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Dedicated to the The Mount Community.
Thank you to everyone who submitted a recipe to this cookbook! This cookbook would not be possible without all the amazing and tasty recipes everyone submitted. We would also like to thank everyone that helped make this cookbook possible include the Student Activities Office interns Danielle Garner, who started this cookbook in December 2020 and Matthew Grien who finished this cookbook in Spring 2021. Together they put together flyers, marketed, and wrote up this cookbook. Their work truly made this possble! We would also like to thank Anne Ferrari for coming up with this idea and allowing her students to partner with the Student Activities Office. Thank you for everyone’s effort and we truly hope you enjoy!
Made Possible By: Anne Ferrari Clarissa Maldonado Danielle Garner Matthew Grein
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TABLE OF CONTENTS Sarah’s Focaccia…………………………………………………………………………….……………..4 Robin’s Matzo Ball Soup……………………….………………………………………………………….6 Danielle’s Broccoli and Cheddar Soup……….………………………………………………...………...8 Vincent’s Healthy Chocolate Mousse………….………………………………………………………...10 Ann’s Italian Pizzelles……………………………………………………………………………………11 Michael’s Cheesecake………………………………………………………………………….………...12 Matthew’s Nacho Dip………………………….………………………………………………...……….14 Eva’s Best Soft Chocolate Chip Cookie……….………………………………………………………...15 Anthony’s Creamy Italian Spread…………….……………………………………………….………..16 Anthony’s Italian Wedding Soup……………….……………………………………………….………17 Anthony’s Ravioli Lasagna with Zucchini…….………………………………………………...……...18 Michael’s Cranberry-Pineapple Relish…………………………………………………………...…….19 Michael’s Impossible Pumpkin Pie……………….………………………………………………..……20 Michelle’s Molasses Cookies……………………….………………………………………………...…..21 Maria’s Easter Bread……………………………….………………………………………………...….22 Fr. Greg’s Tourtière Canadienne………………….………………………………………………….…24 Jackyln’s Peanut Butter Balls……………………….………………………………………………..….25 Mikaela’s Irish Soda Bread………………………………………………………………………….…..26 Daniel’s Baked Salmon……………………………………………………………………………….….28 Daniel’s Beef Stir Fry with Onion and Shitake……..………………………………………………...…29 Daniel’s Cantonese Style Shrimp with Egg………….…………….………………………………...….31 Barbara’s Avgolemono Soup………………………….……………..…………………………………..33 Barbara’s Angieladas………………………………….…………………………………………………35 Kaitlyn’s Crumb Cake………………………………….……………..…………………………………37 Matthew’s Chicken Broccoli and Ziti………………….…………….………………………………….39 Katie’s Creamed Pearl Onions………………………….…………….…………………………………41 Allison’s Meatball Soup……………………………………………….…………………………………42 Olivia’s Aunt Katherine’s Soup……………………………………..…………………………………..44 Melissa’s Homemade Mac and Cheese……….………….……………………………………………...46 Madison’s Bologna Aloneys……………………………….……………………………..………………48 2
3 Lauryn’s Arroz Con Gandules…………………………….…………………………………………….49 Natalie’s Jamaican Fried Dumplings……………………….…………………………..……………….51 Clarissa’s Old-Fashioned Sugar Cookies…………………………………………………….…………53 Clarissa’s Bulgogi………………………………………………………………………….……………..54 Brittney’s Arroz Con Gandules…………………………….………………………………….………...55 Olivia’s Irish Soda Bread…………………………………….…………………………………………..56 Anne’s Mofongo………………………………………………………………………………...………..57 Grace’s Matzo-Ball Soup………………………………….……………………………………………..58 Caitlin’s Chili……………………………………………….…………………………………….………60 Jenny’s Ginette Cookies……………………………………..…………………………………….……..62 Michael’s Banana Chocolate Chip Muffins………………….…………………………………..……..64 Sarah’s Meatloaf……………………………………………….…………………………………..…….68 Danielle’s Peanut Butter Cookies………………………………..………………………………..……..70 Amanda’s Stuffed Cabbage……………………………………….……………………………….…….71 Todd’s Meatloaf…………………………………………………………………………….……...…….73 Emily’s Pozole……………………………………………………….……………………………...…….75 Kristen’s Cinnabon………………………………………………………………………………………77 Lia’s Red Sauce…………………………………………………………….…………………..………...79
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Focaccia Submitted by Sarah Uzelac’s Professor of Psychology, Ph.D. Ingredients: •
1 ¾ cups all-purpose flour or (I prefer) bread flour
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¾ cup warm water
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½ tsp sugar
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1 ½ tsp dry, active yeast
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1 tsp salt for the dough (can be herbed salt if you wish), more grinding or kosher salt for top 5 Tbsps. (divided use) Olive Oil (I prefer a richly flavored EVOO)
Directions: 1. Preheat the oven to 200 degrees. Coat your cast iron pan with 1 Tbsp of the olive oil and set aside. 2. Dissolve the sugar in a bowl of the warm water, then add the yeast. Allow the yeast to dissolve and bloom (takes about 5-10 min). 3. Add the 1 tsp salt and 1 cup of the flour to the yeasty water. Mix with a spatula or wooden spoon until a wet dough is formed. 4. Add in 2 Tbsp of the oil and mix until incorporated into the dough. 5. Sprinkle in the remaining ¾ cup of flour and gently knead by hand, forming a flat disc of dough. 6. Once the flour is all incorporated and you have formed the disc, press the dough into the oiled pan, flattening and fitting it as best you can to the whole skillet. 4
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7. Cover the pan with a clean towel, turn off the preheated oven, then place the covered skillet in the warm oven for 20 min for the dough to rise. 8. Remove the skillet from the oven, turn the oven back on and preheat up to 400 degrees. 9. While the oven heats, uncover the dough, drizzle 1 Tbsp of oil on top (spread with a pastry brush if you wish), then use your thumbs to press “wells” into the dough. Grind a 10. little salt over the top of the dough & re-cover with the towel until your oven is fully heated. 11. Once the oven is ready at 400 degrees, remove the towel and bake the schiacciata for 12. 20-24 min until golden on top. 13. Remove the skillet from the oven, drizzle the remaining Tbsp of oil, and grind a little more salt on top of the dough before transferring the bread to a cooling rack. 14. Enjoy as soon as it is cool enough to tear and eat!
“ Over the spring pandemic quarantine, missing both my grandmother (who died in August of 2019 at the age of 96) and spending time in Florence, I adapted a “quick” focaccia recipe to touch on my memories of my favorite place and one of my very favorite people. It is super a simple, quick, and easy to make recipe – almost impossible to get wrong.”
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Matzo Ball Soup Submitted by Robin Rosenberg Career Center Counselor Ingredients •
1 packet of Manischewitz Matzo Ball mix
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2 eggs
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2 Tbsp. vegetable oil (not EVOO)
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½ tsp salt
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½ tsp paprika
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¼ tsp nutmeg
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¼ tsp ginger
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¼ tsp pepper
Ingredients for Soup •
Meaty chicken pieces on the bone, skinned (any amount of chicken will do- you can also substitute turkey, including turkey neck and giblets)
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2 carrots
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1 onion
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1 stalk celery
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1 tsp salt
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½ tsp dried ginger
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½ tsp pepper
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½ tsp garlic powder
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Directions: Make the Soup one day ahead (if possible) 1. In a large soup pot, sauté coarsely chopped onions on medium heat until translucent. 2. Chop carrots and celery and add to onions. Cook on medium heat for about five to seven
minutes. 3. Add chicken pieces on high heat for a few minutes, until a little browning occurs. 4. Add enough water to cover the chicken. 5. Add salt, pepper, garlic, and ginger and raise heat to a boil. 6. Reduce heat and simmer for two hours. 7. Refrigerate overnight and skim fat the next day.
To make the matzo balls 1. In a bowl, blend two eggs and two Tbsp. of vegetable oil. 2. Add contents of one packet of matzo ball mix and add spices. Blend gently. 3. Refrigerate for 15 minutes. 4. Meanwhile, bring the soup cooked the day before to a boil. 5. Form matzo mixture into walnut size with your hands and add to the soup. There should
be from nine to twelve matzo balls. 6. Reduce heat and simmer for 20 minutes.
“During the Jewish holiday of Passover, it is traditional to eat Matzo ball soup. The Passover holiday centers on the story of the exodus of the Jewish people from Egypt to escape from slavery. The people fled so quickly that they did not have time for their bread to rise. When we understand that history lives on today in the form of continued oppression, then the Passover story is not merely an old tradition from a bygone era, but a living tribute to the current fight for social justice and freedom.”
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Broccoli and Cheddar Soup Submitted by Danielle Garner Student Ingredients ●
1 tablespoon butter
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½ onion, chopped
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¼ cup melted butter
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¼ cup flour
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2 cups milk
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2 cups chicken stock
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1 ½ cups coarsely chopped broccoli florets
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1 cup matchstick-cut carrots
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1 stalk celery, thinly sliced
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2 ½ cups shredded sharp Cheddar cheese
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salt and ground black pepper to taste
Directions for Soup: 1. Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté onion in hot butter until translucent, about 5 minutes. Set aside.
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2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes 3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone, and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes. 4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
“My favorite soup, it is nothing better than a nice warm cup of soup- best part with cheese and do not forget the broccoli! Enjoy and make your own! Try my favorite soup”
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Healthy Chocolate Mousse Submitted by Dr. Vincent Kayes Professor of Computer Science Ingredients: •
Large ripe avocado, pit & skin removed
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¼ cup natural unsweetened cocoa powder
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¼ cup honey
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½ teaspoon vanilla extract
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Teaspoon ground cinnamon
Directions: 1. Place all ingredients in blender or food processor & mix until smooth. I prefer chilled
before serving, though you may serve immediately. Embellishments: •
Dust with powdered sugar
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Top with whipped cream & cherry
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Top with Sprinkles (Jimmies), chocolate or colored
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Top with or mix in chocolate chips
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A dash of Brandy or Bourdon while whisking.
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Before embellishments, this recipe is loaded with healthy fats from avocados & antioxidants in cocoa & may help with high blood-pressure & protect against heart disease. 10
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Ann’s Italian Pizzelles Submitted by Lynette DeBellis Instructor of Nursing (Makes 60) Ingredients: ●
6 eggs
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3 ½ cups flour
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1 ½ cups sugar
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1 cup margarine or butter (1/2 pound) (2 sticks) cooled
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4 tsp. Baking powder
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3 Tablespoons (1 + ½ small 1 oz. bottles) anise extract
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Confectioner’s sugar (optional)
Beat eggs adding sugar gradually. Beat until smooth. Add cooled margarine/butter and anise. Sift flour and baking powder and add to egg mixture. Dough will be sticky
Drop by tsp. onto pizzelle iron. Spray pizzelle iron if needed with PAM between cookies Cool on a large platter and sprinkle with confectioner’s sugar if desired. “This was my mother’s special pizzelle recipe. Pizzelles are a traditional Italian thin waffle like cookie. My mother made these cookies every Christmas and for other special occasions. She won baking contests for her delicious cookies!”
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Cheesecake Submitted by Dr. Michael Fox Business Graduate Program Coordinator, J.D. Ingredients: Crust: ⅓-4ths c. fine graham cracker 1/2 tsp. ground cinnamon crumbs 1/2 c. butter or margarine, 1/4 c. walnuts, Finely ground melted Combine crumbs, walnuts, cinnamon and melted butter until uniform. Line a 9-inch spring form pan with graham cracker mixture (bring up the sides of the pan 242 inches/ 2 in 1 half), reserving 3 T. for top. Set aside.
Filling: 3 eggs 1/4 tsp. salt 2 (8 oz.) packages of cream 2 tsp. vanilla cheese, softened
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1/2 tsp. almond extract 1 c. sugar 3 c. sour cream
Preheat oven to 375°F. Combine the eggs, cream cheese, sugar, salt, vanilla and almond extract. Mix until well blended. Add the sour cream and blend until smooth. Pour the filling into the graham cracker crust. Bring the mixture exposed on the sides of the pan down over the filling. Sprinkle the remaining crust mixture (3 T.) on top of the filling. Bake for 35 minutes. Chill in the pan for 4-5 hours before serving.
“This has been a fun family recipe for generations, and is traditionally served at our Thanksgiving and Christmas dinners. The cheesecake recipe was my grandmother's.”
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Nacho Dip Submitted by Matthew Grein Student Ingredients: •
1 envelope of taco seasoning mix
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1 16 oz container of sour cream
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1 8 oz package of soft cream cheese
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8 oz shredded mozzarella cheese
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8 oz shredded cheddar cheese
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Shredded lettuce
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Diced fresh tomatoes
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Diced onions
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Tortilla chips
1. Mix together the sour cream, cream cheese, and taco seasoning until well blended and creamy. 2. Spread the mixture into a pie plate. 3. Cover the mixture with the shredded lettuce. Top with the diced tomatoes and onions. Then add the shredded cheese. 4. Serve with tortilla chips.
“My family has a cookbook that every single family member has, and everyone contributes to it. This recipe came from my aunt who makes it for every Fourth of July family barbeque.” 14
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Best Soft Chocolate Chip Cookies Submitted by Eva Camera Student Ingredients •
½ cup of brown sugar
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1 cup of regular sugar
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2 sticks of salted butter
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2 eggs
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2 tsp of vanilla
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3 cups of flour
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1 tsp of baking soda
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½ tsp salt
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Chocolate chips
Directions 1. Mix 2 sticks of melted salted butter into bowl. 2. Add all other ingredients into the bowl. 3. Mix all of the ingredients into the bowl. 4. Place the mixture onto a baking sheet in the form of a ball. 5. Bake at 350 degrees for 8-10 minutes or until browned edges.
“I found this recipe online a few years ago and decided to make them. I thought they were so good that I make them every Christmas for my family.”
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Creamy Italian Spread Submitted by Dr. Anthony Scardillo Professor of Marketing, MBA Ingredients
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1 cup of mayonnaise
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1 cup of grated parmesan cheese
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1 package of cream cheese
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2 small onions chopped
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½ cup of green olives/ pimento
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¼ cup of parsley
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English muffins
Directions 1. Mix together all ingredients and serve on toasted English muffins.
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Italian Wedding Soup Submitted by Dr. Anthony Scardillo Professor of Marketing, MBA Ingredients •
5-6 boneless chicken breasts (chopped)
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2 bags of store-bought frozen meatballs chopped into quarters
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2 large onions (chopped)
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2 boxes of frozen spinach (chopped)
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10 chopped carrots
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3 cloves of garlic (chopped)
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Box of sea shell pasta (1 lb.)
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¼ cup of olive oil
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16 oz jar of minor chicken base
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Parmesan cheese
Directions 1. In a large stockpot sauté chicken breasts; add meatballs, onions, spinach; carrots and garlic; simmer on medium heat for 15 minutes (covered). 2. Add water to desired consistency; let ingredients come to boil; add chicken base; cover and let simmer for 2 hours. 3. 15 minutes before serving, add sea shells, stir 4. Ladle into soup bowl; add parmesan cheese
“The Italian Wedding Soup has become a Christmas Dinner course/tradition for about the last 20 years or so in Casa Scardillo.”
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Ravioli Lasagna with Zucchini Submitted by Dr. Anthony Scardillo Professor of Marketing, MBA Ingredients •
2 bags of store-bought ravioli
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2 medium sized zucchinis (sliced or in noodle form)
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large onion
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cloves of garlic
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large container of ricotta cheese
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1 lb bag of shredded mozzarella cheese
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1 large jar of spaghetti sauce
Directions 1. In a large skillet, sauté the zucchini, onions and garlic until tender (but not mushy). 2. In a large pot, boil ravioli; drain 3. In a large baking dish, layer sauce; ravioli; ricotta cheese, vegetables and mozzarella. Continue layering until dish is full 4. Bake 35-30 minutes at 350 degrees
“The Ravioli Lasagna with Zucchini is a brand new recipe I created myself and shared with my family in Italy.”
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Cranberry-Pineapple Relish Submitted by Dr. Michael Fox Business Graduate Program Coordinator, J.D. Ingredients: •
1 cup of pineapple juice
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1 cup of water
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2 cups of sugar
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1 lb of fresh cranberries
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1 can of crushed pineapple. Drained
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2 medium oranges, peeled, segmented, and diced
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¼ cup of raisins
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Grated rind of 1 orange
Directions: 1. Combine juice, water, and sugar in a wide shallow saucepan. 2. Cook over low heat until the sugar is dissolved. 3. Add the cranberries. Cook over medium heat for 5 minutes. 4. Add the crushed pineapple, orange, raisins, and orange rind. 5. Cook over low heat, stirring frequently, for about 20 minutes until thickened. 6. Serve warm or refrigerate and serve cold.
“This has been a fun family recipe for generations. It is traditionally served at our Thanksgiving and Christmas dinners. This relish was a recipe from my mother.”
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Impossible Pumpkin Pie Submitted by Dr. Michael Fox Business Graduate Program Coordinator, J.D. Ingredients: •
Crisco or other baking grease
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½ cup of Bisquick
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¾ cup of sugar
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12 oz can of evaporated milk
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2 eggs
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16 oz can of pumpkin
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2 ½ tsp. pumpkin pie spice
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2 T. margarine or butter
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2 tsp. vanilla
Directions: 1. Preheat oven to 350ºF. 2. Grease a pie pan with Crisco or other baking grease. 3. Place all ingredients in blender; for optimal results try this first. 4. First the pumpkin, then the evaporated milk, eggs, then the dry ingredients (the blender blades will tend to stick if you put the dry ingredients in first.) 5. Blend on high for at least 1 minute, or until well mixed. You may want to stir and blend again. Pour into the pie plate. 6. Bake for 50-55 minutes, or until a knife or toothpick inserted into the center of the pie comes out clean. 7. Let cool before serving. “This has been a fun family recipe for generations. This recipe is traditionally served at our Thanksgiving and Christmas dinners. This recipe is one I learned as part of a holiday project in the third grade”.
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Molasses Cookies Submitted by Michelle Iacuessa Director of Alumni Engagement Ingredients: •
1 egg
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½ cup sugar
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½ cup molasses
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2 tsp vanilla
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½ tsp ginger
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½ cup shortening
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1 tsp baking soda
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1 tsp salt
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½ cup coffee (brewed coffee)
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3 cups flour (sifted)
Directions: 1. Pre-heat Oven to 400. 2. Mix egg, sugar, molasses, vanilla, coffee, & dry ingredients. 3. Drop a spoonful on greased cookie sheet. 4. Bake 10-15min. Yields 2 dozen. “Molasses Cookies have always been a favorite of my family. This recipe has been passed down to each generation starting with my great great grandmother to my grandmother to me. My grandmother made them every Christmas and we all looked forward to them. I now try to make them every year. They are not as good as my grandmothers. They are missing her special touch.”
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Easter Bread Submitted by Maria Soltis Library Administrative Assistant Ingredients: •
9 eggs at room temperature, beaten
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1 cup margarine, melted and cooled
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1 ½ tsp. salt
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2 cups sugar
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1 tbsp. lemon extract
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10-12 cup flour
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4 packages rapid rise yeast dissolved in 1 ½ cups warm water
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1 egg, beaten (to brush on the tops of breads during baking)
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Nonpareil candy sprinkles
Directions: 1. Dissolve yeast in ½ cup warm water. 2. Combine in a separate bowl: beaten eggs, sugar, salt, melted margarine, and lemon extract. 3. In a very large bowl, make a well in the 10 cups of flour. 4. Add the mixture containing the melted margarine and the yeast mixture alternately to the flour and combine using your hands. 5. Add additional flour until the dough is soft, but not sticky, and leaves your hand. 6. Knead the dough for 5-10 minutes until smooth.
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7. Cover the bowl with a cloth towel and let rise until double in bulk, about 3 hours. Punch dough down and divide into 7 loaves. From each loaf into a “knot” shape. 8. Place each loaf into a greased foil pie plate and let rise again until double in size (about 1 hour). 9. Bake at 350ºF for 30-45 minutes. Brush tops with beaten egg and sprinkle with nonpareil candles during the last 5 minutes of baking.
“It is an Italian tradition to bake this bread at Easter time. The recipe has been passed down from my maternal great-grandmother. It is a delicious sweet bread with a hint of lemon flavor and to make it is truly a labor of love. It makes seven loaves, so I usually keep two and give the rest to family and friends to enjoy. Every time I make it, I think of the women in my family who have made it through the years.”
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Tourtière Canadienne-French Canadian Meat Pie Submitted by Fr. Greg Fluet Director of Campus Ministry Ingredients: •
1 lb of ground sirloin
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3 lbs of ground pork
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4 medium size onions well chopped
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2 medium potatoes cooked and well chopped (optional)
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2 ½ teaspoons salt
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1 ½ teaspoons pepper
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½ teaspoon mace
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1 teaspoon nutmeg
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8 teaspoons corn starch
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3 cups of water
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Pie crusts
Directions: 1. Mix all together well, adding water and cook on very low heat for no more than four hours. 2. Place in pie crusts and cook in a 425ºF oven for 10 minutes, reducing to 350ºF for 35 minutes until the top of the crust is golden brown. 3. Makes 4 pies. “A favorite at Christmas time! This is my mom’s recipe: she got from my grandmother.”
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Peanut Butter Balls Submitted by Jaclyn Holzmann Student Ingredients: •
1/2 cups peanut butter
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6 tablespoons softened butter
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4 cups confectioners’ sugar
Directions: 1. Combine ingredients together in a bowl. 2. Roll into golf ball size balls. 3. Dip in melted chocolate. Enjoy!
“This recipe was passed down from my great grandmother, to my grandmother, my mom and now me!”
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Irish Soda Bread Submitted by Mikaela Lee Student Ingredients: •
1 and ¾ cups buttermilk
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1 large egg
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4 and ¼ cups of all-purpose flour
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3 tablespoons granulated sugar
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1 teaspoon baking soda
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1 teaspoon salt
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5 tablespoons unsalted butter (cold and cubed)
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1 cup of raisins
Directions: 1. Preheat the oven to 400°F and prepare a skillet or baking pan, lined with parchment paper and butter. 2. Whisk together the buttermilk and the egg. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut/cube the butter into the mixture. Since there is a lot of flour, mix until the butter creates pea sized crumbs. The butter will melt into the bread while baking in the oven. Add in the raisins. Pour in the buttermilk and egg mixture. Stir until the dough is too stiff to mix. Pour crumbly dough onto a lightly floured surface and flour your hands. Knead the dough until the flour is moistened but not too firm. If the dough is too sticky, add more flour.
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3. Transfer the dough to your choice of baking pan. Using a knife, score an “X,” into the top of the bread. Bake for 45 minutes, until the bread is browned, and the inside is cooked through. 4. Remove from the oven and let the bread sit for 10-20 minutes. “Growing up, I followed Irish traditions and ate delicious Irish food made by my grandmother! I love learning about the Irish culture and hope to visit Ireland someday. As I am Irish, this recipe means a lot to me. At every St. Patrick’s Day dinner, my grandparents made fresh Irish Soda bread. It was delicious. When my grandpa passed away, having dinners at grandma’s wasn’t the same. So, when I make Irish Soda bread, I make it for my Pop-pop. And everyone in my family loves to warm it up with some butter!”
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Baked Salmon Submitted by Daniel McGrath Student Ingredients: •
2-3 lbs of salmon filet
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Salt
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Pepper
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Garlic powder or fresh minced garlic
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Old bay
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Butter
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Canola oil in spray can or bottle
Directions: 1. Preheat oven to 350 degrees. 2.
Spray the bottom of a baking tray with oil.
3. Place salmon in a baking tray & season with salt, pepper, garlic, Old Bay to taste. 4. Slice 1-2 tablespoons of butter into thin slivers & evenly drop on top of salmon. 5. Lightly spray the top of the salmon with oil. 6. Place in the oven & bake for 20-25 minutes uncovered (time will slightly vary due to size of salmon). 7. Suggested to be served with mashed potatoes, over cooked rice or any other side of your choosing. “This is a recipe my family likes to make for dinner in our household.”
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Beef Stir Fry with Onion & Shitake Mushrooms Submitted by Daniel McGrath Student Ingredients: •
2 lb. flank steak
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Large onion
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Package of shitake mushrooms
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2 tablespoons of cornstarch
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1 tablespoon of whiskey
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1 teaspoon of sesame oil
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5 tablespoons of oyster sauce
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2 tablespoons of soy sauce
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2 tablespoons of canola oil (can substitute peanut or corn oil)
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2 tablespoons of ketchup
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Salt
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Pepper
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Garlic powder
Directions: 1.
Slice flank steak into 1/8"-1/4" thick slices (depending on your slicing skills, go thicker if you are new to this), then mix in cornstarch to coat evenly & let sit for a few minutes so cornstarch gets a chance to absorb in. 29
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2. Mix beef with the rest of ingredients (except for onions, mushrooms, cooking oil), then put back in the refrigerator for at least 15 minutes while you work on other steps. 3. Heat up wok with oil while slicing onion into 1/4" pieces. 4. When wok is hot add in onions & mushrooms (season with salt & pepper). Cook to desired tenderness then remove from heat. 5. Heat wok up again with oil, then add beef & continuously move around in heat till it is still slightly pink then add onions & mushrooms back in for a quick mix. 6. If you want it to have a little gravy to it, add in about half a cup of warm water with a few more teaspoons of oyster sauce. 7. Suggested to be served over cooked rice.
“This is a recipe my family likes to make for dinner in our household.”
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Cantonese Style Shrimp with Eggs Submitted by Daniel McGrath Student Ingredients: •
1 lb. of clean & deveined shrimp
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6 extra-large eggs
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½ teaspoon of whiskey
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1 large onion
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Scallion
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1 tablespoon of cornstarch
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½ teaspoon of sesame oil
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¼ teaspoon of soy sauce
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Salt
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Pepper
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Garlic powder
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Tablespoon of canola oil
Directions: 1. Pat dry raw shrimp then mix in cornstarch till well covered, let stand for 1-2 minutes, then mix in whiskey, sesame oil & soy sauce & set aside. 2. Mix eggs in a bowl with dry ingredients & another 1/4 teaspoon of soy sauce. 3. Slice up onions & scallions, then cook in hot wok with canola oil till desired texture. Add in shrimp & cook till shrimp is a light opaque color (a few minutes).
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4. Add in eggs & move around swiftly in wok till all items are covered in lightly cooked eggs. 5. Suggested to be served over rice or with a side of cooked vegetables of your choosing. “This is a recipe my family likes to make for dinner in our household.”
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Avgolemono Soup Submitted by Barbara Mulligan Director of Student Activities Ingredients: •
Olive oil
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1 onion
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3 teaspoons of minced garlic (jarred minced garlic also works)
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3 cups of chicken broth or chicken stock
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1 teaspoon of pepper
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1 teaspoon of dill seasoning
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Lemon zest from the rind
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2 medium sized chicken breasts (cut up in chunks)
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¼- ½ cup of orzo
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Eggs
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Lemon juice
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Optional: carrots and celery
Directions: 1. Turn your Instant Pot to the sauté setting. When the display says HOT add in enough olive oil to coat the bottom of the pot. Swirl the oil around. Add in half to 3/4 of an onion and three heaping teaspoons garlic (I use garlic that is already minced in the jar). Stir and sauté for about 3-4 minutes. 2. Add three cups of chicken broth or stock.
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3. Add 1 teaspoon pepper and a teaspoon of dill seasoning and some lemon zest from the rind. 4. Add 2 uncooked medium size chicken breast cut up in chunks so it cooks with rice. 5. Add 1/4 - 1/2 cup orzo. 6. cook on the poultry setting for 7 minutes then let sit for 10 minutes. 7. Next take out the chicken and shred it. 8. In a bowl whisk together one egg until frothy. add 1/4 cup lemon juice squeezed fresh from lemon. Ladle a tablespoon of the hot soup into the eggs and whisk, then repeat the process a few times. This way the eggs won’t scramble. Add the entire mixture into the pot and stir. This will make the soup creamy and thick. 9. Optional: some people add celery or carrots. Serve with pita bread.
“I went to Greece a few summers ago with my mom and sister and absolutely fell in love with the scenery and the food! One dish I love to make is Avgolemono soup. It is very easy to make in an instant pot and reminds me of my trip with my family!”
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Angieladas Submitted by Barbara Mulligan Director of Student Activities Ingredients: •
4.75lbs. chicken drumsticks (about 14 drums)
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1.5lbs. colby jack cheese- grated
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38oz. green enchilada sauce (medium)
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2-4oz. diced green chilies (mild)
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½ cup sour cream
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30 corn tortillas
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Cooking oil (vegetable or corn)
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Salt
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Pepper
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Optional: green onions
Directions: 1. Boil the chicken drumsticks in lightly salted water (about 45 min - 1 hour) 2. Once cool, remove the chicken meat from each drum, discarding the bones and skin. 3. In a large bowl, combine the chicken pieces, sour cream, diced green chilies together and mix well. Add salt and pepper to taste. (Optional: diced green onions). Chicken pieces should be very well coated. (Add more sour cream if desired). 4. In a sauce or frying pan, add cooking oil over medium high heat - enough so that each tortilla will be submersed in oil.
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5. Once the oil is hot, dip each tortilla in to oil and turn to fry both sides. Lightly fry - do not crisp up - maybe 8 seconds each side. Assembly line: •
Bowl of chicken mixture
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Bowl of enchilada sauce
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Stack of lightly fried tortillas
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Bowl of grated cheese
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Baking dish
Directions: 1. Dip tortilla in enchilada sauce so it is well coated. 2. Add spoonsful of chicken mixture, and grated cheese and roll. 3. Once you have rolled all tortillas into your baking dish, pour a small amount of the enchilada sauce all over. Sprinkle with remaining cheese. 4. Cover with foil and cook in oven for approximately 45 minutes at 350 degrees until everything is warmed through and cheese is melted. 5. Sprinkle with green onions if desired. 6. Serve with sour cream :)
“When I lived in California I was introduced to delicious Mexican food! My best friend was half Mexican (her mother is from Guadalajara) and she made the best dishes. When I moved to New York I just could not find Mexican food that could compare, so I begged for some of her family recipes. One recipe she shared was for enchiladas. I will now share the recipe with the Mount community. My friend’s name is Angie so we call them Angieladas!”
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Crumb Cake Submitted by Kaitlyn Corrigan Student Directions: Batter: •
Preheat oven to 400ºF
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Measure and sift together; o 1 ½ cup of flour o 2/3 cup of sugar o 2 tsp baking powder o ½ tsp salt
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Add: o ½ cup margarine with pastry blender
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Combine and add: o 1 egg well beaten o ½ cup of milk
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Stir quickly, just enough to make a soft but not sticky dough. Pour batter into greased 9x12 pan. Spread batter thin.
Crumbs: •
1 cup flour
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1 cup sugar
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3 tsp cinnamon
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•
1 tsp baking powder
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¼ tsp salt o Mix together all crumb ingredients. Melt a little less than 6 tablespoons of butter plus 1 tsp of vanilla. Use fork to form crumbs while pouring batter over fry ingredients.
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Put in oven 20-30 minutes
“This recipe is meaningful to my family because it was my mom’s grandmothers recipe.( so my great grandmas recipe) It has been a staple at all family functions, and it is very good. I know how to make the recipe without any measurements. That means it is being made a lot! If you ever feel like you are in the mood for crumb cake, I really recommend this one.”
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Chicken, Broccoli, & Ziti Submitted by Matthew Grein Student Ingredients: •
Eggs
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Italian bread crumbs
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Corn or vegetable oil
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4 boneless chicken breasts
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1 lb broccoli florets
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1 lb ziti or penne pasta
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3 Tbsp. extra virgin olive oil
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4 Tbsp. butter
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2 Tbsp. chicken base or 4 cubes chicken bouillon
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2 Tbsp. chopped garlic
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Water
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½ cup cream or half & half (optional- use if a creamy sauce instead of clear sauce is desired)
Directions: 1. Cook pasta for about 3 minutes less than instructions on package (if package instructs you to cook pasta for 10 minutes, cook it for only 7 minutes). Drain and rinse under cold water to stop the cooking process. Set aside for later.
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2. Take chicken breasts and pound out flat. Next dip the chicken in a beaten egg mixture and coat with the Italian bread crumbs. 3. Add vegetable oil to a hot frying pan. When the oil is hot, add the breaded chicken and cook until bottom is golden brown. Flip chicken and brown the other side. When the chicken is cooked, remove from pan and place on paper towels to absorb the excess oil. 4. Set chicken aside to cool. When chicken has cooled enough to handle, cut the chicken into 1” to 1 1/2 “ cubes. 5. Next begin to steam the broccoli florets, about 5 minutes. It will turn a nice dark green. 6. While broccoli is steaming, place the butter, extra virgin olive oil and garlic in a large frying pan. Cook on medium heat until garlic turns golden brown. 7. Add the chicken base or bouillon, which has been dissolved in 1 cup of water. (If making a creamy sauce, add the cream or half and half at this time as well). 8. Next add the cooked pasta to the sauce and cook for about 2 minutes, stirring constantly. 9. Add the chicken and the steamed broccoli to the pasta, stirring constantly making sure that the pasta, chicken and broccoli are covered. 10. Put pasta in a serving bowl and serve.
“My Uncle Joe made this recipe to use for regular dinners. This recipe is not just made on holidays. This recipe was put into the Grein family cookbook and now it has become a regular dinner for my family.”
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Creamed Pearl Onions Submitted by Kate Hughes Student Ingredients: •
4 cups pearl onions
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3 tablespoons of butter
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3 tablespoons of flour
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Salt and pepper
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¾ cup chicken broth
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¾ cup half and half cream
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3 tablespoons of parmesan cheese
Directions: 1. Boil the onions until tender. 2. You will then rinse the onions in cold water. 3. Peel the onions and leave them to the side. 4. In a separate pan melt the butter then add the flour, salt and pepper stirring until smooth. 5. Stir in the half and half and chicken broth until thick. 6. Then add the parmesan cheese and onions. “My mom always makes a small dish of these for the table on Christmas because it is something that her mother made every year as a child. She does this so that a piece of her mom is at the table while we are celebrating all together. The recipe above is my grandma’s, but occasionally my mom will add bacon or something in the mix to give it more flavor.”
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Meatball Soup Submitted by Allison Karaman Student Ingredients: •
1 qt water or more
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1 box Ditalini #40 noodles
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2 lbs chop meat
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4-6 carrots sliced or chopped
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4-6 celery sticks sliced or chopped
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Medium minced onion
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Handfuls raw rice
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6 package G Washington Golden
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1 can chicken broth
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2 eggs
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2 lemons juice
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Add flour and salt and pepper to taste
Directions: 1. Put water in a large pot. Add carrots, celery, and 3 packs of G Washington. 2. In the chopped meat add 3 packs of G Washington, minced onion, and rice. 3. Make small meatballs, roll in flour, and add to the boiling water and cook for 20 minutes. 4. Cool down. Add beaten egg and lemon juice to broth. 5. Add desired amount of cooked noodles to soup.
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6. Serve with Italian bread.
“This recipe is important to my family because it is from our Greek origin. My nana is 103 years old and has been making this recipe her entire life. She is Greek, as am I, and she makes this recipe to represent and embrace her heritage. Now that my nana is 103 and cannot really make this recipe herself anymore, it has been passed down to my grandma to make and after my grandma it will be passed down to my dad.”
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Aunt Katherine Soup Submitted by Olivia Lotito Student Ingredients: •
½ cup onions
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3 tbsp. olive oil
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4 beef shanks
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1 can tomato paste
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8-10 cups water
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Salt and pepper
Directions: 1. Start by sautéing chopped onions in olive oil until they are translucent and tender. 2. Then season beef shanks with salt and pepper and add to the pot with onions. 3. Brown the beef slightly on all sides and add the tomato paste. 4. Grab a larger pot and add the water. 5. Put the beef tomato mixture into the water and mix. Let the mixture come to a boil, then reduce the heat and cover. Let this simmer for 3 hours. A half hour before its done cooking, boil 1 pound ditalini pasta. 6. Once done, remove the shank bones and shred the meat with a fork and knife, and return to the pot. 7. Drain the cooked pasta and pour the soup over it. 8. Sprinkle the top in grated parmesan and serve with garlic bread and salad.
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“This recipe is meaningful to me and my family because it was originally creased by my great great Aunt Katherine. We all believe she made this soup on accident one day, by concocting a mixture of leftover ingredients. Unknowingly she had created the most famous family recipe for the Cowart Family. We make this dish for special occasions, relaxing dinners, when someone is sick, and just because it tastes delicious! Even my Grandma, who doesn’t love to cook, makes this recipe, everyone in the family knows how to create it, and everyone loves to eat it. The soup does take a while to cook, so once my mom begins stewing the meat, the house smells amazing all day long, once it comes time to eat, the family is ravenous. I never met my great great Aunt Katherine, but I sure am glad she made some soup! Below is a great picture of the entire Cowart Family, with Grandma in the middle.”
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Homemade Mac & Cheese Submitted by Madison Garside Student Ingredients: •
A box of shell macaroni
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2 cups shredded coly jack cheese
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½ cup grated parmesan cheese
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3 cups milk
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¼ cup butter
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2 ½ tablespoons all-purpose flour
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2 tablespoons butter
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½ cup bread crumbs
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Pinch of pepper
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(and as much hot sauce as I can sneak in)
Directions: 1. Preheat oven to 350ºF. 2. Boil pasta. 3. In a separate, large pot, on medium heat, include a full stick of butter. 4. As the heat begins to increase slowly start adding measurements of cheese, milk, and other ingredients (sometimes we eye out the amount of cheese and milk rather than measuring). 5. Now put the cooked noodles in a baking dish.
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6. Pour the cheese/milk puree on top of the macaroni. 7. Sprinkle bread crumbs on the entire dish. 8. Bake for 30 minutes.
“I’ve always been an extremely picky eater and my family is so untraditional. Mac and cheese was pretty much the only thing I would eat, so my mom naturally made it for every holiday. It may seem weird but rather than a ham for Easter we do seafood and Mac & and cheese. It’s untraditional, weird, and different which is why it’s so special to me. It’s always an interesting conversation when telling other people our dinner plans when it comes to holidays.”
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Bologna Aloneys Submitted by Madison Trumpold Student “Growing up my grandfather on my dad’s side always made a little something called bologna aloneys. Basically you take bologna cream cheese and pineapple and make a mini shish kebab type snack, I know I sound crazy but hear me out. you can do it two ways, one way is to take out a slice of Bologna, spread a little dab of cream cheese in the middle, place a few pineapple chunks on top, then roll it up and eat. The other way is a little more complicated (you’ll need toothpicks) but it’s my favorite. Lay a piece of bologna down and spread cream cheese across the entire slice and place another slice of bologna on top and put cream cheese and bologna on top. You’re going to do this quite a few times until you have a thick stack of bologna and cream cheese. slice it into squares and add toothpicks to each square then slide a piece of pineapple on top each toothpick and you are ready to snack.”
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Arroz Con Gandules (Rice with Pigeon Peas) Submitted by Lauryn Knight Student Ingredients: •
1 tablespoon olive oil
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1/3 cup country ham or bacon, diced (optional)
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1/3 cup sofrito
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3 cups water
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1 ½ tsp sazón con achiote y culantro
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1 cube chicken bouillon
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1 can of tomato sauce
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15 ounce can pigeon peas (gandules), drained and rinsed
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2 cups rice
Directions: 1. Heat your pot to medium heat, and add your olive oil, ham (if using) and sofrito. Stir for about 4 minutes. 2. Next add in the Sazón, tomato sauce, and chicken bouillon then stir. 3. Add the pigeon peas and water. Let the liquid come to a boil and taste if it needs more saltiness, add in another chicken bouillon cube. 4. Once the mixture is boiling, add the rice and stir.
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5. Cover and allow the rice to absorb all the liquid as well as stirring when necessary. Lower the flame to low and allow it to steam for 20-25 minutes. It’s done when the liquid is absorbed and the grains are fully cooked.
“This recipe is important to my family because we are Puerto Rican and it has been apart of our culture for years. We eat rice with most meals, but it can come in different styles. Arroz con gandules is my favorite type or rice to eat.”
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Jamaican Fried Dumplings Submitted by Natalie Bell Student Ingredients: •
1 cup of all purpose-flour
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1 ½ teaspoon of baking powder
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2 tablespoon granulated sugar
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½ tablespoon unsalted butter
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¼ tablespoon salt
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Approximately 1/3 cup of water
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2 cups of vegetable oil
Directions: 1. Ingredients are mixed into a bowl until they make a dough. 2. After forming the dough let it set for 10 minutes with plastic wrap over it. 3. Divide the dough into portions slightly larger than golf balls. 4. Roll the dough in your hands until it is round. 5. Heat up oil in a frying pan or deep fryer (350 degrees) 6. When the oil is boiling, place the dough in the oil and rotate it so that it can fry evenly. 7. Fry the dumplings for 8-10 minutes, and then when taking them out put paper towel in your dish to drain excess oil from the fried dumplings. 8. Let them cool for a few minutes and then enjoy!
“Jamaican fried dumpling is an important recipe to my family because it goes with almost 51
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everything and it reminds me of being taught how to cook by my dad and getting flour all over the counter. I’m reminded of rolling the dough between my hands and hearing the oil crackle and pop as they dropped in the deep fryer. Jamaican fried dumpling should be crispy on the outside and soft on the inside and should have a golden color when it comes out of the deep fryer. Fried Dumplings is a dough mixture of flour, salt, baking powder, butter, and water. The dough is divided into small pieces and then formed into small balls, which is then fried in some vegetable oil.”
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Old-Fashioned Sugar Cookies Submitted by Clarissa Maldonado Student Affairs/Purchasing Assistant Ingredients: •
1 stick each (1/2 cup each) unsalted butter and margarine (not spread), softened
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½ cup each confectioners’ sugar and granulated sugar
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1 large egg
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1 ½ tsp vanilla extract
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1 tsp baking powder
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½ tsp salt
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2 ½ cups all-purpose flour
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1 cup coarse white or colored sugar, or a combination
Recipe makes 42 cookies Directions: 1. Heat oven to 375 ºF. Coat baking sheet(s) with nonstick spray. 2. In a large bowl, beat butter, margarine, confectioners’, and granulated sugar with mixer on low speed until blended. Increase speed to high; beat until light and fluffy. Beat in egg, vanilla, baking powder, and salt. On low speed, gradually beat in flour. 3. Roll dough into 1-in. balls. Roll balls in coarse sugar to coat. Place about 2 in. apart on prepared baking sheet(s). Flatten balls with bottom of a glass 2-in. round. 4. Bake 10 minutes or until golden. Cool on baking sheet(s) 10 seconds or so before removing cookies to wire rack(s) to cool completely. “We love making these for the holidays or any special occasions. They’re classic sugar cookies that everyone loves and they’re so easy to decorate for specific holidays.”
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Bulgogi Submitted by Clarissa Maldonado Student Affairs/Purchasing Assistant Ingredients:
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1lb beef (top sirloin) thinly sliced
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3 tablespoons soy sauce
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1 tbs sesame oil
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1 tbs sesame seeds
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1 clove garlic minced
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1 tsp sugar
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½ tsp salt
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½ tsp black pepper
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1 carrot
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1 green onion
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½ yellow onion
Directions: 1. Cook on medium high heat on a cast iron skillet or on the grill on medium high heat for 3-5 minutes depending on your liking.
“This is a household favorite! We love incorporating other cuisines into our meals and this is a great example of it. This is best served over white rice!”
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Arroz Con Gandules Submitted by Britney Ramirez Student Ingredients: •
6 cups of water
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3 cups of rice
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1 tablespoon sofrito
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1 can of gandules
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2 tablespoons of olives with capers
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1 can of tomato sauce
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2 tablespoons oil
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1 package ham flavoring
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Salt to taste
Directions: 1. Boil water 2. Add salt, oil, sofrito, tomato sauce, and ham flavoring 3. When it reaches a rolling boil add rice, gandules, and olives 4. Stir and reduce the heat. Once most of the water is evaporated cover and let cook on low heat. Uncover and stir rice once or twice until soft. “This is a staple to our meals in my Puerto Rican household for every holiday and special event! This is my great grandmas’ recipe that has been passed down to all of my family! This is so meaningful because it is a staple in my culture, and because this is something I know my whole family loves!”
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Irish Soda Bread Submitted by Olivia Sickler Student Ingredients: •
4 tbsp butter (soft)
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4 cups flour
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1 tbsp sugar
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3 tsp baking powder
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1 tsp baking soda
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1 tsp salt
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1 ¼ cup raisins (soak in warm water)
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1 egg
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1 ¾ cup buttermilk
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Makes 2 loaves
Directions: 1. Work butter into flour with fingers. Add sugar, baking powder, baking soda, and salt. Still mix with fingers. 2. When it resembles corn meal beat eggs with buttermilk and all other ingredients, stir till blended. 3. Dough should be soft, dust hands with flour and shape into a ball. Kneed for 3 minutes. Cut in 2 positions, shape and put on greased cookie sheet. 4. Press until slightly flattened.
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5. With sharp knife make a criss cross. 6. Bake 35 minutes at 375ºF until golden and crusty. 7. Let cool for 15 minutes.
“This recipe has been in my family for 50 years and is from my great grandparents. We make it every Saint Patrick’s day in honor of them and an on going family tradition.”
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Mofongo Submitted by Anne Ferrari Professor of Psychology Ingredients: •
4 strips of bacon (the fattier the better)
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1 medium sized onion, diced
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5 garlic cloves, minced
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3 green plantains, peeled and cut into 1-inch slices
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3 cups chicken broth, extra 1 cup reserved if needed
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1 teaspoon coarse salt
Directions: 1. Fry the bacon in a large deep skillet. Remove from pan and drain on paper towels, cut into small pieces and retain about 3-4 tablespoons of the bacon drippings. 2. Add the diced onion to the bacon drippings in the skillet and cook about 3 minutes until fragrant and translucent. 3. Add the garlic, fry for a few seconds until fragrant. Add the plantains, salt, and 2 cups of the chicken broth. 4. Bring broth to a boil, reduce to a simmer and continue to simmer for about 10-20 minutes, or until plantains are soft enough to mash. If the plantains soak up all of the broth prior to becoming tender, add extra broth and continue to cook until soft. The plantains should soak up most of the broth.
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5. Once tender, remove from heat and mash the mixture with a potato masher or back of a spoon. You do not want a perfectly smooth mixture, but rather a lumpy once. If needed, added more broth with the mash. You should end up with a chunky puree. Stir the bacon pieces back in. 6. In Puerto Rican restaurants, mofongo is often added to a shallow cup which is used as a mold once inverted onto the serving plate. You can use this fancy technique, or just lump it into your plate.
“My family is really diverse. I actually recently sat down and counted the various countries of origins that comprise us and I came up with sixteen! Although we were always proud of our varied origins, we never really spent a great deal of time actually celebrating them. Once my children were in college, I realized we were missing out on something very special, so we began a Christmas Eve tradition of creating foods that represented our varied ethnicities. We were able to add my personal favorite, mofongo, after my daughter Christina learned to make it in her senior year of college while in Puerto Rico, involved in a global project program affiliated with her school. I honestly can’t remember what outcome resulted from her work there, but she did learn some amazing cooking skills.”
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Matzo Ball Soup Submitted by Grace Piazza Student Ingredients: •
Pot of water
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4 chicken breasts
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1 medium-size celery root
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1 onion
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2-3 carrots
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2-3 parsnips
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1 turnip
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1 leek
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Fresh dill
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Salt and pepper
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1 box College Inn Chicken Broth
Ingredients for Matzo-Balls: •
6 eggs
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1 cup of matzah meal
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¼ cup of seltzer
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¼ cup of vegetable broth
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Salt and pepper
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Directions for soup: 1. Bring to a boil then simmer for 2 hours. 2. Drain stock into pot discard all vegetables. 3. Shred up chicken add chicken to stock. 4. Cut up fresh carrots, parsnips, and celery. 5. Add a box of College Inn broth. 6. Bring to boil. Directions for Matzo-balls 1. Mix all ingredients put in fridge for half-hour. 2. Form into balls and add the balls to the soup. 3. Boil for 5 minutes them simmer.
“This recipe is important to my family because it is the soup my mom makes for almost every Jewish holiday. It is one of my favorite recipes my mom makes and I love helping her make the soup. Every time she makes the soup I get so excited because it reminds me of family and everyone being together. I also love matzo balls, they taste delicious.”
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Chili Submitted by Caitlin Keesling Student Ingredients: •
1 tablespoon of olive oil
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1 pound ground beef
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1 medium onion, diced
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2 tablespoons chili powder
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½ tablespoon cumin
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½ tablespoon garlic powder
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1 teaspoon hot pepper sauce o Optional: o ½ teaspoon salt o ½ teaspoon pepper o 2 14-ounce cans of chili beans o 2 14-ounce cans of kidney beans o 1 15 ounce can of tomato sauce o 2 cups beef broth o 1 tablespoon corn starch o 1 tablespoon water
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Directions: 1. Turn on instant pot to sauté and add the oil. Once oil it hot, and the onion, ground beef, and seasonings and cook until meat is no longer pink. 2. Drain any excess grease from the meat. 3. Turn instant pot off and add the remaining ingredients and stir to combine. 4. Set instant pot to high pressure for 25 minutes. 5. Allow pressure to release naturally after cooking for 10 minutes, then quick release. 6. Optional: Mix cornstarch and water and add to the chili. Allow for the chili to thicken for 5 minutes.
“This recipe is important to my family because my husband and I have grown up eating chili all the time. It was something our moms taught us how to cook and now we make it together. When we got married, we both sat down and figured out our own recipe that was unique to us. This meal has so much meaning, and its best served after a long day after work or school.”
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Ginette Cookies Submitted by Jenny Piccarello Student Ingredients: •
1/2 cup butter
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¼ cup shortening
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¾ cup sugar
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4 eggs
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3 cups of flour
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5 teaspoons of baking powder
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½ tsp salt
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1 tsp vanilla
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1 teaspoon almond extract or lemon
Directions: 1. Mix butter, shortening, sugar, and eggs one at a time. 2. In a different bowl whisk together flour, salt, and baking powder. 3. Add mixes together slowly. 4. Add flour until dough is firm. 5. Bake at 375ºF for 8-10 minutes. Ingredients for glaze: •
2 cups confectionary sugar
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1-2 tsp almond extract or lemon 64
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•
Milk
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Sprinkles
Directions: 1. Mix the confectionary sugar and almond extract. 2. Add milk a little at a time until frosting consistency. (not runny) 3. Dip cookies and add sprinkles.
“My family has a tradition that every Christmas, Easter, or someone's birthday we have Ginette cookies. My aunt Vicki is the best at making them and we use her recipe every time. These cookies are so popular that each one of my Aunt’s and Uncle get their own plate of them every holiday and they share them with their kids. My family is huge so it would be impossible to bake them for everyone. My aunt will put a plate out of the cookies and they will be gone in seconds. I love having this tradition with my family because it gives us something to bond over and to one day share with our own families. This past year was the first time I baked them myself and they came out really good. I shared the recipe with my boyfriend’s Mom and we got to bake them together. This recipe will always be special to my family and I hope it always will be. Below are pictures of us eating them and baking them!”
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Banana Chocolate Chip Muffins Submitted by Michael McGuire Professor of History Ingredients: •
1 ½ cups all-purpose flour (I substitute whole wheat in an effort to make it healthier)
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1 tsp baking soda
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½ tsp ground nutmeg
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½ tsp cinnamon
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1 stick (1/2 cup) of butter, softened
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1 cup sugar
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2 large, ripe bananas
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1 egg
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1 tsp vanilla extract
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1 ½ cups chocolate chips
Directions: 1. Preheat oven to 375ºF. 2. Add all dry ingredients to a large mixing bowl. Be sure to do this with children. If your daughter wants her lovie bear to help out, say yes. (less flour gets spilled on the floor when you accept her prerequisites) 3. Mix in softened butter and ripe bananas and—IF YOU HAVE YOUR WIFE’S PERMISSION—let your children mix the items in with their hands. They will love the feel of the texture, and they will lick their fingers when they are done.
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4. Add egg and vanilla extract and stir with a thick spoon to combine. Then let any ‘little helpers’ participate in the work. 5. Add in 1 cup of chocolate chips and stir. Split the rest into small bowls to reward your ‘little helpers.’ 6. Spoon the batter into the mini cupcake/muffin molds and bake in the oven. They should be done in 20 minutes. 7. Expect smiles. While the recipe makes nearly two dozen, this little girl can finish a whole batch in four days.
“This is a favorite recipe of my daughter, Josie. My son will occasionally eat them too. They are loved because the muffins include all three favorite children’s food groups: sugar, salt, and fat.”
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Meatloaf Submitted by Sarah Gonzalez Student Ingredients: •
1-1/2 pound ground beef
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Italian seasoned breadcrumbs
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1 large egg
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Grated parmesan cheese
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Salt
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Pepper
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Garlic powder
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Italian seasoning
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½ green pepper (diced)
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½ onion (diced)
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Homemade tomato sauce
Directions: 1. Preheat oven to 375ºF. 2. Mix all ingredients into a large bowl and form it into a rectangle. 3. Spray an 8x10 pan and put the rectangle formed meatloaf into the pan. 4. Leave meatloaf in for an hour. 5. After an hour remove the meatloaf and let cool for 10 minutes.
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“This recipe is so important to my family because everyone loves it. It is sort of a of let’s make that, we haven’t had it in a while, when we cannot think of what to eat. Even when we have been eating the same five things during the week, we think of meatloaf. It is also easy to make. It is also important and different because the homemade tomato sauce adds another homey feeling because my mom or grandmother makes that sauce all day long and seasoned to perfection to be added into anything. We love this recipe because my grandma sometimes makes meatloaf in a Bundt cake pan and make a cake out of it and put mashed potatoes on top and it acts as “frosting”. It has been a recipe that everyone makes but I will only eat meatloaf when my mom or grandmother makes it because the way they both make it is how I like it. I am just more on the smell of the meatloaf when it is cooking. I gives me a I cannot wait to eat it and when my mom puts more tomato sauce on top when it is done, it just pours into the meat and gives more flavor, and it is so juicy. I just enjoy watching everyone make it. Also, my family just puts seasonings on no specific measurements just put as much as you want just not too much. This recipe just makes me feel good while eating it and knowing that it will be good every time makes it so nice.”
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Peanut Butter Cookies Submitted by Danielle Dinino Student Ingredients: •
1 cup of peanut butter
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1 cup of sugar
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1 egg
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½ teaspoon vanilla extract
Directions: 1. Mix peanut butter and sugar. 2. Add remaining ingredients afterwards. 3. Shape into 1-inch balls and place them on an ungreased cookie sheet. 4. Press the balls with a fork to flatten slightly. 5. Bake in oven at 350ºF for 12-15 minutes.
“This recipe is important to me and my family because it was a recipe that was passed down from my grandma. Before she passed away in 2009, she would always make these peanut butter cookies for every special occasion. Now, whenever my family makes them they always remind me of her. It is sort of our tradition to make them every special occasion and it is one of my family’s favorite recipes.”
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Stuffed Cabbage Submitted by Amanda Rozell Student Ingredients: •
Cabbage
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Salt
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Pepper
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Meat
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Carrots
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Celery
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Tomato sauce
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Sauerkraut
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Eggs
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Rice
Directions: 1. Parboil the cabbage to start in a pot with hot water and salt. 2. Take cabbage out and remove the loose leaves of cabbage. 3. Repeat the first steps and continue to pull leaves off until all the leaves are off. 4. In a bowl, add chopped meat and rice with salt and pepper. 5. Add chopped celery and carrots to the mixture. 6. Add a couple of eggs to the mixture.
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7. Mix the ingredients together and take a spoon full of the mixture and place on one of the cabbage leaves. 8. Roll up the mixture in the cabbage leaf (roll and fold like a burrito). 9. After doing about a dozen, you line a tray with leftover cabbage leaves. 10. Put the rolled cabbage on top and pour a little tomato sauce and sauerkraut on top as well. 11. Cover with the remainder of the cabbage leaves and then cover with tin foil. 12. Bake in the oven for 350ºF for about 90 minutes.
“This recipe is called Gaullumpi, but in our family we just refer to it as stuffed cabbage. My great grandma was Slavic, Grandma Siska, who would make this dish for holidays and on the weekend. Our great grandma Siska of course did not invent this recipe, but made it a staple in our family’s diet and tried to make it quite often. My grandma Barbara currently still makes the dish when she can and so does my dad. The whole process takes about an hour to prepare and then another ninety minutes to bake it. Each person would receive their own cabbage leaf filled with meat, and it often would go well with perogies. I feel that this recipe represents my family well because of our heritage and background, and it is not a very well known recipe for many American families.”
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Meatloaf Submitted by Todd Weaver Student Ingredients: •
1.5lb ground beef or turkey
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1 egg
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½ cup of breadcrumbs
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1 tbsp dried oregano
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1 tbsp dried basil
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1 tbsp dried rosemary
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1 tbsp garlic powder or 1 cloved minced garlic
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½ Spanish onion
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1 tsp smoked paprika (optional)
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2 11oz cans of condensed tomato soup
Directions: 1. Preheat the oven for 350ºF. 2. Dice the onion. 3. Mix every ingredient in a large bowl, except for the soup. Use your hands! 4. In a metal or glass baking dish, make four mini-loafs or one large loaf. 5. Cover the loaf(s) evenly with the tomato soup. 6. Bake for 1-1.5 hours. 7. Once well done, serve with the soup in the dish spooned on top.
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This meatloaf recipe has been passed down from the great grandmother. Since its creation, it was a way to use everything that was in the cabinets. Since I started cooking this is the dish that is requested by family, friends, and neighbors. This herbs, spices, meat, and toppings for this recipe can be changed for anything that is in your cabinet.”
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Pozole Submitted by Emily Alta Student Ingredients: •
½ white onion
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8 cloves of garlic
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1 ½ tablespoons of salt
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7 cups of hominy
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3 lbs of pork shoulder cut into 2 inch cubes
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7 cups of water
For the garnish: •
½ white onion diced
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Mexican oregano
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Lime wedges
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Sea salt
Directions: 1. In a blender, combine the onion, cloves of garlic, salt, and 2 cups of water and blend until smooth. 2. In a large pot or dutch oven, add the hominy, pork chunks, garlic-onion mixture, and 7 cups of water. Bring it all to a boil, reduce to a simmer, cover, and cook for 3 hours, until the pork has cooked through and can easily shred. 3. Add salt for taste.
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4. Serve in a bowl and top with sliced radish, chopped white onion (the other half you didn’t use in pozole).
“Coming from a Mexican culture, this recipe is vitally important because we eat it as a tradition on Christmas or for a religious event. We usually eat it during the winter when it’s cold because the soup itself is very hot. Also, I went to Mexico last year for Christmas and we had pozole with tostadas! My grandma and grandpa are both seen in the picture alongside my two cousins who I am very close with. I love being Mexican and trying new things. Eating this dish is a common tradition in our family and I am going to pass it on my future family so that we can eat it on holidays.”
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Cinnabon Submitted by Kristen Gallo Student Ingredients: •
1 cup of milk
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2 eggs
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1 cup butter
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4 cups bread flour
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½ teaspoon salt
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½ cup white sugar
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1 package active dry yeast
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1 cup brown sugar
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3 tablespoons ground cinnamon
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1 cup butter
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Lots of icing
Directions: 1. Grease a 13”x9” baking pan. 2. Add Cinnabon Dough Mix, yeast package, melted butter, warm buttermilk or milk and egg in bowl of a stand mixer (fitted with dough hook attachment). Mix on low for 2 minutes until dough comes together. Increase speed to medium low and continue mixing for an additional 3-5 minutes until a soft slightly sticky dough ball has formed. (This may
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also be done by mixing and kneading by hand in a large bowl and will take about 5-7 minutes). 3. Dust the counter lightly with flower and rough dough ball out into a 16”x16” square. Dust dough with flower as needed. 4. Spread softened butter on dough and top with Cinnabon Cinnamon Sugar filling. Pat gently to adhere filling to butter. 5. Roll dough up lengthwise into a 16” log and cut log into eight 2” pieces. 6. Place rolls into the greased baking pan so there is some space between each roll. 7. Cover rolls loosely with plastic wrap and place in a warm spot for 45-60 minutes allowing rolls to rise slightly. 8. Preheat oven to 350ºF. 9. Bake for 35-40 minutes or until tops of rolls turn golden brown and filling bubbles. 10. Frost each roll immediately and cool for 5-10 minutes before serving.
“This recipe is important to me and my family because every Christmas morning after we open gifts we all make homemade cinnamon rolls together. This is a tradition that we do every year and our Christmas wouldn’t be complete without it. Without this recipe we wouldn’t be able to make our delicious cinnamon rolls that have become a family tradition.”
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Red Sauce Submitted by Lia Maletta Student Ingredients: •
Cans of crushed/pureed tomatoes
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Olive oil
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Roasted garlic
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Salt/pepper/parsley/oregano/basil
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(There are no specific measurements, you measure with your heart depending on how big of a batch you cook)
Directions: 1. Heat all ingredients together and allow to simmer for as long as you wish.
“As Italians, it’s important to have the perfect red sauce recipe to enjoy with the family. This recipe is important to me because it will forever be my most favorite meal. It’s simple, but most importantly delicious.”
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