1
Florida State College at Jacksonvile
H.O.P.E. from food pantry to table
SPECIAL THANKS We’re grateful to the Florida Blue Foundation Food Security Grant for their generous sponsorship for the creation of this cookbook.
About H.O.P.E. Food Pantry The FSCJ H.O.P.E. Food Pantry is dedicated to serving students through providing food and educational programs to assist in the successful pursuit of their academic and personal journey. Beginning in the summer of 2015 with a working group comprised of faculty and staff, efforts began to implement a resource that would support FSCJ students facing food insecurity, a known obstacle to student success. That fall, FSCJ Student Engagement adopted the committee’s recommendations and developed an operational plan to pilot the program at South Campus after conducting a student survey to gauge need and interest. The FSCJ H.O.P.E. Food Pantry allows students anonymous and free access to nonperishable food products made available by generous donations from the community. Any FSCJ student has the opportunity to receive up to five pounds of food at no cost. In Appreciation We would like to extend our appreciation to the FSCJ Culinary Arts and Hospitality program staff for their expertise in creating each recipe. A special thank you to FSCJ culinary student, Jaida Isbell, for her participation and assistance during the filming of the cooking videos.
Kasey Anderson Program Manager
Chef Robbert Bouman
Dr. David Buchman
Chef Richard Grigsby
Chef Bill McCool
Chef Shawn Hubbell
Jaida Isbell
To learn more about the H.O.P.E. Food Pantry or to watch our recipe videos, visit fscj.edu/hope.
TABLE of CONTENTS Apple Crisp............................................................................. 4
Hi-Pro Quick Chicken & Vegetable Soup.. .......................... 34
Applesauce, Peanut Butter & Oatmeal Cookies.................. 5
Hummus with Veggies. . ....................................................... 37
Baked Pasta Rigatoni............................................................. 6
Kugel (Noodle Pudding)...................................................... 38
Baked Ziti with Chicken & Cream of Mushroom Soup........ 7
Mandel Bread. . ..................................................................... 39
Baked Ziti with Tomato & Spinach....................................... 8
Mixed Fruit & Granola Parfait with Yogurt........................ 40
Black Bean Soup with Avocado & Tortilla Strips................. 9
Overnight Oats with Cinnamon & Blueberries................. 41
Buffalo Chicken Dip..............................................................11
Peach Cobbler...................................................................... 42
Chicken à la King with Brown Rice......................................12
Peanut Butter & Pumpkin Icebox Cake with a Graham Cracker Crust............................................. 45
Chicken & Potato Croquette................................................15 Chicken Pot Pie.................................................................... 16 Chicken Salad Sandwich with Tomato Soup. . .....................17 Chickpea Corncakes with Salsa.......................................... 18 Chili Mac with a Pretzel Crust.. ........................................... 21 Chilled Tuna Pasta Salad..................................................... 22
Potato & Sweet Potato Hash with Fried Egg.. .................... 46 Pumpkin Cream Cheese Bars............................................. 47 Quinoa, Black Bean, Tomato & Egg Scramble................... 48 Quinoa & Black Bean Enchilada Casserole. . ...................... 50 Ramen with Veggies & Soft-Boiled Egg.. ............................ 51
Corn & Black Bean Mini Cakes............................................ 25
Southwest Chicken Soup with Black Bean, Corn & Tomato........................................ 53
Creamy Corn Bread with Honey......................................... 26
Soft Pumpkin Cookies......................................................... 54
Cinnamon Toast Crunch Marshmallow Crispy Treats. . ..... 28
Sweet & Salty Trail Mix........................................................ 55
Cottage Cheese & Pineapple with Granola....................... 29
Sweet Pea & Spinach Dip.................................................... 56
Grilled Peanut Butter & Jelly Sandwich............................. 30
Sweet Potato Breakfast Casserole..................................... 57
Hawaiian Hot Oats with Pineapple & Coconut.. ................ 31
Tomato Soup with Popcorn................................................ 58
Hawaiian Fried Rice with Pineapple, Carrots & Peas. . ...... 33
Measurements & Tips......................................................... 60
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
4
APPLE
crisp
PREPARATION
INGREDIENTS
1. Preheat oven to 375˚F.
FILLING
2. In a 9” baking dish (square or round) mix together all of the filling ingredients. Set aside.
5C Sliced and peeled apples
3. In a medium mixing bowl, mix together the oats, AP flour and the brown sugar. Add the melted butter and stir until all ingredients are well covered.
40oz
canned apple filling
5T
sugar
cook 35–40 min.
4. Sprinkle the streusel topping evenly over the apple filling. 5. Bake for 35 or 40 minutes or until the apples are tender and the filling is bubbling.
serves 4–5
OR
1t cinnamon STREUSEL TOPPING ¾C
rolled oats
¾C
all-purpose flour
½C
light brown sugar
¹⁄³C
unsalted butter, melted
APPLESAUCE, PEANUT BUTTER &
5
oatmeal cookies
PREPARATION
INGREDIENTS
1. In a large mixing bowl, combine the applesauce, peanut butter and oatmeal and mix well. Let stand for 1 hour.
1C applesauce
cook 15 min.
serves 4
2. Pan spray a cookie sheet and spoon out enough dough to make one-inch balls. 3. Press the balls down to make ¼ inch high cookies. Place in the refrigerator for 1-2 hours or until chilled.
1C
peanut butter
1C
oatmeal (quick oats)
as nonstick spray needed
4. Preheat the oven to 375˚F and take the chilled cookies and place the cookies in oven for 15 minutes or until golden brown.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
6
BAKED PASTA rigatoni
PREPARATION
INGREDIENTS
1. Preheat oven to 350˚F. 2. Boil a large pot of salted water over high heat. 3. Add the rigatoni, reduce the heat to medium and cook until al dente (about 8–9 minutes). Reserve ½C of the pasta water. 4. Drain the cooked pasta, cool with cold water, drain again and set pasta aside. 5. Sauté onions in oil until clear. Add the ground beef and cook until brown. Drain excess fat. 6. Add the four spices and cook for 1 minute. 7. Add the pasta sauce and cook for 4–5 minutes. 8. Combine the pasta and the pasta sauce mixture. If the sauce doesn’t cover the pasta, add some of the reserved pasta water. 9. Pour into a lightly greased 9x13 baking dish, sprinkle with mozzarella cheese and cover with lightly greased tin foil. 10. Bake at 350˚F for 25 minutes until heated. 11. Remove foil and bake for 5–10 minutes until cheese is bubbly and light brown.
1 lb.
ground beef
1T
olive oil
1C
sweet onion, diced
1T
Italian seasoning
2T
garlic, minced
cook 30–35 min.
serves 4–5
1t salt ¼t
pepper
1 lb. rigatoni pasta, uncooked 5C
pasta sauce
3C
mozzarella cheese, shredded
BAKED ZITI
7
with chicken & cream of mushroom soup
PREPARATION
INGREDIENTS
1. Bring a large pot of water to a boil, add ziti and cook for 7 minutes (do not over cook the pasta as it will cook while baking in the oven). Drain and set aside in the pot used to boil the pasta.
FILLING
cook 25–30 min.
2. Grease a glass Pyrex baking pan and preheat oven to 350˚F. 3. Mix partially cooked ziti, drained canned chicken, cream of mushroom soup and chicken broth together. Mix well to incorporate. 4. Add vegetables. 5. Pour chicken and ziti mixture into greased Pyrex dish and bake in oven for 25–30 minutes or until chicken temps to 165˚F for 2 minutes. *Tip: Top with seasoned panko bread crumbs to add a crunch to the dish.
serves 5
10 oz.
canned chicken
42 oz.
condensed cream of mushroom soup
2C
chicken broth
16 oz.
ziti pasta
14 oz.
canned peas
½C
seasoned panko bread crumbs
8
BAKED ZITI
with tomato & spinach
PREPARATION
INGREDIENTS
1. Preheat oven to 350˚F.
16 oz.
ziti pasta
24 oz.
tomato sauce
15 oz.
canned spinach
6 oz.
grated cheese; parmesan or mozzarella
cook 20 min.
serves 4
2. Cook the ziti according to the box’s directions. 3. Place in a large bowl after draining. Add the tomato sauce. 4. Strain the spinach and add it to the ziti and tomato sauce. 5. Place the combined ingredients in a 9x13 inch baking dish and spread it out evenly. 6. Sprinkle the cheese evenly on the top of the pasta. 7. Cook in the oven for 20 minutes or until the cheese is lightly browned.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
BLACK BEAN SOUP
9
with avocado & tortilla strips
PREPARATION
INGREDIENTS
1. Open the can of beans and drain, reserving the liquid.
26 oz.
canned black beans
2. With a fork, mash half of the black beans.
2T
vegetable or olive oil
3. Heat the oil in a saucepot over medium heat. Add the diced onions and stir.
½C
medium yellow onion, diced small
4. After a minute, add the minced garlic and the whole beans, followed by the reserved liquid, the water and the bean puree.
1 clove minced garlic
cook 5 min.
serves 4
½C
water
5. Add the cumin and simmer gently for 5 minutes.
½t cumin
6. Serve in a bowl, piping hot.
2
avocados, sliced
7. Garnish with avocado and tortilla strips.
4T
crispy tortilla strips
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
BUFFALO
11
chicken dip
PREPARATION
INGREDIENTS
1. Preheat oven to 350˚F.
20 oz.
canned chicken
2. Heat the chicken and the hot sauce in a skillet over medium heat.
16 oz.
cream cheese
1C
ranch dressing
¾C
Franks Red Hot Sauce
1½C
shredded cheddar cheese
cook 35 min.
3. Stir in the soften cream cheese and ranch dressing. 4. Cook on medium heat stirring until well blended and warm. 5. Mix in half of the cheddar cheese and reduce heat to low and cover for 15 minutes. 6. Add the remaining cheddar cheese, transfer it to baking dish and bake for 20 minutes. 7. Serve with celery, crackers and chips.
serves 4–5
1 bunch celery 1 box
assorted crackers or chips
12
` LA KING CHICKEN A
with brown rice
PREPARATION
INGREDIENTS
1. Gently heat the alfredo sauce on low heat, being careful not to scorch the sauce.
18 oz.
alfredo sauce
2. Add the chicken, Italian seasoning and peas.
12 oz.
canned chicken
3. Taste and adjust the seasonings with salt and pepper if needed.
4 oz.
canned peas
1t
Italian seasoning
3C
cooked brown rice
cook 5 min.
serves 4
4. Serve with cooked brown rice.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
CHICKEN
15
& potato croquette
PREPARATION
INGREDIENTS
1. Boil the water, add the packet of instant mashed potatoes, whisk until smooth.
FILLING
2. Lower the temperature, add the chicken and Italian seasoning. (This should be thick, but not dry. Add water or half and half, if needed.)
10 oz.
canned chicken
42 oz.
condensed cream of mushroom soup
2C
chicken broth
16 oz.
ziti pasta
14 oz.
canned peas
½C
seasoned panko bread crumbs
cook 35 min.
3. Cool in the refrigerator. 4. Using an ice cream scoop or your hands, form a round patty, coat on both sides with the bread crumbs and set aside. 5. In a nonstick skillet, add the vegetable oil and heat to sear the croquettes in the skillet until brown on both sides and warm inside.
serves 5
MUSTARD SAUCE ¼C
mayonnaise
6. Whisk the mayo, mustard and garlic powder until smooth.
⅛C
Dijon mustard
½t
garlic powder
7. Serve the croquettes warm with a dollop of sauce next to them.
3T
vegetable oil
16
CHICKEN
pot pie
PREPARATION
INGREDIENTS
1. Preheat oven to 400˚F.
2
9" premade pie crusts
2. Place one pie crust into the bottom of a greased 9" pie plate or tin.
6.5 oz.
canned chicken
16 oz.
frozen mixed vegetables
1 can
cream of chicken soup
½C
chopped celery
¼t
pepper
¼t
poultry seasoning
cook 45–50 min.
3. Combine chicken, vegetables, chicken soup, chopped celery, pepper and poultry seasoning into a mixing bowl. 4. Pour mixture into the bottom crust. 5. Moisten the edges of the bottom crust with water and top with the remaining crust. 6. Fold the edges under and crimp, cut slits in the top crust. 7. Bake for 45–50 minutes. 8. Let the pie rest for 10 minutes before serving. *Tip: Sub in a gluten-free, cauliflower or sweet potato pie crust along with low sodium chicken or turkey.
serves 4–5
CHICKEN SALAD SANDWICH
17
with tomato soup
PREPARATION
INGREDIENTS
1. Follow directions on can of tomato soup to heat up.
25 oz.
canned chicken
2. While tomato soup is heating, add drained canned chicken to a bowl and mix with mayonnaise, Dijon, ranch and salt and pepper to taste.
¼C
mayonnaise
1T
Dijon mustard (optional)
2T
Ranch dressing
cook 5 min.
3. Take bread slices and add a cheese slice to the bottom of each sandwich and portion the chicken salad on top of the cheese. Close the sandwich with the other bread slice.
serves 4
to taste Kosher salt to taste pepper
4. Warm a nonstick sauté pan and melt ½ tablespoon butter in the pan to toast each sandwich.
2 slices American cheese
5. Toast each chicken sandwich in the sauté pan until both sides of the bread are golden brown.
1T
6. Cut sandwich in half and serve with a bowl of tomato soup.
10.75 oz. canned tomato soup
*Tip: Substitute the chicken for canned tuna.
4 slices bread butter
18
CHICKPEA CORNCAKES
with salsa
PREPARATION
INGREDIENTS
1. In a mixing bowl, combine the pancake mix, egg, milk, chickpeas, corn and cheese. Stir until blended, but don’t overwork.
1C
pancake mix
1C
milk (sub dairy-free)
1
large egg
cook 20 min.
2. Season with salt, pepper and hot sauce. 3. Heat a nonstick pan with the oil over medium heat. Drop 2T of the mixture to form a mini pancake. 4. Once golden brown, flip gently and repeat on the other side. 5. Serve warm with you choice of salsa.
serves 5
to taste salt and pepper ½C
canned chick peas
¼C
corn
½C
sharp cheddar cheese
2 dashes hot sauce 3T
vegetable oil
to taste salsa
CHILI MAC
21
with a pretzel crust
PREPARATION
INGREDIENTS
1. Preheat oven to 350˚F.
1 lb.
ground beef
2. In a sauté pan, heat the oil, add the ground beef and sprinkle with chili powder.
3t
chili powder
3. Brown the ground beef until fully cooked.
2T
vegetable or olive oil
4. Drain off any excess fat and set aside.
1 box
mac and cheese
5. In a pot, prepare the mac and cheese according to the directions.
1C
crushed pretzels
6. Stir in the cooked ground beef.
3T
butter or olive oil
7. Pour the mixture into an oven proof dish.
¾C
sharp cheddar cheese, shredded
cook 30 min.
8. In the microwave, warm the butter. 9. Mix the pretzel pieces and warmed butter, and sprinkle on top of the chili mac. 10. Top the chili mac with the shredded cheese and bake until bubbly and golden brown, about 10–12 minutes.
serves 5
22
CHILLED TUNA
pasta salad
PREPARATION
INGREDIENTS
1. Bring a large pot of water to a boil. Boil bow tie pasta until tender and drain, toss in olive oil. Set aside to cool.
16 oz.
bowtie pasta
2T
olive oil
2. While pasta is boiling, lay the strips of bacon on a parchment-lined sheet pan, not overlapping. Cook at 350˚F until crispy. Cool and dice, and set aside.
25 oz.
canned tuna
15 oz.
canned peas
2C
shredded cheddar cheese
12 oz.
turkey bacon
½C
red onion, diced
2–2½C
mayonnaise
cook 20 min.
3. In a large bowl, combine cooled pasta, diced bacon, diced red onion, drained tuna, peas (if using frozen, you do not have to thaw), mayonnaise, salt, pepper and Sazon. 4. Mix well to coat all the pasta. Add additional mayonnaise if desired. 5. Fold in shredded cheddar. 6. Enjoy! *Tip: Substitute canned tuna with canned chicken to mix it up.
serves 5–7
to taste Kosher salt to taste pepper 3T
Badia brand Sazon Completa
CORN & BLACK BEAN
25
mini cakes
PREPARATION
INGREDIENTS
1. Mash black beans (drained and rinsed) in a large bowl until smooth.
1 can
black beans
2. Stir in the corn, panko breadcrumbs, egg, minced green onion, minced garlic, salt and pepper.
½C
canned corn, drained
²⁄³C
Panko breadcrumbs
3. Shape into four, 3" patties.
1
large egg
4. Cook the patties in hot olive oil over medium heat for 5 minutes per side or until browned and heated through.
½C
green onion
2T
minced garlic
cook 10 min.
serves 4–5
5. Top with sour cream.
¼t salt
*Tip: Add 1T cilantro, ¼t cumin and 1T lime juice for an extra southwestern flare.
¼t
pepper
1T
olive oil
¼C
sour cream
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
26
CREAMY CORN BREAD
with honey
PREPARATION
INGREDIENTS
1. Preheat oven to 400˚F. Grease a muffin pan or line with cupcake liners.
1 box
Jiffy Corn Bread Mix
2. Melt ¼C butter in a microwave safe bowl or on the stove top in a sauce pot.
½C
sour cream
2
eggs
¼C
melted butter
cook 15–20 min.
3. In a mixing bowl, combine egg, milk and sour cream. 4. Combine Jiffy mix and sugar with wet ingredients.
serves 5
¹⁄³C milk 6 oz.
canned cream corn
6. Fold in can of cream corn.
2t
sugar
7. Portion batter into muffin pan.
to taste honey
5. Add melted butter to wet mix.
8. Bake for 15–20 minutes until golden brown and a tooth pick comes out clean. If you do not have a tooth pick, use a butter knife. 9. Serve warm with butter, honey and sprinkle with sea salt.
to taste butter to taste sea salt
28
CINNAMON TOAST CRUNCH marshmallow crispy treats
PREPARATION
INGREDIENTS
cook 30 min.
serves 10
1. Grease a 9x13 baking pan and line it with parchment paper. 2. In a heat-resistant bowl, add chocolate chips and hot heavy cream and mix to melt chocolate until smooth. Set aside. 3. In a heat-resistant and microwaveable bowl, microwave fluff in 30 second intervals until warm. Mix in milk and stir until smooth. 4. Layer the bottom of the parchment-lined pan with the cereal. Don't use all the cereal at once. 5. Add a layer of melted chocolate over top. Don’t use it all at once.
8C
Cinnamon Toast Crunch cereal
3C
marshmallow fluff
2T milk 2½C
semi-sweet chocolate chips
½C
heavy cream
6. Continue adding layers of cereal, melted fluff, cereal, melted chocolate until all of the ingredients have been used to make the last layer of chocolate. 7. Refrigerate the treats overnight. Invert and take off parchment. Cut and enjoy. *Tip: Switch out the cereal for any of your favorites. FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
29
COTTAGE CHEESE & PINEAPPLE
with granola
PREPARATION
INGREDIENTS
1. Add about 6 oz. of cottage cheese to a bowl.
32 oz.
cottage cheese
14 oz.
canned pineapple chunks
cook 5 min.
serves 5
2. Add about 2–3 oz. of pineapple and top with granola. 3. Enjoy! *Tip: Spice it up with dried raisins, shredded coconut or peanut butter for additional protein and flavor.
to taste granola
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
30
GRILLED PEANUT BUTTER
& jelly sandwich
PREPARATION
INGREDIENTS
1. Heat griddle or skillet to 350˚F.
2T
2. Melt 1–2T of butter in your pan or on the skillet (be careful not to burn).
8 slices white or wheat bread
cook 10 min.
serves 4
3. Spread the peanut butter on both slices of the bread. 4. Spread one side with your favorite jelly.
butter
8T
peanut butter
4 oz.
jelly
5. Place both pieces of the bread together with the jelly side in the middle. 6. Place the sandwich bottom side down in the pan. 7. Cook until lightly brown on both sides. This should take 3–4 minutes.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
HAWAIIAN HOT OATS
with pineapple & coconut
PREPARATION
INGREDIENTS
1. Preheat oven to 350˚F.
½C
shredded coconut
2. Toast the coconut in the oven until golden brown. Reserve 1T.
1½C
instant oatmeal
3C
water
½C
pineapple juice (from can of fruit)
1T
sugar
¾C
pineapple chunks
cook 10 min.
serves 4
3. Combine the oats, water, sugar, pineapple juice and the cinnamon in a microwave safe bowl. 4. Cover and microwave on high for 1½ minutes. Let stand for 2 minutes. 5. Add the pineapple chunks and all but 1T of toasted coconut. 6. Stir and check thickness. Add water if needed. 7. Garnish with the reserved coconut and a sprinkle of cinnamon.
½t cinnamon 1T
butter (optional)
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
31
HAWAIIAN FRIED RICE
33
with pineapple, carrots & peas
PREPARATION
INGREDIENTS
1. Crack the eggs into a bowl and beat together. Set aside.
2C
cooked rice
2. Heat a 10" skillet and spray with nonstick spray.
1 can
pineapple chunks
3. Scramble the eggs in the skillet until cooked.
1 can
peas
4. Remove eggs from pan, cool and chop.
1 can
carrots
4
eggs
2T
vegetable oil
as needed
nonstick spray
cook 20 min.
serves 4
5. Clean the skillet. 6. Drain the pineapple chunks and save the juice for drinking. 7. Drain the peas and carrots. 8. Heat the skillet with vegetable oil. 9. When hot, add the rice and stir often.
to taste soy sauce
10. Add the pineapple, peas and carrots. 11. Cook until heated. Season with soy sauce.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
34
HI-PRO QUICK CHICKEN
& vegetable soup
PREPARATION
INGREDIENTS
1. In a sauce pot, bring 2C of water to a boil and add quinoa.
1 can
mixed vegetables
2. Cover and simmer quinoa for 8 minutes or until water is absorbed and quinoa is tender. Set aside.
1 can
diced tomatoes
1 can
canned chicken
3. In a medium pot, combine the canned mixed vegetables and diced tomatoes and ½C water.
2½C
water
cook 20 min.
serves 4
4. Bring to a simmer. 5. Add the quinoa and simmer for 5 minutes.
1C quinoa to taste salt and pepper
6. Add the canned chicken and return to a simmer for 1 minute. 7. Season with salt and pepper.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
HUMMUS
37
with veggies
PREPARATION
INGREDIENTS
1. Drain (reserving liquid) and rinse chickpeas. Add to food processor or use a stick blender.
28 oz.
canned chickpeas
2. Puree chickpeas into a fine paste and add minced garlic, lemon juice, olive oil and sesame oil.
2t
minced garlic
2T
lemon juice
3. Add some reserved chickpea liquid if puree is too thick and not smooth or to desired consistency.
¼C + 2T
extra virgin olive oil
2T
sesame oil
1t
kosher salt
2T
chopped parsley
cook 35 min.
4. Season to taste with kosher salt. Start adding a little salt and increase to desired flavor. Add additional lemon juice or garlic based to taste. 5. Put hummus in serving dish and garnish with a drizzle of olive oil and chopped parsley. *Tip: Substitute dipping vegetables for premade naan bread brushed with olive oil and salt. Broil for 15–20 seconds or until golden brown.
serves 4–5
as carrots, celery, needed cucumbers or naan bread (for dipping)
38
KUGEL
(noodle pudding)
PREPARATION
INGREDIENTS
1. Preheat oven to 350˚F.
8 oz.
wide egg noodles
2. Cook the egg noodles according to the package directions.
8 oz.
butter
6 oz.
cream cheese
1C
raisins
14 oz.
crushed pineapple
6
large eggs
¾C
sugar
cook 35 min.
serves 4–5
3. Drain noodles and return to the same pot. Mix in the cream cheese and butter. 4. Let the noodle mixture stand for 5 minutes, then stir in raisins, pineapple, eggs, and sugar until well combined. 5. Prepare a 9x13 inch baking pan with nonstick spray or by lightly oiling. 6. Pour the mixture into the baking pan and bake at 350˚F for about 45 minutes or until the top of the kugel is golden brown. *Tip: Kugel can be served either hot or cold. It is delicious on its own as a snack or as a side dish.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
MANDEL
bread
PREPARATION
INGREDIENTS
1. Preheat oven to 375˚F. 2. Lightly whisk eggs in a large bowl and then add vegetable oil, ¾C sugar and vanilla. 3. In a second bowl, combine flour, baking soda and chocolate chips. 4. Mix the dry and wet ingredients. Note: Replace chocolate chips with chopped walnuts and raisins. 5. Line a cookie sheet with parchment paper or nonstick spray. 6. Divide the dough into three equal balls. Spread each ball lengthwise into flat loaves 4" wide and 1½" tall on the cookie sheet. 7. Sprinkle the loaves with the cinnamon sugar. 8. Bake for 15 minutes or until browned. 9. Cut the loaves into 1" wide strips. 10. Turn the cookies sideways and bake for 5 more minutes, or until browned. *Tip: Do not bake the loaf ends a second time because they tend to brown; just enjoy as they are.
3
large eggs
½C
vegetable oil
¾C + 2T
sugar
cook 20 min.
yields 30–40 cookies
2t vanilla 3C
all purpose flour
1t
baking powder
12 oz.
chocolate chips
2T cinnamon
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
39
40
MIXED FRUIT & GRANOLA
parfait with yogurt
PREPARATION
INGREDIENTS
1. Drain the juice from the mixed fruit, and place in a bowl.
1 can
mixed fruit
2. Add the yogurt to the juice and mix well.
2
granola bars
3. Crush the granola bars and set aside.
16 oz.
plain yogurt
cook 5 min.
serves 4
4. Place a small amount of the yogurt mixture in the bottom of a glass, add a layer of fruit followed by some crushed granola. 5. Repeat the pattern until there are 6 layers.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
OVERNIGHT OATS
with cinnamon and blueberries
PREPARATION
INGREDIENTS
1. Combine oats, milk, honey or syrup, yogurt and cinnamon in a container of your choice and stir.
2C oatmeal (instant or old fashioned)
2. Stir in the frozen blueberries.
½C milk (or dairy-free alternative)
cook 5 min. + sit overnight
serves 4
3. Let sit in the fridge overnight, and stir once more before serving.
¼C
yogurt
¾C
frozen blueberries
to taste syrup or honey ½t cinnamon
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
41
42
PEACH
cobbler
PREPARATION
INGREDIENTS
1. Preheat oven to 350˚F
½C
butter
1C
all purpose flour
1C + ¼C
sugar
1T
baking powder
cook 30–40 min.
serves 5
2. Melt the butter in a 9x13 baking dish. 3. In a mixing bowl, combine flour with 1C sugar, baking powder, salt and milk. Stir lightly and pour over the melted butter. 4. In a small sauce pot, coat the peach slices with the remaining sugar and simmer. 5. Pour simmered sugared peaches on top of the batter. Do not stir. 6. Bake 35–40 minutes and serve warm.
1 pinch salt 1C milk 2 cans
sliced peaches in juice
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
PEANUT BUTTER & PUMPKIN ICEBOX CAKE
45
with a graham cracker crust
PREPARATION
INGREDIENTS
FOR THE CRUST
1½C
crushed graham crackers
2T
sugar
1 stick
butter
2½ hours
serves 4
1. Combine the crushed graham crackers, sugar, cinnamon and melted butter. 2. Press evenly on the bottom of a 9x9 pan. 3. Chill for one hour.
1t cinnamon
FOR THE FILLING 4. Combine the peanut butter and pumpkin puree and mix until well combined. 5. Gently add the filling to the crust and spread out evenly.
2C
peanut butter
1 can
pumpkin puree
6. Freeze for one hour. 7. Cut into 2x2" squares and serve.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
46
POTATO & SWEET POTATO HASH
with fried egg
PREPARATION
INGREDIENTS
1. Prepare vegetables as stated under ingredients and set aside.
14.5 oz. can of sliced new potatoes, rinsed
cook 30 min.
2. Coat the bottom of a pan with olive oil over medium heat.
serves 5
14 oz.
canned sweet potatoes, rinsed and sliced
4. Add peppers and sauté until tender.
½C
Spanish onion, diced
5. Set cooked vegetables aside.
½C
green pepper, diced
6. Coat the pan with oil and add new potatoes. If the potatoes are wet, the oil will splatter.
½C
red pepper, diced
1T
garlic, rough chopped
3T
parsley, rough chopped
3. Add onions and garlic and slightly brown.
7. Slightly brown the potatoes, then add the sweet potatoes and toss to mix. 8. Add the reserved vegetables and season with kosher salt and pepper to taste.
to taste Kosher salt and pepper
9. Portion the hot hash onto dishes and heat more oil in the pan. Crack 2 eggs at a time.
as olive oil needed
10. Season the eggs with kosher salt and pepper. Serve over hash.
10
large eggs
PUMPKIN
47
cream cheese bars
PREPARATION cook 30 min.
1. Preheat oven to 375˚F. FOR THE FILLING 2. Blend the softened cream cheese, egg, sugar and vanilla until smooth. Set aside. FOR THE BATTER
INGREDIENTS serves 4
FILLING 8 oz.
cream cheese
¼C
sugar
1
egg
3. Combine the pumpkin, sugar, egg and oil.
BATTER
4. Stir in flour, pumpkin spice, baking powder, baking soda and salt. Mix until combined.
1C
pumpkin puree
1C
sugar
5. Pour the batter into a 9x13 dish sprayed with nonstick spray. Spread to cover the bottom.
1
egg
6. Add dollops of the cream cheese mixture over the batter. For a marbled effect, swirl a knife up and down through the batter and cream cheese.
¹⁄³C
vegetable oil
1C
all purpose flour
1½t
pumpkin pie spice
1t
baking powder
½t
baking soda
7. Sprinkle with pecans, if desired. 8. Bake for 25–28 minutes or until toothpick inserted in the center comes out clean. 9. Cool and cut into squares.
½t salt ½C
chopped pecans (optional)
48
QUINOA, BLACK BEAN, TOMATO
& egg scramble
PREPARATION
INGREDIENTS
1. In a medium sauce pot, boil 1¾C water, salt and 1T olive oil.
1C quinoa
2. Once water is boiling, add quinoa and reduce heat to medium. Cover and cook for 15 minutes.
1T salt
cook 35 min.
serves 4–5
3. Remove quinoa from heat and allow to sit for 10 minutes, then fluff with a fork and set aside. 4. In a nonstick sauté pan, add oil and warm. Add spinach and stewed tomatoes. Once hot, reserve for later use. 5. In nonstick sauté pan, add oil and warm. Add eggs and scramble to desired doneness. 6. Combine hot spinach, tomatoes and scrambled eggs to quinoa.
1T
olive oil (and as needed)
14 oz.
canned spinach
14 oz. canned, stewed tomatoes ½C
feta cheese
10
large eggs
to taste Kosher salt and pepper
7. Season to taste with kosher salt, pepper and olive oil. 8. Top with crumbled feta cheese. FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
50
QUINOA & BLACK BEAN enchilada casserole
PREPARATION
INGREDIENTS
1. Preheat oven to 350˚F.
1C quinoa
2. In a sauce pan, bring 2C water and quinoa to a boil. Reduce to low and cover for 15–20 minutes.
1T
olive oil
1
small onion
1
yellow bell pepper
4. Mix drained and washed black beans, pepper mixture, quinoa, chili powder, lime juice, cumin and salt and pepper in a bowl, and transfer to a casserole dish.
1
orange bell pepper
1
jalapeño (optional)
2
garlic cloves
5. Pour heated enchilada sauce over the black bean mixture, and spread evenly.
15 oz.
black beans
¹⁄³C
cilantro
6. Sprinkle shredded cheese evenly over casserole and cover with aluminum foil.
1T
chili powder
1t
lime juice
7. Bake for about 20 minutes. Remove foil and bake uncovered for additional 10-15 minutes.
1t cumin
8. Serve with sour cream and tortilla chips.
10 oz.
enchilada sauce
2C
Mexican blend shredded cheese
cook 35 min.
3. Heat olive oil in a skillet. Sauté onion, peppers, jalapeños and garlic for about 10 minutes.
serves 4–5
to taste salt and pepper
RAMEN WITH VEGGIES & soft-boiled egg
51
PREPARATION
INGREDIENTS
1. To make the soft-boiled eggs, fill a sauce pot with 1" of water, cover and bring to a boil.
3–4
3oz. packages of ramen noodles
2. Once water is boiling, add the 5 eggs to the bottom of the pot in a single layer, cover and cook for 6 minutes. Remove from heat.
14 oz.
canned mixed veggies
3. Immediately cover the eggs in ice water or cold running water to stop the cooking. After 5 minutes, peel shell from the eggs and set aside.
5
large eggs
to taste dried seaweed (optional)
cook 15 min.
serves 4–5
4. Bring 6C of water to a boil, add ramen noodles and cook to desired doneness. 5. Add flavoring packets, drained canned veggies and mix together. 6. Portion ramen, vegetables and broth into bowls and garnish with soft boiled eggs that are cut in half, serving them yolk side up. 7. Add dried seaweed, if desired.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
SOUTHWEST CHICKEN SOUP
with black bean, corn & tomato
PREPARATION
INGREDIENTS
1. Combine the black beans, corn, diced tomatoes, canned chicken and taco seasoningmix in a large pot.
1 can
black beans
1 can
corn
2. Bring to a simmer and heat thoroughly.
1 can
diced tomatoes
3. Serve with tortilla chips and top with a dollop of sour cream and shredded cheese.
1 can
canned chicken
1
taco seasoning mix package
cook 20 min.
serves 4
to taste sour cream to taste shredded cheddar cheese 1 bag
tortilla chips
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
53
54
SOFT PUMPKIN
cookies
PREPARATION
INGREDIENTS
1. Spray a baking sheet with nonstick spray.
2½C
all purpose flour
2. Combine flour, baking powder, cinnamon, nutmeg and salt in a bowl.
1½t
baking powder
refrigerate 3 hours, cook 8 min.
serves 4
3. In a separate bowl, blend the butter and sugar for 3 minutes on medium high speed. Add the pumpkin and the egg. Blend until smooth.
1t cinnamon
4. Gradually mix in the dry ingredients until smooth.
½t salt
5. Refrigerate for or least 3 hours, or better yet, overnight.
1½C
sugar
6. Preheat the oven to 375˚F. Scoop 1T of the dough onto the pan and slightly flatten the dough to resemble a cookie. Dust with powdered sugar, and bake for about 8 minutes until done.
½C
butter
1C
canned pumpkin
1
large egg
7. Store in an airtight container.
1C
powdered sugar
¼t
nutmeg
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
SWEET & SALTY trail mix
55
PREPARATION
INGREDIENTS
1. Line a greased baking pan with parchment paper.
2C
crushed pretzels
2. In a heat resistant bowl, combine chocolate chips and hot, heated cream. Mix until the chocolate melts and mixture is smooth.
2C
crushed potato chips
3C
popcorn
3. Add half of the chocolate mixture to the bottom of the pan, and use a rubber spatula to spread it over the parchment.
1C peanuts (optional)
cook 10 min. + refrigerate overnight
4. Alternate adding the popcorn, chips, pretzels and peanuts over the chocolate mixture until all of the ingredients are gone.
serves 5
2½C
semi-sweet chocolate chips
½C
heavy cream
5. Drizzle the top of the mixture with the remaining chocolate. 6. Refrigerate overnight. 7. Invert pan, remove parchment and cut into portions. Enjoy!
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
56
SWEET PEA
& spinach dip
PREPARATION
INGREDIENTS
1. Open and drain the liquid from the sweet peas and spinach, saving the liquid.
1 can
sweet peas
2. Place the peas and spinach in a blender, processor or smoothie maker, and puree until smooth.
1 can
spinach
3. Add in drained liquid in small amounts until desired thickness is achieved.
as chips, crackers or needed vegetables for dipping
cook 15 min.
serves 4
to taste salt and pepper
4. Season with salt and pepper. 5. Serve with chips, crackers or vegetables. *Tip: Add 8 ounces of cream cheese when pureeing.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
SWEET POTATO
57
breakfast casserole
PREPARATION
INGREDIENTS
1. Preheat oven to 375˚F.
16 oz.
can of sweet potatoes
2. Take 1t of butter and spread the sides and bottom of a 9x13 inch baking dish.
12
large eggs
3. In a large bowl, whisk the eggs for about 20 seconds. Add taco seasoning, garlic powder, salt and pepper.
1¼T
taco seasoning
2t
garlic powder
4. Add the milk, half of the cheese, green onions, jalapenos and whisk for another 15 seconds.
1t salt
cook 65 min.
5. Add the spinach and stir well to mix. Add the chopped pieces of sweet potatoes or yams. 6. Add mixture to the buttered baking dish and bake for 1 hour. 7. Top with remaining cheese and bake a few more minutes to melt the cheese.
serves 5
1t
pepper
1C milk 1½C
cheddar cheese
½C
green onions
3T
jalapeño, diced
1 can
spinach
1t
butter
58
TOMATO SOUP
with popcorn
PREPARATION
INGREDIENTS
1. Prepare the tomato soup by following the directions on the can.
1 can
tomato soup
2. Prepare the microwave popcorn by following the directions on the package.
1 bag
microwave popcorn
cook 10 min.
serves 4
3. Place some popcorn in the bottom of a bowl, cover with soup and garnish with more popcorn.
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
60
KITCHEN CONVERSIONS SPOONS & CUPS TSP (t)
TBSP (T)
FL OZ.
CUP (C)
PINT
QUART
GALLON
3
1
½
¹/¹⁶
¹/³²
—
—
6
2
1
⅛
¹/¹⁶
¹/³²
—
12
4
2
¼
⅛
¹/¹⁶
—
18
6
3
³/⁸
—
—
—
24
8
4
½
¼
⅛
¹/³²
36
12
6
³/⁴
—
—
—
48
16
8
1
½
¼
¹/¹⁶
96
32
16
2
1
½
⅛
—
64
32
4
2
1
¼
—
256
128
16
8
4
1
MILLILITERS
TEMPERATURES
TSP (t)
ML
OZ
ML
CUP (C)
ML
Steak
145º
½
2.5
2
60
¼
60
Poultry
165º
1
5
4
115
½
120
Pork
145º
1½
7.5
6
150
²/³
160
Ground Meat
160º
2
10
8
230
³/⁴
180
Fish & Shellfish
145º
10
285
1
240
Ham
165º
12
340
1¼
300
Leftovers & Casseroles
165º
FLORIDA STATE COLLEGE AT JACKSONVILLE’S
H.O.P.E. COOKBOOK
/fscjfoodpantry fscj.edu/hope foodpantry@fscj.edu (904) 646-2166
LOCATIONS FSCJ Downtown Campus 101 W. State St., C-124 Jacksonville, FL 32202 FSCJ South Campus 11901 Beach Blvd., D-116 Jacksonville, FL 32246