The quality of a person's life is in direct proportion to their commitment to excellence, regardless of their chosen field of endeavor...Vince Lombardi
This hearty breakfast dish is from Bob Chandler, Member of Board of Directors, Hesperia Recreation and Parks.

Breakfast Strata with Potatoes, Rosemary and Fontina 8 to 10 slices French bread (1/2 inch thick) or Italian bread (6-7 ounces)
5 tablespoons unsalted butter; softened
Salt and ground black pepper
12 ounces new potatoes (about 2 medium); cut into 1/2 inch cubes
3 medium (about 1/3 cup) shallots; minced
2 medium cloves garlic; minced or pressed
1 1/2 teaspoons fresh rosemary; minced
1/2 cup medium-dry white wine, such as Sauvignon Blanc
6 ounces (about 1/2 cup) Fontina cheese; grated
6 large eggs
1 3/4 cups half-and-half
2 tablespoons fresh parsley leaves; minced

Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp; about 40 minutes, turning slices over, halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with two tablespoons butter; set aside.

Bring one quart water to boil in medium saucepan over medium-high heat. Add one teaspoon salt and boil potatoes until just tender when pierced with tip of paring knife - about four minutes. Drain potatoes.

Heat, two tablespoons butter in medium nonstick skillet over medium heat. Cook potatoes until just beginning to brown - about 10 minutes. Add shallots and cook, stirring frequently, until softened and translucent - about one minute longer. Add garlic and rosemary; cook until fragrant. Transfer mixture to medium bowl; season to taste with salt and pepper. Set aside. Add wine to skillet, increase heat to medium-high; simmer until reduced to 1/4 cup - two to three minutes. Set aside.

Butter an 8 inch square baking dish with remaining one tablespoon butter. Arrange half the buttered bread slices, buttered side up, in single layer in dish. Sprinkle half of potato mixture, then half cup cheese evenly over bread. Arrange remaining bread slices in single layer over cheese. Sprinkle remaining potato mixture and another half cup cheese evenly over bread. Whisk eggs and parsley in medium bowl until combined; whisk in reduced wine, half-and-half, one teaspoon salt and pepper to taste. Pour egg mixture evenly over bread layers. Cover surface flush with plastic wrap, weigh down (see note below) and refrigerate at least one hour or overnight.

Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining half cup cheese evenly over surface. Bake for 50 to 55 minutes until both edges and center are puffed, and edges have pulled away slightly from side of dish. If recipe is doubled, bake for about 70 minutes. Cool on wire rack five minutes.

Note: To weight down the assembled strata, we found that two one-pound boxes of brown or powdered sugar, laid side by side over the plastic-covered surface, make ideal weights. A gallon-sized zipper-locked bag filled with about two pounds of sugar or rice also works. This recipe doubles easily. Use a 9 x 13 inch baking dish, greased with only two tablespoons butter and increase the baking time. Feel free to substitute any good melting cheese, such as Havarti, sharp cheddar or colby.

Winning is a habit. Unfortunately, so is losing...Vince Lombardi
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This delicious recipe is from Richard Lupton, Member of Board of Directors, Hesperia Recreation and Parks.

Shrimp over Rice 1 onion; chopped
2 bell peppers; chopped
1 cube butter
3 medium tomatoes; diced
1 bag precooked small shrimp; rinsed
2 packets instant rice

Sautee onion and bell peppers in butter; when soft, add tomatoes. Simmer until tomatoes are soft. Add shrimp and heat thoroughly. Season to taste (I use garlic salt and pepper). Cook the instant rice. Put rice on plate and put remaining ingredients on top. Enjoy!

Forget mistakes. Organize victory out of mistakes.
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Here's another great one from Don Webb, Recreation Supervisor III.

Light and Healthy Blackened Fish 4 4-to-6 ounce filets of fish; your choice
1 16-ounce can Kern's mango nectar
4 servings white rice; follow package directions

Season one side of filets with blackened seasonings (available at Smart & Final). The heaver the seasoning, the spicier it will be. Pour nectar into small sauce pan and reduce at low heat.

Sear filets in hot skillet or on the grill; spiced side down for two to three minutes. Flip and cook to degree you want it done.

Plate four servings of white rice. Lay filets on top of rice, spoon reduced nectar over fish and rice. Garnish with mint, cilantro or shallots depending on your taste.

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Thank you Ginger Price! What kid does not like peanut butter? Cooking with kids can be a little extra clean up. Rewards come from our little helpers. Depending on my helpers age I usually have everything measured out so my little helper can pour, stir and pat. Who knows - my little helpers might be the next Emeril or Paula Dean.

Just for Kids Peanut Butter Granola Bars 2 cups granola
1/4 cup butter; melted
1/4 cup honey
1/2 cup peanut butter; old fashion nutty style
1 teaspoon vanilla

In large bowl, mix together granola and butter; add vanilla and honey. Add peanut butter and mix well. Place in a 5 x 10 pan. Pat down with fork. Refrigerate until hard and cut into bars.

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Thank you Judy Trenholm this great bread.

Zucchini Bread 3 eggs
2 cups brown sugar
1/2 cup vegetable oil
2 cups zucchini; grated and unpeeled
3 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 teaspoon cinnamon
2/3 cups raisins
1 cup nuts; chopped

Beat together eggs, brown sugar and vegetable oil. Add in zucchini and vanilla; stir. Mix together flour, baking powder, salt, baking soda and cinnamon. Finally add raisins and nuts.

Spray two loaf pans with non-stick cooking spray or oil. Bake in a 325 degree oven for 1 hour. Let stand for 10 minutes; turn out of pans to cool.

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Here's another one from Judy Treholm.

Italian Tortellini Soup 1 pound hot Italian Sausage
2 cloves garlic; minced
1 small onion; diced
1/2 cup water
3 cups chicken broth
1/2 cup white rice
1 16-ounce can Italian stewed tomatoes; chopped, including juice
1 8-ounce can tomato sauce
1 cup carrots; thinly sliced
1 teaspoon basil leaves; dried
1/2 teaspoon oregano
2 medium zucchini; sliced (optional)
1 8-ounce package tortellini; your flavor of choice
2 tablespoons parsley

In a soup pot, brown and cook sausage, garlic and onion. Add rest of ingredients except - zucchini, tortellini and parsley. Simmer for 30 minutes. Stir in zucchini, tortellini and parsley. Simmer another 30 minutes. Additional chicken broth may be added if soup is too thick. Serve with grated Parmesan cheese and French bread.

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Ginger Price shares another recipe with you. This is a fun, tasty and entertaining recipe. You will surely be the talk of the party. What are crickets? Keep your guests in suspense. They will not be able to eat just one! You though crickets made distinct noises - trust me, your guests will be making noises of their own!

Crickets 2 bundles fresh asparagus
3 pound maple bacon; thin style
1 Hot Salt Seasoning (Stater Brothers)
Tooth picks
Reynolds heavy aluminum foil

Peel bottom of asparagus with peeler, about the last three to four inches. Cut away one to two inches off bottom of asparagus; wash and dry asparagus.

Wrap two asparagus with one slice of maple bacon. Use toothpick to hold it together. Continue until finished. Put heavy foil on cookie sheet, rolling up sides. Place your crickets on the foil, one by one, next to each other. Sprinkle with Hot Salt Seasoning.

Cook on preheated barbeque. Cook on medium heat. Take the foil with the crickets and place on the grill. The crickets will cook in the bacon grease. Continually turn until bacon is cooked. Serve hot and enjoy!

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Here are more great recipes from Judy Trenholm.

Corn Chowder 7 strips crispy bacon; diced
1/2 stick butter
1 large onion
1 medium bell pepper; chopped
2 cups celery; chopped
1 1/2 teaspoon salt
1 1/2 teaspoon pepper
1 teaspoon margarine
2 quarts water
9 cubes chicken bouillon
16 ounces frozen corn
8 to 9 potatoes; diced
1 carrot; finely grated
1 stick butter
8 tablespoons flour
1 quart half-and-half

In a large pot, brown bacon and half stick of butter; add onion, bell pepper and celery. Cook 12 minutes, stirring often. Add salt, pepper, 1 teaspoon margarine, water, bouillon, corn, potatoes and carrot. Bring to a boil; simmer 30 minutes.

In a medium pot, melt 1 stick butter and flour. Mix well. Add half-and-half; mix until creamy and smooth. Add to chowder and cook an additional 10 minutes.

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Puppy Chow 1 box Crispix cereal
1 box powdered sugar
1 cup peanut butter
1 12-ounce package chocolate chips
1 stick butter

Microwave butter, chocolate chips and peanut butter; pour over cereal and coat well. Add powdered sugar and enjoy.

Microwave Carmel Corn 16 cups cooked popcorn
1 cup brown sugar
2 sticks butter
1/4 cup Karo syrup
1/2 teaspoon baking soda

Put butter, brown sugar and Karo syrup in a 2 to 3 quart covered casserole bowl. Microwave on high for three minutes. Stir and cook for two more minutes (make sure it is bubbling); add baking soda.

Double a brown grocery bag and put popcorn inside. Pour hot mixture over popcorn and shake or stir. Roll bag down and put back in microwave for 90 seconds. Stir, microwave for another 60 seconds, stir, microwave for another 60 seconds. Stir one more time and then enjoy!