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| Your "One Stop Italian America" |
Giuseppe Verdi Lodge #2818
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1# unsweetened bakers chocolate 1# sugar 4 eggs 2# flour 6 oz Crisco room temperature 1t baking soda 1t cinnamon 1t vanilla pinch citron pinch cloves Lightly toast almonds Put chocolate in pan; cover with water and boil. Remove from heat and add sugar. Stir well Let mixture stand until cold Reserve about 1/4 cup of cooled mixture for icing Make well using flour; mix eggs, Crisco, almonds, baking soda, cinnamon vanilla, citron, cloves and remaining chocolate in center of flour well. Let dough rest 10 minutes Roll into a log, then flatten Cut into diamonds 2” x 2” Place on cookie sheet Bake 375° approximate 6 minutes Cookies should be soft when removed from oven Let cool Take 1 cup reserved chocolate mixture place into pan Add 2C water and 2C sugar Boil until smooth Test; brush on to one cookie liquid should be shinny. If not cooked enough liquid will be thin and not shinny cook more Let iced cookies cool Do not freeze cookies makes them hard Keep cookies in air tight container |
| Recipes From Renee Czeck's Mother's Side of the Family for: |
| 1# honey 1# sugar 1# hazelnuts (remove skins) 1# almonds 1/2t vanilla 4 egg whites only candy paper Prepare nuts first; remove skins and lightly roast Prepare jelly roll pan line bottom with candy paper Mix sugar and honey in sauce pan cook on low heat. Once smooth cook 20 minutes Remove pan from heat and let liquid cool, continue to stir until mixture is hard. (If you want to cool quicker set pan in cold water and stir until hard) Beat egg whites with vanilla until peak Put pan with sugar/honey mixture back on low flame and add egg whites. Mix well for 40 minutes Stir in nuts Spoon onto candy paper Add top layer of candy paper Use rolling pin to smooth out Let cool before cutting |
1 frying chicken 1 ½ t basil 5 qts water (20c) 1 T parsley flakes 2c chopped onion 1 T salt 2c chopped celery 1 t pepper 1 box 10oz. frozen chopped spinach 2 T garlic 1# uncooked meatball mixture Romano cheese when soup is served Season ground meat to taste (bread crumbs, eggs, salt, pepper, Romano cheese, parsley flakes, garlic) Defrost spinach and squeeze out extra water Simmer chicken in water 1 hour, remove. Add onion, celery, basil, parsley, salt, pepper, garlic, spinach Shape meatball mixture into dime sized meatballs and add to soup raw Debone chicken, shred or cut and add to soup Simmer 1 hr Cook noodles or pastina separate, add to soup broth being served Soup base freezes well (I don’t freeze w/noodles or pastina) |
| MASTOCCIOLE |
| WEDDING SOUP |
| TORRONE |
| Order Sons of Italy in America |
| You’ll need: ice cream machine, 1 container salt, 1 large bag of ice (8#) 2C water 4C sugar 1 3/4C lemon juice squeezed from real lemons (about 8-10 good sized lemons; you can use the “real lemon juice” if you’re short 2T grated lemon rind 1/4t salt 1. cut lemons in half, squeeze out juice (ok to have pulp in juice) 2. Mix water, sugar, lemon juice, rind and salt in pan 3. Bring to almost a boil (when bubbles first start to appear) 4. Stir constantly 5. Strain cooked liquid through fine sieve 6. Let stand 10-15 minutes to cool 7. Prepare ice cream unit with salt/ice while juice cools so container is cold 8. Add 8 cups water to cooked liquid and pour into ice cream unit 9. Process 20-30 minutes 10. Freeze at least 1-2 days before you plan to serve 11. Ciao – Renee Foti Czeck |
| Italian Ice |