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sigma lambda gamma national sorority, inc. cookbook edition one

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empanadas

Handed down by Rebecca Villegas & Mother, perfected by Beta Chapter

Cooking with Culture Edition One contains authentic recipes of sisters of Sigma Lambda Gamma across the nation, that represent our principle of “Cultural Awareness�. Some of the recipes origins are Mexico, Puerto Rico, Liberia, Nigeria, Southern United States, France, Mesoamerica, Europe and many more.

Learn more about the women of distinction today at www.sigmalambdagamma.com.

h i s to ry

The Empanada recipe has been passed down through generations of the Villegas family. This versatile dish was used to satisfy any craving from hearty and savory to rich and sweet. Beta chapter incorporated the family tradition and decided to stuff the pastry/ bread with a delicious, delightful filling of sweet potatoes or pineapples. This has now become a Beta Chapter signature sweet treat, made with Gamma love.

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main course 4 - Empanada 6 - Mofongo 8 - Cambodian Thai steak and Shrimp Stir-fry with Jasmine Rice 10 - Puerto Rican Pernil 12 - Grandma Sandy’s Chicken 14 - Chilaquiles 16 - Cayman Curry 18 - Tacos de Discada 20 - Cuban Style Pastelon 22 - Cemita Poblana de Milanesade Res 24 - Enchilada Suizas 26 - Spaghetti 28 - Palm Butter 30 - Lasagna

32 - Doro Wat 34 - Low Country Cuisine 36 - Griot with Plantain 38 - Chamorro (Guam) Recipe 40 - Crunch Beef Casserole 42 - Entomatadas 44 - Hawaiian Pulled Pork 46 - Enchiladas Rojas with Chicken 48 - Carne Puerco con Chile 50 - Lomo Saltado 52 - Mole de Pipián 54 - Pozole Blanco (White Hominy Soup) 56 - Chicken Tava with Rice 58 - Chicken Curry

side dish 60 - Arroz con leche 62 - Creole Gumbo 64 - Green Chile Corn Tamales 66 - Mazamorra 68 - Chicken Bacon Pasta 70 - Arroz con Grandules 72 - Potato Pancakes 74 - Puerto Rican Pastelillos 76 - Pick-Up Saltfish 78 - Fried Rice

80 - Quick and Easy Mexican Rice 82 - Camarones Aguachiles 84 - Arroz con Grandules with Ribs 86 - Buffalo Chicken Dip 88 - Chiles Rellenos 90 - Tostadas De Pollo 92 - Tostadas de Ceviche 94 - Southern Baked Macaroni and Cheese 96 - Sweet Plantains

dessert 98 - French Quarter Beignets 100 - Granola, Yogurt, Berry Parfait 102 - Darian’s Oreo Pudding (Crack) 104 - Atayef 106 - Quesitos (Cream Cheesed filled Pastry) 108 - Tembleque

110 - Flan Napolitano 112 - French Crumb Dessert 114 - La Carlota 116 - GG’s Ginger Snaps 118 - Beignets 120 - Flan

drink 122 - Medias de Seda Drink Page 3

empanadas

Handed down by Rebecca Villegas & Mother, perfected by Beta Chapter

h i s to ry

This Empanada recipe has been passed down through generations of the Villegas family. This versatile dish has been used to satisfy any craving from hearty and savory to rich and sweet. Beta chapter incorporated this family tradition and decided to stuff the pastry/bread with a delicious, delightful filling of sweet potatoes or pineapples. This has now become a Beta Chapter signature sweet treat, made with Gamma love.

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ingredients 1/2 cup butter, softened 1 (3 ounce) package cream cheese 1 cup sifted all-purpose flour 1 cup filling of choice ( we use drained crushed pineapple and mashed sweetened sweet potatoes) 1/3 cup white sugar 1 teaspoon ground cinnamon

directions DAY BEFORE: 1. Mix butter and cream cheese together until smoothly blended.

Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

AT BAKING TIME: 2. Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).

3. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.

4. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon.

Cooking with Culture: First Edition

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mofongo

Saint Leo Colony of Sigma Lambda Gamma National Sorority Incorporated

h i s to ry

Mofongo has many roots originating from Africa, the Caribbean, Dominican Republic, Cuba and Puerto Rico. It was introduced to the Caribbean by Africans in the Spanish world colonies. It is a fried plantain based dish usually served with rice or stew.

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ingredients 3 cups of Canola Oil for frying 1/8 cup of crushed fried pork skins (Chicharròn) 3 cloves of garlic 2 Green Plantains, peeled and sliced into 1/2 –inch rounds 3 tablespoons of Olive Oil Salt (measure to taste)

directions 1. Heat canola oil in a deep-fryer or large saucepan to 350 degrees F. Mash the garlic with the olive oil in a mortar and pestle.

2. Combine garlic mixture with the pork rinds in a large bowl; set aside.

3. Fry the plantain chunks until golden and crispy, but not brown, about 15 minutes.

4. Transfer the fried plantains into the bowl with the garlic mixture. Toss to coat.

5. Mash the coated plantains with the mortar and pestle until smooth. Season with salt.

6. Roll the plantain mixture into two large balls or several small balls before serving.

Cooking with Culture: First Edition

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cambodian thai steak and shrimp stir fry with jasmine rice Phi Alpha Chapter Sister Jenny “Mikayei� Sak

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ingredients 1.25 lbs of Sirlioin Steak Tip (Thin) 2 lbs of fresh or frozen Medium Size Shrimp 1 bag of Jasmine White Rice 1 Bottle of Oyster Sauce (Thai) Salt Pepper 1 Onion (Softball Size) 7 Medium Size Serrano Peppers 1 lbs of String Beans

directions PREP: 1. Start by cleaning the shrimps and the steak. If shrimp is frozen, sit it under cold water to defrost & set aside.

2. Cut steaks into thin strips.

3. Cut onions into thin strips, lengthwise.

4. Cut serrano peppers in half lengthwise and take the seeds out. Cut the peppers into thin strips when the seeds are taken out.

5. Cut ends off of the string beans, then cut the string beans in half.

6. Take the cut up steak and shrimp, put it in a big bowl to season. Add 1 1⁄2 cup of oyster sauce, 2 tsp. of pepper and 1 tsp. of salt. Mix until seasoning is all over the shrimp and steak. Let it sit in the refrigerator until ready to use.

COOK: 1. Wash rice and follow directions on how to cook it on the back of bag.

2. Blanch onions, peppers and string beans in boiling water for 10 minutes.

3. Drain onions, peppers and string beans and place in pan or wok.

4. Sauté onions, serrano peppers and string beans in pan with 1⁄2 cup of oyster sauce, 2 tsp. of black pepper and 1 tsp. of salt. Sauté for about 5 minutes and add the seasoned steak and shrimp into the pan or wok.

5. Sauté all ingredients until shrimp and steak is cook as desired. *Check on the rice so that it does not burn.

7. Taste the stir fry and add more seasoning and oyster sauce if needed.

8. Serve stri-fry on top of the rice.

Cooking with Culture: First Edition

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puerto rican pernil Sister Shavon M. Brookman

h i s to ry

This traditional dish can be found across the Puerto Rican Island.

Usually, people roast the entire pig. Here in the states one can have a piece of this tradition by cooking a picnic pork shoulder (aka lechon, pernil). This is usually cooked on special occasions, Noche Buena (Christmas eve), Easter or when family visits.

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ingredients Picnic pork shoulder cut (This recipe used one cut in half by Publix 3.7lbs) 1 clove of Garlic (per 1.5lb) 1 Tb. of Sofrito 1⁄2 Tb. of Recaito 1 Tb. of Olive oil 1 ⁄ 4- 1 ⁄2 packet of Sazon 1 ⁄ 2 tsp. of Adobo

directions 1. Preheat Oven to 350 degrees.

2. Chop garlic cloves into tiny pieces, place in bowl.

3. Use a “pilon” (or some form of mallet) to mash the garlic. After, leave in bowl.

4. Add to the garlic the sofrito, recaito, olive oil, sazon and adobo.

Mix well.

5. Rinse the pork with water, use a sharp knife to cut deeply into the pork, deep enough to slip a finger into. Do this in several parts of the pork.

6. Take the seasoning mix from the bowl and rub all over the pork, (especially garlic) and the mix in meat well *Option: leave overnight in fridge for seasoning to set in.

7. Place pork in cooking pan (casserole dish-anything it fits into that has sides) with fat facing up.

8. Cover the pork with aluminum foil, do not cut holes into the aluminum foil.

9. Cook 40 minutes per 1lb while covered and the last 30 minutes cook without aluminum foil covering.

11. Once it is time to serve, slice the fat off and broil the fat for less than 10 minutes on a flat pan, until it is crispy. This is called “chicaron”.

12. Enjoy!

Cooking with Culture: First Edition

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grandma sandy’s chicken Ainissa Proctor

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ingredients Chicken Drumsticks Black Pepper Salt Garlic Salt Flour Vegetable Oil Bowl Pan * My Grandma always said, “A pinch here and a pinch there she never really had a recipe but this is some of the things she used all the time.�

directions 1. First, take a bowl and put flour in it. Next, mix the black pepper, salt and Garlic salt in with the flour. Taste the flour to see if it needs more of less of anything. In this time, thaw out the chicken in water.

2. Put the pan on the stove and put vegetable oil in the pan.

Meanwhile pan is getting hot, take out the thawed chicken and roll it around in the flour. Get every inch of the chicken covered.

3. Once the stove is hot enough, put the chicken on the pan.

4. Cook the chicken until the meat is no longer pink.

Cooking with Culture: First Edition

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chilaquiles Marielissa Alvarez Landin

h i s to ry

Chilaquiles is derived from the Nahuatl word chil-a-quilitl which means “chilis and greens.” The Nahuatl language can be traced back to being used by the Aztecs. This dish originated from Central America and continues to be prepared by families today although with some variations. In 1898, this recipe could be found American cook books such as, “The Spanish Cook” by Encarnación Pinedo. This is a breakfast or brunch dish that can either be a main or side dish.

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ingredients 1 can (7 3⁄4 ounce) of ‘El Pato: Salsa de Chile Fresco’ 1 pack (30 pieces) of Guerrero corn tortillas 1⁄2 cup of vegetable oil (or extra virgin olive oil) 3⁄4 of shredded ‘El Mexicano: Queso Fresco Casero’

directions 1. Place a large sauté pan over medium heat 2. Cut the tortillas in a triangular shape, like pizza slices. Once oil is hot, add in tortilla pieces.

3. Cook tortillas in the oil until they are lightly brown (add additional oil if needed).

4. Once tortillas are crisp drain out excess oil from the sauté pan carefully.

5. Open the 1 can (7 3⁄4 ounce) of ‘El Pato: Salsa de Chile Fresco’ and add on top of the tortillas in the sauté pan.

6. Mix the salsa within the tortillas and lower the heat and let simmer for about 3-5 minutes.

7. Add the shredded ‘El Mexicano: Queso Fresco Casero’ and serve.

Cooking with Culture: First Edition

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cayman curry Theresa “Dowiana� Cole

h i s to ry

Theresa is from the Cayman Islands, which is made up of a range of diverse people. Growing up, Theresa always loved curry chicken and when she got older her mother taught her how to make it.

Curry chicken is found in many different backgrounds around the world, but is a staple dish in the Caribbean. Every person makes it differently with their own special flare.

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ingredients Curry powder 1 lb chicken breast (3-4 pieces) or 6 chicken legs (chopped) 1/2 onion 1 clove of garlic 2 tablespoons of oil Salt and black pepper to taste White or yellow rice (cooked)

directions PREP: 1. Chop onions and garlic.

2. In a large mixing bowl, season chicken with salt and black pepper to taste, and add onions and garlic accordingly.

3. Cut chicken into cubes. Pour curry powder over chicken until chicken is covered.

For chicken breast: 1. Heat oil in pot and add chicken. Cook on med-high for 15-20 minutes or until chicken is cooked all the way through.

2. Add 1/3 cup of water and cover the pot. Turn heat down to low and let cook for 15-20 minutes.

2. Serve with white/yellow rice.

For chicken legs: 1. Heat oil in pot and add the chopped chicken legs. Cook on med-high until chicken is cooked through.

2. Add 1/2 cup of water to the pot, turn heat to medium and let chicken boil covered (with pan/pot lid) for about 30-40 minutes.

3. Turn heat down to low for 15 minutes covered. Serve with white/yellow rice.

Cooking with Culture: First Edition

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tacos de discada Rho Epsilon Chapter

h i s to ry

Discada is a typical dish from northern Mexico, popular in places like Baja California, Sinaloa, Sonora, Chihuahua, Coahuila, Durango, Nuevo León and Tamaulipas. It is named discada because the delicious concoction of meats for the tacos is made in a “disco”, a plow disc that’s been welded shut.

This recipe was taught to the Rho Epsilon Chapter of Sigma Lambda Gamma by one of our very own sisters Anaitza “Ellaissa” Santos #10! She enjoys making this along with our brothers of Sigma Lambda Beta, Epsilon Chapter, at outdoor events such as sisterhood and brotherhood bonding events! Enjoy!

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ingredients 1 Disco (large frying pan) 2.20 lbs or 1 kg of ground beef 1 Large spatula (2.20 lbs or 1 kg of beef from the back and shoulder of the cow) 2 large tubs of Lard 2.20 lbs or 1 kg of bacon 2 ounces of meat seasonings 2.20 lbs or 1 kg of sausage 1 ounces of onion powder 2.20 lbs or 1 kg chorizo

1 ounce of garlic powder 12 ounces of diced tomato Salt to taste 12 ounces of diced onion Pepper to taste 12 ounces of green bell pepper 20 torillas 6 ounces of jalapeĂąos Taco toppings of choice

directions

1. Turn the gas burner on and set flame low to medium. Coat the disco with 2 coats of lard then add bacon. Let the bacon simmer for a while then after about 5 to 10 minutes push the bacon to the side of the disco (out of the grease) as to release some grease to the middle of the disco. Continue cooking on the side.

2. Add the sausage to the middle of the disco and let it cook for about 5 to 10 minutes after, like the bacon, move the sausage to the side. Continue cooking on the side.

3. Now, add the chorizo to the middle and let simmer for 10 to 15 minutes. After, put chorizo aside and add the rest of the meat, ground beef, beef shoulder, beef back. Season the meat with all seasonings listed. Let the meat get full flavor but don’t mix it with the other ingredients just yet.

4. This is when the meat releases its juices and flavor! Let the meat sit for another 10-15 minutes, then mix.

5. Now to add some color! Make a little crater in the middle of the disco and add all vegetables.

6. Now that everything is cooked put some tortillas on top of meat to heat them up! Make the tacos with topping of choice and enjoy!

Cooking with Culture: First Edition

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cuban style pastelon Kappa Delta Chapter

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ingredients

2 pounds ground beef 8 ripe plantain 1 white onion 15 oz can tomato sauce 1/4 tsp. black pepper 1/2 tsp. salt 6 eggs Goya Adobo All Purpose Seasoning Vegetable Oil Cheddar Cheese

directions

1. Season the beef with the Adobo and brown the ground beef in a large pot. While the beef is browning, dice the onion.

2. Once the beef is browned, may drain it if desired.

3. Add the diced onions, tomato sauce, pepper, salt, to the pot of ground beef and mix well. The picadillo is now made.

4. Allow the picadillo to simmer for at least 15 minutes.

5. Peel and slice the plantains. With traditional Puerto Rican pastelon, one is required to slice in thin lasagna noodle-like strips. The Cuban way is to slice on an angle.

6. Heat a couple of tablespoons of coconut oil in a large skillet until hot enough to fry a plantain (it should sizzle a bit adding a few drops of water).

7. Fry all of the plantain slices until they are golden brown. This could take a while!

8. While the plantains are frying, pre-heat the oven to 350 degrees.

Cooking with Culture: First Edition

Grease the bottom and sides of a glass 9Ă—13 baking dish with vegetable oil.

9. Add a layer of fried plantain slices to the baking dish. Top the plantain layer with about half of the picadillo.

Then on top of that add some cheddar cheese.

10. Now add another layer of plantains. Spread this layer out a bit more than the first layer, and make sure to keep a few slices (12-14) for the top.

Now add the rest of the picadillo to the baking dish. Add some more cheese.

11. Crack the eggs into a medium bowl. Stir until thoroughly mixed.

12. Pour the egg mixture over the picadillo and plantain layers. Now add the remaining fried plantains as a final layer. Cut this up into 12 pieces, and use the remaining plantains to mark each piece.

13. Bake for 25-35 minutes, until the eggs are cooked thoroughly.

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cemita poblana de milanesa de res Maria Vadirah Martinez

h i s to ry

A Cemita Poblana is essentially a form of sandwich that originates from Puebla, Mexico. Cemita refers to the bread. The cemita bun was created during the Spanish colonial era. It was long, hard, and salty resembling a baguette but of lesser quality to cater for the poor. This bread was created to endure long trips to Spain.

The people of Puebla, Mexico have embraced this bread and adapted it as their own in the creation of Cemitas Poblanas.

It must have papalo for the authentic taste. Papalo is a leafy green herb rich in flavor.

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ingredients 4 Cemita buns 3 chiles serranos vegetable oil 1 egg 2 lbs of potatoes Avocado 2 cups of bread crumbs Queso Oaxaca String cheese

salt 4 thin milanesa steaks half an onion Papalo Canned chipotle or pickled jalapeños (optional)

directions Cooking the potatoes 1. Place the potatoes in a pot of water with a pinch of salt and bring to a boil.

2. Once the potatoes have boiled drain out the water, let them cool and peel off the skin.

3. Dice the potatoes, slice the onion into wedges, and dice the chile serranos.

4. Sauté the slices of onions then add the potatoes, chile serranos, and salt to taste and let them fry till they are golden brown.

Cooking the Milanesas de Res (beef): 1. Beat the eggs in a bowl and dip the beef steaks into the bowl.

2. Place the bread crumbs onto a plate and place one steak into the crumbs. Turn steak and pat lightly to make sure it coats evenly.

3. Repeat breading process until all the steaks have been breaded.

4. Turn on the heat to median and place a large skillet filled with 1⁄2” of oil. Let the oil heat before placing the steaks. Fry the steaks until they are crispy and brown.

Assembling: 1. Cut the cemita bread in half and lightly toast it on a skillet 2. Cover the bottom half with potatoes, 1 milanesa, avocado, queso Oaxaca, papalo, and top it off with chile chipotle and finally place the top half.

Cooking with Culture: First Edition

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enchiladas suizas Ramona Cisneros

h i s to ry

Enchiladas are a staple of Mexican and Mexican-American lunch and dinner. They are usually served with sides of rice and beans.

Easy to make, they are often made to feed families during meal times or at small gatherings. This recipe is from the border region of South Texas and Northern Tamaulipas, Mexico. Here, Ramona combines traditional Mexican cuisine with South Texan “Tex-Mex� elements.

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ingredients 1 Chicken Breast w/ bone-in 3 Tomatillos Vegetable Oil 1⁄4 of a Medium Onion 1 Serrano Pepper 1 Cube of Chicken Bouillon Handful of Cilantro

1 ⁄ 2 Bar of 8 oz Philadelphia Cream Cheese Salt Corn Tortillas Shredded Mozzarella Cheese

directions 1. Boil 1 chicken breast with bone in and shred it.

2. Boil 3 tomatillos until the vegetables start to lose their color a bit.

3. Put 2 tablespoons of oil and begin to cook some slices of onion and 1 serrano pepper with a slit on the side on a pan. Don’t let them burn. Turn the heat off as soon as it starts smelling like onion.

4. Place the tomatillos, the onion and serrano pepper, 1 cube of chicken bouillon, a handful of cilantro, half a bar of Philadelphia cheese, and a pinch of salt in the blender.

5. Blend until it becomes a smooth sauce.

6. In the same pan where it was cooked the onion and pepper, put 2 tablespoons of oil and place a tortilla just so it gets warm.

7. Put the chicken vertically in the middle of the tortilla and fold.

8. Place tortilla(s) with chicken on a plate so that the side with the two ends of the tortilla are at the bottom.

9. Pour sauce on enchiladas and sprinkle shredded mozzarella cheese on top.

10. Place in microwave for 15 seconds so the cheese melts a little.

11. Enjoy!

Cooking with Culture: First Edition

Page 25

spaghetti

Xi Alpha Chapter Author: Samantha Flores

h i s to ry

Pasta is a big part of the Italian culture, as well as, their seasonings, meat, bread and sauces. Italians choose to make their own pasta and it can be either dried or fresh.

This dish reminds Samantha of her chapter because of all the different ingredients that go into it. The different ingredients symbolizes all the different people and personalities that everyone brings to the chapter. Mixed together, the sisters bring out the best in each other just like how the ingredients mixed together brings out the great flavor of the dish.

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ingredients 1/2 lb Italian sausage 4 cans tomato sauce 1 can diced tomatoes 1/2 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried oregano Salt and pepper 1 package of spaghetti

directions 1. Brown the sausage, drain and set it aside.

2. Combine tomato sauce, diced tomatoes, garlic powder, basil, oregano, salt, pepper and the sausage; mix it well.

3. Simmer for at least an hour.

4. In a large pot, boil water with just a little salt (optional). Add the pasta and boil for 10 minutes.

5. Drain the pasta, serve with pasta sauce on top.

Cooking with Culture: First Edition

Page 27

palm butter

Alpha Gamma Chapter Author: Wokie Tubman (Sister Muniphe Green’s Grandmother)

h i s to ry

Palm butter is a thick sauce that Liberians typically serve for lunch, the largest meal of the day. The dish is a specialty of the Kru tribe, though it’s widespread throughout the country. The palm butter — the ingredient for which the dish is named — is made by boiling and grinding the nuts that grow on palm trees.

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ingredients 1/2 cup butter, softened 1 (3 ounce) package cream cheese 1 cup sifted all-purpose flour 1 cup filling of choice ( we use drained crushed pineapple and mashed sweetened sweet potatoes) 1/3 cup white sugar 1 teaspoon ground cinnamon

directions DAY BEFORE: 1. Mix butter and cream cheese together until smoothly blended.

Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.

AT BAKING TIME: 2. Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).

3. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.

4. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon.

5. ENJOY the DELICIOUS treats!

Cooking with Culture: First Edition

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LASAGNA Jeanette Demaske

h i s to ry

This layered lasagna recipe is prepared on special occasions in the Demaske/Covarrubias Family. Sister Rebeca Covarrubias first learned to prepare it at Christmas time her senior year of high school from her mother, Susan. Since then, she has adjusted the recipe to create ease in preparation with ready lasagna noodles and added ricotta cheese with cottage cheese for a better hold and rich taste. Sister Rebeca would prepare this lasagna, which was passed down to her from her German grandmother Jeanette, to her undergraduate chapter at Kappa Gamma for their sisterhood enhancement dinner and a movie.

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ingredients

Meat Mixture: 1 small chopped onion 2 Tb. oil 2 lbs ground chuck (ground beef or ground turkey can be substituted) Salt & pepper (to taste) 1 Tb. dried basil, oregano and parsley 4 cups whole tomatoes

1 – 6 oz can of tomato paste Cheese Mixture: 8 oz cottage cheese 8 oz ricotta cheese 2 tsp. salt 1⁄2 tsp. pepper 2 Tb. parsley flakes 1⁄2 cup grated parmesan 10 Oven-readyLasagna Noodles

directions

1. Mix meat in meat mixture will all ingredients. Simmer meat mixture uncovered for 1 hour.

2. Mix cheese mixture in a bowl while meat mixture is cooking.

3. Assemble lasagna in 9” x 13” deep pan alternating meat mixture, noodles, and cheese mixture. Make two layers in total.

4. Top the lasagna with mozzarella slices (roughly 16oz).

5. Bake at 375° for 30 minutes.

Cooking with Culture: First Edition

Page 31

doro wat Mu Chapter Yabi Demissie

h i s to ry

Doro what is basically like a stew, made from chicken and sometimes hard boiled eggs. It is by far the most popular traditional food in Ethiopia, often eaten as part of a group who share a communal bowl and basket of injera. This dish is kind of like a slow simmered spicy stew with fork tender pieces of fall off the bone chicken meat.

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ingredients

1 (8 ounce) can tomato sauce 1/4 cup paprika 1/4 cup dry red wine 1 Tb. gingerroot, grated (may substitute 1 tsp. ground ginger) 1-2 teaspoon ground red pepper 1/8 teaspoon ground cardamom 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon ground cinnamon 1/8 teaspoon ground allspice

For the chicken 2 medium onions, chopped 3 garlic cloves, minced 2 tablespoons cooking oil 1/2 teaspoon ground turmeric 1 teaspoon salt 1 broiler-fryer chicken, cut up (2 1/2 to 3 pounds) 1/4 cup dry red wine Ethiopian flat bread

directions

For the Berbere: 1. Combine the tomato sauce, paprika, 1/4 cup red wine, grated ginger root, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice.

2. Set the red pepper sauce aside.

For the chicken: 1. In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown.

2. Stir in the red pepper sauce, turmeric, and 1 tsp. salt 3. Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat.

Cover and simmer about 30 minutes.

4. Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often.

5. Skim off the fat, and serve with Ethiopian flat bread.

Cooking with Culture: First Edition

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low country cuisine Psi Beta Chapter Sister Ashley “Maia� Johnson

h i s to ry

Low country cuisine is the cooking traditionally associated with the South Carolina Low country and Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics and culture pushed its culinary identity in a different direction from regions above the fall line. With its rich diversity of seafood from the coastal estuaries, its concentration of wealth in Charleston and Savannah, and a vibrant Caribbean cuisine and African cuisine influence, Low country cooking has strong parallels with New Orleans Cajun cuisine and is associated with Gullah culture.

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ingredients Crab boil, 2 teaspoons per quart of water 12 red new potatoes 6 (4-inch) smoked sausage link sausage 6 ears of corn 3 pounds fresh shrimp, unpeeled

directions 1. Fill a large pot with enough water to cover all of the ingredients.

2. Add the crab boil and bring to a boil.

3. Adjust the crab boil to suit preferred taste.

4. When the water boils, add the potatoes and sausage.

5. Cook on medium heat for 20 minutes.

6. Add corn and cook for an additional 10 minutes.

7. Add shrimp and cook for no more than 3 minutes.

8. Drain and serve with warm bread.

Cooking with Culture: First Edition

Page 35

griot with plantain Mu Epsilon Chapter Author: Christine Nelson

h i s to ry

Haitian food is a perfect representation of how a multitude of influences can affect a country’s culture. Indeed, Haitian food is a mix of African, American, Arabic and French food and most of these influences come from the time Haiti was colonized. Furthermore, because of Haiti’s hot climate, its foods include a diversity of tropical fruits and vegetables. A noteworthy aspect of Haitian diet is that there is a high dose of carbohydrates and fat. Mu Epsilon Chapter chose griot because it is one of the most popular Haitian dishes there is and most Non-Haitians can associate their food culture with this dish. It is fried marinated pork with hot spices.

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ingredients 1.5 lb. of pork 1 hot pepper 1 tsp. of parsley 1 tsp. of garlic powder 1 tsp. of thymes 1/2 tsp. of rosemary 1 tsp. of Adobo seasoning salt 1 lime 1 orange

directions Griot recipe: 1. Cut the meat into medium pieces.

2. Wash thoroughly with the lime and/or sour orange juice.

3. Season well with Adobo seasoning salt, rosemary, thyme, parsley, garlic powder, pepper and let marinate for 4 hours.

4. In a saucepan, cover meat with water and boil over medium-high heat until water evaporates. Stirring occasionally, continue to cook until meat is tender.

5. Remove the meat and set aside.

6. In a skillet, heat oil and fry each side to brown evenly.

7. Serve hot with banan peze and diri kole.

Plantation: 1. Take them cut the ends and take the skin off. Turn the plantation sideways and cut them so it’s like a circle shape.

2. Put them in a book of water with salt then fried them once it’s a little cook use the plantain smooth to smash the plantain to its size and then fry.

Cooking with Culture: First Edition

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chamorro (guam) recipe Psi Delta Chapter Kaitlynn “Sonalda� Cortez

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ingredients 1 can of spam 1 can of cut green beans 1 small can of tomato paste Black pepper Lawry’s seasoning Garlic powder (not garlic salt!)

1 to 2 cups of white jasmine rice(cooked)

directions 1. Dice the can of Spam into quarter inch cubes.

2. Cook Spam cubes till golden brown or dark brown depending on preference 3. Once the spam is cooked, pour the can of green beans, and the full small can of tomato paste.

4. Take the empty tomato can and fill it up with water and pour that over the mix.

5. Stir and mix in 5 shakes of Lawry’s seasoning and 5 shakes of garlic powder.

6. Add 10 shakes of ground black pepper.

7. Cover the pan with a lid and let it come to a boil. once it has began to boil, set the flame to low to allow it to simmer.

8. Once the sauce has sat and simmered it should be a thicker sauce base.

9. Serve over rice with a splash of soy sauce! (Spam has natural salt so don’t pour too much soy sauce!)

10. ENJOY!

Cooking with Culture: First Edition

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crunch beef casserole Gamma Epsilon Chapter

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ingredients 1 box of elbow macaroni noodles (cooked) 1 pound of ground beef 3/4 c. shredded cheddar cheese 3/4 Tablespoon seasoned salt 2 cans cream of chicken soup 1 lg. can petite diced tomatoes 3/4 cup chopped green pepper 1 can French Fried Onions

directions 1. Brown ground beef and drain.

2. In large bowl add cooked macaroni noodles, ground beef, cheese, soup, green peppers, tomatoes and seasoned salt and mix altogether.

3. Place in casserole dish and bake at 350 for 30 minutes - covered.

4. Uncover and sprinkle french onions on top and bake for additional 5 minutes.

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Page 41

entomatadas Delta Delta Chapter Sister Mayte “Alanis� Ramirez

h i s to ry

This traditional Mexican dish is a common delicacy among the Northern cities of Mexico. This dish can be served as either a lunch or dinner plate. Although, common among many Mexican regions this specific recipe is found in Nuevo Leon, Mexico.

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ingredients 1 Tomato 1 can of tomatoes 1 clove of garlic 1/2 cup of water 1 cup of oil 4 Tortillas 1 Queso Fresco

directions 1. Pre-heat oil in a skillet over medium.

2. Liquefy the tomatoes and canned tomatoes with garlic.

3. Add water to make a soup like mix and continue to add until transparent look.

4. Pour tomato mix into pan with oil and wait for it to boil.

5. Pre-heat tortillas in a skillet over medium.

6. Submerge the tortillas into tomato mix.

7. Crumble pieces of queso fresco and roll into a “taquito� form.

8. Once done, crumble additional cheese on top and top it off with additional tomato mix.

9. Additional: Serve with either rice, lettuce or a slice of fajita meat.

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Page 43

hawaiian kalua pulled pork Chi Chapter

h i s to ry

Deeply porky, slightly smoky, perfectly and simply seasoned with traditional Hawaiian sea salt, Kalua Pork is a wonderful traditional Hawaiian meal. The slow cooker stands in for the underground oven. At Chi Chapter, they used a basic slow cooker pork shoulder recipe and added their own sauce recipe to go on top of the pulled pork sandwich. Perfect if craving something sweet with something smoked.

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ingredients Meat: 2.5-pound pork shoulder butt roast, trimmed of large pieces of fat 1 1â „2 teaspoons Alaea Red Hawaiian Sea Salt 10 squirts hickory smoke flavoring

Sauce: 1/4 cup water, divided 1 cup packed brown sugar 4-1/2 teaspoons soy sauce 4-1/2 teaspoons ketchup 1-1/2 teaspoons ground mustard 1-1/2 cups undrained crushed pineapple

directions Meat: 1. Mist the inside of the crock with nonstick spray. Place all ingredients in the crock, put the lid on and cook on LOW for 12 hours (or 8 hours on LOW and 2 more hours on HIGH).

2. Remove lid and, using two forks, shred meat in the crock.

Sauce: 1. In a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil.

2. Reduce heat; cover and simmer for 10 minutes.

Sandwich: 1. Scoop Pulled pork into bread add two teaspoons of the sauce along with one teaspoon of mayo.

2. Put final product on 2 slices of bread and serve.

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Page 45

enchiladas rojas with chicken Zeta Gamma Chapter Author of recipe: Sister C. Triana’s Mom (Juana Serrano)

h i s to ry

Juana Serrano grew up in Mexico where young age girls learn to cook early in life. Her mother taught her how to cook and ever since she started cooking one of Serrano’s favorite dishes to make was enchiladas rojas with a side white rice. Now that generations have changed, Serrano taught her children how to make the enchiladas. After several decades serrano continues to use the same recipe her mother taught her.

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ingredients

Enchiladas: Olive oil or canola oil 12 corn tortillas (thick and sturdy) 3 cups homemade enchilada sauce* 2 cups of cooked chicken, shredded or chopped** 2 cups grated cheese (about 1/3 lb) Garnish 1 medium red onion, chopped, soaked in a mixture of half seasoned rice vinegar and half water Chopped fresh cilantro Thinly sliced iceberg lettuce seasoned with salt and vinegar, no oil Sour cream Sliced avocados or guacamole

Enchilada Sauce: 1 Tbsp vegetable oil 5 Tbsp chili powder 1/2 teaspoon of cayenne 1/2 cup tomato paste 3 cups water 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground cumin 1/2 teaspoon ground oregano 1 teaspoon salt 1 Tbsp of corn starch mixed in with 3 Tbsp of water to form a slurry

directions 1. Prepare the enchilada sauce. Heat the oil in a sauce pan on medium high heat. Stir in the chili powder and cayenne. Let cook only for half a minute (if longer the chili will burn), and add the water and tomato paste.

Whisk until smooth.

2. Add the garlic powder, onion powder, cumin, oregano, salt, and corn starch slurry. Let it come to a simmer and remove from heat. For a spicy dish, add more chili powder or cayenne.

3. Mix in 1/4 cup of the sauce with the cooked chicken. Set aside.

4. Prepare the tortillas. Soften the corn tortillas first, and then dip them in the sauce before rolling them. Heat a tablespoon of oil in a small saucepan to coat the pan. Place a tortilla in the skillet and heat for a few seconds, until the tortilla begins to show some air bubbles. Flip to the other side for a few more seconds. Keep adding totillas wherever there seems to be some excess oil. As the tortillas become soft

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and heated, remove them to a paper towel to soak up even more excess oil.

5. Preheat the oven to 350째F. Assemble the enchiladas. Use a 9x13-inch pyrex baking dish. Dip a tortilla in the enchilada sauce and place in the baking dish. Place 2-3 tablespoons of chopped chicken in each tortilla.

Sprinkle with a little cheese. Roll up the tortilla. Place in the baking dish and repeat until all dozen of the tortillas are neatly placed in rows in the casserole dish. Cover the tortillas rolls with the remaining sauce.Sprinkle with the remaining grated cheese.

6. Place in the oven and cook for 10 minutes, or until cheese is bubbly.

7. Use a metal spatula to serve.Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), chopped red onions that have soaked for at least half an hour in vinegar and water, guacamole or avocado slices, and sour cream.

Garnish with cilantro.

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carne puerco con chile Delta Gamma Chapter Author: An old Mendez family recipe, adapted and written by Martha Barn

h i s to ry

The origins of the recipe are mixed between Mesoamerica and Europe. The pig was originally domesticated in Eurasia and first brought to Mesoamerica by European colonizers. The vegetables, tomato and jalapeño are Mesoamerican natives. The fusion of Mesoamerican and Eurasian ingredients results in a Latin American favorite known as “Carne con chile” with adaptations from country to country, and family to family. Within the Mendez family this recipe has a spicy Mexican twist and comes from humble roots.

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ingredients Salsa: 4 Beefsteak tomatoes 2 Jalapeños (maybe more or less depending if they’re in season) 2 Cloves of garlic Salt for taste

Meat: 1 Cup of oil of your choice 1.5 lbs of cut “Costillas de Puerco” 1 Crushed clove of Garlic 2 Cups of water Salt to taste, but approximately 2 tablespoons or enough to coat the pork

directions 1. Before cooking make sure the pork is room temperature, rub with salt and let sit for 10 mins before frying.

2. During this time heat the oil in a deep pan, and place tomatoes, and jalapeños directly on the stove fire or outside in a grill.

3. Once oil is hot enough place the pork to cook to a golden brown. Test oil temperature by dipping one piece of pork in the oil. If it does not sizzle immediately upon touch the oil is not hot enough.

4. While the pork is reaching its golden brown deliciousness, roast vegetables till soft and scarred. Once the vegetables

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are done, place into a blender with garlic and salt. Pulse to a medium consistency with some chunks. One may use a molcajete (a type of mortar and pestle) to do this.

5. Once the pork is a rich brown remove the oil, but leave enough to coat the pan. Place the crushed clove of garlic in to infuse the oil. Stir with meat for 4-6 minutes, till the garlic reaches a golden brown as well. Once this happens remove the garlic, add the salsa, and water.

6. Let it simmer for 15 mins till the liquid is reduced. Add salt to taste and enjoy!

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lomo saltado Iota Gamma Chapter

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ingredients 12 ounces rib-eye steak Salt and freshly ground black pepper Garlic, to taste 1/8 cup vegetable oil, plus more for deep-frying Handful precooked French fries 1/4 medium red onion, thinly sliced

1/4 medium tomato, sliced 3 to 4 teaspoons vinegar 1 teaspoon soy sauce 1 to 2 ounces beer 2 to 3 pinches chopped parsley leaves Steamed white rice, for serving

directions 1. Cut the steak in long pieces 1/4 by 1 1/2 to 2 inches. Season the steak with salt, pepper and garlic, to taste.

2. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F. Add the fries and fry until golden. Remove them to paper towels to drain.

3. Add 1/8 cup of vegetable oil to a medium skillet over medium heat.

Once the oil is hot add the rib-eye. After the meat has browned add the onions and cook until they soften. Add the tomato, vinegar and the soy sauce. Pour in the beer and simmer until the vegetables are cooked through. Remove the beef mixture to a serving plate and top with the fries. Garnish with parsley and serve with white rice.

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Page 51

mole de pipiĂĄn

Southern California Alumnae Association

h i s to ry

This Mole is part of Mexican families favorite traditions.

The recipe originates from Puebla, MĂŠxico.

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ingredients Serves 10-12 5 slices of garlic 1 whole onion 1/2 pound of pumpkin seed powder 1 dozen green tomatoes 6 large jalape単o peppers 2 cubes of chicken base (example: Knorres) 6-8 epazote leafs (Dysphania ambrosioides, formerly Chenopodium ambrosioides)

directions

1. Place 10-12 chicken legs into a medium sized pot, fill pot just above the level as the chicken, add one chopped onion, one tablespoon of salt, and two teaspoons of chicken base, and three garlic slices and cook to boil, allow enough time for the chicken to be completely cooked.

2. Take the twelve green tomatoes, six jalapenos, two slices of garlic, and a cup of the chicken broth from the chicken pot, and blend together for 1-2 minutes.

3. Heat a second pan with three teaspoons of olive oil, when ready add half a pound of the pumpkin seed powder, and cook for 3-4 minutes, stirring at low heat.

4. Add the blended salsa to the pan with the cooked pumpkin seed powder, add the epazote leaves to the pan, stir togther.

5. Now, slowly dilute the mole by adding 2-3 cups of the chicken broth used to cook the chicken in, Boil for 15-20 minutes, make sure to stir often while the pumpkin seed cooks, since it is thick and can can burn quickly if not supervised and stirred.

6. Lastly, add the chicken, cover the pan and let it cook for another 15 minutes at low heat.

7. Enjoy!

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Page 53

pozole blanco

(white

hominy soup)

Western Illinois Univeristy Colony Author: Sister Alind Balbuena

h i s to ry

Pozole is a very old dish that was made for special occasions

by Aztecs usually in a ceremony. Pozole, from the Nahuatl word potzolli means froth. Through generations the recipe has changed, but still Mexican families tend to only make pozole on special occasions such as holidays and birthdays. The main ingredient is the special type of corn used in pozole which relates back to how important maize was for the Aztecs.

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ingredients Chicken (can use whole chicken or any cut of chicken) 3/4 of medium or large onion 2 cloves of garlic (halved) 1 Tb. dried oregano 1 Tb. dried thyme 6-10 dried bay leaves Large canned white hominy (half drained)

Toppings: Minced cilantro Minced onion Minced lettuce or cabbage Sliced radish Sliced avocado Lime cut in half

directions 1. Fill a large pot about halfway with water. Bring to a boil at medium heat. Rinse chicken then put in the large pot when water has boiled.

2. Add onion and a sachet of oregano, thyme, bay leaves and garlic. If a sachet cannot be made, put the herbs into the pot with the chicken, garlic and onion.

3. Boil for 30-40 min.

4. Add whole can of white hominy. Stir. Boil at medium heat for another 30-40 min depending on how tender one would like the chicken to be.

5. While the pozole is cooking, prepare toppings in small dishes of cilantro, onion, lettuce or cabbage, radish, avocado and lime.

Lime is not optional a few squeezes are essential to the authentic flavor of this dish.

6. If time allows, keep pozole at low heat. The longer the Pozole cooks the better, as the flavors will blend together.

7. When done sachet can be removed along with onion and garlic.

If sachet was not used simply remove visible onion and garlic.

10. Serve and add desired toppings.

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Page 55

chicken tava with rice Adriana Foreman of the Tampa Bay Alumnae Association

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ingredients 2 tbs Olive Oil 4 boneless/skinless Chicken Breast, diced 4 tsp. Garlic 1/2 onion, diced - 1/2 cut in half 1 can Diced Tomatoes (seasoned kind - ok), juices drained 2 jars Roasted Red Peppers, juices drained Brown Rice 1 cup Feta Cheese, crumbled

directions 1. Preheat oven to 350 degrees F. Lightly grease a medium casserole dish.

2. Heat 1 tablespoon oil in a pan over medium heat, and add the garlic and diced onions to saute for a minute, then add the chicken and cook until chicken juices run clear.

3. While chicken is cooking, cook the rice. Then puree the other half of onion and the roasted red peppers in a blender or food processor until smooth. When the chicken is cooked, add the puree mixture to the pan. It should look like a spaghetti sauce with diced chicken.

Stir in a small container of feta cheese to the sauce/chicken. 4. Cover and bake in oven for about 30 minutes to allow tastes to blend and cheese to melt.

5. Remove Tava from oven, add a little extra feta for garnish and serve over rice.

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Page 57

chicken curry DFWAA Authored by Jasmine Khaleel

h i s to ry

Guyana is a small country in South America that is populated by native Carib people, Indian and African descent. Jasmine’s father is from Guyana, with roots tracing back to India. This dish is reminiscent of those roots, but has a Caribbean distinction.

Page 58

ingredients Chicken, bone in or out (bone in has more flavor), about 2 lbs 2 tbsCurry powder Garam Masala (a blend of spices) 2 tsp.

1 yellow onion 2 Garlic cloves 4 Potatoes, chopped into large pieces.

Water Oil

directions 1. Slice the chicken into pieces, larger than bite sized. Chop onion and cook in oil until soft. Chop garlic and add to pot, cooking until soft. Add chicken, curry and garam masala and enough water to make a paste. Cook a few minutes, being sure to add water to prevent pan from becoming dry.

2. Add about a cup of water and potatoes. Bring to a boil, then reduce heat and simmer until potatoes are soft. Add more water as necessary to keep a liquid gravy in the pot.

3. Once potatoes are soft, serve with rice or roti. Roti is similar to flour tortillas, and torn into strips to eat the curry chicken and potato with hands.

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Page 59

arroz con leche Rho Gamma Chapter Author: Tania Cervantes

h i s to ry

Arroz Con Leche in short is referred to as the Spanish version of rice pudding. Although it may seem like a very simple dessert, but in many Hispanic countries everyone has their own twist on it to make it their variation.

For example, in Columbia many add coconut as an extra ingredient, meanwhile in Peru cloves are added to give it a special fragrance. The beauty of this dish is that it can be found all over the world, from Mexico to Malaysia.

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ingredients 2 Cups of Rice 1 Cup of Milk 2 Cinnamon sticks 2 Cans of Evaporated Milk- Carnation Milk 1 Can of Sweetened-Condensed-Milk

directions 1. Clean the rice 2. Add water and the 2 cinnamon sticks to it until it boils.

3. Pour 1 cup of regular milk keep stirring. Add the 2 cans of evaporated milk with the sweetened condensed milk keep stirring until it evaporated.

4. Serve while still warm.

5. Sprinkle with extra cinnamon or sugar if desired (optional).

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Page 61

creole gumbo UL Lafayette Colony

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ingredients

4 ounces chicken, diced 1 tablespoon Creole seasoning, recipe follows 2 tablespoons olive oil 1/4 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped celery 2 tablespoons chopped garlic 1/2 cup chopped tomatoes

3 bay leaves 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 3/4 cup rice 3 cups chicken stock 5 ounces Andouille sausage, sliced Salt and pepper

directions

1. In a bowl combine chicken and Creole seasoning (see ingredients below), and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth.

2. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is tender add chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Creole seasoning.

Creole Seasoning (Also known as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme

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Page 63

green chile corn tamales Beta Gamma Chapter

h i s to ry

This recipe originates from the family of Sister Lizrae “Alcina�

Nunez. Her family resides in Mexico.

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ingredients 3 lbs of lard for every 10 lbs of masa 4 tsp. baking powder 2 lbs of shredded cheese 6 cans of cream corn 1 - 28oz can of green chile sauce 2 – 28oz of green chiles chopped 4 tsp. salt 3 packs of corn husks

directions 1. First, put the 10 lbs of masa in large enough bowl that will fit all the ingredients. If a bowl is not available, use the surface of a kitchen table.

2. Have a pot on the stove that will be used to melt the lard for the masa. While mixing the masa, slowly add the melted lard to the masa. Continue to mix the rest of lard with baking powder and salt.

3. The final step is mixing in the remaining of ingredients one at a time. After everything is mixed, start putting the green corn mixture in the corn husks and wrapping them like small burritos.

Cook them in a big pot that has water at the bottom with an evaporator lid that fits toward the bottom of the pot. Then layer the tamales on top of that lid and cover the pot with foil and let them cook at least 3-4 hours.

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Page 65

mazamorra Chi Gamma Chapter

Page 66

ingredients 1 lb corn 1 “panela” or brown sugar 5 cups of milk

directions 1. Put the corn to soak the night before, and then cook for two hours in the same water in which it soaked.

2. Finely scrape the “panela” with the help of a knife blade. Add the “panela” to the pot with the scraped corn and cook for 15 minutes.

3. Add the boiled milk (this is to avoid the milk going sour because of the corn). Bring to a boil again and turn off heat. Let stand for five minutes before serving.

4. Sprinkle some grated panela over the final product.

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Page 67

chicken bacon ranch pasta Phabulous Phi Chapter

Page 68

ingredients 2 boxes of chicken bacon ranch pasta 4 boneless chicken breast 1 bag of shredded cheddar cheese Mayonnaise

directions 1. Boil pasta noodles until cooked.

2. Dice and fry chicken breast (season well).

3. Combine noodles, chicken, noodle seasoning and 2 tablespoons of mayonnaise in rectangular cooking pan( mix well).

4. Bake contents in oven for 20 minutes at 350 degrees.

5. Remove pasta and sprinkle cheese on top.

6. Bake for ten minutes then remove and serve.

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Page 69

arroz con grandules Xi Epsilon Chapter Author: Ashley “Fusa” Gómez

h i s to ry

The place of origin of this recipe is Puerto Rico. Arroz con Gandules is a combination of rice, pigeon peas and pork, cooked together with Puerto Rican-style sofrito. This is the signature dish of Puerto Rican culture and also has become very popular throughout Latin America and the Caribbean. Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa and the native Taínos. Arroz con Gandules is the meal everyone in the Caribbean enjoys for the holidays or other celebrations with family and friends. After all, rice and pigeon peas is the classic holiday meal.

Page 70

ingredients 1 tbsp. GOYA Extra Virgin Olive Oil 1⁄4 lb. country ham, cubed 1⁄2 green bell pepper, chopped (about 1⁄2 cup) 1⁄2 yellow onion, chopped (about 1⁄2 cup) 2 packets Sazón GOYA with Coriander and Annatto 1 tbsp. GOYA Minced Garlic 2 tsp. finely chopped fresh cilantro

1 tsp. GOYA Oregano 1 1⁄2 cups GOYA Medium Grain Rice 1 can (15 oz.) GOYA Green Pigeon Peas 4 oz. GOYA Tomato Sauce 1/4 cup GOYA Manzanillas Olives Stuffed with Minced Pimientos, sliced

directions 1. Heat oil in a medium, heavy saucepan over medium-high heat. Add ham to pan; cook until brown, about 5 minutes. Stir in peppers and onions; cook, stirring occasionally, scraping up brown bits from bottom, until vegetables are soft and translucent, 10 minutes. Add sazón, garlic, cilantro and oregano. Cook until fragrant, about 30 seconds.

2. Add rice to pan. Cook, stirring frequently, until coated in oil and toasted, about 1 minute. Stir in pigeon peas, tomato sauce, olives and 1 1⁄2 cups water; using a wooden spoon, stir once and bring rice mixture to a boil. Cook, uncovered, until water is evaporated, about 10 minutes.

Gently stir rice from bottom up.

3. Lower heat to medium low and cook, covered, until rice is tender, about 15 minutes. Remove saucepan from heat. Gently fluff rice with fork. Cover pan and let stand 5 minutes.

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Page 71

potato pancakes Xi Delta Chapter Author: Brandie Ring

h i s to ry

In the United States, this dish is called Potato Pancakes, but in Germany they are called Kartoffelpuffer, meaning hash browns.

Potato pancakes is a traditional German recipe that is enjoyed throughout Germany as well as Europe since the 19th markets or festivals during the colder seasons. They were first brought to Texas by German immigrants in the 1960’s and are now being served at New Braunfels Wurstfest in New Braunfels, Texas.

Potato Pancakes are either served salty as a side dish or sweet topped with applesauce, blueberries, sugar and cinnamon.

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ingredients 3 pounds of potatoes, peeled and shredded 3 eggs, beaten 1â „2 cup of all-purpose flour 1 teaspoon of baking powder 1 teaspoon of salt 1 teaspoon of pepper

directions 1. Keep shredded potatoes covered with cold water until ready to use.

2. Dry potatoes between sheets of paper towel 3. In a large bowl, combine potato mixture with eggs, flour, baking powder, salt, and pepper.

4. In a large skillet heat 1/8 inch of vegetable oil until hot.

Pour in 1/3 cup of potato mixture, flattening with the back of a wooden spoon and fry until crisp and golden brown on both sides, about 3 minutes per side.

5. Drain on paper towel and serve with applesauce.

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Page 73

puerto rican pastelillos Chi Delta Chapter

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ingredients 3 1/3 cup all purpose flour 1 tsp. salt 1 tsp. baking powder 1 1/2 tbsp. shortening 1 egg (well beaten) 3/4 cup cold water Vegetable oil

directions The Dough: 1. Mix flour, salt and baking powder.

2. Cut the shortening into the flour mixture.

3. Using a blender, thoroughly mix the egg and water.

4. Add the liquid mixture to the flour and thoroughly mix using a fork.

5. Divide the dough into 10 pieces.

6. Work each piece with a rolling pin until it is the size of a small plate.

The Filling: 1. Please refer to “Picadillo Recipe”.

2. Add 1 tbsp. of meat filling per pastelillo, coat the edge with a little water and fold over.

3. Press down the edges with a fork to secure and seal them.

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4. Fry in plenty of oil so they will expand.

5. Place on paper towels to absorb the extra oil.

6. Should make 10 pastelillos.

Tips -One can use ready-made dough which they call “plantillas”, sold at Cuban grocery stores. They are made by Goya and Cubanita brands. They come in 2 sizes and in packages of 10 circles which need to be stuffed and sealed.

-Try stuffing them with shredded cheese, shrimp, crab meat or “Basic Meat Filling” recipe.

RICAN WARNING! -Handle these after being at room temperature for at least 15 minutes. They are hot and WILL burn your mouth and “bembas”.

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pick-up saltfish Rho Beta Chapter Author: Karly “Nahara” Angol

h i s to ry

Karly Angol is a senior at the University of North Texas. She was born and raised on the beautiful islands of St. Thomas in the United States Virgin Islands. One of her favorite dishes her mother made her is pick-up salt fish. Salt fish is a very popular fish in the Caribbean. This dish is called “pick-up salt fish” because the salted cod is pulled apart and shredded. It is made into something like a salad and is eaten for breakfast, brunch or any time of the day. It is served with rice, coconut bread, avocados, etc.

Page 76

ingredients 1 12-ounce piece dried salt cod (with skin and bones) 1 onion, minced 1 green bell pepper, minced 2 tomatoes, seeded, finely chopped 3 tablespoons of fresh lime juice

1 tablespoon grated lime peel 1/2 teaspoon minced seeded Scotch bonnet chile or habanero chile 1 hard-boiled egg 1 avocado

directions 1. Rinse salt cod with cold water. Place fish in large bowl; cover with cold water. Cover bowl and refrigerate at least 24 hours, changing water once. Drain.

2. Place fish in large skillet; cover with cold water and bring to boil. Reduce heat and simmer until fish flakes easily, about 50 minutes. Drain; cool slightly. Using fingers, shred fish, discarding skin and bones. Measure 11/2 cups shredded fish and place in medium bowl (reserve any remaining fish for another use). Add onion, bell pepper, tomatoes, lime juice, lime peel, and chile to fish and stir to blend. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)

3. Mound salad in center of platter. Sprinkle with chopped egg.

Surround with avocado slices and serve.

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Page 77

fried rice

Iota Chapter Author: Lanping Zheng

h i s to ry

Fried rice is one of the most popular dishes in China. It’s fast-serving and made in a unique fashion. With the vast protein variation, one can replace shrimp with beef, chicken, pork, or tofu for vegetarian option. The steps are simple and everyone can do it. However, among all the fried rice recipes, this one is definitely special with the tricks that Lanping’s Aunt taught her on how to make rice “golden”.

Page 78

ingredients 3 tablespoons soy sauce 1 tablespoon sesame oil 1/2 teaspoon white pepper 2 tablespoons olive oil 4 eggs, beaten 1 pound medium shrimp, peeled and deveined

1 tablespoons oyster sauce 1 teaspoon salt 1 onion, diced 2 carrots, peeled and grated 1/2 cup frozen peas 3 cups cooked rice 3 tablespoons mayonnaise

directions 1. In a small bowl, whisk together soy sauce, sesame oil, and white pepper; set aside.

2. Add salt in beaten eggs.

3. Stir mayonnaise and half portion of beaten eggs in rice; set aside.

4. Heat olive oil in a large skillet or wok over medium heat.

Add eggs and stir constantly until it becomes solid and gold, preferably into cubes. Set aside in a bowl.

5. Use the same skillet without rinsing. Heat olive oil over high heat for 2 minute. Stir in onion until translucent. Add shrimp, and cook, stirring occasionally, until pink with a gold surface, about 2-3 minutes; season with oyster sauce. Set aside.

6. Stir in carrots and peas, and cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

7. Stir in rice and soy sauce mixture. Cook, stirring constantly, until heated through and dry, about 5 minutes. Season with salt and pepper. Stir in eggs and shrimp.

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Page 79

quick and easy mexican rice Xi Beta Chapter Author: Jessica “Elyktra” Bustillos

h i s to ry

When Jessica was growing up, her mom worked a lot and didn’t have much time to make dinner. She adapted a traditional Mexican rice recipe to suit her family’s needs while saving time and multi-tasking. Jessica loves this recipe because it can be customized to any needs and it is easy to learn.

Page 80

ingredients 1 cube of Knorr Tomato Bouillon 3 cups water 1 1⁄2 cups long grain rice 2 Tbsp. corn oil 1 cup of canned peas and carrots 1⁄4 finely chopped onion Finely chopped garlic (2-4 cloves are suggested)

directions 2. Heat oil in a sauce pan over medium heat. Once oil is hot add in the fresh onions and sauté until they aresoft and golden in color. Add rice and sauté until rice becomes a light brown color.

This usually takes between 4-7 minutes depending on the stove.

Add water to rice carefully. It will simmer and boil.

2. Reduce heat to a low rolling boil, cover pan, and add the cube of tomato bouillon. Stir until the cube dissolves. Let simmer for 10 minutes and add canned vegetables. Continue to simmer for another 10-15 minutes, or until rice is tender.

One can also add in other ingredients to customize the rice to the preferred taste. Some suggestions are as follows.

1. Parsley or Cilantro 2. Salsa 3. Powdered onion and powdered garlic (substitution for fresh ingredients) 4. Chicken broth and 1 can of tomato sauce (as substitution for the Tomato Bouillon) 5. Green Chiles 6. Roasted Tomatoes

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Page 81

camarones aguachiles Psi Gamma Chapter Authors: Erika Romero, Nohely Gonzalez, Priscilla Gonzalez, and Tania Martinez

h i s to ry

Camarones Aguachiles was originated from Sinaloa, Mexico.

However, it is most commonly made in Nayarit. This is due to the costal location of Nayarit. This is served as more of an appetizer for the family to share. Aguachiles are mostly a spring and summer dish due to the increase in fresh shrimp but can be made all year long.

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ingredients Shrimp Lime Onion Cucumber Pepper Serrano Cilantro Avocado Salt

directions 1. Peal and clean shrimp 2. Place shrimp in the lime juice along with onions 3. Blend the pepper Serrano (to preferred spice level), cilantro, lime juice and salt.

4. Mix it with the shrimp 5. Let it sit in the fridge for a couple hours.

6. Serve and decorate with cucumber and avocado.

7. Enjoy!

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Page 83

arroz con gandules with ribs TAMIU Colony

Page 84

ingredients 2 pounds of Baby Ribs (cut in half) 5 cups of brown rice 2 Chiles morron (red or green) 1 Onion 3 cloves of ajo 1⁄2 branches (leave part) of cilantro

1 glass can of Olives (optional) 4 packs of Goya (sazonador, cilantro, and achiote) 3 cans of Grandules (Pigeon Peas) Sazonador Goya of Adobo 4 leaves of Laurel 1⁄2 packet of bacon

directions 1. Put the Baby Ribs to slowly cook and put 1 packet of the sazonadas with the Ribs in the pan. Let the Ribs and sazonadas slowly cook, &while waiting for that get a blender to put the 1 onion, 3 cloves of ajo, 2 chiles of Morron, 1⁄2 branches (leave part) of cilantro, and 2 packets of Goya (cilantro and achiote). Once put in the blender leave it to the side.

2. Get the 1⁄2 packet of Bacon and mix it with the Baby Ribs. Still leave the Baby Ribs and bacon to slow cook.

3. Once the Baby Ribs&bacon are well done. That’s when the liquid ingredients from the blender is added on to the Baby Ribs, add the 4 leaves of kaurel and the 3 cans of grandules.

4. On another pot or pan put the 5 cups of rice to slow cook until ready.

5. Once the rice is done, put it into the pot that has the Baby ribs and the liquid ingredients that was mixed.

6. Mix the rice really well with the Baby ribs and the ingredients mixed in the blender, let it all sit until the rice and ribs completely absorb the liquid.

Cooking with Culture: First Edition

Page 85

buffalo chicken dip From Sister Morgan Gose of the Georgia Southern Colony (Recipe passed down from Gose’s Grandmother)

h i s to ry

Though Gose’s ethnicity is majority Germanic, Croatian and Czechoslovakian and grew up most of my life in a melting pot of cultures. Traditions in her family were typical “All-American” traditions, which included the family watching football and others sports. During these times, she ate a variety of “all-American” dishes such as hotdogs, hamburgers, hot wings, with her absolute favorite dish: buffalo chicken dip.

Page 86

ingredients 2 (8-ounce) package cream cheese, softened 1 1/2 (12 fl ounce) bottles of Frank’s Red Hot Wings Sauce Buffalo flavored 1/2 cup hot sauce 2 cup shredded cheddar cheese 2 ounces shredded mozzarella cheese 2 1/2 (9.75-ounce) cans chicken in water, drained and squeezed Saltine Crackers (or chips, and/or veggies) for dipping

directions 1. Preheat the oven to 350 degrees F. 2. In a (9-inch) deep-dish pie plate add the slightly heated and slightly melted cream cheese and stir with a fork until smooth.

3. Stir in the buffalo sauce, hot sauce and cheeses. Mix in the canned chicken. (Option) Top the dish with another layer of shredded cheddar cheese to make dip extra cheesy.

4. Bake for 25 minutes or until the chicken mixture is hot and bubbling.

5. Serve with crackers, chips, and/or veggies.

Cooking with Culture: First Edition

Page 87

chiles rellenos

Nu Gamma Chapter Authors: #41 Beatriz “Naunet” Perez and #41 Denisse “Adalia” Dominguez Perez

h i s to ry

Chiles rellenos are very common throughout Mexican culture.

The Nu Gamma Chapter have had chiles rellenos before, but they have differed in making them. Some sisters said the way they have eaten chiles rellenos has included a red sauce over them, while other sisters use different types of chiles to make them. The Nu Gamma chapter decided to combine the different ways to make chiles rellenos in one recipe.

Page 88

ingredients Poblano Chiles Flour Eggs Oil Cheese

directions 1. First, roast the chiles on a comal or grill, until the chiles are dark brown and can easily remove the skin.

2. Peel the skin from the chiles while being very careful not to rip the chile.

3. After removing the skin, remove the seeds (this is optional, but very helpful). Make a small cut towards the top of the chiles and stick a small spoon to gather the seeds and take them, also while being careful not to rip the chile.

4. Next, through the same small cut that one takes the seeds from, place small slices of cheese in the cuts. Stuff the chile until it is full make sure not to over stuff it because it will rip the chile.

5. Next, set a pan with oil and let it heat up.

6. While the oil is heating up, in a bowl put in the egg whites from the egg. Whip these until the egg is fluffy and sticks well to a spoon.

7. After whipping the egg whites, pour flour in another bowl.

8. Next, put the chiles, one at a time, into the flour and cover the chile with a thin layer of flour.

9. After placing the chiles, also one at a time, into the eggs whites make sure the egg white covers the chile.

10. By this time the oil should be ready to place the chiles into the pan, turning them every so often, until the egg whites on the chile have a brownish yellow color.

11. Once they have this brownish yellow color, remove them from the pan and enjoy!

Cooking with Culture: First Edition

Page 89

tostadas de pollo Zzzzealous Zeta Beta Chapter Author: Sister #157 Cristal Sanchez “Irrompible�

h i s to ry

Tostadas come from the city streets if Mexico where they are sold as a tasty lunch. Many people that go to Mexico love this treat because it is one of the healthier choices that one can find in the country. There are also dessert versions to this recipe it is one of the many foods that have various ingredients to them.

Page 90

ingredients 1 lb. of Pinto Beans Chicken Breast Corn Tortillas Cooking Oil 1 Head of Lettuce 1 Red Tomato La Costena Sliced Jalape単os Oaxaca Cheese 1 Tomato Bouillon with Chicken Flavor

directions 1. Wash the chicken breast then put to boil in a pot. Also, wash the pinto beans and remove any undesirables in the process. Next put some corn oil to boil in a pan and lay one corn tortilla in to start frying it. Once tortillas are fried as desired, place them on a separate plate. Then, chop the lettuce and slice the tomato and also grate the cheese.

2. Once chicken is cooked, start shredding it into pieces. Once the chicken is shredded, add the chicken flavor tomato bouillon to give the chicken some flavor.

3. Next smash the beans. Once the beans are smashed, start lightly spreading them on the fried tostada.

4. Next, with the shredded chicken start laying it on top of the tostada. After that start adding the lettuce, tomatoes, and cheese on top.

5. Lastly the jalape単os are optional for a spicy meal (Sour cream is also optional).

Cooking with Culture: First Edition

Page 91

tostadas de ceviche Epsilon Delta Chapter Author: Sister Lupita Perez

h i s to ry

Sister Lupita Perez provided quick and easy steps to make tostadas de ceviche! Lupita’s tostadas de ceviche are definitely a favorite when it comes to chapter potlucks, and it is a recipe that was taught to Lupita by her mother. Enjoy!

Page 92

ingredients 1/2 one onion 4 avocados 3 tomatoes Cilantro 4 limes 1 teaspoon salt

1 pound of shrimp Cucumber (optional) Chiles verdes Tostadas

directions 1. Squeeze out lemons into bowl 2. Place shrimp into bowl with lemon juice. Let shrimp soak in the juice for about thirty minutes.

[Note: Dicing shrimp into smaller pieces is optional] 3. Dice the tomatoes, onion and cilantro separately.

4. Cut avocado in half. Remove seed and dice avocado into cubes [cut diagonally and vertically] 5. Put diced tomatoes, onion, cilantro and avocado into container holding the shrimp and lemon juice and mix.

6. Sprinkle teaspoon of salt over ingredients. Mix. 7. Put ceviche onto a tostada and enjoy!

Cooking with Culture: First Edition

Page 93

southern baked macaroni and cheese Iota Beta Chapter

Page 94

ingredients 2 1/2 cups uncooked macaroni 2 1/2 Tablespoons flour 1 1/4 teaspoons salt Pepper to taste (I use about a teaspoon) 4 Tablespoons margarine 3 cups shredded cheddar cheese 1 cup milk

directions 1. Cook pasta until tender, drain.

2. Mix all dry ingredients together, set aside. Spray oven safe bowl or dish with cooking spray.

3. Place half of macaroni inside. Sprinkle half of the flour mixture over top and top with half of the margarine, sliced into small slices.

4. Sprinkle 1 1/2 cups cheese over. Repeat. Pour milk over all. 5.

Cover with foil and bake at 350 for thirty five minutes. Remove foil, bake an additional ten minutes. Serve hot.

Cooking with Culture: First Edition

Page 95

sweet plantains Kappa Delta Chapter Author: L.V. Anderson

h i s to ry

Plantains are generally a staple food for tropical regions in the tropical regions of the world. They tend to be firmer and lower in sugar content than dessert bananas. Bananas are usually eaten raw, while plantains are cooked or fried. There are many regions with the plantain crop, regions including Southern United States, Hawaii, Caribbean, Central America, Bolivia, Peru, Ecuador, Colombia, Southern Brazil, the Canary Islands, the countries surrounding the Mediterranean Sea, Madeira, Egypt, Cameroon, Ghana, Nigeria, Uganda, Okinawa, Taiwan, India, Indonesia, Malaysia, the Philippines, the Pacific Islands, and northern Australia.

Page 96

ingredients 3 medium overripe plantains (about 11⁄2 pounds), cut into 3⁄4-inch slices 2 tablespoons Brown sugar Salt 3⁄4 cup coconut or peanut oil

directions 1. Put the plantains and brown sugar in a medium bowl, and season with salt. Toss to coat the plantains evenly with the sugar.

2. Put the oil in a large skillet over medium heat. When it’s hot, add the plantains and adjust the heat so the oil bubbles gently.

Cook, turning once, until the plantains are fully tender and deeply browned, 12 to 15 minutes. Drain on a plate, and serve hot or warm.

Cooking with Culture: First Edition

Page 97

french quarter beignets UL Colony

h i s to ry

The French Quarter Beignets recipe can be eaten at breakfast, dessert, or just for a sweet treat

Page 98

ingredients Total Time: 2 hr 30 min Prep: 15 min Total Count: 3 dozen

1 1/2 cups lukewarm water 1/2 cup granulated sugar 1 envelope active dry yeast 2 eggs, slightly beaten 1 1/4 teaspoons salt 1 cup evaporated milk

7 cups bread flour 1/4 cup shortening Non-stick spray Oil, for deep-frying 3 cups confectioners’ sugar

directions 1. Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

2. In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

3. Preheat oil in a deep-fryer to 350 degrees F. Add the confectioners’ sugar to a paper or plastic bag and set aside.

4. Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners’ sugar. Hold bag closed and shake to coat evenly.

Cooking with Culture: First Edition

Page 99

granola, yogurt, berry parfait Nu Chapter Author: Bob Blumer

h i s to ry

Parfait, from French meaning “perfect�, is a kind of frozen dessert that dates to 1894. There is no specific origin of where this particular berry parfait came from, but it most likely originated in France seeing as how that it where most parfaits originated.

Page 100

ingredients 2 cups plain yogurt 2 cups of favorite granola 2 cups fresh berries (raspberries, blueberries, strawberries (hulled and sliced), and/or other fruit such as bananas, peaches or mangos, peeled and sliced 4 tablespoons honey

directions 1. Line up 4 parfait, white wine, or other tall glasses.

2. Spoon 2 tablespoons of yogurt into each glass and smooth surface.

3. Spoon 2 tablespoons of granola overtop and smooth surface.

4. Spoon 2 tablespoons of fruit overtop and smooth surface.

5. Repeat the process, adding a bit of honey here and there, to taste.

Cooking with Culture: First Edition

Page 101

darian’s oreo pudding

(crack)

Psi Chapter Author: Darian Tanner

h i s to ry

This recipe is a twist on a Tanner family favorite dessert. Darian learned the recipe from her mother. On almost every special occasion there would be Oreo Pudding. Darian brought the recipe with her to Indiana University and when she prepared it for a group of friends they enjoyed it so much they renamed it Oreo “Crack”. Anytime it is made for a barbeque or function it doesn’t last long and everyone always wants more.

Page 102

ingredients 1/2 cup butter, softened 1 (3 ounce) package cream cheese 1 cup sifted all-purpose flour 1 cup filling of choice ( we use drained crushed pineapple and mashed sweetened sweet potatoes) 1/3 cup white sugar 1 teaspoon ground cinnamon

directions 1. In a large mixing bowl combine both packages of instant pudding mix and milk.

2. After blended add the softened cream cheese and blend until completely smooth. When smooth fold in the Cool Whip and the vanilla extract.

3. Crush one package of Oreos into the container of choosing (preferably a large one).

4. Layer in all of the mixture on top of the Oreos and top with the remainder of the Oreos.

5. Put in the fridge to chill for at least 3 hours, overnight if possible.

Cooking with Culture: First Edition

Page 103

atayef

Gamma Delta Chapter Author: Sister Safiah Hassan

h i s to ry

Atayef is a dessert, often called “Arabic Pancakes” that is common in Arab culture. It’s delicious, easy, and finger-food!

Page 104

ingredients

Atayef dough/batter recipe: Makes 30 medium sized atayef 2 cups all purpose flour 1/2 cup semolina 1/2 teaspoon yeast 1 teaspoon baking powder 2 tablespoons vegetable oil 2 tablespoons sugar 2 tablespoons orange blossom water (optional) 3 cups of warm water (one may need 1/4 to 1/2 cup more- see notes)

directions

1. Prepare the atayef mixture by placing all dry ingredients in a bowl and whisking them to insure that they are properly mixed.

OR: One can use pancake mix, but they have to be thinner than usual so add more of whichever liquid the pancake mix requires.

2. Then, pour them in small, circular formations onto a pan or griddle.

They will look like small pancakes.

Do not turn it over, so make sure the heat is on low or medium and it gets cooked all the way through. One side will have holes and the side against the pan or griddle will be flat.

3.Toppings: This is where one can get creative!

Most people use crushed walnuts and cinnamon sugar, but are welcome to use almonds, nutella.

4. Place the sugar, water and lemon juice in a pot,bring to a boil.

Cooking with Culture: First Edition

Filling: 2 cups nabulsi cheese 1 tablespoon sugar (optional) 1 teaspoon rose water (optional) OR: Use ricotta cheese. Nothing has to be added.

Sugar Syrup: 2 cups sugar 1 cup water 2 tablespoons lemon juice 1 teaspoon rose water or orange blossom water (optional)

Lower the heat and simmer for 5 minutes. Turn off the heat and add the rosewater if using. One can use other flavoring agents to replace the rosewater like cinnamon, cardamom or orange peel 5. How to stuff the atayef: The large atayef (regular atayef) To stuff the atayef place 1-2 teaspoons of desired filling and fold the atayef so that it forms a half moon and start sealing the edges by pressing them between the thumb and index. Do not over stuff them because that may cause them to open or burst during freezing or cooking.

NOTE: If making closed atayef, they can be frozen and stored for longer amounts of time. However, if making open atayef, they need to be eaten within the next few days.

6. Arrange on a plate and serve!

Page 105

Quesitos (Cream Cheese Filled Pastry) DC Metro Alumnae Association Author: Natalie Matos

h i s to ry

Questitos are a traditional Puerto Rican pastry that is eaten for breakfast or as a snack. This oven-baked pastry is a flaky, slightly crispy, sugar-coated treat stuffed with vanilla-flavored cream cheese and can best be appreciated with a tall glass of milk or hot flavorful coffee.

Page 106

ingredients Makes 18 Quesitos 1 puff pastry sheet package (specifically, 1 sheet) 8 oz cream cheese, softened 1 cup of powder sugar 1 tsp. of vanilla extract 1/4 cup light corn syrup (more or less to taste) Egg white of 1 egg Granulated sugar to coat pastry

directions 1. Mix together cream cheese, sugar and vanilla until smooth 2. Cut pastry into 3� x 2� rectangles.

3. Place about 1 tsp. of the cream cheese mixture in the middle.

Grab one edge and pull into the center of the rectangle. Pinch tip into the middle of the sheet. Grab the edge across from it and wrap around towards the end across from it. Pinch at the bottom.

4. Brush with egg whites and roll in granulated sugar. The sugar is to taste but ideally a quesito has a nice sugar crust that crunches when one takes a bite.

5. Bake 10-12 minutes at 350 degrees until golden.

6. Remove from oven and brush with a moderate amount of light corn syrup over each one.

7. Let cool for 10 minutes and ta-da! Time to bust out the milk!

Cooking with Culture: First Edition

Page 107

tembleque

Pi Epsilon Chapter Author: Sister Caroline ‘Aria’ Silva

h i s to ry

Tembleque is a Puerto Rican dessert pudding. In English its name means “trembling” because of its gel-like trembling that it embodies. “This dish is a Puerto Rican dessert that is made mostly for Holidays and special occasions. When I was growing up in church, Tembleque was used as a fundraising product.

Also, Tembleque is made a lot for weddings and birthdays.

My mom usually tries to make it a little sweeter!” - Caroline Silva

Page 108

ingredients 4 cups coconut milk 1⁄2 cup of cornstarch 2/3 sugar 1⁄2 tsp. salt 1 tbs. Orange blossom water (optional) Ground Cinnamon

directions 1. In a saucepan dissolve cornstarch in 1⁄2 cup coconut milk.

Once dissolved add the rest of the coconut milk, sugar, and salt.

2. Cook at medium-high heat stirring constantly! As it thickens, lower heat until it boils thick.

3. Pour right away into wet molds, pans or cups. Cool and then cover and refrigerate for at least 2 hours.

4. Carefully separate the Tembleque from the mold using a knife. Turn it over unto a dish. Sprinkle with cinnamon.

Cooking with Culture: First Edition

Page 109

flan napolitano DFWAA Author: Claudia Sandoval

h i s to ry

Flan Napolitano is a typical Mexican dessert. Claudia Sandoval learned how to make it during the summer of 2010 when she studied abroad in Xalapa, Veracruz on the Gulf Coast of Mexico. Her house mom, Guillermina, taught me how to make it with very simple ingredients that taste delicious.

Page 110

ingredients 1 can of condensed milk 1 can of evaporated milk 6 whole eggs 1 Philadelphia Cream Cheese bar Sugar of preference (to caramelize) 1â „4 cup of milk Glass mold where the flan will be made Larger glass container (this will be filled with water and the smaller glass mold be placed inside)

directions 1. On low heat, melt the sugar until it is a light caramel color.

Caramelize the sugar in the same tray the flan will be made.

2. Mix all the eggs, condensed milk, evaporated milk, 1â „4 cup of milk, Philadelphia cheese in the blender.

3. Pour the mixture on top of the caramelized sugar, which will harden once the cold mixture is poured over it.

4. Pre-heat the oven 350 degrees Fahrenheit 5. Fill the larger glass mold with water, but not so high that the water will spill into the smaller glass mold when put inside 6. Put the smaller glass mold inside the larger glass mold that is filled with water. The water should surround the smaller glass mold, but not overflow it. The water will be heated and will cook the flan inside the oven.

7. Place the large glass mold inside the oven to cook for about 2-2.5 hours. The flan will be fully cooked when inserting a knife and it comes out clean.

8. When flan is fully cooked, take out of the oven and allow to cool for 1 hour.

9. When the flan is cool, take a flat plate and flip the flan out of the glass mold. The caramelized sugar will drip over the top of the flan and cover it.

10. ENJOY!

Cooking with Culture: First Edition

Page 111

french crumb dessert Ferris State University Colony

Page 112

ingredients 2 c. vanilla wafer crumbs 1/2 c. butter 2 c. powdered sugar 1 c. crushed pineapple, drained 1 c. heavy cream, whipped 2 eggs 4 tsp. lemon juice 1 c. nuts, chopped

directions 1. Spread 1 cup crumbs in buttered 8x12 inch dish. Cream butter and sugar. Add eggs and lemon juice.

2. Spoon over crumbs. Fold pineapple and nuts into whipped cream. Spoon over creamed mixture.

3. Spread remaining crumbs over top. Refrigerate 8 to 14 hours.

Cut into squares.

Cooking with Culture: First Edition

Page 113

la carlota

“Captivating� Chi Beta Chapter Author: Giselle Gallegos

h i s to ry

La Carlota is a dessert that is believed to have been originated in France, although now it is commonly seen in a lot of different places, such as Mexico, and parts of South America. There are many different ways to prepare Carlota; some of the most common types are the lemon Carlota, and the apple Carlota (which is the believed original flavor). Sister Giselle Gallegos, was taught how to make this delicious dessert by her mother.

Page 114

ingredients 2 packs of Maria cookies 1 can of sliced peaches 1 small bottle of mango juice 1 can of evaporated milk 1 can of condensed milk 1 cup of pure lemon juice Pecan (optional)

directions 1. Blend the evaporated milk, lemon juice and the condensed milk (pour the ingredients in this order). This will be referred to as the mixture.

2. In a cup, place the pure lemon juice.

3. Chop most of the canned peaches. Leave a few for decoration.

4. Spread a light amount of the mixture to the bottom of the baking tin that is used.

5. Soak a Maria cookie lightly in mango juice and start placing them in order at the bottom of the baking tin. The cookies should be placed in rows until the bottom of the baking tin is completely covered. Soak each cookie in the juice. Don’t leave the cookies soaking.

6. Spread another layer of mixture on top of the cookies. The layer should only be thick enough to cover the layer of cookies.

7. Spread the chopped mango pieces on top of the mixture. One can add as much mango as they would like.

8. Repeat steps 5 and 6.

9. Decorate as desired.

10. Refrigerate for a minimum of 2 hours.

Cooking with Culture: First Edition

Page 115

gg’s ginger snaps Epsilon Epsilon Chapter

h i s to ry

Ginger snaps are a type of cookie that it similar to an old fashion biscuit, and are believed to originate in Germany. They are more savory than sweet and are often made around Christmas time.

A sister’s great grandmother from Epsilon Epsilon chapter would always have them ready for me when she came to visit. They were her favorite cookie as a child and now she spend hours every holiday trying to make the perfect German Ginger Snap.

Page 116

ingredients 3⁄4 cup shortening 1 cup of brown sugar 1 egg unbeaten 1⁄4 cup molasses 1 teaspoon each of ginger, cinnamon and cloves 2 cups of sifted flour 1⁄4 teaspoon of salt 2 teaspoons of baking soda

directions 1. Preheat Oven to 350 degrees 2. Combine shortening, sugar, egg. Beat well until fluffy, Add molasses and beat well. Add dry ingredients and mix until dough forms.

3. Chill dough, after chilled, shape into balls roughly ping pong size and roll in sugar.

4. Bake on greased cookie sheet 10-12 minutes, do not over bake.

Cooking with Culture: First Edition

Page 117

beignets South Louisiana Gamma Alumnae Association

Page 118

ingredients Makes about 32 beignets 1 cup water 4 oz unsalted butter Âź teaspoon salt 1 teaspoon sugar 1 cup, plus 2 tablespoons sifted

all-purpose flour 4 large eggs 1 teaspoon vanilla Vegetable shortening, for deep frying confectioner’s sugar

directions 1. In a small saucepan combine the water, butter, granulated sugar, and salt and bring the mixture to a rapid boil. Remove the pan from heat and add the flour all at once, stirring vigorously.

2. Cook the paste over low heat, beatin briskly, until the ingredients are thoroughly combined and the dough cleanly leaves the sides of the pain and forms a ball. Remove the pan from the heat.

3. Add the eggs, 1 at a time, beating well after each addition. By hand or with an electric mixer set at medium speed, beat the paste until it is smooth and glossy. Stir in the vanilla.

4. In a deep fryer, heat 3 inches shortening 370 degrees F. drop the dough by teaspoonfuls into the shortening, and fry the beignets in bathes, turning them, until golden brown (about 3 minutes).

5. With a slotted spoon, remove to paper towels to drain. Sprinkle the beignets with the confectioners’ sugar and serve the hot.

Cooking with Culture: First Edition

Page 119

flan

Tau Beta Chapter Author: Katherine Muniz

h i s to ry

Flan can be dated back to the Medieval Times and there are a variety of different versions of flan in different countries. This particular recipe has been passed down from generations in the Muniz family, which is descended from Jalisco, Mexico. Growing up, Katherine’s grandmother would make us this dessert and everyone always enjoys a piece of flan after a nice traditional meal. It is something that they would make in different occasions and gives everyone a little taste of home.

Page 120

ingredients 1â „2 cup of sugar 4 large eggs 1 tablespoon of vanilla extract 1 can of condensed milk 1 can of evaporated milk 4 oz of Philadelphia cream cheese

directions 1. Preheat oven to 350 degrees F. 2. Poor the sugar into a small sauce-pan over medium heat and stir it until it turns a caramel color and has a liquid consistency.

Pour the hot syrup into the dish making sure that it spreads evenly.

3. In a blender add the eggs, vanilla extract, condensed milk, evaporated milk, and cream cheese and blend until the mixture is liquid and is starting to form bubbles. Pour the mixture into the dish that has the melted sugar.

4. Pour a 1/8 of a cup of water in a larger dish and place the dish with the mixture on top of the dish with water. Bake in preheated oven for 60 minutes. Let cool in refrigerator for 3-4 hours before serving and enjoy.

Cooking with Culture: First Edition

Page 121

medias de seda drink Xi Gamma Chapter

h i s to ry

Medias de Seda originates from a small town in Jalisco called Acatic. To this day people still ask family who created this drink what the secret ingredient for the drink is, because of it’s delightful taste.

Page 122

ingredients 1â „2 gallon of milk 2 cans of sweetened condensed milk 2 cans of evaporated milk Grenadine syrup (pink) 1 cup of walnuts A bag of ice

directions 1. Pour the milk, condensed milk and evaporated milk into a big container.

2. Stir until the condensed milk dissolves.

3. Add the bag of ice and let it sit for about 10 minutes.

4. Add 1â „4 of a cup of grenadine.

5. Add walnuts and stir.

6. Serve and drink.

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Created by sisters of Sigma Lambda Gamma National Sorority, Inc. Fall 2014