Italian Mother In Law Dressing Recipes

ITALIAN MOTHER-IN-LAW DRESSING

Steps:

• Preheat oven to 350F.
• In a small bowl, combine raisins and one cup of broth. Let the raisins soak for 30 minutes to soften.
• In a large skillet over medium-high heat, heat two tablespoons of olive oil. Add Swiss chard leaves and cook, stirring constantly, until wilted. Transfer chard to a bowl and set aside.
• Heat the remaining four tablespoons of olive oil and 1/4 cup butter in the same skillet used to cook the chard. When butter is melted, add onions and garlic. Cook, stirring often, for ten minutes or until onions are just beginning to brown.
• Stir in vinegar and sugar. Cook for five minutes or until the vinegar is almost evaporated.
• Meanwhile, place bread cubes in a large bowl. Add wilted chard leaves and onion mixture to the bread.
• Add raisins with soaking broth, olives, pine nuts, Italian seasoning, rosemary, salt and red pepper flakes. Gently fold ingredients into bread mixture until thoroughly combined.
• In a medium bowl, whisk together the remaining 1-1/2 cups broth and eggs. Gently fold broth mixture into the bread mixture until thoroughly combined.
• Using the remaining two tablespoons of butter, coat a 9x13-inch baking dish.
• Transfer the dressing mixture into the buttered casserole dish. Cover with foil.
• Bake until a thermometer inserted into the center of dressing registers 160F, about 40 minutes. Remove foil during the last ten minutes if you prefer dressing with a crispy topping.
• Remove the dressing from the oven and allow it to rest five minutes. Serve hot.

NONNA CONSUELO'S AUTHENTIC ITALIAN BOLOGNESE SAUCE (FROM LIVE WI

Steps:

• Brown, crumble and drain the meat. Set it aside.
• Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.
• In a 10 quart non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.
• Add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar to the cooked vegetables.
• Cook at low heat for 10 minutes, stirring frequently.
• Finely chop the basil and crush the oregano. Add them to the cooking sauce.
• Cook the sauce for an additional 1½ hours. Add the can of tomato paste to thicken sauce, if needed.
• Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly.
• Cook sauce for 5 more minutes.
• **Note: Generally, the sauce is done when the garlic is soft.