Guinea College Cookbook

k o o B k o Co e g e l l o C a e n i u G

By Jo Eterno

Baked Ziti Ingredients 1 pound dry ziti pasta 1 onion, chopped 1 pound lean ground beef 2 (26 ounce) jars spaghetti sauce 6 ounces provolone cheese, sliced 1 1/2 cups sour cream 6 ounces mozzarella cheese, shredded 2 tablespoons grated Parmesan cheese Directions 1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees F (175 degrees C).

Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Chicken Cutlets

Ingredients chicken cutlets 2 or 3 eggs 1-2 tablespoons fresh parsley, chopped bread crumbs nutmeg salt and pepper oil

Directions 1. Wash chicken cutlets and pat dry with a paper towel Crack the eggs and mix them in a bowl with a whisk.

Add 1/2 teaspoon of nutmeg, parsley and a pinch of salt and pepper to the egg mixture. Dip the chicken into the egg mixture. On a separate shallow dish, dip chicken into the bread crumbs to coat.

2. Place in a pan with some oil on a lower medium heat.

Fry on both sides, only enough to coat the bread crumbs with oil so they will stick to the chicken.

3. Then place the chicken on a cookie sheet and bake 350째F for a good 40 minutes.

Stuffed Artichoke Ingredients 6 whole artichokes 3 slices Italian bread, cubed 1 clove garlic, minced 1/8 cup chopped fresh parsley 1/4 cup grated Romano cheese 1/2 teaspoon dried oregano 5 tablespoons vegetable oil, divided salt and pepper to taste Directions 1. Snip the pointed tips of artichoke leaves, and cut off the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.

2. In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.

3. Press about 1/2 cup of stuffing into each artichoke.

Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.

4. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Grilled Cheese Ingredients * 18 slices bread * 4 tablespoons butter Directions * 9 slices Cheddar cheese 1.Preheat oven to 450 degrees F (230 degrees C).

2.Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.

3.Bake in preheated oven for 6 to 8 minutes.

Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.

Cheeseburger Ingredients * 18 slices bread * 4 tablespoons butter Directions * 9 slices Cheddar cheese 1.Preheat oven to 450 degrees F (230 degrees C).

2.Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.

3.Bake in preheated oven for 6 to 8 minutes.

Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.