December 9, 2012 Meeting Minutes

POINTers IN PERSON Minutes
Chapter # 10 Central Texas/Austin
 

Lin Onofrio Brinkman (#1388)

POINT #10 met on 9 December 2012 in the home of Bill and Lin ONOFRIO > Brinkman (#1388) with 26 present.

Everyone brought good food to the Christmas potluck : eggplant Parmesan, cheesy pasta, Sicilian rice balls, eggnog cake, Italian breads, pork tenderloin, and Much More, including :

• FRIED ARANCINI [ Rice Balls ]
• Ingredients : 3-4 cups CHICKEN STOCK; 4 TB OLIVE OIL; 1 small ONION, chopped; 1 cup ARBORIO or BROWN RICE; 1/2 cup grated PARMESAN; 3 TB slivered fresh BASIL; salt & pepper; 3 eggs; 1/2 cup MOZZARELLA, cubed; 1/2 cup ( 1 LINK ) COOKED ITALIAN SAUSAGE, browned, drained; 1/2 cup FLOUR; 1 cup seasoned dry BREAD CRUMBS; oil for frying; tomato sauce for dipping.
    Bring stock to a boil; cover, set aside, & simmer on low. Saute chopped onion in olive oil until transparent, not browned. Add dry rice, & stir for 1 minute. Stirring, add stock, 1 cup at a time, until each cup is absorbed. Repeat. This will take 30-40 minutes. Stir often. Add cheese, basil, salt & pepper. Spread in baking dish & cool completely. Mix in 1 egg. Form into balls, using about 3 TB rice mixture. Press a hole in each ball. Press in Mozarrella cube & small piece of sausage, & cover hole ( may need a little more rice ----sacrifice 1 ball ! ) Chill balls. Prepare 3 bowls : flour; 2 eggs, beaten; bread crumbs. Add a little salt & pepper to each bowl. Roll rice balls in flour, then egg, then bread crumbs, covering well. Chill again. Heat 2" oil in large frying pan or Dutch oven. Fry a few at a time, turning. Drain on paper towels. Serve immediately with heated tomato sauce. OR make & refrigerate or freeze, then thaw and reheat on baking sheet at 325 degrees. TEAMWORK is good on this recipe !

Next meeting : 23 January 2013 at the Brinkman guest house.