new orleans muffaletta recipe

Ingredients

1 (15-inch) loaf seeded Italian bread, cut in 1/2 horizontally

3 cups  Olive Salad, recipe follows

4 ounces mozzarella, thinly sliced

6 ounces cappocolo, culatello, or other cured Italian ham, thinly sliced

4 ounces Genoa salami, thinly sliced

4 ounces mortadella, thinly sliced and folded in 1/2

2 ounces pepperoni, peppered salami, or other spiced hard sausage, thinly sliced

4 ounces provolone or fontina cheese, thinly sliced

Directions

Preheat the oven to 375 degrees F.



Spread the cut sides of each half of bread with equal amounts of the olive salad and oil, about 1 1/2 cups per side. Arrange the mozzarella over the olive salad on the bottom piece of bread and top with the salami, cappocolo, mortadella, and pepperoni. Arrange the provolone on the top piece of bread, completely covering the olive salad, and place on top of the bottom half to make a sandwich.



Tightly wrap the sandwich in aluminum foil and bake until sandwich is heated through and cheeses have melted, 15 to 20 minutes.



To serve, unwrap the sandwich and slice into portions.





 Olive Salad:



1 quart large pimiento-stuffed large green olives, drained and slightly crushed



1 1/2 cups large Greek black olives, drained and pitted



1 1/2 cups extra virgin olive oil



1 1/2 cups vegetable oil



1 cup pickled cauliflower, drained



1/4 bunch celery, sliced diagonally



2 medium carrots, peeled and thinly sliced diagonally



1/2 cup pepperoncini, drained and chopped coarsely



1/3 cup cocktail onions, drained



1/4 cup small capers, drained



8 cloves garlic, minced



1 1/2 teaspoons Italian seasoning



3/4 teaspoon crushed red pepper flakes



1/4 teaspoon freshly ground black pepper



1/4 teaspoon celery seeds



Combine all ingredients in a large nonreactive bowl and mix well. Place in a nonreactive jar (preferably glass) and store tightly covered in the refrigerator. Salad should be made at least 24 hours before using and only improves with age, can keep for up to 2 months in the refrigerator

Meatloaf Recipe

Ingredients:





1 package Lipton Onion Soup Mix

2 pounds lean ground beef

1 large egg

2/3 cup milk

3 Tablespoons catsup

3 Tablespoons brown sugar

1 Tablespoon yellow mustard



Directions:



1. Preheat the oven to 350 degrees F.



2. Mix the onion soup mix, ground beef, egg and milk together.



3. Form the combination into a well packed loaf shape in a 13 X 9 X 2 loaf pan.



4. Combine the rest of the ingredients and spoon onto the top of the meatloaf.



5. Bake uncovered, for about an hour. When done, take the meatloaf out of the pan and place on a serving plate. Let stand for 10 minutes before slicing.

Lasagna

Ingredients


1 pound sweet Italian sausage

3/4 pound lean ground beef

1/2 cup minced onion

2 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

1 1/2 teaspoons dried basil leaves

1/2 teaspoon fennel seeds

1 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Directions

1.In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2.Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3.Preheat oven to 375 degrees F (190 degrees C).

4.To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5.Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Chicken Pot Pie

1 package (15 ounces) refrigerated pie crust, at room temperature




1 can (10 1/2 ounces) Chicken Gravy



3 cups cooked cut-up vegetables (peas, sliced carrots and cubed potatoes)



1 can (12.5 ounces) Premium White Chunk Chicken Breast in Water, drained



1.Place 1 pie crust into a 9-inch pie plate.

2.Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.

3.Bake at 400°F. for 45 minutes or until the crust is golden brown.