Home Made Chicken Soup (Italian Wedding Soup)

I don't know anyone who doesn't like chicken soup...especially Italian Wedding Soup!
This is my version of it:

Ingredients:
one whole chicken
4 celery stalks-sliced or diced
1 clove of garlic
1/4 chopped onion
1 teaspoon parsley
salt & pepper to taste
two cans of carrots - diced
4 hard boiled eggs - diced
1 teaspoon of poultry seasoning or chicken base
6 cans of chicken broth.
1 head of escarole or kale - chopped
1 box of small pastina - any variety
Directions:

Boil the whole chicken, set aside to cool. Pour the water the chicken was boiled in a very large pot.

In a small skillet brown the garlic in olive oil. Add to the Chicken broth in the large pot. Add the 6 cans of chicken broth and add onion, celery, escarole, seasonings. Let it cook until the escarole and celery are tender.

Meanwhile boil the eggs and dice when cooked. Set them aside. (I have used egg whites from a carton and just poured it in the soup)

Cut up all of the cooked chicken.

Add the chicken and eggs.

I usually cook the pasta separate and then add it.

If you want Italian Wedding soup simply make tiny meatballs and add to the pot when adding the onions and celery. Everything will cook together.

This may sound like a lot of soup - it is. Freeze what you don't need. It comes in handy no matter what season we are in.

PASTA FAGIOLI

Vin Storti's Pasta Fagioli was in the Providence Journal on March 22, 2006. I kept the recipe because it is delicious. Now I will share it with you. I know my daughter Karen will say "Mom, yours is the best" because she rather I make it for her. do try this, it is very good: Vincent Storti was the Caterer at Knights of Columbus in North Providence when I met him.

Ingredients:

2 tablespoons extra virgin olive oil Pinch of red pepper flakes
1 clove of garlic 2 tablespoons granulated garlic
1 small Spanish onion diced 1 tablespoon chicken base
2 tablespoons pepperoni, diced Fresh ground pepper, up to a tbsp
` 28-once can cannellini beans or 3 small cans 3 tablespoons Parmesan cheese
28 ounces of water 2 bay leaves
1 plum tomato, diced 1/2 cup red wine
1 28-once can tomato sauce

Directions:

Ia a large saucepan over medium heat, saute the garlic and onion in the olive oil until the onions caramelize. Add the pepperoni (more if you like it spicy) and keep stirring. Pour in the can of beans with the juice. Don't drain the beans, Fill the can with water and add to the saucepan so there is 28 ounces of water. Add the rest of the ingredients and bring to a boil. Lower heat ad let simmer for 7-8 minutes. You don't want the beans to get soggy.
Optional: Add your favorite small pasta to soup. Serves 4-6

SQUASH FLOWERS

This is the time of year everyone, I mean everyone I know is planting a garden. Two of the reasons are 1. Tomatoes, lots and lots of tomatoes and 2. Squash not just for the zucchini or summer squash BUT for the FLOWERS!!! Fried battered squash flowers are fantastic! Try buying them...if you can find any the cost will range from $.75 to $1.75 each, depending the demand. SO, if you like fried battered squash flowers plant some. Two or 3 plants will be enough. Every morning pick the blossom and keep in airtight bag in refrigerator until you have enough to cook. Here's how I make mine. Everyone has a different recipe. If you have a special recipe, send it to me and I will post it.

Ingredients:
1/4 c Parmesan cheese
1 c milk
2 dozen squash flowers
1/2 c canola oil
1 tbs flour
1 egg
Salt & Pepper

Directions:

Clean the flowers removing the stem and wash them. Place on a paper towel to dry.

Blend milk, flour, Parmesan cheese, egg, salt & pepper with a fork; beat the batter until smooth.

Place flattened flower in batter, stir carefully. Allow 10 minutes of soaking time.

Heat Oil in a cast iron skillet until hot (you can use a regular fry pan if you don't have a cast iron one)
Fry batter coated flowers until golden; turn once, drain on paper towels, place on a plate and garnish if you wish.

EJOY

WINE BISCUITS

HERE IS ONE OF MY FAMILY'S FAVORITE: ITALIAN WINE BISCUITS
THIS RECIPE WAS GIVEN TO ME BY MY MOTHER-IN-LAW ANTOINETTE, SHE GOT IT FROM HER MOTHER-IN-LAW ANGELA ISABELLA CIMINO. IT'S AN OLD RECIPE.

HERE IS WHAT YOU WILL NEED:
10 CUPS SIFTED FLOUR
6 TEASPOONS BAKING POWDER
2 CUPS SUGAR
2 CUPS OIL
2 CUPS RED OR WHITE WINE--I PREFER RED WINE
1 TEASPOON SALT
1 TEASPOON ANISE SEED (OPTIONAL) I CHOOSE NOT TO USE IT.

BEAT SUGAR, WINE, OIL & SALT. COMBINE FLOUR AND BAKING POWDER THEN ADD GRADUALLY TO THE LIQUID INGREDIENTS. IF THE DOUGH IS TOO SOFT TO ROLL AFTER ALL THE FLOUR IS ADDED, ADD MORE FLOUR A LITTLE AT A TIME UNTIL YOU CAN ROLL THE DOUGH.
ROLL THE DOUGH IN SMALL AMOUNTS AND SHAPE AS DESIRED (ROUND OR BRAIDED USUALLY WORKS FINE)

PLACE ON UNGREASED COOKIE SHEET OR ON PARCHMENT PAPER. NEXT BEAT 1 EGG AND LIGHTLY BRUSH THE TOP OF EACH BISCUIT. BAKE AT 425 OVEN UNTIL GOLDEN BROWN..CHECK THEM AFTER 15 MINUTES. OVENS VARY...ELECTRIC OVENS COOK FASTER, SO PLEASE CHECK THEM AFTER 15 MINUTES. YOU CAN ALSO LOWER THE TEMP IN THE OVEN TO 400.

THIS SHOULD YEILD ABOUT 100 BISCUITS DEPENDING ON THE SIZE YOU MAKE THEM.

ENJOY!

AUNTIE ETTA'S BASIC COOKIE DOUGH/PRUNE FILLED COOKIES.

AUNTIE ETTA'S BASIC COOKIE DOUGH: She used this dough to make PRUNE FILLED cookies. Everything she baked was in large quantities. Here is what you will need:
5 lbs flour
2 lbs sugar
1 1/2 dozen eggs
1/2 lb butter
1/2 lb Crisco shortening
5 heaping spoons (tablespoons) baking powder
Vanilla and milk is needed.

Beat sugar, eggs, Crisco, and butter with mixer...place mixture in large bowl and add flour - a little at a time - add baking powder, vanilla and milk if needed to form a soft and silky dough. Put aside to rise.


PRUNE FILLING:
combine prunes (pitted of course), 1/2 cup sugar, 1 cup of water,2 tsp cinnamon, raisins, chopped nuts, chopped or sliced cherries and 1/4 cup of brandy. Cook everything together on medium heat stirring constantly simmer for 12 minutes or until thick. Let it cool down.

When filling is cool, gently roll the dough, place the filling in the center and close forming a loaf. Brush top with egg wash. Bake at 350 for about 15 minutes or golden brown (Ovens do vary, please keep a close eye on the loaves)

I like to drizzle frosting, but must people like to sprinkle confectionery sugar on them. Slice when cooled down.

You can use this basic cookie dough to make cherry slices, almond slices, etc. Instead of stuffing the loaf you add the almonds or sliced cherries right in the mixture. Set aside to rise. When ready, form loaves and bake same as filled loaves.
Let cool before slicing.

If anyone bakes these cookies, please let me know how they turn out! ENJOY

WHITE PIZZA

Some of the recipes that I will be sharing with you from time to time will be of my Auntie Etta's and my sister Teresa's who are no longer with us. They left behind wonderful memories that are burned into my heart and food that makes my mouth water every time I think of it.
This particular pizza was one of my sister Teresa's favorite, and lucky for me I watched her make it! She was a few years older but we were very close. She would make this pizza for me so that I wouldn't have to go through all the trouble making it.
Okay! Here we go...you will need:

Pizza dough
Olive Oil
Potatoes
1 clove of garlic
oregano
salt
1 sweet onion

Directions:

Let the dough rise until it doubles.

Coat your pizza pan with Crisco and spread the dough, make sure not to poke holes in it.

Brush olive oil over the entire pizza dough with a pastry brush.

Next, thinly slice potatoes (you can used canned pealed potatoes or part boil one).

Next finely dice a clove of garlic. (You can used minced garlic)

Using a food mandolin, thinly slice a sweet onion.

Once the toppings are ready, begin by lightly sprinkling oregano on the pizza. Layer thin slices potatoes with onions. Sprinkle in the garlic. Now drizzle olive oil all over the ingredients, and add a light layer of oregano and salt.

Bake in 350 to 400 degree oven for about 10 to 15 minutes. Check after 10 minutes because all ovens vary.

Let cool for a few minutes, slice and ENJOY!