2023 Spring Newsletter

Ann Benton, Recipes

3. Meanwhile, place pistachios in a single layer in a shal low baking pan. Bake in the preheated oven for 8 to 10 minutes or until lightly toasted, stirring once. Set aside. 4. Melt butter in the heavy skillet. Add brown sugar and thyme, stirring over medium heat until sugar is melted. Add drained carrots. Bring just to boiling. Reduce heat and cook, uncovered, over medium-low heat, stirring oc casionally just until well-glazed, about 10 minutes. 5. Transfer carrots to a serving bowl or platter. Sprinkle with toasted pistachios. Makes 10 to 12 servings. From the Test Kitchen • Cook the carrots and toast the pistachios the day before. Glaze and reheat carrots before serving. Butternut Squash Filled with Spinach and Ricotta • 1 2 ½ pound butternut squash • 1 egg • 6 Tbl. coarsely grated Parmigiano Reggiano cheese, divided • 2 Tbl heavy cream • ½ cup whole milk ricotta cheese • ½ tsp coarse salt • 1/8 tsp freshly ground black pepper • Pinch of nutmeg • 1 10 oz package frozen chopped spinach, thawed and water squeezed out • 1 Tbl canola oil Pre heat oven to 400. Cut squash into halves lengthwise. Place, cut sides down, in shallow baking dish. Add 1 inch of water. Bake 40-45 minutes, until tender. Combine egg, 2 Tbl Parmigiano Reggiano, cream, ri cotta, salt, pepper and nutmeg in a medium bowl. Stir well. Stir in spinach. Remove squash from oven and turn cut sides up. Scoop out seeds with a spoon. Brush with oil and fill cavities with spinach mixture. Return to oven and bake 20 miinutes or until a knife inserted in spinach mixture comes out barely clean. Let cool 5 minutes. Cut each half lengthwise into halves. Top with remina ing Parmigiano Reggiano cheese. Serves 4.

Skillet Scalloped Corn Makes: 8 servings Ingredients • 3 tablespoons butter • 1/2 cup crushed rich round crackers • 2 11 ounce cans whole kernel corn with sweet peppers, drained • 2 7 - 8 3/4 ounce cans whole kernel corn with sweet peppers, whole kernel corn, or white whole ker nel corn (shoepeg), drained • 4 3/4 ounce slices process Swiss cheese, torn • 2/3 cup milk • 1/4 teaspoon onion powder • Dash ground black pepper • 2/3 cup crushed rich round crackers • Snipped fresh basil leaves and/or thinly sliced green onion (optional) Directions 1. For crumb topping, in a large skillet melt butter over medium heat. Add the 1/2 cup crushed crackers to the skillet. Cook and stir about 3 minutes or until light brown. Remove from skillet; set aside. 2. In the same skillet combine corn, cheese, milk, onion powder, and pepper. Cook, stirring frequently, about 10 minutes or until cheese melts and mixture is heated through. Stir in the 2/3 cup crushed crackers. Cook and stir about 5 minutes more or until corn mixture is thick ened. Transfer to a serving dish; sprinkle with crumb topping. If desired, sprinkle with fresh basil and/or green onion. Glazed Carrots with Pistachios Makes: 10 to 12 servings Start to Finish 25 mins Ingredients • 3 pounds small carrots with tops • 3 cups water • 1/4 teaspoon salt • 1/2 cup shelled unsalted pistachios

• 1/2 cup butter (no substitutes) • 1/3 cup packed brown sugar • 1 1/2 teaspoons snipped fresh thyme Directions 1. Preheat oven to 350 degrees F.

2. Trim carrots, leaving about 1/2-inch tops. Combine water and salt in a 12-inch skillet; bring to boiling. Add carrots; return to boiling. Reduce heat; cover and sim mer for 10 to 12 minutes or until carrots are just tender. Drain carrots in a large colander; set aside.

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