2022
Multicultural
Cookbook
Inclusion & Diversity Diversity within the Metropolitan Community College involves creating an environment that demonstrates civility, equity and mutual respect of each person. We are each charged with the responsibility of providing an organizational climate where students and employees feel that they are welcome and an integral part of our community and each of our campuses. Our success depends upon us learning from each other and working together to achieve the vision and mission of this institution.
Metropolitan Community College is committed to fostering an educational philosophy that values the input and inclusion of all individuals and cultural groups within our institutions and the communities we serve. Valuing different perspectives allows us to focus as one entity on the goals we have in common, and helps us fulfill our mission of preparing students, serving communities and creating opportunities.
Our Commitment MCC embraces diversity in our student body, workforce, curriculum and community. We know that diversity supports learning, excellence and preparation of global citizenry. MCC is committed to achieving a community free from all forms of discrimination and harassment in its policies, practices and endeavors. Further, MCC is committed to fostering a diverse community and to promoting greater awareness of and sensitivity to issues of diversity. Toward that end MCC asserts the dignity and worth of every human being and the value of diversity as a source of its strength, including diversity of race, gender, ethnicity, national origin, culture, sexual orientation, age, religion, disability and perspective among students, faculty, staff and administrators.
Special Thanks & Acknowledgements Metropolitan Community College—Penn Valley would like to give a special thanks to all those who contributed to this fun & enticing project! Various students, faculty, staff and administrators provided several delicious recipes for this compilation. Many thanks to each of you. Darlene Town’s Graphic Design 3 2022 class used designing the layout of this cookbook as a class 1
project. This copy you’re holding is one of their original designs. Recipes provided by:
LaShaundra Randolph Becka Stow Dr. Kimberly Beatty Rebecca Collins Caroline Griffith Jim Sears Ximena Ruiz-Pizano Jessica Gamarra Amy Abma Suzann Geringer
Tidbits for “Cultures Connect” feature procured from Wikipedia.com.
MCC Multicultural Cookbook
Thanks to all who work everyday to foster a more inclusive & equitable world.
Table of Contents Diversity & Inclusion Statements...........................................................1 Special Thanks & Acknowledgements............................................1
Entrées & Sides (continued)
Table of Contents.................................................................................................2
Pasta e Fagoli..........................................................................................................17
Drinks & Appetizers ............................................................3
Pink Pasta....................................................................................................................18
Easy Holiday Punch...........................................................................................4 Frozen Nutella “Hot” Chocolate...............................................................5
Peruvian Lomo Saltado..................................................................................19 Sausage Crescent Squares.........................................................................20
Horchata.......................................................................................................................6
Desserts.............................................................................................................21
Majestic Hot Wings............................................................................................7
Apple Crisp Pizza..................................................................................................22
Runza French Onion Dip Hack.................................................................8
Southern Sweet Potato Pie (with Brown Butter).......................23
Entrées & Sides.................................................................................9
Jim’s Internet Five-Spice Cake.................................................................25
Chili...................................................................................................................................10 Southern Chicken Salad................................................................................11 Cheddar Chicken Ranch................................................................................12 Cowboy Butter Salmon..................................................................................13 Salmon Tacos (Citrus Brown Butter)...................................................14 Honey Sriracha Chicken & Rice Pineapple Bowls..................15
Ginger cookies........................................................................................................26 Chocoflan....................................................................................................................27 Arequipe or Dulce de Leche Milhoja (Napoleon)...................29 Pastry Cream (with Milhoja recipe).......................................................30 Pineapple Casserole.........................................................................................31
Notes........................................................................................................................32
Table of Contents
2
Drinks & Appetizers
3
MCC Multicultural Cookbook
(Easy) Holiday
Punch
Courtesy of: LaShaundra Randolph Serves: 20
Ingredients:
Directions:
3 liters Cranberry Juice
1.
48 oz. Pomegranate Juice 46 oz. Pineapple Juice 2 x 25.4 oz. Sparkling Apple Cider
Combine all punch ingredients—except sugar—into a 2-gallon punch bowl.
2.
Stir in enough sugar, tasting as you go, to sweeten and balance out the tartness.
3.
Chill the punch.
4.
Add garnishes, if desired.
2-3 c. Orange Juice 1-2 c. powdered sugar, sifted
Cultures Connect:
Garnishes (optional):
Punch was introduced from the Indian subcontinent to England by employees of the East India Company in the late 17th century. Punch is usually served at parties in large, wide bowls, called punch bowls.
fresh cranberries orange slices lime slices rosemary sprigs
Drinks & Appetizers
4
Frozen Nutella “Hot” Chocolate Courtesy of: LaShaundra Randolph Serves: 3
Directions:
Ingredients: 4 oz. milk chocolate chips 1/2 c. Nutella spread
1.
1 1.25 oz. packet hot chocolate mix
In a double boiler add milk chocolate chips and stir occasionally until melted.
1 1/2 c. coconut milk divided (can use other kinds of milk)
2.
Stir in Nutella until combined.
3.
Stir in hot chocolate mix
3-4 c. ice
4.
Stir in 1/2 cup coconut milk until incorporated.
5.
Remove from heat and let chocolate cool to room temperature.
Pour into glasses.
9.
Garnish with cool whip and mini chocolate chips.
6.
In a blender, add the remaining 1 cup 10. Add a straw and coconut milk, chocolate serve immediately. mixture, and ice.
7.
Blend until ice is completely crushed.
Cultures Connect: The Aztecs drank a cocoa beverage known as “xocōlātl.” It was an essential part of their culture by 1400 AD.
5
8.
MCC Multicultural Cookbook
Horchata Courtesy of: Ximena Ruiz Pizano Yields: ≈½ gallon
Ingredients:
Directions:
1 c. uncooked white rice
1.
Wash and drain the rice.
2 cinnamon sticks
2.
Place the rice, cinnamon sticks, and 4 cups of water into a bowl.
3.
Cover the bowl and refrigerate overnight (preferably) or a minimum of 4 hours.
4.
Once you’re ready to blend the rice, remove most of the cinnamon sticks.
1 x 12 oz. can evaporated milk 1 x 12 oz. can condensed milk 8 c. warm water, divided sugar, to taste ground cinnamon (optional garnish) ½ tsp. vanilla (optional)
5.
Note from Ximena: 6.
Using a very fine strainer (or some cheesecloth) pour the blended mixture over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon.
7.
Repeat this process for the rest of the rice, water, and cinnamon mixture.
8. Blend the rice in two separate batches by adding 1/2 of the rice 9. & water with some of the cinnamon stick bits left behind. Puree until 10. it’s very smooth and it forms a paste like texture; about 4 minutes.
Stir in the milk, vanilla (0ptional), and 4 cups of water. Stir well. Add more sugar or water to taste. Chill and stir before serving over ice.
Drinks & Appetizers
)
It’s okay to leave small pieces of the cinnamon stick with the rice.
Cultures Connect: In Valencia, Spain horchata is known as ‘orxata de xufa,’ and is made with soaked, ground, and sweetened tiger nuts.
6
Majestic Hot Wings Courtesy of: Dr. Kimberly Beatty
Ingredients:
Directions:
4 lbs. fresh chicken wings
1.
¾ c. hot sauce ½ c. butter 2 Tbsp. corn syrup 1 Tbsp. garlic powder 2 c. vegetable oil 1 c. flour
Preheat oil in a Dutch 5. oven or cast iron skillet until hot. If chicken wings are whole, cut the wings at the joint and place in a large bowl. Toss the 6. wings in garlic powder.
2.
Place the flour in the plastic freezer bag. In thirds, shake the chicken in the flour until covered and set aside.
3.
Mix the remaining ingredients in a small pot and place on medium-low.
4.
Cook wings in hot oil until brown on both sides (They’re done when the wings develop a floating characteristic, and the “cooking sound” will change or lighten.) Ocassionally stir hot sauce mixture.
1 gal. size plastic freezer bag
7
Notes from Dr. Kimberly: Once the chicken is done, using tongs, grab each piece, holding it and allowing the oil to drain from the chicken. Immediately toss the chicken into the oil. The sauce should cook or seep into the battered chicken.
MCC Multicultural Cookbook
) Don’t drain the chicken on a plate or paper towel; this will impact the final product. ) I recommend using Frank’s RedHot sauce!! ) I use Karo Corn Syrup.
Cultures Connect: Originating in Buffalo, NY hot wings are traditionally served with a side of celery sticks and bleu cheese dressing for dipping.
Runza French Onion Dip Hack Courtesy of: Becka Stow Serves: 4-6 (...or one!)
Ingredients:
Directions:
1 x 12 oz. container of cottage cheese
1.
1 x 8 oz. container of Sour Cream 1 x packet Lipton French Onion Soup Mix
Notes from Becka:
In a bowl, mix approximately 10 oz of cottage cheese with the full container of sour cream. Stir with spatula or spoon until integrated. .
2.
Add the packet of French onion soup mix and stir until integrated.
) Pairs well with Ruffle Potato Chips or Frito’s Scoops!
3.
Chill until served. Best when prepared at least 6 hours ahead of serving to allow flavors to mingle.
) I recommend 4% milk fat, large curd cottage cheese, but any will do
Cultures Connect: The runza is a regional dish of Nebraska. It’s called “as Nebraskan as Cornhusker Football.”
Drinks & Appetizers
8
Entrées & Sides
9
MCC Multicultural Cookbook
Chili Courtesy of: Dr. Kimberly Beatty
Ingredients:
Directions:
1 ½ lbs. ground beef 1 md. onion, chopped 1 md. green pepper, chopped 2 celery hearts, chopped 2 x 15 oz. cans stewed tomatoes 2 x 15 oz. can chili beans ⅓ c. chili powder 1 tsp. salt ½ tsp. black pepper ½ tsp. red pepper flakes (optional) ½ tsp. cayenne pepper green onion, chopped (optional)
1.
Brown the ground beef in a skillet and drain.
5.
Reduce heat to medium low. Cook for 1 hour.
2.
Add onion, celery, and green pepper. Stir until tender.
6.
Stir occasionally. Do not allow the beans to stick to the bottom.
3.
Place ground beef mixture in a Dutch oven with remaining ingredients.
7.
Serve (sprinkle with green onion, if desired)
4.
Cook on medium high for 15 minutes or until it comes to a boil. Stir.
Notes from Dr. Kimberly: ) Sometimes I use one can of chili beans and one can of red or kidney beans! ) Replace the ground beef with lean ground turkey if you prefer!
Cultures Connect: Tenochtitlan is known to be the source of chili. It didn’t quite get made like we know it today. For example, adding beef as the dominant meat began with the Spanish colonizers.
Entrées & Sides
10
Southern Chicken Salad Courtesy of: LaShaundra Randolph Serves: 6
Ingredients:
Directions:
1½ lbs. chicken breast
1.
Preheat oven to 350°F. Line a pan with aluminum foil. Set aside.
2.
1-2 tsp. olive oil 1 tsp. Old Bay seafood seasoning ½ tsp. garlic powder ½ tsp. onion powder
3.
¼ tsp. celery salt ½ c. celery, finely diced ½ c. onions, finely diced
4.
5 eggs, hard-boiled and chopped 2 Tbsp. sweet relish ¼ tsp. dill weed ¾ c. mayonnaise 1 Tbsp. dried parsley salt & fresh cracked pepper, to taste
11
5.
Notes from LaShaundra: 6.
Brush the chicken very lightly with a little olive oil.
Once the chicken is ) Add a little extra done, let it cool and seasoning if you want! then dice it up into small ) Duke’s mayonnaise is a chunks and place in a great option! large bowl.
7.
To season the chicken, mix together Old Bay seasoning, garlic powder, onion powder, and celery salt.
Add diced celery, diced onions, diced eggs, sweet relish, and dill weed to the large bowl. Stir to combine.
8.
Next, stir in the mayonnaise a little at a time until your desired creaminess is reached.
Sprinkle chicken generously with seasoning on top and bottom. Place chicken on prepared pan and bake for 20-25 minutes. (You may need more or less time depending on the thickness of your chicken.)
9.
Stir in parsley and black pepper
10. Taste and adjust the seasonings as needed (see note). 11. Cover and refrigerate until chilled. (≈1 hour) 12. Stir before serving. Serve with crackers or on buttered croissants.
MCC Multicultural Cookbook
Cultures Connect: In 1863, Liam Gray owned the original delicatessen to sell one of the first American versions of chicken salad by mixing leftover chicken with mayonnaise, tarragon, and grapes.
Cheddar Ranch Chicken Courtesy of: Rebecca Collins Serves: 4
Ingredients:
Directions:
2 lbs. chicken thighs, (boneless or bone-in)
1.
Preheat the oven to 400°F.
2 tsp. minced garlic
2.
In a large bowl mix 4. together your garlic, mayo, cheese and ranch.
½ c. Mayonnaise
3.
Spray a glass baking dish with nonstick spray.
5.
Spread mixture on top of chicken thighs.
Place chicken thighs in the baking dish.
6.
Bake for 30 minutes..
1 c. cheddar cheese, shredded 1 pkt. ranch dressing seasoning
Cultures Connect: The ranch flavor that Americans know & love originated in Anchorage, AK in 1949 by Steve Henson (who later started Hidden Valley Ranch). With a goal of keeping his employees happy, Steve developed the exact blend to bring the now iconic flavor to life.
Entrées & Sides
12
Cowboy Butter Salmon Courtesy of: LaShaundra Randolph Serves: 2
Ingredients:
Directions:
12 oz. wild-caught salmon, room temperature, washed & dried 2 tsp. olive oil
1.
Preheat oven to 400°F.
2.
Line a baking sheet with foil paper. (I used an oiled grill pan)
Seasoning Mix:
3.
1/4 tsp. sea salt 1/4 tsp. black pepper 1/4 tsp. paprika 1/4 tsp. garlic 1/4 tsp. brown sugar
In a bowl, combine cowboy butter ingredients.
4.
Remove about 2 tablespoons of the cowboy butter and set aside.
Cowboy Butter: 4 Tbsp. unsalted butter, softened 1 Tbsp. Dijon mustard 2 tsp. garlic, minced 1/4 tsp. paprika 1/2 tsp. parsley 1/8 tsp. cayenne pepper 1/8 tsp. onion powder 1/4 tsp. red pepper flakes 2 tsp. thyme, ground 1/4 tsp. oregano 1/4-1/2 tsp. salt 1/2 tsp. black pepper 13
5.
In a small bowl, mix together seasoning mix.
6.
Place salmon on baking sheet and coat very lightly in olive oil (top and bottom.)
7.
Sprinkle seasoning mix evenly over salmon (top and bottom).
8.
Pat on half of the reserved cowboy butter.
9.
Bake salmon on middle rack for 6 minutes (or until halfway done).
10. Remove from oven and brush salmon generously with remaining reserved cowboy butter.
11. Return to oven and bake until the fish flakes very easily with a fork (do not overcook or salmon will be dry.) 12. When fish comes out of the oven, garnish with parsley, paprika, red pepper flakes and fresh lemon zest. 13. Serve salmon with the remaining cowboy butter on the side.
Cultures Connect: American cowboys can find their origins in the vaquero. The vaquero were mounted livestock herders whose renown was developed primarily in Mexico!
MCC Multicultural Cookbook
Salmon Tacos (Citrus Brown Butter) Courtesy of: LaShaundra Randolph Serves: 4-8
Ingredients:
Directions:
1.5 lbs. fresh salmon fillets
1.
Preheat oven to 400°F.
~1/4 c. honey
2.
Brush salmon fillets generously with honey and sprinkle generously with salt and pepper.
7 Tbsp. unsalted butter, chopped 1 Tbsp. lime juice
3.
Place, skin side down, in a foil-lined pan and then set aside.
4.
In a light-colored pot, over medium heat, add butter.
1 Tbsp. fresh orange juice 1/4 tsp. garlic powder 1/2 tsp. salt 1/2 tsp. black pepper
5.
Zest of lemon, lime, & orange (optional)
6.
8 flour tortillas Toppings: lettuce shredded tomatoes chopped avocados diced sweet corn kernels red onions diced
Notes from LaShaundra:
7.
8.
9.
Remove butter from heat immediately and pour into a heatproof bowl. (Brown butter can burn fast!) Let cool. Stir in lime, orange, & lemon juices, garlic powder, honey, salt and pepper into the butter.
10. Pour over salmon fillets.
) Skin-on salmon works very well for me! ) Brown butter can burn fast so remove it from heat and place in a heatproof bowl as soon as butter begins to become golden and release a fragrant aroma. The butter will continue to cook even when it’s been removed form heat so be aware; a light golden color is perfect!
11. Bake for 12 minutes. Turn the oven to a low broil and broil for about 2-3 minutes (watch When butter has melted carefully) or until salmon ) Heat your tortillas in lowcontinue to stir as the temp. oven until crisp on is flaky and tender. butter begins to foam the outside & chewy on and bubble slightly. 12. Remove from oven and the inside! shred salmon. (Add Keep stirring or swirling citrus zest, if desired.) the butter constantly as the butter solids 13. Place salmon in begin to turn golden prepared tortilla shells in color and release a and top with toppings. fragrant aroma. 14. Drizzle on citrus brown butter sauce. Allow butter to melt, stirring often.
Entrées & Sides
14
Honey Sriracha Chicken & Rice Pineapple Bowls Courtesy of: LaShaundra Randolph Serves: 2
Ingredients:
Directions:
1 whole pineapple
Seasoned Rice:
Honey Sriracha Chicken:
2 c. low-sodium chicken broth
Sesame oil, to coat pan 1 tsp. smoked paprika 1/4-1/2 tsp. salt
Prep the pineapple by cutting it length-wise into two equal parts. Be careful when cutting the stem to ensure that it’s kept intact.
5.
Prepare the rice by adding broth, ginger, onion flakes, garlic, red pepper flakes, and parsley to a medium-size pot.
2.
Use a pairing knife to carefully carve out the core and scoop out the pineapple flesh. Do not puncture the bottom or sides.
6.
Bring to a boil and add rice.
7.
3.
Leave about an inch of pineapple around the perimeter and bottom to keep the pineapple bowl sturdy.
Reduce heat, cover, and simmer for 15-20 minutes. Do not over cook!
8.
When rice is tender (yet firm) remove from heat and let sit uncovered. Set aside.
4.
Set carved pineapple bowls aside. (Be sure to save 1/4 cup of pineapple to crush.)
1 tsp. ginger, minced 2-3 tsp. dried onion flakes
1 lb. chicken breast, cubed
1 tsp. garlic minced (optional)
1 Tbsp. garlic minced
1/4 tsp. red pepper flakes
1/4 c. water
2-3 tsp. parsley
1/4 c. low-sodium soy sauce
1 c. long grain rice, uncooked
2-3 Tbsp. Sriracha sauce
1.
1-2 tsp. seasoned rice wine vinegar 2-3 Tbsp. honey I used 3 1/4 c. pineapple, crushed 2-4 Tbsp. brown sugar pinch red pepper flakes sesame seeds (garnish)
15
MCC Multicultural Cookbook
Cultures Connect: The pineapple is indigenous to South America & has been cultivated there for many centuries. In 2020, the Philippines alone produced 2.7 millions of tonnes of the world’s pineapples.
Notes from LaShaundra: To prepare the chicken, 14. Stir and bring to a boil. mix together paprika 15. Reduce heat and and salt and sprinkle simmer until sauce seasoning over chicken. has thickened slightly, stirring constantly. 10. Coat a saucepan with sesame oil and heat 16. Taste sauce and adjust over medium heat. the seasonings to 9.
11. Add seasoned chicken and sear just until the outside is done. Do not cook all the way. 12. Remove from pan and set aside.
13. In the same pan add garlic, water, soy sauce, Sriracha sauce,rice wine vinegar, honey, crushed pineapple, brown sugar, and red pepper flakes.
your liking.
17. Add chicken and simmer just until chicken is cook all the way through. (Do not overcook or chicken will not be juicy.)
18. Remove from heat and let cool. 19. Using an ice cream scoop, scoop rice into one side of each pineapple bowl. 20. Using a slotted spoon, add the chicken to the other side of the pineapple bowl. 21. Garnish the chicken with sesame seeds and garnish the rice with parsley.
) Fresh onions taste great as well! Use them as an alternative to dried onion flakes! ) Add more soy sauce, as desired! ) Same with the crushed pineapple... Use as much as you prefer! ) I always taste the rice broth (or water, if you used water) mixture to make sure it is wellseasoned first since this is what the cooked rice will taste like. ) With your left over pineapple, why not make a piña colada!?
Entrées & Sides
16
Pasta e Fagioli Courtesy of: Suzann Geringer Serves: 4
Ingredients:
Directions:
1 c. small shaped pasta
1.
Cook the pasta “al dente” and set aside.
2.
Slowly cook the garlic in the olive oil. Remove 6. garlic with slotted spoon as it browns.
3.
Add onion and celery to the oil and cook until transparent.
4.
Add wine, boil until reduced by half.
3 Tbsp. extra virgin olive oil 1-3 cloves garlic, crushed & slivered 1 md. onion, chopped 2 stalks celery, chopped ½ c. dry red wine or dry white wine 1 8oz. can tomato sauce 2 c. chicken broth
Notes from Suzann: 5.
7.
Add broth and tomato sauce, bring just to a boil. Reduce heat.
) I prefer Barilla Ditalini pasta! Try it!
Add beans, oregano, thyme, and pepper. Tasting, judiciously add the sugar to reduce tartness and bring out flavor.
) Warm & add the cooked pasta right before serving!
Simmer covered 10 minutes.
1 x 15oz. can Great Northern beans 1 tsp. oregano 1 tsp. thyme 1 tsp. sugar (add ½ tsp. at a time, taste as you go) ⅛ tsp. ground pepper 1½ cup Italian sausage
17
Cultures Connect: Pasta e Fagioli literally translates to “pasta and beans.” You might sometimes hear “Pasta Fazool” in a New Jersey accent. Then again, that pronunciation comes from the Neapolitan pronunciation of “pasta e fasule.”
MCC Multicultural Cookbook
) Skip the sausage & have a lovely vegetarian soup with this recipe too! ) If you do serve with sausage, Cosentiono’s hot Italian sausage is my preference! ) This recipe doubles beautifully and is great with crusty bread and grated Parmesan for family or make-ahead company fare!
Pink Pasta Courtesy of: Amy Abma Serves: 10-12
Ingredients:
Directions:
2 Tbsp. olive oil
1.
1 md. onion, chopped 3 garlic cloves, crushed 1½ lbs. sweet Italian sausage 1 lg. can plum tomatoes, drained
2. 3.
Note from Amy:
Take casing off sausage and crumble into skillet. Brown sausage, onion, garlic in olive oil.
4.
Add cream and cheesecook until mixture becomes thick.
5. Drain, add tomatoes and spices. 6. Cook on medium heat for roughly 10 minutes.
Cook pasta, then add to the mixture.
)
I use Progresso plum tomatoes!
Stir and serve.
8 oz. whipping cream 1/4 tsp. red pepper flakes 1/2 tsp. salt 1/2 tsp. black pepper 2 Tbsp. parmigiana cheese 1 Lb. bow-tie pasta
Cultures Connect: Preparing the original recipe for Fettuccine Alfredo table-side was a key, ceremonial aspect of the dish. The same can be applied to combing the red and white ingredients for Pink Pasta!
Entrées & Sides
18
Peruvian Lomo Saltado Courtesy of: Caroline Griffin Serves: 4
Ingredients:
Directions:
2 Tblsp. vegetable oil, divided
1.
1 lb. sirloin steak strips ½ red onion, sliced 1 md. tomato, sliced
Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
2 garlic cloves, minced 1 Tbsp. aji amarillo paste 2 Tbsp. soy sauce
2.
Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook until softened & browned. Add the tomato, garlic, and aji amarillo paste, and cook until the tomatoes have released some of their juices, but are still intact.
3.
Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
4.
Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
5.
Serve with rice, if desired.
1 Tbsp. white vinegar 1 Tbsp. cilantro, chopped 1 lb. french fries, cooked salt & pepper, to taste white rice, cooked (optional)
19
Cultures Connect: British-Peruvian chef Martin Morales said, “Lomo Saltado is sometimes known as a Criollo dish but more known as a Peruvian-Chinese dish; a favorite Chifa dish. These are its true roots.”
MCC Multicultural Cookbook
Sausage Crescent Squares Courtesy of: Amy Abma Serves: 15-20
Ingredients:
Directions:
2 packages of crescent rolls
1.
Preheat oven to 350°F. Spray 9” x 13” pan with cooking spray.
2.
Unroll one crescent roll and stretch to fit the baking pan.
3.
Bake for 10-13 minutes. In the meantime, cook the breakfast sausage through in a skilletdraining off the grease.
1 lb. breakfast sausage 8 oz. cream cheese 8 oz. sharp cheddar cheese, shredded
Note from Amy: 4.
Mix the cream cheese and meat together, topping the first layer of crescent roll.
5.
Then sprinkle the cheddar cheese over that mixture.
6.
Top with remaining crescent roll.
7.
Bake for another 10-13 minutes.
)
Oldham’s hot breakfast sausage is a great choice for this dish!
Cultures Connect: Crescent Rolls are a Pillsbury product derived from the Austrian ‘croissant.’ Croissants are most associated with France but they originated from Austria.
Entrées & Sides
20
Desserts
21
MCC Multicultural Cookbook
Apple Crisp Pizza Courtesy of: LaShaundra Randolph Serves: 6
Ingredients:
Directions:
Buttery Pie Crust:
Topping:
1.
Preheat oven to 350.
2½ c. all-purpose flour
¾ c. all-purpose flour
2.
2 Tbsp. sugar
½ c. quick cooking oats
1 tsp. salt
¼ c. brown sugar
8 Tbsp. butter, shredded
¼ c. white sugar
Make the pie crust by combining flour, salt and sugar in a large bowl. 10. Spread apples evenly over cold pie crust. Set Cut in the shortening aside. and butter, until mixture
½ c. butter-flavored shortening
6 Tbsp. butter softened Caramel topping
3.
resembles pea-size crumbs. 4.
¼ c. cold water Spiced Apples: 4-5 large granny smith apples, peeled & diced 3 Tbsp. brown sugar 3 Tbsp. white sugar 2 tsp. cinnamon 2 Tbsp. flour
5.
Cultures Connect: “As American as apple pie,” is a known expression but in truth the apple pie is of English origin.
6.
Add in the water and combine gently just until the water is incorporated and a dough forms. Turn dough onto a lightly floured surface and knead several times. Press dough evenly into a lightly greased, 12inch pizza pan.
7.
Refrigerate for 20-30 minutes.
8.
Add apples to a large bowl.
Desserts
9.
Toss apples with white sugar, brown sugar, flour and cinnamon.
11. Make topping by combining flour, oats, brown sugar, and white sugar. 12. Cut in the butter until mixture is crumbly. 13. Top apples with crumb mixture. 14. Bake for 35 minutes. 15. Drizzle with caramel sauce as soon as it comes out of the oven. 16. Cut into wedges.
17. Serve with vanilla ice cream if desired.
22
Southern Sweet Potato Pie (with Brown Butter) Courtesy of: LaShaundra Randolph Serves: 6
Ingredients:
Directions:
1 buttery pie crust (in previous recipe)
1.
Preheat oven to 350°F.
2.
Pierce sweet potatoes with a fork several times.
3.
Place on foil-lined baking sheet.
½ c. light brown sugar, packed
4.
Bake for 45 minutes or until very tender.
½ c. granulated sugar
5.
Let cool while preparing the brown butter.
6.
To make the brown butter, add butter to a heavy-bottom skillet over medium heat.
½ c. unsalted butter, cubed 2 lbs. sweet potatoes
½ c. evaporated milk 2 eggs, room temperature 1 tsp. vanilla extract
7.
Once butter has melted it will begin to foam a bit, whisk continuously while scraping the bottom of the pan.
8.
The butter will begin to turn golden and form golden brown bits on the bottom of the pan, keep whisking.
½ tsp. cinnamon ½ tsp. nutmeg ¼ tsp. ginger tiny pinch clove (optional) 2 Tbsp. orange or pineapple juice 1½ Tbsp. all-purpose flour
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MCC Multicultural Cookbook
9.
Once the aromas become nutty (almost like the smell of caramel) and the solids in the bottom of the pan are golden brown remove from heat. (See notes from LaShaundra!)
10. Pour into a glass dish (including the brown solids) and set aside to let cool.
Cultures Connect: African-American & Southern sweet potato cuisine finds its roots back in Native American cuisine (as an alternative to their dopplegänger, yams.)
Notes from LaShaundra: 11. In a large bowl, scoop out the flesh of the cooled sweet potatoes. 12. Mix until creamy and smooth, adding a few splashes of water (or milk) until you have the texture of a very thick puree. (don’t get it too watery, just use enough water to make mixing easier)
14. Mix in the brown sugar, white sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, ginger, clove.
18. Remove from oven and let cool completely until the middle is firmly set.
) Use the same buttery pie crust recipe from the Apple Crisp Pizza recipe!
15. Add juice, and flour until well combined.
19. Refrigerate until ready to serve. 20. Serve with sweetened whipped cream or vanilla ice cream.
) 2 pounds of sweet potatoes equal about 2 cups pureed!
16. Pour into pie crust shell and smooth the top. 17. Bake for 55 minutes.
13. Mix in the cooled brown butter until smooth.
) I use both orange & pineapple juice! ) You can absolutely serve it warm, but I like for it to sit in the fridge for a few hours for a denser, creamier texture. ) Brown butter can burn fast so remove it from heat and place in a heatproof bowl as soon as butter begins to become golden and release a fragrant aroma. Butter will continue to cook even when it’s been removed form heat so be aware; a light golden color is perfect!
Desserts
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Jim’s Internet Five-Spice Cake Courtesy of: Jim Sears Serves: 6-12
Ingredients:
Directions:
Cake:
1.
Preheat oven to 325°F & lightly grease 9”x13” baking dish or cake pan.
2.
Combine sauce ingredients: water, fruit juice, sugar, butter, and salt in a saucepan and slowly simmer, making sure to stir occasionally.
5.
Pour orange syrup mixture into the prepared cake pan, and then pour the flourbatter mixture over the top of the sauce.
) You can substitute apple juice for orange juice, if you prefer. (Or apricot & pineapple jam for the apricot jam)
6.
Very Important: DO NOT mix nor stir the batter and sauce.
) The oven must be fully pre-heated!
3.
In a separate mixing 7. bowl combine flour, spices, baking soda, and a pinch of salt.
Bake cake immediately for 30 to 40 minutes or until done (test with a toothpick or skewer.)
4.
Cut margarine into flour mixture. Then add fruited jam, egg, and milk to dry ingredients and mix to combine thoroughly and quickly.
Serve hot or at room temperature. Cover while still very warm to keep moist.
1½ c. cake flour 1 tsp. ginger ½ tsp. cinnamon ½ tsp. coriander ½ tsp. cloves ½ tsp. allspice 1 tsp. baking soda pinch of salt ½ c. margarine 8 x 12 oz. jar apricot jam 1 lg. egg 1 c. milk Sauce:
Notes from Jim:
8.
1 c. water ½ c. orange juice ½ c. granulated sugar 1 tsp. butter or margarine pinch of salt
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MCC Multicultural Cookbook
) Experiment with the Five Spice mixture. I prefer this blend of spices. You should try your own blend. Add more, or less, of the spices—your choice!
Ginger Cookies Courtesy of: Becka Stow Yields: 3 Dozen
Ingredients:
Directions:
1 c. sugar
1.
Preheat oven to 350°F.
4.
¾ c. shortening
2.
Mix ingredients in the order given.
5.
3.
Chill mixture for several hours (or overnight).
7.
1 egg pinch of salt
Notes from Becka:
6.
¼ c. molasses s2 tsp. soda ½ tsp. ginger 1 tsp. cinnamon
Roll in marble-sized balls. ) Rolling in sugar will produce smaller, softer Roll in sugar. cookies. If you prefer a Bake for 7½ minutes. little crunch (still soft on the inside!), consider the Allow to cool & serve! following: take a glass and rub the base in the remaining dough, then dip in a bowl of sugar. Use the sugared glass to press down each ball of dough before baking. ) Brer Rabbit is the molasses I like to use!
2 c. flour
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26
Chocoflan Courtesy of: Ximena Ruiz Pizano Serves: 8-9
Ingredients:
Directions:
The caramel layer:
The flan layer:
¾ cup sugar
2 lg. eggs
¼ cup water
3 lg. egg yolks
The cake layer:
¼ c. sugar
2 oz. (⅓ c.) bittersweet chocolate, chopped
¾ c. evaporated milk
4 Tbsp. (half a stick) butter
1 tsp. vanilla extract
1/2 c. sugar
4 oz. cream cheese, room temperature
2 lg. eggs
1.
The caramel layer: 1.
¾ c. 1% milk
Heat, on medium-high, stirring constantly, until sugar dissolves and the syrup is bubbling.
3.
Stop stirring and allow syrup to continue boiling until it turns amber (about six minutes).
1/2 c. all-purpose flour
1/2 tsp. baking soda ¼ tsp. salt 1 tsp. vanilla extract
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In a small saucepan, stir together the sugar and the water.
2.
¼ c. buttermilk
¼ c. cocoa powder
Preheat oven to 350°F.
4.
Remove from heat immediately and pour about a tablespoon into 4 oz. custard cups and roll around to coat the sides of the cups. Set aside.
MCC Multicultural Cookbook
The cake layer: 1.
Combine flour, cocoa powder, salt, and baking soda. Set aside.
2.
In a microwavesafe bowl, combine chocolate and butter and microwave for 30 seconds increments, stirring in between, until mixture is melted and smooth.
3.
Add sugar, buttermilk, eggs, and vanilla extract and whisk until everything is wellblended.
4.
Add flour mixture and stir until incorporated.
5.
Pour into custard cups, on top of the caramel.
Cultures Connect: Flan cake is very similar to the Puerto Rican dish flancocho, except the latter includes cream cheese.
3.
The flan layer:
Combining:
1.
You can either place all the flan ingredients in a blender and process until smooth or use a whisk or hand-held mixer.
1.
2.
Strain to avoid any lumps.
3.
Pour slowly and carefully over the cake batter.
Place the cups in a large roasting pan. Pour hot water around the cups to come halfway up their sides. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
2.
Remove custard cups from the hot water bath and place them on a rack to cool. When completely cool, cover each with plastic wrap and refrigerate for at least 4 hours.
Desserts
To unmold, run a small metal spatula around the sides of each cup. Place a flat serving plate on top and invert Chocoflan onto the plate. Lift off the cups. The caramel sauce will flow down the sides of the Chocoflan, or drizzle more caramel before serving. Decorate with candied nuts or fruits.
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Arequipe or Dulce de Leche Milhoja (Napoleon) Courtesy of: Jessica Gamarra Serves: 4-8
Ingredients:
Directions:
2 sheets frozen puff pastry
1.
Make pastry cream first!
granulated sugar, to taste
2.
Preheat oven to 400ºF.
1 c. arequipe or dulce de leche
3.
Thaw puff pastry according to its instructions.
1 recipe pastry cream (next page)
4.
Poke the puff pastry sheets with a fork and sprinkle top with sugar.
5.
Bake for 15 minutes or until golden brown. Once you get them out of the oven you can flatten them with the back of a pan or cookie sheet. Let them completely cool.
Notes from Jessica: 6.
7.
8.
Once it’s cool cut the edges of the puff pastry to end up with a perfect square and then cut it into small rectangles using a sharp knife. You will need three rectangles per serving. Spread 2-3 Tbsp. of pastry cream on two of the rectangles. Place one rectangle on top of the other. Spread about 2 Tbsp. arequipe or dulce de leche on the third rectangle, place it on top of the other two pieces and refrigerate until serving.
Cultures Connect: Milhojas translates to ‘thousand sheets.’ A perfect name for a treat made of stacked layers of puff pastry!
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MCC Multicultural Cookbook
) For the puff pastry, you want a 10” x 15”, 25.5 x 38 cm, ½ lb., or 245 g. ) Pastry Cream must chill before use! ) I usually leave it out on the counter top for about 30 minutes ) Be sure to make the Dulce de Leche easy to spread or it will snag the puff pastry. You can do this by adding milk or heavy cream and stir until smooth. Do this to taste and be careful not to add too much. ) I have used this recipe in cooking for my Colombian Spouse and his friends as I was learning more of his countries’ cuisine. They all rave how amazing this is and tastes like home, it has now become a staple/special occasion dish in our household!
Pastry Cream (with Milhoja recipe) Courtesy of: Jessica Gamarra Companion to previous recipe.
Ingredients:
Directions:
2 c. whole milk
1.
Place milk and ¼ cup of sugar in a medium saucepan and bring to a slow simmer* over medium heat. *Do not let it boil.
2.
In a small bowl mix the cornstarch, 1/3 cup of sugar and salt.
3.
In a separate bowl beat the egg yolks and large egg. Add the cornstarch mixture and mix well.
4.
Once the milk is hot enough, slowly start adding it to the egg mixture while you’re constantly whisking. This will prevent the eggs from cooking instantly.
¼ c. white granulated sugar ¼ c. cornstarch ⅓ c. granulated sugar pinch of salt 2 lg. egg yolks 1 lg. egg 2 Tbsp. unsalted butter 1 tsp. vanilla extract
Notes from Jessica: 5.
Place this mixture back into the sauce pan and keep whisking until it starts to boil. Remove from the heat and add the butter and vanilla extract.
6.
Pour it into a heat resistant container and place plastic wrap right on the surface of the pastry cream to prevent a “skin” from forming.
7.
Refrigerate it until it’s completely chilled before using (usually 1 hour min.).
Desserts
) If you see lumps in the pastry cream, you can pass it through a strainer before storing in the fridge. ) This pastry cream will stay fresh for about 5 days refrigerated.
30
Pineapple Casserole Courtesy of: Amy Abma Serves: 15-20
Ingredients:
Directions:
4-5 c. French bread, crumbled
1.
Preheat oven to 350°F.
2.
Spray casserole dish with cooking spray. Crumble French bread and put in dish.
3.
Drain cans of pineapple and pour over bread.
2 x 20 oz. cans pineapple chunks 2 c. sugar 2 sticks butter, melted
Note from Amy: 4.
Mix sugar, melted butter, and eggs together and pour over the pineapple and the bread.
5.
Bake 20 minutes. (NOT Diabetes friendly!)
3 eggs
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MCC Multicultural Cookbook
)
This delicious dish is definitely not diabetes friendly!
Notes
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