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Show Wednesday, December BE, 1BBB Sun Advocate By MIKE & LUISA BENNION Staff Writers last days of December dwindle and Christmas approaches, people everywhere are making final holiday preparations. The candy is made, and the cookies are ready for gift giving. Over the next few days the legends and truths of Christmas will be told and retold in countless languages and by the use of countless customs. And, of course, in kitchens throughout the world the wonderful smells of Christmas cooking will waft through homes as families prepare to celebrate the Christ Childs birth with feasting and happiness. Carbon County is no exception to the rule, and indeed, our diversity of cultures makes this a very exciting and tradition-fille- d time. Two of the ethnic groups that are well represented here at Christmas time are the Greek and Italian cultures. Next week we will take a look at a Greek As the New Years celebration, but now lets look in on a very special and traditional Christmas feast that is taking shape in the kitchen of Josephine F. Glorioso of Price. The preparations have been under way for some time. As early as September, Josephine bought fresh green olives from California, and then, using an age-ol- d process, began to cure them so they would be ready for dinner on Christmas Eve. As is common among those of European ancestry, the celebration has its climax on December 24th. It is then that the k traditional dinner is served on a linen tablecloth, a family heirloom, in the ancient Italian tradition. There are four types of fish that are served including, baccala, smelts, shrimp and squid. Before the fish is served, homemade Antipasto is served as an hors doeuvre. Other foods served with the dinner are Fritte (a fried bread), Scampi, tossed salad, a d olives variety of pastries, the cut-wor- home-cure- d and Lupine beans. The dinner is accompanied by white wine. The family also enjoys Torrone an Italian candy, and stuffed figs on Christmas Eve. After eating, the Glorioso family attends midnight Mass. Following this they return home and begin preparing breakfast. In the early morning hours that follow, presents are opened and a generally wonderful family time is had by all. The Gloriosos are very proud of the way that they have maintained the Christmas traditions of their ancestors. Both Mrs. Glorioso and her husband, Joe, are Italians and their daughter, Italian Stephanie, is the only As of cousins. all her among Josephine puts it, Tf Christmas isnt traditions, what is it? So from the Glorioso household to yours here is a special Christmas Greeting of Italian holiday specialties for you to enjoy, and as they say in Italy, Buon Natale! home-cure- full-blood- ed TURDELLI Combine: 2 cups oil 2 cups wine Boil for ten minutes. Remove from heat. Cool slightly. Combine: 8 cups flour (enough to make a moderately stiff dough 3 'a teaspoon salt eggs Add liquid mixture to above. Knead dough extremely well. Pinch off small pieces of dough and roll on special "Turdelli" board. Fry in hot oil. Cool completely. Then dip in syrup. SYRUP 4 cups sugar cup water well-beate- n 1 1 cup honey Bring mixture to boil, then turn on low heat. Dip cookies. Set on full-blood- ed large cookie sheets to dry . SCALLILLE Beat: 1 cup oil 3 tablespoons shortening, melted 24 eggs Add: tablespoon baking powder cups flour (enough to make a moderately stiff dough) 1 10 Knead dough well. Take small pieces of dough and roll pencil thin. Twist top and braid, twisting bottom. Cover with damp cloth so cookies do not dry out. Deep fry in oil until golden brown. Cool com pletely then dip in syrup. syrup Combine: 4 cups sugar i f.-- 1 , t cup water cup honey 1 Bring mixture to boil. Then turn on low heat. Dip cookies. Set on large cookie sheets to dry. FRITTE Dissolve: packages yeast Vi cup warm water Combine: cup mashed potatoes 3 tablespoons sugar Vi cup butter 2 1 teaspoon sugar teaspoon salt cups milk, scalded and cooled to lukewarm 2 eggs, well beaten 1 1 2 Add: Dissolved yeast 2 cups flour Mix thoroughly and let rise hour. Stir mixture down and add enough flour (approximately 5 cups) to make a soft dough. Knead for several minutes. Place in greased bowl. Cover and let rise one hour. Pinch off pieces of dough and stretch to form various designs. Fry in hot oil until golden color. Serve hot. 1 FREZENNE Combine: l'2 cups oil pound butter 8 cups milk Heat until butter is melted. Remove from heat. Cool to lukewarm. 1 Dissolve: yeast cakes tablespoons sugar Combine: 6 large eggs 10 pounds flour tablespoon salt Vi 3 cup lukewarm water 2 2 well-beate- tablespoons anise seed 2 tablespoons sugar 1 Add liquid mixture and yeast mixture to above ingredients. Knead dough well. Form into small oval buns. Place on greased baking sheet. Bake at 350 degrees until golden color. Remove and slice in half lengthwise. Place cut side down on baking sheet, place in oven, and bake until golden color. h- - ANISE TOAST Cream: 2 cups sugar cup butter, melted tablespoon anise seed 1 1 tablespoon anise extract 3 tablespoons bourbon 1 Add: 6 well beaten eggs 5 1 cups flour tablespoon baking powder 2 cups chopped nuts Knead dough well. Form into small narrow loaves. Place in greased and floured baking sheets. Bake at 350 degrees for 45 minutes. Remove from oven. Slice thin. Return to oven and bake until golden brown on both sides. ITALIAN PIZZELLE Cream: cup butter T3 cups sugar 1 6 Add: 3v cups flour 2 Josephine Glorioso th shares traditional Italian baked goods daughter Stephanie, who has taken a break from to spend Christmas with her raduate school in California family. The Gloriosos plan to enjoy a traditional Christ- mas feast on Christmas Eve. 2 eggs tablespoons anise extract teaspoons baking powder Mix ingredients to make a soft textured batter. Place a teaspoon of the batter In the middle of each section of heated Pizzelle Iron. Cook for approximately 30 seconds, until lightly brown. May be rolled up and filled with cream, pudding, or cream mixture. If rolled up they are called Cannoll. If served flat, they are called Plzzelle. |