Roman Salad
1/2 head lettuce
3/4 c. celery, chopped
1/2 (10 oz.) frozen peas or cauliflower
1/4 c. onion, chopped
2 tsp. salad dressing
1/3 lb. bacon, fried crisp and chopped
1/3 c. Parmesan cheese
3/4 c. Hellmann's real mayonnaise
Roman Custard
5 eggs
2 cups milk
1/4 cup honey
Globuli
Curd cheese, 500 g or about 1lb
A cup of semolina
Honey
Olive oil
Glorious Roman Apple Cake
3 c. flour
2 c. sugar
2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 eggs
2 tsp. vanilla
4 med. apples, grated
Roman Style Fettuccini
12 oz. fettuccine noodles
1/2 c. heavy cream
6 tbsp. sweet butter, softened
2 oz. Parmesan cheese, grated
6 oz. peas, cooked
1/2 lb. prosciutto, thinly sliced and cut into thin strips
Freshly ground black pepper to taste
Roman Bean Soup with Sauerkraut
1/2 lb. dried Roman beans
1 lb. smoked ham hocks
3 or 4 qts. water
1 sm. can sauerkraut or 1 lb. fresh kraut-cabbage
3 tbsp. shortening
3 heaping tbsp. flour
1 med. onion, diced
Penne Alla Roman
2 c. penne rigate pasta
2 tsp. olive oil
6 oz. lean pork cutlets, cut into 1/2 inch strips
1 1/4 c. sliced fresh mushrooms
2 med.-size carrots, peeled and cut into 1/4 inch slices, about 1 c.
1 sm. onion, finely chopped, about 1/2 c.
1 lg. clove garlic, crushed
3/4 c. low-sodium chicken broth
3 c. fresh broccoli florets
3/4 tsp. dried thyme leaves
Freshly ground black pepper, to taste
1/4 c. evaporated skim milk