Recipes & Love from the Kitchen of
Antoinette Carozza
Gravy INGREDIENTS
3 cans 1 can 2 cans
Tomato Paste Progresso Tomato Puree Italian tomatoes without skins, grind slightly - Progresso
2
Cloves garlic chopped fine
1
White onion – chopped fine
3 TBS
Olive Oil Oregano, dried, salt, pepper Parsley dried
DIRECTIONS
In a 12- quart sauce pan fry the onion & garlic (chopped) in olive oil until browned on the edges. Add tomato paste and cook 15-20 minutes (with three cans of water added after the first 5 minutes). Add tomato puree & tomatoes with ½ can water per can used & cook 20 minutes then add seasonings (salt, oregano, pepper and parsley) then add meat to gravy. Cover pan, leave slightly ajar and cook on a low temperature (simmer) for 3 hours.
MEATBALLS INGREDIENTS
2 lbs
Ground meat
5 slices
White bread
4
Eggs
1
Clove garlic chopped fine Parsley
2 handfuls
Ramono cheese salt, pepper Olive Oil
DIRECTIONS
In a large bowl place ground meat, eggs, garlic, parsley, salt and pepper. Wet bread and squeeze dry, tear it and put it in the bowl with other ingredients. Mix by hand (knead) mixture for 5 minutes. Form into meatballs and fry. Fry meatballs in pan with oil turning several times until browned on all sides. For use in gravy: partially cook. Add to gravy for at least 1.5 hours
LASAGNA INGREDIENTS
2 lbs
Lasagna Mom’s Gravy
3 lbs 3-4 lbs
Mozzarella Ricotta Romano cheese
3 TBS
Olive Oil salt, pepper
DIRECTIONS
Two pounds lasagna makes 3 pans – speckled enamel is pan of choice. Keep lasagna in pan with water, squeeze dry. Cook pasta with oil and salt. Gravy should cover the bottom of pan. Layers consist of the following, in this order: Gravy, noodle, ricotta (overlap noodles and use ricotta as glue), mozzarella, meat balls w/gravy, Romano, salt and pepper. Repeat – 2 layers only Cook at 350○ for 45 minutes to an hour.
*lasania— cooking pot [hence the contents of the pot]
Peas, Onions & Mushrooms INGREDIENTS
2
Cloves garlic
1
Onion white
1 lb
Frozen Peas
1 lb
Mushrooms Salt & pepper
2 - 3 TBS
Olive Oil
DIRECTIONS
Sauté onion a little while, slightly browned. You’ll know.
Throw in mushrooms and sauté. When the mushrooms are about cooked, throw in thawed peas and keep turning until nearly done. Cook uncovered.
Pot Roast INGREDIENTS
1
Chuck Roast Carrots Potatoes
1 bag
Frozen peas Celery onions salt, pepper flour
2 cups
Water (optional)
DIRECTIONS
Dredge roast in flour with salt and pepper. In a heavy casserole brown the roast under broiler. Heat oven to 400○ Add carrots, onions, celery and cook and cover tightly with two layers of foil. Add water ½ way up roast (optional). Cook for 1 hour. Add potatoes cook 1 hour. Add mushroom gravy and peas in the last ½ hour (1.5 hours)
Baby Back Ribs INGREDIENTS
2 racks
Baby back ribs Garlic powder pepper Honey BBQ sauce Heinz Salt & pepper
DIRECTIONS
Back the ribs and remove excess fat. Line pan with foil Sprinkle garlic powder and pepper on ribs Preheat oven to 275○ Cover tightly with foil and bake for 2 ½ – 3 hours. Uncover and sauce ribs every 10– 15 minutes for 30 minutes or more.
LEMON CHICKEN INGREDIENTS 2 – 3#
Fryers or parts
4-6
Lemons
4-5 cloves
garlic Parsley dried Oregano salt, pepper Olive oil
DIRECTIONS Wash chicken in salt water, rinse and pat dry, leave skin on. Line broiler pan with foil. Lay the chicken in the pan, rolling it in a little olive oil. Salt and pepper the chicken. Slice garlic into thin slices; rub it on the chicken – every piece has some garlic. Squeeze the lemons on the chicken, the flesh of the lemon is also good. Let the chicken marinade several hours or overnight. Cover tightly with foil. Cook at 400○ for 1 hour or more. Cook covered for 30—40 minutes, basting often. Uncover and continue basting and turning until chicken browns (May need to broil for a few minutes). Sprinkle with Romano cheese when almost done. Serve chicken with the drippings/marinade. Serve with crusty/toasted French bread to soak up the marinade.
ROASTED POTATOES INGREDIENTS 8 –10
Small red potatoes Garlic, fresh or powder Parsley dried salt, pepper Olive oil Romano cheese
DIRECTIONS Peel and wash the potatoes. Do not dry the potatoes , the moisture will help steam them. Place potatoes in a small roasting pan or foiled pan, rolling them in a small amount of olive oil — the potatoes better if packed together. Liberally sprinkle with salt, pepper, parsley and garlic ○
Cook at 400 for 1 hour or more. Cook covered until soft. Uncover add a little more oil and sprinkle with cheese.