Taste of the Town 2014

TA S T E O F T H E TOW N

a community cookbook favorite family recipes shared by Bulletin readers

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TASTE OF THE TOWN

CA$H FOR GOLD

We Buy Gold, Silver & Diamonds and Gold & Silver Coins

INSTANT CREDIT

NO

Credit Checks Employment Checks Interest

Custom Designs • Loose Diamonds • Diamond Jewelry Fine Jewelry Repair • Financing Available • Se Habla Español

Manteca 1167 S. Main St. • (209) 824-2300 Monday-Saturday • 10-6pm

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TASTE OF THE TOWN

3

Ask About Our Catering Service

We Deliver

HAND TOSSED PIZZA OVER 24 CRAFT BEERS ON TAP STEAKS, BURGERS, PASTA & MORE! Pete’s Restaurant & Brewhouse Located in the Promenade Shops at Orchard Valley 881 Lifestyle St. • Manteca 209-825-4200 Follow us on

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facebook.com/petesmanteca

11/17/2014 12:33:17 PM

4

TASTE OF THE TOWN

California Ranger Cookies Submitted by Main Auto INGREDIENTS: 1 c.

1 c.

1 c.

2 1 Tbl. 1 tsp.

1 ½ c.

1 tsp. ½ tsp. ½ tsp.

2 c.

2 c.

2 c.

12 oz.

1 ½ c.

Shortening Sugar Brown Sugar Eggs Milk Vanilla Flour Baking Soda Baking Powder Salt Quick Oats Corn Flakes Rice Krispies Chocolate Chips Coconut

DIRECTIONS: • Mix together the shortening, sugar, brown sugar, eggs, milk and vanilla.

• Once creamed add the flour, baking soda, baking powder and salt.

• In a separate large bowl, mix together the quick oats, corn flakes, rice krispies, chocolate chips and coconut.

• Once mixed add the creamed mixture.

• Mix by hand until all ingredients are blended together.

• Drop by teaspoonfuls on ungreased cookie sheet and bake at 350° for 10 minutes or until edges turn golden brown.

• Be careful not over bake.

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TASTE OF THE TOWN

5

SERVICING AND REPAIRING FOREIGN AND DOMESTIC VEHICLES INCLUDING EUROPEAN

Car Sick?

Thanks for your business

• We accept Exte nded Service Contract s • We accept ARI

- The Ward Family

POLICE DEPARTMENT

W. CENTER STREET UNION RD.

HANSEL & GRETEL

CABRAL

CHERRY LN.

The Bulletin

New Location!

2325 W. Yosemite Ave.

DMV

(Between Airport Way & McKinley)

MSM INS.

IN SHAPE SMOG

1031 MAIN AUTO

N W

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(209) 239-8900

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Debit W. YOSEMITE AVE.

Card

mainauto@mainautorepair.comcastbiz.net

OPEN 6 DAYS A WEEK!

HOURS: MON.-FRI. 9:00-6:00 • SAT. 9:00-4:00

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TASTE OF THE TOWN

Politicians’ Dessert Submitted by Linda Carney INGREDIENTS: 1 ¼ c. ¼ c. ¼ c.

1 c.

1 c.

8 oz.

20 oz.

2 sm. Pkg. 2 ½ c.

1 c.

Graham Cracker Crumbs Granulated Sugar Butter (or Margarine) Nuts Powdered sugar Cream Cheese Whipped Cream Instant Chocolate Pudding Milk Toasted Coconut

DIRECTIONS: • For Crust - mix and press graham cracker crumbs, granulated sugar, butter and nuts into 9”x13” pan and bake at 375 for 8 minutes. Let cool.

• First layer - mix powdered sugar and cream cheese with mixer until light, but very thick. Fold in 12 oz. of whipped cream and pour into cooled crust.

• Second layer - prepare chocolate pudding with milk and spread on top of first layer.

• Third layer – spread the remainder of the whipped cream (approx. 8oz) on top of the pudding layer. Sprinkle with toasted coconut.

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WELCOME TO

Manteca Hook, Wine & Sneakers

TASTE OF THE TOWN

7

Manteca Visitors Center 1422 Grove Avenue Manteca, CA 95337 (209) 823-7229

Planning a trip to California? Begin planning your adventure at www.visitmanteca.org or visit us at the Manteca Visitors Center located at the Bass Pro/Orchard Valley Shopping Center (Easy stop off Hwy. 120).

We have maps, literature and contact information for attractions in Manteca and surrounding communities including the other wine country, historical towns, cheese, dining, shopping, lodging, events, souvenirs and much more.

All to help you make your California adventure fabulously successful!

Manteca Optometric EYE CARE CENTER Vision Care for Adults & Children Accepting Medicare and Most Vision Plans

“

Make an appointment today so you can see what’s cooking

“

Call to set up an Appointment Today!

823-3151 140 N. Fremont St. Suite A, Manteca Open M-F 8-6 • Tuesdays until 7pm

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Se Hab Española l

11/17/2014 12:33:21 PM

8

TASTE OF THE TOWN

Ritzy Broccoli Casserole Submitted by Gail Freer of Golden Valley Federal Credit Union “My family prefers this to the traditional green bean and mushroom soup casserole for the holidays.”

INGREDIENTS: 6 stalks 4 c.

10 ¾ oz. ½ c.

1 ½ c. ½ c. ¼ tsp. ¼ tsp. ¼ c.

1 ¼ c.

Broccoli, cut into 2” lengths; some stems included Water Cream of Mushroom Soup Mayonnaise Egg Onion, finely chopped; or 3 Tbsp. Minced Dry Onion Grated Cheddar or American Cheese Salt Pepper Butter Finely Crumbled Ritz Crackers (approx. 31 crackers)

DIRECTIONS: • Preheat oven to 350ºF. • Cook the broccoli in water until tender when pierced with a fork; drain well.

• Place broccoli in the bottom of a 9”x13” baking dish (I recommend spraying the pan with cooking spray to help make clean up easy).

• In a bowl combine the mushroom soup, mayonnaise, egg, onion, cheese, salt, and pepper. Spread over the broccoli.

• Melt butter in a medium saucepan over low heat. Add the crumbs. Cook for a minute or so, careful not to scorch the crumbs, stirring continuously.

• Sprinkle crumbs over mushroom soup mixture.

• Cover and bake in preheated oven for 35 minutes then remove cover and bake an additional 10 minutes.

• Let set for 10 minutes before serving. Cut into squares or simply scoop casserole out with a spoon.

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TASTE OF THE TOWN

Checking

Loans

Savings

ATM, Billpay, Overdraft Protection

Auto, Signature, RV, Motorcycle

Shares, Certificates, IRAs

Checking

ATM, Billpay, Overdraft Protection

Loans

Auto, Signature, RV, Motorcycle

9

Savings

Shares, Certificates, IRAs

Your Neighborhood Credit Union

Your Neighborhood Credit Union 409 W. Center Street Manteca, CA 95336

(209) 825-5878 Your Neighorhood Credit Union 409 W. Center Street

www.goldenvalleyfcu.org Manteca, CA 95336

(209) 825-5878

www.goldenvalleyfcu.org

Financing Your Dreams Golden Valley FCU would like to help provide many ways to meet your financial needs through the years. We would like to be the institution you can trust. We’ve been providing reliable, personal financial service for generations.

409 W. Center Street Manteca, CA 95336

Checking

Loans

Savings

ATM, Billpay, Overdraft Protection

Auto, Signature, RV, Motorcycle

Shares, Certificates, IRAs

(209) 825-5878

www.goldenvalleyfcu.org

Your Neighborhood Credit Union 409 W. Center Street Manteca, CA 95336

(209) 825-5878

The Bulletin

www.goldenvalleyfcu.org

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10 TASTE OF THE TOWN

Dorothy’s Apricot Upside-Down Cake Submitted by Dorothy Indelicato INGREDIENTS: ⁄ stick 1 lb.

34 oz. ½ -1 c.

1 pkg.

Butter Brown Sugar (Sometimes 1/3 cup less, depending on humidity) Apricot Halves, drained (Sometimes less, depending on size of fruit) Halves and/or Pieces of Walnuts White or Yellow Cake Mix (I use all brands)

DIRECTIONS: Topping: • Heat butter in a 9” x 13” cake pan. (I use the microwave oven to heat the butter.)

• Sprinkle the melted butter with brown sugar. Mix well with a fork until all of the butter and brown sugar are mixed and evenly placed in pan.

• Arrange apricots with the cut sides down. If you arrange the apricots so that there will be one apricot to each piece of cake, it will be easier to cut and serve. (It usually serves 24.)

• Place the walnut halves or pieces around the apricot halves.

Cake: • Prepare cake mix per instructions. Pour batter over the apricots/walnuts.

• Bake cake per cake mix oven-time instructions, usually 35 – 40 minutes • Remove cake from the oven and wait 5 minutes. Before inverting cake onto a heatproof serving plate, release cake from pan’s edge by running a knife between the cake and the pan. Serve warm or cold.

• No need to refrigerate. The sugar doesn’t allow quick spoilage!

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TASTE OF THE TOWN 11

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12 TASTE OF THE TOWN

Chow Mein Submitted by Hong Kong Chinese Restaurant INGREDIENTS: 2 – 4 oz.

1 pkg. ½ c. ¼ c. ¼ c.

1 Tbl. ½ tsp. ⁄ tsp. ½ tsp.

1/8 tsp.

1 tsp.

1 tsp. ¼ tsp.

Choice of Meat (Chicken, Pork, Shrimp or Vegetable) Egg Noodles Cabbage Carrots (Shredded) Any additional veggies Vegetable oil Salt White Pepper Sugar Sesame Oil Soy Sauce Oyster Sauce Minced Garlic (or to taste)

DIRECTIONS: • • • • • •

Boil noodles until almost cooked, add in vegetables and drain water.

Add vegetable oil to a wok or pan, and bring up to med/high heat.

If using meat fry in the pan until cooked.

Add garlic, noodles & vegetables.

Add all remaining seasonings and mix together.

Enjoy!

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TASTE OF THE TOWN 13

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Online Ordering Now Available!

Take-out Service

Delivery Services

To 99

ALAMEDA STREET

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N 430 N. Main Street Manteca, CA 95336 209.823.6080 Open Daily 11:00a.m. - 9p.m. www.hongkongrestaurantca.com

g Now Deliverin in Manteca on 0 Orders over $2

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SUTTER STREET

11/17/2014 12:33:27 PM

14 TASTE OF THE TOWN

Mediterranean Chicken Spinach Pasta Salad Submitted by Joan Bannan INGREDIENTS: 1 c.

2 cloves 2 Tbl. ½ c.

1 tsp. ½ tsp.

2 c.

4 c. ¾ c.

1/3 c.

1

Penne Pasta (or Sliced Artichoke Crowns) Pressed Garlic Red Wine Vinegar Olive Oil (I prefer Mangini Ranch Organic Olive Oil) Salt Black Pepper Cooked Chicken Breast Baby Spinach Kalamata Olives Pine Nuts Red Bell Pepper, slivered

DIRECTIONS: • Bring water to a boil to cook penne pasta (optional: you can replace pasta with sliced artichoke crowns).

• While pasta is cooking whisk the following together in a large bowl: pressed garlic cloves, red wine vinegar, olive oil, salt and pepper.

• Drain cooked pasta and stir it into large bowl containing the dressing then add chicken breast, baby spinach, kalamata olives, pine nuts (or almonds, see below), red bell peppers and marinated artichoke pieces (optional).

Salad Crunch Almonds and Sesame Seeds: • Melt two tablespoons of butter, add slivered or sliced almonds or a little of both. Once they have started to brown a little throw in some sesame seeds. Toss around momentarily. Be careful, they brown very quickly.

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TASTE OF THE TOWN 15

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11/17/2014 12:33:29 PM

16 TASTE OF THE TOWN

Chicken Spaghetti Submitted by Julie Adams INGREDIENTS: 1 2 c.

10 oz.

10 oz.

10 oz.

1 1 2 2-5 oz.

2-5 oz.

2 c.

Spaghetti Package Shredded Chicken Cream of Mushroom Soup Cream of Chicken Soup ROTEL (Diced Tomatoes & Green Chilies) Undrained Diced Small Onion Diced Bell Pepper (I like a red one for color) Chopped Celery Stalks Sliced Olives Sliced Mushrooms (optional) Grated Cheddar Cheese

DIRECTIONS: • Cook spaghetti according to directions and drain.

• While spaghetti is cooking mix all other ingredients together in a large bowl (save 1/2 c. of cheese for top).

• When everything is mixed well together add the drained spaghetti then pour into a greased 9”x13” pan.

• Cover the top with remaining cheese.

• Cook for 50 minutes at 450 . 

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TASTE OF THE TOWN 17

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11/17/2014 12:33:31 PM

18 TASTE OF THE TOWN

Blueberry Jell-O Salad Submitted by Marilyn Searcy INGREDIENTS: 32 oz.

6 oz.

1 6 oz.

4 c.

8 oz. ½ tsp. ½ c. ½ c.

1 c.

Canned Blueberries with Juice Raspberry Gelatin Large Can Crushed Pineapple with Juice Black Cherry Gelatin Boiling Water Cream Cheese Vanilla Sugar Chopped Pecans Sour Cream

DIRECTIONS: • • • • •

Drain blueberries and pineapple; reserve juice.

Dissolve gelatin in boiling water.

Add 2 cups of the pineapple and blueberry juice.

Stir in drained fruit and pour into 9” x 13” dish.

Refrigerate to congeal overnight.

Topping: • Soften cream cheese and fold in sugar, sour cream, vanilla and pecans.

• Spread over congealed salad.

• Beat on low with mixer.

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TASTE OF THE TOWN 19

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11/17/2014 12:33:32 PM

20 TASTE OF THE TOWN

Summertime Salmon with Salsa Submitted by Lisa Kennedy “I used to make this for my dad.

He doesn’t like fish, but loved this recipe!”

INGREDIENTS: 1 – 1 ½ lb. ¼ tsp.

2 Tbl. 1 tsp.

2 ½ tsp.

2 1 c.

1 Tbl. 1 tsp.

1 Tbl. 1

Fresh or Frozen Salmon Filet with Skin, cut 1 inch thick Black Pepper Sugar Salt Finely Shredded Orange Peel Oranges Peeled and Cut Into Pieces and Coarsely Chopped Chopped Fresh Pineapple Finely Chopped Cilantro Finely Chopped Parsley Finely Chopped Shallot Finely Chopped Jalapeno Pepper (remove seeds)

DIRECTIONS: • Thaw fish if frozen, rinse fish, and pat dry.

• Place in a shallow dish (skin side down).

• In a small bowl or plastic bag, mix together pepper, sugar, salt, and 1 ½ tsp. of the orange peel.

• Sprinkle mixture evenly over the fish (not on the skin), rub in with your fingers.

• Cover and marinate in the refrigerator for 8 to 24 hours.

SALSA: • Stir together 1 tsp. orange peel, oranges, pineapple, cilantro, parsley, shallot, and jalapeno pepper.

• Cover and chill until ready to serve.

• Drain any liquid off the fish before grilling.

• For a charcoal grill, arrange medium hot coals around a drip pan.

• Grease the grill rack. Place fish skin side down above the drip pan, cover and grill for about 14 to18 minutes.

• The fish will flake easily with a fork when it is done.

• To serve, score the fish into 4 serving size pieces (being careful not to cut the skin).

• Slide a metal spatula between the fish and skin (the fish will lift away from the skin).

• Serve fish with a side of salsa.

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TASTE OF THE TOWN 21

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(209) 825-9179 11/17/2014 12:33:33 PM

22 TASTE OF THE TOWN

Pumpkin Cheesecake Submitted by Frank Orr “A Compass Real Estate Holiday Favorite.”

INGREDIENTS: 1 ½ c.

5 Tbl. 1 c.

1 Tbl. 24 oz.

1 tsp.

1 c.

3 ½ tsp. ¼ tsp. ¼ tsp.

Graham Cracker Crumbs Melted Butter Sugar Sugar Cream Cheese Vanilla Canned Pumpkin Eggs Cinnamon Nutmeg Allspice Whipped Cream

DIRECTIONS: • Preheat oven to 350° • To make crust combine graham cracker crumbs with melted butter and 1 table spoon sugar in a medium bowl.

• Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste; Keep it crumbly.

• Put foil partway up the outside part of an 8-inch springform pan.

• Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan; You don’t want the crust to form all of the way up the back of each slice of cheesecake.

• Bake the crust for 5 minutes and then set aside until you are ready to fill it.

• In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla.

• Mix with electric mixer until smooth.

• Add pumpkin, eggs, cinnamon, nutmeg and allspice. Continue beating until smooth and creamy.

• Pour the filling into the pan.

• Bake for 60-70 minutes; The top will turn a bit darker at this point.

• Remove from the oven and allow the cheesecake to cool.

• When cheesecake has come to room temperature, put it into the refrigerator.

• Once cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.

• Serve with a generous portion of whipped cream on top.

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TASTE OF THE TOWN 23

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(209) 647-4360 www.compassrei.com

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24 TASTE OF THE TOWN

Zucchini Boats Submitted by Linda Magel INGREDIENTS: 2 ¼ c.

3 slices 1 Tbl. 1 3 Tbl. ¼ c. ¼ c.

6 Tbl. 1 pinch

Medium Zucchini Seasoned Bread Crumbs Fried Crispy and Crumbled Bacon Minced Black Olives Minced Jalapeno Pepper Diced Green Chile Peppers Minced Onion Chopped Tomato Shredded Sharp Cheddar Cheese Dried Basil Seasoned Salt to Taste

DIRECTIONS: • Prepare the grill for indirect heat.

• Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes.

• Drain, cool, and cut in half lengthwise.

• Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.

• In a bowl, mix the zucchini pulp, bread crumbs, bacon, olives, jalapeno, green chile peppers, onion, tomato, and cheddar cheese. Season with basil, seasoned salt, and pepper.

• Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.

• Place foil packets on the prepared grill over indirect heat.

• Cook 15 to 20 minutes, until tender.

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TASTE OF THE TOWN 25

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17,9

$

26 TASTE OF THE TOWN

Pistachio Herb-Crusted Pork Loin Submitted by Linda Magel INGREDIENTS: ⁄ c.

3 Tbl. 4 ½ c.

1¼ tsp. ⁄ tsp.

2 Tbl. 1 2 Tbl.

Coarsely Chopped Shelled Roasted Pistachios Finely Chopped Dried Cranberries Mined Garlic Cloves Chopped Fresh Flat Leaf Parsley Salt Lemon Juice Ground Black Pepper Olive Oil Center Cut Pork Loin (about 2 lbs 7” long 2-3’ diameter) Dried Crushed Rosemary

DIRECTIONS: Rosemary Rub • Combine in a bowl the dried crushed rosemary, 2 cloves of minced garlic, 1 teaspoon salt, and ¼ cup flat leafed parsley.

• Combine pistachios, cranberries, 2 cloves garlic, 1/4 cup parsley, lemon zest and 1 tablespoon olive oil in a bowl.

• Insert a long narrow knife into the lengthwise center of the pork roast until it comes out the other side. Enlarge the hole to about 1”.

• Stuff the hole with the pistachio mixture.

• Rub the outside of the roast with 1 tablespoon of the olive oil and 3 tablespoons of Rosemary Rub mixture.

• Rub grill with oil. Cook on medium indirect heat; Place pork roast on grill away from the heat.

• Cover and cook until internal temperature reaches 155°. Approx 1 hour.

Turning it half way through.

• Remove from grill. Place on platter and drizzle with lemon juice. Let it rest 8-10 minutes.

• Slice and serve.

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TASTE OF THE TOWN 27

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11/17/2014 12:33:38 PM

28 TASTE OF THE TOWN

Stuffed Mushroom Caps Submitted by Rosalinda Valencia INGREDIENTS: 16 to 20 ¾ c.

2 Tbl. ⁄ c.

1 Tbl.

Fresh, Large Mushrooms with Stems Shredded Zucchini Sliced Green Onion Grated Parmesan Cheese Water

DIRECTIONS: • Wash and pat dry mushrooms, remove the stems and chop them up, set stems aside for later use.

• In a medium sauce pan combine chopped stems, zucchini, green onion and water.

• Cook on medium heat until everything is tender, then drain vegetables.

• Return the mixture to sauce pan (do not use heat).

• Slowly stir parmesan cheese into vegetable mixture.

• Divide the mixture among the mushroom caps.

• Place the stuffed caps into a baking dish that fits them all.

• Bake at 375° degree oven for 10 minutes or until mushroom caps are tender.

• Serve warm.

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TASTE OF THE TOWN 29

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Manteca Bulletin

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Call 209.249.3500 to SubSCribe Recipe Book 2014 template.indt 29

11/17/2014 12:33:39 PM

30 TASTE OF THE TOWN

Butternut Squash Gratin with Goat Cheese and Hazelnuts

Submitted by Perry and Sons of Manteca INGREDIENTS: 3 ½ lb.

2 Tbl. Dash 4 Tbl. 3 c.

1 ½ tsp.

5 ½ oz.

1 c. ½ c.

Butternut Squash (about 2 medium), peeled, seeded, cut into ¾ - to 1-inch cubes Olive Oil Coarse kosher salt Butter (about ½ stick divided) Leeks (sliced; white and pale green parts only) Freshly Chopped Sage Soft Fresh Goat Cheese Heavy Whipping Cream Hazelnuts toasted, husked and coarsely chopped

DIRECTIONS: This portion can be made 1 day ahead. Cover and chill.

• Preheat oven to 400°.

• Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

• Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11”x7”-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese.

• Preheat oven to 375°F. • Pour cream evenly over gratin. Sprinkle with toasted chopped hazelnuts.

Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).

• TO GO: This gratin is a good choice for transporting because it travels well. Either complete the dish at home (wrap it tightly to keep warm) or wait until you get to your destination to add the cream and nuts and then bake.

• TO FREEZE: As per above for travel; wrap tightly freeze. Thaw overnight in refrigerator, add the cream and nuts then bake.

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11/17/2014 12:33:39 PM

TASTE OF THE TOWN 31 BE APPRECIATED BE PAMPERED BE AMAZED BELONG

Relax, Taste and Enjoy!

Join us at The Commons at Union Ranch for lunch and a tour!

64 Fl oz 16 oz 16 oz 16 oz 1Tbl 1 cup 3 leaf 1 bunch 1/2 cup 1 oz 1/2 oz 2 Tsp 32 oz

Shrimp Jambalaya

Chicken Stock Onion, yellow diced Peppers, green bell Andouille Sausage, sliced 1/2” Garlic, minced Tomatos, diced Spice, Bay Leaf Parsley, Italian Onions, green Spice, Thyme ground Spice, Red Pepper, crushed Spice, Black Pepper, ground Shrimp

1. In a large stock pot, saute onions, peppers and sausage until tender 2. Add other ingredients and bring to boil 3. Once a boil is reach, reduce to simmer for 45 minutes

4. Serve with steamed, long grain rice

Recipe submitted by Chef Wat Sambath of The Commons at Union Ranch. Wat focuses on preparing freshly made meals and desserts with the finest ingredients and ensures that each plate’s presentation is colorful and celestial!

Independent, Assisted Living and Memory Care Community

2241 North Union Road • Manteca, CA 95336 • 209.463.9100 www.commonsatunionranch.com • RCFE #397004959

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11/17/2014 12:33:40 PM

~Perry and Sons~ ~Perry and Sons~

Family owned Family owned and operated since 1925

and operated since 1925

» Year Round Watermelon » Pumpkins » Squash

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11/17/2014 12:33:44 PM

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