Kramer Fudge

Bob Kramer

bkramer@lacademy.edu

Ingredients

• 1 large can evaporated milk

• 4 C. sugar

• 2 sticks butter

• 3 C. chocolate chips

• ½ bag mini marshmallows

• 1 Tbs. vanilla

• Toppings, if desired (we’ve used sprinkles, M&Ms, marshmallows, or crushed Oreos)

Instructions

1. Place milk and sugar in a large, heavy pan. Bring to a rolling boil, and let boil with enthusiasm for a full 10 minutes (very important), stirring constantly.

2. Remove from heat. Add chocolate chips and stir until melted. Add butter and stir until melted. Add marshmallows and vanilla and stir until smooth.

3. Pour into ungreased 9x13” pan. Sprinkle immediately with toppings if desired, pressing them gently into the fudge, which will start to set immediately.

4. Let set at room temperature for at least 3 hours before cutting. I usually make the fudge at night and cut it in the morning. Makes a lot. Texture is best if eaten within about 3 days –after that the sugar starts to crystallize (but it still tastes great).

Enjoy!

Barley and Lentil Soup

Dale Cunningham dcunningham@lacademy.edu

Ingredients

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 carrots, peeled and chopped

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 2 tablespoons chopped fresh thyme

• 1 can (14 oz / 400 g) diced tomatoes

• 1 cup (180 g) pearl barley, rinsed and drained

• 1 cup (200 g) green lentils, rinsed and drained

• 6 cups (1.5 liters) vegetable broth

• 1 bunch kale, stems removed and leaves chopped

• ¼ cup chopped fresh parsley

• 2 tablespoons chopped fresh basil

• Lemon juice

• Salt and pepper, to taste

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and cook for about 5-7 minutes, or until the vegetables are softened and the onions are translucent.

2. Add the minced garlic and chopped fresh thyme to the pot and cook for an additional 1-2 minutes. Next, add the diced tomatoes and stir to combine.

3. Stir in the rinsed and drained pearled barley and green lentils and cook for 1-2 minutes to lightly toast the grains and lentils.

4. Pour in the vegetable broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 40-50 minutes, or until the barley and lentils are tender. Stir occasionally to ensure even cooking and to prevent sticking.

5. Once the barley and lentils are cooked, stir in the chopped kale. Cook for an additional 2-3 minutes or until the cavolo nero is tender but still retains some of its vibrant color.

6. Add the chopped fresh parsley, lemon juice and basil to the soup. Season with salt and pepper to taste and stir well to combine.

7. Serve the soup hot, garnished with additional fresh herbs.