Copyright © 2008 by "Patricia Mugnai Percoco" • All Rights reserved • E-Mail: Rowiep@aol.com
Designed by Roaldo
The Mugnai Family Website
Double click to edit
Potato Salad
5 lbs. Potatoes
1 doz. Eggs
Mayonaise
Mustard
1 Onion
1 cup Celery
Salt & Pepper
Peel and cut potato's into large pieces. Boil until tender, but not mushy. Cool potato's.
Hard boil the eggs, peel then cool and cut into pieces.
Dice Onions and Celery.
Put Onions, Celery, Eggs and Potato's in very large bowl.
Add enough Mayonaise to moisten and make semi-creamy (not sloppy).
Add a squirt of Mustard, the salt and pepper. Now taste.
This is how my mother used to tell us. You gotta taste it to see what you need.
Italian Beef
Rump or bottom round roast
Garlic (Add what you like it's another taste preference)
Beef Bouillon cubes (About 2 cubes per pound)
Parma Cheese
Oregano (A little goes a long way)
Add enough water to just cover the roast and simmer. Add Garlic, Bouillon and Oregano.
When beef turns kind of gray looking (about 15 minutes) remove and slice. The slices should not be to thin because they will fall apart and not to thick. Somewhere between 1/8 and 1/4 inch thick. Add all beef back into water. Simmer for while. Add cheese to taste.
Now taste the gravy. You may need more Bouillon, Garlic, or Cheese. But make sure you taste after each addition.
Simmer until meat is tender. Serve on Italian bread with cooked green peppers and or hot peppers.
5 lbs. Potatoes
1 doz. Eggs
Mayonaise
Mustard
1 Onion
1 cup Celery
Salt & Pepper
Peel and cut potato's into large pieces. Boil until tender, but not mushy. Cool potato's.
Hard boil the eggs, peel then cool and cut into pieces.
Dice Onions and Celery.
Put Onions, Celery, Eggs and Potato's in very large bowl.
Add enough Mayonaise to moisten and make semi-creamy (not sloppy).
Add a squirt of Mustard, the salt and pepper. Now taste.
This is how my mother used to tell us. You gotta taste it to see what you need.
Italian Beef
Rump or bottom round roast
Garlic (Add what you like it's another taste preference)
Beef Bouillon cubes (About 2 cubes per pound)
Parma Cheese
Oregano (A little goes a long way)
Add enough water to just cover the roast and simmer. Add Garlic, Bouillon and Oregano.
When beef turns kind of gray looking (about 15 minutes) remove and slice. The slices should not be to thin because they will fall apart and not to thick. Somewhere between 1/8 and 1/4 inch thick. Add all beef back into water. Simmer for while. Add cheese to taste.
Now taste the gravy. You may need more Bouillon, Garlic, or Cheese. But make sure you taste after each addition.
Simmer until meat is tender. Serve on Italian bread with cooked green peppers and or hot peppers.
These are my mother's recipe's, which my kids love and still make today.
The first time I made the Italian beef in Florida was in the 70's. No one but me was from Chicago, so I had to explain that it was not beef soup and then show them how to eat it.
The first time I made the Italian beef in Florida was in the 70's. No one but me was from Chicago, so I had to explain that it was not beef soup and then show them how to eat it.