DREW
STAFF
ASSOCIATION'S KITCHEN
Comfort Food Cookbook
no stories, just recipes ENJOY
DREW
STAFF
ASSOCIATION'S KITCHEN
A Note from the DSA Chair: Dear Drew Community,
Thank you to all the students, staff, and faculty who submitted recipes for this cookbook! The recipes shared showcase an eclectic palette, much like those that make up our Drew community. Food is one of the greatest ways of showing love and care to one another. The Drew Staff Association was elated for everyone to come together and share their comfort food with our community.
We said this cookbook was "no stories, just recipes," but we do have one story to share. It’s the story of a campus community who supported one another, continued to lift each other up, and healed together during an uncertain time in the world and in our Drew community. You’re all amazing, and we are proud to work alongside each and every one of you.
I would also like to thank the staff members who created this cookbookJenn Islam (Launch Catalyst-Immersive Learning Coordinator), Jenna Corraro (Instructional Designer), and Dawn LoMauro (Operations Manager & Executive Assistant to the Associate Provost), from idea to execution, I cannot thank this group enough for working to keep our Drew family connected.
We hope you make some of these recipes and feel connected with members of our Drew community. If you do, feel free to email us at dsa@drew.edu or tag us on Instagram @drewstaffassociation to share your version of a recipe!
Thank you so much for your support, and we hope you continue to stay connected with us even when we’re apart.
All the best, Kristin Bruno-Bates Chair, Drew Staff Association
Table of Contents APPETIZERS........................................ PAGE SAUSAGE VEGAN
DIP.................................. PAGE
5
PAGE
6
POPPERS.......................... PAGE
7
ENTREES............................................ PAGE
8
FRIED
JALAPENO
CHICKPEA BRAISED
DEVILED
STUFFED
SHORT
CIAMBOTTA SPICY
CHICKEN
EGGS................
SWEET &
POTATOES... PAGE
POLENTA........... PAGE
VEGETABLE PASTA
STEW... PAGE
9 10 11
WITH
PAGE
12
CHILI.................................
PAGE
13
PAGE
14
CHEESE.. PAGE
15
MANICOTTI......................
KÄSESPÄTZLE
GERMAN
TURKEY
MAC
&
MEATLOAF..................
PAGE
16
LASAGNA.......................... PAGE
17
DISHES........................................ PAGE
18
BARBEQUE SIDE
AND
SOUP.......
BAKE................................
HOMEMADE
SIMPLE
RIB
ITALIAN
SQUASH
SPINACH
SQUASH
4
PAGE
DEEP
BUTTERNUT
3
CHEESY
CORN
HARVEST
C A S S E R O L E . . . . . . . . . . . . . . . . . .P A G E
SALAD................................ PAGE
BUTTER-ROASTED CORN
A P P L E S A U C E . . . . . . . . . . . . .P A G E
P U D D I N G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .P A G E
MAPLE
ROASTED
20 21 22
S P R O U T S . . . . . . .P A G E
23
D E S S E R T S . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .P A G E
24
MOUNTAIN MATCHA APPLES
DEW
EASY APPLE
APPLE
CHOCOLATE
C O B B L E R . . . . . . . . . . . .P A G E CHIP
25
COOKIES..... PAGE
26
HUNTINGTON..........................P . AGE
27
STRAWBERRY CRACK
BRUSSEL
19
MANADARIN
TRIFLE...........P . AGE
28
C A K E . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .P A G E
29
BANANA
BREAD......................... PAGE
BAVARIAN
GRANNY DOUBLE
SMITH
T O R T E . . . . . . . . . . . . . . . . . . . . . . .P A G E
APPLE
CAKE.................P . AGE
CHOCO-MOCHA
TRIFLE........... PAGE
30 31 32 33
DREW
STAFF
ASSOCIATION'S KITCHEN
APPETIZERS
Sausage Dip INGREDIENTS JIMMY SAUSAGE CREAM
1)
DEAN
(ONE
CHEESE
ROLL)
WITH
(ONE SHREDDED (2
POT
2)
TOMATOES
MILD
BROWN OR
SAUSAGE
DEEP
IN
A
PAN.
(ONE
BLOCK) DICED
DIRECTIONS
CHILIES
ONCE
COOKED,
LOWER
HEAT
CREAM
CHEESE,
TOMATOES
CAN) CHEDDAR
CUP
OF
AND
AND
ADD
ONE
CHEDDAR.
CUPS)
TORTILLA
CHIPS
PREFERRED
OR
CHIP
3)
POUR
DISH
INTO
AND
A
BAKING
SPREAD
REMAINING
THE
CHEESE
ON
TOP.
PREP TIME: 15 MINS.
4)BAKE UNTIL
5)
COOK TIME: 10 MINS.
(AT
BUBBLING.
SERVE
TORTILLA AND
350-375)
WITH
SCOOPS
CHIPS
ENJOY!
TOTAL TIME: 25 MINS. RECIPE SUBMITTED BY:MEGHAN WALSH UNIVERSITY ADMISSIONS
VEGAN BUTTERNUT SQUASH SOUP S U B M I T T E D
B Y :
K R I S T I N
A U X I L I A R Y
B R U N O - B A T E S
S E R V I C E S
CHEF NOTE:YOU WILL NEED A POT, DUTCH OVEN, OR STOCKPOT AND A REGULAR BLENDER OR HAND-HELD IMMERSION BLENDER FOR THIS RECIPE. YOU CAN ALSO FILL UP MASON JARS AND KEEP THE SOUP IN THE REFRIGERATOR FOR ABOUT A WEEK.
INGREDIENTS 3 Tbsp butter (use vegan butter to keep this vegan),
DIRECTIONS 1. Peel, dice, and de-seed (if applicable) all vegetables 2. Add butter, shallots, and garlic to
2 shallots- diced,
the pot at medium/medium-high
2 cloves garlic,
heat. Stir until butter melts then
1 butternut squash,
add salt and pepper.
1 sweet potato,
3. Toss in the remaining vegetables
3 Granny Smith
and Extra Virgin olive oil and cumin.
apples,
Mix and let incorporate for 5-10
2 carrots,
minutes.
3 celery stalks,
4. Cover with water or vegetable stock
Extra Virgin olive oil,
(use enough so all veggies are
Water or Vegetable
covered). Add a pinch more of the
stock,
seasonings. Bring liquid to a boil.
salt, pepper, and
Lower the heat to low and let that
cumin to taste.
reduce/simmer for 40 minutes. Taste and add seasoning as
PREP TIME: 15 MINS. COOK TIME: 50-60 MINS.
desired. 5. Set aside and let this cool slightly. If you're using an immersion blender then the recipe doesn't need to cool too much, but with a regular
TOTAL TIME: ~75 MINS.
blender, you should let the recipe cool down. 6. Blend and Serve!
FRIED DEVILED EGGS S U B M I T T E D
B Y :
J E N N A
I N S T R U C T I O N A L
INGREDIENTS 12 hard-boiled eggs,
C O R R A R O
T E C H N O L O G Y
DIRECTIONS 1. Place 12 large eggs in a large
peeled
saucepan and cover with cold water.
1 cup flour
Set pan over medium-high heat and
3 eggs
bring water to a boil. Turn off heat,
1 cup (seasoned) panko
cover pan with a lid, and let sit for 11
breadcrumbs
minutes. Drain, rinse eggs under cold
oil, for frying
water, and peel.
4 tablespoons mayonnaise 2 tablespoons pickle
2. Heat cooking oil for deep-frying in a medium-size pan over medium heat. 3. Cut the hard-boiled eggs in half
relish
lengthwise. Gently separate the
2 tablespoons mustard
cooked egg white from the yolk and
1 teaspoon hot sauce
remove to a medium bowl.
salt, to taste
4. Coat the cooked egg white in flour,
pepper, to taste
eggs, and panko bread crumbs.
paprika, or seasoning of
Carefully place eggs into the hot oil.
choice on top, optional
5. Fry for 2-3 minutes, flipping halfway through. 6. Remove from pan and drain excess oil
PREP TIME: 20 MINS.
on a paper towel. 7. Add mayonnaise, relish, mustard, hot sauce, salt, and pepper to the yolks
COOK TIME: 40 MINS.
and mash until smooth. 8. Fill a piping bag or plastic sandwich bag with yolk mixture. Pipe mixture
TOTAL TIME: 1 HOUR
back into the fried egg white and dust with paprika. 9. Enjoy!
Chef Note: So easy! Great on the grill! Fool proof!
Jalapeno Poppers INGREDIENTS ½ C CHEDDAR CHEESE, SHREDDED ½ C CREAM CHEESE 6 JALAPENOS, HALVED 12 SLICES OF BACON
DIRECTIONS
PREP TIME: 15 MINS. COOK TIME: 15 MINS. TOTAL TIME: 30 MINS.
1. Preheat the oven to 400 degrees. 2. Line a baking sheet with aluminum foil. 3. Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. 4. Fill each jalapeno half with the cheese mixture and wrap each with a slice of bacon. 5. Arrange bacon-wrapped peppers on the prepared baking sheet. 6. Bake in the preheated oven until bacon is cooked, about 15 minutes.
RECIPE SUBMITTED BY: MADDY RANDALL STAFF IN STUDENT ACTIVITIE
DREW
STAFF
ASSOCIATION'S KITCHEN
ENTREES
CHICKPEA STUFFED SWEET POTATOES DIRECTIONS INGREDIENTS 4 Medium Sweet Potatoes 1 (15 oz.) can chickpeas, rinsed and drained 1 Tablespoon olive oil 1 clove (or spoonful) minced garlic 1/2 Teaspoon cumin 1/2 Teaspoon onion powder 1/2 Teaspoon paprika 1/4 Teaspoon salt Freshly cracked black pepper to taste 1 1/2 cups of lightly packed spinach Optional to top with sour cream
PREP TIME: 30 MINS COOK TIME: 60 MINS TOTAL TIME: 1HR 30MINS RECIPE SUBMITTED BY: JORDYN SMITH MAJORING IN THEATER ARTS/LITERATURE
1. Preheat oven to 400 degrees F. 2. Rinse potatoes and stab each potato with a fork a few times. Place on a greased or lined baking sheet. Bake for 45 minutes to an hour or until tender and able to pierce with fork. 3. Heat a large skillet over medium heat and add olive oil. Add the garlic, chickpeas, and spices. Stir to combine and cook for 3 minutes. 4. Add spinach and cook and stir until wilted. When ready to serve, cut center of potatoes open and mash insides. Divide chickpea mixture evenly among potatoes. Enjoy! Additional Notes: *Gluten-free *Vegan
CIAMBOTTA ITALIAN VEGETABLE STEW PREP TIME
COOK TIME
TOTAL TIME
30 mins
2 hours-ish
2-3 hours
INGREDIENTS •
1-1/2 cartons of chicken stock about
•
1 lg zucchini - sliced
•
1 medium onion - diced
•
3 gloves of garlic
•
3 tbsp. olive oil
•
3 celery stalks - sliced
•
1 can (15oz) crushed tomatoes
•
3 carrots - sliced
•
2 tsp sugar
•
4 potatoes - peeled and cubed
•
Salt & Pepper
•
2 cups fresh or 1 can of green beans
•
Garlic Powder
•
½
•
Parmesan Cheese - grated
Red and
½
48 oz.
Green Pepper
INSTRUCTIONS 1.
In a large soup pot or dutch oven
7.
Add the green beans or if using
over medium heat add the olive oil and
fresh or frozen green beans - cook per
allow to heat for a few minutes.
directions.
2.
8.
Add the garlic cloves (be sure
After approximately 3-4 minutes
to smash them a little).
add in the chicken stock. I like stock
3.
over broth because of the depth of
While that is sautéing - fill a
large pot with cold water, add some
flavor. You can also use vegetable
salt to the water and boil the potatoes
stock.
until they are nearly done. Drain and
9.
cool.
10.
4.
In each step below - be sure to
Add the potatoes. Add the crushed tomatoes - you
may not need the whole can - just
add a little salt, pepper and garlic
enough to flavor the broth.
powder to each vegetable as you add it
11.
in. This is only a shake or two:
tomatoes.
5.
12.
After the garlic becomes golden
Add the sugar with the crushed
Add a generous amount of
brown add the carrots and allow to
parmesan cheese. I like a lot but you
cook until they begin to get soft.
can add to your desire.
6.
13.
Simmer for about 25 minutes.
and after a few minutes the onions,
14.
Serve with crusty bread and
celery and zucchini.
mangia!
At that point add the peppers
SUBMITTED BY:JOANNA MCCANN AUXILIARY SERVICES
RECIPE FOR BRAISED SHORT RIB AND POLENTA INGREDIENTS
PREP TIME
20 MINS.
COOK TIME
4 HOURS
TOTAL TIME
4.5 HOURS
4 BEEF SHORT RIB 1 CARROT 1 MEDIUM ONION 3 GARLIC CLOVES 2 C STOCK (CHICKEN, BEEF, VEGGIE, WHATEVER IS AVAILABLE) 1 BAY LEAF (OPTIONAL) THYME SPRIG (IF YOU HAVE ONE) OLIVE OIL (ENOUGH TO COAT THE BOTTOM OF THE PAN) 1 C POLENTA 4 C WATER 2-4 T UNSALTED BUTTER (TO TASTE) ¼-1 C GRATED CHEESE (DEALERS CHOICE ON AMOUNT AND TYPE OF CHEESE) SALT TO TASTE
DIRECTIONS
1. PREHEAT THE OVEN TO 325 2. PAT THE SHORT RIBS DRY AND SALT AND PEPPER ALL SIDES. 3. HEAT THE OLIVE OIL IN AN OVEN SAFE POT WITH A LID ON THE STOVE TOP OVER MEDIUM HEAT. 4. WHILE THE OIL IS WARMING, DICE THE CARROT, ONION, AND GARLIC. 5. ONCE THE OIL IS WARM, BROWN THE SHORT RIBS ON ALL SIDES (ABOUT 40 SECONDS PER SIDE IF THE OIL IS WARM ENOUGH). 6. REMOVE THE SHORT RIBS FROM THE POT, ADD THE ONION, CARROT, AND GARLIC INTO THE POT. SAUTEE UNTIL SOFT AND FRAGRANT. 7. ADD THE SHORT RIBS BACK INTO THE POT AND ADD THE 2 CUPS OF BROTH AND HERBS. COVER AND PLACE IN THE OVEN FOR 4 HOURS. 8. THE SHORT RIBS SHOULD BE TENDER AND FALL APART WITH MINIMAL EFFORT. REMOVE THE SHORT RIBS FROM THE POT, TOSS THE HERBS, AND PLACE ALL OF THE LIQUIDS AND VEGGIES IN BLENDER AND PULSE UNTIL THERE ARE NO MORE CHUNKS. POLENTA: 1. HEAT 4 CUPS OF WATER IN A POT WITH A LID UNTIL LIGHTLY BOILING. 2. ADD 1 CUP OF POLENTA INTO THE BOILING WATER WHILE STIRRING. 3. BRING BACK UP TO A LIGHT BOIL THEN TURN THE HEAT DOWN TO A SIMMER AND COVER. 4. FOR THE NEXT 20 MINUTES, STIR THE POLENTA EVERY 5 MINUTES TO ENSURE IT DOES NOT STICK OR CLUMP. 5. ONCE THE POLENTA IS THICK AND CREAMY, REMOVE FROM THE HEAT, IMMEDIATELY ADD THE BUTTER AND CHEESE WHILE STIRRING. 6. SALT TO TASTE. LAYER IN BOWL, POLENTA ON BOTTOM, SHORT RIB NEXT AND SAUCE ON TOP, SPRINKLE WITH PARMESAN IF YOU'D LIKE. IT IS USUALLY BEST SERVED WITH SOME SAUTÉED KALE OR SWISS CHARD TO CUT THE RICHNESS. IF THERE ARE LEFTOVERS, YOU CAN WARM UP THE SHORTS RIBS IN A SKILLET USING THE SAUCE TO KEEP IT MOIST.
FROM THE KITCHEN OF
STEPHANIE CALDWELL REGISTRAR'S OFFICE
Spicy Squash and Pasta with Spinach Bake Submitted by Sharon Feigin DLitt Student
PREP TIME 30 MINS
COOK TIME
TOTAL TIME
20 MINS
Ingredients
50 MINS
3 TABLESPOONS OLIVE OIL, PLUS MORE FOR
1 CUP LOW-SODIUM VEGETABLE BROTH (OR
SERVING
WATER)
1 MEDIUM BUTTERNUT SQUASH (ABOUT 2 1/2
¾ CUP GRATED PARMESAN
POUNDS), PEELED, SEEDS REMOVED AND CUT
3 PACKED CUPS BABY SPINACH
INTO 1/2-INCH CUBES (ABOUT 6 CUPS)
1 (8-OUNCE) BALL FRESH MOZZARELLA, TORN
1 TABLESPOON GROUND CUMIN (SEE TIP)
INTO BITE-SIZE CHUNKS
½ TEASPOON RED-PEPPER FLAKES, PLUS MORE
1 JALAPEÑO, SLICED INTO ROUNDS
AS NEEDED
⅓ CUP FLAT-LEAF PARSLEY AND TENDER
1 POUND PENNE OR OTHER TUBULAR PASTA
STEMS, ROUGHLY CHOPPED
Procedure
1. BRING A LARGE COVERED POT OF HEAVILY SALTED WATER TO A BOIL.
2. MEANWHILE, IN A 12-INCH OVENPROOF SKILLET WITH HIGH SIDES AND A TIGHT-FITTING LID (OR A DUTCH OVEN), HEAT THE OIL OVER MEDIUM-HIGH UNTIL SHIMMERING. ADD THE SQUASH AND SEASON WITH SALT, CUMIN AND RED-PEPPER FLAKES. COOK, STIRRING EVERY MINUTE, UNTIL SQUASH BECOMES BROWNED IN SPOTS AND FEELS JUST TENDER, 6 TO 8 MINUTES. 3. MEANWHILE, HEAT THE OVEN TO 400 DEGREES. ADD THE PASTA TO THE BOILING WATER AND COOK, UNCOVERED, UNTIL NOT QUITE AL DENTE, 3 TO 4 MINUTES LESS THAN THE PACKAGE INSTRUCTIONS. (IT SHOULD BE A LITTLE TOO FIRM TO THE BITE.) RESERVE 1 CUP OF THE PASTA WATER AND DRAIN. IF THE PASTA IS DONE BEFORE THE SQUASH, THEN STIR IN A DRIZZLE OF OLIVE OIL SO THAT IT DOESN’T STICK TOGETHER. 4. WHEN THE SQUASH IS JUST TENDER, ADD THE BROTH. BRING TO AN ACTIVE SIMMER, COVER AND COOK, STIRRING OCCASIONALLY, UNTIL THE SQUASH IS SOFT AND EASILY MASHABLE, 10 TO 12 MINUTES. TURN OFF THE HEAT, THEN USE A POTATO MASHER OR THE BACK OF A WOODEN SPOON TO CRUSH ABOUT HALF OF THE BUTTERNUT SQUASH AND LEAVE THE REST CHUNKY. SEASON THE SQUASH TO TASTE, KEEPING IN MIND THAT SALTY PARMESAN WILL BE ADDED SOON. 5. ADD THE COOKED PASTA TO THE SKILLET ALONG WITH 1 CUP RESERVED PASTA WATER AND 1/2 CUP GRATED PARMESAN, STIRRING VIGOROUSLY TO COMBINE. STIR IN THE SPINACH ONE HANDFUL AT A TIME UNTIL IT SHRINKS DOWN A LITTLE. 6. SPRINKLE THE TOP WITH THE REMAINING 1/4 CUP PARMESAN, THE MOZZARELLA AND JALAPEÑO, THEN PLACE IN THE OVEN, ON A SHEET PAN IF YOU ARE WORRIED ABOUT DRIPPING. COOK UNTIL THE TOP IS MELTED AND BROWNED IN SPOTS, 12 TO 15 MINUTES. DRIZZLE WITH OLIVE OIL, TOP WITH PARSLEY AND SERVE.
CHICKEN CHILI Ingredients 3 pounds of chicken cutlets cut into small pieces or ground chicken (or even better, use Costco grilled chicken strips from the refrigerated section – saves lots of time!) 1 large onion - chopped 4-5 whole cloves of garlic 2 jars salsa (I use Ortega medium or mild or one of each but use what you like) 2 cans Northern white beans (rinse and drain) 1 can black beans (rinse and drain) 2-8oz bags of shredded cheddar or mexican blend cheese ½ small can of green chilis (optional) small can of jalapenos (optional if you like extra kick - I do not use) 1 quart chicken stock (as needed – I used about ¾ of it) ¼ cup of chopped cilantro. Chili powder (to taste) Cumin (to taste)
PREP TIME: 30 MINS. COOK TIME: 1 HOUR ON STOVE TOP OR 3-4 HOURS IN CROCK POT TOTAL TIME: 1.5 HOURS (STOVE TOP), 3.5-4.5 HOURS CROCK POT
SUBMITTED BY: ELLEN WHITEMAN ARTS AND SCIENCES DEAN'S OFFICE
Directions
Dutch Oven: Brown chicken in a little olive oil and the onion. Season with fresh ground pepper, chili powder and cumin. Add salsa, cheese, garlic cloves and optional items and about 8oz of chicken stock. Mix together and heat on low flame with lid on at least one hour, stirring occasionally. Add more cumin and/or chili powder to taste. When the cheese is melted and the chili starts to thicken, add the beans. Add more liquid if you want (water, chicken stock or additional salsa), or leave lid off it too much liquid for your taste. Cook for another 30 minutes. Throw a ¼ cup of cilantro in about 10 minutes before serving. Crock pot version: After browning the chicken on the stove, put it all in a crock pot on low for a few hours. Follow the same steps. Wait for the cheese to melt before adding the beans. Cook another 30 minutes with the beans. Throw a ¼ cup of cilantro in about 10 minutes before serving. Note: Even if I use the Costco cooked chicken strips I still brown the chicken with the onions in the beginning. Serve with sour cream, chopped cilantro, chopped red onion or scallions and chips. Also great over rice.
HOMEMADE
MANICOTTI SUBMITTED BY: DAWN LOMAURO LAUNCH CENTER
Servings Approx.- 30-35
Prep Time Shells: 1 hour, Filling: 15 mins. Stuffing: 30 mins.
Cook Time 30 Mins.
Total Time 2-2 1/2 Hours
Ingredients Shells: 6 eggs, 1 1/2 cups water, 1 cup flour, pinch of salt.
Filling: 3 lbs ricotta, 1 1/2 cups grated parmesan cheese, 1 egg, 1 tbs Italian seasoning, 1 tbs garlic powder salt & pepper to taste
Directions Shells: 1. Coat 8-9 inch frying pan with oil (continue doing this throughout process), 2. Using a small ladle (the kind used for brown gravy) and scoop one ladle of batter, add to pan and swirl to coat. 3. When edges turn, flip. Leave for a few seconds and remove. 4. Continue until batter is gone. Filling: 1. Mix ingredients for the filling, 2. Stuff 2 tablespoons onto the crepe, and roll. 3. When done, spread spaghetti sauce on bottom of baking dish, lay each manicotti next to each other. 4. Pour more sauce over the manicotti, sprinkle with grated parmesan. 5. Cover with aluminum foil and bake 30 minutes or until cooked through.
KÄSESPÄTZLE (GERMAN MAC & CHEESE) DIRECTIONS 1. CHOP ONIONS. 2. MELT ABOUT 4 TBSP OF BUTTER IN A DUTCH OVEN OR HEAVY STOCK POT. 3. ADD ONIONS WITH A LITTLE SALT AND SUGAR (ABOUT 1/2
INGREDIENTS
TSP OF EACH), AND LET THEM
1 BAG OF SPAETZLE (CAN
CARAMELIZE OVER LOW TO
FIND IN INT'L AISLE OF
MEDIUM HEAT, DEPENDING ON
MOST GROCERY STORES),
YOUR STOVE, FOR ABOUT 20-30
BUTTER,
MINUTES. YOU WANT THEM
2 ONIONS,
BROWN BUT NOT BURNED. (YOU
SALT,
CAN ADD MORE BUTTER AS
SUGAR,
NEEDED).
1 BAG (12 OZ) OF
4. WHILE THE ONIONS ARE
TRADITIONAL SWISS
CARAMELIZING, PREPARE THE
FONDUE CHEESE (OR A
SPÄTZLE ACCORDING TO
COMBO OF SHREDDED
PACKAGE DIRECTIONS. (YOU CAN
EMMENTALER, JARLSBERG
SUB YOUR PASTA OF CHOICE,
AND GRUYERE).
THOUGH I'VE ONLY EVER USED SPÄTZLE).
PREP TIME
10 MINS.
COOK TIME
40 MINS.
TOTAL TIME
1 HOUR
5. PREHEAT OVEN TO 400 F. BUTTER A CASSEROLE DISH (9 X 13 IS GOOD). 6. WHEN ONIONS ARE DONE, PREPARE THE LAYERS: 1/3 OF THE SPÄTZLE; 1/3 OF THE CHEESE; THEN 1/3 OF THE
SUBMITTED BY: CAROL BASSIE ALUMNI AND PARENT COMMUNITIES CHEF NOTE:
7. BAKE FOR 10 MINUTES UNTIL
VERY GOOD SERVED HOT, BUT I
CHEESE MELTS AND EDGES
ALSO LOVE IT BOTH COLD AND
START TO CRISP A LITTLE.
REHEATED THE NEXT DAY!
ONIONS. SPRINKLE WITH A LITTLE SALT, THEN REPEAT WITH 2 MORE LAYERS.
GARNISH WITH PARSLEY IF YOU LIKE (I NORMALLY DO NOT). 8. ENJOY!
SIMPLE TURKEY MEATLOAF DIRECTIONS INGREDIENTS 1LB GROUND TURKEY, 1C UNSWEETENED APPLESAUCE (LITTLE INDIVIDUAL CUPS ARE PERFECT), 1C SEASONED BREADCRUMBS, 1 TBLSP WORCESTERSHIRE SAUCE, 1TSP DRIED OREGANO, 1TSP POWDER GARLIC, 1TSP SEA SALT, 1TSP BLACK PEPPER, 1TBLSP SIRACHA (ADD HALF TO MIXTURE/SAVE HALF FOR THE TOP).
1. PREHEAT OVER TO 400 DEGREES FAHRENHEIT. 2. MIX ALL INGREDIENTS IN A BOWL. I USUALLY JUST EYEBALL THE INGREDIENTS AND ADD/SUBTRACT DEPENDING ON WHAT'S IN THE HOUSE SO FEEL FREE TO MODIFY FOR YOUR TASTE PREFERENCE. 3. POUR INTO A 9"X5" PAN (MAKE SURE TO SPRAY IT WITH COOKING SPRAY). 4. SPREAD THE REMAINING SIRACHA ON TOP OF THE MEATLOAF. 5. BAKE FOR 40-45 MINUTES AND LET COOL.
PREP TIME
5 MINS.
COOK TIME
55 MINS.
TOTAL TIME
1 HOUR
6. THEN CUT THE LOAF INTO 46 PIECES AND FINISH IT UP IN A PREHEATED AIR-FRYER AT 375 DEGREES FAHRENHEIT FOR 10-12 MINUTES OR UNTIL THE OUTSIDE IS BROWN AND CRISPY.
SUBMITTED BY: KRISTIN BRUNO-BATES AUXILIARY SERVICES
A. IF YOU DO NOT HAVE AN AIR-FRYER THEN COOK IT IN THE OVEN FOR ABOUT 50-55 MINUTES IT WON'T GET CRISPY BUT IT WILL STILL BE GOOD. 7. ENJOY!
TASTE OF HOME 'S RECIPE
bbq Lasagna
SUBMITTED BY MADDY RANDALL STAFF IN STUDENT ACTIVITIES
INGREDIENTS BBQ SAUCE: 1 ½ LB. GROUND BEEF 1 C KETCHUP 1 MED. GREEN PEPPER, CHOPPED 1 MED. ONION, CHOPPED ½ C PACKED BROWN SUGAR ¼ C LEMON JUICE 2 TBS WORCESTERSHIRE SAUCE 1 TBS PREPARED MUSTARD 1 GARLIC CLOVE, MINCED 6 LASAGNA NOODLES, COOKED AND DRAINED 2 C SHREDDED MOZ. CHEESE 1 C SHREDDED SHARP CHEDDAR CHEESE 1 C SMALL CURD COTTAGE CHEESE 1 EGG
DIRECTIONS 1. In a skillet, cook beef. 2. For barbecue sauce, combine the ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 min. 3. Spread out ¼ C barbecue sauce in a greased 13x9 pan. 4. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the cheeses. Repeat layers. 5. Combine cottage cheese and egg; spoon evenly over the top. 6. Bake, uncovered, at 350 for 50-60 min. Or until lightly browned. 7. Let stand for about 10 min. 8 servings.
PREP TIME
COOK TIME
30 MINS.
60 MINS.
TOTAL TIME 1.5 HOURS
DREW
STAFF
ASSOCIATION'S KITCHEN
SIDE DISHES
Cheesy Corn Casserole Paula Deen Recipe
Ingredients: 1 (14 oz) can of cream-style corn 1 (14 oz) whole kernel corn 1 (8 oz) package of Jiffy Corn Muffin mix 1 cup sour cream 1/2 stick melted butter 1-1 1/2 cups shredded Cheddar
Directions: 1. Preheat oven to 350 degrees 2. Mix together all ingredients except cheese 3. Pour into greased casserole dish 4. Bake 45 minutes until golden brown 5. Top with Cheese 6. Return to oven for 5-10 minutes until cheese is melted 7. Let stand 5 mins ENJOY!
Prep Time: 5 Mins. Cook Time: 55 Mins. Total Time: 1 Hour
Recipe Submitted by: Kyle Weisholtz Health Services Dept.
Harvest Salad Prep Time
Cook Time
Total Time
10 Mins
25 Mins
35 Mins
Ingredients Bag of Mixed Greens Head of Cauliflower 1 Avocado 1 can of chickpeas
Cinnamon (to taste) Sugar (to taste) Bottle of Green Goddess Dressing
Directions 1. Preheat oven to 350. 2. Roast Cauliflower with olive oil, salt and pepper. Let cool. 3. Rinse, drain and dry one can of chickpeas, coat with cinnamon and sugar and roast until crispy. Let cool. 4. Arrange mixed greens, sliced avocado and roasted cauliflower onto serving platter. Toss with Green Goddess dressing. Top with roasted chickpeas. Enjoy!
RECIPE SUBMITTED BY:MEGHAN WALSH UNIVERSITY ADMISSIONS
PREP TIME
COOK TIME
TOTAL TIME
15 MINS
45 MINS
1 HOUR
Ingredients ¼ C BUTTER
5 TO 6 APPLES*, PEELED, QUARTERED, CORED & CUT INTO CHUNKS TO MAKE 7 TO 8 CUPS APPLES (3 APPLE QUARTERS = 1 CUP) ¼ CUP BROWN SUGAR * FOR THE BEST FLAVOR, USE AT LEAST TWO VARIETIES.
Procedure
1. PREHEAT OVEN TO 400 DEGREES
2. MELT BUTTER IN 9 X 13 PYREX BY PLACING IN PREHEATING OVEN. REMOVE FROM OVEN WHEN BUTTER HAS MELTED 3. PUT CHUNKED APPLES IN PYREX AND STIR TO COAT WITH BUTTER 4. SPRINKLE THE APPLES WITH THE BROWN SUGAR AND STIR TO COAT 5. BAKE FOR 45 MINUTES TO ONE HOUR UNTIL APPLES ARE GOLDEN AND CARAMELIZED. THE APPLES WILL RELEASE A LOT OF JUICE DURING COOKING. KEEP AN EYE ON THE APPLES ONCE JUICES COOK DOWN, STIRRING EVERY 10 MINUTES SO THEY CARAMELIZE EVENLY AND DON’T SCORCH ON THE EDGES CHEF NOTE: THIS IS EASY AND DELICIOUS. WE LIKE IT PLAIN, WITH OATMEAL FOR BREAKFAST, WITH ICE CREAM OR YOGURT, OR AS A SIDE WITH ANY PORK OR SAUSAGE. CONSIDER ADDING A LITTLE CHOPPED SAGE AND SAUTÉED ONION FOR A SAVORY VERSION.
Submitted by Andrew Bonamici University Librarian
CORN PUDDING
PREP TIME: 10 MINS.
COOK TIME: 1 HOUR
TOTAL TIME: 1 HOUR 10 MINS. INGREDIENTS 1 box of Jiffy corn muffin mix, 1 stick of melted butter, 8 oz. of sour cream, (2) 15 oz. cans of strained corn, (1) 15 oz can of creamed corn
DIRECTIONS 1. Preheat the oven to 350 degrees. 2. Grease a 8 x 8 or 9 x9 inch pan. 3. Mix all the ingredients together. 4. Pour batter into greased pan. 5. Bake for approximately 1 hour at 350 degrees. Center should be firm, edges should be lightly browned.
CHEF
NOTE: ROAST
PAIRS
WELL
TURKEY
OR
WITH
PULLED
BAKED
PORK,
HAM.
SUBMITTED BY: JOANNE MONTROSS OFFICE OF THE PROVOST
Maple Roasted Brussel Sprouts SUBMITTED BY: MADDY RANDALL STAFF IN STUDENT ACTIVITIES
Ingredients
1 lb Brussels sprouts ends trimmed, sliced in half 1 lb Butternut squash peeled, seeded, cubed 3 tbs Olive oil 6 tbs real maple syrup divided 1 tsp Ground cinnamon Salt and pepper 1 C Whole pecans (toast for 5 min at 350 degrees) ½ C Dried cranberries
Prep Time:
5 mins.
Cook Time:
25 mins.
Total Time
30 mins.
Directions
1.
Preheat oven to 425 degrees. 2. Line a baking sheet with aluminum foil and lightly spray with non stick spray. 3. In a large bowl, combine brussels sprouts, butternut squash, and olive oil. Toss with olive oil, 3 tbs of maple syrup, 1/2 of the ground cinnamon. Add salt and pepper. Spread evenly on the baking sheet and roast in the oven for 25 minutes. 4. Add the roasted brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and remaining maple syrup and toss. Serve immediately.
DREW
STAFF
ASSOCIATION'S KITCHEN
DESSERTS
😍
RECIPE NAME: MOUNTAIN DEW APPLE COBBLER CHEF NOTES: "YES, I KNOW IT LOOKS AND SOUNDS DISGUSTING BUT EVERY SINGLE PERSON I'VE MADE THIS FOR HAS LOVED IT. EVEN MY BOSS AND HIS FAMILY PLR CSE FDOURRWEA R D T O I T OO OK EVERY YEAR."
DIRECTIONS INGREDIENTS 2 CANS OF MOUNTAIN DEW 2 CANS OF CRESCENT ROLLS 2 GRANNY SMITH APPLES 1/2 CUP BUTTER 1 1/2 CUPS SUGAR 1 TSP CINNAMON 1/2 CHOPPED CUP PECANS. VANILLA ICE CREAM (OPTIONAL)
PREP TIME: ~15 MINS. COOK TIME: 45 MINS. TOTAL TIME: 1 HOUR
SUBMITTED BY: ALEX EDWING MAJOR: POLI. SCI. MINOR: FRENCH
1. PREHEAT OVEN TO 350. 2. PEEL CORE AND CUT APPLES. LET THEM REST IN A BOWL OF MOUNTAIN DEW TO PREVENT THEM FROM TURNING BROWN. 3. WRAP EACH APPLE IN A SECTION OF CRESCENT ROLL AND PLACE IN A 9X13 INCH BAKING DISH. 4. IN A SEPARATE BOWL, MELT BUTTER, ADD SUGAR AND CINNAMON. MIX WELL AND POUR OVER THE CRESCENT ROLLS. THEN POUR MOUNTAIN DEW OVER ENTIRE THING (IT SHOULD SUBMERGE 1/2 INCH TO AN INCH OF THE CRESCENT ROLLS). 5. SPRINKLE PECANS OVER THE TOP AND COOK IN OVEN FOR 45 MINUTES. 6. AFTER REMOVED FROM OVEN, LET SIT AND REST SO THE MIXTURE CAN THICKEN WHILE COOLING.
ingredients
Matcha Chocolate Chip Cookies
1/4 cup coconut oil 1 teaspoon vanilla extract 1/2 cup brown sugar 2 teaspoons of chia seeds 1 medium ripe banana, mashed 3/4 cup flour of choice 1/2 teaspoon baking powder 1/4 teaspoon sea salt 1 tablespoon high-quality matcha powder 1 1/2 cup organic rolled oats (processed/crushed) 1 cup dark chocolate chips Submitted by: Jenn Islam
directions
Center for Internships & Career Development Chef Note: This is an adaptation of Candice Kumai's matcha chocolate chip cookies! I watched it on HBO Max's Selena + Chef!
1. Preheat your oven to 350 degrees. 2. In a small bowl, let the chia seeds rest in cold/room-temp water (2 teaspoons of water for every 1 teaspoon of chia seeds) for at least 20 minutes. Stir occasionally. 3. In a medium bowl, whisk the flour, baking powder and salt together, set aside. Using a food processor, refine the oats. 4. In a large baking bowl, add unrefined coconut oil, vanilla and sugar, whisk to combine. Add in your chia seeds and whisk well to combine. Use a rubber spatula to scrape the sides and bottom of the bowl as necessary. Mix in the mashed banana whisking until well incorporated. 5. Add the dry ingredients and whisk until they’re combined. Be careful with the flour 6. - you may have excess, or you may need to add more. Using a rubber spatula, fold in the refined oats and chocolate chips. Sprinkle in your sifted matcha powder and fold into cookie dough using a rubber spatula. 7. At this point, your cookie dough should mimic regular cookie dough (slightly hardened, not mushy). Chill the cookie dough in the refrigerator for 2 hours at minimum (overnight is better; dough is good for up to two days). 8. Line a rimmed baking sheet with parchment paper and coat lightly with nonstick cooking spray. Use a tablespoon to scoop out 1 1/2-inch dough balls, placing them about 1 inch apart on the baking sheet. 9. Bake until slightly golden on top, about 10-13 minutes. Cool on the sheet for 5 minutes before transferring the cookies to a wire rack to cool completely.
Apples Huntington PREP TIME
COOK TIME
TOTAL TIME
30 MINS
20 MINS
50 MINS
Ingredients 5-6 APPLES
1 T CINNAMON 1/4 CUP APPLE CIDER OR CALVADOS (APPLE BRANDY) 1 C SUGAR 1 STICK UNSALTED BUTTER AT ROOM TEMPERATURE 1 EGG 1/2 T VANILLA 1/2 T BAKING POWDER 1/8 T SALT
Procedure 1 C FLOUR
1. PEEL AND SLICE APPLES. 2. PUT IN A 9" X9" (OR SO) PAN. 3. SPRINKLE WITH CINNAMON AND ADD APPLE CIDER OR CALVADOS. 4. MAKE COOKIE DOUGH TOPPING: A. CREAM SUGAR WITH BUTTER. B. ADD EGG AND VANILLA. C. ADD BAKING POWDER, SALT, AND FLOUR. 5. PLOP TOPPING BY SPOONFULS ON TOP OF THE APPLES. 6. BAKE 35-40 MINUTES AT 375.
Submitted by Dr. Sarah Abramowitz Faculty in Mathematics and Computer Science
STRAWBERRY MANDARIN TRIFLE SUBMITTED BY: CAROL BASSIE STAFF
IN
ALUMNI
Ingredients Strawberry or chocolate mousse (I used Oetker package mix, but
&
PARENT
COMMUNITIES
Directions 1. Place 3/4 cup strawberries and wine (or OJ) in blender or food processor; purée until smooth. Reserve 15 orange segments and 1/4 cup
you can use any kind or even make your own) 2-3/4 cups sliced fresh
strawberries in small bowl. Combine banana, remaining 1-3/4 cups strawberries, remaining orange segments and lemon juice in medium bowl. 2. Place half the cake cubes in bottom of 2- to 3-
strawberries, divided 1 tablespoon Marsala wine or orange juice
quart trifle dish or straight-sided glass serving bowl. Drizzle half of strawberry purée over cake. Top with half of fruit mixture and half of mousse. Repeat layers with remaining cake, purée and fruit
1 can (15 ounces) mandarin orange segments, well drained 1 can (11 ounces) mandarin
mixture. Spoon remaining mousse over fruit mixture. 3. Arrange reserved orange segments and reserved strawberries decoratively over custard.
orange segments, well drained 4. Chill until serving to let the puree to soak into the 1 large banana, thinly sliced
cake.
1-1/2 teaspoons lemon juice Chef's Note: 1 prepared (10 ounces) angel After all the great comfort food in this collection, you might food cake, cut into 1-inch cubes
want a lighter but still satisfying dessert! I find the mandarin oranges very refreshing, but you really can include any flavor of mousse and any fruit you want, but you do need to make
PREPARATION: 15MIN
sure you have a puree of fruit & wine or orange juice to
COOKING: 5MIN
increase the moistness of the angel food cake as the
READY IN: 20MIN
dessert chills. This is a keeper --I've been making this dessert, periodically, for at least a dozen years. Plus who doesn't love simple prep and construction?
CRACK CAKE INGREDIENTS 1 box French Vanilla cake mix (can use yellow)
DIRECTIONS 1. Preheat oven to 350 degrees.
1/4 c brown sugar
2. Mix the above ingredients by hand or hand mixer.
1/4 c white sugar
3. Grease a bundt pan.
1 box vanilla pudding instant mix 2 teaspoons cinnamon
4. Pour into pan.
4 eggs
5. Bake for 1 hour.
3/4 c water
6. When cake comes out of the oven… Melt 1 stick butter into 1 cup sugar and 1/4 cup wine. Pour over hot cake. (Cake is still in the pan)
3/4 c oil 1/2 c white wine (really any kind)
7. Let it cool. 8. Flip out of the pan onto a plate and serve.
PREP TIME: 10 MINS. COOK TIME: 1 HOUR TOTAL TIME: 1HR 10MINS
SUBMITTED BY: BETH BABCOCK STAFF IN THE THEOLOGICAL SCHOOL
Easy
Banana Bread YOU'LL NEED
1.5 Cups Sugar 2 Eggs 1/2 Cup Butter 1 Teaspoon Vanilla 3 Ripe Bananas (mashed) 1/4 Teaspoon Baking Powder
ALL YOU HAVE TO DO
1. Preheat Oven to: 325 degrees 2. In a large bowl, blend the softened butter with the sugar and eggs 3. Add sifted flour, baking powder, baking soda 4. Add vanilla and bananas and mix all ingredients together
1/2 Teaspoon Baking
5. Pour into a greased loaf pan
Soda
6. Cook in for approximately 1 hour and
1.5 Cups Flour
10 minutes
Optional: Half cup of Walnuts
Prep Time 15- 20 mins. Submitted by: Sunita Bhargava Staff in College Admissions
Cook Time 1 hour 10 mins.
Total Time 1 hour 30 mins.
Apple Bavarian Torte
Submitted by: Margaret Kiernan Staff in Communications
Ingredients Crust:
Prep Time: 20 mins. Cook Time 35 mins. Total Time: 55 mins.
Topping:
Filling:
1/2 cup
8 oz. cream cheese
1/3 cup sugar
margerine
1/4 cup sugar
1/2 tsp. cinamon
1/3 cup sugar
1 egg
4 cups Apple Slices
1/4 tsp. vanilla
1/2 tsp. vanilla
(peeled)
1 cup Flour
1/4 cup sliced Almonds
Directions Crust: 1. Cream all ingredients in mix master. 2. Press into the bottom of a 9" Spring Form Pan. 3. ( spread so crust covers pan and goes up a little on the side of pan) Filling: 1. Cream filling starting with the cream cheese then add rest of filling ingredients. 2. When creamed, pour filling on top of the crust that is already in the spring form pan)
Topping: 1. Mix topping by hand (except for almonds) 2. Arrange apple slices on top of cream cheese filling. I usually start on the outside of the pan with the apples and then place another row of apple within the outer row so it start to look like a windmill. 3. Sprinkle almonds on top of apples when done. 4. Bake in oven at 450 degrees for 10 minutes 5. THEN REDUCE to 400 degrees and bake another 25 minutes 6. Cool and remove rim. 7. You can top with sifted confectionery sugar before serving. 8. Enjoy!
Granny Smith Apple Cake Ingredients
3 2 1 1 1 2 3
3 cups peeled cups flour, diced granny smith cups sugar, apples, cup salad oil, 1 cup of chopped tsp baking soda, walnuts, tsp salt, 1/2 cup of chopped tsp vanilla extract, raisins, eggs confectioner's sugar Directions
1. Preheat oven to 325F. 2. Grease and flour two 8" square cake pans. 3. In a large bowl with mixer at low speed, mix well first 7 ingredients, constantly scrapping the bowl. 4. Beat for 3 minutes more, occasionally scrapping the bowl. 5. Stir in the apples, nuts and raisins. 6. Spread in pans. Bake 1 hour. Cool on wire racks. 7. Place a paper doily on each cake and sprinkle with confectioners sugar. Remove doilies. SUBMITTED BY: RITA GREGORY STAFF IN HEALTH SERVICES CHEF NOTE: I TEND TO ADD MORE WALNUTS AND RAISINS THAN THE RECIPE CALLS FOR. I ALSO HAND MIX INSTEAD OF USING A MIXER.
Submitted By: Maddy Randall Staff in Student Activities
DOUBLE
CHOCO-MOCHA TRIFLE Chef Note: Fan Fave Every Time! *You don't need a trifle dish to do this in, mason jars, a large glass bowl or a deep square pan will do!
I N G R E D I E N T S 1 pkg. (13x9 size) brownie mix 1
¾ C cold milk
2 pkg. white chocolate instant pie and pudding mix (3.4 oz)
¼ C warm water
COOK TIME: ~35 MINS.
4 tsp instant coffee granules 2 C frozen whipped topping (thawed) 3 Heath bars (coarsely chopped)
PREP TIME: 25 MINS.
TOTAL TIME: 1 HOUR + 30 MIN TO CHILL BEFORE SERVING
D I R E C T I O N S 1. Cook brownies according to recipe. Cool completely. 2. In bowl, whisk pudding mix into milk until thickened. 3. Dissolve coffee granules into warm water. Add to pudding mixture. Mix well. 4. Fold in whipped topping. 5. After brownies completely cool, cut into 1-inch cubes.
6. Chop toffee bars coarsely. 7. Layer 1/3 brownie cubes in bowl. Top with 1/3 pudding mixture (pressing lightly), then 1/3 toffee. Repeat layers 2 times. 8. Chill 30 minutes before serving. (I usually just sprinkle the Heath bars on the top instead of between the layers.)