Spinelli Recipes

Steps:

• Preheat oven to temperature on box of lasagna noodles. Cook ground beef with most of seasoning and garlic. At the same time, sautee mushrooms in olive oil and leftover seasoning.
• Mix cooked ground beef, mushrooms, tomatoes and drained can of spinach. Cook all together for a few minutes on low to bring vegetables to warm temperature.
• In a 9x13 pan, spread 1/2 cup of red sauce over the bottom, and then layer with lasagna noodles. Then spread enough beef mixture to cover the noodles, then another layer of noodles, then a layer of 1/2 Alfredo sauce/ 1/2 red sauce, and then a layer of noodles.
• Then repeat two more times. Finally, on the top layer of noodles, alternate red sauce and Alfredo sauce over the noodles, and top with provolone cheese.
• Cook for about 45 minutes or until cheese starts to bubble and brown on edges. Cool for 5 minutes and enjoy.

Steps:

• In large mixer bowl, beat eggs at high speed until thick & lemon colored.
• Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
• On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
• Cut cookies apart between patterns.
• Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
• When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
• Remove to wire racks to cool.
• Store cookies in a tightly covered container with some anise seeds.
• Flavor develops fully after about 2 weeks.