Low Fat Italian Recipes
- Posted by admin on September 16th, 2008 filed in Low Fat Recipes
Old World American Italian Recipes Volume 1-6
The Appetizer:
ARTICHOKE HEARTS IN OLIVE OIL
24 small artichokes, 1/2 cup of vinegar, 1/2 cup of lemon juice, 3 cups of dry white wine, 6 bay leaves, 3 cloves, 10 peppercorns, 1/2 lemon slice very thin, olive oil.
Remove outer leaves and tops of artichokes. Cut off excess stalks. Dip into lemon juice. Mix wine, vinegar, 4 bay leaves, 3 cloves, 5 peppercorns, and lemon slices. Add artichokes and simmer for about 10 minutes. Drain thoroughly and place in a large jar. Cover with olive oil, 2 bay leaves, and 5 peppercorns and let it stand in the jar for 3 days and cover jar. Let stand in a cool place.
The Soup:
LIGHT CHEESE AND CAULIFLOWER CHOWDER
1/2 cup of chopped onion, 1 1/2 cup of water, 10oz. pkg. of cauliflower, 4oz. can of sliced mushrooms, 2 tsp. of instant chicken bouillon granules, 1/2 tsp. of dry mustard, 3/4 cup of skim milk, 4 tsp. cornstarch, 2 cups of shredded light American cheese, 2 tbsp. of chopped pimento.
In a saucepan, cook the onion in water until tender. Add cauliflower, undrained mushrooms, bouillon granules and dry mustard. Bring to boil. Reduce heat, cover and simmer the vegetable mixture for 8 minutes. Mix the cornstarch and milk in a jar and shake it. Stir into hot vegetable mixture. Cook and stir on medium until it is thick and bubbly. Stir in the shredded cheese and pimiento. When cheese begins to melt it is ready to serve.
The Main Dish:
ITALIAN MEAT BALLS WITH NOODLES
2 well beaten eggs, 1 lb. ground beef, 1 minced clove of garlic, 2 tbsp. minced parsley, 1/4 cup of grated Parmesan cheese, 2 tsp. salt, 3 tbsp. vegetable oil, 12 oz. tomato paste, 3 cans of hot water, 1 tsp. dried sweet basil, 1 tbsp. pepper, 1/2 tsp. sugar. more…
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