• 8 oz cream cheese, softened
• 1/2 Cup Mayonnaise
• 1/3 Cup Thousand Island Dressing
• 1/4 lb Turkey pastrami, coarsely chopped
• 1/4 lb Swiss cheese, coarsely grated

• 1 1/2 Cups Silverfleece Sauerkraut, rinse with water and squeezed dry
• 1/2 Cup Chopped midget Kosher dill pickles, drained
• 1 1 lb Round loaf (8 inch diameter) of pumpernickel/light rye combination bread

Preparation:

Combine cream cheese, mayonnaise, and Thousand Island dressing and beat with hand mixer until fairly smooth. Add the pastrami, Swiss cheese, sauerkraut and dill pickles and blend together by hand. Refrigerate the dip until ready to serve. Hollow out the round loaf of bread and line inside with plastic wrap. Cut the bread that was removed in wedges to use for dipping. Place the dip in the loaf and garnish. Pumpernickel sticks, celery sticks, and carrot sticks are also delicious with this dip.

Servings: 16

• 1 (12 oz) can Dei Fratelli Petite Diced Tomatoes, drained
• 1 clove Garlic, minced

• 3/4 Cup Mayonnaise
• White bread, toasted

Preheat broiler and toast bread until golden brown. Cut toast into rounds. Combine diced tomatoes, mayo and garlic evenly. Drop mixture onto toast rounds and broil for three to five minutes, until topping bubbles.

• 1/4 Cup Dei Fratelli Tomato Sauce
• 3 cloves Garlic, minced
• 1/3 Cup Olive oil
• 2 Tbsp Red wine vinegar
• 2 Tbsp Fresh basil, chopped

• 1/2 tsp Salt
• 1/4 tsp Cayenne pepper
• 2 lbs Fresh shrimp, peeled and deveined
• Skewers

Preparation: In a large bowl, stir together the garlic, olive oil, tomato sauce and red wine vinegar. Season with basil, salt and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill to medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

• 1 (15 oz) can Dei Fratelli Pizza Sauce
• 1 pkg Scalloped potatoes
• 1 1/2 Cup Water

• 1 (4 oz) pkg Pepperoni, sliced
• 1 (8 oz) pkg Mozzarella, sliced

Preparation:
In a saucepan heat pizza sauce and water. Pour into a casserole dish. Stir potatoes in with the pizza sauce. Top with pepperoni and mozzarella. Bake at 375 degrees for 30 - 40 minutes.

Serves 4-6

• 1 Cup Silver Fleece Sauerkraut, drained and chopped
• 4 - 6 Bacon, sliced and diced
• 2 Tbsp Onions, minced
• 1 Cup Bread crumbs, fine
• 1 Cup Swiss cheese, grated

• 24 very large Mushrooms
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/4 Cup Butter, melted

Preparation: Wash mushrooms. Remove stems. Sauté bacon until crisp. Crumble into small bits. Mince mushroom stems; then sauté with onion in bacon drippings until soft. Add bread crumbs. Remove from heat then add sauerkraut, cheese and crumbled bacon bits. Season to taste. Stuff each mushroom cap with sauerkraut mixture and brush with melted butter. Place on greased cookie sheet and place under preheated broiler until browned.  

Serves 4-6

• 2 Cups Dei Fratelli Tomato Juice
• 1 (14.5 oz) can Dei Fratelli Low Sodium Diced Tomatoes
• 1 Cup Bottled clam juice
• 1/2 Cup Sherry wine vinegar
• 20 large Cilantro sprigs
• 2 Serrano chilies or jalapeño chilies, cut in half
• 1 Tbsp Worcestershire sauce
• 2 pounds uncooked large Shrimp, peeled and deveined
• 2 Green onions, chopped
• 1 Tbsp Olive oil
• 2 Tbsp Fresh cilantro, chopped

• 1 tsp Fresh lime juice
• 1 tsp Sugar
• Lime wedges

Preparation:
Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 ² ⁄₃ cups, about 30 minutes. Strain into medium bowl.

Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes, then cool. Add rest of ingredients to sauce. Garnish with lime wedges.

Serves 6-8

• 1 1/2 Cups Dei Fratelli Petite Diced Tomatoes, drained
• 2 oz Capers
• 1/2 Lemon

• 4 Scallions, sliced
• 1/4 Cup Olive oil
• 1 1/2 tsp Black pepper, freshley ground

Preparation:
Drain all excess liquid from the can of diced tomatoes and place 1 1/2 Cups of tomatoes in a bowl. Add capers, including brine, into the bowl with the tomatoes. Squeeze juice from the lemon into the bowl of tomatoes and capers. Add scallions, olive oil and black pepper to mixture. Stir until mixed thoroughly. Add salt for taste if desired.

Serving Suggestions: Use as a topping for grilled chicken, fish or vegetables.

Serves 4-6

• 1 1/2 Cups Dei Fratelli Petite Diced Tomatoes, drained (approx. 1/2 of a 28 oz can)
• 8 oz Fresh mozzarella, sliced or soft goat cheese
• Basil leaves for garnish, chopped

Bruschetta topping
• 3 Tbsp Fresh basil, chopped
• 2 cloves Fresh garlic
• 2 Tbsp Extra virgin olive oil

Rusks/Bread
• 1 loaf Ciabatta bread, sliced 1/2 in thick

Preparation:
Preheat the oven to 375 degrees. Brush slices of bread with olive oil and rub with cloves of garlic. Place on sheet tray and place in the oven for approx. 5 minutes on each side or until golden brown. Remove bread from oven to cool. Combine all of the ingredients for bruschetta topping in a bowl. Mix gently. On cooled bread, place sliced mozzarella or spread on goat cheese. Add a spoon full of bruschetta topping. Garnish with chopped basil.

Serves 4-6

• 8 oz Dei Fratelli Tomato Juice
• 2 Salt and pepper, dashed
• 2 Tabasco® sauce
• 2 Worcestershire sauce, dashed

• 2 Celery salt, dashed
• 1 1/2 Tbsp Dill pickle juice
• 1 Celery stalk

Preparation:
Fill a tall glass half full with ice, then top off the glass with tomato juice. Add salt and pepper, Tabasco sauce, Worcestershire sauce and celery salt. Top with dill pickle juice and stir.

Garnish with a celery stalk and enjoy.

Serves 1
 

• 8 oz Dei Fratelli Tomato Juice
• 2 Tbsp Lemon or lime juice
• Tonic water

Preparation:
Stir with ice in a highball glass. Garnish with a wedge of lime and a cucumber slice.

Serves 1