Everyone in the Polly-0 family joins me in expressing gratitude and thanks to all of you whose appreciation of fine food, imaginative cooking, and quality products has made this new edition of Polly-0 Recipes possible. We thank you for your support and encouragement, and sincerely hope you will enjoy using this book as much as we have enjoyed preparing it for
Cordially,-
Joseph Pollio, Sr. President
Cooking and serving wear for selected photos courtesy of Hammacher Schlemmer, New York City. William Brooks, art director.
For additional copies of recipe book, send $1.00 to
Pollio Dairy Products Corp., Dept. Q, 650 Fountain Ave., Brooklyn, N.Y. 11208.
TABLE OF CONTENTS Introduction
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Weights and Measures Equivalents
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Meat Dishes
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Desserts
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9-17
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18-25
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26-28
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29-31
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32-38
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43-46
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47-54
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55-57
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58-73
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Low Calorie Recipes
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Photo Display of Plants and Products Index
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Pizzas, Sandwiches and Snacks Sauces
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Vegetable Dishes Salads
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Chicken Dishes Fish Dishes
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Hors d'Oeuvres and Appetizers Pasta
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74-79
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39-42
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80
� c§lbout � (/Ieese �--____/ -' '---�Our RICOTTA Ricotta cheese was originally made from whey after the curd had been extracted from sheep's milk. It was greatly improved in the early 19th century by a new process which produced ricotta from whole cow's milk. The Pollio family has been manufacturing the finest ricotta for over 150 years, passing the secret formula on from generation to generation. Today's Polly-0 Ricotta is a soft, moist, snowy-white treat that handles like whipped cream, tastes like whole milk, and is often used in the same way that cottage cheese or cream cheese is used. It has a flavor and texture all its own, as well as nutritional value that makes it one of the most healthful and easily digested of all cheeses. Since 1 pound of ricotta is equivalent to 2 quarts of whole milk, it is often recommended by doctors as a milk substitute for infants, children and adults who are allergic to milk. Ricotta is an excellent and easily assimilated food for expectant mothers and convalescents. It is also available made from part skim milk and therefore is a delightful addition to diet menus.
MOZZARELLA Mozzarella cheese is the succulent, stretchy white cheese used in such familiar and favorite Italian dishes as Pizza, Lasagne and Veal Cutlets Parmigiana. Its mild and delicious flavor and its convenient "sliceable" form make it a popular "snack" cheese for both children and adults. Polly-0 Mozzarella is as wholesome as it is tasty - equal to 4 quarts of whole milk per pound. As with ricotta, it is also available made from part skim milk and therefore welcomed by dieters.
NOTE: When a recipe calls for more than 15 ounces of ricotta cheese, purchase a 2 or 3 pound container to stretch your food dollar. Look for the Kosher Seal of Approval Mozzarella.
2
@ on Polly-0 Ricotta and
WEIGHTS & MEASURES
Liquid Volume
Dash or pinch 1 tablespoon 2 tablespoons 4 tablespoons 5Y2 tablespoons 8 tablespoons 16 tablespoons 1 cup 2 cups 4 cups 1 liter 1 deciliter
less than Ys teaspoon 3 teaspoons 1 fluid ounce Y4 cup 1/3 cup Y2 cup 1 cup 8 fluid ounces 1 pint 2 pints 1.05 quarts 3.3 fluid ounces
Dry Weight
16 ounces 1 ounce 1 pound 1 gram 1 kilogram
1 pound 28.35 grams 454 grams 0.035 ounce 2.2 pounds
3
EQUIVALENTS 2 tablespoons 8 tablespoons 1 cup 1 square Chocolate: 1 cup Cottage cheese: 4 cups Flour: 1 tablespoon Gelatin: 1 tablespoon fresh Herbs: 2 cups (8 ounces) Macaroni: uncooked 6 cups (8 ounces) Noodles: uncooked Parmesan cheese: 1 cup 1 cup Ricotta cheese: 8 ounces uncooked Spaghetti: Sugar, granulated: 2 cups Butter:
4
= 1 ounce =�pound = Y2 pound = 1 ounce = Y2 pound = 1 pound = � ounce envelope = 1 teaspoon dried = 4 cups cooked = 4 cups cooked = 2 ounces = Y2 pound = 3Y2 cups cooked = 1 pound
Hors d'Oeuures & Appetizers 4 servings
DEVILED EGGS, POLLY-0 4 hard-cooked eggs, halved
1 tablespoon chopped Polly-0 Capers
6 tablespoons Polly-0 Ricotta
1 teaspoon dry mustard
2 or 3 tablespoons mayonnaise Salt and pepper to taste
1 tablespoon Polly-0 Minced Onion Polly-0 Paprika
Shell eggs, cut in half lengthwise. Remove egg yolks from whites. Mash yolks and combine with remaining ingredients. Fill egg whites, dust with paprika and garnish with a slice of stuffed olive.
Approximately 2 dozen
MOZZARELLA CHEESE PUFFS
(Piumini di Mozzare/la a/ Forno) 1 cup sifted a/1-purpose flour
8 tablespoons
Y4 teaspoon salt Y4 teaspoon Polly-0 Paprika
6 ounces Polly-0 Mozzarella,
Polly-0 Butter
diced
Preheat oven to 350°. Sift dry ingredients together. Cream butter, add moz zarella and blend. Add flour mixture, mix well and shape into small balls. Place balls on lightly greased baking sheet and bake 15 to 20 minutes, or until puffed and golden brown.
,
Note: Cheese Puffs may be frozen unbaked. Adjust cooking time if Puffs are
placed in the oven while still frozen. FRIED MOZZARELLA 16 ounces Po/ly-0 Mozzarella
% cup a/1-purpose flour 2 eggs, lightly beaten
6 servings
Salt and pepper to taste 1 cup Polly-0 Bread Crumbs 1 cup olive oil
Cut mozzarella into small squares, roll in flour, dip in egg seasoned with salt and pepper, roll in bread crumbs, dip in egg again and roll in bread crumbs. Fry in hot olive oil just long enough for bread crumbs to turn golden brown. Serve hot HOT MOZZARELLA APPETIZERS
8 slices thick white bread 1 package (8 ounces) Polly-0 Mozzarella
8 servings
White pepper to taste (2 ounces) Polly-0 Anchovy Fillets, drained
1 can
Trim crusts from bread and cut bread into triangles. Toast triangles lightly un der broiler on one side. Cut mozzarella into triangles Ys-inch thick. Place on un toasted side of bread, sprinkle with pepper and top with anchovy fillets. Place under broiler a few minutes until cheese melts. Serve immediately. 6
1
Hors d'Oeuvres & Appetizers
CHEESE KNISHES
6 to
8 servings
Dough:
1 envelope dry yeast
2 tablespoons sugar 1 teaspoon Polly-0 Salt
2 eggs, beaten
3!1:! cups all-purpose flour (approximately) 4 tablespoons Polly-0 Butter, melted
In a large bowl, dissolve yeast in 1\4 cups warm water; let stand about 5 minutes. Stir in sugar, salt, eggs, butter and enough flour to make a ball of dough. Cover and let rise in warm place until doubled in bulk, 2 to 3 hours. Punch dough, down, turn onto lightly floured board and knead until smooth and elastic. Form into little balls, larger than an egg, and roll each one into a \4-inch thick round. Top each round with a tablespoon or two of filling, fold in half to form a crescent and pinch edges together. Arrange on a well greased cookie sheet, cover and let rise in a warm place about 45 minutes. Preheat oven to 350°. Brush tops with melted butter and bake until golden brown. Sweet Filling:
2 pounds 2 eggs
Polly-0 Ricotta
Salt to taste 1/3 cup sugar
1/3 cup bread crumbs Grated rind of 1 lemon 1 tablespoon orange juice
Combine above ingredients and blend well. Unsweetened Filling:
1 onion, chopped coarsely
2 eggs
4 tablespoons Polly-0 Butter
!!:? teaspoon salt 1/3 cup bread crumbs
2 pounds
Polly-0 Ricotta
Saute onion in butter until soft and golden. Cool. Stir in remaining ingredients, blending well.
2 cups
RICOTTA COCKTAIL SPREAD
1 container (15 ounces) Polly-0 Ricotta
1 tablespoon grated or finely minced Polly-0 Minced Onion
1 teaspoon Polly-0 Garlic Powder Salt and pepper to taste Triangles of toast or crackers Polly-0 Paprika
1 tablespoon chopped fresh parsley Mix ricotta, onion, parsley, garlic powder, salt and pepper. Cover and refrigerate overnight. Spread on triangles of toast or crackers and sprinkle with paprika.
7
Hors d'Oeuures & Appetizers
RICOTTA ONION DIP
Combine 3 ounce package bleu cheese with Yz cup Polly-0 Ricotta, % cup mayonnaise, pinch of salt,
1 tablespoon minced onion, dash of garlic powder and freshly ground pepper. Blend together and let stand 1 hour before serving.
RICOTTA GUACAMOLE DIP
Puree a large avocado and combine with Yz cup finely chopped, peeled tomato, 1 teaspoon onion powder, Yz teaspoon garlic powder, Yz teaspoon chili powder, 1 teaspoon olive oil, 1 tablespoon fresh lemon juice, Y4 teaspoon salt and Yz cup Polly-0 Ricotta. Mix well and serve. RICOTTA SHRIMP DIP
Combine Yz cup Polly-0 Ricotta with Yz cup catsup, 2 teaspoons fresh lemon juice, 2 teaspoons prepared horseradish, Y4 teaspoon salt, Yz teaspoon chili powder, dash of cayenne and garlic powder. Mix well and serve.
RICOTTA CLA M DIP
Combine Yz cup Polly-0 Ricotta with Y4 cup dairy sour cream, Yz cup Polly-0 Chopped Clams ( well drained and chopped), Y4 teaspoon garlic powder, Y4 teaspoon salt and dash of ground oregano (optional). Mix well, turn into serving bowl and sprinkle with paprika. .
Attenzione: Wherever a recipe calls for Ricotta or Mozzarella,
you may use either the Whole Milk or Part Skim Milk variety. 8
Pasta
6 servings
GOLDEN BAKED SPAGHETTI
1 pound thin Polly-0 Spaghetti 1 cup Polly-0 Ricotta 2 B-ounce cans Polly-0
1 package (6 ounces) Polly-0-Mozzarella, diced Polly-0 Grated Parmesan
or Romano Cheese
Tomato Sauce
Salt and pepper to taste
Polly-0 Butter
Preheat oven to 350°. Cook spaghetti as directed on package. Drain. Combine ricotta, tomato sauce, salt and pepper. Pour over spaghetti and toss lightly. Place in 2-quart casserole and sprinkle generously with parmesan cheese. Dot with butter and bake, uncovered, about 20 minutes, until cheese is melted.
BAKED MACARONI WITH CHICKEN LIVERS
1 pound Polly-0 Rigatoni (or any large cut macaroni) 1 small onion, chopped 4 tablespoons Polly-0 Butter 10 to 12 chicken livers, halved Salt and pepper to taste Preheat � ven to 350°.
6 servings
1 can (10% ounces) mushroom soup 6 ounces Polly-0 Mozzarella, diced Polly-0 Grated Parmesan
or Romano Cheese
� ook rigatoni as directed on package. Drain and place in
buttered 2-quart casserole. In medium size saucepan, saute onion in 2
tablespoons butter until soft and transparent. Add remaining butter, stir in chicken livers and saute until lightly browned. Add soup plus 1 soup can water, stir to blend and simmer about 10 minutes. Pour over rigatoni, add mozzarella and toss to mix well. Sprinkle generously with grated cheese. Bake, uncovered, 30 minutes.
BAKED MACARONI IN FOUR CHEESES
1 pound Polly-0 Elbow Macaroni
2 ounces Polly-0 Mozzarella, diced 2 ounces Polly-0 Sharp Cheddar Cheese, diced Salt and pepper to taste
6 servings
2 ounces Polly-0 Swiss Cheese, diced 4 tablespoons Polly-0 Grated Romano or Parmesan Cheese 8 tablespoons Polly-0 Butter, melted
Preheat oven to 350° . Cook macaroni as directed on package until barely tender (al dente). Drain. Toss with four cheeses, butter, salt and pepper. Place in 2-quart casserole, sprinkle additional grated cheese on top and bake, un covered, 15 minutes.
11
Pasta
6 servings
BAKED MACARONI DELIGHT
1 pound sweet Italian sausages 1 pound Polly-0 Macaroni, Ziti, Rigatoni or Shells 1 container (15 ounces) Polly-0 Ricotta
1 pound Polly-0 Mozzarella, sliced thin Polly-0 Butter Polly-0 Grated Parmesan
or Romano Cheese
Meat Sauce (page 56) Preheat oven to 400°. Break up sausage meat and brown in small skillet. Drain off fat. Cook macaroni as directed on package. Drain. Add cooked sausage, ricotta, and meat sauce to macaroni and mix well. Cover the bottom of a deep 2· or 3-quart casserole with a third of the macaroni mixture; top with a layer of sliced mozzarella, dots of butter and a sprinkling of grated Parmesan cheese. Repeat, alternating layers until all ingredients are used. Bake, uncovered, about 20 or 30 minutes, until cheese is melted and bubbly. Serve at once.
CHEESE BAKED MACARONI WITH BROCCOLI OR EGGPLANT
1 bunch fresh broccoli or 2 packages (10 ounces each) frozen broccoli 1 pound Polly-0 Jumbo Elbow Macaroni, cooked 3 tablespoons Polly-0 Butter
1 tablespoon olive oil
6 servings
1 container (15 ounces) Polly-0 Ricotta
1 pound Polly-0 Mozzarella, diced J1? cup Polly-0 Grated Parmesan or Romano Cheese 2 eggs
Preheat oven to 375°. Cook broccoli in small amount of boiling salted water. Drain, cool and cut into small spears. Saute broccoli in butter and olive oil in a medium size skillet until well saturated, stirring constantly. Sprinkle bottom of a 3-quart, buttered casserole with grated cheese; cover with a layer of macaroni, then a layer of broccoli. Top with a layer of ricotta and a layer of mozzarella. Sprinkle with Parmesan cheese and dot with butter. Continue alternating layers until all ingredients are used, finishing with a layer of macaroni. Break eggs into a separate bowl, add 2 tablespoons grated Parmesan cheese and beat well. Pour over macaroni, dot with butter and bake, uncovered, until macaroni has a golden crust.
Variation: One large eggplant may be substituted for broccoli. Slice eggplant and fry in combined butter and olive oil. 12
Pasta
CHEESE BAKED ZITI
6 servings
(Ziti a/ Forno) 1 pound Polly-0 Ziti (or any large cut macaroni) 1 cup Polly-0 Ricotta 2 B-ounce cans Polly-0 Tomato Sauce
Salt and pepper to taste
6 ounces Polly-0 Mozzarella, diced 4 ounces Polly-0 Mozzarella, sliced � cup Polly-0 Grated Parmesan or Romano Cheese
Preheat oven to 350°. Cook macaroni as directed on package. Drain. Combine ricotta and tomato sauce. Pour over macaroni and blend. Add diced moz zarella, salt and pepper; toss to mix. Place in 2-quart cas$erole, cover with thin slices of mozzarella and sprinkle with Parmesan cheese. Bake 15 minutes, un covered, until lightly browned.
makes 18 to 24
RAVIOLI alia NAPOLETANA
Dough:
2 tablespoons Polly-0 Butter � teaspoon salt
2 cups farina (Cream of Wheat) % to 1 cup all-purpose flour
Filling:
1 container (15 ounces) Polly-0 Ricotta
6 ounces Polly-0 Mozzarella, diced 3 eggs � cup Polly-0 Grated Parmesan or Romano Cheese
1 teaspoon Polly-0 Sweet Basil
2 teaspoons sugar � teaspoon cinnamon Pinch of pepper Pinch of salt
Dough: In a large saucepan bring 3 cups of water to a rapid boil; add butter and salt, and stir over medium heat until butter has melted. Stir in farina gradually; continue stirring vigorously until mixture leaves sides of pan. Remove from heat and cool just enough to handle. Place flour on board, make a well in center of flour and turn cooled farina mixture into it. Knead dough, blending flour in while kneading to obtain manageable dough that can be rolled. Place dough in bowl and cover to prevent drying. On a well-floured board roll out a small piece (about Ys inch thick) and cut into 4- or 5-inch rounds. Combine filling ingredients and blend well. Place a tablespoonful or two (according to size of rounds) of fill ing on half of each round. Fold rounds over to form crescents. Press edges together and decorate with tines of fork. Allow ravioli to dry about 30 minutes. Drop into rapidly boiling salted water, and cook 12 to 15 minutes. Remove carefully with skimmer and drain well. Serve with hot Tomato Sauce, and gar nish with generous amount of grated cheese. 13
Pasta
RICOTTA CAVATELLI OR GNOCCHI
4 cups all-purpose flour Salt 1 container (1 5 ounces) Polly-0 Ricotta
2
6 servings
B-ounce cans Polly-0 Tomato Sauce
Polly-0 Grated Parmesan
or Romano Cheese
Combine flour, pinch of salt, and ricotta; mix thoroughly. Knead on lightly floured board until dough is smooth. Set dough aside on one corner of floured board. Cut small pieces from dough, roll quickly into finger thin rolls (about Yz inch in diameter) and cut into pieces Yz-inch long. Flatten each piece gently, and bring long sides together to form hollow tube. Arrange separately on a floured board or cloth and sprinkle with flour. Drop gently into rapidly boiling salted water. Cook 12 to 15 minutes, stirring occasionally to prevent sticking. Remove from water with strainer, drain well and serve with tomato sauce and a generous sprinkling of grated cheese.
RICOTTA RAVIOLI
8 servings
Dough:
cups all-purpose flour Yz teaspoon salt 2 eggs
3
Filling:
1 container (2 pounds) Polly-0 Ricotta
1 cup Polly-0 Grated Parmesan or Romano Cheese Tomato sauce (page 56)
Y.; pound mortadella, ham, prosciutto or salami, chopped (optional) 2 eggs, lightly beaten Salt and pepper Dash nutmeg
Dough: Sift flour and salt together. Place in bowl and form a well in center. Drop eggs in well. Blend with fork, gradually adding enough warm water to form a stiff dough. Knead until smooth, cover and let stand 15 minutes. Cut dough in half and roll on floured board into two thin sheets. Combine filling ingredients and blend well. Drop teaspoonfuls of filling, about 1 Yz inches apart, on one sheet of dough and cover with second sheet. With fingertips, gently press together around each dab of filling. Cut into squares with pastry cutter. Allow ravioli to dry one hour before cooking. Drop into 8 quarts rapidly boiling salted water and cook 10 to 15 minutes, or until tender. Remove carefully from boiling water with skimmer and drain well. Arrange on serving platter in layers, alternating with a layer of hot Tom ato Sauce and a sprinkling of Parmesan cheese.
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Note: Home-made sauces may always be substituted. 14
Pasta
6 se rv in gs
LASAGNE POLLY-0
1 pound Polly-0 Lasagne Meat Sauce (page 56) 1 J6 pounds Polly-0 Ricotta
16 ounces Polly-0 Mozzarella, sliced thin j6 cup Polly-0 Grated Parmesan or Romano Cheese
Preheat oven to 375°. Cook lasagne as directed on package. Drain and rinse in cold water. Spread a thin layer of sauce in a baking dish, then a layer of lasagne, a layer of ricotta, a layer of mozzarella, a layer of sauce and some grated cheese. Repeat until all ingredients are used, ending with a layer of lasagne, sauce and grated cheese. Bake, uncovered, 30 minutes, or until mozzarella is melted.
MANICOTTI
8 servings
Dough: 3
cups all-purpose flour
� teaspoon salt 2
eggs
Filling:
2 eggs 1 � pounds Polly-0 Ricotta
6 ounces Polly-0 Mozzarella, diced Tomato Sauce (page 56)
� cup Polly-0 Grated Romano
or Parmesan Cheese Salt and pepper to taste 1 tablespoon chopped fresh parsley or Polly-0 Sweet Basil
Sift flour and salt together. Place in bowl and form a well in center. Drop eggs in well. Blend with fork, gradually adding enough warm water to form a stiff dough. Knead until smooth, cover and let stand 15 minutes. Cut in half, and roll dough on floured board into two thin sheets. Cut into rectangles 4
x
5 inches. Let dry
for one hour. Cook rectangles 10 to 12 minutes in rapidly boiling salted water. 16
Pasta
Drain, rinse in cold water, and drain again. Preheat oven to 4 0 0 ° . Blend all filling ingredients together. Spread a tablespoon or two of filling on each cooked rec tangle, roll and close, pressing edges of ends together to prevent filling from fall ing out. Place filled manicotti side by side in a baking dish. Cover with tomato sauce and grated cheese. Bake uncovered. Variation: Quick batter can be used as a substitute for Manicotti shells:
1 cup Polly-0 Milk 1 cup all-purpose flour 1 egg, beaten
� teaspoon salt (Makes 8 to 9 Manicotti shells)
Stir milk gradually into flour and blend until smooth. Add beaten egg, to which salt has been added, stirring constantly. Brush a 6-inch frying pan with olive oil, vegetable oil, or butter. Pour Y4 cup batter into pan, tilting pan back and forth so batter spreads evenly. Cook over low heat. When set on one side, turn over and cook on second side. Slide out of pan onto work board and repeat procedure, making as many as batter allows. Let cool slightly. Place 2 tablespoons filling in center of each "crepe." Fold sides over so they overlap and hold filling in. Arrange side by side in a baking dish, cover with Tomato Sauce and grated cheese. Follow baking instructions for Manicotti. Substitute packaged Polly-0 Cannelloni Shells for manicotti dough.
PERCIATELLI alia NAPOLETANA
� pound lean ground beef or Italian sausage � can (14 ounces) Polly-0 Tomatoes
� pound fresh peas, shelled � teaspoon salt
6 servings
pound Polly-0 Perciatelli (long-cut macaroni) 6 ounces Polly-0 Mozzarella, diced 1
Polly-0 Grated Parmesan
or Romano Cheese
Brown meat in large skillet; drain off fat. Add tomatoes, fresh peas and salt. Cook briskly over high heat, about 5 minutes. Lower heat and simmer 20 to 30 minutes, or until peas are tender and sauce thickens. Cook macaroni as directed on package. Drain and combine with meat sauce and mozzarella. Toss to blend. Serve grated cheese separately for individual helpings.
CHEESE & NOODLE RING
� pound noodles, cooked 1 � cups Polly-0 Ricotta Salt and pepper to taste 2 eggs, lightly beaten
4 servings 3 tablespoons cracker crumbs 3 tablespoons Polly-0 Butter, melted
Preheat oven to 375°. Drain noodles and add ricotta, salt, pepper, eggs, cracker crumbs and butter. Blend well. Turn into a buttered 2-quart ring mold sprinkled with crumbs, and bake 30 minutes or until top is golden brown. Unmold. Variation: Instead of baking, saute blended ingredients in 2 tablespoons of butter, stirring constantly to prevent sticking. Garnish with nutmeg.
17
Meat Dishes
4 servings
VEAL CUTLETS PARMIGIANA
4 veal cutlets (1 pound) 1/3 cup all-purpose flour 1 egg, beaten Polly-0 Grated Parmesan
1/3 cup Polly-0 Bread Crumbs Y4 cup olive oil 2 tablespoons Polly-0 Butter 1 can (8 ounces) Polly-0
or Romano Cheese Salt and pepper to taste
4 slices Polly-0 Mozzarella
Tomato Sauce
Preheat oven to 350° . Dip cutlets in flour, then in egg seasoned with 1 table spoon grated cheese, salt and pepper. Then dip in bread crumbs. Heat olive oil and butter in large skillet until it foams. Reduce heat and saute cutlets on both sides until well browned. Place cutlets in baking dish, cover with mozzarella, tomato sauce and a few tablespoons of grated cheese. Bake uncovered, 15 to 20 minutes. Cooking Hint: Bread cutlets, cover with wax paper and place in refrigerator 30 minutes before cooking. This will help breading adhere to meat during cooking.
For Buying Meat
Estimate the price of meat by determining how much it will cost per portion, rather than the cost per pound. Meat with a great deal of bone may serve no more than two people per pound. Boneless meat can serve four people per pound and, in a casserole, sometimes as many as six people per pound. After you check prices and figure the cost per serving, you may be surprised to discover it is sometimes very economical to buy meat, such as veal, that sells at a relatively high price per pound. BEEF: Look for meat that is well-marbled (flecks of fat throughout) . Well-marbled beef will be tender, juicy, and flavorful. VEAL: The best veal comes from milk-fed animals under fourteen weeks olq and is a grayish color. If milk-fed veal is not available, veal can be tenderized by soaking it in milk in the refrigerator overnight. Although veal should be served well-done, avoid overcooking, which will toughen meat. PORK: Young tender pork is grayish-pink, firm, and has pure white fat. Pork must always be thoroughly cooked to an internal temperature of between 17 0 ° and 185° for safe eating.
19
Meat Dishes
STUF FED VEAL ROLLS
6 servings
(/nvoltini di Vitello Fritti) 12 small slices veal cutlet 12 thin slices Polly-0 Mozzarella 4 slices prosciutto 1 teaspoon Polly-0 Sweet Basil 1 teaspoon minced marjoram
1 tablespoon minced fresh parsley 2 tablespoons Polly-0 Butter, softened Salt and pepper to taste 4 tablespoons olive oil
Flatten cutlets with mallet. Place a slice of mozzarella on each cutlet. Mince prosciutto and combine with basil, marjoran, parsley and butter. Spread a small amount of prosciutto on mozzarella and roll, keeping veal on the outside. Sprinkle with salt and pepper and secure with wooden toothpicks. Brown meat well on all sides in olive oil over moderate heat, turning gently, until meat is tender.
STUFFED VEAL CHOPS, SHERRY
4 thick veal chops, bone in 4 very thin slices prosciutto or ham 4 very thin slices Polly-0 Mozzarella
Flour
4 servings
1 egg, lightly beaten Polly-0 Bread Crumbs
2 tablespoons olive oil 1 teaspoon Polly-0 Butter 4 Polly-0 Anchovy Fillets, cut up l--4 cup sherry
Trim chops and make an even slit in each chop from edge to bone. Place a slice of prosciutto topped with a slice of mozzarella in the opening. Close slit and press firmly to seal. Dip each chop in flour, then in egg, then in bread crumbs, coating well. In a large skillet saute gently in olive oil until tender and golden brown on both sides. Lift from pan onto warm serving dish. Add butter and anchovies to drippings in skillet, blending well. Add sherry; bring to a boil and simmer 1 or 2 minutes. Pour over chops and serve.
BAKED PORK CHOPS, COUNTRY STYLE
4 loin pork chops 2 tablespoons olive oil 2 tablespoons Polly-0 Butter, melted 2 onions, cut into thin rings
4 servings
4 thin slices Polly-0 Mozzarella
1 can (8 ounces) Polly-0 Tomato Sauce
J.-4 cup bouillon
Preheat oven to 350° . Brown chops in hot olive oil on both sides. Remove from pan. Cover bottom of a baking dish with melted butter and top with onion rings, spreading evenly. Arrange browned chops on onion, top each chop with a slice
of mozzarella and spread with tomato sauce. Pour bouillon into baking dish, cover and bake 40 minutes. 20
Meat Dishes
6 servings
STUFFED ROAST OF VEAL
% pound lean ground beef � pound sweet Italian sausage 1 container (15 ounces) Polly-0 Ricotta
2 tablespoons chopped fresh parsley 3 tablespoons Polly-0 Grated Parmesan or Romano Cheese Salt and pepper to taste
Dash Polly-0 Garlic Powder 3 pound breast or shoulder of veal, with pocket cut in 1 clove garlic, halved Polly-0 Butter
2 medium onions, sliced thin 1 cube beef bouillon
Preheat oven to 350 ° . Combine ground beef and sausage meat and brown light ly in medium size skillet. Drain and combine with next 5 ingredients and mix well. Fill veal with mixture and sew or secure opening. Rub surface of veal with garlic and butter. Place it in a greased roasting pan and top with sliced onion. Dissolve bouillon cube in 1 cup hot water and pour over veal. Bake, covered, 2 hours, basting with pan drippings several times during cooking. Uncover and continue to roast 15 minutes. Several strips of bacon may be placed on top of stuffed veal during baking period and veal may also be sprinkled with a little sage or rosemary.
VEAL SCALOPPINE alia FRANCESE
1 or 1 � pounds veal scaloppine cut very thin and in approximately 3-inch squares Slices of white bread (American loaf) Slices of Polly-0 Mozzarella
serves 4 to 6
2 or 3 eggs, lightly beaten Salt and pepper Flour Olive oil for deep frying Round thin slices of lemon Chopped parsley
Cut as many slices of bread to equal slices of meat. Remove crust. Cut an equal number of slices of mozzarella about the same size. Heat olive oil. Season flour with salt and pepper. Dredge meat slices with flour, dip in egg and then in flour again and fry slowly in hot olive oil first on one side then on the other until golden and puffy. Follow the same procedure with cheese and bread. Arrange everything on a platter in rows, a slice of meat, a slice of bread, a slice of moz zarella, etc. , each overlapping the other. Top with thin slices of lemon and sprinkle with parsley. Serve hot. Note: Do meat slices first as they take longest, then the cheese slices and last the bread slices. Suggest using two frying pans. While frying meat in one, use
the other for cheese and bread slices so as to finish frying everything at the same time. 21
Meat Dishes
VEAL CUTLETS BOLOGNESE
1 egg, lightly beaten � teaspoon salt Dash Polly-0 Ground Pepper 4 veal cutlets (1 pound)
4 servings Polly-0 Bread Crumbs
2 tablespoons olive oil 4 thin slices ham 4 slices Polly-0 Mozzarella
Season beaten egg with salt and pepper. Dip cutlets in egg, then in bread crumbs. Heat olive oil in a large skillet. Brown cutlets on one side, turn over, place a slice of ham on each cutlet and top with a slice of Mozzarella. Cover skillet and cook over medium heat until veal is tender and cheese melts.
PORK BIRDS
� teaspoon Polly-0 Oregano � teaspoon thyme Salt and pepper to taste 3 pounds lean pork shoulder, cut into 12 thin slices 12 thin slices Polly-0 Mozzarella
2 tablespoons olive oil l1? cup Sauterne
6 servings l1? can (14 ounces) Polly-0 Tomatoes
1 tablespoon chopped fresh parsley 2 tablespoons grated onion 2 tablespoons finely chopped celery leaves 1 clove garlic, crushed 1 bay leaf Polly-0 Ground Pepper
Preheat oven to 350 ° . Combine oregano, thyme, salt and pepper. Season one side of each pork slice with the spice mixture. Top with a slice of mozzarella, roll each slice and fasten with wooden toothpick. In a large skillet, brown meat on all sides in olive oil. Remove to baking dish, pour wine over meat and add remain· ing ingredients. Cover and bake 1 hour. Remove pork birds to hot platter; strain sauce and thicken with a little cornstarch if desired. Pour over birds and serve.
BEEF FILLETS WITH MOZZARELLA
4 individual loin tenderloin steaks (fillet), cut l1!·inch thick 2 tablespoons Polly-0 Butter Salt and Polly-0 Ground Pepper
2 2 1 1 4
4 servings
tomatoes tablespoons chopped fresh parsley clove garlic, minced teaspoon Polly-0 Oregano slices Polly-0 Mozzarella
Preheat oven to 375°. In a large skillet sear meat briefly on both sides in very hot butter. Season with salt and pepper and remove to shallow baking dish. Top each fillet of beef with tomato half, cut side up. Combine parsley, garlic and oregano and sprinkle over tomatoes. Top each with a slice of mozzarella. Bake only until cheese melts. Serve immediately.
Note: Polly-0 Parsley Flakes may be substituted for fresh parsley.
22
CHEESE FLAVORED MEAT LOAF
� cup Polly-0 Bread Crumbs 1 tablespoon chopped fresh parsley � cup Polly-0 Grated Parmesan or Romano Cheese 2 eggs 1 small onion, chopped Salt and pepper to taste
6 servings
� pound lean ground beef % pound lean ground pork % pound lean ground ueal 1 container (15 ounces) Polly-0 Ricotta
1 16-ounce package Polly-0 Bacon
Preheat oven to 375°. Thoroughly combine bread crumbs, parsley, grated cheese, 1 beaten egg, onion, salt and pepper. Blend with meat gently, being careful to handle meat as little as possible. Mix ricotta with remaining egg and blend well. Line bottom of a loaf pan with strips of bacon. Place half of meat in pan. Spread ricotta mixture over meat and top with remaining meat. Press edges firmly so ricotta does not seep out. Bake 35 minutes. Variation: Place slices of Polly-0 Mozzarella and sliced hard-cooked egg in
center of meat loaf instead of ricotta mixture. Note: Bacon slices, placed under a meat loaf, will prevent meat from sticking to
pan, but bacon flavor will not be transferred to meat. If you want to add bacon flavor to meat, place a few slices of bacon on top of meat loaf during baking. 23
Meat Dishes
STUFFED FRANKFURTERS Preheat oven to 350° . Split frankfurters lengthwise; fill with diced Polly-O Moz zarella. Wrap each frankfurter with a strip of Polly-0 Bacon and hold
together with wooden toothpicks. Bake, uncovered, about 15 minutes, or broil 10 minutes, turning frequently.
24
Meat Dishes
ROYAL HAM BURGERS
1 pound lean ground beef 1 tablespoon chopped fresh parsley 1 tablespoon Polly-0 Minced Onion Flakes
2 tablespoons Polly- 0 Grated Parmesan or Romano Cheese
4 servings !!:! clove garlic, minced 2 tablespoons sherry Salt and pepper to taste 4 slices Polly-0 Mozzarella Cheese
Mix first 7 ingredients together. Form 8 thin hamburger patties. Place a slice of mozzarella on 4 patties, top with remaining patties and pinch edges together to enclose cheese. Broil, browning on both sides, to desired doneness.
Note: If hamburgers are eaten rare, be certain meat is freshly ground and has
been kept properly refrigerated.
6 to 8 servings
HAMBURGER PIZZA
!!:! can (14 ounces) Polly-0 Tomatoes
2 pounds lean ground beef 1/3 cup Polly-0 Bread Crumbs 1 teaspoon Polly-0 Garlic Powder Salt and pepper to taste 1 medium onion, chopped
Dash Tabasco sauce 1 teaspoon Polly-0 Oregano !!:! pound Polly-0 Mozzarella, sliced thin Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 375° . Drain tomatoes well, reserving \12 cup of juice. Combine next six ingredients with tomato juice, blending well. Press mixture into an 11inch pie plate, building meat up on sides and at top edge to about \12-inch thickness. Bake 15 minutes, setting pie plate on a piece of aluminum foil to catch drippings. Remove from oven and drain drippings from meat pie. Slice tomatoes and arrange in meat shell. Sprinkle with oregano and cover with mozzarella slices. Sprinkle generously with grated cheese. Return to oven for another 15 to 20 minutes, or until tomatoes are hot and mozzarella melts. Cool slightly, drain excess liquid if necessary, and cut into wedges to serve. 25
CHICKEN CUTLET PARMIGIANA
2 tablespoons olive oil 4 tablespoons Polly-0 Butter 2 carrots, diced 2 cloves garlic, minced 1 onion, minced 2 tablespoons minced fresh parsley Y2 can (14 ounces) Polly-0 Tomatoes
1 can (7 ounces) Polly-0 Tomato Paste
26
6 servings
1 teaspoon Polly-0 Oregano Salt and pepper to taste 4 whole chicken breasts (or, one 3Y:! lb. chicken, cut up) 4 tablespoons flour 2 cups Polly-0 Mozzarella, diced Polly-0 Grated Parmesan
or Romano Cheese
Heat 1 tablespoon olive oil and 2 tablespoons butter in large skillet. Add carrots, garlic and onion and saute until tender. Add parsley, tomatoes, tomato paste, oregano, salt and pepper and simmer, uncovered, 1 hour. While sauce is cooking, bone and skin chicken breasts and cut in half. Combine flour with salt and pepper and lightly coat chicken. Heat 1 tablespoon olive oil and 2 tablespoons butter in large heavy skillet and saute chicken until tender. (Add
additional olive oil and butter if necessary.) Preheat oven to 350 ° . Pour half the sauce into a 2-quart baking dish, add chicken, cover with remaining sauce,
sprinkle mozzarella over sauce and top with grated cheese. Bake 15 minutes or until cheese melts. 27
Chicken Dishes
4 servings
CHICKEN DIVAN POLLY-0
4 tablespoons Polly-0 Butter 3 tablespoons all-purpose flour 1 cup Polly-0 Milk J1? cup chicken broth Salt and pepper to taste 1.1 cup mayonnaise
1 cup Polly-0 Ricotta Stalks of cooked broccoli Slices of cold breast of chicken Polly-0 Grated Parmesan
or Romano Cheese
Melt butter in small saucepan, blend in flour, and add milk and broth. Cook over medium heat until thick and smooth, stirring cons1antly. Season with salt and pepper, stir in mayonnaise, remove from heat and fold in ricotta. Arrange broccoli stalks in large shallow baking dish, cover with slices of chicken and pour sauce over all. Sprinkle generously with grated cheese. Slide baking dish under broiler 6 inches from source of heat and broil until sauce is brown and bubbly. Serve at once.
FRIED CHICKEN PAR MESAN
1/3 cup Polly-0 Grated Parmesan Cheese
% cup Polly-0 Bread Crumbs 2 tablespoons minced fresh parsley 2 tablespoons minced chives
4 servings Salt and pepper to taste 1 broiler-fryer chicken (about 3 pounds) J1? cup Polly-0 Milk
Preheat oven to 37 5°. CombineParmesan, cracker crumbs, parsley, chives, salt and pepper. Cut chicken into serving pieces. Dip in milk, then in crumb mixture to coat. Place in shallow baking dish in single layer. Bake, uncovered, 4 5 minutes o r until tender.
6 servings
LEFTOVER DELIGHT
1 onion, chopped J1? green pepper, seeded and chopped 3 tablespoons Polly-0 Butter 2 cups finely minced or ground cooked chicken
1/3 cup Polly-0 Bread Crumbs 2 cups Polly-0 Ricotta 1.1 teaspoon Polly-0 Oregano Salt and pepper to taste 3 eggs
Preheat oven to 37 5°. In a large saucepan, saute onion and pepper in butter until tender. Remove from heat and combine with chicken and bread crumbs. Spread in bottom of rectangular 1Y2-quart baking dish. Combine ricotta with oregano, salt and pepper. Add eggs to ricotta, one at a time, beating after each addition. Pour over chicken and bake, uncovered, 40 minutes. 28
Note: Veal may be substituted for Chicken in many recipes.
Fish Dishes 2
STUFFED CALAMARI (SQUID)
pounds medium size squid, cleaned 1 container (15 ounces)
2
Polly-0 Ricotta
slices white bread, diced % cup Polly-0 Grated Parmesan
2
or Romano Cheese
1 tablespoon chopped fresh parsley 2 eggs
to 4 servings
tablespoons Polly-0 Butter, melted Salt and pepper to taste Dash of Polly-0 Garlic Powder � cup olive oil Ya teaspoon Polly-0 Oregano 1 can (8 ounces) Polly-0 2
Tomato Sauce
Preheat oven to 350 ° . Wash squid thoroughly and drain well. Combine ricotta with the next 7 ingredients, mix and blend well. Stuff bodies of squid with mix ture and sew or fasten opening with wooden toothpicks. Brown quickly in hot olive oil until squid turns slightly pink. Lift from pan with slotted spoon and place in a deep baking dish. Add oregano to tomato sauce and pour over squid. Bake until tender, about 45 minutes. fl/ustrated, page 29.
CHEESE-STUFFED SOLE FILLETS
1 � pounds fillet of sole or flounder 1 tomato, peeled and chopped 6 ounces Polly-0 Mozzarella, diced 4 Polly-0 Anchovy Fillets, mashed Pinch thyme
4 servings
3 tablespoons Polly-0 Grated Parmesan or Romano Cheese % cup chopped Polly-0 Ripe Olives
% cup Polly-0 Minced Onion 3 tablespoons Polly-0 Butter � cup vermouth
Preheat oven to 350° . Wash fish and dry with paper towels. If fillets are large, cut in half lengthwise. Blend tomato with mozzarella, anchovies, thyme, grated cheese and olives. Spread 2 tablespoons of cheese stuffing on each fillet, roll and fasten with wooden toothpicks. Saute onion in butter in a large skillet until soft and transparent. Add stuffed fillets and brown lightly on all sides. Lift fillets from pan and arrange in a buttered baking dish. Add vermouth to skillet, scrape bot tom and sides of pan and pour over stuffed fillets. Cover and bake 15 minutes, or until fish flakes easily.
BROILED FILLETS WITH MUSHROOMS & CHEESE
2 pounds mackerel or other fish fillets % cup olive oil 1 teaspoon salt Dash pepper
4 servings 1 can (8 ounces) Polly-0 Mushrooms, sliced, or stems and pieces, drained 1 cup grated Polly-0 Mozzarella 2 tablespoons chopped fresh parsley
Cut fillets into serving-size portions. Combine olive oil with salt and pepper. Blend mushrooms, mozzarella and parsley. Place fish on well-greased broiling pan and brush with seasoned olive oil. Broil 3 inches from heat 3 to 4 minutes. Turn carefully and brush with remaining olive oil. Broil 3 to4 minutes longer, or until fish flakes easily. Spread mushroom and mozzarella mixture on fish; broil 2 to 3 minutes longer, or until lightly browned. 30
BAKED RED SNAPPER WITH RICOTTA STUFFING
6 servings
1 3 Y2 pound snapper Salt 2 tablespoons olive oil Ricotta Stuffing:
% cup chopped celery Y2 cup chopped onion % cup olive oil 2 to 3 cups Polly-0 Bread Crumbs 1 cup Polly-0 Ricotta
% cup diced peeled lemon 2 tablespoons grated lemon rind 1 teaspoon Polly-0 Paprika Y2 teaspoon salt
Preheat oven to 350 °. Clean, wash and dry fish. Sprinkle inside and out with salt. Saute celery and onion in Y4 cup olive oil until soft. Remove from heat and com bine with remaining ingredients, blending well. Stuff fish loosely. Close opening with small skewers or wooden toothpicks. Place fish in a well-greased baking dish, brush with 2 tablespoons olive oil and bake 40 to 60 minutes, or until fish flakes easily. Baste occasionally during cooking. Remove skewers; garnish with lemon slices and sprigs of parsley.
FLOUNDER FILLETS NE APOLITAN
4 flounder fillets All-purpose flour 1 egg, lightly beaten Polly-0 Bread Crumbs
Olive oil
4 servings
1 can (8 ounces) Polly-0 Tomato Sauce
6 ounces Polly-0 Mozzarella, diced Ya teaspoon Polly-0 Oregano
Dredge fillets in flour, dip in egg and coat with bread crumbs. Saute in olive oil until golden brown on both sides. Arrange in buttered baking dish, cover with tomato sauce, sprinkle with oregano and top with mozzarella cheese. Place un der broiler until cheese melts.
31
Vegetable Dishes
STUFFED GREEN PEPPERS PROVENCALE
4 large green peppers 1 onion, chopped % pound Italian sausage meat 1 tablespoon Polly-0 Butter 1 cup rice, uncooked
4 servings
2 tablespoons Polly-0 Tomato Paste, dissolved in 3 cups warm broth or bouillon 3 tablespoons Polly-0 Grated Parmesan or Romano Cheese
6 ounces Polly-0 Mozzarella, diced Preheat oven to 350 °. Cut a slice from stem end of peppers, remove seeds and parboil 5 minutes. Crumble sausage into a large skillet and brown with onion in butter until onion is soft and transparent. Add rice and stir until rice is lightly browned. Add dissolved tomato paste and salt to taste. Cover and simmer until rice is barely tender and has absorbed liquid. Add grated cheese and blend. Stuff peppers with rice mixture, piling stuffing high. Top generously with mozzarella, and dot with butter. Arrange peppers in well·greased baking dish and bake uncovered about 30 minutes, or until mozzarella melts and is golden brown.
BAKED CAULIFLOWER WITH CHEESE
1 medium size cauliflower 4 tablespoons Polly-0 Butter 1 cup grated Polly-0 Mozzarella
4 servings
% cup Polly-0 Grated Parmesan or Romano Cheese
Preheat oven to 400 °. Cut off stem of cauliflower, remove the leaves and soak cauliflower in cold salted water, head down, 15 minutes. Drain and break into flowerets. Parboil, uncovered, in boiling salted water 10 minutes. Drain well and saute briefly in butter. Arrange flowerets in a buttered baking dish, and pour drippings from pan over them. Cover with mozzarella and sprinkle with grated cheese. Bake 15 minutes or until mozzarella has melted and a light crust has formed.
SPINACH CHEESE PIE 1 package (10 ounces)
frozen chopped spinach % cup Polly-0 Grated Parmesan or Romano Cheese 1 container (2 pounds) Polly-0
6 servings 3 eggs % teaspoon Polly-0 Ground Pepper
% teaspoon salt B·inch pie crust shell
Ricotta
Preheat oven to 350 °. Thaw spinach and drain thoroughly but do not cook. Combine spinach with next 5 ingredients and mix well. Turn mixture into pie crust and bake about 30 minutes or until set in the center. Serve hot or cold. Diced ham, prosciutto or crumbled bacon may be added to spinach.
33
Vegetable Dishes
ARTICH OKES AND MUSHROOMS
2 cans (BY:? ounces each) Polly-0 Artichoke Hearts
1 can (16 ounces) Polly-0 Sliced Mushrooms
6 servings
1 can (10% ounces) mushroom soup 4 tablespoons dry sherry Polly-0 Grated Parmesan
or Romano Cheese
4 tablespoons Polly-0 Butter Preheat oven to 350 °. Drain artichokes and mushrooms. Simmer in butter in a medium size skillet until tender. Combine mushroom soup with sherry, mix gently with artichokes and mushrooms. Spoon into a 2-quart casserole, sprinkle with grated cheese and bake, uncovered, 15 minutes.
EGGPLANT PARMIGIANA
2 firm eggplants J1? cup flour 2 eggs, lightly beaten J1? teaspoon salt J1? teaspoon Polly-0 Ground Pepper
1 cup olive oil
8
servings
3-4 cups tomato sauce (page 56) 1 pound Polly-0 Ricotta % cup Polly-0 Dried Parsley 2 eggs, lightly beaten 1 cup Polly-0 Grated Parmesan 8 ounces Polly-0 Mozzarella, thinly sliced
Cut eggplant into thin rounds. Flour and dip slices in beaten eggs, seasoned with salt and pepper. Saute slices in hot olive oil until golden brown on both sides. Drain on absorbent paper. Arrange a layer of eggplant in the bottom of an ovenproof, 2-quart baking dish, and cover with 1/3 tomato sauce. Combine ricotta, parsley, eggs and parmesan and mix thoroughly. Spread Yz ricotta mix ture over tomato sauce in casserole. Repeat these layers until eggplant is used. Cover all with tomato sauce and top with mozzarella. Bake, uncovered, in a moderate oven (350°F. ) 30 minutes, until cheese is lightly browned and filling is bubbling hot.
CHEESE-FILLED EGGPLANT
2 medium eggplants All-purpose flour Olive oil 3 egg yolks 6 ounces Polly-0 Mozzarella, diced
4 to 6 servings 2 tablespoons Polly-0 Grated Parmesan or Romano Cheese Pinch of salt 1 egg, lightly beaten with 3 egg whites Polly-0 Bread Crumbs
Pare eggplant and slice in Yz-inch thick slices. Dust in flour and saute in olive oil until golden brown on both sides. Drain on paper and set aside. Combine egg yolks, mozzarella, grated cheese and salt. Mix well. Spread mixture between two slices of eggplant, forming sandwiches. Dip each sandwich into beaten egg, coat in bread crumbs and saute in olive oil until golden brown on both sides. Drain on paper and serve hot. 34
i
I
l
!
I
STUFFED MUSHROOMS
to 12 large, fresh mushrooms 1 slice white bread 1 tablespoon milk 2 cloves garlic, minced 1 tablespoon chopped fresh parsley 2 eggs 8
4 to 6 servings Y2 cup Polly-0 Ricotta Salt and pepper to taste Olive oil Polly-0 Grated Parmesan
or Romano Cheese
Preheat oven to 350° . Remove stems from mushrooms and chop stems fine. Soak bread in milk and squeeze dry. Mix together chopped stems, bread, garlic, parsley, eggs, ricotta, salt and pepper. Fill mushroom caps with stuffing. Arrange stuffed mushrooms, filled side up, in a buttered baking dish. Drizzle a little olive oil over mushrooms and sprinkle with grated cheese. Bake, un covered, about 20 minutes. Serve hot or cold.
MELONZANI
1 large firm eggplant, peeled and sliced Y2 cup olive oil 2 onions, chopped 2 tablespoons Polly-0 Butter
Serves 4 to 6 2 cups chopped Polly-0 Black Olives 8 ounces Polly-0 Cheddar Cheese
2 cups Polly-0 Tomato Sauce Salt and pepper to taste 1 cup crushed Triscuits
Preheat oven to 350 °. Brown eggplant slices on both sides in olive oil. Drain. Saute onion in butter until soft and transparent. In a 2-quart casserole, layer all ingredients except Triscuits. Cover top of casserole with Triscuits, dot with butter and bake, uncovered, 45 minutes. Variation: Brown 1 pound lean ground beef, drain and layer in casserole with other ingredients. If meat is added, additional tomato sauce will be needed.
35
Vegetable Dishes
4 servings
BROCCOLI WITH CHEESE SAUCE
Wash broccoli and split thick stalks. Tie in small bunches and place in boiling salted water, with ends down and heads out of water. Cook, covered, 10 to 12 minutes or until tender. Drain thoroughly. Prepare cheese sauce: blend 2 tablespoons melted Polly-0 Butter with 1 tablespoon flour in a saucepan, add 1 cup of scalded milk and, stirring constantly, cook until it starts to thicken. Add dash of salt and pepper, % cup of grated Polly-0 Mozzarella, stirring constantly, and pour over broccoli. Serve hot. ,
6 to 8 servings
BROCCOLI RABE SOUFFLE
2 pounds broccoli rabe, cooked, drained and coarsely chopped 1 cup diced cooked ham ll{? cups diced Polly-0 Mozzarella
6 eggs, beaten with 2 tablespoons Polly-0 Grated Parmesan or Romano Cheese
Salt and pepper to taste
Preheat oven to 350 °. Combine broccoli with ham, mozzarella and eggs. Season to taste. Butter a 112-quart casserole or souffle dish, and pour in mixture. Bake, uncovered, 25 to 30 minutes or until set. 36
Vegetable Dishes
BAKED CH EESE-STUFFED TOMATOES
4 firm ripe tomatoes 6 ounces Polly-0 Mozzarella, diced 1 teaspoon Polly-0 Sweet Basil 1 clove garlic, minced or � teaspoon Polly-0
4 servings
Jt4 teaspoon Polly-0 Oregano 3 tablespoons chopped fresh parsley 3 tablespoons Polly-0 Grated Parmesan or Romano Cheese Salt to taste Polly-0 Ground Pepper
Garlic Powder
Olive oil
Preheat oven to 3 50 °. Wash and dry tomatoes and cut in half crosswise. Scoop out pulp, refrigerate and reserve to use in soups or casseroles. Turn tomato cases upside down to drain. Combine mozzarella with remaining ingredients, except pepper and olive oil. Fill cases with mixture; sprinkle freshly ground pepper over each. Arrange in a baking dish, filled side up, and drizzle olive oil over all. Bake, uncovered, 45 minutes. Variation: Saute Y2 pound sliced mushrooms in 2 tablespoons butter. Add
mushrooms to cheese mixture before stuffing tomatoes.
CHEESE-STUFFED ZUCCHINI
4 large zucchini 6 ounces Polly-0 Mozzarella, diced Jt4 pound fresh mushrooms, sliced or 1 can (4 ounces) Polly-0 Sliced Mushrooms
1 tablespoon chopped fresh parsley 1 clove garlic, minced
6 servings 1 teaspoon Polly-0 Sweet Basil 2 or 3 tablespoons Polly-O Grated Parmesan or Romano Cheese Salt and pepper to taste Pinch nutmeg 2 tablespoons olive oil Polly-0 Bread Crumbs
Preheat oven to 3 50°. Cut ends off zucchini, wash and scrape lightly. Cut in half, lengthwise, and scoop out pulp. Blend pulp with remaining ingredients, except bread crumbs. Fill zucchini cases with mixture. Arrange side by side in oiled baking dish. Sprinkle with bread crumbs and drizzle a little olive oil over them. Cover (use aluminum foil if dish has no cover) and bake 30 minutes. Remove cover and continue baking an additional 15 minutes.
4 to 6 servings
BAKED STUFFED POTATOES
4 baking potatoes 2 tablespoons softened Polly-0 Butter
Salt and pepper to taste Pinch nutmeg
1 1
egg, well beaten cup grated Polly-0 Mozzarella
3 tablespoons Polly-0 Grated Parmesan or Romano Cheese
Preheat oven to 350 °. Select uniform size potatoes; wash, scrub and dry them. Grease lightly with butter and puncture with fork. Bake about 1 hour. When done, remove from oven and allow to cool slightly. Cut potatoes lengthwise into halves and remove pulp carefully without breaking the skin. Mash pulp with butter, salt, pepper and nutmeg. Add egg, mozzarella and grated cheese. Fill potato shells with mixture, garnish with paprika and place under broiler until browned. 37
Vegetable Dishes
POTATO CHEESE PIE
6 seruings
(Gateau di Patate) 3 pounds potatoes 3 tablespoons Polly-0 Butter liz cup Polly-0 Milk liz cup Polly-0 Grated Parmesan or Romano Cheese
2 eggs, beaten Salt and pepper to taste Polly-0 Bread Crumbs Polly-0 Mozzarella,
thinly sliced
Preheat oven to 375 °. Boil potatoes, in jackets, until tender. Peel and mash or force through a ricer. Add butter, milk, grated cheese, eggs, salt and pepper. Beat until creamy and light. Butter an 8-inch pie plate and sprinkle with bread crumbs. Arrange half of the mashed potatoes in a layer in prepared pie plate, cover completely with mozzarella slices and top with remaining mashed potatoes. Sprinkle with bread crumbs and dot with butter. Bake until top is golden brown and crusty.
4 servings
POLENTA MOZZARELLA
cup yellow cornmeal liz teaspoon salt 2 cups chicken stock 2 tablespoons Polly-0 Butter 1
1 cup grated Polly-0 Mozzarella
}--4 cup Polly-0 Grated Parmesan or Romano Cheese
Combine cornmeal, salt and 1 cup cold water; mix well. Place chicken stock in top half of double boiler. Heat to boiling over direct heat. Add cornmeal slowly and cook over direct heat about 2 minutes, stirring constantly. Place saucepan over boiling water, cover and cook 1 hour, stirring occasionally. Add butter, mozzarella and Parmesan. Continue cooking until butter and cheeses are melted, stirring constantly. Serve with chicken dishes and garnish with gravy, additional Parmesan or butter.
For Creamier Mashed Potatoes: Fold in a tablespoon or two of Polly-0 Ricotta; return to heat briefly to warm ricotta and serve garnished with paprika and sprigs of fresh parsley.
38
(5e Polly-0 qqside Storr Some Facts About a Fine Food Tradition. In 1899, Giuseppe Pollio emigrated to the
quantities of milk are processed under the
United States and settled in Brooklyn. He
most sanitary and scientifically controlled
began to process Ricotta and Mozzarella,
conditions.
using the traditional open-fire methods
label is your assurance of the highest pos
Consequently,
the Polly-0
prevalent in Italy at the time. Since then,
sible quality. Year after year, Polly-0 prod
the Pollio organization has continuously
ucts have been awarded coveted prizes in
improved its methods and products
leading dairy competitions. Today, Pollio
through modern research and technol
is the largest manufacturer of its kind in
ogy. Today it is recognized as the leading
the world, the culmination of devoted
establishment of its kind in the United
efforts by four generations of the Pollio
States.
family: Giuseppe; his son Al bert; his
In our creameries throughout the rich grazing land of New York State, vast Creameries: Campbell, N.Y.
•
Rochester, N.Y .
grandchildren Joseph and Rose; and his greatgrandson Joseph, Jr. •
Watkins Glen, N.Y. • Cohocton, N.Y.
Salads
RICOTTA SALA D RIN G
1 package lime-flavored gelatin 1 cup mayon naise 1 cup each diced celery and green pepper
4 servings 1 container (1 5 ounces) Polly- 0 Ricotta
Lettuce
Dissolve gelatin in 1 cup hot water_ Chill until partially set Blend in mayonnaise. Fold in vegetables and ricotta. Pour into well-chilled 4-cup ring mold. Chill until firm. Unmold on lettuce.
RICOTTA & SAL MON SALA D
1 can (1 6 ounces) salmon 1 con tainer ( 1 5 ounces) Polly-0 Ricotta
1 cup sliced celery l1! cup diced sweet pickles
6 servings 1 cup mayonnaise Salt and pepper to taste Salad greens Tomato wedges
Drain salmon and break into chunks. Add ricotta, celery, pickles and mayon naise. Toss lightly , season with salt and pepper and chill. Serve on crisp salad greens and garnish with tomato wedges. Varia tion : Substitute tuna for salmon, adding minced onion and lemon juice.
PEAR CHEESE SALAD SU PRE ME
3 ripe pears (or 6 canned pear halves) Lemon juice 1 con tainer (15 ounces)
6 servings
3 tablespoons mayonnaise 2 cups diced celery 6 lettuce leaves l1! cup chopped walnuts
Polly-0 Ricotta
Peel, halve and core pears. Sprinkle with lemon juice. Blend mayonnaise with ricotta until smooth. Add celery. Place 1 pear half on each lettuce leaf. Fill with cheese mixture and garnish with chopped nuts.
AVOCA DO SALA D
1 avocado, pared and sliced Lemon juice French dressing l1! head Boston lettuce Y:? head chicory
4 servings l1! bunch watercress 1 container (1 5 ounces) Polly-0 Ricotta
Tomato wedges
Toss salad greens together in salad bowl with dressing; pile ricotta in center and arrange border of tomato wedges alternating with avocado slices. Sprinkle avocado slices with lemon juice and marinate in French dressing. Chill at least 1 hour_ 44
Salads
FRUIT, AVOCA DO & CHEESE SALA D
1 1 2 1 2 1
medium head Boston lettuce clove garlic grapefruits large navel orange medium avocados container (15 ounces)
6 servings
3 tablespoons lemon juice 3 tablespoons olive oil 1 teaspoon sugar % teaspoon salt Dash of pepper Polly-0 Paprika
Polly- 0 Ricotta
Wash and drain lettuce and tear into bite-size pieces. Rub inside of large salad bowl with garlic. Add lettuce. Peel grapefruit and orange; cut into sections. Cut avocados in half lengthwise, remove pits and peel. Slice avocados and sprinkle with 2 tablespoons lemon juice. Arrange fruit and avocados on lettuce in sun burst fashion. Pile cheese in center. Mix together olive oil, remaining lemon juice, sugar, salt and pepper. Pour over salad. RICOTTA GAR DEN SALAD
1 cup dairy sour cream 1 container (15 ounces) Polly-0 Ricotta
4 servings Y2 cup each diced cucumber, sliced radishes, cut-up scallions Salt and pepper to taste Lettuce
Blend sour cream with ricotta, stir in vegetables and season with salt to taste. Serve on lettuce (or fill tomato cases). G arnish with paprika. RICOTTA MOL D
1 envelope unflavored gelatin 4 tablespoons Polly-0 Bleu Cheese
1 cup Polly-0 Rico tta Salt
4 servings Polly-0 Paprika
Y2 cup Polly-0 Heavy Cream, whipped Salad greens
Sprinkle gelatin in Y4 cup warm water; allow to soften. Mash bleu c heese and blend in ricotta. Add seasonings and dissolved gelatin. Fold in whipped cream. Pour into ring mold rinsed in cold water. Chill. When set, unmold on a bed of let tuce. Serve with your favorite salad dressing. M ACARONI S ALAD
1/3 cup chopped onion Y2 cup chopped green pepper 1 cup Polly-0 Ricotta � cup Polly-0 Milk 1 tablespoon lemon juice or cider vinegar
6 servings 1 tablespoon olive oil Salt and pepper to taste Dash of Polly-0 Paprika Y2 pound Polly-0 Elbow Maca ron i, cooked Lettuce
Combine first 8 ingredients, blending well. Add to hot macaroni , mixing so that macaroni is well-coated. Chill thoroughly and serve on bed of lettuce. G arnish with sprigs of parsley. 45
Salads
RICOTTA MACARONI VE GET A B LE SALAD
!6 pound Polly-0
6 servings
2 tablespoons Polly-0 Minced Green Peppers
Elbow Ma ca roni, cooked
1 tablespoon m inced onions 1 !6 teaspoons salt llq teaspoon Polly-0 Pepp er !6 cup Italian dressing
and chilled 1 cup Polly-0 Ricotta !6 cup cooked peas !6 cup cooked carrots, sliced
Combine macaroni with all other ingredients. Mix lightly with fork until blended. Serve in bowl lined with lettuce and garnish with sprigs of parsley.
RICOTTA A P PLE SALAD
6 apples Lemon juice 1 container (1 5 ounces)
6 servings !6 teaspoon Worcestershire sauce Dash Ta basco sauce llq cup Polly- 0
Polly-0 Ricotta
Ligh t Cream
llq pound Po/ly-0
Salt and pepper to taste
Gorgonzola Cheese
Core apples, cut crosswise into thin slices and sprinkle with lemon juice. C om bine remaining ingredients. Place in center of serving platter and surround with apple slices.
:��::.�� � I
Rko
Combine Y2 cup PollyRicotta with 2 Polly-0 Anchovy Fillets (mashed), Y2 t e a s p o o n Po l ly - 0 Pap rika, 2 tablespoons lemon juice, 3 tablespoons mayonnaise, llq cup catsup and a dash of Po/ly-0 Ground Black Pepper.
46
PIZZA alia NA POLETANA
1 envelope dry yeast % teaspoon salt 312 cups sifted all-purpose flou r 1 pound Polly-0 Mozzarella, sliced thin or diced 12 can (1 4 ounces) Polly-0
2 1 2-inch pies Salt and pepper to taste 1 teaspoon Polly-0 Oregano Olive oil Polly-0 G ra ted Pa rmesan
or Romano Cheese
Quick N'Easy Crushed Toma toes,
drained Preheat oven to 400 °. Dissolve yeast in Y4 cup lukewarm water; let stand five minutes. In a large bowl dissolve salt in 1 cup lukewarm water, add yeast and stir in 212 cups of sifted flour. Beat well to make soft dough. Place remaining flour on board in small heap, making a well in center. Place soft dough in well and knead, folding dough over on itself and pushing it lightly away with the ball of the hand. Exert pressure to cause folded part to adhere to dough underneath. At the same time, add flour to dough. Turn dough one-quarter around. Repeat motion. Continue turning, folding and kneading until dough is smooth and elastic and does not stick to hands or unfloured board. Place dough in bowl , cover with cloth and set in warm place to rise, about 45 minutes. Divide dough into two balls and knead each ball. Place each ball in a separate bowl , cover with cloth and set in warm place to continue rising until light and double in bulk, about 1Y4 hours. Place dough on floured board and pound lightly to deflate. (Dough may also be purchased from bakery, or a prepared dough mix may be used). Pull and stretch until each piece is large enough to cover a round 12-inch pie plate, flour ing both sides of dough to prevent sticking to pie plate. Place dough in pie plate, cover surface with mozzarella, add tomatoes, sprinkle with salt , pepper, oregano and olive oil. Sprinkle generously with grated cheese. Bake 20 to 30 minutes. Slice pie fashion and serve hot. Varia tio n : Arrange Polly-0 Anchovies over tomatoes, criss-cross top of mozzarella with bacon or thin slices of cooked sausages, or add Polly-0 Sliced Mush rooms. FOR INDIVIDUAL PIZZAS: Split English Muffins, toast lightly, cover as
above and broil until cheese melts. 48
Pizzas, Sandwiches & Snacks
S... OFFED PIZZA (Calzone alia Napoletana)
1 pizza
J.{? pizza dough, Pizza alia Napoletano (page 48) Olive oil Filling:
6 ounces Polly-0 Mozzarella, diced � pound prosciutto, diced � pound salami, diced Salt and pepper
1 container (1 5 ounces) Polly-0 Ricotta
2 eggs � cup Polly-0 G ra ted Pa rmesan or Romano Cheese
Preheat oven to 400° . Place dough on floured board and pound lightly to deflate. Pull and stretch, forming a large thin disc about Y
STUFFED CR E PES WITH RICOTTA AND PROSCIUTTO
4 to 6 servings
Crepes:
7 tablespoons Polly-0 Milk 4 tablespoons all-purpose flour 4 eggs, beaten
Salt 3 tablespoons Polly-0 Butter, melted
Filling:
Ya pound prosciutto or ham, chopped fine 1 container (1 5 ounces) Polly-0 Rico tta
Polly-0 Milk Polly-0 Butter Polly-0 G rated Pa rmesan
or Romano Cheese
Pinch of salt Preheat oven to 350°. Stir milk into flour gradually and beat until smooth. Stir ring constantly, add beaten eggs to which a pinch of salt has been added. Add melted butter. Melt a little additional butter, as needed, in a 6-inch frying pan. Pour 5 or 6 tablespoons of batter into pan, tilting pan back and forth so batter spreads evenly. Cook slowly. When set on one side, turn and cook on other side. Slide out of pan onto work board and repeat procedure, making as many crepes as batter allows. Prepare filling by combining prosc iutto with ricotta and mixing well. Add salt and a tablespoon or two of milk to obtain a smooth, creamy mixture. Place a small amount of filling in the center of each crepe, bringing sides over so they overlap to hold filling. Arrange stuffed crepes in bak ing pan in one layer. Dot with butter, sprinkle with grated cheese and bake, un covered, about 15 minutes. Serve piping hot. 49
Pizzas, Sandwiches & Snacks
CARNIVAL PIE ( Pizza Rustica)
Pastry for 1 0-inch 2 crust pie 2 pounds Italian sausage meat 1 con tainer (2 pounds) Polly-0 Ricotta
1 0 serving::
Y2 cup sugar (optional) 5 eggs 14 pound prosciutto, chopped 1 tablespoon chopped parsley 14 cup Polly-0 G ra ted Pa rmesan or Romano Cheese
2 packages (6 ounces each) Polly-0 Mozza rella, diced Preheat oven to 400°. Prepare pastry and line a 10-inch pie pan. Prick dough with fork and sprinkle with a little flour. Cut sausage meat into small pieces and brown lightly with 2 tablespoons of water. Combine ricotta and mozzarella; add sugar and eggs, one at a time, beating after each addition with a wooden spoon. Add cooked sausage meat, prosciutto, parsley and grated cheese. Blend well. Pour mixture into lined pie pan and cover with pastry. Trim, leaving about Yz-inch overhang. Fold dough under and back and flute edge. Cut slits in pie to allow steam to escape. Bake 15 minutes, lower oven to 325 ° and continue bak ing 40 to 50 minutes. Remove from oven. Let stand 5 minutes before serving. May be served hot or cold.
MOZZARELLA IN CAROZZA
8 slices white bread 1 package (8 ounces) Polly-0 Mozza rella
4 servings Y2 cup Polly-0 Milk 2 eggs, beaten 4 tablespoons Polly-0 Butter
Salt and pepper to taste Trim crusts from bread. Divide mozzarella into 4 thick slices and place each slice on a slice of bread. Season with salt and pepper and cover with second slice of bread. Beat milk and eggs together in a large bowl. Dip sandwiches into egg mixture. Melt butter in medium size skillet. Saute sandwiches over medium heat until lightly browned on each side. Add additional butter during cooking if necessary. If desired, serve with Anchovy Sauce, page 57.
EGG PLANT SANDWICHES
2 medium eggplants Flour Olive oil 3 egg yolks Y2 pound Polly-0 Mozzarella, diced small or gra ted
4 to 6 servings 2 tablespoons Polly-0 Gra ted Pa rmesan or Romano Cheese Pinch of salt 1 egg, lightly beaten with 3 egg whites Polly-0 Bread Crumbs
Pare eggplant and slice in Yz-inch thick slices. Dust in flour and fry in hot olive oil until a light golden brown on both sides. Drain on paper and set aside. Combine egg yolks, mozzarella, grated cheese and salt; mix well. Spread mixture between two slices of eggplant, forming sandwiches. Dip each sandwich into beaten egg, coat in bread crumbs and fry in hot olive oil until golden brown on both sides. Drain on paper and serve hot. 50
Pizzas, Sandwiches & Snacks
OILED SANDWICH
Toast bread in broiler on one side only. Spread untoasted side with Po/ly-0 Butter; top with a slice of tomato and a thin slice of Polly-O Mozza rella. Broil until mozzarella melts. Place a slice of crisp Pol/y-O Bacon on each sandwich and serve hot.
SHIRRED EGGS SU PRE ME
4 servings
Pol/y-O Butter
4 eggs Salt and pepper to taste 1 cup Pol/y- O Tomato Sauce 4 tablespoons Pol/y-O Mozzarella, Pol/y-O Grated Pa rmesan or Romano Cheese diced ° Preheat oven to 350 . Butter 4 baking cups and put 2 tablespoons tomato sauce in each cup. Cover sauce with 1 tablespoon mozzarella. Break an egg into each cup, season with salt and pepper, cover with 2 tablespoons tomato sauce, and sprinkle with Parmesan cheese . Bake, uncovered, 12 minutes or until eggs are set . Garnish with parsley sprigs. Scrambled Eggs Poll y-O: Add 1 teaspoon diced Pol/y- O Mozzarella and 1
teaspoon chopped chives for each egg next time you make scrambled eggs. This is a delightful treat for Sunday brunch.
BAKED MOZZARELLA CHEESE O MELETTE
4 eggs 2 tablespoons Pol/y-O Milk
4 servings
1 package (8 ounces) Pol/y-O Mozza rella
Ys teaspoon salt
1 tablespoon minced fresh parsley
Pol/y-O Black Pepper
Pol/y-O G ra ted Pa rmesan
2 tablespoons Pol/y-O Butter
or Romano Cheese
Preheat oven to 350° . Break eggs into a large bowl, add milk, salt and pepper and beat until frothy. Melt butter in medium size ovenproof skillet, add eggs and cook over moderate heat until eggs are almost set . Sprinkle mozzarella and parsley over half of omelette, fold other half of omelette over cheese, sprinkle with grated cheese and bake, uncovered, about 10 minutes or until top is lightly browned.
51
Pizzas, Sandwiches & Snacks
RICOTTA & A P PLE PANCAKES
1 cup Polly-0 Ricotta 3 eggs, lightly beaten 2 tablespoons Polly-0 Bu tter, melted Y4 cup grated apple
4 servings
Pinch salt 2 tablespoons grated orange rind !6 cup all-purpose flour (approximately)
Combine ricotta with next five ingredients and mix thoroughly. Gradually add just enough flour to make a thin batter. Drop by tablespoonfuls on lightly greased, hot griddle and brown on both sides. Serve hot with a dab of dairy sour cream or Polly-0 Ricotta on each pancake, or with your favorite syrup, Polly-0 Hon ey or jam. FAGOTTINI RI PIENI (Little Stuffed Bundles)
Prepare favorite pizza or baking powder biscuit dough. Cut into egg-size pieces and stretch each piece to form a thin disc. Place a little diced Polly-0 Moz za rella on each disc , sprinkle with parsley , salt and pepper and fold each disc over, closing edges tightly. Fry the little bundles in deep hot fat or olive oil until golden and crisp. Serve hot , either plain or topped with Polly-0 Tomato Sauce. Pieces of anchovies can also be added to filling. These can also be baked. CHEESE TURNOVERS
Pastry for pie or biscuit dough 1 cup Polly-0 Ricotta 1 c up grated Polly-0 Mozzarella
1 egg yolk, lightly beaten Salt and pepper to taste
4 to 6 servings 2 tablespoons Polly-0 Gra ted Parmesan or Romano Cheese !6 cup chopped ham, prosciutto or cooked crumbled sausage Cooking oil
Prepare pastry or biscuit dough and roll out about Y4 inch thick. Cut into 4- or 5inch rounds. (Or substitute prepared refrigerator biscuits rolled into thin rounds. ) Combine remaining ingredients and blend well. Place a tablespoon of filling in center of each round, moisten edges and fold into crescents. Press edges together with tines of fork. Fry turnovers in deep hot oil, about 375° until golden brown. Serve hot with tomato sauce. CHEESE D U M PLINGS
8 ounces Polly-0 Ricotta 3 tablespoons Polly-0 Butter 4 egg yolks % cup all-purpose flour
4 servings Y4 cup Polly-0 Bread Crumbs 2 teaspoons salt Dash of Polly-0 Black Pepper 4 egg whites, beaten stiff
Cream butter; add egg yolks, one at a time, beating after eac h addition. Add ricotta, flour, bread crumbs , salt and pepper, mixing well. Fold in egg whites. Drop by spoonfuls into boiling salted water, cover and cook over medium heat 10 minutes. Drain well and serve at once. 52
Pizzas, Sandwiches & Snacks
MEAT A N D CHEESE HEROES
1 pound lean ground beef 2 tablespoons Polly - 0 Butter 1 can (4 ounces) Polly - 0 Sliced Mush rooms, drained 2 tablespoons m inced onion � cup barbecue sauce
8 servings 1 teaspoon Polly-0 Oregan o Salt to taste 1 loaf Italian bread 1 package (8 ounces) Polly- 0 Mozzarella, sliced Polly-0 Butter
Preheat oven to 375 °. Saute meat in medium size skillet until brown. Drain and set aside. Add butter to skillet and saute mushrooms and onion 2 minutes. Return meat to skillet, add barbecue sauce, oregano and salt. Mix well. Cut bread in half lengthwise and hollow out bottom slice to make a shell. Fill with meat mixture and cover with sliced mozzarella. Butter top slic e of bread and place over filled bottom slice. Wrap in foil, partially open on top, and bake 20 minutes or until cheese melts and bread is crisp. Cut into serving portions and serve hot. 53
Pizzas, Sandwiches & Snacks
4 servings S PIEDIN! SANDWICHES ° Preheat oven to 400 . Remove crust from 6 slices of white bread. Cut each slice into four squares. Cut Polly-0 Mozzarella into squares the same thickness and size of bread. Place a square of mozzarella between each of three slices of bread, forming small three-decker sandwiches. Secure with wooden tooth picks. Arrange sandwiches in lightly greased shallow baking pan or on cookie sheet. Bake until mozzarella melts and bread is toasted. Meanwhile prepare Anchovy Sauce:
4 tablespoons Polly- 0 Butter 1 can (2 ounces) Polly- 0 A n chovy Fillets
1 tablespoon Polly-0 Capers, coarsely cut
1 tablespoon finely chopped fresh parsley 1 tablespoon vinegar 1 tablespoon Polly-0 Bread Cru m bs
In a small skillet melt butter over medium heat. Add drained anchovies, mash and blend with butter. Stir in remaining ingredients and blend well. Simmer a few seconds longer. If sauce is too thick, add a tablespoon or two of bouillon or hot water. Pour sauce over. Note: Larger sandwiches can be made by using a whole bread slice cut into
triangles or halves.
'
/(0�1�s
Ricotta French Toast
Prepare French toast in the usual manner; arrange toast in a baking dish, spread with Polly-0 Rico tta mixed with a little sugar, dust with cinnamon, and place under broiler a few minutes to brown lightly. Ga rlic Bread Deluxe
Next time you prepare garlic bread, add Polly-0 G rated Pa rmesan or Romano Cheese, mixed with Polly-0 Oregano, to melted Polly- 0 Butter, fresh minced garlic, and salt. Combine ingredients and use a pastry brush to coat bread.
A ttenzione: Wherever a recipe calls for Ricotta or Mozzarella,
you may use either the Whole Milk or Part Skim Milk variety. 54
l
Sauces
TO MATO SAUCE
1 small onion, chopped or 2 cloves garlic, minced 4 tablespoons Polly-0 Butter Y:z can (14 ounces) Polly-0
2Y:z cups 1 can (7 ounces) Polly-0 Tomato Paste
1 teaspoon sugar 1 teaspoon Polly-0 Sweet Basil Quick N' Easy Crushed Tomatoes Salt and pepper to taste
In a medium size saucepan saute onion in butter until soft and transparent. Add tomatoes, and tomato paste dissolved in 1 cup water. Season with remaining in gredients and simmer 1 hour, stirring occasionally. Varia tio n : Add mushrooms.
MEAT SAUCE BOLOGNESE
1 small onion, chopped or 2 cloves garlic, minced 1 tablespoon Polly-0 Butter Y:z pound lean ground beef Y:z pound lean ground pork Y:z can (14 ounces) Polly-0
4 cups 1 can (7 ounces) Polly-0 Tomato Paste
1 teaspoon sugar 1 teaspoon Polly-0 Sweet Basil
Salt and pepper to taste
Quick N' Easy Crushed Tomatoes
In a large skillet saute onion in butter until soft and transparent. Add meat to skillet and brown thoroughly. Drain off fat . Add tomatoes, and tomato paste dis solved in one cup water. Season with remaining ingredients and simmer 1 hour, stirring occasionally. Va riation : Substitute Yz pound Italian sausage meat for ground pork.
MUSHROO M SAUCE
1 can (4 ounces) Polly-0 Sliced Mushrooms
2 tablespoons Polly-0 Butter
2 cups 2 tablespoons all-purpose flou r 1 cup vermouth Salt flnd pepper to taste
Drain mushrooms, reserving liquid. In a medium size saucepan saute mushrooms in butter until lightly browned. Add flour gradually and stir. Measure mushroom liquid and add enough water to make one cup liquid. Add to skillet slowly, stirring constantly. Add vermouth slowly, season with salt and· pepper and simmer 5 minutes. Serve with steak or pasta.
56
Sauces
ANCHOVY SAUCE
2 tablespoons Polly-0 Butter 3 tablespoons olive oil 1 clove garlic, minced 1 can (2 ounces) Polly-0
4 servings
2 tablespoons chopped fresh parsley 1 teaspoon chopped Polly- 0 Sweet Basil Polly-0 G ro u n d Pepper
Anchovy Fillets
In a small saucepan heat butter and oil. Add garlic and simmer 5 minutes. Drain oil from anchovies into saucepan, chop anchovies and add to saucepan with parsley and basil. Simmer 5 minutes, season with pepper and serve hot with pasta. Note: Do not add salt to this recipe. It has a strong, salty flavor and should be used in small quantities.
BARBECUE SAUCE
1 can (6 oz.) Polly-0 Tomato Paste
1 jar (7% oz.) Polly-0 Sweet Roasted Peppers
1 teaspoon Polly-0 Anchovies 2
tablespoons vinegar
2
cups
Pure Honey and Worchestershire sauce % teaspoon each Polly-0 Garlic 1 tablespoon each Polly-0
Powder, Black Pepper and Minced Onions
Combine all of the ingredients above and puree in a blender or sieve through a food mi ll. C over tightly and store in the refrigerator unti l ready to serve. Use as a marinade or a basting sauce for c hicken, fis h, beef, lamb, or vegetables.
WHITE SAUCE: Add Y2 cup diced Polly-0 Mozza rella or Y2 cup Polly-0 Gra ted Parmesan or Romano Cheese to a simple whit e sauce . Add Polly-0 Paprika for color and serve over cauliflower, broccoli, asparagus or in your
favorite casserole.
57
Desserts
CHEESE CAKE
1 container (3 pounds) Polly-0 Ricotta
2 cups sugar 8 egg yolks Y:? c up sifted all-purpose flour
1 teaspoon vanilla 8 egg whites Y:? cup Polly-0 Heavy Cream, whipped Graham cracker crumbs
Preheat oven to 425 °. Beat drained ricotta until smooth; gradually add 1Yz cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture. Turn into a 12-inch spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake 10 minutes, lower oven temperature to 350 ° and bake 1 hour. Turn off heat and allow to cool in oven with door closed. Variations: Add raisins, chopped citron or chopped maraschino cherries to
batter. Top cheese cake with crushed sugared strawberries. Cover bottom of crumbed pan with crushed pineapple, applesauce, or sliced apples before adding batter to pan. Pie crust pastry may be used instead of cracker crumbs to line pan. 60
Desserts
LE MON CHEESE CAKE
1 2 to 1 6 servings
Crust:
1 cup fine zwieback or graham cracker crumbs % cup sugar
% cup Polly- 0 Bu tter, melted
Filling:
1 container (2 pounds) Polly-0 Rico tta
!12 cup Polly-0 Heavy Cream
% cup all-purpose flour
% teaspoon salt % cup lemon juice 1 teaspoon grated lemon rind 4 eggs, lightly beaten 2/3 cup sugar
Preheat oven to 350° . Combine crumbs, sugar and butter; mix well and press evenly over bottom and up sides of an 8-inch square pan. Combine ingredients for filling and beat until smooth. Pour into prepared pan and bake until firm, about 1 hour. Cool in oven. MARBLED CHEESE CAKE
1 cup graham cracker c rumbs 4 tablespoons Polly-0 Butter, softened 1 teaspoon cornstarch 2 jars (5 ounces each) strained prunes 1 tablespoon sugar 1 container (1 6 ounces) Polly-0 Cottage Cheese
8 to 10 servings 1 teaspoon grated lemon rind 1 cup Polly-0 Rico tta 1 cup sugar 1/3 cup all-purpose flou r !12 teaspoon salt 1 teaspoon vanilla 3 eggs, separated 1 cup Polly-0 Heavy Cream, whipped
Blend crumbs and butter well together_ Press firmly into bottom and sides of an 8-inch spring form pan and set aside. In a small saucepan, blend 2 tablespoons water and cornstarch ; stir in prunes, sugar and grated lemon rind. Cook over moderate heat until thick and smooth, stirring constantly_ Cool slightly. Com bine cottage cheese (sieved, if desired), ricotta, 1,; cup sugar, flour, salt and vanilla. Beat until smooth and creamy_ Beat egg yolks until thick and light colored; stir into cheese mixture. Beat egg whites stiff, then gradually beat in remaining 14 cup sugar until mixture forms stiff peaks but is still moist Fold whipped cream into cheese mixture and fold in egg whites. Preheat oven to 425 °. Fill prepared pan by spooning a layer of cheese mixture and then a few spoonfuls of prune mixture into pan. Continue in this way until both mixtures are used. Final spoonfuls of prune mixture will make a pretty marbled effect on top of cake. Bake 15 minutes, lower heat to 350 ° and bake 1 hour. Turn off heat and allow cake to cool in oven.
61
Desserts
EASY CHEESE CAKE
2 egg yolks 1 cup Polly-0 Milk 2 tablespoons unflavored gelatin 1 cup sugar % teaspoon salt 1 container (2 pounds)
8 servings 3 tablespoons lemon juice 2 egg whites, beaten stiff 1 cup Polly-0 Hea vy Crea m, whipped Strawberries for ga rnish Crumb crust
Polly-0 Ricotta
Beat together egg yolks and milk in top of double boiler. Stir in gelatin, sugar and salt. Cook over boiling water, stirring constantly, until gelatin dissolves and mix ture starts to thicken, about 10 minutes. Remove from heat and cool. Add to ricotta with lemon juice and blend well. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Combine egg whites with whipped cream and fold into chilled mixture. Line an 8-inch spring form pan with crumb crust and pour mixture into pan. Chill several hours or overnight. Serve gar· nished with strawberries. CRUMB CRUST: Mix Y2 cup fine zwieback or graham cracker crumbs, 1 tablespoon sugar and 2 tablespoons Polly-0 Butter, melted. Press firmly in bottom of 8-inch spring form pan.
NO COOK CHOCOLATE CHEESE PIE
1 package (6 ounces) semisweet chocolate bits 1 container (1 5 ounces) Polly-0 Ricotta
Y2 c up light brown sugar Ys teaspoon salt 1 teaspoon vanilla
8 servings
3 egg yolks Y2 cup Polly-0 Heavy Cream, whipped 3 egg whites, beaten stiff with Y, cup light brown sugar 9-inch pie shell, baked
Melt chocolate over hot water. Cool. Blend ricotta with sugar, salt and vanilla. Beat in egg yolks, beating after each addition. Beat in chocolate and blend well. Combine whipped cream with beaten egg whites, folding gently. Fold into chocolate mixture. Pour into baked pie shell, reserving � of mixture for decorating. Refrigerate until filling is set. Spoon reserved mixture in mounds over top of pie. Chill several hours or overnight. RICOTTA CHEESE A P PLE PIE
Pastry to line deep 9-inch pan 3 cups thinly sliced apples % cup sugar, divided Y2 teaspoon cinnamon Y, teaspoon nutmeg 2 eggs
6 servings 1 cup Polly-0 Ricotta
Y2 cup Polly-0 Heavy Cream
Ys teaspoon salt 1 Y2 teaspoons grated lemon peel
Preheat oven to 425 °. Line pie pan with pastry, trim and flute edge. Place apples on crust ; sprinkle with � cup sugar mixed with cinnamon and nutmeg. Beat eggs lightly; combine with ricotta, Y2 cup sugar, c ream , salt and lemon peel. Pour over apples, covering evenly. Bake 10 minutes. Lower oven temperature to 350° and bake 30 minutes longer. Cool before serving. 62
Desserts
CREA M CAKE PALER MO
1 container (2 pounds) Polly-0 Ricotta
� cup sugar % cup Polly- 0 Light Cream
1 tablespoon orange juice
8 seruings � square bitter chocolate, chopped � cup chopped toasted almonds � cup diced glace fruits Large sponge cake % cup rum
Frosting:
1 egg white 1 � cups sifted confectioners sugar
1 teaspoon almond extract 1 teaspoon lemon juice Candied fruit and flowers
Combine first seven ingredients and blend well. Cover and chill 1 hour. Cut sponge cake into 3 layers; brush surface of bottom and middle layer evenly with rum. Spread ricotta filling, � inch thick, between layers. Refrigerate 1 hour. To prepare frosting, beat egg white until frothy, add sugar gradually and blend in al mond flavoring and lemon juice. Beat until smooth and creamy. Spread frosting over top and sides of cake and decorate with candied fruit and flowers. PASTICCINI di NA POLI (A Neapolitan Pastry)
8 to 1 0 pastries
Pastry:
2 cups sifted all-purpose flour Pinch salt � cup sugar
� cup Polly-0 Butter, cut into small pieces 2 egg yolks Grated rind of 1 lemon
Filling:
3 cups Polly-0 Ricotta 6 tablespoo ns confectioners sugar 2 egg yolks
Pinch cinnamon 1 teaspoon grated lemon rind 4 tablespoons raisins (optional)
Sift flour, salt and sugar into bowl. Cut in butter with pastry blender or finger tips to distribute butter evenly through flour mixture. Add egg yolks, one at a time, mixing with wooden spoon after each addition. Blend in lemon rind. Work dough with hands until it is soft and manageable and clears bowl. If necessary, add a little water to hold dough together. Turn onto a lightly floured board and knead quickly until smooth. Wrap in wax paper and refrigerate 1 to 2 hours. Roll out to %-inch thickness on lightly floured board. Cut pastry into rounds to fit muffin pans. Grease muffin pans and line with pastry. Preheat oven to 350 °. Combine ricotta with remaining ingredients and blend well with wooden spoon. Fill prepared pastry sections. Cut left-over pastry into small strips and criss cross strips over filling. Trim edges. Bake 40 to 50 minutes. Cool in oven.
�
Attenzione: Wherever a recipe calls for Ricotta or Mozzarella,
you may use either the Whole Milk or Part Skim Milk variety. 63
PASTIERA di GRANO (Easter Wheat Pie)
8-10 seruings
Wheat:
% pound soaked wheat*, drained and weighed after soaking 1 teaspoon salt
Y:! cup scalded Po/ly-0 Milk 1 teaspoon sugar
!4 cup each minced glace citron and orange peel
*If soaked wheat is not available, dry wheat may be soaked as follows: cover dry wheat with cold water and boil 15 minutes or until husks crack open. Remove from heat and soak 24 hours. Pasta Frolla: (Flaky Sweet Pastry)
2 cups sifted all-purpose flour Pinch salt Y:! cup sugar
!4 cup Po/ly-0 Butter 3 egg yolks 1 tablespoon milk
Filling:
3 cups Po/ly-0 Ricotta 1 Y:! cups sugar 6 egg yolks, beaten 1 teaspoon uanilla Dash cinnamon (optional) Grated rind of one lemon 64
1 or 2 tablespoons orange
flower water or Y:! teaspoon orange extrac t 4 egg whites, beaten stiff Confectioners sugar
Desserts Prepare WHEAT: Place drained wheat in covered saucepan and cover with 3 cups water. Add salt and boil 1 hour, stirring frequently to prevent sticking. Drain wheat, add milk and sugar, and boil an additionaiS minutes. Remove from heat, add citron and orange peel, mix and allow to cool. While prepared wheat is cooling prepare PASTA FROLLA: Sift flour, salt and sugar into bowl; cut in butter with pastry blender or finger tips to distribute butter evenly through flour. Stir in egg yolks one at a time, mixing with wooden spoon. Work with hands until dough is manageable and clears bowl, adding a lit tle milk if necessary to hold dough together. Turn onto lightly floured board and knead quickly until smooth. Form into a ball, cover and chill30 minutes. Divide ball into two parts, one larger than the other. Roll large piece on lightly floured board into a disc Ys-inch thick, large enough to line a deep 10-inch pie plate. Butter pie plate and line with pastry, leaving a Y2-inch overhang. Roll out remain ing dough Ys-inch thick and cut into %-inch strips for lattice topping. Prepare FILLING: Preheat oven to 350°. Beat ricotta and sugar together; add egg yolks, vanilla, cinnamon, lemon rind and orange water, blending well. Stir in prepared wheat and fold in beaten egg whites. Turn into pie shell. Arrange strips criss-cross over filling to edge. Roll bottom overhang up over strips at edge and flute heavily. Bake about 1 hour, or until filling is firm in center and crust is nicely browned. Let cool in oven. Serve sprinkled with confectioners sugar.
Variations: Substitute pearl tapioca for wheat. Follow soaking directions on tapioca package, drain, add
2 cups scalded milk, pinch salt, 1 teaspoon sugar
and peel of 1 lemon. Cook over moderate heat until tapioca has thoroughly ab sorbed milk. Remove lemon peel, turn into bowl, add citron and orange peel, mix and allow to cool. Then proceed with preparation of Pasta Frolla. Wheat germ may be substituted for soaked wheat using following recip'e:
Filling:
2 cups scalded Po/ly-0 Milk 2� cups wheat germ 3 cups Polly - 0 Rico tta, drained through cheesecloth 1 � cups sugar 6 egg yolks, beaten ·
1 jar (3 ounces) mixed citron 1 � tablespoons orange flower water, or 1 tablespoon grated orange rind and 1 teaspoon uanilla 6 egg whites, beaten stiff
Scald milk, let cooi slightly, stir in wheat germ and set aside. Turn ricotta into large bowl, add sugar and beat until smooth. Beat in egg yolks._ Add citron and flavoring, blending well. Fold in prepared wheat germ, then fold in beaten whites. Turn into lined pie pan and proceed as above.
65
Top, Ricotta Filled Puffs; left, Sfogliatelle, p. 67; bottom, Cannoli, p. 68.
RICOTTA FILLED PUFFS
� cup shortening Ys teaspoon salt
4 to 6 seruings 1 cup sifted all-purpose flour 3 eggs
Filling:
1 container (1 5 ounces) Pol/y-O Rico tta
66
1 teaspoon uanil/a Y, teaspoon lemon rind
Y, cup confectioners sugar Preheat oven to 450°. Add shortening and salt to 1 cup boiling water; stir over medium heat until mixture boils. Lower heat, add flour all at once and stir vigorously until mixture leaves sides of pan. Remove from heat and add 1 egg at a time, beating thoroughly after each addition. Shape on ungreased cookie sheet,. using 1 teaspoon to 1 tablespoon paste per puff (depending on size desired). A pastry bag may be used. Bake 20 minutes, reduce oven temperature to 350° and bake about 20 minutes longer. Remove from oven and place on rack to cool. Combine ricotta, confectioners sugar, vanilla, and lemon rind. Blend well. Cut tops from puffs, fill puffs, replace tops and sprinkle with confectioners sugar.
Desserts
SFOGLIATELLE
12 shells
Pastry: 3 cups all-purpose flour 12 teaspoon salt
% cup shortening 12 cup melted shortening
Filling:
1 12 pounds Po/ly- 0 Ricotta 8 tablespoons confectioners sugar 3 tablespoons minced candied
orange and citron peel 2 eggs
1 tablespoon all-purpose flour 12 teaspoon vanilla 1 egg white Melted shortening Confectioners sugar
Sift flour and salt and turn into bowL Cut in shortening with fingers to mealy consistency. Add enough water (approximately Y2 cup) to hold mixture together. Dough should be not too hard or too soft (similar to egg noodle dough). Knead well several minutes. Form into ball and refrigerate for 30 minutes to enable it to lose elasticity and roll out easily. Roll dough very thin on lightly floured board into rectangular piece measuring about 28 x 24 inches. Cut edges evenly, then cut into 4 pieces lengthwise, 28 x 6 inches. Using a brush, spread melted shortening generously and evenly over one strip, top with se cond strip and spread with shortening. Repeat with the third and fourth strips, separating each strip by a layer of shortening. Let shortening cool and set. Us ing great care, roll four strips together, as for jelly roll, starting from shorter end. Wrap in wax paper and refrigerate about 15 minutes. Remove wax paper and cut ends evenly using a sharp thin knife. Cut roll into 12 Yz-inch pieces. (For easier cutting, dip knife in flour before cutting dough). Slices will resemble narrow rolls of ribbon. Place on lightly floured board and sprinkle lightly with flour. Gently place rolling pin at center of slice and roll out from center toward left. Return rolling pin to center and roll out from center toward right. The slice, formerly round, will be a larger and thinner oval shape. Gently roll again from center toward top with one stroke and from center toward bottom with one stroke. The oval should measure about 7\12 inches at its longest part. Place prepared oval on lightly floured board, rolled side down. Proceed as above with the other pieces, arranging finished ovals on board, side by side.
Prepare Filling: Preheat oven to 400°. Drain ricotta through cheese cloth until quite dry. Place in bowl, stir in remaining ingredients and blend thoroughly. Place ·a tablespoon or two of ricotta mixture on lower half of each oval, wet edges of dough with a little egg white and fold over filling, bringing narrow edges together to form a shell-like shape. Press edges together tightly to seal in filling. Brush each shell with melted shortening. Bake about 15 minutes, then quickly brush more melted shortening over shells using light, gentle strokes. Close oven door quickly, lower heat to 350 ° and bake another 20 minutes. Brush once more with shortening. Pastries will puff up and have a beautiful golden color showing shell-like ribs or lines. Lower heat to 250° and bake another 5 to 10 minutes. Cool on rack. When cold, dust with confectioners sugar.
67
Desserts
CANNOLI alia SICILIANA
10- 1 2 can noli
Shells: 2 cups all-purpose flour
2 tablespoons shortening 1 teaspoon sugar � teaspoon salt
% cup Marsala, Burgundy or Chablis wine Vegetable oil
Filling: 3 cups Polly-0 Ricotta
� teaspoon vanilla
� cup confectioners sugar � teaspoon cinnamon � square unsweetened chocolate, grated, or � tablespoon cocoa (optional)
3 tablespoons chopped citron peel 3 tablespoons chopped candied
orange peel 6 glace cherries, cut up
To make cannoli shells it is necessary to have 3 or 4 metal tubes, preferably made from very light tin, about 7-inches long and 1Ys-inches in diameter. The edges should not be soldered. ·
SHELLS: Combine flour, shortening, sugar" and salt, and wetting gradually with
wine, knead together with fingers until rather hard dough or paste is formed. Form into ball, cover with cloth and let stand about 1 hour. Cut dough in half and roll half of dough into a thin sheet about %-inch thick. Cut into 4-inch squares. Place a metal tube diagonally across each square from one point to another, wrapping dough around tube by overlapping the two points and sealing overlap ping points with a little egg white. Meanwhile heat vegetable oil in large deep pan for deep frying. Drop one or two tubes at a time into hot oil. Fry gently until dough is a golden brown color. Remove from pan, let cool and gently remove shell from metal tube. Set shells aside to cool. Repeat procedure until all shells are made. FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add vanilla and
fruit peel. Mix and blend well. (A little grated pistachio may be added if desired.) Chill in refrigerator before filling shells. Fill cold cannoli shells; smooth filling evenly at each end of shell. Decorate each end with a piece of glace cherry and sprinkle shells with confectioners sugar. Refrigerate until ready to serve. SFINGE di SAN GIUSE P PE Follow recipe for RICOTTA PUFFS, adding 1 tablespoon of sugar, 1 table spoon each of grated lemon and orange rind after beating in eggs, and fill with the filling below. Combine and beat together until smooth.
1 con tainer (1 5 ounces) Polly-0 Ricotta 2 tablespoons grated sweet
1 tablespoon grated orange rind � teaspoon almond extrac t Confectioners' sugar to tas te
chocolate
68
Attenzione: Wherever a recipe calls for Ricotta or Mozzarella, you may use either the Whole Milk or Part Skim Milk variety.
Desserts
8 servings
SICILIAN CREAM CAKE
(Cassata alia Siciliano) 1 con tainer (2 pounds) Polly-0 Ricotta 1 cup sugar
Y2 teaspoon vanilla 2 tablespoons maraschino liquid, or any liqueur
2 tablespoons shredded sweet chocolate or tiny chocolate bits � cup chopped candied fruit Sponge cake, c ut into l-inch slices
Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth. Add chocolate and fruit and mix well. Line bottom and sides of an 8inch spring mold or deep cake pan with remaining cake slices and refrigerate overnight, or place in freezer several hours. Remove spring mold rim and place on serving plate with bottom tin. Sprinkle with confectioners sugar. (If using a cake pan, invert onto serving dish and sprinkle with confectioners sugar.) Variations: Ricotta mixture may be used between layers of sponge cake, or lady fingers may be used instead of sponge cake. Cake may be covered with whipped cream or with your favorite icing.
8 servings
PUMPKIN CHEESE PIE Pastry:
2 cups all-purpose sifted flour 1 teaspoon baking powder Y2 teaspoon salt
1 tablespoon s ugar 2/3 cup Polly-0 Butter 2 tablespoons cognac or rum
Filling:
Ys teaspoon salt 2/3 cup sugar 2 teaspoons pumpkin pie spice 2 eggs, lightly beaten
1 container (15 ounces) Polly-0 Ricotta
1 Y2 cups mashed cooked pumpkin, fresh or canned
Preheat oven to 450°. Sift together flour, baking powder, salt and sugar. Cut in butter until mixture has fine, even crumbs. Add cognac and 4 tablespoons water, and work into soft dough. Turn onto lightly floured surface and knead gently 1h minute. Divide. dough in half. Roll half of dough out about Y,1-inch thick and line a 9-inch pie plate, leaving about l-inch overhang. Roll out other half of dough about Y!-inch thick and cut into 1/:i-inch strips; reserve to use for lattice top. Sift salt, sugar, and pumpkin spice together. Stir into eggs. Add ricotta and pumpkin and pour into prepared pie pan. Criss-cross lattice strips over top. Roll bottom over-hang up over strips and flute. Bake 10 minutes, reduce temperature to 325° and bake 45 minutes longer, or until knife inserted in center comes out clean. Cool in oven.
69
Desserts
4 to 6 se rvings
RI COTTA FRITTERS
1 container (1 5 ounces) Polly-0 Rico tta
3 eggs, lightly beaten Y.; cup suga r 1 cup all-purpose flour
4 teaspoons baking powder Dash salt 1 tablespoon brandy, rum or cream sherry Vegetable oil
Combine ricotta, eggs and sugar. Sift flour with baking powder and salt. Gradually add to ricotta mixture. Stir in brandy. Let stand about Y:! hour. Drop by teaspoons or tablespoons (according to size desired) into hot deep fat (375°) and brown on all sides. Drain on paper. Serve dusted with confectioners sugar.
8 to 1 0 pancakes
R I CO TTA PAN CAKES
1 cup sifted all-purpose flour 1 teaspoon baking powder Y:! teaspoon salt 1 container (1 5 ounces) Polly- 0 Ric otta
3 tablespoons light cream 1 tablespoon Polly-0 Bu tter, melted Polly-0 Milk
Cinnamon Confectioners s ugar
2 eggs 2 egg yolks
Sift dry ingredients together. Add to ricotta and blend well. Beat together eggs, egg yolks and cream; add to ricotta. Stir to a smooth batter. Add melted butter and blend. If batter is too thick, add enough milk to thin gradually. Heat griddle and brush with butter. Pour batter on griddle from large spoon. Brown on both sides. Sprinkle with cinnamon and confectioners sugar and roll. Varia tio n : Spread with your favorite jam or jelly before rolling. ,
CH EESE SO U F FLE PU D D IN G
�2 cup Polly-0 Butter Y:! cup sugar 4 egg yolks, beaten 1 cup Poily-0 Ricotta
4 servings � cup seedless raisins 1 teaspoon lemon juice 1 cup dairy sour cream 4 egg whites, beaten stiff
Preheat oven to 350° . Cream butter; add sugar and egg yolks, blending well. Add ricotta to butter. Stir in raisins, lemon juice and sour cream. Fold in egg whites and turn into 2-quart buttered casserole. Set casserole in a pan of hot water and bake, uncovered, 1 hour. Serve immediately. R I COTTA CREAM F O R LAYER CAKE FILLI N G , T OPPI N G, OR FRUIT SH O RTCAKES
1 container (1 5 ounces) Polly - 0 Ricotta
2 cups
Y.; cup confectioners sugar 1 teaspoon vanilla
Drain ricotta through cheesecloth. Add sugar and vanilla. Beat and blend well. Varia tions : Crushed pineapple, fresh or frozen sweetened raspberries or strawberries, cocoa, chocolate chips, chopped maraschino cherries, or chopped glace fruits may be added to ricotta mixture.
70
Desserts
6 servings
RICOTTA PU D D I N G
2 tablespoons seedless raisins 1 container (1 5 ounces) Polly- 0 Ricotta 3 tablespoons sugar
Dash salt
2 tablespoons all-purpose flou r 3 egg yolks Grated rind of 1 orange 3 egg whites, beaten stiff Cinnamon
Preheat oven to 350° . Soak raisins in warm water to cover until soft. Combine ricotta with sugar, salt , flour and egg yolks. Blend thoroughly . Add orange rind and drained raisins. Fold in egg whites. F ill a buttered 2-quart baking dish 2/3 full. Bake 30 minutes. Remove from oven and allow to cool lO minutes before in verting onto serving dish. Dust lightly with cinnamon. 30 to 36 cookies
RICO TTA COOKIE S
� cup Polly-0 Butter J!,l cup Polly-0 Ricotta 1 teaspoon uanilla 1 cup sugar
1 egg 2 cups sifted all-pu rpose flou r � teaspoon baking soda � teaspoon salt
Preheat oven to 350° . Soften butter . Blend with ricotta until creamy. Add vanilla and mix well. Add sugar gradually, beating until well blended. Add egg and mix well. Slowly stir in dry ingredients and blend well. Drop from a teaspoon onto lightly greased cookie sheet . Bake 10 minutes.
30-35 cookies
BIR O 'S NEST COOKIES
2 cups sifted all-pu rpose flour � teaspoon baking soda � teaspoon salt � cup Polly-0 Butter, softened
J!,l cup Polly-0 Ricotta 1 teaspoon uanilla 1 cup sugar 1 egg
2 cups mincemeat or applesauce
Preheat oven to 350° . Resift flour with baking soda and salt. Blend butter with ricotta, beating until creamy. Add vanilla. Beat in sugar gradually. Add egg and beat until well blended. Slowly stir in dry ingredients. Drop from a teaspoon onto a lightly greased cookie sheet. With the back tip of teaspoon, shape a little well in the center of each cookie and fill with a Yz teaspoon mincemeat or applesauce. Bake 1 2 to 18 minutes or until lightly browned. 71
Desserts
8 servings
C H O C OLATE C H EESE ROLL
3 egg yolks l1! cup confectioners sugar 1 teaspoon vanilla 2 tablespoons sifted all-purpose flour 2 tablespoons cocoa Ys teaspoon salt l1! teaspoon cream of tartar
3 egg whites 1 container (1 5 ounces) Polly-0 Ricotta
1/3 cup sugar 2 ta blespoons sherry or rum 1 tablespoon grated orange rind l1! teaspoon vanilla
Preheat oven to 325 °. Beat egg yolks until light. Gradually add sugar, beating un til creamy. Add vanilla. Resift flour with cocoa and salt, add to egg mixture and mix well. Sprinkle cream of tartar over egg whites and beat until stiff. Fold into batter. Grease a 9 x 13-inch jelly roll pan, line with wax paper and grease paper. Pour batter into pan and bake about 25 minutes or until done. Remove from oven and allow to stand 5 minutes. Invert onto a clean damp cloth. Remove and set aside. To prepare filling, combine ricotta with sugar , sherry, orange rind and vanilla. Mix until smooth. Unroll cake gently and spread with ricotta cream. He roll cake, wrap in wax paper and refrigerate several hours. Serve sprinkled with confectioners sugar or a favorite sauce. PEACH AN D C H EESE TORTE
6-8 servings
Pastry:
2 cups all-pu rpose flour 1 teaspoon baking powder l1! teaspoon salt
1 tablespoon s ugar 2/3 cup Polly-0 Bu tter 2 tablespoons cognac or rum
Filling:
3 eggs 1 container (2 pounds) Polly-0 Ricotta
l1! cup sugar 1 tablespoon cornstarch
1 can (1 pound 1 4 ounces) sliced peaches, or an equal amount of fresh peaches l1! teaspoon almond extract
Preheat oven to 450°. Sift together flour, baking powder, salt and sugar. Cut in butter until mixture has fine, even crumbs. Ad d cognac and 3 tablespoons water and work into soft dough. Turn onto lightly floured surface and knead gently Y2 minute. Roll dough out to rectangular shape, about Y
�
72
� .
A ttenzion" Whe<'"e' a
you may use either the Whole Milk or Part Skim Milk variety.
Desserts
1 2 blintzes
CHEESE B LIN TZES Batter:
2 eggs 1 teaspoon salt % to 1 cup Polly-0 Milk
% to 1 cup all-purpose flour Polly-0 Sweet Butter
Filling:
1 container (1 6 ounces) Polly-0 Rico tta
1 egg
Suga r to taste (optional) Grated rind of lemon (optional)
Beat eggs, add salt and milk and stir in enough flour to make a smooth thin batter. Heat a 6-inch frying pan with just enough butter to grease well. Pour in batter to just cover bottom of pan, tipping pan quickly in all directions. Cook on one side only until blisters appear. Shake out on a board to cool, cooked side up. Combine ricotta, egg, sugar and lemon rind. Mix well. Place a rounded tablespoonful of filling in center of cooked side of pancake. Fold over from both sides, then fold down top. Saute in sweet butter quickly on both sides until golden brown . Serve hot , sprinkled with a mixture of sugar and cinnamon. Sweetened blintzes may also be served with fruit. Unsweetened blintzes may be served with sour cream and/or fruit .
Quick-Frozen Dessert: Whip a 15-ounce container of Polly-0 Rico tta until creamy; fold in slivered roasted
almonds and chopped mixed glace fruit . Turn into ice cube tray and freeze. Quick Gourmet Dessert: Mix Polly-0 Ricotta with a lit tle cinnamon, sugar, and a dash of rum; sprinkle with powdered coffee. Serve with cookies, or on little triangles of toast . Ricotta Sundae: Top a scoop or two of chilled Polly-0 Ricotta with your favorite syrup, jam or preserve. Cover with nutmeats and garnish with a maraschino cherry. Creamy Chocola te Frosting: Mix 4 to 5 tablespoons Polly-0 Ricotta with 3 cups confectioners sugar,
Ys teas poon salt , 1 tablespoon rum and 3 squares melted bitter chocolate. Colorful Parfaits : Alternate layers of crushed pineapple a n d mashed berries (strawberries, blueberries or blackberries-fresh or frozen) with Polly-0 Ricotta sweetened with a little sugar and flavored with a drop of vanilla. Top with whipped cream and a maraschino cherry. Baby 's Special Dessert: Add a tablespoon or two of Polly0 Rico tta to strained fruit .
73
(Zucchini Meat Pie,
p.
76)
Low Calorie Recipes
ZUCCHINI MEAT P IE
1 pound lean ground beef 1 onion, chopped fine 1 green pepper, seeded and chopped fine 1 can (7 ounces) Polly-0 Tomato Paste
1 teaspoon salt � teaspoon Polly-0 Oregano
6 servings 1,; teaspoon Polly-0 Garlic Powder
Dash Polly-0 Pepper 1 medium zucchini, sliced � cup Polly-0 G ra ted Pa rmesan or Romano Cheese
1 package (8 ounces) Polly-0 Part Skim Mozzarella, sliced
Preheat oven to 400° . Saute meat in large skillet until brown. Drain. Add onion, green pepper, tomato paste, o/4 cup water, salt, oregano, garlic powder and pepper. Simmer 10 minutes. Lightly grease a 9-inch pie plate and line with zucchini slices. Sprinkle with Y4 cup grated cheese. Cover with half of meat mix ture. Place a few slices of mozzarella over meat. Cover with remaining meat . Sprinkle remaining grated cheese over meat and bake, uncovered, 15 to 20 minutes. Cover with mozzarella slices and return to oven just long enough to melt cheese. EG GPLANT PARMIGIANA : To reduce calories, peel eggplant , cut into cubes, and drop into lightly salted boiling water. Cook 10 minutes; drain thoroughly. Proceed with standard recipe ( page 34), using part skim moz zarella.
TUNA CASSEROLE
1 medium eggplant, sliced � can (14 ounces) Polly-0 Tomatoes
2 cans (7 ounces each) water-packed tuna
6 servings 1 onion, minced 1 teaspoon Polly-0 Sweet Basil Salt and pepper to taste 1 package (6 ounces) Part Skim Polly-0 Mozzarella, diced
Preheat oven to 350°. Lightly grease a 2-quart casserole and layer with sliced eggplant. Cover with half the tomatoes. Drain tuna and mix with onion, basil , salt and pepper. Spoon into casserole, cover with remaining tomatoes and top with mozzarella. Bake, covered, 40 minutes. Remove cover and bake an ad ditional 10 minutes. HA M BALLS
1 cup Polly-0 Pa rt Skim Rico tta
2 cups finely ground cooked ham � cup Mock Sour Cream (page 79)
4 servings 1 tablespoon prepared horseradish Dash Ta basco sauce 1 cup minced fresh parsley 1,; cup minced fresh chives
Combine ricotta, ham, sour cream , horseradish and T abasco in a large bowl . Mix well and shape into twelve egg-size balls. Combine parsley and chives. Roll ham balls in parsley mixture and refrigerate at least 1 hour before serving. Serve on a bed of lettuce, garnished with tomato wedges and slices of hard-cooked eggs. Note: Polly- 0 Parsley Flakes may be substituted for fresh parsley.
76
Low Calorie Recipes
R ICOTTA STUFFED TO MATOES Select tomatoes of equal size, cut slice from stem end and scoop out pulp. Cream Polly-0 Pa rt Skim Ricotta with a little milk and season with salt, pepper, garlic powder, and a drop of Tabasco sauce. Fill tomatoes with mixture. Garnish with chopped fresh parsley. R ICOTTA O MELETTE
4 servings
4 eggs, separated 1 cup Polly-0
1 tablespoon chopped fresh parsley Salt and pepper to taste 1 tablespoon Polly-0 Bu tter
Part Skim Ricotta
Beat egg yolks un til creamy. Combine with ricotta and beat until blended. Add parsley, salt and pepper and mix. Beat egg whites until stiff and fold into cheese mixture. Melt butter in ovenproof skillet . Pour in omelette and cook over low heat until lightly browned on bottom. Place in broiler, about 2 inches from heat , and brown on top. Cut into wedges and serve immediately. CO M PANY EGGS
8- 1 0 servings Salt and pepper to taste 1 cup Polly-0 Pa rt Skim
12 eggs � cup Polly-0 Skimmed Milk, divided 1 teaspoon rosemary
Ricotta
4 tablespoons Polly-0 Butter
Beat eggs with \t4 cup milk, rosemary, salt and pepper in medium size bowl. In a separate bowl combine ricotta with \t4 cup milk and beat together. Melt butter in skillet, pour in eggs and cook slowly over low heat , lifting eggs gently from bot tom and sides of pan as eggs begin to set . Fold in ricotta cheese and continue cooking until eggs reach desired consistency. ,
MUSHROO M SOUFFLE
1 cup Polly-0 Part Skim Ricotta
4 egg yolks 1 can (4 ounces) Polly- 0 Sliced Mushrooms, drained 2 tablespoons Polly - 0 Butter 2 tablespoons all-purpose flour
4 servings Salt and pepper to taste 4 tablespoons chopped fresh chives 5 egg whites )'4 teaspoon cream of tartar Polly-0 G ra ted Pa rmesan
or Romano Cheese
Preheat oven to 400°. Press ricotta through sieve. Add egg yolks and beat until smooth. Saute mushrooms in butter; add flour, salt and pepper and cook 2 minutes. Combine ricotta, mushrooms and chives and blend thoroughly. Beat egg whites until foamy, add cream of tartar and a pinch of salt and continue to beat until stiff. Fold into cheese mixture. Butter a 2-quart casserole and sprinkle with grated cheese. Pour mixture into casserole, reduce oven temperature to 375° and bake 1 hour. DO NOT OPEN OVEN DURING BAKING . Serve im mediately. Note: Bring egg whites to room temperature before beating.
77
Low Calorie Recipes
QUICK RICOTTA C HEESE SALAD
4 servings
To 1 cup Polly-0 Part Skim Ricotta seasoned with salt and cayenne pepper , add 10 finely chopped Polly-0 G reen Olives, 1 chopped pimiento and 1 tablespoon chopped fresh parsley. Mix and serve in little mounds on lettuce leaves with your favorite salad dressing. Garnish with Polly-0 Ripe Olives and slivers of Polly-0 Mozza rella. STUFFED PEARS
6 fresh pears Lemon juice 1 cup Polly-0
6 servings j6 cup Polly-0 Sh redded Provolone Polly-0 Skimmed Milk
Part Skim Ricotta
Peel pears , cut in half, core and sprinkle with lemon juice to prevent darkening. Combine ric otta and provolone with just enough milk to moisten slightly. Fill pears with cheese mixture and chill. Serve on lettuce leaves and garnish with Polly-0 Paprika.
CUCU M BER O RAN GE SALAD
2 medium cucumbers, thinly sliced 1 teaspoon salt Dash pepper 2 tablespoons minced fresh parsley j6 cup minced green pepper
6 servings 2 medium oranges, peeled and sectioned 1 cup Polly-0 Part Skim Ricotta
% cup Polly-0 Skimmed Milk
j6 teaspoon Polly-0 Oregano
Sprinkle cucumbers with salt and pepper. Combine with parsley, green pepper and orange sections. Place in serving dish . Beat together ricotta, milk and oregano. Spread over cucumbers and serve immediately. RICOTTA CUCU M BER SALAD
1 large cucumber 1 cup Part Skim Polly-0 Ricotta
1 teaspoon Polly-0 Sweet Basil
4 servings 1 small minced onion Pepper Salad greens Polly-0 Black Olives
Peel, seed and cube one large cucumber. Combine with ricotta, basil, chopped onion and pepper. Serve on c risp, cold , dry lettuce, endive or romaine . Garnish with black olives.
OTHER SALADS Substitute Polly-0 Part Skim Ricotta for regular ricotta when preparing recipes in salad section. 78
Low Calorie Recipes
4 servings
GRAN D M ARN I ER M O U S SE
1 cup Polly-0 Part Skim Ricotta
4 egg yolks
Sugar substitute equivalent to � cup sugar 2 teaspoons confectioners s ugar 2 teaspoons Grand Marnier
Press ricotta through a sieve and beat until smooth and creamy. Combine egg yolks, sugar substitute, and Grand Marnier and beat until thickened. Blend ricotta with eggs and whip. Pour into 1-quart mold. Chill thoroughly and serve topped with fresh crushed berries.
1 � cups
AN C H OV Y D I P
1 can (2 ounces) Polly-0 Anchovy Fillets
1 cup Polly-0 Pa rt Skim Ricotta
% cup chopped Polly-0 Olives 1 tablespoon Polly-0 Skimmed Milk Raw vegetables
Drain anchovies and mash thoroughly. Combine with ricotta, olives and milk and blend. Chill at least 1 hour before serving. Place in bowl and surround with carrot sticks , strips of green and red peppers, cauliflowerettes, and celery stalks.
2 cups
M O CK S O UR CREAM
1 cup Polly-0 Part Skim Ricotta
� cup buttermilk
2 tablespoons lemon juice Salt and pepper to taste Dash worcestershire sauce
Combine all ingredients in blender and blend until smooth. Store in refrigerator.
79
Anc hovy D i p . . . . . . . . . . . Anc hovy Sauce . . . . . . . . . Appetizers, Hot Mozzarella Apple Ricotta C heese Pie . Apple & Ricotta Pa nca kes Apple Ricotta Salad . . . . . Art ic hokes & M u s hrooms _ Avocado Salad . . . . . . . . .
. . . . . .
. . . . . . . . . . . . . .
Barbecue Sauce . . . . . . . . . Beef Fillets with Mozza rella Bird's Nest Coo k ies . . . . . . . Bli ntzes, C h eese . . . . . . . . . Broccoli Rabe Souffle . . . . . Broccoli with Cheese Sauce B u n d les, Little Stuffed . . . .
. . . . . .
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22
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71 73 36 36 52
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Desserts . . . . . . . . . . . . . 59 to 73 D i ps . . . . . . . . . . . . . . . . . . . 8, 79 D u m p l i n gs, Cheese . . . . . . . . . . 52
. . . . Eggplant, Cheese- Filled . . Eggplant Parm igiana . . . . Eggplant Sandwic hes . . . Eggs, Com p a n y . . . . . . . . Eggs, Deviled . . . . . Eggs, Scra m bled, Polly-0 Eggs, Shi rred Supreme . . Fagott i n i R i p i e n i . . . . . . . Fillets, Broiled with M u s h rooms & Cheese .
80
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. . . .
F i l l i n g , Layer C a ke
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64 34 34 50 77 6 51 51
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. . . 70 29 to 3 1
Fis h D i s hes . . . . . . . . . . Flounder Fillets, Neapolitan Fra n kfu rte rs, Stuffed . . . . . French Toast, Ricotta . . . . . Fried C h i c ken Parmesan . . . Fritters, Ricotta . . . . . . . . . . Frosti ng, Crea m y Chocolate F r u it, Avocado & C h eese Salad . . . . . . . . . . .
. . . 57
Calamari (Sq u i d ) , Stuffed . . . . . 30 Calzone alia N a po!ita n a . . . . . . 49 C a n nol i a l i a S i ci l i a na . . . . . . 68 . . . . . . . . . 50 Ca r n ival Pie Cassata a l i a Siciliana . . . . . . . . 64 Ca u l iflower, Ba ked . . . . . . . . . . 33 Cavatel l i o r Gnocc h i , R icotta . . . 1 4 Cheese A p p l e Pie . . . . . . . . . . . 6 2 Ch eese C a k e . . . . . . . . . . . . . . . 6 0 Cheese C a k e , E a s y . . . . . . . . . . 6 2 Ch eese C a k e , L e m o n . . . . . . . . . 6 1 Cheese Ca ke, M a r bled . . . . . . . 6 1 Ch eese C a k e , (Refrige rator) . . . 6 2 Cheese & Nood le Ring . . . . . . . 1 7 Ch eese Pi e, No Cook Chocolate . . . . . . . . . . . . . . . 62 Ch eese Pi e, S p i n a c h . . . . . . . . . 33 Ch eese Potato Pie . . . . . . . . . . . 38 Ch eese Puffs, Mozzarella . . . . . 6 Cheese Roll, Chocolate . . . . . . . 7 2 C h icken Cutlet Parmigiana . . . . 26 C h i cken Dishes . . . . . . . 26 to 28 Chicken Divan . . . . . . . . . . . . . 28 Ch icken Parmesa n , Fried . . . . . 28 Ch ocolate Cheese Pie (No Cook) . . . . . . . . . . . . . . . 62 Coc kta i l Spread . . . . . . _ . . . . . 7 Cookies, Bird's Nest . . . . . . . . . 7 1 Cookies, Ricotta . . . . . . . . . . . . 7 1 Cream Cake, Palermo . . . . . . . . 63 C ream C a ke, S ic i l i a n . . . . . . . 69 Crepes, Stuffed . . . . . . . . . . . . . 49 Cucum ber Ora n ge Salad . . . . . . 7 8 Cucum ber Ricotta Salad . . . . . . 78
E a ster Wheat Pie
Fillets, Cheese Stuffed Sole . . . 30 Fi llets, Flounder Neapol ita n . . . 3 1
79 57 6 62 52 46 34 44
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Garden Salad, Ricotta . . . . . . Garlic Bread Deluxe . . . . . . . Gatea u di Palate . . . . . . . . . . Gnocchi or Cavate l l i , Ricotta .
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31 24 54 28 70 73
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45 54 38 14
Ham Balls . . . . . . . . . . . . . . . . . 76 H a m b u rger, Pi zza • . . . . . . . . . . 2 5 Hambu rger, Roya l . . . . . . . . . . . 25 Heroes, Meat & Cheese . . . . . . 53 Hers D 'Oeuvres & Appetizers . . . . . . . . . . . 5 to 8 l n volti n i di Vitello Fritti . . . . . . . 20 Knishes, Cheese . . . . . . . . . . . .
7
Lasagne, Pol l y - 0 . . . . . . . . . . . . 1 5 Leftover Delight . . . . . . . . . . . . 28 Low-Ca lorie Rec i pes . . . 74 to 79
·
Macaron i , Baked Delight . . . . . . Macaroni, Baked in Fou r Cheeses . . . . . . . . . . . . Macaro n i , Cheese Ba ked (with Broccoli or Eggpla nt) . . Macaroni with Chicken Livers . . Macaro n i Salad . . . . . . . Macaroni Vegeta ble Salad . . . . M a n icotti . . . . . . . . . . . . . . . . . 18 to Meat D i shes . Meat Loaf . . . . . . . . . . . . . . . . . Meat Pie, Z u c c h i n i . . . . . . . . . . Meat Sauce Bolognese . . . . . . . Melonza n i . . . . . . . . . . . . . . . . . Mock Sour Cream . . . . . . . . . . _ Mousse, Grand Marnier . . . . . . Mozza rella in Ca rozza . . . . . . . . Mozza rella, Fried . . . . . . . . . . . M u s h rooms & Arti c h o kes . . . . . Mush room Sauce . . . . . . . . . . . M u sh room Souffle . . . . . . . . . . M u s h rooms, Stuffed . . . . . . . . .
12 11 12 11 45 46 16
25
23 76 56 35 79 79 50 6 34 36 77 35
Neapolitan Pastry . . . . . . . . . . . 63 Noodle & C heese R i n g . . . . . . . 1 7 Omelette, Ba ked Mozzarella . . . 5 1 Omelette, Ricotta . . . . . . . . . . . 7 7 Panca kes, Ricotta . . . . . . . . . Panca kes, Ricotta & Apple . . Parfaits . . . . . . . . . . . . . . . . . Pasta . . . . . . . . . . . . . . . . 9 Pasticci n i d i Napoli . . . . . . . . Pastiera d i Grano . . . . . . . . . Peac h & Cheese Torte . . . . . Pear Cheese Salad Supreme .
. . . . . . to . . . . . . . .
70 52 73
17
63 66 72 44
Pears, Stuffed . . . . . . . . . . . . Peppers, Stuffed G r e e n . . . . Perciate l l i alia N a p oleta n a . . Pi u m i n i Mozzarella a l Forno . Pizza a l i a N a poleta n a . . . . . . Pizza, H a m b u rger . . . . . . . . . Pizza, Rustica . . . . . . . . . . • . Pizza, Stuffed . . . . . . . . . . . . Pizza s , Sandwiches and Snacks . . . . . . . . 47 Polenta Mozzarella . . . . . . Pork Birds . . . . . . . . . Pork Chops, Baked . . . . . . . . Potato Cheese Pie . . Potatoes, Ba ked Stuffed . . . . Potatoes, Mashed . . . . . . . . .
. . . . . .
. 78 .
33
. 17 . 6 . 48 . 25 . . 50 . . 49
to 54 . 38 . . 22 . . 20
. . 38 . . 37 . . 38
P u d d i n g , Cheese Souffle . . . . 70 Puddi n g , Ri c otta . . . . 71 Puffs, R icotta F i l led . . . . . . . 66 P u m p k i n C heese Pie . . 69 Q u i c k - Frozen Dessert . . Qu ic k Gourmet Dessert . .
73
. 73
.
13 Ravioli a l i a Na poleta n a . . . Ravioli, Ricotta . . . . . . . . . . . . . 1 4 R e d S n a pper, Ba ked Stuffed . . 3 1 Ricotta Mold . . . . . . . . . . . . . . 4 5 Salad Dressi n g , Ricotta . Sa lads . . . . . . . . . . . . . Salads, Low Calorie . . S a l m o n & Ricotta Salad S a n d w i c h , Broiled . . . . . Sandwic hes, Egg p l a n t . . S a n d w i c hes, Spied i n i . . Sa uces . . . . . . . . . . . . .
. . . . . 43 . . . . . . . . . . . . . . . . . .
55
.
. . to . . . . . . . . . . to
46
46 78 44 51 50 54
57
Sfi n ge d i S a n G i u se p p i . . . 68 Sfog liatelle . . . . . . . . . . . . . . 67 So uffle, M u s h room . . . . . . . . 77
Spaghetti , Golden Baked Spaghetti with R i cotta . . Spied i n i S a n d w i c h e s . . . . S p i n a c h Cheese Pie . . . . S q u i d (Ca l a mari), Stuffed S u n d a e , Ricotta . . . . . . .
. . . . . . .
. . . .
. . . . . .
. . . . . .
Tomato Sauce . . . . . . . . Tomatoes, B a k e d Stuffed . . . . Tomatoes, Ricotta Stuffed . . . . Torte, P e a c h & Cheese . . . . . . T u n a Casserole . . . . . . . . . T u r n overs, Cheese . . . . . . . . .
. . . . . .
. 56 . 37 . 77 .
Ziti a l Forno . . . . . . . . . . Ziti, Cheese B a k e d . . . . . Zucc h i n i , Cheese-Stuffed Zucchini Meat Pie . . . . . .
72
. 76 . 52
Veal Chops, Stuffed, Sherry . . . Veal Cutlets, Bolognese . . . . . . . Veal Cutlets, Pa rm igia n a . . . . . . Veal Rolls, Stuffed . . . . . . . . . . Veal Sca l o p p i n e alia Fran cese . Vea l , Stuffed Roast o f . . . . . . . . Vegeta ble Dishes . . . . . . 3 2 t o W h ite Sauce . . . . . . . . . .
11 10 54 33 30 73
20 22 19 20 21 21
38
. . . . 57 . . . .
. . . .
. . . .
. . . .
. . . .
13 13 37 76
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Pollio r5airy roducts Corporation is also one of America's largest producers and distributors of bulk cheeses to delicatessens, restaurants and institutions.
