Pasta e Fagioli (pasta fa-ZHOH-lee),                  or Pasta and Beans

By Josephine (Boit) Bjordahl

This favorite dish was called informally "pasta fazool," and this is Josephine's informal recipe. Most believe the leftovers taste even better.

Heat 2 cups of cooked navy beans with salt and pepper to taste. Add any or all of the following: chopped onion, chopped celery, chopped parsley and a few slices of chopped bacon.

Prepare elbow macaroni according to the package directions. "You take a big kettle and you get little tiny pasta," she says. "Throw in, ummmm, about three cups, according to how big your family is."

Heat an 8-ounce can of tomato sauce.

Drain the cooked pasta and place on a serving dish. Top with the beans, then the tomato sauce.

Serve immediately or keep heated in a pan in the oven at 300 degrees, stirring occasionally.

Braciola (brah-chee-OH-lah),
or Italian steak

By Josephine (Boit) Bjordahl

"Buy a great big steak" - that's about a 3-pound beef round steak.

Pound with a meat mallet until thin and cut into three or four long pieces.

Sprinkle the side facing up with salt, pepper and chopped fresh parsley. Thinly slice several cloves of garlic and place on meat. Raisins also can be added. Roll each piece tightly and tie with string on each end to hold together.

Bake in the oven at 350 degrees, turning occasionally so all sides brown, or fry in oil until brown.

Add browned meat to spaghetti sauce. When the sauce is finished, remove steak, remove string and cut into slices.

Polenta (poh-LEHN-tah)

By the late Mary Stricker

From "Favourite Recipes from Dilworth" by the St. Elizabeth's Catholic Church Women

3 cups water

11/2 teaspoon salt

1 cup yellow cornmeal

1 cup cold water

Place 3 cups water and salt in a saucepan and bring to a boil. Mix cornmeal and cold water together in a separate bowl. Gradually stir in the cornmeal mixture into the boiling water. Continue to boil and stir constantly until thick. Cover. Lower heat, and cook slowly 10 minutes or longer. Spoon mush out onto large platter and top with your favorite spaghetti sauce and sprinkle with grated Parmesan or Romano cheese. Serve immediately. Makes 6-8 servings.

Another serving suggestion: Josephine Bjordahl recommends spreading the polenta in a jelly-roll pan. Once cool, cut into squares, fry on a griddle or in a pan and serve for breakfast with maple syrup.

Biscotti cookies (bee-SKAWT-tee)

By the late Lucy (Costello) Kondelis

5 eggs

11/2 cup sugar

1 cup corn oil

11/2 tablespoons anise seed or 2-3 tablespoons pure anise extract

2 teaspoons baking powder

51/2 to 6 cups flour

Mix all ingredients into a thick dough. Separate into four parts and make long narrow loaves (about 10 to 12 inches long). Bake on ungreased cookie sheets at 350 degrees until light brown. Remove from cookie sheets and cut loaves cross-wise into half-inch slices. Lay slices flat and bake until brown, about 10 minutes, watching to make sure they don't burn.