Spaghetti waiting to be cooked at the 112th Tontitown Grape Festival. August 6, 2010. Tontitown, Arkansas.
After attending the 112th Tontitown Grape Festival, I wrote two articles for Digital Journal about the event – Part 1 and Part 2.
While at the festival, I picked up a program and just noticed that it includes three Italian recipes. So, I thought I would share them with the Digital Journal community.
Corn Bread by Yvonne Otwell:
1 c. corn meal, 1 c. flour, 1/4 c. sugar, 1 tsp. salt, 4 tsp. baking powder, 1 egg, 1 c. milk, 1/4 c. shortening.
Mix all ingredients together. Do not mix too smooth. Pour into greased pan. Bake at 425 F for 20 to 25 minutes.
Quick Tortellini & Sausage by Vanessa Sbanotto:
1 bag frozen cheese tortellini, Italian sausage, sun-dried tomatoes, 1 large onion – chopped, garlic – chopped, parmesan cheese
Cook tortellini according to package instructions. Brown sausage, breaking up into pieces. Rehydrate the sun-dried tomatoes according to package instructions. Add chopped onion and garlic to sausage. Cook about 3 more minutes. Add tomato pieces. Combine tortellini and sausage mixture. Top with cheese to serve.
Fritali by Marlene Piazza:
4 eggs – beaten, 1/4 tsp. vanilla, 2 tsp. baking powder, 1/2 c. sugar, 1 lb. Ricotta cheese, 1 c. flour
Mix first 5 ingredients, then add flour to make stiff batter. Set aside to thicken, about 15 minutes. Drop into hot oil until golden brown.
tsp. = teaspoon
c. = cup
Wishing you bene mangiando! Viva Italia!