Chifeletti Recipes

Steps:

• Boil the potato in salted water about 25 minutes until tender. Drain and cool.
• Peel the potato and rice it into a bowl (or mash it very well). Cool completely.
• Beat the egg with the salt and optional onion and add it to the potato with the melted butter. Mix.
• Add the flour. Mix well.
• Lay a sheet of wax paper on your work surface. Working with a heaping tablespoon of the dough at a time, roll it between your hands until it is 3-4 inches long and a half inch thick. Bend it into a hairpin shape and place it on the wax paper. Continue in this manner with the remaining dough.
• In a medium skillet heat the oil (should be about 1/2 inch) until it is hot but not smoking. Put a test chifeletto in the pan. It should fry up to a golden brown in about two minutes, turning once. Fry the remaining chifeletti in batches, remove with a slotted spoon or spatula, and drain on paper towels as they are done.
• Serve hot.

Steps:

• In a large skillet or saucepan, cook and stir ground beef and onion until meat is brown and onion is tender.
• Stir in tomatoes, tomato sauce, chili powder, salt and beans.
• Cook uncovered about 10 minutes.
• Cook spaghetti as directed on package. Drain, turn spaghetti onto large platter and top with hot chili mixture.

Steps:

• Put chicken broth into a very large crockpot. Add spaghetti and meat.
• In large bowl, combine soup and water until smooth.
• Stir in remaining ingredients, then pour into crockpot.
• Cover. Cook on low, 2-3 hours.

Steps:

• Brown meat with onion and garlic in large skillet.
• Add tomatoes and chili; simmer 45 minutes.
• Cook spaghetti and drain.
• Add cheddar to meat sauce, then add sour cream. Mix all together.
• Top with parmesan.
• Bake in a 350* oven for 45 minutes.