I am creating this recipe section to share with our customers the love our family has for food. My Dad loved to cook and had learned from his mom and sisters and aunts. From what he told me when he went into the service it was the era of the Korean war and he was assigned to a tank squadron. When he got deployed and were in the field the K-rations (canned food) was not very good to say the least so he would barter with towns people and other enlisted men and started mixing foods and spices and came up with some dishes that reminded him of home, all the guys loved and gave them their food to cook also. One day and officer Came thru where their camp had been set up and smelled the food dad was cooking and asked some of the guy's what’s that great smell they laughed and said that Italian guy over there he can make an old boot taste good. So he worked his way to dad and asked if he could join them for lunch, Dad fixed him a plate and then the officer had Dad shipped off to cooking school then to MZ/Gonsenheim Germany and transfered to the 42 Armored Infantry Battalion Co ''B'' 124th Ordnance Battalion as the head cook for them, Dad coming from a large family had no problem cooking for so many. He started cooking in the mess hall for all the guys and even baked the cake for one of the officers getting married there. He always said how much he loved seeing all the guys come in and enjoy a meal that would remind them of home and how they would all thank him. When he got out of the service, he went back to work in the family store where his mom would cook in the back room. When dad took over the store he would do the same cooking for the employee and friends. Costumers would give dad recipes and he would add them to his collection in his own way, he never wrote anything down even in the service it was all from memory or add some of this a little of that most of the time there were bound to be beans in there somewhere. I learned some of the things’ he uses to cook but I wish I had payed more attention. The love of cooking was passed from him to me and my brother, I realized that food is a big part of our family heritage and with Dad gone now every time we cook one of his dishes I can hear him saying to me "hey, don’t forget to add the beans!" Recently I started going to Culinary school so that I could learn more of the fundamentals of cooking and add that to what Dad has taught us. As I learn more recipes and cooking techniques, I will share them with you. Also, if you have any family recipes that you would like to share and add to our site please feel free to send them to me.

1 Package of Hot dogs

1/4 Stick of Butter

1 to 2 Tablespoons of Oil

2 Large Cans of Baked Beans

½ Cup of Ketchup

2/3 Cup of Molasses

2/3 Cup of Brown Sugar

1 Small Onion - medium chop

1 lb of Pasta or Spaetzle ( German Swabian Noodles )

Loaf of Garlic Bread

Optional 1 Cup of Peaches the refrigerated ones from a jar or Medium can or peach pie mix, run them thru a blender for 30 sec to a min so there at a fine chop ( Trust me on the peaches it may sound crazy but it adds the secret to this that no one will ever figure out!! ) just make sure you can't make them out in the mix!

and or a package of Stag Chili Mix

Start off cutting up the hot dogs and onions

In 1 pot boil up some water for the pasta

In a frying pan heat the butter and oil add the onion so it can cook until you get that great smell a few minutes later

Add the Hot Dogs to the onions and cook until they just start to brown

Then add the all the ingredients except the pasta or the Spaetzle

Let this reduce for 20 minutes over medium heat, now you have to watch this and as with everything taste as you go if you want more of this and less of that go for it! Every one has different tastes. Also it depends how long you cook this, some people like my wife like it with more of the sauce I like it reduced down to a very thick sauce you have to be the judge.

Now keep the cooked pasta or the Spaetzle on the side add some butter to them or some chicken stock to keep them nice and moist the just add what you want to the hot dog and beans. If you all them all it may dry out the mix if you have left overs. Sprinkle on shredded cheddar cheese.

Note: Make the Spaetzle according to the package I fry them up after I boil them in some onion and butter this seals in the flavor. And if u go with just the basic recipe try the Stag Chilli it adds a truly different taste and if you like Hot Dogs and chilli the go for it.

Hope you enjoy!!

Why not try this for a Sunday dinner

Recipes from Bobby Mallozzi of Villa Italia in Schenectady, N.Y.

Insalata

INSALATA

ingredients
1 head romaine, chopped, washed, patted dry
1 cup arugula
1 pint fresh mint
1 bunch red or green table grapes, sliced in half
1 cucumber, chopped
1 cup crumbled Roquefort
1 cup olive oil
¼ cup lime juice
¼ cup balsamic vinegar
¼ cup apple cider
½ teaspoon salt
Pinch oregano
Pinch garlic powder
Pinch onion powder
Pinch freshly ground black pepper

method
Toss lettuces, mint, grapes, cucumber and cheese in large serving bowl to combine. Whisk together oil, juice and vinegar, then whisk in seasonings. Dress lightly and serve.

Rigatoni Bolognese

RIGATONI BOLOGNESE

ingredients
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground sausage
1 yellow onion, chopped
4 cloves garlic, pressed or chopped
1 carrot, cleaned, diced small
1/2 cup extra-virgin olive oil
2 cans whole plum tomatoes, hand-crushed
1/4 teaspoon nutmeg, ground fresh
3 teaspoons salt
2 basil leaves, cleaned and chopped

method
In a saucepan, heat oil over medium heat. Add onions and cook until slightly browned. Add garlic and sauté until golden. Add all of the ground meat and carrots. Cook until most of the moisture is cooked out. Add tomatoes, nutmeg and salt. Continue to cook over medium heat, stirring occasionally, until the sauce thickens (45 to 60 minutes).

Serve over al dente rigatoni with grated Pecorino Romano.

Pistachio-Cheese Arancini

PISTACHIO-CHEESE ARANCINI
ingredients
2½ tablespoons unsalted butter
1 small onion, minced
1½ cups arborio rice
½ cup dry white wine
Pinch saffron threads, crumbled
Salt and freshly ground black pepper, to taste
3 cups chicken stock
3 tablespoons Parmigiano-Reggiano, freshly grated
½ tablespoon all-purpose flour, plus more for dusting
¼ cup plus 2 tablespoons milk
Pinch nutmeg, freshly grated
4 ounces fresh mozzarella, diced
¼ cup plus 2 tablespoons pistachios
2 tablespoons frozen peas, thawed
2 eggs, beaten
1½ cups panko
Vegetable oil for frying

method
In a large saucepan, melt 2 tablespoons of the butter.  Add onion and cook over moderate heat, stirring, until lightly browned. Add the rice and cook, stirring until well coated.  Add the wine and saffron, season with salt and pepper and cook, stirring, until the wine is absorbed, about 2 minutes. Add the stock, ½ cup at a time and cook, stirring constantly between additions, until it is absorbed. The risotto is done when the rice is al dente, about 25 minutes. Stir in the grated cheese, taste and adjust seasoning if necessary. Transfer to a bowl to cool.

Melt remaining ½ tablespoon butter in a saucepan. Add flour and whisk constantly over moderate heat, about 1 minute. Add milk and whisk until thickened. Season with nutmeg, salt and pepper and transfer to a bowl to cool. Add mozzarella, pistachios and peas.

Line a large baking sheet with wax paper. Put eggs, panko and flour for dusting into 3 shallow bowls, creating a breading station. Shape the rice into 16 equal balls. Make an indentation in the center of each ball with your finger and press the sides to make the hollow larger. Spoon about a tablespoon of the pistachio filling into the hollow and press the risotto around it. Dust each arancino with flour, tapping off the excess. Coat them with the egg and roll in the panko. Place on the wax paper to wait for frying.

In a large, deep pan, heat 1 inch of oil to 350 degrees. Fry the arancini over moderate heat, turning occasionally until golden and heated through, about 8 minutes. Drain on paper towels and serve hot.

Veal Involtini

VEAL INVOLTINI

ingredients
12 pieces veal scaloppini (pounded to about 1/4-inch thick)
6 bay leaves
2 tablespoons olive oil
1 medium onion, diced small
2 cups plum tomatoes, chopped
2 tablespoons fresh basil, torn.
Salt and freshly ground black pepper, to taste

method
In a sauté pan, cook the onion in the olive oil until translucent. Add the tomatoes, basil, salt and pepper. Taste and adjust the seasoning as desired. Let this sauce simmer at medium temperature for 15 to 20 minutes.

In a bowl, mix the following dry ingredients:
2 cups Italian breadcrumbs
1/2 cup Romano Pecorino, grated fresh
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Italian parsley, chopped
1/4 cup pine nuts (optional)
1/4 cup raisins (optional)

for breading:
Olive oil
Italian breadcrumbs

Add the dry ingredients to the pre-made sauce. Blend all together and let mixture cool to room temperature. At this time, place enough mixture to each piece of meat, begin to roll and try to tuck the side in to prevent the filling from coming out. Place each roll on 2 metal skewers, separating each one with a bay leaf (about 4 involtini to each set of skewers). At this time, prepare one platter with 1/4 cup olive oil and one platter with plan breadcrumbs. Dip the involitini in oil and then the breadcrumbs until well coated. Broil in oven in a broiling pan until golden in color, turning once.

Apple Pie

APPLE PIE

crust ingredients
2 cups all-purpose flour
1 teaspoon salt
1 1/2 sticks butter, cold
4 tablespoons cold water

method
Preheat oven to 350 degrees. Blend the flour and the salt in a bowl. Crumble the cold butter into the flour and drizzle in the water. Mix in the cold water just to combine. Bring together and divide into two. Roll out each on a floured surface. Lay one over your desired pie tin.

filling ingredients
6-8 Granny Smith apples, peeled, cored, sliced 1/4-inch thick
1 cup sugar
2 tablespoons flour
2 teaspoons cinnamon
Pinch salt

method
Toss all of the ingredients together in a bowl and pile into pie crust. Cover with the top crust and finish edge as desired. Cut a vent in the top of the crust. Bake at 350 degrees for one hour.

Here is one of the secrets that helped me win one of the competitions I was in. When making Italian tomato sauce you start out with some onion and carrots both can be cut to a small dice place them in a sauce pan with some oil over high heat then when the onion is browned add some garlic, when you can smell the garlic add some red wine to deglaze the pan then add the tomatoes. This is the basic start to any tomato sauce you can also use Italian bacon cut to a small dice too before you add the onion. Now even if you have a store bought sauce and you want to add you own touch you can start the same way just add the store bought sauce instead of the tomatoes and your friends will be impressed. Now you can add you seasonings to the sauce if you are going to use fresh basil wait till like around the last 5 min’s to add it same with the salt I like to wait till near the end to add the salt that’s just me but you never know how it will turn out if it is too salty till the end so that’s why I wait. Now let me add you can use tomato puree and tomato paste too all depends how you like you sauce I add some sun dried paste about half way thru. Now the secret and I am sure you would never expect to find in a tomato sauce and one most chefs wouldn’t share, if you find that the sauce has a high acid taste or u added too much salt or is a little thin add a potato to it skin a potato that’s what I said a potato and add it to the sauce about half way thru or if you are in a rush as soon as you start this will work wonders for a sauce that needs that something extra it worked for me and helped win hopefully it will help you on the days that it seems like nothing is going right. Thanks for taking the time to learn this secret if you would like to share a family secret please email me at Mallozzisgiftbaskets@yahoo.com.

Thank You

Daniel Mallozzi Sr

My friend Al's wife Mary has all the guys wanting this recipe at work and there the best tomato salad we have every had so it was nice of her to share this family recipe with everyone, I hope you enjoy!

2 or 3 Very Ripe Tomatoes

1 Medium Onion ( eather dice or ringlets )

1 or 2 cloves of Garlic ( Cut thinly )

Add to taste Oregano, Parsley, Basil eather dry or fresh

1/2 Cup or to taste Red wine vinaigrette

 Slice the tomatos perpair the onions how you would prefer ( dice or ringlets )

put the onions and tomatos in a mixing bowl add the seasoning and Red Wine.

Let marinate at least one hour beter if you can let it sit over night.

Thank You Mary from the guys at Fred N Durantie Jr

Sauerbraten Klopse (Sauerbraten Meatballs)

Yeild : 4 Servings

1 lb         Ground Beef; Lean

1/4c        Milk

1/4c        Bread Crumbs; Dry

1/8t        Cloves; Ground

1/8t        Allspice; Ground

1/2t        Salt

2T           Vegetable Oil

1/2c        Vinegar

3/4t        Ginger; Ground

1ea         Bay Leaf

4T           Sugar; Brown

2T           Unbleached Flour

                Pepper; to taste

Mix beef, milk, crumbs, cloves, allspice, salt & pepper.

Form into meatballs.

Brown meatballs in hot oil.

Drain off fat.

Add 1c water, vinegar, ginger, bay leaf, and brown sugar.

Cover and simmer ½ hour.

Skim off fat.

Remove meatballs and keep them warm.

Mix flour and 2T water.

Slowly stir into the pan juices to make gravy.

Pour gravy over meatballs.

*Serve with buttered noodles.

DUTCH APPLE PIE(#2)

INGREDIENTS:

Plain Pastry
3 cups apples (peeled, cored & cut in eighths)
1 cup brown sugar
1/4 cup shortening
1/4 cup pastry flour (sifted)
1 tsp cinnamon
1/4 cup sour cream

INSTRUCTIONS:

Line a 9 inch pie-pan with pastry, flute the edges.
Arrange pre-pared fruit on an unbaked pastry shell in a regular pattern.
Combine sugar, shortening, flour & cinnamon.
Mix till crumbly.
Sprinkle crumb mixture over apples
Pour over sour cream
Bake for 40-45 minutes at 375F
Serve slightly warm.


*Recipe from Annapolis Valley,NS Apple Recipe Book*