Other popular favorites from our get-togethers:

Tried and true family favorites that really work.

Pita Piata (also known as Pitta 'mpigliata )

This is a type of yeasted sweet bread that looks similar to a cinnamon roll in appearance. It is a recipe from a small village in Calabria and is pretty much unknown in other parts of Italy and even in Calabria. A good friend of mine with ancestors from that area went to Italy a couple of years ago and saw for herself that that was the case. People from that area immigrated to Clarksburg, West Virginia to work in the coal mines years ago so the recipe is also popular there. Pita Piata is the name it is known as among the Clarksburg Italian-Americans and Pitta 'mpigliata is what it is known as in Calabria.

The recipe is rather involved and so is usually made for special occasions. If you went to the annual West Virginia Italian Heritage Festival you would be able to buy it there. That would be a great event to go to in any case.

Here is the recipe from one of the Clarksburg ladies. It is a recipe that makes a large quantity and I have not cut it down because it involves many steps and is usually made at Christmas.

Pita Piata

Dough:

• 5 lbs. flour
• 3 eggs
• 1-1/2 cup sugar (or 2 cups)
• 2 oz. yeast or 3 packets of dry yeast
• 1-1/2 pints white wine
• whiskey (a jigger or so)
• 3/4 cup Crisco
• 1 stick oleo
• pinch of salt

Put Crisco, oleo and wine in pot and heat until melted. Cool, then add whiskey. Dissolve yeast in 1-1/2 cups warm water, add 1 tablespoon sugar to the yeast mixture. When yeast is ready, mix into dough and knead until smooth. Let set about 5 minutes to rest.

Filling:

• 4-1/2 lbs. raisins. Soak raisins a few minutes and drain well.
• 1-1/4 orange (cut and put in food processor until crushed fine)
• 3 lbs. nuts, chopped coarse, not fine
• 1/3/4 cups sugar
• Cinnamon to taste (about 1 tbs. or so)
• 1/2 cup honey
• 1-1/2 cup orange juice (more or less)

Mix all ingredients and let set to marinate for filling.

Assembly:

Divide dough into 7-1/4 oz pieces. Pat into ball and then use a rolling pin to flatten slightly. Use a pasta machine and start on #1 and go up to #4. Measure 27 by 3-1/2 inches. Use a Ateco 1398 Pastry Cutter with Fluted Wheel to cut. Use a yardstick to measure.

With brush put oil along whole dough. Sprinkle generously with sugar. Use 1 cup filling along dough toward top edge. Fold dough over the filling. Start folling at one end grabbing the dough with left hand. Start by putting finger into roll loosely so it will cook in center. Complete rolling and put toothpicks to hold it together.

Cook about 45 minutes to one hour in 325 degree oven until golden brown.

Josephine Spatafore's Zucchini Patties

6 zucchini (small) 8"
2 eggs
1/2 cup chopped onion
1 cup grated parmesan cheese
2 cups flour
oil for frying

Grate zucchini, place in colander and sprinkle with salt to draw out water. Let drain, squeezing against colander.

Transfer zucchini to mixing bowl and add eggs, flour, cheese and onion. Stir to combine.

Drop by heaping tablespoons into hot oil. Press and flatten in pan with a fork.

Remove from pan after nicely browned on both sides and sprinkle with parmesan.

Brenda's Mediterranean Chicken - 6 servings

2 pounds of chicken - cut up and skinless
1 (14 ounce) can quartered artichoke hearts, drained
3/4 cup chopped pitted dates*
1/3 brown sugar or sorghum
12 giant green olives, halved**
2 tablespoons balsamic vinegar
3 garlic cloves minced
1 tablespoons drained capers
1 tablespoon of extra-virgin olive oil
2 teaspoons dried or 1 teaspoon of fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup of low sodium chicken broth

Combine chicken, artichoke hearts, dates, sugar, raisins, olives, garlic, basil, capers, oil, oregano, salt, pepper, in a large zip-close plastic bag. Squeeze out the air and seal the bag; turn bags regularly to coat the chicken. Refrigerate, at least 8 hours or one or two overnights turning the bag occasionally.

Preheat the oven to 350 degrees F. Remove the chicken pieces from the marinade and arrange them in a single layer in a large roasting pan. Pour the marinade over the chicken, then pour in the broth. Bake until a thermometer inserted in the the thickest part of the chicken registers 160 degrees F about 35-45 minutes.

This recipe is also low in calories.

*you could substitute dried figs or apricots
** black olives may be added but they do add calories