This is one of a collection of recipes I have. Many came from my mother or other relatives and friends. They are real Italian recipes mostly from east coast US first and second generation American-Italians. I have put them together for a complete meal from the appetizer to the dessert. Enjoy!

The Appetizer:

PUNGHI FRITTI (Fried Mushrooms)

½ lb. of mushroom caps, pinch of salt, Juice from 1 lemon, 2 beaten eggs, Seasoned bread crumbs, ½ cup of butter, flour.

Sprinkle mushrooms with salt and lemon juice. Toss with flour, then dip in eggs, then dip in bread crumbs. Melt butter in frying pan and fry mushrooms until brown (10 min. or so). Drain on paper towels.

The Soup:

BROCCOLI SOUP

2 bunches of fresh broccoli, 1 large potato, 2 carrots, 3 celery stalks with leaves, 1 tbsp. salt, ¼ lb. shell macaroni, 1 tbsp. olive oil.

Cut up broccoli, celery, carrots, and potato into small pieces and mix together. Wash and strain. Put 3 quarts of water into pan and boil. When boiling, add mixture. When ½ cooked, add shell macaroni. Cook until macaroni is tender and add salt.

The Main Dish:

ITALIAN CHICKEN

3 tbsp. vegetable oil, 1 ½ tbsp. of wine vinegar, salt, pepper, 1 tsp. oregano, 1 tsp. garlic powder, ½ cup mushroom caps, ½ cup green olives, ¼ cup of red wine, 2 wedge sliced tomatoes, finely sliced clove of garlic, 1 chicken, small box of rice.

Cut up chicken and marinade in vegetable oil, wine vinegar, oregano, and garlic powder. Let set for 2 hours. Bake skin side down at 350 degrees for 20 minutes. Turn chicken over and bake for another 30 minutes. Heat for 10 more minutes with sprinkle of olives, mushroom caps, and red wine. Boil Rice. Remove from oven and garnish sides of chicken dish with rice covered with tomato wedges, sliced garlic, salt, pepper, and olive oil.

The Bread:

CHEESE BREAD

12 eggs, 1 lb. of cheese (your choice, I like gouda), ½ tsp. salt, ¼ lb. yeast melted in ¾ cup of warm milk, 1 lb. of melted butter.

Mix all ingredients together until dough is soft and gooey. Place in well greased large baking pan. Let rise for 1 hour, then bake for 1 hour at 350 degrees. Brush top of bread with egg and water for a shine.

The Dessert:

SICILIAN RICOTTA

1 cup of ricotta cheese, ½ cup of heavy cream, 2 tbsp. of granulated sugar, 1 tbsp. of blackberry brandy, 2 tbsp. of grated semi-sweet chocolate.

Combine cheese, cream, sugar, and brandy in a blender and mix until smooth. Place in a bowl and sprinkle chocolate on top. Chill and serve.