FOOD & FRIENDS

BE THE HIT OF THE PARTY WITH THESE SHAREABLE POTLUCK DISHES

BY JENNIFER BAJSEL

BAKED SAUSAGE ZITI

SERVINGS: 12 | PREP: 20 MIN. COOK: 35 MIN. | TOTAL: 55 MIN.

DIRECTIONS: PREHEAT oven to 350°. PREPARE a large pot of boiling water and season with 1 1⁄2 Tbsp. salt. COOK ziti according to package directions. DRAIN pasta 2 minutes earlier than the time listed on the package. DRIZZLE pasta with olive oil and set aside. DICE onion and pepper. COAT a sauté pan with the remaining olive oil and add onion and pepper. SAUTÉ until translucent, then add ground sausage. COOK until browned. DRAIN excess fat. ADD the crushed tomato and seasoning and let simmer. COMBINE, in a separate bowl, the ricotta, parsley, and egg. GREASE a 9 x 13 casserole dish. Layer the bottom with sauce. MIX cooked ziti with the ricotta mixture. ADD a layer to the pan and sprinkle with 1⁄2 of the mozzarella. ADD another layer of sauce, then pasta mixture. COVER with remaining sauce and sprinkle with mozzarella and parmesan. BAKE for 30 minutes.

TIPS & TRICKS: You can use mild, sweet, or hot Italian sausage.

GRUYERE & HAM SCALLOPED POTATOES

SERVINGS: 12 | PREP: 25 MIN. | COOK: 1 HR. | TOTAL: 1 HR. 25 MIN.

DIRECTIONS: PREHEAT oven to 350° degrees. PEEL and slice the potatoes and place them in a bowl of cold water. SLICE the onion and set aside. MINCE garlic. Melt butter in a saucepan over medium heat and add garlic. SOFTEN garlic in butter, then sprinkle with flour. ADD seasoning and stir until a paste forms. MIX in half & half and stir until it becomes thickened. ADD cheese and stir until melted. STIR in diced ham. GREASE an 8 x 8 casserole dish. LAYER potatoes on the bottom and top with sliced onions. CONTINUE to layer, with the last top layer being potatoes. POUR on the cheese mixture. COVER with foil and bake for 45 minutes. UNCOVER and bake for an additional 15 minutes until golden.

TIPS & TRICKS: Use a mandolin to make thin, even potato slices. You can substitute Swiss or cheddar cheese for the gruyere.

MAPLE PECAN WHISKY BREAD PUDDING

SERVINGS: 12 | PREP: 45 MIN. | COOK: 1 HR. 35 MIN. | TOTAL: 2 HR. 20 MIN.

Whiskey Sauce: 1 cup sugar | 1 stick butter | 1 egg | 1 Tbsp. vanilla | 1⁄2 cup whiskey or bourbon

DIRECTIONS: PREHEAT oven to 350° degrees. CREAM butter and sugar together in a stand mixer. ADD eggs one at a time. ADD buttermilk, whiskey, and vanilla, and blend well. Mix flour, baking powder, baking soda, and salt in a separate bowl. WHISK dry ingredients. ADD dry ingredients to wet ingredients and mix well. GREASE and flour a bundt pan and spoon the batter into the pan. BAKE for 45-50 minutes. ALLOW to cool for 20 minutes, then turn onto a wire rack until completely cooled. CUT cake into cubes, once cool, and allow it to sit uncovered overnight. PREHEAT oven to 350° degrees. GREASE a casserole dish. WHISK together eggs, half & half, sugar, maple syrup, and vanilla. PLACE cubes into baking dish. POUR egg mixture over cubes and stir. CHOP pecans and mix with brown sugar and melted butter. SPRINKLE on top of bread pudding. BAKE for 45 minutes. ALLOW to rest for 10 minutes. COMBINE, in a saucepot, the sauce ingredients except for whiskey. STIR until the mixture becomes thickened and the sugar has dissolved. REMOVE from heat and stir in whiskey. SERVE bread pudding with whiskey sauce.