Parmesan Garlic Bread

½ c butter, melted
1 tsp minced garlic
1 TBS chopped parsley
2 TBS grated parmesan cheese
1 lb loaf Italian bread
Shredded mozzarella cheese

Preheat the oven to 350 degrees F. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet. In a small bowl mix together all the other ingredients until well blended. Brush onto the cut sides of the bread. Sprinkle shredded mozzarella over the tops of the bread. Broil for about 5 minutes, until toasted.

Kielbasa Pasta

½ TBS margarine
1 lb smoked kielbasa sausage, cut into ¼ in. slices
½ c chopped green pepper
¼ c chopped onion
½ tsp minced garlic
½ tsp oregano
½ tsp Italian seasoning
2 14.5 oz cans diced tomatoes
1 lb pkg angel hair pasta
3 TBS butter, melted
½ c grated Parmesan cheese

In a large skillet, sauté the kielbasa, green pepper, onion, garlic, and seasonings in oil until sausage is lightly browned. Meanwhile, bring water to a boil for pasta. When the kielbasa is browned, stir in the tomatoes and simmer for 10-15 minutes. When pasta is done stir in melted butter and parmesan cheese and serve kielbasa mixture over it.

Baked Potato Soup

½ lb bacon, crumbled
3 large potatoes, peeled and cubed
Margarine or butter for sautéing onion and garlic
1 sm onion, chopped
1 clove garlic, minced
4 TBS all-purpose flour
1 tsp celery salt
½ tsp basil
¼ tsp thyme
½ tsp pepper
½ tsp parsley
2 14.5 oz cans chicken broth
1 c heavy cream
1 c milk
½ tsp hot pepper sauce
1 c shredded cheddar cheese
Parmesan cheese for garnish

Begin by cooking bacon until crisp. While the bacon is cooking get the cubed potatoes boiling in water to soften. Set bacon aside. Sauté onion and garlic in a small amount of margarine until tender. Stir in flour, celery salt, basil, thyme, pepper, and parsley; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Drain the potatoes and add the potatoes, cream, milk, hot pepper sauce, and shredded cheese to the soup; heat through but do not boil. Garnish with parmesan cheese.

Monte Cristo Sandwich

8 slices bread
mayonnaise
mustard
12 thin slices cooked ham
12 thin slices cooked turkey meat
4 slices cheddar cheese
1 egg
½ c milk

Spread 4 slices of bread with mayonnaise and 4 slices with mustard. Alternate ham, cheese, and turkey slices on 4 of the slices, and then place the 4 other slices on top, making a total of 4 sandwiches. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. Heat a greased skillet over medium heat, brown the sandwich on both sides just like French toast. Serve hot.

Cioccolata Calda (Italian Hot Chocolate)

1 ½ c milk
¾ TBS cocoa powder
1 ½ TBS sugar
1 dash cayenne pepper
2 dashes cinnamon
¼ tsp vanilla
optional:
1 TBS cornstarch
2 TBS milk

Place all ingredients in a small saucepan and cook over medium heat, stirring until well mixed and hot. You can also just place all ingredients in a mug, stir lightly, microwave at 30 second increments and stir occasionally until hot. If you want to thicken it stir 1 TBS cornstarch and 2 TBS milk in a separate cup/bowl and then stir that mixture into the hot chocolate. Best served with whipped cream.

Super Hero Sandwich

1/2 cup olive oil
½ tsp garlic powder
1 TBS parsley
1 TBS oregano
¼ tsp black pepper
1 lb loaf Italian bread
12 slices deli turkey meat
12 slices ham
6 slices salami
6 slices mozzarella cheese

Variety of vegetables (lettuce, onion, pickles, tomato, etc.)

In a medium bowl, combine olive oil, garlic, parsley, oregano and pepper. Cut the off top half of the bread. Scoop out the inside, and leave a 1/2 inch outside wall. Use basting brush to paste the olive oil mixture onto both sides of the bread. Layer meats and cheese slices on the bottom half and wrap securely in plastic wrap, and refrigerate for at least 6-8 hours, or overnight. Immediately before serving put the vegetables inside the sandwich.