Antipasta

Antipasta

16 oz. ketchup
1 bottle chili sauce
1 bottle gherkins
1 small bottle pickled onions
2 cans small shrimp
2 cans flaked tuna
1 small head cauliflower (in florets)
1 jar green olives
2 Tbsp. lemon juice
1 can sliced mushrooms
salt and pepper to taste

Chop and refrigerate in covered jars.

Bon Appétit!

Ciliegine Con Prosciutto

Small, cherry-sized balls of cow's milk mozzarella,
packed in sealed plastic containers are available in
the dairy section of many supermarkets or speciality
stores.

1/2 medium lemon
1 medium garlic clove
2 tbl snipped fresh chives
1/4 cup olive oil
1/4 tsp hot red-pepper flakes
9 ounces fresh mozzarella "cherries" or fresh
mozzarrella
15 thin prosciutto slices (6 ounces)
If you can find Parma it's
worth the extra money.
1 medium bunch dill

Squeeze lemon juice into a medium bowl.  Peel and
crush garlic and put it into the bowl along with the
chives, olive oil, and red-pepper flakes.  Drain and
add cheese "cherries" or cut mozzarella into 3/4-
inch cubes and add to the mixture.  Marinate at room
temperature at least 2 hours. (Can cover and
refrigerate overnight).  Cut prosciutto slices in
half lengthwise.  Wrap 1 slice of prosciutto around
each piece of cheese and 1 small sprig of dill.
Secure with a toothpick and serve.

Bon Appétit!

Carrot Cake

Dry Ingredients (Combine and set aside):
1 1/3 cups flour
1/2   tsp. salt
1 1/3 tsp. baking powder
1 1/3 tsp. baking soda
1 1/3 tsp. cinnamon
1/2   tsp. cloves
1/2   tsp. ginger

Combine:
1 cup sugar
1 cup cooking oil
3 eggs (added separately)

Preheat oven to 300 degrees Farenheit.
Add the dry ingredients to the wet mixture and stir well.
Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional).
Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done.
(Make sure it is cooked)

Icing:
8 oz. package of cream cheese
1/2 cup butter (or less)
1 1/2 cup of icing sugar (I just add icing sugar 'till the mixture tastes right)

Bon Appétit!