FSCJ's Culinary Camaraderie

Culinary Camaraderie An FSCJ Learning Communities Project A Story of Recipes and Friendship

Concept by Professors Jennifer Chase and Ashli Archer

Culinary Camaraderie A project supported by a 2015-2016 FSCJ Learning Community Mini-Grant Concept by Professors Jennifer Chase and Ashli Archer

Recipes and Stories by Alicia Elmore, Timothy J. McGowan, Rosa Mattei Jeannette German, Wyatt Pipkin, Christina Green Rachael Thoburn, Mai Tolymat, Jaclynne Parker Inna Kholodnya, Enna Omerovic, Brantin Perkins Nancy Leon, Evan Pingel, Michelle Imali Klea Qosja, Mitsu Rizo, Vuouchleng Nay Murat Ozyalcin, Richard Myerston, Ashli Archer Amy Derringer, Jennifer Chase Taylor Harris and Rawan Alfarah

Culinary Camaraderie First American Edition Copyright Š 2016 by Florida State College at Jacksonville.

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval system, without written permission.

ISBN 978-0-9983939-0-2 Printed in the United States 10 9 8 7 6 5 4 3 2 Concept by Professor Jennifer Chase and Professor Ashli Archer Cover Art Design by Lauren Wheeler Photography by Ryan Scarborough Book Layout and Design by Jim Webb Cover Picture: Students Murat Ozyalcin & Michelle Imali.

Back Cover Pictiure: Students Miguel Lopez & Richard Myerston.

The Culinary Camaraderie Cookbook Project was supported by a 2015-2016 FSCJ Learning Community Mini-Grant.

Introduction Food is an essential part of the human life; however, it is much more than something to nourish our bodies.

It is the core of the different cultures around the world. We fondly recall childhood food encounters, often wanting to recreate those flavors that remind of us of Mum’s or grandma’s cooking. Food is at the heart of our understanding of family and relationships. Certain scents take us back in the past to the people and the community we care about. We remember family picnics and food festivals and for a moment we experience the joy we once felt at that time.

No matter our origin, each and every culture and society lovingly and diligently prepares delicious meals for family or even the community around them. This book will show how food lovingly brought people together from different countries, speaking different languages, but they were able to come together and share this sacred gift.

Michelle D. Imali Student Editor

Professor Ashli Archer and Student Editor Michelle Imali

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Foreword I didn’t set out to be a teacher.

I really thought that I would be a lawyer, an editor for a large publishing house in New York City, or even a zookeeper. But never a teacher. And I certainly didn’t think that I would teach English to international students. In fact, when I went overseas to teach English in South Korea, I did it because I was curious. My college roommate went to Korea the year before I did, and she sent me crazy postcards with stories of life in Korea. I ended up teaching at a private language school, and I taught 3 year old students all the way to 75 year olds. I didn’t know how to teach, but I was fascinated by the people I met and the new customs I was learning. Teaching English opened up this whole new world, and selfishly, I jumped in knowing that my students were teaching me more than I was really teaching them.

In Korea, much of what I learned about Korean customs and culture I learned over food. Sharing a meal with my new Korean friends allowed me to understand the culture. Bit by bit, meal by meal, I took in the essence of what it meant to be Korean. After I left Korea, I realized that I had the soul of an English teacher, and I knew that I wanted to be the best English teacher I could be.

So I went to graduate school, and I learned more about the English language. But what school didn’t teach me is what I learned over meals in Korea. Food is at our core – our family recipes, our traditional holiday feasts – these are what we share when we eat together. It doesn’t matter what country you come from – you need to eat! And most people enjoy eating.

So when I had the chance to work with Professor Jennifer Chase and her Humanities students by bringing my international students into her classroom with (mostly) native English speakers, I jumped at the chance.

When the students were asked to share a favorite recipe, and to write about its significance, I was amazed at the personal stories. So much of what students shared was about family traditions centered around meals.

We could almost see the walls coming down between the native and nonnative speakers. And sharing food and what it means is what broke down those walls.

By the end of the project, our students were hugging each other hello and goodbye. Food reminds us that we are all the same underneath. It’s one of our most basic needs, yet it embodies who we are so strikingly. Food brings us together. Food doesn’t care about political boundaries or immigration laws. Food reminds us that we have more that unites us than divides us.

I’m thankful for all of the students who participated in this project, and I hope that they will take this experience and share it with others. This cookbook is for everyone who believes that our problems can be solved by breaking bread together.

Ashli Archer Professor ii

Foreword One of my first teaching experiences at FSCJ turned out to be a learning experience. I was teaching an adult ESOL class to mostly refugees, who were new arrivals from many countries including: Vietnam, Cuba, Haiti, Afghanistan, Iran, Iraq, Congo, Sudan, Eritrea, and Myanmar. My students were level 0-100 in English, a level that we no longer even have at the college. Let’s just say, they didn’t speak much English.

The students often had to ride busses to come to class. It was a four-hour class that met each weeknight until 9 pm. Students ranged in age from 18 to 76 years old. Most came directly from work. Whether they were school principals or dentists in their home countries, their jobs here were mostly in factories or restaurant kitchens due to their lack of English skills. We worked on basic introductions and job interviews. We also worked on practical skills like reading an electric bill and asking for bread in a grocery store. Gradually we grew familiar. The class was a tiny international community. People were kind and caring to each other. Little by little, people even had little jokes that they shared.

Unbeknownst to one evening during a short bathroom break, a Peruvian student informed the group that she had discovered that my birthday was the same day as our next class. Somehow during that brief ten-minute break these students—who had no shared language—organized a birthday potluck surprise.

I came to class that evening and entered the classroom as usual to find my students had arrived early with pots, and baking dishes each with a home-cooked specialty. There was Arturo Puente with a Peruvian roast pork, and Mr. Han’s egg rolls, Carlos’s Ropa Vieja, and Madame Dominique’s ox tail and rice. I can’t recall each dish and every name, but I see their faces so clearly. There was joy. Joy in the moment. Joy in sharing.

Joy in a meal that expressed sentiments for which English words were not yet learned. It was ennobling. It was also familiar somehow. I was reminded of my Italian relatives and family holidays.

From that moment on, “Midterm Madness & Potluck Pause” was born. In all of my classes, we take time after our midterm to share a meal. Each student brings something to share. We spend a class period reflecting, sharing our struggles and successes and a dish! There are only two rules: No cell phones and dispose of all trash. Students are encouraged to socialize and breathe before embarking on the second half of the term.

This project has been an opportunity to expand on that idea with my gracious and wise colleague and friend, Ashli Archer and our shared students. Opportunities to work on writing and peer critique through shared stories and recipes revealed mutual strengths and mutual need for critique and revision in one’s writing.

Our final meeting potluck had many of the trappings of that first student potluck so many years ago. This book represents a new generation of students—a new, little international community in a classroom and the renaissance of an Old World tradition.

Jennifer Chase Professor iii

Student Murat Ozyalcin and Professor Jennifer Chase

Introduction and Forewords Introduction by Michelle D. Imali, Student Editor Foreword by Ashli Archer, Professor Foreword by Jennifer Chase, Professor

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Students, Stories and Recipes Honey Bun Cake by Alicia Elmore Baked Ziti by Timothy J. McGowan Empanadillas by Rosa Mattei Mangu by Jeannette German Turon by Wyatt Pipkin My Family Meal by Christina Green Dutch Babies by Rachael Thoburn Hummus by Mai Tolymat Cuban Delish Dish by Jaclynne Parker Crepes by Inna Kholodnya

8 10 12 14 16 20 22 24 25 26

Project Photography

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Pita by Enna Omerovic 30 Buffalo Chicken Dip by Brantin Perkins 31 Flan by Nancy Leon 32 Strawberry Spring Salad by Evan Pingel 34 Mahamri mandazi by Michelle Imali 36 Potato and Lamb Casserole by Klea Qosja 38 Colombian Empanadas (Empanadas Colombianas) by Mitsu Rizo 40 Cambodian Coconut Jelly by Vuouchleng Nay 44 Pastry (Borek) by Murat Ozyalcin 46 Tequeños Venezolanos by Richard Myerston 48 Chocolate Cake by Ashli Archer 50 Monkey Bread by Amy Derringer 51 Nana Carrie’s Italian Pizzelle Cannoli by Jennifer Chase 51 Grandma Butch’s Crazy Pie by Taylor Harris 52 Grape Leaves by Rawan Alfarah 54 End Quote

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Honey Bun Cake Cooking homemade dishes has always been a favorite activity of mine. I grew up watching my mother in the kitchen, cooking and baking several dishes, on holidays mostly. She soon taught me how to make the family’s favorite dishes, which was when the most of our time was spent together. Ever since, I have always enjoyed baking desserts along with my meals. Today, my kitchen is filled with many cookbooks and recipes from various sources that I enjoy preparing for my family. Although I have many, my most favorite dessert to prepare for my family is the honey bun cake. I chose the honey bun cake because it was inspired by my son and favorite breakfast pastry, Little Debbie’s Honey Bun. In the past, it was a norm for me to purchase honey buns during monthly shopping visits. I would eat a honey bun for breakfast and for a snack. My weight and eating habits were really out of control in 2008. So, I began to eat healthier and exercise. I stopped purchasing and eating honey buns. My son knew how much I loved the cinnamon and gooey pastry, so he suggested the idea of a honey bun cake. I did a search online and found many honey bun cake recipes. I did not know that such a cake existed until then. My son suggested that I make it and eat a slice once a year, and share it with others instead of consuming honey buns every day. I implemented his idea and it worked. The honey bun cake has become my family’s most requested and favorite dessert. I usually make it once a year or every two years on Thanksgiving Day. Since the cake is very rich in taste, I also prepare it with less sugar and fat ingredients to make it a healthier option. My family loves the cake no matter how I choose to prepare it.

This cake recipe will always be a family tradition prepared on Thanksgiving Day. The recipe has been added to our family recipe book. The honey bun cake will always be special to me because my son created this tradition. I am delighted to prepare and share this dessert with my classmates. This dish is prepared with a lot of love that symbolizes my family learning and growing together.

Alicia Elmore

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Honey Bun Cake Recipe Betty’s Soul Food Collection 1 box Betty Crocker™ Super Moist™ yellow cake mix 2/3 cup vegetable oil 4 eggs 1 container (8 oz.) sour cream (1 cup) 1 cup packed brown sugar 1/3 cup chopped pecans 2 teaspoons ground cinnamon 1 cup powdered sugar 1 tablespoon milk 1 teaspoon vanilla Directions 1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour 13x9-inch pan, or spray with baking spray with flour.

2. In large bowl, beat cake mix, oil, eggs and sour cream with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan.

3. In small bowl, stir together brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture.

4. Bake 44 to 48 minutes or until deep golden brown. In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread. Prick surface of warm cake several times with fork. Spread powdered sugar mixture over cake. Cool completely, about 1 hour. Store covered.

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Baked Ziti

This has been a very important meal for my family because this meal’s origin is from Italy, and a big portion of my family comes from there. It also has become one of her most well known dishes because it tastes so lip dang delicious. Finally, I can still recall some really memorable nights when that dish was the main course.

Most of the McGowan family, even though that sounds Irish, is from Italy. When I used to live back home, my family loved to eat Italian food like spaghetti, lasagna, pizza, and anything with Parmesan cheese on it.

The main ingredient in our groceries—Italian ingredients.

Another reason why I am choosing this recipe is because it is so good. Everyone, especially my mom, knows that store bought red sauce is not that good. So she always made it from scratch, and we could tell! Who does not love the mouthwatering sight of a triple cheese blend that stretches so long when it is melted? The saucy goodness of home made sauce. Yum! Finally, this dish is very important to my family and me because it has been the main attraction to many memorable dinners, including dinners with family members that have passed away, such as cousins, aunts, uncles, friends, and I even cooked it for a very special date. Just in case you were wondering, the date was successful. Many laughs, good stories, and good memories have been talked about over this meal. And these past memories are priceless!

Timothy J. McGowan 10

Baked Ziti Recipe 1 pound ziti 5 cups marinara 3 cups whole milk ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 6 tablespoons unsalted butter, cut into 1/4-inch cubes Italian seasonings (Salt, Pepper, Basil, Oregano, Thyme, Garlic Powder) Preheat oven to 350 degrees F. 1. In a large pot, bring 6 quarts of salted water to a boil. Add pasta and cook until al dente, about 8 minutes.

Drain pasta in a colander and set aside. Do not rinse.

2. In a large bowl combine ricotta, marinara and ziti. Stir in salt & pepper, basil, oregano, thyme, and garlic powder to taste. Sprinkle with mozzarella & parmesan cheese.

3. In a large greased baking dish, pour in pasta mixture. Sprinkle the mozzarella and Parmesan all over the top. Dot with the butter. Bake until top is golden brown and bubbly, about 30 to 40 minutes.

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Empanadillas

A little bit of home, Empanadillas or Turnovers have different names in other countries and are known as Empanadas. Believe it or not, in Puerto Rico the north of the island calls them Pastelillos and the south calls them Empanadillas.

They are originally from the Middle East, precisely from Arabia, and they are called fatay. Arabians have their own recipe and make them very different than us in Puerto Rico. Time passed, and the plate was adopted in Spain and France until it arrived in Latin America.

The Empanadillas or Empanadas are eaten in every Latin American country and in many other places, with the different recipe variations. The Empanadillas are made with a dough that is made with wheat flour and can be filled with meat, cheese, chicken, seafood, or even guava paste. The filling of the Empanadilla can vary depending on where they are made.

They are shaped like a half moon, with the edges crimped together.

They can be either fried or baked, but in Puerto Rico we fry them.

It is very rare people make the dough from scratch; we usually buy the package from the store such as frozen turnover dough, and make the empanadilla.

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Empanadillas Depending on which recipe you want, making them can be very easy and fun.

I will be bringing to class the ones that are filled with meat. I will prepare the ground beef first by adding some potato and when is ready, I will put a spoon in each dough.

Once I am finished filling them up, I will close them and will seal them with the fork and fry them.

Empanadillas are an easy and very tasty recipe. This is the type of food you will find in every shop or corner in Puerto Rico.

They are originally from Arabia and this dish is consumed in many countries of Latin America.

Rosa Mattei

Nancy Leon

Rosa Mattei 13

Mangu

Mangu is a traditional Dominican meal and it is easy to make, economical and delicious. Most Dominican families eat Mangu for breakfast, but it can be eaten for lunch and dinner as well. When we eat together with my family, it makes us feel like we are back home and united. Mangu can be very economical to make. For instance, to make a Mangu, you get some green plantains, which are usually very cheap to buy at any grocery store. They cost approximately from thirty-five to forty cents at most. It takes around thirty-five minutes to make Mangu. When my daughter and I are in a hurry, and we are very hungry, we just peel a couple green plantains, then boil and mash them so we can have a full meal. Mangu is a meal that anybody can eat by itself, and it tastes delicious. Finally, this meal can be used almost anywhere around the world where you can find green plantains, and it is cheap, tasty and simple to make.

Jeannette German

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Mangu Recipe Preparation Time 10 Mins

Cook Time 25 Mins

Total Time 35 Mins

4 Servings Ingredients 4 unripe green plantains 1 teaspoon of salt 4 tablespoons of olive oil (see instructions) ½ cup cold water Sauteed Onions (additional) 3 tablespoons of olive oil 1 red large onion 1 tablespoon of white vinegar ¼ teaspoon of salt Directions 1. Peel the green plantains and cut them lengthwise, then divide them in two.

2. Boil the plantains in enough light salted water to cover them, for about 25 minutes or until they are tender.

3. Remove the plantains from the boiling water and mash them with a masher or fork until they are smooth and without lumps. As the plantains are being mashed, add in the olive oil a little bit at a time, and a little bit of water left from the boiling plantains.

4. In addition to that, add the cold water and mix it with the smooth plantains puree.

5. Optionally, serve with sautéed onions on top.

Jeannette German

Christina Green 15

Turon

The dish that I chose to bring is Turon, a Filipino dessert consisting of wrapped fried bananas. I myself am not Filipino, but as you know, I have adopted the culture being with my girlfriend. I have always liked Asian food and have started cooking more of it. The first time I ate Turon was in Kauai and I have had a sweet tooth for it ever since. I love it and I know you guys will too!!! Turon is a famous Filipino dessert made with saba (plantain bananas) and langka (jackfruit) wrapped in delicate lumpia wrappers and fried to a crisp. The resulting delicate little rolls can be served with a topping of brown sugar syrup or something more special, like a sweet coconut sauce.

Wyatt Pipkin

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Turon Recipe Ingredients 20 lumpia wrappers (spring roll wrappers work well, too) 10 saba (or 6 small bananas) 1 cup chopped langka (jackfruit) 2 egg whites, beaten 2 cups oil for deep frying 1 cup brown sugar 3/4 cup water or coconut milk Step 1 of 3 - Assemble the Turon Prepare the filling. Turon filling is composed of chopped langka and saba. Simply chop up the fresh langka to get it ready to go. The fruit can be eaten raw when it’s fully ripe. To prepare the saba, cut each one into three long pieces and roll each piece lightly in brown sugar. Lay out the bowl of langka and the plated of sliced, sugared saba so you can start filling your rolls.

If you can’t find langka, it’s ok to leave it out of this recipe. Many recipes for turon don’t call for langka, though it’s a common traditional ingredient.

If you can’t find saba, use the smallest bananas you can find. Bananas are larger than saba so you won’t need as many. Saba tastes like a cross between a plantain and a banana.

Pull apart the lumpia. The sheets of paper-thin lumpia are difficult to pull apart; be very gentle so they don’t tear. Pull them apart and lay them out to get them ready for assembly.

It might help to wet your fingers with warm water so they don’t stick to the wrappers. You can also steam the wrappers first to help them come apart more easily.

If you can’t find lumpia wrappers, spring roll wrappers also work well. Lumpia is a bit thinner than spring roll wrappers but the taste is quite similar.

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Turon Recipe (continued) Step 2 of 3 - Filling and Frying the Turon

Fill the turon. Lay 2 - 3 slices of saba on a wrapper. Spoon a few teaspoons of langka over the slices.

Wrap the turon. Start by folding the top and bottom of the wrapper toward the middle. Gently turn the wrapper 180 degrees so that an unfolded side is facing you. Roll the wrapper away from you, as you would an egg roll or a jelly roll. Brush a bit of egg white on the edge of the wrapper to seal it in place. Finish filling and rolling the rest of the wrappers.

After the turon is wrapped, one traditional preparation method is to roll the turon in brown sugar.

The sugar will caramelize as the turon fry. Alternatively, you may make a brown sugar syrup to serve with the turon after they’re fried.

Heat the oil. Place the oil in a deep cast iron skillet or dutch oven suitable for frying. Let the oil heat until water sizzles when sprinkled over it.

Lay the turon in the oil. Carefully place them in the oil one at a time. They should begin to sizzle and fry right away - if they don’t, the oil isn’t hot enough. Don’t overcrowd the pan, or they won’t cook evenly. Fry them in batches if you have too many to fit all at once. Turn the rolls once. Halfway through the frying process, turn the rolls with a pair of tongs.

Remove the rolls when they are golden brown. They should be crispy and golden on the outside and creamy on the inside. Place them on a paper towel-lined plate to drain.

If you didn’t opt to give the rolls a caramelized sugar coating, top them with brown sugar syrup, which can be made as follows.

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Turon Recipe (continued) Step 3 of 2 - Making the Syrup

Combine the ingredients in a saucepan. To make the syrup, all you need is brown sugar and water.

Place 1 cup of sugar and 3/4 cup water in a saucepan and stir the mixture. For a richer, creamier topping, replace all or half of the water with coconut milk.

Cook the syrup. Put the saucepan on medium low heat and allow it to come to a simmer. Let it cook for about 30 minutes, stirring occasionally. When it’s ready, it should be thick, bubbly and caramel-colored.

Pour it over the turon. You can also serve it alongside turon as a dip.

Wyatt Pipkin

Vuouchleng Nay

Evan Pingel 19

My Family Meal This mac and cheese dish has been in my family for several generations. The first person to ever cook this dish from my memory was my great grandmother Catherine Roberts. I’ve been eating this dish every Thanksgiving, Christmas, and sometimes my birthday for as long as I can remember.

If I ever get married and have kids, I will make sure to make this dish for my family, and I will pass this recipe to my kids so that they can enjoy this dish just like I have all these years.

May whomever is reading this story and making this dish enjoy it with your family and create wonderful memories just like I have with my family.

Christina Green

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My Family Meal Recipe Ingredients 3 pounds of shredded cheese 4 cups of milk 1 pound of the pasta of your choice 1 stick of butter 8 cups of water 1/2 cup of vegetable oil 1 tps of salt How to prepare the meal Step 1: Put all 8 cups of water into an large pot and set it on high. Let the water come to a boil.

Step 2: When the water has come to a boil, add 1 tsp of salt, then 1/2 cup of vegetable oil, and 1 pound of the pasta of your choice. Let it continue to boil for 15-20 minutes.

Step 3: Strain the pasta. Don’t put the pasta back into the pot right away.

Step 4: Take the pot that your pasta was in and add 4 cups of milk, 1 stick of butter, and 1 pound of shredded cheese. Let that cook until it comes to a simmer or until the cheese and butter have melted.

Step 5: Remove the pot from the heat. Add the pasta back into the pot and stir for 2-3 minutes.

Step 6: Pre-heat the oven to 350*F Step 7: Put half of the pasta into a large disposable pan and add 1 pound of cheese on top. Repeat this step 1 time.

Step 8: Bake the dish until it is golden brown or until the cheese has melted.

Step 9: Let is cool for 30-40 minutes. Enjoy!

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Dutch Babies

My family and I love to eat together. We are German, and on special occasions we enjoy a traditional German meal. Sauerkraut, bratwurst, sweet rice, and goetta are some of our favorites. I wanted to bring one of my favorite breakfast dishes. I wanted to make breakfast because breakfast has always been a special meal my family has shared.

For example, every Christmas morning my family and I make a traditional German breakfast, and my entire extended family comes over to join us. This dish is a good example of how food can bring back memories and draw people closer to each other. A traditional German breakfast consists of bread, lots of honey and jam, all different types of meat such as cured meat, raw meat, sausage, and cheese. Germans do not usually have a sweet item with their breakfast; however, they do enjoy German pancakes also known as Dutch Babies.

Dutch Babies are derived from the German dish Apfelpfannkuchen. This is a staple on Christmas morning in my house. We also have goetta with our breakfast. Goetta is a combination of pork sausage and steal cut oats. This dish is extremely easy and fun to create. It is a puffy pancake that once baked creates a bowl in the middle, and you can fill it with almost anything you want. It is traditionally filled with warm apples and cinnamon.

Rachael Thoburn 22

Dutch Babies Recipe 3 tablespoons unsalted butter, room temperature 3 large eggs 3/4 cup whole milk 1/2 cup all-purpose flour (spooned and leveled) 1/4 teaspoon salt 1/2 teaspoon pure vanilla extract 1/4 cup plus 1 tablespoon sugar 1 tablespoon fresh lemon juice After you have all your ingredients it is time to construct your Dutch Baby. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof skillet, melt 2 tablespoons butter over medium heat; set aside. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar.

Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes. Using a cooking brush, brush the pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. After it has cooled top it with whatever you would like. Nutella, Apples, Bananas, Berries, or powdered sugar, are all traditional German toppings. Once you have topped your Dutch Baby, slice, serve and enjoy.

Dutch Babies bring back many family memories for me. I look forward to them every Christmas. They are easy and very delicious.

Rachel Thoburn

Mai Tolymat

Trevor Rankin 23

Hummus

Hummus is familiar to everyone. You can eat it as a main dish or as an appetizer, and it reminds me of my childhood. My brother used to prepare breakfast for us on Fridays, and it was hummus with bread. We call it fatah. Ooh! those used to be such nice days. Even now my brother still makes it on Fridays and invites us to enjoy this snack together. My husband has also started to follow this tradition to make Hummus for the family, but he prepares it on Sunday mornings rather than Fridays.

Mai Tolymat

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Cuban Delish Dish One thing we love in my family is Cuban food. My mom taught me how to cook delicious Cuban dishes like arroz con pollo, bistec de palomilla, and ropa vieja. Cuban food was a once a week must at our house. At family gatherings we always had Cuban sandwiches, scachatta (cold Spanish pizza), plantains, Greek salad, and stuffed potatoes from a little bakery called Alessi’s found in Tampa. We love Alessi’s bakery. It was where we got all the food for family parties. Cuban sandwiches are made with Cuban bread, which is a kind of flat type of flaky bread, ham, pork, cheese, pickles and mustard. Once the sandwich is made, it is pressed. You can eat a whole sandwich as your meal, or you can cut the sandwich up and make it into an appetizer for a party or gathering. Either way, it’s a great tasting Cuban favorite.

Jaclynne Parker

Ariel Flores

Cyntia Cubas

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Crepes

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Crepes Recipe

by Inna Kholodnya Ingredients 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter, for coating the pan Filling & Topping 1 pound strawberries, sliced 1 pound strawberry glaze Powdered Sugar 1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.

2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board.

3. Mix sliced strawberries and glaze.

4. When the crepes cool off, place filling on the crepes and roll them.

Decorate the crepes with sliced berries and powder sugar.

Enjoy!

Devin Sides

Inna Kholodnya

Jordan Wilkes 27

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Pita A very well known dish in Bosnia is called pita. Pita can be all kinds of flavors. It can be made with cheese, meat, spinach, and many more ingredients. I chose to bring this dish to Deerwood for the Potluck in April because it is one of my favorite dishes from my culture. My grandmother, when she lived in America, always made me pita when I used to come home from elementary school. She would make different kinds and surprise me, which I loved. My mother also makes pita, but only on special occasions, such as birthdays and family dinners, because it takes a while to make all the ingredients. Here is a recipe to make my spinach pita.

Enna Omerovic

Pita Recipe First preheat oven to 350.

Then wash and drain the spinach. After that, chop the spinach and put in a big glass bowl. Add salt and mix with hands. Then leave the spinach to sit for about 10 minutes to allow the salt to draw out the water from the vegetable. The water in spinach will make the filling bitter, so do not skip this step. Then drain the spinach by squeezing it bit by bit with your hand over the sink. Transfer drained spinach into a new bowl. Then add egg and sour cream. Fold in feta and cheddar cheese. Put some olive oil in a small bowl.

After that, grease a 9� x 13� glass or metal baking pan. Take your phyllo dough sheets and lay the sheets, stacked, on a dry surface. Place one sheet of dough into the pan and cut away excess. Brush with oil, using a pastry brush. Repeat until dough is 6 or 7 layers. Add a skim of filling with hands and spread evenly. Also make sure you finish with the dough on top, sort of like lasagna. Place pie in the oven, uncovered, about 45 minutes. Pour on top of the pie while it is baking, 1/4 cup sour cream blended with 0.125 cup of milk.

Bake for 15 more minutes.

It is traditionally served with a yogurt beverage, which is easily replicated by mixing the plain yogurt with milk, in equal parts.

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Buffalo Chicken Dip I’ve been eating this Buffalo Chicken Dip delicious snack since I can remember. My mother got the recipe from her mother, so, I imagine it started with my great-grandmother. Every football season that dish will always be on the table for our friends and loved ones. Most of my family are Native Americans, and we’ve always loved spicy foods; this dish is something my family has shared for generations, and now I want to share it with you.

Brantin Perkins

Buffalo Chicken Dip Recipe Ingredients Chicken Breast 16oz Cream Cheese 1/2c Shredded Colby Jack Cheese 1/4c Franks Red Hot Sauce 1 Heaping Spoonful of Mayo 1 Bag of Tortilla Chips

Brantin Perkins 31

Flan

The dish that I will be bringing to the Potluck is flan. One of the main reasons I decided to do flan is because just the look of the flan has a nice presentation. I am not a crazy fan of how flan tastes; however, I do love how flan looks.

Flan is very popular among the Spanish community, and I know every country may prepare flan in a different way, or they may serve flan for a special occasion different from how we may serve flan to our guests.

In Mexico, flan is a very popular dessert that we do on special occasions, or we make flan when we want to impress someone with our “baking skills.� The two types of flan that we usually make in our family are the cheese texture flan that has a heavier base to it, and the original flan which is the most common found in bakeries, markets, and cafes.

Nancy Leon

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Flan Recipe Ingredients 5 Eggs 1 can of 12oz of sweet condense milk 1 can of 12 oz of evaporated milk 1 tablespoon of vanilla 1/2 of a cup of sugar To make the Caramel 1 cup of sugar 2 tablespoon of water Instructions Preheat the oven at 350 degrees.

To make the caramel, place the sugar in a pan at median temperature and place the 2 tablespoon of water until the sugar becomes solid and the sugar grabs a golden color to it.

Once the caramel is done, place the caramel in the mold where the Flan is going to be placed, and let the caramel get cold before you place the caramel mixture into the mold.

Use the blender and place the 5 eggs and the sweet condense milk along with the evaporated milk in it and let it get mixed, and then place the vanilla and the sugar as well.

Once we have our mixture, place the mixture in the mold and bake it for 45 minutes.

Once the Flan has obtained a golden color to it, get it out of the oven and let it cool off for a few minutes before placing it in the refrigerator.

After the flan has been in the refrigerator for a few hours, the flan can be served to enjoy.

33

Strawberry Spring Salad

I will be bringing a spring salad. My reason for bringing this as my dish is because it is my favorite salad to eat, including at restaurants. My mother usually brings it to dinner parties with friends and family. This is relevant because on many occasions I’ve engaged in conversation with people I didn’t know, which is the point of the potluck.

Evan Pingel

34

Strawberry Spring Salad Recipe Salad Ingredients Fresh Spring Mix Candied Pecans Fresh Sliced Strawberries Fresh Sliced Red Onions Feta Cheese Dressing 1⁄2 Cup Vegetable Oil 1⁄4 Cup White Wine Vinegar 1⁄4 Apple Cider Vinegar 1⁄2 Cup White Sugar 1⁄4 tsp Paprika 2 tablespoons Sesame Seeds 1 tablespoon Poppy Seeds

35

Mahamri Mandazi

Mahamri, also known as the Swahili Bun or Swahili coconut donut, is a form of fried bread that originated in Kenya. It is one of the principal dishes in the cuisine of the Kenyan people, and it is convenient to make.

It can be eaten with almost any food or dips or just as a snack by itself, and can be saved and reheated for later consumption. Mahamri are similar to doughnuts having a little bit of a sweet taste which can be differentiated with the addition of different ingredients. However, they are typically less sweet than the United States doughnuts and are served without any glazing or frosting. They are frequently made triangular in shape, but are also commonly shaped as circles or ovals. When cooked, they have a “fluffy� texture.

Mahamri are made by briefly cooking the dough in cooking oil. The ingredients typically used to make mahamri include water, flour, sugar, and milk. Coconut milk is also commonly added to add a little bit more of a sweet taste. Ground peanuts and almonds, among other ingredients, can also be used to add a different flavor. After being cooked, they can be eaten warm or left to cool down. They are popular in Kenya, as they can be eaten in accompaniment with many things. They are commonly made in the morning or the night before, eaten with breakfast, then re-heated in the evening for dinner. Mahamri are also commonly eaten with tea or fresh fruit juice, or are eaten as snacks by themselves.

Different dips, often fruit flavored, can be used to add various tastes. Mahamri can also be eaten as a dessert after a meal where it is often served with powdered sugar to add sweetness.

Michelle Imali Murat Ozyalcin Michelle Imali 36

Mahamri Mandazi Recipe Ingredients 3 cups all-purpose/plain flour 3/4 tsp. instant yeast 7 tbsp. sugar 1 tsp. ground cardamom powder 3/4 cup heavy coconut milk light coconut milk (just enough to make a soft but not sticky dough, so about ½ - ¾ cup, add slowly) oil for deep frying Instructions STEP 1: Make the Dough.

Sieve the flour, add the yeast directly into it as well as the sugar and cardamon. Start kneading with the coconut milk adding a little at a time until you have a good soft (but firm, not sticky) dough. Knead it for about 15 good minutes, pounding it as much as possible. To check that it’s been kneaded enough, roll it into a ball and using a sharp knife, make a deep slit through it. It should look slightly bubbly on the inside.

Divide the dough into two and shape into balls. Let them sit to rise, or you can wrap in cling film and freeze for whenever you need to make mandazi. When ready to use, place each ball on a floured surface.

Step 2: Divide each ball in half again.

Step 3: Form each section into a smooth ball.

Step 4: Roll each ball into a circle of quarter inch thick.

Step 5: Divide each circle into 4 sections. Continue with the rest of the balls.

Step 6: Place all the sections on a lightly floured surface and keep covered for an hour or so.

Step 7: After sitting for about an hour, the sections will have risen.

Step 8: Test the oil temperature by placing the back of a wooden spoon into the center of your frying pan. If the oil is hot enough to use, bubbles will immediately come up from where the tip touches the bottom of the pan. If no bubbles come up, then give the oil a few more minutes to heat up and test again.

Step 9: Put your mandazi sections into the hot oil. Splash the oil over them to help them puff up. Don’t let them puff too high before turning, otherwise they can form cracks. When they start puffing up, turn them over.

Step 10: This is after they have puffed and been turned over. Now fry until the color changes.

Step 11: This is about mid-way through the frying. The color now is a nice light brown. I prefer them slightly darker so I let them fry a bit longer...

Step 12: There we are! Perfect color. Now remove them from the hot oil and continue frying until all are done.

37

Potato and Lamb Casserole

Once a week, growing up in an Albanian household, my mother would cook a very delicious, mouth-watering traditional dish. The aroma of the special dish my mother made filled up not only the inside of the house but also part of the outside of my parent’s house. The dish is called “mish me patate” which translates to lamb meat and potatoes. I will be bringing the potato and lamb casserole with me for the culinary camaraderie group to try. When I was a teenager, I always wanted to learn this special dish my mother made. When we would have guests over for dinner my mother would always prepare this meal for the guests, and boy did they love it! Everyone wanted to know what spices she would put in it to make it taste so good. The funny thing is that she wouldn’t keep the recipe a secret. She would tell anyone that asked for the recipe, yet no one was able to make the potato dish taste as good as hers. Every time my mother cooked this delicious casserole I would always joke with her saying, “You have to teach me how to make this as good as you, so I can serve it to my future husband so he can enjoy it just as much as I do.” Then we would laugh about it. After watching her make the dish so many times I finally got the recipe all down. It’s pretty simple. As my mother would always say, “In order to make it as good as mine, you have to put your heart into it.” So I did.

Now that I have been married for two years, I too cook the potato and lamb casserole at least once a week.

And my dream did become true. My husband truly loves this dish. This dish is important to me because it reminds me of my mother and my childhood life. Every time I prepare the potato and lamb casserole, I always remember the little joke my mother and I would laugh about.

Klea Qosja 38

Potato and Lamb Casserole Recipe Ingredients Half cup of water 4 tablespoons of olive oil 6 peeled potatoes, chopped into bite sized pieces lamb chunks one medium sized onion, chopped one large tomato, chopped half cup of tomato sauce pinch of salt pinch of pepper pinch of garlic powder pinch of oregano pinch of Italian season and 2 packs of chicken bullion powder Instructions 1. In a large pot, add the oil, lamb meat, onions, tomatoes, and all the seasonings.

2. Cook for 7 minutes until onions brown/caramelize.

3. Next add the tomato sauce. Cook/stir for 7 minutes.

4. Then add the potatoes and cook for 12 minutes.

5. Then transfer the pot mixture into a large oven pan.

6. Add half cup of water into oven pan.

7. And bake for one hour and a half.

Enjoy with bread.

39

Colombian Empanadas (Empanadas Colombianas)

The Colombian Empanadas are a popular appetizer in Colombia, and they are served by most Colombian restaurants in the USA. Traditionally, these delicious fritters are made with shredded pork and beef, but in my family we always make them with ground meat. Also, we serve them with ajĂ­ and lime wedges on the side.

They are very delicious, and it is an easy recipe; in Colombia, we like to make different kinds of empanadas by changing their colors and also filling them with rice or chicken. The empanadas can be eaten at any time.

Moreover, in Colombia they are available everywhere, from street vendors to cafes, and restaurants. The Colombian’s empanadas are important for me because they remind me of when I was in Colombia with my friends and family; we always eat them in the afternoon with a drink.

Mitsu Rizo

40

Colombian Empanadas (Empanadas Colombianas) Recipe Ingredients (About Twenty, 3 inch empanadas) Vegetable oil for frying Lime and ají for serving Dough or Masa 1 1⁄2 cups precooked yellow cornmeal (masarepa) 2 cups water 1 tablespoon vegetable oil 1⁄2 tablespoon sazon Goya with azafran 1⁄2 teaspoon Salt Filling 2 cups peeled and diced white potatoes 1 chicken or vegetable bouillon tablet 1 tablespoon olive oil 1⁄4 cup chopped white onions 1 cup chopped tomato 1⁄2 teaspoon salt 1⁄4 cup chopped green onions 1 chopped garlic clove 2 tablespoon chopped fresh cilantro 2 tablespoon chopped red bell pepper 1⁄4 teaspoon black pepper 1⁄2 pound ground pork and beef

41

Colombian Empanadas (Empanadas Colombianas) Recipe (Continued) Directions 1. To prepare the dough: Place the masarepa in a large bowl. Add the sazon Goya and salt and stir to mix well. Add the water and oil and mix to form dough. Pat the dough into a ball and knead for 2 minutes or until smooth. Cover with plastic and set aside for 20 minutes.

2. Meanwhile, to make the filling, cook the potatoes in a pot with water and the bouillon tablet for 20-25 minutes or until tender. Drain and gently mash the potatoes. Set aside.

3. Heat 1 tablespoon olive oil in a large, heavy skillet. Add the onion and cook over medium-low heat stirring frequently, for 5 minutes. Add the tomatoes, green onions, garlic, bell pepper, cilantro, salt, and black pepper. Cook for about 15 minutes.

4. Add the ground pork and beef. Cook, breaking up the meat with a wooden spoon, for 10 to 15 minutes or until the mixture is fairly dry.

5. Transfer the meat mixture to the mashed potatoes bowl and mix well to combine.

6. Break small portions of the dough, about 1 1â „2 tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.

7. Place the balls of dough between two pieces of plastic and roll each out very thinly to form a circle.

Remove the top plastic and place 1 tablespoon of the filling in the center of each.

42

Colombian Empanadas (Empanadas Colombianas) Recipe (Continued) 8. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by crimping with the tines of a fork.

9. Fill a large pot with vegetable oil and heat over medium heat to 360° F. 10. Carefully place 3 or 4 empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.

11. Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with ajĂ­ and lime on the side

Mitsu Rizo

Sarah DiGiorgio 43

Cambodian Coconut Jelly Coconut jelly is one of my favorite desserts. Coconut jelly is not too sweet for my taste, and I can eat coconut jelly a lot more than other desserts. For example, I could eat three or four cups of coconut jelly after my meal. Also, it is a low calorie dessert. Based on nutrition facts, coconut jelly has less than 200 calories for one cup. I like coconut jelly in different colors and shapes. For instance, I like it in heart shape by having a clear red layer on the bottom and a white layer on the top. This makes this dessert even more interesting.

Second, coconut jelly is an easy dessert to make, and the ingredients are affordable. The process of making this dessert is about an hour. This includes the time to cool it down. Moreover, the ingredients are not expensive. For example, one packet of agar-agar powder and a can coconut milk are just three dollars. The ingredients are also easy to find at a lot of grocery stores such as Asian grocery stores, Publix, Fresh Market, etc. Third, coconut jelly is one of the most popular desserts in Cambodia. In Cambodia, this dessert is generally known as Sarai Ktiss. They like to make this dessert on special occasions. For example, they bring this dessert to the temple on New Year’s Day. This dessert is available on ordinary days as well through little stores or supermarkets, but it is quite expensive. In addition, they use fresh coconut milk instead of canned coconut milk in Cambodia. This makes the dessert’s flavor more special. All in all, the reasons that I made Cambodian coconut jelly for potluck day is because I wanted to show my favorite dessert, how easy it is to make this dessert, and to inform about its popularity in Cambodia.

Vuouchleng Nay

44

Cambodian Coconut Jelly Recipe Bring water to a boil Add agar-agar powder to boiling water and stir for a little bit Add sugar and stir till sugar well dissolved Add coconut milk and cook about 5 minutes Pour in dish or cup and leave it for 4 to 5 minutes It will form two layers (a clear layer and a white layer)

45

Pastry (Borek)

This is one of the favorite pastry dishes in Turkey. There are many different kinds of pastry, such as ground beef, cheesy, potato, spinach, plain, egg with cheese, cheese with ground beef, potato with cheese, potato with ground beef, and spinach with cheese. My favorites are ground beef, ground beef with cheese, and spinach with cheese. The Turkish people eat pastry usually for breakfast, but sometimes at lunch time, too.

Also they eat pastry 5 o’clock tea time with tea or coffee. Also they serve after dinner as a snack, especially when guests come to their house. When we eat pastry for breakfast or lunch, we drink tea, ayran, a yogurt drink, and sodas, but when we eat it after dinner as a snack, we just drink tea with it. I suggest you drink tea when you eat borek.

Murat Ozyalcin

46

Pastry (Borek) Recipe Ingredients 1 packet phyllo dough # 10 or Turkish triangle phyllo dough For Filling 3 cups of feta cheese, crumbled 1 bunch of parsley, chopped 1⁄2 bunch of dill, chopped For Sauce 2 eggs ( 1 yolk’s for top) 1 - 1⁄2 cup plain yogurt 1 cup of vegetable or corn oil For Garnish Sesame/ Black cumin seeds/ Poppy seeds

Directions 1 - In a medium bowl mix feta cheese, parsley, and dill.

2 - In a separate medium bowl beat the eggs and add the oil and yogurt. Mix well.

3 -Take a piece of the phyllo dough. Fold the dough in a half.

4 - Brush 2 tbsp. of sauce and place 1 tbsp. of filling in the middle of dough and wrap it up.

Repeat the process until it is done.

5 - Brush the egg on top of the pastry and sprinkle one of the garnish that you like.

6 - Bake it at 350 F 20-25 min.

Serve it hot or warm! Afiyet olsun!

Derek Hunter

Michelle Imali

Murat Ozyalcin

Agachi Agani 47

TequeĂąos Venezolanos

Richard Myerston

48

Tequeños Venezolanos Recipe Ingredients about 2 cups all-purpose flour 1 teaspoon Kosher salt 6 tablespoons cold butter, cut into 1/4-inch cubes 1 large egg, lightly beaten 6 tablespoons cold water, plus more as needed 12 ounces queso blanco or queso de frier, cut into slices 1/2-inch x 1/2-inch x 2 1/2-inch Peanut oil, for frying Directions 1. Place flour and salt in the work bowl of a food processor fitted with a steel blade; pulse to combine.

2. Sprinkle butter evenly over flour and pulse until butter is cut into pieces slightly smaller than a pea, about 8 1-second pulses. Transfer dough to a large bowl.

3. Add in egg and water. Using a rubber spatula, press dough against side of bowl until it forms into a ball.

4. If dough is not fully forming, add additional water 1 tablespoon at a time until it comes together. Press dough into a disc, wrap tightly in plastic wrap, and rest in refrigerator for 30 minutes.

5. Unwrap dough and place on a lightly floured surface. Roll out into a square 1/8-inch thick. Cut off edges to create a 12-inch square. Cut square into strips 3/4-inch wide.

6. Take one strip of dough and drape end over top of one cheese slice. Wrap entire cheese slice in dough on a diagonal, overlapping dough. Cover bottom of cheese slice in dough and pinch edges close to fully seal.

Repeat with remaining cheese slices.

7. Fill a cast iron skillet with 3/4-inch of oil. Heat oil to 400°F over high heat. Place tequeños in oil and fry until crust is golden brown and blistery, 3 to 5 minutes, turning halfway through. Transfer tequeños to a paper towel lined plate, let cool for 1 to 2 minutes, and then serve immediately.

Miguel Lopez

Richard Myerston 49

Chocolate Cake Recipe

By Ashli Archer Cake Ingredients 1¾ cup all-purpose flour 2 cups white sugar ¾ cup sweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong brewed coffee 1 cup buttermilk ½ cup vegetable oil 1 teaspoon vanilla extract

Chocolate Cream Cheese Frosting Ingredients 1 8 ounce package cream cheese 4 tablespoons milk 4 cups confectioner’s sugar ¼ cup butter, softened 2 teaspoons vanilla extract ½ cup sweetened cocoa powder ½ teaspoon ground cinnamon

For Cake 1. Preheat oven to 350 degrees F. Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder, and salt. Make a well in the center.

3. Add eggs, coffee, buttermilk, oil, and vanilla. Beat for 2 minutes on medium speed. Batter will be thin.

Pour into prepared pans.

4. Bake at 350 degrees F for 30 or 40 minutes, or until toothpick inserted into center of cake comes out clean.

Cool for 10 minutes, then remove from pans and finish cooling on wire rack. Fill and frost as desired.

For Frosting In a bowl, beat together the cream cheese, 3 tablespoons milk, confectioner’s sugar, butter, vanilla, cocoa, and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting, add more cocoa or up to 4 ounces melted chocolate.

Spread onto cooled cake.

Jennifer Chase 50

Amy Derringer

Ashli Archer

Monkey Bread Recipe

By Amy Derringer Ingredients 3/4 cup granulated sugar 2 teaspoons ground cinnamon 4 cans (7.5 oz each) Pillsbury™ refrigerated biscuits 1/2 cup butter or margarine, melted 3/4 cup packed brown sugar Steps

1. Grease or spray 12-cup Bundt® cake pan.

2. Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters.

Shake quarters in bag to coat; place in pan. Mix butter and brown sugar; pour over biscuit pieces.

3. Bake at 350°F for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart and serve warm.

Nana Carrie’s Italian Pizzelle* Cannoli

By Jennifer Chase Pizzelle Ingredients

Cannoli Filling Ingredients

6 eggs 1 ½ cups sugar 1 cup melted butter 1 tsp lemon zest 3 ½ cups all purpose flour 1 tsp vanilla 4 teaspoons baking powder

1 lb. whole milk ricotta cheese 1/8- ¼ cup of milk ¼ cup powdered sugar chocolate morsels

Steps In a bowl, beat eggs and sugar. Add melted butter, Lemon zest and vanilla. Add baking powder and flour.

Spoon mixture into center of hot pizzelle iron and cook for approximately 30 seconds. Remove with wooden spatula. Remove and cool flat and can be eaten alone. To make Pizzelle Cannoli, roll into hollow logs upon removing from iron (flower side on the outside) and let cool. Fill with cannoli filling, made by blending all filling ingredients together. *Note: an electric or cast iron pizzelle iron is needed to make this recipe* Abondanza!

51

Grandma Butch’s Crazy Pie It might sound strange but I am proud to say that there are five living generations on my mom’s side of the family. My niece who is 16 months old, myself, my mom, grandma and great grandma who will be 90 this year. My Great Grandma Butch has lived in Hilliard, Florida since 1961 in a single wide trailer that was added onto by my great grandpa over the years. Whenever Easter and Christmas roll around Grandma would make her family famous Crazy Pie and none of it would ever go to waste. She’s not in the kitchen as much as she used to be and as she’s gotten older the responsibility of making the Crazy Pie was given to me.

The first time I made a Crazy Pie was in the 6th grade for a school project similar to this one. I called my Grandma Butch for the recipe and received very strict instructions on how to make it and how important the specific ingredients where, because if you didn’t do it like she said “just wouldn’t turn out right.” One thing she couldn’t stress enough was that I was to ALWAYS use Dole crushed pineapple for the topping.

As the matriarch of our family my great grandma is definitely the glue that keeps us all together. Through all of our differences as a family food is something we all can agree on, and the Crazy Pie is that dish that everyone looks forward too. It makes me feel good to know that she passed the privilege of making it onto me, because even though she won’t be here forever the memory of her making it and the special feeling I get when I eat it is something I’ll never forget.

Taylor Harris

52

Grandma Butch’s Crazy Pie Recipe Crust 1 cup crushed pecans 15 crushed Saltine crackers 4 egg whites 1/4 tsp cream of tartar 3/4 cup of sugar 1/2 tsp. vanilla Topping 1 can Dole crushed pineapple 2 pints heavy whipping cream Instructions Heat oven to 225 degrees. Beat egg whites, cream of tartar and vanilla until foamy. Once egg whites have foamed slowly add sugar. Beat until mixture forms stiff peaks. Fold in crushed pecans and Saltine crackers.

Spread mixture into greased 9 inch pie pan. Place in over for 1 - 1 1/2 hours or until crust is firm. Remove crust from oven and let cool.

While the crust cools, thoroughly drain the crushed pineapple and set aside for later. Next beat heavy whipping cream until stiff peaks form. Fold in crushed pineapple.

After the crust has cooled completely, spread topping evenly and cover until ready to serve. Can be served at room temperature or cooled.

53

Grape leaves

Rawan Alfarah

Taylor Harris 54

Rawan Alfarah

Lama Albashara

Grape leaves Recipe Ingredients 1 pound ground beef 3/4 cup uncooked white rice 1 teaspoon garlic powder 2 teaspoons allspice 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground cinnamon 1 jar grape leaves, or about 50 fresh grape leaves 1/4 cup olive oil 1 pound pork or lamb chops 1 tomato, sliced 1/2 cup lemon juice 40 garlic cloves Directions 1. In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.

2. Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.

3. Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.

4. Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; place plenty of garlic on each layer.

5. When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.

6. Simmer the leaves over low heat for about 2 hours.

Invert the entire Dutch oven onto a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic!

55

Acknowledgements We are grateful and thankful for the opportunity to work at a college that truly understands and supports the necessity to engage with the diverse community we have in Jacksonville. We appreciate the ability to work together to promote cross cultural understanding and to allow our students the space to meet and recognize the beauty in diversity.

We would like to specifically thank the following people for their support and encouragement: Dr. Cynthia Bioteau, College President, Florida State College at Jacksonville Dr. John Wall, Provost, Florida State College at Jacksonville Dr. Ian P. Neuhard, Executive Chair, School of Liberal Arts, Communication and Education & South Campus President, Florida State College at Jacksonville Dr. Marie Foster Gnage, Executive Chair, School of Science, Technology, Engineering and Mathematics & Downtown Campus President, Florida State College at Jacksonville Tom Messner, Executive Dean of Library Services, Florida State College at Jacksonville Dr. John Fields, Dean of Liberal Arts, Florida State College at Jacksonville Dr. Jeff Hess, Dean of Communication, Florida State College at Jacksonville Amy Derringer, Student Success Advisor, Florida State College at Jacksonville Shyann Schmid, Student Success Advisor, Florida State College at Jacksonville Ryan Scarborough, Photography, Florida State College at Jacksonville Student Engagement, Florida State College at Jacksonville Jim Webb, Book Design and Layout And the students in Professor Jennifer Chase and Ashli Archer’s classes.

56

“If the pot is cooking, the friendship will stay warm.”

—Arab Proverb

In Spring of 2016 non-native English speaking students of Professor Ashli Archer and students in Jennifer Chase’s 20th & 21st Century Humanities class embarked on a Learning Communities Grant Project. The project, called Culinary Camaraderie, involved pairing students from each group to assist each other with the proofreading and revision of stories about a favorite family recipe.

The idea was to find a common denominator to discuss and write about. Since we all eat, food seemed a logical choice. Our fourth and final meeting was a culmination of our written and shared stories and recipes.

Each student prepared and brought his or her dish for a pot luck.

The meal was phenomenal, as were the unexpected friendships that emerged. This cookbook is the end result.