Ingredients for cake:
1 stick (1/2 cup) softened margarine
1/2 cup shortening
2 cups sugar
5 egg yolks
5 egg whites
1 can Angel flake coconut
2 cups plain flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped nuts

Cream Cheese Frosting:
One 8-ounce package softened cream cheese
1 stick (1/2 cup) margarine, softened
1 box powdered sugar
1 teaspoon vanilla
chopped nuts
coconut

For cake: Cream margarine and shortening. Add sugar. Beat until mixture is smooth. Add egg yolks and beat well.

Olive Garden Fettuccine Alfredo

Ingredients:
8 ounces of cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup (1 stick) butter or margarine
1/2 cup milk
8 ounces (1/2 pound) Fettuccine; cook -- drain

Directions:
In large saucepan combine cream cheese, Parmesan, butter and milk
and stir constantly until smooth.
Toss pasta lightly with sauce, coating well. Leftovers freeze well.

1 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
1 teaspoon anise extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup chopped almonds

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in almonds.
Line a baking sheet with foil and grease the foil. Divide dough in half.

Swiss Chard and Ricotta Crostata

Recipe courtesy Anne Burrell
from Secrets of a Restaurant Chef
episode aired Sept 17, 2010

Ingredients:

Crust:
•2 cups all-purpose flour
•1 cup grated Parmesan
•1/2 cup mascarpone
•Pinch kosher salt
•Pinch cayenne pepper
•1 stick cold butter, cut into pea-sized pieces
•2 eggs

Filling:
•Extra-virgin olive oil
•2 cloves garlic, smashed
•Pinch crushed red pepper flakes
•1 bunch white Swiss Chard, stems removed cut into 1/4-inch lengths, leaves cut into 1-inch lengths

This recipe is one of my favorites because it uses my favorite kind of pepper, the Cubanelle pepper aka the Italian Frying pepper.
I use them in place of green bell peppers all the time! I hope you try this recipe!
DraxQ

Spinach And Sausage Stuffed Peppers

Ingredients:
One 5-ounce bag baby spinach
2 slices of white sandwich bread, finely chopped
1/4 cup milk
1 large egg
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons pine nuts
2 tablespoons chopped red onion
1 pound sweet or hot Italian sausage, casings removed

NONNA’S TOMATO SAUCE

Ingredients:
2 large cans of crushed tomatoes (28 oz cans)
2 cans of tomato paste (6 oz cans)
2 garlic cloves - minced
3 tablespoons of olive oil
1 tablespoon of sugar
½ cup of chopped onion
2 teaspoons of dried basil - crumbled
2 teaspoons of dried oregano - crumbled
½ teaspoon of dried thyme
1 teaspoon of dried parsley
1 bay leaf
1 teaspoon of vinegar
1 cup of water
1 teaspoon of salt or to taste
½ teaspoon of black pepper or to taste
½ teaspoon of red pepper or to taste

Preparation:
Add all ingredients to a large pot or crockpot.

Nonna's Ricotta Mixture For Lasagna

23 ounce container of Ricotta
1/2 teaspoon of Nutmeg
2 tablespoons of Sugar
2 tablespoons of Parsley
1 Egg
2/3 cup of grated Parmesan Cheese
Salt and Pepper to taste

Just mix all the ingredients together and layer
along with tomato sauce and lasagna noodles.

NONNA'S MEATBALLS

Ingredients:
3 cups day-old bread, cut into 1/2-inch cubes
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
3 eggs, beaten
3 cloves garlic, minced
3/4 cup parmesan cheese, grated
1/4 cup finely chopped fresh Italian parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon oregano
1/4 cup extra-virgin olive oil

Preparation:
Cover bread crumbs with water and soak for 20 minutes.
Drain the bread cubes and squeeze out extra moisture.
In a large bowl, combine the bread, beef, eggs, garlic, cheese, parsley, pine nuts,

Chicken Marsala with Pancetta and Cream

Ingredients:
•Olive oil
•2 oz pancetta (about a 1/4 inch thick slice), cut into 1/4 inch cubes
•1/2 medium onion, diced (or you can use chopped shallots)
•Flour for dredging (about 1/2 cup)
•1 lb of skinless, boneless chicken breasts, cut or pounded into thin cutlets
•Kosher salt
•Freshly ground black pepper
•3/4 cup dry Marsala wine
•6 Tbsp heavy cream
•Minced fresh flat-leaf parsley

Directions:
Coat a large skillet lightly with olive oil and set it over medium high heat.

5-Cheese Lasagna

Ingredients:
CREAM SAUCE:
1/4 cup butter
1/4 cup flour
2 cups milk

CHEESE FILLING:
1/4 cup sun-dried tomatoes -- oil packed -- minced
1 tablespoon fresh garlic -- minced
3 1/2 cups Ricotta cheese
3 eggs
1 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/2 teaspoon salt
1 teaspoon black pepper

OTHER:
4 cups Mozzarella cheese -- shredded
1 cup spinach lasagna noodles or regular if unavailable
Marinara sauce -- as desired
extra Parmesan cheese -- freshly grated

Directions:
Preheat oven to 350 degrees F.

2 whole chicken breasts, skinned, boned, halved
1/4 C. flour
3/4 C. dry bread crumbs1
tsp. dried oregano leaves
1/4 tsp. salt1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 C. oil
4 slices (4 oz.) Mozzarella
1/4 C. grated Parmesan cheese

1−1/2 cups warm water (105F)
4 1/2 cups flour
1 tablespoon olive oil
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon yeast

In a large bowl, mix water with sugar and salt until dissolved. Add oil, and then flour. Stir with heavy spoon for 1 minute.
Turn out to a floured board and press into a circle (it will be quite dry). Sprinkle yeast evenly over dough and knead for twelve minutes. Divide dough into 6 oz. portions (yield for this recipe is 5).

15 lemons*
2 bottles (750 ml) 100-proof vodka**
4 cups sugar
5 cups water

Choose thick-skinned lemons because they are easier to zest.

Use 100-proof vodka, which has less flavor than a lower proof one. Also the high alcohol level will ensure that the limoncello will not turn to ice in the freezer.

Step One:
Wash the lemons with a vegetable brush and hot water to remove any reside of pesticides or wax; pat the lemons dry.