(Cozza al Vino Bianco)
| 50-60 MUSSELS – scrubbed | 3 GARLIC CLOVES – chopped |
| 8 FRESH BASIL LEAVES – torn | 2 TSP DRIED OREGANO |
| 4 TBS OLIVE OIL | ¾ TSP RED PEPPER FLAKES – or to taste |
| 1 CUP GOOD WHITE WINE (Wine you will drink while cooking!) | JUICE OF 1 LEMON SALT & PEPPER – TO TASTE |
Heat olive oil in a large pan over medium-high heat. Add the mussels and pour the wine over all, cover, and bring to a boil. Add the garlic, oregano, red pepper, salt and pepper and stir. Cover and cook until the mussels start to open. Add the basil and lemon juice, stir and cover. Continue cooking until all the mussels are open. Before serving, discard any mussels that are still closed. Ladle into soup bowls and serve with crusty Italian bread and the remainder of the white wine, if any!
NOTE: THIS IS EQUALY AS DELICIOUS SERVED OVER PASTA, SHORT OR LONG, YOUR CHOICE. AND DON’T FORGET TO PASS THE CHEESE.
BUON MANGIATA!
VINTAGE CHOCOLATE CHIP CAKE
| ¾ CUP SHORTENING | 1 CUP DATES – diced |
| 1 CUP SUGAR | 1 ¼ CUPS BOILING WATER |
| 2 EGGS – lightly beaten | 1 TSP BAKING SODA |
| 1 ½ CUPS FLOUR | ½ CUP SUGAR |
| PINCH OF SALT 2 HEAPING TABLESPOONS COCOA | 6 OZ CHOCOLATE CHIPS CHOPPED NUTS – your favorite |
PREHEAT OVEN TO 350º.
GREASE A BREAD PAN
First, sprinkle dates with baking soda and spread boiling water over all and set aside to cool. Cream shortening and sugar until smooth. Add eggs, one at a time. Add sifted ingredients alternately with date mixture. Pour batter into greased bread pan. Over the top of the batter, sprinkle evenly with ½ cup of sugar and a package of chocolate chips. Sprinkle in a small amount of your favorite nuts.
Bake for 40-50 minutes.
BUON MANGIATA!
Ancora 
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