Enjoy a few of our favorite family recipes we serve at our own dinner table.


Our family has been making this for just about a century. It is a great way to make use of less tender cuts of beef.
Enjoy, and Bon Appetito!


5 #Sirloin tip or eye of round beef roast (lean)
2-3 large onions chopped coarse
5-6 whole cloves fresh garlic chopped fine
4 cups (32 oz) beef broth
1 Bottle Your Favorite Beer
Salt & Pepper to taste
(start with 1Tbls of each)

Cut beef into tennis ball size chunks. Place in a large braising style pan and brown in olive oil and butter. Add rest of ingredients, bring to medium heat ( just starting to bubble) stirring occasionally. Place pan, covered, in pre­heated 350 degree oven for approximately 3 hours. Beef should separate easily with a fork. Some cuts of beef will take longer than others. Remove cover and let liquid reduce to at least half. Remove from oven and let stand for 15-30 minutes. Shred beef with a two forks and combine well with all of remaining juices. Serve hot as sandwiches with crusty rolls.


Always a family favorite, this comfort food served with mashed potatoes and whole kernel corn makes for a great dinner. This recipe makes two cake pan loaves. The bean soup gives this meat loaf a slightly smokey flavor. Guaranteed no one will guess the "secret" ingredient.
Enjoy and Bon Appetito!


2 1/2 lb Ground Chuck
1 1/2 lb Lean Ground Pork
2 Cups Soft Bread Crumbs
1 Cup Grating Cheese
1 Cup Chopped Onions
4 Eggs Slightly Beaten
1 Can Bean soup
1 Can Tomato Soup
4 tsp Salt
1 tsp Pepper
1/2 Cup Parsley flakes

Mix the bean and tomato soup in a blender or food processor with a can of chicken broth or abottle of any beer. Make into a slurry. Add to meat mixture and mix. I sautee onions with some garlic until clear. Remove the garlic (do not use). After placing in loaf pans I top with one small can (8 oz) of tomato sauce for each pan. Bake at 350 degrees for 1 1/4 hours. Drain off excess grease before serving.


The province of Umbria has no seacoast, consequently seafood was not a part of our family's cooking. My Aunt Norma joined the US Navy Waves in 1943 and was stationed in Hawaii for the duration of WWII. There she met my future Uncle Nick, born and raised in Long Island, New York who was also stationed there. They married in 1947. With Uncle Nick joining the family we were introduced to a number of new and exciting recipes. This is one of his family's favorites and it has become one of mine and my family.
Hope you enjoy and Bon Appetite!


16-20 Fresh or Frozen Clams in Shells
8 oz. Fresh or Frozen Fish Fillets (We like North Atlantic Cod)
8-12 oz. Fresh/Frozen Shrimp (Peeled/Deveined)
1/2 Cup Sliced Mushrooms (Fresh)
1/3 Cup Red Sweet Pepper Chopped
1/4 Cup Onion Chopped
2 Cloves Garlic Minced
1 TBS Olive Oil or Cooking Oil
1 14 1/2 Oz Can Tomatoes (Cut Up)
1/3 Cup Dry White Wine
2 Cups Chicken Stock
2 TBS Parsley (Snipped)
2 TBS Tomato Paste
1 TBS Fresh Lemon Juice
1 1/2 tsp snipped fresh Basil or 1/2 tsp Dried Basil 1 tsp sugar
1/4 tsp salt
1/8 tsp crushed red pepper

Thaw clams, if frozen. Scrub lam Shells under cold running water using a stiff brush. Combine 8 cups water and 3 TBS Salt. Add clams. Soak 15 minutes. Drain and Rinse. Discard water. Repeat the soaking, draining and rinsing steps two more times. Partially thaw fish and shrimp, if frozen. Cut fish into 1 1/2 inch pieces; set aside. Cover and refrigerate fish pieces and shrimp until needed.
In large saucepan cook mushrooms, green and/or red sweet pepper, onion and garlic in hot oil until tender but not brown. Stir in undrained tomatoes, wine, broth, parsley, tomato paste, lemon juice, basil, sugar, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, covered, 2 minutes.
Add clams, fish pieces and shrimp. Simmer, covered, for 5 to 10 minutes or until clams open, fish flakes easily and shrimp are opaque. Discard any opened clams.
Makes 4 servings.


This is a simple recipe that was one of our two boys favorites. Saturday lunches with their 4-5 chums and big appetites required a quick satisfying meal. Sloppy Joe's always was a winner.
It's not Italian, but it's darn good! Enjoy!


3 to 5 Pounds Ground Round
2 15 oz Cans Tomato Sauce
Finely Diced Onion and Celery (To Taste)
115 oz Chicken Broth
1/2 Cup Ketchup
2 TBS Brown Sugar (Firmly Packed)
2 tsp Dry Mustard
1 TBS Worcestershire Sauce
1 TBS Vinegar
Salt and Pepper (To Taste)

In a large skillet, brown Ground Round, Celery and  Onion. Drain the fat. Stir in remaining ingredients. Cover, simmer 15-20 minutes, stirring occasionally.

If Joe's appear too "loose" leave cover off and let moisture evaporate. Cook until reaching the consistency you like.

Serve on toasted buns, with French Fries and Cole Slaw.