CARADONNA FAMILY COOKBOOK
Appetizers
Index
Hot Artichoke Dip3
Artichoke Spinach Dip 3
Artichoke Spinach Spread4
Asparagus and Prosciutto Roll-ups4
Awesome Party Dip5
Buffalo wings5
Hot Mexican Cheese Dip6
Stuffed Clam Shells6
Spicy Clam Dip7
Clams Casino7
Clams Casino8
Hot Cheese Crabmeat Dip8
Fancy Crab Dip8
Crabmeat Dip9
Crabby Crab Cakes9
Crabbies10
Guacamole Dip11
Littlenecks Steamed with Garlic and Olive Oil11
Cheesy Mushroom Bundles12
Stuffed Mushrooms13
Jeff’s Stuffed Mushrooms14
Stuffed Quahogs14
Dr Pete’s Salsa15 Sausage Cheese Balls 16
Spinach Soufflé Tartlets16
Turkey and Stuffing balls17
Wonton Stars18
Zucchini Bites18
APPETIZERS
Hot Artichoke Dip
(Donated by Jan McCartin)
2 cans (14 ounce) artichoke hearts, drained
1 cup mayonnaise
1 cup grated parmesan cheese
2 cups shredded mozzarella cheese (8 ounce package)
Pinch of garlic salt
slivered almonds
Chop the artichokes and mix together with all other ingredients and place in baking/serving dish. Sprinkle with almonds and bake at 350 degrees for 30 minutes.
Artichoke Spinach Dip
13 oz artichoke hearts in water, drained and chopped
10 oz frozen chopped spinach, thawed and squeezed dry
1 C mayonnaise
1 C grated Parmesan Cheese
2 C grated Monterey Jack cheese
Mix all ingredients except for ½ C Monterey Cheese. Put mixture into a small casserole dish. Sprinkle cheese on top. Bake at 350 degrees until brown and bubbly.
ARTICHOKE SPINACH SPREAD
(Susan Zanchi)
1 pkg frozen chopped spinach thawed and squeezed
1 pkg (8 oz) cream cheese¼ tsp ground red pepper
¼ C parmesan cheese¼ tsp garlic powder
¼ C mayonnaise1 can artichokes, drained and chopped
1 tsp lemon juice
In large bowl, combine all ingredients; mix well. Spoon into dish and microwave at power level 8 for 3 minutes. Serve immediately.
ASPARAGUS AND PROSCUITTO ROLL-UPS
(Donated by Marion Zanchi Gaudioso)
Bunch of asparagus
Prosciutto – approximately ½ lb per bunch
Boursin Cheese
Break off ends of asparagus. Plunge them in boiling water for two minutes. Immediately put them in ice water to stop cooking.
Spread a thin layer of cheese on a piece of prosciutto (let the cheese come up to room temperature for easier spreading).
Roll a piece of asparagus in the prosciutto keeping the tip exposed. The prosciutto should not be too thin or else it is difficult to roll.
Make sure you bring cheese all the way to the edges of the prosciutto slices so that they stick.
Awesome Party Dip!
(Donated by Michelle Caradonna)
8 oz sour cream
8 oz soft cream cheese
1 cup shredded cheddar cheese
½ c jalapenos
Mix all well, refrigerate, serve with Tostitos.
Buffalo Wings
(Donated by Nicole Orser)
6 oz Red Hot
1 stick melted butter
1/6 oz chili powder
1.2 oz Tabasco sauce
2 jalapeno peppers chopped fine
5 lbs chicken wings
Bake wings 425 degrees for 1 hr. Place in 9x13” pan and pour sauce over wings.
HOT MEXICAN CHEESE DIP
1 pkg. (8 oz) cream cheese, at room temp.
1 ¼ C shredded Monterey Jack cheese, divided
1 can chopped green chilies, drained
½ C mayonnaise
½ C finely chopped roasted red peppers
¾ tsp ground cumin
½ tsp garlic powder
1 tsp chopped fresh cilantro
Crackers, tortilla chips, vegetables
Preheat oven to 350 degrees. Butter a 3-quart baking dish. Beat cream cheese until smooth. Stir in 1 cup shredded cheese and next 5 ingredients until just combined. Spread in baking dish. Sprinkle with remaining cheese. Bake 20-25 minutes or until hot and bubbly. Sprinkle with cilantro before serving.
Stuffed Clam Shells
(Donated by Lee Sullivan)
1 ½ lbs chopped clams (fresh)
Small can pimento, chopped
1 onion, chopped
1 green pepper, chopped
1 stick of butter
In skillet, cook the above ingredients. Crush 1 stack of Ritz crackers. Mix all together. Fill shells and bake about 20 minutes at 350-degrees. You can make this ahead and stuff shells before serving.
Spicy Clam Dip
(Donated by Nicole Orser)
2- 6 1/2 oz cans minced clams in juice
1 Tbs. lemon juice
Put into a small saucepan and simmer.
In medium sauce pan combine:
¼ C butter melted
Add:
1 TBS parsley
1 tsp basil
dash cayenne pepper (to taste)
dash Tabasco (to taste)
2 shakes crushed red pepper (to taste)
Combine all ingredients and simmer for 10 minutes. Put into Pyrex pie plate. Sprinkle with ½ C breadcrumbs. Sprinkle with ½ to 1-cup cheddar or Monterey Jack cheese. Bake @ 350 degrees for 20 minutes
Clams Casino
(Donated by Sue Zanchi)
Open littleneck clams and loosen meat from shell, leaving clam juice in shell. Into the c lam shell, squeeze a little fresh lemon juice. Sprinkle on top; a pinch of minced onion, dry basil, Parmesan cheese, garlic powder and seasoned breadcrumbs. Cover with small piece of bacon. Put under broiler until bacon is cooked.
Clams Casino
(Donated by Marie Larson)
Open 3 dozen cherry stone clams. Loosen the clams and in the bottom of each shell, place a nugget of anchovy butter, made by creaming 3 tbs. butter with 1/2 tsp. of anchovy paste. Place the clams over the anchovy butter and set the shells firmly on a layer of rock salt in a shallow baking pan. Top each clam with a pinch each of finely chopped green pepper and canned pimento.
Cover with a piece of raw bacon the size of the clam. Broil 3 inches from the flame for 6-8 minutes turning the bacon once to broil both sides. Serve in the shells and garnish with watercress.
Hot Cheese Crabmeat Dip
8oz pkg. cream cheese
1Tbs milk
6 ½ oz. can flaked crabmeat
2TBS finely chopped onion
½ tsp horseradish
¼ tsp salt & dash pepper
Blend ingredients well. Spoon into shallow casserole. Sprinkle with paprika or 1/2c toasted almonds. Bake at 375 degrees for 15 minutes. Serve piping hot as dip with crackers
Fancy Crab Dip
(From Michelle Caradonna)
I bar Philly cream cheese1 jar chili sauce (Heinz)
1 tsp garlic powderDash of Tabasco sauce
Horseradish1 can good quality lump crabmeat
Place bar of cream cheese in crystal relish type dish. Pour chili sauce over bar. Mix garlic powder, Tabasco, and horseradish, spoon over bar. Spoon all lump crabmeat over bar. Serve with a variety of crackers for dipping.
Crabmeat Dip
8 oz. cream cheese1 TBS milk
1 can crabmeat 2 TBS finely chopped onion
½ tsp horseradish¼ tsp salt
dash of pepper
Sprinkle ½ cup toasted almonds over the top.
Bake in casserole dish at 375 degrees for 15 minutes.
CRABBY CRAB CAKES
1 lb lump crabmeat ¼ stick unsalted butter
¼ tsp salt 1 tbs. vegetable oil for baking pan
1/8 tsp pepperlemon wedge for garnish
2 tsp lemon juice
1 beaten egg
1 1/2 tsp Worcestershire sauce
1 tsp Old Bay Seasoning
1/2C breadcrumbs
In a bowl combine crabmeat, salt & pepper to taste. Combine lemon juice, egg and Worcestershire sauce and stir the mixture gently into the crabmeat. Add breadcrumbs and Old Bay and combine gently but thoroughly and form into patties, each about ½ inch thick. Put on plate and refrigerate at least 1 hour
When ready to cook them, coat them with a little breadcrumb and place them on an oiled baking pan. Drizzle each cake with melted butter and bake at 350-degrees for 10 minutes then raise the oven to 450-degrees for 5 minutes to brown.
CRABBIES
Crabmeat (1 can)
Celery (1 stalk)
1 onion (small)
½ C mozzarella cheese ( shredded)
¼ C Parmesan cheese (grated)
1TBSP lemon juice
1 tsp old bay seasoning
Salt and pepper to taste
garlic powder to taste
½ C mayonnaise
1 baguette thinly sliced
Mix all ingredients except baguette together. Top baguette slices with crabmeat mixture. Sprinkle top with paprika. Broil
Guacamole Dip
(Donated by Tracey MacGregor)
Ingredients:
3 ripe avocados¼ cup fresh lime juice
2 tsp. kosher salt1 tsp. black pepper
1 lg. tomato, diced¾ cup diced onion, yellow
¼ cup fresh cilantro, coarsely chopped
Directions:
1. Cut avocados in half lengthwise, separate halves and remove the large seed.
2. Scoop the pulp from the skin using a large spoon.
3. In a mixing bowl, combine the avocado, lime juice, salt, pepper, tomato, onion and cilantro.
4. Mash the ingredients with a potato masher or other similar kitchen tool.
5. Fold finished guacamole with a spoon and check flavor.
LITTLENECKS STEAMED WITH GARLIC AND OIL
(Susan Zanchi)
2 lbs. Littleneck clams1 Tbsp. minced garlic
2 Tbsp. olive oil¼ C water or white wine
¼ C chopped onionsalt, pepper & parsley to taste
Rinse clams in cold water. In a large pot pre-heat oil and sauté onions and garlic for 60 seconds. Add water/wine, clams, and season to taste. Cover and steam on high heat until clams open. (8-10 minutes) Serve with melted butter and broth.
Cheesy Mushroom Bundles
From Pillsbury Cookbook
(Donated by Julie Williams)
Prep Time 25 minutes(Ready in 45 minutes)
24 (1-inch) mushrooms
¼ cup chive and onion cream cheese
½ (17 ¼-oz.) pkg. Frozen puff pastry, thawed (I use Pepperidge Farm)
1 egg, slightly beaten
- Heat oven to 400 degrees. Remove stems from mushrooms. Fill each mushroom with ½ teaspoon cream cheese.
- On lightly floured surface, roll puff pastry to 15x10-inch rectangle. Cut into 24 (2 ½ -inch) squares.
- For each bundle, place 1 filled mushroom in center of 1 pastry square. Draw 4 corners up to form small bundle; firmly pinch center to form small knob. Place on ungreased cookie sheet. Brush bundles with egg.
- Bake at 400 degrees for 12 to 15 minutes or until golden brown. Cool 5 minutes before serving.
Can make up to 12 hours ahead, cover and refrigerate them. Bake when ready.
STUFFED MUSHROOMS
(Susan Zanchi)
2 cloves garlic, minced 1 TBS minced parsley
1 tsp olive oil2 eggs
2 sweet Italian sausages1 lb. mushrooms
8 Tbs flavored breadcrumbschicken broth
2 TBS grated cheese
In a frying pan, gently brown the minced garlic in olive oil. Remove sausages from casing, crumble the meat into the pan and brown. In a bowl, combine the breadcrumbs, cheese, parsley, and eggs. Add the cooked sausage.
Wash the mushrooms quickly, because they tend to absorb water. Remove the stems and save them for another dish or add them (chopped up) back into the stuffing. Fill the caps with the stuffing. Place them in a foil-lined baking dish. Add 6-10 TBS chicken broth to bottom of pan, just to give them moisture.
Bake at 325 degrees for 30 minutes. If the mushrooms are small, maybe 15 minutes will do.
JEFF’S STUFFED MUSHROOMS
Donated by Jeff Oteri (Kristi Zanchi’s brother-in-law)
12 Large fresh mushrooms1 cup breadcrumbs
2 tbsp butter½ cup grated Parmesan cheese
1 tbsp olive oil ½ cup chopped prosciutto
½ cup minced onion 1 tsp salt
1 garlic clove, minced¼ tsp pepper
1 tbsp chopped fresh parsley½ tsp dried marjoram
- Preheat oven to 350. Remove stems from mushrooms and finely chop. Set caps aside.
- In a medium frying pan, melt butter with olive oil over medium heat. Add onion and garlic and cook 2 to 3 minutes, or until onions are softened. Add mushroom stems and cook 3 minutes, or until mushroom liquid is exuded and then evaporates. Add parsley, marjoram, and breadcrumbs. Cook 1 minute to combine. Stir in parmesan and prosciutto. Season with salt and pepper.
- Stuff mushroom caps, mounding breadcrumb mixture high in caps. Place in a buttered baking dish and bake 15 to 20 minutes, or until filling is crusty brown and mushrooms are tender but still hold their shape.
Stuffed Quahogs
(Donated by Sue Zanchi)
Open 12 quahogs by steaming with a little water in a pot with a tight cover. Remove meat from shells and put in a food processor. Pulse just until clams are chopped. To clams, add 2 cups of seasoned breadcrumbs, ½ cup Parmesan cheese, and 1tsp. Poultry seasoning, and 1 tsp. basil.
Put mixture back in shells, close and wrap in heavy-duty aluminum foil to keep them tight for steaming. Place quahogs on roasting pan and bake at 350 degrees for 30 minutes.
Dr Pete's Salsa
(Donated by Lynne and Peter Ferlisi)
3 ( 28 oz) cans of whole tomatoes (I use Tutee Rosso or Pastene)
1 4 oz can of tomato paste
2-3 bunches of scallions
1 habanero pepper
garlic
chili powder
cumin
S&P
cilantro (only need around a half of a bunch)
Drain 1 can of tomatoes in strainer and break up to releaseas much juice as possible
Take 2 of the tomatoes and add to food processor
Add cilantro (leave off coarse stems) to food processor(if using garlic cloves add them now)
Add habanero pepper to food processor and puree until all cilantro is chopped
Add remainder of tomatoes and pulse 8 -10 times until the desiredconsistency is reached.
Pour intolarge Tupperware container
Drain remainder of tomatoes and pulse chop as above,and add tocontainer
Add garlic (several Tbsp. or 6-7 cloves)
Add generous amounts of chili powder and cumin, S & P to taste
If desired, microwave on high for 4 minutes
Add chopped scallions and cool
ENJOY (with beer)
Sausage Cheese Balls
(Donated by Sue Zanchi)
2 lbs bulk sausage, uncooked
1 1/2C Bisquick
16 oz sharp cheddar cheese (4C shredded)
1/2C chopped onion
1/2C chopped celery
½ tsp garlic powder
Preheat oven to 375 degrees. Spread cheese and mix all ingredients. Form into 1 inch balls. Bake 15
minutes on ungreased cookie sheet until golden brown. Makes 6 dozen. Can be frozen uncooked.
SPINACH SOUFFLE TARTLETS
(Ellie MacGregor)
1 pkg (12 oz) frozen spinach soufflé, thawed
¾ C shredded Fontina cheese, 3 oz.
2 TBS chopped fresh chives
¼ tsp pepper
Pinch of ground nutmeg
2 pkgs. mini Phyllo shells
Sliced natural almonds (optional)
Preheat oven to 350 degrees. Combine first 5 ingredients. Place shells on baking sheet. Divide mixture, evenly, between shells, about 1 TBS per shell. Bake 18-20 minutes or until set. Garnish with almonds. Makes 30 tartlets.
Turkey and Stuffing Appetizer Meatballs from Pillsbury Cookbook
(Donated by Julie Williams)
Low Fat
Prep time 15 Min. Ready in 1 Hour
Meatballs
½ Cup milk1 egg
1 cup cornbread stuffing mix¼ cup finely chopped celery
1 teaspoon dry mustard1lb. ground turkey
Sauce
1 (16oz) can jellied cranberry sauce1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
Heat oven to 375 degrees. In Large bowl, combine milk and egg; beat well. Stir in stuffing mix, celery and mustard; blend well. Add turkey,mix well. Shape into 48 1 inch balls. Place in ungreased 15x10x1-inch baking pan.
- Bake at 375 degrees for 20 to 25 minutes or until meatballs are browned and no longer pink in center.
- Meanwhile, in a large saucepan combine all sauce ingredients well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
- Add meatballs to sauce; stir gently to coat. Cook over medium heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Serve in a chafing dish or slow cooker.
Wonton Stars
(Donated by Nicole Orser)
1 ½ C shredded cheddar cheese
1 ½ C shredded Monterey jack cheese
1 C Hidden Valley Ranch dressing
1 small (2 oz) can chopped, black olives
½ C each of green and red peppers
1 pkg. wonton wrappers
Diced Jalapenos (for garnish, if desired)
Press wonton wrappers into non-stick small cupcake tins. Press down with a shot glass (or you can use your fingers) to create a star effect. Bake about 3 minutes in 350 degree oven (tips will look golden brown). Let cool.
Mix cheeses and Ranch dressing, olives and peppers. Fill shells and bake for 3-5 minutes at 350 degrees until bubbly.
VARIATION: add a can of crabmeat to cheese mixture.
ZUCCHINI BITES
(Susan Zanchi)
3 C zucchini, sliced thin and quartered½ tsp salt
1 C Bisquick½ tsp pepper
½ C chopped onion½ C oil
1/2C Parmesan4 eggs
garlic salt, oregano or parsley
Mix all together in large bowl. Pour into buttered pan. Bake at 350 degrees for 45-50 minutes until brown and firm.
SALADS, SOUPS AND SIDES
Index
Pete’s Christmas Salad Dressing 21
Classic Coleslaw with Caraway22
Craisin/ Mesculin Salad23
Shrimp Salad23
Artichoke Soup 24
Beef Stew25
Bouillabaisse26
Broccoli and Pasta Soup27
Butternut Squash Soup27
Caramelized Onion Soup28
Cauliflower and Meatball Soup28
Chicken Soup29
Corn Chowder29
Italian Sausage and Rice Soup30
Manhattan Clam Chowder31
Peter’s Minestrone Soup32
New England Clam Chowder33
Quick Soup Formula33
Shrimp and Corn Chowder34
Summer Soup35
Zucchini Soup35
Bourbon Baked Beans36
Broccoli Casserole36
Broccoli Casserole (another variation)37
Chuck Wagon Beans37
Green Bean Casserole with Turkey Ham38
Make Ahead Mashed Potatoes38
Braised Onions with Madeira39
Potatoes Au Gratin39
Rosemary Potatoes40
Southern Sweet Potato Casserole40
SALADS, SOUPS, AND SIDES
Peter’s Christmas Salad Dressing
(Donated by Pete and Linda Caradonna)
Ingredients:
1 Jar Marie’s Creamy Garlic dressing
1 small bottle regular Italian dressing
Minced garlic
Red wine (Paisano preferred)
Italian Seasoning
How to:
Mix all of the Marie’s and a portion of Italian dressing with two rounded tablespoonfuls of minced garlic and a couple of teaspoonfuls of Italian Seasoning in a blender. Blend until smooth and somewhat fluffy. Pour into an empty Classico or other suitable jar and add about 4 ounces of wine and shake (don’t forget the cover!). If the jar is not filled, add enough Italian dressing to fill it up; shake, and serve. This pink dressing will give you “garlic breath” for about a week!
CLASSIC COLESLAW WITH CARAWAY
(SERVES 6)
INGREDIENTS:
½ CUP NON-FAT GREEK STYLE YOGURT OR 2/3 CUP REGULAR PLAIN NONFAT YOGURT
¼ CUP MAYONAISE
¼ CUP APPLE CIDER VINEGAR
1 TBLS. HONEY
½ TSP KOSHER SALT
¼ TSP FRESHLY GROUND BLACK PEPPER
1 (16 OZ) BAG SHREDDED COLESLAW MIX
2 TSPS CARAWAY SEEDS
RECIPE:
IF USING REGULAR YOGURT, PLACE IN A STRAINER LINED WITH PAPER TOWEL OVER A BOWL—LET DRAIN AND THICKEN FOR 20 MINS.
IN A LARGE BOWL WHISK TOGETHER WHATEVER YOGURT YOU HAVE CHOSEN TO USE, MAYONNAISE, VINEGAR, SUGAR, HONEY, SALT/PEPPER
ADD COLESLAW MIX AND CARAWAY SEEDS—TOSS TO COAT