Onion soup

Makes: 6
Level: easy

6 cups onion, cut small
5 cups beef broth
1/2 cup butter
1 tsp salt
6 slices of bread
6 slices of Cheddar cheese

Saute the onion in butter in a large pan, over low fire, for about 30 minutes or until golden. Stir often.
Add broth, salt and pepper and increase the fire to high, until boiling starts.
Reduce the heat, cover and simmer for 30 minutes. Add salt if necessary.
Toast the bread.
Pour the soup in heated bowls and place on top of each bowl a slice of bread.
Top with a slice of cheddar cheese.
Place in the microwave oven until the cheese melts.

Serve hot.

Poppy seeds salad dressing

1 small onion
2/3 cup vinegar
3/4 cup sugar
2 tsp salt
2 tsp dry mustard
2 cups olive oil
1 tbsp poppy seeds

Blend the onion and half of the vinegar (1/3 cup).
Add the sugar, the salt, the mustard and the rest of the vinegar and blend until smooth.
Slowly add the oil, while blending at high speed.
Blend until thickened.
Add the poppy seeds and blend.

Keep refrigerated.

Calzoni ripieni

For the pastry:
4 eggs
1/2 cup mazola or canola oil
1/2 cup milk
1/4 tsp salt.

For the filling:
2 lbs ricotta
1/2 cup grated Romano cheese
2 eggs
pepper and salt
1/2 cup fresh parsley, chopped
1 tsp baking powder.
1 egg
1 tbsp milk.

For the pastry beat eggs well (3 minutes), add milk etc.
Add enough flour to a soft consistency.
Mix well and divide to make 6 turnovers.
Roll them down until each is 1/4 inch thick.
Mix well all the ingredients for the filling.
Place 1/6 of the filling over one half of each turnover dough.
Fold the other half over and seal the edges by pressing down with your fingers.
Beat the extra egg and the milk and brush over the top of the turnovers.
Make slits on top of each turnover, after the egg wash.
Bake at 350 F for about 20 – 25 minutes.
Serve warm or at room temperature.

For the filling feel free to use your imagination.

photo from commons.wikimedia.org

Cornmeal bread


  • 1 1/2 cups Italian cornmeal
  • 1 cup all purpose flour
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 eggs
  • 6 tbsp butter, melted and cooled
  • 8 tbsp shortening, melted and cooled
  • 1/3 cup sugar
  • 1 1/2 cups milk

Preheat the oven at 400 Deg F.
Sift in a bowl the cornmeal, flour, sugar, salt and baking powder.
Beat the eggs with a fork, add butter and shortening, then milk.
Pour into the bowl containing flour and beat together for a minute, but not too long.
Butter a baking pan 9″ x 5″ x 3″ and fill with the mix.
Bake in the center of the oven for about 30 minutes. The bread pulls away from the pan walls.

Serve warm.

photo from commons.wikimedia.org


Chocolate shortcake bars

Makes: 36 bars.
Level: easy / beginner.

about 12-14 shortcake biscuit crumbs
5 tbsp butter or margarine
1 cup chopped nuts (pecans or walnuts)
1 cup semi-sweet chocolate chips
1 cup flaked coconut
1 can sweetened condensed milk

Melt butter in a 13″ x 19″ pan and sprinkle crumbs over butter.
Top with a layer of chopped nuts, a layer of chocolate chips, and a layer of coconut.
Pour sweetened condensed milk evenly on top of coconut.
Bake in a preheated moderate oven, 350 F (180 C), for 25-30 minutes or until top is lightly browned.
Cool in pan about 15 minutes.

photo from commons.wikimedia.org