First Posted: 3/25/2015
LIMA — The Charitable Italian American Organization will hold its 28th annual Italian Dinner from noon to 6 p.m. today at Veterans Memorial Civic Center.
The dinner has annually attracted more than 5,000 people, and just as many are expected this year, said event co-chairwoman Terri Spencer.
“It has grown very popular,” she said.
Held on Palm Sunday, the event will feature entertainment by Maria Fricano, Anthony Taylor, the LCC dancers and Chuck Summers — as well as lots of food. Dinners include pasta, meatballs, Italian sausage, salad, garlic bread and coffee. Cannoli will be available for an extra charge. Tickets are available at the door.
The event also has carry-out and drive-through services.
“We have turned it into a work of art,” Spencer said. “We get people their food quickly.”
Palm Sunday serves as the official Italian-American Day for the city. The organization supports local charities, and the dinner is its biggest fundraiser. To date, the annual event has helped at least 31 groups. CIAO will also donate $2,500 to the Civic Center.
With nearly 200 members, CIAO presses most of them into service that day, Spencer said.
“There are always people who want to step up and help out,” Spencer said. “We are confident that the event will be a success again this year.”
Can’t get to the dinner but need a little homemade Italian food in your life? A cookbook published by members of CIAO called “Cucina Di Casa” offers these recipes, and more:
Sicilian Rolls
1 cup water
2 tablespoons sugar
1 package dried yeast
1 egg
1/4 cup oil
11/2 teaspoon salt
1/4 cup lukewarm water
3 cups sifted flour
Heat 1 cup of water and add oil, sugar and salt. Cool to lukewarm. Dissolve yeast in 1/4 cup lukewarm water and add to cooled mixture. Blend in 1 egg. Gradually add 3 cups of the sifted flour. DO NOT KNEAD. Shape dough on floured board into rolls using any shape desired. Place rolls on greased pan or cookie sheet and let rise in a warm place until doubled in bulk, about 1 hour. Bake in moderate oven, 375, 15 to 20 minutes until golden brown. Cool on rack. Makes 15 rolls.
— By Rosemary Minardi Geiger
Louie’s Easter Pie
2 sticks of pepperoni, diced
1 pound longhorn (colby) cheese, diced
1 pound mozzarella cheese, diced
4 pounds ham, diced
1 pound salami, diced
1 to 2 dozen eggs, beaten (you can cut back on the eggs)
You’ll need 9 loaves of frozen bread, thawed and let rise. Punch down and divide into pie pans. Louie says you’ll need a loaf and a half per pie. Depending on the size of your pie pans, you should get 4 large or 6 small.
Divide the ingredients into the pans, pour over the eggs (add a little salt and pepper for seasoning) cover with a top crust (seal with a little water), add a few slits to let steam escape. Bake at 350 degrees for 45 minutes.
— By Louie Daley
Radicchio and Fennel Salad
1 radicchio
1 fennel bulb
1/2 cup mixed Greek/Italian olives
Dressing:
1/4 cup olive oil
1 tablespoon lemon juice
1 anchovy filet
3 olives, pitted
Salt and pepper to taste
Pinch of sugar
Separate and wash lettuce. Cut off top of fennel bulb, cut bulb in 8 sections and separate. Arrange on plate with lettuce and olives. Combine dressing ingredients in blender for 10 seconds. Spoon over top.
— By Marti Azzarello
