Polly-O Cooking With Cheese Recipe Books

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 Hammac her 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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

Weights and Measures . . . . . . . . . . . . . . . . . . . . . . . . . . 3

Equivalents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Hors d'Oeuvres and Appetizers . . . . . . . . . . . . . . . . . . . 5-8

Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9-17

Meat Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18-25

Chicken Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26-28

Fish Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29-31

Vegetable Dishes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32-38

Salads . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43-46

Pizzas, Sandwiches and Snacks . . . . . . . . . . . . . . . . . . . 47-54

Sauces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55-57

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58-73

Low Calorie Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74-79

Photo Display of Plants and Products . . . . . . . . . . . . . 39-42

Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

2

� c§lbout � '----'�Our (/Ieese �--____/

RICOTTA Ricotta cheese was originally made from whey after the curd had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 @ on Polly-0 Ricotta and

Mozzarella.

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

Dry Weight 16 ounces 1 ounce 1 pound 1 gram 1 kilogram

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

1 pound 28.35 grams 454 grams 0.035 ounce 2.2 pounds

3

EQUIVALENTS

Butter: 2 tablespoons = 1 ounce 8 tablespoons =�pound 1 cup = Y2 pound

Chocolate: 1 square = 1 ounce Cottage cheese: 1 cup = Y2 pound Flour: 4 cups = 1 pound Gelatin: 1 tablespoon = � ounce envelope Herbs: 1 tablespoon fresh = 1 teaspoon dried Macaroni: 2 cups (8 ounces)

uncooked = 4 cups cooked Noodles: 6 cups (8 ounces)

uncooked = 4 cups cooked Parmesan cheese: 1 cup = 2 ounces Ricotta cheese: 1 cup = Y2 pound Spaghetti: 8 ounces uncooked = 3Y2 cups cooked Sugar, granulated: 2 cups = 1 pound

4

6

Hors d'Oeuures & Appetizers

DEVILED EGGS, POLLY-0

4 hard-cooked eggs, halved

6 tablespoons Polly-0 Ricotta

1 teaspoon dry mustard 1 tablespoon Polly-0 Minced Onion

4 servings

1 tablespoon chopped

Polly-0 Capers

2 or 3 tablespoons mayonnaise

Salt and pepper to taste

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.

MOZZARELLA CHEESE PUFFS

(Piumini di Mozzare/la a/ Forno)

Approximately 2 dozen

1 cup sifted a/1-purpose flour

Y4 teaspoon salt

Y4 teaspoon Polly-0 Paprika

8 tablespoons Polly-0 Butter

6 ounces Polly-0 Mozzarella,

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


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 servings

8 slices thick white bread

1 package (8 ounces)

Polly-0 Mozzarella

White pepper to taste

1 can (2 ounces) Polly-0

Anchovy Fillets, drained

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.

,

1

CHEESE KNISHES

Dough:

1 envelope dry yeast

2 tablespoons sugar

1 teaspoon Polly-0 Salt

2 eggs, beaten

Hors d'Oeuvres & Appetizers

6 to 8 servings

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 Polly-0 Ricotta

2 eggs

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 pounds Polly-0 Ricotta

2 eggs

!!:? teaspoon salt

1/3 cup bread crumbs

Saute onion in butter until soft and golden. Cool. Stir in remaining ingredients,

blending well.

RICOTTA COCKTAIL SPREAD

1 container (15 ounces)

Polly-0 Ricotta

1 tablespoon grated or

finely minced Polly-0 Minced Onion

1 tablespoon chopped

fresh parsley

2 cups

1 teaspoon Polly-0 Garlic Powder


Triangles of toast

or crackers Polly-0 Paprika

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

8

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.

GOLDEN BAKED SPAGHETTI

1 pound thin Polly-0 Spaghetti

1 cup Polly-0 Ricotta

2 B-ounce cans Polly-0

Tomato Sauce


Pasta

6 servings

1 package (6 ounces) Polly-0-Mozzarella, diced

Polly-0 Grated Parmesan

or Romano Cheese

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 6 servings

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

1 can (10% ounces) mushroom soup


diced Polly-0 Grated Parmesan

or Romano Cheese

Preheat �ven to 350°. �ook riga toni 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 6 servings

1 pound Polly-0

Elbow Macaroni


diced

2 ounces Polly-0 Sharp Cheddar Cheese, diced


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, uncovered, 15 minutes.

11

12

Pasta

BAKED MACARONI DELIGHT

1 pound sweet Italian sausages 1 pound Polly-0 Macaroni, Ziti,

Rigatoni or Shells

1 container (15 ounces) Polly-0 Ricotta

Meat Sauce (page 56)

6 servings

1 pound Polly-0 Mozzarella,

sliced thin

Polly-0 Butter


or Romano Cheese

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 6 servings

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


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.

CHEESE BAKED ZITI (Ziti a/ Forno)

1 pound Polly-0 Ziti

(or any large cut macaroni) 1 cup Polly-0 Ricotta


Tomato Sauce


Pasta

6 servings


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 mozzarella, 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, uncovered, until lightly browned.

RAVIOLI alia NAPOLETANA

Dough:


� teaspoon salt

Filling:



diced

3 eggs � cup Polly-0 Grated Parmesan

or Romano Cheese

makes 18 to 24

2 cups farina (Cream of Wheat)

% to 1 cup all-purpose flour

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 filling 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 garnish with generous amount of grated cheese.

13

14

Pasta

RICOTTA CAVATELLI OR GNOCCHI 6 servings

4 cups all-purpose flour Salt 1 container (1 5 ounces)

Polly-0 Ricotta


Tomato Sauce


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 Yzinch 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

Dough:

3 cups all-purpose flour Yz teaspoon salt 2 eggs

Filling:

1 container (2 pounds) Polly-0 Ricotta

1 cup Polly-0 Grated Parmesan

or Romano Cheese

Tomato sauce (page 56)

8 servings

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 a to Sauce and a sprinkling of Parmesan cheese.

=

Note: Home-made sauces may always be substituted.

LASAGNE POLLY-0

1 pound Polly-0 Lasagne

Meat Sauce (page 56) 1 J6 pounds Polly-0

Ricotta

Pasta

6 servings


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.

16

MANICOTTI

Dough:

3 cups all-purpose flour � teaspoon salt 2 eggs

Filling:

2 eggs 1 � pounds Polly-0

Ricotta


diced Tomato Sauce (page 56)

8 servings

� 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.

Pasta

Drain, rinse in cold water, and drain again. Preheat oven to 400°. Blend all filling ingredients together. Spread a tablespoon or two of filling on each cooked rectangle, roll and close, pressing edges of ends together to prevent filling from falling 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 6 servings

� pound lean ground beef or Italian sausage

� can (14 ounces) Polly-0

Tomatoes

� pound fresh peas, shelled � teaspoon salt

1 pound Polly-0 Perciatelli

(long-cut macaroni) 6 ounces Polly-0 Mozzarella,


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

VEAL CUTLETS PARMIGIANA

4 veal cutlets (1 pound) 1/3 cup all-purpose flour 1 egg, beaten Polly-0 Grated Parmesan

or Romano Cheese


Meat Dishes

4 servings

1/3 cup Polly-0 Bread Crumbs

Y4 cup olive oil 2 tablespoons Polly-0 Butter


Tomato Sauce

4 slices Polly-0 Mozzarella

Preheat oven to 350° . Dip cutlets in flour, then in egg seasoned with 1 tablespoon 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

20

Meat Dishes

STUF FED VEAL ROLLS (/nvoltini di Vitello Fritti)

6 servings

12 small slices veal cutlet 12 thin slices Polly-0 Mozzarella

4 slices prosciutto

1 tablespoon minced fresh parsley 2 tablespoons Polly-0 Butter,

softened 1 teaspoon Polly-0 Sweet Basil

1 teaspoon minced marjoram 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 1 egg, lightly beaten Polly-0 Bread Crumbs

2 tablespoons olive oil

4 servings

4 very thin slices prosciutto or ham

4 very thin slices Polly-0

Mozzarella

1 teaspoon Polly-0 Butter

4 Polly-0 Anchovy Fillets,

cut up Flour 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 4 thin slices Polly-0

2 tablespoons olive oil Mozzarella 2 tablespoons Polly-0 Butter, 1 can (8 ounces) Polly-0

melted Tomato Sauce 2 onions, cut into thin rings J.-4 cup bouillon

4 servings

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.

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



Meat Dishes

6 servings

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 lightly 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 serves 4 to 6

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

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 mozzarella, 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

22

Meat Dishes

VEAL CUTLETS BOLOGNESE

1 egg, lightly beaten � teaspoon salt Dash Polly-0 Ground Pepper

4 veal cutlets (1 pound)

Polly-0 Bread Crumbs

2 tablespoons olive oil 4 thin slices ham

4 servings


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 servings

4 individual loin tenderloin

steaks (fillet), cut l1!·inch thick


Salt and Polly-0 Ground Pepper

2 tomatoes

2 tablespoons chopped fresh parsley 1 clove garlic, minced 1 teaspoon Polly-0 Oregano


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.

CHEESE FLAVORED MEAT LOAF 6 servings

� 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

� 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

24

Meat Dishes

STUFFED FRANKFURTERS

Preheat oven to 350°. Split frankfurters lengthwise; fill with diced Poll y-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.

ROYAL HAMBURGERS

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

!!:! clove garlic, minced 2 tablespoons sherry Salt and pepper to taste

Meat Dishes

4 servings


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.

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

6 to 8 servings

Dash T a basco 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 11-inch 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

26

CHICKEN CUTLET PARMIGIANA 6 servings

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


Tomato Paste

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,


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

28

Chicken Dishes

CHICKEN DIVAN POLLY-0


3 tablespoons all-purpose flour 1 cup Polly-0 Milk

J1? cup chicken broth Salt and pepper to taste 1.1 cup mayonnaise

4 servings


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 PARMESAN

1/3 cup Polly-0 Grated

Parmesan Cheese

% cup Polly-0 Bread Crumbs

2 tablespoons minced fresh parsley 2 tablespoons minced chives

Salt and pepper to taste 1 broiler-fryer chicken

(about 3 pounds) J1? cup Polly-0 Milk

4 servings

Preheat oven to 37 5°. Combine Parmesan, 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, 45 minutes or until tender.

LEFTOVER DELIGHT

1 onion, chopped J1? green pepper, seeded and chopped 3 tablespoons Polly-0 Butter

2 cups finely minced or ground cooked chicken

6 servings

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.

Note: Veal may be substituted for Chicken in many recipes.

30

Fish Dishes

STUFFED CALAMARI (SQUID) 2 to 4 servings

2 pounds medium size squid, cleaned 1 container (15 ounces)

Polly-0 Ricotta

2 slices white bread, diced % cup Polly-0 Grated Parmesan

or Romano Cheese

1 tablespoon chopped fresh parsley 2 eggs

2 tablespoons Polly-0 Butter,

melted Salt and pepper to taste Dash of Polly-0 Garlic Powder

� cup olive oil Ya teaspoon Polly-0 Oregano


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 mixture 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 4 servings

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

3 tablespoons Polly-0 Grated


% cup chopped Polly-0

Ripe Olives

% cup Polly-0 Minced Onion


� 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 bottom 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


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; broil2 to 3 minutes longer, or until lightly browned.

BAKED RED SNAPPER

WITH RICOTTA STUFFING

1 3 Y2 pound snapper Salt


Ricotta Stuffing:

% cup chopped celery Y2 cup chopped onion % cup olive oil 2 to 3 cups Polly-0 Bread Crumbs


6 servings

% 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 combine 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 NEAPOLITAN 4 servings

4 flounder fillets All-purpose flour 1 egg, lightly beaten Polly-0 Bread Crumbs

Olive oil

1 can (8 ounces) Polly-0 Tomato Sauce


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 under broiler until cheese melts.

31

Vegetable Dishes

STUFFED GREEN PEPPERS PROVENCALE 4 servings

4 large green peppers

1 onion, chopped

% pound Italian sausage meat

1 tablespoon Polly-0 Butter

1 cup rice, uncooked

2 tablespoons Polly-0 Tomato

Paste, dissolved in 3 cups

warm broth or bouillon



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 4 servings

1 medium size cauliflower % cup Polly-0 Grated Parmesan

4 tablespoons Polly-0 Butter or Romano Cheese 1 cup grated Polly-0 Mozzarella

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


frozen chopped spinach

% cup Polly-0 Grated Parmesan

or Romano Cheese


3 eggs

% teaspoon Polly-0

Ground Pepper

% teaspoon salt

B·inch pie crust shell

6 servings

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

34

Vegetable Dishes

ARTICH OKES AND MUSHROOMS 6 servings

2 cans (BY:? ounces each) Polly-0

Artichoke Hearts 1 can (16 ounces) Polly-0

Sliced Mushrooms


1 can (10% ounces) mushroom soup 4 tablespoons dry sherry Polly-0 Grated Parmesan

or Romano Cheese

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


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 mixture 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



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.

i

I l !

I

STUFFED MUSHROOMS

8 to 12 large, fresh mushrooms 1 slice white bread 1 tablespoon milk 2 cloves garlic, minced 1 tablespoon chopped fresh parsley 2 eggs

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, uncovered, 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 T riscuits

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

36

Vegetable Dishes

BROCCOLI WITH CHEESE SAUCE 4 servings

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.

,

BROCCOLI RABE SOUFFLE

2 pounds broccoli rabe, cooked, drained and coarsely chopped

1 cup diced cooked ham ll{? cups diced Polly-0 Mozzarella

6 to 8 servings

6 eggs, beaten with 2 tablespoons Polly-0 Grated Parmesan or Romano Cheese


Preheat oven to 350 °. Combine broccoli with ham, mozzarella and eggs. Season to taste. Butter a 1 12-quart casserole or souffle dish, and pour in mixture. Bake, uncovered, 25 to 30 minutes or until set.

Vegetable Dishes

BAKED CHEESE-STUFFED TOMATOES 4 servings

4 firm ripe tomatoes 6 ounces Polly-0 Mozzarella,

diced 1 teaspoon Polly-0 Sweet Basil

1 clove garlic, minced or � teaspoon Polly-0

Garlic Powder

Jt4 teaspoon Polly-0 Oregano

3 tablespoons chopped fresh parsley 3 tablespoons Polly-0 Grated


Salt to taste Polly-0 Ground Pepper

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 6 servings

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

1 teaspoon Polly-0 Sweet Basil

2 or 3 tablespoons Poll y-O Grated


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.

BAKED STUFFED POTATOES

4 baking potatoes 2 tablespoons softened

Polly-0 Butter

Salt and pepper to taste Pinch nutmeg

4 to 6 servings

1 egg, well beaten 1 cup grated Polly-0

Mozzarella



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

38

Vegetable Dishes

POTATO CHEESE PIE

(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

6 seruings

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.

POLENTA MOZZARELLA

1 cup yellow cornmeal liz teaspoon salt

1 cup grated Polly-0 Mozzarella

4 servings

2 cups chicken stock 2 tablespoons Polly-0 Butter

}--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 ricot-ta and serve garnished with paprika and sprigs of fresh parsley.

(5e Polly-0 qqside Storr Some Facts About a Fine Food Tradition.

In 1899, Giuseppe Pollio emigrated to the

United States and settled in Brooklyn. He

began to process Ricotta and Mozzarella,

using the traditional open-fire methods

prevalent in Italy at the time. Since then,

the Pollio organization has continuously

improved its methods and products

through modern research and technol

ogy. Today it is recognized as the leading

establishment of its kind in the United

States.

In our creameries throughout the rich

grazing land of New York State, vast

quantities of milk are processed under the

most sanitary and scientifically controlled

conditions. Consequently, the Polly-0

label is your assurance of the highest pos

sible quality. Year after year, Polly-0 prod

ucts have been awarded coveted prizes in

leading dairy competitions. Today, Pollio

is the largest manufacturer of its kind in

the world, the culmination of devoted

efforts by four generations of the Pollio

family: Giuseppe; his son Albert; his grandchildren Joseph and Rose; and his

greatgrandson Joseph, Jr.

Creameries: Campbell, N.Y. • Rochester, N.Y . • Watkins Glen, N.Y. • Cohocton, N.Y.

44

Salads

RICOTTA SALA D RIN G

1 package lime-flavored gelatin

1 cup mayonnaise 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 (16 ounces) salmon

1 container ( 15 ounces)

Polly-0 Ricotta 1 cup sliced celery

l1! cup diced sweet pickles

1 cup mayonnaise


Salad greens Tomato wedges

6 servings

Drain salmon and break into chunks. Add ricotta, celery, pickles and mayonnaise. Toss lightly , season with salt and pepper and chill. Serve on crisp salad greens and garnish with tomato wedges.

Variation: Substitute tuna for salmon, adding minced onion and lemon juice.

PEAR CHEESE SALAD SU PRE ME 6 servings

3 ripe pears

(or 6 canned pear halves)

Lemon juice


Polly-0 Ricotta

3 tablespoons mayonnaise

2 cups diced celery

6 lettuce leaves

l1! cup chopped walnuts

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

l1! bunch watercress

1 container (1 5 ounces)

Polly-0 Ricotta Tomato wedges

4 servings

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_

Salads

FRUIT, AVOCA DO & CHEESE SALA D 6 servings

1 medium head Boston lettuce

1 clove garlic

2 grapefruits

1 large navel orange

2 medium avocados


Polly-0 Ricotta

3 tablespoons lemon juice


1 teaspoon sugar

% teaspoon salt

Dash of pepper

Polly-0 Paprika

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 sunburst 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


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). Garnish with paprika.

RICOTTA MOL D

1 envelope unflavored gelatin 4 tablespoons Polly-0

Bleu Cheese 1 cup Polly-0 Ricotta 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 cheese 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 lettuce. Serve with your favorite salad dressing.

MACARONI SALAD

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


Dash of Polly-0 Paprika Y2 pound Polly-0

Elbow Macaroni, 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. Garnish with sprigs of parsley.

45

46

Salads

RICOTTA MACARONI VE GETABLE SALAD

!6 pound Polly-0 2 tablespoons Polly-0

6 servings

Elbow Macaroni, cooked Minced Green Peppers and chilled 1 tablespoon minced onions

1 cup Polly-0 Ricotta 1 !6 teaspoons salt

!6 cup cooked peas llq teaspoon Polly-0 Pepper !6 cup cooked carrots, sliced !6 cup Italian dressing

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


Polly-0 Ricotta llq pound Po/ly-0

Gorgonzola Cheese

6 servings

!6 teaspoon Worcestershire sauce

Dash T a basco sauce

llq cup Polly-0 Ligh t Cream


Core apples, cut crosswise into thin slices and sprinkle with lemon juice. Combine remaining ingredients. Place in center of serving platter and surround with apple slices.

Rko:��::.�� Combine Y2 cup Polly-� I Ricotta 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.

48

PIZZA alia NA POLETANA

1 envelope dry yeast % teaspoon salt 312 cups sifted all-purpose flour 1 pound Polly-0 Mozzarella,

sliced thin or diced


2 12-inch pies

Salt and pepper to taste 1 teaspoon Polly-0 Oregano Olive oil

Polly-0 Grated Parmesan or Romano Cheese

Quick N'Easy Crushed Tomatoes, 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, flouring 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.

Variation: Arrange Polly-0 Anchovies over tomatoes, criss-cross top of mozzarella with bacon or thin slices of cooked sausages, or add Polly-0 Sliced Mushrooms.

FOR INDIVIDUAL PIZZAS: Split English Muffins, toast lightly, cover as above and broil until cheese melts.

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


Polly-0 Ricotta 2 eggs

� cup Polly-0 G rated Parmesan 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<l-inch thick. Brush surface lightly with olive oil , leaving a J.{?-inch unoiled edge around disc. Combine ingredients for fill ing and arrange on half of disc. Fold disc over so it resembles a half-moon, pressing and sealing edges so stuffing will not come out. Brush surface with olive oil and place on a large greased pie plate or cookie sheet. Bake about 25 to 30 minutes. Serve hot and, if desired, pour your favorite sauce over and sprinkle with grated cheese.

STUFFED CR EPES WITH RICOTTA AND PROSCIUTTO

Crepes:

7 tablespoons Polly-0 Milk 4 tablespoons all-purpose flour

4 eggs, beaten

Filling:

Ya pound prosciutto or

ham, chopped fine


Polly-0 Ricotta Pinch of salt

4 to 6 servings

Salt

3 tablespoons Polly-0 Butter, melted

Polly-0 Milk Polly-0 Butter Polly-0 G rated Parmesan

or Romano Cheese

Preheat oven to 350°. Stir milk into flour gradually and beat until smooth. Stirring constantly, add beaten eggs to which a pinch of salt has been added. Add melted butter. Melt a l ittle 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 prosciutto 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 baking pan in one layer. Dot with butter, sprinkle with grated cheese and bake, uncovered, about 15 minutes. Serve piping hot.

4 9

50


CARNIVAL PIE ( Pizza Rustica) 1 0 serving::

Pastry for 1 0-inch 2 crust pie

2 pounds Italian sausage meat

1 container (2 pounds)

Polly-0 Ricotta 2 packages (6 ounces each)

Polly-0 Mozzarella, diced

Y2 cup sugar (optional)

5 eggs 14 pound prosciutto, chopped

1 tablespoon chopped parsley

14 cup Polly-0 Grated Parmesan or Romano Cheese

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 baking 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


Polly-0 Mozzarella Salt and pepper to taste

Y2 cup Polly-0 Milk 2 eggs, beaten

4 servings


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 grated

4 to 6 servings

2 tablespoons Polly-0 Gra ted 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 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 sal t ; 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.


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 Poll y-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

Pol/y-O Butter 4 eggs

1 cup Pol/y-O Tomato Sauce Salt and pepper to taste

4 servings

4 tablespoons Pol/y-O Mozzarella, Pol/y-O Grated Parmesan diced or Romano Cheese

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 servings

4 eggs

2 tablespoons Pol/y-O Milk Ys teaspoon salt Pol/y-O Black Pepper 2 tablespoons Pol/y-O Butter

1 package (8 ounces) Pol/y-O Mozzarella

1 tablespoon minced fresh parsley Pol/y-O Grated Parmesan

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

52


RICOTTA & A P PLE PANCAKES 4 servings

1 cup Polly-0 Ricotta 3 eggs, lightly beaten

2 tablespoons Polly-0 Butter, melted

Y4 cup grated apple

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 Honey 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 Mozzarella 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 cup grated Polly-0

Mozzarella 1 egg yolk, lightly beaten


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 5-inch 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 DUM 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 each 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.


MEAT A N D CHEESE HEROES 8 servings

1 pound lean ground beef 1 teaspoon Polly-0 Oregano 2 tablespoons Polly-0 Butter Salt to taste

1 can (4 ounces) Polly-0 1 loaf Italian bread Sliced Mush rooms, drained 1 package (8 ounces) Polly-0

2 tablespoons minced onion Mozzarella, sliced

� cup barbecue sauce 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 slice 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

54


S PIED IN! SANDWICHES 4 servings

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 toothpicks. 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

Anchovy Fillets 1 tablespoon Polly-0 Capers,

coarsely cut

1 tablespoon finely chopped

fresh parsley

1 tablespoon vinegar 1 tablespoon Polly-0

Bread Crumbs

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 Ricotta mixed with a little sugar, dust with cinnamon, and place under broiler a few minutes to brown lightly.

Garlic Bread Deluxe Next t ime you prepare garlic bread, add Polly-0 Grated Parmesan 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.

56

Sauces

TO MATO SAUCE

1 small onion, chopped or 1 can (7 ounces) Polly-0 2 cloves garlic, minced Tomato Paste

4 tablespoons Polly-0 Butter 1 teaspoon sugar

2Y:z cups

Y:z can (14 ounces) Polly-0 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 ingredients and simmer 1 hour, stirring occasionally.

Variation: Add mushrooms.

MEAT SAUCE BOLOGNESE

1 small onion, chopped or 1 can (7 ounces) Polly-0 2 cloves garlic, minced Tomato Paste

1 tablespoon Polly-0 Butter 1 teaspoon sugar

Y:z pound lean ground beef 1 teaspoon Polly-0 Y:z pound lean ground pork Sweet Basil Y:z can (14 ounces) Polly-0 Salt and pepper to taste

Quick N' Easy Crushed Tomatoes

4 cups

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 dissolved in one cup water . Season with remaining ingredients and simmer 1 hour, stirring occasionally.

Variation : Substitute Yz pound Italian sausage meat for ground pork.

MUSHROO M SAUCE

1 can (4 ounces) Polly-0 Sliced Mushrooms


2 cups

2 tablespoons all-purpose flour 1 cup vermouth

Salt flnd pepper to taste

Drain mushrooms, reserving liquid. In a medium size saucepan saute mushrooms in butter until light ly 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.

ANCHOVY SAUCE

2 tablespoons Polly-0 Butter 3 tablespoons olive oil

1 clove garlic, minced

1 can (2 ounces) Polly-0 Anchovy Fillets

Sauces

4 servings

2 tablespoons chopped fresh parsley

1 teaspoon chopped Polly- 0 Sweet Basil

Polly-0 G round Pepper

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 2 cups

1 can (6 oz.) Polly-0 1 tablespoon each Polly-0 Pure Tomato Paste Honey and Worchestershire

1 jar (7% oz.) Polly-0 sauce Sweet Roasted Peppers % teaspoon each Polly-0 Garlic

1 teaspoon Polly-0 Anchovies Powder, Black Pepper and 2 tablespoons vinegar Minced Onions

Combine all of the ingredients above and puree in a blender or sieve through a food mill. Cover tightly and store in the refrigerator until ready to serve. Use as a marinade or a basting sauce for chicken, fish, beef, lamb, or vegetables.

WHITE SAUCE: Add Y2 cup diced Polly-0 Mozzarella or Y2 cup Polly-0 Grated Parmesan or Romano Cheese to a simple white sauce . Add Polly-0 Paprika for color and serve over cauliflower, broccoli, asparagus or in your favorite casserole.

57

60

Desserts

CHEESE CAKE


Polly-0 Ricotta 2 cups sugar

8 egg yolks

Y:? cup 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.

LE MON CHEESE CAKE

Crust:

1 cup fine zwieback or

graham cracker crumbs % cup sugar

Filling:


Polly-0 Ricotta !12 cup Polly-0

Heavy Cream % cup all-purpose flour

% cup Polly-0 Butter, melted

% teaspoon salt

% cup lemon juice

Desserts

1 2 to 1 6 servings

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 crumbs 4 tablespoons Polly-0 Butter,

softened

1 teaspoon cornstarch

2 jars (5 ounces each)

strained prunes

1 tablespoon sugar


Polly-0 Cottage Cheese

8 to 10 servings


1 cup Polly-0 Ricotta 1 cup sugar

1/3 cup all-purpose flour

!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. Combine 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

62

Desserts

EASY CHEESE CAKE

2 egg yolks 1 cup Polly-0 Milk 2 tablespoons unflavored gelatin

1 cup sugar

% teaspoon salt


Polly-0 Ricotta

8 servings


2 egg whites, beaten stiff 1 cup Polly-0


Strawberries for garnish

Crumb crust

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 mixture 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 8 servings

1 package (6 ounces) semisweet

chocolate bits


Polly-0 Ricotta Y2 cup light brown sugar

Ys teaspoon salt

1 teaspoon vanilla

3 egg yolks Y2 cup Polly-0


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

1 cup Polly-0 Ricotta Y2 cup Polly-0

Heavy Cream Ys teaspoon salt

1 Y2 teaspoons grated lemon peel

6 servings

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, cream, 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.

CREA M CAKE PALER MO


Polly-0 Ricotta � cup sugar % cup Polly-0

Light Cream 1 tablespoon orange juice

Frosting:

1 egg white

1 � cups sifted

confectioners sugar

Desserts

8 seruings

� square bitter chocolate, chopped

� cup chopped toasted almonds

� cup diced glace fruits Large sponge cake

% cup rum

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 almond 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)

Pastry:

2 cups sifted all-purpose flour

Pinch salt

� cup sugar

Filling:

3 cups Polly-0 Ricotta 6 tablespoons confectioners sugar

2 egg yolks

8 to 1 0 pastries

� cup Polly-0 Butter, cut into small pieces

2 egg yolks

Grated rind of 1 lemon

Pinch cinnamon


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 crisscross 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.

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64

PASTIERA di GRANO (Easter Wheat Pie)

Wheat:

8-10 seruings

% 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)


Pinch salt Y:! cup sugar

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

!4 cup Po/ly-0 Butter 3 egg yolks 1 tablespoon milk

1 or 2 tablespoons orange flower water or

Y:! teaspoon orange extract 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 PAST A 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 little 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 remaining 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 absorbed 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 Ricotta, 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


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, Can noli, p. 68.

RICOTTA FILLED PUFFS

� cup shortening

Ys teaspoon salt

Filling:

1 container (1 5 ounces) Pol/y-O Ricotta

Y, cup confectioners sugar

4 to 6 seruings

1 cup sifted all-purpose flour

3 eggs

1 teaspoon uanil/a

Y, teaspoon lemon rind

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

66 sugar.

SFOGLIATELLE

Pastry:

3 cups all-purpose f lour

12 teaspoon salt

Filling:

1 12 pounds Po/ly- 0 Ricotta 8 tablespoons confectioners sugar 3 tablespoons minced candied

orange and citron peel

2 eggs

Desserts

12 shells

% cup shortening

12 cup melted shortening

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 second 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. Using 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

68

Desserts

CANNOLI alia SICILIANA

Shells:

2 cups all-purpose flour

2 tablespoons shortening 1 teaspoon sugar

� teaspoon salt

Filling:

3 cups Polly-0 Ricotta � cup confectioners sugar � teaspoon cinnamon

� square unsweetened chocolate,

grated, or

� tablespoon cocoa (optional)

10-12 cannoli

% cup Marsala, Burgundy or

Chablis wine

Vegetable oil

� teaspoon vanilla

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 overlapping 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 PPE

Follow recipe for RICOTTA PUFFS, adding 1 tablespoon of sugar, 1 tablespoon each of grated lemon and orange rind after beating in eggs, and fill with the filling below. Combine and beat together until smooth.


2 tablespoons grated sweet chocolate

1 tablespoon grated orange rind

� teaspoon almond extract Confectioners' sugar to taste

Attenzione: Wherever a recipe calls for Ricotta or Mozzarella, you may use either the Whole Milk or Part Skim Milk variety.

SICILIAN CREAM CAKE (Cassata alia Siciliano)


Polly-0 Ricotta 1 cup sugar

Y2 teaspoon vanilla

2 tablespoons maraschino liquid,

or any liqueur

Desserts

8 servings

2 tablespoons shredded sweet

chocolate or tiny

chocolate bits

� cup chopped candied fruit

Sponge cake, cut 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 8-inch 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.

PUMPKIN CHEESE PIE

Pastry:

2 cups all-purpose sifted flour

1 teaspoon baking powder

Y2 teaspoon salt

Filling:

Ys teaspoon salt

2/3 cup sugar

2 teaspoons pumpkin pie spice 2 eggs, lightly beaten

8 servings

1 tablespoon sugar

2/3 cup Polly-0 Butter 2 tablespoons cognac or rum


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

70

Desserts

RICOTTA FRITTERS


Polly-0 Ricotta 3 eggs, lightly beaten

Y.; cup sugar

1 cup all-purpose flour

4 to 6 servings

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.

RICOTTA PAN CAKES

1 cup sifted all-purpose flour


Y:! teaspoon salt 1 container (1 5 ounces)

Polly-0 Ricotta 2 eggs

2 egg yolks

8 to 1 0 pancakes

3 tablespoons light cream

1 tablespoon Polly-0 Butter, melted

Polly-0 Milk Cinnamon Confectioners sugar

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.

Variation: Spread with your favorite jam or jelly before rolling.

,

CH EESE SO U F FLE PU D D IN G 4 servings

�2 cup Polly-0 Butter Y:! cup sugar

4 egg yolks, beaten

1 cup Poily-0 Ricotta

� cup seedless raisins 1 teaspoon lemon juice

1 cup dairy sour cream


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.

RICOTTA CREAM FOR LAYER CAKE FILLING, TOPPIN G, OR FRUIT SH ORTCAKES


Y.; cup confectioners sugar 1 teaspoon vanilla

2 cups

Drain ricotta through cheesecloth. Add sugar and vanilla. Beat and blend well .

Variations: 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.

RICOTTA PU D D I N G

2 tablespoons seedless raisins 1 container (1 5 ounces)

Polly-0 Ricotta 3 tablespoons sugar

Dash salt

Desserts

6 servings

2 tablespoons all-purpose flour 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 ful l . Bake 30 minutes. Remove from oven and allow to cool lO minutes before inverting onto serving dish. Dust lightly with cinnamon.

RICO TTA COOKIE S

� cup Polly-0 Butter J!,l cup Polly-0 Ricotta 1 teaspoon uanilla

1 cup sugar

30 to 36 cookies

1 egg


� 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.

BIR O 'S NEST COOKIES

2 cups sifted all-purpose flour � teaspoon baking soda

� teaspoon salt

� cup Polly-0 Butter, softened

30-35 cookies

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 12 to 18 minutes or until lightly browned.

71

72

Desserts

C H O C OLATE C HEESE 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


Polly-0 Ricotta 1/3 cup sugar

8 servings

2 tablespoons sherry or rum

1 tablespoon grated orange rind l1! teaspoon vanilla

Preheat oven to 325°. Beat egg yolks until light. Gradually add sugar, beating until 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. Heroll cake, wrap in wax paper and refrigerate several hours. Serve sprinkled with confectioners sugar or a favorite sauce.

PEACH AN D C HEESE TORTE

Pastry:

2 cups all-purpose flour


l1! teaspoon salt

Filling:

3 eggs


l1! cup sugar

1 tablespoon cornstarch

6-8 servings

1 tablespoon sugar

2/3 cup Polly-0 Butter 2 tablespoons cognac or rum

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. Add 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<t-inch thick. Cut four l- inch strips of dough for top crust. Line an 8 x 12 -inch baking pan with dough, ricotta, one at a time. Add sugar and cornstarch, blending well. Turn into prepared torte shell. Drain peaches. Add almond extract to peaches and stir. Top cheese mixture with peaches. Use remaining strips of dough to make an openwork crust over peaches, placing four twisted strips diagonally across torte. Bake 15 minutes, lower heat to 350° and continue baking another 30 to 45 minutes. Let cool in oven.

� .

A ttenzion" Whe<'"e' a <ecipe call' fm Ricotta o< Moua<ella, � you may use either the Whole Milk or Part Skim Milk variety.

Desserts

CHEESE BLINTZES 1 2 blintzes

Batter:

2 eggs 1 teaspoon salt

% to 1 cup all-purpose flour

% to 1 cup Polly-0 Milk Polly-0 Sweet Butter

Filling:


Polly-0 Ricotta Sugar to taste (optional)

Grated rind of lemon

(optional) 1 egg

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 Ricotta 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 little 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 Chocolate Frosting: Mix 4 to 5 tablespoons Polly-0 Ricotta with 3 cups confectioners sugar, Ys teaspoon salt , 1 tablespoon rum and 3 squares melted bitter chocolate. Colorful Parfaits : Alternate layers of crushed pineapple and 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 Polly-0 Ricotta to strained fruit .

73

(Zucchini Meat Pie, p. 76)

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

1,; teaspoon Polly-0 Garlic Powder

Dash Polly-0 Pepper

6 servings

1 medium zucchini, sliced

� cup Polly-0 G rated Parmesan 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 mixture. 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 mozzarella.

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 additional 10 minutes.

HA M BALLS

1 cup Polly-0 Part Skim Ricotta

2 cups finely ground cooked ham � cup Mock Sour Cream

(page 79)

4 servings

1 tablespoon prepared horseradish

Dash T a basco sauce

1 cup minced fresh parsley 1,; cup minced fresh chives

Combine ricotta, ham, sour cream, horseradish and T a basco 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.

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 Part 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 eggs, separated 1 cup Polly-0

Part Skim Ricotta

4 servings

1 tablespoon chopped fresh parsley

Salt and pepper to taste 1 tablespoon Polly-0 Butter

Beat egg yolks until 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

12 eggs � cup Polly-0 Skimmed

Milk, divided

1 teaspoon rosemary

8- 1 0 servings

Salt and pepper to taste 1 cup Polly-0 Part Skim

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 bottom and sides of pan as eggs begin to set . Fold in ricotta cheese and continue cooking until eggs reach desired consistency.

, MUSHROO M SOUFFLE


4 egg yolks 1 can (4 ounces) Polly- 0

Sliced Mushrooms, drained

2 tablespoons Polly-0 Butter 2 tablespoons all-purpose flour

4 servings


4 tablespoons chopped fresh

chives 5 egg whites

)'4 teaspoon cream of tartar

Polly-0 Gra ted Parmesan 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 immediately.

Note: Bring egg whites to room temperature before beating.

77

78

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 Green 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 Mozzarella.

STUFFED PEARS

6 fresh pears

Lemon juice


6 servings

j6 cup Polly-0 Shredded Provolone

Polly-0 Skimmed Milk

Peel pears , cut in half, core and sprinkle with lemon juice to prevent darkening. Combine ricotta 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

2 medium oranges,

peeled and sectioned

6 servings


% 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

1 small minced onion

Pepper

Salad greens Polly-0 Black Olives

4 servings

Peel, seed and cube one large cucumber. Combine with ricotta, basil, chopped onion and pepper. Serve on crisp, 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.

GRAN D MARN I ER M O U S SE


4 egg yolks

Low Calorie Recipes

4 servings

Sugar substitute equivalent to � cup sugar

2 teaspoons confectioners sugar

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.

ANCHOVY D I P

1 can (2 ounces) Polly-0 Anchovy Fillets


1 � cups

% 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.

MOCK S O UR CREAM


� cup buttermilk



Dash worcestershire sauce

2 cups

Combine all ingredients in blender and blend until smooth. Store in refrigerator.

79

Anc hovy D ip . . . . . . . . . . . . . . . 79 Anc hovy Sauce . . . . . . . . . . . . . 57 Appetizers, Hot Mozzarel la . . . . 6 Apple Ricotta Cheese Pie . . . . . 62 Apple & Ricotta Pa nca kes . . . . 52 Apple Ricotta Sa lad . . . . . . . . . 46 Art ichokes & Mushrooms _ . . . . 34 Avocado Salad . . . . . . . . . . . . . 44

Barbecue Sauce . . . . . . . . . . . . 57 Beef Fi l lets with Mozza rel la . . . 22 Bird's Nest Cook ies . . . . . . . . . . 7 1 Bl intzes, Cheese . . . . . . . . . . . . 7 3 Broccol i Rabe Souffle . . . . . . . . 36 Broccoli with Cheese Sauce . . . 36 Bund les, Litt le Stuffed . . . . . . . 52

Calamari (Squ id ) , Stuffed . . . . . 30 Calzone alia Napo! i tana . . . . . . 49 Ca n no l i a l ia S ic i l iana . . . . . . 68 Carn ival Pie . . . . . . . . . 50 Cassata a l i a Sic i l iana . . . . . . . . 64 Ca u l if lower, Ba ked . . . . . . . . . . 33 Cavatel l i o r Gnocc h i , R icotta . . . 14 Cheese App le Pie . . . . . . . . . . . 62 Cheese Cake . . . . . . . . . . . . . . . 60 Cheese Cake , Easy . . . . . . . . . . 62 Cheese Cake , Lemon . . . . . . . . . 61 Cheese Ca ke, Marbled . . . . . . . 61 Cheese Cake , (Refrigerator) . . . 62 Cheese & Nood le Ring . . . . . . . 17 Cheese Pie, No Cook

Chocolate . . . . . . . . . . . . . . . 62 Cheese Pie, Sp inach . . . . . . . . . 33 Ch eese Potato Pie . . . . . . . . . . . 38 Cheese Puffs, Mozzarel la . . . . . 6 Cheese Rol l , Chocolate . . . . . . . 7 2 Ch icken Cutlet Parmig iana . . . . 26 Chicken Dishes . . . . . . . 26 to 28 ·

Chicken Divan . . . . . . . . . . . . . 28 Ch icken Parmesa n , Fr ied . . . . . 28 Chocolate Cheese Pie

(No Cook) . . . . . . . . . . . . . . . 62 Cockta i l Spread . . . . . . _ . . . . . 7 Cookies, B i rd 's Nest . . . . . . . . . 7 1 Cookies, Ricotta . . . . . . . . . . . . 7 1 Cream Cake, Palermo . . . . . . . . 63 Cream Cake, S ic i l i a n . . . . . . . 69 Crepes, Stuffed . . . . . . . . . . . . . 49 Cucum ber Ora n ge Salad . . . . . . 78 Cucum ber Ricotta Sa lad . . . . . . 78

Desserts . . . . . . . . . . . . . 59 to 73 Dips . . . . . . . . . . . . . . . . . . . 8, 79 Dump l i ngs, Cheese . . . . . . . . . . 52

Easter Wheat Pie . . . . . . . . . 64 Eggplant, Cheese- F i l led . . . . . . . 34 Eggplant Parm ig iana . . . . . . . . . 34 Eggplant Sandwic hes . . . . . . . . 50 Eggs, Com pany . . . . . . . . . . . . . 77 Eggs, Devi led . . . . . . . . 6 Eggs, Scra m bled, Pol ly-0 . . . . . 5 1 Eggs, Sh i rred Supreme . . . . . . . 5 1

Fagott i n i R ip ien i . . . . . . . . . 52 F i l lets, Broi led with

80

Mushrooms & Cheese . . . 30

F i l lets, Cheese Stuffed Sole . . . 30 Fi l lets, F lounder Neapol ita n . . . 3 1 F i l l i ng , Layer Cake . . . . . . . 70 Fish Dishes . . . . . . . . . . 29 to 3 1 Flounder F i l lets, Neapol itan . . . 3 1 Fra n kfu rters, Stuffed . . . . . . . . 24 French Toast, Ricotta . . . . . . . . 54 Fried Ch icken Parmesan . . . . . . 28 Fritters, Ricotta . . . . . . . . . . . . . 70 Frosting, Crea my Chocolate . . . 7 3 Fru it, Avocado & Cheese

Salad . . . . . . . . . . . . . 45

Garden Salad, Ricotta . . . . . . . . 45 Garlic Bread Deluxe . . . . . . . . . 54 Gatea u di Palate . . . . . . . . . . . . 38 Gnocchi or Cavate l l i , Ricotta . . . 14

Ham Bal ls . . . . . . . . . . . . . . . . . 76 Hamburger, Pizza • . . . . . . . . . . 25 Hambu rger, Roya l . . . . . . . . . . . 25 Heroes, Meat & Cheese . . . . . . 53 Hers D'Oeuvres &

Appetizers . . . . . . . . . . . 5 to 8

l nvoltin i di Vitel lo Fr itti . . . . . . . 20

Knishes, Cheese . . . . . . . . . . . . 7

Lasagne, Pol l y -0 . . . . . . . . . . . . 1 5 Leftover Del ight . . . . . . . . . . . . 28 Low-Ca lorie Rec i pes . . . 74 to 79

Macaron i , Baked Del ight . . . . . . 12 Macaron i , Baked in

Fou r Cheeses . . . . . . . . . . . . 1 1 Macaron i , Cheese Ba ked

(with Broccol i or Eggpla nt) . . 12 Macaroni with Chicken Livers . . 1 1 Macaro n i Salad . . . . . . . 45 Macaroni Vegeta ble Salad . . . . 46 Man icotti . . . . . . . . . . . . . . . . . 1 6 Meat D i shes . 18 to 25 Meat Loaf . . . . . . . . . . . . . . . . . 23 Meat Pie, Zucch in i . . . . . . . . . . 76 Meat Sauce Bolognese . . . . . . . 56 Melonza n i . . . . . . . . . . . . . . . . . 35 Mock Sour Cream . . . . . . . . . . _ 79 Mousse, Grand Marnier . . . . . . 79 Mozza rel la in Ca rozza . . . . . . . . 50 Mozza rel la , Fried . . . . . . . . . . . 6 Mushrooms & Artichokes . . . . . 34 Mush room Sauce . . . . . . . . . . . 36 Mushroom Souffle . . . . . . . . . . 77 Mushrooms, Stuffed . . . . . . . . . 35

Neapol itan Pastry . . . . . . . . . . . 63 Noodle & Cheese R ing . . . . . . . 1 7

Omelette, Ba ked Mozzarel la . . . 5 1 Omelette, Ricotta . . . . . . . . . . . 7 7

Panca kes, Ricotta . . . . . . . . . . . 70 Panca kes, Ricotta & Apple . . . . 52 Parfa its . . . . . . . . . . . . . . . . . . . 73 Pasta . . . . . . . . . . . . . . . . 9 to 17 Pasticci n i d i Napoli . . . . . . . . . . 63 Pastiera d i Grano . . . . . . . . . . . 66 Peac h & Cheese Torte . . . . . . . 72 Pear Cheese Salad Supreme . . . 44

Pears, Stuffed . . . . . . . . . . . . . . 78 Peppers, Stuffed Green . . . . . . 33 Perciate l l i a l ia Napoleta n a . . . . 1 7 Pi u m i n i Mozzarel la a l Forno . . . 6 Pizza a l i a Na poleta na . . . . . . . . 48 Pizza, Hamburger . . . . . . . . . . . 25 Pizza, Rustica . . . . . . . . . . • . . . 50 Pizza, Stuffed . . . . . . . . . . . . . . 49 Pizzas, Sandwiches

and Snacks . . . . . . . . 47 to 54 Polenta Mozzare l la . . . . . . . 38 Pork B i rds . . . . . . . . . . . 22 Pork Chops, Baked . . . . . . . . . . 20 Potato Cheese Pie . . . . 38 Potatoes, Ba ked Stuffed . . . . . . 37 Potatoes, Mashed . . . . . . . . . . . 38 Pudd ing , Cheese Souffle . . . . 70 Puddi ng , R icotta . . . . 7 1 Puffs, R icotta F i l led . . . . . . . 66 Pumpk in Cheese Pie . . 69

Qu ick -Frozen Dessert . . 73 Qu ic k Gourmet Dessert . . . . 73

Ravio l i a l i a Na poleta na . . . 1 3 Rav io l i , Ricotta . . . . . . . . . . . . . 1 4 R e d Sna pper, Ba ked Stuffed . . 3 1 R icotta Mold . . . . . . . . . . . . . . 4 5

Salad Dressing , Ricotta . . . . . . . 46 Salads . . . . . . . . . . . . . . 43 to 46 Salads, Low Calorie . . . . . . 78 Sa lmon & Ricotta Salad . . . . . . 44 Sandwich , Broiled . . . . . . . . . . . 5 1 Sandwic hes, Eggp lant . . . . . . . . 50 Sandwic hes, Sp ied i n i . . . . . . . . 54 Sa uces . . . . . . . . . . . . . . 55 to 57 Sfi n ge d i San G i usepp i . . . 68 Sfog l iate l le . . . . . . . . . . . . . . 67 Souffle, Mush room . . . . . . . . 77 Spaghetti , Golden Baked . . . . . 1 1 Spaghetti with R icotta . . . . . . 1 0 Spied i n i Sandwiches . . . . . . . . . 54 Sp inach Cheese Pie . . . . . . . . . 33 Squ id (Ca la mar i ) , Stuffed . . . . . 30 Sundae , R icotta . . . . . . . . . . . . 73

Tomato Sauce . . . . . . . . . 56 Tomatoes, Baked Stuffed . . . . . 37 Tomatoes, Ricotta Stuffed . . . . . 77 Torte, Peach & Cheese . . . . . . . 72 Tuna Casserole . . . . . . . . . . 76 Turnovers, Cheese . . . . . . . . . . 52

Veal Chops, Stuffed, Sherry . . . 20 Veal Cutlets, Bolognese . . . . . . . 22 Veal Cut lets, Parm igia na . . . . . . 19 Veal Rol ls , Stuffed . . . . . . . . . . 20 Veal Sca lopp ine al ia Francese . 2 1 Vea l , Stuffed Roast o f . . . . . . . . 2 1 Vegetable Dishes . . . . . . 3 2 t o 38

White Sauce . . . . . . . . . . . . . . 5 7

Ziti a l Forno . . . . . . . . . . . . . . . 1 3 Zit i , Cheese B a k e d . . . . . . . . . . 1 3 Zucc h i n i , Cheese-Stuffed . . . . . 3 7 Z u c c h i n i M e a t P i e . . . . . . . . . . . 7 6

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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.

Polly-O Cooking With Cheese Recipe Books

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Transcript of Polly-O Cooking With Cheese Recipe Books