Beneficiary

The San MaTeo CounTy aSSoCiaTion of ReaLToRS® foundaTion was created to benefit housing-related causes throughout San Mateo County. The SAMCAR Foundation is a separate 501(c)3 Public Benefit Corporation, funded through the generous contributions of its REALTOR® and Affiliate members, and friends.

Since its inception, the SAMCAR Foundation has focused its charitable efforts towards benefitting organizations and programs that strive to make San Mateo County a more livable, affordable and thriving community. Through its work, the SAMCAR Foundation has made significant financial contributions that have enabled many of our San Mateo County citizens to finance a down payment on their first home, make their mortgage payments, and receive the education needed to make a sound investment in their financial stability and future through homeownership.

Homeownership is said to bring about substantial social benefits for families and communities as a whole. Thus, the SAMCAR Foundation’s primary goal is to help ensure that everyone in San Mateo County is able to achieve the American Dream of owning a home. Our REALTOR® members and Affiliates are proud to contribute to this important and worthy endeavor.

The San Mateo County Association of REALTORS® Foundationis a 501(c)3 non-profit organization. Tax ID# 94-3163126

Schedule of Events5 to 6:30 p.m.

NO-Host Cocktails ∙ Social ∙ Silent Auction Opens

6:30 to 10 p.m.Dinner ∙ Live Auction ∙ Raffle

Arm Wrestling Competition ∙ Dancing ∙ Bocce Ball Court Open

Peninsula Italian American Social Club100 North B Street, San Mateo

Special RecipesRisotto Milanese ....................................................................................... 4Pumpkin & Rosemary Risotto ................................................................. 5Yoli’s Lasagna ............................................................................................. 8Bruschetta .................................................................................................. 9Stuffed Shells ............................................................................................ 10Veal with Prosciutto (Saltimbocca) ....................................................... 15Sausage and Parmesan Penne Pasta ...................................................... 16Howard Hibbard’s Divine Mushroom Meatballs ................................ 18Pasta Puttanesca ....................................................................................... 19Spaghetti Carbonara ............................................................................... 20Risotto ai funghi (Wild Mushroom Risotto) ........................................ 21Nonna’s Old World Manicotti ............................................................... 22Risotto con Zucca ................................................................................... 23

ExtrasFun Raffle Prizes ...................................................................................... 11Simply Remarkable Live Auction Items ............................................... 14

a special recipe fromAMS Bekins &

Workspace Innovations

Risotto MilaneseServes 4

1 small onion, minced¼ cup butterFew strands of saffron 2 ½ cups chicken broth (warmed)

1 t. salt, dash white pepper1 cup Arborio rice white wine, approximately ¼ cup1 cup grated/shaved reggiano/parmesan cheese

Melt butter over med heat and sauté onions. Stir in rice and sauté a few minutes. Be careful not to burn. Add saffron, salt and pepper. Stir to mix. Keep heat at medium and add broth a little at a time (1/2 cup or so). As the broth is absorbed into the rice, keeping adding broth (approximately 25 – 30 minutes). When all is absorbed and the rice is to taste, add wine and remove from heat. You may not use all the broth or you may have to add a little extra. Add half the cheese and mix. Add the remaining cheese to the top and serve.

Val Hardwick, Sales ManagerAMS BEKINS1873 Rollins RoadBurlingame, CA 94010(650) 259-2720

Laurie TinyoPresidentWorkspace InnovationsNew, Used, and RefurbishedOffice Furniture(650) 508-8590 x 228(650) 465-3551 (cell)

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a special recipe fromColdwell BankerFahey Properties

Pumpkin & Rosemary RisottoServes 6

2 tbsp extra virgin olive oil4 oz. butter(1/2 cup)1 garlic clove, crushed1 tsp fresh rosemary, finely chopped, plus 2 large whole sprigs1 ¾ pound pumpkin flesh, chopped into small cubes roughly ½ inch in size1 medium onion, finely chopped

16-18 oz. risotto rice, (Vialone, Carnaroli or Arborio)4-6 oz. (½-¾ cup) dry white wine6 cups hot vegetable stock or vegetable bouillon2-3 oz. Parmesan cheese, freshly grated salt & freshly ground black pepper to taste

Heat the oil and a third of the butter in a medium-sized heavy-based saucepan. Add the garlic, whole sprigs of rosemary and pumpkin and cook over a low heat for about 20 minutes, stirring occasionally, until the pumpkin softens and becomes pulpy. Remove the sprigs of rosemary, then set the cooked pumpkin aside. In another heavy-based saucepan, or sauteuse pan large enough to allow for the expansion of the rice, sauté the onion in the remaining butter until soft and translucent. Add the rice, stirring well, so that it becomes coated with the butter. Next add the wine, stirring again until it has been completely absorbed.Add one ladle of vegetable stock and bring to a simmer, then add the pumpkin mixture and half of the chopped rosemary. As the stock is absorbed add more, continuing in this way for approximately 18 minutes, (the time will vary depending on the type of rice used), until the rice is soft and creamy but the grains are still firm in the center. Stir constantly so that the rice does not stick to the pan. You may not need to use all of the stock-it will depend on the juiciness of the pumpkin. Add half of the Parmesan cheese together with the remaining chopped rosemary and season to taste. Serve with a generous sprinkling of Parmesan cheese.

Suzan Getchell-Wallace GRI SRESColdwell Banker - Fahey Properties Inc

Cell (650) 255-9223

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People making it happen...Master of Ceremonies

Steve Titsworth, Bank of America

Live Auctioneer & Arm Wrestling OfficialThe Honorable Larry Franzella,

Mayor of San Bruno, Prudential California Realty

Silent AuctioneerJerry Walker, Signature Fundraising

Arm Wrestling Contenders

For the North Sasha Martinez, Prudential San Bruno

Dermot Cronin, Marshall Realty

For CentralLinda Simi, McGuire Real Estate

Joshua Cantrell, JCP-LGS Disclosures

For the SouthAnn Palermo, Old Republic Title

Jason Born, Signature Realty & Mortgage 2008 Returning Champion

For the CoastMichelle Pack, Alain Pinel REALTORS®

Marat Shub, Bank of the West

Thank you to Val Hardwick of AMS Bekins and Laurie Tinyo of Workspace Innovations for decoratingour tables this evening.

Thank you to the SAMCAR Board of Directors for directing their culinary talents towards our dessert buffet table this evening and allowing us an array of directorial delectable delights to choose from! (Couldn’t resist saying that).

Thank you to the Honorable Larry Franzella for auctioneering this evening and officiating over the match. Grazie!

A big, STRONG Thank You to our own good sports . . .the arm wrestlers who allowed us to talk them into this.

Thank you to Gordon Fraser and Peninsula Italian Ameri-can Social Club for letting us come back year after year, no matter what we’re planning to do.

Special Thanks

Yoli’s Lasagna

1 Box of Lasagna Noodles1 Bottle of spaghetti tomato SauceBlock of Monterey Jack Cheese½ cup of raisins

Small OnionWhole GarlicMushrooms1 lb. hamburger meatSalt and Pepper

You will first want to chop up the garlic, mushrooms, and onions. Add a little bit of olive oil to a pan and sauté the cut vegetables together. Once the items are cooked, place the hamburger meat in the pan and cook until brown. Once the meat and vegetables are fully cooked place the tomato sauce in the pan and heat pan until the sauce begins to boil. Then turn down to a simmer and add the raisins to the sauce. Mix salt and pepper into the sauce to your liking. In a glass baking pan pour a layer of the sauce on the bottom of the pan, then place a sheet of uncooked noodles on top of the sauce. Then pour another layer of the sauce on the noodle layer. You will then want to place slices of cheese on top of the sauce. Repeat this process for a total of 3 - 4 layers. On the final noodle layer pour a thin layer of sauce and once again place some slices of cheese on top. Cover with tin foil and place in oven for approximately 45 minutes at 375 degrees.

Yoli HurchanikColdwell Banker San Carlos

580 El Camino RealSan Carlos, CA 94070

(650) 596-5539

a special recipe fromYoli Hurchanik

Coldwell Banker

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Bruschetta

1 loaf French Bread –sliced 1 ½ inch wide½ red onion, finely chopped2-3 cloves garlic, finely chopped1 can (2 oz.) sliced black olives, drained3 T extra virgin olive oil (2 T for mixture, 1 T for drizzling on top)

1 ½ T oregano (fresh) chopped1 T basil (fresh) chopped1 T parsley (fresh) chopped2 large tomatoes (fresh) diced

(use firm tomatoes)1 cup feta cheese, crumbled½ cup parmesan cheese, grated

Set oven to 350 degrees. Arrange French bread slices on baking sheet. Mix chopped onion, garlic, parsley and olives together in bowl. Add 2 T olive oil and all the fresh herbs and finally add tomatoes. Top each bread slice with the mixture and finally lightly spread feta and parmesan cheese to each slice. Drizzle remaining olive oil on each slice. Bake in preheated oven for 8-10 minutes Watch carefully and removed as soon as cheeses on top are melted and bread is lightly toasted. Submitted by Joyce and Ed Bright

Ed BrightEd Bright Insurance - State Farm

1151 Arroyo AvenueSan Carlos, CA 94070

(650) 595-4900ed@edbright.com

a special recipe fromEd Bright Insurance

State Farm

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Stuffed Shells(Biggest request for family dinner’s, serves 6 to 8)

1 box large shellsMarinara sauce (your favorite, prefer home made)

Stuffing for shells: 2 pkgs of spinach (cooked and drained thoroughly)

¼ c chopped scallions½ c chopped mushrooms¼ c butter¾ c shredded Gruyere cheese¼ c parmesan cheese½ c sour creamsalt and pepper

Cook spinach and drain thoroughly. Leave to the side andmelt butter and sauté scallions and mushrooms. Add scallions, mushrooms, Gruyere cheese, parmesan cheese, sour cream and S&P. Stuff shells.

Cook shells as directed on box. Cover bottom of glass Pyrex with sauce. Stuff cooked shells and place in dish. Cover shells with sauce, sprinkle with parmesan cheese and bake 30 minutes. Makes approximately 25-30 shells.

Maryann BolognaSenior Real Estate Account Director

San Mateo County, The Examiner 1828 El Camino, Burlingame, CA 94010 W (415) 359 2652 | C (415) 850-6546

mbologna@sfexaminer.com

San Francisco’s largest circulated daily newspaperwww.sfexaminer & www.examiner .com

a special recipe fromThe Examiner

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A Lovely Weekend ∙ $400 value1 Night Weekend Stay for 2 at the San

Francisco Airport Marriott$75 Gift Certificate for Sam’s Chow-

der House, Half Moon BayGift Card for Massage Envy Foster

City for a 1-Hour Massage

It’s All About the Kids ∙ over $299 value2 Admissions to Children’s Discovery

Museum2 Admissions to Happy Hollow Park & Zoo2 Admissions to Ripley’s Believe it or Not2 Admissions to the SF Wax Museum2 Rounds of Mini Golf at Malibu Grand Prix4 admissions to Hiller Aviation Museum2 tours of the Winchester Mystery

House, San JoseCoupon for a Buy One, Get One

Admission to Legoland2 Admissions to the ExploratoriumIn-N-Out Burger Fun Pack- 2 T-shirts

and 4 meal checks

From Reno to Vegas ∙ $300 valueDinner for 2 at Andreotti’s Italian Cui-

sine and two tickets to Greg London’s Icons at Harrahs Reno Casino & Hotel, Reno

2 Admissions to a complimentary per-formance at the Riviera Hotel & Casino Comedy Club, Las Vegas

1 Month Unlimited Yoga from Being Yoga, Burlingame

Picture This SF ∙ $280 value1 Studio Photography Session (up to 6

subjects), 1 designer 8x10 color PortraitAmici’s Certificate for a family-size pasta

Picture This SF 2 ∙ $280 value1 Studio Photography Session (up to 6

subjects), 1 designer 8x10 color Portrait$30 Gift Card from The City Pub,

Redwood City

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You’re All Wet ∙ over $254 valueAdventure Cat Sailing Charter: admission

for 2 adult seats on a regularly sched-uled Bay

Chardonnay II, Santa Cruz - Certificates redeemable for 2 passengers aboard a 70’ sailing yacht-the Chardonnay II

2 admissions to SF Aquarium of the Bay2 admissions Aquarium of the Pacific,

Long Beach4 admissions Seymour Marine Discov-

ery Center A beach tote and beach umbrella from

All American Self Storage

A Night Out ∙ over $303 value5 Admissions to Cobb’s Comedy Club, SFGift certificate for lunch or dinner for

2 at The Fish Market Voucher for 2 admissions to a 2009/10

season performance at the Hillbarn Theatre$50 Gift Card for the Sofa Outlet

Museum Package ∙ $169 value6 guest passes and logo coffee mug from

San Mateo County Historical Museum2 admissions to the SF Asian Art Museum4 admissions to the Hiller Aviation

Museum, San CarlosDining Card for Buck’s of Woodside$50 gift card from the Sofa Outlet

Black & White Basket donated by Chris Mann, Wells Fargo Home Mortgage

Black & White Dinner Collection serves 4Two 20”x20” Down PillowsCandlesticks4 Goblets

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Fun Raffle Prizes

Thank you to our2009 Corporate Sponsors

Diamond Elite

Gold

Event Sponsors

Carr McClellan,Ingersoll & Thompson

1-800-Got-Junk?

Property I.D.

AMS Bekins & Workspace Innovations

Coldwell Banker Fahey Properties, Inc.

Coldwell Banker San Carlos

Ed Bright, Ed Bright Insurance State Farm

Junk King

Law Office of Mark C. Watson

Marshall Realty

The Michael Haigh Team, W.J. Bradley

Thank you to ourRaffle and Auction DonorsOur sincere appreciation to those who donated

so generously to our raffle and auction

Adventure Cat Sailing ChartersAlan C. Louie, Broker

All American Self StorageAmerican Conservatory Theater

Amici’sAquarium of the Bay

Aquarium of the PacificAsian Art Museum

Athens Chiropractic ClinicBeing Yoga

BelMateo BowlBenbow Inn

Berkeley RepBlack Oak Casino

Boulder Creek Golf & Country ClubBroadway by the BayBuck’s of Woodside

Build-a-BearBurlingame Pilates Studio

Byington Winery & VineyardCache Creek Casino Resort

California Shakespeare TheaterChardonnay II Santa Cruz

Children’s Discovery MuseumChristine Mann, Wells Fargo Home

MortgageCid Young, Keller Williams SF

City PubCobb’s Comedy Club

Craig Thorson, Century 21 Realty Alliance

Dave Stormont, MetLife Bank, NADisneyland Resort

The ExaminerExcel Personal Training

ExploratoriumGarden Court Hotel

Gil McCoy, Gil McCoy, REALTOR®Gilroy Gardens

Gold’s GymHappy Hollow Park & Zoo

Harrah’s RenoHillbarn Theatre

Hiller Aviation MuseumHillsdale Shopping CenterHobee’s California RestaurantsHyatt RegencyIn-N-Out BurgerLaw Office of Howard L. HibbardLe PapillonLegolandLullaby LaneMalibu Grand PrixMarriottMassage EnvyMiracle Springs Resort & SpaMoonstarNorth Coast Brewing CompanyPeninsula Golf ShopPeninsula SymphonyPeppermillPhotography by DelgadoPrime Time Athletic ClubRipley’s Believe it or Not!Riveira Hotel & CasinoSam’s Chowder HouseSan Francisco GiantsSan Francisco ZooSan Mateo County Historical MuseumSavannah ChanelleShelby’s GardenSheldon of Los AltosSheraton GatewaySkyParkSofa OutletSuzan Getchell-Wallace, Coldwell Banker - Fahey Properties Inc.The Fish MarketTrio SalonTrowbridge InsuranceTruchard Winery & VineyardVichy Springs ResortWax Museum at Fisherman’s WharfWinchester Mystery HouseYoga at ChangeYumi Yogurt

A Lovely Weekend ∙ over $600 value1 night stay for 2, Benbow Hotel & Resort A 3-Month membership to Massage

Envy in San MateoPrivate tasting & tour for 4 people,

1 bottle of wine per person at Truchard Vineyards

Head North ∙ $700 valuePurchase 1 night, receive 2nd night

free at Vichy Springs Resort, UkiahDay use of the spa for 2 at Vichy Springs$100 Gift Card for the North Coast

Brewing Company, Inc. Fort Bragg, CA

Savannah Chanelle Vineyards$300 value Tour & Tasting for up to 15 people

Pine Mountain Lake Cabin Weekend$300 value Donated by: Fran Doran, Fran Doran REALTOR®

A Day On The Bay for 4 w/ gourmet Lunch Donated by: Gil McCoy, Gil Mccoy REALTOR® and lunch catered by Craig Thorson, Century 21 Realty Alliance

A Day On The Bay For 6Donated By: Dave Stormont, Reverse Mortgage Consultant, MetLife Home Loans, Burlingame

Lovely Weekend ∙ over $400 valueComplimentary Weekend Stay for 2

at Hilton SFO Airport HotelSunday Brunch for 4 at the Swiftwater

Café at the Hyatt Regency SFO 90 Minute Massage from Wendy Minter

Massage Therapy, San Mateo

Rest & Relaxation ∙ over $470 valueWeekday room stay for 3 Days/2Nights

for Two at Miracle Springs Resort & SpaSkyPark certificate for a complete car

wash + 7 days of indoor Parking$50 Gift Card for Moonstar Upscale

Seafood Buffet, Daly City90-minute Massage from Wendy Minter

Massage Therapy, San Mateo

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REALTOR® ExtravaganzaOver $2500 value Includes an ibox, 2010 Local SAMCAR Realtor dues, SAMCAR Classroom rental, ¼ page color ad in the Saturday Real Estate section of the Examiner, 25 color copies every month in 2010, 2 hours of consultation with “Your Style Interiors” and 2 hours of legal consultation with Howard L. Hibbard.

AFFILIATE Extravaganza BasketOver $1775 value Includes 2010 Affiliate dues, interior business-card size ad in Tour sheet, a SAMCAR classroom rental, flyer box in the SAMCAR Classroom for 2010, a ¼ page color ad in the Saturday Real Estate section of the Examiner and 25 color copies every month in 2010.

A Day In The Wine Country For 6 Hosted By Bob Marshall Sr. Enjoy a beautiful day at the home of Bob Marshall in St. Helena for your party of six! Bob has graciously offered up a day for you to come up early to do some sightseeing, have lunch prepared by Bob at his home, do some shopping, wine tasting, and come back to Bob’s for dinner! Good food, great company, beautiful surroundings . . . a perfect day!

Home cooked Italian-style dinner for 6Prepared by and at the home Of Denise Baker and Anne Oliva (Marshall Realty). Enjoy a home cooked meal prepared by Denise and Anne in one of their homes for your party of six! They’ll specially prepare an Italian-Style feast for you with not only delicious food, but great music and lots of fun!

San Francisco GiantsThis package includes 4 tickets to the September 30th Giants v. Diamondbacks 7:15 game with incredible seats! We’re talking Field Club Section 123, Row K, Seats 13-16. Make a day of it with a VIP SFMOMA Tour for up to 8 people (a tour not available to the public) and an autographed photo of Giants outfielder Fred Lewis! Donations courtesy of The Examiner & Cid Young, Keller Williams SF.

Simply Remarkable Live Auction Items

a special recipe fromThe Law Offices of

Mark C. Watson, P.C.

Veal with Prosciutto (Saltimbocca)Serves 4

4 veal cutlets (about 1 ¼ pounds total)8 thin slices prosciutto8 fresh sage leaves3 tablespoons extra-virgin olive oil1 clove garlic, minced1 pound spinach, stemmed,

washed, choppedSalt and freshly ground blackpepper to taste3 tablespoons unsalted butterJuice of 1 lemon

Roll the veal between 2 pieces of parchment paper with a rolling pin until flattened to an even thickness, about one eighth inch. Cut each piece in half. Place a piece of prosciutto on top of each piece of veal. Top each with a sage leaf and fasten the layers together with a toothpick. In a large, heavy sauté pan, heat the olive oil over medium-high heat. Add the garlic and sauté for about 2 minutes, or until softened but not browned. Add the spinach and sauté until all of its liquid has evaporated, about 5 to 7 minutes. Season with salt and pepper. Transfer to a warmed serving platter and keep warm. In another large, heavy sauté pan, melt the butter over medium heat until it foams. Add the veal and cook, turning carefully once, until lightly browned, about 1 minute per side. Add the lemon juice to the pan and stir to scrape up the browned bits from the bottom of the pan. Season with salt and pepper to taste, place on top of the spinach, drizzle with the pan drippings, and serve at once.

The Law Offices of Mark C. Watson, P.C.(650) 692-4001 telephone

(650) 692-4004 faxwww.markcwatson.com

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a special recipe fromJunk King

Sausage and Parmesan Penne PastaServes 8

14 oz. smoked turkey sausage(may use diced chicken breast instead)1 lg. bell pepper, thinly sliced1 (8 oz.) pkg portabella mush-rooms, rinsed and sliced1 Tbsp. minced garlic1 cup reduced-fat parmesan cheese (finely shredded is best)3 cup fat-free Half & Half

1 Tbsp. flour2 Tbsp. butter (or I Can’t Believe It’s Not Butter)2 Tbsp. Extra Virgin Olive OilPenne pasta (cooked al dente, drained)1 Tbsp. Creole Seasoning(Tony Chachere’s Original)

In a large saucepan, pour in olive oil and saute sausage, bell pepper, mushrooms, and garlic until sausage is cooked thoroughly. Drain. Place the meat and vegetables in a large bowl and put aside. In the saucepan melt butter and add flour, browning flour to make a roux. Slowly add in half & half, beating briskly with a whisk continuously. Add seasoning and parmesan to the sauce, mixing until cheese is completely melted. Add meat and vegetables to the sauce and mix thoroughly. Serve immediately over hot penne pasta.

Junk King969 Industrial Way

San Carlos, CA 94070(800) 995-5865

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— a d v e r t i s e m e n t —

a special recipe fromLaw Office of

Howard L. Hibbard

Howard Hibbard’s DivineMushroom Meatballs

1 lb. pre-made meatballs OR 1 lb. hamburger ½ medium Spanish onion, diced2 tbsp. Italian seasoning2 stalks of celery, diced 1 tbsp. Worcestershire Sauce1 lb. mushrooms, sliced4 tbsp. butter

2 cups Gallo Dry Sherry1 Tbsp. Hot Sauce (any type)2 cans Campbell’s Mushroom Soup (Condensed)1 Pint Half & Half ¼ Cup Lemon Juice(preferably fresh)

In sauté pan / frying pan: Place Sherry and butter and simmer until all the water evaporates from the Sherry, leaving only the butter. Heat at medium. Add mushrooms to sauté pan / frying pan and sauté until mushrooms are a light, golden brown. Add lemon juice to sauté pan / frying pan and keep heating until lemon juice is evaporated. In a Large Sauce Pan: add Mushroom soup, half & half and hot sauce. Heat at medium. Add mushrooms to Large Sauce Pan and simmer. In large flat pan / cookie sheet in oven: Cook meatballs on paper towels to absorb grease until brown and firm. 350 degrees. Add cooked meatballs to Sauce Pan. Serve and Enjoy!

Law Office of Howard L. Hibbard251 Park Road, Suite 800Burlingame, CA 94010Tel: (650) 347-5010Fax: (650) 347-5011

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Pasta Puttanesca

2 tsp chopped, smashed anchovies 2 tsp salted or canned capers, rinsed and chopped 1 ½ cups marinara sauce ¼ cup clam juice (unsalted) Freshly ground black pepper 1 ½ teaspoons hot chili paste, finely chopped (recommended: Peperoncino Piccante Chili “Paste”) ½ cup peeled, seeded, roughly chopped tomatoes (if you don’t have any tomatoes on hand, increase the marinara sauce to 2 cups)

½ cup each Kalamata and pico-line olives, pitted and quartered 1 tbsp finely chopped fresh oregano leavesOR 1 ½ tsp dried oregano 2 tbsp finely chopped Italian parsley, optional 1 ½ tsp red wine vinegar 2 tbsp extra-virgin olive oil

Smash out the anchovy fillet with the flat side of the knife. After the capers are rinsed, mash those with flat of knife as well. Whisk the marinara and clam juice together in large sauce pot, season with fresh black pepper, to taste. Add the anchovies, capers, and chili paste, and stir. Add the tomatoes to sauce with the olives. Add parsley, oregano, vinegar, and olive oil. Bring to boil. Check and adjust the seasoning. Just before serving, warm the sauce and toss in a pan with some hot pasta. Top with grated pecorino. Add some pasta water, if desired, to thin out the sauce. The sauce is also terrific over grilled fish or on a bruschetta.

Coldwell Banker San Carlos580 El Camino Real

San Carlos CA 94070(650) 596-5400

a special recipe fromColdwell Banker

San Carlos

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a special recipe fromMarshall Realty

Spaghetti Carbonara

¼ lb thick-cut pancettaor lightly smoked bacon slices

1 tablespoon olive oil3 large eggs½ teaspoon salt¼ teaspoon pepper1 lb Spaghetti3 oz. plus Romano

Prepare pancetta. Cut it into ¼ inch pieces and saute it in olive oil about 10 minutes. Remove from heat but leave the fat.

Beat the eggs in another bowl with salt and pepper.

Cook the spaghetti with some olive oil. Cook about 10 minutes. While spaghetti is cooking warm up the pancetta. Drain the pasta and add it to the pancetta pan. Toss it until it is evenly distrib-uted. Add the eggs and toss until it looks creamy. Be sure to toss steadily and quickly so that the eggs form a creamy sauce ( not a scramble). It takes about 30 seconds. Remove pan from heat and sprinkle with cheese. Delicious!!!

Marshall Realty683 Jenevein Avenue, San Bruno, CA 94066

(650) 873-6844 | fax. (650) 873-2510

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a special recipe fromThe Michael Haigh Team

W. J. Bradley

Risotto ai funghi (Wild Mushroom Risotto)Serves 6

¾ oz. dried, wild mushrooms (optional)10 ½ oz. fresh wild mushrooms such as porcini and chanterelles or 10 ½ oz. Swiss Brown mushrooms6C vegetable stock or water4 Tablespoons olive oil1 large white onion, peeled, finely chopped

2 garlic cloves, peeled, finely chopped2 sprigs of thyme, leaves stripped off stalk1C white wine1 lb. risotto rice1 ¾ oz. butter½ C freshly grated Parmesan cheese plus extra for servingA handful of chopped fresh parsley

Soak the dried mushroom in 1 Cup of warm water for about 10 minutes. Drain and chop the mushrooms into pieces. Strain the soaking liquid to add to the risotto. Rinse the fresh mushrooms if necessary and wipe them with paper towels. Slice finely. Heat the stock or water in a sauce-pan. Heat the olive oil in a separate large, heavy-bottomed saucepan and lightly sauté the onion on a medium heat. When it has softened slightly, add the garlic, thyme and the fresh and dried mushrooms. Season with salt and pepper, and sauté for a few minutes to soften. Add the wine, and when it has evaporated, add the rice, stirring to coat. Cook for a minute, lower the heat and add a ladleful or two of the hot stock, stirring with a wooden spoon. Add the mushroom water or 1 cup stock or water. When the stock has been absorbed, add another ladleful and continue stirring, taking care to gently move all the rice at the bottom of the pan so it doesn’t stick. After about 20 minutes, taste the rice, and adjust the seasoning, if necessary. The rice may need another 5 minutes or so. It should have a creamy, slightly liquid consistency but still be slightly firm to the bite. Add the butter, the Parmesan cheese and the chopped parsley and stir. Serve immediately with extra Parmesan cheese if you like.

Michael J. Haigh, Senior Lending Consultant, Mortgage BankerThe Michael Haigh Team / W. J. Bradley Mortgage Capital Corp.

4095 19th Avenue, San Francisco, CA 94132main: (415) 513-4566 | cell: (415) 269-4461 | secure e-fax: (877) 754-5250

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a special recipe fromTrowbridge Insurance

Farmers Insurance

Nonna’s Old World Manicotti Serves 6

12 large manicotti shells4 cups shredded mozzarella cheese2 cups ricotta cheese6 tablespoons dried basil1 (26 oz.) jar prepared spaghetti sauce½ cup grated Parmesan

or Romano cheese

Preheat oven to 350º F.Spray 13x9 inch baking dish with nonstick cooking spray.Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.For filling, in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining mozzarella.Bake for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Bon Appetito!!!

Corrin and Virginia TrowbridgeLicense # 0D88229 and #0F52752

650-FARMERSwww.trowbridgeins.com

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a special recipe fromWells Fargo Home Mortgage

Risotto con ZuccaServes 4

3 cups peeled and diced yellow squash(butternut or pumpkin)2 cloves of garlic, finely chopped3 tablespoons extra-virgin olive oil3 tablespoons butter1 ¾ cups arborio rice2 pints chicken stockSalt and ground white pepper to taste¼ cup grated parmesan cheese1 tablespoon chopped parsley

In a large pot, sauté squash, garlic, oil and 2 tablespoons of butter for 8-10 minutes. Add rice and cook for 2-3 minutes, stirring continuously. Add stock gradually, while stirring frequently. In about 15-18 minutes the rice will cook and will be quite creamy when ready. Stir in remaining 1 tablespoon of butter, parmesan, salt and pepper. Garnish with parsley and additional parmesan.

Pair with a light, dry red wine.

Wells Fargo Home Mortgage401 Primrose Road, Ste. FBurlingame, CA 94010Phone: (650) 559-5401

Fax: (650) 343-1527

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Thank youSpecial Events Committee

Linda A. Simi, McGuire Real EstateCommittee Chair

Alex Z. Castillo, Prudential CaliforniaAnn Palermo, Old Republic Title

Anne Oliva, Marshall RealtyBrian Persons, SF Chronicle

Cid Young, Keller Williams SF PropertiesCorrin Trowbridge, Trowbridge InsuranceCraig Thorson, Century 21 Realty Alliance

Denise Baker, Marshall RealtyEric Berggren, Intero Real Estate Services

Marlin Handley, HomeGuard, Inc.Maryann Bologna, Examiner

Michelle Pack, Alain Pinel REALTORS®Steve Titsworth, Bank of America

Sue Vaterlaus, RE/MAX Star PropertiesToni Burrows, Hisco Home Warranty Plans

Val Hardwick, AMS Bekins

850 Woodside Way, San Mateo, CA 94401(650) 696-8200 | www.samcar.org | fax. (650) 342-7509