A Taste of What Makes Us Great by MJHS

What introduce our our MJHS MJHSemployee employeedeveloped developedmulti-cultural multiculturalcookbook cookbook: A Taste of What What aa privilege to introduce : “A

Makes labor of of love was initiated byby our staff, forfor our staff—to withwith others thatthat have Makes Us Us Great. Great!”.This This labor love was initiated our staff, our staff —be to shared be shared others an interest in feeding the soul and satisfying recipes that reflect who we arewe asare a community. have an interest in feeding thewith souldelicious with delicious and satisfying recipes that reflect who as a community. We hope these recipes will pique your curiosity, test your cooking talents, satisfy your taste buds, plus warm We hope recipeswith willthe piqued curiosity, test yourthis cooking talents,cookbook. satisfy your your heartthese and home love your that went into making very special I’dtaste also buds, like toplus thank warm heart andashome with love that went into thisCommittees, very special cookbook. I’dthis alsocollection like to all whoyour contributed, well as thethe Hospice Diversity andmaking Cookbook for bringing thank who contributed, well as the Hospice Diversity and Cookbook Committees, for bringing this of yourall cherished recipes toas life. collection of your cherished recipes to life. MJHS is committed to providing culturally-sensitive care and proudly celebrates the mosaic of cultures, faiths MJHS is committed to providing culturally-sensitive proudlyFour celebrates the Ladies mosaicwould of cultures, faiths and ethnicities that makes our organization so special.care Ourand founding Brooklyn not only and ethnicities that makes organization so special. Our in founding Four Brooklyn Ladies would not only be happy to try some of the our Jewish family favorites included this cookbook, they would unquestionably be be happybytothe trydiverse some ofrecipes the Jewish family favorites included inMJHS this cookbook, they would inspired representing the tapestry that is Health System today.unquestionably be inspired by the diverse recipes representing the tapestry that is MJHS Health System today. When I learned that this cookbook was being created, I happily agreed to fund its distribution to all MJHS When ISystem learnedemployees. that this cookbook being created, I happily agreed to fund distribution to all MJHS Health I couldn’twas be prouder of the staff members who madeits this happen, and their Health Systemtoemployees. couldn’t be prouder of the members madeMakes this happen, and their commitment celebratingIwhat makes us different by staff offering A Tastewho of What Us Great. commitment to celebrating what makes us different by offering “A Taste of What Makes Us Great”. Bon Appétit! Bon Appetit!

Alexander S. Balko President & CEO MJHS Health System

MJHS Health System extends our heartfelt thanks to: • Members • Members of the staff, from across the system, who so generously contributed their cherished recipes along with the memories of the religious holidays and family occasions when they are served are served • The • The Cookbook Committee for their inspiration and tireless efforts to create this collection of recipes: of recipes: Rosie Bernard, Bernard, MJHS MJHS Hospice Hospice Shawn Davidson, Davidson, MJHS MJHS Institute Institute for for Innovation Innovation in in Palliative Palliative Care Care Agata Michalik, Michalik, Elderplan/HomeFirst Elderplan/HomeFirst Marilyn Pacheco, Pacheco, Isabella Isabella Center Center for for Rehabilitation Rehabilitation and and Nursing Nursing Care Care Joyce Palmieri, Palmieri, MJHS MJHS Hospice Hospice Celeni Perez, Perez, Isabella Isabella Center Center for for Rehabilitation Rehabilitation and and Nursing Nursing Care Care Donna Podd, MJHS Hospice Miryam Rabner, MJHS Hospice Dolores Schiele, Schiele, MJHS MJHS Hospice Hospice Toby Weiss, MJHS Hospice

Breakfast, Breads and Beverages . ........................................................... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 21 Appetizers and Starters ............................................................................ . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 45 Soups and Salads ..................................................................................... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 69 Vegetables and Sides .............................................................................. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 93 Main Dishes ............................................................................................... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 101 137 Desserts .................................................................................................... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 147

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MeasurementsConversion ConversionChart Chart Dry Measurements

U.S. to to Metric MetricCooking CookingConversions Conversions

3 =1 1 tablespoon tablespoon = = 1/16 1/16 cup cup 3 teaspoons teaspoons = 6 teaspoons = 2 tablespoons = 1/8 1/8 cup 1/4 cup 12 teaspoons = 4 tablespoons = 1/4 1/2 cup 24 teaspoons = 8 tablespoons = 1/2 36 teaspoons = 12 tablespoons = 3/4 3/4 cup 48 teaspoons = 16 tablespoons = 1 cup

1/5 1/5 teaspoon teaspoon = =1 1 ml ml 1 teaspoon = 5 ml 1 tablespoon = 15 ml 1 fluid ounce = 30 ml 1 cup = 237 ml 1 pint (2 cups) cups) == 473 473 ml ml 1 quart (4 cups) cups) == .95 .95 liter liter cups) == 3.8 3.8 liters liters 1 gallon (16 cups) 1 ounce = 28 grams 1 pound = 454 grams

Liquid Measurements MeasurementsConversion Conversion Chart Liquid Chart 8 =1 1 cup cup = = 1/2 1/2 pint pint = = 1/4 1/4 quart quart 8 fluid fluid ounces ounces = 16 fluid ounces = 2 cups = 1 pint = 1/2 quart 16 fluid ounces = 2 cups = 1 pint = 1/2 quart 32 fluid fluid ounces ounces = 4 cups cups = =2 2 pints pints 32 = 4 = 1 quart = 1 gallon = 1 quart = 1 gallon 128 fluid ounces = 16 cups = 8 pints = 4 quart = 1 gallon = 4 quart = 1 gallon

Butter Butter 1 =2 2 sticks sticks = =8 8 ounces ounces = = 30 30 grams grams 1 cup cup butter butter = = 8 tablespoons = 8 tablespoons

to U.S. U.S.Cooking CookingConversions Conversions Metric to

1 cup = 8 fluid ounces 1 cup = 16 tablespoons 1 cup = 48 teaspoons 1 cup = 1/2 pint 1 cup = 1/4 1/4 quart 1 cup cup = = 1/16 1/16 gallon 1 gallon 1 cup cup = = 240 240 ml ml 1

Oven Temperatures Temperatures

Baking Pan Pan Conversions Conversions

120˚ C = 250˚ F 160˚ C = 320˚ F 180˚ C = 350˚ F 205˚ = 400˚ 400˚ F F 205˚ C C= 220˚ C = 425˚ F 220˚ C = 425˚ F

9 inch round cake pan = 12 cups 10 inch tube pan = 16 cups 10 inch bundt pan = 12 cups 9 inch springform pan = 10 cups 9 x 5 inch loaf pan = 8 cups 9 inch square pan = 8 cups

Baking in in Grams Grams Baking 1 cup flour = 140 grams 1 cup sugar = 150 grams 1 cup powdered sugar = 160 grams 1 cup heavy cream = 235 grams

Volume Volume 1 millimeter = 1/5 teaspoon 5 ml = 150 grams 1 cup powdered sugar = 160 grams 1 cup heavy cream = 235 grams

Weight Weight 1 gram = .035 ounces 100 grams = 3.5 ounces 500 grams = 1.1 pounds 1 kilogram kilogram = = 35 35 ounces ounces 1

What Does 1 Cup Cup Equal? Equal?

Baking Ingredient Ingredient Conversions Conversions 1 cup cup all-purpose all-purpose flour flour = = 4.5 4.5 oz oz 1 1 cup rolled oats = 3 oz 1 large egg = 1.7 oz 1 cup butter = 8 oz 1 cup milk = 8 oz 1 cup heavy cream = 8.4 oz 1 cup granulated sugar = 7.1 oz 1 1 cup cup packed packed brown brown sugar sugar = = 7.75 7.75 oz oz 1 cup vegetable oil = 7.7 oz 1 cup vegetable oil = 7.7 oz 1 1 cup cup unsifted unsifted powdered powdered = = 4.4 4.4 oz oz

Breakfast, Breads & Beverages

Breakfast Smoothie By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Origin: Quick, on the go recipe Number of Servings: 1 Cooking/Bake Time: 3 minutes

1 cup unsweetened vanilla almond milk 2 Tbsp. peanut butter powder 1 ripe banana, broken into pieces ¾ cup ice cubes 1 capful vanilla extract 1 packet sweetener (optional)

Blend all ingredients in blender, taste for sweetness. If not sweet enough for your taste, add sweetener and blend again. Makes a 12–16 oz. smoothie. Use this same recipe for other smoothie flavors. Substitute fruits and fruit combinations instead of peanut butter powder and banana. Depending on sweetness of the fruit used, you may need to add more sweetener. Any sweetener can be used (Stevia, honey, maple syrup, agave syrup, sugar). My favorite smoothies are peanut butter and banana, mango, and mixed berries. Experiment with different fruits and you can add mint or other herbs for some zing!

Breakfast, Breads & Beverages

Brown Rice Porridge By Sanchia Peterson

Agency/Department: Hospice/Access Center Origin: American Number of Servings: 8 Cooking/Bake Time: 60 minutes (includes prep time) Source: Adapted from a Susan Powter recipe 3 cups cooked brown rice 6 cups apple juice 1/4 tsp. salt 1 ½ tsp. cinnamon ¼ cup maple syrup ½ cup raisins 2 tsp. vanilla extract

Pour the cooked brown rice, salt, cinnamon, maple syrup, and raisins into a 3-quart pot. Add the apple juice and bring to a boil. Cover the pot and lower to a simmer for 40 minutes. Turn off the flame and add the vanilla extract. Let it cool for a little while and taste. If you don’t like it that thick, add a tad more apple juice until the consistency is to your liking. Note: Tastes great the next day. If you would like it as a snack or a dessert, you can serve it cold, right out of the refrigerator. Enjoy!

Breakfast, Breads & Beverages

Chocolate Zucchini Bread By Theresa Bavero

Agency/Department: Hospice/Bereavement Number of Servings: 2 loaves Cooking/Bake Time: 60 minutes Source: My grandma’s cookbook

3 eggs 1 cup vegetable oil 2 cups sugar 1 Tbsp. vanilla extract

Preheat oven to 350°F. In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into two greased 8”x 4”x 2” loaf pans. Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.

2 cups zucchini, peeled, shredded (about 1 medium) 2 ½ cups all-purpose flour ½ cup baking cocoa 1 tsp. salt 1 tsp. baking soda 1 tsp. cinnamon, ground ¼ tsp. baking powder 1 cup chocolate chips and/or nuts

Breakfast, Breads & Beverages

Cousin Lola’s Coconut Bread By Lynne Henderson

Agency/Department: Hospice/Business Operations Origin: U .S. Virgin Islands Number of Servings: About 2 loaves Cooking/Bake Time: Approx. 30 minutes Source: Favorite recipe from my cousin 3 cups Bisquick™ mix 1 cup grated coconut 2 cups all-purpose flour 1 cup sugar ¼ tsp. salt 2 Tbsp. Crisco® 1 Tbsp. butter 2 cups milk 2 tsp. vanilla

Good to enjoy anytime!

Preheat oven to 325°F. In a large bowl, combine the Bisquick™, grated coconut, flour, sugar and salt. Melt the Crisco® and butter together, then add to Bisquick™ mixture. Blend vanilla and milk, then add to mixture. Turn batter into lightly greased loaf pans. Bake at 325°F for about 30 minutes or bread tests done.

Breakfast, Breads & Beverages

Dawet Drink By Susanne Watson

Agency/Department: Hospice/Medical Records Origin: J avanese (Indonesia) Number of Servings: 10–15, depending on cup size Cooking/Bake Time: Approx. 60 minutes

1 hard dry coconut 1 ½ qt. water 2 stems lemongrass ¾ cup sugar 1/3 tsp. salt 3 tsp. extract of your choice (almond, vanilla, lemon, etc.) 2/3 cup cornstarch 1 ½ cups water (to dissolve the cornstarch)

Break, peel and grate the coconut. Add 1 qt. water, mix thoroughly and let stand for 10 minutes. Strain coconut well and set the liquid (coconut milk) aside. Boil the remaining ½ qt. water with the sugar and the lemongrass, stirring until slightly syrupy. Add the coconut milk, extract and salt, combining very well. Mix the cornstarch with 1 ½ cups water in a small pot. Bring to a boil, stirring until you get a thick pap. Squeeze pap through a sieve or colander and catch droplets in a bowl of cold water. Add the cornstarch droplets to the coconut mixture. Place in the refrigerator. Enjoy whenever you need a refreshing drink. Use within 2 days.

Breakfast, Breads & Beverages

Eli Feldman’s French Toast By Eli Feldman

Agency/Department: MJHS Number of Servings: 4–5 Cooking/Bake Time: Approx. 15 minutes

1 egg challah bread 2 eggs 2 cups milk 2 tsp. vanilla (to taste) 2 tsp. orange extract (to taste) 2 tsp. orange zest (optional) butter (or Pam spray) real maple syrup

Cut 8–10 slices of challah, trim crust as desired. Mix the eggs, milk, vanilla, orange extract, and orange zest in a deep bowl. Dip the slices of challah into the mixture permitting the wash to permeate the bread, but not letting the bread oversoak and fall apart. Use a flat, nonstick frying pan. Heat one pat of butter for each 4 slices, or to taste (or use a nonstick cooking spray). Cook challah slices until golden brown on one side. Flip and cook other side until golden brown as well. Add more butter or cooking spray if needed. When finished cooking, turn heat to lowest setting and pour maple syrup over the French toast while still in the pan. Coat challah slices fully with the hot syrup.

Breakfast, Breads & Beverages

Grandma’s Pumpkin Loaf By Brielle Kerscher

Agency/Department: Hospice/Quality Management Number of Servings: Makes 2 loaves Cooking/Bake Time: 1 hour and 15 minutes Source: This is my grandma’s recipe

2 cups sugar 1 cup vegetable oil 3 eggs 1 small can (2 cups) pumpkin puree

Preheat oven to 350°F. Blend sugar and oil. Add eggs and pumpkin puree and blend. Add sifted dry ingredients and then add nuts. Grease and flour 2 loaf pans. Equally divide the batter into the pans and bake at 350°F for 1 hour 15 minutes, or until an inserted toothpick comes out clean.

3 cups flour ½ tsp. salt ½ tsp. baking powder 1 tsp. baking soda 1 tsp. cinnamon ½ tsp. nutmeg 1 cup coarsely chopped walnut (or pecan) pieces

Served during Thanksgiving and Christmas time in our family.

Breakfast, Breads & Beverages

Homemade Juice/Soda By Agata Michalik

Agency/Department: Elderplan/Marketing Number of Servings: 2 Cooking/Bake Time: 10 minutes Source: This recipe is inspired by one taken from The Juice Lover’s Big Book of Juices (by Vanessa Simkins) 1 apple 1 cup red grapes ½ cup cranberries

Core the apple and cut it into slices. Juice the apple, grapes and cranberries together, alternating the different kinds of produce as you juice. Pour the juice into a large glass and add the sparking water. Serve immediately.

1 orange ½ cup sparkling water

In my house, juices like this one are served at almost every meal. My six-year-old loves them!

Breakfast, Breads & Beverages

Irish Soda Bread By Eileen Hepworth

Agency/Department: Hospice/Volunteer Department Origin: Cultural—Irish Number of Servings: 6–10 Cooking/Bake Time: 55–60 minutes Source: My grandmother, Mary Hepworth, modified a generic Irish soda bread recipe 4 cups all-purpose flour, sifted 4 Tbsp. granulated white sugar 1 Tbsp. baking soda 1 tsp. baking powder ½ tsp. salt 4 Tbsp. butter 1 cup sour cream 2 cups raisins 1 Tbsp. caraway seeds 1 cup buttermilk

Preheat oven to 375°F. Combine and thoroughly sift the dry ingredients (flour, sugar, baking soda, baking powder, salt and caraway seeds). Add the raisins to the dry ingredients. Cut the butter up into small corn-size pieces and add. Mix sour cream and buttermilk and pour into the dry mixture, mixing until it is uniformly moist. Knead the dough until solid and form into a round loaf. Place in center of a greased, shallow baking pan. Cut a cross (or “t”) into the top of the dough for ventilation. Bake for 55–60 minutes at 375°F. Before removing from the oven, stick a toothpick through several spots on the bread and if the dough doesn’t stick to the toothpick, the bread is done. If the dough does stick, leave in for a few more minutes and check again. Enjoy!

Traditionally made on March 17th – St. Patrick’s Feast Day

Breakfast, Breads & Beverages

Irish Soda Bread By Meredith Ferrel

Agency/Department: Hospice/Creative Arts Therapy Origin: I rish traditional food Number of Servings: 6 Cooking/Bake Time: 45 minutes Source: From family 3 cups whole wheat flour 1 cup all-purpose flour 1 tsp. baking soda

Preheat oven to 350°F. Combine dry ingredients. Add remaining ingredients and mix well. Grease loaf pan. Bake at 350°F for 45 minutes. Cool completely before slicing.

½ cup sugar 1 Tbsp. salt 2 eggs 1 ¼ cups buttermilk

Irish soda bread became popular in Ireland during the 1800s during the Irish famine, when families had to make the most of basic and inexpensive ingredients—wheat flour, baking soda, salt, and soured milk. It later became renowned as a popular meal to have during St. Patrick’s Day celebrations, and often had a cross cut in the top, which allows the dense bread to cook fully as well as acknowledges the Christian holiday. American versions of this recipe often use white flour and add raisins and spices. When my family visits Ireland, we will have this bread in the afternoon before starting to make dinner. I have fond memories of looking out over the Irish hills and eating it with real butter and a cup of Irish tea. 12

Breakfast, Breads & Beverages

Norwegian Flatbread (Lefse) By Michael Sheveland

Agency/Department: Elderplan/Sales Origin: Norwegian Number of Servings: Multiple Cooking/Bake Time: Approx. 5–10 minutes each

8 cups mashed potatoes ½ cup heavy cream 8 Tbsp. butter 1 tsp. salt 4 cups flour, sifted

Combine mashed potatoes, cream, butter and salt and chill in the refrigerator. Add flour a little at a time to completely incorporate. Pull pieces of dough and form into walnut-size balls. Using a rolling pin, flatten balls on a floured surface into very thin circles. Turn and roll again. Roll lefse onto the rolling pin and place on the hot griddle—no oil. Cook one at a time on each side for about 1–2 minutes until flecked with golden-brown spots. Cover with a clean towel after each one is cooked to keep soft. When all are done, cover with plastic wrap and refrigerate. Hint: Keep uncooked lefse mixture in the refrigerator while rolling the individual balls. Serve with the topping of your choice.

Breakfast, Breads & Beverages

Matzo Brei By Albert Vezzuto

Agency/Department: Isabella/Environmental Services Dept. Origin: Jewish Number of Servings: 4 Cooking/Bake Time: 7 minutes Source: Mom’s Recipe 4 sheets of Matzo 3 eggs 4 Tbsp. butter salt (to taste)

Under cool running water, rinse Matzo sheets until they are quite wet. Break into 1-inch squares and put in a bowl. Scramble the three eggs and pour them in the bowl with the Matzo and mix together with your hands. In a large frying pan, melt 2 tablespoons of butter. Pour Matzo mixture into the frying pan and fry for about 3 minutes at a medium flame. When lightly browned, cut into 4 pie slices and flip over each slice, putting a ½ tablespoon of butter under each. After 2 minutes, each slice should be browned on both sides. Move slices from the frying pan onto a large plate. Let sit 1–2 minutes and serve with a little salt. Suggestion: try it with syrup or sugar instead of salt.

Breakfast, Breads & Beverages

Michal’s Challah By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Origin: Traditional for Sabbath meals Number of Servings: 4–5 large challahs and 6 challah rolls. Each large challah serves approximately 8 people Cooking/Bake Time: Approx. 45 minutes Source: Obtained from my daughter Michal Geiger 4 Tbsp. active dry yeast 5 cups warm water 2 Tbsp. sugar 5 lbs. high gluten flour + more as needed 1 cup sugar 2 Tbsp. salt 3 eggs ¼ cup honey 1 ¼ cup oil (half olive, half canola)

Preheat oven to 350°F. Combine dry yeast, warm water and 2 Tbsp sugar in a glass bowl and set aside for 10 minutes to proof. In a very large bowl, combine almost all the flour with 1 cup sugar and 2 Tbsp salt. Add the eggs, honey and oil. Mix well. Once the yeast is proofed, add to the flour mixture and mix until all ingredients are well incorporated. Transfer dough to working surface and knead until smooth and elastic, adding more flour as needed. Return the dough to the large bowl, cover with plastic wrap and a towel. Set aside to rise for 1 ½ hours in a warm, draft free spot. Uncover the dough, divide into portions and braid each challah. Place on lightly greased baking sheets and allow to rise for 10 minutes, then smear with egg wash, sprinkle with whatever toppings are desired, and bake for approximately 45 minutes at 350°F. Challah should be golden brown. Some people enjoy challah with toppings. Common toppings are poppy seeds, sesame seeds, toasted onion or “everything.” Some people top with chocolate chips or olives and za’atar seasoning. Get creative as you see fit.

Breakfast, Breads & Beverages

Oil Roti (Paratha Roti) By Michelle Nedd

Agency/Department: Hospice/Business Operations Origin: Guyana Number of Servings: About 8–10 rotis Cooking/Bake Time: 45–60 seconds per roti Source: Adapted recipe from Molly; website: www.realniceguyana.com 4 cups all-purpose flour ½ tsp. baking powder some flour on the side some cooking oil (you can use ghee or vegetable shortening) lukewarm water, as needed

Pour the flour and baking powder into a bowl. Gradually add tablespoons of lukewarm water to the flour mixture and knead into a smooth dough with your (clean) hands, about 10 minutes. Divide the dough into 10 equal pieces. Add a bit of flour to a working area to prevent the dough from sticking and use a rolling pin to roll out each ball roughly 6” diameter. (I prefer to do this using my fingertips so I can apply the oil at the same time). Using your fingers, apply some oil to the entire surface of the dough. Apply a sprinkle of flour also. With a knife or your fingers, cut the dough from center to the end (halfway). Now take one of the cut ends and roll it towards the other cut end. You will end up with a cone like shaped dough, tuck the end into the large side. Set it down on the surface and press it down with your palm. These will be the balls you will roll out to cook your rotis. Let balls sit for 15 minutes. The rolling-out area should be as close as possible to your stove. Preheat your Tawa or other frying pan over high heat. On a floured surface, roll out each dough ball to the size of your pan or Tawa. Place in the pan and Continued next page

Roti is made at any time and can be eaten with anything; it is well known to be eaten with curry chicken or with any stew, butter, jelly, etc.

Breakfast, Breads & Beverages

let the first side cook for about 30 seconds. Using a spatula, flip the roti and brush some cooking oil to the surface. After applying the oil, immediately flip again and apply oil to the other side. Let both sides cook evenly. After about 45 seconds, the roti will swell. Allow each side to only have faint patches of brown. If it gets any browner, it will be crispy and hard. Remove the roti form the pan. You now need to clap or shake the roti in a covered container to separate the layers. To keep the roti soft and fluffy, this must be done while it is hot. Cover with wet cheese cloth to keep moist.

Breakfast, Breads & Beverages

Quick & Easy Overnight Oats By Nicole Messina

Agency/Department: Hospice/Quality Management Origin: M y own recipe Number of Servings: 1 Cooking/Bake Time: 5–10 minutes Source: My original recipe ½ cup rolled oats 1/4–1/3 cup almond milk 1 Tbsp. Greek yogurt 1–2 Tbsp. almonds (whole or chopped) fresh or frozen berries (blackberries, blueberries, raspberries) ½ banana honey (optional)

Best for quick on the go breakfast!

Combine rolled oats, almond milk, and yogurt and mix together in a small container with a lid. Top with almonds and a layer of mixed berries. Add the sliced banana and drizzle honey to taste (optional). Secure lid on the container and refrigerate overnight. Take out about 30 minutes before eating and mix together. Works well for meal prepping in advance (up to 3 days).

Breakfast, Breads & Beverages

Scones

By Laurie Chichester Agency/Department: Hospice/Business Operations Origin: British Number of Servings: 12 scones Cooking/Bake Time: 10–12 mins Source: Recipe passed down from my Mom 2 cups flour 1 Tbsp. baking powder ½ tsp. salt ¼ tsp. baking soda 2 Tbsp. sugar 6 Tbsp. butter ½ cup buttermilk ½ cup dried currants or raisins

Preheat oven to 425°F. Cover cookie sheet with parchment paper. Mix flour, baking powder, salt, baking soda and sugar together. Cut in butter and mix with your (clean) hands until mixture is coarse. Beat eggs and milk together and add currants. Mix into the dry ingredients. Turn out onto floured surface and knead for about 15 times. Divide dough into two equal parts, shaping each half into a ball. Flatten each ball into a disk of about 3/4” thickness on the cookie sheet. Cut each disk into 6 wedges (do not separate wedges). Bake in oven at 425°F for 10–12 minutes, or until golden. Separate wedges and serve.

2 eggs

These aren’t hard to make, but they are a little messy, so they’re served for weekend breakfasts or fancied up with cherries or other dried fruits around the holidays. They can also be iced for an extra treat. 19

Breakfast, Breads & Beverages

Stuffed French Toast By Joyce Palmieri

Agency/Department: Hospice/Clinical Services Number of Servings: 8 Cooking/Bake Time: 45 minutes

8 slices store-bought, hearty white bread cubed 2 (8 oz.) packs cream cheese, cubed 1 doz. eggs 2 cups milk ½ cup maple syrup

Preheat oven to 375°F. Put half of the bread in a casserole. Place the cubed cream cheese on top of bread slices. Add the rest of the bread. Beat together eggs, milk and maple syrup. Pour over bread and cream cheese. Cover with plastic wrap and keep in refrigerator overnight. Bake in oven at 375°F for 45 minutes. Top with cinnamon and serve with heated maple syrup.

cinnamon fruits (optional)

Served on Christmas morning or when my children come visit.

Breakfast, Breads & Beverages

Zucchini Bread By Annette Singh-Rivera

Agency/Department: Hospice/Compliance Number of Servings: 2 loaves Cooking/Bake Time: 55 minutes

2 cups unpeeled yellow zucchini, shredded 2 cups sugar 1 cup salad oil 3 eggs 1 tsp. vanilla 3 cups all-purpose flour

Preheat oven to 350°F. Mix zucchini, sugar, oil, eggs and vanilla. Sift together flour, baking powder, baking soda, salt, and cinnamon. Blend dry ingredients into the zucchini mixture. Add nuts and raisins. Bake at 350°F for 55 minutes in two 9”x 5”x 3” greased loaf pans. Note: I use, yellow zucchini/squash, which has a mellow and sweeter flavor than the green zucchini.

3 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 cup nuts, crushed (walnuts or pecans or both) 1 cup raisins

Anthony’s Baked Jerk Wings By Anthony Jones

3–4 lbs. chicken wing portions (wingettes) Jerk spice mix 3 Tbsp. light brown sugar 1 Tbsp. cayenne pepper 1 Tbsp. garlic powder 1 Tbsp. onion powder

Preheat oven to 400°F. Wash wings, pat dry with paper towel. In large bowl, season wings with jerk spice mixture. Drizzle with a little olive oil…massage seasoning into wings. Let sit in refrigerator for at least 6 hours or overnight. Arrange in a single layer on wire rack with a cookie sheet or baking pan under it. Place in hot oven and bake 45 to 50 minutes, turning wings once. Serve with hot wing sauce on the side.

1/2 Tbsp. dried thyme 1/2 Tbsp. ground ginger 1/2 Tbsp. ground nutmeg 1/4 Tbsp. ground allspice 1–2 Tbsp. Lawry’s® Seasoned Salt (to taste)

Appetizers & Starters

Agency/Department: Hospice/Volunteer Origin: Cultural Number of Servings: 12–15 people Cooking/Bake Time: 45–50 minutes Source: Adapted from a friend

Apple Fritters

Appetizers & Starters

By Joyce Palmieri

Agency/Department: Hospice/Clinical Services Number of Servings: Makes 12–15 fritters Cooking/Bake Time: 30–45 minutes

2 apples, peeled and chopped 1 cup self-rising flour 1 tsp. baking powder ¼ tsp. cinnamon 2 eggs

Mix dry ingredients together. In separate bowl, beat eggs; stir in milk, apples, and vanilla. Combine wet ingredients with the dry ingredients. Drop batter, 1 tablespoon at a time, into hot oil in a frying pan. Fry until golden brown. Drain and serve hot, sprinkled with confectioners’ sugar and/or maple syrup. You may also serve this with a raspberry dipping sauce.

½ cup milk or heavy cream 1 tsp. vanilla confectioners’ sugar (to taste)

This is served during holiday gatherings from Thanksgiving to Christmas

Babcia Kazia’s Fried Cauliflower By Agata Michalik

small head of cauliflower salt (to taste) 1 egg ¼ cup flour 1 cup bread crumbs 4 Tbsp. (half a stick) butter

Boil cauliflower in salted water for 10 minutes, until cooked but firm. Remove from water and let it cool. Separate into small pieces. Whip the egg in one container, put the flour in another and breadcrumbs in a third. Coat the cauliflower pieces in flour, egg and bread crumbs just as you would a breaded chicken cutlet. Melt the butter in a large frying pan and fry the cauliflower florets until golden brown.

My Grandma made this recipe for me since I was little. During that time in Poland, meat was not easy to come by, so we made a lot of vegetarian and flour-based dishes. This recipe will always remind me of her. 27

Appetizers & Starters

Agency/Department: Elderplan/Marketing Number of Servings: 4 Cooking/Bake Time: 30 minutes

Bacon Appetizer Crescents

Appetizers & Starters

By Marguerite Metzendorf

Agency/Department: Hospice/Bereavement & CAT Origin: Family Favorite Number of Servings: Approx. 4 dozen appetizers Cooking/Bake Time: 15 minutes (prep time 30 minutes)

1 (8 oz.) pack cream cheese, softened 8 bacon slices, crisply cooked, crumbled 1/3 cup (1 ½ oz.) grated Parmesan cheese ¼ cup finely chopped onion 2 Tbsp. chopped parsley 1 Tbsp. milk 2 (8 oz.) cans refrigerated quick crescent dinner rolls 1 egg, beaten 1 tsp. cold water

Anytime

Preheat oven to 375°F. Beat cream cheese, bacon, parmesan cheese, onion, parsley and milk in small mixing bowl at medium speed with electric mixer until well blended. Separate dough into eight rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded measuring tablespoonfuls cream cheese mixture. Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form six triangles. Roll up triangles, starting at short ends. Place on greased cookie sheet; brush with combined egg and water. Sprinkle poppy seeds on top if desired. Bake 12 to 15 minutes or until golden brown. Serve immediately.

Baked Clams By Joyce Palmieri

4 garlic cloves 1 stick butter ½ cup olive oil 2 (4 oz.) clam juice 3 cups Italian bread crumbs

Preheat oven to 375°F. Sauté minced garlic cloves in 1 stick of butter, ½ cup olive oil for 5 minutes. Add clam juice and cook for 20 minutes at a boil. Add clams, cook another 20 minutes on simmer. Add 2 handfuls of grated Pecorino/Parmesan cheese. Add 3 cups of Italian bread crumbs. Stuff clam shells and bake for 10–15 minutes at 375°F. Sprinkle spices as desired: thyme and oregano.

thyme (to taste) oregano (to taste) Pecorino/Parmesan cheese

Freezes well if you use something like a Seal-a-Meal Vacuum Sealer and store in the freezer.

Appetizers & Starters

Agency/Department: Hospice/Clinical Services Number of Servings: 10–12 Cooking/Bake Time: 10–15 minutes

Beef Empanadas

Appetizers & Starters

By Maria Melendez

Agency/Department: The Institute Origin: Cultural and Traditional Number of Servings: 20 Cooking/Bake Time: 45 minutes Source: Original 2 (10 Pack) empanada discs 1 lb. ground beef 1 medium onion, diced 1 medium green bell pepper, diced 1 medium tomato, diced 2 Tbsp. minced garlic 2 Tbsp. minced cilantro or parsley 3/4 cup tomato sauce 3 Tbsp. Adobo seasoning 1 packet Sazon con culantro seasoning 1 Tbsp. black pepper 1 tsp. salt 2 Tbsp. oil Corn oil for frying

Filling Preparation: In a large skillet over medium heat, heat oil. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Drain fat. Remove from pan add oil and heat over a medium heat. Add green bell peppers, onions, diced tomatoes and cilantro or parsley, cook until soft. Add cooked ground beef back into pan add the tomato sauce, Adobo seasoning, Sazon packet, black pepper and salt. Simmer for approximately 15 minutes and let cool. Taste and add more seasoning to your preference if needed. Empanada Assembly: Stuff the disc with about 2 heaping tablespoons (or a little more) of the filling. Moisten edges with water, fold in half to create a half moon and seal shells well by crimping with a fork (or use a dough press if you have one) so that they don’t separate while cooking. Repeat until all shells are completed. If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them (continued next page)

seal better and prevent them from leaking. You can also prepare them the day before and fry them right before serving.

Appetizers & Starters

Cooking: Fill a deep saucepan with oil to a depth of 2 ½ inches. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook empanadas in batches until crisp and golden brown, flipping once, 4–6 minutes. Transfer to paper towels to drain. This is served as an appetizer as a starter before the main course is served and enjoyed alone or as a side dish. These are hard to pass and usually the first dish to disappear at holiday parties.

Brie in Puff Pastry

Appetizers & Starters

By Joyce Palmieri

Agency/Department: Hospice/Clinical Services Number of Servings: 10–12 people Cooking/Bake Time: 20–25 minutes

2 Tbsp. apricot preserve President’s Brie (plain 7”) 2 Tbsp. slivered almonds 1 egg wash (white only) 1 roll Pepperidge Farm puff pastry parchment paper 1 Tbsp. butter

Excellent, quick, makes a large amount

Preheat oven to 400°F. Take President’s Brie (Plain 7”) and make a circle in the middle. Cut out a hole and take a piece of the brie and put it to the side. Place 2 tablespoons of apricot preserve in the center hole (may use any preserve you like; fig; raspberry, blackberry) and slivered almonds. Place cheese cover back in the hole. Take box of Pepperidge Farm Puff pastry out of the freezer (2 rolls in a box). Use one roll, open and place on parchment paper. Place the brie in the center of the puff pastry, allow the puff pastry to soften enough to shape. When soft, pull pastry around brie one piece at a time, folding in so openings are not showing. Pull to the top, grasp and squeeze (I have made several designs at the top. When you do this a few times, you will see what I mean). The main thing is that you do not want the cheese to ooze out. Brush puff pastry with egg white. Sprinkle chopped almonds, walnuts, pecans or pistachio nuts on the top with a piece of butter. Place in the oven at 400°F for 20–25 minutes or until dough rises and gets brown. Serve with crackers.

Cheddar Cheese Quiche By Rhonda Soberman

12 oz. sharp cheddar cheese, grated 2 eggs ¾ cup milk 1 can Durkee® onion rings 1 deep dish pie crust

Preheat oven at 350°F. Blend eggs until frothy. Add milk and continue blending. Add cheese a little at a time until all combined. Mixture will be thick. Line bottom of a pie pan with ½ onion rings. Pour egg/milk/ cheese mixture into deep dish pie crust. Sprinkle with remaining onion rings. Bake 350°F for 45 minutes.

This is a fast and easy recipe that’s great as an appetizer or served with a salad for a delicious lunch! 33

Appetizers & Starters

Agency/Department: MJHS Number of Servings: 4–6 Cooking/Bake Time: 45 minutes

Clam Dip

Appetizers & Starters

By Dolores Schiele Agency/Department: Hospice/Quality Management Number of Servings: 6–8 Cooking/Bake Time: 20 minutes

3 (6.5 oz.) cans minced clams, in natural juice 2 tsp. lemon juice 1 chopped onion 1 chopped green pepper 1 garlic clove 1 (8 oz.) stick butter 2 drops Tabasco® sauce 1 cup bread crumbs cheddar cheese - grated oregano (to taste) parsley (to taste) pepper (to taste)

Preheat oven to 400°F. Simmer clams and juice in a frying pan for 10 minutes. In another frying pan, simmer the lemon juice, onion, green peppers, garlic, butter, Tabasco sauce. Season with oregano, parsley and pepper. Add mixture to clams; add 1 cup flavored bread crumbs. Bake 20 minutes at 400°F. Sprinkle grated cheddar cheese on top.

Croquetas de Bacalao By Chris Bobbins

1 cup shredded bacalao (salted codfish) 4â&#x20AC;&#x201C;5 medium potatoes 2 eggs 3 garlic cloves, crushed 6 sprigs of fresh parsley 2 eggs well beaten plain bread crumbs

Start the night before by soaking the dried salted bacalao in fresh water. In the morning, change the water and allow fish to soak another hour. Boil the fish in fresh water for less than an hour. This will help soften the fish and remove most of the saltiness. Drain the water and shred the fish into bits. Measure out about one cup of shredded fish. In a separate pot boil potatoes, enough to make 2 cups mashed. Drain the potatoes, mash them and set aside. For now, do not add salt. Remember that the bacalao is salty so we will taste it at the end and add any salt if necessary. In a bowl, mix together the shredded bacalao, mashed potatoes, crushed garlic, chopped parsley, and eggs. Taste and add any salt and pepper, if needed. Allow this to cool in the refrigerator for at least one half-hour. Beat 2 eggs in a small bowl and pour some plain breadcrumbs into a large plate. Take a heaping teaspoon of the fish mixture and shape the croquettes into small ovals. Dip first into the egg and next into the breadcrumbs. If you will not be frying them right away, you can freeze them at this point. When you are ready to fry them, just drop them into the hot oil. Remove them, from the oil when they are nice and brown and drain them on some paper towels.

Appetizers & Starters

Agency/Department: Hospice/Creative Arts Therapy Origin: Spain Number of Servings: Depends on the size you make them Cooking/Bake Time: 60â&#x20AC;&#x201C;90 minutes (prep the previous night) Source: Irene Bobbins (mom)

Codfish Fritters (Stamp and Go)

Appetizers & Starters

By Venice Mundell

Agency/Department: Hospice/Access Center Origin: Jamaican Number of Servings: Approx. 24 Cooking/Bake Time: You determine until golden brown Source: The Real Taste of Jamaica/Enid Donaldson-New Edition ½ lb. salted codfish ½ lb. flour 2 onions, chopped 2 tomatoes, chopped 2 garlic cloves, chopped ½ hot pepper (omit if you do not tolerate spicy food well)

Soak codfish, preferably overnight, drain and rinse under cold water. Flake fish making sure to remove fish bones. Sauté tomatoes, onion, garlic, scallions (green onion) and pepper in 2 tablespoons of oil. Drain off and cool. Add seasoning to raw codfish and set aside. Add baking powder to flour. Add codfish to flour. Add enough water to make a medium batter. Drop a tablespoonful in about ½ inch of hot oil to fry or deep fry until golden brown. Drain on absorbent paper. Serve hot.

2 stalks scallion (green onion), chopped 2 Tbsp. oil 2 tsp. baking powder oil for frying This meal is served anytime. It can be served at breakfast with rolls or bread, for lunch or at dinner. You can dress it up by using an ice cream scoop and making it round. This is made different ways by many: some add ketchup to the batter, others will add hot sauce. It can be made without the codfish for a vegetarian version. As a child growing up back home in Jamaica, it was sold by street vendors at the school gate and it was kept in your uniform pocket and snacked on throughout the day. Making this dish brings back great memories of my island home best enjoyed on a hot day with a tall glass of homemade lemonade. 36

Chicken Liver Toasts (Edda Machlin’s Crostini di Fegatini) By Chris Bobbins

1 lb. chicken livers 4 Tbsp. olive oil 1 small onion, finely minced 1 Tbsp. freshly chopped Italian parsley 2 Tbsp. tomato paste, diluted in ½ cup water salt (to taste) pepper (to taste) 12 thin slices stale homemade white bread, crusts removed

Discard skins, fat, or any discolored parts from chicken livers. Soak in cold water and rinse until any trace of blood has disappeared from the water. Grind or chop uncooked livers until they become like a paste. Sauté in olive oil with onion and parsley, stirring frequently, for 5 minutes. Add diluted tomato paste. Add salt and pepper to taste. Cook another 5 minutes, stirring occasionally. Cut each slice of bread diagonally into 4 triangles. Beat eggs and chicken broth. Dip the bread in the egg-broth mixture. Fry in hot oil about half minute on each side or until lightly golden. Spread chicken liver paste on each canape and arrange on serving platter. Serve at room temperature.

2 eggs, beaten ¼ cup chicken broth 1/3 cup vegetable oil

This was the Italian counterpart of the popular chopped chicken livers. There was no holiday or family dinner that did not begin with these canapes. 37

Appetizers & Starters

Agency/Department: Hospice/Creative Arts Therapy Origin: Italy Number of Servings: 8–12 Cooking/Bake Time: 30 minutes Source: Adapted from Edda Machlin’s The Classic Cuisine of the Italian Jews

Spinach Turnovers (Edda Machlin’s Pasticcini di Spinaci)

Appetizers & Starters

By Chris Bobbins Agency/Department: Hospice/Creative Arts Therapy Origin: Italy Number of Servings: 6 Cooking/Bake Time: 20–25 minutes Source: Adapted from Edda Machlin’s The Classic Cuisine of the Italian Jews 1 lb. small-leaved fresh spinach ¼ tsp. salt ½ cup shredded provolone or sharp cheddar cheese 1 egg, slightly beaten 2 egg yolks, separated 2 ½ cup unbleached flour ¾ cup lukewarm water 1 tsp. salt ¼ cup vegetable oil ½ cup butter, melted water, milk, or egg white sesame seeds

Preheat oven to 400°F. Remove stems from spinach and save for later use. Rinse in cold water many times until all sand is removed. Place in a large pot with no water other than the water clinging to the spinach. Add ¼ teaspoon salt and cook over moderately high heat until desired tenderness. Transfer to a colander to drain and cool. Squeeze out all liquid. Chop finely and combine with cheese, egg, and 1 egg yolk; set aside. With flour, lukewarm water, salt, oil, and butter, prepare the dough. At the last rolling, roll to less than 1/8-inch thickness. With very sharp knife cut into twelve 3-inch squares. Place one heaping tablespoon of filling in the center of each piece of pastry; wet all around the edges with water, milk, or egg white and fold over in half, forming triangles or rectangles. Press gently to seal the sides. Beat the remaining egg yolk with 2 teaspoons of water and brush the tops of the turnovers with it. Sprinkle with sesame seeds. Transfer to ungreased baking sheet and bake in 400°F oven for 20–25 minutes, or until the tops are golden. Good hot or cold.

This was the Italian counterpart of the popular chopped chicken livers. There was no holiday or family dinner that did not begin with these canapes.

Guacamole By Laura Rivera

2–3 avocados ½ red onion 1–2 tomatoes 1 jalapeño pepper 1 bunch cilantro 1 lime salt (to taste)

Wash all your ingredients. Dice the red onion, tomatoes and Jalapeño pepper (if you want it spicy you can add more Jalapeño) into small cubes; set aside. Finely chop the bunch of cilantro and set aside. Carefully cut the avocado in half, peel off the skin. In a bowl, mash the 2 avocados. Add juice of squeezed lime and add salt to taste. Mix the onions, tomatoes, jalapenos and cilantro with avocado. Note: Some people substitute the onion powder for the onion and also add garlic powder. I prefer to use fresh ingredients because they give it better taste!

You can enjoy guacamole anytime with tortilla chips!!!

Appetizers & Starters

Agency/Department: Hospice/Quality Management Origin: Mexican Number of Servings: 4 Cooking/Bake Time: 10 minutes

Ham Balls in Pineapple Sauce

Appetizers & Starters

By Susan Cole

Agency/Department: Homefirst/Business Enrollment Origin: Th is was my mom’s recipe—I have no idea where she got it Number of Servings: 20–25 appetizers Cooking/Bake Time: 45–50 minutes

For the Sauce: 1 large can pineapple, crushed 2/3 cup ketchup 2/3 cup cider vinegar 1/4 cup soy sauce 1 cup brown sugar 1 tsp. ground ginger For the ham balls: 2 lbs. ground ham 2 lbs. ground pork 4 eggs, beaten 2 cup soft bread crumbs 1 cup milk 1/2 cup chopped onion

Perfect appetizer for any time of year.

Preheat oven to 350°F. Sauce: Mix all the ingredients together; set aside. Ham balls: Mix the ham ball ingredients together, form balls. Place them on a large cookie sheet or baking pan, pour the pineapple sauce over them and bake for 45–50 minutes. Makes about 100 ham balls.

Individual Beef Pies By Charlotte Huebner

1 ½ stick of butter softened 8 oz. cream cheese 2 cups all-purpose flour 1 cup whole wheat flour 1 tsp. baking powder 4 Tbsp. water 1 tsp. vinegar 1 egg combined with 1 Tbsp. water 1 Tbsp. vegetable oil

Preheat oven to 400°F. Cream butter and cream cheese together. In a separate bowl combine flour and baking powder. Cut butter mixture into flour/baking powder mixture. Combine water and vinegar and sprinkle over mixture. Blend with fork until mixture comes together. Gather into a ball and wrap in plastic wrap. Place in refrigerator for one hour. Roll dough out on lightly floured surface to between 1/8- and 1/6-inch thickness.

Beef Filling: 1 Tbsp. vegetable oil ¼ cup onion, chopped ½ green pepper, chopped 1 garlic clove, minced ½ lb. lean ground beef 1 large potato, grated ½ cup fresh chopped parsley or 2 Tbsp. dried parsley 3/4 cup grated cheese (Swiss or mozzarella) 1/8 tsp. thyme ½ tsp. cumin salt (to taste) pepper (to taste)

Cut out circles six inches in diameter. Fill with beef filling (see below) on one half of the circle of dough. Fold over and crimp edges with a fork. Brush top of beef pie with egg and water mixture. Bake at 400°F on greased cookie sheet for 10–15 minutes. For Beef Filling: Sauté onion, green pepper and garlic for two minutes in oil. Add beef and sauté until it just turns brown, breaking up any clumps. Drain. Blanche grated potato in boiling water for two minutes. Drain well. Place meat mixture and grated potato in bowl. Add tomato sauce, parsley, cheese, thyme, cumin, salt, and pepper. Mix well.

This is a comfort food that hits the spot any time of year. It is especially good when the weather is cold, and you want something warm and tasty. These meat pies taste just as good or better as leftovers. Heat up a little in the microwave and you’re good to go. 41

Appetizers & Starters

Agency/Department : Hospice/Education Origin: Italian Number of Servings: 8 Cooking/Bake Time: 10–15 minutes Source: Adapted from Florence Caforio

Mac & Cheese Balls

Appetizers & Starters

By Donna Podd

Agency/Department: Hospice/Bereavement Origin: American Number of Servings: About 2 dozen…depends how big you make them Cooking/Bake Time: Approx. 5 minutes per ball

1 lb. elbow macaroni 2 Tbsp. unsalted butter 2 Tbsp. all-purpose flour 2 cups milk, warmed, plus 2 Tbsp. for egg wash 1 lb. grated cheddar cheese 1 lb. grated Velveeta® cheese salt (to taste) freshly ground black pepper (to taste) 2 large eggs 3 cups seasoned bread crumbs vegetable oil, for frying

Serve any time you like.

Cook macaroni according to box instructions. Drain, rinse with cold water to stop the cooking and drain again. Set aside. In a saucepan, melt the butter over medium heat. Sprinkle flour into the butter and stir with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture until free of lumps. Cook until the sauce thickens, about 2 minutes. Remove from heat, add the cheese and stir until melted; season with salt and pepper. Add the cheese sauce to macaroni. Pour the mac and cheese into a pan or cookie sheet and refrigerate until cold, at least 2 hours. Shape the cold mac and cheese into balls and place them onto a waxed paperlined tray. Freeze overnight. Beat eggs and 2 tablespoons of milk together in a bowl. Put the bread crumbs into another bowl. Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg mixture, then into the bread crumbs. Put the balls back in the freezer until you are ready to fry. Heat the oil in a deep-fryer or frying pan to 350°F. Fry the mac and cheese balls until they are golden brown, and center is hot, about 5 minutes. Serve hot.

Mexican Bean Dip By Nina Schneider

2 cans Hormel® beef chili with beans (may use vegetarian or turkey) 1 ½ package cream cheese (may use reduced fat) 1 package shredded jack/cheddar combo

Preheat oven to 375°F. Soften cream cheese to room temperature. Spread cream cheese on greased baking pan (6” x 6”) at least 1” thick. Pour chili and spread over cream cheese layer. Sprinkle grated cheese over top, so it is well covered. (May need 1 ½ cheese bags). You can also use pepper jack slices and place over chili. Bake at 375°F for 10 minutes then turn down to 350°F for about 20 more minutes till bubbling. Let sit for 10 minutes so cream cheese is less runny. Serve with tortilla chips or corn dippers. Addendum: if you use another size pan, the bottom of pan should be completely covered with cream cheeses at least one inch thick and chili as well, then sprinkle cheese to cover.

My family favorite

Appetizers & Starters

Agency/Department: Hospice/Community Based Number of Servings: 5–6 people Cooking/Bake Time: Approx. 40 minutes

Mom’s Empanadas de Carne

Appetizers & Starters

By Chris Bobbins

Agency/Department: Hospice/Creative Arts Therapy Origin: Spain Number of Servings: Approx. 18 empanadas Cooking/Bake Time: 60–90 minutes to prep, 45 minutes to bake Source: Irene Bobbins (mom) Dough: 5 cups plus 1–2 handfuls of flour 1 ½ cups of beer ¾ canola or vegetable oil 1 tsp. kosher salt 1 egg beaten (used as an egg wash) Filling: **This is a classic filling, but you could really use any meat you want – or make them vegetarian, adding a variety of vegetables** 3 cups of cooked chicken (for an easy cheat, use store bought rotisserie chicken) 5 small cooked breakfast sausages chopped 1 small/medium onion, diced 4 garlic cloves, grated or minced ¾ cup crushed tomatoes ¾ cup white wine 1 bay leaf (use 2 if they are small) 3 tsp. fresh thyme (2 tsp. if dried) 1 tsp. crushed red peppers (optional) 1 tsp. cornstarch to thicken 3 hard-boiled eggs, chopped coarsely olive oil salt (to taste) pepper (to taste) 44

Preheat oven to 350°F. Heat a medium pot on the stove and add enough olive oil to cover the bottom. Add the onions, garlic, spices and cook to brown the onions a bit. Add the chicken and sausages and cook the mixture till the onions are soft; add the bay leaf, tomatoes and wine. Turn the heat down, cover and simmer for 30 minutes. While this cooks, make the dough. Mix the 5 cups of flour and salt in a large bowl. Slowly add in the beer and oil while you mix, using your other hand. Gather the dough and knead it for a few minutes. Form a ball, leaving the ball of dough in the bottom of the bowl. Cover the bowl tightly with plastic wrap and leave it to rise till you need it. Mix the cornstarch with a little cold water and add the mixture to the pot. Stir over a low flame until the mixture starts to thicken and most of the liquid has cooked out. Remove from heat and gently toss in the chopped eggs, being careful not to overmix, disintegrating the eggs. Let the mixture cool. Lightly oil your baking sheets so the empanadas won’t stick. Sprinkle the remaining flour on a clean countertop. Pull off small pieces of dough (about the size of a large egg) and flatten out into a round disk. (You can rinse and use the empty beer bottle as a rolling pin.) Add two well rounded tablespoons of filling just above (continued next page)

Appetizers & Starters

the center of the dough disk, being careful not to go too closely to the edges. Carefully lift the bottom of the disk, folding it up, over the upper half to form a half moon shape. Press the edges together. Then, starting at one side, gently pull a small area of the edge with one hand and fold it over with the other hand, forming a ropelike seal. Donâ&#x20AC;&#x2122;t worry if it doesnâ&#x20AC;&#x2122;t look perfect! Also, if you accidently create a hole in the dough, just patch the hole with a small piece of flattened dough. Place each empanada on the oiled baking sheet. When you have the sheet filled, gently brush each empanada with the egg wash and place in the oven to bake at 350Â°F for about 45 minutes or until browned.

Some people might make empanadas for special occasions, but my mom used to just make them on occasion on lazy Sunday afternoons, or whenever my brother and I would beg her enough.

Spinach Pinwheel Appetizers & Starters

By Joyce Palmieri

Agency/Department: Hospice/Clinical Services Number of Servings: 10–15 Cooking/Bake Time: 25 minutes

2 (10 oz.) packages frozen chopped spinach, thawed, drained, and squeezed dry 1 lb. cottage cheese 1/2 cup grated Parmesan cheese ½ cup scallions, finely cut 2 Tbsp. processed blue cheese spread 1 tsp. Tabasco® sauce 1 tsp. salt 1 box frozen puff pastry, thawed

Preheat oven to 400°F. Combine spinach, cottage cheese, Parmesan cheese, scallions, blue cheese, Tabasco® sauce, and salt. Mix well. Roll pastry sheet out; should have two pastry sheets in box or package. Fill each pastry sheet with mixture. Roll lengthwise; place on ungreased cookie sheet. Slice cuts in top of rolls for air pockets and brush top of roll with beaten egg. Bake at 400°F for 25 minutes or till golden brown. Cut spinach rolls in 1-inch thick diagonal slices and serve.

Tamar Hardy’s Mini Cigar By Toby Weiss

2 medium onions, chopped 4 garlic cloves pressed (or 4 frozen garlic cubes) 2 tsp. salt 1 tsp. pepper 1 ½ tsp. cinnamon 1 ½ tsp. cumin 1 ½ tsp. coriander 1 tsp. nutmeg ½ tsp. allspice (optional) ½ tsp. ginger powder (optional) 1 tsp. cayenne pepper

Mix all ingredients (except wonton wraps) together and sauté in large pan, pot or wok until meat is fully cooked. Place wonton wrapper on plate or board. Take 1 teaspoonful of meat filling and place in center of wonton wrapper. Roll wonton and then fold bottoms to seal in meat filling. Fill all wrappers before frying. Heat oil in large pan and place wontons in oil and fry until golden brown on all sides. You will need to fry about 3 minutes, turn the wonton and cook for another 3 minutes. The traditional way to make cigars is with phyllo dough, but the wonton wrappers are a much quicker and easier option. The cigars can be eaten plain or dipped in hummus or tahini.

3 Tbsp. tomato paste 4 Tbsp. parsley, chopped 6 Tbsp. pine nuts 2 lbs. lean ground beef 2 packages wonton wrappers small bowl of water oil (of your choice) for frying cigars

Appetizers & Starters

Agency/Department: Hospice/Cultural Sensitivity Origin: A Sephardic Jewish Middle Eastern appetizer Number of Servings: 80–100 mini cigars Cooking/Bake Time: 30 minutes prep; 5–7 minutes cook time per batch Source: Obtained from my daughter, Tamar Hardy

Asian Salad Dressing By Julie Lerner

Agency/Department: Hospice/Bereavement Number of Servings: n/a Cooking/Bake Time: 5 minutes

¼ cup apple cider vinegar ¼ cup low sodium soy sauce

Combine ingredients in blender. Can be stored in the refrigerator for a couple of days Soups & Salads

¼ cup vegetable or olive oil ½ small onion or shallot 1-in. piece of fresh peeled ginger, grated 1 tsp. lemon juice, freshly squeezed 1 Tbsp. ketchup

Avocado, Hearts of Palm Salad By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Origin: Th is recipe is an original I threw together years ago and have been using ever since. Easy to adapt to your family’s favorite add-ins Number of Servings: 8 Cooking/Bake Time: 10 minutes

Soups & Salads

2–3 ripe avocados 2–3 medium size tomatoes, or a box of grape tomatoes 1 can whole hearts of palm, sliced 1 small red onion, chopped 1 can of chickpeas (optional) juice of one lemon 3 Tbsp. olive oil ¾ tsp. salt (or to taste) ¼ tsp. pepper (or to taste) 1 Tbsp. fresh basil or ½ tsp. dried, chopped (optional)

Slice avocado in half, scoop out pit, then make cuts vertically and horizontally. With spoon, scoop out avocado and put into salad bowl. Chop tomato or slice grape tomatoes in half, slice up hearts of palm and chop onion. Throw all into salad bowl. Add chick peas. Squeeze juices of 1 lemon. Add oil, salt and pepper (to taste). If you like basil try using fresh—it really gives the salad a lift. If you aren’t a basil person, don’t worry, it has plenty of flavor and is great without it as well. Toss and serve. This salad has a nice flavor and adds a little zing to the meal. It’s a great side salad that enhances any meal.

Beef Barley Soup By Eli Feldman

Agency/Department: MJHS Number of Servings: 8 Cooking/Bake Time: 150 minutes

olive oil (enough to cover bottom of pot) 2.5 lbs. boneless beef chuck, cubed 1 medium onion, chopped 1 cup sliced mushrooms 3 garlic cloves 1 tsp. kosher salt 1 tsp. ground pepper 15 oz. can diced tomatoes (do not drain) 9 cups beef broth 1 cup water few sprigs of fresh thyme

Cook barley while soup is cooling by bringing 3 cups of water to boil, add barley and cook for 30 minutes. Drain any leftover water. After simmering soup, discard thyme and bay leaves. Add barley, reserved vegetables, and peas to pot. Cook another 15 minutes. Check for seasoning and garnish with parsley.

2 bay leaves 2/3 cup pearl barley 1 cup thawed frozen peas handful of fresh parsley for finishing

Soups & Salads

3 large carrots, diced

In large heavy pot, heat olive oil and add meat, salt and pepper. Sear and remove when done. Add carrots, mushrooms, onions, garlic, salt and pepper to pot and cook over medium high heat for 10 minutes. Keep stirring. Remove and set aside, as well. Add meat, tomatoes, broth, water, thyme, bay leaves and bring to boil over medium heat. Do not cover. When it boils, lower to simmer and cook about 2 hours.

Beet Salad

By Natasha Mizhiritskiy Agency/Department: MJHS/Quality Management Origin: Traditional Russian dish Number of Servings: 5 Cooking/Bake Time: Prep Time 10 minutes; Cook time 120 minutes

Soups & Salads

4 medium beets (about 1 lb.) 1/3 cup walnuts, chopped (about 8 whole walnuts) 15 prunes, quartered

Cook and grate the beets. Place them into a salad bowl. Add the walnuts, prunes, garlic and mayo/sour cream. Season with salt and mix to combine. Chill in the fridge for about 30 minutes before serving. This salad also tastes great the next day

2–3 garlic cloves, minced 1/4 cup mayo 1/4 cup sour cream salt (to taste)

This beet salad is very popular in Russia. It’s usually prepared during the colder months of the year and often served alongside other salads and appetizers for holiday gatherings. 54

Bok Choy Salad By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 8–10 Cooking/Bake Time: 30 minutes Source: Special thanks to Aunt Myrna for this family favorite!

2 large Bok choy with leaves, cut into bite size pieces

2 ½ oz. sesame seeds ½ cup sliced almonds 2 pkg. ramen noodles broken into pieces Dressing:

Prepare dressing ingredients but don’t dress until ready to serve. This makes a huge salad and is a big hit! Extra topping and dressing can be stored in fridge for other salads.

2 Tbsp. soy sauce ¼ cup cider or rice vinegar ½ cup sugar (or sugar substitute) ½ cup oil ¼ cup water

Soups & Salads

1 bunch scallions, cut up (white and green part)

Wash bok choy well, cut into bite size pieces. Wash scallions and chop up white and green parts. Sauté almonds and broken up ramen noodles till they start to brown, then add sesame seeds. Continue to sauté until sesame seeds start to brown then set aside to be used later as topping. Be careful not to let the toppings burn.

Butternut Squash Soup By Miryam Rabner

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 6 Cooking/Bake Time: 35 minutes Source: Adapted from a British supermarket magazine, October 2002 edition

1 Tbsp. olive oil or unsalted butter

Soups & Salads

1 onion, chopped 1 Tbsp. honey 1 large butternut squash, peeled, seeded and cubed 6–8 cups water or chicken stock salt (to taste) freshly ground pepper (to taste) freshly squeezed lemon (optional)

In a large saucepan, heat oil or melt the butter over medium heat. Add the onion and cook until it turns golden, about 5–10 minutes. Add the honey and cook until it bubbles. Add the squash and 6 cups of the liquid. Bring to a boil and lower to a simmer, leaving the pan uncovered. Cook until the squash is very tender, about 30 minutes, adding more liquid as needed. Remove pan from heat and cool for 15 minutes. Blend the soup with an immersion blender or use a conventional blender for a few cups of soup at a time. Add salt and pepper. May be served hot or at room temperature. Pass around a fresh lemon for a squeeze or two (optional). This soup freezes and reheats very well.

Cabbage Salad By Tamar Ekstein

Agency/Department: Hospice/Access Center Number of Servings: 6â&#x20AC;&#x201C;8 Cooking/Bake Time: 10â&#x20AC;&#x201C;15 minutes

1 medium head purple cabbage, shredded

Soups & Salads

1 raw cauliflower (optional), cut into small pieces

Mix dressing ingredients together, pour over salad and enjoy. Can be prepared a day ahead of time.

Dressing: 1 cup vegetable oil 1 cup apple cider vinegar scallions, chopped/sliced 3 garlic cloves, pressed or finely minced 1 heaping Tbsp. of sugar 1 heaping Tbsp. of salt

Cactus Salad (Ensalada de Nopales) By Laura Rivera

Agency/Department: Hospice/Quality Management Origin: M exican Salad Number of Servings: 4 people Cooking/Bake Time: 30–45 minutes Source: Original Recipe from Mom’s Kitchen 3–4 cactus leaves

Soups & Salads

2 tomatoes 1 red onion 1 bunch cilantro 1 lime salt (to taste) optional ingredients: 1 jalapeño 3–4 red radishes queso blanco/queso panela or queso fresco (brand Name: El Mexicano®; FUD®; Cacique®)

First step is to remove the spines from the cactus (skip this step if spines are already removed): you can use gloves or a dishcloth to hold the stem end of the cactus. With a knife, cut around the edges removing all spines. Then, while holding on a flat surface, remove all spines from both sides (make sure you don’t cut too much of the cactus, you are only removing the spines). Wash the cactus with cold water and remove any additional spines that might be left and drain. Cut them into cubes and place them in a pot with water, add salt to taste and let them cook for 15–20 minutes or until tender. Drain cactus and place in a bowl of ice water for 5 minutes. Put aside to drain. In the meantime, wash all your other ingredients, remove the seeds from tomatoes and chop tomatoes, red onion, radish, jalapeño and cheese into small cubes. Finely chop your cilantro and set aside. In a bowl, place cactus, add the rest of your chopped ingredients. Squeeze lime, add salt to taste and mix.

Nopales or Cactus leaves are very common and a healthy vegetable found in Mexico. They are a good source of vitamins, minerals and fiber. They are very refreshing, and we usually cook them in salads, add them in green juices or just grill them with salt and lemon. You can serve this salad with any meat and rice. 58

Cauliflower Salad By Ziva A. Zaff

Agency/Department: Hospice/Creative Arts Therapy Origin: I sraeli Health Salad Cooking/Bake Time: No Cooking—About 15 minutes prep time Source: Family Recipe

1 small head of cauliflower (uncooked) 1–2 Tbsp. mayonnaise

salt (to taste)

Mix in a salad bowl with mayonnaise (may use low fat or substitute) add dill, lemon, salt and pepper to taste.

pepper (to taste) 1 Tbsp. lemon juice turmeric (optional)

On Friday night dinner when family gathers together, those who are not great cooks bring this yummy and healthy salad. 59

Soups & Salads

finely chopped fresh dill (about half a pack)

Remove leaves and stem; separate and wash cauliflower florets. Dry and cut florets to smallest size possible.

Cold Cucumber Soup By Kathleen Cunningham

Agency/Department: Hospice/On Call Origin: Scotland Number of Servings: 4 Cooking/Bake Time: 12 minutes after prep Source: Sheila MacLaine Cunningham

Soups & Salads

2 cups cucumbers, medium size, cut-up, peeled and seeded ¼ cup celery leaves ¼ cup snipped chives ¼ cup parsley leaves (loosely packed) 2 Tbsp. butter 2 Tbsp. flour 1 ½ cups hot chicken broth 1 cup heavy cream ½ tsp. salt, or more (to taste) freshly ground white pepper (to taste) chopped dill or grated lemon rind

Wonderful on hot days or for a sore throat

Put cucumbers, celery leaves, chives and parsley in bowl of food processor/blender; puree until smooth. In a sauce pan, melt the butter, add the flour and cook for 2 minutes without letting the mixture take on any color. Off heat, stir in chicken stock, whisking until smooth. Return to the fire, bring to a boil, lower heat and simmer 5 minutes. Add the cucumber mixture and cook over moderate heat for 5 minutes more. Remove from the heat, stir in the cream, add salt and pepper to taste. Chill at least 2 hours Correct seasoning and serve cold, garnished with either dill or lemon rind (or both!!)

Cold Sesame Noodles By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 6 Cooking/Bake Time: 20 minutes; refrigerate for 120–180 minutes prior to serving

1 lb. cooked thin spaghetti 1/8 cup canola oil

3 Tbsp. honey

For gluten free, you can substitute rice noodles or some other gluten-free noodle.

3 Tbsp. soy sauce 1–2 tsp. hot sauce 2 Tbsp. sesame seeds ½ cup chopped parsley ½ cup scallions, chopped

Soups & Salads

¼ cup toasted sesame oil

Cook spaghetti, drain and set aside. Mix all wet ingredients till well blended. Add scallions, parsley and sesame seeds. Refrigerate for 2–3 hours before serving.

Dutch Meat & Potato Salad (Huzaren Sla) By Susanne Watson

Agency/Department: Hospice/Medical Records Number of Servings: 4â&#x20AC;&#x201C;6 Cooking/Bake Time: 30 minutes

1 lb. white potatoes, peeled

Soups & Salads

8 Tbsp. mayonnaise 1 pack chicken fillets 6 pickles 10 silver onions (small) 1 can beets 1 can sweet corn (drained) 6 boiled eggs salt (to taste) pepper (to taste)

This is prepared for any party or just because.

Wash and boil potatoes for 20 minutes until done, not mushy. Dice the pickles and onions. Clean, wash and garnish chicken with salt and black pepper. Bake the chicken breast until tender, then cut in small pieces. Dice the beets. When the potatoes are boiled, mash them, add the mayonnaise, beets, some of the beet juice, pickles, onions, and corn. Mix everything well. For a creamier salad, add more mayonnaise and some more beet juice for a nice color. Slice the eggs lengthwise. Garnish the salad with the slices of eggs. Place in refrigerator. Must be served cold.

Fattoush

By Hadil Tabbah Agency/Department: Elderplan Homefirst/Coordinated Care Origin: L ebanese Traditional Food Number of Servings: 2 Cooking/Bake Time: 10–15 minutes Wash all vegetables if needed and chop them according to how it’s mentioned in the ingredients list. Mix all the ingredients needed for preparing the dressing in a small bowl and put aside. Toss the lettuce as a base in a big bowl and then add the rest of the vegetable ingredients on top. Drizzle the prepared dressing all over the salad and mix them well to ensure flavor distribution. Cut the pita bread into small squares and toast them, with a drizzle of olive oil, in a toaster oven or oven. Add the toasted pita chips on top of the salad and sprinkle the pomegranate for decoration. Enjoy!

For the Dressing: ½ cup olive oil ¼ cup apple cider vinegar ¼ cup lemon juice ¼ cup pomegranate molasses syrup 1 garlic clove, crushed 1 tsp. cane sugar 1 tsp. sumac powder ½ tsp. dried mint herb salt (to taste) In every Lebanese occasion or family dinner, Fattoush is the sibling of Tabbouleh, another famous Lebanese salad, and a must-have dish. The freshness of the Fattoush is the best way to cool down during a summer picnic’s heat. The flavor of every ingredient combines to create a well-balanced mixture of sourness and sweetness. It’s unbelievably delicious! 63

Soups & Salads

For the Salad: 4 cups lettuce, shredded 2 cups parsley, finely chopped 1 cup mint, finely chopped 1 cup small cucumber, thinly sliced 1 cup tomatoes, quarterly sliced ½ cup radish, thinly sliced 2 green onion stalks, chopped 1 cup pita bread, chopped into chips and toasted ½ cup pomegranate, for decoration

Irish Vegetable Soup By Meredith Ferrel

Agency/Department: Hospice/Creative Arts Therapy Origin: I rish traditional food Number of Servings: 4 Cooking/Bake Time: 60 minutes Source: Family recipe 4 Tbsp. butter

Soups & Salads

1 small onion, chopped 2 leeks, white part only, washed and sliced

In soup pot, melt butter. Add onions and leeks. Cover and cook, stirring 5–7 minutes. Add parsnips, potatoes, carrots, and broth. Cover and cook for 25–30 minutes. Mash or puree all ingredients, then add cream, parsley, salt and pepper to taste.

2 parsnips, peeled and sliced 2 medium potatoes peeled, and cut into 1-inch pieces 2 carrots, peeled and sliced 4 cups vegetable broth 2/3 cup cream 3 Tbsp. minced flat leaf parsley salt (to taste) pepper (to taste)

This is a soup to eat in the winter, when there are less crops available, but vegetables have been stored. It is a warm soup to eat on a blustery Irish day. 64

Jamaican Split Pea Soup By Janet Young

Agency/Department: Elderplan/Credentialing Origin: Traditional—Saturday is soup day in most Jamaican households Number of Servings: 4–6 Cooking/Bake Time: 60–90 minutes from prep to finish

Seasoning 1 pk (50g) Jamaican Maggi® chicken or Grace® Cock Flavour Noodle Soup Mix (you can get it at the Korean store or International aisle in the supermarket) thyme (to taste) black pepper (to taste) garlic (to taste) scallion (to taste) 10–12 grains allspice Lawry’s® seasoning or any chicken seasoning on hand (to taste) 1 whole Scotch Bonnet pepper just for flavoring—do not cut or burst or it will become too spicy!!! a pat of butter

Cut chicken and all the vegetables in bite size pieces. The squash may be cut in large chunks and do not peel—just wash properly. In a moderate-sized pot, boil chicken, split peas, and squash in approximately 4 quarts of water (no salt) on medium flame. Remove chicken when cooked. If peas are not cooked and mashed out, then keep boiling. When all is cooked and soupy, add carrots, potatoes, sweet potatoes, corn, and dumplings. Add water at this time if needed. The mixture is thick at this point, so you need it thin enough to cook the remaining vegetables without burning at the bottom. Add the seasoning and cook until all is tender. Halfway through, add butter and cooked chicken so it gets flavored with the seasoning. If the soup is too thin, add a few pieces of crushed potato and simmer a little longer on low flame. Stir constantly so the bottom doesn’t stick or burn. Remove Scotch Bonnet pepper and serve. NOTE: This is just a guide as I just eye everything when I do it so use your own judgement as well and season to taste.

Cooking soup on a Saturday is a tradition in Jamaica. A few varieties of soups can be found, such as beef, chicken, red peas, Gungo peas or split peas. Soup is an easy “one pot” meal which can be made real quick and easy…no problem man! 65

Soups & Salads

2-3 lbs. chicken 1 small kabocha squash (or half regular size) 16 oz. yellow or green split peas 4 qt. (approximately) water 1 small carrot 2 medium potatoes 2 small red-skinned sweet potatoes (not batata that is used to make candied yams, inside should be white) 2 ears of corn—(split in 3 or 4) dumplings—add water to 2 cups of flour (no salt) until you can roll easily. Pinch a small piece and roll between hands until about 3 inches long

Japanese Summer Salad By Joyce Palmieri

Agency/Department: Hospice/Clinical Services Number of Servings: 32 Cooking/Bake Time: about 55 minutes

1 lb. linguine or angel hair, cooked

Soups & Salads

2 lbs. cooked bay shrimps 2 bunch scallions, sliced thin on a bias 4 oz. peanut oil 4 oz. sesame oil

Cook noodles according to package directions and rinse until cold, set aside. Combine eggs and salt and cook into pancake size. Dice and set aside. Combine remaining ingredients along with the noodles and eggs in a large bowl. Mix well. Garnish with additional scallions.

1 lb. (can) button mushrooms, slicedÂ thin 8 oz. reduced sodium soy sauce 4 oz. sake sauce 4 oz. sesame seeds, toasted 4 tbsp. fresh ginger, grated 4 garlic cloves, minced 6 eggs, scrambled 1 tsp. salt 2 Tbsp. spinach, chopped (defrosted or fresh)

Excellent, quick recipe that makes a large amount. Great for Summer parties.

Lentil Soup By Gina Alaimo

Agency/Department: Hospice/Business Operations Origin: Cultural Number of Servings: 8 Cooking/Bake Time: 150 minutes

16 oz. dried lentils 1 medium onion, chopped

3 carrots, peeled and sliced 3 large chicken bouillon cubes ¼ tsp. black pepper 3 Tbsp. olive oil 1 can low sodium chicken broth 1 package pasta (optional)

If additional liquid is needed, add chicken broth (or 2 cups of water with 1 additional bouillon cube) and simmer another 30 minutes. Can be served with a small size pasta (boiled separately) and mixed in or over a larger size cooked pasta. Add grated Parmesan or Romano cheese for individual taste.

grated Parmesan or Romano cheese (to taste)

This dish is a good fall/winter comfort food.

Soups & Salads

3 stalks celery, sliced

Soak lentils in water approximately one hour. Drain and rinse. Brown onion in olive oil in 6-quart pot. Add lentils, carrots and celery. Add enough water to cover ingredients (approximately half pot). Add chicken bouillon and black pepper. Cover and simmer for two hours.

Macaroni Salad By Eileen Hepworth

Agency/Department: Hospice/Volunteer Services Origin: Traditional Food Number of Servings: 12–15 Cooking/Bake Time: 15 minutes (cook time for pasta may vary)

Soups & Salads

1 lb. elbow macaroni pasta 2 ½ cups peppers (green & red), chopped ½ cup scallions 1 Tbsp. sweet relish 1 (6 oz.) can white tuna

Cook the elbow macaroni (based on the pasta box’s instructions—al dente/firm). Drain the pasta, rinse with cold water and drain again. Cut up green and red peppers, along with scallions and add to pasta. Drain tuna and chop up very fine and add to pasta. Add the sweet relish and mix well. To the combined ingredients, add mayonnaise a teaspoon at a time, until JUST moist—do not add too much mayonnaise.

mayonnaise (to moisten)

Not for a holiday—mostly as a side dish with sandwiches.

Moroccan Carrot Salad By Miryam Rabner

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 4 Cooking/Bake Time: 15 minutes

6 medium carrots, peeled and washed Âź tsp. ground cumin or more (to taste)

1 medium lemon, squeezed 1 tsp. olive oil salt (to taste) pepper (to taste) 4 sprigs parsley, curly or flat, finelyÂ chopped

Soups & Salads

1 garlic glove, chopped (optional)

Cut carrots horizontally into coins. Steam in half cup of water in covered pot or microwave on high for 5 minutes. Carrots should be al dente. Discard water. Add cumin, oil, lemon juice and chopped garlic. Mix thoroughly. Add salt and pepper and mix again. Add chopped parsley before serving.

Peanut Soup with TomTom By Susane Watson

Agency/Department: Hospice/Medical Records Origin: Traditional from Suriname Number of Servings: 8 Cooking/Bake Time: 60 minutes

Soups & Salads

1 whole chicken, cut in small pieces, cleaned washed and salted 1 lb. salt beef, soaked in hot water 6â&#x20AC;&#x201C;7 grains allspice 1 whole onion, chopped 1 jar peanut butter, regular 1 jar spicy peanut butter 1 hot pepper 2 chicken cubes half-ripe bananas (for the TomTom) water (to boil bananas)

In a large pot, draw stock with 3 liters water to chicken, salt beef, celery, chopped onion and allspice grains. Boil for 45 minutes or until meat is tender. Pour some broth in a bowl, add peanut butter and mix well. If the spicy peanut butter is used, mix one half of the regular peanut butter with one half of the spicy peanut butter. Add the mixture to the rest of the stock in the large pot. Add the hot pepper to the pot (do not cut the pepper) and let boil for another 15â&#x20AC;&#x201C;20 minutes. Add chicken cubes or salt to taste. Serve soup with TomTom To make TomTom: Peel and wash half-ripe bananas, bring to a boil in a deep pot with water and salt for about 40 minutes. Remove from heat, drain water and puree them. Make small balls of the puree and serve with the soup. Enjoy!!

This soup is traditionally served for an elderly birthday.

Red Lentil Soup By Miryam Rabner

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 6 Cooking/Bake Time: 55 minutes

2 cups red lentils

1 onion, peeled and quartered 1 tomato, quartered 2–3 garlic cloves, chopped 2–3 tsp. ground cumin (to taste)

Serve hot or at room temperature with lemon wedges on the side. Freezes well.

salt (to taste) pepper (to taste) fresh lemon wedges (optional)

Soups & Salads

2 qt. broth or water or an equal mixture thereof

Rinse lentils well. Boil stock in large pot and add lentils, onion, tomato and garlic. Simmer gently, partially covered for 45 minutes. If soup is too thick, add ½–1 cup of broth or water and mix gently. Let soup cool on counter and puree with an immersion blender. Add cumin, salt and pepper and stir to incorporate all.

Tomato Soup By Miryam Rabner

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 4–5 Cooking/Bake Time: 60 minutes

1 large onion, peeled and chopped

Soups & Salads

2 Tbsp. olive oil 2–3 garlic cloves, minced or grated 6 cups chopped tomatoes and their juice, from a large can salt (to taste) pepper—freshly ground preferred (to taste) 4 sprigs fresh dill, washed and finely chopped 1/2 cup sour cream or plain full-fat yogurt for topping (optional)

Sauté onion in olive oil in a large pot until translucent, 5–7 minutes. Add garlic for the last minute only, lest it burn. Add canned tomatoes, mix with onions and season with salt and pepper. Cover pot and simmer at low heat for 45 minutes. Add chopped dill during the last 5 minutes of cooking. If soup is too thick, add a cup of hot water and stir. Add a teaspoon of sour cream or plain yogurt to each serving when plating (optional).

Zucchini Soup By Miryam Rabner

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 4–5 Cooking/Bake Time: 30 minutes

2 Tbsp. olive or vegetable oil 1 large onion, peeled and chopped

4 medium zucchinis, washed and cut across into coins 5 cups vegetable broth or an equal mixture of broth and water 1/2 bunch of fresh chopped dill, plus more for plating 1/2 bunch of fresh basil leaves, chopped or torn into small bits salt (to taste) freshly ground pepper (to taste)

Taste (carefully!) and add salt and pepper. Let soup cool on counter and blend with an immersion blender. If soup is too thick, add a half cup of broth or water and mix gently. May be served cold, hot or at room temperature. Sprinkle a generous pinch of chopped dill on each portion before serving. Freezes and reheats very well.

Soups & Salads

2 garlic cloves, peeled and chopped

Heat the oil in a medium size pot and add the onions. Sauté onions until translucent, about 5 minutes, stirring occasionally. Add the chopped garlic and stir for 1 minute, making sure not to burn it. Add the zucchini and stir, coating it with the oil/onion/garlic mixture. Add the broth or mixture of broth and water and bring to a boil. Lower flame to a gentle simmer for 15 minutes or until zucchini is fork tender. Cover pot halfway. Add chopped dill and basil leaves during last 5 minutes of cooking.

Asian Dumplings By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 15 Cooking/Bake Time: 30–45 minutes total preparation and cooking time Source: Tamar Hardy—my daughter

1 lb. ground beef or tofu 1 cup shredded cabbage, chopped small and sautéed to soften 1 large onion, chopped and sautéed 2 Tbsp. soy sauce 1 Tbsp. sesame oil 1 garlic clove, crushed

Mix all filling ingredients. Place 1 teaspoon of filling in center of each wonton wrapper. Fold wonton wrapper in half and pinch around the edges to seal. In a large skillet, heat oil. Place dumplings in the skillet, letting them cook for about 5 minutes to lightly brown their bottoms. Add broth and cover pot immediately. Allow to cook on low simmer until liquid is absorbed and dumplings are soft. Vegetables & Sides

1 dash Sriracha hot sauce 2 Tbsp. chopped chives or scallions 1 pkg. round wonton wrappers 2 Tbsp. oil, and more as needed for frying ½ cup broth of your choice

These dumplings are truly a special addition to any meal. They are crispy on the bottom, soft on top and all around delicious. Serve with your favorite Asian dipping sauce. If you make a quantity greater than your need, they can be flash frozen and served later.

Broccoli Bake By Meryl Grossman

Agency/Department: Hospice/Business Development Number of Servings: 6 Cooking/Bake Time: 30 minutes

2 pkgs. frozen broccoli, chopped, parboiled and drained 1 can (10 oz.) cream style corn 1 stick butter, melted

Vegetables & Sides

1 ½ packages Keebler® Club Crackers, crumbled

Mix the vegetables, butter and 1 package of the crushed crackers together. Reserve the half package of crackers for the topping. Butter a glass (8-inch) ovenproof pan and add mixture to it. Sprinkle the reserved crushed crackers on top. Bake uncovered at 325°F for 30 minutes until golden brown.

Broccoli Onion Deluxe By Fiona Bayne

Agency/Department: Hospice/Community Based Number of Servings: 6 Cooking/Bake Time: 10 minutes preparation, 45 minutes baking time Source: adapted from Allrecipes.com

1 head fresh broccoli, florets and stalks cut into small pieces 2 cups onions, peeled and sliced 2 Tbsp. butter 2 Tbsp. all-purpose flour salt (to taste) pepper (to taste)

8 oz. whipped or block cream cheese, softened ⅔ cup grated cheddar cheese, preferably a sharp variety

Pour cream cheese mixture over vegetables, covering them evenly. Add the cheddar cheese. In a separate bowl, combine bread crumbs with 2 tablespoons of melted butter until coated well and spread over the vegetable/milk mixture. Bake uncovered in a preheated oven until cheese is melted and starts to bubble.

Vegetables & Sides

1 cup milk

Preheat oven to 350°F. Boil broccoli and onions in water until tender (about 5–7 minutes), drain and layer in an ovenproof dish. Melt 2 tablespoons butter in a saucepan over medium heat; add flour, salt, and pepper and stir about 2 minutes, eliminating all lumps. Whisk milk into flour mixture until thick, about 5 minutes. Be careful not to burn. Reduce heat to low and add cream cheese. Stir continuously until mostly smooth.

2 Tbsp. butter, melted 1 ½ cups bread crumbs or finely crushed corn flakes

Holiday season

Carrot Soufflé By Rhonda Soberman

Agency/Department: MJHS Number of Servings: 6–8 Cooking/Bake Time: 45 minutes

1 lb. carrots, cooked 3 eggs, beaten ½ cup sugar 3 Tbsp. flour 1 tsp. baking powder 1 tsp. vanilla 1 stick melted margarine Dash of nutmeg Vegetables & Sides

Dash of cinnamon Topping: ¼ cup corn flake crumbs 3 Tbsp. brown sugar 3 Tbsp. chopped walnuts Dash of cinnamon Dash of nutmeg

May be frozen for future use.

Preheat oven to 350°F. Mash cooked carrots and combine with 3 beaten eggs. Combine sugar, flour, baking powder, vanilla, melted margarine, dash of nutmeg and a dash of cinnamon in a bowl and add to carrot/egg mixture. Pour in an even layer in a greased 1 ½ quart dish (7”x3 1/4”). In a second bowl, mix ¼ cup corn flake crumbs, brown sugar, chopped walnuts, a dash of cinnamon and a dash of nutmeg. Sprinkle over top of the carrot mixture. Bake 350°F for 45 minutes.

Corn Soufflé By Dolores Navarro

Agency/Department: Hospice/Community Based Number of Servings: 6–8 Cooking/Bake Time: 55 minutes

1 can (14–15 oz.) sweet corn, cream style 1 can (14–15 oz.) sweet corn 8 oz. sour cream

Preheat oven at 375°F. Mix all the ingredients in a bowl. Pour all ingredients in a buttered pan (9”x13”). Bake for approximately 55 minutes or until brown. Sprinkle with mild cheddar cheese to taste. Cool and serve.

8 oz. melted butter 1 box Jiffy corn meal 1 package mild cheddar cheese Vegetables & Sides 81

Creamed Corn Jalapeño Cornbread By Karen Richards

Agency/Department: MJHS Institute Origin: C omfort food Number of Servings: 8 Cooking/Bake Time: Approx. 60 minutes Source: Adapted from my friend Myrtle’s recipe 1 can (14–15 oz.) creamed corn 1 can (14–15 oz.) whole kernel corn 1 box Jiffy Corn Muffin Mix 3 Tbsp. seeded and minced jalapeño peppers

Vegetables & Sides

8 oz. sour cream or whole-milk Greek yogurt 1 stick unsalted butter 2 eggs

It’s comfort food.

Preheat oven to 400°F. In a mixing bowl, beat the two eggs. Add muffin mix and minced jalapeños. Mix until smooth. Add sour cream (or Greek yogurt) and melted butter to mixture. Drain excess liquid from the whole kernel corn. Combine whole kernel corn and creamed corn. Add to the mixture. Prepare Pyrex® dish with nonstick cooking spray. Bake for around 30–35 minutes or until toothpick comes out clean. Alternatively, you can substitute 4 Tbsp. unsalted butter and 1/4 cup shredded cheddar cheese for the 1 stick of unsalted butter.

Elaine’s Noodle Pudding By Meryl Grossman

Agency/Department: Hospice/Business Development Number of Servings: 12–14 Cooking/Bake Time: 2 hours total

4 eggs 1 tsp. vanilla pinch of cinnamon 1 ½ cups sugar 8 oz. cream cheese, cut in small pieces 16 oz. cottage cheese

Preheat oven to 350°F. In a large bowl, mix eggs, sugar, vanilla and cinnamon—beat well. Add cream cheese, butter, cottage cheese, and drained noodles. Add milk and mix thoroughly, incorporating all ingredients evenly. Pour into a greased pan (deep 9”x13”). Bake 30 minutes at 350°F. Sprinkle graham crackers on top. Bake for an additional 75 minutes. Cut into portions and serve hot or at room temperature

Vegetables & Sides

¼ lb. butter, cut in small pieces 2 ½ cups milk ½ lb. thin egg noodles, cooked and drained honey graham crackers, crushed

Grilled Artichokes By Joyce Palmieri

Agency/Department: Hospice/Clinical Services Number of Servings: 4 Cooking/Bake Time: approx. 30 minutes

2 large artichokes 1 lemon, quartered ¾ cup olive oil 4 garlic cloves, chopped pinch of dried oregano

Vegetables & Sides

pinch of dried basil pinch of dried parsley flakes salt (to taste) pepper (to taste)

Trim the tips and leaves of the artichokes. Cut in half lengthwise and remove fuzzy choke. Place in a bowl of cold water with one lemon wedge for 2 minutes. Combine oil with garlic in a separate bowl. Bring a large pot of water to a boil. Pre-heat outdoor grill to high. Add artichoke halves to boiling water and cook for 15–20 minutes. Drain well. Squeeze lemon wedges on the artichoke halves and add herbs/spices. Brush the artichoke halves generously with the oil/garlic mixture. Grill for 5–10 minutes. Baste and turn frequently until tips are charred. Use as a side dish.

Holiday Cranberry Mold By Gina Alaimo

Agency/Department: Hospice/Business Operations Origin: Family Tradition—Thanksgiving Number of Servings: approx. 8 Cooking/Bake Time: 10 minutes Source: My mother made this for as long as I can remember 1 large box of cherry Jell-O™ 1 can of whole cranberry sauce 1 large can crushed pineapple, in its juice 1 cup chopped walnuts

Pour Jell-O™ into a bowl or Jell-O™ mold. Add two cups of boiling water. Stir to dissolve the Jell-O™. Add cranberry sauce and break it apart to melt. Add crushed pineapple, using a slotted spoon. Do not add all the juice, but a generous amount. Add the walnuts and mix gently. Refrigerate until serving time. Can be made ahead of time.

Vegetables & Sides

This is a side dish my mother made every Thanksgiving. I keep the tradition but also make it for Christmas and other family dinners. Does not have to be served only when there is a turkey! 85

New England Baked Beans By Amie Thooft

Agency/Department: Hospice/Community Based Origin: New England Food Number of Servings: 8–10 Cooking/Bake Time: 8+ hours Source: Recipe has been in my family for generations 2 lbs. navy beans ¼ cup dark brown sugar ½ cup molasses, unsulfured 1 Tbsp. dry mustard 1 small onion, chopped

Vegetables & Sides

1-piece (approx. 12 oz.) salt pork fat or ham, chopped 5 cups water, may use more during process salt (to taste) pepper (to taste)

Soak beans in covered pot of water overnight. Make sure the water level is 2–3 inches above the beans when setting it up to soak. Next day, preheat oven to 350°F. In a small pot, add chopped onions, brown sugar, molasses, mustard, salt, pepper and 2 cups of water. Bring to a low boil over medium-high heat. Stir constantly to prevent burning the sugar until all the ingredients are combined into a smooth liquid. Remove from flame and set mixture aside. Place the chopped salt pork or ham on the bottom of a clay pot or Dutch oven. Drain and rinse the beans, then add them to the clay pot/Dutch oven. Pour the sugar and onion mixture over the top of the beans. Add water to the clay pot/Dutch oven until the water level is about ½ inch to 1 inch above the beans. Stir the beans and cover. Place the clay pot/ Dutch oven in the preheated oven. Bake for 6 hours undisturbed. After 6 hours, stir and check the beans to see if they are tender. Add more water and stir if necessary, to keep the consistency soupy. (continued next page)

Repeat the process of checking and adding water (if needed) every 45â&#x20AC;&#x201C;50 minutes until the beans are tender, but not mushy. Remember to put the cover back on the pot. Once the beans are tender, remove the cover from the pot and cook for an additional 50 or so minutes until the bean liquid consistency has thickened. Serve the beans.

We usually enjoy this side dish for Sunday family dinners during the colder months of fall and winter. Served generally with ham and brown bread baked in coffee cans. I remember my great-grandmother cooking the beans and bread in the fireplace in her living room. I have fond memories of pulling up to the house and smelling the beans from outside. I knew I was about to enjoy her good cooking with my family. My grandmother had to adjust the cooking times and temperature for preparation in the oven.

Vegetables & Sides 87

Noodle Kugel By Ivi Wakneen

Agency/Department: Hospice/Volunteer Services Origin: J ewish Culture Number of Servings: 15 people Cooking/Bake Time: 60 minutes

1 lb. medium or wide noodles, cooked al dente and drained 7 large eggs 1 cup sugar 1 tsp. cinnamon

Vegetables & Sides

3/4 cup oil (or 2 sticks butter or margarine) 1 large can fruit cocktail in syrup or mandarin orange slices with juice Topping: 4–5 cups crushed corn flakes (I use Honey Bunches of Oats w/Almonds) ½ cup sugar cinnamon to taste (1/4 tsp or more if you like it) ½ cup oil (or butter)

Preheat oven to 325°F. Place drained noodles in a large mixing bowl. While noodles are hot, add 2 sticks of margarine and stir until melted. Beat the eggs until thick and gradually add sugar. Add cinnamon and fruit cocktail with juice and combine this mixture with the noodles. Pour into a greased lasagna pan (9” x 13”). Make a corn flake topping as follows: Crush 4–5 cups of corn flakes with your hands into a bowl. Add sugar and cinnamon to taste. Add about ½ cup of oil until the crumbs are coated. Sprinkle topping on the noodle kugel. Bake at 325°F for 1 hour or until set. This can be frozen.

Potato Latkes By Jennifer Bendel

Agency/Department: MJHS Number of Servings: 4–6 Cooking/Bake Time: 45 minutes

3 large potatoes, peeled and grated 1 egg ½ tsp. salt pinch of pepper (optional) vegetable or olive oil for frying

Let grated potatoes drain in a colander and squeeze out excess water. Transfer to a bowl and add egg, salt, pepper and mix thoroughly. Heat oil in a large skillet. Place large spoonful of potato mixture into hot oil and press them down with a spoon. Fry both sides until golden brown. Remove and let drain on a plate with paper towels. Repeat with remaining mixture, adding oil to the pan as needed.

Vegetables & Sides

Keep hot in warm oven until serving time. Latkes can be topped with applesauce, sour cream or sugar.

Traditionally served during Chanukah (The Festival of Lights), when Jews use oil to commemorate the miracle of the little jug of oil which lasted for eight days during the Temple period in Jerusalem. 89

Red Cabbage By June Morgan

Agency/Department: Hospice/Access Center Number of Servings: 4–6 people Cooking/Bake Time: 20 minutes

2 Tbsp. olive oil 1 medium onion, chopped 1 whole red cabbage, shredded (like coleslaw) 1 green apple, sliced (peeled or unpeeled)

Vegetables & Sides

1/3 cup white vinegar 2 Tbsp. white sugar

Add olive oil to a pot with the chopped onion and sauté until opaque. Add shredded cabbage and the sliced apple. Add white vinegar and sugar. Cook for approximately 20 minutes until satisfactorily wilted. Best served cold. Use within five days. This is a great side dish; we love it anytime.

Roasted Broccoli By Miryam Rabner

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 3 Cooking/Bake Time: 40 minutes

1 bunch fresh broccoli, washed and ends trimmed 2 Tbsp. olive oil 1/2 tsp. hickory salt or liquid “smoke” flavoring salt (to taste) freshly ground pepper (to taste)

Preheat oven to 375°F. Cut broccoli stalks lengthwise into 1-inch stems with florets attached. Microwave on “high” or steam in pot for 3 minutes; discard water. Arrange stalks like wheel spokes in a round baking dish, with florets facing outwards OR place in a rectangular dish, alternating floret to stalk to floret, etc.

May be eaten hot or at room temperature. This recipe can easily be doubled for a larger group of diners. 91

Vegetables & Sides

Drizzle olive oil evenly over broccoli. Sprinkle hickory salt/liquid “smoke” over oiled broccoli. Bake in oven for 30 minutes. Check for doneness. Allow to roast for additional 10 minutes if necessary. Taste, add salt and freshly ground pepper.

Roasted Cherry Tomatoes By Joyce Palmieri

Agency/Department: Hospice/Clinical Services Number of Servings: 1 medium (16 oz.) mason jar Cooking/Bake Time: 135 minutes

2 pkgs. cherry tomatoes, halved ¼ cup olive oil

Vegetables & Sides

fresh herbs, e.g. basil, thyme, rosemary, oregano

Preheat oven to 200°F. Cut cherry tomatoes in half. Mix with olive oil and fresh herbs in a bowl, until evenly coated. Arrange on a baking pan. Roast in the oven for 2 hours. Cool and place in mason jar; store in the refrigerator.

Use in salads, frittatas, on salmon or as a side dish to accompany chicken.

Roasted Veggies By Gail Lettieri

Agency/Department: Hospice/Business Operations Origin: Healthy Number of Servings: 4–6 Cooking/Bake Time: 40–45 minutes Source: My Recipe 1 large zucchini 1 small basket of white mushrooms 8–10 Brussel sprouts, cleaned 1 bunch asparagus 8–10 red new potatoes (small) salt (to taste)

1 ½ Tbsp. extra light olive oil pinch of Adobo seasoning ½ tsp. garlic powder (or you can use fresh diced garlic)

Spray Pam or put a drizzle of olive oil on a large baking sheet, making sure the pan is coated evenly. Pour the vegetables on the pan and distribute evenly. Place in oven and bake for 20 minutes. With a spatula, turn the vegetables and spread them out evenly again. Cook for another 20–25 minutes. You can use different vegetables of your choice.

Everyday life

Vegetables & Sides

pepper (to taste)

Preheat oven to 360°F. Wash all vegetables. Cut potatoes and mushrooms in quarters; slice squash horizontally into 1-inch halfmoons; cut asparagus about an inch and a half long, cut Brussel sprouts in half. Put all cut veggies in a large bowl, add all ingredients to the bowl and mix well. Let sit for about 15 minutes to absorb all flavors.

Spicy Baked Potatoes By Hadil Tabbah

Agency/Department: Elderplan Homefirst/Coordinated Care Origin: L ebanese Traditional Food Number of Servings: 2–4 Cooking/Bake Time: 20–30 minutes Source: Original Traditional Recipe 4 cups Yukon Gold potatoes, peeled and cubed ¼ cup plus 1 Tbsp. olive oil 1 Tbsp. red pepper paste ½ tsp. hot pepper spice 1 garlic clove, crushed

Vegetables & Sides

1 Tbsp. lemon juice 1 Tbsp. parsley, finely minced salt (to taste) pepper (to taste)

Preheat the oven to 375°F. Place the potato cubes on a baking pan/tray and drizzle ¼ cup of olive oil over them. Season with salt and pepper and mix until evenly coated. Place the pan/tray in the oven and bake the potatoes 25–30 minutes. Flip and mix the potatoes every 5 minutes, until potatoes turn golden and are fork tender. In a mixing bowl, add the red pepper paste, hot pepper spice, garlic, lemon juice, tablespoon of olive oil and a pinch of salt and pepper and whisk all the ingredients together. Once potatoes are fully baked and golden, thoroughly mix them with the sauce until they are evenly coated. Sprinkle minced parsley on top of the potatoes for decoration. Enjoy with grilled meats and some hummus on the side.

This side dish is originally made of deep-fried cubes of potatoes and not baked, but currently most people are changing their cooking styles and developed a healthier alternative to this traditional, mouth-watering dish served as part of every Lebanese Mezze. Mezze is a selection of appetizers eaten before a main course of traditional grilled meat skewers or in a barbecue; it can include different salads, dips or vegetables, and this spicy baked potato dish adds a unique touch to that perfect combination. 94

Spinach Roll By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 12–15 Cooking/Bake Time: 45 minutes Source: I have been making this recipe for decades and received it from my close friend, Muriel Klein 4 boxes frozen chopped spinach, thawed 2 Tbsp. mayonnaise 2 Tbsp. flour ½ package onion soup mix (e.g. Goodman’s) 3 eggs 1 package puff pastry sheets (2 sheets)

sesame seeds for topping (optional)

Bake for about 45 minutes. Check the bottoms of the spinach pockets to make sure they are baked through. Top should be golden brown. If additional baking time is needed, continue to check every five minutes lest you overbake. Slice and serve immediately or reheat at another time. Freezes well.

Vegetables & Sides

1 egg for egg wash

Preheat oven to 350°F. Drain spinach as best you can (squeezing it with your hands), add the rest of ingredients and mix by hand in a big bowl. Roll out puff pastry sheets on floured surface. Place filling in center of each dough and then fold over both short sides to meet in the middle of “dough pocket.” Crimp all edges to seal in spinach filling. Make slits on top of dough, brush with egg wash and sprinkle with sesame seeds. Carefully move to a cookie sheet lined with parchment paper.

Tuna a la King By Sandy Gruenfeld

Agency/Department: Elderplan/Care Management Number of Servings: 2 Cooking/Bake Time: 4 minutes

1 (6 Â˝ oz.) can tuna, drained 1 can cream of mushroom soup, condensed

Combine all ingredients in a medium microwave-safe bowl and mix well. Cover and microwave for 4 minutes or until heated. Stir halfway through cooking.

1 (8.5 oz.) can green peas, drained

Serve with noodles or toasted bread.

Vegetables & Sides

Â˝ cup mushrooms, chopped

White Clam Sauce By Theresa Bavero

Agency/Department: Hospice/Bereavement Number of Servings: Makes enough for 1 lb. spaghetti Cooking/Bake Time: 20–30 minutes

2 (10 oz.) cans whole or minced clams ¼ cup olive oil 4 Tbsp. butter or margarine 2 small garlic cloves, minced ½ cup parsley, minced salt (to taste)

Drain clams, reserving liquid. In 2 qt. saucepan over medium heat in hot olive oil and butter, sauté garlic in butter and olive oil in a 2-qt. saucepan until lightly browned. Add clam liquid and parsley and bring to a boil. Reduce flame to low, cover pan and simmer 10 minutes to blend flavors. Add clams and cook until heated through, stirring occasionally. Add salt to taste. Serve warm with spaghetti.

Vegetables & Sides 97

Squash and Potatoes (Zucchine e Patate) By Dolores SchieleÂ

Agency/Department: Hospice/Quality Management Origin: Italy Number of Servings: 6 Cooking/Bake Time: 60 minutes (until mushy)

6 medium size zucchinis, washes andÂ cubed 3 lbs. potatoes, peeled and cubed olive oil (to coat the bottom of the pot) salt (to taste)

Coat the pot with olive oil and add zucchini and potatoes. Salt to taste. Cover the pot tightly with lid. Cook for 45 minutes to an hour at moderate heat until mushy (the consistency of porridge). Add mint leaves and cook for an additional 10 minutes. Grated cheese may be added when serving.

8 fresh mint leaves

Vegetables & Sides

Parmigiano or Romano Cheese, grated

This dish can be used as a primo piato (first plate/main dish) or as a side vegetable.

Zucchini & Sweet Potato Latkes By Lisa Rosenzweig Agency/Department: Hospice/Bereavement Origin: C ulturalâ&#x20AC;&#x201D;Ashkenazi Jewish Number of Servings: Approx. 4 Cooking/Bake Time: Approx. 45 mins., depending on how golden you want them to be Source: written from memory of family tradition 1 large sweet potato 1 large white potato 1 large zucchini 1/4 onion 2 eggs 1/4 cup flour

pepper (to taste) vegetable oil sour cream and/or apple sauce (optional)

In a small bowl, whisk eggs enough to combine, but do not over-mix. Add to grated potato/zucchini/onion mixture, along with flour, salt and pepper. Combine gently. Heat oil in a skillet over medium-high heat and generously scoop vegetable mix into the hot oil, gently flattening it with the back of a large spoon. Repeat with as many scoops of mixture as can fit comfortably in the skillet. Fry until golden brown and flip the latke with a spatula to fry the other side until evenly golden brown. Remove latkes to a plate lined with paper towel to absorb excess oil. Keep fried latkes warm. Repeat scooping and frying of remaining mixture, adding more oil to skillet to prevent sticking. Best served hot with additional salt and pepper to taste, and a dollop of sour cream and/or applesauce.

Latkes are traditionally served on Hanukkah but can be enjoyed year-round.

Vegetables & Sides

salt (to taste)

Peel and grate the sweet potato, white potato, zucchini, and onion. Drain in colander and squeeze to remove excess liquid. Pat the mix with paper towels or a clean kitchen towel and transfer to a large bowl.

Baked Ziti By Evelyn Sierra

Agency/Department: Hospice/Volunteer Department Origin: Puerto Rican Number of Servings: 12–15 Cooking/Bake Time: 120 minutes Source: The recipe was given to me by my sister in order to land a man and it worked. I have been happily married for 24 years with the man who tasted my first baked ziti 2 jars (8 oz.) Rinaldi Sweet & Tasty Tomato Sauce 2 (8 oz.) packs mozzarella cheese, shredded 4 tsp. ricotta cheese (optional) 1 box ziti pasta, #1 or #2 1 small pack sweet Italian sausage (6 links) 1 tsp. Adobo seasoning 2 lbs. lean ground beef (or any type ground meat you like) cooking oil spray

Preheat oven to 325°F. Steam the Italian sausages for 10 minutes (optional). Spray a skillet with cooking oil and fry the steamed sausages until lightly brown and fully cooked. Remove the sausages and spray the skillet with cooking oil again and add the Adoboseasoned ground beef to brown. With a spoon, flatten all clumps so meat browns on all sides. In a large pot, bring water to rapid boil and add the ziti pasta. Stir occasionally and cook to al dente consistency. Drain! Mix the cooked ground beef and the cooked Italian sausages together and add 1 jar of Rinaldi tomato sauce until well combined.

103

Main Dishes

Add the cooked ziti to the ground beef/ sausages mixture and combine with the second jar of Rinaldi sauce so the mixture is nice and saucy. Pour this mixture into an ovenproof pan (9x13 inches) and cover with aluminum foil. Bake for 20–25 minutes. Remove from the oven and add 1 packet of whole milk mozzarella cheese, mixing it well into the pasta and meat combo. Spread evenly in the pan and sprinkle the pasta mixture with the second packet of mozzarella cheese, completely topping it with cheese. Place one teaspoon of ricotta at each corner of pan, if desired. (continued next page)

Umm!! Lightly cover the pasta with the same aluminum foil that was previously used and bake the ziti for another 20â&#x20AC;&#x201C;25 minutes. Serve with garlic bread and/or a green salad. Serve hot or let it cool; delicious any way you serve it. Note: You can make it a vegetarian meal by replacing the meats with vegetables.

Main Dishes

Dinner

104

Brian’s Brisket By Diane Ashley

Agency/Department: Corporate/Marketing Origin: A Jewish Favorite Number of Servings: 8–10 people Cooking/Bake Time: Approx. 4 hours

1 8 lb. brisket 1 head garlic, cloves peeled 2 tsp. sweet paprika 3 tsp. kosher salt 1 tsp. black pepper 1 qt. beef stock (unsalted or low-sodium) 3 Tbsp. olive oil 5 cups sliced onions 1 cup ketchup 1 cup Heinz® chili sauce 1 cup packed brown sugar, light or dark 2 tsp. Emeril’s® Original Essence 2 tsp. freshly ground black pepper, or to taste 1 tsp. garlic powder 1 cup dry red wine 1 lb. white or baby portobello mushrooms, sliced

Reduce the oven temperature to 350°F. Place brisket in a Dutch oven (cooking pot), add enough beef stock to the Dutch oven to come up 1-inch on the sides, cover with lid and bake for 1 hour. While the brisket is cooking, heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until caramelized and most of the liquid has evaporated, about 20 minutes; reserve. Add amounts indicated above of ketchup, chili sauce, brown sugar, 2 teaspoons of salt, Emeril’s® Essence, 1 teaspoon of black pepper, onion powder, garlic powder, to a small bowl and stir to combine; set aside. (continued on next page)

105

Main Dishes

1 tsp. onion powder

Preheat the broiler to high. Using a paring knife, make slits all over the brisket and stuff with garlic cloves. Sprinkle 1 tsp each of: paprika, salt and black pepper on brisket. Place the brisket in a baking dish and broil until browned on top, about 10 minutes. Remove the baking dish from the oven, turn the brisket, and return the dish to the oven until the brisket is browned on the other side, about 10 more minutes.

Remove the Dutch Oven after 1 hour of baking time and arrange most of the onions on top of the brisket and the rest around it. Pour the ketchup mixture over and around the brisket. Cover and continue to cook for 2 more hours. Add red wine and mushrooms, cover and continue to cook until the meat is very tender but not falling apart, for 1 more hour. Remove the brisket to a carving board and slice. Serve the sliced brisket with the pan juices alongside. (The brisket is better if made a day in advance; simply reheat covered in a low oven. I prefer cooking a day in advance, refrigerate after cooling, remove from fridge, skim the fat from the top of juice, carve brisket while cold, replace in Dutch Oven, warm and serve.)

Main Dishes

This recipe is served by my family on Jewish Holidays.

106

Broccoli Quiche By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 16 Cooking/Bake Time: 15 minutes prep time; 40 minutes baking time Source: This is a family favorite

1 package frozen pie shells (2 in a pack) 1 (10 oz.) box frozen chopped broccoli 1 package (6-8 oz.) mozzarella cheese, shredded 2 eggs 2 Tbsp. olive or canola oil 1 medium onion, chopped 3 Tbsp. flour ½ cup milk ½ tsp. dried basil ½ tsp. salt ¼ tsp. ground pepper 1/8 tsp. mustard powder

Preheat oven to 350°F. Pre-bake pie shells as instructed on the package (poke holes in pie shells and bake for 10 minutes in oven). Thaw broccoli (I usually put it in a colander and run water over it to thaw—after thawed, press down to drain water). Alternatively, you can place it in the microwave. While broccoli is thawing, sauté onion in oil. Stir the eggs together. Mix broccoli, cheese, stirred raw eggs, onions, basil, salt, ground pepper and mustard powder in a large bowl. In a separate bowl, mix flour with milk and stir until smooth, then add to mixture. Pour mixture evenly into two prepared pie shells. Bake at 350°F for 40 minutes or until the centers are firm to touch and the tops of the quiches become golden brown. This quiche recipe can be used with different vegetables.

This is a family favorite that my sister-in-law and I have been making since we were young marrieds—home grown recipe that our families LOVE. It is traditional during the Jewish holiday of Shavuot to eat dairy foods. This is a regular on our table every single year during Shavuot and other holidays when we prepare dairy meals. 107

Main Dishes

Our three favorites are broccoli, mushroomonion and spinach-onion. All are yummy and very easy to make. The basic quiche ingredients are identical for all—just change it up by using the vegetables your family prefers.

Chicken and Rice By Gail Lettieri

Agency/Department: Hospice/Business Operations Origin: American Number of Servings: 4 Cooking/Bake Time: 60 minutes Source: My mother 1 large chicken breast (or about 5 chicken cutlets), cut to bite size pieces 1 cup rice, white or brown 1 can (10.5 oz) cream of mushroom soup 1 garlic clove, diced ½ tsp. paprika ¼ tsp. salt ¼ tsp. pepper ¼ cup parsley

Main Dishes

1 Tbsp. oil water (1.2 can from cream of mushroom for soup and 2 cups to boil rice in)

Heat one teaspoon of oil in a large skillet over medium heat and add the diced garlic. When the garlic starts to sizzle, add the chicken, paprika, parsley flakes (or about one tablespoon fresh chopped parsley), a sprinkle of salt and pepper and cook until chicken looks done (about 7–10 minutes). Push chicken to one side of the skillet and add the cream of mushroom soup plus half the can of water. Stir until all the fluid is smooth. Simmer on low heat, stirring occasionally for about 10 minutes. Put 1 cup of rice (rinsed under cold water), 2 cups of water and ¼ teaspoon of salt in a 2-qt. lidded pot. Heat on medium heat until mixture starts to boil, lower heat to a simmer, cover and set a timer for 20 minutes. Enjoy!!!!

Good for every day, and if you have stomach issues.

108

Chicken Marbella By Veronica Dyer

Agency/Department: Hospice/Social Work Number of Servings: 10–12 Cooking/Bake Time: 50 minutes to 60 minutes Source: Recipe given 25 years ago

4 chickens, 2 ½ lbs. each, quartered or substitute with skinless, boneless breasts 1 head garlic, cloves peeled and finely pureed ¼ cup dried oregano salt (to taste) pepper (to taste) ½ cup red wine vinegar ½ cup olive oil 1 cup prunes 1 cup Spanish green olives, pitted ½ cup capers, with some juice

1 cup brown sugar 1 cup white wine ¼ cup parsley or cilantro, finely chopped

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade evenly over the pieces. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices (I never baste, and it always comes out great). Chicken is done when thigh pieces pricked with a fork at their thickest yield clear yellow rather than pink juice. With a slotted spoon, transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pour remaining juices in a sauceboat. (continued next page)

109

Main Dishes

6 bay leaves

Preheat oven to 350°F. In a large bowl combine chicken quarters (or skinless boneless chicken breasts), garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and juice, bay leaves. Cover and let marinade refrigerated overnight (marinating is KEY to its deliciousness).

To serve chicken marbella cold, cool to room temperature in cooking juices before transferring to serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken. Remember: this dish can be served hot or at room temperature.

Main Dishes

This recipe was given to me 25 years ago by one of my most treasured friends. I am mostly aÂ vegetarian but if I make an exception it is with Chicken Marbella:) This recipe is ideal for all sorts of parties because you cook it ahead of time and it even improves over several days in the fridge. It also travels well so itâ&#x20AC;&#x2122;s great for picnics and dinnerÂ parties

110

Chicken Piccata By Joyce Palmieri

Agency/Department: Hospice/Clinical Services Origin: Italian Number of Servings: 4–6 Cooking/Bake Time: 30 minutes

6 boneless, skinless chicken breasts, halved 1 egg, slightly beaten 1 Tbsp. water ½ cup dry bread crumbs ½ tsp. salt ¼ tsp. pepper 1/8 tsp. garlic powder ¼ cup all-purpose flour 2 Tbsp. margarine or butter 2 Tbsp. vegetable oil

Flatten chicken to ¼ inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper, and garlic powder. Coat chicken with flour. Dip into egg mixture; coat with bread crumb mixture. Heat margarine/butter and oil in 12-inch skillet over medium heat. Cook chicken in margarine mixture 8–10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet, using tongs; keep warm. Stir lemon juice and wine into drippings in skillet. Heat to boiling, scraping drippings of the skillet sides and bottom; pour over chicken. Sprinkle with chopped fresh parsley and serve with lemon wedges, if desired.

2 Tbsp. lemon juice Main Dishes

2 Tbsp. dry white wine or chicken broth fresh parsley, chopped (if desired) lemon wedges (if desired)

111

Chicken Pot Pie By Donna Podd

Agency/Department: Hospice/Bereavement Origin: American Number of Servings: 4–8 Cooking/Bake Time: 30–40 minutes Source: This is my own recipe 1 box Pillsbury™ pie crusts (2 crusts) 1 rotisserie chicken 2 Tbsp. olive oil 2 garlic cloves (or to your liking) 1 cup fresh mushrooms 1 cup celery, chopped ½ cup red onion, chopped 1 cup frozen mixed vegetables 1 medium potato, boiled and chopped

Main Dishes

1 (10.5 oz.) can Campbell’s® Condensed Cream of Mushroom Soup ½ can milk or water for soup

Comfort food served during fall and winter.

112

Preheat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie, using 9-inch pie plate. Add first pie crust to bottom of pie plate. Remove chicken and tear or cut into less than bite-size pieces and save. In a large pan, sauté garlic in 2 teaspoons of olive oil, on low-medium heat, with celery, mushrooms and onions until soft. Add mixed vegetables, chopped potato, chicken pieces and stir together. In a separate pan, mix cream of mushroom soup plus half can of milk or water (whichever you prefer). You can use any cream soup you like. I like the taste from the cream of mushroom soup, but only use half of the liquid it requires for soup. You want it to be thicker than soup. Add soup mixture to chicken/vegetable mixture and top with second pie crust. Bake 30–40 minutes until golden brown. You may need to place strips of foil around the edges of the crust to prevent them from burning.

Chicken with Wine and Mushrooms By Terese Acampora

Agency/Department: Hospice/Administration Number of Servings: 6 Cooking/Bake Time: 30 minutes

1 cup flour ½ tsp. salt ½ tsp. pepper 1 tsp. parsley flakes 1 tsp. rosemary

Season flour with salt, pepper, parsley, and rosemary. Dust chicken in flour mixture. Fry quickly on both sides in small amount of oil. In another pan, melt butter and simmer garlic. As the chicken browns, place into melted butter. Add juice from lemon, broth, mushrooms and wine. Sprinkle with paprika for color. Cover and simmer half an hour. Serve with rice or noodles.

6–8 chicken breast cutlets (boneless) 3 Tbsp. oil ¼ cup butter or margarine 2–3 garlic cloves, chopped 1 lemon Main Dishes

2 cups chicken broth 1 box fresh mushrooms, sliced ½ cup white wine 1 tsp. paprika

113

Crab Casserole By Barbara Hackett

Agency/Department: Hospice/On Call Origin: Traditional food Number of Servings: 4 Cooking/Bake Time: 60 minutes Source: The original contributor of this recipe is J. Todd, a co-worker of my grandmother at the Nassau Girl Scout office 1 cup uncooked macaroni pasta 1 cup milk 1 cup shredded cheddar cheese 1 (10.5 oz.) can condensed cream of mushroom soup

Combine all ingredients in Pyrex® dish. Stir, cover and refrigerate overnight or at least 8 hours. You can substitute turkey or chicken for the crab. Sherry is not essential; I omit it whenever a guest does not like sherry. Preheat oven to 350°F and bake for 1 hour. This recipe can easily be doubled.

1 can or at least 10 oz. frozen crab meat 6 scallions, chopped salt (to taste) pepper (to taste)

Main Dishes

2 Tbsp. sherry (optional)

My earliest memory of this dish was at my grandmother’s. We grew up on the shore and catching blue claw crabs was a kid’s summer activity on the docks. Grandma would cook them up, then dump them all on a picnic table covered in newspaper (easy clean up). We ate the sweet meat for hours. The leftovers went into this recipe. 114

Cranberry Chicken Breasts By Sandy Gruenfeld

Agency/Department: Elderplan/Care Management Number of Servings: 4–6 Cooking/Bake Time: 60 minutes

1 can whole cranberry sauce ½ small bottle French dressing ½ package onion soup mix (dry) 1–2 lbs. boneless chicken breasts

Preheat oven to 350°F. Combine the cranberry sauce, French dressing and the soup mix powder. Mix well. Place chicken breast in 9”x13” baking dish. Pour the sauce mixture over the chicken breasts, covering them well. Bake uncovered at 350°F for 1 hour.

Main Dishes 115

Creole Veal Chops By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 6 Cooking/Bake Time: 60 minutes Source: Believe it or not, this is adapted so it can be used on Passover as well as during the regular year. Don’t let the Matzo meal scare you. 6 large veal chops ½ cup Matzo meal or bread crumbs 1 (24–32 oz.) jar marinara tomato sauce ½ cup onion, chopped ½ cup celery, finely sliced ½ cup green pepper, finely sliced 1–2 Tbsp olive or canola oil for frying salt (to taste) pepper (to taste)

Preheat oven to 350°F. Sprinkle salt and pepper on the veal chops. Dredge veal chops in Matzo meal or bread crumbs. If using seasoned bread crumbs, there is no need to season with salt and pepper. Pour small amount of marinara sauce into lightly greased 9”x13” ovenproof pans and swirl to coat the bottoms. Place chops into as many pans as needed to fit them all. Fry vegetables in oil until wilted and lightly brown, then spoon over chops. Pour remaining marinara sauce evenly over chops and vegetables. When making fewer veal chops, you don’t need as much marinara—adjust to the number of servings.

Main Dishes

Cover and bake at 350°F for 1 hour, or until tender (when poked with a fork the meat should be butter soft).

We love this for special occasions. It’s great with a side of rice or orzo, some roasted vegetables and your favorite glass of wine! 116

Crispy Salmon Cakes By Tiffany Durant

Agency/Department: Hospice/Access Center Origin: A frican American Number of Servings: 8 Cooking/Bake Time: 6 minutes Source: This is my own recipe 2 cans (14.7 oz) pink salmon ¾ sleeve of Ritz® crackers (salted or unsalted), crumbled

Mix all ingredients together (except oil). Heat oil in a skillet. Form mixture into patties, place in hot oil and fry for 3 minutes on each side.

1 medium onion, chopped

Serve with Hollandaise sauce.

2 eggs salt (to taste) pepper (to taste) 2 Tbsp. lemon juice 1 Tbsp. yellow mustard ½ cup canola or corn oil Hollandaise sauce for serving Main Dishes

This dish is served for breakfast or brunch on Saturdays

117

Crispy Skin Chicken By Tamar Ekstein

Agency/Department: Hospice/Access Center Number of Servings: 4 Cooking/Bake Time: 140 minutes Source: Friend

1 chicken, cut into 8 pieces 3 onions, sliced in rings splash of vegetable oil for frying 2 Tbsp. (heaping) soup stock/ consommé powder

Main Dishes

4+ cups of boiling hot water

Preheat oven to 350°F. Place chicken skin side down in pan. Sauté onions in vegetable oil until tender, slightly browned. Sprinkle soup stock powder over onions and mix. Pour boiling water over onions to dissolve the powder and cook for several minutes. Pour over the chicken pieces. Cover and bake for 2 hours. After 2 hours, remove cover, turn chicken skin side up. Increase heat to Broil/450°F–500°F. Broil for approximately 20 minutes or until skin is crispy and brown.

It can be served any time, but you could say it’s a Friday night/Sabbath meal

118

Curry Chicken By Michelle Nedd

Agency/Department: Hospice/Business Operations Origin: Guyana Number of Servings: 10+ Cooking/Bake Time: Approximately 45–60 minutes Source: This is my own recipe 6 lbs. chicken, cut up (any part) To Season Chicken 9 garlic cloves 1 medium onion 2-inch piece ginger 1 Tbsp. Himalayan salt 2 tsp. cayenne powder Curry Paste 6 Tbsp. total, 2 Tbsp. each curry powder (I use different brands: Lalah’s®, Chief and Indi) 1 Tbsp. garam masala (Chief brand) 1 Tbsp. gerra (cumin) powder 1 Tbsp. turmeric powder 2 sour tamarinds, shells removed 1/3 cup olive oil 2 cups water or enough to cover chicken salt (to taste)

To make curry paste, mix all 3 curry powders, turmeric powder, garam masala and gerra in a bowl with water or olive oil. Heat 1/3 cup of oil. Add curry paste and fry for about 5 minutes. Add marinated chicken pieces and allow to cook slowly for 15 to 20 minutes. Add potatoes, tamarind and enough water to cover the chicken. Bring to a boil, then reduce the heat to low and simmer until potatoes are tender and the sauce thickens. You may need to add additional salt, but taste before you do. You may substitute Scotch Bonnet pepper for the chili powder. This dish is typically served with rice, naan bread or roti.

You don’t need a special occasion to prepare this dish. 119

Main Dishes

4 medium potatoes, cubed

Place washed chicken pieces in a large bowl. Season with the paste made by blending garlic, onion, ginger salt and cayenne pepper powder. Massage this paste into the chicken pieces, making sure every piece is coated. Let it sit overnight or at least for 4 hours. The longer the chicken pieces sit in the seasoning, the better they will taste.

Fried Sweet Potato Leaves By Issiaka Kourouma

Agency/Department: Hospice/Block Residence Origin: G uinea (West Africa) Number of Servings: 4 Cooking/Bake Time: 60 minutes Source: This recipe is from my wife Amy Kouyate 6 ½ lbs. fresh sweet potato leaves 3 lbs. chicken or beef 2 ½ lbs. spinach leaves 4 fresh onions 4 fresh habanero chili peppers 10 pieces fresh okra

Wash and cut the sweet potato and spinach leaves, onion, okra, beef (or chicken) into pieces and put them into a pot. Add smoked fish, ground smoked shrimp, tomato paste and 6 cups of water. Bring to boil and simmer for 40 minutes. Add Maggi® cubes, salt and add more water if needed to cook until the leaves are soft. Let it simmer until the water is almost evaporated. Add oil and peppers and allow the oil to fry the leaves. Serve hot with rice

5 dry smoked fish ¼ cup ground smoked shrimp 4 tsp. tomato paste

Main Dishes

6+ cups water salt (to taste) 2 Maggi® seasoning cubes 1 cup vegetable oil or palm oil (red oil)

Everyone loves this dish, so it is usually done for family reunions or any special event.

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Grandma Lucy’s Manicotti By Nicole Messina

Agency/Department: Hospice/Quality Management Origin: Italian Number of Servings: 4–6 Cooking/Bake Time: 60 minutes Source: Family recipe 1 container (15 oz.) part-skim ricotta cheese 5 eggs 1 cup milk 1 cup all-purpose flour 1 tsp. oil 3 cups marinara sauce 3–4 cups mozzarella cheese, shredded Parmesan cheese, freshly grated

Preheat oven to 375°F. In a medium bowl, combine the ricotta and 1 egg. Set aside. In a large mixing bowl, whisk together the milk and remaining 4 eggs. Gradually add the flour, stirring to combine (do not overmix). Heat a lightly oiled small frying pan over medium heat. Pour a small amount of the batter onto the pan. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook until the bottom is light brown. Loosen with a spatula, turn and slightly brown the other side. This will be similar to a crepe. Repeat process for the rest of the batter. Stack crepes onto a plate. Spoon 1 1/2 cups of the marinara sauce over the bottom of a large ovenproof dish.

This is served as a primi or first course of a family dinner, along with Italian bread. This is a typical dish made for holidays or Sunday dinner. 121

Main Dishes

Fill the crepes with the ricotta cheese mixture, top with mozzarella, and wrap closed. Arrange the stuffed pasta in two layers in the prepared dish (tuck the ends of the crepe on the bottom) and spoon the remaining sauce over them. Sprinkle the remaining 1 ½–2 cups of mozzarella cheese over the stuffed pasta. Bake the manicotti uncovered until heated through and the cheese is bubbly, about 20 minutes. Top with grated Parmesan to taste.

Honey Glazed Chicken By Jennifer Bendel

Agency/Department: MJHS/Worked in Community Services Dept. Number of Servings: 4 Cooking/Bake Time: Approximately 120 minutes

1 onion, cut into rings 1 chicken, cut in 8 pieces 1 cup honey

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1/2 tsp. garlic powder

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Preheat oven to 350°F. Line aluminum foil pan with onions. Place chicken on top. Combine the rest of the ingredients to make a sauce. Pour over chicken pieces. Bake covered at 350°F for 1 ½ hours. Uncover pan and bake for an additional 30 minutes. Sauce is enough for 2 chickens.

Jamaican Rice and Peas By Lisa Flemming-Robb

Agency/Department: Hospice/Block Residence Origin: Jamaican Number of Servings: 2–3 Cooking/Bake Time: 15–30 minutes Source: Adapted from lifeandflavors.com 2 cups long grain white rice 1 can (15.5 oz.) red kidney beans or 1 cup dried beans 1 can coconut milk or cream (13.5 oz.) liquid from the beans—either canned or cooked 1 cup water, possibly more 1 green Scotch Bonnet pepper, whole 2 stalks scallions, chopped 4 sprigs of thyme (or use 1 pinch of dried) 2 garlic cloves, minced (or garlic powder) ¼ tsp. black pepper

dash of kosher salt 2 Tbsp. butter

Add combined liquid, beans and all other ingredients to the pot with the rice. Do not cut or open the Scotch Bonnet pepper; put the whole pepper in. Bring to a boil, then lower heat to a simmer; cook covered until the liquid is absorbed, approximately 15–20 minutes. Keep monitoring until all water is absorbed. Uncover the pot halfway and keep simmering until the rice is cooked to your liking. Remove from heat, fluff with the butter and serve with your favorite dish/meat.

This food is traditionally served on Sundays with any kind of meat.

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¼ tsp. allspice powder

Rinse 2 cups of rice and place in a mediumsized cooking pot. If using canned beans, drain the liquid into a large measuring cup. If using dried beans, pre-soak overnight. Rinse and change the water the following day. In another pot, add fresh water to beans and bring to a boil; lower heat and cook for about 1 hour. Do not discard the cooking water! Pour it into a large measuring cup and then add the coconut milk. Add more water to this mixture so that there is a total of 3 ½ cups of combined liquid in the measuring cup.

Joyce’s Lamb Chops By Joyce Palmieri

Agency/Department: Hospice/Clinical Services Number of Servings: 2 Cooking/Bake Time: Marinating: 30 minutes; broiling: 10 minutes

6–8 lamb chops 2–3 rosemary sprigs 2–3 garlic cloves, peeled and sliced ½ cup extra virgin olive oil

Place lamb chops with fresh rosemary sprigs, fresh garlic and olive oil in an ovenproof pan. Let marinate for about 30 minutes. Preheat oven to broil. Place pan in oven and broil for 10 minutes. Serve on a platter with a mint jelly sauce and fresh rosemary for decoration.

Main Dishes

mint jelly sauce

Served on New Year’s Eve or as a holiday appetizer, or any holiday party.

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Macaroni & Cheese By Lillian Washington

Agency/Department: Hospice/Business Operations Origin: Traditional Number of Servings: 4–6 Cooking/Bake Time: 30–40 minutes Source: My mom 1 box (16 oz.) elbow macaroni 2 (8 oz.) bars of marble cheddar cheese 1 (8 oz.) bar of Asiago cheese 2 cups milk 4 eggs butter or margarine (optional) salt (to taste)

Preheat the oven to 350°F. Boil macaroni; drain and reserve. In a 9”x13” pan, layer the macaroni, a slice or 1 tsp. of butter or margarine (optional) at each corner and in the center, cheese and a little salt and pepper (to taste). Make about 3 layers of macaroni, butter and cheese. Mix milk and eggs in a bowl and pour over macaroni/cheese layers until the milk rises to the top of the macaroni. Bake for about 30–40 minutes.

pepper (to taste)

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Served at our family gatherings.

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Matzah Lasagna By Albert Vezzuto

Agency/Department: Isabella/Environmental Services Department Origin: Italian/Jewish Number of Servings: 8 Cooking/Bake Time: 25–35 minutes Source: My mom 8 sheets of matzah 5 cups marinara sauce (2 large jars) 2 cups mozzarella cheese, shredded (Polly-O) 1 ½ cups ricotta cheese (Polly-O) 1 cup Parmesan cheese, grated salt (to taste) pepper (to taste)

Preheat oven 350°F. In a 9”x13” baking dish or aluminum pan, spoon in a half cup of marinara sauce and spread over the bottom. Place 2 sheets of matzah on the sauce, break additional matzah into pieces to cover bare spots. Spread the top of the matzah with more marinara sauce, cover with ricotta cheese, a heavy coating of mozzarella cheese, and a sprinkle of Parmesan. Repeat process until pan is filled to the top (you should have 3 or 4 layers). Top the final pieces of matzah with mozzarella and another sprinkle of Parmesan cheese. Bake the lasagna for 25–35 minutes, until the cheese is lightly browned. Remove from oven and let cool for 5 minutes before slicing.

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Note: Make sure you leave enough sauce (at least one cup) to put on top when you serve. The lasagna is a little dryer than regular ones.

I usually make this for the Christmas Holiday, but everyone asks for it whenever we have a holiday or birthday. 126

Orzo

By Jennifer Bendel Agency/Department: MJHS/Worked in Community Services Dept. Number of Servings: 6 Cooking/Bake Time: 25 Minutes

16 oz. bag orzo 1 tsp. salt 1 onion, diced 1 Tbsp. oil 1 red pepper, diced

Preheat oven to 350°F. Place orzo in boiling salted water for 10 minutes and drain. Sauté onion in oil until translucent. Add diced/ sliced vegetables and onion soup mix and sauté for an additional 5 minutes, stirring once or twice. Mix orzo with sautéed vegetables and transfer to an ovenproof dish. Bake for 25 minutes.

1 green pepper, diced 1 squash, sliced 1 can mushrooms 1 can water chestnuts or 1 celery stalk 1 bag onion soup mix, dry Main Dishes 127

Meat Paella from Valencia (Paella Valenciana) By Christopher Bobbins

Agency/Department: Hospice/Creative Arts Therapy Origin: Spain Number of Servings: 4 Cooking/Bake Time: 60–90 minutes Source: Irene Bobbins (mom) olive oil 1/2 chicken, cut into pieces 1 tsp. salt ½ rabbit, cut into pieces 2 dozen small land snails (optional) 1 small tomato, peeled, seeded, and diced/grated 2 garlic cloves, crushed 1 red pepper, roasted, peeled, and sliced 2 artichoke hearts halved (optional) ¼ lb. Italian flat beans 1 tsp. sweet paprika

Main Dishes

chicken broth (ratio of 2 ½ times broth to amount of rice) 1 sprig rosemary saffron or saffron substitute 9 handfuls arborio rice (about 1 ½ cups) 1 lemon salt (to taste)

Start by selecting the right size paella pan. The rice will cook more evenly and be tastier if it is spread out in a large pan. The thinner the layer of rice, the better. Heat the olive oil in the paella pan. Notice the radius of the paella and add enough oil so that it spreads out to half the radius. If you throw a little salt in at this point, then the oil won’t splatter when the meat is added. Salt the meat and add it to the paella, cooking it until it is nicely browned. Add the tomato and garlic and stir-fry. Add the vegetables and stir-fry them for another minute. Sprinkle in the paprika. Do not allow the paprika to cook. Quickly add the broth to the paella. Allow this to cook for about half an hour. Taste and add salt if necessary. Add the rosemary and saffron. With the flame set to high, wait for the broth to boil. Lower the flame slightly. Add the rice to the paella in the form of a cross. Let this cook for another 20 minutes. turning the flame lower every so often and if possible, resisting the temptation to stir. The last 5 minutes should be at a very low flame. Once all the broth has been absorbed, (continued next page)

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turn the heat off and allow the paella to rest for another 5–10 minutes. Do not touch or stir the paella during this time at all. If you want, you can even leave the fire on for another few minutes so that the bottom layer of rice starts to burn slightly. This is called the socarraet, and it’s the best part of any paella.

My family has paella for most holidays when we get together. We also have it for special occasions, like birthdays, graduations, or whenever my brother and I visit home and beg. My wife and I make our own paella as well, but there’s nothing like mom’s.

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Pasta & Beans (Pasta Fagoli) By Terese Acampora

Agency/Department: Hospice/Administration Origin: Italian Number of Servings: 4–6 Cooking/Bake Time: 30 minutes Source: This is my dad’s recipe 2 Tbsp. extra virgin olive oil 1-piece salt pork (make into a paste optional) 5–6 garlic cloves 10 stalks parsley, finely chopped 1 (15 oz.) can cannellini beans 15 oz. warm water 1 lb. box of elbow or ditalini pasta Salt, to add to water to boil pasta

Main Dishes

1–2 can (28 oz.) plum tomatoes, chunked up

Heat the olive oil in a large pan. Add garlic, parsley and salt pork—simmer until cooked. The garlic should be golden in color. Add the cannellini beans including the liquid from the can. Add one 15 oz. can of warm water. Simmer until the cannellini beans are tender, about 10 minutes. As the beans are simmering, boil the pasta in another pot of salted water until al dente, 6–8 minutes (don’t throw out the water from the pasta). Add the cooked pasta to the bean mixture. Add as much of the pasta water as you need to make it a soupy consistency if desired. Add the plum tomato—a little bit at a time to give it color and to your liking. Sprinkle with Parmigiano cheese to taste on individual servings.

Parmigiano cheese, if desired

This recipe was usually served in the winter and during Lent on Fridays.

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Pasta with Creamy Pesto Sauce By Dolores Schiele

Agency/Department: Hospice/Quality Management Origin: N orthern Italy Number of Servings: 4 Cooking/Bake Time: 15 minutes Source: My dear friend Robin’s family recipe 1 (8 oz.) pack cream cheese ½ stick butter 2 garlic cloves ¼ cup grated Parmigiano cheese

Place cream cheese, butter, garlic, Parmigiano cheese and pesto into a blender. Pour pasta into boiling water and boil for about 12 minutes (until al dente). Once the pasta is ready, remove ¼ cup of the pasta water and place in blender. Blend all the ingredients together until creamy. Pour over the pasta.

6 oz. basil pesto (see note) 1 lb. rigatoni pasta salt (to taste) pepper (to taste) Note: Recipe for homemade pesto can be found on page 135 in the Main Dishes section Main Dishes

Buon Appetito!!

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Pasta Zola By Susan Cole

Agency/Department: Homefirst/Business Enrollment Origin: A friend gave me this recipe Number of Servings: 4–6 Cooking/Bake Time: 25 minutes

12 oz. fusilli (spiral-shaped pasta) 2 Tbsp. (1/4 stick) butter 1 Tbsp. olive oil 3 garlic cloves, chopped 1 tsp. fresh thyme, chopped 3/4 cup heavy whipping cream ½–¾ cup gorgonzola or other blue cheese, crumbled ¾ cup walnut pieces, toasted 1 cup fresh basil, chopped

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salt (to taste) pepper (to taste)

This is comfort food!

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Cook the pasta al dente in salted boiling water; drain, reserving 1 cup of the cooking liquid. Melt the butter in a large skillet over medium heat, add the garlic and thyme and sauté until fragrant, about 1 minute. Stir in the cooked pasta, cream and cheese. Stir well, making sure the sauce coats the pasta, adding some of the reserved cooking liquid by ¼ cupful, if it seems dry. Mix in the walnuts, then the basil. Season to taste with salt and pepper and serve immediately.

Peas Stew with Rice By Hadil Tabbah

Agency/Department: Elderplan Homefirst/Coordinated Care Origin: L ebanese Traditional Food Number of Servings: 2 Cooking/Bake Time: 45–60 minutes Source: Original Traditional Recipe For the Stew: 1 big yellow onion, finely chopped 2 Tbsp. olive oil ½ lb. ground beef, minced 2 garlic cloves, crushed ½ cup coriander, finely minced 2 carrots, peeled and cubed 2 cups peas 2 cups tomato sauce 2 cups water salt (to taste) pepper (to taste)

In another pot, toast the vermicelli pasta with butter and oil, until golden. Add the washed and soaked rice to the vermicelli and toast all together for another minute. Add 1 1/2 cups water and salt to the rice pot and stir. Cover pot and keep at a simmer for 10–15 minutes or until rice is cooked. Enjoy the rice and the peas stew on top with a squeeze of lemon and a piece of green pepper on the side!

This warm and hearty peas stew is a must when it comes to cool and breezy autumn dinners. Tomatoes are still fresh, red and toward the end of the season; turning them into a balanced sauce of sweet and acidic flavors, they are the most perfect base for a warm stew. Family members gather around the aromatic pot of pea stew and steamy rice and enjoy a lovely gathering. 133

Main Dishes

For the Rice: ½ cup vermicelli pasta 1 Tbsp. butter 2 Tbsp. olive oil 1 cup long grain rice, rinsed and soaked 1 ½ cups water salt (to taste)

In a pot, fry onions over medium heat until golden. Add the ground beef and fry together, stirring occasionally to dissolve clumps. Season with salt and pepper. Add garlic and coriander to onion/beef mixture and keep cooking on medium-low heat, until the coriander softens. Add the carrots and the peas plus 1 cup of water. Cover the pot and cook for 5–10 minutes, stirring occasionally. Remove the lid and add the tomato sauce with 1 cup additional of water. Keep simmering on medium-low heat, half covered, until all the vegetables are fully cooked.

Penne with Avocado By Dolores Schiele

Agency/Department: Hospice Quality Management Origin: M y Dad’s Home-Grown Cookbook Number of Servings: 4–6 Cooking/Bake Time: 20 minutes

1 ripe avocado 1 Tbsp. lemon juice 1 garlic clove, minced 1 cup whipping cream salt (to taste) pepper (to taste) 1 lb. penne or ziti pasta 2 Tbsp. fresh parsley, minced

Main Dishes

6 scallions, finely chopped

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Cut avocado in half, remove pit and scoop out the flesh with a spoon. Place in blender with lemon juice, garlic and cream, process until pureed. Season with salt and pepper. Cook pasta in boiling, salted water until al-dente, 7–8 minutes. Add sauce to pasta. Sprinkle with fresh parsley and scallions before serving.

Pesto Sauce By Dolores Schiele

Agency/Department: Hospice/Quality Management Origin: Italian Number of Servings: depends on how you use it Cooking/Bake Time: 20 Minutes

4 cups tightly packed fresh basil leaves 1 Â˝ cups pignolis (pine nuts) 6 garlic cloves 1 cup Parmigiano cheese, grated

In a food processor (a Magic BulletÂŽ works best), blend together basil leaves, pignolis, garlic and grated Parmigiano cheese. Gradually add olive oil and blend to the consistency of a coarse paste. Add more oil for a smoother consistency, as desired.

1 cup extra virgin olive oil (may need to add more for desired consistency)

Main Dishes

Pesto is typically made during summer months (made from home grown garden basil). It can be frozen in small individual containers for use throughout the year. The pesto sauce can be served with many different foods, such as pasta, chicken, mozzarella or fish. 135

Sweet Plantains and Meat Pie (Puerto Rican Pastelon de Carne) By Marilyn Pacheco

Agency/Department: Isabella/Marketing & Community Relations Origin: P uerto Rico Number of Servings: 12 Cooking/Bake Time: 60 minutes 2–3 Tbsp. vegetable oil or corn oil 12 sweet ripe plantains 1 lb. lean ground beef Goya® Adobo (to taste) 1 packet Goya® Sazón 1 Tbsp. extra virgin olive oil 3 Tbsp sofrito verde (green sofrito) ½ tsp. dry oregano 1 cup white onion, diced 2–3 garlic cloves, crushed 1 (4 oz.) can Goya® tomato sauce Main Dishes

1 cup water non-stick cooking spray 2 eggs

In a medium skillet, pre-heat cooking oil to fry plantains. Peel plantains and cut in half, then cut each half into long strips (about 3–4 per side). Fry plantains, then place on paper towels on a plate to absorb excess oil and set aside. In a medium to large skillet, sauté ground beef and season with a little Adobo. Remove from pan and drain excess fat. Using the same skillet, add 1 tablespoon extra-virgin olive oil, sofrito verde, dry oregano, onions and crushed garlic. Sauté until onions are translucent. Add the ground beef and season with Goya® Sazón, and Goya® Adobo to taste. Add 1 (4 oz.) can of Goya® tomato sauce and 1 cup of water. Allow to simmer until the meat sauce becomes thick. To prepare the pastelon: Pre-heat oven to 350°F. Using a deep baking dish, coat with non-stick cooking spray to prevent eggs from sticking. Beat 2 eggs in separate bowl and season with a little Adobo for an egg wash. Step 1: Cover the bottom of the baking dish with egg wash. Step 2: Add a layer of sweet fried plantains to cover the bottom of the baking dish. (continued next page)

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Step 3: Create a layer of meat sauce. Step 4: Spread egg wash. Repeat process until you have used all your ingredients (similar to a lasagna). The top layer should be sweet plantains covered by a little egg wash. Cover with aluminum foil and bake for 30â&#x20AC;&#x201C;40 minutes (until your egg wash on the top is fully cooked and your plantains are browning) Optional: You can add a top layer of mozzarella cheese and you can even add fresh string beans to the meat sauce.

This is my favorite birthday meal. My family also serves this meal for Christmas as a side dish. Goes great with white rice.

Main Dishes 137

Puerto Rican Pernil By Maria Melendez

Agency/Department: The Institute/Research Center Origin: C ultural and Traditional Puerto Rican Pernil Number of Servings: 10–15 Cooking/Bake Time: Preparation: 20–30 minutes; cooking time: 180–300 minutes Source: Original 4–6 garlic cloves, minced ½ cup olive oil ½ cup oil (vegetable or corn oil is okay) 3 packets Goya® Sazón con Culantro seasoning 2 Tbsp. dry oregano 3 Tbsp. Adobo seasoning 2 tsp. salt (1 each for marinade and to season pork shoulder skin)

Main Dishes

10–20 lbs. pork shoulder

In a medium bowl, add minced garlic, oil, Sazon packets, dry oregano, Adobo seasoning and salt. Set aside. Preparation of the pork shoulder: Take a knife and start cutting enough of the skin (and fat) to pull it back but not detach, creating an “overlay.” With a knife, puncture the meat, preparing for the application of the marinade. Pat the pork skin dry with a paper towel and lightly season with salt. Let skin sit with salt for a couple of minutes and pat dry again. Place pork shoulder in ovenproof pan. While the skin is resting, fold the skin backwards, exposing the meat part of the pork shoulder. Gently massage the meat portion of the pork shoulder with half of the oil/seasoning mixture, making sure some of it enters the puncture holes you made earlier. By the time you finish seasoning the meat, it’s time to season the skin with the remaining portion of the oil seasoning mix. Season underneath the skin and pull the skin back over the meat, massaging the top of the skin with the remaining oil/ seasoning mixture. (continued next page)

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Cover with plastic wrap and let marinate in the refrigerator overnight. Preheat oven to 350°F. Place pan in the oven, basting the skin with olive oil every hour. After 3 hours of baking, raise the temperature to 400°F. Continue baking the pork shoulder until its skin is nice and crisp and the meat is fork tender (approximately 1–2 hours after temperature is raised, depending on the size of your pork shoulder).

This pork shoulder is typically served with yellow rice and pigeon peas, along with a side salad or potato salad. This is a very traditional main course that everyone looks forward to eating during special events or holidays. Enjoy!

Main Dishes 139

Rice and Beans

By Rose Camille and Madeleine Backer

Main Dishes

Agency/Department: Hospice/On-Call Origin: Haitian Number of Servings: 6–8 Cooking/Bake Time: 60–90 minutes 1 cup dried beans (red or black) 5 cups water (to cover beans), plus additional water for rice 2 Tbsp. olive oil 1 cup onions, chopped 1–3 shallots, finely chopped ½ bouillon cube crushed (Maggi® cube or vegetable cube) 1 tsp. salt 2 cups rice (brown, long grain or white rice) 1 hot pepper (whole) 1 tsp. black pepper 1–2 sprigs parsley 2–3 sprigs thyme 2–3 garlic cloves, crushed 4–6 whole cloves 2 tsp. butter Alternative: You can chop and mix together garlic, onion, shallots with a small amount of olive oil in a blender.

Pick over the beans, rinse, drain and in a pot, add enough water to cover them. Now add one extra cup of water to the pot. Bring to a boil and cook uncovered until beans are tender, approximately 40–45 minutes (you should be able to crush them with your fingers; don’t overcook beans, as they will be cooked some more later with the rice). Add more water to beans if needed, so that all are uniformly tender. Drain but reserve the liquid for later use. In a skillet, heat 2 tablespoons of oil. Add onion, shallots, parsley, thyme, garlic, cloves (blended or chopped); add bean, crushed Maggi® cube and salt. Allow bean mixture to cook and integrate for 5–7 minutes, stirring occasionally. Add reserved bean water to the pot. You need 2 cups of water for 1 cup of rice. 4 cups of total water are needed for this recipe. Bring added water and beans to a boil. Add rice, whole pepper, bunch of parsley and thyme. Bring to a boil, lower the flame and cover the pot. Allow rice and beans to cook together for at least 15–20 minutes or until rice is cooked. Stir in the butter. Rice should be nice and fluffy.

Regular daily or as a side dish on any special occasion. 140

Rice with Noodles and Ham (Arroz con Fideos y Jamón) By Rosie Benard

Agency/Department: Hospice/Cultural Sensitivity Origin: Traditional food from the Dominican Republic Number of Servings: 4–6 Cooking/Bake Time: Approx. 60 minutes Source: This is my mom’s recipe, Nelly

1 (6 oz.) package fideos/angel hair noodles 4 tsp. vegetable oil 2 Tbsp. soy sauce 1–2 Maggi® Seasoning cubes ½ lb. cooking ham (cubed) 4 cups water

Cook the noodles in a pot with 4 teaspoons of oil until they are brown but not burned. Add soy sauce, Maggi® cube and sauté with noodles until the cube has dissolved. Add the ham and cook for an additional 5–7 minutes stirring constantly until the ham is lightly cooked. Pour water into mixture. Wash the rice and add to noodles/ham/water mixture once it is boiling. Cover the pot and cook at a gentle simmer until the rice is soft, about 50–60 minutes. Serve hot with any meat of your choice.

3 cups white rice

Main Dishes

This is food that can be served at any time. It is one of my childhood favorites.

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Sausages with Cactus (Nopales) By Emma Castellon

Agency/Department: Elderplan/Member Operations Origin: Mexican Number of Servings: 6 Cooking/Bake Time: 30 minutes Source: Mexico and my kitchen/Mely Martinez 2 Tbsp. oil

salt (to taste)

Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring, until soft, about 3 minutes. Add the chorizo (casings removed) and keep cooking for about 8–9 minutes, stirring from time to time. While the chorizo is cooking, place the tomato, serrano peppers and 1 cup of water in a saucepan and cook on a medium flame until tomatoes and peppers are tender. Place the cooked tomato and peppers with a 1/4 cup of water in a blender and process until smooth. Set aside. Once the chorizo is cooked, add the nopales and stir. Add the tomato/pepper sauce and let mixture simmer for a few minutes to allow the flavors to blend. Add more water if the mixture becomes too dry. Season with salt and pepper.

pepper (to taste)

Serve immediately with corn tortillas.

1 onion, chopped 1–2 garlic cloves, minced 2 packages chorizo sausages (Spanish) 1 tomato 2 jalapeño or serrano peppers 1 ¼ cups water

Main Dishes

6 nopales (cleaned and washed)

It is prepared for any occasion, for lunch or dinner.

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Simple Brown Stew Chicken By Shawn Davidson

Agency/Department: Institute Origin: Jamaican Number of Servings: 4 Cooking/Bake Time: 180 minutes including prep 4 chicken leg quarters (portioned) White vinegar or lemon juice for rinsing ½ cup yellow onion, diced 1 stalk green onions, chopped (scallions) 2 garlic cloves, chopped 1 tsp. brown sugar ½ tsp. browning sauce 1 sprig fresh thyme leaves ¼ tsp. ground ginger ¼ tsp. salt ¼ tsp. ground pepper 2 Tbsp. vegetable oil

1 carrot, sliced ¼ tsp. ground allspice ¼ cup ketchup ½ cup tomato, diced

In a Dutch Oven (cooking pot), pour 2 tablespoons of vegetable oil and preheat pot on medium heat. While the oil is being heated, remove all excess seasoning from chicken before frying. Save all excess seasoning to use later in the cooking process. Carefully add the chicken to the hot oil and fry, turning it every few minutes, until golden brown on all sides, about 7–10 minutes total. When all the chicken is golden brown, add all seasoning that was removed (earlier before frying) to the pot along with chicken. Stir in 1 cup of water and add carrots, allspice, ketchup and diced tomatoes. Bring to a simmer and cover pot for about 7–10 minutes. During cooking, check the tenderness of the meat, which will indicate when meat is tender. Reduce sauce for about 20 minutes until gravy has some consistency (thickness).

This meal is typically cooked on Sundays for dinner and is enjoyed with rice and peas and side salad.

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1 cup water

In your favorite seasoning bowl, place your portioned chicken quarters and rinse with either vinegar or lemon juice. Discard all rinsing liquid. After rinsing chicken, combine onions, scallions, garlic, brown sugar, browning sauce, thyme, ginger, ½ teaspoon salt and ½ teaspoon pepper. Massage the marinade into the chicken, making sure chicken is evenly coated. Place a piece of foil over pan and seal it. Refrigerate for 2 ½ hours.

Sweet Hamburger Helper By Rodshena Webster

Agency/Department: Hospice/Access Center Origin: S oul Food Number of Servings: 2–3 Cooking/Bake Time: 30 minutes Source: Original Recipe 1 lb. ground beef or pork 1–2 Tbsp. olive oil 1 small onion, chopped 2 green peppers, chopped 1 tsp. garlic powder salt (to taste) pepper (to taste) 2 cups elbow macaroni or other pasta shapes (cooking time may differ)

Place ground meat in a large skillet with a little olive oil. Add onion, peppers, salt, pepper and garlic powder. Brown meat for 15–20 minutes, dissolving clumps with a spoon. Bring a large pot of water to a boil and add the elbow macaroni. Cook pasta about 10 minutes or until pasta is soft (stir occasionally; add a tablespoon of oil into water to prevent noodles from sticking). Heat tomato sauce in a small pot for 10–15 minutes. Add sugar, salt and pepper to the sauce to taste. Combine the noodles, sauce and ground meat/pork into one pot. Stir until all the components are thoroughly combined and serve.

1 jar tomato sauce

Main Dishes

½ cup sugar (optional)

This dish isn’t your typical holiday dish, but it is surely a staple of my family. I grew up eating this dish because it was one of the many easy dishes that my mom taught me to make on my own. She didn’t like that I added sugar to the dish, but I made it my own by just switching it up little. The sugar gives the dish a little kick for your sweet tooth. I hope you enjoy! 144

Toby’s Baked Lemon Pepper Salmon By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 2 Cooking/Bake Time: 20 minutes

2 salmon fillets (8 oz. each) generous pinch of Ossie’s Lemon Pepper spice 1 Tbsp. oil of your choice (or oil spray)

Preheat oven to 400°F. Sprinkle lemon pepper spice generously over the fillets. Brush or spray oil lightly over the fillets. Bake for 20 minutes. Enjoy! Notes: 1. If you use smaller salmon portions, check salmon after 15 minutes. 2. There are many lemon pepper spices on the market. Ossie’s is my preference (and it’s amazing and easily found in a kosher supermarket), but use whichever is available and pleasing to your taste buds.

Main Dishes 145

Veal Loaf By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 12–14 Cooking/Bake Time: 60 minutes Source: Inspired by Susie Fishbein—from cookbook Kosher By Design

¼ cup fresh parsley 3 Tbsp. vegetable oil 2 stalks celery, chopped 2 large onions, chopped 1 garlic clove, chopped (optional) 1 (10 oz.) box fresh mushrooms, chopped 1 (10 oz.) box frozen chopped spinach, thawed 2 lbs. ground veal 1 cup seasoned bread crumbs 2 large eggs ¼ tsp. black pepper

Main Dishes

Glaze: ½ cup dark brown sugar 1 Tbsp. red wine vinegar ¼ cup ketchup

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Preheat oven to 375°F. Lightly spray 2 medium size loaf pans with cooking spray. Heat oil in a large skillet and add celery, onions, garlic, mushrooms and parsley. As vegetables soften, add the thawed spinach and sauté for another 3–4 minutes. Remove from heat, place in a large mixing bowl and cool for 5 minutes before adding veal mixture. Veal mixture: mix veal, bread crumbs, eggs and pepper thoroughly. Add to cooled vegetables and blend thoroughly. Divide meat mixture equally and place into prepared loaf pans. In a small saucepan over low heat, combine brown sugar, vinegar and ketchup. Stir until smooth. Pour glaze over the two veal loaves. Bake uncovered for 1 hour.

Ada’s Noodle Pudding By Rhonda Soberman

Agency/Department: MJHS Number of Servings: 4–5 Cooking/Bake Time: 60 minutes

½ lb. (¼ inch) noodles 1 lb. 9 oz. Motts apple sauce 1 large can pineapple chunks drained

Preheat oven to 350°F. Boil and drain noodles under cold water. Mix all other ingredients together and add to noodles. Bake at 350°F for 60 minutes.

1 stick margarine, divided (½ in pudding, ½ in pan) 3 eggs 1 tsp. vanilla ½ cup sugar cinnamon (to garnish)

Desserts

149

Angie White Cookies By Theresa Bavero

Agency/Department: Hospice/Bereavement Number of Servings: Approx. 6 dozen Cooking/Bake Time: 8 minutes Source: My Grandma’s Cookbook

½ stick butter 6 eggs 1 ½ cups sugar ¼ cup orange juice 2 Tbsp. vanilla ½ tsp. salt 6 cups flour 6 tsp. baking powder

Preheat oven to 400°F. Melt butter. Beat eggs, add sugar, melted butter, orange juice and vanilla. Sift together flour, salt and baking powder. Add flour mixture to batter, mix well. Drop from teaspoon or shape pieces into rings on lightly greased baking pan(s). Bake at 400°F for 8 minutes. Frost when cool and sprinkle with sprinkles. Add frosting To make the Frosting: Mix together confectioners’ sugar, milk and anise extract

For Frosting 4 cups confectioners’ sugar 6 Tbsp. milk

Desserts

1 tsp. anise extract

These cookies are made every year for Christmas and have always been a family favorite. My grandmother, Angelina Grippi, created the cookbook one year as a result of us always asking for recipes and her always responding “they are in my head.” It was a beautiful gift that she gave us to keep these traditions. 150

Apple Cake By Ivi Wakneen

Agency/Department: Hospice/Volunteer Department Origin: Jewish Number of Servings: 12 Cooking/Bake Time: 60–90 minutes

6 apples, granny smith apples (holds together and is tart) 1 Tbsp. cinnamon 5 Tbsp. sugar 2 ¾ cups flour, sifted 1 Tbsp. baking powder 1 tsp. salt 1 cup vegetable oil 1 ½ cups sugar (divided) ¼ cup orange juice

Preheat oven to 350°F. Grease a tube/Bundt pan. Peel, core and slice applies into strips. Toss with cinnamon and sugar and set aside. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated. Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 ½ hours at 350°F, or until a tester comes out clean. Cool completely before running knife between cake and pan and unmolding onto a platter.

2 ½ tsp. vanilla 4 eggs 1 cup walnuts, chopped (optional)

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Made on New Year (Rosh Hashannah)

Apple Kugel By Eli Feldman

Agency/Department: MJHS Number of Servings: 12 Cooking/Bake Time: 50–60 minutes Source: This is my wife Temi Feldman’s recipe

1 cup raisins 1/4 cup orange juice 2 Tbsp. honey 3 medium tart apples, peeled, cored and cut into bite sized pieces 12-oz. package noodles 8 oz. cream cheese ½ sweet butter 2 cups sour cream 6 eggs 1 tsp. cinnamon ½ cup old fashioned oats 1/3 cup flour 1/3 cup light brown sugar a pinch of salt

Desserts

4 Tbsp. cold butter, diced into small pieces

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Heat oven to 400°F. Line a baking sheet with parchment. Coat bottom of 9”x13” baking pan with oil. Place raisins in a bowl. Heat orange juice and honey until honey has melted. Stir and pour over raisins. Let it soak for 45 minutes. Put apples on baking sheet and sprinkle with 2 tablespoons of sugar. Roast 15 minutes. Toss a couple of times until they are tender. Remove from oven. Turn oven down to 350°F. Cook and drain the noodles. Put into large bowl. Beat the cream cheese and butter until soft. Add remaining sugar and blend well. Add sour cream and blend. Add eggs one at a time, beating after each. Stir in apples, raisins (with its liquid) and cinnamon. Pour mixture into noodles, mix and spoon into prepared pan. In a small bowl, mix oats, flour, sugar and salt. Add butter and work it into the flour until you get coarse crumbs. Sprinkle over kugel. Bake 50 minutes till lightly brown.

Apple Pie

By Brielle Kerscher Agency/Department: Hospice/Quality Management Number of Servings: 6–8 Cooking/Bake Time: 60 minutes Source: My Grandma

6–8 apples, sliced in quarters ½ cup sugar 2 Tbsp. flour ¼ Tbsp. salt 1 Tbsp. butter cinnamon (to taste) 1 squeeze of fresh lemon

Preheat oven to 450°F. Layer the crust on a round dish. Put all the ingredients in a bowl and mix well. Pour cinnamon to taste. Pour the ingredients on top of the crust. Take the second crust and put it over the apples, fold the side of the dish. Cut 4 slits on top at opposites corner. Then get milk and brush it over the crust. Bake at 450°F for 15 minutes, then at 350°F for an additional 45 minutes. Bake until crust is golden. Note: I sometimes use the frozen crusts or Pillsbury™ pie crusts (2 rolls).

2 frozen crust (leave out for 10–30 mins)

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This recipe can be made for any holiday or occasion.

Cheesecake

By Jasmine Martinez Agency/Department: Hospice/On-Call Origin: Traditional food Number of Servings: 6–8 Cooking/Bake Time: 45–60 minutes Source: I modified the Philadelphia Classic Cheesecake® directions 2 (8 oz.) packs cream cheese ½ cup sugar 2 eggs

Desserts

1 premade graham cracker pie crust

Preheat oven to 350°F. Cream cheese should be room temperature (soft). I usually take it out 10 minutes before I start mixing the ingredients. In a blender, I crack the 2 eggs first to make it easier to blend. Add the 2 packs of 8 oz. cream cheese (original is the best, but you can use low-fat), add ½ cup of sugar and blend all together. Once its wellblended, pour into the premade graham cracker pie crust of your choice. Bake in oven for about 60 minutes at 350°F. Stick a toothpick in the center, if it comes out clean it’s done. Don’t worry if looks a little brown on top, that’s okay. Once it’s done, you can top with fresh fruits, canned fruits or enjoy it plain. Let the cheesecake cool down, then refrigerate for 3 hours or overnight. Overnight is the best. Enjoy!

All year around, I usually make this around the holidays for my family

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Chocolate Cake By Tamar Ekstein

Agency/Department: Hospice/Access Center Number of Servings: 6–8 people Cooking/Bake Time: 55 minutes

¾ cup cocoa 1 ¾ cups flour 2 cups sugar 1 ½ tsp. baking powder

Preheat oven to 350°F. Mix all dry ingredients together. Then add all wet except hot water. Once all dry are mixed well, add hot water. Pour into greased/floured pan. I use either a Bundt or 9”x13” pan. Bake at 350°F for 55 minutes.

1 ½ tsp. baking soda 1 tsp. salt 1 cup oil 2 eggs 2 tsp. vanilla 1 cup nondairy creamer 1 cup boiling hot water

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Chocolate Chip Snowball Cookies By Fiona Bayne

Agency/Department: Hospice Number of Servings: 27 Cooking/Bake Time: 17–18 minutes Source: Center Cut Cook

1 cup butter, room temperature 2 cups flour ½ cup powdered sugar 1 tsp. vanilla 1/4 tsp. salt 3/4 cup mini chocolate chips

Desserts

1/2 cup powdered sugar for rolling

Baked usually during the holidays

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Preheat oven to 350°F. In a large bowl, combine butter, flour, and powdered sugar. Stir until well combined. Add in salt and vanilla, mix until smooth. Fold in chocolate chips and scoop into balls about 1 tablespoon each. Line a cookie sheet with parchment paper. Bake for 17–18 minutes at 350°F. Let cool for a couple minutes, then roll in powdered sugar. Let cool completely and roll in powdered sugar one more time.

Coconut and Pineapple Sweets (Dulce de Coco y Piña de Don Ramon) By Rosie Bernard

Agency/Department: Hospice/Cultural Sensitivity Origin: Ramon Bueno’s famous sweets Number of Servings: 4–6 Cooking/Bake Time: 2 hours, 30–60 minutes to cool

1 large coconut, shredded (it’s best to use a fresh coconut) ½ pineapple, small cubes 1 lb. brown sugar 1 slice ginger root 2–3 cups water

Grind the coconut. Cut the pineapple into small cube pieces. Put the shredded coconut to boil with 2 cups of water for approx. one hour. When this mixture boils, add the pineapples and let it boil some more. Stir well. Add 1 lb. of sugar (or ¾ lb. if you prefer) and 1 slice of ginger root. Stir regularly so it doesn’t stick together. Let it cook for another hour until becomes a thick mixture. Stir continuously, watching for a softer consistency. Air cool before serving.

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Desserts

This is a typical sweet candy that is made anytime during the year to share with family and friends.

Coconut Tart By Shirley Adams/Lewis

Agency/Department: Hospice/Business Operations Origin: Cultural Number of Servings: 20–25 Cooking/Bake Time: 15–20 minutes

2 lbs. flour ½ lb. shortening 1 Tbsp. baking powder ½ lb. butter ¼ lb. sugar Filling 1 large coconut, grated 1 tsp. nutmeg 1 ¼ cup sugar

Desserts

1 Tbsp. vanilla extract

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Preheat oven to 350°F. In a mixing bowl combine flour, butter, shortening, sugar and baking powder. Mix with fingertips to a mealy content. Add cold water and mix with finger tips. DO NOT KNEAD. Cover dough and set aside for 15 to 20 minutes. In a mixing bowl, combine coconut, sugar, nutmeg, and vanilla to make filling. Roll dough on a clean flat surface. Cut in 5-inch squares. Top with coconut and fold. Grease sheet tray slightly. Place tart on tray. Bake at 350°F until brown.

Cold Compote/Fruit Soup By Sandy Gruenfeld

Agency/Department: Elderplan/Care Management Number of Servings: 6–8 Cooking/Bake Time: Approx. 25–30 minutes

1 package raspberry Jell-O™ 1 can pitted cherries, water packed 2 cans water 1 container frozen strawberries

Bring all ingredients to a boil. Let cool then refrigerate. Add canned peaches in their own natural juice and mandarin oranges. In summer you may add sliced fresh fruit such as grapes, peaches or any other type you may want.

1 Tbsp. lemon juice ½ cup sugar 1 can peaches, in natural juices, drained 1 can mandarin oranges, in natural juices, drained

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Cookies and Cream Pie By Sandy Gruenfeld

Agency/Department: Elderplan/Care Management Number of Servings: 6–8 Cooking/Bake Time: 10 minutes

1 (4 oz.) vanilla fat free instant pudding 1 ½ cup skim milk 1 (8 oz.) container frozen light whipped topping (thawed) 1 cup (10–12) Hydrox® reduced fat or regular chocolate sandwich cookies, coarsely crushed

Desserts

1 (6 oz.) Keebler Ready Crust® Reduced Fat Graham pie crust

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Beat together milk and pudding for 1 minute until well-blended. Let stand for 5 minutes. Fold in whipped topping and crushed cookies. Spoon into crust. Decorate top with same across. Freeze until firm (approx. 6 hours).

Cranberry Crunch By Meryl Grossman

Agency/Department: Hospice/Business Development Number of Servings: 4–6 Cooking/Bake Time: 40 minutes

½ cup margarine/butter, melted 2/3 cup brown sugar 1 cup oats ¾ cup flour

Preheat oven to 350°F. Combine butter, brown sugar, oats and flour. Set aside. Combine crushed pineapple, cranberries and cinnamon. Place wet ingredients on bottom of round 8” dish. Sprinkle dry ingredients on top. Bake at 350°F for 40 minutes.

8 small cans crushed pineapple 1 can Ocean Spray whole berry cranberries 1 tsp. cinnamon

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Cream Cheese-filled Cupcakes By Marguerite Metzendorf

Agency/Department: Hospice Origin: F amily Favorite Number of Servings: 32 Cupcakes Cooking/Bake Time: 20 minutes Source: Better Homes & Gardens: “Best You Can Bake” Chocolate Desserts (1983) 1 (8 oz.) package cream cheese, softened 1/3 cup sugar 1 egg dash salt 1 (6 oz.) package (1 cup) semi-sweet chocolate pieces

Desserts

1 box chocolate cake mix (2-layer size)

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Preheat oven to 350°F. In small mixer bowl, beat cream cheese and sugar on medium speed until fluffy; beat in egg and salt. Stir in chocolate pieces; set aside. Prepare chocolate cake mix according to package directions. Line muffin pans with paper bake cups; fill 2/3 full. Drop 1 well-rounded teaspoonful cream cheese mixture into each bake cup. Bake in oven at 350°F for about 20 minutes or until done. Cake is done when a toothpick comes out clean.

Dominican Flan By Celeni Perez-Allen

Agency/Department: Isabella/Health Homes Origin: Dominican Republic Number of Servings: 12–15 Cooking/Bake Time: 90 minutes Source: Passed on to me by a good friend, Belkis ½ cup brown sugar (for the caramel) 6 eggs (3 whole eggs & 3 egg whites) 2 (12 oz.) cans Nestlé® Carnation® Evaporated Milk 2 (14 oz.) cans sweetened condensed milk 1 tsp. vanilla pinch of salt

Preheat oven to 350°F. Combine the eggs, condensed milk, evaporated milk and vanilla. Beat mixture with a whisk. In a small frying pan, heat the sugar, gradually until melted into a caramel form (gently mixing, about 6–8 mins). Immediately remove from heat and into a Bundt shaped baking dish, give it a swirl so that entire sides of dish get coated, give it 2–3 minutes to set. Next, sift your mixture into dish and on top of the caramel. Cover Bundt with foil and place into small baking pan (preferably a roasting pan), as it needs to be deep so you can fill with hot water until it reaches midway up the casserole with Flan mixture. Bake for an hour and 15 minutes. When checking for doneness, use a toothpick. If clean proceed to remove out of the oven and let stand for one hour prior to placing in the refrigerator (flan needs plenty of time to set, I recommend refrigeration overnight). If toothpick is not clean, continue to bake for another 10 minutes. Once you are ready to serve, run a sharp knife around the edges, put a plate on top of Bundt pan to invert and enjoy. Serve with cherries for garnish and to make it pretty! Desserts

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Flan

By Laura Rivera Agency/Department: Hospice/Quality Managment Number of Servings: 8–10 Cooking/Bake Time: 90 minutes Source: Adapted from Nestlé La Lechera®

6 eggs 1 can (14 oz.) sweetened condensed milk 1 can (12 oz.) evaporated milk 1 Tbsp. vanilla extract ¾ cup sugar A pinch of salt

Preheat oven to 350°F. Place sugar in saucepan and cook on medium heat until it dissolves and gets a light brown caramel color. Pour into 9-inch baking pan and quickly spread all around pan. In a blender, pour evaporated milk, condensed milk, eggs, vanilla extract and salt and blend for 5 seconds. Pour into pan and cover with aluminum foil. Place pan in a large roasting pan, fill roasting pan with about 1” of warm water. Bake for 50 minutes at 350°F or until knife inserted near center comes out clean.

Desserts

Remove your pan from water and place on cooling rack. Refrigerate for 4 hrs. or overnight. To remove flan from pan, run spatula around edge of pan, turn over onto serving plate (you can place bottom of pan in hot water for few minutes before turning over). Top with berries or any fruit of your choice. I use kiwi, strawberries, and blueberries.

Perfect dessert for family parties !!

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Flan de 3 Leches By Zenith Moreno

Agency/Department: Isabella/Gift Shop Clerk Origin: C olumbian Style Flan Number of Servings: 8 people Cooking/Bake Time: 150 minutes

For flan mixture

Preheat oven to 375°F.

6 eggs

Flan mixture: In a blender, add eggs, evaporated milk, 8 oz. whole milk, sweetened condensed milk and blend until smooth. Add vanilla extract and 4 oz. of white sugar and blend again. In a separate bowl, combine 1 tablespoon of all-purpose flour with 2 oz. of water and beat until smooth. Add to blender mixture and blend again until the consistency is smooth.

1 (8 oz.) can evaporated milk 1 (8 oz.) can whole milk 1 (8 oz.) can sweetened condensed milk 2 Tbsp. vanilla extract 4 oz. regular white sugar 1 Tbsp. all-purpose flour

For Caramel 2 cups white sugar 3 Tbsp. water

Caramel sauce: Combine 2 cups of regular white sugar with 3 tbsp. of water and melt in the microwave until sugar caramelizes. Combining Flan and Caramel sauce: Pour mixture into baking dish you will use for the flan. Spread the caramel sauce and once it’s in place pour the flan mixture into the baking dish. This flan is cooked using a double boiling process. You will need a second larger baking dish that can hold your first baking dish and allows you to add water on the bottom for the double boiling process. Bake for 2 hours or until you can stick a fork in the center of the flan and it’s fully cooked. When done, allow to cool and refrigerate. Serve cold.

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I prepare this flan for my family during holidays and special occasions such as birthday celebrations.

Sweet Beans (Habichuelas con Dulces de Doña Nelly) By Rosie Bernard Agency/Department: Hospice/Cultural Sensitivity Origin: Dominican Republic Number of Servings: 8–10 people Cooking/Bake Time: Approx. 60 minutes Source: This recipe is from my mom Doña Nelly 2 lbs. pink beans (soft-boiled) 1-gallon whole milk 2–3 red skin sweet potatoes, peeled and chopped 3 cinnamon sticks 12 cloves 1 can Nestlé® Carnation® evaporated milk 2 lbs. sugar 1 stick butter

Put the beans (and the water in which they boiled) in a blender and puree. Strain the beans to remove the skins using its own water then add the whole milk. Pour the beans, evaporated milk, butter, salt, sugar, cinnamon sticks, cloves and simmer over low heat. When this mixture starts boiling, pour the sweet potatoes and let it simmer on low heat until the sweet potatoes are cooked through. Stir regularly to avoid sticking. Add the raisins and simmer for another 10 minutes (don’t worry that it may look too thin, the cream of beans will get much thicker when chilled). Remove the cinnamon sticks and cloves, if you like. Remove from the heat and cool to room temperature. Chill before serving. Put cookies on top when you serve.

1 tsp. oil ½ tsp. salt 1 small box of raisins (optional)

Desserts

1–2 package Guarina® milk cookies (these cookies have a cross + in the middle) This recipe is usually done during Lent week in the Dominican Republic. This is one of my favorite recipes and time during the year. 166

Lemon Bars By Laurie Chichester

Agency/Department: Hospice Origin: F amily standard Number of Servings: 24–36 depending on size Cooking/Bake Time: 30–35 minutes total Source: Recipe passed down from my Mom 1 ½ cups plus 3 Tbsp. flour ½ cup powdered sugar ¾ cup butter 2 large lemons 3 eggs 1 cup sugar ½ tsp. baking powder ½ tsp. salt

Preheat oven to 350°F. Line a 13” x 9” pan with foil and grease. Combine 1 ½ cups flour and powdered sugar and cut in butter. Pat firmly into bottom of pan and bake 15–17 mins (don’t overbake). Meanwhile, grate peel from lemons to equal 1 tsp and squeeze juice to equal 1/3 cup. Beat eggs about 3 mins and add lemon juice, peel, sugar, baking powder, salt and remaining 3 tbsp of flour. Beat together and pour over crust. Bake 15 mins until golden on top. Sprinkle generously with additional powdered sugar while still hot. Cool and cut into pieces as large/small as you would like.

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I bake a lot around the holidays, and this is one of my go-to recipes every year.

Nick’s Pound Cake By Joyce Palmieri

Agency/Department: Hospice/Clinical Services Number of Servings: 18–20 Cooking/Bake Time: Approx. 120 minutes

2 sticks butter ½ cups shortening 3 cups sugar add alternately to sugar mixture 5 eggs 1 tsp. vanilla extract 1 tsp. lemon or almond extract 3 cups flour

Desserts

1 cup milk – preferably whole milk

Excellent, quick, makes a large amount

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Preheat oven to 325°F. Cream together and beat until light and fluffy (10–15 minutes). Bake at 325°F for 1 hour and 30–40 minutes. Check with a dry toothpick. Frosting: Glaze while still warm with 1-cup confectioner’s sugar, juice of one lemon or (limoncello, Amaretto or Almond extract). Turn upside down after cake cools slightly. Run sharp knife along edges carefully. Put icing on while still warm. Will melt down the sides. Grease 9” x 13” pan, or spray with Baker’s Joy® spray. 20” white poster-board—wrap with wrapping paper or tin foil and cellophane, ribbon.

Pareve (Dairy Free) Cheesecake By Toby Weiss

Agency/Department: Hospice/Cultural Sensitivity Number of Servings: 8–10 Cooking/Bake Time: Approx. 40 minutes Source: This recipe was given to me by Fran Herbiter Cream cheese filling: 3 containers Tofutti cream cheese 3 eggs ¾ cup sugar 1 tsp. vanilla 1 tsp. lemon juice Graham Cracker Crust: 1 pkg. graham crackers broken up and blended into crumbs

Preheat oven to 350°F. Prepare 10” graham cracker crust and pat into springform pan (or use two store-bought 8” pie crusts ready). Prepare batter by mixing all batter ingredients until smooth (approx. 3 minutes.) Pour batter into prepared pie crust. Bake in oven at 350°F for approximately 40 minutes, or until center is firm to touch. If you see the top becoming slightly golden or has a crack in the middle, you know it’s done. Allow pie to cool completely then store in fridge till ready to serve. Spoon pie filling over cheesecake prior to serving.

2 Tbsp. margarine melted Mix margarine and crumbs together Press into a 10” springform pan Shortcut – you can use two 8” prepared graham cracker crusts purchased from store and divide batter evenly into both Topping: Pick your favorite canned pie filling

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Cheesecakes are very popular, particularly during the Shavuot holiday. However, for people who adhere to kosher laws it is not permissible to eat dairy and meat together. This recipe makes a delicious non-dairy (pareve) cheesecake that has a lovely texture and is not quite as rich as a true cream cheesecake. It is not overly sweet, but sweet enough to make you want more, especially with your favorite pie filling as a topping!

Pumpkin Pie By Gina Alaimo

Agency/Department: Hospice Origin: Family Tradition Number of Servings: 8 Cooking/Bake Time: 90 minutes, plus 45 minutes for making pumpkin puree Source: My recipe 1 ½ cup pureed pumpkin**(cold or room temp) 1 Tbsp. corn starch ½ tsp. salt ¾ cup sugar 1 cup milk 3 eggs 1 tsp. vanilla extract

**Pureed pumpkin—cut pumpkin in half and remove seeds. Place cut side down in a baking pan with two tablespoons of water and bake at 375°F until toothpick goes through skin of pumpkin easily (bake time for this can be about 45 min). Let cool, scoop out and puree. Refrigerate up to three days before baking. Preheat oven to 400°F. Combine ingredients above with an electric mixer. Pour into pie crust. Bake at 400°F for 20 minutes. Lower temperature to 350°F for 60–70 minutes. Pie is ready if toothpick comes out clean. Let cool then refrigerate.

1 Tbsp. pumpkin pie spice

Desserts

1 frozen deep-dish pie crust

Pumpkin pie is usually a Thanksgiving dessert, however, after Halloween I use our (uncarved) pumpkin to make several pies and freeze them. Aside from Thanksgiving, we have several to enjoy during the fall. 170

Pumpkin Streusel Cake By Annette Singh-Rivera

Agency/Department: Hospice/Quality Management Number of Servings: 8 Cooking/Bake Time: 45 minutes

Pam Baking spray 1 ½ or 1 ¼ cup firmly packed light brown sugar* 1 cup all-purpose flour 2 tsp. ground cinnamon 1 ½ sticks (3/4 cup) margarine, softened, divided 1 ½ cup chopped walnuts (can use 1 cup) * 1 package (about 18.25 oz.) yellow cake mix 1 can (15 oz.) solid pack pumpkin 3 eggs, beaten Powdered sugar (for dusting, it’s optional, I don’t use)

Preheat oven to 350°F. Coat a 10-cup Bundt pan well with nonstick baking spray, set aside. Combine brown sugar, flour, and cinnamon in a small bowl. Cut in ½ cup margarine with pastry blender or 2 knives. Stir in walnuts; set streusel topping aside. Mix together cake mix, pumpkin, eggs, and remaining ¼ cup margarine in a large mixing bowl. Beat at medium speed with electric mixer about 2 minutes or until well blended and fluffy. Crumble ½ of the streusel topping across the bottom on the prepared pan. Spoon ½ of the batter over the streusel spreading evenly with a rubber spatula. Repeat layers twice more, ending with batter. Bake in oven at 350°F oven 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan and invert onto a wire rack. Cool completely and dust with powdered sugar (powdered sugar is optional)

(*I use 1 cup chopped walnuts and 1 ¼ cup brown sugar)

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Rice Kheer By Gurmeet Kaur

Agency/Department: Hospice/Community Based Origin: R ice Kheer is originated from North-Western area of the Indian sub-continent Number of Servings: 4–6 Cooking/Bake Time: 60 minutes Source: Original Recipe 8 Tbsp. raw Basmati rice (soaked for 30 minutes) 2 liters whole milk (boiled) 4–6 Tbsp. sugar or to taste 4 Tbsp. sliced almonds and pistachios 12 cashew nuts 2 Tbsp. raisins 2 Tbsp. ghee/purified butter 5–6 fresh strands of Saffron ½ Tbsp. cardamom powder 2 Tbsp. Chironji/Charoli

Rinse rice thoroughly in water till water runs clear of the starch, and then soak for 20 to 30 minutes (in addition to 1-hour cooking time). Heat a nonstick pan and add ghee, shallow fry the cashew nuts on a low flame until nuts are golden in color. Set aside nuts. Drain soaked rice and add to pan with cashews, stir fry for 2 minutes on low flame. Put Saffron and 4 Tbsp of warm milk in separate container and set aside. Put the rest of the warmed milk in the pan with rice and nuts. Simmer it for 30 to 40 minutes, until the rice is cooked well, and milk is reduced. Keep an eye on the mixture and stir every couple of minutes so the rice does not catch the bottom of the pan. Add sugar and cook for 5 to 10 minutes, add saffron milk (mixed in separated container) followed by sliced nuts, chironji and raisins, keep stirring. At the end of the process, flavor the kheer with cardamom powder and put off the flame. Serve hot or chilled. Enjoy with your family!

Desserts

The Shraddha ritual: in which food and prayers for the departed souls are offered, specially at the time of first annual death ceremony. This ritual gives a way of emotionally dealing with grief. Feeding Kheer to poor people or priests, in memory of the dead is considered meritorious. “Śrāddha or Shraaddha (Sanskrit: ) is a Sanskrit word which literally means anything or any act that is performed with all sincerity and faith (Śraddhā). In the Hindu religion, it is the ritual that one performs to pay homage to one’s ‘ancestors’ (Sanskrit: ), especially to one’s dead parents.” Source: Wikipedia 172

Rice Pudding By Donna Coons

Agency/Department: Hospice/On-Call Origin: Traditional Number of Servings: 10–12 Cooking/Bake Time: 60 minutes Source: Original Family Recipe ½ gallon whole milk (8 cups) 16 oz. heavy cream (2 cups) 1 cup white long grain rice (not instant)

Place all ingredients in large pot on stove. Stir well and bring to a slow boil. Cook on low heat for 50–60 minutes stirring frequently. Sprinkle cinnamon on top as desired. Serve warm or cold. Will thicken as it cools.

1 cup sugar cinnamon to sprinkle on top

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This recipe is served on all of our traditional holidays, birthdays, showers and family get togethers.

Simple Strawberry Cheesecake By Maria Melendez

Agency/Department: The Institute Origin: Traditional Number of Servings: 8 Cooking/Bake Time: 40 minutes Source: Original 2 (8 oz.) packets cream cheese 2 large eggs ½ cup sugar 1 tsp. vanilla extract ½ cup white chocolate chips 1 premade store-bought graham cracker crust For Strawberry sauce: 1 pt. strawberries, diced 1/3 cup sugar

Desserts

1 tsp. lemon juice

Preheat oven to 350°F. Cheesecake Filling: In a mixing bowl, mix cream cheese, sugar and vanilla at medium speed until smooth, add eggs and mix until blended. Pour in the white chocolate chips and stir. Pour mixture into premade store-bought graham cracker crust. Bake in oven for 40 minutes or until the center is almost set. Cool, refrigerate for 3 hours or overnight. Strawberry Sauce: Wash strawberries and remove stems and dice them up. Combine strawberries, sugar, and lemon juice in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

This is typically served after a nice holiday meal for dessert. Serve a single slice of cheesecake and drizzle the strawberry sauce over the cheesecake. 174

Struffoli

By Dolores Schiele Agency/Department: Hospice/Quality Management Origin: Italian Number of Servings: It can serve 30+ people Cooking/Bake Time: 120 minutes

18 eggs ½ tsp. baking powder ½ tsp. vanilla ½ tsp. butter 5+ cups all-purpose flour pinch of salt honey, to drizzle over top

Mix all the ingredients (minus the oil). Mix well, until it forms a non-sticky dough. Additional flour may need to be added to achieve this consistency. Roll small long, thin strips about ½ inch thick. Then cut into small 1/4-inch pieces. Fill the deep fryer with vegetable/canola oil and heat to 350°F. Drop small batches of 6–8 dough pieces into the deep fryer, let cook until golden brown (3–4 minutes). Remove from the deep fryer, add to bowl/pan, drizzle with honey, repeat, and repeat and repeat…

vegetable/canola oil for deep frying

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Desserts

This is a typical Southern Italian dessert served at Christmas time.

Swedish Rhubarb Cake By Susan Cole

Agency/Department: Homefirst/Business Enrollment Origin: Relatives Number of Servings: 6–10 Cooking/Bake Time: 40–45 minutes Source: Adapted from my Aunt Barbara’s recipe For the Cake: 1 1/3 cups flour ½ cup almond flour 2 tsp. baking powder ½ tsp. salt 3 eggs, beaten 1 1/2 sticks butter, softened ¾ cup sugar ½ tsp. vanilla

Rhubarb Topping: 3–4 stalks rhubarb 1 Tbsp. butter 1 Tbsp. sugar

Preheat the oven to 350°F. Line the bottom of a 9” round cake tin with parchment paper and butter the paper lightly. In a small bowl mix the flours, baking powder and salt with a fork and set aside. Cream the butter, sugar and vanilla together until light and fluffy. Add the eggs one at a time to the butter and sugar, stirring well after each addition. Fold in the flour mix using a rubber spatula. Scrape the mixture into the baking tray and spread it out gently. Prepare the rhubarb: cut stalks into 3” to 4” pieces. Melt the butter in a sauce pan, add the sugar, then add the rhubarb and sauté until wilted, about 2 minutes. Place the rhubarb pieces on top of the cake batter in a starburst design, or however you want it. Bake for 40–45 minutes, or until done (stick a toothpick in the center—if it comes out clean, the cake is done; if it comes out with bits of batter, bake 5 minutes longer and test again)

Desserts

Cool in the pan for 10–15 minutes, then remove the cake from the pan and cool on a wire rack. This cake is popular in spring, when rhubarb is in season.

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Tillie’s Hamantaschen By Marcy Brennan

Agency/Department: Menorah/Recreation Therapy Origin: Traditional/cultural Number of Servings: 24–30 small cookies Cooking/Bake Time: 15–20 minutes until light brown Source: It was my mom Tillie’s recipe. I have shared this recipe with my cooking club, and they say that this recipe is the best for hamantaschen cookies 1 cup sugar 3 eggs ½ cup oil 2 Tbsp. orange juice 3 cups flour Extra flour to roll dough on 3 tsp. baking powder Preserves: jar apricot, strawberry, poppy (your choice) Empty juice glass or metal soup can (10.5 oz. size)

Preheat oven to 350°F. Mix sugar, eggs, oil, and orange juice together in a separate bowl. In another bowl, mix flour and baking soda together. Add dry ingredients to first bowl. Don’t handle too much. Chill for ½ hour. Roll out on a lightly floured board to prevent sticking (it helps to rub flour on the rolling pin as well, so it doesn’t stick). Cut in circles using the top part of glass, or soup can. Must be a circle. Put a small amount of preserves, about a ½ teaspoon in center of circle. Pinch circle in three places making corners and a triangle shape. Leave the center open slightly to see the jam. Placed on a greased cookie sheet. Bake until lightly browned, approx. 15–20 minutes at 350°F. Do not overcook!

Cookie sheet Butter or spray for cookie sheet so they don’t stick

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This cookie is typically prepared during the holiday of Purim. All I know it that it was prepared as mom’s special cookies during this holiday that she had to make for everyone every year. PS—she hated being called Tillie.

Vermicelli Cake By Nicole Gomes

Agency/Department: Hospice/On-Call Origin: Guyanese Number of Servings: 12 Cooking/Bake Time: 30–40 minutes

1 pack Goya® (vermicelli) 1 can condensed milk 1 Tbsp. orange juice 4 oz. butter 1 stick of cinnamon cloves (few) 1 tsp. vanilla 1 egg

In a sauté pan parch the vermicelli with butter and cinnamon stick with cloves until brown (5 minutes). Add 2 cups of water, cook the vermicelli until tender (20 minutes). Add 1 can of condensed milk to vermicelli, stir/ lower heat and cook for another 10 minutes. Add a tablespoon of orange juice and 1 teaspoon of vanilla. Temper beaten egg with a small amount of the vermicelli then add to the entire mixture. Remove vermicelli from the stove, add maraschino cherries and combine mixture. Spread mixture in an 8”x10” pan and refrigerate for 30–40 minutes (cut into slices and serve)

10 small maraschino cherries with syrup

Desserts

water

This recipe is usually made during the Diwali Holiday. Diwali is the Hindu festival of lights, usually lasting five days and celebrated during the Hindu Lunisolar month Kartika. 178

Vittorio’s Delicious Apple Cake By Dolores Schiele

Agency/Department: MJHS Hospice Quality Management Origin: Italian Number of Servings: 6–8 people Cooking/Bake Time: 135 minutes Source: My father made this cake every time we had visitors from Italy—which was often! 4 extra large eggs 2 sticks of margarine 10 Tbsp. white sugar 10 Tbsp. white flour 1 package yeast (Pane Degli Angeli®, Vanilla) 2 large golden delicious apples (peeled, cored and thinly sliced) Butter to coat pan prior to baking

Preheat oven to 350°F. Separate egg yolks from egg whites. Beat egg whites until they are fluffy peaks. Melt margarine, add to sugar and beat together. Combine egg yolks and flour to sugar mixture, beat with mixer. Fold in egg whites. Add the package of yeast and beat with mix. Coat a 9”x13” pan with butter, sprinkle with flour and pour mixture into pan. Place thinly sliced apple slices into the mixture, line them up tightly. Bake at 350°F for 45 minutes. When cake has cooled off, sprinkle with powdered sugar.

Powdered sugar to sprinkle over baked cake

179

Desserts

Buon Appetito

INDEX A

Ada’s Noodle pudding, 149 Angie White Cookies, 150 Anthony’s Baked Jerk Wings, 25 Apple Cake, 151 Apple Fritters, 26 Apple Kugel, 152 Apple Pie, 153 Asian Dumplings Tamar Hardy, 77 Asian Salad Dressing, 51 Avocado hearts of palm salad, 52

Cabbage Salad, 57 Cactus Salad (Ensalada de Nopales), 58 Carrot Soufflé, 80 Cauliflower Salad, 59 Cheddar Cheese Quiche, 33 Cheesecake, 154 Chicken and Rice, 108 Chicken Liver Toasts (Edda Machlin’s Crostini di Fegatini), 37 Chicken Marbella, 109 Chicken Piccata, 111 Chicken Pot Pie Recipe, 112 Chicken Wine and Mushrooms, 113 Chocolate Cake, 155 Chocolate Chip Snowball Cookies, 156 Chocolate Zucchini Bread, 5 Clam Dip, 34 Coconut and Pineapple Sweets (Dulce de Coco y Piña de Don Ramon), 157 Coconut Tart, 158 Codfish Fritters, 36 Cold Compote/Fruit Soup, 159 Cold Cucumber Soup, 60 Cold Sesame Noodles, 61 Cookies and Cream Pie, 160 Corn Soufflé, 81 Cousin Lola’s Coconut Bread, 6

Babcia Kazia’s Fried Cauliflower, 27 Bacon Appetizer Crescents, 28 Baked Clams, 29 Baked Ziti, 103 Beef Barley Soup, 53 Beef Empanadas, 30 Beet Salad, 54 Bok Choy Salad, 55 Breakfast Smoothie, 3 Brian’s Brisket, 105 Brie in Puff Pastry, 32 Broccoli Bake, 78 Broccoli Onion Deluxe, 79 Broccoli Quiche, 107 Brown Rice Porridge, 4 Butternut Squash Soup, 56

181

Crab Casserole, 114 Cranberry Chicken Breast, 115 Cranberry Crunch, 161 Cream Cheese-filled Cupcakes, 162 Creamed Corn Jalapeño Cornbread, 82 Creole Veal Chops, 116 Crispy Salmon Cakes, 117 Crispy Skin Chicken, 118 Croquetas de Bacalao, 35 Curry Chicken, 119

Dawet Drink, 7 Dominican Flan, 163 Dutch Meat & Potato Salad (Huzaren Sla), 62

Elaine’s Noodle Pudding, 83 Eli Feldman’s French Toast, 8

Fattoush, 63 Flan, 164 Flan de 3 Leches, 165 Fried Sweet Potato leaves, 120

Grandma Lucy’s Manicotti, 121 Grandma’s Pumpkin Loaf, 9 Grilled Artichokes, 84 Guacamole, 39

Ham Balls in Pineapple Sauce, 40 Holiday Cranberry Mold (side dish), 85 Homemade Juice/Soda, 10 Honey Glazed Chicken, 122

182

I Individual Beef Pies, 41 Irish Soda Bread, 11 Irish Soda Bread, 12 Irish Vegetable Soup, 64

Jamaican Rice and Peas, 123 Jamaican Split Pea Soup, 65 Japanese Summer Salad, 66 Joyce’s Lamb Chops, 124

Lemon Bars, 167 Lentil Soup, 67

Mac & Cheese Balls, 42 Macaroni & Cheese, 125 Macaroni Salad, 68 Matzah Lasagna, 126 Matzo Brei, 14 Meat Paella from Valencia (Paella Valenciana), 128 Mexican Bean Dip, 43 Michal’s Challah, 15 Mom’s Empanadas de Carne, 44 Moroccan Carrot Salad, 69

New England Baked Beans, 86 Nick’s Pound Cake, 168 Noodle Kugel, 88 Norwegian Flatbread (Lefse), 13

Oil Roti (Paratha Roti), 16 Orzo, 127

P Pareve (Dairy Free) Cheesecake, 169 Pasta & Beans (Pasta Fagoli), 130 Pasta with Creamy Pesto Sauce, 131 Pasta Zola, 132 Peanut Soup with TomTom, 70 Peas Stew with Rice, 133 Penne with Avocado Sauce, 134 Pesto Sauce, 135 Potato Latkes, 89 Puerto Rican Pernil, 138 Pumpkin Pie, 170 Pumpkin Streusel Cake, 171

Quick & Easy Overnight Oats, 18

Red Cabbage, 90 Red Lentil Soup, 71 Rice and Beans, 140 Rice Kheer, 172 Rice Pudding, 173 Rice with Noodles and Ham (Arroz con Fideos y Jamón), 141 Roasted Broccoli, 91 Roasted Cherry Tomatoes, 92 Roasted Veggies, 93

Sausages with Cactus (Nopales), 142 Scones, 19 Simple Brown Stew Chicken, 143 Simple Strawberry Cheesecake, 174 Spicy Baked Potatoes, 94

Spinach Pinwheel, 46 Spinach Roll, 95 Spinach Turnovers (Edda Machlin’s Pasticcini di Spinaci), 38 Squash and Potatoes (Zucchine e Patate), 98 Struffoli, 175 Stuffed French Toast, 20 Swedish Rhubarb Cake, 176 Sweet Beans (Habichuelas con Dulces de Doña Nelly), 166 Sweet Hamburger Helper, 144 Sweet Plantains and Meat Pie (Puerto Rican Pastelon de Carne), 136

Tamar Hardy’s Mini Cigar, 47 Tillie’s Hamantaschen, 177 Toby’s Baked Lemon Pepper Salmon, 145 Tomato Soup, 72 Tuna a la King, 96

Veal Loaf, 146 Vermicelli Cake, 178 Vittorio’s Delicious Apple Cake, 179

White Clam Sauce, 97

Zucchini & Sweet Potato Latkes, 99 Zucchini Bread, 21 Zucchini Soup, 73

183