Panzanella Salad

Submitted by Joe Gurto Favourite of Jeremy Gurto and Brenda Moneypenny Number of Serves 6 Ingredients * 1/2 loaf good quality artisan or sourdough bread. Broken into 1 inch chunks and allowed to dry a bit. (The bread chunks may be toasted on pan in the oven if desired. ) * 4 - 6 large, firm tomatoes - rough cut similar size to bread * 1 telegraph (English) cucumber or two medium cucumbers - sliced * I/2 large red onion - sliced into rings * 1/2 pound (250 gms) Fresh Italian or regular string beans * 1/3 - 1/2 Cup good tasting Olive oil * 3-4 cloves of fresh garlic or 2tsp crushed garlic * I tsp dried oregano * Balsamic vinegar (if desired) * Salt and pepper Method METHOD 1. Cut tomatoes, cucumbers and onion. Place in a bowl and sprinkle with salt and oregano. 2. Top and tail green beans, blanch just until tender in boiling salted water. Drain and refresh in cold water. 3.Heat 1/3 cup olive oil in a frying pan. When hot add garlic. Cook for 1 minute. Add beans and saute for 2-3 minutes. 4. Pour oil, garlic and beans over the tomato mixture and toss. 5. Add bread chunks to the salad and toss just before serving or, add the bread to individual serving bowls and serve the salad over the bread. 6. Add Balsamic vinegar and/ or salt and pepper if desired.

Turkey Stuffing

Submitted by Joe Gurto Favourite of Lorraine Gurto Number of Serves 16 INGREDIENTS 1/4 pound (125 gm) butter 2 onions, finely diced 3-4 stalks of celery, finely diced 500 gm diced Mushrooms 1 Tbs crushed garlic 1/2 C. Dry white wine (like chardonnay or pinot grigio) 4 eggs 1 lb pork Sausage (with sage is ok) 1 tsp ground sage or 2 tsps dried sage leaves. (Use 1/2 this amount if Sausage is flavored with sage.) 1 tsp salt 1/2 teaspoon ground black pepper. Depending on dryness, you can add a cup of chicken stock (broth) 2 loaves of stuffing bread (or nice artisan bread) METHOD 1. Saute chopped onions, celery in butter over low/med heat until softened 2. Add garlic. Add Mushrooms and wine. Cook until soft. Remove from heat and cool until you can touch it without burning yourself. 3. While this is cooking, break bread into small pieces. 4. Add raw sausage to bread. Add eggs. Add vegetables. Add spices. 5. Combine thoroughly with your hands. 6. Add chicken stock if needed. 7. Place some in turkey if you want (just before cooking). Place excess in a greased baking dish and cook at 180 (350) degrees for about an hour or until hot in the middle. If it starts to get too brown on top, cover the baking dish.

Sausage and linguini

Submitted by Brandy Ulrich Favourite of Tony Gurto Number of Serves 5 Ingredients 1-2 lbs (1kg) sausage 1 large green pepper (capsicum) 1 large onion diced 1tsp crushed garlic 2 tbsp butter 2tbs olive oil 28 oz (880 gm) whole peeled tomatoes 1 lb ( 500 gm) linguini Method 1.Heat oil and butter in pan. Saute onion, green pepper and garlic. 2.Braise sausage in some water. When cooked, cut into slices. 3.Add tomatoes to onions. 4. Add sausages to onions. 5. Cook linguini according to package. 6. Drain the linguini. Add some sauce. Serve on plates. Top with remaining sauce.

Italian Easter bread Submitted by Joe Gurto Favourite of Michael Gurto Number of Serves 8 Ingredients 2 eggs (PLUS 6 more, colored, but still raw; DO NOT USE HARDBOILED EGGS) 2 tbsp butter 2/3 cup (5 1/3 fl oz) milk 3 cups (1 lb) good quality all-purpose flour (bread flour is better if you have it, though) 1/4 cup sugar 1 tsp sea salt 1 1/2 tsp bread machine or quick rise dry yeast (you can use regular or even cake yeast, but the rise will take longer) For glaze: 3/4 cup confectioner’s sugar about 2 tbsp milk 1/2 tsp vanilla colored sprinkles (optional) Method IF USING A STAND MIXER: place lukewarm milk in a jug and sprinkle the yeast on top with a pinch of sugar, and allow to rest for about 5 minutes. Meanwhile, place the rest of the dry ingredients in the mixing bowl and make a well in the center. Melt the butter, (but make sure it’s not hot when you add it to the bowl or it can kill the yeast), and slightly beat the eggs in a separate bowl. Pour the milk and yeast mixture, melted butter and beaten eggs into the well in the flour. Using the dough hook, start the machine slowly, until a dough begins to form, then increase the speed a little and allow to knead for about 10 minutes. Dough should be smooth, and a bit firm. Cover with plastic wrap and allow to rise until doubled. If it is cold in your kitchen you can place the bowl, uncovered, in your oven, along with a jug of boiling water alongside it (or just keep it covered with the plastic wrap). If you do warm your oven at all, please just turn it on for 1 or 2 minutes, then turn it off, as the bread won’t turn out correctly if it rises under overheated conditions). These directions can also be followed if you want to make these by hand. Put the dough onto a lightly floured mat or counter and knead gently, then cut into 6 equal pieces. Cut each of the 6 pieces in half and roll out to about 9 inches long. It doesn’t have to look pretty at this point. Pinch one end together. Now twist the two ropes together like this. Again, it won’t look very pretty, but it’s okay; pinch the other end together. Next, join the ends to each other to form a ring, twisting as necessary to keep the ropes from undoing themselves. Place a colored egg into the center of the ring. If you’d like to make ONE large Italian Easter bread ring, do so by using all of the dough to make one large twisted ring. Afterwards, place the 5 eggs nestled evenly into the dough. Once you have made all six, place them in a slightly warm oven to rise for about an hour. After they have risen, remove from the oven and turn the heat to 350°F (175°C) When oven is at the correct temperature, bake the rings for 20 to 25 minutes or until golden brown, turning the tray midway through baking if necessary for even browning. Remove from tray and place the Italian Easter bread rings on a cooling rack. When rings are cool, mix together confectioner’s sugar, vanilla and milk to make a slightly runny glaze. Glaze rings, adjusting with more sugar or milk for correct consistency. t

Penne with sausage, pancetta and eggs

Submitted by Joe Gurto Jr Favourite of Jeremy Gurto Number of Serves a4 INGREDIENTS 4 large eggs Juice and zest of 1 lemon (1/3 cup) ¾ Cup freshly grated Parmesan cheese 1 Tbsp extra virgin olive oil 2 large cloves of garlic, finely chopped 125 gm (4oz) chopped pancetta or bacon 500 gm (1 lb) Italian sausage (sweet or hot) no casings 500 gm (1lb) penne pasta Handful of freshly chopped parsley METHOD 1. combine the eggs, lemon juice and zest and paramesan n a small bowl. Beat with a fork until smooth. Season with plenty of black pepper and set aside. 2. heat the oil and brown the panetta or bacon. Remove from het. Brown the crumbled sausage meat. Return the pancetta to the pan to keep warm. 3. Meanwhile, cook the pasta until al dente. Drain the pasta but save about 1 cup of the liquid. 4. Combine the pasta nd the sausage mixture. Add some of the saved water and cook for 2 minutes. 5. Remove the pan from the heat and stir in the egg mixture and parasley. The heat will cook the eggs. 6. Serve immediately.

ROSIE

JIMMY

CHRISTY

MARY

TONY

EFFIE

SUSIE

FRANK

JOE

PAT

SPEER

GURTO

MONEYPENNY

GURTO

LEWIS

PETROVSKI

GURTO

PEGGY

JOHNNY

ELLEN

BILL

BOB

JOYCE

LORRAINE

GAYLE

BOB

B-ANN