Creamy Garlic Parmesan Risotto

This is a basic risotto recipe. You can use it to start with and add different spices or additions to change the simple side dish into a main entree. INGREDIENTS 4 cups chicken stock 2 tablespoons olive oil 3 tablespoons unsalted butter, divided 1 clove garlic 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/4 cup finely grated Parmesan cheese 1 Tbs parsley or Italian Seasoning (your choice) Fresh ground salt, to taste Freshly ground black pepper, to taste INSTRUCTIONS 1. Warm the chicken stock so it is just below a simmer temp. This will incorporate it best with the rice. 2. Add olive oil to a heavy bottom chef or stock pan. Warm it. Add 1 Tbs butter and melt. Add the garlic and saute until it is fragrant. 3. Add the Arborio rice to the pan and lightly toast it for 2 - 3 minutes. Do not brown the rice. This helps set the starch. 4. Add the wine and stir until it is fully absorbed. 5. Add the stock 1 cup at a time, stirring until the broth is absorbed fully before adding another cup. This process should take about 20 minutes. 6. Stir in the remaining butter, Parmesan, and spices. 7. Season with salt and pepper to taste. NOTE: You can turn this into an entree by adding 2 cups diced cooked chicken, or 1lb of browned ground sausage. Adding 1lb of oven roasted grape tomatoes, or sauteed mushrooms makes a lovely option as well.

CHEESY SMOTHERED CHICKEN

 This chicken is simple and pretty quick to fix - you can dress it up, for company or keep it simple for weeknights. 

INGREDIENTS:

2 chicken breast halves

1/2 cup grated Parmesan cheese

1 packet Ranch seasoning*

8 oz sour cream

1+ cups shredded mozzarella

1/4 cup bread crumbs

Pepper to taste

INSTRUCTIONS:

1 - Set oven to 350º

2 - Slice chicken breast halves into 2 thinner ‘cutlets’ with a sharp knife.**

3 - In a medium bowl mix next 3 ingredients until well-combined.

4 - Place chicken in a rectangular baking dish spritzed with olive oil.

5 - Top chicken with sour cream mix.

6 - Sprinkle mozzarella evenly on the chicken.

7 - Sprinkle bread crumbs on top of chicken. Spritz w/olive oil.

8 - Bake at 350º for 30 - 35 minutes.

NOTES:

*If you don’t like Ranch, you can use garlic powder, oregano, parsley for spices instead.

**It’s easier to slice the chicken into cutlets if it’s still a little ‘frosty’.

Serve with peas or Italian green beans or a mixed salad.

SLOW-COOKER MAC-N-CHEESE

 INGREDIENTS:

1 lb elbows (or penne)

3/4 lb Velveeta cubed 

8 oz finely shredded extra sharp cheddar (separated)

5 cups milk

1 tsp sea salt

1 tsp black pepper

1 tsp garlic powder 

1 tsp mustard powder

1 tsp fresh ground nutmeg

1 cup milk (or 1/2 and 1/2)

INSTRUCTIONS:

Put first 9 ingredients in a 4.5 Qt or larger slow-cooker. Cook on LOW for 2-hours - checking after the first hour. Stir to make sure pasta is covered with liquid. Add the other 1/2 of the extra sharp cheese and, if needed the additional milk. 

Test pasta for doneness as you approach the 2 hour mark 

(some slow cookers cool hotter than others.)

CREAMY TORTELLINI SOUP (SLOW-COOKER RECIPE)

 

INGREDIENTS

• 1 pound ground Italian sausage , browned*

• 1 onion chopped

• 2 tsp garlic powder

• 2 cans diced tomatoes

• 1 tablespoon Italian seasoning

• 2 cans cream of chicken soup

• 4 cups water

• 1 8 oz pkg cream cheese cut into cubes

• 12 ounce package three cheese tortellini (refrigerated*)

• 3-4  cups fresh baby spinach

• 1 cup cream

• 1/4 cup parmesan cheese (optional)

INSTRUCTIONS

1. Brown sausage and onion until no pink remains. Drain fat.

2. Place next 6 ingredients in a 6-qt slow cooker.

3. Cook 4 hours on high. 

4. Stir soup until sauce is smooth.

5. Add tortellini and cook 1 hour (watch pasta to see if it is done earlier).

6. Add spinach and cook 10 minutes until wilted.

7. Add cream and stir through.

8. Serve with crusty bread and top with parmesan.

*To use  frozen tortellini - add 10 minutes to time.

Easy Skillet Beef Stroganoff

Stroganoff - one of the most popular comfort foods, is so simple to prepare that no packaged ‘cheats’ are needed.  Here is a simple, fool-proof recipe you can have on the table in under 30 minutes.

INGREDIENTS

 

• 1 lb lean ground beef
• 1 can cream of mushroom soup
• 1 tablespoon Worcestershire sauce
• 3 teaspoons minced garlic
• 1 tablespoon diced freeze-dried onion
•  1 teaspoon dried thyme
• 1 tablespoon beef bouillon
• 1 pkg frozen peas
• 1/4 cup regular  sour cream
• 3 tablespoons cream
• 1 tablespoon regular or coarse-grain Dijon-style mustard
• Fresh cracked black pepper (to taste)

 

INSTRUCTIONS

 

1. In a stock pot, boil water for noodles, then cook according to directions. Hold aside
2. Heat large skillet over medium heat until hot. Add Ground Beef, Worcestershire sauce, garlic, mustard, and thyme; cook until browned. Pour off any grease, as necessary.
3. Add cream of mushroom soup and bouillon and cook until bubbly.
4. Add peas.  Mix sour cream and cream until smooth, then add to meat mixture. Gently combine.
5. Add noodles and stir thoroughly.
6. Serve. 

 

 

 

Sugared Pork Butt Roast - for Pulled Pork

 

INGREDIENTS:

1 Boston Butt Pork Roast  

1-2  cups dark brown sugar (depends on size of roast)

1/8 cup sea salt

INSTRUCTIONS:

1. Mix salt and sugar - combining well, in a small bowl.

2. Open roast - pat dry.

3. Spread sugar mixture onto roast on all sides.

4. Wrap tightly in foil - 2 layers.

5. Place alone in slow cooker on high for 8 - 9 hours.

6. Remove from cooker - open carefully - hot steam.

7. Shred pork; serve as desired.

This can be used for burritos, carnitas, stuffed bakers, pulled pork sandwiches or any other way you can think of.  It's amazing, never dry - and completely simple and hands off.

SALMON AND CORN CHOWDER

This thick and hearty chowder is great any time of the year - but we especially love it in the Fall and Winter as it's warming and filling.  It also warms up well the next day - and the flavors are even richer.  If desired, (and hungry) serve in fresh bread bowls.

INGREDIENTS

1 lb Diced potatoes

3 Chopped celery stalks

1/2 Diced Bell pepper (any color, though red is pretty in the bowl)

1 Diced small onion

1 Tsp garlic granules (or 1 minced clove)

2 Chicken bullion cubes

4 Cups water

1 Tsp dill weed

10-12 Oz frozen corn (or 3 ears of fresh corn kernels cut off cob)

3 6-Oz cans boneless, skinless wild red salmon  

1/2 Tsp salt

2 Tbs butter

2Tbs flour

1 Cup cream

2 Cups half and half

INSTRUCTIONS

1. Spray 4.5 - 6 Quart slow-cooker with olive oil.

2. Add first 8 ingredients to slow-cooker.  Cook on high 4 hours.

3. Add next two ingredients to slow-cooker.

4. While salmon and corn are coming up to temp, in a small sauce pan on the stovetop, melt butter and salt.  Add flour while whisking butter and flour to combine.  Slowly add cream, mixing constantly so it doesn't burn or seize. When thickened, add half and half slowly so the béchamel stays thickened.

5. Add béchamel to slow-cooker and let combine and thicken the chowder.

6. Top with fresh cracked black pepper.  Serve with oyster crackers or fresh bread.  Optional - sprinkle with crisp bacon bits.

NOTE:  I make this chowder with canned salmon.  You can certainly use fresh - the canned boneless, skinless, wild-caught red salmon is consistently good throughout the year (I buy Honey Boy brand)  - and if I am buying quality fresh salmon, I'd rather broil, smoke, or pan sear it than use in chowder.  But, you can do whatever makes you happiest.

CHEESY POTATO CASSEROLE - (AKA - "Holiday Potatoes")

 

These are a HUGE hit at any dinner - and especially yummy in the colder weather.  Hope you like them!

INGREDIENTS:

• 1 cup chopped onion
• 1 small can chopped green chilies (optional)
• 1 bag frozen potatoes O’Brien with onions and peppers (like Or-Ida)
• 1 can cream of chicken soup
• 1 8 oz sour cream
• 2 cups shredded sharp cheddar (white or yellow or a blend)
• 1 stick butter
• 1 tsp. salt
• 2 tsp pepper

INSTRUCTIONS:

1. Spray a 2-quart baking dish with non-stick spray. 

2.  Melt butter.  Mix soup, butter and sour cream in a bowl.

3. Blend onion, chilies, potatoes, cheese in large bowl.

4. Mix all ingredients together in the pan.

5. Bake at 350° for 1 hour uncovered.

SALISBURY MEATBALLS (Slow-cooker Recipe)

 

Not going to lie - this recipe rocks.  Traditional Salisbury Steak taste - in meatballs.  Heaven.

INGREDIENTS:

FOR MEATBALLS:

(If you have small frozen meatballs, use them if desired)

• 1 1/4 lbs ground beef

• ¼ cup breadcrumbs 

• 1 tbsp tomato ketchup

• 1 tsp Worcestershire sauce

• ½ tsp salt

• 1 tsp grounded black pepper

• 1 garlic, grated

• ½ onion, grated

• 2 tbsp olive oil

FOR GRAVY:

• 2 tbsp butter

• 2 tbsp plain flour 

• 1 large onion, sliced

• 1 garlic clove, grated

• 2 cups beef stock

• 1 tbsp tomato ketchup

• 1 tbsp bbq sauce

• 1 tsp smoked paprika

• ½ tsp freshly cracked black pepper

INSTRUCTIONS:

MEATBALLS:

1. Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well. Shape into 1-inch meatballs.

2. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside. 

NOTE:  this recipe can be frozen and stored until needed also.

SLOW COOKER:

1. In a 4+ Qt Slow cooker -  add gravy ingredients.  Gently add meatballs to the slow cooker.  Cook on low setting for 4-6 hours.  

2. Check sauce thickness.  To thicken, make a slurry of hot water and corn starch.  Gently stir into slow cooker and let thicken for 20 minutes.

3. Serve over mashed potatoes, noodles or rice.

ITALIAN ANISE CHRISTMAS COOKIES

These are family favorites!  We love them any time of the year - but especially at Christmas!

(NOTE: - These can also be made into sliced cookies - like a biscotti.) 

COOKIE INGREDIENTS

1/2 cup butter, softened
1/2 cup granulated sugar
3 large eggs
2 teaspoons anise extract (almond, vanilla or lemon can also be used!)
2 1/2 - 3 cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk 

ICING INGREDIENTS

2 cups confectioners' sugar
3-4 tablespoons milk
1/8 teaspoon anise extract (optional)
food coloring (optional)
sprinkles of your choice(optional) 

INSTRUCTIONS

1. Preheat your oven to 350 degrees. Prepare your cookie sheets or pans by covering them with parchment paper.

2. To prepare these Italian Christmas cookies, get a large bowl and combine the butter and sugar together until the mixture is light and fluffy, which should take anywhere between 3 and 5 minutes. Crack in each egg, making sure to mix well after each one. Add your choice of extract.

3. Now combine the flour and baking powder, sifting it together so that there are no chunks of baking powder together. Take about a third of these dry ingredients and add them to the wet ones, using a hand or stand mixer to combine them. Then add about a tablespoon of milk. Repeat this process by adding another third of the flour mixture to your batter, and then another spoon of milk. The last batch of flour should be added very slowly, mixing in between so that you can determine how much flour is enough.

(NOTE:  You want the batter to be very easy to mold, but not sticking to your hands. The dough should not be stiff! If you add too much flour, try adding a few more drops of milk until the batter is easy to manage.)

4. Using a tablespoon, drop balls of the batter onto the baking sheets, leaving space for them to bake and puff up in the oven. Stick your pan in the oven and bake for about 10 minutes or until they puff up and the bottoms begin to turn a light golden brown.

5. While the cookies are baking, mix together the confectioners’ sugar, milk and extract of your choice.  After the cookies have mostly cooled, hold each one upside down and dip into your frosting glaze. flip it over and let it rest on a flat surface covered with wax paper, then sprinkle them, or else the frosting will harden and sprinkles will no longer stick. 

(NOTE: If your frosting begins to harden before you are done dipping just microwave it for about 10 seconds to let melt again!)

SNICKERDOODLE COOKIES

 

A favorite cookie at any time of the year!  These are wonderful at the holidays either as gifts or just to serve with tea or coffee to guests. 

INGREDIENTS:

1 c. butter, softened

1 1/2 c. granulated sugar

2 eggs

2 3/4 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 tbsp. granulated sugar

2 tsp. ground cinnamon

INSTRUCTIONS:

1. In a large mixing bowl with electric mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy.

2. In another bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to creamed mixture; blend well. Refrigerate dough 30 minutes.

3. In a shallow dish combine 2 tablespoons sugar and cinnamon. Shape dough into 2-inch balls and roll balls in sugar-cinnamon mixture. 

4. Place balls 3 inches apart on a greased cookie sheet (between 6-9 cookies on a sheet). Bake at 375° for 12-15 minutes. Transfer to wire racks to cool.

FOOL-PROOF PRIME RIB ROAST

 

There is nothing more satisfying than a well-cooked Rib Roast for a special dinner. That exterior crust, the perfect, juicy beef.....just a lovely basis for a great meal. 

My favorite cut is the Presidential Cut Rib Roast - where the butcher preps the roast by cutting the bone partially away from the meat and ties it firmly. This makes the roasting and carving simpler.

Whatever size roast you choose, prep is simple:

I use the Low and slow’ method for cooking. Set out 1 hr ahead to allow meat to come up in temperature for a more even roasting. Prep pan with rack, spray with oil. Season with salt & pepper or preferred seasoning - like a steak rub. Make sure to get all sides. Sear in hot olive oil turning roast to get all sides well crusted. Place in 250° oven for 20-25 min a pound. Take out 10° below desired temp. Rest for 15 minutes to allow juices to settle. The meat will rise 10° during this rest. Remove ribs. Carve the roast as desired - thin, medium or thicker slices for each guest.

I usually serve AuGratin potatoes with this meal and so, I don’t make gravy - but you certainly can use the pan drippings for a thick rich gravy for mashed potatoes or other sides.

If there are leftovers, they make excellent steak sandwiches- gently warm in a skillet and plate on your favorite bread.

Cinnamon Pecan Baked French Toast

Super simple breakfast dish for holidays (or anytime)

1 - 11x7 rectangle pan or a large loaf pan works best. 

You can use anything roughly this size. 

INGREDIENTS 

TOAST

1 loaf of brioche bread

8 eggs

1/2 cup 1/2 and 1/2

1 tsp cinnamon, divided 

1/2 tsp nutmeg divided 

1 tsp vanilla

TOPPING

1 stick butter

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup flour

1/2 cup firm packed brown sugar (I used dark)

1 cup chopped pecans 

Coat the pan with either butter or spray oil (I use coconut). Cut the bread. I cut mine into slices then strips. Arrange in pan. Sprinkle lightly with 1/2 the cinnamon. 

In a bowl, mix eggs, half and half, vanilla, cinnamon and nutmeg. Gently pour egg mix over bread in pan and cover tightly with foil. Put in refrigerator overnight. 

In clean bowl, put next 5 ingredients (leaving chopped pecans aside).  Cut butter, flour and spices together with fork or pastry cutter until mix is crumbly. Put in ziplock bag or other container in fridge til morning. 

TO BAKE

Take pan out of refrigerator. Uncover. Turn oven to 350° to preheat. 

Sprinkle pecans over bread - gently use a fork to spread them down into the crevasses.   Then, sprinkle crumbled topping over the pan - again use fork to keep topping off edge of pan.

Bake at 350° for 45 minutes to 1 hour. If top begins to over brown, lay a piece of foil over top lightly. 

Spoon out and serve with syrup and berries as desired. 

Jimmy's Harborside Rice Pilaf

 

This recipe is one that is a copycat of the rice pilaf served for years at Jimmy's Harborside restaurant in Boston, MA.

It's one of my all-time favorites to serve with seafood of any kind.

Hope you enjoy it!

 

Ingredients:

2  cups rice

1 small onion, chopped

1 package frozen/fresh spinach

2 chicken bouillon

2 cans chicken broth

1 stick butter

 

Directions:

Sauté onion in butter and add broth, bouillon, spinach and bring to boil. Add rice and simmer for 5 minutes.

Pour into 2 Qt Casserole and bake for 30 minutes.

Southwest Slow-cooker Beef Stew

 

INGREDIENTS

•       1 Reynolds® Slow Cooker Liner (so worth the ease of clean up)

•       1-Pound beef stew meat, cut into 1-inch pieces

•       2 Tablespoons all-purpose flour

•       2 Tsp garlic powder

•       1 Tablespoon olive oil

•       1 Cup water

•       2 Medium carrots, peeled and chopped

•       1 Medium green Bell pepper – seeded and chopped

•       1 Medium onion, chopped

•       1 Can diced tomatoes, undrained

•       1 Tablespoon beef bouillon powder

•       1 Can enchilada sauce

•       1 Can pinto beans, rinsed and drained (use black beans if preferred)

•       1 Cup frozen whole kernel corn

•       1 Small chopped avocado

•       Fresh cilantro chopped for garnish (optional)

 

INSTRUCTIONS

1.   In a ziplock bag, mix flour, 1 Tsp garlic powder and 1 Tsp pepper.  Add beef to bag, zip and mix until beef is coated with flour mixture.

 

2.   In slow cooker – line with the liner if using.  Add carrots to bottom of slow cooker. Put Bell pepper and onion on top of carrots.

 

3.   In skillet, add oil and heat.  Add beef and brown lightly on all sides.  Add water to beef.  Scrape pan and mix into a gravy.

 

4.   Pour beef and liquid into slow cooker.  Add tomatoes, bouillon powder and enchilada sauce on top.  Cover and cook for 5-6 hours.

 

5.   Stir stew.  Add corn and beans and cook 30 additional minutes.

 

6.   Serve with avocado and cilantro (if desired).  Additional toppings or accompaniments – sour cream, shredded cheddar or tortilla chips.

HONEY ORANGE CHICKEN KABOBS (Or Not Kabobs)

INGREDIENTS:

1 lb chicken thighs trimmed

1 large green pepper

1 large red pepper

½ red onion

5 (per kebab) button mushrooms (optional)

½ zucchini

MARINADE:

1 cup OJ

¼ cup honey

½ t ginger powder

2T soy sauce

salt & pepper to taste

5 bamboo kabob skewers

INSTRUCTIONS:  (For Kabobs)
Place your bamboo skewers in warm water and set aside until you’re ready to skewer.

Cut chicken and vegetables into large diced pieces and set aside.

Prepare the marinade by mixing all ingredients together.

Season meat to taste with salt and pepper.

Prepare the kabob by alternating chicken with vegetables.

Use approx. 3 oz of chicken per skewer.

Place prepared kabobs in a zip lock bag or a sealed container and pour marinade over top the kabobs.

Marinate for at least 3 hours.

For better flavor let marinate for 24 hours

Heat grill to 350 degrees and cook for about 15 – 20 minutes, turning on different sides until each kabob reaches 165 degrees

INSTRUCTIONS: (For Not Kabobs)

Cut chicken and vegetables into large diced pieces and set aside.

Prepare the marinade by mixing all ingredients together.

Season meat to taste with salt and pepper.

Place prepared meat in a zip lock bag or a sealed container and pour marinade over the top.

Marinate for at least 3 hours.

For better flavor let marinate for 24 hours.

Sauté vegetables in skillet on stove until just tender.

Heat ribbed grill pan (or skillet); coating with olive oil.

Place meat in the pan.

Cooking 5-7 minutes on one side; turn and repeat on other side.

Test meat temperature (165 degrees is done for chicken)

Serve with vegetables. 

(This marinade can be used with beef and pork.)

Caprese Pasta Salad

INGREDIENTS:

• 1 lb shaped pasta (like rotini or penne)
• 3 each ripe tomatoes - or, 24 grape tomatoes halved
• 8 oz fresh mozzarella  - I use Cigliene and quarter them
• ¼ c chopped fresh basil
• 1 ½ cups balsamic vinaigrette
• salt and pepper to taste

INSTRUCTIONS:

1. Cook pasta as directed on the box, rinse and chill.
2.  Cut up tomatoes and mozzarella to a medium dice, add to pasta.
3. Pick basil from stem, chop and add to pasta.
4. Pour your favorite balsamic vinaigrette over the pasta and toss.
5. Taste and season if necessary.

This can be your main dish for a lunch or summer dinner - or use as a side to grilled chicken or pork.

STUFFED BELL PEPPERS

This is a great all-around meal for any time. It's comforting and yummy. Kids and adults love it. It's also a forgiving recipe - you can add more or less beef, Worcestershire, tomatoes - etc. it's to your personal taste. This is how I make it.

INGREDIENTS:

• 4-6 bell peppers (shaped to stand)
• 1-1.5 lb ground beef
• 1 1/4 C rice (I use Uncle Ben's)
• 3 cans diced tomatoes
• 2 1/2 C water
• 2 Tbs Worcestershire Sauce
• 1 medium diced onion
• 1 tsp garlic powder
• Grated Parmesan
• Pepper to taste

DIRECTIONS:

1. Slice the tops off bell peppers and remove seeds. Rinse.  Keep the rings you slice off and chop them.
2. Sauté onion until translucent in stock pot or Dutch oven. Add beef.
3. Brown ground beef with garlic powder. Add diced tomatoes, rice, water, Worcestershire sauce, and chopped tops of bell peppers.
4. Bring to boil, then lower to simmer.  Simmer for 25-30 minutes or until rice is tender. (you may need to add some water up to 1/2 cup this depends on rice)
5. While stuffing is simmering, in another large pot, par-boil the green bell peppers until just slightly tender. (boil for about 15-20 minutes)
6. Prepare a baking dish - spray with olive oil spray.  Stand pepper cups up in dish.
7. Spoon stuffing into peppers until full.  Sprinkle grated parmesan cheese on top.
8. Bake 30 minutes at 350 degrees.  Serve.

NOTE: I also have done this as a "casserole" by cutting the peppers and putting in a baking pan; putting rice mixture on top of pepper layer; then more peppers on top; sprinkle with parmesan cheese - bake 30 minutes.  David isn't a huge fan of the pepper cups - but loves the meal so I've adapted this option.

EGGPLANT & SAUSAGE CASSEROLE

INGREDIENTS

FOR THE BÉCHAMEL

• 4 tablespoons butter
• ¼ cup all-purpose flour
• 2 cups whole milk
• 1 ½ teaspoons salt
• ½ teaspoon ground white pepper
•  Pinch of freshly grated nutmeg

FOR THE CASSEROLE

•  Olive oil, as needed
• 1 large (18 to 20 ounces) eggplant, peeled and sliced into 1/4-inch-thick rounds
•  Salt
•  freshly ground black pepper
• 9 ounces chorizo or spiced sausage
• 12 ounces fontina cheese, grated
• 6 ounces Parmesan cheese, grated

PREPARATION

1. For the béchamel: In a small saucepan over low heat, melt butter. Add flour and whisk until pale golden, about 5 minutes. Add milk, salt, white pepper and nutmeg, and whisk to combine thoroughly. Cook, whisking frequently, until thickened and smooth, 15 to 20 minutes. Remove from heat and set aside.
2. For the casserole: Preheat oven to 400 degrees. Spread eggplant slices in a single layer on a baking sheet, and thoroughly coat both sides with olive oil and a sprinkling of salt and black pepper. Roast until fully cooked, 12 to 15 minutes, then remove from heat but do not turn off oven. Meanwhile, in a medium skillet over medium-low heat, sauté sausage until browned and fully cooked. Remove from heat and slice into 1/4-inch-thick rounds.
3. Oil an 8-by-11, 2-inch-deep baking dish. Spread one-third of béchamel in baking dish. Top with half the eggplant, then half the fontina and half the sausage. Coat with half of the remaining béchamel. Top with remaining eggplant, fontina and sausage. Spread with remaining béchamel and the Parmesan.
4. Bake until hot, bubbling and lightly browned, 12 to 15 minutes. Allow to rest for a minute or two, then serve.

PUMPKIN TEA BREAD

This recipe is one of my all-time Fall Favorites.  It's great for a coffee-break; afternoon tea or dessert!

Hope you love it too!!

3 Cups Flour

3 Cups Sugar

2 cups pumpkin puree (#303can)

3 eggs

1 ½ cups golden raisins

1-cup pecan pieces

1 cup oil

1 tsp. Nutmeg

1 Tsp ground clove

1 tsp cinnamon

1 tsp baking powder

½ tsp salt

Pre-heat oven to 350 degrees

Spray tube pan thoroughly with Pam.

Add sugar to oil.  Mix well.

Add pumpkin and eggs to mixture and mix well.

In a separate bowl, mix all spices, raisins and flour together.

Add dry ingredients to the wet ingredients.

Pour batter in pan.  Sprinkle pecan pieces on top of batter.  Bake at 350 degrees for 1 hr 20 minutes or until a knife inserted in the cake comes out clean

Cool for 5 minutes and turn out on a cake plate. Garnish with powdered sugar.  Serves 12.