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ITALIAN DINNER 
Funghi alla Parmigiana (Choose St uffed Mushrooms) 
Tray of Assorted Fc3ds 
Piccata di Vitello (Veal with Lemon Sauce) 
Risovordi (Green Rice) 
Insalata Verde All'Italiana (Green Salad) 
Pane et Gussink (Crusty Bread and Bread Sticks) 
Coffee-Nut Tortoni 
Coffee 
If wine is desired, Gallo's Chianti is a good reasonable choice. 
ANTIPASTI 
FUNGHI ALLA PARMIGIANA 
2 lbs. mushrooms (large)              3 T. minced parsley 
i 
1 c. grated Parmesan cheese           1 t. salt 
2/4 c. dry bread crumbs                 t. freshly ground black pepper 
T c. grated onion                       t. oregano 
2 cloves garlic, minced               3/4 c. olive oil 
Wash but do not peel mushrooms. Remove stems and chop; mix with cheese, 
bread crumbs, onions, garlic, parsley, salt, pepper and oregano. Stuff caps.
Pour a little oil into a baking dish. Arrange mushrooms in it. Pour remaining
oil over the mushrooms, being sure to get each mushroom. Bake at 3500 25
min. 
TRAY OF ASSORTED FOODS 
The antipasto course should be served on dessert size plates.. You might
try cantalope or honeydew melon cut in 2" wedges and wrapped in prosciutto.
A 
tray of meats and cheeses such as Italian salami, liverwurst, prosciutGto,
morta-- 
della, ricotta, mozzarella, provaura, olives, scallions; eggs slices, deviled
or stuffed (anchovy stuffed eggs is common - cut 6 eggs in half, blend yolks,
5 anchovy fillets (mashed), I1 T. bttter, 1 T. chopped parsley, 2 T. mayonnaise,
pinch of pepper); anchovy, tuna, sarlines; lettuce or other greens for garnish;
melon, figs and prunes. 
PICCATA DI VITELLO 
2 lb. veal scallops                      c. olive oil 
c. flour                               c. butter 
t. salt                            * c. lemon juice 
a.                                     1 
- t. freshly ground black pepper       -  c. minced parsley 
Pound veal very thin. Dip the slices in a mixture of the flour, salt and
pepper. Heat the oil and butter in a large skillet until it sizzles (you
may 
need more than one skillet). Brown the veal on both sides. Have the veal
flat, 
in a single layer. When brown and tender, remove veal. Pour off fat, add
lemon 
juice and parsley.