Carole's Gourmet Cornbread

Here's something with a little "kick" as a side to your chili or soup for this cold weather!

2 Sticks of butter, softened (1 cup)
1 C Sugar
4 Eggs
1 15 oz can cream corn
1 15 oz can Mexican Style whole kernel corn
2 oz Ortega diced mild green chilies/drained
1 Minced jalapeno (can use 2)
½ C Shredded Monterey jack cheese
½ C Shredded Cheddar cheese
1 Package Marie Calendar Corn Bread Mix

Preheat oven to 300

Lightly grease w/butter a 9 x 13 baking dish
In large bowl, beat together butter & sugar. Beat in 1 egg at a time
Blend in cream corn & Mexican Style corn, chilies & cheeses
Blend in Marie Calendar Corn Bread Mix
Bake in middle of oven for 1 hour or until toothpick inserted into center comes out clean.

For further information call:
Douglas Motz Insurance Agency @ 760-200-0270
or go to DougMotz.com

Save the Date!

On Thursday, Dec. 2nd, the holiday spirit will fill Downtown Cathedral City.

Beginning at 6pm, the City of Cathedral City will host its
Annual Tree Lighting Ceremony in its Town Square. A magical musical concert by the Desert Winds Freedom Band, a special visit from Santa, and holiday treats are planned for the community.

The celebration continues at the Incredible Artist Gallery, located in the Pickfair Promenade, adjacent Town Square. At 6:30pm, the Boys & Girls Club of Cathedral City will host its 1st Holiday Wreath Auction with a VIP Reception. The reception includes wine and Hors d oeuvres. Tickets are available at $30/person with all proceeds benefitting the
Boys & Girls Club of Cathedral City.
For further information call susana Avalos at the
Boys & Girls Club of Cathedral City @ 760-770-4965 or call
Douglas Motz Insurance Agency @ 760-200-0270

Sausage Stuffing

Get Ready For Thanksgiving!

1 14 ounce package stuffing
1 pound Papa Cantella's Italian sausage cooked & crumbled
(removed from casing)
5 tablespoons butter
1 cup chopped celery
1 cup chopped onion
8 ounces sliced mushrooms

Melt butter in a large saucepan and add onions, celery & mushrooms, cook 2-3 minutes on medium heat. Remove from heat, add sausage & stir. Add broth & stuffing to saucepan & lightly mix.

To prepare in casserole spoon into a greased 3 qt casserole dish. Cover & bake @ 350 for 30 minutes

Or loosely spoon prepared stuffing into turkey/poultry cavity before cooking. Follow cooking directions on turkey/poultry.

Serves 10

Bon Appetit!

For further information go to
www.PapaCantella.com or www.DougMotz.com

Spiedini

A one-hundred year old family favorite!

If you have the time and patience, here is one of the best tasting dishes you’ll ever eat! This is my grandmother’s original recipe from Villa Rosa, Sicily.













Everything You Will Need:

3 pounds of beef round steak
(1/2 inch thick)
1 tablespoon of butter
1/2 pound fresh Papa Cantella's Italian sausage
(removed from the casings)
1 1/4 cups of onion (finely chopped)
1 teaspoon of crushed or chopped garlic
1 1/2 cup of Italian seasoned breadcrumbs
1/2 cup of Parmesan or Romano cheese
(grated)
2 tablespoons of fresh parsley (chopped)
1/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 egg (hard boiled and grated)
50 bay leaves
3 tablespoons of olive oil


Makes 45 to 50 Incredible Delights!

Round steak is usually about one-half inch thick.

Slice the meat in half to about one-fourth inch thickness.

Pound the meat to an even thickness and cut into pieces about three and one-half inches square.

Set the steak aside.

In a medium-sized frying pan cook the onion, garlic, and sausage in the butter over medium heat for seven or eight minutes, stirring frequently with a wooden spoon to crumble the sausage.

In a medium-sized bowl, mix the breadcrumbs, grated cheese, parsley, salt and pepper.

Mix in the sausage, onion, and grated egg. (The filling should not be too dry or too moist).

Put about one tablespoon of filling in the center of a piece of the round steak and tightly roll it with a small overlap.

Place the spiedini on a skewer, along with a bay leaf.

Repeat the above process for the remaining pieces of steak.

Put on eight spiedini per skewer, with a bay leaf between each one (but none on the ends).

Brush the spiedini with the olive oil.

Preheat the broiler. Broil the spiedini for six to seven minutes per side and serve hot.


(This is also great as a main dish served with a side of pasta!)

for further information go to
www.PapaCantella.com or www.DougMotz.com

Operation Drumstick

Please Help Your Community During This Holiday Season!

Coachella Valley Rescue Mission is in need of the following:

Critical Holiday Needs:

Turkeys and Hams
Butter
Canned Goods including: Corn,
Green Beans, Yams, Mixed Vegetables
Brown Sugar
Stuffing Mix
Turkey Roasting Bags and Pans
Potatoes - whole or instant
Cranberry Sauce
Pies
All Spices & Dried Herbs including:
Seasoning Salt, Garlic, Paprika,
Rosemary, Oregano,
Thyme, Parsley
Drinks - 12 oz Water Bottles,
Boxed or Bottle Juices,
Powdered Drink Mix
Coffee & Coffee Creamer
Dinner Rolls
Paper Goods including:
Plates & Napkins
Plastic Forks and Knives

For more information contact:
Linda Garland
760-347-3512 x 221

Stuffed Eggplant

Everything You Will Need:

1 eggplant (1 to 11/4 pounds)
1 cup of onion (chopped)
3 tablespoons of olive oil
2 tablespoons of crushed or chopped garlic
1/2 pound of Papa Cantella's fresh Italian sausage
(removed from the casings)
1/2 pound of lean ground beef
2 cups of fresh, ripe tomatoes
(peeled, seeded & chopped)
2 tablespoons of fresh basil (chopped)
2 tablespoons of fresh parsley (chopped)
1/4 cup of Italian seasoned bread crumbs
1/4 cup Mozzarella cheese (grated)
freshly ground black pepper & salt to taste


Wash the eggplant, and cut it in half lengthwise.

With a spoon, carve out part of the interior of each half while removing seeds, leaving a neat cavity for the filling.

Rinse the eggplant shell with water.

Sprinkle the insides of the eggplant halves with salt, turn them upside down, and let them stand for about one hour on a rack (to allow for breathing).

In a medium-sized frying pan cook the onion and garlic in the olive oil over medium-high heat for about three minutes.

Add the sausage and ground beef.

Cook for about four to five minutes more, stirring occasionally with a wooden spoon to mix the meat.

Mix in the tomatoes, basil and parsley.

Cook for two or three more minutes.

Turn off the heat, and when cool enough to handle, thoroughly mix in the breadcrumbs and salt and pepper to taste.

Preheat the oven to 350 degrees.

Fill the eggplant halves with the filling, and put them in a shallow glass baking dish. (It may be necessary to touch the sides of the halves together to keep them propped up and level).

Add about one-half inch of water into baking dish.

Bake the halves for forty-five minutes at 350 degrees.


Carefully pull out the oven rack and sprinkle on the Mozzarella cheese.

Bake for about another ten minutes, or until the cheese has melted.

Remove the eggplant halves from the pan, and serve hot.

(As an alternative, zucchini (small Italian squashes) may be used. They will require the same treatment and cooking time, however the mixture listed here will fill about eight zucchini).
Serves 4

For futher information go to:
www.PapaCantella.com or www.DougMotz.com