Chinese Crullers
Chinese Crullers
1 loaf frozen bread dough
Oil for deep frying
Thaw the bread dough overnight in the refrigerator
About 1 hour before using, remove it from the refrigerator & tear the dough into about 20 pieces
Roll each piece between your h&s to form long rope shapes
Let them st& at room temp for 1 hour
Heat oil for deep-frying
When oil is ready, take each strip of dough & pull, twisting both ends before dropping into the oil
Deep-fry until golden brown
Remove & drain on paper towels
This is not in the original recipe, but you can dust them with a mixture of sugar & cinnamon if desired
Sunday Night Lasagna
Sunday Night Lasagna
Sauce
2 medium-size onions, diced
2 red bell peppers, diced
2 tablespoons minced garlic
2 tablespoons olive oil
1 1/2 pounds ground beef chuck
1 pound ground pork or spiced turkey sausage
1 (2 1/2 pound) can Italian plum tomatoes, crushed
12 ozs tomato paste
1 tablespoon finely-grated orange zest
2 teaspoons granulated sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon red pepper flakes
Cook onions, peppers and garlic in olive oil in a large pot over medium-low heat for about 10 to 15 minutes or until wilted and golden, stirring
Add meat in small clumps and brown well over medium heat, breaking it up with a fork
Stir in remaining sauce ingredients; bring to a boil
Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 3 hours
B
Sicilian Stuffed Artichokes
Sicilian Stuffed Artichokes
Posted by Chyrel at recipegoldmine
com 8/29/2001 12:59 pm
4 large artichokes, cleaned
1 lemon, cut in half
4 cups water
3 tablespoons butter
3 tablespoons olive oil
2 large cloves garlic, minced
2 cups seasoned dry bread crumbs
1 teaspoon dried Italian seasoning
1/4 cup grated Romano cheese
1 teaspoon salt
1 tablespoon olive oil
1 lemon cut into thin slices
Place cleaned artichokes in bowl with lemon halves and water
While artichokes are soaking, make stuffing by heating butter and oil in 8-inch skillet
Add minced garlic and saut