Hot Spinach Artichoke Dip

Ingredients
* 1 (10-ounce) package frozen chopped spinach
* 2 (13 3/4-ounce) cans artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup freshly grated Parmesan
* 1 cup grated pepper jack or gouda cheese

Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame.

Courtesy of Paula Deen

Butternut squash and mushroom lasagna

Ingredients
1/4 cup (1/2 stick) unsalted butter
2 1/2 cups chopped onions
1/2 pound crimini (baby bella) mushrooms, sliced (about 3 cups)

2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices (about 5 1/2 cups)
1 14-ounce can vegetable broth
4 tablespoons chopped fresh thyme, divided
4 tablespoons sliced fresh sage, divided

3 15-ounce containers whole-milk ricotta cheese
4 cups grated mozzarella cheese, divided
2 cups grated Parmesan cheese, divided
4 large eggs

Olive oil
1 9-ounce package no-boil lasagna noodles

Directions
Melt butter in large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Increase heat to high; add mushrooms and cook until tender, stirring constantly, about 3 minutes. Season with salt and pepper. Transfer mushroom mixture to bowl; set aside.

Add squash, broth, 3 tablespoons thyme, and 3 tablespoons sage to same skillet. Cover and simmer over medium heat until squash is just tender, about 6 minutes. Uncover and cook until squash is very soft but still retains shape, about 5 minutes. Season with salt and pepper.

Mix ricotta, 2 cups mozzarella cheese, 1 1/2 cups Parmesan cheese, and remaining 1 tablespoon thyme and 1 tablespoon sage in large bowl. Season to taste with salt and pepper; mix in eggs.

Brush 13x9x2-inch glass or ceramic baking dish with oil. Spread 1 cup ricotta mixture over bottom. Arrange 3 noodles on top. Spread 13/4 cups ricotta mixture over noodles. Arrange 1 1/3 cups squash mixture over. Sprinkle with 1/2 cup mushrooms and 1 cup mozzarella. Top with 3 noodles, then 1 3/4 cups ricotta mixture, half of remaining squash, 1/2 cup mushrooms, and remaining 1 cup mozzarella. Repeat with noodles, 1 3/4 cups ricotta mixture, remaining squash, and remaining mushrooms. Top with 3 noodles. Spread remaining ricotta mixture over; sprinkle with remaining Parmesan. Cover with oiled foil.

Preheat oven to 350°F. Bake lasagna, covered, 35 minutes. Uncover; bake until heated through, about 25 minutes longer. Let stand 10 minutes before serving. (The lasagna can be assembled one day ahead and refrigerated.)

Bon Appétit
November 2004

Amparo's Risotto

Ingredients
2 cubes Chicken Bouillon (makes like 4 cups of broth)
Assorted vegetables (Onion, scallions, and carrots) chopped in large pieces
Olive Oil
Chopped Onions
3-4 cloves Pressed / crushed garlic
1 ½ cups Arborio Rice
White wine
Butter (a hunk)
Parmesan Cheese

Preparation
For the Broth:

Bring water to a boil and add bouillon cubes and vegetables. Add salt and garlic salt. Keep the broth on low heat.

For the Risotto:

Heat stove to medium. In a large saucepan, add generous amount of olive oil, chopped onions and garlic.

When it starts to smell yummy, add rice to the pan. Follow immediately with a good size pouring of white wine.

Now the part where you make the risotto. Add broth, enough so it looks soupy. (Add it through a strainer – you don’t want to add the vegetables, just the broth). Then, constantly stir the risotto. When it starts to get less liquidy (more creamy) add more broth.

You must stir the rice constantly – it can not burn, get stuck to the bottom of the pan, or get too dry.

If you're making risotto with shrimp or other seafood, add 3-4 cups of broth, and then add the shrimp. Continue to stir.

You will use almost all, if not all of the broth. Taste the risotto constantly, when the rice is tender (but a little al dente – to taste), add a bit more broth, then stir until it’s at a good creamy consistency (it should be creamy, not liquidy).

Turn off the heat. Add a few tablespoons of butter or margarine and a generous helping of parmesan cheese.

Source: Amparo Miranda, mi suegra