Gold Country Lodge, the Sons of Italy El Dorado Hills chapter, has just released a one-of-a-kind cookbook printed by Morris Press Cookbooks.
Proceeds will benefit the chapter’s scholarship program and many charities. Members of the Gold Country Lodge, No. 2705, friends and family have compiled their tastiest tried-and-true recipes into a single book that will be treasured for generations to come.
This mouth-watering cookbook contains 140 recipe s— appetizers to desserts. Each recipe includes the contributor’s name, so it’s easy to find the recipes of friends and loves ones. Special features include helpful hints in the kitchen, herbs and spices, napkin folding, equivalent chart, substitutions, calorie counting and much more.
The cookbook is available at El Dorado Hills Travel, Suds Car Wash and Mia Sorella for $12. You may also purchase them by calling Genny Arietta at (916) 933-0476.
Below are sample recipes in the cookbook for an appetizer and dessert:
Antipasto, contributor Toni Bloathner
32 ounces Giardiniera, drained
12 ounces marinated artichokes hearts
6 ounces whole button mushrooms, drained
6 ounces whole cocktail onions, drained
1 can pitted large black olives, drained
8-ounce jar peperoncini
1 can water packed tuna, drained
16 ounces tomato sauce
¼ cup red wine vinegar
In large bowl mix all ingredients. Cover and chill at least 12 hours add salt and pepper to taste
Almond Torte, contributor Genny Arietta
½-pound sweet butter
4 egg yolks
1 cup sugar
4 teaspoon baking powder
1/3 cup milk use at least 1 percent
2 ½ cup Flour
2 teaspoon almond flavor
1 16-ounce jar apricot pineapple preserve
½ cup flour to work with dough
Put in food processor and cream butter, then add sugar add egg yolks 1 at a time. Add almond flavor to milk and pour into mix. Add baking powder to flour and then add to mix. Grease and flour pan leave about ½ cup mix for strips on top. Press remainder of dough in pan (use jelly roll pan) press up sides. Then spread the preserves on top. Then roll thin strips about ¼ in round and criss-cross to decorate. Bake at 350 for 25 minutes.