Cooking with Jeanette

to look far. Our world is rife with need and opportunities to demonstrate kindness and love for those who share this walk called life. But please remember to be kind to yourself, too. We are part of a beautiful, but imperfect, fabric. Though being imperfect we are given countless opportunities to demonstrate infinite kindness, devotion, and pride. The KDPNAS Alumnae Association is looking forward to working together with as many of our sister chapters as is possible. If you are a recent graduate or have left school, please consider joining the Alumnae Association. Please contact Maryanne Burt Gibson, Larissa Ryerson, Wanda Goodwin, Bess Gove or me for more information. Annual dues have remained very affordable at just $25.00 per year or you many want to consider becoming a lifetime member. We hope you will join us in reaching out to women experiencing homelessness through our efforts to support Florence House and especially through our own Calling All Angels Fund that helps Kappa Sisters and Brothers in times of need. Until we meet again, stay safe, stay healthy, be active, be mindful, and be kind. May the Spirit Never Die. In the love and spirit of Kappa, Susan Dyer Taylor (KM ’75), President KDPNAS Alumnae Association, Inc. PO Box 7083, Scarborough, Maine 04070 staylor2@maine.rr.com | 207-838-7801

One of our favorite recipes comes from my husband Paul’s side of the family. His grandfather was an Italian born in Paris, who often visited his relatives in Italy, as well as those in the United States. Consequently, he was fluent in three languages. He started a cement business in Rhode Island and sponsored a number of his relatives and friends from Italy. They helped him with his business. On several Sundays throughout the year, he would invite them to dinner. An antipasto was always served. Because they were his family and friends, the antipasto consisted of the best of hams, sausages, cheeses, and olives. This was just a part of an eight course meal. It symbolized his respect and love for the attendees. His “kindness” was also displayed on the job. This resulted in decades of loyalty. Paul and I continued the antipasto tradition with our family and friends. It should be noted that the names of the meats and ingredients are as varied as the different families. I am very please to be able to share our version with my Kappa Sisters. I hope you enjoy.

Italian Antipasto

• 1 head each of green and red lettuce • ½ lb. of Prosciutto (Italian dry cured ham), sliced thin • ¼ lb. of Prosciuttini (oven-roasted ham, coated with cracked black pepper), sliced thin • ¼ lb. of Capicola (smoked pork neck & shoulder that is dry cured in its casing), sliced thin • ¼ lb. of Soppressata (larger grind dry sausage with whole peppercorns) or Salami, sliced thin • ¼ lb. Pepperoni, sliced thin • ½ lb. sharp Provolone • 2 small jars of marinated artichokes • 15.5 oz. marinated mushrooms • 7.5 oz. of oiledcured olives or 1 6 oz. can of pitted black olives

Arrange bed of lettuce on a large tray. Take each piece of the sliced meats and wrap them around two fingers and place on tray. Spread the olives, mushrooms, and artichokes on top of the rolled meats. Break the cheese into chunks and spread on top of the antipasto. Serve with your favorite Italian dressing or Extra Virgin Olive Oil and vinegar.