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Simple Coconut Cream Pie – From Donna Casciello

Ingredients: 2 cups Cold Milk               2 cups Cool Whip, thawed and Divided1 cup Coconut                   1 (6oz) Graham Cracker Pie Crust2 pkg. Vanilla Instant Pudding Pie filling Pour milk into a Large bowlAdd dry pudding mixes and ¾ cup of the coconut, beat with wire whisk  for about 2 minutes.Gently stir in 1 cup of the cool whip.Pour into the pie crust.Refrigerate for 4 hours or until set. Spread the remaining cool whip, and sprinkle the remaining coconut over pie. Serve Cold!


Tom’s Beef Soup

By Cheryl Lillo Vestal Ingredents:2 pieces of Beef soup shank, some extra bones if you can find them.4 potatoes diced, 4 carrots sliced, 2 stalks of celery diced, 1 lg. onion chopped, 4 cloves of garlic chopped.Season with salt, pepper and parsley and bay leave. Put the soup meat and bones in a large pot, add enough water to cover meat and bones. Bring to a boil. Skin off the forth and grease. lower heat and simmer for about an hour.Remove meat and bones and cut meat away from bones.… Continue Reading…

Members PostsRecipes

Very Lemon Bundt Cake

Easy Method From Sharon Ricciardelli Prepare Bundt pan by greasing and flouring the pan thoroughly. In large bowl mix all ingredients together and beat until smooth and light. Pour mixture into prepared Bundt pan. Preheat over to 350 and bake for 45 minutes. When done let cool completely before removing from pan. Dust with confectioners sugar, top with ice cream, berries or your favorite topping.  Ingredients:  1 box of white cake mix 2 tbsp. oil 3 eggs 1/4 cup water 1/2 cup Limoncello Juice of 2 Lemons Zest of 2… Continue Reading…

Italian FoodRecipesTraditions

Italian Food

This is from our Italian Festival of Angels board collection. Glenn and I were on a roll and just picked a couple items to complete the board content.  We had some motivation for thinking of the Muffuletta because in 2007 a vendor was supposed to sell the Muffuletta sandwich, but unfortunately they did not attend for personal reasons. I offered a refund but they graciously offered the Fee as a donation. The Muffuletta: Crusty Italian Bread, Olive oil on both sides of the bread, chopped green and black olives, Good… Continue Reading…


Giada De Laurentiis

***Giada’s Easter Classics*** Giada Pamela De Laurentiis  is an Italian-American chef, writer, and television personality. She is the host of Food Network’s “Giada at Home”.  Giada Pamela De Benedetti was born on August 22, 1970, in Rome, Italy, the eldest child of actress Veronica De Laurentiis and her first husband, actor-producer Alex De Benedett. In 1977 at the age of 7, Giada’s parents left Italy and came to the United States. They lived briefly in Florida, and New York and then moved to Los Angeles. Giada is a Emmy award winning… Continue Reading…

Lenny's StoriesMembers PostsRecipes

Shrimp Leonardo

Recipe origin By Lenny Ricciardelli – This Shrimp Leonardo recipe is a recipe I came up with with help from my mom. Back when I was catering, I had lined up a series of Latin weddings. I was able to do that because i had the equipment to roast pigs inside or outside. A Latin tradition was, they always wanted a roasted pig. Along with the pig they also had a family tradition of serving paella buffet style from a large pan, next to a food station, carving the pig… Continue Reading…

Members PostsRecipes

Pesto Orecchiette with Chicken Sausage

By Sally Proto Gill 1lb Orecchiette Pasta1 Tablespoon Olive Oil¾ to 1lb oz Chicken Sausage,1 ½ to 2 cups pesto (recipe below)½ cup Grated Parmesan Cheese Pesto Sauce This  is a basic pesto, made with basil, olive oil, pine nuts, and parmesan cheese. This recipe differs from the classic preparation by the addition of parsley. You can add a little extra Parmesan to the mixture if you like. 3 cups cup packed basil leaves4 cloves garlic3/4 cup parmesan cheese (add more to taste if needed)1/2 cup olive oil1/4 cup pine… Continue Reading…

Members PostsRecipes

Stuffed Artichokes

By Nick Mastroianni How to choose an Artichoke to make Stuffed Artichokes.The artichokes should feel heavy, and if you squeeze an artichoke it should make a squeaking sound. The best Artichokes are closed leaved. Ingredients for Stuffed Artichokes Hint: Stuffed Artichokes Love salt, and garlic!Two artichokes – make sure they’re firm and the pedals are tightly closed¼  to ½ cup of Parmesan cheese2 large cloves of garlic1/2 cup panko Italian bread crumbsChopped stem piecesSalt and pepper to tasteOlive oil for drizzling Directions1. Cut stem off and set aside.2. Remove small… Continue Reading…

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