Department of Art & Design California Polytechnic State University San Luis Obispo, Ca.
THE
Manifeasto A Collection of Favorite Recipes by Students in Typography III
Instructed by: Charmaine Martinez
Winter 2014
This recipe book is dedicated to the practicing typographers and typesetters around the globe. Included within this Manifeasto are all of the steps necessary for creating tasty delicacies, snacks, and drinks that will leave you stuffed and satisfied. Unfortunatley, these recipe’s all take time to shop for, prepare, and cook. Therefore, I hope you enjoy the layout. –Viva La Kerning
TABLE OF CONTENTS
Bertolucci’s Gourmet Grilled Cheese
1
Pimm’s No. 1 Traditional Cocktail
2
Avocado Mango Shrimp Stacks
3
Now That’s a Taco Salad
5
Oriental Cold Noodle Salad
7
Spam Musubi
8
Buckeye Brownie Cookies with Easy Fudge Frosting
9
Halo Halo
11
Caprese Stack
12
Italian Sesame Seed Cookies
13
Joong: Chinese Tamale
14
Chocolate Chip Pumpkin Bread
17
contributed by Albert Chang
contributed by Allison Gentes
contributed by Alyssa Hornby
contributed by Alyx Mackler
contributed by Amanda Yam
contributed by Ashley Andrews
contributed by Chelsea Lightfoot
contributed by Cristopher Lagmay
contributed by Christy Pak
contributed by Danielle Hadley
contributed by Darren Chan
contributed by Emilee Ruddt
TABLE OF CONTENTS
Moscow Mule
18
World’s Best Chocolate Chip Cookies!
19
Mushroom Risotto
20
Almond Paste Cookies
21
California Roll
22
Grill Kabobs with Guava BBQ Sauce
23
Really Good Guac
24
Blackberry Meyer Lemon Gin and Tonics
25
Nana’s Coconut Cream Pie
26
Mor Mor’s Pineapple Upside Down Cake
27
Cajun Shrimp Alfredo
28
Hamachi Poke
29
contributed by Emma Dowling
contributed by Evan LaForce
contributed by Florence Lui
contributed by Heather Brown
contributed by Hyung-Min Park
contributed by Katelyn Burgin
contributed by Kelsey Dodge
contributed by Kelsey Lancaster
contributed by Kerstin Segervall
contributed by Kirsten Jacobsen
contributed by Nicole Bergmann
contributed by James Butler
TABLE OF CONTENTS
BlackFlower Fizz
31
Oat Nut Bars with Sweet Lemon Coconut Icing
32
Ahi Tuna Tartare on Sesame Wonton Chips
34
Hewison’s Shepherd’s Pie
36
Moroccan Chickpea Soup
38
Tostada Crisp
39
Babi Kecap
41
Hopps’ Shepherd’s Pie
42
Browned Butter Spoon Cookies
43
Fear of a Black Planet Cake
44
Kalbi
46
Grandma’s Swedish Pancakes
47
contributed by Jared Moore
contributed by Jason Shindler
contributed by Jenna Verbryke
contributed by Joseph Hewison
contributed by Kat Whalen
contributed by Kathy Choi
contributed by Kelby Hertanu
contributed by Meagan Haneke-Hopps
contributed by Madison Mar
contributed by Olivia Yu
contributed by Paul Washington
contributed by Rebecca Reid
TABLE OF CONTENTS
Greek Grilled Avocados
48
Mexican Two Bean Chicken Chili
49
Black Russian Cake
50
Nana’s Banana Bread
51
Cucumber Sangria
52
Taco Soup!
53
contributed by Samantha Gee
contributed by Sara Ingram
contributed by Sara Vetrovec
contributed by Skyler Muench
contributed by Viridiana Osio
contributed by Zachary Zulch
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Bertolucci’s Gourmet
Grilled Cheese
SERVES: 1
Ingredients 2 pieces sliced sourdough 1/2 fresh ripe tomato 1 slice Jarlsberg cheese 1 slice Provolone cheese 1 slice Colombus Peppered Turkey Breast 2 tbsp. butter
Directions 1.
Preheat skillet over medium heat.
2.
Lather both sides of bread with butter (1 tbsp on each side) and place one slice of bread on skillet butter-side-down.
3.
Add slice of Jarlsberg cheese on non-buttered side.
4.
Slice half tomato into thin slices and place on top of cheese.
5.
Gently place slice of turkey breast on top of tomato slices.
6.
Add a slice of Provolone cheese on top of the turkey.​
7.
Place second slice of bread on top of sandwich butter-side-up.
8.
Grill until lightly browned and flip over; repeat process until cheese is melted.
9.
When cheese has melted, remove from skillet using spatula and cut in half diagonally. Recipe accredited to
Bertolucci
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Pimm’s No. 1
Traditional Cocktail
MAKES: 1
Ingredients 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
Directions 1.
Half fill a large jug or tall glass with ice cubes.
2.
Take one slice of lemon, orange, apple, cucumber, strawberry and one sprig of mint and add to jug or glass.
3.
Pour two parts lemonade to one part Pimms over the top.
4.
Mix and serve. Recipe accredited to
recipewise.co.uk
2
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Avocado Mango
Shrimp Stacks
SERVES: 4-6
Ingredients Stacks:
Dressing:
1 cup broccoli salad sprouts
6
tbsp balsamic vinegar
1 cup diced tomatoes
3
tbsp olive oil
1/4 thinly sliced cucumber
1/4 tsp pepper
1/2 cup corn
1/8
tsp salt
1 mango cut into cubes 1/2 cup diced red onion 8 oz. cooked shrimp
Tools: 3x3� metal cylinder
3 sprigs cilantro 1 avocado cut into cubes
Directions Dressing: 1.
To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.
Stacks: 2.
Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.
3.
Add in the broccoli salad sprouts.
4.
Add tomatoes.
5.
Add cucumbers on one side, and corn on the other.
6.
Add mango to the cucumber side, and red onion to the corn side.
7.
Completely cover with avocado.
3
8.
Cover the top and firmly press down the avocados so that they take the shape of the mold. Continue to apply pressure as you slide off the mold.
9.
Top with shrimp, drizzle the dressing, and garnish with a sprig of cilantro! Recipe accredited to
immaeatthat.com
4
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Now That’s
a Taco Salad
SERVES: 4-6
Ingredients 2 chicken breasts
4
cups butter lettuce, chopped
2 tbsp. olive oil
1
avocado, chopped
3 limes, juiced
1/4 cup sweet corn
2 garlic cloves, minced
1/2 pint grape tomatoes, quartered
2 tsp. ground cumin
1/4 red onion, diced
2 tsp. smoked paprika
1/4 tsp. pepper
1/2 tsp. chili pepper
1
1/4 tsp. pepper
1/4 salt
1/4 tsp. salt
1
tbsp. olive oil tbsp. olive oil
2 oz. grated monterey jack Prep: 1.
Combine cumin, paprika, chili powder, salt and pepper in a small bowl.
2.
Add chicken to a large ziplock bag or baking dish and cover with olive oil and lime juice, then add in garlic.
3.
Sprinkle seasoning over top and marinate in the fridge for 2–24 hours.
Directions Chicken 1.
Heat a skillet over medium-heat and add a little olive oil.
2.
Sear chicken both sides then reduce heat to medium-low.
3.
Cover. When chicken has been cooked thoroughly, remove and chop up.
5
Salad 1.
combine lettuce, tomatoes, avocado,cheese, corn and onion in a large bowl.
2.
toss with the salt and pepper. Add olive oil, red wine vinegar and lime juice, tossing well to coat.
3.
Add in chicken and toss well, then separate on to two plates or bowls.
4.
Add crushed tortilla chips on top and it’s fiesta time! Recipe accredited to
Alyx Mackler
6
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Oriental
Cold Noodle Salad
SERVES: 4-6
Ingredients NOODLES
Dressing
1 16oz. package capellini
1
tbsp. sesame seeds
2 red bell peppers, diced
2
tbsp. soy sauce
1 cup chopped green onion
2
tbsp. rice vinegar
1/2 cup cilantro
2
tbsp. olive oil
2
tbsp. sesame seed oil
1
tbsp. brown sugar
1
tbsp. chili paste
1
tbsp. salt and pepper
Directions Dressing: 1.
whisk together the soy sauce, rice vinegar, olive oil, sesame seed oil, brown sugar, chili paste, salt, and pepper.
2.
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.
Noodles: 1.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in pasta, and return to a boil.
2.
Cook pasta uncovered, stirring occasionally, for 4 to 5 minutes.
3.
Drain well in a colander set in the sink. Recipe adapted from
Los Altos Bakery and CafĂŠ Recipe
7
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Spam
Musubi
SERVES: 4-6
Ingredients 5 cups cooked rice, room temp. 5 sheets nori (seaweed)
Tools: spam musubi maker
1 12 oz. can of spam 1/2 teriyaki sauce – furikake
Directions 1.
Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.
2.
In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.
3.
Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.
4.
Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.
5.
Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.
6.
Top with slice of Spam. Remove musubi maker.
7.
Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.
8.
Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky. Recipe accredited to
Ashley Andrews
8
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Buckeye
Brownie Cookies
MAKES: 24
with Ingredients Cookies
Frosting
1 18 oz. brownie mix
1
cup butter, room temp.
1/4 cup butter, melted
2
1/2 cup cream cheese, room temp.
1/4 cup dark cocoa powder
1 egg
1/8
cups powdered sugar
3/4 cup peanut butter
1
tsp. vanilla
/3 cup boiling water
3/4 cup powdered sugar 3/4 cup chocolate frosting
Directions Cookies 1.
Preheat oven to 350°.
2.
Line baking sheet with parchment paper.
3.
In a medium bowl combine brownie mix, butter, cream cheese and egg. Stir until dough comes together, it will be very thick and sticky. I used my hands.
4.
Form rounded tbsp. 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.
5.
In another bowl stir together peanut butter and powdered sugar. Form peanut butter into tsp. sized balls and press into the indentations in the brownie cookies.
6.
Press peanut butter down slightly because the peanut butter won’t spread and you don’t want the cookies to be too tall.
7.
Bake for 10–12 minutes until edges are set, then let cool until they are room temperature.
9
8.
When cooled, top each cookie with about a tbsp. of chocolate frosting and a pinch of sea salt flakes.
Easy Fudge Frosting 1.
In a mixer combine all ingredients and over low speed for 30 seconds.
2.
Increase speed to medium and beat for 1 minute until smooth.
3.
Let frosting cool for 15–20 minutes before you frost cake or cupcakes. Recipe accredited to
Cookiesandcups.com
10
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Halo Halo
SERVES: 4-6
Ingredients 2 tbsp macapuno
2
tbsp caramelized plantains
2 tbsp kaong
1/2 cup evaporated milk
2 tbsp nata de coco
1
cup shaved ice
2 freshly grated cantaloupe
2
tbsp caramel custard
2 tbsp freshly shredded jackfruit
1
scoop fruit flavored ice cream
Directions 1.
In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.
2.
Cover the mixture with enough shaved ice, depending on preference.
3.
Swirl evaporated milk on top of the ice.
4.
Top with a scoop of ice cream and some slabs of caramel custard. Recipe accredited to
Cristopher Lagmay
11
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Caprese
Stack
SERVES: 4-6
Ingredients 1 medium to large tomato
4
tsp. Balsamic vinegar
1/4 cup basil leaves
1
tbsp. olive oil
4 oz. fresh moz.zarella cheese
Directions stack: 1.
Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.
2.
Alternate layers between the tomatoes, moz.zarella, and basil. (i.e. tomato slice, mozzarella slice, couple leaves of basil, beginning and ending with tomatoes).
3.
Drizzle with olive oil and balsamic vinegar. Season to taste with salt and pepper, if desired. Recipe accredited to
tbsp.com
12
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Italian
Sesame Seed Cookies
MAKES: 72
Ingredients 10 cups all-purpose flour
21/2 cups granulated sugar
6
tsp. baking powder
6
eggs
1/8
tsp. salt
1/2
tsp. anise oil
21/2 cups granulated sugar 2
16 oz. sesame seeds
tbsp. vanilla extract
Directions 1.
Preheat oven to 350째 F. Line two baking sheets with parchment paper; set aside. Place the sesame seeds in a shallow bowl; set aside.
2.
In a large bowl, whisk together the flour, baking powder and salt.
3.
With an electric mixer, cream together the vegetable shortening and sugar until light and fluffy, about 2 minutes. Add the eggs, vanilla extract and anise oil, and beat until completely combined, scraping the sides of the bowl as necessary. Reduce the mixer speed to low and gradually add all of the flour mixture until it is thoroughly combined.
4.
Turn the dough out onto a clean work surface and break off a handful-size piece of dough and knead 5 to 10 times, or until smooth. Using your hands, gently roll the dough into a log about 1 inch in diameter. Cut the log into 3 inch pieces, roll in the sesame seeds, pressing them to adhere, and place on the prepared baking sheet. Repeat until you have used up all of the dough.
5.
Bake until the cookies are golden brown, 25 to 30 minutes. Allow the cookies to sit on the baking sheet for a couple of minutes, then transfer to a wire rack to cool completely. Recipe accredited to
www.browneyedbaker.com
13
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Joong :
Chinese Tamale
SERVES: 10
Ingredients 1
12 oz. dried bamboo leaves
4
dried scallops
1/2
lb. pork belly
1
14 oz. pack dried mung bean
21/2 lbs glutinous rice
8
raw salted duck egg yolks
2
tsp. vegetable or canola oil
3
links Chinese sausage
4
tsp. kosher salt
1/4 cup dried baby shrimp
Prep: • soak the bamboo leaves overnight to remove any impurities that can spoil the joong • soak the glutinous rice overnight • soak the mung beans overnight in water. Make sure there is plenty of water as they will expand • soak the dried scallops overnight • 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.
Directions Leaves: • 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. Using a vegetable brush, take one leaf and scrub each side and rinse again under running water. 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.
14
Sausage: • 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. 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. Salted Duck Eggs Yolks • If using cooked salted duck egg yolks: Cut each yolk in half, set aside. Dried Shrimp & 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. 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. Mung Bean • 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.
Assemble 1.
Take two whole joong leaves of approximately the same size. Make sure there are no tears or rips in leaves. 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.
2.
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.
3.
Holding leaves firmly, place 3 tbsp. rice mixture in pocket. Add once piece
15
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 tbsp. rice. 4.
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.
5.
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, 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
6.
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 vwith boiling water to keep joong submerged and rotating joong every hour to promote even cooking.
7.
Remove joong and drain in colander set in sink. Allow to rest for ten minutes. Cut open parcels and serve immediately with soy sauce.
8.
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.
Joong is a traditional Cantonese recipe that is made in June to celebrate the annual Dragon Boat Festival.
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Chocolate Chip
Pumpkin Bread
SERVES: 6
Ingredients 13/4 cups unbleached flour
3
large eggs
1
tsp. nutmeg
1/2
cup vanilla pudding
1
tsp. ginger
1
cup canned pure pumpkin
1
tsp. cinnamon
1
tsp. vanilla extract
1
tsp. baking soda
1
/3
cup whole milk
1
tsp. baking powder
1
cup miniature chocolate chips
3/4
tsp. salt
1
cup sugar
1/2
cup olive oil
Directions 1.
Preheat oven to 350째F.
2.
Grease and flour 9x5x2 1/2 inch metal loaf pan.
3.
Sift first 7 ingredients into medium bowl.
4.
Using electric mixer, add oil in large bowl until smooth.
5.
Gradually beat in sugar, then beat in eggs 1 at a time.
6.
Add vanilla pudding with egg mixture, pumpkin, and vanilla.
7.
Beat dry ingredients into pumpkin mixture alternately with milk.
8.
Stir in chocolate chips.
9.
Transfer batter to prepared pan.
10. 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. Recipe accredited to
Emilee Rudd
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Moscow
Mule
SERVES: 1
Ingredients 1/4 cup lime juice 1/4 cup vodka 1/2 cup ginger beer
Directions 1.
Pour the vodka and lime juice into a highball glass with ice cubes.
2.
Top off with the ginger beer.
3.
Garnish with the lime wedge. Recipe accredited to
Chow.com
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Worlds Best
Chocolate Chip Cookies!
MAKES: 24
Ingredients 3/4 cup white sugar
1
cup walnuts, chopped
1 cup brown sugar
3
cups all-purpose flour
1 cup butter, softened
3/4 tsp. baking soda
1 tbsp. vanilla
3/4 tsp. salt
2 large eggs, slightly beaten
3
cups chocolate chips
Directions 1.
Preheat oven to 350 degrees.
2.
Cream sugars and butter.
3.
Add vanilla and eggs and mix well.
4.
Combine dry ingredients together and gradually add to creamed mixture.
5.
Stir in chips and nuts.
6.
Roll into 1 1/4� balls and place on non-stick cookie sheets Bake for 10 to 12 minutes. Recipe accredited to
www.food.com
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Mushroom
Risotto
SERVES: 6
Ingredients 6
cups chicken broth, divided
3
tbsp. finely chopped chives
3
tbsp. olive oil, divided
4
tbsp. butter
1
cup diced tomatoes
1/2 cup freshly grated cheese
1
lb white mushrooms, sliced
1/2 cup dry white wine
2
shallots, diced
Directions 1.
In a saucepan, warm the broth over low heat.
2.
Warm 2 tbsp. olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3.
Add olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. 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, about 15 to 20 minutes.
4.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. Recipe accredited to
allrecipes.com
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Almond Paste
Cookies
MAKES: 20
Ingredients 1/2
lb. butter
11/2 cup flour
1
cup sugar
1/2
tsp. baking powder
1
cup grated almond paste
1/2
tsp. baking soda
1
egg beaten
–
pinch of salt
Directions 1.
Cream butter and sugar well. Add remaining ingredients.
2.
Form batter into small balls, press down with floured fork on ungreased cookie sheet.
3.
Bake 9–10 minutes at 350 degrees.
4.
Place cookies on cooling rack and let cool for 10-15 minutes.
5.
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.
6.
Repeat for each cookie as desired.
7.
Let cool for one hour on countertop or in refrigerator.
• Cookies can be stored for up to one week at room temperature or frozen, for longer periods. Recipe accredited to
Cooks.com
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California Roll
SERVES: 1–2
Ingredients 2
tbsp. rice vinegar
1
medium avocado, 1/4 in. pieces
1
carrot, matchstick-size pieces
4
sheets nori (seaweed)
/3 cup sesame seeds, toasted
4
imitation crabsticks, torn
1
–
Wasabi and Soy Sauce
1
small cucumber, thinly sliced
1/2 batch sushi rice, recipe follows
Directions 1.
Prepare sushi rice first. When the rice is done from the cooker, place the rice into the mixing bowl and combine it with rice vinegar.
2.
Allow the rice mixture to cool to room temperature before making the roll.
3.
Cover a sushi roll rolling mat with plastic wrap.
4.
Cut nori (seaweed) sheets in half crosswise.
5.
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.
6.
Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, carrot, avocado and crab sticks in the center of the sheet.
7.
Grab the edge of the mat closest to you, keep the fillings in place with your fingers, and roll it into a tight cylinder, use the mat to shape the cylinder.
8.
Cut the roll Recipe accredited to
foodnetwork.com
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Grilled Kabobs
SERVES: 4
with
Ingredients guava bbq sauce:
Kabobs:
1 cup broccoli salad sprouts
1
lb boneless fish fillets, bite size
1 cup diced tomatoes
1
lb peeled and deveined shrimp
2 thinly sliced cucumber
1
yellow bell pepper, pieces
8 cup corn
1
orange bell pepper, pieces
1/4 mango cut into cubes
1
pint cherry tomatoes
1/4 cup diced red onion
–
Olive oil
1 sprigs cilantro 1 avocado cut into cubes 1/2 lb boneless fish fillets, bite size 1/4 tbsp balsamic vinegar
Directions Guava BBq sauce: • 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 mixture is slightly thickened. KABOBS: 1.
Thread fish, shrimp, and vegetables on skewers. Brush with olive oil; sprinkle with salt and pepper.
2.
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 flakes with a fork. Serve skewers with sauce on the side. Recipe accredited to
Coastalliving.com
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Really Good
Guacamole
SERVES: 1
Ingredients 2 cup broccoli salad sprouts
4
mango cut into cubes
1/4 cup diced tomatoes
1
cup diced red onion
1/4 thinly sliced cucumber
–
salt and pepper to taste
1 cup corn
Directions 1.
Slice open those ripe avocados and mush out the innards into a bowl. Remove the pits.
2.
hop up some onions, cilantro, and jalapeños. Add them to the bowl C along with the juice of one lime. Now mush it all up!
3.
Add 1 tsp of jalapeño juice for added spiciness if desired.
4.
Mix everything together, Salt and pepper to taste. Recipe accredited to
Kelsey Dodge
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Blackberry Meyer
Lemon Gin and Tonics
SERVES: 4
Ingredients 12 blackberries
12 oz. good quality gin
20 fresh mint leaves
–
tonic water
2
lemons
–
ice cubes
1/4
cup simple syrup
Directions 1.
Set out four high ball glasses.
2.
Place 3 blackberries, 5 mint leaves, juice of ½ lemon, and 1 tbsp. simple syrup in each glass and muddle together.
3.
Fill each glass with ice, followed by 3 oz. of gin. Top off each drink with tonic water, stir and serve. Recipe accredited to
spoonforkbacon.com
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Nana’s
Coconut Cream Pie
MAKES: 1
Ingredients PIE:
TOPPING:
/3 cup flour
4 beaten egg whites
2
/3 cup sugar
3 tbsp. powdered sugar
1/4 tsp salt
1 cup coconut flakes
1
2
cups evaportated milk
4
beaten egg yolks
CRUST: store bought crust
1/2 tsp. vanilla PREP: • cook crust at 450 for 12 min or until golden brown
Directions 1.
Mix dry filling ingredients into a deep pot
2.
Heat up milk on low in sauce pan.
3.
Once hot, slowly mix into dry ingredients.
4.
Put a mixture of dry ingredients and milk over medium heat. Stir constantly until thick. Once thick add in beaten egg yolks. Once mixed in add coconut. Pour ingredients into crust.
5.
Beat egg whites on high until light and fluffy. 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)
6.
Place pie into oven at 350 for 16 min Recipe accredited to
Dorothy Coombs
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Mor Mor’ s Pineapple
Upside Down Cake
MAKES: 1
Ingredients 1/4 lb. butter 1 cup brown sugar 1 can pineapple rings 1 box yellow cake mix
Directions 1.
In a 12” in. oven safe skillet melt the butter.
2.
Add brown sugar until thick.
3.
Arrange the pineapple rings on top of the brown sugar and butter mixture.
4.
Prepare the yellow cake mix according to package directions, except use the juice from the can of pineapple rings instead of water.
5.
Pour the yellow cake batter in the pan, on top of the pineapple rings.
6.
Bake at 350 degrees for 30–35 minutes.
7.
Remove from oven when a toothpick comes out clean.
8.
Turn out onto a cake plate immediately and let cool. Recipe accredited to
Goody Jacobsen
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Cajun
Shrimp Alfredo
SERVES: 3–4
Ingredients 1
lb shrimp
1
cup tomato, diced
2
tbsp. creole seasoning
1
cup heavy cream
11/2 tbsp. olive oil
1
cup parmesan cheese, grated
11/2 tbsp. butter
1
egg yolk
8
oz. sliced mushrooms
8
oz. linguine
2
tsp. garlic powder
1/2 tbsp. creole seasoning
1
oz. cooked shrimp
1
cup onion, diced, divided
Directions 1.
Toss the shrimp in 1 tbsp. of the Creole Seasoning, set aside.
2.
Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
3.
While pasta is cooking, heat olive oil and butter in a skillet. Add the shrimp 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 about 3 to 5 minutes or until the shrimp turns pink.
4.
When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 tbsp.) Bring this to a simmer then turn the heat down to medium low.
5.
Add cheese, egg yolk, and the tomatoes. Heat until the sauce thickens.
6.
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. Recipe accredited to
Nicole Bergmann
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Hamachi
Poke
SERVES: 6
Ingredients HAMACHI:
PINEAPPLE POI:
2 tbsp. extra-virgin olive oil
2
tsp. xanthan gum
2 tbsp. sake
4
cups fresh pineapple chunks TARO CHIPS:
2 tbsp. mirin 3 tbsp. fresh lemon juice
1
taro root
1 mango cut into cubes
–
vegetable oil
1 tsp. grated fresh ginger 1 tbsp. finely chopped onion – salt and pepper 1/4 cup chopped sea beans 1 lb sashimi-grade hamachi
Directions 1.
In a medium nonreactive bowl, combine the oil, sake, mirin, lemon juice, ginger, and onion. Whisk together. Season with salt and pepper to taste
2.
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.
3.
Place ¼ cup water in a blender, followed by the xanthan gum. Add the pineapple chunks and blend on high speed until the pineapple is pureed and the mixture is smooth with a sticky consistency.
4.
Transfer to a container, cover, and refrigerate until ready to use.
5.
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.
6.
In a large heavy pot, heat about 3 inches of oil to 350° F.
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7.
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, about 2 minutes. Remove with a slotted spoon and transfer to paper towels to paper towels to drain. Sprinkle with salt. Cool completely before serving.
8.
Place large spoonfuls of the pineapple poi on serving dishes. Using a slotted spoon, ladle the hamachi poke over the pineapple and sprinkle with sea salt. Place a couple of taro chips alongside. Cover the top and firmly press down the avocados so that they take the Recipe accredited to
Marcel Vigneron
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Black Flower
Fizz
MAKES: 1
Ingredients 2
oz. absolut citron vodka
2
blackberries
.75 oz St. Germaine Elderflower liquer
2
mint leaves
1.5 pomegranate juice
2
ice cubes
2
blackberries
1.5 oz. Brut Champagne
1
slice of peach
Directions 1.
Fill the glass with ice
2.
Add Absolut Citron Vodka, St. Germaine Elderflower Liqueur, pomegranate juice and splash of Sprite
3.
Shake and strain into large chilled martini glass, then float
4.
Float 1.5oz. Perrier Jouet Brut Champagne
Garnish: • Cut peach skin into flower shape and freeze. Use drink pick to thread the peach skin, mint leaves (as flower leaves), and blackberry (as flower center). Place entire “flower” garnish back into freezer. • When ready to serve, prepare drinks, push the drink pick down (as a stem) and float the froz.en “flower” garnish on top. Recipe accredited to
Jared Moore & Jack Britton
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Oat Nut Bars
MAKES: 20
with
Ingredients BARS:
ICING:
1/2 cup unbleached flour
1/2
cup chopped walnuts
1/2 cup unbleached plain flour
1
tbs linseeds
1/2 cup rolled oats
3/4
cup dairy-free or dairy butter
1/2 cup shredded coconut
21/2 tsp molasses
1/4 cup sunflower seeds
1/2
tsp baking soda
1/4 cup pepitas (pumpkin seeds)
1/4
cup hot water
1
lemon, juiced
3/4
cup shredded coconut
Directions 1.
Pre-heat the oven to 180째C/356째F
2.
Sift the flours into a large bowl. Add the oats, coconut, seeds and nuts and stir to combine well.
3.
Combine the baking soda with the warm water and stir to dissolve.
4.
Heat the butter and molasses over a low heat in a small saucepan stirring until the butter is melted and combined with the molasses. Remove from the heat and add the baking soda mixture; stir through allowing it to foam.
5.
Combine the molasses and butter mixture with the dry ingredients, stirring well until combined.
6.
Transfer the mixture into a lightly greased 10 in. x 10 in. non-stick baking tray, smoothing it out to cover the base evenly.
7.
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.
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8.
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.
9.
Drizzle the prepared icing evenly over the cooled bars and sprinkle with coconut before the icing sets.
10. Once
the icing is set cut evenly into bars.
11. 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. Recipe accredited to
veggienumnum.com
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Ahi Tuna Tartare on
Sesame Wonton Chips
SERVES: 4-6
Ingredients Sesame wonton crisps
1
tsp. sesame oil
12 wonton wrappers
1
tsp. grated fresh ginger
2
tbsp. olive oil
3/4 tsp. orange zest
3
tbsp. sesame seeds
2
1/2
tuna tartare
tbsp. cilantro
1/2 tsp salt
6
oz. sushi-grade tuna
1
avocado
2
tbsp. green onions
2
tsp. lime juice
2
tbsp. sesame seeds, toasted
1
avocado cut into cubes
2
tbsp. soy sauce
Directions SESAME WONTON CRISPS 1.
Preheat oven to 350 degrees, Line a baking sheet with parchment paper.
2.
Cut the wonton squares on an angle to make two triangles.
3.
Arrange on baking sheet.
4.
Spray with olive oil and sprinkle with sesame seeds.
5.
Bake until golden, about 6 minutes. Remove and let cool
Tuna Tartare • Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl.
Assembly: • Add the avocado and lime juice. • Place a heaping tsp. of the tuna mixture on each wonton triangle.
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• Garnish with a sprig of cilantro. • Serve immediately. • Top with shrimp, drizzle the dressing, and garnish with a sprig of cilantro! • It is important that the tuna is not left at room temperature for more than 1 hour. Recipe accredited to
www.cdkitchen.com
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Hewison’s
Shepherd’s Pie
SERVES: 4-6
Ingredients Filling: 2
tbsp. olive oil
Mashed Potatoes: 1/4
cup chicken stock
1.5 lbs ground lamb
1.5 lbs golden potatoes
1
large carrot
31/2 tbsp. butter
1
large onion
2
egg yolks
–
fresh rosemary
1/4
cup heavy cream
–
fresh thyme
4
cloves minced garlic
–
worchestershire sauce
–
tomato paste
PREP: • Dice garlic • Separate herbs from the stems • Separate egg yolks • Peel and slice potatoes into even pieces
Directions Filling 1.
Pour Olive Oil into a hot, large pan, then add meat.
2.
Stir meat for a few minutes until brown, and broken in very small pieces.
3.
Add rosemary, thyme, and garlic, then stir some more.
4.
Add carrot, and onion, stir a little longer.
5.
Add Worcestershire Sauce, stir, add Tomato Puree, stir
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6.
Add Red Wine and sweat down for a minute or two.
7.
Add chicken stock and cook for 3 more minutes.
Potatoes 1.
Boil water, add salt and potatoes, and set a timer for 15 minutes.
2.
After 15 minutes, take potatoes out and strain the water off.
3.
Put potatoes back into the pan, or into a medium mixing bowl.
4.
Mash the potatoes with their ingredients from above and keep warm
5.
Final Instructions
6.
Scoop meat mixture into a deep casserole or other oven safe dish and then
7.
spoon the mashed potatoes over the top.
8.
Spread the mashed potatoes over the top of the mix with the bottom of
9.
a spoon and then sprinkle parmesan cheese over the top.
10. Poke
the top with a fork several times to give the pie a peaked look and
place 11. in
the oven at 400 degrees for 18–20 minutes to brown the potatoes and set the pie. Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time. Recipe accredited to
Gordon Ramsay
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Moroccan
Chickpea Soup
SERVES: 7
Ingredients 1 tbsp. canola oil
1
tbsp balsamic vinegar
1 onion, minced
2
tbsp olive oil
1 tbsp. sugar
1
tsp pepper
4 garlic cloves, minced
1
tsp salt
1/2 tbsp. hot paprika
4
cups low sodium chicken broth
1/4 tbsp. saffron threads, crumbled
1
14.5 oz can diced tomatoes
1/4 tsp. ground ginger
1/4 cup minced fresh parsley
1/4 tsp. ground cumin
-
salt and pepper
1 lb red potatoes cut into pieces
-
lemon wedges
Directions 1.
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.
2.
Stir in the chickpeas, potatoes, tomatoes with their juice, and broth. Bring to a simmer, partially cover, and cook until the potatoes are tender, about 20 minutes. Stir in the zucchini and continue to simmer until tender, 5 to 10 minutes.
3.
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 with salt and pepper to taste. Serve with lemon wedges. Recipe accredited to
From America’s Test Kitchen Healthy Cookbook
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Tostada
Crisp
SERVES: 4-6
Ingredients 1 head of lettuce
-
feta cheese
1 onion
-
mozzarella cheese
2 tomatoes
-
small tortillas
1 red bell pepper
1
whole rotisserie chicken
1 avocado
-
teriyaki sauce
1 lime
-
tapitio sauce
Directions Dressing: 1.
Shred Rotisserie chicken and place 1/2 of shredded chicken on pan. Add 2 tbsp. of teriyaki sauce and mix. Keep lid on at low heat.
2.
hop 1 head of lettuce into thin pieces. Chop 1 red bell pepper into C small strips. Set aside.
3.
alsa mix: dice 2 tomatoes and 1 onion then place into a bowl. Cut lime S and squeeze over diced tomatoes and onions. Add a large pinch of salt and pepper, mix, and set aside. (Add a squirt of Tabasco for a kick.)
4.
ut avocado in half then slice vertically into one avocado half making thin C slices. Use a large spoon to scoop out avocado slices and set aside.
Assembly 1.
Place 1 small tortilla on pan and heat up for 1 minute; flip occasionally. While heating, sprinkle moz.zarella cheese over 1 round tostada shell and microwave for 30 seconds. Once heated, place heated tortilla directly onto the microwaved tostada shell.
2.
Place 1/2 cup of shredded teriyaki chicken onto tostada base.
3.
Add two spoons of salsa mix on top of chicken and spread evenly.
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4.
Add small handful of lettuce and spread evenly.
5.
Place red bell pepper strips on top along with 1/4 of the sliced avocados.
6.
prinkle 1 tbsp. of feta cheese evenly over entire Tostada Crisp, then S sprinkle TapatĂo Sauce lightly over tostada. Recipe accredited to
Kathy Choi
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Babi Kecap SERVES: 6–8
with Ingredients Pork:
spices:
2 lbs pork ribs
2
shallots
1 tsp. salt
1
in. ginger
1/2 tsp. white pepper
2
cloves garlic
1 tsp. chinese five spices 2 tbsp. rice wine 2 tbsp. soy sauce 2 star anise 2 tbsp. sweet soy sauce 3 tbsp. oil
Directions 1.
In a food processor grind the spices
2.
Cut the pork into about 2 inch cubes
3.
Rub the pork with salt, white pepper, garlic powder, Chinese Five Spices
4.
Let the pork mixture sit in the rice wine and soy sauce for at least 10 minutes
5.
Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.
6.
Add the pork mixture and star anise into the pot, then stir occasionally and cook until it changes to a deep brown color, dd 1 cup of water and Sweet Soy Sauce
7.
Cook until done Recipe accredited to
Mrs. Lusiana Hertanu
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Hopps’
Shepherd’s Pie
MAKES: 1
Ingredients 2 lbs ground beef
2
cans of condensed tomato soup
2 cans of green beans
4
cups mashed potatoes
2 cans of corn
-
shredded cheese
Directions 1.
Preheat oven to 350°F
2.
Brown the ground beef in a skillet
3.
Make instant mashed potatoes in a bowl according to package instructions and set aside
4.
Open canned veggies; drain, dump in casserole dish
5.
Strain off any fat from ground beef, then add on top of veggies
6.
Mix/stir ground beef and all cans of veggies together in casserole dish and spread evenly along the bottom of the dish
7.
Open tomato soup cans, dump on top of veggie/beef mix.
8.
Stir in with the veggie/beef mix so that veggies/beef are evenly coated in tomato soup
9.
Cook for 25 minutes, uncovered
10. Cover
with shredded cheese and let cook for another 5 minutes in the
oven. Recipe accredited to
Judith Hopps
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Browned Butter
Spoon Cookies
MAKES: 32
Ingredients 1 cup unsalted butter
3/4 cup sugar
2 cups all-purpose flour
1
3/4 tsp. baking powder
1/4 cup raspberry jam
-
-
pinch of salt
tbsp. pur vanilla extract confectioners’ sugar
1 large egg yolk
Directions 1.
Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper.
2.
Melt butter in a small, heavy-bottomed saucepan over medium heat. Cook, swirling the pan occasionally, about 15 minutes. Transfer the butter to a medium bowl and let cool.
3.
Whisk the flour, 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.
4.
Scoop out dough with a small tsp. 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 spoonshaped cookies. Trim excess dough and slide out onto the prepared pans, preserving their shape.
5.
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.
6.
When cool, spread 1/2 tsp. jam on the flat 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. Serve. Recipe accredited to
Foodnetwork.com
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Fear of a
Black Planet Cake
MAKES: 1
Ingredients Filling:
Batter:
1
16 oz cream cheese
3/4
cup cocoa
1/4
cup sugar
1/2
cup hot water
1
egg
3
cups cake flour
1
egg yolk
1
tbsp. baking soda
2
tsp. vanilla
1/4
tsp. salt
1
cup chocolate chips
1/2
cup butter
11/2 cups sugar 2
eggs
1
tsp. vanilla
1
cup buttermilk
Directions Filling: 1.
Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.
2.
Fold in the chocolate chips and set aside.
Batter: 1.
Combine the cocoa and hot water in a small bowl. Stir until thoroughly mixed and set aside.
2.
In a separate bowl, mix together the cake flour, baking soda, and salt and set aside.
3.
In a large bowl, cream the butter until smooth. Add sugar and then cream again. Add eggs and vanilla extract and beat until fluffy. Add the cocoa mixture and beat until combined.
44
4.
Fold in the buttermilk and the dry ingredients and blend until just mixed.
5.
Pour 2/3 of the batter into a greased 9 in by 13 in pan. Drop the filling onto the batter by tbsp.fuls, taking care to distribute it evenly.
6.
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. Recipe accredited to
michelle-fromthekitchen.blogspot.com
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Kalbi SERVES: 6–8
Ingredients 4 lbs korean-style short ribs
3 cloves garlic, minced
3/4 cup soy sauce
1 tbsp. honey
2 tbsp. sugar
3 tbsp. toasted sesame seeds
2 tbsp. brown sugar
1 tsp. sesame oil
1/2 yellow onion, chopped
1 tsp. oil
2 stalks green onion, chopped
1/2 tsp. cayenne pepper
2 tsp. ginger, minced
2 tbsp. rice wine
Directions 1.
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.
2.
Mix all ingredients until sugar has dissolved.
3.
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. Cover the bowl or close the bag with no air so that the marinade is always touching the ribs.
4.
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 flip and mix around the plastic bag so that all parts are getting an even marinade.
5.
Remove from marinade, too much excess soy sauce, sesame seeds, 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. Recipe accredited to
Joyce Washington
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Grandma’s
Swedish Pancakes
SERVES: 1
Ingredients 3
eggs
2
tbsps. sugar
11/4 cup of milk
4
tbsps. butter
3/4
cup of flour
1
lemon
1/2
tsp. salt
-
powdered sugar
Directions 1.
Set a large non-stick saucepan on medium heat and coat with non-stick spray. Whisk the eggs in a large bowl and then add the milk.
2.
In a separate bowl combine the sugar, flour, and salt.
3.
Whisk this mixture little by little to the eggs and milk until creamy.
4.
Pour and swivel enough batter to thinly cover the pan.
5.
Flip the pancake when the thin edges start to brown
6.
Wait until the center is a light brown and the edges have gotten crisp.
7.
Transfer the pancake to a warm plate, roll it up and cover it with a powdered sugar, butter and lemon juice mixture. Recipe accredited to:
Lavina DeNatale
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Greek
Grilled Avocados
SERVES: 4-6
Ingredients -
Avocado
-
Sun dried tomatoes
-
Olive Oil
-
Kalamata Olives
-
Artichoke Hearts
-
Feta Cheese
Directions 1.
Cut avocados in half and remove pit.
2.
Slice the avocado into chunks, maintaining the structure of the avocado skin, so the olive oil and ingredients can spread all over the avocado.
3.
Drizzle the avocado with olive oil, sundried tomato infused olive oil is a great for this recipe.
4.
Top your avocado with artichoke hearts, sun dried tomatoes, kalamata olives and feta cheese.
5.
Place on barbecue for 5-10 minutes depending on the heat of your barbecue. Recipe accredited to
Tammilee Tips
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Mexican Two Bean
Chicken Chili
SERVES: 4–8
Ingredients 2
cups chicken broth
2
tbsp. chili powder
1
16 oz chunky salsa
1
tsp. ground cumin
1
cup tomato sauce
11/2 cups canned pinto beans
1
medium zucchini, chopped
3
cups shredded chicken
1
garlic clove, pressed
11/2 cups canned blacked beans
Directions 1.
Combine broth, salsa and tomato sauce in 4-qt. Casserole dish.
2.
Add zucchini, beans, chicken, pressed garlic, chili powder and cumin.
3.
Bring to a boil;
4.
Reduce heat and simmer 30 minutes, stirring occasionally with Spoon.
5.
Allow to cool and serve in a bowl. Recipe accredited to
The Pampered Chef.
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Black
Russian Cake
MAKES: 1
Ingredients CAKE:
GLAZE:
1 box of yellow cake mix
1/2 cup powdered sugar
1 pack chocolate pudding
1/4 cup of kahlua
1 cup oil 1/4 cup vodka 3/4 cup water 1/2 cup sugar 4 eggs 1/4 cup kahlua
Directions cake: 1.
Combine all ingredients in a bowl.
2.
Pour batter mixture into greased bundt pan
3.
Bake at 350 degrees for 45-50 minutes.
glaze: 4.
For glaze, combine ½ cup powdered sugar with Ÿ cup of Kahlua.
5.
Poke top of cake with toothpick before covering with glaze. Recipe accredited to
Stacy Vetrovec
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Nana’s
Banana Bread
MAKES: 1
Ingredients 13/4 cups of flour
2
/3 cup of sugar
2
tsp. baking powder
2
eggs
1/4
tsp. baking soda
1
cup of mashed bananas
1/3
cup crisco
Directions 1.
Heat oven to 350 degrees and grease loaf pan
2.
At medium speed in electric mixer mix (cream) Crisco and sugar
3.
Then add eggs and beat until very light (about 4 minutes).
4.
Mix together flour, baking powder, baking soda and salt
5.
Slowly alternate adding small amounts of this dry mixture and the mashed bananas to the Crisco, sugar and egg mixture until just blended
6.
Pour into greased loaf pan
7.
Bake one hour
8.
Cool in pan for 10 minutes and then put on cooling rack. Recipe accredited to
Nana Muench
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Cucumber
Sangria
SERVES: 12
Ingredients 1
small honeydew melon
1/4 cup lime juice
12 limes, thinly sliced
1
cup honey
1/4 fresh mint leaves
1
750 ml. white wine, chilled
1
liter bottle carbonated water
Directions Directions 1.
Cut the melon in half; remove and discard seeds and rind. Cut melon into thin slices.
2.
In a large pitcher* combine melon, cucumber, lime slices, and the 12 mint leaves.
3.
In a small bowl stir together lime juice and honey until combined; pour over melon mixture. Add wine, stirring gently.
4.
Cover and chill for at least 2 hours.
Serve 5.
Stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint. Recipe accredited to
www.bhg.com
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Taco Soup!
SERVES: 10
Ingredients 1 lb. ground sirloin
1
14 oz. can of kidney beans
3/4 yellow onion
1
24 oz. can of hominy
1 packet dried ranch dressing
1
24 oz. can of diced tomatoes
1 packet taco seasoning
-
small bag of fritos
1 8 oz. can rotel diced chili
-
cilantro
1 14 oz. can of corn
2
cups of shredded cheese
1 14 oz. can of pinto beans
Directions Dressing: 1.
Chop and sautĂŠ yellow onion in a large skillet
2.
Add ground sirloin and continue sautĂŠing until meat is a light brown color.
3.
If your meat is under 90% fat free, drain and remove fat
4.
Remove from heat and pour into a large pot
5.
Add corn, pinto beans, kidney beans, hominy, diced tomatoes, Rotel diced chili, taco seasoning, and ranch dressing to the pot
6.
Bring to a boil
7.
Once boiling, change heat to low and simmer for three hours
8.
Remove from heat and serve
9.
Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl Recipe accredited to
The Zulch Family
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