Guinea College Cook Book

By Jo Eterno

Baked ZitiIngredients1 pound dry ziti pasta1 onion, chopped1 pound lean ground beef2 (26 ounce) jars spaghetti sauce6 ounces provolone cheese, sliced1 1/2 cups sour cream6 ounces mozzarella cheese, shredded2 tablespoons grated Parmesan cheese

Directions1. Bring a large pot of lightly salted water to a boil. Add

ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Chicken CutletsIngredientschicken cutlets2 or 3 eggs1-2 tablespoons fresh parsley, choppedbread crumbsnutmegsalt and pepperoil

Directions1. Wash chicken cutlets and pat dry with a paper towel

Crack the eggs and mix them in a bowl with a whisk. Add 1/2 teaspoon of nutmeg, parsley and a pinch of salt and pepper to the egg mixture. Dip the chicken into the egg mixture. On a separate shallow dish, dip chicken into the bread crumbs to coat.

2. Place in a pan with some oil on a lower medium heat. Fry on both sides, only enough to coat the bread crumbs with oil so they will stick to the chicken.

3. Then place the chicken on a cookie sheet and bake 350°F for a good 40 minutes.

Stuffed ArtichokeIngredients6 whole artichokes3 slices Italian bread, cubed1 clove garlic, minced1/8 cup chopped fresh parsley1/4 cup grated Romano cheese1/2 teaspoon dried oregano5 tablespoons vegetable oil, dividedsalt and pepper to taste

Directions1. Snip the pointed tips of artichoke leaves, and cut off

the stems. Wash and drain. Holding artichoke firmly by base, firmly rap the top of it on a hard surface; this will open it so it can be stuffed.

2. In a medium bowl combine bread cubes, garlic, parsley, Romano cheese, oregano, 2 tablespoons vegetable oil, salt and pepper; mix well.

3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes and add 3 tablespoons oil.

4. Bring to a boil over high heat; reduce heat to low and simmer, covered, for 1 hour, or until leaves pull out easily.

Grilled Cheese

Ingredients

* 18 slices bread * 4 tablespoons butter * 9 slices Cheddar cheeseDirections

1.Preheat oven to 450 degrees F (230 degrees C).2.Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.3.Bake in preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.

Cheeseburger

Ingredients

* 18 slices bread * 4 tablespoons butter * 9 slices Cheddar cheeseDirections

1.Preheat oven to 450 degrees F (230 degrees C).2.Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.3.Bake in preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.