Aunt Clarice's White Pizza with Broccoli

Aunt Clarice’s White Pizza with Broccoli

1 pound Pizza Dough
1 small Onion, finely chopped
1 cup Part-Skim Ricotta Cheese
1 large Egg
1 tablespoon Flour
1½ teaspoons Italian Seasoning
½ teaspoon Salt
¼ teaspoon Ground Black Pepper
1 cup frozen small Broccoli Florets
1 cup Sweet Red Bell Pepper strips
½ cup Part-Skim Mozzarella (shredded)
Garlic Powder and Parmesan Cheese to taste

Heat oven to 400 degrees. Lightly grease a 12-inch pizza pan.

Roll dough into a 13-inch circle, and place in pan. Form half-inch high rim around edge.

Bake about 10-12 minutes.

In a large bowl, combine onion, ricotta cheese, egg, flour, Italian seasoning, salt, and pepper. Mix until smooth.

Spread mixture over crust. Arrange broccoli and red pepper strips over mixture.

Sprinkle with mozzarella cheese, garlic powder, and parmesan cheese.

Bake until mixture is set. (About 15 minutes.)



Quick Punch

My husband, Joe, and I made this every New Year’s Eve while our boys, Joseph and John, were growing up.  We still make it occasionally when we’re in a party mood.  It’s always a big hit with guests!

Quick Punch

1 quart Sherbet (orange, raspberry, or rainbow work well)
1 2-liter bottle of Sprite or 7-Up
1 25-oz. bottle of Sparkling Apple Juice
1 container frozen Strawberries (slightly thawed)

Put sherbet in punch bowl.  Add soda, pouring slowly down side of bowl.

Add frozen strawberries and sparkling juice.  Enjoy!

Meatloaf Farro-Style

My mother has been making this version of meatloaf since I was a little girl.  She still makes it today, and it tastes just as good now as it did those many years ago.  Thanks, Mom!

Meatloaf Farro-Style

1½ pounds Ground Beef
½ cup Oatmeal
1 small Onion
1 teaspoon Salt
1/8 teaspoon Black Pepper
1 can (8 oz.) Tomato Sauce
1 Egg (beaten)
4-6 ozs. Mozzarella (grated or cubed)
1 can (6.5 oz.) sliced Mushrooms (drained)

Preheat oven to 350 degrees.

Combine all ingredients thoroughly in large bowl.

Pack firmly into an ungreased 9-inch loaf pan.

Bake for one hour.  (Do not overcook.)

Let stand 5 minutes before slicing.  Drain off fat in pan before serving.


Chocolate Banana Smoothie

I created this simple smoothie recipe because I love Ovaltine and TCBY Yogurt.  It’s wholesome and refreshing.  Enjoy!

Chocolate Banana Smoothie

1 cup Milk (skim or 1%)
½ cup TCBY Frozen Yogurt (any flavor)
½ Banana
1 cup Strawberries (frozen)
2 tablespoons Ovaltine Chocolate Mix

Combine all ingredients in a blender.

Makes approximately 2 servings.

Note:  You can add a few ice cubes to this if you’d like an icier taste.  Use a whole banana, if you like, and add more Ovaltine if you prefer a more chocolate taste.  I like to use the chocolate & vanilla combo TCBY for this, but peanut butter and other flavored yogurts work well, too.  Be creative!

Italian Lemon Cookies

I often make these at Christmastime, and my daughter-in-law, Amy, lights up like a Christmas tree when I do.  Some people make these shaped in “knots,” but I like to make them round.  Either way, they are indescribably delicious!

Italian Lemon Cookies

1 stick (1/2 cup) Margarine or Butter (melted)
3 Eggs
1 cup Sugar
4 cups Flour
8 teaspoons Baking Powder
¾ cup Milk
4 teaspoons Lemon Extract
Confectioner’s sugar, milk, and extract for glaze.

Preheat oven to 400 degrees.

Beat together melted margarine (or butter) and eggs.  Combine the sugar, flour, and baking powder–and add to margarine and eggs alternately with the milk and extract.  Mix until thoroughly combined.

Grease hands with vegetable oil.  Roll the dough in your hands about the size of a walnut.  Place on ungreased cookie sheet.

Bake for about 8 minutes, or until slightly brown.

When cookies are completely cool, ice with confectioner’s sugar, milk, and extract.  Sprinkle with nonpareils, if desired.

Makes about 80 cookies.

Janet's Zucchini Bread

This is a wonderful recipe that my sister, Janet, gave me many years ago.  This bread is moist, without being oily.  My husband, Joe, doesn’t like nuts, so I make it with raisins instead. Either way, it’s a fabulous bread!

Janet’s Zucchini Bread

3 Eggs
2 cups Sugar
1 teaspoon Cinnamon
1 teaspoon Baking Soda
1 cup Oil
1 teaspoon Vanilla
2 cups grated Zucchini (2 medium)
1 teaspoon Salt
¼ teaspoon Baking Powder
3 cups Flour
1 cup chopped Nuts (optional)

Preheat oven to 350 degrees.
Beat eggs until foamy.  Add in the rest of the ingredients, flour and nuts last.
Grease pans.  Turn into 9×5” loaf pan, or two smaller pans.
Bake 1½ hours for large loaf, 1¼ hours for smaller loaves.
Remove from pans and cool on rack.

Note:  I have made these as muffins and baked them at 400 degrees for about 20 minutes.  (Makes 18.)

Dad Farro’s Baked Beans

This recipe made my dad famous for his baked beans. It’s a favorite at the Labor Day Farro Family Picnic each year at my sister, Joyce’s, house.

Dad Farro’s Baked Beans

3 16-oz. cans Pork & Beans (drained)
¼ cup ketchup
¼ cup dark molasses
1 pound bacon strips (cut into bite-sized pieces – optional)
(1 or 2 tablespoons bacon fat – optional)

Preheat oven to 350 degrees.

Fry bacon strips until brown.

Combine all ingredients.

Bake until heated through. (About 30 minutes.)

Serve warm.

Chicken Cacciatore

My mom gave me this recipe of hers when my husband, Joe, and I were married 35 years ago, and I’ve been making it ever since.  I like to add fresh green pepper when I have it on hand.  And in the summer, when Joe has his garden, I use fresh basil.  It makes all the difference!

Chicken Cacciatore

2 pounds cut-up Chicken (bone-in, skin removed)
16 ozs. canned Tomato Sauce
2-3 cloves fresh Garlic
½ medium Onion
Olive Oil
1 Bay Leaf
Salt and Pepper to taste
Basil to taste (dry or fresh)
½ medium Green Pepper (optional)

Brown chicken in enough olive oil to coat the pan.  Remove chicken from pan and set aside.  Sauté green pepper (optional) and onion until tender.  Add garlic and sauté for only a minute or two, until slightly brown.  Add chicken and season with salt and pepper. Promptly add tomato sauce, bay leaf, and basil.  Simmer about 45 minutes over low heat.

Note: I have always served this over rice for my family, but it can also be served over pasta.  If you would like more sauce, prepare with an additional 8 oz. can of tomato sauce.

Mom Farro's Pumpkin Pie

This recipe is my mother’s, and has been in our family for more than 50 years.  It has five spices, and is perfect for those of us who like a well-seasoned pie.  I make it often for my family, especially for my son, John, who loves to eat it all year round!

Mom Farro’s Pumpkin Pie

Unbaked 9-inch Pie Shell
1 cup Sugar
½ teaspoon Salt
1½  teaspoons Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Nutmeg
½ teaspoon Allspice
½ teaspoon Ground Cloves
1 can (15 oz.) Pumpkin (Plain)
1 can (12 oz.) Evaporated Milk
2 Eggs, well beaten
Preheat oven to 425 degrees.

Whisk together sugar, salt, and spices.  Add pumpkin, milk, and eggs.  Beat with whisk till smooth.  Pour into shell.

Bake for 15 minutes.  REDUCE HEAT to 350 degrees and bake for 35 more minutes, or until custard is set.

Let pie cool (about 2 hours), and then serve or refrigerate.  Enjoy!