STROMBOLI

1 Pkg Active Baker's Yeast 
1 1/3 C Warm Water 
1/4 C Vegetable Oil 
1/2 Tsp Salt 
5 C Flour 
3 Tbsp Mustard 
12 Slices Hard Salami 
1 1/2 Lb Ground Beef Browned And Drained 
1/2 Lb Thin Sliced Cooked Ham 
4 C Shredded Mozzarella Cheese Vegetable Oil Oregano Dissolve yeast and water in a bowl. Add oil, flour (gradually, may not need full 5 cups) salt. turn onto floured surface and knead till smooth (about 10 min.) Place in a greased bowl turning once to grease and cover with a towel and let rise 45 minutes. 

Divide dough in half and roll one half into 15 in x 12 in rectangle. Spread half of rectangle with half of mustard. Over mustard layer six slices of cheese, and salami, and half of the beef, ham and mozzarella. Fold plain half of dough over filling and sea ends well. (use fork tongs). Brush with oil and sprinkle with oregano. 

Repeat with second half of dough. Bake 400 for 25-30 minutes. (until lightly browned). Cool and cut into 1 in slices

ITALIAN-STYLE SPINACH BAKE 

This hearty side dish goes well with chicken or pork. Serves 4

2 Tablespoons Olive oil
1 medium Onion, diced
3 cloves Garlic, minced
1/4 teaspoon Red pepper flake
10 ounce Frozen spinach, defrosted
1 cup Mozzarella, grated
1 cup Provolone, grated
1/4 cup Parmesan, grated

Heat the oil in a heavy skillet (that can go into the oven). Add the garlic, onion, and pepper flake. Cook until the onion is just soft (do not brown the garlic). Add the spinach and heat. Top with the cheeses and place in a 350 oven for 20 minutes or until the cheese begins to brown.

PRE-MARINATE YOUR PORK ROAST FOR EXTRA TENDERNESS 

Before you dip into a recipe for marinating a pork roast, this pre-marinade will work to make it butter-tender. Place 1/2 cup sugar, 1/4 cup salt, and 1/4 cup peppercorns along with 6 cups of cold water in a glass bowl. Stir it, then coat the meat with it. Let it marinate overnight in the refrigerator. The next day you're ready for your real marinade, which the pork is now much more able to absorb.

MY FAVORITE SALAD DRESSING  

This salad dressing is from a well known St. Louis based Italian Resteraunt. You may recognize it from the artichoke hearts that are used.

1 head iceburg lettuce
1 bunch romaine lettuce
1 red onion
1 can artichoke hearts in water
1 can hearts of palm in water
2 cups parmesian cheese

Dressing
1/2 cup red wine vinager
1 1/4 cup olive oil
1 clove garlic crushed
1/4 of the red onion finely grated
salt to taste

Mix dressing a few hours before using. Tear lettuce into bowl. Drain hearts & hearts. Slice and place on top of lettuce. Slice remaining red onion into thin rings and place on top of lettuce. cover all with 2 cups of parmesian cheese.

Pour on dressing & turn well to mix. I like to let the salad sit for about 15 minutes prior to serving.

A LITTLE SECRET FOR GARLIC LOVERS  

When making an oil and vinegar based salad dressing take a clove of garlic and rub it into the inside of the bowl that the salad is to be served in. Then take the clove and run it through a garlic press over the salad. Make sure that you use a new clove for every bowl of salad that you serve.

This idea comes from a little family restaurant that was know for their garlicky salads. Thanks to my Sister-in-law and Brother-in-law I was able to find their secret.

MAGIC ITALIANO

3 1/2 oz Finely chopped pepperoni 
2 c Shredded mozzarella cheese 
1/4 c Sliced ripe olives 
1/2 c Chopped green peppers 
1/4 ts Italian seasoning herbs 
1 t Garlic powder Combine ingredients in bowl. In another bowl, mix 1 
1/4 cup of bisquick mix, 3/4 cup of mayonnaise. Add 1 egg. Stir well and add to other ingredients. Take 4 pieces of pocket pita bread and slice in 8 halves. Spread ingredients over the bread. Bake at 400 degrees for 10 minutes. The finished product should look like little pizzas.

HOT ITALIAN GIARDINERA WITH OIL

Chop up the following ingrients
full stock celery
2 bell peppers
4 carrots optional
cauliflower
1 jar Spanish olives chopped
6 - 8 HOT peppers (type up to you)
touch of oregano

Mix everything with olive oil.

You should also add a little salt for taste (non iodized) then let it sit over night and put in jars next day. This is really good on fresh Italian bread and pizza.

OPEN ROASTED GARLIC

Serves 4

4 medium garlic heads
2 oz. olive oil
2 oz. water

Remove tops of garlic head to expose inner cloves. Brush head with olive oil. Place in shallow casserole dish. Fill dish with 1 inch water, cover. Bake in preheated oven at 350º for 45-50 minutes or until garlic is soft.
Serve with hard crust Italian or French bread

AVANTI'S® STLYE BREAD RECIPE

1 ½ teaspoon yeast
1 cup lookwarm water
1 tablespoon oil
1 teaspoon salt
6 ½ tablespoon sugar
3 1/3 cups flour

Load ingredients into bread machine as directed by manufacture and select dough cycle; press start. At the end of the cycle remove dough from machine and shape into loaf or loaves.
Bake in 350º oven for 20 minutes. (Baking time varies from oven to oven)

PIZZA

1/2 tablespoon activedry yeast
1 teaspoon sugar
1/2 cup very warm wather (105ºF)
1 ¾ cups all-purpose flour
¾ teaspoon salt
2 tablespoons olive oil
1 can (14 1/2 oz.) crushed tomatoes
1 medium onion
1 medium clove garlic
2 tablespoons tomato paste
1 teaspoon dried oregano, curmbled
½ teaspoon dried basil, crumbled
1/8 teaspoon black pepper
½ small red bell pepper
½ small green bell pepper
1/3 cup pitted ripe olives
1 ¾ cups shredded mozzarella cheese
½ cup grated Parmesan cheese

1. Sprinkle yeast and 1/2 teaspoon of the sugar over 1/2 cup very warm water in a small bowl; stir untill yeast is dissolved. Let stand until mixture is bubbly.
2. Place 1 1/2 cups of the flour and 1/4 teaspoon salt in medium bowl; stir in yeast mixture and 1 tablespoon of the oil, stirring until a smooth, soft dough forms. Knead on a floured surface, using as much of the remaining flour as needed to form stiff elastic dough. Let dough rise covered in greased bowl in warm place until doubled in bulk, 30 to 45 minutes.
3. While dough is rising, make sauce. Chop onion. Mince garlic. Heat remeining 1 tablespoon oil in medium saucepan over medium heat. Add onion; cook until soft, about 5 minutes. Add garlic; cook 30 seconds. Add tomatoes, tomato paste, oregano, basil, remaining 1/2 teaspoon sugar, remeining 1/2 teaspoon salt and the black pepper. Heat to boiling; reduce heat to medium- low. Simmer uncovered, stirring occasionally, until sauce is thick, 10 to 15 minutes. Transfer sauce to bowl; let cool.
4. Heat oven to 450º. Punch dough down. Knead briefly on lightly floured surface to distribute air bubbles; let dough rest 5 minutes. Flatten dough into circle on lighly floured surface. Roll out dough, starting at center and rolling to edges, into 10 inch circle. Place circle in greased 12 inch pizza pan; pat dough out to edges of pan. Let stand covered 15 minutes.
5. Meanwhile, core and seed red and green peppers; cut into 3/4 inch pieces. Cut olives in half. Trim mushrooms; wipe clean with damp kitchn towel. Cut mushrooms into thin slices. Mix mozzerella and Parmesan cheese in small bowl. Spread sauce evenly over pizza dough. Sprinkle with two-thirds of the cheeses. Arrange peppers, olives, mushrooms ont top of pizza.
6. Sprinkle remaining cheeses on top of Pizza. Bake until crust is golden brown, about 20 minutes. Cut into wedges and serve.

NOTE: Toppings can be altered to individuals tastes.