Glenda McBee Bonfili is a member of Sons and Daughters of Italy. She is of Italian descent.
She said this pork recipe has been handed down from her grandmother, Philomena Ferrari Billotti, who Bonfili called "Nona."
Samuel debarked in Boston, then moved to Clarksburg, W.Va., where he had relatives living. Samuel sent for Philomena. As she came across the ocean, she lost her baby. Samuel and Philomena lived in Clarksburg, then they moved to Morgantown, W.Va., where he opened a grocery store. Their family grew to three daughters and five sons.
Eventually, one of those daughters — Bonfili's mother — met and married Bonfili's father, who was Scotch-Irish; they raised a son and daughter.
Bonfili said she learned to cook when she was young.
"I learned to cook mostly from my Italian grandmother, who lived with us, and Aunts Angelina and Lenora, and also my Irish grandma," she said. "Now, my entire family likes my lasagna, peanut butter pie, nut rolls and Italian bread."
This braised pork dish has been used for funeral luncheons and other functions at church, she said.
The next meeting of the local chapter of Sons and Daughters of Italy is at 7 p.m. Tuesday, May 28, at Morris Frock American Legion Post 42, off Northern Avenue, Hagerstown. The group will share a covered dish dinner.
— Chris Copley, Lifestyle assistant editor
1/4 cup dried parsley
2 teaspoons paprika
1 teaspoon rubbed sage
1 teaspoon thyme
1 teaspoon ground mustard
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon oregano