Italian Comfort Foods…Cooking For Me Class
Italian Pasta Soup…serves 6
2 boxes of chicken broth STEP#1 In a large stockpot, bring
1 cup water the water and broth to a boil
1 cup uncooked elbow or rotini macaroni
18 frozen Italian style or regular, meatballs STEP#2 Add the pasta and meatballs
and return to a boil. Lower the heat
and continue cooking 8-10 minutes
until the meatballs are hot. Do not drain
2 cups fresh spinach leaves finely shredded STEP#3 Add spinach and pizza sauce. Simmer 2 minutes
OR one 10oz.pkg frozen spinach or until heated thoroughly
8 oz. pizza sauce
Easy Garlic Cheese Breadsticks…makes 16
2 cans buttermilk biscuits STEP #1 Turn on the oven to 400°. Melt the stick
1 stick of butter of butter in the microwave OR put the butter in a 9 X 12” pan in the oven a few minutes to melt it. Be careful! Don’t let it burn.
1 teaspoon Italian seasoning Use a hot pad to take the pan out of the oven.
1 teaspoon oregano STEP #2 Mix together all the 7 ingredients for the topping.
1/2 teaspoon garlic powder Set this aside
1/2 teaspoon onion powder STEP#3 Roll each biscuit into a 6-inch strip. This is like
1/2 teaspoon salt making a snake with playdough.
1 /4 cup parmesan cheese STEP #4 Roll the biscuits strips in the melted butter making
Sure to cover all sides and lay them flat on the bottom
of the pan. Sprinkle with topping
STEP #5 Bake at 400° for 14-16 minutes or until lightly brown.
Italian Pizzelle Cookies
Ingredients
STEP#1 Preheat your pizzelle iron.
STEP#2 Stir the flour, baking powder, and salt together in a medium bowl.
STEP#3 Whisk the eggs, sugar, vanilla and anise in a large bowl until smooth and slightly foamy.
STEP#4 Stir in the flour mixture just to combine.
STEP#5 Stir in the melted butter just until the batter is smooth; don’t overmix. (The batter will be thick.)
STEP#6 Lightly spray the preheated pizzelle iron with cooking spray. Dollop about 2 tablespoons batter into each mold and close the lid. Cook until the pizzelle are golden, about 1 minute. Transfer to a rack to cool and crisp. Repeat with the remaining batter. Break off any rough edges. When ready to serve, dust the cooled pizzelle with confectioner’s sugar.