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• Italian-Style
  Corn Dogs

  Prep: 30 min.
  Cook: 3 min. per batch
  
  Ingredients :

• 

• 12 uncooked Italian sausage links
• 1/2 cup of water
• Peanut oil
• 1-1/2 cups of yellow cornmeal
• 1 cup all-purpose flour
• 1/2 cup of grated Romano or Parmesan cheese
• 2 teaspoons of baking powder
• 1 teaspoon salt
• 2 beaten eggs
• 1-1/4 cups half-and-half or light cream
• 12 10 x 1/4-inch wooden skewers or dowels
• Warm marinara sauce (optional) (marinara sauce is a basic meatless tomato sauces)

1. Use the tines of a fork to prick several holes in each sausage link. In a large skillet cook sausage links over medium about 5 minutes or until brown, turning frequently. Carefully add water. Bring to boiling; reudce heat. Boil over low heat, covered for 5 minutes. Uncover and cook, turning frequently, until liquid evaporates and sausages are done (160 degrees F). Drain on paper towels.
2. Preheat oil to 375 degrees F. For batter, in a large bowl combine cornmeal, flour, Romano cheese, baking powder, and salt. Make a well in center of cornmeal mixture. In a medium bowl combine eggs in half-and-half. Add egg mixture to cornmeal mixture. Stir just until moistened.
3. Insert a wooden skewer into one end of each sausage link. Dip sausage links into batter, using a spoon to coat all sides evenly.
4. Fry corn dogs, three at a time, about 3 minutes or until golden. Do not crowd. Be cautious of splattering oil. Maintain oil temperature around 375 degrees F. Remove corn dogs from hot oil; drain on wire racks. If desired, serve with marinara sauce. Makes 12 corn dogs.

• Fresh Pear
  Custard Tart

  10 servings Prep: 1 hour
  Chill: 3 hours
  
  Ingredients :

• 

• 1 recipe Single-Crust Pastry (see below)
• 1/2 cup sugar
• 2 tablespoon cornstarch
• 2 cups fat-free milk
• 2 beaten eggs
• 4 teaspoons finely chopped crystallized ginger
• 1 teaspoon vanilla
• 2/3 cup pear nectar
• 1-1/2 teaspoon cornstarch
• 3 small ripe pears
• 1/2 cup fresh berries (such as raspberries, blackberries, and/or blueberries)

1. Prepare Single-Crust pastry set this aside.
2. For vanilla cream, in a heavy medium saucepan combine sugar and 2 tablespoon cornstarch. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heating. Gradually stir about 1 cup of the hot mixture into beaten eggs.
3. Return all of the egg mixture to the sauce pan. Stir in the ginger. Cook and stir until bubbles. Reduce heat. Cook and stir for 2 minutes more. Take out from heat. Stir in vanilla. Add vanilla cream into baked tart shell. Cover and chill until ready to assemble.
4. Meanwhile, for glaze, in a small saucepan, combine the pear nectar and 1-1/2 the teaspoons corn-starch. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cover and cool to room temperature.
5. To assemble tart, peel, core, and thinly slice the pears. Arrange in a concentric pattern over the vanilla cream. Pour cooled glaze over pears, spreading evenly. Cover and chill 1 to 4 hours. To serve, to with berries. This tart makes 10 servings.

Single-Crust Pastry, stir 1-1/4 cups all-purpose flour and 1/4 teaspoon salt together in a medium mixing bowl. Combine 1/4 cup skim milk and 3 tablespoons cooking oil. Add oil mixture all at once to flour mixture. Stir with a fork until dough forms. Form dough into a ball.

On a lightly floured surface, flatten the ball of dough with hands. Roll dough from center to the edge, forming a circle about 13 inches in diameter. Ease pastry into an 11-inch tart pan with removable bottom, being careful not to stretch the pastry. Trim pastry to the edge of the tart pan. Prick the bottom, sides, and corners of pastry generously with the tines of a fork. Bake in 450 degree F oven for 10 to 12 minutes or until pastry becomes golden in color. Cool in pan on a wire rack.

• Bartolino &
  Meatballs
  

  Prep: 25 min.
  Bake: 15 min. per batch
  
  Ingredients :

• 

• 1 egg, slightly beaten
• 3/4 cup soft bread crumbs (1 slice)
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 tablespoons snipped fresh parsley
• 1 to 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning or 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound lean ground beef

1. Take large bowl, and in it, combine egg, bread crumbs, Parmessan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt, and pepper. And ground beef; mix well. Shape into 28 meatballs about 1-1/2 inches in diameter.
2. Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or till done (no pink remains, 160 degree F). Drain off fat. Makes 4 to 6 servings.
3. Tip: To cook metaballs in a skillet, prepare as above through step 1. In large skillet cook half the metaballs at a time in 1 tablespoon hot butter over medium heat about 10 minutes or until done (no pick remains, 160 degrgee F), turning to brown evenly. Remove metaballs from skillet using a slotted spoon.

Reference: Parmesan   cheese is a grana, a hard, granular cheese, cooked but not pressed.

Parsley   (Petroselinum crispum) is a bright green, biennial herb and used also as spice that is very common in Middle Eastern, European, and American cooking. It is used for its leaf in much the same way as coriander.

Rosemary   (Rosmarinus officinalis) is a woody, perennial herb with fragrant evergreen needle-like leaves. The fresh and dried leaves are used frequently in traditional Mediterranean cuisine as an herb.