Cookbook 2018

bEACON cOMMUNICATIONS 2018

Local Flavor

A Collection of Recipes from Friends & Neighbors warwick beacon â– cr anston her ald

Confreda Greenhouses and Farms is Rhode Island’s top choice for high quality plants, fresh produce and delicious gourmet foods and deli. our Pies have over

2 lbs.

of real fruit!

we have a Large SeLection of PieS!

apple • Dutch apple Blueberry • fruits of the forest Pumpkin and much more!

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MUffinS • cooKieS • fUDge

Holiday Catering

– PrePared Foods – antiPasto Platters Pizza • Calzone Platters FresH Baked Breads

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Visit our GArDEN CENtEr Annuals • Perennials • Vegetables • Tropical Plants

2150 Scituate Ave. Western Cranston www.confredafarms.com

401-823-1150

Local Flavor Cookbook •

bEACON cOMMUNICATIONS 2018

Local Flavor

We would like to say many thanks to all who took the time to send in a recipe. It was much appreciated.

We have received many recipes by email, regular mail, and people dropped off at our office, this is why this cookbook has an extra special meaning to us. Today it is so easy to google a recipe or cooking websites…we would love for you to try a few recipes in this cookbook and use it throughout the year.

ENJOY!!

Table of Contents Appetizers.......................................................2 Soups and Salads.........................................4 Slow Cooking..................................................6 Side Dishes.....................................................8 Main Dishes................................................. 10 Sweets............................................................ 14 Cocktails........................................................ 16 November 2018 Beacon Communications 1944 Warwick Avenue, Warwick, RI 02889 401.732.3100 www.rhodybeat.com STAFF: John Howell–Publisher Richard Fleischer–General Manager Margaret Andreozzi Lisa Bourque Yuettner Lisa Cohen Jerry Charnley Elizabeth Devonis Dawn Donnelly Tim Forsberg Brian Geary Bob Giberti Tom Greenberg

Ethan Hartley Sue Howarth Melissa Miller Linda Nadeau Leslie Paz Cheryl Petrarca Monique Rice Alex Sponseller Lynne Taylor Janice Torilli Suzanne Wendoloski Donna Zarrella

• Local Flavor Cookbook

Appetizers Stamp Farm & Family Corn Salsa Black Bean Corn Salsa 1 can corn 1 can black beans 1 can black eye peas Purple onion, finely chopped Red pepper, finely chopped Dressing 1/3 cup cider vinegar 1 tbsp. sugar Drain all cans. Rinse all well. Mix together.

Prepare dressing and pour over the top.

Blend all together and chill overnight, if possible. Submitted by Jacqueline Poore

Marinated Mushrooms 1 lb. white mushrooms, Washed and trimmed 1 medium – large onion, Sliced thin 2 cloves garlic, chopped Place in large pan, cover with water bring to a boil. Simmer for 5 minutes. Drain and save liquid.

Marinade Liquid from mushrooms ½ tsp. salt ½ tsp. black pepper Juice of 1 lemon Bring marinade to a boil, Pour over mushrooms, onions and garlic mixture. Refrigerate and let sit for 1 day before eating.

Will keep for a few days.

Submitted by: Kathleen Sullivan

2 cans black beans, rinsed and drained 2 cups fresh cooked sweet corn, cooled and cut from cob 2 tomatoes, chopped 1 red onion, chopped garlic powder, salt, pepper, fresh chopped parsley ½ cup vegetable oil 1/4 white vinegar Mix together, let flavors set. Enjoy with chips and summer meals.

Submitted by: Ann Stamp

Aunt Linda’s Cheese Ball 2 (8oz) packages cream cheese ½ cup green onions, finely chopped 1 tsp. lemon juice Dash paprika Chopped walnuts

½ lb. sharp cheddar cheese 1 tsp. spicy brown mustard 2 tsp. worcestershire sauce 1 small can deviled ham

Mix all together and roll into 4 small balls. Then roll in crushed walnuts. Wrap in plastic wrap and refrigerate overnight.

Serve with crackers. Submitted By: Linda York

Pizza Dip 8 oz. cream cheese – softened 16 oz. shredded mozzarella 3 ripe plum potatoes – diced ¼ cup chopped onions

1 cup mayonnaise 4 oz sliced pepperoni - diced ½ cup red & green peppers – diced

Combine all ingredients in 1 quart casserole dish. Bake at 350 degrees (30-45 min.) until browned & bubbly. Serve with small slices of Italian or French bread, pita chips or crackers. Submitted by Donna Zarrella

Oriental Chicken Wings 2 dozen chicken wings 20 oz. Soy sauce 1/3 cup brown sugar 4 tsp. Dry mustard 1 tsp. ginger 1 tsp. garlic Marinade wings for 10 hours. Bake in 350 oven for 1 hour. Submitted by: Phyllis Solod

Local Flavor Cookbook •

Stuffed Quahogs

Clam Cakes

Wash quahogs before cooking to remove excess sand Cook quahogs; remove from shells and cut into small pieces.

Retain liquid from quahogs and retain shells, breaking them in half

2 cups flour 1 tsp. salt 1 egg ¼ cup milk

1 bunch of carrots 1 bunch of celery 4 onions 1 box of bread crumbs 2 peppers (1 can be red to add color) 8 quarts quahogs 2 sticks of butter or margarine Cut up vegetables into very small cubes. Cook in large pan with 2 sticks of butter or margarine until vegetables are slightly cooked and onions are yellow. Add 2 cups of the retained liquid, salt and pepper to taste, and a box of bread crumbs (you can use half seasoned bread crumbs).

Cook for about 5 minutes. Add cut up quahogs and mix together with vegetable mixture. Cook for a few more minutes, stirring constantly.

Pack into quahog shells and bake for 20 minutes at 350.

Natalie McKenna’s recipe – Submitted by Melissa Miller Melissa’s Grandmother won 3rd Place 1985 Quahog Festival “These stuffies were made every 4th of July for a big neighborhood cookout. I’m not a seafood lover, but I really loved these stuffies. There is a lot of preparation, but the results are delicious.” - Natalie McKenna

Grammy’s Chinese (ooey gooey) Chicken Wings 5 lbs chicken winglets ½ cup white sugar 1tsp black pepper 1tsp dry mustard 1 10 oz bottle soy sauce

1 lb brown sugar ½ cut molasses 1tsp garlic powder 2 tsp Worcestershire sauce

Preheat oven to 375. Place wings in dutch oven/large pan. Mix all other ingredients in large bowl. Pour over winds. Coat thoroughly.

Place in oven uncovered at 375 for 1 hour, 30 min basting every 20 minutes or so.

3 tbsp. Baking powder 1 scant tbsp. sugar 1 cup minced clams and juice ¼ cup water

Mix well.

Heat oil in deep fryer. Cook until light brown.

Put on paper bag to drain off oil.

These are the best. They were made for St. Francis Carnival in 1947, 1948 & 1949 on Jefferson Blvd. by my mother and her 5 sisters. I made them along with red chowder for 47 years at my sisters in Woodstock, CT for family reunions. Enjoy! Submitted by Louise Noret

Stuffed Shrimp Mushrooms 24 large mushroom caps (stems removed and chopped fine) 1 lb. cooked shrimp, finely chopped 1 egg beaten ¼ cup bread crumbs 1 tbsp. lemon juice 1 tbsp. chopped garlic 1 tbsp. chopped Italian parsley (flat leaf) 3 tbsp. melted butter 1 cup heavy cream ¼ cup grated parmesan cheese Salt and pepper to taste In a large bowl combine all ingredients except caps, heavy cream and cheese. Add salt and pepper to taste. Stuff into mushroom caps. Bring cream to a boil and add grated parmesan cheese, stirring with a whisk constantly. Take off the stove and reserve. Bake the mushroom caps in a preheated 425 degree oven for 10 minutes. Spoon the creamy cheese sauce over the caps and brown under the broiler. Drizzle any remaining sauce around the mushrooms. Submitted by Janice Torilli – Reprint from January 27, 2000

Tip: cook night before. Put in slow cooker on low/warm next day for gathering! Submitted By: Rhonda Schneider–Real Estate One Ltd.

Spinach Artichoke Dip Recipe 8 ounces cream cheese room temperature ¼ cup sour cream ¾ cup shaved Parmesan cheese divided 2 cloves garlic minced ½ teaspoon salt ¼ teaspoon coarse ground black pepper 14 ounce can artichoke hearts drained and chopped ½ cup frozen chopped spinach thawed and drained very well 1/4 cup shredded mozzarella cheese

Pre-heat the oven to 350 degrees.

In a large bowl add all ingredients – except mozzarella and Parmesan cheese – together until well mixed.

Pour into an oven safe pie plate or skillet. Top with mozzarella cheese and bake for 20-25 minutes. Top with Parmesan cheese and serve. Submitted by Suzanne Wendoloski

• Local Flavor Cookbook

Soups and Salads

Cold Weather Inspired Salad with Citrus Vinaigrette Citrus Vinaigrette ¼ cup extra virgin olive oil 2 tsps. Pure maple syrup Juice of 1 lemon ½ tsp. sea salt, or to taste

½ cup orange juice (from 4 clementines or 2 oranges) 1 heaping tbsp spicy brown or other mustard ¼ cup vinegar (balsamic, apple cider, etc.)

2 cloves garlic, minced ¼ tsp. black pepper, or to taste

Combine all ingredients in a jar with tight fitting lid and shake vigorously until combined. Taste and add additional salt and pepper if needed.

Note: the olive oil may solidify in the fridge. If so, leave dressing at room temperature for 10 minutes before serving.

Salad: baby spinach, arugula or mixed greens Veggies: red onions, beets (raw or cooked), roasted butternut squash Fruit: clementine segments, pomegranate arils Protein/Fat: pumpkin seeds and goat cheese Submitted by: Nicole Tella

Carol Stamp’s Corn Chowder This is Carol Stamp’s famous corn chowder which is favorite among her grandchildren

8 slices of Bacon 2-3 large onions, chopped 4 large celery stalks, chopped 2-4 cloves of garlic, chopped 3-4 lbs. of potatoes pared and cubed. Red potatoes can be left unpaired 1 large can of chicken stock (or use your own) 2 quarts of Stamp Farm corn, cut from the cob after cooking (you can use frozen corn) 1 quart of light cream or half and half Salt and pepper Dill Fry bacon in large skillet. Remove bacon pieces from pan and then fry onions, celery and garlic in fat remaining in pan until tender and golden. Meanwhile, place cubed potatoes in large kettle and cover with stock. Cook until firm/tender. Do not drain. Add onion mixture, corn, cream and additional chicken stock. (The chowder can be thickened by making a rue* and adding to chowder or you can place 2 cups of the chowder in a blender to thicken and add back into the chowder). Add dill, salt and pepper and any other seasonings you like. Simmer about ten minutes. DO NOT BOIL! *RUE: melt 3 Tbsp. butter in saucepan. Add 4 Tbsp. flour and mix together. Add 3/4 cup of the chowder liquid and whisk until smooth. Submitted by: Ann Stamp

Linda’s Venus de Milo Soup

2 tbsp. extra virgin olive oil 2 cloves garlic, minced 1 lb. ground turkey Low sodium beef broth or 4 cubes 4 cups water 1 envelope onion soup mix 1 28 oz can Italian tomato sauce or ground peeled 1 large pkg. frozen mixed vegetables 4- Oz. Soup macaroni Grated cheese Sauté garlic in olive oil, brown meat, drain.

Add water, beef broth, onion soup, and tomato sauce. Bring to a boil, add frozen vegetables. Cover and simmer about 30 minutes. Remove from heat, add soup mac.

Let stand for 15-20 minutes. Serve with grated cheese. Submitted by Linda Traversie Real Estate One Ltd.

Spinach and Strawberry Salad ½ shallot, finely chopped 2 tbsp. raspberry vinegar 2 tbsp. extra virgin olive oil ½ pound baby spinach 1 cup strawberries, thinly sliced 1/3 cup almonds, toasted 2 ounces fresh goat cheese, crumbled In a large bowl, whisk together shallot and vinegar, while whisking constantly drizzle in oil to make vinaigrette. Add spinach, strawberries, almonds and goat cheese and gently toss. Serve immediately Submitted by: Kevin Dohoney Real Estate One Ltd

Local Flavor Cookbook •

Walnut Arugula Salad

Bake All Day Stew

1 tbsp whole-grain mustard 1 tbsp apple cider vinegar 2 tbsps extra-virgin olive oil Kosher salt 1 apple or pear 5 ounces baby arugula ½ cup candied walnuts Goat cheese

1 can tomato soup 1 cup red wine ¼ cup flour 1 ½ lbs. stew meat 3 carrots cut in chunks 2 sweet onions, quartered 4 potatoes cut in chunks 2 beef bouillon cubes, crushed 1 tbsp. herbs de Provence 1 bay leaf Pepper to taste

Whisk together the mustard and vinegar in a large bowl. Drizzle in the olive oil, whisking until the dressing is emulsified. Season with 1/4 tsp. salt Using a knife or mandolin, thinly slice the apples or pears into halfmoons. Add the apples or pears to the dressing and toss to coat. Add the arugula, candied walnuts and 1/4 tsp. salt; toss to coat. Sprinkle the goat cheese over the top and serve immediately.

Submitted by Lisa Avedisian GRIReal Estate One Ltd.

Italian Potato Salad 3 lbs. Red Skin Potatoes (boil and let cool – cut in cubes) 1 cup of sliced Kalamata olives 1 cup sliced roasted peppers 4 cloves roasted garlic 1 pkg. Zesty Italian Good Seasons salad dressing mix 1 cup canola oil Combine all ingredients – Refrigerate for at least 2 hours before serving. Submitted by Donna Zarrella

Bean Salad 3 15 oz. cans dark kidney beans, drained 1 cup Vidalia onions, chopped fine 1 cup sweet pickles, diced 4 hard boiled eggs, diced 2 tbsp. apple cider vinegar 2 tbsp. sugar Combine all ingredients in large bowl. Refrigerate overnight. Serve chilled.

Submitted by Janice Torilli

Mix soup, wine and flour until smooth. Combine in roasting pan with all other ingredients. Bake covered at 275 for 5 ½ hours.

Submitted by Monica D’Abrosca

Seasonal Soups That Need No Seasonings Quick and healthy soups are inviting in cooler seasons and delicious in the summer served cold. A green or orange garnish is good for presentation. Both of these recipes hold their own in flavor, but you can add seasoning if you like.

Submitted by Carol Bo Howell

Simple Cauliflower Soup (or, you could make it a Broccoli Soup, using less garlic) One head cauliflower, chopped into 1 inch pieces Avocado or other vegetable oil for browning.

Brown ½ to one onion chopped loosely and peeled.

4 cloves garlic, chopped loosely.

When browned, add one 32 oz. container of broth, your choice, chicken, vegetable, bone, etc. Add vegetable and simmer up to one hour on low. Use blender, and add more liquid if desired. Refrigerate. Serve with grated cheese.

Green Healthy Soup Brown- in oil, 2 chopped garlic cloves One medium chopped and peeled onion Add one cup of chopped celery.

When browned1 cup chopped fresh parsley 1-2 Cups chopped kale leaves 1-2 Cups cut up green beans Optional - spinach, broccoli, or other vegetables Add 32 oz. container of chicken or other broth, bring to boil and simmer ½ to one hour on low. Process in blender, adding liquid as your taste prefers. Refrigerate.

Easy Butternut Squash Soup 1 small Vidalia onion, chopped fine 1 stalk celery, thinly sliced 1 medium carrot, medium sliced 2 medium russet potatoes, peeled/cut into small chunks 1 medium butternut squash (4 cups), peeled, seeded or purchase peeled squash package 2 tbsp. butter 1 (32 oz.) container low sodium chicken broth ½ tsp salt ¼ tsp black pepper In a large pot over medium heat, cook onion, celery, carrot, potatoes and squash in butter, stirring until lightly browned, about 10 minutes.

Pour in enough chicken broth to cover vegetables and bring to a boil. Reduce heat to low and simmer, covered, until vegetables are tender, about 40 minutes.

Transfer soup to a blender and blend or if you have the emulsion blender. Return to pot and mix in remaining broth. Season with salt & pepper. Submitted by Janice Torilli

• Local Flavor Cookbook

Slow Cooking Beef Stroganoff

Slow Cooked Cowboy Beans ½ lb. ground beef Small onion chopped 1 can kidney beans, drained 1 can butter beans, drained ½ cup sugar ½ cup ketchup 2 tbsp. white vinegar

½ lb. bacon 1 can pork and beans 1 can lima beans, drained ½ cup brown sugar 1 tsp. salt 1 tsp. dry mustard

Brown ground beef and bacon in frying pan, drain fat. Pour into slow cooker. Add onions and beans. Add brown sugar, sugar, salt, ketchup, dry mustard and vinegar. Stir, cook on low for 6-8 hours or 4 hours on high.

Submitted by Janice Torilli

Old Fashioned Stuffed Peppers 6 peppers (green, yellow, red or orange) to fit your slow cooker

6 nestled perfectly in the stoneware of an oval 6 quart pot 1 pound lean ground beef or turkey 1 cup already-cooked rice 1 can flavored tomatoes (fire roasted, Italian would work.

If you don’t have flavored, add ½ tsp. Italian seasoning) 1 tsp. Worcestershire sauce 2 tbsps ketchup 1 tsp. black pepper 1/3 cup water In a bowl, mix the ground beef and rice with all the stuff (except for the water and the peppers) Wash and clean out the peppers.

Save the tops. Poke a hole in the bottom of each pepper with a sharp knife or skewer to allow any accumulated grease to escape.

Stuff each pepper with a good amount of the ground beef and rice mixture. Nestle the peppers into your crock and put the little pepper tops back on. Pour in 1/3 cup of water around the bases of the peppers Submitted by Janice Torilli

2 pounds beef stew meat 1 cup chopped onions 1 cup Cream of Mushroom Soup 1 cup Condensed Cream of Onion Soup 1 jar sliced mushrooms, drained 1/4 tsp pepper 1 package cream cheese 1 8 oz container sour cream 6 cups cooked noodles Brown the beef stew meat prior to placing it in the slow cooker. Add Beef, onion, Cream of Mushroom, Cream of Onion Soup, and Pepper to the Crock Pot Cook low for 6-8 hours or high for 4 hours Stir in Cream Cheese until melted. Serve over fettuccine or egg noodles into mixture depending on your choice Submitted by Janice Torilli

Healthy Slow Cooker Breakfast Casserole Put together before you go to bed and breakfast will be served when you wake!

1 dozen eggs 1 cup nonfat milk 1 package (32 oz.) hash browns 1 lb. turkey bacon, cut into pieces ½ cup green onions 1 red, or yellow pepper, diced ½ lb. reduced-fat Swiss cheese, shredded or cut in pieces salt and pepper to taste Layer potatoes, bacon, onions, pepper and cheese in the crock pot in two or three layers Beat the eggs, milk, and salt and pepper together.

Pour over entire mixture.

Cook with crock pot on low for 10 hours until eggs set and are thoroughly cooked. Submitted by Linda York

Local Flavor Cookbook •

Ultimate Slow Cooker Pot Roast 4-5 pound chuck or top round roast 2 tbsps canola oil 2 tsp.s Kosher salt 1 tsp. coarse ground black pepper 1 tsp. dried thyme 1 pound carrots peeled and cut into 2” chunks 2 pounds Yukon Gold potatoes peeled and cut into large chunks 2 cloves garlic minced 2 cups beef broth 2 tbsps. corn starch 2 tbsps cold water minced parsley optional, to garnish Season the roast with the Kosher salt, pepper and thyme Heat your pan. Add the canola oil and when it ripples and is hot sear the roast and brown for 4-5 minutes on each side.

In your slow cooker add the carrots, potatoes and garlic.

Lay the beef on top, then add the beef broth and cover, cooking on low for 8-10 hours or on high for 5-6 hours.

In the last hour mix your cornstarch and water and add it to the slow cooker to thicken the sauce or you can take the food out when done cooking, and add the leftover liquid to a small saucepan with the cornstarch/water mixture and cook on high for just 2-3 minutes until the liquid is thickened into a gravy. Pour the gravy over the meat and garnish with parsley if desired.

Slow Cooker Pulled Pork 4 lb boneless pork butt 1 large sweet onion 1-2 C pineapple juice 1 18 oz. bottle barbecue sauce (Sweet Baby Ray’s) Rub: 1 1/2 tsp granulated garlic 1 tsp salt 1/2 tsp ground black pepper 1/4 tsp chili powder 1/4 tsp cumin 1/2 C light brown sugar Combine ingredients for rub together and run into room temperature pork butt.

Cut onion into 4-6 wedges & place in bottom of slow cooker. Place pork butt on top of onions, pour in pineapple juice until it comes halfway up the sides of the pork butt.

Cook on low for 8-10 hours or on high for 4-6 hours. Remove meat from slow cooker & shred using 2 forks. Pour remaining liquids through a strainer. Return onions & small bits to the cooker with the shredded meat and stir in bottle of barbecue sauce. Heat for additional 30 minutes.

Submitted by Lisa Bourque Yuettner

Slow Cooker Spinach and Mozzarella Frittata 1 tbsp extra virgin olive oil 1 cup 2% shredded mozzarella cheese, divided 2 tbsps 1% milk 1/4 tsp. white pepper 1 Roma tomato, diced

½ cup diced onion 3 whole eggs and 3 egg whites beaten 1/4 tsp. black pepper 1 (packed) cup chopped baby spinach, stems removed Salt to taste

In a small skillet, add oil and sauté onion on medium heat until tender, about 5 minutes.

Lightly spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, combine sautéed onion, 3/4 cup mozzarella cheese, and remaining ingredients; whisk to combine, and pour into slow cooker. Sprinkle remaining 1/4 cup cheese on top of egg mixture. Cover, and cook on LOW for 1–1 ½ hours, or until eggs are set and a knife inserted in the center comes out clean. Submitted by Janice Torilli

• Local Flavor Cookbook

Side Dishes

Cranberry Jell-O Mold

Jan’s Stuffed Artichokes

This is so good with chicken or turkey. A favorite addition to our Thanksgiving table.

4 medium size fresh artichokes 4 tbsps grated Romano cheese 1 tsp. garlic powder 1⁄4 cup extra virgin olive oil

2 small pkgs. Raspberry Jell-O Large can crushed pineapple ~ drain well and save juice ¾ cup chopped walnuts 1 can whole cranberry sauce 1 ½ cup water Bring water to a boil. Mix in Jell-O and pineapple juice. Stir until dissolved. Refrigerate until almost jellied. Add pineapple, cranberry sauce and nuts. Mold and refrigerate.

Submitted by Monica D’Abrosca

Party Potatoes 5 lbs Potatoes Peeled 1 Stick of Butter 1 8 oz Package Cream Cheese Soften 1 cup Sour Cream ½ cup Parmesan Cheese 4 Scallions (Green Onions) Chopped 1 Tbsp Salt ½ tsp. Pepper Boil potatoes for 20 minutes, mash while hot with butter & cream cheese.

Add remaining ingredients. Spread in a 2-3quart casserole.

If not serving within the hour refrigerate. Can be made ahead. Remove 1 hour before and let stand for 30 minutes. Then heat for 30 minutes at 350.

Serves 10 -12 people.

Submitted by Carole Courcy

2 -3 cups Italian style bread crumbs 2 tbsps dried or fresh parsley 1⁄2 tsp. fresh ground black pepper 1 -2 tbsp extra virgin olive oil (for drizzling)

A LITTLE BIT OF WORK, BUT SO WORTH IT! Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing. Trim off stems so artichokes sit on a flat surface, Trim off the pointed tips of each leaf.

In a large bowl combine bread crumbs, cheese, parsley, garlic salt, and pepper.

Mix well; slowly add the oil till the crumb mixture is moistened enough to stick together. You may need to adjust the amount of oil depending on the type and amount of bread crumbs used.

Stuff each leaf of the artichoke, starting from the bottom and working your way around, with crumb mixture. Stuff desired amount of leaves and shake off excess mixture.

Place artichokes in a large baking pan and fill bottom of pan with ½ to 1 inch of water. Drizzle olive oil over top of stuffed artichokes and cover tightly with heavy duty foil. Cook 375 degrees for approximately 60-80 minutes (depending on size of artichoke) or until leave comes out easily. Cool for 10 minutes; serve and Enjoy!

Potato Pie 6 large eggs ½ tsp thyme 1/8 tsp. pepper 1 cup shredded Swiss cheese 1 tomato, thinly sliced

½ tsp onion powder ¼ tsp. salt 3 cups frozen hash brown potatoes ½ cup diced ham

Heat oven to 350. Generously grease 9 inch pan. In medium bowl, combine eggs, onion powder, thyme, salt pepper; bet well. Stir in potatoes, cheese and ham. Pour into prepared pan. Bake at 350 for 45 minutes or until set. Garnish with tomato slices. Submitted by Janice Torilli

Local Flavor Cookbook •

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You will be provided with a 12-week online weight loss program at no cost.There is no fee for participation and you will be compensated for your time.

Call the Weight Control and Diabetes Research Center at

401-793-8964 if you are interested in participating.

10 • Local Flavor Cookbook

Main Dishes

Beer and Ham Dinner

Lemon Butter Chicken

1 (12 oz.) bottle beer 2 tbsp. Dijon mustard

6 chicken cutlets 1/4 cup flour 1 tsp. parsley 1 tsp. salt 1/4 tsp. pepper 1/4 cup butter 1/4 cup bottled lemon juice, I usually use a little more

¼ cup packed dark brown sugar 1 (8 lb) bone-in smoked ham

Preheat oven to 400 Whisk beer, brown sugar and mustard together in a bowl.

Place ham cut side down in large roasting pan. Pour beer mixture over ham Bake uncovered until ham begins to brown about 15 minutes, basting a few times.

Reduce oven heat to 350. Cover roasting pan with foil.

Continue to bake for another 90 minutes, tightly covered to keep juices in.

Remove foil and bake for an additional 15 minutes until browned.

Let rest 15 minutes before carving.

Submitted by Janice Torilli

Hungarian Goulash 2 lbs. stew beef 1 med. Onion 1 clove garlic ¼ cup oil 1 ½ cup water ¾ cup catsup 2 tbsp. Worcestershire sauce 1 tbsp. brown sugar 1 tsp. salt 2 tsp. paprika ½ tsp. dry mustard Dash cayenne pepper 2 tbsp. flour ¼ cup cold water Noodles Cook and stir beef, onion and garlic in oil; drain. Stir in 1 ½ cups water, catsup Worcestershire sauce, brown sugar, salt, paprika, mustard and cayenne pepper. Heat to boiling; reduce heat.

Cover and simmer until beef is tender, 2 ½ hours. Shake ¼ cup cold water and flour in tightly-covered container, stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Serve over hot noodles. Submitted by Chris Stephenson-Real Estate One Ltd.

Combine flour, parsley, salt and pepper in a bag. Add 2 cutlets at a time and shake well to coat. In a large skillet, melt butter with the juice over medium high heat. Brown chicken on both sides. Reduce heat, cover simmer 35-40 min. Turn once while simmering. Submitted by Elizabeth Cimini

Pepper Steak 1/3 cup oil (I use olive) 2 cloves minced garlic 1 ½ lb. round or chuck steak, cut in thin strips 1 onion, sliced thin 2 green peppers, seeded and sliced thin 2 tomatoes, cut in 8 wedges each 2 tbsp. corn starch 1 cup cold water 3 tbsp. soy sauce 2 tsps. sugar Heat oil in skillet and add garlic. When that’s getting brown, remove so just the flavor remains in the oil. Brown meat, then remove to a dish. Add vegetables to the pan and cook, stirring, just until tender. Dissolve corn starch in water and stir in soy sauce and sugar. Cook stirring till sauce is thick and clear. Add meat and heat. Serve over rice.

If anyone has trouble with peppers, bring about a cup of salted water to a boil, add peppers, cover, and bring back to boiling.

Drain the peppers and they’re ready to use.

Submitted by Elizabeth Cimini

Local Flavor Cookbook • 11

Creamy Herbed Pork Chops

Chicken Pot Pie

4 tsp. flour 1 ½ tsp. dried basil ¼ tsp. salt 3 tbsp. butter 4 (1 inch thick) pork chops, trimmed of excess fat (about 2 lb.)

1 tsp. Montreal Steak Seasoning, or to taste ½ tsp. black pepper 1 cup milk

1 lb. leftover chicken or boneless chicken breast cooked cut into ½ inch cubes 3 med. Carrots, peeled and sliced thin 2 celery stalks, finely chopped 2 small potatoes, peeled and cut into 1 inch cubes 1 cup frozen small peas ½ Vidalia onion, finely chopped 3 tbsp. butter 1/3 cup flour and ¼ cup water (mix together in glass) ½ tsp salt ½ tsp black pepper ½ tsp. onion powder ½ tsp. garlic powder ¼ tsp. turkey seasoning mix 2 cups chicken broth or chicken stock (more if mixture is too thick) 1 box Pillsbury pie crust (2 crusts)

Mix together flour, basil and salt in a bowl.

Melt 2 tbsp. butter in a large skillet over medium heat.

Sprinkle pork chops all over with steak seasoning; cook 7-10 minutes per side, until browned and not pink inside.

Add remaining 1 tbsp. butter as needed so that about 3 tbsp. Drippings remain in skillet. Transfer=r chops to a plate.

Increase heat to medium-high, stir pepper into skillet with drippings and cook for 1 minute. Stir in flour mixture; continue cooking, stirring constantly until browned, about 2 minutes. Add mil; cook stirring constantly until mixture is thick and bubbly, 4-6 minutes.

Pour sauce over chops to serve. Submitted by Ed S.

Sausage, Peppers and Potato Sheet Pan 6 cups small red potatoes about 6-8 potatoes cut in chunks, par boiled for about 10 minutes 4 medium bell peppers (you can mix yellow, red and green) total, cut into chunks, sautéed in olive oil 6 sweet Italian sausages or Chicken Sausage cut into ½” circles 2 tbsp. olive oil (divided) 2 tsp. garlic salt (divided) ½ tsp. pepper (divided) Preheat oven to 425 degrees. Grease two large baking sheets, set aside. Toss potatoes with 1 tbsp. olive oil, 1 tsp. garlic salt and ¼ tsp. pepper.

Place on a baking sheet and bake for 15 minutes or until the potatoes begin to get soft and slightly browned.

Add sautéed peppers and sausage to the pans of potatoes. Stir in remaining olive oil, garlic salt and pepper and mix until well combined.

Bake for 30-40 more minutes, stirring every 10 minutes until all the ingredients are golden brown and slightly crispy. Remove from oven and serve warm with Italian bread and butter Submitted by Janice Torilli

Preheat oven to 425 In a saucepan, combine peas, carrots, celery, potatoes. Add water to cover and bring to a boil for 15 minutes. Drain, reserve vegetable water.

(To add in to broth mixture in next step) set aside In the same saucepan, over medium heat cook onion in butter, until soft.

Stir in flour and water mixture, salt, pepper, onion powder, garlic powder.

Add chicken broth. Simmer over medium-low heat, stirring until thickened. You may need to use some of the reserved vegetable water if too thick. Remove from heat. Add vegetables and stir until well blended In a 9 inch pie plate, place 1 crust dish. Poke a few holes in the bottom, place in the oven for about 5 minutes. Take out and pour chicken and vegetable mixture over pie crust. Fold over top pie crust, seal edges and make a few small slits on top to allow the steam to escape. Rub a few tbsps of milk over crust to brown.

Bake pie on baking sheet for 35-45 minutes, until lightly browned. Cool for 10 minutes before serving. Recipe & Photo Submitted by Janice Torilli

12 • Local Flavor Cookbook

Local Flavor Cookbook • 13

Creamy Tuscan Garlic Chicken 1 ½ lbs. boneless, skinless chicken breasts, thinly sliced 2tbsp. olive oil 1 cup heavy cream ½ cup chicken broth 1 tsp. garlic powder 1 tsp. Italian seasoning ½ cup Parmesan cheese 1 cup spinach, chopped ½ cup sun dried tomatoes In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side until brown and no longer pink in center. Remove chicken and set aside on a plate.

Add the heavy cream, chicken broth, garlic powder, Italian seasoning and Parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

Note: if you are serving over pasta and like it saucy, definitely double the sauce.

Submitted by Lisa Cohen

Sweet and Sour Chicken

Yankee Pot Roast (1) 2- to 3-pound beef chuck roast Kosher or sea salt and freshly ground black pepper, to taste 4 tbsps olive oil, divided 1 large yellow onion, diced 3 garlic cloves, minced 1 tsp. chopped fresh rosemary 1 tsp. chopped fresh thyme 1 cup medium-bodied red wine (such as Merlot) 4 cups beef stock, divided 2 tbsps tomato paste 3 large carrots, peeled and cut into 2inch pieces 3 celery ribs, cut into 2-inch pieces 2 cups pearl onions, ends removed and peeled 1 bay leaf, whole 2 sprigs fresh rosemary 2 sprigs fresh thyme Preheat your oven to 350° and position a rack in the lower half of the oven. Pat the meat dry and season liberally on all sides with salt and pepper.

Set a large Dutch oven over medium-high heat, and add 2 tbsps of olive oil.

Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side. Transfer to a plate and set aside. Lower the heat to medium and add the remaining olive oil. Add the onion, garlic, and chopped herbs, and cook, stirring often, until the onions are translucent, about 6 minutes.

1 lb. boneless chicken breast ¾ cup fat free chicken broth 1 (15 oz.) can pineapple chunks in juice 1 green pepper cut in thin strips 1 red pepper cut in thin strips 1 carrot, sliced diagonally ¼ cup white vinegar 2 tsp. sugar 1 tbsp. cornstarch 2 tbsp. Soy sauce 3 cups hot white rice

Deglaze the pot: Add the wine and 1 cup of the beef stock, scraping up the browned bits from the bottom of the pot. Add the tomato paste; then return the browned roast to the pot, adding more stock to come a little more than halfway up the meat (the amount of stock you’ll need will vary with the size of the roast). Bring to a simmer.

Cut chicken into 1 inch cubes. Heat chicken broth to boiling in large skillet; add chicken.

Simmer 5-10 minutes, stirring occasionally.

Add undrained pineapple chunks, peppers, carrot, vinegar and sugar; bring to a boil. Stir corn starch into soy sauce until smooth, and then stir into skillet mixture.

Remove the pot from the oven and arrange the vegetables, bay leaf, and herb sprigs around the meat. Cover and return to the oven for an additional 20 to 30 minutes, or until the vegetables are tender and a knife slips easily in and out of the meat. Transfer the roast to a plate and tent with foil for 15 minutes.

Bring to boiling, stirring constantly. Lower heat, cover and simmer 10 minutes. Serve over rice.

Submitted by Linda York

Once it’s simmering, remove the pot from the heat. Cover the top with a sheet of aluminum foil; then cover with the lid. Transfer the pot to the oven and cook until the beef is quite tender, 2 to 2½ hours. Be sure the liquid in the pot is simmering, not boiling, and that there’s enough liquid to prevent the meat from drying out.

To serve, slice against the grain, or use two forks to pull the beef into chunks.

Discard the bay leaf and herb sprigs; then arrange the beef and vegetables on a platter. Spoon the sauce over the beef and vegetables alongside mashed potatoes, buttered egg noodles, or rice. Submitted by Kathleen Sullivan

14 • Local Flavor Cookbook

Sweets Apple Pie Cake 1/4 cup butter or margarine 1 egg 1 tsp. baking soda ½ tsp. salt 1/8 tsp. cloves 2 cups chopped apples ½ cup raisins

3/4 cup sugar 1 cup flour 1 tsp. cinnamon ½ tsp. nutmeg 1 tsp. vanilla ½ cup chopped nuts

Melt butter in good sized saucepan. Remove from heat. Blend in sugar, vanilla, and egg. Whisk the dry ingredients together and stir in. Then stir in apples, nuts, and raisins.

Pour into greased and floured (or sprayed) 9 inch pie pan. Bake at 350 for 40-45 min. Submitted by Elizabeth Cimini

French Nut Sticks (Turds)

Blueberry Cake

2 egg whites 1 cup sugar 1 cup finely chopped walnuts 1 cup finely chopped pecans

1 ½ cups flour 1 tsp baking powder ½ tsp salt 2 eggs – separated ½ cup shortening 1 cup sugar ½ cup milk 1 tsp. vanilla – add to milk 1 pint blueberries, rinsed, drained and lightly floured

Beat egg white until stiff but not dry until mixture holds it shape. Add sugar a little a t a time until mixture holds its shape. Remove from beater and add nuts. Drop by teaspoonful about 2 inches apart on cookie sheets lined with parchment papers. Bake at 350 for 10 minutes or until lightly browned. Let stand for 5 minutes then using a spatula, remove to cooling rack. Makes about 4 dozen, Submitted by Nick Oneppo Real Estate One Ltd.

Anise Cookies 2 eggs 1 ¼ cups sifted flour ¼ tsp. salt

1 cup sugar ½ tsp. baking powder 1 tsp. Anise extract

In small bowl, with an electric mixer, beat eggs till light and fluffy about 10 minutes. Then add sugar (tbsp a t a time), about 10 more minutes, beating well after each addition. Sift flour, baking powder and salt into wax paper. Add flour mixture gradually to egg mixture, blending well after each addition. Stir in Anise extract. Drop by tsp. onto lightly greased cookie sheets, leaving 1 inch between cookies. Let dry several hours or overnight at room temperature. Bake at 325 for 10-12 minutes. Cookies will be light in color. Remove cookies to wire rack and cool. Submitted by Phyllis Solod

Preheat oven to 350. Grease and flour 9 x 13 baking dish. Mix flour, baking powder and salt, set aside.

Beat egg whites until still, set aside. Cream shortening with sugar, then adds egg yolks. Add flour mixture alternately with milk, Fold in beaten egg whites, Fold in berries. Spread into baking pan, sprinkle top with sugar. Bake 40 minutes.

Submitted by Jacqueline Poore

Apple Brownies ½ cup melted butter ¾ cup sugar 1 egg ½ cup walnuts ½ tsp. baking soda 3 medium apples (sliced) 1 cup flour ½ tsp. baking powder 1 tsp. cinnamon Mix butter, sugar and eggs – beat well. Stir in apples. Add nuts. Blend dry ingredients with apple mixture. Bake in 9x9” pan at 350 degrees for 40-50 minutes.

Let cool and cut into small squares to serve. Submitted by Donna Zarrella

Chocolate Peanut Clusters 12 oz. Chocolate Bits

6 oz. Butterscotch Bits 1 cup Dry Roasted Peanuts or Cashews 1 ½ cups Quaker 100% Natural Oats & Honey Granola Cereal Slowly melt chocolate & butterscotch bits in a double boiler. Mix all ingredients & drop on to wax paper. No Cooking. Note: If you want a sweeter taste use more butterscotch, for less sweet use more chocolate. Don’t make a double batch -- make 2 single batches ~ Makes 41 cookies Submitted by Carole Courcy

Local Flavor Cookbook • 15

Cream Cheese Pound Cake

Dark Chocolate Bacon Cupcakes

1 ½ cups butter 1 (8 oz) package cream cheese 3 cups white sugar 1 tbsp. vanilla extract 1 tsp. almond extract 6 eggs 3 cups cake flour

12 slices bacon 2 cups all purpose flour ¾ cup unsweetened cocoa powder 2 cups white sugar 2 tsp. baking soda 1 tsp. baking powder ½ tsp. sea salt 2 eggs 1 cup cold, strong brewed coffee 1 cup buttermilk ½ cup vegetable oil 1 tbsp. unsweetened cocoa powder, for dusting

Preheat oven to 325. Grease 10 inch tube/Bundt pan.

Cream together butter, cream cheese and sugar until light. Stir in the vanilla and almond extracts. Add the flour, eggs alternately, beginning and ending with the flour. Pour batter into prepared pan. Bake at 325 for 1 hour and 15 minutes or until toothpick inserted in the center comes out clean. Submitted by Leslie Procaccini Real Estate One Ltd

Favorite Apple Cake 2 cups diced apples (about 2 medium) 1 cup sugar 1/3 cup oil 1 egg beaten 1 ½ cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon ½ tsp. salt ½ cup raisins (optional) Combine diced apples and sugar in mixing bowl. Let stand for 10 minutes. Blend oil and egg into apple mixture. Combine dry ingredients, mix well. Stir in raisins.

Pour into greased 8 inch square pan. Bake in 350 oven for 35-40 minutes or until done. Let cool 10 minutes before removing from pan. Submitted by Phyllis Solod

Cherry Nut Cake This is the cake my mother-in-law made for our wedding in 1970 and my husband used for 1 tier of our oldest daughter’s wedding cake in 1998.

1 ½ cup sugar 6 tbsp. butter 1 tsp. vanilla 3 eggs, separated 1 cup milk 3 cups flour 1 tsp. baking powder 1 tsp. salt 1 cup chopped walnuts 1 cup chopped maraschino cherries, drained & floured Cream butter and sugar together, beat in vanilla and yolks. Sift dry ingredients together and add alternately with milk. Stir well after each addition. Beat whites till stiff, fold in. Then fold in cherries and nuts. Pour into greased and floured 10” Bundt pan and bake at 350 for about 45 min. Excellent with chocolate frosting.

Submitted by Elizabeth Cimini

Preheat oven to 375 degrees. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder. Submitted by Janice Torilli

Fruit Dip 7 oz jar marshmallow fluff 3 heaping tbsp sour cream 8 oz pkg cream cheese Mix well with a handmixer. Serve with fresh strawberries. Can be doubled for a large crowd! submitted by Louise Noret

No-Bake Cheesecake 2 pkg. lady fingers 16 oz. heavy cream 1 tsp. vanilla

4 8 oz. pkgs. cream cheese ¾ cup sugar 1 can cherry pie filling

Line sides and bottom of spring-form pan with lady fingers.

Whip heavy cream and vanilla together until it forms stiff peaks.

In a separate bowl mix cream cheese & sugar together with electric mixer.

Fold cream cheese mixture into whipped cream and pour mixture into the lady finger-lined spring-form pan. Pour can of pie filling over cream cheese mixture.

Cover with plastic wrap and refrigerate for 4 hours.

SUBSTITUTIONS: Can be

topped with blueberry pie filling or fresh berries.

Cheese mixture can be used to fill 2 store-bought graham cracker or Oreo pie crusts.

Recipe & Photo Submitted by Lisa Bourque Yuettner

16 • Local Flavor Cookbook

Cocktails Bloody Mary

Homemade Kahlua 4 cups water 1 ½ cups instant coffee crystals 4 ½ cups 100 proof vodka 8 cups sugar 2 vanilla beans

Fill pint glass with ice 1 ½ oz. (one shot) good quality vodka 4 oz. tomato juice Squeeze 1 lemon slice 4 dashes hot pepper sauce (Tabasco) 1 tsp. horseradish or more to your taste 2 splashes Worcestershire sauce 1 pinch salt and pepper Shake vigorously and compliment with celery and cocktail shrimp if desired.

Mix water, sugar and coffee crystals. Heat and stir until dissolved. Cool to room temperature. Add vodka. Stir to combine.

Pour mixture into (6) 12.5 oz. bottles. Cut each vanilla bean into thirds and drop bean into each bottle. Cap. After 2-3 weeks strain, remove beans and rebottle.

Makes the perfect gift! Submitted by Suzanne Wendoloski

Best Screwdriver Fill highball glass with ice Add 1 ½ oz. good quality vodka 6 oz. Fresh squeezed or pulp free juice Stir and enjoy!

Lemon Drop Martini 1 tbl white sugar 1 cup ice cubes 3 lemons, peel grated and juiced 2 large mint leaves 2 (1.5 fluid ounce) jiggers vodka 2 tablespoons simple syrup Moisten the rim of a martini glass with lemon juice or water, then dip in sugar.

Fill a cocktail shaker with ice. Add lemon peel, lemon juice, mint leaves, vodka and simple syrup. Shake until chilled

Red Sangria Fill pint glass with ice add 3 oz merlot 1 oz Brandy ½ oz Triple Sec ½ oz Peach Tree Schnappes 1 oz combined orange and pineapple juice shake splash club soda garnish with lemon and lime

Cape Codder

White Russian A White Russian is a cocktail made with vodka, coffee liqueur, and cream served with ice in an Old Fashioned glass. Often milk will be used as an alternative to cream.

2 oz. vodka 1 oz. Kahlua ½ oz. whole milk or cream In a rocks glass combine vodka and Kahlua over ice. Stir

Fill highball glass with ice Add 1 ½ oz. good quality vodka 1/3 cup cranberry juice Stir and serve with lime wedge

Cosmopolitan 1 1/2 oz Citron Vodka splash lime juice splash triple sec splash cranberry juice Fill shaker with ice, shake and strain into martini glass lime wedge for garnish

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