Curtis-Cascione Cook Off Appetizer Recipes January 4, 2012

Eggplant Rolatinni by Steve Cascione:


1 small eggplant peel off the skin and cut thin slices lengthwise
place in a cookie sheet drizzle olive oil and bake at 350 for 10 minutes
until the slices are soft.
remove and let cool
mix 1/2 cup of ricotta cheese, 1 egg beaten 1 tps of salt and 1 tps of
pepper 1/2 cup shredded mozzarella cheese and 1/2 cup of grated pecorino
add one teaspoon of the mixture to each slice and then roll up and place
them in a baking dish seam side down.
spoon in your favorite red sause and be generous and bake at 350 for 22

Gorgonzola Stuffed Baby Potatoes by Mark


11/2 pounds new red

Tablespoons butter

1/4 teaspoon salt

teaspoon garlic powder

teaspoon Italian herb seasoning

1/2 cup sour cream


package (3 oz) cream cheese

ounces gorgonzola cheese

tablespoons finely chopped walnuts

tablespoons grated Romano cheese

1/2 teaspoon garlic salt

teaspoon chives


1) Cut potatoes in half, boil till tender (about 15
minutes) Cool slightly and scoop pulp out leaving a 1/4 to 1/2 inch shell.
Discard or save for another use.  Arrange
potatoes cut side up on baking sheet. (Remove small slice from bottom if
necessary so each shell rests flat on baking

2) Combine butter, salt, Italian seasoning and garlic
powder in small bowl. Brush on interior of each shell. Broil for about 5
minutes, 8 to 10 inches from heat until shells are lightly

3) Combine sour cream, cream cheese and gorgonzola. Add
walnuts and mix well. Fill each shell with cheese mixture. Combine Romano cheese
and garlic salt; sprinkle over potatoes. Broil about 3 minutes till lightly
browned. Remove from oven and sprinkle with chives. Serve immediately. Makes 12