Fratello and Goombah (my brother and true friend).
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Goombah's amici (friend's) Recipes
__________________________ Ann's recipes TALERINE 
2 lbs ground beef 1 12-oz package egg noodles 1 small chopped bell pepper 3 tablespoons chili powder 1 can cream corn 1 can Rotel tomatoes 1 can tomato soup 2 medium chopped onions 2 teaspoons garlic salt 1 and one half lbs American grated cheese Salt to taste Directions: Brown ground meat in a large skillet then add salt, onions, pepper, garlic salt, and chili powder then simmer. Cook noodles per instructions on the package. Grease baking dish then layer the bottom of the dish with half the amount of noodles, then half the meat, cream corn and cheese. Then layer the other half of noodles then the rest of the meat, cream corn and cheese then the can of tomato soup on top. Bake 1 hour 30 minutes at 300 degrees F. _______________ ANNS MILLIONAIRE PIE: 1 can condense milk 1 large Cool Whip 1 large can crushed pineapple, drained 2 tablespoons lemon juice 1 cup chopped pecans 2 graham cracker crusts Directions: Combine all ingredients and put into 2 graham cracker crusts then chill and serve. _______________ ANNS DELUXE HAWAIIAN PIE: 1 cup sugar 1 cup corn syrup 1 and one half cup coconut 3 eggs, beaten 2 bananas, mashed 1 can crushed pineapple 1 teaspoon vanilla 4 tablespoons selfrising flour 2/3 cup melted butter Pinch nutmeg and sprinkle on top of pie 2 small or 1 large unbaked pie crusts Directions: Combine all the ingredients then pour into pie crust and bake at 300 degrees F for 45 minutes. _______________ CORN CASSEROLE; TACO SALAD; SALMON CROQUETTES; GREEN BEAN CASSEROLE; HERSEY BAR PIE; MILLIONAIRE PIE; DELUXE HAWAIIAN PIE; HAMBURGER ROAST _______________ Stuffed Green Peppers; Pigs in the Blanket (Stuffed Cabbage leaves); Quick Coconut Pie |
Goombah's Recipes __________________________ Pasta of all kinds is Goombah's favorite dish. 
1- 1 16 oz can Tomato Sauce 2- 2 14.5 oz can Diced Tomatoes 3- 2 14.5 oz can Tomatoes, Garlic, 4- 2 14.5 oz can Tomatoes, Green 5- 2 14.5 oz can Tomatoes Basil, 6- 2 6 oz can Tomato Paste 7- 1 package McCormick Spaghetti Mix 8- 1 large Chopped Bell Pepper 9- 1 bay leaf 10- 1 tablespoon Thyme; Salt; Red Pepper; Basil Leaves; Oregano; Garlic Powder; garlic salt; Parsley 11- 2 tablespoon minced onion 12- 1 teaspoon sugar 13- 1 16 oz water 14- 3 tablespoon black pepper 15- 1 large Onion 16- 2 glove Garlic 17- 2 lb Hamburger 18- 2 tbsp Virgin Olive Oil 19- 1 lb Spaghetti 20- Mozzarella Cheese to taste. Directions: Mix the first 14 ingredients Simmer until onions are semi cooked.
Simmer for two hours or longer is better. Cook pasta per instructions on package and add some olive oil to water. The above recipe is more than needed for one pound of spaghetti. Goombah usually uses half then freezes the other half. As with any recipe it is all a matter of taste and someone may not like some ingredients such as bell peppers, so just leave it out. Someone may not like the mozzarella cheese so Goombah takes the amount of sauce he will use and will put it in another pot and add the mozzarella and simmer until it melts. The Parmesan cheese is sprinkled on the Goombah dos not use a lot of salt and some may want to add more. Imagination and taste are the keys to any good A good salad plus toasted buttered and garlic ______________ Goombah's Mamma's Recipes  Gnocchi Ingredients Flour 2 cups all purpose flour Salt 1 teaspoon Eggs two beaten Potatoes 2 lbs russets Directions: Fill a large pot with cold water and salt the water. Leave the skins on and scrub the potatoes. Cut them in half and place them in the pot and bring the water to a boil. Cook the potatoes until tender throughout, this takes roughly 40-50 minutes. Remove one at a time from the boiling water and place on a cutting board then immediately remove the skin. They are hot, so be careful as you need to have them hot to easily remove the skin. Then mash with a fork. Do not over mash you want even consistency with no lumps. Repeat until you finish with all the potatoes. You should have a number of small piles of mashed potatoes on the board. Save the potato water and let the small piles of potatoes cool on the cutting board. When cool pull all the piles into one mound. Sprinkle the beaten egg and three quarter cup of the flour across the top of the mound. Knead the dough very gently and if dough is tacky or sticky add a little flour until it fills billowy. Cut the dough into six to eight pieces then roll each piece into a long log about the thickness of your thumb. Cut into three quarters inch pieces or one half the length of a fork and sprinkle with a little flour. Use the fork and press lightly down the length of the piece until the little bugger curls up into sort of a C. There is a reason to do this because when that cute little thing gets into the sauce it will trap some of it. This takes practice so be patient as Goombah still makes a mess of some as he never said he was a Chef just an Italian Redneck. Drop a few, 15 to 20, into the boiling water and let them rise to the top more like pop to the top and remove quickly then repeat until all are on a big platter. If you still have your sanity enjoy with a good sauce especially mine. Goombah likes a lot of sauce and cheese but that is his taste. MEATBALLS; RISOTTO; POLENTA |
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