Tag Archives: Italian

Treasured Recipes – The Ladies of Sacred Heart

This cookbook was published in 1998 by The Ladies of Sacred Heart in Houston, Texas. The recipes were submitted by its members and is filled with wonderful recipes, many of which are Italian recipes. Over the years, I’ve tried many recipes from this cookbook and I’ve always been pleased with the results.

I purchased my copy at one of the Sacred Hearts weekly Thursday spaghetti lunches. If you live in Houston, I’d highly recommend visiting them for lunch. They are located at Whitney Hall, which is off of I-45, near Crosstimbers and Airline. They serve from 11:00 AM – 1:15 PM every Thursday. This Catholic’s men society has been serving these lunches since 1953 and their menu includes: spaghetti and meatballs, Italian sausage, fried chicken, salad, garlic bread, Italian cream cake and cannolis. It’s similar in taste to my Aunt Frances’ sauce (at least from what I remember it’s been so many years), so I’m naturally a fan.

Anyways, back to the cookbook, I decided to try a few new recipes so I could get back on the blog wagon, as I’ve been neglecting my blog for a while now. I apologize to my readers, so I am going to try to do better.

So over the period of two nights, I tried out several recipes. The first night I made Pork Chops and Lima’s, which I served with white rice, Italian Artichoke & Green Bean casserole, and a wheat roll. The second night I made Italian Veal Cutlets with baked potato, leftover Italian Artichoke & Green Bean casserole and a wheat roll. I love that the veal cutlet is broiled instead of fried. It makes it much healthier than my usual method of frying and I didn’t see a big difference in taste. I also found a Coconut Pie Lopez recipe that I’d love to try, but I need to get all the ingredients, so I’ll have to blog about that one later.

So as usual, I have altered the recipes to suit my families tastes. If you try out these recipes, I’d love to hear from you. Enjoy!

porkchopsPork Chops Navy Beans

1 can Navy beans, rinsed and drained

1 medium onion, sliced

1 can cream of chicken soup

1/2 cup milk

4 boneless pork chops (3/4 – 1″ thick)

Ground black pepper, to taste

Salt, to taste

Rinse and drain navy beans and set aside. In a large skillet, brown pork chops on each side until slightly brown. Place chops in a greased 9X13-inch baking dish. In saucepan, add sliced onions and grill a few minutes to soften. Then add soup and milk and stir until well combined. Add beans and stir. Pour over chops. Cover and bake at 350F for 45 minutes. Uncover and bake an additional 10 minutes.

Italian Artichoke & Green Bean Casserole

1 can Progreso Artichokes packed in water

3 cans cut green beans

2 garlic cloves, minced

Salt and pepper, to taste

Seasoned Italian bread crumbs

Parmesan cheese, freshly grated

Olive oil

Rinse and drain both the artichokes and the green beans. Place in a mixing bowl. Add bread crumbs and minced garlic to mixing bowl and toss the artichokes and green beans to coat. Place coated artichokes and grean beans into a baking dish that has been sprayed with non-stick cooking spray. Grate Parmesan cheese on top. Sprinkle with salt and pepper. Drizzle a little olive oil on top. Bake at 350F for about 25-30 minutes until heat through.

Italian Veal Cutlet

4 veal cutlets

Italian bread crumbs

1/2 teaspoon garlic powder

Olive oil

Salt and pepper, to taste

In a shallow bowl, combine bread crumbs and garlic powder.  In another shallow bowl, place about 1/2 cup olive oil.  Salt and pepper the veal cutlets.  Then dip each one in olive oil and coat both sides.  Then dip the veal cutlet into the bread crumbs and press into the crumbs so that the crumbs stick on both sides.  Place the veal cutlets on a foil lined baking sheet.  Broil on low until brown.  Be sure to turn veal so that both sides get brown.  Do not over broil.

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June 20, 2012 · 9:06 AM

Dolce Memories

Dolce Memories, by Irene Ritter, is a wonderful collection of Italian desserts.  Victoria came in town for a little over a week, and while she was here, her Aunt Lucy and Uncle Rush came by to visit.  I served homemade pizza and for dessert, I made the Sicilian Cassata from this cookbook.  Excellent choice!  This Sicilian cake was delicious.  This cake is normally served for weddings, birthdays and Easter.  

As usual with my posts, the recipe was altered slightly to suit our tastes and adapt to what I had available in the pantry.

Sicilian Cassata

Cake:

1/2 cup butter, room temperature

1 cup sugar

1/2 cup half and half or milk

3 egg yolks, well beaten

1 teaspoon vanilla

1/8 teaspoon nutmeg

2 cups cake flour

1/4 teaspoon cream of tartar

1/4 teaspoon salt

Filling:

1 (15 oz) container whole ricotta cheese

1 1/2 teaspoons half and half

1/4 cup powdered sugar

1/4 cup shredded coconut

3 tablespoons Amaretto

1/2 cup mini semi-sweet chocolate chips

Semisweet Chocolate Frosting:

1 1/2 cups semisweet chocolate chips

3/4 cup brewed strong black coffee or espresso

1/2 cup chilled butter, cut into thin slices

Preheat oven to 350F.  Grease and flour a 9X5-inch loaf pan.  For cake, in a large bowl, beat together butter and sugar.  Add milk, egg yolks, vanilla, and nutmeg until creamy.  Gradually add cake flour, cream of tartar, and salt and mix until well combined.  Pour batter into prepared pan and bake for 50 minutes, or until wooded toothpick inserted into center comes out clean.  Let cake cool for 20 minutes, then invert to remove cake from pan.  Allow cake to cool.

For filling, using an electric mixer, mix together ricotta cheese, half and half, powdered sugar, coconut and Amaretto  until smooth and well combined. 

To assemble, using a serrated bread knife, slice the cake two times, horizontally so that you have a top, middle and bottom piece of cake.  Spoon half the filling onto the bottom piece of cake.  Place the middle piece of cake on top of filling.  Then spoon remaining filling on top of middle piece.  Top with the top cake piece.  Cover with plastic wrap and allow to “ripen” in the refrigerator for at least 4 hours.

For frosting, about an hour before serving, melt semisweet chocolate chips with coffee in a saucepan.  Add one slice of butter at a time, mixing with a whisk until melted.  Beat until mixture is smooth.  Refrigerate frosting until thickened to spreading consistency.  Before serving, spread frosting over top and sides of cake.  Decorative swirls can be added to the top to make it fancy.  

 

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Little Italy Festival Town Cookbook

The first “Little Italy Festival” in Clinton, Indiana took place on Labor Day weekend in 1966.  Many requests for an Italian cookbook came from both out-of-town visitors and local residents.  They felt it was important to record the Italian recipes that had been passed down from generation to generation, so Kappa Kappa Kappa decided to help out in collection recipes and compiling a cookbook.  

When I purchased this cookbook, I was amazed at the number of wonderful looking recipes in this book.  I was also intrigued by the pictures.  The members of Kappa Kappa Kappa visited many of the people who submitted recipes and photographed them in their kitchens making their recipes.  I love looking at the old photographs! 

Picking out a recipe from the number of tempting recipes was not easy, but I was craving pizza and decided to try a pizza recipe that was submitted by Mrs. Pesavento.  I must say, I was not disappointed in my choice of recipes.  The crust was tender and soft on the inside and crisp on the outside and the flavor was very tasty.  I made two small pizzas with my dough, but there was probably enough dough to make three small pizzas.  I normally like a thin crust, but making only two pizzas made my crust a little thicker than I like, but I still think the pizza was excellent!  Please note that I followed the dough recipe exactly, but used Vince’s pizza sauce recipe, along with Italian sausage, pepperoni, green bell peppers, Mozzarella cheese, Parmesan cheese and a sprinkling of oregano as my toppings. 

Pizza

Dough:

1 cup milk

1 cup hot water

1 tablespoon shortening

1 tablespoon butter

2 tablespoons sugar

2 ½ teaspoons salt

1 cake yeast (I used 2 packages of dry yeast)

½ cup warm water

6 ½ cups all-purpose flour

Pizza Toppings:

1 pound cooked Italian sausage or 1 can anchovy filets

1 can Hunts Seasoned Tomato sauce

1 pound brick cheese or any soft cheese, thinly sliced

Grated Parmesan cheese

Garlic powder

Oregano

Scald 1 cup of milk and then add 1 cup of hot water.  Pour hot milk mixture over shortening, butter, sugar and salt.  In a separate bowl, dissolve yeast cake in ½ cup warm water. When milk mixture is lukewarm, combine it with the dissolved yeast.  Sift 6 ½ cups of flour.  Add 3 cups of the sifted flower and mix for one minute with a stand mixer with bread hook.  Then add remaining 3 ½ cups flour.  Toss the dough onto a clean, floured surface and knead for 10-15 minutes until dough is elastic and smooth and does not adhere to the board.  If it does, add a little more flour.  Place dough into a large bowl that has been greased with olive oil and cover with a clean dish cloth.  Allow to rise in a warm place for about 1 to 1 ½ hours.  Knead again and let rise again for 1 ½ hours.  Grease three large rectangle pans and line them with the dough, pressing and stretching the dough to fit the pans.  Allow to rise 1 hour in pans.  Top dough with sauce, sausage, and cheeses.  Sprinkle a little garlic powder and oregano on top, to taste.  Bake in preheated oven at 425F for 20-30 minutes, until cheese is golden brown and bubbly. 

Buono Appetito!

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