Excitement is beginning to fill the air as I prepare for my Sunday meal.
This Sunday is a very special meal since it is Grandparents' Day. I well celebrate in memory of my parents, John and Margaret Memo, two hard-working Italians, who dedicated their lives to my brother and me as well as our families.
When I think of never going without, I'm referring to wonderful meals on the table, especially on Sundays. A 10-course meal didn't allow much time for us to do anything else but eat, and we always spent that time with our grandparents—people who supported us in anything we did, as long as it made the family name proud, of course.
My meal will be less than 10 courses, but a conglomerate of my mother's wonderful dishes. My centerpiece with be pictures of my mom and dad, my special dish will be served on my mother-in-law's platter that she used every Sunday for her Roast Beef Dinner.
Unfortunately, I won't have all of my children there since my daughters are in Guam, St. Louis and South Carolina, but when we sit down to eat I will feel warm and light-hearted to know that I have passed these memories down to them and we had those Sundays when they were little.
Remember your parents by serving their special meal, and if your family is grown, share it with someone else who is a grandparent who is lonely. If your parents are alive, you are the luckiest person.
To make crepes: Don't hate me—I have a crepe maker. But you can use a small skillet. Spray Pam onto skillet or onto crepe maker. Sauce can be store-bought or homemade.
1 1/2 cups milk
2 tbsp vegetable oil
1 1/2 cup flour
1/2 tsp salt
In a large mixing bowl, beat eggs on a medium speed til frothy, gradually add flour and salt, alternate with milk and oil. Beat till smooth. Can be refrigerated (up to 3 days) or prepared immediately. Stir before using.
To make crepe: With a crepe maker, pour batter onto a plate. Dip crepe maker iron onto the batter. Let cook for 10-20 seconds, remove from iron and place on rack to cool. Then place between sheets of wax paper and pile one on top of another and refrigerate till ready to use. If cool, they will separate perfectly.
Using a small skillet: Spray with Pam, pour thin layer of batter into skillet (around 2 tbsp) and tilt skillet til batter is spread out thin. Cook several seconds, flip cook 1 second on flipped side and remove. Store same way as above crepe.
1 large container of ricotta cheese
Parmesan cheese to taste
garlic (minced to taste)
oregano (to taste)
salt and pepper to taste
Mix, assemble by using 1 tsp in each crepe.
To fold manicotti: Place shell onto a platter or cutting board. Put 1 tsp filling into the center. Take edge facing you and place over filling, take two side edges bring to center and then roll like a cigar. All you are trying to do is keep the filling from coming out.
Prepare a 9 X 13 baking dish with Pam and coat bottom of pan with sauce. Place manicotti in row form and put l tbsp sauce on each, sprinkle with Parmesan cheese. Bake covered for 30-40 minutes (till bubbly) at 350 degrees.