SABATTUS – When John Bilodeau cooks, he likes to present a visually pleasing spread. “I like to make the food to be eye candy. I also like to dress up a normal party platter.” And he has plenty of chances to do so because he loves to entertain and to have a good time with friends and family.

Bilodeau learned how to cook from his parents and grandparents, and from plenty of trial and error. “Our whole family was made up of cooks. Growing up, my dad did most of the cooking. I would hang around and bug him as he prepared the food,” Bilodeau said.

These days, Bilodeau’s two teenagers like to stand over their father’s shoulders as well, watching and asking questions. “I do all the cooking, and we spend some of the time joking around.”

Bilodeau especially likes to make hors d’oeuvres and finger foods. He would, however, like to learn about and do a little more Asian-inspired cooking. He enjoys making California rolls, a type of tuna roll often made with Japanese rice and cucumbers and wrapped in seaweed. Some of his favorite foods are spicy dishes and Mexican cuisine. He also enjoys soups and stews.

Bilodeau cannot recall the name of his favorite cookbook because the title page became part of an impromptu meal. “A dog I owned got a hold of the cookbook and chewed up the front, including the cover. But I kept what was left,” he said.

Bilodeau works as an operations manager at an electric company. He enjoys spending his free time engaging in such outdoor activities as camping, kayaking and four-wheeling. He also likes to ride motorcycles.

Bread lasagna

Ingredients:

½ pound garlic and cheese sausage (links are OK)

½ pound ground beef (at least 80 percent lean)

1 clove garlic, crushed

3 tablespoons fine minced onion

½ tablespoon oregano

salt and pepper to taste

6 ounces tomato paste

1 cup cottage cheese (may substitute ricotta cheese)

1 egg

¼ cup Parmesan cheese

2 slices mozzarella cheese, 4 x 6 inches

2 cans croissant rolls

few pinches of sesame seeds

milk for brushing over croissant lasagna

Method:

Preheat oven to 350 degrees. Keep croissant rolls refrigerated until ready to use. Crumble sausage into pan over medium high heat. If sausage links are used, cut through the link casing and crumble sausage into pan; discard casings. Crumble in ground beef, onion and garlic. Cook until sausage is done; drain. While draining the meat, turn heat to low. Return mixture to pan. Stir in tomato paste, salt, pepper and oregano. Let this cook only long enough for everything to mix well. In a separate bowl, combine cottage cheese, egg and Parmesan cheese; mix until blended well. Unroll croissant rolls side by side on an ungreased baking pan. Pinch together any seams that may pull apart. Divide the meat mixture in half and spread first half out in the center of the croissant sheets. Spread cheese mixture down the center, over the meat mixture. Top with remaining meat mixture. Place mozzarella cheese slices on top in center. Fold one side of the croissant over the top half of meat mixture, fold in the ends. Repeat with other side and press to flatten slightly and shape the lasagna (should be about 1-inch high and oblong). Brush with milk and sprinkle sesame seeds over top. Cook for roughly 20 minutes and check. Continue cooking until croissant is a golden color. Let cool.

Steak and sausage chili

Ingredients:

½ pound stew beef

½ pound sweet sausage links

½ pound hot sausage links

2 large cans red kidney beans (only one can drained)

½ cup ketchup

salt and pepper to taste

few dashes red pepper flakes

Method:

Cut open links of sausage and crumble meat in pan over medium high heat. Cook thoroughly and drain. Set aside. Discard empty sausage link casings. Cut up stew beef into bite-sized pieces and cook until just pink over medium heat. Set aside with any broth produced; do not drain. Mash the kidney beans (with liquid) from one can until mush. Combine the rest of the ingredients (including 1 can of kidney beans, drained) and place all in a crockpot. Cook on high for about an hour, stirring occasionally. The chili will be thick. Serves about 4 (or 2 teenagers)

Note: May add other ingredients such as green pepper, onion, mushrooms and zucchini.

Cheesy mashed potatoes

Ingredients:

6 or 7 medium potatoes, peeled (red or gold)

large container chicken broth

1 stick of butter

salt and pepper to taste

¾ cup cheddar cheese

Method:

Peel and cube potatoes. Boil in chicken broth for about 10 minutes, or until soft. Drain but reserve broth. Put potatoes back into empty pot. Add butter and about ½ cup of broth. Add cheese and mash all together. Add more broth or cheese for desired consistency.