• 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 Silver Fleece 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 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
• 1/4 Cup Prepared pesto sauce
• 8 oz soft Goat cheese

• 1 Tbsp best-quality Olive oil
• Fresh basil leaves for garnish, if desired
• Baugette for serving, sliced and toasted

Preparation:

Preheat the oven to 400 degrees. Spray a 1-quart oven-safe serving dish with non-stick spray.

Combine the Chopped Italian Tomatoes with the pesto sauce and pour into the prepared dish. Crumble the goat cheese on top in roughly marble-sized chunks.

Bake for 20 minutes, until cheese has softened and sauce is bubbling. Drizzle with the olive oil and garnish with a basil sprig, if desired.

Serve warm, to be spread on the toasted baugette slices.

• 2 cans Dei Fratelli Chopped Mexican Tomatoes & Jalapeños
• 5 - 8 Roma tomatoes
• 2 - 3 bunches Green onions, chopped
• 1 - 2 Red sweet onions, chopped
• 1 Lime
• 1 bunch Fresh cilantro, chopped
• 1 clove Fresh garlic, minced
• 1 small Jalapeño
• Salt and pepper to taste

Preparation:
Combine all ingredients except lime, cilantro, salt and pepper and jalapeño in a glass bowl. Add cilantro last and salt and pepper to taste. Cut the ends off the jalapeño and leave whole in the bowl. Salsa tastes best if it has a few hours to mix flavors in the refrigerator before it is served.

Serves 6-8

• 1 (14.5 oz) can Dei Fratelli Chopped Italian Tomatoes
• 2 lbs Extra-large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 4 Tbsp Olive oil, dividing usage
• 1 small Onion, chopped
• 2 cloves Garlic, minced

• 1/4 tsp Ground cayenne pepper
• 2 tsp Dried Italian seasoning
• 1 1/2 Cups Asiago cheese, shredded
• 1/4 Cup Fresh basil, julienned

Preparation:
Preheat oven broiler. Sprinkle shrimp with salt and black pepper. Spoon 2 tablespoons of the olive oil into a large skillet over medium heat. Add the shrimp and saute until pink and just beginning to curl, about 2-3 minutes (do not overcook). Using a slotted spoon, transfer the shrimp to a single layer in a broiler-proof gratin dish, distributing evenly. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and saute until tender, about 5 minutes. Add the garlic, cayenne and Italian seasoning; saute for 2 additional minutes. Add the tomatoes and simmer until slightly thickened, about 3 minutes. Season, if desired, with salt and black pepper. Spoon the sauce over the shrimp. Sprinkle the cheese over the top and place under the broiler (about 6 inches from heat) until the cheese softens and begins to brown, about 5 minutes (watch carefully!). Remove from oven, sprinkle with basil and serve while hot.

Note: This delicious dish is easy to put together, nutritious and everyone loves it. The shrimp can be sauteed and dressed with the tomato mixture up to 4 hours in advance- at serving time, sprinkle with cheese and place in the oven. Serve with plenty of crusty bread for moppin up the delicious juices!

Serves 4-6

• 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes & Jalapeños, drained well (reserve liquid for another use)
• 2 Cups cooked Salmon, flaked and chopped
• 1/2 Cup prepared Caesar salad dressing
• Juice of 1 small Lime

• 1/4 tsp Ground red pepper
• Salt and freshly ground black pepper, as desired
• 16 Romaine lettuce leaves, cleaned and trimmed
• 1/3 Cup Parmesan cheese, freshly shredded
• 1/4 Cup Coasted garlic Caesar flavored sliced almonds (or plain sliced almonds, lightly toasted)

Preparation:
Place salmon and well-drained tomatoes and jalapeños in a mixing bowl. Whisk salad dressing with lime juice and ground red pepper, mixing well. Add to salmon, tossing to blend well. Season as desired with salt and black pepper. Fill each romaine leaf with the salmon/tomato mixture. Top with cheese shreds and almonds, dividing equally. May be garnished with fresh lime slices, if desired.

Note: This Caesar-salad influenced dish may be eaten out of hand (serve with plenty of napkins), or placed on a plate and eaten with a knife and fork. The lime juice provides a wonderful fresh flavor boost to the prepared dressing, the tomatoes and jalepenos provide color as well as flavor and nutrition, and the almonds provide an interesting textural element (vs. the more traditional croutons) to the lush taste of the salmon. Since Caesar salad was born in Tijuana, Mexico, this dish is a tribute to that fact!

Serves 4-8

• 1 (14.5 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 dashes Salt
• 2 dashes Pepper
• 2 dashes Tabasco® sauce

• 2 dashes Worcestershire sauce
• 2 dashes Celery salt
• 1 1/2 Tbsp Dill pickle juice
• 1 Celery stalk

Preparation:
Fill a 12 oz. tall glass half full with ice and add Dei Fratelli Tomato Juice, salt, pepper, Tabasco sauce, Worcestershire sauce and celery salt. Top with dill pickle juice and stir.

Garnish with a celery stalk and enjoy.

Serves 1
 

• 4 large Fresh basil leaves
• 4 oz Dei Fratelli Tomato Juice
• 1/4 cup Fresh lemon juice
• 1/4 cup Simple syrup
• 2 cups Ice, plus more for glasses
• 2 cups Club soda
• Olives (optional)

Preparation:
Crush 4 basil leaves and place in a large shaker. Add Dei Fratelli Tomato Juice, lemon juice, simple syrup and 2 cups ice. Shake vigorously and strain into 4 tall glasses filled with ice. Top each glass with 1/2 cup club soda. Garnish with olives, if desired.

Serves 4