A COOKBOOK OF
INSTITUTIONAL ADVANCEMENT
FAMILY FAVORITES
Bill’s Perfect Manhattan 2 oz. Bourbon or Rye Whiskey 1 oz. Carpano Antica Formula Vermouth 2-3 dashes of your favorite Bitters 2 ea. Maraschino Cherries Instructions: 1. To make your Manhattan, I suggest starting with two ice cubes, then add all the ingredients, and stir. After that, I suggest adding more ice, stirring a bit more, and then you will have a very fine Manhattan.
Bill Biebuyck Vice President for Institutional Advancement Anyone who knows me, is already aware that I am not a cook, and I do not typically cook. Therefore, I am not really in a position to provide cooking tips or recipes. However, there is one exception to this rule. I make an outstanding Manhattan. If you are like me, you may want to have a Manhattan before your Thanksgiving meal, and then maybe another after dinner. I hope you enjoy your cocktail and have a wonderful Thanksgiving. Thank you for your support and commitment to Clarke University.
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Moroccan-Inspired Meat Bundles These delicate pastries, made of crisp phyllo dough, are filled with aromatic spices, fruits, and savory meat. Inspired by Moroccan flavors, they pair wonderfully with the yogurt harissa sauce and are sure to make for an adventurous appetizer for any festive occasion! Ingredients for the meat bundles: 2 tbsp extra virgin olive oil 1.5 lb. ground beef (lean) or lamb 1/2 large yellow onion, finely chopped 1 tbsp finely chopped garlic 1 tbsp fresh ginger, finely chopped ½ tsp ground cinnamon 1 tsp ground cumin seeds ½ tsp garam masala 1 cup dried fruit such as golden raisins, currants, cherries, dates, or a mix ½ cup tomato puree 2-3 tbsp harissa sauce (reserve another 3 tbsp for the yogurt sauce later) ½ cup chopped fresh parsley 1/3 cup chopped fresh mint Salt and ground pepper to taste 1 package Phyllo pastry ½ tsp extra virgin olive oil or melted butter, for brushing on phyllo pastry Ingredients for the Harissa Yogurt dipping sauce 1 cup plain yogurt 3 tbsp harissa sauce Optional Garnishes Pomegranate seeds & Mint leaves Instructions 1. In a large frying pan heat 2 tbsp of olive oil over medium high heat. When oil is hot, add ground meat and season with salt and pepper. Cook ground beef until browned, about 7-10 minutes. 2. Add onions, garlic, ginger, cinnamon, and cumin and continue to cook until onions are soft, and mixture is fragrant, about 3-5 minutes more. Next add the tomato puree, harissa sauce and dried fruit and cook until the excess moisture from the tomato puree is gone, about 7-10 minutes. Remove pan from heat before adding the fresh chopped parsley and mint and allow mixture to cool. 3. Preheat oven to 400°F. 4. If phyllo dough sheets are not precut, cut to approx. 4” squares and brush each square lightly with olive oil or melted butter. Place 6 squares of the phyllo into each muffin tin cup, overlapping the sheets in the cups as you go.
Jillian Bellings Gift Data Specialist/ Administrative Assistant I have always been an adventurous eater, even as a child. Now, I admire how the sharing of foods can bridge gaps between people. Being a “foodie” is also a passion I share with my husband, who loves to plan trips with me based on inspiration from our favorite chef Anthony Bourdain. One of our favorite recipes is a Moroccan inspired meat bundle, which can be served as an appetizer (but we often cannot help but eating enough to consider them a full meal). This dish is one that we often make for festive occasions and hope you will enjoy for your celebrations too!
5. Spoon in the meat mixture (about 2 ½ tbsp) into each cup and then gently fold over the phyllo sheets over top so that the bundles are mostly closed. Brush the tops lightly with more olive oil or melted butter. 6. Bake the bundles until the pastry is golden brown and filling is hot, about 15-20 minutes. 7. Lastly create your harissa yogurt dipping sauce by mixing the two ingredients together and serve in a bowl with the warm bundles. Add some extra mint leaves or pomegranate seeds around the platter for a beautiful (and tasty) garnish on top of the meat bundles, or on the dipping sauce.
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Sinful Potatoes This classic potato recipe is simple, serves 4 people, and I highly recommend measuring the cheese with your heart. There’s no such thing as too much cheese. And, as we gather with those in our immediate household during this season of thanks, let us remember that this too shall pass. Ingredients 2 large potatoes 1 tsp salt or garlic salt ¼ can cream of mushroom soup Milk ¼ tsp black pepper 1 cup grated cheese (or more- measure with your heart) 1/3 cup onion, chopped Parmesan cheese, grated Parsley flakes Breadcrumbs Instructions 1. Cube potatoes (or get a bag of pre-cut, frozen potatoes) and add to crockpot with a little milk on the bottom. Stir in cream of mushroom, pepper, onion, parsley, and cheese. Finally, top with more cheese and breadcrumbs. If you prefer life on the spicy side, add red pepper flakes and your favorite hot sauce. 2. Set crockpot on high and cook for 3 hours, stirring every hour.
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Jessica Schlader Grants and Research Officer If 2020 has taught us anything, it’s that pants with an elastic waistband are acceptable to wear for any occasion. They’re also forgiving when quelling the year’s disappointments with a generous helping of something warm, cheesy, and comforting.
Chile Relleno 4 poblano peppers 4 egg whites salt and pepper Oaxaca cheese (White quesadilla cheese and mild cheddar may be substituted) cooking oil Instructions 1. Roast poblano peppers over an open fire. Broiling the peppers in the oven works too, if an open fire isn’t available. Turn the peppers roasting both sides. Once roasted, place the peppers in a large Ziploc bag, and allow them to steam for 5 minutes. 2. While the poblanos are roasting and steaming: 3. Beat the egg whites until they are foamy. Add a little salt to taste. 4. Cut the cheese into small wedges and set aside. 5. Remove the steamed peppers from the bag and peal the top layer of skin. Slice along the natural pepper vain and remove the seeds. 6. Stuff the cheese wedges into the pepper and use toothpicks to hold them together 7. Heat the cooking oil in a skillet. 8. Dip the stuffed peppers into the egg batter and fry in the skillet. Using a spatula turn the pepper. Cook until batter is golden brown and cheese is melted. 9. Place cooked pepper on paper towel to drain excess oil. 10. Plate the pepper and pour salsa over the pepper to your preference.
Homemade Salsa 4 serrano peppers cilantro 1/2 yellow onion 1 garlic clove 4 large tomatoes salt and pepper
Roberto Dominguez Director of Advancement Services As I was trying to decide what recipe to share, I began by closing my eyes and my mind went directly to memories of my childhood. The sweet aroma of peppers roasting on the stove top fire. The sound of the blender combining the magical ingredients that make for a simple yet delicious salsa. This is an experience I shared with my children when they were growing up, and we would make this together. I hope you enjoy it as well.
Instructions 1. For best results place tomatoes, garlic, and peppers and on aluminum foil and roast. As an alternative combine the same ingredients in a pot full of water and boil it. 2. Peal the tomatoes and place tomatoes, garlic, and peppers in the blender and blend. 3. Chop the onion and cilantro. 4. Combine all the ingredients in a large bowl and add salt to taste.
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Turkey Day Sliders You can change this easy recipe to suit your taste. I’m including the recipe for the homemade cranberries, but feel free to substitute a prepared cranberry sauce if you feel like it! Ingredients 1 package brioche mini buns from Aldi (or your favorite dinner rolls) 12 slices of roast turkey deli meat or leftover turkey 1 box prepared stuffing mix, prepared as directed on the package Cranberry sauce 3 tbsp butter melted Mayonnaise to taste Cranberry Sauce 1 bag cranberries 1/2 c sugar ½ c orange juice 1 tsp ground cinnamon Instructions 1. Preheat your oven to 350°F 2. In a saucepan, mix all cranberry sauce ingredients and bring to a boil until the cranberries pop and the sauce thickens. Serve warm or chilled. 3. Line a baking sheet with foil or parchment for easy clean up, split your rolls and place evenly on sheet. Add 1-2 tbsp of prepared stuffing, one slice of turkey, and 1 tsp of cranberry sauce (or to your taste), spread mayo on the top bun and place on the top of your sandwich. Continue this for the package of buns. Once your sandwiches are assembled, brush butter over the top, bake until they are golden brown and heated through. Enjoy!
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Jayme Ironside Development Officer In true Midwestern fashion, my mother taught me how to over prepare for a party. My husband and I love to entertain and invite friends to our home to share a meal. Every time, I promise I am not going to go overboard, but I always do. For the past several years, we have been hosting “friendsgiving” and these little sandwiches are always a hit. They are a great use of leftovers, or easy enough to prepare on their own for a tasty meal.
Pumpkin Bars Ingredients 4 eggs 1 2/3 cup granulated sugar 1 cup vegetable oil 1 (15 oz.) can pumpkin 1 cups all-purpose flour (may substitute gluten free flour like we do in our home) 2 tsp baking powder 2 tsp ground cinnamon 2 tsp pumpkin pie spice 1 tsp salt 1 tsp baking soda Whipped cream or marshmallow frosting for topping Instructions 1. Preheat the oven to 350°F. 2. With a mixer on medium, mix eggs, sugar, oil and pumpkin and mix until light and fluffy. 3. In another bowl, mix all dry ingredients. 4. Add dry ingredients to wet mixture, mix on low until all is smooth. 5. Grease a 9 x 13� baking pan. Pour mixture into pan and bake 30-35 minutes. Check with a tooth pick to make sure it is finished- the toothpick should come away clean from the bars. 6. Top with your favorite whipped cream or marshmallow frosting.
Catherine Dunn, BVM President Emerita Among my friends I am known for reading cookbooks like others read novels. It is fun because one recipe will catch my eye and BOOM I am off to cook or bake. In this instance, I saw this Pumpkin Bar recipe on the website yummly.com, AND I JUST KNEW IT WOULD BE TASTY FOR THE HOLIDAYS. In my home, all of our cooking or baking is gluten and dairy free, but you would never know the difference. This Pumpkin Bar recipe is delicious, and maybe a bit healthier. I hope you enjoy!
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Cherry Pretzel Salad Dip Don’t worry, this isn’t one of those strange Jell-O mold salad recipes from the 1950s. This dip is a deconstruction of the traditional layered strawberry pretzel salad that has been a potluck staple for years. Be sure to double this recipe if you are taking it to a gathering, as it’s sure to run out! Ingredients 1 can cherry pie filling 8 oz. cream cheese (softened) 8 oz. whipped topping Approximately 1/3 cup powdered sugar (you may use more or less to taste) Pretzels, graham crackers, vanilla wafers, etc for dipping *Using a sugar substitute, sugar free whipped topping, and sugar free pie filling also work well* Instructions 1. Using a mixer, blend cream cheese, adding the powdered sugar slowly. You may choose to add a bit less or a bit more sugar depending on your preferences. Fold in the whipped topping. If your cream cheese isn’t soft enough, you may notice some lumps- that’s ok it still tastes great! 2. Spread mixture on the bottom of a shallow dish or plate. Top with cherry pie filling. Chill for at least 1 hour prior to serving. 3. Serve with pretzels, graham crackers, vanilla wafers or other cookies.
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Angela Ventris Development Officer Among my friends and family, I am known for several very funny cooking failures. One Christmas, I mistook powdered sugar for flour, and served a VERY SWEET broccoli cheddar soup to 35 people who were all far too kind to say it tasted terrible. Because of this, I tend to stick to ONE foolproof dessert that everyone loves and is asked for every holiday season. I’ll make this just to have as a treat for my husband and me as well.
Betty Crocker’s Scrumptious Apple Pie Ingredients Double-Crust Pastry 2 cups all-purpose flour 1 tsp salt 2/3 cup plus 2 tablespoons shortening 4 to 6 tbsp cold water Filling 1/3 to 1/2 cup sugar ¼ cup all-purpose flour ½ tsp ground cinnamon ½ tsp ground nutmeg 1/8 tsp salt 8 cups thinly sliced peeled tart apples (8 medium) 2 tbsp butter Instructions 1. In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2. Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry flaky. If refrigerated longer, let pastry soften slightly before rolling. 3. Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. 4. In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples. Spoon into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
Courtney Leonard Executive Director of Development My Grandma Stesney was a fantastic baker. Her pies and birthday cakes were legendary, and this fact earned her the family nickname of “Party Cake Grandma.” Several years ago, I asked my Mom for Grandma’s famous apple pie recipe, knowing it probably contained at least two or three secret ingredients that made it taste so good. Imagine my surprise when my Mom directed me to my Betty Crocker Cookbook and simply said, “Look it up; the recipe is in the dessert section.” So, there you have it, the longtime secret family recipe, isn’t actually a secret at all…
5. Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. 6. Bake 40-50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.
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