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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