Remembering Our Heritage with Food


The much anticipated International Luncheon took place November 14th 2014. The origin of the 15 dishes ranged from Italian, Mexican, Irish, to Ukrainian and Asian, just to name a few. Some of the most popular dishes were the Stuffed Eggplant by Joe Ferolito; the Green Chili Stew by Alan Espinoza, and of course the winning Lasagna by Chef Kimberly Waisner. In order to enjoy the delicious dishes, employees were asked to bring in canned goods which were then donated to the Woburn Food Pantry. Below are some of the most popular recipes that you can share with your family. Thank you all for contributing.

Arancini Rice Ball Recipe (Tammi Gott)
4 Cups Cooked White rice, Cooled
1 Cup Parmesan Cheese
6 Eggs
Fresh Mozzarella
2 Cup Italian-Style Breadcrumbs
Olive Oil

Thoroughly combine the rice, parmesan cheese and 1 egg. Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs. Refrigerate for 1 hour. Place a large pot over medium heat; add enough olive oil to have 4 inches in the pot. Heat the oil to 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown, transfer them to a paper towel-lined plate.

Kale Soup (Joe Cavallaro)
1 Onion Chopped
4 qts Beef Broth
2 Packages Chorizo
2-4 Potatoes
2 10oz Packages Kale
1 Can Kidney Beans

Add first the onion, broth, chorizo, potatoes, and kale to the pot and bring to boil – reduce heat and simmer 15 minutes. Add kidney beans and continue to simmer for another 15 minutes, salt and pepper to taste.

Chicken Marbella (Lila Tocci)
4 Chickens, Quartered
1 Head of Garlic
1/4 Cup Oregano
1/2 Cup Red Wine Vinegar
1/2 Cup Olive Oil
1 Cup Pitted Prunes
1/2 Cup Pitted Green Olives
1/2 Cup Capers with a Bit of Juice
6 Bay Leaves
1 Cup Brown Sugar
1 Cup White Wine
1/4 Cup Italian Parsley

Combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers with juice, and bay leaves. Marinate overnight. Arrange chicken in baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour in the white wine. Bake for 1 hour.

Lasagna (Kimberly Waisner)
1 Package Lasagna noodles
1 Package White American Cheese
1 Cup Parmesan Cheese
¼ Cup Parsley
1 lb. Ground Beef
1 Package Shredded Mozzarella Cheese
2 Eggs
1 Jar Ricotta Cheese
1 Jar Spaghetti Sauce

Mix American cheese, parmesan cheese, ricotta, parsley and eggs. In a frying pan, saute ground beef, drain, and then add the spaghetti sauce to the pan. Cook Lasagna per box instructions. Place 5 strips of Lasagna in baking dish. Spread cheese mixture on top of Lasagna noodles. Spread spaghetti sauce on top of cheese mixture. Spread shredded mozzarella on top of sauce. Repeat another layer of Lasagna, cheese mixture, sauce and shredded mozzarella. Bake at 350 for 45 minutes, or until it bubbles around corners.

Finally, if you are really craving the Stuffed Eggplant brought by Joe Ferolito, you can find the dish at The Green Tomato located at 42 High St in Reading, MA.



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