Calypso’s Staff Cookbook
This cookbook is dedicated to Georgia Haygood.
About a year ago, Mrs. Haygood and I were chatting while I was dropping off my class for dance. We were talking about our diverse interest in Low Country cuisine. This conversation sparked an idea to create a “staff cookbook� representing the different content areas studied in social studies at each grade level. Although we began to collect recipes, we never completed the project because of our quick exit to distant learning due to the pandemic during the Spring of 2020. This digital cookbook is designed to show the many dishes that some of our staff members prepare. We miss Mrs. Haygood and will fondly remember her love for a variety of delicacies in South Carolina, the Low Country, and internationally.
Mrs. Kerr
Table of Contents Southern Pimento Cheese
page 1
Shrimp Hushpuppies
page 2
Sweetened Mint Tea
page 3
Grandma’s Lemon Ice Box Cake
page 5
Low Country Fettucine
page 6-7
Lowcountry Boil or Beaufort Boil
page 8
South Beach Low Country Savory Shrimp and Rice
page 9
Holiday Pecans
page 10
Salmon Bake with Pecan Crunch
page 11
Crabmeat Quiche
page 12
Healthy Broccoli Salad
page 13
Sopa de Letras “Letter Soup”
page 14
Stew Chicken
page 15
Fettuccine alla Carbonara
page 16-17
Picadillo
page 18
Puttanesca Sauce
page 19
Vegetable Garden Cornbread
page 20
Hummus
page 21
Shaum Tortes
page 22
Ropa Vieja (Cuban shredded beef)
page 23-24
Southern Baked Macaroni and Cheese
page 24-25
Rasberry Custard Kuchen
page 26
Southern Pimento Cheese By Beth Vargas Giel-ESOL/ First Grade Ingredients: • 2 cups shredded extra-sharp Cheddar cheese • 8 ounces cream cheese softened • 1/2 cup mayonnaise • 1/4 teaspoon garlic powder • 1/4 teaspoon ground cayenne pepper (optional) • 1/4 teaspoon onion powder • 1 jalapeno pepper seeded and minced (optional) • 1 (4 ounce) jar diced pimento, • drained 1-2 splashes of Worcestershire Sauce • salt and black pepper to taste Instructions: Place the Cheddar cheese, cream cheese, mayonnaise, garlic powder, cayenne pepper, onion powder, minced jalapeno, and pimento into the large bowl of a mixer. Beat at medium speed, with paddle if possible, until thoroughly combined. Season to taste with salt and black pepper.
Shrimp Hushpuppies By Emily Gibson-First grade Ingredients: • • • • • • • • • • • • •
2 cups yellow cornmeal 1 cup flour 1 tsp baking powder 1 egg, beaten ½ cup corn kernels 1 tbsp garlic chopped 1 tbsp sugar 1 cup tomato diced 1 cup onion diced 1 cup milk 1 tbsp blackening spice 2 cups shrimp cooked & chopped salt and pepper, to taste
Ingredients for Horseradish Sauce: • • • • •
2 cups Mayonnaise 1 cup Sour Cream ½ cup Horseradish ½ cup roasted red peppers, diced salt & pepper to taste
Method for Horseradish Sauce • Combine all ingredients. Method for Hushpuppies • Combine all ingredients in mixing bowl. • Deep fry of 375° oil in small batches for 3-5 minutes.
Sweetened Mint Tea Emily Jeffords-First Grade
Ingredients: • 8 to 12 bags single serving tea (caffeinated or decaf) • 2 quarts boiling water • 10 sprigs mint • 1 cup sugar (or to taste) • 2 lemons sliced Instructions: In large tea pot (or two small tea pots) pour boiling water over tea bags and mint and allow to steep for 20 minutes. Place sugar in 2-quart pitcher (that will tolerate some heat). Pour freshly brewed tea (minus mint and tea bags) into sugar and stir until sugar is dissolved. Place in refrigerator until ready to serve. To serve, pour into tall glasses over ice. Serve with lemon slices.
Grandma’s Lemon Ice Box Dessert Cindy Strandt-Second Grade Ingredients: • • • • • • •
4 egg yolks Juice of one Lemon ½ cup of sugar 4 egg whites whipped stiff with ½ cup of sugar Crushed Vanilla Wafers ½ cup boiling water 4 Tbs. Lemon Jell-O
Instructions: In the top of a double boiler whisk together the 4 egg yolks, juice of one lemon and half of cup of sugar over medium heat until thick. Dissolve 4 tbs. of lemon Jell-O in the half cup of boiling water. Add slowly to the custard mixture. Let cool. Beat 4 egg whites with a gradually added half cup of sugar. Fold into the cooled egg yolk mixture. Fold in 1 cup of whipped cream (real whipped cream not from a can!!!) Grease a 9 x 13 Pyrex dish with butter or cooking spray. Cover the bottom with crushed vanilla wafers. Pour in the lemon mixture and sprinkle the top with remaining vanilla wafers. Refrigerate until set. Serve as is or with additional whipped cream.
Low Country Fettucine Ms. Patterson-Second Grade Ingredients: • • • • • • • • • • • • • • • • •
12 ounces dry fettuccine 1 tablespoon olive or vegetable oil 1/2-pound medium shrimp peeled and deveined 1/2-pound scallops 3 tablespoons butter 1 tablespoon flour 1/2 a medium onion chopped 2 garlic cloves minced 1/2 cup half-and-half 1/2 teaspoon red pepper flakes 1/2 teaspoon black pepper 1/2 teaspoon sugar 1 tablespoon dry sherry, optional 4 ounces crab meat 1/2 cup freshly grated Parmesan cheese 1/2 cup peas 1 (2-ounce) jar diced pimentos, drained
Instructions: 1. Bring a large pot of water to a boil. Add about 1/2 tablespoon of salt and the fettuccine. Cook according to
package directions. Reserve about 1/2 cup of cooking liquid just before draining. 2. Heat oil over medium-high heat in a large pan. 3. Season shrimp and scallops with salt and pepper and cook in the oil for 1 to 2 minutes per side. Remove from pan and set aside. 4. Add butter to the pan (no need to wipe it clean). Turn heat to medium, add onion and cook for 3 minutes. 5. Add garlic and cook 1 more minute. 6. Sprinkle flour into pan. Cook and stir for 1 minute. 7. Gradually whisk in half-and-half. Cook and stir until thickened. 8. Add red pepper flakes, black pepper, sugar, and sherry. 9. Add crab meat, peas, pimentos and Parmesan cheese. Turn heat to low and stir until cheese is melted. If sauce is too thick, add some of the reserved cooking liquid. Check for seasoning and add salt to taste. Add fettuccine to the pan and toss to coat.
Lowcountry Boil or Beaufort Boil Mr. Vaughn-Second Grade Ingredients: 1 bag of Zatarain's crab boil seasoning OR 1/2 cup Old Bay seasoning 4 lbs. small red potatoes 2 lbs. smoked sausage (Hillshire beef) cut into 2-inch pieces 8 ears of fresh corn, cut in half 4 lbs. of fresh shrimp Instructions:
Fill a large (at least 12 qt.) stockpot half full of water. Add seasoning and bring to a boil. Add potatoes, return to boiling and cook for 10 minutes. Add sausage and cook for 5 minutes. Add corn, return to boil and cook for 10 minutes. Check several potatoes to make sure they are done. If not, cook for a few more minutes. Finally, add shrimp and cook just until they turn pink, 3 to 4 minutes. Drain liquid using a colander and serve from a platter or spread on a table covered with newspaper. Provide bowls of melted butter for dipping.
South Beach Low Country Savory Shrimp and Rice Joyce Watt-Second Grade Ingredients: • • • • • • • • •
6 oz wild rice 1 lb. shrimp peeled and deveined 2 tsp paprika ½ tsp pepper ½ tsp salt ½ clove of garlic, minced 1 tbsp extra- virgin olive oil 1 cup cherry tomatoes halved chopped fresh parsley
Instructions: Prepare the wild rice according to the package directions. In a large bowl, combine the shrimp, paprika, pepper, salt, and garlic. Mix well and set aside. Heat the oil in a skillet until hot. Add the shrimp and cook on medium heat for 30 seconds. Stir the shrimp and cook for an additional 45 seconds or until opaque, stirring constantly. Remove from the heat and serve over ¼ cup of the wild rice. Serves 4
Holiday Pecans Dr. Bebe Cifaldi-Third Grade Ingredients: • 2 lbs. of pecans • 6 tsp salt • 9 tsp cinnamon • 3 cups white sugar • 2 cups brown sugar • 3 egg whites • 3 tablespoons of water • Instructions: Mix dry ingredients together. Brush egg white and water mixture on pecans. Coat pecans with sugar mixture. Bake 275 degrees for 20 minutes.
Salmon Bake with Pecan-Crunch Jennifer Friend-Kerr-Third Grade Ingredients: 4 salmon fillets Âź tsp salt 1/8 tsp pepper 1 tbsp chopped parsley Garnish: lemon slices
1.5 tablespoons honey Âź cup of breadcrumbs 2 tbsp Dijon mustard 2 tbsp melted butter
Directions: Sprinkle salmon with salt and pepper; place skin down, in a lightly 11-x-7x 1 1 1/2-inch square baking dish. Combine mustard, butter, honey; brush over salmon. Combine breadcrumbs, pecans, and parsley. Spoon evenly across top of salmon. Bake uncovered at 450 degrees for 12 to 15 minutes or until fish flakes easily when tested with a fork. Garnish if desired. Serves 4.
Crab Meat Quiche By Caroline Johnson-Third Grade Ingredients: • 8 oz Swiss cheese grated • 1/2 cup sour cream • 1/2 mayo • 1 tsp salt • 1 tsp Worcestershire sauce • 1/2 cup onion chopped • 1 - 6 1/2 ounce can crab meat Instructions: Mix cheese, sour cream, mayo, salt, Worcestershire sauce, onion and crab meat. Bake a pie crust shell for 5 minutes then spoon in mixture. Bake for 45 minutes. Let sit until firm.
Healthy Broccoli Salad Jennifer Backlund-Resource Teacher Ingredients: * 1 medium head of broccoli, chopped into small pieces * ¼ cup red onion, diced * ¼ cup sunflower kernels * ¼ cup raisins, or 1 (1 oz) box * ½ cup plain Greek yogurt * 1 TB sugar * 1½ TB white vinegar * 3-4 slices turkey bacon, cooked crisp and crumbled Instructions: 1. Combine broccoli, sunflower kernels, raisins, and bacon in a large bowl. Set aside. 2. Stir together Greek yogurt, sugar, and vinegar in a small bowl. Pour over the top of broccoli mixture and stir evenly to coat. 3. Tastes great when served immediately. If you need to refrigerate it for later, you may want to prepare a bit more of the dressing to add in case it gets a little dry.
Sopa de Letras “Letter Soup” Aurora Flores-Bilingual Liaison First: Ingredients for tomato sauce: • 5 tomatoes • 2 garlic cloves • ¼ of an onion • 1 spoon of cumin • ½ cup of water Blend for about 3 min. Process until the ingredients form a smooth sauce, then set aside. Second: Fry uncooked pasta till slightly brown. Stir the pasta so it will not burn. Third: Pour the tomato sauce into the pasta add 2 to 3 tablespoons of the chicken flavor bouillon and water. Cook for about 5 min and then you can add salt if needed. Also, add the cilantro and jalapeno. Check pasta for doneness. When it’s done, I like to serve immediately because it’s always better served hot.
Stew Chicken Georgia Haygood-Dance Ingredients: • • • • • • • • • • • •
1 large chicken 6 limes, juiced 1 large onion, diced ½ sweet pepper, seeded and diced 1 ½ balls red ricardo, shilling size ½ tsp. salt ¼ tsp. pepper 2 gloves of garlic or 1 pack of garlic powder 1 tsp of Season All 2 tsp. soy sauce Cooking oil 1 tbsp. of sugar
Instructions: 1. 2. 3. 4. 5. 6.
Wash the chicken with lime juice or vinegar Cut chicken into 14 pieces Pour lime juice over chicken and water just to cover. Wash chicken very well in solution. Drain and discard liquid. Mix onion, sweet pepper, ricardo, salt, black pepper, Season All, and soy sauce to make dripping mixture. Pour over chicken mixture. 7. Floor a pot with oil and place over medium heat. 8. Add sugar and let it brown. 9. Remove the chicken from dripping mixture. Place in hot oil and cover. Stir occasionally. 10. When chicken is brown, add the remainder of dipping mixture. Cook until done, stirring occasionally.
Fettuccine alla Carbonara Ms. McWatters-Fifth Grade Ingredients: • • • • • • • • • •
3/4 lb of uncooked spaghetti or fettuccine 4 ounces of pancetta (Italian bacon) or lean American bacon, cut into 1/2in wide strips 3 cloves garlic, cut into halves 1/4 cup of dry white wine 1/3 cup heavy or whipping cream 1 egg 1 egg yolk 2/3 cup of freshly grated parmesan, divided Generous dash of white pepper Fresh oregano leaves for garnish
Instructions: 1. Cook fettuccine in a large pot of salted water until ‘Al Dente’ according to the packaging. Drain well and return to a dry pot. 2. Cook and frequently stir pancetta and garlic in a large skillet over medium-low heat for 4 minutes or until the pancetta is slightly brown. Save 2 tablespoons of drippings in skillet and discard the garlic and the rest of the drippings. 3. Add wine to pancetta mixture, cook over medium heat or until the wine has evaporated. Stir in cream and cook for 2 minutes. Remove from heat. 4. Whisk egg and egg yolk in top of double boiler. Place top of double boiler over simmering water. Keep adjusting the heat to
maintain a simmer. Whisk 1/3 cup of cheese and pepper into the egg mixture. Cook and stir until sauce thickens slightly. 5. Pour pancetta mixture over fettuccine pasta and toss to coat. Heat over medium-low heat to heat thoroughly. Stir in egg mixture. Remove from heat. 6. Serve with remaining cheese. Garnish with fresh oregano, if desired.
Prep Time: 5 min Cook Time: 15-20 min Makes 4 servings
Picadillo Mark Sadler-Fifth Grade Ingredients: • 1 cup chopped bell pepper any variety (1 – 1 ½ peppers) • ¼ cup chopped shashito or pablano pepper (add more to your taste - optional) • ½ cup chopped carrots (optional) • ½ cup chopped onion • 4 cloves garlic minced • lean ground beef or turkey • ½ cups each chopped Kalamata and green olives with pimento • 2 TBSP chopped Capers • 15 ounce can of diced tomatoes or 2 cups fresh chopped peeled and seeded tomatoes • 3 TBSP tomato paste • ½ cup water, beef or chicken broth (if using turkey) • ¼ tsp red pepper flakes or more to taste • Salt and pepper to taste (add just before serving as the olives and capers may have seasoned it with enough salt) Instructions: Cook rice and/or tortilla shells for serving Add olive oil to a large pan, Heat on high then add the first 5 ingredients. Reduce heat to medium. Cook until vegetables start to get soft. Add ground meat, breaking up meat as it cooks. Stir as needed to combine and cook through. Once meat is cooked thoroughly, drain if needed. Add olives, capers and red pepper flakes to the meat mixture
and stir to combine. Heat through. Add diced tomato, tomato paste, red pepper flakes, and water or broth. Stir until all is combined. Continue cooking on low heat until sauce is thickened, 20 to 30 minutes. Stir occasionally. Should be a thick chili consistency when done. Add more tomato paste if sauce is thin; add more broth if too dry. Serve over cooked rice and with tortilla shells, if desired.
Puttanesca “Spaghetti” Sauce Mr. Sadler-Fifth Grade Ingredients: • 3 tablespoons olive oil • 4 or more cloves garlic, lightly smashed, peeled and roughly chopped • 3 or more anchovy fillets (we do not use) • 1 28-ounce can petite diced tomatoes • Freshly ground black pepper to taste • 1/2 cup pitted Kalamata olives, preferably oil-cured, roughly chopped • 1/4 cup capers roughly chopped • Crushed red pepper flakes to taste • 1-pound linguine or other long pasta • Chopped fresh parsley • oregano, marjoram or basil leaves for garnish Instructions: Warm 2 tablespoons oil with garlic and anchovies (if using) in skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. Add tomatoes to skillet, with some salt and pepper. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about 10 minutes. Stir in olives, capers, and red pepper flakes, and continue to simmer. Cook pasta, stirring occasionally, until it is tender but not mushy. Drain quickly and toss with sauce and remaining tablespoon of oil. Taste and adjust seasonings as necessary, garnish with herbs if you like, and serve.
Vegetable Garden Cornbread Lynn Tax-ESOL During World War II, in efforts to do their part at home, many citizens of the United States planted Victory Gardens. If I lived in South Carolina at that time, this is one thing that Mrs. Tax would have made with the fresh vegetables from her garden: Ingredients: • 1 cup yellow cornmeal • 3/4 cup whole wheat flour • 2-1/2 teaspoons baking powder • 2 teaspoons minced fresh chives • 3/4 teaspoon salt • 2 large eggs, room temperature • 1 cup milk • 2 tablespoons honey • 3/4 cup shredded carrots (about 1-1/2 carrots) • 1/4 cup finely chopped sweet red pepper • 1/4 cup finely chopped seeded fresh poblano pepper (a mild variety of chile pepper) Instructions: • Preheat oven to 400°. Whisk together the first 5 ingredients. In another bowl, whisk eggs, milk and honey until blended. Add to cornmeal mixture; stir just until moistened. Fold in carrots and peppers. •
Transfer to a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Serve warm.
Hummus Kathy Eways-Office Manager Ingredients: • • • • • • • •
1/2 cup of tahini (roasted, not raw) 1/4 cup extra virgin olive oil (plus more for garnishing) 2 garlic cloves, mashed and roughly chopped 2 15-oz cans of chickpeas (garbanzo beans), drained 1/4 cup freshly squeezed lemon juice 1/2 cup water 1/2 teaspoon of salt Garnishes: A sprinkling of paprika, a swirl of olive oil, toasted pine nuts, and/or chopped parsley Instructions:
Process tahini and olive oil: In a food processor, combine the tahini and olive oil and Add remaining ingredients, process until smooth: Then add the garlic, garbanzo beans, lemon juice, 1/2 cup water and 1/2 teaspoon of salt. Process until smooth. The longer you process in the food processor, the smoother the hummus will be. Add more salt or lemon juice to taste. Pulse until smooth. Spoon into serving dish, swirl a little olive oil over the top and sprinkle with garnishes—a little paprika, toasted pine nuts, olives or chopped fresh parsley. Serve with crackers, raw dip vegetables such as carrots or celery or with toasted pita bread. To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes in a 375°F oven, turning them over halfway through the cooking.
Schaum Tortes Jim Birch-Fifth Grade Ingredients: • • • •
6 2 1 1
egg whites cups sugar tablespoon of vanilla tablespoon vinegar
Instructions: Beat whites to a stiff froth. Add sugar slowly. Then add vanilla and vinegar, beating all the while. Bake on parchment paper for 1 hour at 250 to 275 degrees. Bake in 2 layers or individual tortes. Top with strawberries and whip cream.
Ropa Vieja (Cuban shredded beef) Mrs. L. Rodriguez-Fifth grade The Republic of Cuba had maintained neutrality during much of World War I but on April 7, 1917, one day after the United States of America entered the war, Cuba declares war on Germany and began to support the Allied war effort. Ingredients: • • •
3 pounds chuck roast, brisket, or flank steak 2 tablespoons of olive oil 2 large onions, chopped
• • • •
1 1 3 8
• •
¾ cup of cooking wine 2 bouillon beef cubes (Beef stock)
• •
4 cups of water annatto & coriander seasoning (Goya soon)
• • •
1/2 tablespoon dried oregano 1 teaspoons ground cumin 1 teaspoon freshly ground black pepper
•
1 can of tomato sauce (or tomato paste)
• • • •
2 bay leaves ¾ cup pimiento-stuffed Spanish olives, halved crosswise 2 teaspoons distilled white vinegar chopped cilantro
•
white rice, maduros, and black beans (for serving)
red bell peppers, chopped green bell pepper, chopped ½ teaspoons of salt garlic cloves, finely grated
Instructions: Heat the oil in a large skillet over medium-high heat. Brown the meat on each side, about 4 minutes per side. Pour in the water and the bouillon beef cubes or beef stock with the tomato sauce, then add the annatto and coriander seasoning (season), onions, bell peppers, garlic, cumin, cilantro, wine, olive oil, bay leaves, vinegar and the olives. Stir until well blended. Transfer the beef to a slow cooker. Cover, and cook on High for 4 hours, or on low for up to 6 hours. When the liquid is reduced, and the meat is very tender, and shreds easily serve it with white rice, maduros, and black beans alongside. Note: discard bay leaves.
Southern Baked Macaroni and Cheese Michelle Howard-Fifth Grade Ingredients: • 3 cups elbow macaroni uncooked • 1 ½ cups milk • 1/2 cup heavy whipping cream • 1 cup Colby & Monterey Jack shredded (cheese blend) • 6-8 oz Velveeta cheese shredded (feel free to cut back on the Velveeta if you don't want it to be super creamy) • 1 cup sharp cheddar shredded (can use less if you don't like a sharp taste in your mac n cheese) • salt & pepper to taste • 2 eggs • 1 cup smoked cheddar cheese shredded (a must) • paprika optional Instructions:
Preheat oven to 350 F. Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful not to overcook. Drain pasta and set aside. In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar). Stir to combine. Taste the milk mixture and add salt & pepper until it has a good taste. (You can also add in other seasonings like onion powder, paprika, etc. Tasting will help avoid having a plain, bland baked macaroni & cheese.) When you are content with the taste, add the eggs. Stir well until combined. Butter a 9 x 9-inch baking dish. Add macaroni to the baking dish. Pour cheese mixture over macaroni. Make sure the cheese is distributed well.
Top with the smoked cheddar cheese. (I add a little more Colby jack as well.)
Sprinkle with paprika and/or black pepper, if desired. Bake for 35-45 minutes. Do not overbake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cool. Let cool for about 10-15 minutes or until fully set. Enjoy!
Raspberry Custard Kuchen LoriAnn Webster- Media Assistant Ingredients:
• • • • • • • • • • • •
1-1/2 cups all-purpose flour, divided 1/2 teaspoon salt 1/2 cup cold butter 2 tablespoons heavy whipping cream 1/2 cup sugar FILLING: 3 cups fresh raspberries 1 cup sugar 1 tablespoon all-purpose flour 2 large eggs, beaten 1 cup heavy whipping cream 1 teaspoon vanilla extract
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour, and sprinkle over crust.
Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.
Thank you to our HHIESCA staff members who contributed delicious recipes for our Calypso’s Staff Cookbook! Thank you, as well, to Mrs. Palmieri and members of the “Art Club” who created illustrations of food to complement our project. A special thanks to our Parent Liaison, Judy Clouse, for editing and circulating Calypso’s Staff Cookbook and our HHIESCA Principal, Mrs. Nikki Lucas, who supported and approved this special project. Students from the “Art Club” who contributed illustrations are Desiree Luciano, Charlotte Moe, Cassidy Ott, Sophia Sakal, Rianah Sanchez, Suzette Vences, and our drama teacher, Heather Bell.
*Ideas and compilation of HHIESCA Calypso’s Staff Cookbook took place during the 2019-2020 School Year by Jennifer Friend-Kerr and Georgia Haygood. “Proud to be a Title One School”
