January 2021 – Italian

Italian Tomato Salad

Katie Sensenig, East Earl

“This is my favorite summer dish!”

  • 5 tablespoons olive oil
  • 6 teaspoons red wine vinegar
  • 3 tablespoons minced fresh basil
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 medium tomatoes, sliced
  • 1 small red onion, thinly sliced and separated into rings

In a blender, combine the first seven ingredients; cover and process until smooth. Arrange the tomatoes in a shallow serving dish; top with onion and dressing. Refrigerate until serving.

Yield: 6 servings


Florentine Tomato Soup

Katie Sensenig, East Earl

“My husband thought this was one of the best Italian dishes ever!”

  • ½ cup chopped peppers
  • ½ cup chopped onion
  • 2 garlic cloves
  • 1 teaspoon olive oil
  • 1 can diced tomatoes
  • 2 cups water
  • 1 tablespoon fresh basil
  • ½ tablespoon Italian seasoning
  • 1 teaspoon chicken bouillon granules
  • ½ teaspoon pepper
  • 1 package gnocchi noodles (spinach) or ¾ cup uncooked egg noodles
  • 1 lb. cooked and seasoned ground sausage
  • salt, to taste
  • 10 oz. package frozen chopped spinach, thawed

In a saucepan, sauté the green pepper, onion and garlic in oil until tender. Add tomatoes, water, cooked sausage, basil, Italian seasoning, bouillon and pepper; bring to a boil. Stir in noodles; cook till noodles are tender.

Yield: 6 servings


Baked Spaghetti

Cindy Laughman, Ephrata

  • Chopped onion
  • Chopped green pepper
  • 1 lb. ground beef
  • 2 teaspoons oregano
  • 15 oz. can diced tomatoes with liquid
  • 12 oz. spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1 can mushroom soup
  • ¼ cup water
  • Parmesan cheese

In a large pan, sauté onion and green pepper in butter or oil. Add ground beef and brown. Add tomatoes and oregano; simmer 10 minutes.

In a large bowl, mix spaghetti, ground beef mixture and cheese. Place in a 9”x13” pan. Mix soup and water until smooth. Pour over top of casserole. Sprinkle with Parmesan cheese.

Bake uncovered at 350°F for 30 minutes or till heated through.


Italian Cheese Bread

Gloria Dougherty, Akron


  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon quick-rise yeast
  • 1 cup warm water (120°F to 130°F)
  • 1 tablespoon vegetable oil


  • ¼ to 1/3 cup prepared Italian salad dressing
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • dash pepper
  • 1 tablespoon grated Parmesan cheese
  • ½ cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1 to 2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes.

Punch the dough down; place on a greased 12” pizza pan and pat into a 12” circle. Brush with Italian salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses.

Bake at 450°F for 15 minutes or until golden brown. Serve warm, cut into strips.

Yield: 1 loaf


Chicken Vesuvio

Craig Marandola, Gap

  • 2 chicken breast with bone, cut into thirds
  • 1 lb. hot sausage, cut in large pieces
  • 3 carrots, cut in large pieces
  • 2 large Idaho potatoes, cut in large pieces
  • 1 red pepper, sliced
  • ¼ cup balsamic vinegar
  • 1 cup red wine
  • 1 medium onion, sliced
  • 2 garlic cloves, chopped
  • 1 sprig rosemary
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Fry sausage. Add potato and fry until brown; remove from pan.

Fry chicken only until brown. Add peppers, onions and carrots; cook about 10 minutes. Remove chicken only, leaving the rest of the ingredients in the pan. Add garlic and rosemary; cook 5 minutes. Add balsamic vinegar and wine. Reduce about 4 minutes on high heat.

Add all ingredients to a casserole dish. Bake for 45 minutes at 400°F.


Pasta Fagioli (Fazool)

Craig Marandola, Gap

  • 1½ carrots, diced into ¼” pieces
  • 1 stalk celery, diced into ¼” pieces
  • ½ small onion, diced
  • 3 garlic cloves, diced
  • 3 oz. pancetta, chopped
  • (2) 15 oz. cans cannellini beans, rinsed and drained
  • 15 oz. can Furmano’s tomato sauce
  • 48 oz. can chicken broth
  • 1 tablespoon parsley, chopped
  • 1½ teaspoon salt
  • ½ teaspoon pepper
  • red pepper flakes, shake
  • 3 tablespoons locatelli cheese
  • ½ box ditalini pasta

Sauté pancetta until lightly brown; remove from pan. Sauté carrots, celery and onions until soft. Add garlic and sauté about 10 minutes. Add browned pancetta, beans, tomato sauce, chicken broth, parsley, salt, pepper, red pepper and locatelli cheese. Cook about 1 hour.

While soup is simmering, cook pasta to al dente; add to soup for final 15 minutes of cooking time.


Upside-Down Pizza

Janice Martin, East Earl

  • 2 lbs. hamburger
  • 1 onion, chopped
  • 2 cups pizza sauce
  • 1 cup green peppers
  • 1 cup mushrooms and pepperoni
  • 1 cup sour cream
  • 1 cup mozzarella cheese
  • 1 can crescent rolls

Fry hamburger and onion; drain. Stir in pizza sauce. Put in a 9”x13” pan. Top with green peppers, mushrooms and pepperoni.

Bake for 30 minutes at 350°F.

Add sour cream and mozzarella cheese. Bake for an additional 20 minutes.

Remove from oven and top with crescent rolls. Bake until crust is brown (12 to 14 minutes). Let sit 10 minutes before serving.


Italian Pizza Crust

Janice Martin, East Earl

  • 1 tablespoon dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons oil
  • 1 teaspoon minced garlic
  • ½ teaspoon Italian seasoning
  • 2½ cups flour

In a large bowl, combine water and yeast; dissolve. Let stand for 10 minutes.

Add sugar, Italian seasoning and salt, plus oil; blend well. Add flour and mix well. Cover and let rise for 30 minutes.

On a greased pan, pat out dough. Bake at 350°F for 8 to 10 minutes, then add toppings and bake until cheese is melted.

Note: For a flavored crust, melt 3 tablespoons butter and add 1 teaspoon grated Parmesan cheese. Brush on crust after it is pre-baked.


Pizza Salad

Martha Hoover, Ephrata

  • 1 lb. spiral macaroni, cooked and drained
  • 3 medium tomatoes, seeded and diced
  • 1 lb. cheddar cheese, cubed
  • 1 to 2 bunches green onions, sliced
  • 3 oz. pepperoni, sliced
  • ¾ cup vegetable oil
  • 2/3 cup Parmesan cheese, grated
  • ½ cup red wine vinegar
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • croutons (optional)

In a large bowl, combine macaroni, tomatoes, cheddar cheese, onions and pepperoni.

In a small bowl, combine oil, Parmesan cheese, vinegar and seasonings. Pour over macaroni mixture. Cover and refrigerate several hours. Top with croutons just before serving if desired.

Yield: 16 servings


Tomato Pie

Martha Hoover, Ephrata

  • 1½ cups chopped tomatoes
  • ½ cup chopped peppers
  • ¼ cup chopped onions
  • 1/3 cup bacon, fried and crumbled
  • ¼ teaspoon basil
  • ¼ teaspoon oregano
  • ½ teaspoon salt
  • few shakes pepper
  • ¾ cup mayonnaise
  • ¼ cup Parmesan cheese
  • ½ cup shredded cheddar cheese
  • 1 unbaked pie crust

Mix first eight ingredients or layer on crust in order given. Mix together mayonnaise and cheeses and spread on top.

Bake at 350°F for approximately 45 minutes or until nice and bubbly.

Note: Onions and peppers can be sautéed in bacon grease first.