# Parents' Recipes

# Capresse Salad (Family)

<div data-en-clipboard="true" data-pm-slice="1 1 []" id="bkmrk-source%3A-joseph-d%27att"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">**Source**: Joseph D'Attilo</span></span></div><div id="bkmrk-%C2%A0ingredients"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">   
</span></span>**<span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">Ingredients</span></span>**</div><div id="bkmrk-1-bunch-of-parsley%2C-"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">1 bunch of parsley, chopped well</span></span></div><div id="bkmrk-6-plum-%28or-other-fir"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">6 plum (or other firm) tomatoes, diced into cubes</span></span></div><div id="bkmrk-1-lb-or-more-fresh-m"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">1 lb or more fresh Mozzarella, diced into small cubes</span></span></div><div id="bkmrk-2-lb-pasta"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">2 lb pasta</span></span></div><div id="bkmrk-4oz-mild-olive-oil%2C-"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">4oz mild olive oil, to coat Pasta</span></span></div><div id="bkmrk-salt-%28for-pasta%29"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">Salt (for pasta)</span></span></div><div id="bkmrk-pepper-%28to-taste%29"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">Pepper (to taste)</span></span></div><div id="bkmrk-%C2%A0instructions"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">   
</span></span>**<span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">Instructions</span></span>**</div><div id="bkmrk-chop-tomatoes%2C-mozza"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">Chop tomatoes, Mozzarella, and Parsley, and refrigerate for at least 30 minutes.</span></span></div><div id="bkmrk-%C2%A0"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-boil-water-and-cook-"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">Boil water and cook pasta al dente. Strain pasta and cover with olive oil to prevent sticking.</span></span></div><div id="bkmrk-%C2%A0-0"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-place-pasta-in-a-bow"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">Place pasta in a bowl and immediately mix in Mozzarella and Parsley. Do this while the pasta is still hot, so that the Mozzarella melts and softens slightly. </span></span></div><div id="bkmrk-%C2%A0-1"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;"> </span></span></div><div id="bkmrk-place-salad-back-int"><span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">Place salad back into refrigerator, and serve cold. </span></span> <span style="font-family: 'Times New Roman';"><span style="font-size: 11pt;">Can be garnished with black pepper or cheese (Romano works best), or red pepper if desired. Goes well with crusty bread.</span></span></div>

# Joyce's Gloog

**Gloog**  
   
\--1/2 gallon Taylor Tawny Port  
\-- 6-8 oz. of Vodka (cheap is fine)  
\--8-10 cinammon sticks  
\--15 or 20 whole cloves  
\--7-8 quarter size chunks of ginger  
   
-Put all ingredients in a large pot and heat until hot, but not boiling. Stir occasionally. (Caution: the first time I made gloog I got shit-faced drunk without having a sip, because I stood over the pot stirring and the inhaled fumes went right to my blood stream.)  
   
\--Use funnel to pour into one large bottle or smaller ones--being sure each bottle gets a share of the cinammon, gloves and ginger.   
   
To serve: heat either over the stove or in the microwave until hot, but not boiling.  
Place 2 or 3 slivered almonds and 2 or 3 raisins in the bottom of an espresso cup (optional)  
Fill with gloog  
   
Note; since this is a fortified wine it will keep for a very long time.   
Refrigeration not needed, but a cool place is preferable.