Submitted by Vicki Johnson
Serves 6-8
Ingredients
| 4 tbsp butter |
|
4 tbsp all-purpose flour |
| 1 c. cream |
|
1 c. chicken broth |
| 1 c. Mozzarella cheese, shredded |
|
½ c. Parmigiano-Reggiano cheese, grated |
| 3 tbsp fresh parsley, finely minced |
|
5 cloves garlic, finely minced |
| ¼ c. dry white wine |
|
salt |
| black pepper |
|
|
Directions
- On medium heat, melt butter & add flour. Cook 2-3 minutes, stirring constantly to cook flour completely.
- Add cream & broth together, blending well. Add cheeses, parsley, garlic, & wine, stirring until cheese is completely melted.
- Add salt & freshly ground black pepper to taste.
Submitted by Gary Floyd
Serves: Depends how large you make the meatballs
Ingredients
| 2 lbs. ground beef (80/20 blend( |
|
1 lb. ground pork sausage |
| 2 eggs, gently beaten |
|
½ c. seasoned bread crumbs |
| ½ c. oatmeal (uncooked) |
|
½ c. Parmesan cheese, grated |
| 1 pkg. onion soup/dip mix |
|
4-8 cloves garlic, minced |
| ¼ c. fresh parsley |
|
2 tbsp Italian seasoning |
| 1-2 tbsp butter |
|
cooking oil of choice |
Directions
In a large bowl, combine ground beef with ground pork. Mix thoroughly together to combine. Be sure to wash your hands afterwards if you mix with your hands.- Blend eggs, bread crumbs, oatmeal, Parmesan cheese, onion soup mix, garlic, parsley, & Italian seasoning. Using your hands, thoroughly mix the ingredients together. Take the mixture and form into balls. Set aside & cover with a towel.
- In a large skillet, heat the cooking oil of your choice and butter until the butter starts to foam. Place meatballs one at a time into the skillet & keep rolling around to brown all sides evenly.
- Set aside the browned meatballs on a paper towel lined plate to drain. You can now add the meatballs to your sauce to finish cooking.
Chef’s Note: The meatballs may be stored, covered, in the refrigerator until you’re ready to finish cooking. You can also use this mixture to make hamburgers for grilling.
Submitted by Joe
Serves 2-4
Ingredients
| 1 c. butternut squash, cubed |
|
3 tbsp butter |
| ½ onion, minced |
|
2 garlic cloves, minced |
| 1 c. Arborio rice |
|
1/3 c. dry white wine |
| ¼ c. Parmesan cheese, grated |
|
¼ c. Pecorino Romano cheese, grated |
| salt & ground black pepper to taste |
|
3 c. hot vegetable stock |
Directions
1. Place squash cubes & 1 tbsp of butter into a skillet over medium heat. Stir occasionally until cooked through (roughly 10 minutes) then remove from heat & set aside.
2. Melt remaining butter in a saucepan over medium-high heat. Add onion & garlic; cook & stir for 2 minutes until they begin to soften, then stir in the rice. Continue cooking & stirring until the rice is glossy from the butter, & the onion begins to brown on the edges, about 5 minutes more.
3. Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in 1/3 of the hot vegetable stock; reduce heat to medium. Cook & stir until the stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining stock, & continue stirring until it has been absorbed.
4. Finally, pour in the remaining stock & butternut squash, & continue stirring until the risotto is creamy. Stir in the Parmesan cheese, & season to taste with salt & pepper. Finally top each individual serving with Pecorino Romano cheese.
Submitted by Mandie
Serves 6-8
Ingredients
| 2-3 tilapia fillets |
|
Extra virgin olive oil |
| Chipotle Tasbasco Sauce |
|
Minced garlic |
| Minced onion |
|
3-4 pinches of cilantro |
| Salt & pepper |
|
Pearl onions |
Directions
All of the above ingredients are to taste. Wrap all the ingredients into tin foil. Bake at 356° F.
Chef’s Note: White rice goes well as a side dish.
Submitted by Heresy
Ingredients
| 1 c. dried figs, chopped |
|
½ c. water |
| 1 tbsp olive oil |
|
1 tbsp balsamic vinegar |
| 1 tsp dried rosemary |
|
1 tsp dried thyme |
| ¼ tsp cayenne pepper |
|
2/3 c. kalamata olives, chopped |
| 2 cloves garlic, minced |
|
1/3 c. toasted walnuts, chopped |
| 1 (8 oz.) package cream cheese |
|
Salt & pepper to taste |
Directions
1. Combine figs & water in a saucepan over medium heat. Bring to a boil & cook until tender, and liquid has reduced. Remove from heat & stir in the olive oil, balsamic vinegar, rosemary, thyme, & cayenne. Add olives & garlic, & mix well. Season with salt & pepper to taste. Cover & refrigerate for 4 hours or overnight to allow flavors to blend.
2. Unwrap cream cheese block & place on a serving platter. Spoon tapenade over cheese, & sprinkle with walnuts. Serve with slices of French bread or crackers.
