438 Cookbook by Katelyn Burgin

Recipes

Splendiferous!

A Collection of Favorite

By Students in Typography III, Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design, California Polytechnic State University, San Luis Obispo, California

Recipes

Splendiferous!

A Collection of Favorite

By Students in Typography III, Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design, California Polytechnic State University, San Luis Obispo, California

Scrumptious Selections A ppetizers Caprese Stack | 6 Greek Grilled Avocados | 8

Vegita r i a n Bertolucci’s Grilled Cheese | 75 Moroccan Chickpea Soup | 77 Oriental Cold Noodle Salad | 79

Really Good Guac | 10

Desserts

Spam Musubi | 12

Almond Paste Cookies | 82

Entr ées

Black Russion Cake | 84

Fish & Poultry Ahi Tuna Tartare on Sesame Wonton Chips | 15 Avacodo Mango Shrimp Stacks | 19 California Roll | 23 Cajun Shrimp Alfredo | 25 Hamachi Poke with Pineapple Poi & Taro Chips | 29 Joong: Chineese Tamale | 33 Mexican Two Bean Chili | 39 Mixed Grill Kabas with Guava BBQ Sauce | 41 Mushroom Risotto | 45 Now That’s a Taco Salad | 47 Tostada Crisp | 51 Beef & Por k Pork with Sweet Soy Sauce (BABI Kecap) | 56 Shepherd’s Pie | 60 Shepherd’s Pie with an Accent | 64 Short Ribs Korean barbeque (Kalbi) | 68 Taco Soup! | 72

Brownie Butter Spoon Cookies | 86 Buckeye Brownie Cookies with Easy Fudge Fronsting | 90 Chocolate-Banana Bonbons with Toasted Almonds | 94 Chocolate Chip Pumpkin Bread | 96 Fear of a Black Planet Cake | 98 Grandma’s Sweadish Pancakes | 102 Halo-Halo | 106 Italian Sesame Seed Cookies | 108 Mor Mor’s Pineapple Upside Down Cake | 110 Nana’s Banana Bread | 112 Nana’s Coconut Cream Pie | 114 Oat Nut Bars with Sweet Lemon Coconut Icing | 118 World’s Best Chocolate Chip Cookies!!! | 122

Contents

Libations

Blackberry Meyer Lemon Gin & Tonics | 125 Black Flower Fizz | 127

Cucumber Sangria | 131 Moscow Mule | 133

Pimm’s No.1 Traditionl Cocktail | 135

Appetizers

Caprese Stack Recipe & illustration submitted by Christy Pak Recipe Credit: tablespoon.com

Ingr edients 1 medium to large tomato 1/4 cup basil leaves 4 ounces fresh mozzarella cheese 4 tsp. Balsamic vinegar 1 Tbs olive oil salt and pepper, to taste Pr epa r ation Slice the tomato in approximately 1/4 inch thick slices.

Do the same for the mozzarella.

Alternate layers between the tomatoes, mozzarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).

Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired.

6 | Appetizers

Starters Appetizers |

7

Greek Grilled Avocados Recipe Recipe & illustration submitted by Samantha Gee; Recipe Credit: Tammilee Tips

Ingr edients Avocado Olive Oil Artichoke Hearts Sun dried tomatoes Kalamata Olives Feta Cheese Dir ections Cut avocados in half and remove pit.

Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.

Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe.

Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese.

Starters

Place on barbecue for 5–10 minutes depending on the heat of your barbecue.

8 | Appetizers

Appetizers |

9

Really good guac Recipe & illustration submitted by Kelsey Dodge; Recipe Credit: Emma Dorantes

Ingr edients 2 Large Avocados 1/4 cup sweet yellow onion 1/4 cup chopped cilantro Juice of one lime chopped up pickled jalape単o slices 1 tsp. of jalape単o juice salt and pepper to taste Pr epa r ation Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits and DISCARD. Chop up some onions, cilantro, and jalape単os. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required.

Add 1 tsps of jalape単o juice for added spiciness if desired.

Salt and pepper to taste. Mix everything together, and enjoy some good guac that will be sure to make your ancestors proud.

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Starters Appetizers |

11

Spam Musubi Recipe & illustration submitted by Ashley Andrews; Recipe Credit: Mama ‘Drews

Ingr edients 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 ounces) can Spam ½ cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning) (requires spam musubi maker) Dir ections Cut Spam into 10 slices. Fry until slightly crispy.

Remove and drain on plate lined with paper towels.

In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.

Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.

Lay a sheet of nori lengthwise on a clean surface.

Moisten lower half of musubi maker, and place on lower third of nori.

Starters

Fill musubi maker with rice and press f lat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.

Top with slice of Spam. Remove musubi maker.

Starting at the end towards you, fold nori over Spam and rice stack, and roll until completely wrapped in nori. Slightly dampen the end of the nori to seal it.

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EntrĂŠes Fish & Poultry

Ahi Tuna Tartare on Sesame Wonton Chips Recipe & illustration submitted by Jenna Verbryke Recipe Credit: cdkitchen.com

Wonton Ingr edients Sesame Wonton Crisps 12 wonton wrappers (can substitute egg roll wrappers) 2 Tbs olive oil (will probably need more) 3 Tbs sesame seeds Ta rta r e Ingr edients 6 ounces sushi-grade tuna, cut into 1/4 inch dice

1 clove garlic, minced

2 Tbs green onions, green parts only, finely chopped

2 Tbs fresh cilantro, finely chopped

2 Tbs sesame seeds, toasted

1 avocado, cut into 1/4-inch dice

2 Tbs soy sauce

2 tsp. lime juice

1 teaspoon sesame oil

Cilantro sprigs, for garnish

3/4 tsp. orange zest 1/2 tsp. kosher salt

1 tsp. peeled and grated fresh ginger

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EntrĂŠes Fish & Poultry |

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Wonton Pr epa r ation Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Cut the wonton squares on an angle to make two triangles.

Arrange the wonton triangles on the baking sheet.

Spray with olive oil on one side (or brush lightly).

Sprinkle lightly with sesame seeds.

Bake until golden, about 6 minutes. (Can burn easily so watch carefully).

Ta rta r Pr epa r ation Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

Right before ready to serve, add the avocado and lime juice.

(Do not mix in advance.)

Place a heaping teaspoon of the tuna mixture on each wonton triangle.

Garnish with a sprig of cilantro. Serve immediately.

It is important that the tuna is not left at room temperature for more than 1 hour.

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EntrĂŠes Fish & Poultry |

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Avocado Mango Shrimp Stacks Recipe & illustration submitted by Alyssa Hornby Recipe Credit: Adapted from Gordan Ramsay’s recipe by immaeatthat.com

Stack Ingr edients 1 cup broccoli salad sprouts

1/2 red onion, diced (~1/2 cup)

1 cup tomatoes, diced

1 avocado, cubed

1/4 cucumber, thinly sliced 1/2 cup corn

8 ounces cooked shrimp (I recommend grilling on the BBQ )

1 mango, cubed

3 sprigs cilantro (optional)

Dr essing Ingr edients 6 Tbs balsamic vinegar 3 Tbs olive oil 1/4 tsp. pepper 1/8 tsp. salt Dr essing Pr epa r ation Whisk together balsamic vinegar, olive oil, salt & pepper.

Cover and place in fridge while preparing stacks.

EntrĂŠes

Stack Pr epa r ation

Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on.

Now add the ingredients one at a time.

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First add in the broccoli salad sprouts.

Next add tomatoes.

Add cucumbers on one side, and corn on the other.

Add mango on top of the cucumber side, and red onion on top of the corn side.

Completely top with avocado.

Place a piece of parchment or wax paper over the top and firmly press down the avocados so that they take the shape of the mold.

Continue to apply pressure as you carefully slide off the mold.

Top with shrimp, drizzle with dressing, and garnish with cilantro.

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EntrĂŠes Fish & Poultry |

22

California Roll Recipe & illustration submitted by Hyunk-Min Park Recipe Credit: foodnetwork.com

Ingr edients 2 Tbs rice vinegar 1 medium avocado, peeled, pitted, and sliced into 1/4 inch thick pieces 4 sheets nori (seaweed) 1/2 batch sushi rice, recipe follows 1/3 cup sesame seeds, toasted

1 small cucumber, peeled and cut into matchstick-size pieces 1 small carrot cut into matchsticksize pieces 4 imitation crabsticks, torn into pieces Wasabi and Soy Sauce for serving

Pr epa r ation Prepare rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.

Allow the rice mixture to cool to room temperature before making the roll. Cover a sushi roll rolling mat with plastic wrap.

Cut nori (seaweed) sheets in half crosswise.

Lay 1 sheet of nori, shiny side down, on the plastic covered mat.

Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds.

EntrĂŠes

Turn the sheet of nori with the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of sheet.

Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder.

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Cajun Shrimp Alfredo Recipe & illustration submitted by Nicole Bergmann; Recipe Credit: Food.com

Ingr edients: 1 lb shrimp, peeled and deveined

canned

2 Tbs creole seasoning

1 cup heavy cream

1 ½ tablespoons olive oil

1 cup parmesan cheese, grated

1 ½ tablespoons butter

1 egg yolk

8 ounces sliced mushrooms

1 cup onion, diced, divided

2 tsp. garlic powder

8 ounces linguine

1 cup tomato, diced, fresh or

½–1 Tbs Tony’s Creole Seasoning

Dir ections: Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Toss the shrimp in 1 Tbs of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet.

Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp.

Cook for 3 to 5 minutes or until the shrimp turns pink.

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Entrées Fish & Poultry |

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When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 Tbs). Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

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EntrĂŠes Fish & Poultry |

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Hamachi Poke with Pineapple Poi & Taro Chips Recipe & illustration submitted by James Butler; Recipe Credit: Chef Marcel Vigneron

Wh at is Pok e a nd Poi? Poke (pronounced “PO-keh”) is a Hawaiian fish salad, usually raw, served as an appetizer.

Poi (pronounced “POY”) is traditionally made of taro root cooked and pounded to a sticky paste. Here the “poi” is made with pineapple, with xanthan gum giving it its sticky quality, and the taro is made into a chip served alongside H a m achi Pok e Ingr edients 2 Tbs extra-virgin olive oil

1 Tbs finely chopped Maui onion

2 Tbs sake

Sea Salt

2 Tbs mirin

Freshly ground black pepper

3 Tbs fresh lemon juice

1 lb sashimi-grade hamachi (cut into ½ inch cubes)

1 tsp. grated fresh ginger

¼ cup chopped sea beans

Entrées

Pine a pple Poi Ingr edients 2 tsp. xanthan gum

4 cups fresh pineapple chunks

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Ta ro Chips Ingr edients 1 small taro root Vegetable oil for frying

Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt.

Cool completely before serving.

Salt

Place large spoonfuls of the pineapple poi on serving dishes.

Pr epa r ation

Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt.

In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste (keep in mind the sea beans will be salty).

Place a couple of taro chips alongside.

Add the hamachi and sea beans.

Gently toss with a rubber spatula to completely coat the fish and sea beans with the marinade.

Cover and refrigerate for at least 1 hour for the flavors to combine while you make the pineapple poi and taro chips.

Place ¼ cup water in a blender, followed by the xanthan gum.

Add the pineapple chunks and blend on high until the pineapple is pureed and the mixture is smooth with a sticky consistency.

Transfer to a container, cover, and refrigerate until ready to use.

Peel the taro root and slice very thinly with a sharp knife or mandoline. Place the slices in large bowl of cold water to keep them from discoloring.

In a large heavy pot, heat about 3 inches of oil to 350⁰F. Drain the taro slices and pat dry completely.

Add the slices to the hot oil in batches, being careful not to overcrowd the pot. Fry until crisp and lightly golden.

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Entrées Fish & Poultry |

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Joong: Chinese Tamale Recipe & illustration submitted by Darren Chan Recipe Credit: Darren Chan

Ingr edients 1 (12 ounce) package dried bamboo leaves 1/2 lb pork belly 2 1/2 lb pounds glutinous rice

8 raw salted duck egg yolks 3 links (6 ounces total) of Chinese sausage [(ap cheong)

4 tsp. kosher salt

1/4 cup dried baby shrimp (1 ounce total) (ha mai)

1 (14-ounce) package dried split hulled mung bean

4 dried scallops (1 ounce total) (ghown bhoy)

2 tsp. vegetable or canola oil

Pr epa r ation Soak the bamboo leaves overnight to remove any impurities that can spoil the joong, the glutinous rice overnight, the mung beans overnight in water (make sure there is plenty of water as they will expand), and the dried scallops overnight For the bamboo leaves: Place at least half of the package of joong leaves in a large container and cover completely with cool water.

Soak leaves for twenty-four hours, changing water twice.

EntrĂŠes

Place joong leaves in large stockpot or Dutch oven.

Cover with water and place on stove over high heat.

Bring to a boil, reduce heat to medium and cook for 30 minutes.

Drain leaves and rinse with cold water.

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Using a vegetable brush, take one leaf and scrub each side and rinse again under running water.

Add vegetable oil and salt and mix well. Add mung beans to rice and toss to combine.

Trim off stem using kitchen shears and discard. Repeat until all the leaves are scrubbed, rinsed and trimmed. Put leaves in colander and set aside.

To Assemble: Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves.

For the lap cheong: Rinse lap cheong under cold running water and drain. Cut each lap cheong in half crosswise.

Split each half lengthwise twice into quarters (you should get 8 pieces out of each lap cheong). Set aside.

For the the pork belly: Rinse pork belly under cold running water to remove excess salt. Pat dry with paper towels and slice into 1/2-inch wide strips lengthwise. Cut each strip into 1-inch pieces. Set aside.

For the salted duck egg yolks: If using cooked salted duck egg yolks: Cut each yolk in half and set aside.

For the dried shrimp and dried scallops: Place shrimp and scallops in separate small bowls.

Wash three times in cold water drain. Cover completely with water and let soak for fifteen minutes. Drain and set aside.

Shred scallops into strips and set aside.

For the rice: Place rice in fine meshed strainer. Rinse under cold running water until water runs clear. Transfer to large bowl and cover completely with cold water. Allow to soak 15 minutes.

Drain well and transfer to large bowl.

For the mung bean: Place beans in fine meshed strainer. Rinse under cold running water until water runs clear.

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Leaves should curve in same direction. Take one joong leaf in each hand holding it horizontally in front of you while making sure the ends match each other.

Overlap edge of one leaf onto center spine of other leaf. Hold overlapping leaves together with your thumb in the center of the leaves and fold in half.

Fold bottom half inch of leaf upwards and tuck under thumb to create pocket inside leaves for joong.

Hold the folded leaves in one hand and then use the other hand to open the leaves to make the pocket inside.

Holding leaves firmly, place 3 Tbs rice mixture in pocket.

Add once piece cured pork belly, half an egg yolk, three shrimp, three strands scallops and one piece lap cheong to center of rice.

Cover filling with another 3 Tbs rice.

Add third joong leaf by wrapping it around top of the two leaves in order to extend the height of the joong.

You will be using this leaf to close everything up.

Take outer edge of third leaf and fold it towards the center, sealing the joong. The joong should now be sealed at one end and open at the other.

EntrĂŠes

Smooth out leaves towards open end and then gather all the ends, fold them towards the center and hold down with your thumb. Be firm, but do not rip or tear leaves. If leaves tear,

Fish & Poultry |

36

start over. Secure the with kitchen twine by making several loops around joong and securing with knot.

Pat finished joong with hands on both sides to compact. Repeat until joong leaves and filling are finished.

Excess joong leaves can be dried at room temperature on a wire cooling rack and reused Layer finished joong in a large stockpot and cover with water.

Place on stove over high heat, cover, and bring to a boil.

Reduce heat to medium. Cook for 2 1/2 hours, topping up pot with boiling water to keep joong submerged and rotating joong every hour to promote even cooking.

Remove joong and drain in colander. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.

Extra joong can be stored in refrigerator for up to one week or in freezer for several months. To reheat, place in simmering water until heated through.

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EntrĂŠes Fish & Poultry |

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Mexican two bean chicken chili Recipe & illustration submitted by Sara Ingram Recipe Credit: The Pampered Chef

Ingr edients 2 cups chicken broth 1 jar (16 ounces) thick and chunky mild salsa 1 cup tomato sauce

1 1/2 cups rinsed and drained canned pinto beans 1 cup drained canned whole kernel corn

1 medium zucchini, coarsely chopped (about 11/4 cups/300 mL)

3 cups shredded cooked chicken

1 1/2 cups rinsed and drained canned black beans

1 1/2–2 Tbs chili powder

1 garlic clove, pressed 1 tsp. ground cumin

Pr epa r ation Combine broth, salsa and tomato sauce in (4-qt.) Casserole.

Add zucchini, beans, corn, chicken, pressed garlic, chili powder and cumin. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally with Spoon.

Ladle chili into soup bowls. Top with desired toppings.

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EntrĂŠes Fish & Poultry |

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Mixed Grill Kebabs with Guava BBQ Sauce Recipe & illustration submitted by Katelyn Burgin; Recipe Credit: Costal Living

Sauce Ingr edients 1 Tbs coconut or vegetable oil

1 tsp. ground allspice

½ cup guava nectar

½ tsp. curry powder

8 ounce guava paste or jelly

¼ stp. salt

¼ cup molasses 1/3 cup cider vinegar

1 small yellow onion, finely chopped

2 Tbs tomato paste

2 garlic cloves, minced

1 tsp. smoked paprika

K a bob Ingr edients 1 lb boneless fish fillets

1 red onion, cut into wedges

1 lb peeled shrimp

Ground black pepper

1 pt cherry tomatoes

Olive oil

1 yellow bell pepper, sliced

Salt

1 orange bell pepper, sliced

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Entrées Fish & Poultry |

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Sauce Pr epa r ation Heat oil in a saucepan over medium-high heat.

Add onion and garlic; sauté 3 to 5 minutes or until tender.

Stir in guava nectar and remaining ingredients.

Cook over medium-low heat, stirring occasionally, 5 minutes or until the mixture slightly thickened.

K a bob Pr epa r ation Prepare Guava BBQ Sauce.

Thread fish, shrimp, and vegetables on skewers.

Brush with olive oil; sprinkle with salt and pepper.

Grill over medium-high heat (350° to 400°) 4 minutes.

Turn skewers over, and brush with 1/4 cup sauce.

Cook 5 minutes or until fish f lakes with a fork.

Serve skewers with sauce on the side.

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Entrées Fish & Poultry |

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Mushroom Risotto Recipe & illustration submitted by Florence Lui Recipe Credit: allrecipes.com

Ingr edients 6 cups chicken broth, divided

1/2 cup dry white wine

3 Tbs olive oil, divided

sea salt to taste

1 lb portobello mushrooms, thinly sliced

freshly ground black pepper to taste

1 pound white mushrooms, thinly sliced

4 Tbs butter

2 shallots, diced

3 Tbs finely chopped chives â…“ cup freshly grated Parmesan cheese

1 1/2 cups Arborio rice Pr epa r ation In a saucepan, warm the broth over low heat.

Warm 2 tablespoons olive oil in a large saucepan over mediumhigh heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add olive oil to skillet, and stir in the shallots. Cook 1 minute.

Add rice, stirring to coat with oil, about 2 minutes.

EntrĂŠes

When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, 15 to 20 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

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Now That’s a Taco Salad Recipe & illustration submitted by Alyx Mackler Recipe Credit: howsweetitis.com

Ingr edients 2 boneless, skinless chicken breasts

4 cups butter lettuce, chopped

2 Tbs olive oil

1 avocado, chopped

2 limes, juiced

2/3 cup sweet corn

2 garlic cloves, minced

1/2 pt grape tomatoes, quartered

2 tsp. ground cumin

1/4 red onion, diced

2 tsp. smoked paprika

1/4 teaspoon salt

1/2 tsp. chili powder

1/4 tsp. pepper

1/4 tsp. salt

1 Tbs olive oil

1/4 tsp. pepper

1/2 tsp. red wine vinegar

2 ounces monterey jack cheese, freshly grated

1 lime, juiced a few tortilla chips, crushed

Pr epa r ation The night before (or a few hours before) combine cumin, paprika, chili powder, salt and pepper in a small bowl.

Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic. Sprinkle seasoning over top and marinate in the fridge for 2–24 hours.

Entrées

When ready to make the salads, heat a large skillet over mediumheat heat and add a little olive oil.

Sear chicken both sides then reduce heat to medium-low, cover

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and cook until chicken is cooked through. Additionally you can bake or grill the chicken - whichever you prefer! Once chicken is finished, let cool for a few minutes and then cut into chunks.

To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl, then toss with the salt and pepper.

Add olive oil, red wine vinegar and lime juice, tossing well to coat.

Add chicken and toss well, then separate on to two plates.

Add crushed tortilla chips on top and it’s fiesta time!

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Tostada Crisp Recipe & illustration submitted by Kathy Choi; Recipe Credit: Invented by Kathy Choi

Ingr edients

Tostada Crisp by Kathy Choi

1 onion

mozzarella cheese

2 tomatoes 1 lime

small tortillas (Mission Artisan Tortillas)

Tostada Ingre

tostada shells (Guerrero Tostada

1 red bell pepper

Shells)

1 head of lettuce

1 whole cooked Rotisserie Chicken

1 avocado

Teriyaki Sauce

feta cheese

Tapatío Sauce

Pr epa r ation Shred Rotisserie chicken and place 1/2 of shredded chicken over pan. Add 2 Tbs of teriyaki sauce and mix. Keep lid on at low heat.

Chop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into small strips. Set aside.

Salsa mix: dice 2 tomatoes and 1 onion then place into a bowl.

Cut lime and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tapatío for a kick.)

Entrées

Cut avocado in half then slice vertically into one avocado half making thin slices. Use a large spoon to scoop out avocado slices and set aside.

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Place 1 small tortilla on pan and heat up for 1 minute; f lip occasionally. While heating, sprinkle mozzarella cheese over 1 round tostada shell and microwave for 30 seconds.

Once heated, place heated tortilla directly onto the microwaved tostada shell.

Place 1/2 cup of shredded teriyaki chicken onto tostada base.

Add two spoons of salsa mix on top of chicken and spread evenly.

Add small handful of lettuce and spread evenly.

Place red bell pepper strips on top along with 1/4 of the sliced avocados.

Sprinkle 1 tablespoon of feta cheese evenly over entire Tostada Crisp, then sprinkle TapatĂ­o Sauce lightly over tostada.

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EntrĂŠes Fish & Poultry |

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EntrĂŠes Beef & Pork

PORK WITH SWEET SOY SAUCE ( BABI KECAP) Recipe & illustration submitted by Kelby Hertanu; Recipe Credit: Mrs. Lusiana Hertanu

Ingr edients 2 lbs Pork Butt or Shoulder or Spare ribs

2 Tbs Sweet Soy Sauce (Kecap Manis)

1 tsp. of salt

3 Tbs of oil

½ tsp. white pepper

Spices

1 tsp. Chinese Five Spices

2 shallots

2 Tbs rice wine

1 inch ginger

2 Tbs soy sauce

2 cloves garlic

2 Star Anise Pr epa r ation In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic) Cut the pork into about 2 inch cubes

EntrĂŠes

Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices Let the pork mixture sit in the rice wine and soy sauce for a minimum of 10 minutes Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

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Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color Add 1 cup water and Sweet Soy Sauce (Kecap Manis) to the pot.

Cook until done (about 45 minutes to 1 hour, depending on desired tenderness) and oil comes out.

Serve with rice and vegetables for a balanced meal.

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EntrĂŠes Beef & Pork |

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Shepherd’s Pie Recipe & illustration submitted by Meagan Haneke-Hopps; Recipe Credit: Grandma Judith Hopps

Hopps R ecipe History This recipe has been passed down in the Hopps family for generations. Great for a cold winter’s night or simply an easy-to-cook family dinner, this meal is kid friendly, hearty and delicious.

Ingr edients 2 lbs ground beef 2 cans cut green beans (drained) 2 cans corn (drained) 2 cans condensed tomato soup (do not add water) 4 cups mashed potatoes (made from instant potatoes, enough to cover dish) Shredded cheese (to melt on top) Pr epa r ation Preheat oven to 350°F.

Entrées

Brown the ground beef in a skillet.

Make instant mashed potatoes in a bowl according to package instructions and set aside.

Spray casserole dish with nonstick cooking spray.

Open canned veggies; drain, dump in casserole dish.

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Strain off any fat from ground beef, then add on top of veggies.

Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish.

Open tomato soup cans (do NOT add water), dump on top of veggie/beef mix.

Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup.

Spread mashed potatoes to even cover all other ingredients (do NOT mix in).

Cook for 25 minutes, uncovered.

Cover with shredded cheese and let cook for another 5 minutes in the oven.

Let cool and enjoy!

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Shepherd’s Pie with an Accent Recipe & illustration submitted by Joseph Hewison Recipe Credit: Adapted from recipe by Gordon Ramsay

Ingr edients Filling

Tomato puree or paste

2 Tbs olive oil

Red wine

1 1/2 lbs ground lamb or beef

1/4 cup chicken stock

1 large carrot

Mashed Potatoes

1 large onion

1 1/2 lbs golden potatoes

Fresh rosemary

1/4 cup heavy cream

Fresh thyme

3 1/2 Tbs butter

4 cloves minced garlic

Salt

Salt

Pepper

Pepper

2 Egg yolks

Worcestershire sauce

1/4 cup parmesan cheese

Pr epa r ation Dice the garlic

EntrĂŠes

Separate herbs from the stems Separate egg yolks

Peel and slice potatoes into even pieces

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Filling Pr epa r ation Pour Olive Oil into a hot, large pan, then add meat.

Stir meat for a few minutes until brown, and broken into very small pieces.

Add rosemary, thyme, and garlic, then stir some more.

Add carrot, and onion, stir a little longer.

Add Worcestershire Sauce, stir, add Tomato Puree, stir Add Red Wine and sweat down for a minute or two.

Add chicken stock and cook for 3 more minutes.

Potato Pr epa r ation Boil water, add salt and potatoes, and set a timer for 15 minutes.

After 15 minutes, take potatoes out and strain the water off.

Put potatoes back into the pan, or into a medium mixing bowl.

Mash the potatoes with their ingredients from above, keep warm Fina l Pr epa r ation Scoop meat mixture into a deep casserole or other oven safe dish and then spoon the mashed potatoes over the top.

Spread the mashed potatoes over the top of the mix with the bottom of a spoon and then sprinkle parmesan cheese over the top.

Poke the top with a fork several times to give the pie a peaked look and place in the oven at 400 degrees for 18–20 minutes to brown the potatoes and set the pie.

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Korean Barbecue Short Ribs ( Kalbi ) Recipe & illustration submitted by Paul Washington Recipe Credit: Joyce Washington

Ingr edients 4 lb Korean-style short ribs (LA style cut ribs also works)

3–6 cloves Garlic; minced

¾ cup Soy Sauce

2–3 Tbs Toasted sesame seeds

2 Tbs Sugar

1 tsp. Sesame oil

2 Tbs Brown Sugar

1 tsp. Oil

½ onion Yellow onion; chopped

½ tsp. Cayenne

2 stalks Green onion; chopped

2 Tbs Mirin aka Rice Wine (or White vinegar)

2 tsp. Ginger; minced

1 Tbs Honey

Pr epa r ation Combine all ingredients except for ribs in a large bowl or plastic bag, make sure the bag is big enough that it can fit the ribs in later.

Mix all ingredients until sugar has dissolved.

Submerge ribs in the marinade making sure they are completely covered. Meat can be touching but make sure to mix it so that the marinade gets in between the ribs.

Entrées

Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.

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Refrigerate for 4 hours, but the longer the better, letting it marinate overnight is highly recommended.

Half way through resting, or in the morning if doing overnight, make sure to turn the meat or f lip and mix around the plastic bag so that all parts are getting an even marinade.

Remove from marinade, wipe or shake off excess marinade on meat, too much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different f lavored.

Cook on a preheated grill for about 4 to 6 minutes, or until meat is at desired doneness.

Finish up by garnishing with toasted sesame seeds and chopped green onions, though not required.

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Taco Soup!

Recipe & illustration submitted by Zachary Zulch Recipe Credit: Zulch Family Recipe

Ingr edients 1 lb ground sirloin

14 ounce can of kidney beans

¾ yellow onion

24 ounce can of hominy

1 packet dried ranch dressing

24 ounce can of diced tomatoes

1 packet Schilling taco seasoning

Small bag of Fritos

8 ounces can of Rotel diced chili

Cilantro

14 ounce can of corn

2 cups of Mexican shredded cheese

14 ounce can of pinto beans Pr epa r ation Chop and sauté yellow onion in a large skillet.

Add ground sirloin and continue sautéing until meat is a light brown color.

If your meat is under 90% fat free, drain and remove fat.

Note: Meat does not need to be thoroughly cooked as it will be boiled in the steps below.

Entrées

Remove from heat and pour into a large pot.

Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot.

Bring to a boil. Once boiling, change heat to low and simmer for three hours. Remove from heat and serve.

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EntrĂŠes Vegetarian

Bertolucci’s Gourmet Grilled Cheese Recipe & illustration submitted by Albert Chang; Recipe Credit: Albert Chang

Ingr edients: 2 pieces sliced sourdough 1/2 fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 2 Tbs butter Pr epa r ation Preheat skillet over medium heat.

Lather both sides of bread with butter (1 Tbs on each side) and place one slice of bread on skillet butter-side-down.

Add slice of Jarlsberg cheese on non-buttered side.

Slice half tomato into thin slices and place on top of cheese.

Add slice of Provolone cheese on top of turkey.

Place second slice of bread on top of sandwich butter-side-up.

EntrĂŠes

Grill until lightly browned and f lip over; repeat process until cheese is melted.

When cheese has melted, remove from skillet using spatula Bon Appetit!

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Moroccan Chickpea Soup Recipe & illustration submitted by Kat Whalen Recipe Credit: fAmerica’s Test Kitech Healthy Cookbook

Ingr edients 1 onion, minced

1 lb red potatoes (about 3 medium) scrubbed and cut into 1/2 inch pieces

1 Tbs sugar

1 (14 1/2 ounce) can diced tomatoes

4 garlic cloves, minced

4 cups low sodium chicken broth

½ Tbs hot paprika

1 zucchini, seeded and cut into

¼ Tbs saffron threads, crumbled

1/2 inch pieces

¼ tsp. ground ginger

1/4 cup minced fresh parsley

¼ tsp. ground cumin

salt and pepper

2 (15 ounce) cans chickpeas, rinsed

lemon wedges

1 Tbs canola oil

Pr epa r ation Heat the oil in a large dutch oven over medium-high heat until shimmering. Add the onion and sugar and cook until softened, about 5 minutes. Stir in the garlic, paprika, saffron, ginger, and cumin and cook until fragrant, about 30 seconds.

Entrées

Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender. Stir in the zucchini and continue to simmer until tender.

Mash some of the potatoes against the side of the pot with a spoon to thicken the soup slightly. Stir in the parsley and season.

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Oriental Cold Noodle Salad Recipe & illustration submitted by Amanda Yam Recipe Credit: Adapted from Los Altos Bakery and CafÊ’s recipe

Ingr edients 1 (16 ounce) package Capellini 2 red bell peppers, diced 1 cup chopped green onion 1/2 cup cilantro Dr essing Ingr edients 1 Tbs sesame seeds

2 Tbs sesame seed oil

2 Tbs soy sauce

1 Tbs brown sugar

2 Tbs rice vinegar

1 Tbs chili paste

2 Tbs olive oil

1 tsp. salt and pepper

Pr epa r ation Fill a large pot with lightly salted water and bring to a rolling boil. Once boiling, stir in pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.

EntrĂŠes

For the dressing, whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.

Add bell peppers, cilantro, green onions to the pasta in a large bowl and toss in the dressing. Garnish with sesame seeds. Serve warm, or cover and refrigerate for a cold salad.

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Desserts

Almond Paste Cookies Recipe & illustration submitted by Heather Brown Recipe Credit: Adapted from Cooks.com

Ingr edients ½ lb very soft butter

½ tsp. baking powder

1 cup sugar

½ tsp. baking soda

1 cup grated almond paste

Pinch of salt

1 egg, beaten

½ lb bittersweet chocolate, melted (optional)

1 ½ cups f lour

slivered almonds (optional) Pr epa r ation Cream butter and sugar well. Add remaining ingredients.

Form batter into small balls, press down with f loured fork on ungreased cookie sheet.

Bake 9-10 minutes at 350 degrees.

Place cookies on cooling rack and let cool for 10–15 minutes.

Dip cooled cookies into chocolate, covering about half the cookie.

Let stand for a few seconds, placing cookies on parchment paper.

Then, sprinkle with slivered almonds on chocolate surface. Press lightly to hold almonds.

Treats

Repeat for each cookie as desired.

Let cool for one hour on countertop or in refrigerator.

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Black Russian Cake Recipe & illustration submitted by Sara Vetrovec Recipe Credit: Stacy Vetrovec

Ca k e Ingr edients 1 box of yellow cake mix

¾ cup water

1 pack of instant chocolate pudding (4 serving size)

½ cup sugar

1 cup oil

¼ cup Kahlua

4 eggs

¼ cup vodka Gl a ze Ingr edients ½ cup powdered sugar ¼ cup of Kahlua Pr epa r ation Combine all ingredients Pour batter mixture into greased bundt pan Bake 350 degrees for 45–50 minutes

Treats

For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua Poke a few holes in cake with a toothpick before drizzling glaze over top of cake Sprinkle with powdered sugar before serving!

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Browned Butter Spoon Cookies Recipe & illustration submitted by Madison Mar Recipe Credit: foodnetworkkitchen.com

Ingr edients 1 cup (2 sticks) unsalted butter

¾ cup sugar

2 cups all-purpose f lour

1 Tbs pure vanilla extract

¾ tsp. baking powder

¼–⅓ cup raspberry jam

Pinch fine salt

Confectioners’ sugar, for dusting

1 large egg yolk Pr epa r ation Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.

Melt the butter in a heavy-bottomed saucepan over medium heat.

Continue to cook, swirling the pan occasionally, until the butter browns lightly and smells slightly nutty, about 15 minutes.

Transfer the butter to a medium bowl—be sure to get all the tasty brown bits—and cool slightly.

Treats

Meanwhile, whisk the f lour, baking powder and salt in another medium bowl.

Whisk the egg yolk, sugar and vanilla into the cooled browned butter. Stir the dry ingredients into the butter mixture to make a uniform but crumbly dough that looks like wet sand.

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Scoop out dough with a small teaspoon (the kind you set the table with, not the ones you measure with).

Rock spoon gently back and forth against the side of the bowl, packing the dough into the spoon, then scrape/slide the spoon against the inside of the bowl to make spoon-shaped cookies.

Trim excess dough with your fingers and slide out onto the prepared pans, preserving their shape. (Try to make sure you form an even number of cookies, since these sandwich together.)

Bake cookies until just browned, about 12 to 15 minutes. Cool almost completely on the baking sheets, and then transfer cookies to a rack to cool.

When cool, spread 1/2 teaspoon jam on the f lat side of a cookie, and then sandwich together with a second cookie.

Repeat until all cookies have met their match.

Lightly dust the cookies with the confectioners’ sugar.

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Buckeye Brownie Cookies with Easy Fudge Frosting Recipe & illustration submitted by Chelsea Lightfoot Recipe Credit: Adapted from cookiesandcups.com

Cook ie Ingr edients 1 box (18–19 ounces) brownie mix

3/4 cup powdered sugar

1/4 cup butter, melted

3/4 cup chocolate frosting

1/2 cup cream cheese, room temperature!

sea salt f lakes 1 egg

3/4 cup peanut butter Frosting Ingr edients 1 cup butter, room temperature 1 cup Hershey’s Special Dark cocoa powder, sifted (you can use regular cocoa powder if you prefer, that tastes great too.)

2/3 cup boiling water 8 cups powdered sugar 1 tsp. vanilla

Treats

Cook ie Pr epa r ation Preheat oven to 350°

Line baking sheet with parchment paper.

In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick.

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Form rounded tablespoons sized portions of dough into balls, placing on baking sheet about 2 inches apart, making an indentation with your thumb in the center of each.

In another bowl stir together peanut butter and powdered sugar.

Form peanut butter into teaspoon sized balls and press into the indentations in the brownie cookies.

Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.

Bake for 10–12 minutes until edges are set, then let cool until they are room temperature.

When cooled, top each cookie with about a tablespoon of chocolate frosting and a pinch of sea salt f lakes.

Frosting Pr epa r ation In a mixer combine all ingredients and mix on low speed for 30 seconds.

Increase speed to medium and beat for 1 minute until smooth.

Let frosting cool before you frost cake or cupcakes.

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Chocolate-Banana Bonbons with Toasted Almonds Recipe & illustration submitted by Jaclyn Cruickshank; Recipe Credit: Adapted from William-Sonoma Eat Well, by Charity Ferreira

Ingr edients ½ ounces semisweet chocollate ⅔ cup toasted and chopped almonds or pecans 2 bananas Pr epa r ation In a heat proof bowl set over a pan of barely simmering water, melt the chocolate, stirring occasionally, until smooth. Remove the pan from the heat by leave the bowl of chocolate on top of the pan to keep warm.

Place the nuts in a bowl. Line a baking sheeting with wax paper.

Peel the bananas and cut into ½-in rounds. Drop 1 banana slice at a time into the chocolate and turn to coat. Lift out with a fork, tapping the fork gently on the bowl edge to allow the excess chocolate to drip back into the bowl. Place the banana slice on the prepared sheet and sprinkle with some of the nuts. Repeat to drop and coat the remaining banana slices.

Treats

Freeze the bonbons until the chocolate is set, about 20 minutes, then transfer to an airtight container and store in the freezer.

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Chocolate Chip Pumpkin Bread Recipe & illustration submitted by Emilee Rudd Recipe Credit: Kathy Rudd, Home Recipe

Ingr edients 1 3/4 cups all purpose f lour

1 cup sugar

1 tsp. nutmeg

3 large eggs

1 tsp. ginger

½ cup vanilla pudding

1 tsp. cinnamon

1 cup canned pure pumpkin

1 tsp. baking soda

1 tsp. vanilla extract

1 tsp. baking powder

1/3 cup whole milk

3/4 tsp. salt

1 cup miniature semisweet chocolate chips

1/2 cup olive oil Pr epa r ation

Preheat oven to 350°F. Grease and f lour 9x5x2 1/2 inch metal loaf pan.

Sift first 7 ingredients into medium bowl.

Using electric mixer, add oil in large bowl until smooth. Gradually beat in sugar, then beat in eggs 1 at a time. Add vanilla pudding with egg mixture, pumpkin, and vanilla.

Treats

Beat dry ingredients into pumpkin mixture alternately with milk.

Stir in chocolate chips. Transfer batter to prepared pan.

Bake loaf cake until tester inserted into center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Turn cake out onto rack; cool completely.

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Fear of a Black Planet Cake Recipe & illustration submitted by Olivio Yu Recipe Credit: michelle-fromthekitchen.blogspot.com

Filling Ingr edients 16 ounces cream cheese

1 egg yolk

1/4 cup sugar

2 tsp. vanilla

1 egg

1 cup chocolate chips

Batter Ingr edients 3/4 cup cocoa

1/2 cup butter

1/2 cup hot water

1 1/2 cups sugar

2 2/3 cups cake f lour

2 eggs

1 Tbs and 1 teaspoon baking soda

1 tsp. vanilla

1/4 tsp. salt

1 cup buttermilk

Filling Pr epa r ation Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until f luffy.

Treats

Fold in the chocolate chips and set aside.

Batter Pr epa r ation

Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.

In a separate bowl, mix together the flour, baking soda, and salt.

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In a large bowl, cream the butter until smooth. Add sugar and then cream again.

Add eggs and vanilla extract and beat until f luffy. Add the cocoa mixture and beat until combined.

Fold in the buttermilk and the dry ingredients and blend until just mixed.

Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tablespoonfuls, taking care to distribute it evenly.

Pour the remaining batter over the top, and with a spoon or spatula, cover the filling completely.

Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.

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Grandma’s Swedish Pancakes Recipe & illustration submitted by Rebecca Reid Recipe Credit: Lavina DeNatale

History This recipe was is a family heirloom passed down from my grandmother, to my mother, and then to me. This recipe is one of my favorites and reminds me of my grandmother’s homestyle cooking and is a perfect and sweet breakfast treat.

Ingr edients 3 eggs

2 Tbs of sugar

1 ¼ cup of milk

4 Tbs of butter

¾ cup of f lour

1 lemon

½ tsp. salt

powdered sugar

Pr epa r ation Set a large non-stick saucepan on medium heat and coat with non-stick spray.

Wisk together the eggs in a large bowl and then add milk.

Treats

Then, in a separate bowl combine the sugar, f lour, and salt.

Whisk in this mixture little by little to the eggs and milk, until there are no clumps and the batter is creamy.

Add a few tablespoons (depending on how large your pan is) to your heated saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan.

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This should be a thin coating on the saucepan and should rise up to the edges a little bit.

Flip the pancake when the thin edges start to brown by using a large spatula after delicately peeling the edges, and then the whole pancake from the pan. It should be a very light brown color on the side now facing up.

After a little more time when the edges start to get crisp, roll the pancake up and place it on a warm plate.

Serve with powdered sugar and melted butter and lemon juice mixture. Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc.

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Halo-Halo Recipe & illustration submitted by Cristopher Lagmay Recipe Credit: Cristopher Bryan Lagmay

Wh at is H a lo-H a lo?

Halo-halo is a popular cold dessert from the Philippines. It’s perfect for beating the heat! You know summer’s approaching when you start seeing Halo-Halo vendors on the streets again.

Ingr edients 2 Tbs macapuno (preserved shredded young coconut)

2 Tbs sliced caramelized plantains

2 Tbs kaong (sugar palm nuts)

1/2 cup evaporated milk

2 Tbs nata de coco (coconut gel) 2 Tbs freshly grated cantaloupe

1 scoop of mango, vanilla, or ube (purple yam) ice cream

2 Tbs freshly shredded jackfruit

2 Tbs caramel custard

1 cup shaved ice

Pr epa r ation In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

Treats

Cover the mixture with shaved ice.

Swirl evaporated milk on top of the ice.

Top with a scoop of ice cream and some slabs of caramel custard.

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Italian Sesame Seed Cookies Recipe & illustration submitted by Danielle Hadley Recipe Credit: Claire Chiappinelli

Ingr edients 3 lb f lour

4 tsp. baking powder

1 ½ lbs sugar

4 tsp. vanilla

6 eggs

jigger of whiskey

3–4 Tbs milk

½ cup sesame seeds

1 lb shortening Pr epa r ation Cream shortening and sugar, add beaten eggs, milk, vanilla & whiskey. Gradually work in f lour and baking powder. Mix thoroughly and let stand about an hour.

Roll small amounts in seeds and cut. Bake at 375 degrees for about 30 minutes or until golden brown.

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Mor Mor’s Pineapple Upside Down Cake Recipe & illustration submitted by Kirsten Jacobsen Recipe Credit: Goody Jacobsen

History Passed down from my great grandmother Mor Mor, this delicious recipe is very common in the Jacobsen family and my personal favorite.

Ingr edients ¼ lb butter brown sugar (approximately 1 cup) 1 can pineapple rings in juice 1 box yellow cake mix Pr epa r ation In a 12in oven safe skillet (cast iron skillet works best) melt the butter. Add brown sugar until thick (but not caramelized).

Arrange pineapple rings on top of brown sugar and butter mixture.

Treats

Prepare yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water.

Pour the yellow cake batter in the pan, over the top of the pineapple rings. Bake at 350 degrees for 30–35 minutes.

Remove from oven when a toothpick comes out clean.

Turn out onto a cake plate immediately and let cool.

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Nana’s Banana Bread Recipe & illustration submitted by Skyler Muench

Ingr edients 1 ¾ cups of f lour

⅓ cup of Crisco

2 tsp. of baking powder

⅔ cup of sugar

¼ tsp. of baking soda

2 eggs

½ tsp. of salt

1 cup of mashed bananas

Pr epa r ation Heat oven to 350 degrees and grease loaf pan.

At medium speed in electric mixer mix (cream) Crisco and sugar.

Then add eggs and beat until very light (about 4 minutes).

Mix together f lour, baking powder, baking soda and salt.

Slowly alternate adding small amounts of dry mixture and the mashed bananas to Crisco, sugar and egg mixture until blended.

Pour into greased loaf pan and bake one hour.

Cool in pan for 10 minutes and then put on cooling rack.

Treats

You can also add chocolate chips (about ½ cup) or chopped nuts (about ½ cup).

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Nana’s Coconut Cream Pie Recipe & illustration submitted by Kerstin Segervall Recipe Credit: Doorthy Coombs

Filling Ingr edients 1/3 cup f lour

2 cups evaporated milk

2/3 cup sugar

4 beaten egg yolks

1/4 tsp. salt

1/2 tsp. vanilla

Topping Ingr edients 4 beaten egg whites 3 Tbs powdered sugar Crust Ingr edients Store bought crust Instructions Cook crust at 450 for 12min or until golden brown.

Treats

Mix dry filling ingredients into a deep pot.

Heat up milk on low in sauce pan. Once hot slowly mix into dry ingredients.

Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick.

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Once thick add in beaten egg yolks. Once mixed in add coconut (as much as you want. Pour ingredients into crust.

Beat egg whites on high until light and f luffy.

Add in powdered sugar and continue beating until it stands on its own.

Spread meringue onto top of pie with a spatula. Sprinkle coconut on top (optional).

Place pie into oven at 350 for 16 min.

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Oat Nut Bars with Sweet Lemon Coconut Icing Recipe & illustration submitted by Jason Shindler Recipe Credit: veggienumnum.com

Ba r Ingr edients ½ cup unbleached self raising f lour

½ cup chopped walnuts

½ cup unbleached plain f lour

1 Tbs linseeds (f lax seeds)

½ cup rolled oats

3/4 cup dairy-free or dairy butter

½ cup shredded coconut ¼ cup sunf lower seeds

2 ½ Tbs molasses (or treacle or golden syrup)

¼ cup pepitas (pumpkin seeds)

½ tsp. baking soda ¼ cup hot water

Icing Ingr edients 1 cup icing sugar ½–1 lemon, juice & zest 1 tsp. dairy-free or dairy butter ¼ cup shredded coconut

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Pr epa r ation Pre-heat the oven to 356°F Sift the f lours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well. Combine the baking soda with the warm water and stir to dissolve.

Heat the butter and molasses over a low heat in a small saucepan stirring until butter is melted and combined with the molasses.

Remove from the heat and add the baking soda mixture; stir through allowing it to foam.

Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.

Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly.

Bake in the pre-heated oven for 15–20 minutes until golden.

Remove from the oven and allow to cool in the baking tray for 5 minutes before turning out onto a cake rack to cool completely.

Meanwhile prepare the icing by combing the sugar, butter and enough lemon juice to bring the sugar together into a runny icing, over a very low heat in a small saucepan. Add enough zest to taste and add the lemon juice a little at a time until you reach the desired consistency.

Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.

Once the icing is set cut evenly into bars.

These oaty nut bars should keep well in an air-tight container for 5 days or so. If the weather is overly hot keep them in the fridge to be sure the icing doesn’t melt.

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WORLDS BEST CHOCOLATE CHIPS COOKIES!!!

Recipe & illustration submitted by Evan LaForce Recipe Credit: Food.com

Ingr edients 他 cup white sugar

3 cups all-purpose f lour

1 cup brown sugar

他 tsp. baking soda

1 cup butter, softened

他 tsp. salt

1 Tbs vanilla

3 cups semi-sweet chocolate chips

2 large eggs, slightly beaten

1 cup walnuts, chopped or 1 cup pecans

Pr epa r ation Preheat oven to 350 degrees.

Cream sugars and butter.

Add vanilla and eggs and mix well.

Combine dry ingredients together and gradually add to creamed mixture.

Stir in chips and nuts.

Treats

Roll into 1 1/4 inches balls and place on non-stick cookie sheets, about 2 inches apart.

Bake for 10 to 12 minutes.

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Libations

Blackberry Meyer Lemon Gin and Tonics Recipe & illustration submitted by Kelsy Lancaster Recipe Credit: spoonforkbacon.com

Ingr edients 12 blackberries 20 fresh mint leaves 2 Meyer lemons (can sub. regular lemons) Âź cup simple syrup 12 ounces good quality gin tonic water ice Pr epa r ation Set out four high ball glasses.

Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 Tbs simple syrup in each glass and muddle together.

Fill each glass with ice, followed by 3 ounces of gin. Top off each drink with tonic water, stir and serve.

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Thirsty?

Libations |

126

Black Flower Fizz Recipe & illustration submitted by Jared Moore Recipe Credit: Mixologists Jared Moore & Jack Britton

A n Awa r d Winning Cockta il 2011 Vodka Martini Shakedown: 1st Place Judges Choice Award Winner 1st Place Peoples Choice Award Winner Ingr edients Absolut Citron Vodka

Mint

St. Germaine Elderf lower Liqueur

Pomegranate Juice

Perrier Jouet Brut Champagne

Sprite

Peaches

Dry Ice (optional for effect)

Blackberries Pr epa r ation In a pint glass muddle: one slice of a fresh peach, two fresh blackberries, two fresh mint leaves, two ice cubes

Thirsty?

Fill the glass with ice and add 2 ounces Absolut Citron Vodka, 3/4 ounces St. Germaine Elderf lower Liqueur, 1 1/5–2 ounces Pomegranate Juice, splash of Sprite (can substitute club soda) Shake and strain into large chilled martini glass, then f loat 1 1/5 ounces Perrier Jouet Brut Champagne

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Ga r nish Pr epa r ation Cut peach skin into f lower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as f lower leaves), and blackberry (as f lower center).

Place entire “f lower” garnish back into freezer.

When ready to serve, prepare drinks, push the drink pick down (as a stem) and f loat the frozen “f lower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.

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Thirsty?

Libations |

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Cucumber Sangria Recipe & illustration submitted by Viridiana Osio Recipe Credit: The Test Kitchen

Ingr edients 1 small honeydew melon 12 lime, thinly sliced Âź fresh mint leaves Âź cup lime juice 1 cup honey 1 750 milliliter bottle Sauvignon

blanc or other semi-dry white wine, chilled 1 liter bottle carbonated water, chilled Fresh mint sprigs and/or leaves (optional)

Dir ections Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices. In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves. In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently. Cover and chill for 2 hours.

To serve, stir in carbonated water. Ladle or pour into glasses.

If desired, garnish with additional mint.

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Thirsty?

Libations |

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Moscow Mule Recipe & illustration submitted by Emma Dowling; Recipe Credit: cocktailtimes.com

HISTORY The story of the Moscow Mule begins in 1939 when a nearly broke Russian ex-pat, Rudolph Kunett, sold the Smirnoff brand to John Martin, head of G.F. Heublein & Bros. Eventually John Martin used the Moscow Mule to help promote vodka to bars across the US and this helped fuel the mainstream acceptance of vodka as the preferred white spirit, replacing gin.

The Moscow Mule took heat for the Russian association. Assuming that Smirnoff was a Russian import, unionized bartenders in New York announced a Moscow Mule boycott, refusing to “shove slave labor liquor across the wood in any American saloon.”

Smirnoff rushed to testify that its vodka was not, and never had been a member of the Communist Party. In support, Walter Winchell wrote in 1951, “The Moscow Mule is US made, so don’t be political when you’re thirsty.”

Thirsty?

Ingr edients ¼ cup lime juice ¼ cup vodka

½ cup ginger beer

Instructions

Serve over ice in a copper mug.

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Pimm’s No. 1 Traditional Cocktail Recipe & illustration submitted by Allison Gentes; Recipe Credit: recipewise.co.uk

Ingr edients 1 cup Pimm’s liquor

1 slice apple

2 cups lemonade

1 slice cucumber

1 slice lemon

1 sprig fresh mint

1 slice orange

2 strawberries

Pr epa r ation Half fill a large jug or tall glass with ice cubes.

Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint (per person) and add to jug or glass.

Pour two parts lemonade to one part Pimms over the top of fruit.

Mix and serve.

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Colophon

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