483 Cookbook by Jenna Verbryke

It’s All Good!

A Collection of Favorite Recipes by

Students in Typography III Winter Qtr 2014

Instructer: Charmaine Martinez

Department of Art & Design

California Polytechnic State University San Luis Obispo, California

It’s All Good

/ A Collection of Favorite Recipes

It’s All Good!

A Collection of Favorite Recipes by

Students in Typography III Winter Qtr 2014

Instructer: Charmaine Martinez Department of Art & Design

California Polytechnic State University San Luis Obispo, California

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It’s All Good

/ A Collection of Favorite Recipes

To You, Dad. Thanks for always being there for me.

And for eggs benedict

every Easter Morning.

It’s All Good

/ A Collection of Favorite Recipes

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Table of Contents 30

32 34 36 38

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12 14

16 18 20 22 24 26

Now That’s a Taco Salad Oriental Cold Noodle Salad Spam Musubi Bertolucci’s Gourmet Grilled Cheese Tostada Crisp

84 86 88 90

Let' s Do LUNCH

Avocado Mango Shrimp Stacks Joong: Chinese Tamale Ahi Tuna Tartare on Sesame Wonton Chips Caprese Stack Nana’s Banana Bread Greek Grilled Avocados Recipe Hamachi Poke California Roll Really Good Guac

66 68 70 72 74 76 78 80 82

Dinner AT 6

Mixed Grill Kebabs with Guava BBQ Sauce Shepherd’s Pie Cajun Shrimp Alfredo Mushroom Risotto Moroccan Chickpea Soup Short Ribs Korean Barbecue (Kalbi) Taco Soup Mexican Two Bean Chicken Chili Shepherd’s Pie Pork with Sweet Soy Sauce (BABI Kecap)

42 44 46 48 50 52 54 56 58 60

World’s Best Chocolate Chip Cookies Mor Mor’s Pineapple Upside Down Cake Nana’s Coconut Cream Pie Chocolate Chip Pumpkin Bread Browned Butter Spoon Cookies Halo-Halo Almond Paste Cookies Grandma’s Swedish Pancakes Black Russian Cake Oat Nut Bars with Sweet Lemon Coconut Icing Italian Sesame Seed Cookies Chocolate-Banana Bonbons with Toasted Almonds Fear of a Black Planet Cake Buckeye Brownie Cookies with Easy Fudge Frosting

Sweet TREATS

Happy HOUR

94

96 98 100 102

Moscow Mule Pimm’s No. 1 Traditional Cocktail BlackFlower Fizz Cucumber Sangria Blackberry Meyer Lemon Gin and Tonics

It’s All Good

/ A Collection of Favorite Recipes

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It’s All Good

/ A Collection of Favorite Recipes

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Avocado Mango

11

SHRIMP STACKS

INGREDIENTS

1 1 ¼ ½ 1 ½ 1 8

cup broccoli salad sprouts cup tomatoes, diced cucumber, thinly sliced cup corn mango, cubed red onion, diced avocado, cubed ounces cooked shrimp

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

6 3 ¼ ⅛

tablespoon balsamic vinegar tablespoon olive oil teaspoon pepper teaspoon salt

TOOLS

3 x 3 mental cylinder

»» 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 a sprig of cilantro

recommend grilling on the BBQ

3 sprigs cilantro optional INSTRUCTIONS Dressing

»» To prepare the dressing, whisk together balsamic vinegar, olive oil, salt & pepper. Cover and place in fridge while preparing stacks.

Stacks

»» Place the metal cylinder on the plate you will serve the avocado, mango & shrimp stack on. Now add the ingredients one at a time.

»» First add in the broccoli salad sprouts. »» Next add tomatoes.

Recipe Submitted By: Alyssa Hornsby Recipe Attributed to: www.immaeatthat.com

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Joong

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CHINESE TAMALES

INGREDIENTS

12 ounce package dried bamboo leaves ½ pound pork belly

2½ pounds glutinous rice

2 teaspoons vegetable or canola oil

14 ounce package dried split hulled mung bean 6 ounces of Chinese sausage ¼ cup dried baby shrimp 4 dried scallops

INSTRUCTIONS Prep

»» 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

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.

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»» 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.

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.

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.

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.

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.

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Mung Bean

»» Place beans in fine meshed strainer. Rinse under cold running water until

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

To Assemble

»» 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.

»» 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 tablespoons rice mixture in pocket. Add

»» 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

»» 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 set in sink. 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.

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 tablespoons 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.

Recipe Submitted By: Darren Chan Recipe Attributed to: Joong is a traditional Cantonese recipe that

is made in June to celebrate the annual Dragon Boat Festival

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Ahi Tuna Tartare

ON SESAME WONTON CHIPS INGREDIENTS

12 4 3 6 2 2 2 2

wonton wrappers tablespoons of olive oil tablespoons sesame seeds ounces sushi-grade tuna, cut into 1/4-inch dice tablespoons green onions, green parts only, finely chopped tablespoons sesame seeds tablespoons soy sauce teaspoon sesame oil

Tuna Tartar

1 teaspoon peeled and grated 1 ¾ 2 ½ 1 2

fresh ginger clove garlic, minced teaspoon orange zest tablespoons fresh cilantro, finely chopped teaspoon kosher salt avocado, cut into ¼-inch teaspoons lime juice

»» Mix tuna, green onions, sesame seeds, soy sauce, sesame oil, ginger, garlic, orange zest, cilantro and salt together in a medium bowl. Mix well.

To Assemble

»» 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.

INFORMATION

Time: under 30 minutes Serves: 24

INSTRUCTIONS Sesame Wonton Crisps

»» 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). Let cool. (Alternatively, if you want cups, put the oiled whole wrappers in mini muffin tins). Remove triangles from the pan and let cook on a cooling rack.

Recipe Submitted By: Jenna Verbryke Recipe Attributed to: www.cdkitchen.com

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Caprese

19

STACK

INGREDIENTS

1 medium to large tomato ¼ cup basil leaves 4 ounces fresh

mozzarella cheese 4 teaspoons Balsamic vinegar 1 tablespoon olive oil salt and pepper, to taste INSTRUCTIONS »» 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.

Recipe Submitted By: Christy Pak Recipe Attributed to: www.tablespoon.com

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Nana's Banana

21

BREAD

INGREDIENTS

1¾ cups of flour 2 teaspoons of baking powder ¼ teaspoon of baking soda ½ teaspoon of salt ⅓ cup of Crisco ⅔ cup of sugar 2 eggs 1 cup of mashed bananas INSTRUCTIONS »» 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 flour, baking powder, baking soda and salt

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

»» Pour into greased loaf pan »» Bake one hour

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

»» You can also add chocolate chips (about ½ cup) or choped nuts (about ½ cup)

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Recipe Submitted By: Skyler Muench Recipe Attributed to: Muench Family

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Greek Grilled

23

AVOCADOS

INGREDIENTS

avocado olive oil artichoke hearts sun dried tomatoes kalamata olives feta cheese

INSTRUCTIONS »» 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.

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

Recipe Submitted By: Samantha Gee Recipe Attributed to: Tammilee Tips

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Hamachi Poke

PINEAPPLE POI & TARO CHIPS INGREDIENTS

2 tablespoons extra-virgin 2 2 3 1 1

olive oil tablespoons sake tablespoons mirin tablespoons fresh lemon juice teaspoon grated fresh ginger tablespoon finely chopped Maui onion

1 pound sashimi-grade

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

2 teaspoons xanthan gum 4 cups fresh pineapple chunks 1 small taro root sea salt

freshly ground black pepper vegetable oil for frying INFORMATION

Time: 110 minutes Serving Size: 6

hamachi (cut ½ inch cubes) ¼ cup chopped sea beans

pineapple chunks and blend on high speed 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, 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.

INSTRUCTIONS »» 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 also be salty).

»» Add the hamachi and sea beans. Gently toss with a rubber spatula to com-

pletely 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.

WHAT IS POKE AND 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 Recipe Submitted By: James Butler Recipe Attributed to: Chef Marcel Vigneron

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California

27

ROLL

INGREDIENTS

»» Turn the sheet of nori over so that the rice side is down. Place 1/8 of the

2 tablespoons rice vinegar 1 medium avocado, peeled, pitted, and sliced into ¼ inch

»» Grab the edge of the mat closest to you, keeping the fillings in place

4 ½ ⅓ 1 1

4

thick pieces sheets nori (seaweed) batch sushi rice, recipe follows cup sesame seeds, toasted small cucumber, peeled and cut into matchstick-size pieces small carrot cut into matchstick-size pieces imitation crab sticks, torn into pieces wasabi and soy sauce for serving

cucumber, carrot, avocado and crab sticks in the center of the sheet.

with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.

»» Cut the roll

INSTRUCTIONS »» 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.

»» 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.

Recipe Submitted By: Hyung-Min Park Recipe Attributed to: www.foodnetwork.com

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Really Good

29

GUAC

INGREDIENTS

2 large avocados ¼ cup sweet yellow onion ¼ cup chopped cilantro 1 teaspoon of jalapeño juice juice of one lime chopped up pickled jalapeño slices

salt and pepper to taste

INSTRUCTIONS »» Slice open those ripe avocados and mash out the innards into a bowl. Remove the pits and DISCARD.

»» Chop up some onions, cilantro, and jalapeños. Add them to the bowl along with the juice of one lime. Now mush it all up!! No special mushing technique required, but feel free to make one up.

»» Add 1 tsp of jalapeño 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.

Recipe Submitted By: Kelsey Dodge Recipe Attributed to: Emma Dorantes

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It’s All Good

A Collection of Favorite Recipes

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Now That's

33

A TACO SALAD

INGREDIENTS

2 boneless, skinless chicken 2 2 2 2 2 ½ ¼

breasts tablespoons olive oil limes, juiced garlic cloves, minced teaspoons ground cumin teaspoons smoked paprika teaspoon chili powder teaspoon salt a few tortilla chips, crushed

»» To make the salads, combine lettuce, tomatoes, avocado,cheese, corn and

¼ teaspoon pepper 2 ounce monterey jack cheese, 4 1 ⅔ ½ ½

freshly grated cups butter lettuce, chopped avocado, chopped cup sweet corn pint grape tomatoes, quartered teaspoon red wine vinegar

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 in chicken and toss well, then separate on to two plates or bowls. Add crushed tortilla chips on top and it’s fiesta time!

INSTRUCTIONS »» 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.

»» When ready to make the salads, heat a large skillet over medium-heat

and add a little olive oil. Sear chicken both sides then reduce heat to medium-low, cover 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.

Recipe Submitted By: Alyx Mackler Recipe Attributed to: www.foodnetwork.com

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Oriental Cold

35

NOODLE SOUP

INGREDIENTS

16 ounce package Capellini 2 red bell peppers, diced 1 cup chopped green onion ½ cup cilantro 1 tablespoons sesame seeds 2 tablespoons soy sauce 2 tablespoons rice vinegar 2 tablespoons olive oil

1 tablespoon brown sugar 1 tablespoon chili paste 1 teaspoon salt and pepper INFORMATION

Serving Size: 8

2 tablespoons sesame seed oil

INSTRUCTIONS »» 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. 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 in a colander set in the sink.

»» 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.

Recipe Submitted By: Amanda Yam Recipe Adapted from: Los Altos Bakery and Café

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Spam

37

MUSUBI

INGREDIENTS

5 5 12 ½

cups cooked rice, room temp sheets nori (seaweed) ounce can spam cup teriyaki sauce Furikake, to taste

»» 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.

»» Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

requires spam musubi maker

INSTRUCTIONS »» 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.

»» Fill musubi maker with rice and press flat until the rice is 1 ½ inch high.

Sprinkle rice with Furikake.

»» Top with slice of Spam. Remove musubi maker.

Recipe Submitted By: Ashley Andrews Recipe Attributed to: Mama Drews

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39

Bertolucci's Gourmet GRILLED CHEESE INGREDIENTS

2 ½ 1 1 1 2

pieces sliced sourdough fresh ripe tomato slice Jarlsberg cheese slice Provolone cheese slice columbus peppered turkey breast tablespoon butter

INSTRUCTIONS »» Preheat skillet over medium heat.

»» Lather both sides of bread with butter (1 tbsp 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. »» Gently place slice of turkey breast on top of tomato slices. »» Add slice of Provolone cheese on top of turkey.

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

»» Grill until lightly browned and flip over; repeat process until cheese is melted.

»» When cheese has melted, remove from skillet using spatula and cut in half diagonally.

Recipe Submitted By: Albert Chang Recipe Attributed to: Albert Chang

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Let's Do

Tostada

Tostada Crisp by Kathy Choi

41

CRISP

INGREDIENTS

1 onion 2 tomatoes 1 lime 1 cup cilantro 1 red bell pepper 1 head of lettuce 1 avocado 1 whole cooked rotisserie

LUNCH

Assembly:

mozzarella cheese small tortillas tostada shells teriyaki sauce tapatío sauce

INFORMATION

Serving Size: 4-6

chicken feta cheese

»» Place 1 small tortilla on pan and heat up for 1 minute; flip 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 ½ 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 ¼ of the sliced avocados.

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

INSTRUCTIONS Preparation:

»» Shred Rotisserie chicken and place ½ of shredded chicken over pan. Add 2 tbsp. 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.)

»» 4. 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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Recipe Submitted By: Kathy Choi Recipe Attributed to: Kathy Choi

It’s All Good

A Collection of Favorite Recipes

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It’s All Good

/ A Collection of Favorite Recipes

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45

Mixed Grill Kebabs WITH GUAVA BBQ SAUCE BBQ SAUCE RECIPE

KEBAB RECIPE

INGREDIENTS

INGREDIENTS

1 tablespoon coconut oil or vegetable oil 1 small yellow onion, finely 2 ½ 8 ¼ ⅓ 2 1

chopped garlic cloves, minced cup guava nectar ounces guava paste or jelly cup molasses cup cider vinegar tablespoons tomato paste teaspoon ground all spice

1 teaspoon smoked paprika ½ teaspoon curry powder ¼ teaspoon salt

INSTRUCTIONS Preparation

»» 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.

1 pound boneless fish fillets, cut into bite-size pieces 1 pound peeled and de-veined 1 1 1 1

shrimp yellow bell pepper, cut into pieces orange bell pepper, cut into pieces red onion,cut into wedges pint cherry tomatoes

olive oil salt freshly ground black pepper

INSTRUCTIONS Preparation

»» 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 flakes with a fork. Serve skewers with sauce on the side.

Recipe Submitted By: Katelyn Burgin Recipe Attributed to: Coastal Living

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47

Shepherd's

PIE

INGREDIENTS

1 1 2 ½ 8 ¼

pounds ground beef

cans cut green beans (drained) cans corn (drained) cans condensed tomato soup do not add water cups mashed potatoes shredded cheese

INSTRUCTIONS »» Preheat oven to 350°F

»» 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. »» 12. Let cool and enjoy!!

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.

»» 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

»» 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.

Recipe Submitted By: Meagan Haneke-Hopps Recipe Attributed to: Grandma Judith Hopps

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49

Cajun

SHRIMP ALFREDO

INGREDIENTS

1 pound shrimp, peeled and de-veined 2 tablespoons creole seasoning 1½ tablespoons olive oil 1½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh

egg yolk cup onion, diced, divided ounces linguine 1 tablespoon tony's creole seasoning 1 1 8

»» When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T). 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.

or canned 1 cup heavy cream 1 cup parmesan cheese, grated INSTRUCTIONS »» 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 tablespoon 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 about 3 to 5 minutes or until the shrimp turns pink.

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Recipe Submitted By: Katelyn Burgin Recipe Attributed to: Coastal Living

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51

Mushroom

RISOTTO

INGREDIENTS

6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1½ cups arborio rice ½ cup dry white wine

3 tablespoons finely

chopped chives 4 tablespoons butter ⅓ cup freshly grated parmesan cheese

sea salt to taste freshly ground black pepper to taste

INSTRUCTIONS »» In a saucepan, warm the broth over low heat.

»» Warm 2 tablespoons 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.

»» 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.

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

Dinner

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Recipe Submitted By: Florence Lui Recipe Attributed to: Myleen from www.allrecipes.com

It’s All Good

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Dinner AT 6

53

Moroccan

CHICKPEA SOUP

INGREDIENTS

1 1 1 4 ½ ¼

tablespoon canola oil

onion, minced tablespoon sugar garlic cloves, minced tablespoon hot paprika tablespoon saffron threads, crumbled ¼ teaspoon ground ginger ¼ teaspoon ground cumin 2 15 ounce cans chickpeas,

pound red potatoes (about 3 medium) scrubbed and cut into ½ inch pieces 14½ ounce can diced tomatoes 4 cups low sodium chicken broth 1 zucchini, seeded and cut into ½ inch pieces ¼ cup minced fresh parsley salt and pepper lemon wedges 1

INSTRUCTIONS »» 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.

»» 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.

»» 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 Submitted By: Kat Whalen Recipe Attributed to: America’s Test Kitchen Healthy Cookbook

Dinner

AT 6 / 52

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Dinner AT 6

55

Korean Barbecue

SHORT RIBS »» Remove from marinade, wipe or shake off excess marinade on meat, too

INGREDIENTS

4 pounds korean style short ribs LA style cut ribs also works 1 cup soy sauce 2 tablespoons sugar 2 tablespoons brown sugar ½ onion yellow onion, chopped 2 stalks green onion, chopped 2 teaspoons ginger, minced 6 cloves garlic, minced

1 tablespoon honey

2 tablespoons toasted 1 1 ½ 2

sesame seeds teaspoon sesame oil teaspoon oil teaspoon cayenne tablespoons rice wine or white vinegar

much excess soy sauce, sesame seeds, or sugar on the outside of meat can burn and give a different flavored than desired. 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.

INFORMATION

Serving Size: 6-8

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

»» Refrigerate for 4 hours, but the longer the better, letting it marinate over-

night 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.

Dinner

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Recipe Submitted By: Paul Washington Recipe Attributed to: Joyce Washington

It’s All Good

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Dinner AT 6

55

Korean Barbecue

SHORT RIBS

INGREDIENTS

1 ¾ 1 1

pound ground sirloin yellow onion packet dried ranch dressing packet schilling taco seasoning 8 ounce can of rotel diced chili 14 ounce can of corn 14 ounce can of pinto beans

14 ounce can of kidney beans 24 ounce can of hominy 24 ounce can of diced tomatoes 2 cups of mexican cheese

small bag of fritos 1 cilantro INFORMATION

Serving Size: 6-10

INSTRUCTIONS »» 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

»» 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

»» Add crushed Fritos, cilantro, and Mexican shredded cheese to the top of each bowl

Dinner

AT 6 / 56

Recipe Submitted By: Zack Zulch Recipe Attributed to: Zulch Family Recipe

It’s All Good

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Dinner AT 6

59

Mexican Two Bean CHICKEN SOUP INGREDIENTS

2 cups chicken broth 16 ounce jar thick and chunky mild salsa 1 cup tomato sauce 1 medium zucchini, coarsely chopped 1½ cups rinsed and drained canned black beans 1½ cups rinsed and drained canned pinto beans

1 cup drained canned whole 3

1 1 1

kernel corn cups shredded cooked chicken garlic clove, pressed tablespoons chili powder teaspoon ground cumin

INFORMATION

Serving Size: 6

INSTRUCTIONS »» 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 of each bowl

Recipe Submitted By: Sara Ingram Recipe Attributed to: The Pampered Chef

Dinner

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Dinner AT 6

61

Shepherd's Pie

WITH AN ACCENT »» Add carrot, and onion, stir a little longer.

INGREDIENTS

2 tablespoons olive oil 1½ pounds lamb or beef 1 large carrot 1 large onion 4 garlic cloves, minced ¼ cup chicken stock

1½ pounds golden potatoes ¼ heavy cream 3½ tablespoons butter

2 egg yolks ¼ cup parmesan cheese red wine tomato puree or paste

worcestershire sauce salt pepper

INSTRUCTIONS Preparation

»» Dice the garlic

»» Separate herbs from the stems »» Separate egg yolks

»» Peel and slice potatoes into even pieces

Filling

»» 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.

Potatoes

»» 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 and keep warm

To Assemble

»» 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.

»» Serve.

»» 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.

Recipe Submitted By: Joseph Hewison Recipe Attributed to: Gordon Ramsay

Dinner

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Dinner AT 6

63

Babi

KECAP

INGREDIENTS

2 pounds pork butt or 1 ½ 1 2 2 2 2

shoulder or spare ribs teaspoon salt teaspoon white pepper teaspoon chinese five spices tablespoons rice wine tablespoons soy sauce star anise tablespoons sweet soy sauce

3 tablespoons oil 2 shallots 1 inch ginger 2 cloves garlic INFORMATION

Serving Size: 6-8 Prep Time: 1-1½ hours

INSTRUCTIONS »» In a food processor grind the spices (2 shallot, 1 inch ginger, 2 cloves garlic) »» Cut the pork into about 2 inch cubes

»» 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 at least 10 mins.

»» Put oil in a pot and stir fry the spices on medium heat for about 3 minutes.

»» 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 of water and Sweet Soy Sauce (Kecap Manis) to the pot

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

»» Serve with rice and vegetables for a balanced meal

Dinner

AT 6 / 62

Recipe Submitted By: Kelby Hertany Recipe Attributed to: Mrs. Lusiana Hertanu

It’s All Good

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Sweet TREATS

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67 17

World's Best

CHOCOLATE CHIPS COOKIES!!!

INGREDIENTS

¾ 1 1 1 2 3 ¾ ¾

cup white sugar cup brown sugar cup butter, softened tablespoon vanilla large eggs cups all-purpose flour teaspoon baking soda teaspoon salt

3 cups semi-sweet

chocolate chips 1 cup walnuts, chopped

INSTRUCTIONS »» 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.

»» Roll into 1¼" balls and place on non-stick cookie sheets, about 2" apart. »» Bake for 10 to 12 minutes.

Recipe Submitted By: Evan LaForce Recipe Attributed to: Karen A. on www.food.com

Sweet

TREATS / 66

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69 17

Mor Mor's Pineapple UPSIDE DOWN CAKE INGREDIENTS

¼ 1 1 1

pound butter can pineapple rings in juice box yellow cake mix cup brown sugar

INSTRUCTIONS »» In a 12in oven safe skillet (cast iron skillet works best) melt the butter. »» Add brown sugar until thick (but not caramelized).

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

»» Prepare the 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. »» Enjoy.

Recipe Submitted By: Kirsten Jacobson Recipe Attributed to: Goody Jacobsen

Sweet

TREATS / 68

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Chocolate Chip

71 17

PUMPKIN PIE »» Stir in chocolate chips.

INGREDIENTS

1¾ cups unbleached

all-purpose flour teaspoon nutmeg teaspoon ginger teaspoon cinnamon teaspoon baking soda teaspoon baking powder teaspoon salt

1 1 1 1 1 ¾ ½ cup olive oil

1 cup sugar 3 ½ 1 1

large eggs cup vanilla pudding cup canned pure pumpkin teaspoon vanilla extract ⅓ cup whole milk 1 cup mini semi-sweet 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.

INFORMATION

Serving Size: 12

INSTRUCTIONS »» Preheat oven to 350°F.

»» Grease and flour 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.

»» Beat dry ingredients into pumpkin mixture alternately with milk.

Recipe Submitted By: Emilee Rudd Recipe Attributed to: Kathy Rudd

Sweet

TREATS / 70

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Browned Butter

73 17

SPOON COOKIES »» Scoop out dough with a small teaspoon (the kind you set the table with, not

INGREDIENTS

1 2 ¾ 1 ¾ ⅓

cup unsalted butter cups all-purpose flour teaspoon baking powder large egg yolk cup sugar cup raspberry jam confectioner's sugar

INFORMATION

Serving Size: 32

INSTRUCTIONS

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 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.

»» Preheat the oven to 325 F. Line two baking sheets with parchment paper. »» Melt the butter in a small, 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.

»» Meanwhile, 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 that looks like wet sand.

»»

Recipe Submitted By: Madison Mar Recipe Attributed to: www.foodnetwork.com

Sweet

TREATS / 72

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Halo

75 17

HALO »» Stir in chocolate chips.

INGREDIENTS

2 tablespoons macapuno 2 tablespoons kaong 2 tablespoons nata de coco 2 tablespoons freshly grated cantaloupe 2 tablespoons freshly shredded jackfruit 2 tablespoons sliced caramelized plantains

1 scoop of mango, vanilla

or ube ice cream 2 tablespoons caramel custard INFORMATION

»» 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.

Serving Size: 1

1 cup shaved ice ½ cup evaporated milk INSTRUCTIONS

»» In a tall glass, layer the macapuno, kaong, nata de coco, cantaloupe, jackfruit, and caramelized plantains.

»» Cover the mixture with enough shaved ice, depending on preference. »» Swirl evaporated milk on top of the ice.

»» Top with a scoop of ice cream and some slabs of caramel custard. »» Mix it all together. Or not.

Recipe Submitted By: Cristopher Lagmay Recipe Attributed to: Lagmay

Sweet

TREATS / 74

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Almond Paste

77 17

COOKIES »» Repeat for each cookie as desired.

INGREDIENTS

½ pound very soft butter 1 cup sugar 1 cup grated almond paste 1 egg beaten 1½ cup flour ½ teaspoon baking soda ½ teaspoon baking powder ½ pound bittersweet chocolate, melted

pinch of salt slivered almonds

»» 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.

TOOLS

large bowl standing or hand mixer spatula fork cookie sheet cooling rack parchment paper

INSTRUCTIONS »» Cream butter and sugar well. Add remaining ingredients.

»» Form batter into small balls, press down with floured 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.

Recipe Submitted By: Heather Brown Recipe Attributed to: www.cooks.com

Sweet

TREATS / 76

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Grandma's Swedish

79 17

PANCAKES »» After a little more time when the edges start to get crisp, roll the pancake

INGREDIENTS

3 eggs 1¼ cup milk ¾ cup flour ½ teaspoon salt 2 tablespoons of sugar 4 tablespoons of butter 1 lemon powedered sugar

up and place it on a warm plate.

»» Serve with powdered sugar and melted butter and lemon juice mixture.

PERSONAL NOTE

This recipe is a family heirloom passed down from my grandmother, to my mother, and then to me. As one of my favorites, it reminds me of my grandmother’s homestyle cooking.

»» Also add on any topping of your choice like fruit, nutella, peanut butter, syrup, jam, etc.

INSTRUCTIONS »» 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. Then, in a

separate bowl combine the sugar, flour, and salt. Wisk 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 heat-

ed saucepan and swivel the saucepan around so the batter covers the entire bottom portion of the pan. 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 spat-

ula 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.

Sweet

TREATS / 78

Recipe Submitted By: Rebecca Reid Recipe Attributed to: Lavina DeNatale

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Black Russian

81 17

CAKE

INGREDIENTS

¼ 1 1 ¼

box of yellow cake mix pack of instant choclate pudding cup oil cup vodka ¾ cup water ½ cup sugar 4 eggs ½ cup kahlua powdered sugar INSTRUCTIONS »» Combine all ingredients

»» Pour batter mixture into greased bundt pan »» Bake 350 degrees for 45-50 minutes

»» For glaze, combine ½ cup powdered sugar with ¼ cup of Kahlua

»» Poke a holes in cake with a toothpick before drizzling glaze over top of cake »» Sprinkle with powdered sugar before serving!

Recipe Submitted By: Sara Vetrovec Recipe Attributed to: Mom

Sweet

TREATS / 80

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83 17

Oat Nut Bars

WITH SWEET LEMON COCONUT ICING INGREDIENTS

½ cup unbleached self

raising flour ½ cup unbleached plain flour ½ cup rolled oats

½ cup shredded coconut ¼ cup sunflower seeds ¼ cup pepitas (pumpkin seeds) ½ cup chopped walnuts 1 tablespoon linseeds

¾ butter

2½ tablespoons molasses ½ teaspoon baking soda ¼ cup hot water 1 cup icing sugar 1 lemon, juice, and zest 1 teaspoon butter ¼ cup shredded coconut INFORMATION

Serving Size: 20 Prep Time: 25 minutes

INSTRUCTIONS »» Pre-heat the oven to 180°C/356°F

»» 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.

»» Sift the flours 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 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.

Recipe Submitted By: Cristopher Lagmay Recipe Attributed to: Lagmay

Sweet

TREATS / 82

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Italian Sesame Seed

85 17

COOKIES

INGREDIENTS

3 pounds flour 1½ pounds sugar 7 eggs 4 tablespoon milk 1 4 4 ½

pound shortening teaspoons baking powder teaspoons vanilla cup kahlua jigger of whisky

INSTRUCTIONS »» Cream shortening and sugar

»» Add beaten eggs, milk, vanilla & whiskey.

»» Gradually work in flour 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.

Recipe Submitted By: Danielle Hadley Recipe Attributed to: Italian Sesame Seed Cookies

Sweet

TREATS / 84

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87 17

Chocolate-Banana Bonbons WITH TOASTED ALMONDS INGREDIENTS

½ ounce semisweet chocolate ⅔ cup toasted and chopped almonds or pecans 2 bananas

PERSONAL NOTE

Naturally sweet and creamy when frozen, bananas are full of potassium. Cover them with dark chocolate and nuts and you have a quick, healthy treat. For this recipe, choose bright yellow bananas that are not too ripe and freckled but rather still have some firmness.

INSTRUCTIONS »» In a heatproof 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 shallow 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.

»» Freeze the bonbons until the chocolate is set, about 20 minutes, hen transfer to an airtight container and store in the freezer for up to 1 week.

Sweet

TREATS / 86

Recipe Submitted By: Jaclyn Cruickskank Recipe Attributed to: Eat Well, by Charity Ferreira

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Fear of a Black Planet

89 17

CAKE »» n a large bowl, cream the butter until smooth. Add sugar and then cream

INGREDIENTS

16 ounces cream cheese 1¾ cup sugar 3 egg 1 egg yolk 3 teaspoons vanilla 1 cup chocolate chips ¾ cup cocoa ½ cup hot water

2⅔ cups cake flour 1 ¼ ½ 1

tablespoon baking soda teaspoon salt cup butter cup buttermilk

again. Add eggs and vanilla extract and beat until fluffy. 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.

INSTRUCTIONS Filling

»» Beat together the cream cheese, sugar, egg, egg yolk, and vanilla in a medium-size bowl until fluffy.

»» Fold in the chocolate chips and set aside.

Batter

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

»» In a separate bowl, mix together the cae flour, baking soda, and salt and set aside.

Recipe Submitted By: Olivia Yu Recipe Attributed to: www.michelle-fromthekitchen.blogspot.com

Sweet

TREATS / 88

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Sweet

TREATS

91

Buckeye Brownie Cookies WITH EASY FUDGE FROSTING BUCKEYE BROWNIE COOKIES

EASY F UDGE FROSTING

INGREDIENTS

INGREDIENTS

1 ¼ ½ 1 ¾ ¾ ¾

1 ⅔ 1 8 1

box brownie mix

cup butter, melted cup cream cheese, room temperature egg cup peanut butter cup powdered sugar cup chocolate frosting

INSTRUCTIONS »» 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 and sticky.

»» Form rounded tablespoons sized portions of dough into balls, placing on

cup butter, room temperature

cup boiling water cup Hershey's Special Dark cocoa powder, sifted cups powdered sugar teaspoon vanilla

INSTRUCTIONS »» In a mixer combine all ingredients and over low speed for 30 seconds. »» Increase speed to medium and beat for 1 minute until smooth.

»» Let frosting cool for 15-20 minutes before you frost cake or cupcakes.

Note: You could also use canned frosting. The cookies also taste

great without frosting.

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.

»» 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.

Sweet

TREATS / 90

Recipe Submitted By: Chelsea Lightfoot Recipe Attributed to: www.cookiesandcups.com

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Happy HOUR

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Happy HOUR

Moscow

95

MULE

INGREDIENTS

History

¼ ¼ ½

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.

cup lime juice cup vodka cup ginger beer copper mug

INSTRUCTIONS »» Pour vodka into glass

»» Pour lime juice into glass

»» Pour ginger beer into glass

»» If desired, garnish with a slice of lime and serve chilled

Martin set off to market the Moscow Mule in the bars around the country. He bought one of the first Polaroid cameras and asked barmen to pose with a Moscow Mule copper mug and a bottle of Smirnoff vodka. Then he would leave one copy of the photo at the bar and take a second copy to the bar next door to show them that their competitors were selling their concoction. Between 1947 and 1950, thanks to their invention, Smirnoff vodka case columns more than tripled and nearly doubled in 1951.

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. Three are enough, however, to make you wanna fight pro-Communists.”

Recipe Submitted By: Emma Dowling Recipe Attributed to: www.cocktailtimes.com

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HOUR / 94

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97

Pimm's No. 1

TRADITIONAL COCKTAIL INGREDIENTS

1 2 1 1

cup pimm's liquor cup lemonade slice lemon slice orange 1 slice apple 1 slice cucumber 2 strawberries INSTRUCTIONS »» 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.

Recipe Submitted By: Allison Gentes Recipe Attributed to: www.recipewise.co.uk

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HOUR / 96

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Happy HOUR

99

Pimm's No. 1

TRADITIONAL COCKTAIL INGREDIENTS

absolut citron vodka st. germaine elderflower liqueur perrier jouet brut champagne peaches blackberries mint pomegranate juice sprite dry ice

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 frozen “flower” garnish on top, finish with small piece of dry ice for dramatic smoking and fizzing effects, as well as colder drinks.

INSTRUCTIONS In a pint glass muddle:

»» one slice of a fresh peach, two fresh blackberries, two fresh mint leaves, two ice cubes.

Fill the glass with ice and add:

»» 2oz Absolut Citron Vodka, 75oz St. Germaine Elderflower Liqueur, 1½2oz Pomegranate Juice, splash of Sprite (can substitute club soda)

»» Shake and strain into large chilled martini glass, then float 1½oz Perrier Jouet Brut Champagne

Recipe Submitted By: Jared Moore Recipe Attributed to: Jared Moore & Jack Britton

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HOUR / 98

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Happy HOUR

Cucumber

101

SANGRIA

INGREDIENTS

1 12 ¼ ¼ 1 1

small honeydew melon lime, thinly sliced fresh mint leaves cup lime juice cup honey 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

INSTRUCTIONS »» 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 at least 2 hours.

»» To serve, stir in carbonated water. Ladle or pour into glasses. If desired, garnish with additional mint.

Note: If a large pitcher will not fit into your refrigerator, divide the mixture in half and place in 2 smaller pitchers or covered containers.

Recipe Submitted By: Viridiana Osio Recipe Attributed to: www.bhg.com

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Blackberry Meyer Lemon GIN AND TONIC INGREDIENTS

12 blackberries 20 fresh mint leaves 2 meyer lemons ¼ cup simple syrup 12 ounces good quality gin tonic water ice INSTRUCTIONS »» 1. Set out four high ball glasses.

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

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

Recipe Submitted By: Kelsey Lancaster Recipe Attributed to: www.spoonforkbacon.com

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Typefaces Used Include: Adobe Caslon Pro and Corinthia

March 17, 2014

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It’s All Good

A Collection of Favorite Recipes

It’s All Good

A Collection of Favorite Recipes