Antipasto Skewers with Pepperoni Breadsticks

10 skewers

20 cherry tomatoes

20 small mozzarella balls

10 sprigs mint

salami log, cut into squares

¼ cup balsamic or red wine vinegar

¼ cup olive oil

1 teaspoon oregano

Pillsbury breadsticks (optional)

1 package pepperoni (optional)

Take skewers and layer with a piece of salami, tomato, mozzarella and top with mint leaf. Repeat until all skewers are complete.

Mix olive oil, vinegar and oregano in a large plate and roll skewers to coat.

Serve with Pillsbury breadsticks. Unroll from package and put pepperoni in the middle and roll breadsticks, bake per directions. You can make a little extra olive oil and vinegar with oregano to dip breadsticks in.

Staci Laurino
Green Park 

Sweet Potato Gratin

1 cup chopped onion

1 garlic clove, minced

5 tablespoons unsalted butter

½ cup flour

Freshly ground pepper

2 cups milk

3 large sweet potatoes, peeled and shredded (about 4½ cups)

2 teaspoons prepared horseradish

2 cups (8 ounces) shredded sharp cheddar cheese

1 cup bread crumbs

In a large saucepan, saute onion and garlic in butter; cook until tender. Whisk in the flour, salt and pepper until blended. Gradually add the milk. Bring to a boil; cook and stir for two minutes or until thickened. Remove from the heat, stir in the sweet potatoes and horseradish.

Transfer half to a greased 9-inch-square baking dish. Combine cheese and bread crumbs; sprinkle half over the sweet potatoe mixture. Repeat layers. Bake uncovered at 400 degrees for 30 minutes or until bubbly.

Joe and Amy Puleo
Oakville