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  • Bette's Recipes
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  • Bette's Recipes # 3

DR BOB DOIDGE MUSHROOM MEDLEY

 

Ingredients:
4 different varieties of mushroom; 

shiitake

 white caps

 oyster

 trumpet 


.2 tablespoons of olive oil.

1 tablespoon butter

1/2 cup dry white wine

Medium size red onion, chopped

1/2 teaspoon of Hungarian or smoked paprika

Teaspoon of dry oregano

Fresh parsley


Saute choice of 4 varieties of chopped mushrooms in 1 tablespoon of olive oil in iron skillet until lightly brown

 Remove from skillet.
Deglaze pan with 1/2 cup white wine and saute red onion in tablespoon olive oil and butter.


Add cooked mushrooms at higher heat, sea salt and pepper to taste

. Sprinkle 1/2 teaspoon of paprika followed by oregano and chopped parsley

ENJOY!!!!!!!

 

NECTARINE SURPRISE

 Yield    2 Servings


INGREDIENTS


2  Medium Nectarines  Peeled and Pitted

1  Banana Peeled

4-5 Strawberries Washed and Hulled

1/2 cup Orange Juice

1/2 cup Pineapple Juice

1 Teaspoon of Honey

4 Ice Cubes

4 Sprigs of Mint as Garnish

2 Pieces of Pineapple as Garnish


Cut fruit into chunks and place in blender. Add the remaining ingredients and blend at low speed for about 30 seconds, then at high speed for about 15 seconds. Garnish with mint and pineapples            ENJOY!!!!!!

Bette'S MARINATED ZUCCHINI

Ingredient


  • 4 zucchini 
  • 1/4 cup olive oil 
  • 1/4 cup balsamic vinegar 
  • 1/2 teaspoon fresh or dried  mint leaves
  • 3 cloves garlic, chopped 
  • Salt and pepper to taste 

Preparing


Slice zucchini with skins on. In a large skilled heat oil and fry until golden brown. Set aside. In a medium casserole layer the fried zucchini with vinegar, chopped garlic, salt, pepper and mint leaves. Cover casserole and let zucchini marinate at room temperature. You may serve it hot or at room temperature.  

BETTE'S BLUEBERRY PIE

This blueberry pie recipe is made with a pre baked crust, so you won't have to turn your oven on if making it on a hot summer day

ingredients

3/4  cup white sugar

3  tablespoons cornstarch

 1 pinch salt

 1  cup water

 3  cups fresh blueberries.

 1  ( 9 inch)  pie crust baked

 1  additional cup of fresh blueberries





DIRECTIONS

Step 1

Combine sugar, cornstarch, and salt in a saucepan. Stir in water, and 3 cups of blueberries. Cook and stir over medium heat until thick, 8-10 minutes.

STEP 2

Remove from heat and let cool for 5 minutes. Stir in remaining 1 cup of blueberries.

STEP 3

Pour blueberries into baked pie shell. Cool in refrigerator for 2 to 4 hours before serving. 

TIPS

If you use frozen blueberries, drain them and use the juice instead of the water in Step 1.

Pop's NEW JERSEY TOMATO SANDWICH

 


 Pop's Tomato Sandwich - 1 Serving


2 - slices Italian semolina bread

1 medium-sized to large New Jersey Tomato sliced

2 or 3 thin slices sweet onion

olive oil

 balsamic vinegar 

dried oregano 

salt and freshly ground pepper to taste.


For this sandwich, you need the best semolina bread, perfectly ripe new jersey tomatoes, and the best olive oil. ( We always had olive oil and vinegar in the truck). If we were near a delicatessen or general store, sometimes my father would buy a little jar of mayonnaise and use that too. If you're using mayonnaise , spread a thin layer on both slices of bread. Then cover one piece with a thick layer of tomato slices, then thinly

sliced onions. Sprinkle some hot pepper on top( as i got older i cut out the hot pepper)Dress with olive oil, vinegar, oregano, salt and pepper. Top with second slice of bread.

TAKE A BITE AND YOU WILL KNOW IT'S SUMMER !!!
 

Simple Pleasures

We have all kinds of upscale restaurants, and there is a lot of interest in complicated cuisines, but sometimes it's the really simple things that give you the most pleasure. When I was a kid, I had to help my father sell produce out of the back of his truck. At lunchtime he'd stop at some little store and buy a loaf of Italian bread. Then we'd find a place where we could pull off to the side of the road. He'd put down a piece of cardboard for a cutting board, slice the bread, cut up a tomato and an onion, and make tomato sandwiches. Sometimes when I come home from work and I'm too bushed to prepare or even eat a full meal, I'll make myself a tomato sandwich. Food brings back memories. You can sit down with the most ordinary things on your mind and eat something good and it will bring back memories - things you haven't thought about in years. Even memories that might not start out being so good seem to improve as time goes by. At the time I hated peddling fruits and vegetables out of that truck with Pop, but now I wish I had the time to pull off to the side of the road they way we did then. We don't have the luxury of slowing down - everything is geared to working and being productive. Produce, produce, produce! Wouldn't I love to be able to take my son and go sit by the side of the road and have a tomato sandwich? With the perfect ripe red tomato and good bread, there's nothing better. 

 


 Pop's Tomato Sandwich - 1 Serving


2 - slices Italian semolina bread

1 medium-sized to large New Jersey Tomato sliced

2 or 3 thin slices sweet onion

olive oil

 balsamic vinegar 

dried oregano 

salt and freshly ground pepper to taste.


For this sandwich, you need the best semolina bread, perfectly ripe new jersey tomatoes, and the best olive oil. ( We always had olive oil and vinegar in the truck). If we were near a delicatessen or general store, sometimes my father would buy a little jar of mayonnaise and use that too. If you're using mayonnaise , spread a thin layer on both slices of bread. Then cover one piece with a thick layer of tomato slices, then thinly

sliced onions. Sprinkle some hot pepper on top( as i got older i cut out the hot pepper)Dress with olive oil, vinegar, oregano, salt and pepper. Top with second slice of bread.

TAKE A BITE AND YOU WILL KNOW IT'S SUMMER !!!
 

Simple Pleasures

We have all kinds of upscale restaurants, and there is a lot of interest in complicated cuisines, but sometimes it's the really simple things that give you the most pleasure. When I was a kid, I had to help my father sell produce out of the back of his truck. At lunchtime he'd stop at some little store and buy a loaf of Italian bread. Then we'd find a place where we could pull off to the side of the road. He'd put down a piece of cardboard for a cutting board, slice the bread, cut up a tomato and an onion, and make tomato sandwiches. Sometimes when I come home from work and I'm too bushed to prepare or even eat a full meal, I'll make myself a tomato sandwich. Food brings back memories. You can sit down with the most ordinary things on your mind and eat something good and it will bring back memories - things you haven't thought about in years. Even memories that might not start out being so good seem to improve as time goes by. At the time I hated peddling fruits and vegetables out of that truck with Pop, but now I wish I had the time to pull off to the side of the road they way we did then. We don't have the luxury of slowing down - everything is geared to working and being productive. Produce, produce, produce! Wouldn't I love to be able to take my son and go sit by the side of the road and have a tomato sandwich? With the perfect ripe red tomato and good bread, there's nothing better. 

GABBY'S PESTO

GABBY'S PESTO SAUCE


1 Bunch fresh Italian parsley. washed and stems removed

3 Bunches fresh basil, leaves only

1 head garlic, peeled and separated into cloves

1/2 cup olive oil

8 ounces cream cheese

1 teaspoon salt

1 teaspoon freshly grown black pepper

1/3 cup of grated Parmesan cheese


Chop the parsley, basil and garlic in a food processor fitted with the

metal blade, With the motor running, slowly add the olive oil to make

a smooth paste, about 30 seconds. Transfer the mixture into a small bowl

and set aside.

Place the cream cheese, salt ,pepper, and Parmesan in the food processor

and pulse 3 or 4 times to blend. Add 4 to 5 tablespoons of the herb-garlic

mixture and process for 2 minutes. The sauce can be thinned with a little

olive oil if necessary. Place the remaining mixture into a sealed container, 

which can be frozen or refrigerated for future use.

Toss with cooked Pasta




FARMS VIEW ( DANA'S) STRAWBERRY RHUBARB BARS



Strawberry Rhubarb Bars


Crust:

1 1/2 Cups quick cooking rolled oats

1 Cup flour

1/2 Cup sugar

3/4 Cup Butter (12 Tablespoons)


Filling:

1 1/2 Cup chopped Rhubarb

1/4 Cup sugar

1/4 Cup water

2 Cups chopped Strawberries


Preheat oven to 350 F

Butter 8 X 8 X 2 Glass dish


Stir together oats, flour and sugar.

Cut in butter using fork or pastry

blender

Mix until crumbs form

Set aside 2 Cups for topping


Press remaining crumb mixture into

bottom of pan. Bake for 20 minutes

**allow to completely cool**

~DO NOT SKIP THIS STEP~


In a saucepan combine

rhubarb, sugar and water

Cook and stir for 8 to 10 minutes

~until thickened and bubbly~

Stir in chopped strawberries


Pour over cooled baked crust

Sprinkle reserved crumbs evenly

over top, press down lightly on crumbs


Bake for 30 - 35 minutes or

until top is golden brown and

filling is bubbly.


Recipe available to print at www.farmsview.com


IACHETTI'S ROAST EGGPLANT FLATBREAD

Roast Eggplant Flatbread

Serves 1

1 each Eggplant cut in half

¼ cup chic peas( canned and drained)

1 each 6 oz pizza dough

¼cup flour for dusting dough

6 Tsp avocado oil

1 ea clove roasted garlic

2 Tsp lemon juice

8 oz Caramelized onion Jack cheese (or your favorite soft cheese)

1 OZ red onion cooked or pickled

2 oz baby arugula

baby tomatoes sliced in half for garnish

1/2 tsp crushed red pepper flakes


Method-

Pre heat oven to 450 degrees –Split eggplant in half and roast on lightly oiled sheet

pan for 30 minutes or until soft- Cool and peel eggplant- In food processor , puree

eggplant meat until soft-Add chic peas, oil and lemon juice- Puree until smooth

Season with salt and pepper-Reserve

Roll out pizza dough on floured surface –Once flat, spread eggplant mixture over the

crust-

Place red onion, half tomatoes and cheese-Bake in 450 degree oven for 15-20

minutes

Take out-

In bowl combine the arugula ,oil, lemon juice and salt

Place the arugula mixture on top of the flatbread-

Season with red pepper flakes

Cut into slices and ENJOY/ Happy Mothers Day

bETTE'S LEEK AND POTATO CREAM SOUP

Leek and; Potato Cream Soup


Ingredients:

1 bunch Leek

6 Medium to Large Potatoes, peeled and cut into cubes

5 tablespoons butterVidalia Sweet Onion Pie  1 1/2 cups finely crushed buttery crackers 6 tablespoons (3/4 stick) unsalted butter, room temperature 2 cups thinly sliced Vidalia onions 3/4 cup whole milk 5 eggs 3/4 teaspoon salt 3/4 cup packed grated sharp cheddar cheese Paprika Chopped fresh parsley DIRECTIONS  Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate. Melt remaining 2 tablespoons butter in hVidalia Sweet Onion Pie   1 1/2 cups finely crushed buttery crackers 6 tablespoons (3/4 stick) unsalted butter, room temperature 2 cups thinly sliced Vidalia onions 3/4 cup whole milk 5 eggs 3/4 teaspoon salt 3/4 cup packed grated sharp cheddar cheese Paprika Chopped fresh parsley DIRECTIONS  Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate. Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika. Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.eavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika. Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.

1 quart of Chicken Broth

1 cup of Half and Half

1 cup heavy cream

Salt and pepper to taste

4 ounces - Cheddar cheese, shredded (optional)


Instructions:

Rinse leeks well under cold water then slice leeks thin. In a large pot,

melt butter and then add leeks. Cook leeks until tender. Add broth

and the cubed potatoes. Cook until potatoes are fork tender. Add

Half & Half, heavy cream and simmer . For thicker, creamier soup,

add to soup 2 tablespoons of corn starch dissolved in a little water.

Turn up heat until soup thickens; then turn heat off and serve.

Optional: add shredded cheddar cheese; stir and serve.

BETTE'S sTUFFED ARTICHOKES

 

BETTE'S STUFFED ARTICHOKES




Artichokes


 4 medium-sized artichokes

 2 cups breadcrumbs

 1/4 cup Parmesan cheese

 1 tablespoon garlic powder

 1/2 teaspoon freshly ground black pepper

 1/2 cup (1 stick) butter, melted

 ¼ cup water

3/4 cup olive oil

2 tablespoons parsley flakes  


Preparing


Rinse the artichokes well, remove the small outer leaves from the bottom row around artichoke, cut off the stem and slice about 1 inch off of the top

. In a large bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, and pepper.

 Add the melted butter, water and oil and mix well.

  If needed, add more water or oil to make stuffing very moist

Turn the artichokes upside down and press firmly to spread the leaves

. Turn right side up and stand the artichokes in a large pot with about 1 ½ inches of water in the bottom. Cover and steam over medium-high heat about 20-25 minutes or until the artichokes are tender, checking the water level occasionally and adding more water as needed.

  Stuff the breadcrumb mixture into the center and inside surrounding layers of leaves

.  Put onto microwavable plate and microwave for approximately 3-4 minutes or before serving put into pan covered tightly with foil and place in 350° oven for approximately 20 minutes 


bette's eggplant parmesian

3 LARGE EGGPLANTS

3 EGGS

3/4 CUP MILK

3 CUPS BREAD CRUMBS

1/2 CUP VEGETABLE OIL

PREPARED TOMATO SAUCE ( 5-6 CUPS)

1 LB MOZZARELLA CHEESE. SHREDDED

1/2 CUP PARMESAN CHEESE

SALT TO TASTE


PREHEAT OVEN TO 350 F

PEEL EGGPLANT AND SLICE INTO 1/8 INCH THICK.

DIP THE SLICES INTO THE EGG AND MILK MIXTURE, THEN INTO THE BREAD CRUMBS.

IN A LARGE SKILLET, HEAT OIL UNTIL VERY HOT, ADD BREADED EGGPLANTAND FRY ON BOTH SIDES UNTIL GOLDEN BROWN.

DRAIN ON PAPER TOWLS.

IN A LARGE BAKING PAN COVER BOTTOM OF PAN WITH TOMATO SAUCE. 

THEN FOLLOW WITH A LAYER OF EGGPLANT SLICES, MOZZARELLA CHEESE, AND PARMASAN CHEESE.

REPEAT THE LAYERS ENDING WITH TOMATO SAUCE.

TOP WITH MOZZARELLA  AND PARMESAN CHEESE.

BAKE FOR APPROXIMATELY 25 MINUTES.

ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!


DR BOB'S IRON SKILLET EGGPLANT

Chef Bob’s Iron Skillet Eggplant Bucatini Amatriciana with Mushrooms


Dr. Robert Doidge


Yield: 6-8 hungry people


8oz Pancetta

1 medium red onion (chopped)

1 cup shitake mushrooms

1 cup button mushrooms

1 cup oyster mushrooms

1/2 cup dry white wine


Put pancetta in skillet and brown in pan and remove, cook red onion and cook mushrooms in pan with

pinch red pepper flakes to taste -some like it hot! and after cooked remove and deglaze with dry white

wine. Add marinara to this base (whatever your favorite one is!). I make my own with San Marzano

tomatoes, oil and garlic sautéed lightly and simmer for 15-20 minutes.


Cut ends off eggplant and peel every other row (skin adds fiber and texture) slice and put on rack and

salt for 25 minutes and wipe salt off and press down with cloth towel to remove excess water.


Canola Oil

EVO Olive Oil

Seasoned Panko Breadcrumbs

4 Eggs & water = egg wash

All-purpose flour

5 Large eggplants (I like to mix purple and white-whatever is available at your local green grocer)


Heat Canola oil and EVO olive oil in frying pan

Eggs wash -4 eggs and splash of cold water


Panko breadcrumbs (seasoned)

Take eggplant slice, dip in flour, egg wash and then press seasoned Panko breadcrumbs onto eggplant

(make sure they are coated evenly and well).

Fry eggplant slices until golden brown


Let settle on paper towels in layers to drain any excess oil


In a large Iron skillet – coat pan with thin film of oil and light layer of sauce followed by freshly grated

parmesan cheese to give pseudo crust , layer the eggplant followed by sauce, parmesan and mozzarella –

either grated or thin slices if using fresh mozzarella, continue to do another layer with same 3

ingredients.


Put in oven at 375 degrees for approximately 20 minutes or until cheese is bubbly!


Serve to friends and family with loaf of fresh Italian bread and good wine, good music and laughter!

IACHETTI'S AMERICAN BRICK OVEN KITCHEN GLEN ROCK N.J.

 



Iachetti’s Kitchen


John Iachetti

Owner and Chef


Roast Cauliflower and Verry Veggie Flatbread- serves one


For this recipe you can use pizza dough or pizza shells

1 ea.  6 ounce pizza doughs- floured and rolled out to ¼ thickness

or 1 ea - 8 inch pizza shell-(store bought)


¼ . Head Cauliflower (-hard and white)-Un wrapped-

2 oz. olive oil

1 oz Italian parsley-chopped

1 oz garlic- chopped fine

1 ea whole lemon( cut in half, pitted) squeeze juice and reserve

 Pinch salt and black pepper


2 oz- roasted cauliflower

2 oz –pizza sauce- use tomato sauce as well

1oz-   broccoli raab- sautéed until soft (can also use spinach )

1 oz- artichokes- quartered – seasoned touch salt and pepper

1 oz- carrots-diced - sautéed until soft

5 ea pear or cherry tomatoes- cut in half

2  oz- Fresh Mozzarella- cut into 3 slices-approximately  1/8 inch thick


Method

Pre heat oven to 450 degrees for 15 minutes-LEAVE OVEN ON-


Olive Oil Slurry

In small bowl combine Olive oil, parsley, garlic, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients

On baking sheet place cauliflower head up- Brush cauliflower generously with olive oil marinade- Once covered place in preheated oven for about 30-40 minutes or until cauliflower is brown and soft- Remove and Cool- Once cool – Remove core and break cauliflower apart –RESERVE  REMAINING OLIVE OIL SLURRY


Flatbread

Place pizza crust on pizza paddle or on  pizza pan-

 Spread pizza sauce evenly on crust-

 Simply place Broccoli Raab, carrots and artichokes around flatbread shell

 Next place Roasted cauliflower throughout the shell covering other vegetables

Add mozzarella - Finish the flatbread  with the sliced tomatoes


Place in 450 degree oven for 10-12 minutes until crust is crispy and cheese melts


Remove flatbread and place on cutting board- Brush flatbreads crust with olive oil slurry


Let cool for 2-3 minutes -With pizza cutter or sharp knife cut flatbread into 8 even pieces and ENJOY!!


 

IACHETTi's oven charred broccolini

Oven Charred Broccolini

Serves 4

4 bunches broccoli-(washed, stems trimmed )

6 T avocado oil

1 ea clove roasted garlic

12 ea pear or cherry tomatoes

1 cup muscat grapes -cut in ½ ( or your seedless favorite grape)

2 T lemon juice

8 oz Fresh Mozzarella(optional)

1/2 t crushed red pepper flakes

salt and pepper to taste

Method-

Pre heat oven to 450 degrees

In bowl combine half the avocado oil, lemon juice salt and pepper-

Add broccolini and mix well

On sheet pan evenly space broccolini being careful not to overlap- Roast for 12-15

minutes or until leaves caramelize

Remove from oven and arrange on platter

In bowl whisk remaining avocado oil and lemon juice .

Add grapes, tomatoes, garlic, salt and pepper-

Generously pour mixture over the broccolini. Season with salt and pepper-

Add the red pepper flakes-

Mix in Mozzarella- Let rest at room temperature for 20 minutes before serving

https://public.latakoo.com/841cc9ca95fbe9bf8bd5d4d4f0c37bbb

MAMA LOUISE'S ESCAROLE AND BEANS

 

MAMA LOUISE'S ESCAROLE "N" BEANS


MOM'S BEST

Ingredients


  • 2 heads escarole 
  • 1/4 cup olive oil 
  • 4 cloves garlic, chopped 
  • 2 cans Cannellini beans 
  • 1/2 teaspoon hot red crushed pepper   
  • Salt & pepper to taste 


Preparing


Cut bottom core off escarole and rinse leaves well.  In a large pot, put in escarole leaves and add 4 cups of water; steam until leaves are tender.  Drain in colander and set aside. Place olive oil and garlic in the same pot and sauté garlic until golden brown. Add escarole and the remaining ingredients into the pot and stir. Heat thoroughly  


BETTE'S BROCCOLI RABE PIE

 

Ingredients


  • 1/2 pound broccoli rabe 
  • 1 small onion, diced 
  • 3 garlic clove, diced 
  • 1/2  pound sausage, no casing 
  • 3/4  pound ricotta cheese (whole milk) 
  • 1/2  cup shredded mozzarella cheese
  • 3  tablespoons grated cheese 
  • 1 egg
  • 2 pie crusts for bottom and top
  • 1 teaspoon salt
  • 2 Tsp olive oil 

Preparing


Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked.  Drain the sausage mixture of any excess liquid.  Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture.  Blend well.  Next, add the ricotta, mozzarella, grated cheese and egg.   Stir until mixed well.  Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly.  Add pie crust over the top.  Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk.    Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving  


GABBY'S MALFATTI'S

 4 TO 6 SERVINGS


INGREDIENTS


1/2 cup (1 stick) butter

1 cup finely chopped onions

4 cups Swiss chard, cooked, drained, and chopped

2 pounds ground beef

 1/4 cups grated Parmesan cheese

4 eggs

3/4 cup bread crumbs

1/2 cup flour

4 cups tomato sauce


PREPARING


Preheat oven to 350ᵒF.

In a skillet, melt the butter, add the onion, and sauté until lightly browned. In a largebowl, mix the sautéed onion, Swiss chard, ground beef, 1 cup grated cheese, eggs, andbread crumbs. Take a small handful of the mixture and form into sausage like rollsabout 3 inches long.

Place some flour in a dish and roll each malfatti in flour until well coated. Bring a large saucepan half full of water to a boil. Place the malfatti's into the pan and boil until they float to the top, about 5 to 7 minutes. Remove them with a slotted spoon and drain.

Cover the bottom of the baking pan with tomato sauce and place the malfatti in the

pan in a single layer. Cover with sauce and sprinkle with the remaining Parmesan

cheese. Bake for approximately 20 to 30 minutes. 

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