These recipes are taken from Viva San Giuseppe: A Guide For St. Joseph Altars published by St. Joseph Guild, New Orleans, Louisiana, 1985 -- now out of print
Symbolic Pastries:
This dough is NOT edible!
5 lbs. flour
1 lb. shortening
water - enough to form a firm dough
Combine all ingredients. Knead and roll out as thin as possible -- large enough to cut out the desired shape. Dried fig filling is placed on dough in the shape of the symbol being made. Another thin layer of dough is placed over the figs and the bottom layer of dough. With great care and artistic skill, cut out leaves, flowers, etc. through the top layer to expose figs. The top layer is similiar to a piece of "cutwork." It is then baked in a low-heat oven to light brown.
Joseph's Staff
With sharp knife, cut dough into three equal parts. Roll dough to about 2 1/2 feet long. Place on greased cookie sheet in shape of candy cane. Slightly flatten dough with heel of hand. With scissors at a 45° angle, make one-inch snips along both sides and on top of dough. (Snips should all go in the same direction.) Yields 3 large staffs.
Palms
Cut dough into four equal parts. Roll dough to about 2 feet in length. Place on greased cookie sheet and flatten slightly with heel of hand. Snip dough on both sides and in middle. Yields 4 large palms.
Cross
Cut dough in half. Roll dough to about 4 feet long. Cut off 20 inches. Place the 28-inch piece on greased cookie sheet vertically and place the 20-inch piece horizontally forming a cross. Where it crosses, use your fist to mesh together the two pieces of dough. Tuck under ends of each bar to give a rounded, finished end. Yields 2 large crosses.
Twist
Cut dough in half. Roll dough about six feet long. Cut off two feet. Bend remaining dough in half. Place the two-foot long section in the middle and begin plaiting. Yields 2 large twists.
Artichokes
Cut dough in half. Roll out to 4 feet long. Flatten out with heel of hand. With scissors on an angle cut half-way through dough about every 3 inches all the way down only on one side. Starting at one end, roll as you do a jelly roll. Place on greased cookie sheet with cut end up. Let rise. (As it rises, the points take on the shape of artichoke leaves.) Yields 2 large artichokes.
Italian Anise Toast:
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter or oleo
1 cup sugar
3 eggs
1 tablespoon anise extract
Sift flour with baking powder atd salt three times and set aside. With mixer at medium speed, beat butter and sugar until light. Add eggs, one at a time, beating well. Add anise. At low speed, beat in flour mixture. Grease two cookie sheets. Divide mixture in half and spread each half on a cookie sheet measuring 11" x 5". Preheat oven to 350 and bake for 15 to 20 minutes until pale golden brown. Remove from oven, cut into one-inch-thick slices, turn each on its side and bake 10 to 15 minutes or until lightly browned. Remove slices to wire rack and let cool.
Biscotti:
3 cups sugar
3/4 lbs. Crisco
3/4 lbs. oleo
2 cups milk
9 eggs
1 oz. flavoring
5 tablespoons baking powder
Combine all ingredients and mix till dough is smooth. Roll dough into walnut-size balls or make into ring cookies or any shape desired. Bake at 375 for 12-15 minutes.
This is a basic biscottie recipe. You may vary the flavoring as you desire; i.e., vanilla, lemon, strawberry, pineapple, mint, almond, anise, etc. If anise oil is used, use only a teaspoonful - not an ounce. A few drops of food coloring may be added to the dough to correspond with the flavoring; i.e., red for strawberry, yellow for lemon, green for mint or anise, etc.
Almond Squares:
1 box light brown sugar
4 eggs (beaten)
1 teaspoon vanilla extract
1 teaspoon almond extract
·2 cups chopped pecans
Combine all ingredients and place in greased 13" X 9" X 2" baking pan. Bake at 350 for 30-40 minutes. Sprinkle with powdered sugar. Cut into squares.
Almond Cookies:
1 1/4 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
1 1/2 cups chopped almonds
Combine the dry ingredients with the shortening until mixed well. Then add eggs, milk and flavorings. Knead well and add nuts. Roll into long loaves about one inch thick and place on cookie sheet. Bake at 350° until almost brown. Remove from oven, slice into pieces one inch long and place flat on tray. Return to 250° oven and bake until dry and crispy. Yields about 36 squares.
Antipasto:
2 cups green olives
2 cups diced celery
4 cloves crushed garlic
1 onion sliced
1/2 cup capers
1 tablespoon parsley chopped
1 teaspoon salt
1 tespoon pepper
1/2 teaspoon dry oregano
1/2 cup olive oil
6 tablespoons wine vinegar
Remove seed and crush olives. Mix all ingredients in a container, cover and refrigerate for 2 or 3 days. Yeilds 6 1/4 cups.
Stuffed Artichokes:
bread crumbs (plain or seasoned)
romano cheese, grated
garlic, finely chopped
green onions, chopped
parsley, chopped
olive oil
Cut off stalks and tips of artichokes. Wash well and turn upside down and drain. Mix all dry ingredients well. Stiff artichokes by separating leaves.
Place stuffed artichokes in a large pot of shallow waster. Slowly pour gnerous amounts of olive oil over artichoke, so that it seeps through and moistens stuffing. Cover pot and steam for about an hour or until leaves are tender. It may be necessary to add more water to the pot.
Baked Red Snapper:
salt and pepper
oil or soft margarine for brushing fish
juice of 1 lemon
Place cleaned red snapper in roasting pan. Rub salt and pepper on inside and outside of fish. Rub oil or margarine on top of fish. Squeeze lemon over fish. Bake covered in 350 degrees for 50 minutes. While fish is cooking make sauce.
Sauce:
3 tablespoons oil
1 bunch green onions
1 bell pepper
6 toes garlic
1 16 ounce can tomatoes
salt and pepper
parsley
1 cup water or white wine
Saute green onions, bell pepper, and garlic in hot oil. Add tomatoes. Cook 15 minutes. Add salt, pepper, parsely, and water or wine. Pour sauce over fish. Return fish to oven uncovered for 15 to 25 minutes longer or till tender, basting frequently with liquid. Garnish with lemon slices and parsley.
Baked Whole Eggplant:
6 peeled whole eggplants
24 toes garlic
24 pieces Romano cheese
Make four long cuts in eggplants. Place 1 piece of cheese and 1 toe of garlic in each cut. Fry eggplant whole. Fry on all sides. Place in a tomato gravy and cook or bake for 1 hour at 350.
Fava Beans:
1 bunch green onions
1 medium onion
4 toes garlic
3 bay leaves
chopped parsley
1/4 cup olive oil
salt and pepper to taste
Cook dried fava beans in boiling water until tender, adding more water as needed. Saute seasonings in olive oil till tender, add to beans. Salt and pepper to taste. Serve hot in soup boil as consistency is a bit soupy.