Italiano

Pesto Bruchetta
Gina Stark

This one's really complicated; are you ready?

Loaf of baguette bread
Container of Pesto sauce

Slice baguettes. Spread pesto on baguettes. Eat. Whoa, that was difficult. But so worth it!

Fococcia
Morgan Somers

4-4 ½ cups all-purpose flour

½ c warm water (105 degrees to 115 degrees)

1 teaspoon active dry yeast

1 cup warm water (105 degrees to 115 degrees)

2 teaspoons salt

1 teaspoon rosemary

1 teaspoon Italian seasoning

1 tablespoon olive oil

Coarse salt

The night before (or the morning of), make a sponge by combining ½ cup of the flour, the ½ cup warm water and the yeast in a bowl. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge ferment overnight at room temperature.

Gradually stir in the 1 cup warm water, the 2 teaspoons salt, the seasonings, and just enough of the remaining flour (3 ½ -3 ¾ cups) to make a dough that pulls away from the sides of the bowl. Turn dough out onto floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes total). Place dough in a lightly greased bowl, turning once. Cover, let rise until double in size (I hour).

Turn dough out onto large cookie sheet (at least 12 in x 12 in) or bread stone. Cover with the bowl and let rest for 30 minutes. Preheat oven to 475 degrees.

Shape dough into a circle about 11 inches in diameter by pulling with fingertips (don’t stretch dough too roughly or it will deflate; you want to keep air bubbles intact).

Make ½ inch indentations every 2 inches in dough. Brush with olive oil and sprinkle lightly with coarse salt.

Bake for 15-20 minutes, until lightly golden (will brown more after you remove from oven). Cool slightly, but serve warm. Some serve it with olive oil and balsamic vinaigrette.

Macaroni and Cheese
Dorothy Winters

TOPPING

6 slices white bread, lightly buttered and torn

1 ½ C grated Sharp cheddar cheese

¼ C grated Romano cheese (or ½ cup gruyere cheese)

Toss all 3 ingredients together and set aside.

SAUCE

1 stick butter (1/2 cup)

½ C flour

5 ½ C milk (heated in microwave)

2 t salt

¼ t nutmeg

¼ t black pepper

¼ t cayenne pepper

3 C sharp cheddar cheese, grated

1 C grated Romano (you can use the kind in the can), OR 1 ½ C gruyere cheese

In a large sauce pan on the stove melt butter. Stir in flour. Add heated milk and stir till smooth. Add salt, nutmeg, black pepper and cayenne pepper. Add cheese and stir till melted and smooth.

PASTA

1 lb elbow macaroni

Boil 3-5 minutes. Should be UNDERcooked. Drain and rinse with cold water.

Combine macaroni and sauce in a HUGE casserole dish (or a 9x13 and an 8x8 baking dish). Put bread topping on and bake at 375 for 30 min, or until heated through and browned on top. I usually divide mine in to 3 smaller dishes (three 8x8 pans, or pie plates. I cook one and freeze two of them for a busy night.

Italian Soda
Jen Haws

Need recipe

Italian Chicken
Jennifer Christensen

2-4 chicken breasts
1 can (10 oz) tomato soup
1 can (6 oz) tomato paste
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp oregano
1 can (4 oz) mushrooms, drained
grated mozzarella cheese
grated parmesan cheese
Cut up chicken into bite sized pieces (or leave whole, if desired) and arrange in lightly greased baking dish.
In bowl, stir together soup, paste, seasonings and mushrooms. Generously spoon sauce over chicken. Bake at 350 F for 45-60 min. Sprinkle cheese over chicken and bake until cheese is melted. Serve with hot steamed rice. Makes 4-6 servings.

Sorry guys, I dropped the ball on this one too, but this was a FABULOUS night of great tasting cuisine, so let's be sure to get these recipes up!