Granita di Arancia "ORANGE ICE"

This recipe is so refreshing during the warm months.....If you would prefer Granita di Limone,
you just prepare as below, replacing the orange juice, lemon juice and orange rind with
1 1/2 CUPS LEMON JUICE!

ORANGE ICE (GRANITA di ARANCIA)

1 c. sugar
2 1/2 c. water
1 1/4 c. orange juice
2 T. lemon juice
1 tsp. finely grated orange rind

Place sugar and water in saucepan over moderate heat and stir until dissolved. Bring to a boil and boil for 5 minutes. Cool to room temperature; stir in fruit juices and orange rind. Pour into ice cube tray or plastic container and freeze until mushy, stirring every 30 minutes. Spoon into tall glasses and serve immediately with spoon or straw. If mixture freezes too hard, chop into chunks and pulse in food processor until mushy.

GOOD OLE' POTATOES, PEPPERS & EGGS

I can still picture my dear Mom making this for my family when I was a child.....It always smelled so good as she prepared this dish....And tasted even better! Get your good Italian Bread ready to enjoy with this for breakfast, lunch or dinner!!!!

POTATOES, PEPPERS & EGGS:

1/2 C. Olive Oil
4 Lg. Potatoes, diced
1 lg. green pepper, diced
1 lg. red pepper, diced
1 tsp. salt
1/2 tsp. pepper
1 T. oregano
8 lg. Eggs
1/2 c. grated romano or parmesan cheese
1 cup diced mozzarella

Heat olive oil. Brown potatoes and peppers over low heat. Add salt, pepper and oregano. Cook until peppers are tender and potatoes are golden brown. In bowl, whip eggs with grated cheese. Pour egg mixture over vegetables. Spread mozzarella evenly over eggs and vegetables. Cook over low heat. When eggs are cooked, turn over and brown lightly.

Mixed Greens and Fruit Salad w/ Raspberry-Orange Dressing

Made this Salad tonight for some friends to enjoy...THEY LOVED IT and I know you will too!

MIXED GREENS AND FRUIT SALAD WITH RASPBERRY-ORANGE VINAIGRETTE:

8 cups torn mixed greens (spring mix)
2 cups sliced fresh strawberries
1 (11-oz,) can mandarin oranges, drained
3/4 cup chopped celery
1/3 cup vegetable oil
1/4 cup raspberry vinegar
1/4 cup sugar
1 tsp. poppy seeds
1/2 tsp. grated orange rind
1/4 tsp. salt
Toasted sliced almonds (opt.)

Gently toss mixed greens, sliced strawberries, drained oranges, and celery in a large bowl. Combine oil, vinegar, sugar, poppy seeds, orange rind and salt in a small mixing bowl; stirring with a wire whisk until thoroughly blended. Pour over greens and toss gently.
Option: Sprinkle toasted almonds just before serving.

EASY 1 - 2 - 3 COOKIES

This is a great cookie recipe to make year-round...But especially nice in the months that you don't want to warm your kitchen by using the oven....Just be sure not to store in a warm or sunny area!!!!! Enjoy!


MY EASY 1 - 2 - 3 COOKIES:

1 Cup Peanut Butter
2 Cups Chocolate Chips
3 Cups Cornflakes

Melt chocolate chips and peanut butter; mix well. Mix in cornflakes. Drop by Tablespoons onto cookie sheet or wax paper. Cool. Enjoy!

ROSIE'S RASPBERRY CHEESE SPREAD

Serve this delicious spread with your favorite crackers.

4 oz. softened cream cheese
1 c. mayo or miracle whip
2 c. shredded mozzarella cheese
2 c. shredded cheddar cheese
3 finely chopped green onions
1 c. chopped pecans
1/3 c. seedless raspberry preserves
assorted crackers

In a small mixing bowl, beat cream cheese and mayo/salad dressing until well blended.
Beat in cheese and green onions. Stir in pecans, Spread into a plastic lined 9 inch round dish.
Refrigerate until set, at least 1 hour. Invert onto a serving plate, spread with preserves. Serve with assorted crackers.

WORKING GIRL BATTER ROLLS

This batter will keep well in refrigerator. Just be sure to keep it well covered. Yummy warm homemade rolls in 20 mins.

MY WORKING GIRL BATTER ROLLS:

1 pkg. yeast
2 c. warm water
4 c. self-rising flour
1/4 c. sugar
1/2 c. shortening
1 egg

Dissolve yeast in warm water. Mix yeast and other ingredients well. Spoon this batter into greased muffin tins (1/2 full ) and bake at 450 degrees for about 20 minutes.
THAT SIMPLE....AND SOOOOO GOOOOD!!!!

RIGATONI WITH BROCCOLI RABE & SAUSAGE

This very simple dish is really YUMMY!!!!!

RIGATONI WITH BROCCOLI RABE & SAUSAGE:

1 Pound Rigatoni
1 Pound Broccoli Rabe Cooked
Reserve 1 Cup of Broccoli Rab water
Grated Pecorino Romano Cheese

Remove any tough outer or damaged leaves. Cut off stems and tear leaves into large peices. Wash and shake off excess water. Place rabe in a deep pan with boiling salted water. Cook just until tender and remove rabe to a bowl and reserve a cup of cooking water.

Bring same water to a boil again and cook Rigatoni til al dente.

While pasta cooks heat oil and stir in garlic in a large saute pan over medium heat. Add the sausages and saute until meat is cooked and loses its raw look. Salt and pepper to taste, and saute one minute. Add the broccoli rabe water.

Drain pasta, return to the pot and add garlic, oil and pasta. Toss for one minute, pour on to platter. Sprinkle with grated cheese.

SPINACH-CHICKEN-PASTA SALAD

If taking this salad somewhere or serving it later, take dressing and add it just before serving. To use as a side dish, you may leave out chicken...And, if snow peas are hard to find, you can also omit them.

4 c. fresh spinach (washed & torn)
4 c. cooked pasta (rinsed in cold water and drained well)
4 c. cooked, cubed chicken
2 1/2 c. sliced celery
2 c. green grapes, halved
1 c. fresh snow peas
1 med. tomato, chopped
2 green onions, sliced

DRESSING:
1/2 c. vegetable oil
1/4 c. sugar
2 T. vinegar
1 tsp. salt
1 T. lemon juice

In a large bowl, combine first 8 ingredients. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat. Serve immediately.

SUPERLICIOUS ICED CHOCOLATE CAPPUCCINO

This is so easy to make at home or at your office kitchen, and it is "SUPERLICIOUS".....
Great way to use up that cold coffee too!

MY SUPERLICIOUS ICED CHOCOLATE CAPPUCCINO:

crushed ice
2/3 cup Hershey's Chocolate syrup (chilled)
2 cups cold coffee
2 cups vanilla ice cream
whipped cream
ground cinnamon (preferably mine..."It's the Best")

Combine chocolate syrup, coffee and crushed ice and blend on high. Add ice cream, blend until smooth. Top with whipped cream and garnish with cinnamon.

CHICAGO STYLE DEEP DISH PIZZA

This is a great recipe for those of you who like a good chicago style pizza. Feel free to add any other ingredients that you enjoy on your deep dish pizza!

CHICAGO STYLE DEEP DISH PIZZA:

1 pkg. rapid rise yeast
2 cups luke warm water
1/2 cup vegetable oil
1/4 cup olive oil
1/2 cup cornmeal
5 1/2 cups all-purpose flour
1/2 pound sliced mozzarella cheese
2 cups plum tomatoes, drained and crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 cloves garlic, minced
salt, to taste
1/2 pound Italian bulk sausage, cooked and drained
2 tablespoons grated Parmesan or Romano cheese
3 tablespoons olive oil

Place water in mixing bowl of stand mixer. Sprinkle yeast over water and let stand for 5 mins.
to dissolve. Pour in vegetable oil, olive oil, cornmeal, and 3 cups of flour. Mix with beater for 10 mins. Add remaining flour; and switch to dough hook. Mix for 5 mins.
Pour dough onto floured surface and cover with large bowl. Let it rise until doubled, about
1 hour. Punch the dough down, and let it rise again.
Preheat oven to 475 degrees. Grease two 9-inch round cake pans. Divide dough evenly between both pans. Press dough out so that it goes all the way up the sides of the pans.
Lay slices of mozzarella cheese onto the crusts in a tile formation. Put tomatoes over the
mozzarella, season with basil, oregano, garlic and salt. Add the Italian sausage sprinkled across the top. Then sprinkle grated cheese over the top and drizzle with remaining olive oil.
Bake 35 - 40 minutes, until top is golden brown and crust is lightly browned. Slice warm
and ENJOY!!!!!!