The Libutti Family Italian Recipes

¾ cup of milk 1/8 tsp. pepper 1 -10 ¾ oz can of Cream of Mushroom Soup 1 – 16 oz of green beans frozen or fresh 1 1/3 cups of crunchy fried onions 1 cup of cheddar cheese Cook or steam beans until tender. When bean are cool mix in 1 ½ qt. casserole, mix all ingredients, except 2/3 cup fried onions and 2/3 cup of cheese. Place the balance of cheese on top of casserole with remaining fried onions. Place in oven at 350 degrees for 30 min. until cheese has melted and casserole is hot and bubbly. Buon Appetito! Salvatore and Pauline Libutti Buon Appetito Secret Recipe Newsletter

4 medium tomatoes - halved and each half cut into thirds 1 tbsp.shallot onions 1/2 tsp. dried basil 1/2 tsp. dried oregano Freshly cracked black pepper 2 tbsp.feta cheese 2 tbsp. pine nuts- lightly roasted 1 tbsp. extra virgin olive oil Salt and pepper to taste ( If using feta, go easy on the salt) In a bowl, mix in all the ingredients except nuts. Chill for an hour or so. Garnish with toasted nuts just before serving. serving suggestion Spoon this salad between two slices of italian bread for a light, cold sandwich. Can also be a salad side dish for your main course. Um good! Buon Appetito! Salvatore and Pauline Libutti Buon Appetito Secret Recipe Newsletter

1 lb. potatoes (4 small) 1 cup of onions (chopped) ¼ cup of chicken broth 1 tbsp. olive oil 1 tsp. butter 1 small clove of garlic ¼ tsp of sugar ½ teaspoon parsley 2 tbsp parmesan cheese ½ tsp. sweet basil ½ tsp. oregano Sauté onions in oil, butter and water. Cover and simmer until onions are lightly brown and caramelized. Add garlic when onions are almost done. You can add ¼ tsp. of sugar to sweeten onions. (Optional) Put aside until ready to assemble. Prepare a mix of seasoning consisting of parsley, sweet basil and oregano. Thinly slice potatoes. In a 9” oven proof skillet put 1 tbsp. of olive oil. Start layering potatoes in oven proof skillet. First layer top with onions, parmesan cheese, lightly sprinkle with seasoning mixture and salt and pepper sparingly. Proceed with next layer repeating above ingredients. End with layer of potatoes and seasoning. Cook covered on medium high heat approximately 10 min. (or until lightly brown). Then flip and brown other side of potatoes...

1 14oz. package of mushrooms (about 18 mushrooms with 2 inch cap 1 Small to medium onion (approx. 1 ½ cup diced) 2/3 cup olive oil 1/8 cup red wine 1 clove of garlic 1 cup of Italian bread crumbs 2 tbsp. Parmesan cheese Salt and Pepper to taste Remove stem and fringe from caps of mushrooms, dice stems and put aside. Sauté onions in pan with olive oil until onions are clear and lightly brown. Add wine, garlic and diced mushroom stems. Cook an additional 2-3 minutes. Remove from stove. Add the Italian bread crumbs and stir to allow the bread crumbs to absorb the olive oil. Allow to cool for a few minutes. Then add 2 tbsp. of Parmesan cheese and salt and pepper to taste. After all stuffing is mixed together well, let it sit for a few minutes. Check to make sure the mixture is not too dry or it will not stay together when cooked. You should be able to make a ball of the mixture and it will stick together. If too dry add some olive oil, if it is too wet, add more bread crumbs. Stuff the mus...