Yield: 3-4 servings 1 pound asparagus, washed 4-6 cups chicken or vegetable stock 3 tablespoons b.u.t.ter, divided 2 tablespoons extra virgin olive oil 1/3 medium onion, finely diced teaspoon salt 1 cups Arborio rice cup dry white wine, warmed cup freshly grated Parmesan cheese Add the asparagus to a pot of boiling water and cook until a fork can penetrate the tip of the spear (five minutes or more.) Drain water and rinse asparagus under cold water. Cut off the spears and aside. Cut the green part of the remaining stalks into one inch pieces and also set these aside. Discard the white part of the stalks.

Using a medium saucepan and low heat, warm stock. While you're doing that, melt 1 tablespoon of b.u.t.ter with olive oil in a deep skillet over medium heat. Add the onions, stirring frequently until they soften, 3-5 minutes.

Add rice a little at a time and cook, stirring occasionally, until it is glossy, about 2-3 minutes. Add white wine and stir frequently until the liquid has evaporated. Add salt and warm stock, cup at a time, stirring occasionally. When stock is almost evaporated, add another cup until broth is almost entirely gone. When you add the last bit of broth, add the asparagus pieces and the asparagus tips and continue cooking until rice is al dente(about 20 minutes total time from the time you start with the broth.)You can add hot water if you need more liquid. Rice should be tender but still crunchy and may take as long as 30 minutes to get to this stage.

When rice is done, remove skillet from heat, add remaining b.u.t.ter and stir briskly. Add Parmesan and stir briskly, then taste and adjust seasoning. Risotto should be slightly soupy. Serve immediately.

ITALIAN MARGARITAS.

Yields 4 servings 4 cups crushed ice mix 2 tablespoons confectioner's sugar 5 ounces tequila 2 cups sweet and sour mix 2 ounces orange liqueur 2 ounces amaretto 4 orange slices for garnish Slightly moisten rims of four 12-ounce gla.s.ses and dip in confectioners' sugar to rim the gla.s.ses; fill each with crushed ice.

Combine the sweet and sour mix, tequila, amaretto, and orange liqueur in a pitcher; stir. Pour mixture into the prepared gla.s.ses. Garnish each drink with an orange slice.

MYRTLE'S CHOCOLATE BREAD PUDDING

From the personal recipe file of Jennifer Batchelder, Jenn's Sweet 'n Sa.s.sy Bakery Yields 10-12 servings For The Bread Pudding Nonfat cooking spray 1 (2-3) day old whole 3 layer Chocolate Cake with Vanilla b.u.t.tercream icing cubed into inch pieces 3 large eggs 2 teaspoons chocolate extract cup Creme de Cacao (chocolate liqueur) 1 cups half and half 1 cups whole milk For the Whipped Topping 1 cup heavy whipping cream cups powdered sugar teaspoon pure vanilla extract I (the author and not Jennifer. I'm sure she used homemade everything!) didn't include a recipe for the cake or the b.u.t.tercream icing. When I made this I used a boxed cake mix and a can of prepared icing. There are many "from scratch" recipes available on the Internet if you are so inclined.

Place pieces of cubed cake into a very large mixing bowl and set aside. In a large measuring cup or bowl, whisk together the eggs, extract, liqueur, half and half and milk. Pour mixture over cake pieces and toss to make sure all the pieces of cake come in contact with the liquid. Cover with plastic wrap and place into the refrigerator for about 15 minutes. Remove and toss gently again. Place into the refrigerator again while your oven preheats to 350F. Remove from refrigerator and pour into a 9 x 13 inch pan, sprayed with the nonfat cooking spray. Bake for approximately 45-60 minutes. Check after 45 minutes. It will not have the same texture as a cake, but should not be soupy, either. No sauce is required for this since the sauce is already 'in it' from the cake icing. Should you wish to top it, proceed with the instructions below or use a dollup of Cool Whip on each serving.

In a very cold bowl, with very cold beaters, beat the whipping cream until they begin to get frothy. Add the vanilla. Beat for about 30 seconds, and then slowly add the powdered sugar. Once all the powdered sugar has been added, beat the mixture until it will hold a peak. Some prefer the whipping cream to be stiffer than others. Should you prefer it this way, beat it a little while longer, but not too long.

GINNY'S PIZZA BREAD

AKA Lill's and Cathy Magistro's Pizza Bread Yields 2 loaves 2 loaves of frozen bread 3 large eggs 1/8 cup Parmesan cheese 1 tablespoon Italian seasoning 1 pound Mozzarella cheese, grated of a 7 ounce bag of thinly sliced pepperoni Nonfat cooking spray Preheat oven to 350F. Grease counter top and place frozen dough to thaw. Do not let it rise.

When bread is thawed, mix eggs, parmesan cheese, Italian seasoning and set aside.

Roll out dough on the greased counter top to a large thin circle. Spread the egg mixture over the entire circle, using half of it. Preserve the other half for second loaf.

Put three rows of pepperoni down the center of the dough, then sprinkle with the Mozzarella cheese. Turn both sides into the center and seal ends securely. Put on cookie sheet that's been covered with a sheet of aluminum foil and sprayed with a nonfat cooking spray. Brush the top with small amount of egg mixture.

Bake for 2025 minutes or until lightly browned. Repeat for second loaf. Best when hot. May be frozen.

ITALIAN NACHOS.

Yields 8-10 servings For The Alfredo Sauce cup b.u.t.ter 1 cup heavy whipping cream 1 clove garlic, crushed teaspoon salt teaspoon freshly ground black pepper 3 cups freshly grated Parmesan cheese (divided use) For the Nachos 2 tablespoons virgin olive oil 1 package Wonton wrappers, cut on the diagonal to form triangles 1 pound ground pork, browned, drained, and crumbled 1 package (6 ounces) grilled chicken pieces (or make your own.) jar (16 ounces) mild pepperoncinis, chopped (heat level to your preference) 2 Roma tomatoes, diced 1 can diced jalapenos (optional) Black olives, diced (optional) In a heavy, medium saucepan melt the b.u.t.ter over low heat. Add the garlic and stir. Then increase the temperature to medium and add the heavy cream, a little at a time, stirring to blend. Cook until mixture thickens. Remove from heat and add 2 cups of the grated Parmesan (Preserve the rest for toppers.) Season with the salt and pepper and stir until cheese is melted and sauce is smooth. Cover and set aside. Place the olive oil in another heavy saucepan and cook on medium heat until the wontons are light brown. (This doesn't take long, so stay at your stove until this stage is completed.) Drain on a paper towel and use immediately.

Place the wontons, each separately, on a large serving platter. Drizzle each one with 2 tablespoons Alfredo sauce. Add the ground pork, chicken, tomatoes, and pepperoncinis. If preferred, add the black olives and jalapenos. Sprinkle each one with the leftover Parmesan cheese and serve warm.

GINNY'S CHICKEN CACCIATORE

pollo alla cacciatore Yields 6 servings 6 boneless, skinless chicken b.r.e.a.s.t.s cut into inch strips 1-2 tablespoons seasoning salt 1-2 teaspoons pepper 1 cup all purpose flour 3 tablespoons virgin olive oil 1 red bell pepper sliced lengthwise in small strips 1 orange bell pepper sliced lengthwise in small strips 1 yellow bell pepper sliced lengthwise in small strips 1 onion sliced lengthwise in small strips 2 tablespoons dried thyme 2 tablespoons dried basil 2 tablespoons dried oregano 2 tablespoons dried parsley 1 bay leaf Salt and Pepper to taste teaspoon red pepper flakes (optional) 1 can (15 ounces) tomato sauce cup red wine cup low sodium chicken broth To serve 1 pound bag of linguine noodles 1 bag (12 ounces) Mozzarella cheese, shredded Sprinkle first the seasoning salt and then the pepper on the chicken strips, then dredge in the flour to coat. In a large skillet, heat the olive oil and add the chicken. Cook 3-5 minutes on each side or until both sides are browned and then remove from skillet. In the same skillet, add the peppers and the onion to caramelize. Salt and pepper to taste. After several minutes, add the thyme, basil, oregano and the parsley. Then add the broth, tomato sauce and the wine. When it comes to a slow boil, cover and simmer for thirty minutes.

While sauce is thickening, cook linguine according to package directions. When it is ready, drain the water and place desired portion on a microwaveable plate. Next add about cup of the sauce (more if you like) followed by approximately cup vegetables (again, more if you like) and top each plate with cup Mozzarella cheese. Put in microwave for 30 seconds to melt the cheese.

Hint: Adjust this to your personal serving size preferences. When I am being lazy, I use my favorite bottled spaghetti sauce instead of the homemade one. It works well, too.

GINNY'S BRAIDED SPAGHETTI BREAD

Copied with permission from Rhodes Bake N Serve's Home Baked Family Favorites Cookbook 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature 6 ounces spaghetti, cooked 1 cup thick spaghetti sauce 8 ounces mozzarella cheese, cut into inch cubes 1 egg white, beaten Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16 inch rectangle. Cover with plastic wrap and let rest for 10-15 minutes.

Cook spaghetti according to package instructions. Drain and let cool slightly. Remove wrap from dough. Place spaghetti lengthwise in a 4-inch strip down the center of dough. Top with sauce and cheese cubes.

Make cuts 1 inches apart on long sides of dough to within inch of filing. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid.

Lift braid with both hands and place on a large sprayed baking sheet. Brush with egg white and sprinkle with Parmesan cheese and parsley. Bake at 350F. for 30-35 minutes or until golden brown. Cool slightly and slice to serve.

CARLITA'S ITALIAN CREAM CAKE b.a.l.l.s

Yields 48 b.a.l.l.s For The Cake 1 stick b.u.t.ter, softened 2 cups sugar cup Crisco 5 egg yolks 1 teaspoon baking soda 2 cups flour 1 cup chopped pecans 1 1/3 cups shredded coconut 1 teaspoon vanilla 1 cup b.u.t.termilk 5 egg whites For The Frosting 1 bar (8 ounce) cream cheese, softened 3 cups confectioners sugar, sifted 1 stick b.u.t.ter softened 1 teaspoon vanilla OR.

Use can (16 ounces) prepared Cream Cheese Frosting For The Candy Coating 2 pounds dark chocolate candy coating chips Sprinkles, squiggles made with icing (optional) Wooden sticks or toothpicks for dipping Preheat oven to 350F. Cream the first 4 ingredients. Add the middle list of ingredients (except the egg whites) slowly. In a separate small bowl, beat the egg whites until stiff. Fold into mixture. Pour into 3 greased layer pans or a 9x13 baking pan. Bake for 37 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.

When cake is cooled, crumble into a large mixing bowl, making sure there are no big pieces as this may cause the cake b.a.l.l.s to be lumpy.

Add of the frosting mix (or of the can of prepared frosting.) Mix it into the crumbled cake until thoroughly combined. You need this to be moist but not so wet that you can't roll it into b.a.l.l.s.

Use a melon baller or small ice cream scoop to form b.a.l.l.s of the cake mixture. Place the b.a.l.l.s on waxed paper and chill for several hours in the refrigerator. When they are firm, prepare the chocolate candy coating.

Place half the chocolate candy coating in a deep microwave safe bowl and follow directions on package. (When melting chocolate, I usually microwave fifteen minutes on medium power. Then check and stir and repeat until chocolate is completely melted but not burned.) Take only a few cake b.a.l.l.s out of the refrigerator at a time and dip them one at a time into the chocolate using a toothpick or wooden stick to hold them. Decorate with sprinkles or icing squiggles if desired and place on waxed paper to set.

ALSO BY LIZ LIPPERMAN.

As Liz Lipperman.

Liver Let Die (Oct 2011) Beef Stolen-Off (July 2012).

Murder for the Halibut (Jan 2013) Chicken Caccia-Killer (Dec 2013).

Enchi-Lotta Bodies (2014) As Lizbeth Lipperman Mortal Deception (December 2011).

Heard It Through the Grapevine (May 2013).

Sweepers: Die Once More (December 2013).

Jailhouse Crock (May 2014).

ABOUT THE AUTHOR.

Photo by: Jane Harbin Helms.

Liz Lipperman started writing many years ago, even before she retired from the medical profession. Wasting many years thinking she was a romance writer but always having to deal with the pesky villains who kept popping up in all her stories, she finally gave up and decided since she read mysteries and obviously wrote them, why fight it? She now calls what she writes Romantic Mystery (RM) since there is always a little romance involved. Two years ago, she signed her first contract with Berkley to write a cozy series called "The Clueless Cook Mysteries."

Having lived in Taiwan and Saudi Arabia, she and her HS sweetheart hubby now reside north of Dallas. When she's not writing, she spends her time doting on her four wonderful grandchildren. She writes the Clueless Cook Mystery Series for Berkley Prime Crime, the Dead Sister Talking Mysteries for Midnight Ink and her romantic suspense/mysteries are available on Amazon.

end.