Cookbook - Recipes

Uncle John's Eggplant Delight - (Appetizer - a delicious vegetarian dish)

Directions

1.Saute onion & bell pepper in margarine until onion is translucent..

2. Add the eggplant, diced tomatoes, salt & black pepper. Stir and let simmer for 15 minutes ( or until the eggplant is cooked to your liking).

3. Place in a bowl, stir in the grated cheese and serve.

4. Can be put on slices of Italian bread or crackers.

Thanks to: Uncle John for submitting this recipe.

Jeanne's Rainbow 7 Layer minus one Layer Cookies - (Dessert - a family favorite)

Directions

Mixture:

Melt the butter in a saucepan. In a large bowl, combine flour, sugar, butter, eggs and extract. Mix until all bubbles are gone.

Evenly separate the batter in to 3 bowls. Add approx. 10 drops of red food coloring to one bowl, and 10 drops of green food

coloring to another bowl. Do not add coloring to the 3rd bowl (unless you want to). Mix batter thoroughly again, and spray each

aluminum pan with pam or margarine. Pour one bowl of each mixture in to one pan. Use a utensil to level the batter evenly.

Cook on 350 degrees for approximately 1/2 hour. However, check the oven to make sure that the edges are not burning. Once the mixture is done. Take out and let cool.

Formation:

Once it's cool, take a cutting board or cookie sheet. Use this as a base (as this needs to be refrigerated, and it's heavy). Put un-colored layer either on top or bottom. Spoon out jelly on to bottom layer, add additional layer, repeat. Once three layers are together, melt (in a small pan) approx. 1 cup of chocolate chips, with 2 tbsp. of oil. Stir this frequently and once melted, spoon out on to top layer of " cake ". Put this in refrigerator over night, and let it harden. Once hard, it can now be cut in to cookies. Cut the cookies using the smaller side of the cake. Using a large knife, cut approx. 1" thick, and try to make cookies even. You

can now arrange them in a tin, or in a plastic platter. Once the first layer is together, sprinkle with confectioner's sugar. And repeat. .

Note:

Any color of food coloring can be used. I use Red and Blue for 4th of July. Orange and Yellow for Autumn, etc...

Thanks to: Cousin Jeanne for sharing this recipe but more importantly, for offering to make batches of these delights for every family occasion. Two thumbs up !!

Aunt Theresa's recipe for making peppers (as close to Grandma Rose's as possible. - (Entree - a family legacy)

Directions

First and most important is to use peppers that have not been refrigerated (or at Room temperature) for at least 2-3 hours.

Next cut green and red peppers in half, through the stem, clean out most of the seeds ,keep a few for flavor.

Now comes the tedious part,slice the peppers in 1/4" slices 2-3" long.This is the caring and loving part of the preparation for truly Liguori Peppers.

Pile them all into a large frying pan, turn burner on at this time to high,add copious amount of olive oil,(sliced garlic) ,salt to taste.

As they begin to soften constantly stir and turn to minimize burning ,although a few burnt ones add to the flavor

For those with a taste for authenticity add red hot pepper (from the shaker kind) or cayennne near the end.or else be ready to choke your brains out and open all the windows.

At this time don't ask for measurements ,ounces, tablespoons, pinches or all the other Martha Stewart cliches.Just keep doing it until you get it right, kinda like s-x.

Once you get the proper experience and you have made at least 100 pounds of Grandma Roses's peppers to taste,we will give you the next installment for .....franks and peppers....sausage and peppers and so on and so on ........

Authored by Uncle Jim and dictated by Aunt Theresa D'Elia

Thanks!!!!

Peter's Manly Mussels - (Entree)

Directions

1. Discard any mussels that do not close to the touch.
2. In large stockpot over low heat, melt butter.
3. Add shallots and saute until translucent - about two to three minutes.
4. Add bay leaf, thyme and wine and raise heat to medium and cook for two minutes.
5. Add manly mussels and scatter four tablespoons of parsley over the top.
6. Season with salt and pepper to taste.
7. Cover and cook (shaking the pot once or twice) until the manly mussels open (about four to five minutes).
8. Using a slotted spoon transfer the mussels to the four warmed soup bowls dividing them equally or unequally depending upon who's looking hungry.
9. Discard any wimpy mussels that have not opened.
10. Add cream to broth and spoon the broth over manly mussels.
11. Sprinkle remaining two tablespoons of parsley.
12. Serve immediately with french bread to dip and dip and dip into the broth - yummmmmmmmmmmm.
13. Provide small bowls for discarded shells if anyone actually gets around to eating the manly mussels.
    

Thanks to: Paula and Tom for submitting their friend Peter Ruttura's incredible recipe!