Re: Website update.
 

for reference).
Bake at 400°for about 25 minutes -
or you could fry them in olive oil.
Place the meatballs in the tomato gravy, and simmer for several hours.
Serve on spaghetti.
Accompany with green salad, garlic bread and red wine.



Newborn Parmesan

This classic Sicilian cuisine can easily be turned into Eggplant Parmesan
If you are planning a vegetarian meal. Or you could just as well use veal -
after all, you have to be careful - Sicilians are touchy about their young
family members...

6 newborn or veal cutlets
Tomato gravy (see index)
4 cups mozzarella, 1cup parmesan, 1cup romano
Seasoned bread crumbs mixed with
parmesan
romano
salt
pepper
oregano
garlic powder
chopped parsley
Flour
eggwash (eggs and milk)
Peanut oil for frying.

Pound the cutlets.
Dredge in flour, eggs, then the bread crumb mixture.
Fry till golden brown in 350° peanut oil.
In a baking pan, place a layer of gravy,
then one of meat, gravy, and cheese.
Another layer each of meat, gravy, and cheese.
Then bake at 350° for 45 minutes.
Serve on hot pasta with romano cheese.



Southern Fried Small-fry

Tastes like fried chicken, which works just as well.
In fact you may want to practice cutting up whole chickens
for frying before you go for the real thing.
Whole chicken is much more efficient and inexpensive than buying pieces.

1 tiny human, cut into pieces
2 cups flour
Onion, garlic
Salt
pepper
garlic powder
cayenne pepper
hot sau

Re: Website update.
 

for reference).
Bake at 400°for about 25 minutes -
or you could fry them in olive oil.
Place the meatballs in the tomato gravy, and simmer for several hours.
Serve on spaghetti.
Accompany with green salad, garlic bread and red wine.



Newborn Parmesan

This classic Sicilian cuisine can easily be turned into Eggplant Parmesan
If you are planning a vegetarian meal. Or you could just as well use veal -
after all, you have to be careful - Sicilians are touchy about their young
family members...

6 newborn or veal cutlets
Tomato gravy (see index)
4 cups mozzarella, 1cup parmesan, 1cup romano
Seasoned bread crumbs mixed with
parmesan
romano
salt
pepper
oregano
garlic powder
chopped parsley
Flour
eggwash (eggs and milk)
Peanut oil for frying.

Pound the cutlets.
Dredge in flour, eggs, then the bread crumb mixture.
Fry till golden brown in 350° peanut oil.
In a baking pan, place a layer of gravy,
then one of meat, gravy, and cheese.
Another layer each of meat, gravy, and cheese.
Then bake at 350° for 45 minutes.
Serve on hot pasta with romano cheese.



Southern Fried Small-fry

Tastes like fried chicken, which works just as well.
In fact you may want to practice cutting up whole chickens
for frying before you go for the real thing.
Whole chicken is much more efficient and inexpensive than buying pieces.

1 tiny human, cut into pieces
2 cups flour
Onion, garlic
Salt
pepper
garlic powder
cayenne pepper
hot sau

Re: Website update.
 

for reference).
Bake at 400°for about 25 minutes -
or you could fry them in olive oil.
Place the meatballs in the tomato gravy, and simmer for several hours.
Serve on spaghetti.
Accompany with green salad, garlic bread and red wine.



Newborn Parmesan

This classic Sicilian cuisine can easily be turned into Eggplant Parmesan
If you are planning a vegetarian meal. Or you could just as well use veal -
after all, you have to be careful - Sicilians are touchy about their young
family members...

6 newborn or veal cutlets
Tomato gravy (see index)
4 cups mozzarella, 1cup parmesan, 1cup romano
Seasoned bread crumbs mixed with
parmesan
romano
salt
pepper
oregano
garlic powder
chopped parsley
Flour
eggwash (eggs and milk)
Peanut oil for frying.

Pound the cutlets.
Dredge in flour, eggs, then the bread crumb mixture.
Fry till golden brown in 350° peanut oil.
In a baking pan, place a layer of gravy,
then one of meat, gravy, and cheese.
Another layer each of meat, gravy, and cheese.
Then bake at 350° for 45 minutes.
Serve on hot pasta with romano cheese.



Southern Fried Small-fry

Tastes like fried chicken, which works just as well.
In fact you may want to practice cutting up whole chickens
for frying before you go for the real thing.
Whole chicken is much more efficient and inexpensive than buying pieces.

1 tiny human, cut into pieces
2 cups flour
Onion, garlic
Salt
pepper
garlic powder
cayenne pepper
hot sau

Website update.
 

Added "Crapoline"
http://members.cox.net/douglas.wilson/badgas/

Added "Motor and Tranny Mount writeup"
http://members.cox.net/douglas.wilson/motormount/

Both are linked off my main page. But those are shortcuts.

--
-- DougW -- 93 ZJ 4.0 http://members.cox.net/wilsond
HESCO Supercharger - 300W IASCA Stereo - Edelbrock IAS Shocks
Gibson Exhaust - rear DCpower - custom gauge install - Stillen Rotors
Banks Header - and BEER, in the fridge!

Re: Website update.
 

Doug, I just wanted to say your how-tos are great. Really well-illustrated and
better than most of my Chilton's and Hayne's stuff.
-Bill (remove "botizer" to reply via email)

Re: Website update.
 

Doug, I just wanted to say your how-tos are great. Really well-illustrated and
better than most of my Chilton's and Hayne's stuff.
-Bill (remove "botizer" to reply via email)

Re: Website update.
 

Doug, I just wanted to say your how-tos are great. Really well-illustrated and
better than most of my Chilton's and Hayne's stuff.
-Bill (remove "botizer" to reply via email)

Re: Website update.
 

Ditto.
God Bless America, ßill O|||||||O
mailto:-------------------- http://www.----------.com/

Wblane wrote:
>
> Doug, I just wanted to say your how-tos are great. Really well-illustrated and
> better than most of my Chilton's and Hayne's stuff.
> -Bill (remove "botizer" to reply via email)

Re: Website update.
 

Ditto.
God Bless America, ßill O|||||||O
mailto:-------------------- http://www.----------.com/

Wblane wrote:
>
> Doug, I just wanted to say your how-tos are great. Really well-illustrated and
> better than most of my Chilton's and Hayne's stuff.
> -Bill (remove "botizer" to reply via email)

Re: Website update.
 

Ditto.
God Bless America, ßill O|||||||O
mailto:-------------------- http://www.----------.com/

Wblane wrote:
>
> Doug, I just wanted to say your how-tos are great. Really well-illustrated and
> better than most of my Chilton's and Hayne's stuff.
> -Bill (remove "botizer" to reply via email)