Heritage Recipes

Recipe by Ray Christie Thomson

INGREDIENTS

1 lb butter

1 cup confectioner's sugar

3 cups flour

1 cup rice flour OR 3/4 cup corn starch

DIRECTIONS

Cream the butter and add the sugar gradually. Blend well, but do not overwork or let the butter become oily. Gradually work in the flours. Turn dough on lightly floured board. Pat out 2 circles 3/4 inch think. Pinch the edges and prick with fork. Place on baking sheet. Set oven to 375° and bake for 5 minutes. Then lower to 300° and bake for 35 minutes. Cut into wedges and sprinkle with sugar.

If the day is warm, put the shortbread in the refrigerator for 30 minutes before baking.

Recipe by Gustina Viviano

Pittsburgh Press, January 20, 1957

INGREDIENTS

4 tablespoons olive oil

2 medium-sized onions, chopped

1 clove garlic, chopped

1 small can mushrooms, stems and pieces

2 lb ground beef

2 No 2 1/2 cans tomato puree

1 teaspoon sugar

1/4 teaspoon red pepper

2 teaspoons salt

1/2 teaspoon pepper

DIRECTIONS

Sauté onion and garlic in olive oil until yellow. Ads mushrooms and sauce for about five minutes. Add the meat and brown slightly. Then add puree and rest of ingredients. Simmer for an hour.

Recipe by Ray Christie Thomson

INGREDIENTS

1 lb butter

1 cup confectioner's sugar

3 cups flour

1 cup rice flour OR 3/4 cup corn starch

DIRECTIONS

Cream the butter and add the sugar gradually. Blend well, but do not overwork or let the butter become oily. Gradually work in the flours. Turn dough on lightly floured board. Pat out 2 circles 3/4 inch think. Pinch the edges and prick with fork. Place on baking sheet. Set oven to 375° and bake for 5 minutes. Then lower to 300° and bake for 35 minutes. Cut into wedges and sprinkle with sugar.

If the day is warm, put the shortbread in the refrigerator for 30 minutes before baking.

Recipe by Gustina Viviano

Pittsburgh Press, January 20, 1957

INGREDIENTS

4 tablespoons olive oil

2 medium-sized onions, chopped

1 clove garlic, chopped

1 small can mushrooms, stems and pieces

2 lb ground beef

2 No 2 1/2 cans tomato puree

1 teaspoon sugar

1/4 teaspoon red pepper

2 teaspoons salt

1/2 teaspoon pepper

DIRECTIONS

Sauté onion and garlic in olive oil until yellow. Ads mushrooms and sauce for about five minutes. Add the meat and brown slightly. Then add puree and rest of ingredients. Simmer for an hour.