Great Aunt Josie's Apple Cake Recipe

Fresh Apple Cake

 

4 cups golden delicious apples

2 cups sugar

1/2 cup oil

1 cup white raisins

1 cup walnuts (chopped)

2 eggs

2 tsp. vanilla

2 cups flour

2 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

 

In large bowl, add sugar and apples. Mix

Add oil, raisins, and walnuts. Mix.

Add eggs and vanilla. Mix.

Add flour, baking soda, salt, cinnamon and mix until all ingredients are incorporated.

Bake in greased and floured 9 x 13 pan at 325 degrees for one hour.

 

by Leah Pasquerilla McCullough

 

Eggplant Parmeasean Casserole

3 medium to large eggplants
3-4eggs
flour
2 cups breadcrumbs
2 Tbl parsley
1/4 cup Parmesan or Romano Cheese
olive oil
4 cups of Franks Sauce (see recipe)
1/2 pound grated or sliced mozzarella
salt
pepper

Peel eggplant and slice lengthwise into thin slices.  Place slices in a deep bowl, salt and layer.  Let stand for 2- hour with weight on bowl to remove liquid and compress.  Drain.  Dry eggplant with paper towels.  Beat eggs and add flour until it forms a light batter in a shallow dish.  In another shallow dish use 2 cups of breadcrumbs and add 1/4 cup cheese, salt, pepper and parsley.  In 1 inch of oil, over medium heat fry breaded eggplant.  Drain on paper towels and repeat until all eggplant is fried.  Heat sauce to room temperature.  In 9x12 baking dish cover bottom with sauce.  Layer fried eggplant overlapping each other.  Add more sauce. Continue to layer eggplant and sauce to 2-3 layers.  Cover top layer with shredded mozzarella and Parmesan cheese.  Place in 350 oven bake, covered with aluminum foil for 30-35 minutes.  Remove aluminum foil before the last 10 minutes of baking. Let stand for 20 minutes

-Barbara Bodnar Cunsolo

Italian Wedding Soup

Homemade Chicken Broth (see recipe below)
1 head of escarole or spinach, washed and chopped
Mini meatballs (see recipe below)
acini di pepi


While broth is cooking make meatballs.  Add escarole and meatballs to broth.  Bring medium pot of water to boil and cook acini di pepe according to recipe.  Add pasta to soup.  May top with Parmesan cheese


CHICKEN BROTH
1whole cut up chicken
4-6 cups of COLD water
3 stalks of celery
1 medium whole onion
1 cup chopped celery
1 cup chopped carrots
1 Tbl chopped parsley
salt
pepper



Put chicken in pot of cold water with celery, onion, salt and pepper. Bring to boil.  As water boils fat from the chicken will rise to the top; skim off.  Simmer 1; remove onion; add 1 cup chopped celery, carrots and parsley after 1 hour.  Cook an additional 1/2 hour


MEATBALLS
1 cup of ground beef
1/2 cup breadcrumbs
1/4 cup of Romano cheese
1 cloves of garlic, pressed
1 egg
1/8 cup chopped fresh parsley
salt
pepper

Salt and pepper the ground beef, add garlic.  Combine seasoned meat with breadcrumbs, Romano cheese, parsley and egg.  Roll into mini, bitsize meatballs.

Chicken Broth

I whole cut up chicken
4-6 cups of COLD water
3 stalks of celery
1 medium whole onion
1 cup chopped celery
1 cup chopped carrots
1 Tbl chopped parsley
salt
pepper


Put chicken in pot of cold water with celery, onion, salt and pepper. Bring to boil.  As water boils fat from the chicken will rise to the top; skim off.  Simmer 1; remove onion; add 1 cup chopped celery, carrots and parsley after 1 hour.  Cook an additional 1/2 hour

Artichoke Ribbles

2 jars of artichokes hearts
2 Tbl olive oil
1 small onion, chopped
1 clove of garlic, minced
1/4 cup fine bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/8 oregano
1/2 tsp hot pepper seasoning
4 eggs
2 tsp minced parsley
2 cups sharp cheddar cheese

preheat oven at 325

Chop artichoke hearts and set aside.  Heat olive oil, add onion, garlic, and saute until onion is limp.

In a small bowl combine eggs, crumbs, slat ,pepper oregano, and seasoning.  Fold in cheese and parsley.  Add chopped artichokes, sauteed onion mixture and blend well.

Pour into 9" square pan

Bake 30 minutes and allow to cool.

Cut into 1 inch squares.

Mary Frances's Salad

Romaine Lettuce

Chick peas/ Garbanzo

red onion

calamata olives

celery

tomatoes

gorgonzola cheese 

Dressing red wine vinegar and oil

salt and pepper

Mix all ingredients together and dress salad.  

Salt and pepper to taste

Add gorganzola or blue cheese on the top.

-Mary Frances Cunsolo

Chicken Parmigiano

6 pieces boneless chicken breast
2 eggs
2 Tbl flour
1 1/4 cup Italian bread crumbs
1/4 cup Pecorino romano cheese, grated
1/4 cup chopped parsely
1/2-1 cup olive oil
2 Tbl butter
6 slices mozzarella cheese
1 quart of Frank's spaghetti sauce
salt
pepper

Pound chicken with mallet to flatten slightly, add salt and pepper.  Make a batter with eggs and flour  Dip chicken into egg batter then into mixture of breadcrumbs, grated cheese and parsley  Heat olive oil and butter in frying pan. Fry chicken about 4 minutes each side.  Drain on paper towels.

In bottom of baking pan a dd a layer of sauce and place chicken in single layer.  Bake at 350 degrees for about 30 minutes.  Place a single slice of mozzarella cheese on top of each cutlet and cove rwith more sauce as needed.  Bake until cheese is melted and sauce is heated.

-Frank Cunsolo

Barbara's Fresh Pumpkin Pie

1 whole fresh pumpkin
1 cup whole milk
3 eggs
1 cup maple syrup
2Tbl blackstrap molasses
2 tsp vanilla
1/4 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp allspice
dash of nutmeg

Cut pumpkin pie in half and remove seeds.  Bake facedown in about 1 inch of water at 350 degrees for 45-60 minutes.  Let cool.  Puree pumpkin in food processor then add remaining ingredients, whip.

Fill pie shell (made with Never Fail Pie Crust)

Bake at 425 for the first 15 minutes, then 350 for the next 45-60 minutes, until inserted knife comes out clean

-Barbara Cunsolo Smyth

Italian Cheesecake

Crust

1 1/2 graham cracker or amaretto cookie crumbs
4 Tbl melted butter
3 Tbl sugar

Filling

32 ounces whole milk ricotta cheese
1-8 oz package of light cream cheese, softened
1 cup sugar
1/4 cup flour
1 tsp grated lemon rind
1 tsp vanilla
4 eggs
Confectioners' sugar (optional)
Lemon slices (optional)

1.  Preheat oven to 350 degrees
2.  To prepare crust, combine crumbs, butter and sugar in medium bowl.  Press crust onto bottom and 1 inch up the sides of a 9-inch springform pan  Bake 10 minutes or until set.  Cool before filling.
3.  To prepare filling, beat ricotta, cream cheese, sugar and flour in a large bowl with an electric mixer.  Add lemon zest and vanilla; mix well.
4.  Add eggs one at a time, mixing on low speed just until blended.
5.  Pour filling into crust.  Bake 1 hour or until cake is almost set.
6.  Run a knife around rim of pan to loosen cheesecake.  Cool to room temperature on a wire rack, then refrigerate at least 3 hours.
7.  To serve, remove from springform side and slice.  Dust with confectioners' sugar and garnish with lemon slices.

To To's

1 cup shortening
2 cups sugar
6 cups flourr
3/4 cups cocoa
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cloves
1 tsp cinnamon
2 eggs
2 cups milk
1 pkg chocolate chips
1 cup walnuts

Cream together 1 cup shortening and 2 cups sugar. Add flour, cocoa, baking powder, baking soda, cloves cinnamon.  Make hole in center, add eggs, milk, chocolate chips and walnuts.

Dough is stick so rub olive oil on hands and roll into ball the size of walnuts.  Place on ungreased cookie sheets at 425 for 10 minutes.  Let cool.

Glaze:
1/2 cup milk
1 tsp vanilla
1 lb powder sugar
mix well

dip cookies in sugar mixture and drain on wax paper.

-Grandma Anella Saverino

Braised Short Ribs with Gorgonzola Polenta

Short Rib Ingredients

• 8 to 9 pounds meaty beef short ribs
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1 tablespoon coarse kosher salt
• 1 tablespoon freshly ground black pepper

• 1/4 cup (about) vegetable oil
• 2 750-ml bottles Cabernet Sauvignon
• 2 tablespoons (1/4 stick) butter, room temperature
• 2 teaspoons all purpose flour

 Short Rib Preparation

 

Arrange ribs in single layer in 15x10x2-inch glass baking dish. Mix rosemary, thyme, salt, and pepper in small bowl; sprinkle all over ribs. Cover and refrigerate overnight. Let stand at room temperature 1 hour before continuing.

Preheat oven to 375°F. Heat 2 tablespoons oil in heavy wide ovenproof pot over medium-high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more oil to pot by tablespoonfuls as needed. Transfer ribs to large bowl. Pour off drippings from pot; discard. Add wine to pot and bring to simmer, scraping up any browned bits. Return ribs and any accumulated juices to pot; bring to boil. Cover; transfer to oven and braise until meat is very tender and almost falling off bones, about 2 hours.

Bring to simmer before continuing. Using slotted spoon, transfer ribs to large bowl; cover tightly to keep warm. Skim any fat from top of braising liquid. Boil liquid until reduced to 2 generous cups, about 20 minutes. Mix 2 tablespoons butter and 2 tablespoons flour with fork in small bowl until well blended. Whisk butter mixture into reduced braising liquid. Whisk over medium-high heat until sauce thickens very slightly, about 2 minutes.

Divide Gorgonzola Polenta among plates. Top with ribs and sauce. Sprinkle with Mixed-Herb Gremolata and serve.

Gorgonzola Polenta Ingredients

• 5 cups (or more) low-salt chicken broth
• 1 3/4 cups polenta (coarse cornmeal)*
• 3/4 cup crumbled Gorgonzola cheese (about 4 ounces)
• 1/3 cup whipping cream

Gorgonzolo Polenta Preparation

Bring 5 cups chicken broth to boil in heavy 4-quart saucepan. Gradually add polenta, whisking constantly. Return mixture to boil. Reduce heat to low, cover, and simmer until polenta is tender, stirring frequently and adding more chicken broth by 1/4 cupfuls if polenta is too thick, about 10 minutes. Remove from heat. Add Gorgonzola and cream; stir until cheese is melted. Season to taste with salt and pepper.

-Lorri Cunsolo Nichols

Lentil soup

1 bag of lentil beans
2 medium size onions
3 cloves of chopped garlic
1/2 cup chopped celery
3 carrots
3 stalks of celery
1 cup tomotoes, fresh or canned
1 small can V-8 juice
4 cups of chicken broth
2 cups of water
Parsley
Salt
Pepper

Wash beans and clean, do not soak, drain.  Add olive oil to pan and saute garlic, onions, and celery.  Add 4 cups of chicken broth,  2 cups of water, and lentils. Salt and pepper. Simmer 30 minutes.  While simmering cut up celery, carrots; add after simmering with tomatoes.  Add V-8 juice and parsley.  Cook another 30 minutes. 

-  Barbara Bodnar Cunsolo



*if desired you can also add sliced  kielbasi at the end or ground, browned sausage with lentils and broth
* if desired you may also add ditalini pasta

Ravioli

Dough Ingredients

2-2 1/2 cups flour
2 eggs
4 half egg shells of water
salt

Filling ingredients

1 lb Ricotta cheese
1-2 eggs
2 Tbl fresh parsley, chopped
3/4 cup Parmesan cheese
1/2 tsp salt
1/4 tsp pepper

Mix eggs, salt and water in food process and then add flour until it forms a ball.  Roll dough by hand or use pasta roller into large sheets.  Cut into two inch squares.  Mix filling ingredients.  Drop by 1 tsp onto dough squares.  Fold over and seal edges with fork.  Drop into boiling water and cook about 8-10 minutes until done

-Barbara Bodnar Cunsolo

Gnocchi

1 cup flour
2 large potatoes, boiled in their skin
1 egg
1 tsp salt.

Boil and drain potatoes.  Mash cooked potatoes and let cool. Mix with flour and egg.  Roll into a long, thin rod, then cut into 1/2 inch size pieces.  Roll with a fork to line gnocchi.  Drop into pot of boiling water.  Cook until done, about 5 minutes.  Serve with Frank's sauce. Serves 4

Saffron Risotto

6 cups canned chicken broth
4 Tbl butter
2 shallots, minced
2 cups long-grain rice or risotto rice
1/4 tsp saffron threads
1 cup cooked peas and carrots
1 cup of freshly grated Parmesan cheese
salt and pepper to taste

Heath chicken broth just to simmer; cover and keep warm. Meanwhile melt butter in a large, deep skillet.  Saute shallots for 3-7 minutes over low heat until soft but not browned.  Add rice and cook until translucent.  Stir in saffron.  Add hot broth, 1/2 cup at a time, stirring after each addition.  Simmer uncovered for 20-25 minutes until rice is tender and mixture is thick and porridge-like.  Add peas and carrots and cook 2 minutes until heated through.  Stir in Parmesan, salt and pepper

Pasta Fagiola Soup

1 lb dried navy beans
2 Tbs extra virgin olive oil
1 large onion, chopped fine
3-4 cloves fresh garlic, chopped fine
3 stems celery chopped fine
1/4 cup fresh basil, chopped fine
1/4 cup fresh Italian parsley, chopped fine
1 large can San Marzanan Italian Plum tomatoes, drained and chopped
1/2 lb Ditalini Pasta
carrots and celery, 1 cup each cut into bit sized pieces

Soak beans overnight or with quick soak method.  Put olive oil in large soup pot and heat.  Add garlic and sauteed until tender (do not brown) .  Add onions and celery and continue to saute until soft.  Add chopped plum tomatoes, parsley and basil.  Salt and pepper to taste.

Drain beans from soaking water and add fresh water.  Add to soup pot.  Stir and cook over medium heat for 1 1/2-2 hours uncovered.  Add bite size carrots and celery, continue to cook about another 1/2 hour until tender.

In separate pot cook ditalini pasta in slated water and drain, let cool.  Let bean soup cool a little before adding pasta so it does not get too soft.

Serve with generous amounts of pecorino cheese. 

-Frank Cunsolo

Tiramisu

6 egg yolks
6 egg whites
3 Tbl sugar
1 lb mascarpone cheese
1-1 1/2 cups cooled
1 Tbl sweet Marsala wine &  Tbls orange liqueur
Coco powder
10 lady fingers

Assembling the Tiramisu

1.  Put thin layer of cream mixture on the bottom of the pan
2.  Mix espresso and 1 Tbl of sweet Marsala wine and orange liqueur  in soup bowl
3.  Brush or dunk each ladyfinger with espresso mixture.  Place the soaked ladyfingers on the bottom of the pan or serving dish.  Break them in half if necessary to fit pat
4.  Add a layer (1/3 -1/2 inch at most) of the mascarpone mixture evenly over the ladyfingers.
5.  Sprinkle the mascarpone with the mixture of ground espresso & cocoa for an even, solid, coat.  It should be enough to completely cover the mixture but not too thick
6.  Add a drizzle of chocolate syrup-VERY  LIGHT
7. Repeat 2, 3,4, and 5 to create at least 5 layers.
8. Cover with plastic wrap and refrigerate at least 4 hours prior to serving

-Tammy from Sorci's; our favorite Italian restaurant in Sumner, WA

Grandma Saverino's Pizzelle Recipe

18 eggs
1 lb of butter
36 Tbl sugar
1 tsp anise oil
flour needed to make dough soft (about 10 cups)

Cream butter and sugar, add anise.  Add eggs a little at a time over 10-15 minutes.   Shape into ball and put on pizelle iron to bake.

Aunt Dot's (Saverino) Pizzelle Recipe

6 eggs
1 1/2 cup sugar
1 tsp anise oil (may substitute orange)
3 Tbl shortening
3 cups flour

Mix all ingredients.  Add flour until forms a soft ball, about 3 cups  Cook in Pizzelle iron

-Courtesy of Michael Saverino

Chicken and Dumplings

Chicken Ingredients

1 whole cut up chicken. bone-in
2 medium to large onions
1/2-3/4 stick of butter
paprika
salt
pepper

Dumpling Ingredients

4-5 eggs
salt
water
2 cups of flour

Salt and pepper chicken.  Chop onion and saute in frying pan over medium heat with butter; add salt, pepper and paprika.  Remove  about 1/2 of the onion mixture to add later.  When onions are brown add chicken and brown starting with the larger pieces.  Return reserved onions and add 1/4 cup of water.  Add more paprika, salt and pepper to taste.  Cover with lid and cook until done.

Dumplings

Beat eggs and add about 1/4 cup of water.  Add about 2 cups of flour until desired consistency.  Drop by 1/2 tsp into boiling water, cook until done.

Drain dumplings.  Pour chicken and onion mixture over dumplings.

-Barbara Bodnar Cunsolo

*Lorri says chicken may also be cooked in crock pot but eliminate the water from the chicken portion of the recipe

Chess Pies

Start with Never Fail Pie Crust

Preheat oven at 375 degrees

Pie Crust Ingredients

3 cups flour
1 1/2 cup of shortening
1 egg
1 tsp vinegar
1 tsp salt
5 Tbl water

Sift flour, blend in shortening a pastry tool until the dough is the consistency of small peas.  Beat egg, add vinegar, salt and water .  Mix with fork til mixture leaves sides of the bowl and forms ball.

Filling

Ingredients

1/4 cup butter
1 cup sugar
3 egg yolks
1Tbl flour
3/4 cup of milk
1 tsp vanilla
1 cup of chopped walnuts or pecans

Make pie crust, roll out and cut in in circle with water glass.  Place crust in small cupcake trays to create mini pies. 

Combine butter, sugar, eggs flour and milk into sauce pan.  Cook until thick, add vanilla and nuts.  Let cool.  Fill each pie crust 3/4 full.  Bake at 375 for 25-30 minutes

-Barbara Bodnar Cunsolo

Chicken Marsala

1/2 cup all-purpose flour

1 tablespoon chicken spice, recipe follows

2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin

1 tablespoon olive oil

4 tablespoons butter

3 cups sliced mushrooms (cremini, oyster, shiitake)

3/4 cup Marsala

1 cup chicken stock

Salt and freshly ground black pepper

Chopped chives, for garnish

Directions

In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.

Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately over pasta

Chicken Spice

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

-Lorri Cunsolo Nichols

Pollo Scapriallo

1 whole chicken, cut up
4 sausage links
flour
olive oil
butter
garlic cloves, sliced
chicken stock
white wine
rosemary
sage
thyme
kalamato olives
pepperocinis

Use small pieces of chicken with bone in.  Flour chicken and brown in hot olive oil, drain.  Cook sausage in separate pan and drain. 

Saute olive oil, butter and garlic slices.  Add chicken and sausage.  Add 1/4 cup of white wine, 2 cups of chicken stock, salt, pepper, rosemary, sage, thyme, olives and pepperocinis.  Simmer and add another 1/4 cup of white wine.  Put in 350 degree oven for 20-30 minutes.  Add stock and wine necessary to keep moist

Gobs

Cake ingredients

1/2 cup shortening                                         1 tsp vanilla
2 cups sugar                                                  4 cup flour
3 eggs                                                           1 tsp baking powder
3/4 cup cocoa                                               2 tsp baking soda
1 cup buttermilk                                            1/2 tsp salt
1/2 cup lukewarm water


Filling ingredients
7 1/2 Tbl flour1 1/2 cup milk
1 1/4 cup butter
1 1/2 cup of powdered sugar

Cakes
Mix and cream well shortening, sugar, eggs and cocoa.  Mix buttermilk and water together and to creamed mixture.  Add vanilla.  Sift dry ingredients flour, baking powder, baking soda and salt together and add to above mixture.  Drop by teaspoons on lightly greased cookie sheet and bake about six minutes in 375-400 oven.  Remove from oven, loosen gobs with a spatula and let cool.

Filling
Combine flour and mile and cook until thick.  Let cool and refrigerate fro a few hours.  Then cream butter, shortening and powdered sugar and salt for 10 min.  Add cooked mixture and beat well, then add vanilla.  Fill gobs

*in substitution of buttermilk you may use 1 cup of whole milk with 1 Tbl white wine vinegar
- Barbara Bodner Cunsolo

Chicken Piccata

4 boneless chicken breast
1 bottle chardonnay
2 lemons
1/2 cup chopped parsley
1 cup of butter
2 cloves of garlic, chopped or pressed
capers
flour
salt
pepper

Pound chicken breast until thin, cut in half.  Dredge chicken in 1 cup of flour, salt and pepper.  Melt butter in large frying pan, saute garlic until brown.  Add chicken and cook each side until brown.  Remove chicken from pan.  Combine 1/2 cup of white wine and 1/2 cup of fresh lemon juice.  Remove pan from heat and deglaze with lemon/wine mixture.  Return chicken to pan and heat through.  Slice lemon into thin slices.  Top chicken with lemon slices, chopped parsley and capers.

Serve over angel hair pasta or wild rice on the side.

-Lorri Cunsolo Nichols

Meatballs

1 pound of ground beef
1 cup breadcrumbs
1/2 cup of romano cheese
2 cloves of garlic, pressed
1 egg
1/8 cup chopped fresh parsley
salt
pepper

Salt and pepper the ground beef, add garlic.  Combine seasoned meat with breadcrumbs, romano cheese, parsley and egg.  Roll into golfsize balls.  Fry in olive oil over medium heat until cooked through and brown on the outside or cook in spaghetti sauce until done.

-Barbara Cunsolo

Porkettes

1- 4 pound pork shoulder, bone removed and tied
fresh garlic, cloves cut in quarters
2 green bell peppers
1 large orange
2 boxes of pickling spice, ground fine
4 dozen, medium-small sandwich rolls

Salt and pepper pork shoulder.  With a paring knife, punch holes into pork shoulder.  Widen holes with finger to create room for stuffing cloves of garlic, chunks of green pepper, and pinch of pickling spice.  Continue around entire roast.  Cube orange without peeling, stuff and squeeze into holes that contain garlic and green pepper.  Cover the entire roast with picking spice, rub thoroughly and place in roasting pan.  Cover pan with lid, cook on 350 for 7 hours. 

Remove roast from pan and set on cutting board.  Skim the grease from the top and save the remaining liquid in the pan.  Cut the rope around the roast and discard; remove orange, garlic and pepper from pockets, discard.  Take two forks and shred meat, gradually adding liquid as you go.  The meat should be moist but not wet.

Fill sandwich rolls with a small fist-full of meat and serve.  To store, wrap in individual sandwich bags.

May be served with pepperocinis

Meat may be frozen up to 3 months to be used as sandwiches.

-Frank Cunsolo  "Atsa good sandawhich!" 

Frank's Sauce

1- 2 pound chuck roast
4 beef short ribs
Extra Vrigin Olive oil (first pressed)
Fresh basil, 6-7 leaves
Fresh parsley, 1 bunch chopped fine
1 large sweet onion
1 green bell pepper
1 large can Contadina tomato paste
2 large cans Contadina crushed tomotoes
1 large cans of Contadina tomato sauce or San Marzano plum tomatoes with basil
1 large carrot
salt
pepper
garlic, chopped
Pecorino romano cheese

Cut chuck roast into 2 inch cubes, remove excess fat, salt and pepper.  Cover large 5 quart pan with olive oil, brown chuck roast and ribs at medium high, add 4-5 cloves of chopped garlic.  Once meat is browned cover in tomato paste and continue to stir.  Add small amounts of water until it becomes the consistency of sauce, then add cans of crushed tomatoes and tomato sauce.  Put onion in whole.  Cut green pepper in half and remove seeds, add to sauce. Add carrot.  Add water to consistency desired (a little on the watery side as it will cook down).  Turn heat to high; when the sauce starts to simmer reduce to medium-low.  Continue to stir and keep bottom of the pan scortching.  Cook for one hour on low.   Then add chopped parsley, basil, and romano pecorino cheese.  Salt and pepper to taste.  Remove carrot, pepper and onion.

-Frank Cunsolo
This receipe was handed down through many generations of the Saverino-Cunsolo family

Pasta Isabella

4 boneless chicken breasts                                                   
4 cloves of garlic, chopped
olive oil
6 roma tomaotoes, chopped
1 can of artichoke hearts
1 can of black olives
6 leaves of fresh basil
parmesean cheese
1-12 oz box of penne pasta
ground black pepper
sea salt

Bring 1 large pot of  salted water to boil, add penne and cook until al dente, drain.

Pound boneless chicken and cut into bit-size pieces, salt and pepper.  Sautee 2 cloves of garlic in olive oil, add chicken and sautee until brown.  Remove from pan.  Sautee 2 additional cloves of garlic, add tomatoes and cook over medium heat until soft.  Add artichokes.olives and cook chicken and cook until all ingrediants are warm.  Add chopped basil and toss.

Stir penne into chicken and vegetable mixture, sprinkle with parmesean cheese.

-Lorri Cunsolo Nichols