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 Hammacher 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

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Weights and Measures Equivalents

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Meat Dishes

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Desserts

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9-17

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18-25

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26-28

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29-31

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32-38

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43-46

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47-54

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55-57

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58-73

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Low Calorie Recipes

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Photo Display of Plants and Products Index

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Pizzas, Sandwiches and Snacks Sauces

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Vegetable Dishes Salads

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Chicken Dishes Fish Dishes

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Hors d'Oeuvres and Appetizers Pasta

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74-79

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39-42

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80

� c§lbout � (/Ieese �--____/ -' '---�Our RICOTTA Ricotta cheese was originally made from whey after the curd had been extracted from sheep's milk.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 Mozzarella.

2

@ on Polly-0 Ricotta and

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

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

Dry Weight

16 ounces 1 ounce 1 pound 1 gram 1 kilogram

1 pound 28.35 grams 454 grams 0.035 ounce 2.2 pounds

3

EQUIVALENTS 2 tablespoons 8 tablespoons 1 cup 1 square Chocolate: 1 cup Cottage cheese: 4 cups Flour: 1 tablespoon Gelatin: 1 tablespoon fresh Herbs: 2 cups (8 ounces) Macaroni: uncooked 6 cups (8 ounces) Noodles: uncooked Parmesan cheese: 1 cup 1 cup Ricotta cheese: 8 ounces uncooked Spaghetti: Sugar, granulated: 2 cups Butter:

4

= 1 ounce =�pound = Y2 pound = 1 ounce = Y2 pound = 1 pound = � ounce envelope = 1 teaspoon dried = 4 cups cooked = 4 cups cooked = 2 ounces = Y2 pound = 3Y2 cups cooked = 1 pound

Hors d'Oeuures & Appetizers 4 servings

DEVILED EGGS, POLLY-0 4 hard-cooked eggs, halved

1 tablespoon chopped Polly-0 Capers

6 tablespoons Polly-0 Ricotta

1 teaspoon dry mustard

2 or 3 tablespoons mayonnaise Salt and pepper to taste

1 tablespoon Polly-0 Minced Onion 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.

Approximately 2 dozen

MOZZARELLA CHEESE PUFFS

(Piumini di Mozzare/la a/ Forno) 1 cup sifted a/1-purpose flour

8 tablespoons

Y4 teaspoon salt Y4 teaspoon Polly-0 Paprika

6 ounces Polly-0 Mozzarella,

Polly-0 Butter

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.

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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

Salt and pepper to taste 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 slices thick white bread 1 package (8 ounces) Polly-0 Mozzarella

8 servings

White pepper to taste (2 ounces) Polly-0 Anchovy Fillets, drained

1 can

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. 6

1

Hors d'Oeuvres & Appetizers

CHEESE KNISHES

6 to

8 servings

Dough:

1 envelope dry yeast

2 tablespoons sugar 1 teaspoon Polly-0 Salt

2 eggs, beaten

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 2 eggs

Polly-0 Ricotta

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 eggs

4 tablespoons Polly-0 Butter

!!:? teaspoon salt 1/3 cup bread crumbs

2 pounds

Polly-0 Ricotta

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

2 cups

RICOTTA COCKTAIL SPREAD

1 container (15 ounces) Polly-0 Ricotta

1 tablespoon grated or finely minced Polly-0 Minced Onion

1 teaspoon Polly-0 Garlic Powder Salt and pepper to taste Triangles of toast or crackers Polly-0 Paprika

1 tablespoon chopped fresh parsley 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

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. 8

Pasta

6 servings

GOLDEN BAKED SPAGHETTI

1 pound thin Polly-0 Spaghetti 1 cup Polly-0 Ricotta 2 B-ounce cans Polly-0

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

or Romano Cheese

Tomato Sauce

Salt and pepper to taste

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

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 Preheat � ven to 350°.

6 servings

1 can (10% ounces) mushroom soup 6 ounces Polly-0 Mozzarella, diced Polly-0 Grated Parmesan

or Romano Cheese

� ook rigatoni 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

1 pound Polly-0 Elbow Macaroni

2 ounces Polly-0 Mozzarella, diced 2 ounces Polly-0 Sharp Cheddar Cheese, diced Salt and pepper to taste

6 servings

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, un­ covered, 15 minutes.

11

Pasta

6 servings

BAKED MACARONI DELIGHT

1 pound sweet Italian sausages 1 pound Polly-0 Macaroni, Ziti, Rigatoni or Shells 1 container (15 ounces) Polly-0 Ricotta

1 pound Polly-0 Mozzarella, sliced thin Polly-0 Butter Polly-0 Grated Parmesan

or Romano Cheese

Meat Sauce (page 56) 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

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

6 servings

1 container (15 ounces) Polly-0 Ricotta

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. 12

Pasta

CHEESE BAKED ZITI

6 servings

(Ziti a/ Forno) 1 pound Polly-0 Ziti (or any large cut macaroni) 1 cup Polly-0 Ricotta 2 B-ounce cans Polly-0 Tomato Sauce

Salt and pepper to taste

6 ounces Polly-0 Mozzarella, 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 moz­ zarella, 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, un­ covered, until lightly browned.

makes 18 to 24

RAVIOLI alia NAPOLETANA

Dough:

2 tablespoons Polly-0 Butter � teaspoon salt

2 cups farina (Cream of Wheat) % to 1 cup all-purpose flour

Filling:

1 container (15 ounces) Polly-0 Ricotta

6 ounces Polly-0 Mozzarella, diced 3 eggs � cup Polly-0 Grated Parmesan or Romano Cheese

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 fill­ ing 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 gar­ nish with generous amount of grated cheese. 13

Pasta

RICOTTA CAVATELLI OR GNOCCHI

4 cups all-purpose flour Salt 1 container (1 5 ounces) Polly-0 Ricotta

2

6 servings

B-ounce cans Polly-0 Tomato Sauce

Polly-0 Grated Parmesan

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 Yz­ inch 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

8 servings

Dough:

cups all-purpose flour Yz teaspoon salt 2 eggs

3

Filling:

1 container (2 pounds) Polly-0 Ricotta

1 cup Polly-0 Grated Parmesan or Romano Cheese Tomato sauce (page 56)

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 ato Sauce and a sprinkling of Parmesan cheese.

=

Note: Home-made sauces may always be substituted. 14

Pasta

6 se rv in gs

LASAGNE POLLY-0

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

16 ounces Polly-0 Mozzarella, 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.

MANICOTTI

8 servings

Dough: 3

cups all-purpose flour

� teaspoon salt 2

eggs

Filling:

2 eggs 1 � pounds Polly-0 Ricotta

6 ounces Polly-0 Mozzarella, diced Tomato Sauce (page 56)

� 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. 16

Pasta

Drain, rinse in cold water, and drain again. Preheat oven to 4 0 0 ° . Blend all filling ingredients together. Spread a tablespoon or two of filling on each cooked rec­ tangle, roll and close, pressing edges of ends together to prevent filling from fall­ ing 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

� pound lean ground beef or Italian sausage � can (14 ounces) Polly-0 Tomatoes

� pound fresh peas, shelled � teaspoon salt

6 servings

pound Polly-0 Perciatelli (long-cut macaroni) 6 ounces Polly-0 Mozzarella, diced 1

Polly-0 Grated Parmesan

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

Meat Dishes

4 servings

VEAL CUTLETS PARMIGIANA

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

1/3 cup Polly-0 Bread Crumbs Y4 cup olive oil 2 tablespoons Polly-0 Butter 1 can (8 ounces) Polly-0

or Romano Cheese Salt and pepper to taste

4 slices Polly-0 Mozzarella

Tomato Sauce

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

Meat Dishes

STUF FED VEAL ROLLS

6 servings

(/nvoltini di Vitello Fritti) 12 small slices veal cutlet 12 thin slices Polly-0 Mozzarella 4 slices prosciutto 1 teaspoon Polly-0 Sweet Basil 1 teaspoon minced marjoram

1 tablespoon minced fresh parsley 2 tablespoons Polly-0 Butter, softened 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 4 very thin slices prosciutto or ham 4 very thin slices Polly-0 Mozzarella

Flour

4 servings

1 egg, lightly beaten Polly-0 Bread Crumbs

2 tablespoons olive oil 1 teaspoon Polly-0 Butter 4 Polly-0 Anchovy Fillets, cut up 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 2 tablespoons olive oil 2 tablespoons Polly-0 Butter, melted 2 onions, cut into thin rings

4 servings

4 thin slices Polly-0 Mozzarella

1 can (8 ounces) Polly-0 Tomato Sauce

J.-4 cup bouillon

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. 20

Meat Dishes

6 servings

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 Parmesan or Romano Cheese Salt and pepper to taste

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 light­ ly 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

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

serves 4 to 6

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 moz­ zarella, 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

Meat Dishes

VEAL CUTLETS BOLOGNESE

1 egg, lightly beaten � teaspoon salt Dash Polly-0 Ground Pepper 4 veal cutlets (1 pound)

4 servings Polly-0 Bread Crumbs

2 tablespoons olive oil 4 thin slices ham 4 slices Polly-0 Mozzarella

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 individual loin tenderloin steaks (fillet), cut l1!·inch thick 2 tablespoons Polly-0 Butter Salt and Polly-0 Ground Pepper

2 2 1 1 4

4 servings

tomatoes tablespoons chopped fresh parsley clove garlic, minced teaspoon Polly-0 Oregano slices Polly-0 Mozzarella

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.

22

CHEESE FLAVORED MEAT LOAF

� 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

6 servings

� 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

Meat Dishes

STUFFED FRANKFURTERS Preheat oven to 350° . Split frankfurters lengthwise; fill with diced Polly-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.

24

Meat Dishes

ROYAL HAM BURGERS

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

4 servings !!:! clove garlic, minced 2 tablespoons sherry Salt and pepper to taste 4 slices Polly-0 Mozzarella 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.

6 to 8 servings

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

Dash Tabasco 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 11inch 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

CHICKEN CUTLET PARMIGIANA

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

1 can (7 ounces) Polly-0 Tomato Paste

26

6 servings

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, diced Polly-0 Grated Parmesan

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

Chicken Dishes

4 servings

CHICKEN DIVAN POLLY-0

4 tablespoons Polly-0 Butter 3 tablespoons all-purpose flour 1 cup Polly-0 Milk J1? cup chicken broth Salt and pepper to taste 1.1 cup mayonnaise

1 cup Polly-0 Ricotta 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 PAR MESAN

1/3 cup Polly-0 Grated Parmesan Cheese

% cup Polly-0 Bread Crumbs 2 tablespoons minced fresh parsley 2 tablespoons minced chives

4 servings Salt and pepper to taste 1 broiler-fryer chicken (about 3 pounds) J1? cup Polly-0 Milk

Preheat oven to 37 5°. CombineParmesan, 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, 4 5 minutes o r until tender.

6 servings

LEFTOVER DELIGHT

1 onion, chopped J1? green pepper, seeded and chopped 3 tablespoons Polly-0 Butter 2 cups finely minced or ground cooked chicken

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. 28

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

Fish Dishes 2

STUFFED CALAMARI (SQUID)

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

2

Polly-0 Ricotta

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

2

or Romano Cheese

1 tablespoon chopped fresh parsley 2 eggs

to 4 servings

tablespoons Polly-0 Butter, melted Salt and pepper to taste Dash of Polly-0 Garlic Powder � cup olive oil Ya teaspoon Polly-0 Oregano 1 can (8 ounces) Polly-0 2

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 mix­ ture 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

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

4 servings

3 tablespoons Polly-0 Grated Parmesan or Romano Cheese % cup chopped Polly-0 Ripe Olives

% cup Polly-0 Minced Onion 3 tablespoons Polly-0 Butter � 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 bot­ tom 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 1 can (8 ounces) Polly-0 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; broil 2 to 3 minutes longer, or until lightly browned. 30

BAKED RED SNAPPER WITH RICOTTA STUFFING

6 servings

1 3 Y2 pound snapper Salt 2 tablespoons olive oil Ricotta Stuffing:

% cup chopped celery Y2 cup chopped onion % cup olive oil 2 to 3 cups Polly-0 Bread Crumbs 1 cup Polly-0 Ricotta

% 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 com­ bine 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 NE APOLITAN

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

Olive oil

4 servings

1 can (8 ounces) Polly-0 Tomato Sauce

6 ounces Polly-0 Mozzarella, 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 un­ der broiler until cheese melts.

31

Vegetable Dishes

STUFFED GREEN PEPPERS PROVENCALE

4 large green peppers 1 onion, chopped % pound Italian sausage meat 1 tablespoon Polly-0 Butter 1 cup rice, uncooked

4 servings

2 tablespoons Polly-0 Tomato Paste, dissolved in 3 cups warm broth or bouillon 3 tablespoons Polly-0 Grated Parmesan or Romano Cheese

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

1 medium size cauliflower 4 tablespoons Polly-0 Butter 1 cup grated Polly-0 Mozzarella

4 servings

% cup Polly-0 Grated Parmesan or Romano Cheese

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 1 package (10 ounces)

frozen chopped spinach % cup Polly-0 Grated Parmesan or Romano Cheese 1 container (2 pounds) Polly-0

6 servings 3 eggs % teaspoon Polly-0 Ground Pepper

% teaspoon salt B·inch pie crust shell

Ricotta

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

Vegetable Dishes

ARTICH OKES AND MUSHROOMS

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

1 can (16 ounces) Polly-0 Sliced Mushrooms

6 servings

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

or Romano Cheese

4 tablespoons Polly-0 Butter 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 8 ounces Polly-0 Mozzarella, 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 mix­ ture 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 2 tablespoons Polly-0 Grated 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 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. 34

i

I

l

!

I

STUFFED MUSHROOMS

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

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, un­ covered, 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 Triscuits

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

Vegetable Dishes

4 servings

BROCCOLI WITH CHEESE SAUCE

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. ,

6 to 8 servings

BROCCOLI RABE SOUFFLE

2 pounds broccoli rabe, cooked, drained and coarsely chopped 1 cup diced cooked ham ll{? cups diced Polly-0 Mozzarella

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

Salt and pepper to taste

Preheat oven to 350 °. Combine broccoli with ham, mozzarella and eggs. Season to taste. Butter a 112-quart casserole or souffle dish, and pour in mixture. Bake, uncovered, 25 to 30 minutes or until set. 36

Vegetable Dishes

BAKED CH EESE-STUFFED TOMATOES

4 firm ripe tomatoes 6 ounces Polly-0 Mozzarella, diced 1 teaspoon Polly-0 Sweet Basil 1 clove garlic, minced or � teaspoon Polly-0

4 servings

Jt4 teaspoon Polly-0 Oregano 3 tablespoons chopped fresh parsley 3 tablespoons Polly-0 Grated Parmesan or Romano Cheese Salt to taste Polly-0 Ground Pepper

Garlic Powder

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

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

6 servings 1 teaspoon Polly-0 Sweet Basil 2 or 3 tablespoons Polly-O Grated Parmesan or Romano Cheese 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.

4 to 6 servings

BAKED STUFFED POTATOES

4 baking potatoes 2 tablespoons softened Polly-0 Butter

Salt and pepper to taste Pinch nutmeg

1 1

egg, well beaten cup grated Polly-0 Mozzarella

3 tablespoons Polly-0 Grated Parmesan or Romano Cheese

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

Vegetable Dishes

POTATO CHEESE PIE

6 seruings

(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

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.

4 servings

POLENTA MOZZARELLA

cup yellow cornmeal liz teaspoon salt 2 cups chicken stock 2 tablespoons Polly-0 Butter 1

1 cup grated Polly-0 Mozzarella

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

38

(5e Polly-0 qqside Storr Some Facts About a Fine Food Tradition. In 1899, Giuseppe Pollio emigrated to the

quantities of milk are processed under the

United States and settled in Brooklyn. He

most sanitary and scientifically controlled

began to process Ricotta and Mozzarella,

conditions.

using the traditional open-fire methods

label is your assurance of the highest pos­

Consequently,

the Polly-0

prevalent in Italy at the time. Since then,

sible quality. Year after year, Polly-0 prod­

the Pollio organization has continuously

ucts have been awarded coveted prizes in

improved its methods and products

leading dairy competitions. Today, Pollio

through modern research and technol­

is the largest manufacturer of its kind in

ogy. Today it is recognized as the leading

the world, the culmination of devoted

establishment of its kind in the United

efforts by four generations of the Pollio

States.

family: Giuseppe; his son Al bert; his

In our creameries throughout the rich grazing land of New York State, vast Creameries: Campbell, N.Y.

•

Rochester, N.Y .

grandchildren Joseph and Rose; and his greatgrandson Joseph, Jr. •

Watkins Glen, N.Y. • Cohocton, N.Y.

Salads

RICOTTA SALA D RIN G

1 package lime-flavored gelatin 1 cup mayon naise 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 (1 6 ounces) salmon 1 con tainer ( 1 5 ounces) Polly-0 Ricotta

1 cup sliced celery l1! cup diced sweet pickles

6 servings 1 cup mayonnaise Salt and pepper to taste Salad greens Tomato wedges

Drain salmon and break into chunks. Add ricotta, celery, pickles and mayon­ naise. Toss lightly , season with salt and pepper and chill. Serve on crisp salad greens and garnish with tomato wedges. Varia tion : Substitute tuna for salmon, adding minced onion and lemon juice.

PEAR CHEESE SALAD SU PRE ME

3 ripe pears (or 6 canned pear halves) Lemon juice 1 con tainer (15 ounces)

6 servings

3 tablespoons mayonnaise 2 cups diced celery 6 lettuce leaves l1! cup chopped walnuts

Polly-0 Ricotta

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

4 servings l1! bunch watercress 1 container (1 5 ounces) Polly-0 Ricotta

Tomato wedges

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_ 44

Salads

FRUIT, AVOCA DO & CHEESE SALA D

1 1 2 1 2 1

medium head Boston lettuce clove garlic grapefruits large navel orange medium avocados container (15 ounces)

6 servings

3 tablespoons lemon juice 3 tablespoons olive oil 1 teaspoon sugar % teaspoon salt Dash of pepper Polly-0 Paprika

Polly- 0 Ricotta

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 sun­ burst 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 1 container (15 ounces) 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). G arnish with paprika. RICOTTA MOL D

1 envelope unflavored gelatin 4 tablespoons Polly-0 Bleu Cheese

1 cup Polly-0 Rico tta 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 c heese 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 let­ tuce. Serve with your favorite salad dressing. M ACARONI S ALAD

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 Salt and pepper to taste Dash of Polly-0 Paprika Y2 pound Polly-0 Elbow Maca ron i, 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. G arnish with sprigs of parsley. 45

Salads

RICOTTA MACARONI VE GET A B LE SALAD

!6 pound Polly-0

6 servings

2 tablespoons Polly-0 Minced Green Peppers

Elbow Ma ca roni, cooked

1 tablespoon m inced onions 1 !6 teaspoons salt llq teaspoon Polly-0 Pepp er !6 cup Italian dressing

and chilled 1 cup Polly-0 Ricotta !6 cup cooked peas !6 cup cooked carrots, sliced

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 1 container (1 5 ounces)

6 servings !6 teaspoon Worcestershire sauce Dash Ta basco sauce llq cup Polly- 0

Polly-0 Ricotta

Ligh t Cream

llq pound Po/ly-0

Salt and pepper to taste

Gorgonzola Cheese

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

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Rko

Combine Y2 cup PollyRicotta 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.

46

PIZZA alia NA POLETANA

1 envelope dry yeast % teaspoon salt 312 cups sifted all-purpose flou r 1 pound Polly-0 Mozzarella, sliced thin or diced 12 can (1 4 ounces) Polly-0

2 1 2-inch pies Salt and pepper to taste 1 teaspoon Polly-0 Oregano Olive oil Polly-0 G ra ted Pa rmesan

or Romano Cheese

Quick N'Easy Crushed Toma toes,

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, flour­ ing 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. Varia tio n : Arrange Polly-0 Anchovies over tomatoes, criss-cross top of mozzarella with bacon or thin slices of cooked sausages, or add Polly-0 Sliced Mush rooms. FOR INDIVIDUAL PIZZAS: Split English Muffins, toast lightly, cover as

above and broil until cheese melts. 48

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

1 container (1 5 ounces) Polly-0 Ricotta

2 eggs � cup Polly-0 G ra ted Pa rmesan 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