Italian Pork Sandwiches Recipe

INGREDIENTS:
2 lb Ground pork
1 cn (15-oz) tomato sauce
1 1/2 cup of Chopped onion
1 cn (8-oz) pizza sauce
3 Cloves garlic, minced
2 tb Vinegar
1 tb Worcestershire sauce
1/2 teaspoon of Salt
1/2 teaspoon of Fennel seed
Few dashes bottled hot
-pepper sauce
Individual hard rolls, split
3 cup of Shredded mozzarella cheese
-(12 oz.)
DIRECTIONS:
In large skillet quickly brown half the pork at a time; drain well.
Transfer meat to crockery cooker. Stir in tomato sauce, onion, pizza sauce,
garlic, vinegar, Worcestershire sauce, salt, fennel, and hot pepper sauce.
Cover and cook on low-heat setting for 8 to 10 hours. Fill hard rolls with
meat mixture; sprinkle shredded mozzarella atop. Makes 15 to 20 sandwiches
all above recipes from Better Homes and Gardens Crockery Cooker Cook Book
DIRECTIONS:
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Judy Ferbert
on Jul 11, 1997
DIRECTIONS:
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Italian Rotini Salad Recipe

INGREDIENTS:
2 cup of Miracle Whip� light
1 cup of Milk
1 tb Italian seasoning
1 teaspoon of Garlic powder
1 teaspoon of Pepper
1 teaspoon of Salt
1 lb Rotini noodles; cooked,
-rinsed, drained
1 Green pepper; diced
1 Red bell pepper; diced
1 Red onion; diced
2 Ribs celery; diced
1/2 cup of Black olives; sliced
1/4 cup of Green olive; sliced
2 oz Pepperoni (I use the turkey
-pepperoni), sliced
DIRECTIONS:
In medium bowl, make dressing by combining salad dressing, milk and
seasonings. Stir well with a wire whip. Combine everything in a large bowl,
pour dressing over and fold gently.

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Sausage Soup Italian Style

INGREDIENTS

* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt

DIRECTIONS

* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.

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Gorgonzola Risotto with Wild Mushrooms

INGREDIENTS

* 2 ounces dried chanterelle mushrooms
* 1 1/2 teaspoons butter
* 1 teaspoon truffle oil (optional)
* 1 chopped onion
* 2 shallots, minced
* 1 clove garlic, minced
* 3 ounces sliced fresh button mushrooms
* 1 (12 ounce) package Arborio rice
* 1/2 cup dry white wine
* 1 quart hot chicken stock
* 2 tablespoons heavy cream
* 2 tablespoons crumbled Gorgonzola cheese, or to taste
* ground black pepper to taste

DIRECTIONS

* Cover chanterelle mushrooms with hot water, cover, and set aside to soften for 30 mins. Once soft, remove the mushrooms from the water and chop; discard water.
* Melt butter along with truffle oil in a large saucepan over medium-high heat. Add onion, shallot, and garlic; cook and stir two minutes until the onion begins to soften. Add the fresh mushrooms, and continue cooking until the mushroom softens and begins to release its liquid. Stir in the chopped chanterelle mushrooms, and cook 3 mins more.
* Add Arborio rice; cook and stir for a few minutes until the rice is well coated with the onion mixture and looks glossy. Stir in the white wine, and cook until nearly evaporated.
* Reduce heat to medium, and add 1/3 of the hot chicken stock. Cook & stir until the chicken stock has been mostly absorbed, about 5 minutes. The risotto should be simmering gently while you stir in the chicken stock. Add half of the remaining stock, and stir for 5 minutes more. Finally add the remaining stock, and continue cooking until the risotto is creamy and the rice is tender, about 5 minutes more. The rice should not be completely soft, but still have a little firmness when you bite into it. You can add a little water if needed to cook the rice to this state.
* Remove risotto from the heat, & stir in the heavy cream & Gorgonzola cheese. Season to taste with salt & pepper, & serve.

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Wild West Pasta Salad Recipe

INGREDIENTS

* 1 (6 ounce) can black olives, drained and chopped
* 8 ounces shredded Cheddar cheese
* 1 (5 ounce) jar stuffed green olives, sliced
* 2 1/2 tablespoons bacon bits
* 8 ounces shredded Monterey Jack cheese
* 1 (16 ounce) bottle ranch-style salad dressing
* 1/2 cup chopped green onions
* 1/2 tsp ground black pepper
* 16 ounces of pasta

DIRECTIONS

* Bring a large pot of lightly salted water to a boil. Add pasta & cook for 8 to 10 mins or until al dente; drain & reserve.
* In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper & pasta; mix well.
* Cover bowl, refrigerate to chill for 1 hour, and serve.

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