Apple Rosemary Tarte Tatin
Fr. Robert D'Avera, T.O.R.

For the crust
1 1/2 cups all purpose flour
2 TBS sugar
3/4 tsp kosher salt
3/4 cup cold, unsalted butter cut into 1/2 pieces
2 egg yolks, beaten with 1 TBS of water

For the Filling
1 cup sugar
10 large Granny Smith apples peeled, quartered & cored.
2 TBS unsalted butter, melted
1 1/2 TBS chopped fresh rosemary

Place flour, sugar and salt in food processor and pulse to combine. Add butter and pulse until most is incorporated into flour. Add yoke mixture and pulse until it begins to come together. Gather dough into ball, flatten into disk, wrap in plastic and refrigerate.

Place sugar in 11" ovenproof skillet over medium-low heat. Stir until sugar melts completely and turns into caramel-colored syrup. Remove from heat.

Toss apples with butter and rosemary. Arrange apples in skillet on top of syrup in two layers, making concentric circles; put first layer core side down and second core side up. Place over medium heat and cover. Cook for 5 minutes. Uncover and cook for 10 more minutes. Set aside to cool.

Preheat oven to 350. Roll dough out into circle slightly larger than skillet. Place dough over apples and fold in extra dough, pressing against skillet to form seal. Bake until crust is lightly browned, about 30 minutes. Let stand 10 minutes.

Quickly but carefully invert skillet over large plate or platter. Serve warm with cr�me fraiche or vanilla ice cream.

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Bircher Muesli

8 oz yogurt
1/4 cup heavy cream
2 oz rolled oats
seedless raisins
juice of 1 lemon
4 tsps powdered sugar
1 apple, 1 banana
hazelnuts

Mix oats with raisins add a little water. Let stand one hour. Add lemon juice and sugar. Pour in cream and yogurt. Peel apple and banana. Grate apple, slice banana, chopped nuts. Add fruit to muesli. Chill overnight.

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145 | Bread Stuffing |

Bread Stuffing
Luis Ocasio

1/2 loaf bread
1/2 bunch celery
3 small onions
margarine
seasoning ( salt, pepper, garlic, etc. )

Blend celery and onion in a blender. Simmer on stove top with one tablespoon margarine. When hot add the bread by breaking it into pieces. The stuffing cannot be too dry or too moist. If moist add more bread. Season a little with salt, pepper, garlic powder or your favorite. Put into pan and bake for about 30 minutes at 350 covered with foil.

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146 | Corn Fritters |

Corn Fritters
Minerva Rodriguez

1 1/4 cup corn meal
1 tsp salt
2 tsp butter
1 cup water
1/4 cup parmesan cheese

Combine water, salt and butter in a one-quart pot. Bring to a boil. Mix cheese and corn meal in a bowl. Add hot water, mixing it at the same time until it is moist. Add additional water one tablespoon at a time if needed.

Heat a frying pan to medium high with enough oil to almost deep fry fritters. Spoon out mix into hand forming fritter in long oval shape. Drop into hot oil and fry until golden and crispy.

Serve with sauce dip:
Mix together 1/2 cup ketchup 2 TBS mayonnaise 1/2 tsp of butter.

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147 | Feather Pancakes |

Feather Pancakes

1 cup flour
2TBS sugar
2 TBS baking powder
1/2 tsp salt
1 beaten egg
1 cup of milk
2 TBS oil

Combine dry ingredients. Add remaining ingredients all at one time. Mix just until blended.

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148 | Gravy "a La Luis" |

Gravy "A La Luis"
Luis Ocasio

On the stove, melt margarine (about 1 cup) in a pot. Add flour until you form a creamy mixture, cooking slowly at low heat. Add broth (your choice, beef, chicken, or turkey) continuing to mix until it again becomes creamy. Season as you wish and serve.

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149 | Hummus |

Hummus
Fr. Robert D'Aversa, TOR

2 cups  cooked chick peas
1/4 cup bean liquid
1/4 cup lemon juice
2 cloves of garlic, finely minced
1 tsp salt ( reduce if beans are salted )
3 TBS tahini
2 TBS chopped parsley
2 TBS olive oil (optional)

Puree chick-peas in a processor or blender, adding the liquid for a smooth, creamy puree. Transfer to a shallow serving bowl and beat in lemon juice, garlic and salt. Gradually add tahini to form a thick, light paste.

Let stand for about 30 minutes so flavor had a chance to develop. Sprinkle with parsley and, if desired, drizzle oil over surface just before serving.

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150 | Italian Easter Pie |

Italian Easter Pie
Fr. Robert D'Aversa, TOR

Filling:
1 1/2 cups of ricotta
2 hard cooked eggs
3 beaten eggs
1/2 lb hot sausage, cooked
1/2 lb sweet sausage, cooked
1/4 lb salami
1/4 lb prosciutto
1 lb mozzarella
1/4 cup grated cheese
1 tsp each, salt & pepper.

Mix everything in a bowl.

Pie Dough

1 1/2 cups sifted flour
1/2 tsp black pepper
1/2 tsp salt
3 TBS lard
1 egg
2 TBS cold water

Mix flour, pepper, salt and lard until the size of small peas. Add beaten egg and cold water. Gather into a ball and roll dough out into two 9" crusts. Place filling in bottom crust, layering meat and cheese. Prick dough on top crust about 10 times. Bake at 350 for about 1 hour.

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151 | Recipe for a Happy Home |

Recipe For A Happy Home
Amy & Luis Ocasio

Ingredients:
4 parts Faith
4 cups of Love
1 barrel Laughter
3 cups Forgiveness
1 cup Friendship
2 cups Loyalty
2 spoons Tenderness
5 spoons Hope

Instructions:
Mix the Love and the Loyalty with Faith.
Add Tenderness and Forgiveness.
Sprinkle with Friendship and Hope.
Season abundantly with Laughter.
Bake with rays of the Son.
Serve with Generosity.

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