• 4 cups Water
• 1 1/2 pounds medium Shrimp, shelled
• 4 slices thick Peppercorn bacon
• 1 medium Onion, finely chopped
• 1 medium Green pepper, finely chopped
• 1 tsp. Ready-to-serve garlic

• 2 cups Potatoes, peeled and cut into 1/2 inch dices
• 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes
• 1 Bay leaf
• 1 tsp. Salt
• 1 tsp. Freshly ground pepper
• 3 to 4 dashes Hot sauce, to taste

Preparation:
In a medium size pot, add water. Cook until boiling. Add shrimp and cook 2 minutes. Remove shrimp from pot. Strain water and measure 3 cups. Keep on warm temperature until needed.

In a Dutch oven, fry the bacon until crisp. Remove bacon to cool on paper towels. When cool, break into pieces.

Add onion, green pepper, and garlic to bacon grease and sauté until tender about 10 minutes. Pour in reserved water. Add the potatoes, tomatoes, bay leaf, salt, pepper and hot sauce. Bring slowly to a boil, then turn the heat to low and cook and simmer for about 10 minutes or until the potatoes are tender but not mushy.

Add the shrimp and bacon. Continue cooking for 3 to 4 minutes. Remove the bay leaf and discard.

Serve the chowder in heated mugs.

Serves 6 to 8

• 1 cup Flour
• 1 Tbsp. Dried oregano
• 1 Tbsp. Dried basil
• 1 Tbsp. Dried thyme
• 1 Tbsp. Pepper
• 2 Tbsp. Butter
• 2 Tbsp. Olive oil

• 6 pieces Skinless chicken breast
• 1/2 cup Dry white wine
• 1 28 oz. can Dei Fratelli Seasoned Diced Tomatoes
• 1/2 cup Black kalamata olives, halved
• 2 Tbsp. Capers
• 8 oz. Feta cheese, crumbled
• Flat Italian parsley (garnish)

Preparation:
Combine the first 5 ingredients in a plastic bag. Shake bag to combine. Add the chicken breasts to coat, shaking off any excess. Set aside.

Heat the oil and butter in a large skillet over medium heat. Add chicken and sauté about 4 to 6 minutes each side, until golden. (I sometimes sprinkle with a little paprika while cooking for color.) Remove chicken from the skillet and set aside.

Add the 1/2 cup of wine to deglaze the pan. Add tomatoes and bring to a boil. Lower heat and simmer for 3 minutes.

Return chicken to skillet, spooning some of the tomato mixture on the top. Add the olives, feta cheese and capers at this point and cover. Bake covered in a 350° oven for 20 minutes until chicken is cooked through. Garnish with chopped Italian parsley and serve with a rice medley.

Serves 6

• 2 slices Bacon, diced
• 2 Shallots, thinly sliced
• 2 cloves Garlic, minced
• 1 Jalapeno chili, chopped
• 2 tsp. Cumin
• 1/4 tsp. Crushed red pepper flakes
• 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes with Onions, Celery and Peppers

• 1 10 oz. box Frozen corn
• 1 small Zucchini, diced
• 1 cup Frozen baby lima beans
• 1/4 cup Whipping cream
• 2 Tbsp. Fresh cilantro, chopped
• 1 Tbsp. Chipotle chili in abobo sauce, chopped
• Salt and pepper, to taste
• Freshly grated parmesan cheese

Preparation:
Cook bacon in a Dutch oven over medium heat until bacon is crisp. Remove bacon to paper towels to drain. Reserve for later use. Add shallots, garlic and jalapeno chili to Dutch oven and cook until shallot is softened. Stir in cumin and red pepper flakes. Cook 30 seconds. Stir in tomatoes, corn, zucchini, lima beans and reserved bacon. Cook until vegetables are tender, about 8-10 minutes. Stir in cream, cilantro and chipotle chili. Heat through. Season to taste with salt and pepper. Spoon succotash into serving bowl. Top with freshly grated Parmesan cheese.

Serves 6

• 1 14.5 oz. can Silver Fleece Sauerkraut
• 1 pound Pizza dough
• 1 large Onion, thinly sliced
• 1 tsp. Garlic, chopped

• 1/4 cup Olive oil
• 4 cups Instant mashed potatoes, cooled
• 1 pound Mozzarella cheese, shredded

Preparation:
Preheat oven to 500°. With vegetable spray, grease a 12 inch round pizza pan. Roll out pizza dough and press evenly into pan. Sautée onions and garlic in the olive oil until the onions are tender. Spread the four cups of instant mashed potatoes on top of the dough, top with the sautéed onions and garlic. Evenly spread the mozzarella cheese and sauerkraut onto the onions. Bake in pre-heated oven for 12-15 minutes or until the crust is golden and the cheese has melted.

Serves 6-8.

• 1 14.5 oz can Dei Fratelli Chopped Mexican Tomatoes, well drained
• 1/2 cup Cooked corn kernels
• 1/2 cup Canned black beans, rinsed and drained
• 1/4 cup Green onion, chopped
• 1/3 cup Shredded Mexican blend cheese
• 1/4 cup All-purpose flour

• 1/2 tsp. Baking powder
• 2 Eggs, beaten
• 2 Tbsp. Vegetable oil
• Cilantro and Dei Fratelli Black Bean n' Corn Salsa for garnish

Preparation:
In a medium bowl combine the tomatoes, corn, beans, onions and cheese. In a small bowl whisk together the flour, baking powder and eggs; stir into the tomato mixture until well mixed. In a large skillet heat the oil over the medium heat. Drop the batter by heaping spoonfulls into the skillet. Flatten slightly and cook until browned on both sides, about 4 minutes total. Top each serving of fritters with salsa and garnish with cilantro.

Serves 6

• 3 Tbsp. Extra-virgin olive oil
• 1 medium Onion, diced
• 4 cloves Garlic, minced
• 1 Carrot, diced
• 1 stalk Celery, diced
• 1 large Zucchini, cubed
• 2 cups Cabbage, shredded
• 2 cups Cooked navy beans
• 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes with juice

• 1 cup Dei Fratelli Crushed Tomatoes
• 2 small Potatoes, peeled and diced
• 8 cups Chicken stock or water
• Salt and pepper to taste
• 1 tsp. Dried parsley
• 1 cup Grated 6 cheese Italian blend (mozzarella, provolone, asiago, parmesan, romano and fontina cheeses)
• 2 cups Pasta (use your favorite kind), cooked and drained

Preparation:
Heat oil over medium heat in a very large saucepan. Add onion and cook, until softened, 2 to 3 minutes. Add carrot, celery, cabbage, zucchini and garlic; cook 2 to 3 minutes. Add diced tomatoes, crushed tomatoes, potatoes, chicken stock, and beans. Add salt, pepper and parsley. Bring to a boil and reduce heat to medium and simmer for 45 minutes.

Take off heat and stir in cheese until well blended with soup. Add cooked pasta and stir. Cover and let sit at least 5 minutes before serving so pasta absorbs some of the soup.

Serve with a crispy Italian bread.

Serves 8-10

• 2-3 pound Boneless pork loin roast
• 1 10.75 oz. can Dei Fratelli Zesty Tomato Soup
• 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes
• 1 28 oz. can Dei Fratelli Stewed Tomatoes
• 1 14.5 oz. Silver Fleece Sauerkraut
• 1 large stalk Celery, chopped
• 2 large Carrots, sliced
• 3 cloves Garlic, chopped

• 1 small Onion, chopped
• 1/3 cup Water
• 1 tsp. Salt
• 2 tsp. Sugar
• 1 tsp. Pepper
• Pinch of rosemary, chopped
• Parsley for garnish, chopped (optional)
• 4 quart or larger Crock pot or slow cooker

Preparation:
Rinse and drain kraut, then slightly squeeze kraut with hands to remove excess water. Combine all ingredients except pork and parsley into pot. Mix well. Then submerge pork roast into pot making sure it is covered well. Cook on high 4-5 hours or until meat can be pulled apart with fork. Slice meat and spoon mixture over, garnish with parsley. Note: Goes well with mashed potatoes and dark bread.

Serves 8-10

• 1/3 cup Olive oil
• 1 cup White onion, sliced thin
• 1 cup Red bell peppers, sliced
• 2 1/2 Tbsp. Garlic, minced
• 1/4 cup Fresh basil, finely chopped
• 2 Tbsp. Oregano
• 1 Tbsp. Rosemary
• 1 tsp. Salt

• 1/2 tsp. Black pepper
• 3/4 cup Mushrooms, sliced
• 1 14.5 oz. can Dei Fratelli Chopped Italian Tomatoes
• 1 1/2 pounds Fresh large shrimp, cleaned and deveined, tail on (can substitute thawed frozen cooked shrimp)
• 1 pound Linguini, cooked al dente per package instructions

Preparation:
Heat oil in large pot with lid. Add onion, peppers, garlic, basil, oregano, rosemary, salt, pepper and mushrooms. Sautée over medium heat 5 minutes. Add tomatoes. Cover and simmer 15 minutes, stirring occasionally. Add shrimp and simmer until shrimp is pink and hot (if using frozen cooked shrimp, approx 5 minutes to heat through). Toss with cooked pasta.

Serves 8-10

• 2 1/2 cups Whole grain penne pasta (cooked al dente)
• 1 lb. Ground Italian sausage (mild)
• 3 cloves Garlic, crushed and finely chopped, divided
• 1/4 cup Onion, diced
• 4 Tbsp. Extra virgin olive oil, divided
• 1 pound Ricotta Cheese
• 1 14.5 oz. can Dei Fratelli Stewed Tomatoes

• 1 tsp. Oregano, crushed
• 1 tsp. Dried basil
• 1 tsp. Dried rosemary
• 2 1/2 cups Dei Fratelli Tomato & Basil Pasta Sauce, divided
• 2 Tbsp. Extra virgin olive oil
• Parmesan and Romano Cheese, shredded (use for topping only)

Preparation:
Preheat oven to 350°. Spray 2 qt. casserole dish with cooking spray. Heat Italian sausage, onion, 2 cloves garlic, and 3 Tbsp. oil in saucepan. Mix well. Heat until sausage is done and no longer pink.

Using large mixing bowl, spoon in ricotta cheese, oregano, basil and rosemary. Stir well. Add 1 tablespoon olive oil. Squeeze tomatoes into mixture and add 1/2 cup pasta sauce. Stir well. Add sausage and all drippings to mixture. Add cooked pasta. Mix well. Pour mixture into casserole dish. Cover. Place in oven and bake for 25 minutes. Uncover and bake for an additional 20 minutes.

Top should be slightly browned. While pasta is baking, prepare sauce. Pour remaining pasta sauce, olive oil and garlic in microwave safe dish for 10 minutes, stirring halfway through cooking time.

Spoon onto plates and drizzle 2-3 tablespoons of sauce over. Serve. Top with cheese (optional).

Serves 6

• 1 14.5 oz. can Dei Fratelli Stewed Tomatoes
• 1 28 oz.can Dei Fratelli Tomato Sauce
• 1 can Light red kidney beans
• 1 can Great northern beans
• 1 can Pinto beans
• 1 small can Whole kernel corn with peppers
• 1/2 tsp. salt

• 1/2 tsp. Pepper
• 2 1/2 tsp. Chili powder
• 2 Tbsp. Dry Onion, minced
• 1 1/2 to 2 pounds Sirloin meat, chopped (cooked in frying pan)
• Small amount Basil
• Sprinkle with several dashes of cinnamon to taste
• 1/2 tsp. Oregano

Preparation:
Put all ingredients in crock pot. Cook in a crock pot on low for 6 hours.

Serves 6