Page 91 - Sun City_December_2016

VIVA EL PASO! GROUP ITALIAN COOKING CLUB Ingredients
1 cup basic risotto Parmesan, at room
El Paso Green Chili Stew Paelle di Riso (Rice Balls) temperature, mixed with one (1) egg + ½
cup Parmesan
Yolanda Gandara Donise Hardy
2 ounces mozzarella cheese, cut into ½
Here is one of El Paso’s favorite recipes, If you think it sounds delicious, it is! inch cubes OR Gorgonzola cheese
which actually comes from New Mexico. The first time I made them, I was blown
away! The mozzarella is better than the Basil, minced (optional)
Ingredients Gorgonzola, but that’s just my personal
taste. 2 cups seasoned bread crumbs
1 lb. tri-tip beef roast or beef stew meat
cut into ½ inch bite-sized pieces Continued on the next page

1 small white onion, thinly sliced

5 cloves of garlic, roughly chopped

2 medium-sized tomatoes, thinly sliced

5 Anaheim green chilies, roasted, peeled
and thinly sliced

1 frozen container Bueno Hot Chopped
Hatch Green Chile (from HEB)

2 medium-sized russet potatoes cut into
one-inch pieces

1 tablespoon cumin

2 bay leaves

1 Knorr concentrated beef broth packet

Two 32 ounce cans of low-sodium chicken
broth

Preparation:

Brown meat and set aside. Sauté onions
and garlic for three minutes. Add tomatoes
and sauté for another two minutes. Season
with salt and pepper. Add sliced green
chilies and low-sodium broth. Add meat
and Bueno green chilies. Add potatoes and
concentrated beef broth. Bring to a boil,
then set to low and simmer for one hour.
Season with pepper and salt to taste.

ILLINOIS/CHICAGO GROUP 1/4 teaspoon white pepper

Berghoff’s Two 10-ounce packages frozen chopped
Creamed Spinach spinach, thawed

Jim Bonk Preparation
The Berghoff Restaurant has been a
Chicago landmark for over 100 years. 1. Melt the butter in a medium skillet.
This recipe is one of their signature Add the onion; cook over medium heat
dishes. until tender, five to six minutes. Stir in
Ingredients the flour and cook one minute, stirring
1/4 cup unsalted butter constantly. Whisk in the half and half.
1 small onion, finely chopped Cook, stirring often, until mixture comes
3 tablespoons flour to a boil and thickens. Stir in the chicken
1 cup half-and-half base, salt, nutmeg and pepper. Set aside.
1 teaspoon chicken bouillon
1/2 teaspoon salt 2. Squeeze the thawed spinach to remove
1/4 teaspoon freshly grated nutmeg as much water as possible. Add the
spinach to the cream sauce; mix well.
Cook until spinach absorbs some of the
sauce, about five minutes.

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