1 tbsp. butter

1 large onion, chopped

2 cups arborio rice cup dry white wine

4 cups chicken broth

1 lb. asparagus, chopped in 1-inch pieces cup water

2 tsp. chopped fresh parsley

1 cup fresh grated Parmesan cheese

Salt and pepper to taste

Melt butter in large saucepan over medium heat. Add onion and sauté until tender. Add rice and stir for 1 minute. Add wine and cook until absorbed (4 to 5 minutes), stirring often. Add cup of the chicken broth and simmer until liquid is absorbed, stirring constantly. Continue to cook, adding more broth by cupfuls and allowing liquid to be absorbed before adding more. This process can take a good 20 minutes and you must remember to stir often. Add asparagus and stir, adding the water as mixture becomes creamy. Keep stirring and give the rice time to cook. When rice is fully cooked and very creamy, add parsley and cup of the Parmesan cheese. Stir, season to taste with salt and pepper, and transfer to serving bowl and sprinkle with remaining Parmesan cheese.

4 oz. Gorgonzola cheese (or blue cheese)

2 tbsp. butter, softened

2 tbsp. walnuts, chopped

1 tbsp. fresh chives, chopped

6 veal rib or loin chops, about 1-inch thick

Combine cheese and butter in a small bowl. Add walnuts and chives, mix well. Divide stuffing mixture into 6 equal portions and set aside. Cut a 2 1/2-inch horizontal pocket in each veal chop and insert 1 stuffing portion into each pocket. Close pockets with small skewers or wooden picks. Place chops on rack in broiler pan so meat is approximately 4 inches from heat. Broil 12 to 14 minutes for medium doneness, turning once. (Note: Chops may also be cooked uncovered on an outdoor grill.)

3 oz. ginger beer

Juice of ½ lime

1 ½ oz. dark rum

Gummy worm

Into a tall glass filled with ice, pour ginger beer, lime juice, and rum. Stir well and garnish by hanging a gummy worm over the side. (Note: If you want to de-monster your drink, garnish with a thin wedge of lime instead.)

14 oz. vegetable broth

1 large onion, chopped

2 carrots, diced

16 oz. pumpkin meat (fresh pureed or canned)

2 cups milk

1 tsp. cinnamon

Salt

Pepper

Nutmeg

Put broth, onion, and carrots in a large pot, and simmer uncovered for 10 to 15 minutes, until carrots are soft. Mix in the pumpkin, milk, and cinnamon, then simmer for another 10 minutes. Season with salt and pepper, sprinkle with ground nutmeg.

(These are strictly for dogs!)

1 can (15 oz.) mackerel 1/2cup whole-grain bread crumbs

1 tbsp. minced green pepper

2 tbsp. canola oil

1 egg, beaten

Mash mackerel in a bowl with a fork, then add the remaining ingredients and mix well. Roll into walnut-size balls, then press with fork to flatten. Place on well-greased cookie sheet and bake at 350° for 20 minutes. Once they are firm and lightly browned, flip fish cakes and put back into oven for 5 additional minutes to dry them out slightly. Cool completely before storing in refrigerator.

½ cup sugar

3 cups self-rising flour

1 bottle (12 oz.) beer

Stir all ingredients together, then spoon dough into a lightly greased 8 1/2̎×4 1/2” bread pan. Bake at 375° for 55 to 60 minutes or until golden brown. Cool in pan on wire rack for 5 minutes, then remove from pan and continue cooling on rack.