• 2 cups Dei Fratelli Tomato Juice
• 1 cup Bottled clam juice
• ½ cup Sherry wine vinegar
• 20 large Cilantro sprigs
• 2 Serrano chilies or jalapeño chilies, cut in half
• 1 Tbsp Worcestershire sauce
• 1 can 14.5 oz Dei Fratelli Low Sodium Diced Tomatoes
• 2 pounds Uncooked large shrimp, peeled, deveined
• 2 Green onions, chopped
• 1 Tbsp Olive oil
• 2 Tbsp Fresh cilantro, chopped

• 1 tsp Fresh lime juice
• 1 tsp Sugar
• Lime wedges

Preparation:
Combine tomato juice, clam juice, vinegar, cilantro sprigs, chilies and Worcestershire sauce in medium saucepan. Boil until sauce is slightly thickened and reduced to 1 ² ⁄₃ cups, about 30 minutes. Strain into medium bowl.

Heat oil in large nonstick skillet over medium-high heat. Add shrimp and sauté until just cooked through, about 4 minutes, then cool. Add rest of ingredients to sauce. Garnish with lime wedges.

Serves 6-8

• 1 can 15 oz. Dei Fratelli Pizza Sauce
• 1 pkg. Scalloped potatoes
• 1 ½ cup Water

• 1 4 oz. pkg. Pepperoni, sliced
• 1 8 oz. pkg. Mozzarella, sliced

Preparation:
In a saucepan heat pizza sauce and water. Pour into a casserole dish. Stir potatoes in with the pizza sauce. Top with pepperoni and mozzarella. Bake at 375 degrees for 30 - 40 minutes.

Serves 4-6

• 8 oz. Fresh mozzarella, sliced or soft goat cheese
• Chopped Basil leaves for garnish

Bruschetta Topping
• 1 ½ cups Dei Fratelli Petite Diced Tomatoes, drained (approx. ½ of a 28 oz. can)
• 3 Tbsp. Fresh basil, chopped
• 2 cloves Fresh garlic
• 2 Tbsp. Extra virgin olive oil

Rusks/Bread
• 1 loaf Ciabatta bread, sliced ½ in. thick

Preparation:
Preheat the oven to 375 degrees. Brush slices of bread with olive oil and rub with cloves of garlic. Place on sheet tray and place in the oven for approx. 5 minutes on each side or until golden brown. Remove bread from oven to cool. Combine all of the ingredients for bruschetta topping in a bowl. Mix gently. On cooled bread, place sliced mozzarella or spread on goat cheese. Add a spoon full of bruschetta topping. Garnish with chopped basil.

Serves 4-6

• 1 ½ cups Dei Fratelli Petite Diced Tomatoes, drained (approx ½ of a 28 oz. can)
• 2 oz. Capers
• ½ Lemon

• 4 Scallions, sliced
• ¼ cup Olive oil
• 1 ½ tsp. Black pepper, freshley ground

Preparation:
Drain all excess liquid from the can of Dei Fratelli Petite Diced Tomatoes and place 1 ½ cups of tomatoes in a bowl. Add capers, including brine, into the bowl with the tomatoes. Squeeze juice from the lemon into the bowl of tomatoes and capers. Add scallions, olive oil and black pepper to mixture. Stir until mixed thoroughly. Add salt for taste if desired.

Serving Suggestions: Use as a topping for grilled chicken, fish or vegetables.

Serves 4-6

• 8 oz. Dei Fratelli Tomato Juice
• 2 dashes Salt and pepper
• 2 dahses Tabasco® sauce
• 2 dashes Worcestershire sauce

• 2 dashes Celery salt
• 1 1/2 Tbsp Dill pickle juice
• 1 Celery stalk

Preparation:
Fill a tall glass half full with ice, then top off the glass with tomato juice. Add salt and pepper, Tabasco sauce, Worcestershire sauce and celery salt. Top with dill pickle juice and stir.

Garnish with a celery stalk and enjoy.

Serves 1
 

• 4 - 6 slices Bacon, diced
• 2 Tbsp. Onions, minced
• 1 cup Bread crumbs, fine
• 1 cup Silver Fleece Sauerkraut, drained and chopped
• 1 cup Swiss cheese, grated

• 24 very large Mushrooms
• ½ tsp. Salt
• ¼ tsp. Pepper
• ¼ c. Butter, melted

Preparation: Wash mushrooms. Remove stems. Sauté bacon until crisp. Crumble into small bits. Mince mushroom stems; then sauté with onion in bacon drippings until soft. Add bread crumbs. Remove from heat then add sauerkraut, cheese and crumbled bacon bits. Season to taste. Stuff each mushroom cap with sauerkraut mixture and brush with melted butter. Place on greased cookie sheet and place under preheated broiler until browned.  

Serves 4-6

• 2 Tbsp. Olive oil
• 2 large Shallots, minced or ¾ cup onion, minced
• 2 small Carrots, diced
• 1 small Celery stalk, diced
• 2 cloves Garlic, minced
• 1 14.5 oz. can Dei Fratelli Petite Diced Tomatoes
• 1 28 oz. can Dei Fratelli Crushed Tomatoes
• 2 cups Chicken stock or vegetable stock

• 5 oz. Baby Spinach, stems removed and then shredded slightly
• 2 Tbsp. Honey
• ¼ tsp. Crushed red pepper
• Salt and pepper to taste
• Handful of Fresh basil, torn or chiffonade
• 6 Tbsp. Cream (You can also used fat free half and half with good results. The soup does end up looking a little curdled, but it still tastes good and it is better for you.)

Saute the onions, carrots, celery and garlic in olive oil until soft. Add the tomatoes, stock, honey, seasonings and stir. Stir the spinach in by handfuls. Simmer at least 15 minutes (better if you let it simmer 45). Add basil and heavy cream. Heat gently, but do not boil.

Serves 4-6