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Show Now Tlhat5s Italian ; By KATHRYN JENNINGS Jose Cassiba, wife Rosa and : friend Carol Larkin, have a big tray ; of empanadas ready for serving, also a tomato salad with a special seasoned dressing and another tossed tos-sed salad, and Jose gives his favorite favo-rite recipe for a barbecue sauce. A NATIVE of Italy, Jose, with his wife Rosa, who is a native of Argentina have come to Utah to make their home and Carol is a friend who works in the shoe shop until Jose can come in to make his special shoes. The beverage they like to serve is a pina colada, made with pineapple pineap-ple juice and coconut milk. JOSE IS a native of Cilici, Italy and has some special favorite recipes re-cipes which he enjoys serving friends and neighbors. He is also an . expert shoe maker with a shop in DAMPEN inside edges of pastry and press edges together, at the bottom of fold, but leaving a small opening at the top. Fill opening, pushing into pastry, about Vh Tbsp. filling. Seal edges of pastry with the tines of a fork and place each empanadas on a baking sheet and bake at 400 degrees for 15 to 20 minutes until a golden brown. Continue Con-tinue to cut and fill the pastry rounds until filling is used. These empanadas can also be fried in deep hot fat for several minutes mi-nutes until browned, but use less shortening in the pastry if frying them. TOMATO SALAD & DRESSING 3 large tomatoes, quartered 'i small white onion, sliced 'A cup green olives, chopped 1 tsp. dry basil or 3 Tbsp. fresh basil, chopped 3 Tbsp salad oil them for customers. Carol Larkin, , a friend is the clerk in the shoe shop until Jose' arrives to take over. He loves to cook where there is time, and loves to prepare meals for family, neighbors and friends. Likes to cook pastas, ravioles, noperis and the empanadas, which are all very tasty. He especially likes to prepare Italian type food? and Rosa says, "He is a happy man if he can cook for friends and serve them the delicious and unusual dinners. din-ners. "WHEN FRIENDS arrive for a meal, it looks as though he had cooked for the whole town," Rosa continued. "Cooking seems to be his greatest pleasure. The barbecue meat which he cooks, is very tender and really 100 percent better and much more tender ten-der than the leather which he puts on the shoes he repairs," Rosa remarked. Centerville, specializing in : orthopedic shoes. EMPANADAS - FILLING: I lbs. ground beef : I whole medium size chicken : 2 large yellow onions, chopped ; I green pepper, chopped 1 bunch green onions, chopped I tsp. hot oil 1 tsp. black pepper : I tsp. paprika ': tsp. cumin " tsp. hot red pepper I tsp. oregano : 1 tsp. salt : 2 hard cooked eggs ": cup raisins r cup green salad olives : COOK THE chicken, after it be-: be-: gins to boil for about 20 minutes, until partially done. Drain off broth : and cool chicken. : Now chop the yellow onions, : green papper and green onions, but : leave the green onion tops to use : later. Fry these vegetables in the ; 1 12 Tbsp. oil, for about 15 minutes : and add spices. Now add the green onion tops, chopped and the raw : ground beef and cook for 10 to 15 minutes. REMOVE chicken from bones : and cut into small pieces, add to the : above mixture and continue to cook another 15 minutes. After cooking, cool the filling in refriger-: refriger-: ator until the grease hardens. Fold in the two hard boiled chopped eggs, olives and raisins. Meantime make the pastry for the empanadas. PASTRY: 6 cups white flour 1 Vi cups shortening Lukewarm water, as needed 1 tsp. salt tsp. baking powder : MIX FLOUR and salt, baking powder in a bowl and cut in the shortening until mixture resembles coarse crumbs. Now add the water, wa-ter, as much as needed for a regular pie crust dough. Divide dough into 4 portions and let rest for 15 minutes. On a lightly floured surface, roll one portion of dough at a time, to about ' inch thick. Use a 5 inch in diameter cutter cut-ter or bowl, cutting with a knife if necessary. TOSS ALL ingredients and serve very cold, chilling thoroughly. CHIMI CHLRRY BARBECUE SAUCE Vi bunch parsley, chop fine 1 cup white vinegar V cup water 3 cloves garlic, chop fine V tsp. red pepper 1 tsp. salt Vt tsp. black pepper I tsp. dry basil V tsp. paprika I tsp. oregano XA cup salad oil PUT ALL ingredients into a quart jar, shake until well mixed. Store in refrigerator, this keeps well for about 24 hours. This sauce is great for using over barbecue meat. After the meat is cooked, place on serving dish and pour this sauce over the meat. Or the sauce may be placed in a small dish and small bite size pieces of meat may be dipped into it. Eat and enjoy and this is also good for chicken. PINA COLADA 1 tall can, cylinder pineapple juice Vi cup cream of coconut THE CREAM of coconut may be purchased in a specialty store. Mix pineapple juice and coconut milk in blender, adding ice cubes, one at a time, until thick. Pour into tall glasses and serve with a straw. JOSE WORKED with his father in Italy, learning shoe repair business, busi-ness, early in his life. Also made shoes and continued this work when the family moved to Argentina. Argen-tina. In 1977, Jose decided to come to New York City, he left his wife Rosa, a native of Argentina and son Mancelo. He soon decided to go to Bountiful to make a home, then Rosa and Mancelo flew to Los Angeles and to Bountiful to join Jose, where they still make their home. HE OPENED a shoe shop, now in Centerville and specializes in orthopedic shoes, where he makes |
