
The BELLINO FAMILY
Lodi NEW JERSEY , 1940
Left to Right : Nonno Phillipo Bellino, my Mother Lucia Bellino, Nonna Giuseppina Salemi Bellino, and my uncle, Tony Bellino ..

The BELLINO FAMILY
Lodi NEW JERSEY , 1940
Left to Right : Nonno Phillipo Bellino, my Mother Lucia Bellino, Nonna Giuseppina Salemi Bellino, and my uncle, Tony Bellino ..
RECIPE
Ingredients :
° 2 lb round boneless roast (or similar)
° 1 pound of sweet peppers (or colored peppers)
° 2 large onions
° 2 cloves of garlic
° 2 tablespoons of Worcestershire sauce
° 12 Hawaiian rolls
° 6 slices of provolone cheese
° 1 stick of butter salt pepper
* Preparation:
Cut the roast as thin as possible. Putting 2 tsp butter in a big skillet on mediium heat. Peeled also chop the garlic and add them to the pan. Peel and cut the onions and put them in a saucepan. Cut off the tops of the peppers, cut them in half and remove the seeds. Cut lengthwise into slices and add to the pot. Cover the pan and stir occasionally, cook for about 20 minutes. Take each roll and divide it in half to make bread.
Butter both sides where it broke. Place in a large skillet over medium heat until toasted. Remove the bun from the pan. Take 1/2 slice of Provolone, fold it in half and place it on toast in the pan and set aside. Repeaat this for rest rolls. Put 2 tablespoons of butter in a large skillet that you used for grilling. Add 1 tablespoon of Worcestershire. Increaase temperature to mediuum hiigh. Add the meat and stir until it is no longer pink. Take a bun. Add the meat on top with cheese. Add the onion and pepper mixture to the meat and cover with the other half. Add salt and pepper to taste.
Position oven racks in the upper and lower thirds and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
Using a stand mixer on medium speed, beat butter until smooth and creamy, about 1 minute. Gradually add sugars and beat to combine, about 2 minutes. Add eggs, one at a time, beating after each one, and the vanilla extract. Reduce speed to low and add flour mixture gradually until just combined. Add the chocolate chips, oats, coconut and pecans, mixing until just combined.
For large cookies, drop a hefty 1/4 cup of dough onto the baking sheets for each cookie, spacing 3 inches apart. Bake for 8 to 9 minutes, then rotate sheets top to bottom and front to back. Bake for an additional 8 to 9 minutes or until edges are lightly browned.
Let cookies cool on baking sheet for about 5 minutes, then transfer to rack to cool completely. For smaller cookies, use 2 tablespoons dough per cookie and bake for 15 to 18 minutes total, rotating the baking sheets midway through. Store in airtight containers at room temperature for several days.
Position oven racks in the upper and lower thirds and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
Using a stand mixer on medium speed, beat butter until smooth and creamy, about 1 minute. Gradually add sugars and beat to combine, about 2 minutes. Add eggs, one at a time, beating after each one, and the vanilla extract. Reduce speed to low and add flour mixture gradually until just combined. Add the chocolate chips, oats, coconut and pecans, mixing until just combined.
For large cookies, drop a hefty 1/4 cup of dough onto the baking sheets for each cookie, spacing 3 inches apart. Bake for 8 to 9 minutes, then rotate sheets top to bottom and front to back. Bake for an additional 8 to 9 minutes or until edges are lightly browned.
Let cookies cool on baking sheet for about 5 minutes, then transfer to rack to cool completely. For smaller cookies, use 2 tablespoons dough per cookie and bake for 15 to 18 minutes total, rotating the baking sheets midway through. Store in airtight containers at room temperature for several days.