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Ingredients: fresh Italian parsley, pecorino romano cheese...

"This recipe is one that I've developed over years, and I mean years. One big reason is that I only do these every couple of years but after this last batch I suspect I'll make them more often.

Holupchi, for you good Uke's out there, is one of those foods that is quite involved to make but the end result is well worth the effort...."

Ingredients: cider vinegar, cloves, dill...

"I've made this stuffing for my family every Christmas and Thanksgiving for about seven years. I keep wanting to try a new one, but they keep saying this one is really good. It's not low calorie or low fat, but I only make it twice a year, so I guess that's ok. I was trying to reproduce the stuffing my mom used to make when I dreamed..."

Ingredients: ground veal, ground sage...

"These are succulent and meaty, well-flavoured with herbs and lemon. They are shaped by hands before cooking and do not have skins. They remind me of the sausage my mother bought from the local butcher when I was a kid. These keep very well in the fridge or freezer and can be reheated quickly."

Ingredients: eggs, fresh breadcrumbs...

"Adapted from a 1980 magazine recipe. Veal coated with a Parmesan breading and sauteed in butter, topped with a mellow wine sauce. Serve with rice and peas. I have a feeling this is not diet food!"

Ingredients: pepper, dried breadcrumbs...

"I found this in a magazine about 2 years ago. I have served it 3 or 4 times and it always comes out wonderful."

Ingredients: dried thyme, eggs, challah...

"A great new way of cooking beef schnitzel, with a tomato sauce"

Ingredients: steak sauce, diced tomatoes...

"The worst part of this recipe is cleaning the sweetbreads. Sweet breads are a gland located in the neck of cattle not what you may otherwise have heard!!!! They have a wonderful delicate flavor and once tried you'll want them again. They are very difficult to find now but if you ask your butcher they should be able to bring them in for you. I also..."

Ingredients: dry sherry, sliced mushrooms...

"Simple tasty dish for your next barbecue. Preparation time does not include 2 hours marinating time."

Ingredients: skewers, garlic...

"These meatballs are very different because of the texture created after mixing in the food processor. I usually use a homemade tomato sauce but a good store bought sauce will work fine as well (Tomato & Basil). Top meatballs with sauce and mozzarella cheese and let your taste buds delight. Even Nona says she loves them."

Ingredients: fresh ground black pepper, dried marjoram...

"The Italian meatball (believed to have originated during the Roman Empire around 55 AD.) has reached legendary status here in the United States and like it's counterpart in Italy has many variations, as well as differences in how they are consumed. In Italy, for example, meatballs are served as a stand alone item and not eaten with pasta (although..."

Ingredients: salt & freshly ground black pepper, ground veal...