Sicilian Salad Dressing
Sicilian Salad Dressing
Posted by artsycook at recipegoldmine
com
1/2 cup extra virgin olive oil
1/3 to 1/2 cup red wine vinegar, to taste
1/3 cup water
1/2 teaspoon salt or to taste
1/2 teaspoon pepper or to taste
1 rounded teaspoon oregano
1 teaspoon garlic powder
Combine all ingredients in a 12 oz jar or cruet and shake well every time you serve
Makes 6 servings
Faccia De Vecchia
Faccia de Vecchia (Old Woman’s Face)
1 (16 oz) box Pillsbury hot roll mix or your
favorite one-pound bread machine roll recipe
1 cup hot water
2 tablespoons butter or margarine
1egg
1 pound raw Italian sausage (mild or hot), casing removed
1 large, sweet onion, chopped
5 ozs shredded Asiago cheese or any hard, sharp grating cheese
Black pepper
Preheat oven to 350 deg F
If using roll mix, prepare as directed with water, butter and egg but skip over the dough rising step
Roll the dough into a large rectangle, about the size of a jellyroll pan
Dough will be quite thin, but be sure there are no holes
Cover the rectangle with very small pieces of the sausage, flattening the pieces and dotting them all over the dough until you have used all of the meat
Sprinkle the raw onion and then the cheese over the sausage in an even layer
Sprinkle the top with black pepper to taste
Starting along the long side of the rectangle, roll the dough, jellyroll style
As you roll, gently squeeze and stretch the dough until you have a log about 1 1/2 times as long as what you started with
Slice the roll in 1/2-inch pieces and place on air-bake cookie sheet that has been coated with cooking spray
Bake 20-25 minutes, or until golden brown and the sausage appears cooked
Serves 12 to 14
Nutrition values per serving: 269 calories, 14 g fat, 24 g carbohydrates, 1 g fiber, 11 g protein, 34 mg cholesterol, 487 mg sodium
Szechwan Chicken With Cashews
Szechwan Chicken with Cashews
Most Szechwan cooking is hot & spicy
2 whole chicken breasts (1 1/2 lb)
1 egg white
1 tps cornstarch
1 tps salt
1 tps finely chopped ginger root
1 tps soy sauce
Dash of pepper
1 tablespoon vegetable oil
1 cup raw cashews
4 Tbspvegetable oil
6 scallions (with tops), chopped
(reserve 2 Tbsptops)
1 large green bell pepper, cut into
1/2-inch squares
1 (4 ounce) can button mushrooms,
drained (reserve liquid)
1 tablespoon hoisin sauce
2 tpss chili pepper paste*
1/2 cup chicken broth
1 tablespoon cold water
1 tablespoon cornstarch
1 tablespoon soy sauce
Remove bones & skin from chicken breasts; cut chicken into 1/2-inch pieces
This is easier to do if the chicken is partially frozen
Mix egg white, 1 tps cornstarch, 1 tps salt, gingerroot, 1 tps soy sauce & pepper in 2-quart glass bowl; stir in chicken
Cover & refrigerate at least 30 min
Heat 1 tablespoon oil in wok or 10-inch skillet until hot
Stir-fry cashews until light brown, about 1 minute; drain
Sprinkle with 1/2 tps salt
Heat 2 Tbspof the oil until hot
Add chicken; stir-fry until chicken turns white, about 3 min
Remove chicken
Heat remaining 1 tablespoon oil until hot
Add scallions, green pepper, mushrooms, hoisin sauce & chili pepper paste
Stir-fry about 1 minute
add chicken, chicken broth & reserved mushroom liquid; heat to boiling
Mix water, 1 tablespoon cornstarch & 1 tablespoon soy sauce; stir into chicken mixture
Cook & stir until thickened, about 1 minute
Stir in cashews; garnish with reserved scallion tops
Yields 6 servings
* 1 tps crushed red pepper flakes can be substituted