GOA 2020-2021 Cookbook

GOA 2020-2021 C O O K B O O K RECIPES COLLECTED FROM OPTOMETRISTS AND FRIENDS OF OPTOMETRY FROM ACROSS THE GREAT STATE OF GEORGIA

WWW.GOAEYES.COM

Chocolate Chip Cookies

BY GOA PRESIDENT DR. JEANNE PERRINE

Ingredients ½ pound butter, softened (2 sticks) ¾ cup + 1 tablespoon granulated sugar ¾ cup packed light brown sugar 2 large eggs 1

¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice 2

¼ cups flour

1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt Pinch cinnamon 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips 1 3/4 cups chopped walnuts

Directions Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Green Bean and Red Potato Salad

BY GOA SECRETARY DR. NACONDUS GAMBLE

Ingredients 1 1/2 pounds red potatoes 8 oz fresh green beans trimmed 3/4 cup mayonnaise 1 3/4 tbsp white-wine vinegar 3 whole scallions finely chopped 1 1/4 tsp fresh tarragon 1/4 cup finely chopped parsley Salt and pepper to taste

Directions Cook the potatoes as a whole, skin on, until tender. Drain and set aside.

Blanch the green beans for 3-5 minutes and cool in an ice bath to stop the cooking process. Lightly salt once removed from the ice bath.

Whisk together the mayonnaise, white wine vinegar, scallions, parsley, tarragon add salt and pepper to taste.

Carefully combine the potatoes, green beans, and dressing. Try to avoid breaking up the potatoes. Let sit or cool in the fridge for 1 hour before serving.

Note: Cut the potatoes into quarters which helps them coat better.

#TeamGOA Recipes

Bobotie (South African)

BY DR. HERMAN SALMENSON AND ADELE SALMENSON

Ingredients 1 lb ground beef or turkey

Topping:

1 slice bread

½ Cup unsweetened

½ cup Beef stock

almond milk

Olive oil

1 extra large egg

2 onions, chopped

Salt & pepper

½ tsp Ground ginger

3 bay leaves

3 tbsp apricot jam or chutney 1 small apple, grated or 1 carrot, peeled and grated 2 to 3 tsp curry powder1 tsp dried mixed herbs 1 tsp turmeric Salt and freshly ground black pepper 3 tsp lemon juice

⅔ Cup chopped dried apricots

Directions Preheat oven to 350 degrees.

Soak bread in the beef stock.

Heat oil in a large, heavy-based saucepan. Sauté the ground meat over high heat until it changes color, breaking it up so that it becomes crumbly.

Remove from pan.

Sauté onion and ginger until soft. Replace meat.

Add remaining ingredients, including bread.

Transfer to casserole dish.

Mix all the topping ingredients together except the bay leaves and pour onto meat.

Place bay leaves upright into the mixture and bake in preheated oven for 25 - 30 minutes, until topping is set.

Mississippi Shrimp and Rice

BY DR. H. KEMP JONES This dish was introduced to me by a neighbor while in optometry school and has been modified over the years to be one of my favorites. It is very good when first made, but actually better as leftovers the next day, so making it ahead and reheating in the microwave might be the way to enjoying it best. It serves well with a salad (we like a simple avocado salad with onions, chopped tomatoes, lettuce, mayonnaise, salt and pepper.)

1 lb of Georgia shrimp, cleaned and deveined , boiled in salted water with Old Bay seasoning 3/4 cup of dry cooked Jasmine or Basmati rice, steamed with slightly less than 1 1/2 cups of water for about twenty minutes or until all water is gone.

Allow to cool and fluff.

½ lb of bacon fried to crispy, cooled and crumbled.

Reserve some of the grease for the veggies.

1/2 cup each of sweet onion, bell pepper, and celery cooked in the bacon grease until translucent.1-2 cloves of minced garlic, added near the finish of cooking the above vegetables.

Add the crumbled bacon to the vegetables and stir for a few minutes.

1tsp of Old Bay seasoning to taste.

1tbl of Worcestershire sauce.

Dash or two of Texas Pete or Tabasco Salt and pepper to taste.

Cube the cooked shrimp into bite-sized pieces or leave whole.

Add to vegetables and stir for a few minutes until shrimp is well coated and flavored.

Add the cooked and cooled rice to the pan and continue to stir until the rice is coated, but don’t stir too much.

Serve warm from the pan or a warmed bowl.

Blondies

BY DR. MICHAEL BROOME

Ingredients 1/2 cup melted butter 1 cup light brown sugar 1 egg 1 tsp vanilla 1 cup flour 1/4 tsp salt 3/4 cup dark chocolate chips 3/4 cup walnuts

Directions Mix together butter, sugar, vanilla, egg. Mix in flour and salt. Fold in chocolate chips and walnuts. (You can add any mix in you want instead or chocolate chips and nuts. I use M&M’s a lot of times)

Bake in a parchment lined 9x9 pan at 350 for 20-22 minutes. Cool completely before cutting.

Easy Breezy Mushroom and Rice Soup

BY DR. MELONIE CLEMMONS, GOA PAC CHAIR AND CORPORATE COMMITTEE CHAIR "This is great for a cold winter day, but light enough for summer. Enjoy!"

Ingredients One 12 ounce container of fresh mushrooms, sliced 1 cup brown rice or wild rice 4 medium carrots, peeled and sliced 1 medium yellow or red onion, finely chopped 3 garlic cloves, finely chopped, or 1 1/2 teaspoons minced garlic 6 to 8 cups of chicken or vegetable broth 1/2 tsp salt and dash or two of pepper

Optional: Add 2 handfuls of fresh spinach, 1 to 2 cups cooked diced chicken breast, or add 1 to 2 TBSPs lemon juice.

Directions Sautee onions, garlic, mushrooms and carrots until onions become transparent in a large pot over medium heat.

After soup mixture begins to boil, reduce to low heat for 30 to 40 minutes.

Add more broth or water if needed.

Million Dollar Pie

BY GOA GENERAL COUNSEL AUBREY VILLINES

Ingredients 9 ounce package of Cool Whip (I prefer 10 or 11 ounces minimum) 1/4 C of lemon juice (optional) 1 can eagle brand milk 1 t of vanilla 1 large can crushed pineapple ( drained) I can of sliced drained peaches ( can substitute mandarin oranges or mix the two) Sliced half banana 6 oz blueberries

Directions Mix all ingredients together and pour into large Graham cracker crusts.

Refrigerate before serving makes two pies.

"I think it is best with a little extra cool whip! Should maintain in the refrigerator otherwise, the Cool Whip melts and the pie is ruined. This pie is an alleged preventative of Covid."

#TeamGOA Recipes

Persian Roasted Chicken with Dried Cherry Rice

BY GOA PAST PRESIDENT DR. MAURICE ZADEH

Ingredients 1/4 cup extra-virgin olive

1/2 cup dried sour cherries

oil

(4 ounces)

1 onion, finely chopped 2 tablespoons fresh lemon juice 1 teaspoon ground cumin (optional) 1/2 teaspoon saffron threads, crushed (optional) 6 pounds chicken breasts, thighs and legs, with or without skin, on the bone Salt and freshly ground pepper Water 2 cups basmati rice 1 stick plus 2 tablespoons (5 ounces) unsalted butter

2 tablespoons sugar 1/4 cup slivered almonds

Directions Preheat the oven to 375°. In a large bowl, combine the olive oil, onion, lemon juice, (cumin and half of the saffron ..optional) Add the chicken, season with salt and pepper and turn to coat. Let the chicken stand at room temperature for 1 hour.

Drain the chicken, scraping off the onion (and saffron) and transfer it to a large metal roasting pan. Add 1/2 cup of water, cover with foil and bake for 20 minutes. Uncover and bake for 25 minutes longer, or until the chicken is cooked through.

Meanwhile, bring a large saucepan of salted water to a boil. Add the rice and cook until almost tender, about 10 minutes. Drain the rice in a colander and shake out any excess water. (Optional:In a small bowl, dissolve the remaining saffron in 1 tablespoon of water.) Return the rice to the saucepan. (and stir in the saffron water: optional) In a small skillet, melt the butter with the dried sour cherries and sugar.

Spoon one third of the rice into a buttered 2-quart soufflé dish. Top with half of the sour cherries and slivered almonds. Cover with half of the remaining rice and the remaining sour cherries and almonds. Top with a final layer of rice and pour any remaining butter on top. Cover the soufflé dish with foil and bake for about 20 minutes (while the chicken is baking), or until the rice is tender, light and fluffy.

Preheat the broiler when the rice is done. Broil the chicken, skin side down, for 2 minutes. Turn the chicken and broil until the skin is browned and crisp, about 3 minutes. Transfer the chicken to a platter. Pour the pan juices into a warm gravy boat. Serve the chicken with the rice, passing the pan juices at the table.

#TeamGOA Recipes

Chicken, Rice & Green Bean Casserole

BY GOA PAST PRESIDENT DR. NHUNG BRANDENBURG

Ingredients 3 tablespoons of butter 1 medium peeled and diced onion 1 cup of chopped celery hearts 1 (10 3/4 oz) can condensed cream of celery or cream of mushroom soup 1 (8 oz) can drained and chopped water chestnuts 2 (14 1/2 oz) cans drained green beans 8 oz jar (12 oz including liquid) of drained artichoke hearts 3 cups diced cooked chicken (easiest to use rotisserie chicken from Costco or Sprouts) 1 cup mayonnaise 1 tablespoon of Wickles (sweet pickle) relish 1 (6 oz) box cooked according to package directions long grain wild rice Pinch salt and pepper 1 tablespoon of dried oregano 1 tablespoon of dried basil 4 oz of diced green olives with pimentos in center 1/4 cup of grated parmesan cheese 2 cups of grated Mexican blend cheese

Directions Preheat oven to 375 °F. Heat butter in a small skillet over medium heat. Add onion and celery and sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Heat 1 tablespoon of butter in a small skillet over medium heat. Add mushrooms, season with a teaspoon of sea salt, ground pepper and a tablespoon of rice wine vinegar. Remove from heat and transfer to mixing bowl.

Add all remaining ingredients (except cheese) to bowl and mix together until thoroughly combined.

Transfer to a 3 - quart (9x13) baking dish.

Sprinkle parmesan and cheddar cheese on top of all the mixed ingredients.

Cover with tin foil.

Bake for 30-40 minutes or until bubbly. Let stand for a few minutes before serving.

Remove foil and serve.

Sprinkle with hot sauce if desired.

#TeamGOA Recipes

Cinnamon Raisin Sourdough

BY DR. KELY SPETALNICK

Ingredients ¼ cup bubbly and active starter 1

½ cups plus 1 tsp warm water

4 cups bread flour

¼ cup whole wheat flour 1

½ tsp fine grain salt

⅓ cup raisins ½ cup chopped walnuts ¼ white sugar 2 tsp cinnamon

Directions Preheat oven to 375 °F. Heat butter in a small skillet over medium heat. Add onion and celery and sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Heat 1 tablespoon of butter in a small skillet over medium heat. Add mushrooms, season with a teaspoon of sea salt, ground pepper and a tablespoon of rice wine vinegar. Remove from heat and transfer to mixing bowl.

Add all remaining ingredients (except cheese) to bowl and mix together until thoroughly combined.

Transfer to a 3 - quart (9x13) baking dish.

Sprinkle parmesan and cheddar cheese on top of all the mixed ingredients.

Cover with tin foil.

Bake for 30-40 minutes or until bubbly. Let stand for a few minutes before serving.

Remove foil and serve.

Sprinkle with hot sauce if desired.