Growing up Rocco: An Italian-American Tradition

By Linda Rocco

Growing up, my favorite times were family dinners and celebrations. I loved listening to the stories about my parents and their families as they grew up. Of course, there would be so much food that everyone went home complaining that we had eaten too much.

In the early 80s, I started typing my recipes on a regular old typewriter that we had bought at a garage sale in 1967 when Chuck went back to college. Years later, he sneaked the pages to one of the customer service ladies he worked with who typed it, and another designed a cover. We had the customer service department to our home that Christmas, and they presented my cookbook to me. I frequently would make copies and give the small book to people that asked. Years later, thanks to technology, I was able to reprint on our own equipment and once again passed out to friends and family. The little book became Volume I, when, after many years, I finished my second cookbook becoming Volume II, which I have included in this book.

In the early 80s, I started typing my recipes on a regular old typewriter that we had bought at a garage sale in 1967 when Chuck went back to college. Years later, he sneaked the pages to one of the customer service ladies he worked with who typed it, and another designed a cover. We had the customer service department to our home that Christmas, and they presented my cookbook to me. I frequently would make copies and give the small book to people that asked. Years later, thanks to technology, I was able to reprint on our own equipment and once again passed out to friends and family. The little book became Volume I, when, after many years, I finished my second cookbook becoming Volume II, which I have included in this book. I dedicate the entire book to my late husband.


The good food and family gatherings were definitely a big factor in my husbands attraction to me. He gained twenty pounds on our first year of marriage. Chuck was in the Air Force and they had strict rules about weight to stay on the flight crew, and he was frequently on the fat list.

I started to write down our family favorites to pass on to our daughters, and it became this little book. However, I still have recipes to organize, but some I have jotted on various cards and paper, and not all of them have weathered time so well. Maybe there will be another little book in the future. Enjoy!

• Language: English
• Publisher: AuthorHouse
• Release date: Nov 11, 2016
• ISBN: 9781524649814

Linda Rocco

Linda Forrest Frazier was born in a small Northeastern Ohio town. Shortly after obtaining certification as a dental assistant, she married her high school sweetheart. They left town the night they were married so that her husband could get back to Wright Patterson Air Force Base by the next morning. They moved many times over the next eighteen years, living in many places, including New York and Utah, and during that time had two daughters. They settled in Troy, Ohio and the author still lives in the family homestead there. Over the nearly fifty years of marriage they traveled extensively and during those years started an aviation business which their daughters still own today.

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2016 Linda Rocco. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

Published by AuthorHouse 11/10/2016

ISBN: 978-1-5246-4982-1 (sc)

ISBN: 978-1-5246-4981-4 (e)

Library of Congress Control Number: 2016918881

Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only.

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Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

CONTENTS

PREFACE

INTRODUCTION

ANTIPASTO

STUFFED MUSHROOMS

SHRIMP SPREAD

ITALIAN SHRIMP

BREAD

ITALIAN BREAD

BREAD STICKS

BUNS

PIZZA

PASTA

PASTA DOUGH

PASTA ENTREES

TOMATO SAUCE

MEATBALL RECIPE

LINGUINE WITH CLAM SAUCE

PASTA AND CHEESE

FETTUCCINE ALLA SHRIMP AND PEAS

FETTUCCINE ALLA ROCCO

STUFFED MANICOTTI

LASAGNA

HUNTER’S CACCIATORE

RICE DISHES

RISOTTO MILAN STYLE

SHRIMP RISOTTO

ENTREES

CIOPPINO (FISH STEW)

BEEFSTEAK, FLORENTINE STYLE

BREADED PORK CHOPS

VEAL PICATTA

DESSERTS

CREAM CAKE

ITALIAN PIE

COFFEE TORTONI

SPUMONI

TIRAMISU

SPONGE CAKE FOR TIRAMISU

PREFACE

INTRODUCTION

APPETIZERS

BAKED FONDUE

BAKED NACHO’S

CHIPPED BEEF CHEESE BALL

CRAB AND CHEESE SPREAD

HOT CHEESE PUFFS

HOT CHILI DIP

HOT CRABMEAT SPREAD

HOT SAUSAGE DIP

LINDA’S ANTIPASTO

MENEHUNE CHICKEN

MEXICAN CHEESE DIP

STUFFED MUSHROOMS

ZUCCHINI SQUARES

BREAD

BEER BREAD

BISCUITS

BREAD STICKS

CINNAMON ROLLS

CORNBREAD

FRENCH DOUGHNUTS

ITALIAN BREAD

REFRIGERATOR ROLLS

CASSEROLES

AMELIA’S CHICKEN CASSEROLE

BAKED BEANS

CABBAGE ROLL CASSEROLE

CHEESY POTATOES

CHICKEN DIVAN

EASY TURKEY CASSEROLE

FABULOUS STRATA

LOADED MASHED POTATOES

POLENTA DI PATATE

TUNA MAC CASSEROLE

MEAT

BEEF TENDERLOIN

CARNITAS ROCCO STYLE

MEATBALLS

MEATLOAF

PORK CHOP CASSEROLE

TENDER RUMP ROAST

CORNFLAKE CHICKEN

GARLIC CHICKEN WITH LEMON

ROASTED TURKEY

TURKEY CUTLETS

CHICKEN CACCIATORE

(HUNTER’S STYLE)

EGG NOODLES

FETTUCINE ALLA ROCCO

LASAGNA

LINGUINE WITH CLAM SAUCE

NOODLES WITH TOMATOES, CHEESE AND OLIVES

PASTA DOUGH

SOUPS

CHILI

FISH SOUP

ITALIAN WEDDING SOUP

PASTA E FAGIOLI

POTATO SOUP

VEGETABLES

ASPARAGUS WITH PARMESAN

CORN CASSEROLE

CREAMY CORN

GREEN BEAN CASSEROLE

GREEN BEANS

ROASTED ASPARAGUS

SHREDDED BRUSSEL SPROUTS

SALADS

AUNTY ODELL’S POTATO SALAD

BROCCOLI SALAD

MACARONI SALAD

NOISY SPINACH SALAD

TACO SALAD

THREE BEAN SALAD

DESSERTS

APPLE CAKE

APPLE CRISP

APPLE CRUMB PIE

BANANA SPLIT DESSERT

BUCKEYES

BUTTER COOKIES

CARROT CAKE

CHOCOLATE CAKE

CHOCOLATE CANDY COOKIES

CHOCOLATE CHIP COOKIE

DIRT PUDDING

ITALIAN CHEESE PIE

KEFLETS

NONNI’S OATMEAL COOKIES

OATMEAL COOKIES

PEANUT BUTTER BON BONS

PEANUT BUTTER FUDGE

PEANUT BUTTER PIE

SIMPLE CHEESECAKE

SOUTHERN COCONUT PIE

TRIFLE

POTPOURRI

BAKED OATMEAL

CORNBREAD DRESSING

FLUFFY FRENCH TOAST

FRENCH TOAST SOUFFLE

ITALIAN GOULASH

LINDA’S SANDWICHES

REFRIED BEANS

ROASTED SWEET POTATOES

REUBEN SANDWICH

SKILLET FISH HASH

TOMATO SAUCE

SPANISH RICE

STONE SOURS

Dedicated to the young couple, that fulfilled their dream,

creating their own family traditions while

building a strong foundation based on love, loyalty and culture.

Image%202%20%20Chuck%20and%20Linda%201967.jpg

Chuck and Linda 1967

Happy to be together

Preface

My mother was an excellent cook and our home was usually the gathering place for many impromptu family dinners. Actually, we had many good cooks in our family. By the age of nine, I was on my way to becoming a regular in the kitchen. It was a necessity, as my mom worked long hours and it was a big help to at least start dinner and set the table. I loved helping out especially in the kitchen. I wanted to be a good cook like my mom.

My favorite food as a child was spaghetti. Aunt Margie married Uncle Lou, an Italian, and Mom got their family sauce recipe, but I still wanted my own creation.

I first put this little cookbook together about 31 years ago. It took about 18 years of research, collecting, adjusting, testing and some failures, but 31 years ago this was my best.

I once heard a chef on the food network say that most family recipes were never really written down, but passed on to daughters or sons, by word of mouth, then it becomes the daughter’s or son’s recipe with their tastes and technique. Good Italian cooking is the cook’s version or concept of whatever the food.

Volume II of this cookbook show’s that even more, but Volume I is where it started, and my family still loves these recipes. Cooking is the best of me and is my greatest stress reliever.

I married an Italian and I dedicate this book to our family traditions. Chuck was my best critic and supporter and encouraged me to write these cookbooks. Please feel free to add your tastes and techniques to these recipes. Enjoy!

Image%203%20Chuck%20and%20Linda%20Wedding.jpg

Chuck and Linda’s Wedding Day 1964

Introduction

Growing up in an Italian-American family is a one of a kind experience. You are taught as a young child certain things about the culture that stay with you long into adulthood. Respect of your elders. Everything tastes better with wine. Pasta is its own food group. If there are five people coming to dinner make enough for fifteen. The family that’s loud together, stays together and