These recipes were common fare among immigrant families in the early 1900's.  Each recipe is subject to infinite variation, including its name.  If you have additional recipes you would like to see posted here, email us.

Numero Uno -- Polenta If you are using potatoes, peel, cut up and cook in boiling water. When tender, mash them with a fork. It doesn't matter if they're lumpy. Set aside. Place water in large kettle, add salt and bring to boiling. Add one cup cold water to the cornmeal to keep it from forming lumps, and slowly add the cornmeal to the boiling water. Add the potatoes. Simmer, stirring frequently, util cornmeal is very thick. Pour on a board or plate and make a small "ditch" around the edge to hold the sauce. Spread your favorite tomato sauce over the polenta, and sprinkle with grated parmesan or romano cheese. (Modernists have been known to make a quick version of this in the microwave).

Numero Due -- Endive Soup Harvest tender, young dandelion (endive) greens. Chop the endive. Bring broth to boiling. Add endive. Simmer 15 minutes. Mix eggs and cheese. Add slowly to simmering broth. Add salt and pepper to taste and simmer another 15 minutes. Serve over a chunk of rustic bread.

Numero Tre -- Stuffed Tomatoes Slice stem end of tomato, scoop out insides, leaving 1/4 inch shell. Drain. Chop pulp and set aside. Mix all ingredients, add about one-half cup of the reserved pulp. Sprinkle a litle sugar in the tomato shells and fill with mixture. Drizzle with olive oil and bake at 350 for 30 minutes until tops are nicely browned.

Numero Quattro -- Fidalone or flathones (Easter Pastry)

Numero Cinque -- Scrupalucci -- Mix flour, salt, sugar and cut in the margarine. After the yeast mixture has bubbled up, add it to the flour mixture to make a soft dough. Add raisins and knead until the dough is pliable, about 5 minutes. If dough sticks, add small amount of flour. Let rise in a warm place for one hour. Cut small pieces (the size of a small lemon) and pull the ends to stretch the dough.

Let rest while the oil is heating. In a skillet, put oil to a depth of about 2 inches. Test oil by pinching off a small piece of dough and carefully putting in oil. If it browns within a few seconds, it's ready. Gently put the other pieces in. Do not crowd. Fry until browned, then turn over. Drain on a brown paper sack.

If you have a 3 cup food processor, it is easy to make. Just mix dry ingredients in the processor cup, mix together the egg, water and yeast, then rasins, and process one minute after dough forms a ball.

Numero Sei -- Spaghetti con Aglio ed Olio (with Garlic and Oil) - Cook spaghetti until pliable but not fully cooked.  Drain in cold water and set aside.    Sautee minced garlic in a large iron skillet or wok with ample amount of olive oil.   Do not burn.  Stir constantly.  Add remaining olive oil and heat.   Add spaghetti, tossing constantly, and steadily adding bread crumbs.   When nearly all oil is absorbed and mixture is dry,  remove from heat and add parmesan cheese, tossing several times.  (Scrambled eggs, finely chopped after cooking, may be aded with the bread crumbs for a breakfast variation of this dinner dish).

Numero Sette -- Torta (Cake) - Bake for one hour in 375 oven, checking after 50 minutes.

Numero Otto -- Biscotti di Calascio - To skin almonds, dip almonds in boiling water using a strainer until the skin is soft.  Skin the almonds and then roast at low temperature about 25 minutes until golden brown.  Chop almonds to bite size.   Prepare dough mixture.  Shape cookies into elongated shape (roll and stretch).   Bake cookies at 350 degrees until golden.

Numero Nove -- Ditti e Fatti - Bake the cookies in small muffin cups at 350 degrees until done.

Numero Dieci -- Sardellini - Bake ingredients at 350 degrees until golden.