Recipes
Mama Carapella’s Chicken Cacciatore
Mama Carapella’s Chicken Cacciatore recipe has been passed down in her family for well over 200 years from Campania, Italy (Southern Region of Naples, the Amalfi Coast), famous for its artistic heritage, agriculture and renowned cuisine – based on all the old family recipes from years and years ago!
Ingredients:
1–1½ Bone in Chicken (or Chicken Cutlets)
1 Large Onion – Sliced
4 Ounces Red Wine Vinegar (or Red Wine)
4–5 Ounces Chicken Broth (or Water)
2 Teaspoons Capers
1 Can Crushed Tomatoes
2–3 Cloves Garlic (Sliced)
Fresh Basil 3–4 Leaves Chopped or Whole (Your Preference)
Pitted Green or Black Olives, 3 or 4 of Each Sliced
(Olives - Cured Italian Green in Oil and Black Kalamata)
1 Level Tablespoon Sugar (Balances Acidity)
Vegetable Oil for Frying (¼ to ½ Inch Deep in Pan)
Salt and Pepper to Taste
Prep:
Cut Chicken into Pieces and Pat Dry
Heat Oil and Add Chicken to Pan, Cooking 7–8 Minutes Each Side
Place Cooked Chicken on Paper Towel to Blot Excess Oil
Leave Some Oil in Pan and Sauté Onion
When Onion Translucent, add Garlic - Sauté Approx. 5–8 Minutes
Add Wine Vinegar, Broth, Capers and Olives
Add Chicken to Pan, Cover with Tomatoes
Add Salt and Pepper and Continue Cooking Together for Half an Hour
Buon Appetito!
Recipes
Adeline's Chocolate Butterscotch Oatmeal Cookies
Adeline was famous for these cookies all her life. She even made them in Italy!
In A Bowl
2 Sticks Butter (Softened)
1 Cup Sugar
1 Cup Brown Sugar
2 Large Eggs
1 Tsp Vanilla
(Stir Well)
1/4 Cup Wheat Germ
1 Tsp Baking Soda
(Mix Well)
2 Cups Flour
1 Cup Butterscotch Chips
1 Cup Chocolate Chips
(Mix Well)
3 Cups Oatmeal
(Stir Until Moistened)
Shape Like Meatballs
Bake 350° for 20-25 Minutes
Buon Appetito!