Glo’s Eatery

ASPARAGUS RISOTTO INGREDIENTS 6 cups chicken stock 1/2 lb. asparagus (1” slices) 2 tbsp. olive oil 1 tbsp. minced parsley 1 cup minced yellow onion 1 tsp. minced garlic 2 cups of Arborio rice 1 tsp. lemon zest 1 cup white wine 4 tbsp. butter 1/2 cup grated parmesan cheese DIRECTIONS Heat stock in large pot (2-4 qt.). Keep warm over medium heat. Use large fry pan and place on medium heat. Add olive oil and onions and sauté until translucent. Lower heat if necessary. Add garlic. Then add rice. Stir with a wooden spoon 2-3 minutes. Add wine. Stir. Add 1/3 of stock a little at a time with a ladle until all stock is added to fry pan. Keep stirring. Once stock is absorbed, remove from heat. Add butter and cheese. Stir. NOTES If desired, garnish with additional lemon zest, cheese and parsley. I find there’s enough in the batter. Enjoy this delicious risotto. I’ve chosen to serve it with a side of baby lamb chops and farmed salmon. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ WCAT is a non-profit organization dedicated to supporting the residents of Wakefield with coverage of events that matter to you. Please help support our work by donating your time or money to keep our coverage of important events going. Please donate using either of these options: https://www.paypal.com/ncp/payment/Y5X64HCZ9ESNE https://wcatwakefield.org/donate/

ASPARAGUS RISOTTO INGREDIENTS 6 cups chicken stock 1/2 lb. asparagus (1” slices) 2 tbsp. olive oil 1 tbsp. minced parsley 1 cup minced yellow onion 1 tsp. minced garlic 2 cups of Arborio rice 1 tsp. lemon zest 1 cup white wine 4 tbsp. butter 1/2 cup grated parmesan cheese DIRECTIONS Heat stock in large pot (2-4 qt.). Keep warm over medium heat. Use large fry pan and place on medium heat. Add olive oil and onions and sauté until translucent. Lower heat if necessary. Add garlic. Then add rice. Stir with a wooden spoon 2-3 minutes. Add wine. Stir. Add 1/3 of stock a little at a time with a ladle until all stock is added to fry pan. Keep stirring. Once stock is absorbed, remove from heat. Add butter and cheese. Stir. NOTES If desired, garnish with additional lemon zest, cheese and parsley. I find there’s enough in the batter. Enjoy this delicious risotto. I’ve chosen to serve it with a side of baby lamb chops and farmed salmon. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ WCAT is a non-profit organization dedicated to supporting the residents of Wakefield with coverage of events that matter to you. Please help support our work by donating your time or money to keep our coverage of important events going. Please donate using either of these options: https://www.paypal.com/ncp/payment/Y5X64HCZ9ESNE https://wcatwakefield.org/donate/

CHICKEN ’N DUMPLINGS INGREDIENTS 3 short stalks of celery sliced dash of salt & pepper 1 cup sliced carrots 3 cups of cubed chicken breast 3 cans of chicken broth (14.5 oz. each) 1 2/3 cup Bisquick 2/3 cup water DIRECTIONS Prepare a 4 quart pot with cooking spray. Slice thin slivers of celery and thin slices of carrots. Add to pot and simmer for 5 minutes. Stir often. Add 3 cans of broth and add a dash of salt and pepper, if desired. Bring to a boil. Reduce and simmer uncovered. Add 3 cups of cubed chicken. Stir. Then mix 1 2/3 cups of Bisquick with 2/3 cup of water in a medium sized bowl. Drop by tablespoons into broth. Cover. Simmer 10-15 minutes. Remove a dumpling and check readiness with a toothpick to see if it comes out clean. Enjoy! CORNBREAD INGREDIENTS 1 cup cornmeal 1/2 tsp. baking soda 1 1/3 cups milk 1/2 tsp. salt 1 cup flour 2 eggs or egg beaters (1/3 cups) 1/4 cup sugar 1/4 cup melted butter 2 tsp. baking powder Bake-375º 25-30 minutes DIRECTIONS Mix cornmeal and milk in a large bowl. Let rest for 10 minutes. Oil spray an 8” square bake pan. In a medium sized bowl, add flour, sugar, baking powder, baking soda and salt. Beat eggs in a small bowl by hand and add to dry ingredients. Add cooled melted butter. Mix all ingredients thoroughly. Add to prepared pan, and spread evenly with a spatula. Bake. When done, insert a toothpick in the center. If it comes out clean, it’s ready to be eaten. Let cool a little before slicing. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ WCAT is a non-profit organization dedicated to supporting the residents of Wakefield with coverage of events that matter to you. Please help support our work by donating your time or money to keep our coverage of important events going. Please donate using either of these options: https://www.paypal.com/ncp/payment/Y5X64HCZ9ESNE https://wcatwakefield.org/donate/

For the Apple Dumpling Rollups, Grapenut Pudding, and Strawberry Mile High Pie recipes, email info@wcat.tv

For the Apple Dumpling Rollups, Grapenut Pudding, and Strawberry Mile High Pie recipes, email info@wcat.tv