Classic Risotto

1 tablespoon margarine

2 tablespoons olive oil

1 small onion, chopped

1 tablespoon chopped fresh parsley

1 cup uncooked Arborio or regular long-grain rice

3 ½ cups chicken broth (3 ½ tsp. chicken bouillon PLUS 3 ½ cups water), divided (up to ½ cup additional broth may be needed at end of recipe)

½ cup grated or shredded Parmesan cheese

¼ teaspoon coarsely ground pepper

1. In nonstick 10 inch skillet or 3-quart saucepan, heat margarine and oil over medium-high heat until butter is melted. Cook onion and parsley in oil mixture about 5 minutes, stirring frequently, until onion is tender.

2. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in ½ cup chicken broth. Cook about 3 minutes, stirring constantly, until broth is absorbed.

3. Reduce heat to medium-low. Stir in 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Repeat, adding another 1 cup of broth. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently. Taste rice. If rice is still “crunchy,” add more broth and continue to cook until rice is soft.

4. When rice is just tender and mixture is creamy, stir in cheese and pepper.

Cheese White Sauce

¼ cup butter or margarine

¼ cup flour

½ teaspoon salt

¼ teaspoon pepper

½ teaspoon ground mustard

2 cups milk (skim or half-and-half)

1 cup shredded sharp cheddar cheese (sharp melts best in sauces)

1. Melt butter in saucepan over medium heat. Stir in flour, salt, pepper and mustard.

2. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

3. Using a whisk, gradually stir in milk. Heat to boiling, stirring constantly.

4. Boil and stir one minute. Stir in shredded cheese and cook until melted.

***NOTE: If the sauce looks too thick just before serving time, add a little HOT water to get it to the right consistency.

Quiche

1 9-inch unbaked pie crust

1 foil collar to prevent over-browning

1 C. shredded Swiss cheese

1/3 lb. bacon, cooked until crisp and crumbled

2 green onions, thin-sliced and chopped

1/2 tsp. salt

1/4 tsp. dry mustard

3 eggs, beaten

1 C. half and half

2 C. other ingredients: 1/2 chopped green pepper, 4 oz. sliced mushrooms, ½ tomato, 2 green onions. Pre-cook green pepper, mushrooms, tomato, and green onions by microwaving for 2 minutes, stirring occasionally. Blot the vegetables dry on a paper towel.

1. Prick unbaked pastry shell. Bake at 425°for 5 minutes.

2. Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pie shell.

3. Combine eggs, cream and seasonings in a medium bowl. Beat.

4. Pour eggs in pie shell over meat and vegetables. Microwave on high for 10 minutes. Put collar on pie pan. Bake at 325° for 20-30 minutes or until set. When sharp knife is inserted into the center of the quiche, it should come out clean.

5. Remove from oven and let stand 10 minutes before cutting.


Single Pie Crust

1 ½ C. flour

½ cup + 2 Tbsp. shortening

1 tsp. salt

3-5 Tbsp. ice cold water

1. Combine flour and salt. Using a pastry blender, cut in shortening thoroughly, until the shortening is the size of unpopped popcorn kernels.

2. Sprinkle water in 1 Tbsp. at a time, mixing with a rubber scraper or fork until all flour is moistened. DO NOT use the pastry cutter to mix in water.

(Add 1-2 tsp. more if necessary). Do not over-mix dough.

3. Gather dough into a ball. Roll out and place in a 9” pie pan. Flute edges.

4. Prick the sides and bottom of the crust.

Deviled Eggs

3 eggs

1-2 Tbsp. Mayonnaise

1/4 tsp. mustard

1 Tbsp. sweet pickle relish, drained (optional)

salt and pepper to taste

1. Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites in the refrigerator until you are ready to fill them.

4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks with your hands.

5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.) Press the air out, close the bag, and mix with your hands.

6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the egg whites. ALWAYS refrigerate deviled eggs.

Rice Pilaf

2 tablespoons butter or margarine

½ cup chopped onion

2 cups long-grain rice

½ teaspoon dried rosemary leaves

½ teaspoon dried rubbed sage leaves

½ teaspoon dried thyme leaves

4 cups chicken broth

1. In a 3-qt saucepan, melt butter over medium heat. Cook onion in butter about 3 minutes, stirring occasionally, or until tender.

2. Stir in rice and herbs. Cook 5 minutes, stirring once or twice. Stir in broth.

3. Heat to boiling, stirring once or twice. Reduce heat to low. Cover and simmer 20 minutes. Do not remove lid and do not stir during cooking. Remove from heat. Let stand covered 5 minutes. Fluff with fork before serving.

Chocolate Pudding Cake

1 1/2 C. flour 3/4 C. granulated sugar

1 C. plus 2 Tbsp. granulated sugar 3/4 C. light brown sugar

1 Tbsp. baking powder

3/4 tsp. salt 3 Tbsp. cocoa

¼ C. cocoa 1 1/2 C. boiling water

3/4 C. milk

1 1/2 tsp. vanilla ice cream

¼ C. plus margarine, melted

3/4 C. chopped pecans

1. Sift together flour, sugar, baking powder, salt and cocoa.

2. Add milk, vanilla, melted margarine and chopped pecans. Stir to mix.

3. Pour into a well greased 9 x 13” rectangular baking pan.

4. Combine pudding ingredients. This mixture will be very runny. Pour over the top of the cake.

5. Bake at 350° for approximately 45 minutes. Cake top should be “browned”, but don’t let the edges burn.

6. Let stand 10 minutes.

7. Cut squares, then spoon into bowls.

8. Serve hot with ice cream.