ANGLE FOOD STRAWBERRY SHORT CAKE

INGREDIENTS ***** TIME 55 Minutes SERVING 12

CAKE*****

1 Cup cake flour ( not self rising)

1/4 Tsp. fine sea salt

1 1/2 Tsp cream of tartar

1 1/2 Cup sugar

1 Tsp. vanilla extract

12 large egg whites. at room temperature

TOPPING*****

1 Package ( 16 ounces) Driscoll's Strawberries

Purchased Whipped Cream

DIRECTIONS*****

1- Preheat oven to 350 degrees

2-Whisk flour and salt in a small bowl

3- Set flour mixture aside.

4- Beat egg whites with electric mixer in a medium bowl on low speed until egg whites are foamy

5- Add cream of tartar

6-Increase speed of mixer to high

7-Beat egg white mixture until soft peaks form.

8- Add sugar, several tablespoons at a time, while beating.

9-Beat egg white mixture until stiff peaks form.

10-Add vanilla

11- Beat egg white mixture until evenly combined.

12 Sift 1/3 of flour mixture over egg white mixture.

13- Fold flour mixture gently into egg white mixture

14- Sift another 1/3 of flour mixture over egg white mixture

15-Fold flour mixture gently into egg white mixture

16-Sift remaining flour mixture over egg white mixture

17-Fold flour mixture gently into egg white mixture

18- Pour cake batter into ungreased 10 -inch tube pan ( Bundt Pan)

19- Bake about 40 minutes or until cake springs back when touched

20-Invert pan 21- Cool 1 hour

22-Invert Pan 23- Run a knife around edges of cake pan to loosen.

24 Unmold cake onto platter 25- Remove stems from strawberries.

26- Slice strawberries into quarters and place into serving bowl.

27- To serve, top each slice of cake with desired amount of strawberries and a dollop of whipped cream.

THANK YOU DRISCOLL FOR THIS GREAT RECIPE!!!!!!!!!!!!!!!!!

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 BROCCOLI RABE PIE

Ingredients

1/2 pound broccoli rabe
1 small onion, diced
3 garlic clove, diced
1/2 pound sausage, no casing
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

THANK YOU SCHEMBRI FAMILY FOR THIS RECIPE

iachetti's spiced and candied sweet yams

Spiced and Candied Sweet Yams

Feeds Six

• 4 large sweet potatoes-( Washed -Skin on and Diced

• 1/4 cup packed dark brown sugar

• 1/2 teaspoon ground cayenne pepper

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1⁄2 teaspoon grated zest

• 1 ea stick salted butter

• 1⁄4 cup extra-virgin olive oil

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 2 ea shallots-peeled and sliced

• 3 teaspoons apple cider vinegar

• 1⁄4 cup chopped parsley

Method

• Heat the oven to 350oF. Peel and dice sweet potatoes into 1-

inch pieces. –

• Coat with olive oil and roast until fork tender –

approximately 20 minutes –take out and reserve

• Place the sweet potatoes in a large bowl

• Add all the dried spices including the zest to the sweet

potatoes and mix well

• In saute pan add 1/2 butter- melt slowly –Once melted add

the shallots and cook lightly-

• Add the olive oil and apple cider vinegar –Warm-

• Toss over the sweet potatoes-Add parsley and mix-Season

with salt and pepper

• Place on platter and sprinkle with remaining oil

• OPTIONAL-Add shaved locatelli cheese

iACHETTI'S SHAVED BRUSSEL SPROUTS/HONEYCRISP APPLE/LOCATELLi

Feeds Six

• 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

MAMA LOUISE STRING BEANS & POTATOES IN TOMATO SAUSE

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.

CREAM OF CAULIFLOWER SOUP

Cream of Cauliflower Soup

Yield: 6 - 8 servings

Ingredients

 1/2 stick butter

 1/2 cup chopped onions

 3 tablespoons flour

 1 - large can chicken broth

 1 - 10 3/4 ounce can cheddar cheese soup

 1 cup heavy cream or 1/2 and 1/2

 1/2 teaspoon salt

 1/2 teaspoon ground black pepper

 1 head cauliflower, trimmed and chopped

 shredded cheddar cheese (optional)

Preparing

In a large soup pot, melt the butter over moderate heat. Add the

onions and sauté until translucent. Sprinkle in the flour and stir until

the mixture has thickened. Add the chicken broth, cheddar cheese

soup, heavy cream or half & half, salt, pepper and cauliflower. Gently

stir together. Cover and bring to a boil, stirring occasionally. Turn heat

to low and simmer for an additional 15 minutes. Serve and sprinkle

cheddar cheese on top of soup.

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!!

CAULIFLOWER AND CHEESE CASSEROLE

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.

BETTE'S BROCCOLI SALAD

SALAD INGREDIENTS

2 HEADS BROCCOLI, CUT INTO SMALL PIECES

1/2 CUP GOLDEN RAISINS OR DICED CRANBERRIES

1/2 SMALL ONION, RED OR WHITE DICED

1/2 POUND BACON, COOKED AND CRUMBLED

3/4 CUP OF CASHEW NUTS

DRESSING INGREDIENTS

1-1/4 CUPS MAYONNAISE

3-4 TABLESPOONS RED WINE OR BALSAMIC VINEGAR

1/3 CUP SUGAR

PREPARING

IN A LARGE BOWL, MIX TOGETHER ALL THE SALAD INGREDIENTS.

IN A SMALL BOWL , WHISK TOGETHER THE DRESSING INGREDIENTS,

THEN STIR INTO THE SALAD UNTIL WELL MIXED.

CHILL AND SERVE.

BETTE"S BROCCOLI AND CHEESE CASSEROLE

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.

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.

PEACH=BOURBON UPSIDE-DOWN BUNDT CAKE

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

MAMA LOUISE'S ESCAROLE AND BEANS

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

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

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!

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