Gary’s Rolled Up Steak

3 to 5 pounds round steak, thin cut
Minced garlic
Pepper
Season Salt
Italian Seasoning
1 cup water
1/4 cup soy sauce
1 onion, chopped

Lay steak on flat surface. Season the top of the steak with garlic, pepper, Season salt and Italian seasoning. Roll in a tight roll. Secure with wooden toothpicks. In a roasting pan, add water, soy sauce and onion. Put meat in roasting pan and sprinkle with a little more pepper. Bake covered at 350 degrees for about 1 1/2 hours.

Homemade Ravioli

Stuffing:
3/4 pound ground lean beef
1/2 pound fresh lean pork
1 cup parmesean cheese, grated
3 eggs
salt, pepper and garlic salt to taste

Make stuffing the day before. Cook meat and drain thoroughly, chop fine. Mix meat with cheese, eggs, pepper and salt. Add salt to taste. Mix well and chill.

Dough:
3 1/2 cups sifted all-purpose flour
1 tablespoon salt
4 eggs
4 to 5 tablespoons water

Place flour on a long pastry or baker’s board. Make a well in the center and drop eggs in. Add water a little at a time and the salt. Blend together and knead until smooth and elastic. Cover and let stand for 30 minutes. Divide into 4 parts. Roll out the dough, wrapping it around the rolling pin until it is very thin. Spread out dough on a flat surface. Make a row of little mounds of stuffing on the rolled out dough, using about one teaspoon for each. The mounds should be 2 inches from the edge of the dough and 1 1/2 inches apart. When row is complete, cover by folding the dough over top. Then press firmly between the mounds of stuffing with the side of your hand. Cut along the full length of strip and in between mounds with a pastry wheel. Separate and allow to dry for at least 40 minutes. Combine until all dough and stuffing are used. When ready to cook, place ravioli in boiling salted water and cook for about 12 minutes. Drain in a strainer, and place in a warm bowl. Spoon a little sauce, sprinkle parmesean cheese and mix gently, adding more sauce as you mix.

Italian Cream Cake

1 stick butter
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
2 cups cake flour
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans
1 small can coconut

Cream together the butter and shortening. Add sugar and egg yolks and beat together. Combine flour and soda, alternating with buttermilk. Add vanilla, pecans and coconut. Beat egg whites until stiff. Fold into cake batter. Pour equal amounts into three 9-inch pans. Bake at 350 degrees for 25 to 30 minutes.

Icing
12 ounces cream cheese
3/4 stick butter
1 1/2 pounds powdered sugar
1 tablespoon vanilla
1 1/2 cups chopped pecans

Mix butter and cream cheese until creamy. Slowly add powdered sugar and vanilla. Add pecans and beat until well mixed.

Tortellini

Pasta mixture:
2 cups flour
2 eggs
1 teaspoon oil
Sprinkle of salt
Sprinkle of water, if needed

Mix well and roll very thin or use a spaghetti machine. Cut pasta in squares to be filled with meat mixture.

Meat Mixture:
3 1/2 pounds finely ground chuck
2 cups celery tops, finely chopped
1/2 cup fresh parsley, finely chopped
1/2 tablespoon pepper
1/2 tablespoon salt
3 eggs
1/8 tablespoon nutmeg
1/4 tablespoon garlic salt
1 1/2 cup grated parmesean cheese

Mix and pinch off pieces the size of your thumb, roll and place on square of pasta dough and fold corner to corner to form a triangle. Then, press two points together to form little “hats.”

Soup:
Chicken broth
Stalk of celery
1 onion, chopped
Salt and pepper, to taste
1 tablespoon tomato sauce

Simmer chicken broth, celery, onions, salt and pepper, and tomato sauce in a large pot. Drop in tortellini and cook about 20 minutes till dough is tender but not overcooked. Serve sprinkled with a fresh grated parmesean cheese on top.

Orange Pecan Biscotti

1 cup white sugar
1/2 cup butter, softened
1 tablespoon orange zest
2 eggs
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup roasted pecans, chopped
1 teaspoon pure vanilla extract
Powdered sugar

Preheat oven to 350 degrees. Beat sugar, butter, orange peel, eggs and vanilla in large bowl. Stir in flour, baking powder, salt and pecans. Shape half of dough at a time into a rectangle, about 10 x 3 inches, on an ungreased cookie sheet. Bake about 15 to 20 minutes, or until a toothpick inserted in the middle comes out clean. Cut crosswise into 1/2 inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet and cool. Sprinkle with powdered sugar.

Crostoli

6 eggs
2 tablespoons margarine
1/4 teaspoon salt
3 tablespoons granulated sugar
1/2 teaspoon orange flavoring
1 1/2 teaspoon vanilla flavoring
3 cups all-purpose flour
Powdered sugar

Mix margarine, sugar, salt and flavorings. Add eggs and blend, then add flour one cup at a time. Make into soft dough. If dough is too sticky, add more flour.

Chill dough 1/2 hour. Roll dough into thin pieces and cut into strips. Fry until lightly brown and drain on paper towels. Sprinkle with powdered sugar. DM