We had some great dishes at the potluck last night, we’d love to share the recipes of some of those tasty dishes!
Comment with your recipe and ask your fellow ushers for recipes of the dishes you liked!
We’ll get you started with a recipe (and a story!) from Mother DeBartolo (also known as Marie P. DeBartolo) from “Salute to Italy: Celebrity Cookbook” (published in 1984).
Edward J. DeBartolo, Sr. and Edward J. DeBartolo, Jr.
A graduate of Notre Dame, Edward DeBartolo, Senior, as a young army engineer, returned from Pacific combat without a dime in his pocket, but built a shopping center empire. The enclosed malls he owns and operates from coast to coast, making him one of the nation’s largest landlords. His son, a chip off the old block, is the owner of the San Francisco ’49ers.
“This is Mother DeBartolo’s recipe for Pitzales. Every week until she died at age 89, she baked and had delivered to my office far too many Pitzales. They arrived beautifully arranged in a large, flat basket covered with a hand-embroidered linen tea towel. Her secret was the use of anise seed instead of anise oil and freshly grated lemon peel. The flavor and texture were like no other. She was a treasure.”
Mother DeBartolo’s Pitzales
3 cups flour
3/4 cups vegetable shortening or lard
3/4 cups sugar
Grated rind of 1 lemon
1 teaspoon anise seed
In a large shallow bowl use pastry blender or hands to work flour and shortening together to the consistency of coarse meal. Set aside in refrigerator or cool place. Beat eggs until fluffy and creamy, then add sugar and mix well. Stir in lemon rind and anise seeds. Blend the egg mixture into the flour mixture slowly and gently, being careful not to work the dough too much. Chill dough for an hour. Roll into 1-inch balls. Place each ball in hot Pitzale or waffle iron. Press flat and bake until golden brown. Cool on rack. Sprinkle with confectionery sugar. Makes 48.