Dixie’s French Bread

Dissolve:
½ Cup Warm Water
2 Tb Yeast

In Large Bowl Place:
2 Cups Hot Water
1 Tb. Salt
3 Cups Flour
3 Tb. Sugar
½ Cup Oil

Mix & Roll:
Blend well with a Spoon. Add 2-3 Cups more Flour, Leave Spoon in Dough and Stir every 10 Min for 1 hour, Roll Up Jelly Roll Fashion, Raises for 25 minutes, Bake on greased sheet with cornmeal at 350 till done.

Ange's Lasagna

Start the night before:

Spray pan
Pour a thin layer of tomato sauce (preferably Prego mixed with steamed Italian tomatoes)

Then layer:
Whole grain lasagna noodles (uncooked)
Tomato sauce (preferably Prego mixed with steamed Italian tomatoes)
Sausage cooked with fresh basil & garlic
Mozzarella Cheese
Cream cheese (can be spread across the bottom of next layer of noodles)

Layer 3-4 times

Top layer also add fresh Parmesan cheese and herbs

Cook the next day at 350 for 45 min
Let set to cool for 10 minutes before cutting and serving

Olive Garden® Zuppa Toscana

Makes: 6-8 servings

INGREDIENTS

* 1 lb ground Italian sausage
* 1½ tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!

Buon appetito!

Linguini with White Clam Sauce

1 package (7 oz) of whole grain linguini
1/4 cup butter or margarine
2 cloves garlic, finely chopped
2 tablespoons chopped fresh basil
2 cans (6.5 oz each) minced clams, undrained
Additional chopped fresh basil
1/2 cup grated Parmesan cheese
1. Cook spaghetti as directed on package.
2. Meanwhile, in 1 1/2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
3. Drain spaghetti. In large bowl, pour sauce over spaghetti; toss. Sprinkle with additional parsley and cheese.

Bruschetta

Ingredients:
Olive Oil
Fresh Garlic
Baguettes
Vine Tomatoes
Salt
Mozzarella Cheese
Parmesan (freshly grated)


Blend together ¼ cup of Olive Oil and 2 garlic cloves

Brush onto ¼ inch to ½ inch slices of baguette

Slice vine grown tomatoes and place on one side, and sprinkle salt

Cut small square of mozzarella cheese and place on other side

Put on a fresh leaf of basil and sprinkle with parmesan

Broil in oven until bread sides and cheese is golden brown

Eggplant Parmesan

Crumble French bread, quarter cup of adagio and parmesan cheese and seasons to liking in one bowl

Wisk together 6 egg yolks in second bowl

Preheat oven to 400

Peel and slice ¼ in thick 1 eggplant and dip in eggs and then breadcrumbs

Lay tin foil on cookie sheets and brush with olive oil

Place slices of eggplant on foil and bake till golden brown

Stack eggplant into layers with tomato sauce and mozzarella cheese. Sprinkle top with Parmesan cheese and seasonings

Bake until cheese is melted and eat with a hearty appetite!