Aunt Mil’s Delicious 100 Year Old Italian Recipes

Lasagna Serves 8 1pound ground beef 1/2 pound of sausage meat sauce (see recipe page ?) pecorino romano cheese, to taste 3 pounds ricotta 1 pound lasagna 1 pound mozzarella, chopped

1) Prepare the chopped meat, and mix it as you would for making meatballs, but do not roll into balls. See recipe for meatball on page.

2) Take sausage meat out of casing first.

3) In a frying pan, on medium-high heat, cook meatball mixture and sausage together for 15 minutes. Stir often.

4) Add some meat sauce to frying pan, and cook for about 15 minutes.

5) In a 9 × 13–inch aluminum baking pan or dish, layer the lasagna in the order shown below, and cook for about 45 minutes to 1 hour. You can check how hot it is by sticking a knife or fork in the middle and touching the utensil to see how hot it is.

Layering of Lasagna

1) Lasagna

2) Ricotta

3) Mozzarella

4) Meatball/sausage mixture

5) Meat sauce

6) Repeat layering until desired thicknesss

When cooked let stand for 5 minutes. Cut the lasagna to your desired portion size in a criss-cross pattern.

Zeppole Serves 4-5 2 large eggs 1/2 pound ricotta 1 teaspoon vanilla extract 1 cup flour 2 teaspoons baking powder 2 teaspoons sugar olive oil or vegetable oil, for frying powdered sugar, for sprinkling

1) Beat eggs. Add vanilla extract and ricotta; mix well.

2) In a medium bowl, mix flour, sugar, and baking powder. Add egg mixture and mix. You may use an electric mixer at low speed.

3) Heat oil to about 375 degrees. Take about a tablespoon of flour mixture, and drop it into the hot vegetable oil. The zeppoles will usually turn over by themselves, but watch and turn them over if they do not. Cook for about 4 minutes.

4) When done, place the zeppoles on paper towels or thick napkins, where they will drain.

5) Sprinkle powdered sugar on the zeppoles.