In celebration of the 20th Anniversary of the World Championship, Luis Gonzalez is sharing some of his favorite family recipes with D-backs fans. Support local dairy and grab these items at your local Fry’s Food Stores.
Luis Gonzalez Family Recipes
Brought to you by Arizona Milk Producers
Pistachio Cake
1 Butter Cake Mix (Yellow)
1 Box (Small) Pistachio Pudding
4 Eggs
1 /2 cup Vegetable Oil (Olive Oil)
1 small carton of Sour Cream
Mix 5 ingredients above and pour half into greased bundt pan. Sprinkle ingredients below over cake mix and pour rest of cake mix over the mixture.
1/4 cup sugar
2 Tsp cinnamon
1/2 cup nuts (pecan)
Bake at 350 degrees for 45-50 minutes. Let cool before removing from pan.
Very Cheese-y Macaroni
8 oz. elbow macaroni
1 cup Broccoli Florets (fresh or frozen)
4 tbsp. Butter
2 tbsp. Flour
2 cups Low Fat Milk
1 cup Shredded Sharp Cheddar Cheese
1/2 cup Shredded Gruyere Cheese*
1/4 cup Grated Parmesan Cheese
1/2 tsp. Salt
1/4 tsp. Cayenne Pepper
1/4 cup Whole-Wheat Bread Crumbs
Cook macaroni leaving slightly firm. Drain well. Cook broccoli in 3/4 cup water and leave slightly firm, drain and set aside. In medium saucepan, melt butter. Add flour, stirring 1 min. until smooth. Gradually whisk in milk stirring continually until thickened (about 3 mins). Remove from heat.
*Reserve 1/4 cup Cheddar Cheese. Stir remaining Cheddar, Gruyere, Parmesan, salt, and cayenne into sauce until the cheeses melt. Add macaroni and broccoli to sauce. Pour into 8 x 8 greased dish. Bake 15 minutes at 350 degrees. Sprinkle with the rest of Cheddar Cheese and bread crumbs. Bake 10-15 minutes longer until bubbly.