ITALIAN APPETIZER

ITALIAN APPETIZER

4 1/2 cups Zucchini -- - about 6 med Size
Sliced or grated
1/2 cup Onion -- minced
1 Hand full parsley -- chopped
10 milliliters Garlic -- - minced
1 1/2 cups Bisquick
3/4 cup Oil -- Salt to taste or
1 1/2 teaspoons Seasoning salt
3/4 cup Grated Parmesan cheese
6 Eggs -- - slightly beaten

Preheat oven to 350~F; combine all ingredients in a large bowl in the
order given; mix thoroughly; pour into an oiled 9 X 13 Pyrex baking
dish; bake 35 to 40 minutes or until lightly browned; cool on a wire
rack and cut into small squares; can be served warm or cold.

Note: If served as a cold appetizer, cut into smaller pieces.

Italian Roasted Vegetables

Italian Roasted Vegetables

2 each Yellow Peppers -- Cut into Chunks
2 each Red Bell Peppers -- Cut into Chunks
2 each Green Peppers -- Cut into Chunks
3 each Zucchini -- Sliced Lengthwise
2 bunches Green Onions -- Trimmed
2 each Japanese Eggplant -- Sliced
24 spears Asparagus -- Whole, trimmed
1 pound Baby New Potatoes -- Sliced thin
8 ounces Mushrooms -- Halved or whole
1 bunch Fresh Rosemary -- Chopped
12 cloves Garlic -- Chopped
1/4 cup Extra Virgin olive oil
Salt and pepper -- To taste

Preheat oven to 500. Put vegies into open roasting pan. Toss with
rosemary, chopped garlic, salt and fresh ground black pepper and just
enough olive oil to coat. Roast for about 45 minutes, or until crisp
tender.

Italian Sausage in Tomato Sauce

Italian Sausage in Tomato Sauce

2 pounds Italian Sausage
2 tablespoons Olive oil
2 cups Tomato sauce
1 teaspoon Oregano
1 cup Chablis wine
1 pound Mushrooms -- fresh and sliced

Saute Italian sausage for a few minutes in olive oil - just long enough
to seal it or firm it up. Remove sausage and let cool. Cut into bitesize
pieces. Mix the rest of the ingredients in the skillet. Bring to
a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot
appetizer. You may wish to be cautious with the wine at first.
Some may find 1 cup too much.