DAY Recipe

INGREDIENTS

1 1/2 lbs sweet Italian sausageor hot Italian sausage , sweet cut crosswise into one inch chunks
4 garlic cloves , minced
2 large bell peppers , cut into 1/4 inch pieces
1 large onion , cut croswise and then cut into 1/4 inch slices
1 (28ounce)can whole tomatoes
1 (15ounce)can tomato sauce
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 lb ziti pasta or penne pasta
1 (8ounce)package part-skim mozzarella cheese , cut into 1/2 inch cubes
1/2 cup freshly grated romano cheese

DIRECTIONS

Prepare sauce. In deep nonstick 12 inch skillet cook sausage over [...]

INGREDIENTS

1 cup confectioners’ sugar
1 tablespoon light corn syrup
2 tablespoons water or milk
food coloring
1 teaspoon vanilla

DIRECTIONS

Stir sugar, corn syrup, vanilla and the milk together.
Stir in food coloring a few drops at a time until you reach the color desired.
This glaze must be stirred each time you use it or dries with a mottled look.
Yield: 1/2 c glaze.

INGREDIENTS

1 (6-8ounce)can crushed pineapple
3/4 cup sugar
4 tablespoons cornstarch
2 tablespoons butter
1 (9inch) unbaked pie shells

DIRECTIONS

Mix together pineapple, sugar, & cornstarch.
Cook on stove until clear & thick, 10 to 20 min, then add butter.
Cool slighly before putting on unbaked pie shell.
Bake 1 hour at 375°F.

INGREDIENTS

10 lbs prime rib roast, with bones
1 teaspoon marjoram
2 tablespoons celery salt
2 teaspoons tarragon
2 tablespoons dried onions
1 tablespoon thyme
1 tablespoon garlic powder
2 teaspoons rosemary
1 tablespoon black pepper
1 teaspoon black pepper
3 tablespoons paprika
1 teaspoon paprika
2 teaspoons white pepper
3 tablespoons salt
1 teaspoon salt

DIRECTIONS

Remove roast from refrigerator and let stand at room temperature for 1 hour.
Preheat oven to 450°F.
Combine dry ingredients in a bowl & mix thoroughly.
To help the rub adhere to the meat, liberally moisten a paper towel with water and lightly wet the meat or use [...]

INGREDIENTS

500 g fresh fettuccine or dry fettuccine (egg)
10 large red vine ripened tomatoes
100 g fresh ricotta
100 g raw whole almonds
120 g parmesan cheese
60 g vintage cheddar cheese
60 g fresh basil
3fresh cloves (giant garlic)
50 ml olive oil
50 ml extra virgin olive oil
1 pinch white sugar
1 pinch pepper
1 dash salt
1 dash finely chopped stemless fresh curly-leaf parsley

DIRECTIONS

With a large pot on medium/low heat BEGIN a full boil of water with about 4 Heaped TSP Sea-Salt OR 2 Heaped TSP Table-Salt covering with a Glass lid.
With a heavy saucepan on maximum heat BEGIN [...]