• 4 oz Gorgonzola, crust removed
• 4 oz Mozzarella
• 4 oz Italian Fontina Cheese, crust removed
• 1 cup lukewarm milk
• 30 unsalted shelled fresh pistachio nuts for cooking
• 4 oz. (1 stick) sweet butter
• 1 tbsp. olive oil
• 2 cups raw rice, preferably Italian Arborio
• 3 1/2 cups homemade chicken broth
• 6 tbsp. freshly grated Parmesan Cheese
• Coarse-grained salt, salt, and freshly ground pepper

Directions

Cut the three cheeses into cubes of less than 1/2 inch.
Put the cubes in a small crockery or glass bowl with the milk and let stand until needed.
Blanch the pistachio nuts for 2 to 3 minutes in boiling salted water; then drain and skin them.
Heat the butter and oil in a flameproof casserole over medium heat.
When the butter is completely melted, add the rice and sauté for 4 minutes.
Meanwhile, heat the broth to a boil in separate saucepan.
Start adding the broth to the rice, a small quantity at a time, stirring continuously and gently,
Until the rice has absorbed all the broth (about 12 minutes)
Add the milk with all the cheeses to the pan and keep stirring until the milk and cheeses are well combined with the rice (about 6 minutes).
Taste for salt and pepper and add the Pistachio nuts and the Parmesan Cheese.
Mix very well and transfer the risotto to a serving dish.
Serves 6 immediately.

Olympia

• 1 large eggplant
• 2 eggs
• 1 cup Italian breadcrumbs
• 1/2 cup olive oil
• 1/4 cup Parmesan cheese
• 2 tsp. oregano
• 1/2 lb mozzarella
• 1 large can of tomatoes

Directions

• Peel eggplant and slice 1/4″ thick.
• Salt and drain in colander.
• Squeeze dry.
• Oil 15 X 10 X 1 pan.
• Dip slices in egg and crumbs.
• Bake at 400 for 5 min each side.
• Layer in 2 qt. Casserole.
• Sprinkle with Parmesan cheese, oregano, mozzarella, and sauce.
• Top with mozzarella.
• Bake uncovered at 350 for 30 min.

Suzy

• 4 qt. chicken broth
• 1 lb. rice
• 1/2 glass red table wine
• 1/2 cup parmesan cheese, grated
• 4 tbs. butter
• 3 tbs. tomato paste

Directions

• Melt in butter 4 quart sauce pan over low heat.
• Add rice and stir for 2 minutes.
• Add red wine and stir.
• Stir in one cup of broth at a time to keep rice moist.
• This takes about 1/2 hour to cook.
• Rice should be al dente (a little undercooked).
• Before removing from stove stir in tomato paste.
• Then add 1/2 cup grated cheese and don’t forget to stir.
• You’re ready to serve.

Regina

• 2 cups cooked mashed eggplant
• 1 1/2 cups cooked white rice
• 1 cup (4 oz.) grated sharp cheddar cheese
• 1/3 cup finely chopped onion
• 1/3 cup (heaping) flour
• 2 eggs, well beaten
• Salt and freshly ground pepper
• Dash of red pepper sauce oil

Directions

Combine all ingredients except oil.
Heat 1/2 in. oil in large skillet over medium-high heat.
Drop mixture by tablespoons into oil and fry until golden brown, turning once.
Drain on paper towels.
Serve hot.
Fritters can be frozen after frying and reheated at 350 for 10 minutes.
Makes 6 to 8 appetizer servings

Olympia

• 6 large potatoes (boiled and mashed)
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 onion, sliced
• 2/3 cups diced mozzarella cheese
• 1/2 tsp. Salt
• 1/2 tsp. Pepper
• 2 slices of Salami or Prosciutto, diced
• 2 cloves garlic chopped
• dry bread crumbs
  

Directions

• Grease a baking pan and sprinkle bottom and sides with bread crumbs.
• Mix all ingredients together, then pour into pan and flatten with a spoon.
• Sprinkle with bread crumbs and dot with butter or oil.
• Bake at 350 for 30 minutes or until light brown.

Lena

• 2 lbs. Zucchini Squash
• 1/2 cup flour
• 1 cup oil for frying
• 1/2 cup grated Parmesan or Romano cheese
• 1 lb. thin sliced Mozzarella cheese
• 2 cups tomato sauce

Directions

• Slice zucchini into 1 inch pieces and sprinkle with the flour.
• Fry in oil until light brown.
• Butter a baking dish and place in a layer of zucchini.
• Sprinkle with some of the grated cheese and add some tomato sauce.
• Add a layer of Mozzarella cheese slices.
• Repeat the process until all ingredients are used,
• Ending with Mozzarella slices on top.
• Bake in oven at 375 for 30-40 minutes.
• Serve either hot or cold.

Lena