Inspired by mom’s recipes

By LISA LOSASSO BELL

With Thanksgiving coming up, a lot of friends and families are getting together. And there are always those last minute out-of-town guests who just pop in to say hello. When that happens, we all like to be hospitable. Throwing some quick finger foods together for an impromptu buffet doesn’t have to be stressful.

Darlene Morris, owner of Caf Dar’s in Canfield, finds great joy in being a gracious and hospitable hostess.

In 2003, Morris and her family opened the cafe after her mother’s original biscotti recipe became a hit with friends and family.

Georgia Calcagni, her mother, also developed the recipes Morris uses for sandwiches at her shop.

Whether you buy hers or make your own, Morris thinks biscotti is great for entertaining.

It’s finger food, reasonably quick to make and not too expensive.

By making it a family tradition, Morris said, and getting everybody involved, the stress level stays low, while the potential for fun stays high.

“I grew up in a family that always felt the need to give,” she said. “My mother and my sister were always on someone’s doorstep with something for anything, good or bad. In the last few years, I’ve always gotten back more than I have ever given. It’s been a dream.”

Morris said she most enjoys her regular customers who come every morning or every afternoon. She has had students who stopped by every day, who have now graduated, and still stop in to say hello.

In addition to the biscotti and her pizzanini, Caf Dar’s serves breakfast, soups, salads sides and drinks, including a pretty good cup of coffee.

One of Morris’s favorite foods for entertaining guests at home is fried ravioli. Premade ravioli can be dipped in egg and bread crumbs and fried. She then serves them with sauce for dipping.

Morris’ easy recipes

BBQ Hot Dogs

1‚Ñ4 cup oil

11‚Ñ2 cup ketchup

1‚Ñ3 cup wine vinegar

1 teaspoon salt

1‚Ñ2 teaspoon dry mustard

1‚Ñ2 teaspoon oregano

1‚Ñ2 teaspoon black pepper

1 teaspoon paprika

1‚Ñ3 cup brown sugar

1 cup red ros wine

1 to 3 pounds mini hot dogs, or regular hot dogs cut into pieces

Combine above ingredients, except hot dogs, mix well. Place hot dogs in 9x13 glass pan. Pour mixture over hot dogs. Bake at 350 degrees for 1 hour. Place toothpicks in each hot dog or hot dog piece to serve.

Pizzapoints

1 pre-baked pizza shell, cut into small triangular pieces

Place pieces in large bowl and drizzle with olive oil until slightly coated.

Topping:

1 cup grated parmesan cheese

1‚Ñ4 cup dried parsley flakes

1 teaspoon garlic powder

1‚Ñ2 teaspoon black pepper

1‚Ñ2 teaspoon salt

Pour mixture over oil coated pizza pieces and mix well. Place on sprayed cookie sheet and bake in oven at 350 degrees until slightly toasted and brown. Serve on platter with heated spaghetti sauce for dipping.

Crabbies

6 English muffins

Cheese spread:

1‚Ñ2 cup margarine

1 (5-ounce) jar Old English cheese spread

11‚Ñ2 teaspoon mayonnaise

1‚Ñ2 teaspoon garlic salt

1 teaspoon lemon juice

1 (7-ounce) can crab meat, drained

Spread above mixture on English muffin halves. Bake in 350 degree oven until bubbly and slightly toasted. Allow to sit for a few minutes to cool. Cut into fours and serve.

Fried Ravioli

1 bag of frozen ravioli

4 eggs, beaten

Italian seasoned bread crumbs

1 jar spaghetti sauce, heated for serving

Dip each ravioli in egg, then bread crumbs. Fry in pan with 1‚Ñ2 to three-quarters cups oil. Fry until slightly browned. Cool on paper towel. Place on platter with sauce for dipping.

From area cookbooks

Smoky Bacon Wraps

1 pound sliced bacon

1 (16-ounce) package mini smoked sausage links

1 cup packed brown sugar

Cut each bacon strip in half width-wise. Wrap one piece of bacon around each sausage. Place in a foil-lined 15x10x1-inch baking pan. Sprinkle with brown sugar. Bake uncovered at 400 degrees for 30-40 minutes or until bacon is crisp and sausage is heated through. Yields approximately 31‚Ñ2 dozen.

Recipe contributed by Cliff Frazier to “Recipes to Remember: Personal Favorites,” sponsored by 717 Women’s Committee, published in 2001.

Cherry Tomato Bites

2 pints cherry tomatoes

1 (8-ounce) package cream cheese, softened

6 bacon strips, cooked and crumbled

1‚Ñ4 cup minced green onions

1‚Ñ4 cup minced fresh parsley

1‚Ñ4 teaspoon Worcestershire sauce

Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. Meanwhile, combine remaining ingredients in a small bowl; mix well. Spoon into tomatoes. Refrigerate until serving.

Helpful hints: Scoop out pulp with a melon baller and insert filling with a cake decorator or pastry filler.

Recipe contributed by Ann Lachowski to “Recipes to Remember: Personal Favorites,” sponsored by 717 Women’s Committee, published in 2001.

Pepperoni Rolls

1 loaf thawed bread dough

1 beaten egg

1‚Ñ2 cup grated parmesan cheese

Mozzarella cheese

Sliced pepperoni

Cut dough in half and roll out each half. Spread beaten egg mixed with grated parmesan cheese on each half. Layer with Mozzarella and pepperoni. Roll up and let rise. Bake at 325 degrees for 20 minutes.

Recipe contributed by Karen Murphy to “A Cookbook of Treasures: Bazetta Christian Church.”