil until one side is brown. Turn over. Drain on paper

Nutrition Facts
Amount Per Serving: Calories 4465 - Calories from Fat 1497
Percent Total Calories From: Fat 34%, Protein 11%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 166g, Saturated Fat 30g, Cholesterol 850mg, Sodium 1949mg, Total Carbohydrate 615g, Dietary Fiber 15g, Sugars 0g, Protein 127g, Vitamin A 6544 units, Vitamin C 46 units, Calcium 0 units, Iron 29 units

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Drunken Italian Chicken

9 servings

Casserole

1 pkg. precut chicken, (Family Size)
1 Med. Green Pepper, cut into thin strips
1 Med. size sweet Onion, chopped
1 small garlic clove, diced
1/4 teaspoon oregano
1/4 teaspoon sweet basil
2 tablespoons virgin olive oil
1 28 oz. can spaghetti sauce, extra thick
1 pkg. Shredded Mozarella Cheese
1 large pkg. Angel Hair Pasta
Sangria Wine , (fruity, red wine)

Pre-fry the onions, green pepper and garlic in olive oil until tender. Remove and save for later. In the same skillet, add a tad more olive oil, if needed, and pre-fry the chicken until golden brown. In a large 13 X 10 baking dish, oil the bottom first, then place the chicken evenly over the bottom. With a fork, prick holes into the chicken and pour on 1/2 cup of wine. Mix the vegetables with the sauce, and spread over the chicken. Bake in a 325 degree oven about 1 hour or until the chicken tests tender with a fork. Halfway through the baking process, pour another 1/2 cup of wine over the chicken. 10 minutes before finishing, sprinkle on the cheese.

Boil the pasta, strain, and serve the chicken and sauce over it. Usually serve this with salad and garlic bread

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 54
Percent Total Calories From: Fat 56%, Protein 6%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 556mg, Total Carbohydrate 9g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 852 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units

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Eggplant Parmigiana

8 servings

Casserole

4 or 5 Medium Eggplants, (Melanzane)
3 eggs, beaten and lightly salted
1 cup flour
4 ounces Parmesan cheese, grated
8 ounces mozzarella cheese, Shredded
1 28 oz. can spaghetti sauce

Cut the eggplant into 2 mm thin slices (do not peel the skin). Place eggplant slices on a tray and lay flat to dry out in the sun 'til they are slightly brown and wrinkly. Flour the eggplant slices then dip into the beaten egg and fry them quickly 'til they are golden on both sides. The health conscious can dry fry them, using a non-stick cooking spray or even use a little olive oil (no cholesterol) and then drain on a paper towel. Spread a layer of sauce on the base of the baking dish and lay a layer of eggplant slices over it. Spread more sauce over the layer of eggplant followed by grated cheese and mozarella cheese and repeat this procedure until the baking dish is full or you run out of eggplant. Bake in a 200 degree Celsius oven for 15-20 minutes or until cheese is golden brown

Nutrition Facts
Amount Per Serving: Calories 303 - Calories from Fat 142
Percent Total Calories From: Fat 47%, Protein 22%, Carbohydrate 31%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 8g, Cholesterol 113mg, Sodium 1020mg, Total Carbohydrate 23g, Dietary Fiber 1g, Sugars 0g, Protein 17g, Vitamin A 1399 units, Vitamin C 13 units, Calcium 0 units, Iron 1 units

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Flossi's Garlic Peas

4 servings

1 package peas, frozen
3 cloves garlic, diced
5 tablespoons of Virgin Italian Olive Oil, (to taste, rarely measured)
dash of Salt and Pepper
1 1/2 tablespoons basil

First step is to cook the peas so that they are tender but not mushy. Drain all the water off when finished cooking. In a large skillet, just WARM the olive oil for a brief moment. (Don't alter or lose the tast of the oil). For those faint of heart the warming can be omitted. Turn offthe flame. Dump in the cooked peas, diced garlic and shredded basil

Nutrition Facts
Amount Per Serving: Calories 4 - Calories from Fat 0
Percent Total Calories From: Fat 4%, Protein 16%, Carbohydrate 80%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 15 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

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Frittata

12 servings

2 dozen eggs
1 pound sweet Italian sausage, out of casing
1 pound cook ham, diced
1/4 cup grated Locatelli Romano cheese
2 tablespoons parsley
Salt & pepper, if needed
8 ounces mozzarella cheese, shredded

Fry sausage and ham to remove fat. Drain well. Beat eggs well and add all other ingredients. Put olive oil in a medium size cast iron frying pan. Pour half of the mixture into one. Repeat with a second pan. Cook over low heat until set, being careful not to burn. Using a plate as a lid, turn omelet onto plate and slip back into frying pan. Cook until done

Nutrition Facts
Amount Per Serving: Calories 277 - Calories from Fat 184
Percent Total Calories From: Fat 66%, Protein 31%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 459mg, Sodium 425mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 834 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units

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Gianelli Turkey Stuffing

5 servings

1 lb. Imported chestnuts, (boiled 1/2 hr. and shelled)
5 Gallette This has been soaked in hot water until soft. Squeeze out t, (a kind of hardtack - no substitutes!)
2 large onions
6 large cloves of garlic, (or more to taste)
1 bunch of parsley

1 tablespoon salt
1 teaspoon pepper
1 teaspoon sage
1 cup olive oil
1 cup Parmesan cheese
5 eggs, slightly beaten

Grind the first 5 ingredients together, then add the next 6 ingredients. Use this mixture for a 15 lb turkey. Barbara says that she always has some stuffing left over to put in a baking dish to cook in the microwave, and reports that the stuffing is the first of the leftovers to disappea

Nutrition Facts
Amount Per Serving: Calories 660 - Calories from Fat 548
Percent Total Calories From: Fat 83%, Protein 10%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 61g, Saturated Fat 12g, Cholesterol 228mg, Sodium 1834mg, Total Carbohydrate 12g, Dietary Fiber 1g, Sugars 0g, Protein 16g, Vitamin A 466 units, Vitamin C 8 units, Calcium 0 units, Iron 2 units

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Italian Pizza Dough

8 servings

1 pkg. Dry Yeast, (1/4 oz.)
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
1/4 cup olive oil
3 cups flour, sifted

To make the dough, dissolve the dry yeast in a cup of warm water and set aside. Place flour in a large mixing bowl and form a well in the center, add the sugar, salt, oil and the water with the dissolved yeast. Use a wooden mixing spoon or a whisk to stir in the flour with the liquid in the well. Then gradually blend the entire mixture thoroughly by hand until a ball of dough is formed. Knead for two or three minutes until pliable. Add additional flour if necessary to eliminate sticking. Place the dough in a large bowl that has been greased on the entire inside with cooking spray or olive oil. Spray the dough in the bowl also with cooking spray. Cover the dough and let rise at room temperature for about three (3) hours. Remove the dough from the bowl and knead for a few minutes. Use additional flour to avoid sticking. Place the dough in a container and put in the refrigeratorfor two or three hours. Note: This dough, in addition to making pizza shells, can be used for making stromboli, calzones and frittells

Nutrition Facts
Amount Per Serving: Calories 238 - Calories from Fat 74
Percent Total Calories From: Fat 31%, Protein 8%, Carbohydrate 61%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 292mg, Total Carbohydrate 36g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Italian Salami

100 servings

3 lbs. Beef Middle Casings
25 lean pork butt, coarsely ground
12 ounce salt
2 1/2 ounces pepper
2 teaspoons salt
1 T. cinnamon
1 T. nutmeg
1 T. mace
3/4 t. allspice
1 1/2 t. cloves
5 or 6 cloves garlic
16 ounces burgundy wine

The day before:

Mix the spices thoroughly into the salami meat. Pulverize five or six cloves of garlic in a blender, add heated wine and blend again. Put the wine and garlic into the meat and spice mixture and mix well. Let stand over night in the refrigerator.


If you use natural beef casings, wash all salt off and soak in cold water over night. The casings can be kept in the refrigerator, do not have to freeze. (Artificial casings can be used and work equally as well as the natural).


To Make the Salami:

Turn casings inside out put over the faucet and run water out the end. Dry with towel before putting on the stuffer. If you are using artificial casings, soak them in hot water for about 30 minutes before you start to make the salami, to soften. Put all of a length of casing on the stuffer tube. Run some sausage through the tube and the first part of the casing and then tie the end.

Next start making the salami. Grind and make about a one foot sausage. Length of salami is up to you, but about 1 foot size fits into most boiling pots. Once you have stuffed the casing to the desired length, tie the end near the stuffing tube and then tie another string about one inch from this in preparation for the next sausage. Make sure that you leave at least 1 to 1 1/2" of casing after your tie. If you use less, when the salami dries, it will pull out the string and expose the salami meat on the end. Cut in between the two ties. If they open up, just retie it. If you get an air bubble in the sausage casing while you are making the salami, just prick them with a pin. Then put finished sausage on a towel and cover them. Leave out overnight, perhaps turning once or twice. Wrap in saran wrap and aluminum foil. Freeze or refrigerate any that you do not want to ship. Ship them before they are frozen. You can also dry the salami, by hanging them. The best way to hang is from both ends so that the salami is horizontal, to prevent the wine and
spices from going to the bottom of the salami. Dry them until they begin to crinkle in a little. Then take them down and put them in the refrigerator. When ready to use, prick the salami with a fork, then boil for about 1 hour. Serve hot or cold

Nutrition Facts
Amount Per Serving: Calories 2 - Calories from Fat 0
Percent Total Calories From: Fat 9%, Protein 13%, Carbohydrate 78%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1368mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 1 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Italian Spice Cookies

96 servings

1 pint half & half
6 cups flour
1 teaspoon baking soda
1 tablespoon cloves
1 tablespoon cinnamon
8 tablespoons cocoa
2 cups chopped walnuts
2 cups raisins
1 lb. box confectioner's sugar
2 tablespoons margarine
1 teaspoon vanilla
Milk as needed

2 1/4 cups margarine
2 cups sugar

Cookies: Mix first 10 ingredients in order as given. Shape into 8 small loaves on greased cookie sheets. (Each loaf should be about 3" x 11"). Bake at 350 degrees for about 25 minutes. When cookie loaves are cool, mix last 4 ingreients and frost, then cut into diagonal slices

Nutrition Facts
Amount Per Serving: Calories 116 - Calories from Fat 56
Percent Total Calories From: Fat 48%, Protein 5%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 66mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 190 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Jill's Focaccia

8 servings

1 cup Lukewarm water
6 1/2 teaspoons salt
1 tablespoon Garlic oil
1 tablespoon olive oil
1/4 teaspoon Diastatic malt powder
1 1/2 cups King Arthur flour
1 1/2 cups Italian flour
1 tablespoon oregano
1 tablespoon basil
2 teaspoons yeast
1/2 cup olive, Kalamatra olives halved
1/2 cup pine nuts, toasted or raw
1 cup red pepper, Roasted and cut into strips
8 ounces broccoli, Steamed
Artichokes or sliced mushros+
Fresh minced basil+
1 tablespoon cracked black pepper

Make a slack dough either by hand, electric mixer, or bread machine with the first 9 ingredients. Add the olives and pine nuts just before the last 1/2 cup flour if your hand kneading or using mixer or 5 minutes before the end of the bread machine cycle ( to keep them whole ). Let dough double in size about 1 1/2 hours. Punch down and spread in a cornmeal, heavily dusted 14 inch round pizza pan. Make indentations in the dough with your finger tips, cover and let rise for 45 minutes or doubled and puffy. Push vegetables of your choice into dough to keep them anchored down. Meanwhile preheat oven to 500. turn it down to 450 and bake foccacia 15 to 20 minutes or until golden brown. Remove from oven and sprinkle with fresh basil and cracked black pepper. Fresh tomato slices, chopped garlic and a bit of olive oil elevate this bread to sublime.


Note :Italian flour: lowest level of ash,protein level 9.8 % and used to add lightness to pizza etc. Diastatic malt powder (or barley malt syrup) when added to dough helps produce a finer texture and longer keeping quality

Nutrition Facts
Amount Per Serving: Calories 102 - Calories from Fat 73
Percent Total Calories From: Fat 72%, Protein 9%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 2106mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 1223 units, Vitamin C 50 units, Calcium 0 units, Iron 1 units

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Manicotti

8 servings

Pasta

1 Batter for crepes:
1 1/2 cups flour
1 1/4 cups water
salt
6 eggs, beaten
Ricotta Filling:
3 pounds ricotta
3 well-beaten eggs
Romano cheese
Chopped parsley & black pepper

For crepes:
Combine flour, salt & water. Add eggs, beat till smooth. Spray small cast iron skillet with "Pam" & grease with oil, lightly. Place small amount in hot skillet, turning to coat bottom. Cook over medium heat till set, turn with spatula. Do not brown. When done, stack on platter with pieces of waxed paper in between. (Makes about 18-22. May be made ahead.)

For filling:


Mix ingredients well. Place ricotta filling, (about 2 tablespoons) in middle of each pancake, roll up. Put tomato sauce in baking dish, place rolled up manicotti, seam side down, in dish. Cover with more sauce. Bake covered in 350 F. oven for about an hour

Nutrition Facts
Amount Per Serving: Calories 145 - Calories from Fat 41
Percent Total Calories From: Fat 28%, Protein 21%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 161mg, Sodium 217mg, Total Carbohydrate 18g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 250 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Pasta E Fagioli (Macaroni and Beans)

4 servings

Pasta

1/4 cup olive oil
2 garlic cloves, sliced
1 large onion, diced
1 pound Can Italian Tomatoes
1/4 teaspoon oregano
1 tablespoon parsley, chopped
1 cup Ditali, small shells or small elbow macaroni
2 cups canned Cannelini or Red Kidney Beans, (navy beans) undrained

Heat oil in a large, heavy skillet. Fry garlic until brown, discard. Fry onions slowly until soft. Add tomatoes, salt pepper oregano and parsley. Simmer 30 minutes. Cook macaroni until just tender, drain. Add macaroni and beans to tomato mixture and simmer over low heat, about 5 minutes. Serve hot

Nutrition Facts
Amount Per Serving: Calories 174 - Calories from Fat 141
Percent Total Calories From: Fat 81%, Protein 2%, Carbohydrate 17%
Totals and Percent Daily Values (2000 calories): Fat 16g, Saturated Fat 2g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 79 units, Vitamin C 6 units, Calcium 0 units, Iron 1 units

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Pasta E Ricotta

8 servings

Pasta

1 pound linguine
15 ounces ricotta
2 tablespoons sugar

Cook the pasta (any kind you like) in a pot of lightly salted water til the pasta is "al dente". Place the ricotta into a bowl and stir the sugar into it. Strain the pasta when cooked, and mix in the Ricotta, stir well and serve

Nutrition Facts
Amount Per Serving: Calories 219 - Calories from Fat 8
Percent Total Calories From: Fat 4%, Protein 13%, Carbohydrate 83%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Pizza Shells

8 servings

1 Batch of Italian Pizza Dough
1 Can of Cooking Spray
1/4 cup flour

Take a batch of previously chilled pizza dough and dust with flour to prevent sticking. Spread the dough out flat and place on a baking pan (use a round perforated pan 16 inches in diameter). Lightly cover with olive oil or cooking spray. Work the dough on the pan until evenly spread on the full surface of the pan. Lightly cover the dough with the cooking spray. Set a second pan on top of the dough to prevent air pockets and place on the lower rack of an oven preheated to 450 degrees. Bake for 10 minutes. Remove the baked shell and lift off the top pan. Let the shell cool for about 19 minutes, then remove from the pan. The shell is now ready for the desired pizza
ingredients

Nutrition Facts
Amount Per Serving: Calories 14 - Calories from Fat 0
Percent Total Calories From: Fat 2%, Protein 12%, Carbohydrate 86%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Pizza Sticks

8 servings

1 package bread, 11 oz Pillsbury soft breadsticks
24 slices pepperoni, 1 1/2" diameter sliced thinnly
2 tablespoons Parmesan cheese, grated
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 cup pizza sauce, heated

Separate and unroll breadsticks. Place 3 pepperoni slices in single layer over one half of each breadstick. Fold remaining half of breadstick over top; seal end and twist. Place on ungreased cookie sheet. Combine cheese, Italian seasoning and garlic powder. Sprinkle evenly over each breadstick. Bake in preheated 350 degree F. oven for 15 to 20 minutes or until golden brown. Serve with pizza sauce. Makes 8 pizza sticks

Nutrition Facts
Amount Per Serving: Calories 395 - Calories from Fat 307
Percent Total Calories From: Fat 78%, Protein 16%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 12g, Cholesterol 91mg, Sodium 1755mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 16g, Vitamin A 408 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

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Pizzagaina

12 servings

Bisquick
3 beaten eggs
1 pound hard ricotta, (usually available at Easter
in Italian markets)
1 pound sweet Italian sausage, (out of casing, fried
and drained)
salt & pepper as needed
1 tablespoon parsley
2 raw eggs
1/2 cup Romano cheese, grated

Make crust with first 2 ingredients (enough Bisquick to make a soft dough). Work well till smooth. Pat into circle shape. Make filling with last 6 ingredients and place filling in middle, fold over and seal. Place on cookie sheet and bake until done in medium oven

Nutrition Facts
Amount Per Serving: Calories 94 - Calories from Fat 67
Percent Total Calories From: Fat 71%, Protein 27%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 3g, Cholesterol 24mg, Sodium 277mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 48 units, Vitamin C 1 units, Calcium 0 units, Iron 1 units

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Pizzelli

8 servings

6 eggs, well beaten
1 cup sugar
2 sticks butter or margarine, melted & cooled
1 tablespoon vanilla
1 teaspoon lemon extract
2 cups Wondra flour
2 teaspoons baking powder

Mix ingredients in the order listed. Brush Pizzelli iron with Crisco, blot with napkin. Place 1 teaspoon batter in center of iron, cook till done. Remove with a fork. Cool in individual layer on a wire rack or bread board, then can be stacked. Store in tightly sealed container

Nutrition Facts
Amount Per Serving: Calories 158 - Calories from Fat 34
Percent Total Calories From: Fat 21%, Protein 12%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 159mg, Sodium 135mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 238 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Risotto Alla Milanese

6 servings

1 lb. Arborio Rice
2 ounce butter, Salt Pork, or Bacon Fat
6 ounces white wine
2 ounce grated Romano cheese
1 package saffron
1 small onion, (optional)
1/8 cup Clear Chicken Broth
1 ounce Milk Cream
2 cups Shredded Chicken

Place butter, oil and onion in a medium sauce pan. Fry gently over a low heat until the onions are golden. Add the rice, stir with a wooden spoon until the rice has absorbed the mixture, about 2 minutes. Add the wine, stirring again for 1 to 2 minutes until the wine is absorbed. At this point, begin adding the boiling broth, little by little, until the rice is almost cooked, about 13 minutes. Add the saffron, stirring to mix well. Add the chicken next. Mix the cheese and cream together and add to the rice. Turn off the heat. Serve hot, sprinkled with lots more cheese

Nutrition Facts
Amount Per Serving: Calories 96 - Calories from Fat 69
Percent Total Calories From: Fat 72%, Protein 1%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 21mg, Sodium 80mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 289 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units

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Sausage and Peppers

12 servings

4 to 3 lbs Sausage
2 onions
2 Green Peppers
1 tablespoon basil
1 teaspoon oregano
4 cloves garlic
4 lbs of Potatoes
16 ounces tomato puree

Boil sausage for ten minutes. Dice onions and green peppers. Slice potatoes into 1/4 " triangles. Slice sausage into 6 " lengths. Simmer tomato sauce with seasonings. Add potatoes and sausage. Simmer all for 10 minutes. Remove the sausage and slice length-wise and return to the pot. Add onions and peppers and simmer again for another 20 minutes. Add wateras the tomato sauce is being reduced

Nutrition Facts
Amount Per Serving: Calories 34 - Calories from Fat 1
Percent Total Calories From: Fat 3%, Protein 13%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 9mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 527 units, Vitamin C 16 units, Calcium 0 units, Iron 1 units

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Scadaline

30 servings

2 lb. cake flour, (1 box)
2 lb. powdered sugar
6 teaspoons baking powder
7 large eggs
1 teaspoon vanilla or rind of small orange.

In large bowl beat eggs and sugar and vanilla or rind. In another bowl, combine flour and baking powder. Sift 3 times. Combine the above work quickly. Roll out to loaf lenghth and about 3/4" wide cut into about 1-l/2" lengths. Place on slightly greased cookie sheet. Space, they spread when baked. Cover let stand 24 hours. Bake 350 degrees 15 minutes

Nutrition Facts
Amount Per Serving: Calories 18 - Calories from Fat 11
Percent Total Calories From: Fat 60%, Protein 33%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 50mg, Sodium 85mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 74 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Sfinge de San Giuseppe

8 servings

1 ricotta cheese
1/2 cup sugar
1 teaspoon vanilla
6 eggs
2 cups SELF- RISING flour

Mix ricotta cheese with sugar, vanilla and eggs. Mix in Self-Rising flour and beat until smooth. Heat oil to 370 degrees. Drop mixture by tablespoons a few at a time.Remove from oil when they reach a golden brown. Drain on absorbent paper. Sprinkle with confectioner's sugar, cinnamon sugar or honey. Best when served warm.

Nutrition Facts
Amount Per Serving: Calories 105 - Calories from Fat 34
Percent Total Calories From: Fat 32%, Protein 18%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 159mg, Sodium 47mg, Total Carbohydrate 13g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 239 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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Sicilian Lasagna

12 servings

1 package lasagna noodles
1/2 pound fresh spinach
1 whole onion, medium sized and diced
2 cloves garlic
2 lbs Ground Beef
2 tablespoons olive oil
28 ounces spaghetti sauce
8 ounces mozzarella cheese, shredded
6 ounces Parmesan cheese, grated

Cook noodles and rinse, setting aside. Grease 13 x 9 inch dish for baking. Wash spinach, drain and steam just until the stems wilt a bit (3-5 minutes). Saute garlic in oil, add meat and onion until the meat browns. Remove from stove, drain off the excess grease, and add spinach.

Layer in the dish:

Noodles, spinach and meat mixture, then cover with parmesan and mozzarella cheese. Do this for each layer, ending up with the top layer of noodles. Bake 25-30 minutes in the oven while covered with foil and 1/4 cups water to add to the bottom of the dish.

After baking, let stand uncovered before cutting into cake portions. Serve covered in heated tomato sauce

Nutrition Facts
Amount Per Serving: Calories 205 - Calories from Fat 119
Percent Total Calories From: Fat 58%, Protein 22%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 6g, Cholesterol 26mg, Sodium 767mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 11g, Vitamin A 2158 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units

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Sicilian Spidini

8 servings

3 pounds Eye Round Roast
1 15 oz. can tomato
1 whole onion, diced
1/2 cup Romano cheese, grated
4 cloves garlic, (fresh, whole)
2 whole Bay Leaves
4 tablespoons Crisco Shortening
2 cups Flavored Bread Crumbs
Round Toothpicks

Partially freeze the Eye of Round Roast, then slice very thin on a meat slicer. (Your butcher can also do this for you). Coat both sides of the meat with Crisco and then bread crumbs. Slice the coated meat into strips about 2" x 2 1/2" in length. Next, cut the garlic, tomato and onions into small pieces. Lay each strip of coated meat flat, then sprinkle Romano cheese and layer bits of the sliced garlic, tomato and onion on top. Roll up the strip of meat and insert a toothpick, leaving just a bit of toothpick showing on one end. On this end of the toothpick, slide a Bay Leaf, an onion slice and another rolled up seasoned piece of meat. (There should now be: a stuffed meat roll, bayleaf, onion and another roll of stuffed meat all on one toothpick).
Broil on a pan with a rack for 10 minutes, turn and broil another 10 minutes. The finished Spidini can now be frozen for later use and heated in the microwave when needed

Nutrition Facts
Amount Per Serving: Calories 50 - Calories from Fat 17
Percent Total Calories From: Fat 34%, Protein 23%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 7mg, Sodium 81mg, Total Carbohydrate 5g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 367 units, Vitamin C 16 units, Calcium 0 units, Iron 0 units

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Strufoli

12 servings

2 cups sifted flour
1/4 teaspoon salt
3 eggs
1/2 teaspoon vanilla
1 cup honey
1 tablespoon sugar
1 tablespoon tiny multicolored sprinkles

Set out deep fat fryer; heat to 365 degrees. Place flour and salt into a large bowl. Make a well in the center of flour. Add the eggs, one at a time, mixing slightly after each addition. Add vanilla extract. Mix well to make a soft dough. Turn dough onto a lightly floured surface and knead several minutes until soft and elastic. Divide dough into halves. Lightly roll each half 1/4 inch thick to form a rectangle. Cut dough with a pastry cutter into strips 1/4 inch wide. Use palm of hand to roll strips to pencil thickness. Cut into pieces about 1/4 to 1/2 inch long. Fry only as many pieces of dough as will float uncrowded, one layer deep in the fat. Fry 3 to 5 minutes or until lightly browned, turning occasionally during frying time. Drain before removing to absorbent paper. Meanwhile, cook honey and sugar in a skillet over low heat for about 5 minutes. Remove from heat and add deep-fried pieces. Stir constantly until all pieces are coated with honey-sugar mixture. Remove Strufoli with a slotted spoon and set in refrigerator to chill slightly. Remove to a large serving platter and arrange in a cone shape mound. Sprinkle with the candies. Chill in refrigerator. Serve by breaking off individual pieces

Nutrition Facts
Amount Per Serving: Calories 115 - Calories from Fat 11
Percent Total Calories From: Fat 10%, Protein 6%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 53mg, Sodium 66mg, Total Carbohydrate 24g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 79 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units

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Tortelline Soup

8 servings

Soup

1/4 pound sausage, hot sausage with casing removed
1/2 cup Green Peppers, cut into squares
1/2 cup Dried Onion
1 clove garlic, minced
1/4 teaspoon oregano
2 10 3/4 ounce cans chicken broth
16 ounces water
1 8 oz. can tomato
2 Tbs. Chopped Parsley
1 whole zucchini, thinnly sliced
1 pound tortellini, meat filled

Fry up the sausage (smashing it with a fork), together with the green pepper, onion, garlic, oregano and zucchini until done. Stir to separate meat. Next, add the remaining ingredients and bring to a boil. Simmer until done, approximately 20 minutes, stirring occasionally. Salt and pepper to taste

Nutrition Facts
Amount Per Serving: Calories 230 - Calories from Fat 66
Percent Total Calories From: Fat 29%, Protein 20%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 35mg, Sodium 796mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 12g, Vitamin A 256 units, Vitamin C 9 units, Calcium 0 units, Iron 1 units

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Zuccherini or Zuccarini

24 servings

7 cups flour
6 teaspoons baking powder
1 1/2 cups butter
1 1/2 cups sugar
6 eggs
1 large eating orange and the grated rind
1/2 cup orange juice

Cream butter and sugar together. Add eggs, rind and orange juice using electric mixer. With a wooden spoon, add flour and baking powder (that has been sifted together) a little at a time until it is all mixed well. Knead about two minutes. The dough will be soft. Take a piece of dough the size of a golf ball and roll into a 2 or 3" tube or rope-like shape . Shape this rope into an "S" or circle. Place on a cookie sheet about 1-1/2" apart. Bake at 400 degrees 8 minutes on the middle shelf of the oven and about 4 minutes on the top shelf. Frost with thin frosting.


Note: For vanilla flavor, omit the orange rind and juice and substitute 2 tbs. Vanilla and 1/2 cup milk. This same recipe using the vanilla and milk and 4 tsp. of baking powder instead of 6, can be used to make a filled cookie, kinda like a half round shape/crescent shape and filled with the following:


1-1/2 boxes raisins (15 oz. size)
1 pkg. dry figs on string
1/2 lb. almonds (roasted)
1/2 lb. walnuts (roasted)
1 jar honey (8 oz.)
1 orange (thick skinned)
1 tsp. cinnamon
1/2 tsp. ground cloves


Wash raisins and figs and dry overnight. Chop nuts. Grind raisins, figs, and orange (skin and all) together. After grinding, add all other ingredients and mix well! Take a piece of dough the size of a golf ball, and roll it around. Flatten and fill with 1 tablespoonful of the ixture.
Fold over and shape like a crescent. Put seam side down and make a couple of slits in each side. Place on cookie sheet 1-1/2" apart. Bake at 400 degrees, 7 minutes on the middle shelf and 6 minutes on the top
shelf for a total of 13 minute

Nutrition Facts
Amount Per Serving: Calories 305 - Calories from Fat 118
Percent Total Calories From: Fat 39%, Protein 7%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 8g, Cholesterol 84mg, Sodium 222mg, Total Carbohydrate 41g, Dietary Fiber 0g, Sugars 0g, Protein 5g, Vitamin A 518 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units

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Aunt Elsie's Holiday Cookies

1 servings

3/4 c. shortening
1/2 c. granulated sugar
3 eggs
2 teaspoons vanilla
3 cups flour
4 teaspoons baking powder
Speck of salt

Cream shortening and sugar together. Add eggs one ata time. Beat well. Add vanilla. Sift flour, baking powder
and salt together and add gradually to the creamed mixture. Mix well. If dough is too dry, add 1 to 3 tbs. of milk. Dough must be sticky. With fingers dipped in oil pick small pieces of dough the size of a nut and roll between palms of hands. Place 2" apart on greased cookie sheet. Bake at 400 degrees about 12 to 15 min. but don't allow cookies to get too brown. When cool, frost with icing made of confectioner's sugar, a little milk and vanilla and, if desired, food coloring. Add candy decorations

Nutrition Facts
Amount Per Serving: Calories 1575 - Calories from Fat 168
Percent Total Calories From: Fat 11%, Protein 15%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 5g, Cholesterol 638mg, Sodium 1597mg, Total Carbohydrate 294g, Dietary Fiber 1g, Sugars 0g, Protein 57g, Vitamin A 953 units, Vitamin C 0 units, Calcium 0 units, Iron 7 units

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Italian Cheese Bread - With a shortcut rising method

12 servings

2 dry yeast+
1 cup margarine
6 eggs
4 1/2 cups all-purpose flour, sifted
1 teaspoon salt
2 teaspoons sugar
1/4 pound Swiss cheese
1/4 pound sharp cheddar cheese
1/2 cup Parmesan cheese, grated

Dissolve yeast in 1 cup of warm water. In a large mixing bowl, beat margarine until fluffy. Beat eggs in another bowl until light. Add eggs to margarine, blending well. Stir in dissolved yeast water. Sift flour, salt and sugar together. Gradually add to egg mixture, continue to beat until satiny. Cut Swiss and cheddar cheese into 1/4 inch cubes. Stir cubed cheese and Parmesan cheese into mixture. Place dough in a 4 quart greased glass mixing bowl. Cover and let rise until doubled in volume. (see shortcut rising method, at bottom) With spoon, gently stir (do not punch). Cover bowl and let rise until doubled, again. Grease a 10-inch tube pan. Gently stir dough down. Pour or drop by spoonfuls into pan. Let rise again until doubled. (see shortcut rising method at bottom) Bake in a preheated 400F oven 35 - 40 minutes. Use cake tester to test for doneness. Cool 10 minutes out of oven. Lift bread out by tube and cool 20 more minutes. Eat while warm or cool.

Shortcut rising method from Tout de Suite a la Microwave II:
1. Bring 3 1/2 cups water to boil in a 1-quart glass bowl on high, 7-8 minutes. Place glass mixing bowl containing dough in microwave on top of bowl of boiling water (make sure both bowls fit in microwafe before you begin). Microwave on warm (10%) 5 minutes, or defrost setting for 2 minutes.
2.Let dough rise in warm place 20 to 30 minutes until doubled in bulk.
3. With spoon, gently stir (follow recipe instructions).
4. Again, bring 3 1/2 cups water to boil in bowl. Repeat steps 1 and 2.
5. Follow recipe instructions for baking in a tube pan.
Later if you want to warm just one slice of bread, wrap it in wax paper and microwave on high (100%) 20 seconds

Nutrition Facts
Amount Per Serving: Calories 437 - Calories from Fat 227
Percent Total Calories From: Fat 52%, Protein 14%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 25g, Saturated Fat 8g, Cholesterol 128mg, Sodium 566mg, Total Carbohydrate 38g, Dietary Fiber 0g, Sugars 0g, Protein 15g, Vitamin A 994 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units

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This page last updated on 28 May 2001.
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