BETTE'S sTUFFED ARTICHOKES

Portobello Stuffed Rice Ball

• 2 eggs

• 6 oz grated parmesan cheese

• 6 ea Fresh Basil Sprigs-chopped

• 1/4 fresh ground black pepper

• 1

⁄2teaspoon salt

• 4 cups low sodium chicken broth or vegetable broth (Purchase at local grocer)

• 2 cups Arborio rice

• 1 ea onion-(large-diced)

• 1 ea garlic cloves smashed

• 2 cups dried breadcrumbs

• 2 cups olive oil

• 8 oz mozzarella cheese-shredded

• 6 oz. shitake mushrooms-cleaned, diced and cooked

• 2 oz parsley-chopped

• 8 ea Portobello Mushrooms- Large- ribs removed and peeled

• 2 ea lemons( cut in 1⁄2- pitted and juiced

• 1⁄2 stick butter- unsalted

Method

1. In a bowl whisk together the eggs, Parmesan cheese, shredded mozzarella,

basil ,pepper, parsley and salt

2. In sauté pan add 1 oz of the olive oil and heat- Once hot add 1⁄2 of the smashed

garlic and the shitake mushrooms. Cook until soft- Season with salt and

pepper and take off heat and reserve

3. In large sauce pot add remaining olive oil.-Heat with out burning .Once hot

add remaining garlic and onions. Cook until tender. Add rice and mix well

being careful to coat rice with oil.

4. Pour the chicken broth over the rice and bring to a simmer and cover. Reduce

the heat to low.

5. Cook the rice until liquid is absorbed, about 30 minutes.

6. Remove from heat and gradually pour in egg mixture, stirring quickly to

coating the rice and preventing the egg from scrambling. Cool-Add the

cooked shitake mushroom mixture and mix

7. Pour bread crumbs into a shallow dish. Take the reserved rice mixture and

form 1-inch balls and coat each one with bread crumbs.

8. In a small, deep skillet, heat enough oil to cover the rice balls to an adequate

frying temperature (350 degrees F) so that a piece of rice from the mixture

actively sizzles when dropped in; alternately, a deep fryer may be used.

9. Fry the rice balls 6 at a time in a sauté pan with olive oil turning until brown

10. Once the balls are cooked smash with the palm of your hand . Place on

cleaned Portobello mushroom cap. After all 8 are complete place on sheet pan

in preheated 350 oven. Season with salt, pepper and lemon juice –Add a pat of

butter .Cook for 15 minutes or until mushrooms are soft.

• 1 LB. Brussels Sprouts-Stemmed and Shaved

• 1 medium Honeycrisp apple - peeled and cored- cut into 1⁄2 inch dice

• 1 cup extra-virgin olive oil

• 1 teaspoon kosher salt

• Freshly ground black pepper

•  2   shallots-peeled and sliced

• 2 oz –small dice Locatelli pecorino Romano cheese

• 3 t apple cider vinegar

.  2 t honey

 . 1/4 cup chopped Italian parsley

Method

Heat 1⁄2 cup olive oil in fry pan.

Saute the shaved sprouts in olive oil. Add 1⁄4 teaspoon of the kosher salt and one

pinch of black pepper

Cook until crispy-Take out of pan with slotted spoon and leave in single layer on

baking sheet layered with absorbent towels

In saute pan pour small amount of oil. Add shallots - Sweat but do not brown.

Deglaze pan with vinegar and honey. Shut off heat and add apples and sprouts. Mix

quickly Take out of pan and place in bowl

Add the remaining olive oil, coarse salt and black pepper to taste. Toss in the

chopped parsley and Locatelli cheese

Mix well and Enjoy

Yields: 6

Ingredients:

2 large Russet or Idaho potatoes, cut into small chunks

5 tablespoons extra virgin olive oil

1/2 pound fresh string bean's cut into 1 inch pieces

2 cloves garlic, minced

2 cups prepared tomato sauce

1 tablespoon oregano

1 tablespoon basil, fresh or dried

salt and pepper to taste

Preparation

In a medium pot pour in cut potatoes and cover with water. On medium to high heat

boil potatoes until they are fork tender. Do not overcook! Drain the potatoes and set aside.

In a large skillet, pour in the olive oil, string beans and minced garlic and heat until the

garlic is golden brown. Add the tomato sauce, oregano, basil and salt and pepper.

Cover with lid and cook over medium heat for 15 minutes. Add potatoes and cook

uncovered for an additional 10 minutes.

Cauliflower and Cheese Casserole

1 large head cauliflower

1 pound Velveeta cheese

1/2 cup milk

1/4 cup chopped onion

1 1/2 cups Ritz crackers crumbled

1/4 cup butter, melted

Preheat oven to 375ᵒ. Rinse cauliflower and break into florets.

In a large saucepan, steam cauliflower until fork tender (do not overcook). In a small

sauce pan melt the Velveeta cheese, over low heat, then add the milk and onions and

stir until well blended.

In a large casserole dish, place some of the melted cheese on the bottom and layer with

cauliflower. Sprinkle cracker crumbs over the cauliflower then dot with butter and

repeat. Crumble additional crackers on top. Cover and bake for 20 minutes.

Ingredients

 2 heads broccoli

 1/4 cup butter, melted

 1 pound Velveeta cheese, melted

 1/2 cup milk

 1 1/2 cups Ritz crackers, crumbled

 2 tablespoons chopped onions

 3 tablespoons butter

Preparing

In a large saucepan, steam broccoli until fork tender. In small saucepan, melt the

Velveeta cheese on low heat and add milk and onions. Stir until well blended.

Preheat oven to 375°. Layer the ingredients in a large casserole, beginning with

the melted cheese, then adding the broccoli and sprinkling with the cracker

crumbs. Dot the crumb layer with butter and repeat. Sprinkle the final layer with

additional cracker crumbs. Cover and bake for 20 minutes. Uncover and let stand

in oven for an additional 5 minutes.

INGREDIENTS

1 3/4 Cups butter, softened, divided

2 cups firmly packed light brown sugar, divided

4 peaches, peeled and cut into 4 slices

1 (8oz) package of cream cheese, softened

1 1/2 cups granulated sugar

6 large eggs

1 1/2 teaspoon vanilla extract, divided

3 cups of all-purpose flour

1/2 teaspoon salt

1/4 cup (2 oz.) bourbon

1 cup powdered sugar

1 to 2 tablespoons milk

DIRECTIONS

STEP 1

Preheat oven to 325 degrees. Melt 1/4 cup of the butter in a small saucepan over medium heat, stir in 1/2 cup of brown sugar. Cook whisking constantly, until sugar has dissolved and mixture is thoroughly combined, about 1 minute. Pour mixture evenly into 15 cup (10 1/2 inch) Bundt pan that has been heavily greased with cooking spray. Place peach slices in an even layer on top of brown sugar mixture.

STEP 2

Beat cream cheese and remaining 1 1/2 cup butter with a heavy-duty stand mixer on medium speed until creamy, about 1 minute.  Gradually add granulated sugar and remaining 1 1/2 cups brown sugar, beating on medium speed until light and fluffy, 3 to 5 minutes.  Add eggs, 1 at a time, beating just until yolk disappears.  Beat in 1 teaspoon of the vanilla.

STEP 3

Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture.  Spoon batter carefully over peaches in prepared pan; level with spatula.

STEP4

Bake in preheated oven 1 hour and 25minutes until a long wooden toothpick inserted in the center of the cake comes out clean.  Cool in pan on a wire frack until pan is cool enough to handle but still warm, about 25 minutes.   Remove cake from pan to rack, and cool completely, about 2 hours.

STEP 5

in a small bowl, stir together powdered sugar, remaining 1/2 teaspoon vanilla, and 1 tablespoon of milk,  1 teaspoon at a time, if needed to reach desired consistency.  Drizzle over cooled cake.

THANK YOU LISA CASSAR FOR THE GREAT RECIPE

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

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!!!!!!!!!!!!!!!!!!!!!!!!!!!