Fajita seasoning

• Use with 1 pound chicken and onions and peppers
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• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon white sugar


• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper


• 1/2 teaspoon ground cumin

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Baked Anelletti

Ragu’

-1 onion

-1 carrot

-celery

-parsley

-olive oil

-1/2 pound ground pork

-1/2 pound ground beef

-white wine

-tomato sauce

-Green peas

-Salt and pepper to taste

Cream Sauce

-3 tablespoons butter

-3 tablespoons flour

-3 cups milk

-1 pound anelletti

-Parmigiano Reggiano cheese

-Mozzarella

First of all prepare the ragù as follows.  Finely mince together the onion, carrot, celery and parsley.

Put the minced vegetables together with the meats in a large pot, add olive oil and  brown them. Raise the heat to high and add the wine. Let most evaporate off. Add the salt, pepper and tomato sauce.

Cook covered over very low heat for 30 minutes. Add the green peas you have boiled before,  and continue cooking another 15 minutes. Stop cooking when the sauce has thickened.

Meanwhile make the cream sauce.  If you find it ready, you do not need to prepare it.

Otherwise make it as follows.  Melt the butter in a medium size saucepan and stir in the flour to make a paste. Slowly add the milk and whisk until smooth. Add pepper and nutmeg.

Combine the ragù and cream sauce and set aside. Keep 1 cup separate to spoon on top of the casserole.

Cook the anelletti until very “al dente”, about 7 minutes.  Do not over cook as they will cook in the oven again.  Drain and combine the anelletti with the ragù and cream sauce mixture.  Add some pieces of mozzarella cheese and some parmesan cheese. Transfer to the casserole dish and spread the remaining sauce on top.  Add on top some pieces of mozzarella cheese.  Bake in a preheated 350°F oven until the top is nicely browned, about 30 minutes.

Good appetite!

From the kitchen of Teresa Ferreri.

Kelley's Stromboli

This recipe yields two stromboli, so half it if you don't think you'll need two....

-2 Italian bread doughs (appx 1 lb each, or if you use a freezer dough is fine)

-1 lb hot cappicola (sliced)

-1/2 lb sandwich pepperoni (sliced)

-1/2 lb honey ham (sliced)

-1 lb mozzarella cheese slices

-1 lb provolone cheese slices

-Mild banana pepper rings

-Olive Oil

-Dried basil seasoning

-Parmesan cheese

-Garlic powder

-Fresh ground black pepper

-Foil

*Preheat oven to 350 degrees

1) Flour a very large surface (we use our kitchen table); *keep flour nearby!

2) Flour rolling pin and start rolling out dough until it measures about 2 feet long by 2 feet wide and is thin, but not transparent.  *Keep dusting with flour if roller is sticking or dough is sticking to table.  If the dough tears from being rolled too thin, no worries, you can wet your finger with water and re-work the area.

3) Starting at upper right corner (leaving about 2 inches of dough at top), layer hot cappicola, pepperoni, provolone cheese in that order all the way down, like a column, leaving 2 inches of dough at the bottom.  I use about two slices of cappicola, one slice of pepperoni, one slice of provolone.

4) With the help of another person, carefully lift the right side you just layered and fold it over towards the left one time.

5) Now on the layer you just rolled, leaving the same 2 inches at the top, work your way down layering one slice of honey ham, one slice of pepperoni, one slice of mozzarella, in that order, all the way down (leaving 2 inches at the bottom)

6) Put pepper rings on this layer (careful not to get too much pepper brine as it will get soggy then), we like a lot of peppers, but its your choice.

7) Again with the help of someone, flip the left side of the dough over this rolled layer, extending about an inch past; tuck that extension under the roll; gently seal any tears, splits

8) Fold up the top and bottom 2 inches of dough to seal it.

9) Drizzle olive oil on the top, followed by the remaining ingredients; using your hands, rub this all over the top of the stromboli

10) With the help of another, carefully place stromboli on a thick sheet of foil, that's been folded up on all sides to prevent leaks. We do this because we don't have a pan long enough to accomodate!  Place in oven on middle rack; Bake for about 45-60 minutes, or until nice and golden brown and bubbling.

11) Let rest for a few minutes once done, slice and enjoy :-)