Dei Fratelli Main Courses Recipes

Meat Loaf  Mexi-Corn Lasagna  Chinese Style Steak  Tomato-Tuna Casserole

Chicken & Tomato Rice Bake  Manicotti  Mom Hirzel's Goulash  Stewed Tomato Pork Chops

Meat Loaf

Ingredients:
2 lbs. Ground beef or turkey 2 Eggs 2–3 slices Bread, cubed 1 large Onion, diced	1 can 8 oz. Dei Fratelli Tomato Sauce 1 tsp. Salt ½ tsp. Garlic ¼ tsp. Pepper
Preparation: Combine all ingredients and form into a loaf. Place in a shallow baking dish or loaf pan. Bake at 375°F for 45 min. to 1 hr. Serves 8.

Mexi-Corn Lasagna

Ingredients:
1 lb. Ground beef 1 can 14.5 oz. Corn, drained 1 can 14.5 oz. Dei Fratelli Chopped Mexican Tomatoes 1 cup Picante sauce 1 Tbsp Chili powder 1–1½ tsp. Ground cumin	1 16 oz. Low-fat cottage cheese 2 Eggs, slightly beaten ¼ cup Grated parmesan 1 tsp. Oregano ½ tsp. Garlic salt 12 Tortillas ¼ cup Shredded cheddar
Preparation: Brown meat, drain. Add corn, picante sauce, Dei Fratelli Chopped Mexican Tomatoes, chili powder and cumin. Simmer, stirring frequently for 5 min. Combine cottage cheese, oregano & garlic salt. Arrange 6 tortillas in a lightly greased 13x9x2 overlapping as necessary. Top with meat mixture. Spread cheese mixture next. Arrange tortillas next. Repeat layers until all mixtures used. Bake at 375°F for 30 min.

Chinese Style Steak

Ingredients:
2 lb. Steak fillets 4 ribs Celery, sliced 2 Onions, sliced 1 small can Mushrooms, drained 1 can 28 oz. Dei Fratelli Whole Tomatoes	¼ cup Soy sauce 1 can Sliced water chestnuts, drained 1 can Bamboo shoots 1 16 oz. can Bean sprouts 3 Tbsp. Cornstarch
Preparation: Cut steak into strips. Quickly sear in a small amount of oil. Add celery, onions, mushrooms & tomatoes. Cook until tender. Blend cornstarch in 1/4 cup water & stir into vegetables with soy sauce, water chestnuts, bamboo shoots and bean sprouts. Simmer for 15 minutes. Serve over fluffy cooked rice. Serves 6.

Tomato Tuna Casserole

Ingredients:
2 6.5 oz. cans of Tuna 1 med. Onion, chopped 1 Green pepper, chopped 1 clove Garlic, minced 1 large Eggplant, cubed 1 can 14.5 oz. Dei Fratelli Stewed Tomatoes 1 can 15 oz. Dei Fratelli Tomato Sauce	1 tsp. Lemon juice ½ tsp. Salt 1 8 oz. pkg. Macaroni, cooked 1 tsp. Sugar 1 tsp. Basil 1/2 tsp. Oregano Bay leaf
Preparation: Drain tuna. Sauté onion, pepper and garlic in small amount of oil. Cook until soft. Add remaining ingredients except macaroni. Simmer covered for 20–30 min. Stir in tuna and macaroni. Pour into a 2 qt. casserole dish. Bake uncovered at 375ºF for 30 min. Sprinkle top with parmesan cheese. Serves 6.

Chicken and Tomato Rice Bake

Ingredients:
¾ of 26 oz. jar Dei Fratelli Homestyle Pasta Sauce 1 cup Water 1 can (4-oz.) sliced Mushrooms, drained 1 pound Smoked chicken, shredded	2/3 cup uncooked Rice ½ cup diced Green bell pepper ½ cup diced Onion 1 can (2.8-oz.) French fried onions, divided
Preparation: Preheat oven to 375°F. Grease a 12x8-inch baking dish. Combine sauce, water and mushrooms in medium bowl. Combine rice, bell pepper, onion and 1⁄2 the fried onions. Transfer to prepared baking dish. Top with chicken. Pour sauce mixture over chicken; cover. Bake for 45 minutes or until rice is tender. Top with remaining fried onions; continue baking for 5 minutes or until fried onions are golden brown.

Manicotti

Ingredients:
1 lb. Ricotta cheese 1/2 lb. Mozzarella cheese 1 Egg, beaten 1/4 cup Fresh parsley	1/2 cup Onion, chopped 1/4 cup Parmesan cheese 1 jar 26 oz. Dei Fratelli Traditional Pasta Sauce 16 oz. Manicotti pasta
Preparation: Mix ricotta cheese, mozzarella cheese, egg, parsely, onion and parmesan cheese and set aside. Cook manicotti pasta according to package directions. Pour half of the pasta sauce in shallow baking dish. Fill manicotti with cheese mixture and arrange over sauce. Pour remaining sauce over top of filled pasta. Bake at 375°F for 30–40 minutes. Serves 6.

Mom Hirzel's Goulash

Ingredients:
4 Tbsp. Salad oil 2 ½ lb. Beef stew meat, cubed 2 cup Sliced onions 2 cloves Garlic	4 tsp. Paprika 1 tsp. Salt 1 can 28 oz. Dei Fratelli Seasoned Diced Tomatoes 1 cup Water
Preparation: In a dutch oven over medium-high heat, brown meat on all sides in hot oil. Remove meat and set aside. Reduce heat to medium and cook onions and garlic in drippings for about 5 min. Add meat, paprika, Dei Fratelli Seasoned Diced Tomatoes, water and salt. Simmer for 2 hours or until meat is tender, stirring occasionally and adding more water if necessary. Serve over cooked noodles or spaghetti. Serves 8.

Stewed Tomato, Rosemary and Caper Covered Pork Chops

Ingredients:
1-14.5oz can of whole Dei Fratelli tomatoes 4 3/4 inch thick bone-in rib pork chops (2 pounds total) 2 tablespoons olive oil, divided 2 garlic gloves, forced through a press	2 tablespoons drained bottled capers 2 tablespoons sweet relish 1 rosemary sprig Salt and pepper to taste
Preparation: Coarsely chop tomatoes in can with kitchen shears. Pat pork dry, and then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1-tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then brown chops, turning once, about 5 minutes total. Transfer to a place and cover with foil. Add remaining tablespoon oil to skillet and sauté garlic over medium-high heat 30 seconds. Add tomatoes and remaining ingredients and simmer, stirring once or twice, 3 minutes. Add pork with any juices from plate, turning to coat, and simmer, uncovered, until just cooked through, 2 to 3 minutes. Season with salt and pepper. Makes 4 servings.