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CONCETTA ACELLO, OF THE CESCAPHE EVENT GROUP FAMILY PRESENTS:

STUFFED CALAMARI

& MAGIC COOKIE BARS FOR DESSERT

These recipes have been in my family for three generations. Handed down from my grandmother, Benadette Germana, to my mother Josephine Messina, then to me. Since then, I have been making this recipe every Christmas Eve as part of our traditional Feast of the Seven Fishes. It has long been a family favorite ever since my grandmother made it many years ago. I hope you enjoy it as much as we do!

STUFFED CALAMARI WITH RED SAUCE Makes Eight Servings INGREDIENTS:

Stuffing: «2 cups Bread Crumbs, Seasoned «1 cup Locatelli Cheese, grated «1 tsp Italian Seasoning «tsp Thyme, dried «tsp Old Bay Seasoning «tsp Garlic, minced «tsp Black Pepper «1 cup Spanish Olives, finely chopped «cup Extra Virgin Olive Oil «cup Chicken Stock

Red Sauce: «3-4 cloves Garlic, minced «2 tbsp Extra Virgin Olive Oil «2 cans Whole Tomatoes, crushed in a blender (28 oz each) «2 lbs Cleaned Squid Tubes, including Tentacles (smaller pieces are better) «2 tbsp Oregano, dried «Pinch each of Red Pepper Flakes, Italian Seasoning & Old Bay «White Wine (as needed) «2 tbsp Fresh Basil, minced

DIRECTIONS FOR STUFFING: In a medium bowl, with fork, combine dry ingredients and toss to thoroughly incorporate. Add in chopped olives and garlic and again mix. Slowly begin adding olive oil, keeping in mind the stuffing should be wet enough to hold together, but not too wet. Using either a spoon or pastry bag, stuff squid tubes, leaving a little space for stuffing to expand. Close with toothpicks and set aside to add to sauce. DIRECTIONS FOR SAUCE: In a large saucepot, sauté the garlic in olive oil over medium low heat. Once golden, add the tomatoes and dry seasonings. Bring to a boil, then let simmer for an hour. (If too thick, add white wine.) After one hour, gently add stuffed squid tubes and tentacles. Continue to simmer for another 35 minutes. Add fresh basil and serve over al dente cooked pasta.>

MAGIC COOKIE BARS Makes 18 Bars INGREDIENTS:

«1 tbsp Crisco or Butter «2 cups Graham Cracker Crumbs «2 tbsp Light Brown Sugar, tightly packed «1 stick Margarine, melted «1 can Sweetened Condensed Milk (8 oz)

«1 cup Semi Sweet Chocolate Chips «1 cup Flaked Coconut, unsweetened «1 cup Walnuts, chopped (optional)

DIRECTIONS: Preheat oven to 350 degrees. Prepare 13x9 metal pan by greasing with either the Crisco or butter, then set aside. In a medium bowl, thoroughly mix graham cracker crumbs and brown sugar to melted margarine to form crust. Transfer into the greased pan and press firmly, being sure to evenly distribute crumbs over bottom of the pan. Then add condensed milk over crust, again in an even layer. Follow the milk with layer chocolate chips, again being sure to evenly distribute across pan. Add flaked coconut on top of the chocolate chips, and then top with the walnuts. When all layers are in the pan, press down firmly to pack in ingredients tightly. Bake for 25-30 minutes or until the top layer is golden brown. Cool completely, and then cut into bars. > ROWHOME MAGAZINE

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Profile for Philadelphia RowHome Magazine

Philadelphia RowHome Magazine Food Issue  

Philly food fun and more!

Philadelphia RowHome Magazine Food Issue  

Philly food fun and more!