Polish Lowland Sheepdogs - pons - pon the dog








White Star Pons  - Brady and grandmother, Olivia, Florida




International Recipe Exchange


We are featuring Italian recipes this month






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    8                    Whole chicken breasts, split
      1/2   c            Olive or vegetable oil
      1/2   c            Dry white wine
    2                    Cloves garlic, crushed
    1       t            Fresh Italian parsley,
    1       t            Dried leaf oregano, crumbled
      1/8   ts           Crushed red-pepper flakes
                         -(or more)
      1/3   c            Parmesan cheese, grated
                         Fresh spinach leaves,
                         Hot cooked rice
                         Red bell pepper strips

   Mix oil, wine, garlic, parsley, oregano, salt and pepper (to taste).
   Marinate chicken in a shallow pan, covered, for several hours or overnight.
   Remove chicken and reserve marinade.  Place breasts, skin- side up in 1 or
   2 roasting pans; do not crowd.  Brush with part of reserved marinade. Bake
   in 375 F oven, basting occasionally with marinade, for 40 minutes until
   skin is crisp.  Sprinkle part of Parmesan over the chicken and return to
   oven just until Parmesan begins to turn golden. Line a warm platter with
   steamed spinach leaves, then with rice. Arrange chicken breasts on top and
   sprinkle with remaining Parmesan cheese. Garnish with red pepper strips.
   (NOTE:  Chicken breasts can be grilled about 4 inches from coals for 20
   minutes, turning and basting with marinade until chicken is golden.)
   Makes 8 servings.



Cannellini with Dried Tomatoes and Herbs

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    1                    onion -- diced
    5      cloves        garlic -- chopped
    2      c             vegetable broth
    6                    sun-dried tomatoes -- slivered
    2      cans          cannellini beans -- rinsed and drained
    5      leaves        fresh basil -- slivered
   10      leaves        fresh sage -- slivered
                         fresh ground pepper -- to taste

Saute onion and garlic in some broth until softened. Add remaining broth and
other ingredients and heat through. Serve over grain of choice.
 Serves four



Penne With Vodka & Tomato Cream Sauce

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    1      tablespoon    Butter
    1      tablespoon    Olive oil
    1                    Onion -- chopped
    1      28 ounce Can  Italian plum tomatoes
    1      cup           Heavy cream
      1/4  cup           Vodka
      1/4  teaspoon      Dried crushed red pepper
    1      pound         Penne pasta
      1/4  cup           Parmesan -- freshly grated
    1      tablespoon    Fresh chives -- minced

Drain, seed and chop the tomatoes. Melt butter with oil in heavy large saucepan
over medium heat. Add onion and saute until translucent, about 5 minutes.
Add tomatoes and cook until almost no liquid remains in pan, stirring
frequently, about 25 minutes. Add cream, vodka and red pepper and boil until
thickened to sauce consistency, about 25 minutes. Season to taste with salt and
pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Cook pasta
in large pot of boiling salted water until just tender but still firm to bite,
stirring occasionally. Drain well.
Transfer to a large bowl. Bring sauce to a simmer.
Pour over pasta and toss well. Sprinkle with Parmesan and chives and serve. Serves four



Baked Ziti and Vegetables

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   16      ounces        macaroni -- ziti or penne
    2      medium        Green peppers
    2      medium        Carrots
    2      medium        Celery stalks
    1      medium        Onion
    1      teaspoon      Salad oil
   28      ounces        tomatoes, canned -- crushed
    3      cups          tomato juice -- or vegetable juice
    1      tablespoon    Sugar
    1 1/2  teaspoons     Salt
      1/2  teaspoon      Oregano
    6      ounces        mozzarella cheese, part skim milk -- shredded
    2      tablespoons   Parmesan cheese -- grated

In saucepot, prepare ziti as label directs. Meanwhile, cut green peppers,
carrots, celery, and onion into 1/2″ pieces. In nonstick skillet over med.
high heat, in hot salad oil, cook vegetables til lightly browned.
Stir in 1/4C. water; continue cooking over med. heat til vegetables are tender
crisp. Preheat oven to 375 F. Drain ziti in colander;
set aside. To same saucepot, add cooked vegetables; stir in crushed tomatoes,
vegetable juice, sugar, salt, and oregano; over high he
at, heat to boiling. Remove saucepot from heat; stir in cooked ziti. Reserve
3/4 C. shredded mozzarella for topping. Into ziti mixture in saucepot, stir
Parmesan cheese and remaining mozzarella. Spoon mixture into shallow 4 qt.
casserole; sprinkle with reserved mozzarella cheese. Cover casserole and bake
30 minutes or til cheese melts and mixture is hot and bubbly. Serves 8





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    2       lb           Lean ground beef
    1       lb           Italian sausage
    1 1/2   c            Cracker crumbs
    2                    Eggs, beaten
    1       md           Onion, chopped
    1                    Bell pepper, chopped
      1/2   ts           Salt
      1/4   ts           Pepper
    1       t            Oregano
    1       cl           Garlic,minced
    1       c            Pizza sauce
      1/2   lb           Boiled ham,sliced thin
    8       oz           Grated Mozzarella cheese
    1       cn           (8 oz) mushrooms,drained

   Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce. On a
   large sheet of wax paper,pat meat into a 10 x 13″ rectangle. Arrange ham on
   top of meat mixture,leaving a small margin.Spread mushrooms over
   ham.Sprinkle cheese over all.Reserve small amount of cheese.Start at 10″
   size and roll meat like a jelly roll.Use wax paper to lift.When rolled
   tightly,seal edges.Place seam side down in a 9 x 13″ pan.Brush with
   reserved pizza sauce.Bake 1 1/4 hours @ 375 degrees,10 minutes.Before
   done,sprinkle reserved cheese over and finish baking.Serves 10 to 12.