our t ab le C O O K B O O K
our chefs
Welcome to the 2020 MTSIR Cookbook When the dynamics of life change, often we find ourselves comforted by friends, family, and food. Our Table is a cumulation of our favorite recipes shared by our very own MTSIR team members. Mixed in this cookbook are some of the 2019 Award Winning recipes during a company cook off, as well as family favorites, easy dishes and challenging creations from appetizers to desserts. We had a such a great time collecting these submissions, but even more fun learning about why that team member selected to submit that dish. Each submission had an important meaning in that person’s life. And the best way to pay forward Our Experiences and positive memories is by passing them on to you. We hope you have a chance to try one, two, or all of the dishes! From, Your MTSIR Friends
4 F i r e c r a c k e r M e a t b a l l s
1 2 S t u f f e d M u s h r o o m s
6 E a s y L o b s t e r B i s q u e
1 4 T h e B e s t C h e e s e b a l l
8 K e l l y H o l i d a y M e a t D i p
1 6 C r a w f i s h D i p
1 0 U n i o n C a f e B a r N u t s
1 7 S t u f f e d J a l a p e n o s
1 1 B a k e d B r i e e n C r o u t e
1 7 S t u f f e d Z u c c h i n i B o a t s
Appetize
1 8 F r i e d B a b y Z u c c h i n i a n d F l o w e r s 2 0 S h r i m p S p r e a d
ers
2 1 S p i n a c h M a d e l e i n e i n A r t i c h o k e B o t t o m s
6 F I R E C R A C K E R M E A T B A L L S
A p p e t i z e r s
F I R E C R A C K E R
M E A T B A L L S
INGREDIENTS. OVEN
P O U LT R Y
EGGS
POT
BREAD
MEATBALLS
FIRECRACKER SAUCE
1 3/4 - 2 pounds ground chicken (or turkey)
1/2 cup hot sauce (I recommend Franks)
4 teaspoon minced garlic
1 cup light brown sugar
1 1/2 teaspoons salt
2 tablespoons apple cider vinegar
1 teaspoon pepper
1/4 teaspoon salt
2 large eggs
1/4 - 1/2 teaspoon red pepper flakes (depending on spice preference)
1 cup Panko breadcrumbs 1/2 teaspoon paprika 1 teaspoon onion powder
First annual MTSIR pot luck cook off winner! ~ JR Daniel
RECIPE.
1. Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside. 2. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin. 3. In a large bowl, combine the ground chicken, garlic, salt, pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when the ingredients are combined when using hands. DO NOT OVER MIX, it will result in drier meatballs.
4. Shape the meat mixture into ball, about 3 tablespoon of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. Be sure to space them out. Bake for 11-13 minutes or until the meatballs are completely cooked. 5. Using 2 tablespoons, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.
7
E A S Y L O B S T E R B I S Q U E
INGREDIENTS.
BISQUE 4 lobster tails 2 tablespoons butter 1 tablespoon olive oil 1 onion, finely chopped 2 carrots, peeled and finely chopped 2 stalks celery, finely chopped 1 teaspoon fresh chopped thyme 1 teaspoon fresh chopped tarragon, plus more to serve 1 teaspoon chicken bouillon powder 1/2 teaspoon salt 1/4 teaspoon fresh cracked black pepper 1/2 teaspoon cayenne pepper 4 cloves garlic, minced 2 tablespoons tomato paste 3 tablespoons all-purpose flour (or plain flour) 1 1/4 cup dry white wine, or sherry 4 cups lobster stock (recipe as follows), OR seafood or fish stock 3/4 - 1 cup heavy cream
GARLIC BUTTER LOBSTER MEAT 2 tablespoons butter 2 cloves garlic, minced salt, pepper and cayenne, to taste
8
A p p e t i z e r s
E A S Y
L O B S T E R
B I S Q U E
RECIPE. POT
SHELLFISH
VEGGIES
DAIRY
LOBSTER STOCK 1. Fill a large pot with 5 cups of water. Stir in 1 teaspoon sea salt and bring to a boil. 2. Add the lobster tails, cover with lid and let boil for 5 minutes, or until bright red. 3. Remove lobster tails, reserving the liquid stock. When the lobsters have cooled slightly, remove the meat from the shells, reserving the meat and any liquid that comes out of the shells. 4. Return lobster shells back to the water in the pot. Bring to a boil, reduce heat to medium-low and let simmer for a further 15 minutes to draw as much flavor out of the shells as possible. 5. While stock is simmering, chop the meat into bite-sized pieces and refrigerate. BISQUE 1. Heat butter and oil in a large, heavy-based pot over medium heat. Sweat the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and pepper/s. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute. 2. Mix in tomato paste, cook for a further minute to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes. 3. Pour in wine, simmer and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavors have blended, about 30 minutes. 4. Take off the heat, transfer mixture to a blender and blend until smooth. Alternatively, purée with an immersion blender until very smooth. Return to medium-low heat and stir in heavy cream.
GARLIC BUTTER LOBSTER MEAT 1. Melt butter in a skillet pan over medium heat. Sauté garlic for 30 seconds, until fragrant. Add in chopped lobster meat, season with salt, pepper and cayenne to taste. Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through. TO SERVE LOBSTER BISQUE 1. Mix 3/4 of the lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon.
HELPFUL HINTS. TO REMOVE LOBSTER MEAT 1. Place lobster tail on your counter with the back of the tail facing up. Use sharp kitchen shears to cut down through the center to the end of the tail. With your thumbs and fingers, open the shell to loosen it from the meat, opening the meat away from the shell side walls. Pull the meat up from the bottom of the shell to separate the shell from the meat underneath it. 2. Alternatively, use both hands to press down on tail to crack shell. Hold tail, shell facing down, and pull back on both sides of shell to crack open and remove meat. TO BLEND 1. Purée right in the pot with an immersion blender OR pour into a blender. If using a blender, you may need to blend in batches of two or three to prevent pressure from building up inside the jug from the heat. Make sure you take the center piece out of the lid to let the steam escape.
Kellie Geitner ~
9
10 K E L LY H O L I D A Y M E A T D I P
A p p e t i z e r s
K E L LY
H O L I D A Y
M E A T
D I P
INGREDIENTS. VEGGIES
CHEESE
PORK
DAIRY
6 Oz Thin Sliced Ham (Diced) 2-3 Sprigs Fresh Parsley 1/4 C Salad Olives 1 - 8 Oz Can Small Black Olives Sliced 1 tablespoon Diced Jalapeño Peppers (From Jar) 1/4 teaspoon Worcestershire Sauce 1 Dash Tabasco 1/4 teaspoon of Salt 1/4 teaspoon of Pepper 1 - 8 Oz Package Philadelphia Cream Cheese (Softened to room temperature) 1 - 12 Oz Container of Cottage Cheese Up to 1/4 C. Milk (to make into creamy consistency)
“
This was a staple in our
household. My Father, Dr. Vincent Kelly, came up with
it and it has carried on for the next 2 generations. Always on the Appetizer Table at Holiday gatherings. But now we make it all the time. Healthy and very tasty with vegetables or chips.
”
~ Leslie Nicholls
RECIPE.
1. Mix the Cream Cheese, Cottage Cheese and Milk 2. Add Diced ingredients, Worcestershire, Tabasco, Salt, and Pepper. Garnish with Parsley Sprigs and Paprika.
11
U N I O N C A F E B A R N U T S
A p p e t i z e r s
U N I O N
C A F E
B A R
N U T S
INGREDIENTS. OVEN
DAIRY
NUTS
1 1/4 pounds mixed nuts
2 teaspoons kosher salt
2 tablespoons coarsely chopped fresh rosemary leaves
1 tablespoon melted butter
1/2 teaspoon cayenne 2 teaspoons dark brown sugar
“
Wonderful memories in Betsy Vanderbrouk’s
beautiful kitchen surrounded by friends, wine and the best food ever!
”
~ Sandie Parker
RECIPE.
1. Preheat the oven to 375 degrees F. 2. Place the nuts on a non-greased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. 3. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.
12
B A K E D
B R I E
E N
C R O U T E
B A K E D B R I E E N C R O U T E
A p p e t i z e r s
INGREDIENTS. OVEN
CHEESE
FRUITS
NUTS
1/2 of 17.3 ounce pkg of Pepperidge Farm Puff Pastry sheets – 1 sheet
EGGS
BREAD
1/3 cup honey 1 teaspoon chopped fresh rosemary leaves
1 egg
1 – 13.2 oz Brie cheese round
1 tablespoon water 1/3 cup dried cherries or cranberries 1/4 cup chopped toasted pecans – toast with some butter, salt and broil until browned – careful don’t burn
“
This is a simple yet very impressive and very tasty
appetizer with tons of presentation value. Just like the homes I market and sell. It has lots of Wow
factor and the audience is never disappointed. Enjoy and celebrate with style. RECIPE.
”
~ E r i k F. H e y n e
1. Thaw frozen pastry sheet at room temperature for 40 minutes but not too long - keep firm 2. Heat oven to 400° 3. Beat egg and water in small bowl 4. Soften cherries in cup of hot water – let stand couple of minutes, drain & pat dry 5. Unfold pastry sheet on lightly floured surface. Roll sheet out to about 14 inch square – adding flour to avoid sticking as necessary.
6. Stir cherries, pecans, honey, and rosemary – spread mixture onto center of square. Place cheese wheel on top. Fold two opposite corners to middle. Trim remaining two sides of square to about 2 inches from edge of cheese. Fold sides up & over and press to seal. 7. Place seam side down onto baking dish. Decorate top of pastry with scraps (diamond shaped, floral or other & stack a couple cut outs in middle). Brush all with egg mixture for a golden brown crust. 8. Bake for 20-25 minutes or until pastry is deep golden brown – let stand for 45 minutes. Display additional rosemary sprigs or fruit for garnish & serve with crackers.
13
A p p e t i z e r s
S T U F F E D
M U S H R O O M S
INGREDIENTS. OVEN
MUSHROOM
VEGGIES
CHEESE
DAIRY
BREAD
2x 8 ounce packages cream cheese, softened 1 ounce package Ranch Dressing Party mix 1/4 cup mayonnaise 2 tablespoons minced onions 1 tablespoon chopped fresh parsley 1/4 cup grated Parmesan cheese 1 1/4 pounds mushrooms, washed and stems removed 1 cup crushed herb stuffing mix 8 tablespoons butter, melted
RECIPE.
1. Preheat oven to 350 degrees 2. Mix cream cheese, party dip mix, mayonnaise, onion, parsley and Parmesan cheese in a food processor or blender 3. Stuff mushrooms with cheese mixture. Dip the top of stuffed mushrooms into crushed stuffing 4. Place mushrooms into a buttered baking dish (We usually use glass pie plate) 5. Pour melted butter over top of mushrooms 6. Bake for 30 minutes
14
“
This is a long time family
recipe and “required by law” at all family gatherings!
”
~ Paul Kilian
15
S T U F F E D M U S H R O O M S
16 T H E B E S T C H E E S E B A L L
A p p e t i z e r s
T H E
B E S T
C H E E S E B A L L
INGREDIENTS. CHILL
PORK
NUTS
VEGGIES
CHEESE
DAIRY
2 cups of shredded Sharp Cheddar cheese 1/2 to 3/4 cup of Mayonnaise 1 small package of Pecan pieces 1 small package of Bacon Bits/Pieces 1 teaspoon of grated onion (freeze dried) Dash of Salt
“
I’ve been making this for years. It
isn’t the prettiest of items to make but everyone loves it after the first bite.
”
~ Timothy Bammel
RECIPE.
1. Mix all ingredients and form into a ball. Place in refrigerator. 2. Make the cheeseball 24 hours in advance to allow it to season itself. The more days in the fridge allows it to become even richer in flavor. 3. Don’t Forget The Crackers. 4. For a large party, double the recipe and you might have some leftover, it’s even better the second day. Enjoy !!
17
D I P C R A W F I S H
A p p e t i z e r s
C R A W F I S H
D I P
INGREDIENTS. STOVE
SHELLFISH
MUSHROOM
VEGGIES
DAIRY
1 stick of butter
3 bunches green onions
1 pound crawfish tails
2 pints sour cream
2-3 tablespoons flour
Parsley flakes
1 big can mushrooms (stems and pieces)
Crushed red pepper
“
Being from south Louisiana where crawfish are a staple, this is a
favorite for any type gathering. Serve with Sociables or any other type cracker. My mother gave me this recipe and she was asked repeatedly to prepare it for parties or events and for the recipe. It has become a favorite appetizer for any parties or family events that we host.
”
~ Judy Marchand
RECIPE.
1. Sauté green onions in butter. 2. When wilted good add crawfish and simmer on medium heat for 10-15 minutes. 3. Add flour and mushrooms. Simmer until thickened. 4. Add sour cream and crushed red pepper to taste. 5. Add parsley flakes. Cook until sour cream is melted and everything is heated. *The longer this dip sits the hotter (pepper) it gets. Serve warm in a chafing dish.
18
S T U F F E D
J A L A P E Ñ O S
S T U F F E D J A L A P E N O S
A p p e t i z e r s
INGREDIENTS. OVEN
CHEESE
VEGGIES
PORK
20 Jalapeños
1 Cup Shredded Parmesan cheese
1 8oz. brick of Cream Cheese
1 Package of Jimmy Dean Sausage
RECIPE.
~ Ly n n Z a r r
NOTE: Be sure and wash the jalapeños before you cut them and if you are sensitive to jalapeños please wear gloves.
4. Mix sausage, Parmesan and cream cheese together in a mixing bowl. 5. Spoon mixture into jalapeño halves.
1. Preheat oven to 350 degrees.
6. Bake on 350 for 20 min or until cheese is melted and jalapeños have softened.
2. Cut all jalapenos long ways and deseed.
S T U F F E D
Z U C C H I N I
B O A T S
INGREDIENTS. OVEN
VEGGIES
BEEF
PORK
Medium zucchinis
1/2 cup chopped onion
1-pound ground beef or as desired
3 or 4 Garlic cloves mashed
Bacon strips
Mozzarella cheese
RECIPE.
1. Preheat oven to 350 degrees F (175 degrees C). 2. Trim stems from zucchini and slice lengthwise. Scoop out seeds. 3. Mix ground beef with diced onions, mashed garlic, and for more flavor add Knorr Caldo con Sabor de pollo seasoning. Be careful with this seasoning, a little goes a long way.
CHEESE
Knorr Caldo con Sabor de pollo seasoning
Master Chef Winning Recipe ~ Mirna Muy
S T U F F E D Z U C C H I N I B O A T S
3. Brown the sausage and drain.
4. Add cooked beef into the Zucchini boat, add bacon on top of the beef and last add mozzarella cheese. 5. Bake in preheated oven for 25 minutes, or until bacon is cooked.
19
20 F R I E D B A B Y Z U C C H I N I A N D F L O W E R S
A p p e t i z e r s
F R I E D B A B Y Z U C C H I N I A N D F L O W E R S INGREDIENTS. STOVE
VEGGIES
EGGS
12 baby zucchinis with flowers 1 cup of all-purpose flour 1 tablespoon of salt 1 cup of beer (any type) 1 cup of water 1 egg (optional) 4 cups of Olive oil (to fry the zucchini and flowers)
“
Beautiful seasonal dish not
available year round. The zucchini flowers used were
bought from local Height Mercantile farmers market.
�
~ Jennifer Gangeri
RECIPE.
1. Wash the zucchini and flower (keep them together) 2. Create the mixture: Mix the beer, water, flour and salt (optional egg). Whisk together and get a smooth texture, add more water if too thick in texture 3. Add the oil to the pan and heat 4. Submerge the baby zucchini and flowers to the mixture, take them out and shake to remove the excess 5. Add them to the heated oil and allow to cook them for 3 minutes each side or until golden 6. Remove from the oil and place them on a paper towel to absorb the extra oil 7. Add salt, pepper and enjoy
21
S P R E A D S H R I M P
A p p e t i z e r s
S H R I M P
S P R E A D
INGREDIENTS. CHILL
SHELLFISH
DAIRY
VEGGIES
2 (8oz) packages Cream Cheese
1/2 teaspoon cayenne pepper
1 teaspoon minced onion
1/2 teaspoon black pepper
2 tablespoon ketchup
1/2 teaspoon salt
1 tablespoon Worcestershire
1/2 teaspoon hot sauce
RECIPE.
1. Combine chopped shrimp with other ingredients. 2. Chill and serve – pretty surrounded by curly parsley.
9 oz or more (up to 1 lb) cooked shrimp (save 2-3 whole shrimp for on top) – then chop the rest
“
From a late 1960’s Southern
Living Magazine. Noticed and tried 1st by a friend’s mother – then shared widely – and
always a favorite .
”
~ Suzanne Ekblad
22
INGREDIENTS. OVEN
CHEESE
FRUITS
NUTS
EGGS
I N A C H L E I N E I N I C H O K E T T O M S
S P I N A C H M A D E L E I N E I N A R T I C H O K E B O T T O M S
S P M A D E A R T B O
A p p e t i z e r s
BREAD
2 10oz pkgs chopped frozen spinach
1/8 teaspoon garlic powder
4 tablespoons butter
1 teaspoon Worchestershire Sauce
2 tablespoons flour
6-8 oz grated sharp cheddar (or cubed Velveeta)
2 tablespoons chopped onion
2 tablespoons chopped jalapeño
1/2 cup evaporated milk
2 cans artichoke bottoms
1/2 teaspoon black pepper
Panko breadcrumbs buttered for on top
3/4 teaspoon Beau Monde
“
Pretty sure this is from a Rocky Road Cookbook
– New Orleans or Lafayette , LA in origin. We no longer have the cookbook just a copy of the
spinach recipe. We decided to put it in the artichoke bottoms. RECIPE.
”
~ Suzanne and Russell Ekblad
1. Cook the spinach. Save 1/2 cup of cooking liq – then drain well , even press out the moisture. 2. Make a roux with the butter and flour stirring and stirring (yes you’ll be tired – make this the day before to rest up) – and add the chopped onion, and stir in the spinach liquid and milk as needed to achieve the desired thickness (yes let it be thick). 3. Add the seasonings and cheese and jalapenos and stir to melt in. 4. On the day of serving, put this mixture in the artichoke bottoms and top with Panko bread crumbs. 5. Bake until the bread crumbs are browned on top. It is totally fabulous!
23
2 2 G r e e k P a s t a S a l a d 2 4 P a s t a S a l a d 2 5 S h r i m p P a s t a 2 6 B e a n a n d B a r l e y S a l a d
Salads
S a l a d s
G R E E K
P A S T A
S A L A D
INGREDIENTS. POT
CHILL
VEGGIES
DAIRY
1 pkg. (16 oz.) bowtie or rotini pasta - cook and cool 1/4 cup olive oil 3 tablespoons Cavender’s Greek Seasoning 4 tablespoons lemon juice 1 can (4.5 oz) sliced black olives 1 jar (7 oz) of diced pimentos 1/2 cup mayonnaise or more to taste 6 green onions - chopped
RECIPE.
1. Add olives, onions and pimentos to cooked and cooled pasta. 2. Mix together olive oil, seasoning, mayonnaise and lemon juice and pour over pasta mixture. 3. Combine, cover and chill for at least 6 hours or overnight. Note: Recipe can be easily modified to Vegan by substituting with Vegan mayonnaise or made into a main dish with the addition of chicken.
26
Lisa Chaney ~
G R E E K P A S T A S A L A D
S a l a d s
27
S A L A D P A S T A
S a l a d s
P A S T A
S A L A D
INGREDIENTS. STOVE
CHILL
VEGGIES
CHEESE
PASTA SALAD
DRESSING
1 teaspoon salt
2 cups snow peas
1/2 cup chopped green onions
1/2 teaspoon ground pepper
2 cups broccoli flowerets
1/3 cup red wine vinegar
1/2 teaspoon sugar
2 1/2 cups cherry tomatoes
1/3 cup vegetable oil
1/2 teaspoon whole oregano
2 cups fresh mushrooms, sliced
1/3 cup olive oil
1 1/2 teaspoon Dijon mustard
1 can whole pitted olives, drained
2 tablespoons fresh chopped parsley
1 box Barilla Veggie Rotini Pasta
2 cloves of garlic, minced
2 tablespoons grated Parmesan cheese
2 teaspoons dried whole basil
Grated Parmesan cheese
1 teaspoon dried whole dill weed
RECIPE.
1. Combine all ingredients for dressing in a jar and shake well until mixed. 2. Drop snow peas into boiling water, boil for 1 minute, remove with slotted spoon. 3. Place Broccoli into boiling water, boil for 1 minute and drain. 4. Combine peas, broccoli, tomatoes, mushrooms and olives. 5. Cook pasta according to package directions: drain and let cool slightly. 6. Combine vegetables, pasta and 1 tablespoon of Parmesan cheese in a large bowl. 7. Add salad dressing, toss well. 8. Chill for several hours before serving.
28
MUSHROOM
9. Garnish with additional Parmesan cheese. Yield: 10-12 servings
“
This is a colorful pasta salad- You
can substitute with any kind of similar size pasta, I like the Barilla Veggie Rotini because it is colorful. This is great when you are entertaining a large group of people. Also, you can prepare the day before.
�
~ Raghda Henthorne
S H R I M P
P A S T A
INGREDIENTS. STOVE
SHELLFISH
CHILL
VEGGIES
P A S T A
CHEESE
1 Box Orzo
and blanched-only top 2 inches)
1.5-2 lbs of shrimp cooked (boiled with a bay leaf and season salt)
DRESSING
4 Roma tomatoes chopped
Juice from 4-6 lemons (add more to taste)
1 package chunky Feta cheese
Olive oil to taste
1 small can of black olives
Salt and pepper to taste
1 bunch of asparagus (chopped
1-2 teaspoons of garlic salt
“
S H R I M P
S a l a d s
You will love
it! It’s light and yummy! Simple!
”
~ Kelley Austin
RECIPE.
1. Cook your Orzo and shrimp. Make dressing and mix all together! Serve room temperature or cold.
29
30 B E A N B A R L E Y
A N D S A L A D
S a l a d s
B E A N
A N D
B A R L E Y
S A L A D
INGREDIENTS. STOVE
POT
CHILL
VEGGIES
I cup dry barley ---- cooked to box directions
DRESSING
1 can kidney beans 15-16 oz rinsed and drained
1/2 cup olive oil
1 can black beans 15-16 oz rinsed and drained
1/3 cup red wine vinegar
1 can corn 15-16 oz drained
2 cloves minced garlic
1 sweet red pepper finely chopped
1 - 1 1/2 teaspoons chili powder
1 jalapeño pepper finely chopped
3/4 teaspoon salt
6 green onions finely chopped
1/4 cup crushed pepper flakes (you might add more additional 1/4 cup for your taste )
1/3 cup fresh cilantro finely chopped 1 avocado chopped ( or small cubes )
1/4 teaspoon pepper
RECIPE.
1. Prepare barley per box directions and let cool. 2. Transfer to large bowl and add beans, corn, peppers, onions and cilantro. 3. Mix all dressing ingredients and pour dressing over and toss and chill. Optional garnish: add chopped avocado. Can be kept in the refrigerator for couple of days.
“
Vegetarian family members
were visiting for the first time. I served with bread and used as
an entrée, it was a instant hit . Everyone enjoyed.
”
~ Donna Bigby
31
3 0 C o r n P u d d i n g 3 2 F e s t i v e S w e e t P o t a t o B a k e 3 3 To m a t o P i e 3 4 G a r l i c G o a t C h e e s e M a s h e d P o t a t o e s 3 5 Ta m a l e C o r n b r e a d D r e s s i n g
Side D
Dishes
34 C O R N
C A S S E R O L E
S i d e
C O R N
D i s h e s
P U D D I N G
INGREDIENTS. OVEN
VEGGIES
EGGS
DAIRY
1 - 12 oz can whole kernel corn 2 - 17 oz cans cream style corn 5 lightly beaten eggs 1/2 cup sugar 4 tablespoons cornstarch 1 1/2 teaspoons seasoned salt 1/2 teaspoon dry mustard 1 teaspoon instant minced onion 1/2 cup milk
“
My family loves this side
dish and it’s a favorite at Thanksgiving!! I love it
because it’s easy to make!!
”
~ Ina Perlman
1/2 cup melted butter
RECIPE.
1. In large mixing bowl, combine corn and eggs. 2. Add mixture of sugar, cornstarch, salt, mustard and onion. 3. Stir in milk and melted butter. Blend well. 4. Pour into greased 3 qt casserole. 5. Bake in 400 degree oven for 1 hour. NOTE:
This recipe can be doubled. It fills a 3 qt casserole to the very top. I bake the casserole on a rimmed cookie sheet to catch any spillovers.
35
S W E E T B A K E F E S T I V E P O T A T O
S i d e
F E S T I V E
D i s h e s
S W E E T
P O T A T O
B A K E
INGREDIENTS. STOVE
POT
VEGGIES
DAIRY
CHEESE
3 Cups cooked mashed Sweet Potatoes
1/4 Cup milk (can put up to 1/3 C as desired)
1/2 Cup sugar
1 teaspoon vanilla
2 eggs, well beaten
1 slight teaspoon nutmeg
1/3 Cup butter
RECIPE.
1. Boil in skins or Bake the Sweet Potatoes. 2. Put potatoes through a colander – smoother than when mashed. 3. Mix all ingredients thoroughly. 4. Spoon into slightly greased 8 inch square or 2-quart Pyrex baking dish. 5. Bake 30 min at 350 degrees – the last 10 min - top with fresh full-size marshmallows. And let them brown well.
36
~ from Mrs. Simpson Suzanne Ekbl ad’s Mot her
P I E
D i s h e s
T O M A T O
T O M A T O
S i d e
P I E
INGREDIENTS. OVEN
VEGGIES
CHEESE
BREAD
DAIRY
9 inch Pillsbury pie crust (pre-baked)
Bunch of green onions
6 vine grown tomatoes sliced
1 cup of mayonnaise or plain yogurt
2 cups of grated cheddar cheese
Salt and pepper
1/2 cup of Parmesan cheese Bunch of chopped basil
“
My favorite dish to make in the summer with ripe tomatoes for
4th of July! It is even more delicious the next day!
�
~ Victoria Minton
RECIPE.
1. Preheat oven to 325 degrees. 2. Slice tomatoes and rest on paper towels to drain juices. 3. Pierce pie shell and bake for 10 minutes until lightly browned. Remove from oven and cool. 4. Mix cheddar and Parmesan cheese in a bowl with the mayonnaise.
pepper, green onions and basil. 8. Place a final layer of tomatoes on top. 9. Spoon the cheese mix on top covering the pie. 10. Place a sheet of foil loosely on top and bake in the oven for 45 minutes. 11. Remove the foil during the last 10 minutes of baking.
5. Place first layer of tomatoes in pie shell and sprinkle with salt and pepper. 6. Sprinkle green onions and basil. 7. Lay another layer of tomatoes and repeat the salt,
37
G A R L I C G O A T C H E E S E M A S H E D P O T A T O E S
S i d e
D i s h e s
G A R L I C G O A T C H E E S E M A S H E D P O T A T O E S INGREDIENTS. POT
VEGGIES
DAIRY
CHEESE
3 pounds - potatoes, any variety, I use red potatoes
4 cloves - garlic minced
1 cup - whole milk
6 tablespoons - 3/4 stick of butter
1 bunch - green onion, chopped
8 ounces - goat cheese, crumbled or in log form
“
Cheese, garlic, and potatoes are 3 of my favorite foods. This recipe is easy, has few
ingredients, and is always a crowd pleaser. It can be paired with any meat and any vegetable and it is great. The fresh goat cheese not only contributes richness and a hint of tangy taste, but also makes them extra fluffy. Green onions have a fantastic flavor but are very pungent, boiling them makes them mild and enriches the potatoes with extra flavor.
�
~ Cheryl Martin
RECIPE.
1. Cook potatoes in large pot of boiling salted water until tender, about 45 minutes. You may have to cut the potatoes if they are big so that they will cook all the way through. 2. Meanwhile, bring milk, onions, garlic, and butter to a boil in a small saucepan over medium-high heat. Remove from heat after the milk boils. 3. Drain potatoes and return to pot. 4. Add milk mixture and goat cheese and mash. Goat cheese mixes better at room temperature if it is in log form. 5. Season mashed potatoes with salt and pepper to taste. If your potatoes are too dry for you, add more butter until you are satisfied. If your potatoes do not have enough garlic for your taste, add more.
38
T A M A L E
D i s h e s
C O R N B R E A D
D R E S S I N G
T A M A L E C O R N B R E A D D R E S S I N G
S i d e
INGREDIENTS. OVEN
PORK
VEGGIES
NUTS
BREAD
2 boxes of cornbread mix
1 Chile Poblano
6-8 tamales
1 jar of pine nuts
1 lb spicy sausage
Handful of cilantro
4 stalks celery
Chicken stock (preferably homemade)
1 onion
Salt and pepper
“
This dish reminds me of fall and is always served at my Thanksgiving feast. It mixes
traditional ingredients with a twist of Mexico. It is great as a stuffing for turkey, chicken, Cornish hens, or just a side dish.
”
~ Colleen Phalen
RECIPE.
1. Cook cornbread according to directions on the box 2. Saute chopped celery, onion, and Chile poblano in half a stick of butter 3. Saute sausage separately 4. Add crumbled up tamales to crumbled up cornbread, sautéed vegetables, pine nuts, chopped cilantro 5. Add just enough chicken broth to moisten the dry mixture 6. Bake at 350 for 45 minutes
39
3 8 B a s i l S h r i m p w i t h F e t a a n d O r z o
5 0 J a m i e M i l l e r ’ s Wo r l d - Fa m o u s G r i l l e d Tu r k e y
4 0 B . B . F. F r e n c h To a s t
5 2 E a s y C h e e s y S p i n a c h C h i c k e n B r e a s t s
4 2 J a m b a l a y a
P h i l ’ s
5 2 S w e e t
Tu r k e y
4 4 L a m b M e a t b a l l s w i t h M a r i n a r a S a u c e
5 3 D a d ’ s Q u i c k a n d E a s y G u m b o
4 6 C h i c k e n a n d B r o c c o l i Q u i c h e
5 4 B l e n d e r C h e e s e S o u f f l é
4 8 C h i c k e n O r e g a n a t a w i t h To m a t o S a u c e
5 6 S t u f f e d C a b b a g e R o l l s
Entrees
42 B A S I L S H R I M P W I T H F E T A & O R Z O
E n t r e e s
B A S I L S H R I M P W I T H F E T A A N D O R Z O INGREDIENTS. OVEN
SHELLFISH
VEGGIES
CHEESE
1/2 cup uncooked orzo
1 tablespoons fresh lemon juice
2 teaspoon olive oil, divided
1/4 teaspoon Salt
1 cup diced tomato
1/4 teaspoon black pepper
3/4 cup sliced green onions
3/4 Pound shrimp, peeled and devein
1/2 cup (2oz) crumbled Feta cheese
1/4 cup chopped basil
1/2 teaspoon grated lemon rind
~ Sommer Leonard
RECIPE.
1. Preheat oven to 450. 2. On cookie sheet, place large piece of foil. Spray with cooking spray. 3. Cook pasta in boiling water for 5 min. Drain. Place pasta in large bowl. 4. Stir in 1 teaspoon oil and next 7 ingredients (from oil to pepper). 5. Place orzo mixture on foil on baking sheet. 6. Combine shrimp and basil. 7. Arrange shrimp mixture on orzo mixture. 8. Place another sheet of foil over mixture and seal. Leave some air space. 9. Bake for 25 min. 10. Drizzle with 1 teaspoon olive oil. Serve.
43
E n t r e e s
B . B . F.
F R E N C H
INGREDIENTS. STOVE
BREAD
PORK
EGGS
DAIRY
6 medium-ripe, peeled bananas, halved & cut length-wise 1/3 cup Mount Gay Eclipse Dark Rum 1 stick unsalted butter 1 cup dark brown sugar 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon vanilla extract 1 loaf Challah bread, cut in 1 inch slices 1/2 dozen large eggs 1 cup half and half 1 package bacon
RECIPE.
BACON 1. Preheat oven to 400 degrees. 2. Remove bacon from package and lay out on parchment lined sheet tray. Place into heated oven for 15 minutes or until desired crispiness. 3. Remove and place aside when done. FRENCH TOAST 1. Crack eggs into large bowl and add half and half, whisk until have egg wash, then pour into medium to large casserole dish. 2. Take slices of Challah and soak for 5 minutes, flipping half way through. 3. Make Bananas Foster during “soak time.� See Bananas Foster Directions.
44
T O A S T
~ Ro b e rt S l att o n
5. Place skillet/pan onto cooktop and turn onto medium heat. 6. Place the soaked slices of bread into hot pan, 2 minutes on each side. 7. To remove excess moisture, place all bread onto parchment lined baking sheet tray and place into oven for 5 minutes.
B . B . F. F R E N C H T O A S T
4. After Bananas Foster is made and set aside to thicken, use high heat oil or anti-stick spray to coat surface of large skillet/pan #2.
8. Once done, place bread onto serving plates and pour over Bananas Foster. Top with whip cream or toppings of your choice. 9. Don’t forget about the bacon! Add desired amount of bacon to your plate. 10. Take a picture and post to social media, tagging #RobtheRealtor to show your friends and family your delicious breakfast.
BANANAS FOSTER 1. Place stick of butter in large skillet or pan over low heat until melted. 2. Combine bananas, sugar, cinnamon, nutmeg, and vanilla into pan/skillet and stir until saucy . 3. When the banana begins to soften and brown, add the dark rum. 4. Continue to cook the sauce until the rum is hot, then carefully light side of pan to ignite rum and flambe. 5. Take pan off of cooktop and let the flames subside. 6. Once the flames are out, set aside to thicken.
45
E n t r e e s
J A M B A L A Y A INGREDIENTS. STOVE
SHELLFISH
VEGGIES
1 onion, chopped
PORK
DAIRY
1/2 green bell pepper, chopped
1 pound sausage, sliced (such as HEB, Chappell Hill, Slovacek or similar)
2 tablespoons minced garlic
1 pound shrimp, shelled and deveined
1 stalk celery, chopped
2 bay leaves
2 cups rice
1/8 teaspoon cayenne
2 tablespoons butter
1 1/2 teaspoon Tony C Creole seasoning
1 or 2 tablespoons olive oil
3 cups water, or chicken broth
1 cup diced or crushed tomatoes
Irby Rozelle ~
RECIPE.
1. On low to medium heat saute onion, green bell pepper, garlic and celery in butter and olive oil until soft. 2. Combine rice, tomatoes and water or chicken broth to pot. 3. Add sausage, bay Leaves, cayenne, Tony C Creole seasoning and stir to blend. 4. Cover and cook 30 minutes on low to medium heat. 5. Add shrimp, cover and cook additional 20 minutes on low. 6. Add black pepper and salt to taste. Serves 4-6 people.
46
47
J A M B A L A Y A
48 L A M B M E A T B A L L S W I T H M A R I N A R A S A U C E
E n t r e e s
L A M B M E A T B A L L S W I T H M A R I N A R A S A U C E INGREDIENTS. OVEN
STOVE
LAMB
VEGGIES
FISH
DAIRY
NUTS
EGGS
LAMB MEATBALLS
MARINARA SAUCE
1 pound ground lamb
1 can anchovies
1 cup Onion
1 cup onion
1/2 a cup of sunflower seeds
Cento San Marzano peeled tomatoes 28 oz
1 egg
3 tablespoons of dried oregano
1 cup of steamed rice
Garnish Fresh Basil leaves
Karen Keplinger Stowers ~
RECIPE.
LAMB MEATBALLS
PASTA
1. Combine all ingredients. Should make 18 meatballs.
1. Use your favorite pasta.
2. Use a muffin tin and place one meatball in each individual cup.
2. Combine pasta and marinara sauce.
3. Bake at 350 for 20 to 25 minutes.
3. Place in bowl. Add the meatballs on top and garnish with basil
MARINARA SAUCE 1. Sauté one can of anchovy’s with the oil from the can. 2. After the anchovies melt. Add the onion and sauté until they are soft. 3. Add the tomato sauce and oregano. 4. Simmer for 30 – 45 minutes.
49
E n t r e e s
C H I C K E N
A N D
B R O C C O L I
Q U I C H E
INGREDIENTS. OVEN
P O U LT R Y
VEGGIES
MUSHROOM
CHEESE
EGGS
8 eggs
1 1/2 cup Swiss cheese (grated)
1 cup milk
9 inch unbaked pie shell
1/4 teaspoon white pepper
1 cup shredded chicken (cooked)
1/4 teaspoon salt
1 cup steamed broccoli florets
1/4 garlic powder
1/2 cup sliced mushrooms
Dash Tabasco
1/2 can chopped artichoke hearts (drained)
1 cup sharp cheddar cheese (grated)
3 green onions (chopped)
“
This recipe is tried and true and
one of our family’s favorites. It’s perfect for brunch and always turns
out so pretty!
”
~ Kelly Shearer
RECIPE.
1. Preheat oven to 350 degrees. 2. In a large mixing bowl, whisk together eggs, milk and spices. 3. Fold in cheese, chicken, broccoli, mushrooms, artichokes and onions. 4. Pour into pie shell and bake for approximately one hour until set and slightly browned on top.
50
51
C H I C K E N A N D B R O C C O L I Q U I C H E
52 C H I C K E N O R E G A N A T A W I T H T O M A T O S A U C E
E n t r e e s
C H I C K E N O R E G A N A T A W I T H T O M A T O S A U C E INGREDIENTS. OVEN
STOVE
P O U LT R Y
VEGGIES
DAIRY
Whole cut up fresh chicken Extra Virgin Italian Olive Oil
“
Fresh garlic cloves, crushed (2-3) Oregano
by my Italian Paternal
Chopped and Peeled Italian Tomatoes (canned or peeled and stewed fresh)
Grandmother who married
a man from Greece. He
Fresh squeezed lemon juice (1-2 lemons) 1/4 cup butter, unsalted Peeled, Quartered Potatoes
This recipe was created
loved his chicken oregano! She combined the flavors to satisfy his craving for his favorite dish and added her Italian touch to make it a family tradition we still prepare for special occasions today!
”
~ Peggie Pentecost
RECIPE.
1. Bake chicken in olive oil and lemon for ½ hour. 2. While chicken is baking, simmer tomatoes with fresh crushed garlic, oregano, and pour off lemon juice into tomato mixture once chicken has finished. 3. Pour tomato mixture over chicken and bake covered for 1 ½ hour at 325°. 4. In a skillet, brown your potato quarters in olive oil until golden and slightly crispy on the outside. 5. Allow chicken to rest for about 15-20 minutes, serve in a large pasta bowl and add potatoes.
53
J A M I E M I L L E R ’ S W O R L D - F A M O U S G R I L L E D T U R K E Y
E n t r e e s
J A M I E M I L L E R ’ S W O R L D F A M O U S G R I L L E D T U R K E Y INGREDIENTS. GRILL
P O U LT R Y
VEGGIES
DAIRY
1 Turkey (10-15lbs) defrosted giblets removed
1 roughly chopped onion
1 Beer
2 Bunches of Cilantro
1 Stick of Butter
2 tablespoons Red Pepper Flakes
1/4 cup Soy Sauce
2 tablespoons Rosemary
1/4 tablespoon Worcestershire
10 Sage Leaves
1/4 cup Honey
1 quartered lemon
1/4 cup Spicy Mustard
1/2 Cup Extra Virgin Olive Oil (EVOO)
1/4 cup Garlic
1/4 cup of: Salt, Pepper, Cajun Seasoning Mix
Can of Salsa (Herdez Salsa Casera – Hot)
Whatever additional ‘flavors’ you like (I add pepperoncini’s, jalapenos – whatever is in the Fridge, Pantry or Spice Cabinet)
1 Bottle of Italian Dressing
RECIPE.
1. Light the charcoals and get them ready (they are ready when they are grey).
7. Separate skin away from bird where you can (it’ll be used as a pocket).
2. Prepare a larger work/prep area.
8. Generously pour EVOO over turkey, inside and out.
3. Mix ingredients together in large bowl, except the butter, lemon and EVOO.
9. Add stick of butter and lemon into cavity and add all wet ingredients into both ends of the turkey (yes, it’ll be very messy and a second person makes this easier.) Also keep some of the ingredients put aside to insert under the skin where you created a pocket (breast/thigh area).
4. Wash Turkey in cool water and pat dry. 5. Line bowl with aluminum foil as to reduce the amount of wet ingredients escaping out of turkey. I use a crisscross pattern. 6. Place turkey neck down in large bowl that is aluminum lined, aka cavity up.
54
10. The final step is to salt/pepper/seasoning salt/Tony Chacheres the entire outside of the turkey
11. Now you begin the process of ‘wrapping’ the turkey and if you used the crisscross pattern in the bottom of the bowl, you can begin to wrap. Wrap the wings as they will cook faster than anything else. I usually wrap the turkey no less than 5 times around the turkey, so if you use thick foil, it makes it that much easier. While you’re wrapping the turkey, also try to compress or make as compact as possible. I will wrap it and then squeeze it together as if to press all the air out of the turkey 12. After you have wrapped it no less than 5 times, it is time to place this 15-pound ball of turkey, seasoning & foil into the Aluminum Roasting Pan and place on grey charcoals, close lid on BBQ Grill and note time 13. Every 45 minutes ‘rotate’ the bird 90 degrees and continue to do so for 3 hours all while adding charcoal when needed as to prevent charcoals extinguishing. 14. 3 hours later, take the roasting pan into a prep area with a trash can near by as you will have to remove all of that foil that was wrapped around the turkey. Use a fork or knife to make the initial cut and slowly pick apart the foil and savor the amazing aroma. As the turkey has been essentially ‘steamed’ and seasoned from the ‘inside-out’, the carcass will fall apart and the meat will fall from the bones. Have your serving platter to place your turkey. note: I have made 50+ Turkeys this way with various substitutions and the 1 main ingredient to a successful turkey is the WET INGREDIENT of Beer (or Cola – which will make it even sweeter), quite frankly, you don’t have to use any of my suggested ingredients, make it hotter, saltier, sweeter or whatever you prefer but make sure you have plenty of wet ingredients, when you add to the cavity, the mix should be ‘soupy’
“
The first time I made this recipe was in
1989 after I misheard the instructions! ~ Jamie Miller
”
55
E A S Y C H E E S Y S P I N A C H C H I C K E N B R E A S T S
E n t r e e s
E A S Y C H E E S Y S P I N A C H C H I C K E N B R E A S T S INGREDIENTS. OVEN
P O U LT R Y
VEGGIES
CHEESE
2 large boneless skinless chicken breasts cut horizontally
MARINADE FOR CHICKEN
8 oz Boursin Cheese (any flavor)
2 cloves garlic minced
2 cups fresh spinach
1 tbs olive oil
1 tbs olive oil
1/2 tsp red pepper flakes
4 oz of Mozzarella shredded
1/2 tsp Italian seasoning
~ Linda Plant
1 tsp salt 1/2 tsp black pepper
RECIPE. 1. Put marinade in Ziplock bag, add chicken breasts, seal and massage so chicken breasts are covered in marinade. Set aside for 10-15 minutes or longer. 2. Preheat oven to 400 degrees
4. Remove chicken from Ziplock bag and place in a baking dish. Spread Boursin cheese over the chicken breasts, lay spinach on top of cheese and finally layer the mozzarella cheese on top. 5. Bake for 20-30 minutes depending on your oven.
3. Saute spinach in skillet with 1 tbs olive oil, until wilted
P H I L’ S P H I L’ S S W E E T T U R K E Y
INGREDIENTS.
S W E E T
RECIPE. OVEN
P O U LT R Y
VEGGIES
DAIRY
1. Combine 2 parts honey with 1 part cooking sherry.
6. Remove and Wrap turkey in cheesecloth.
2 tablespoons butter
2. Add lemon juice and butter.
Honey
3. Heat in pan until ingredients blend and then cools.
7. Use a baster to put honey/sherry mixture on cheesecloth to form a shell.
Turkey breast 1 tablespoon lemon
Cooking Sherry
4. Take an injector and inject the mixture into 1 turkey breast. 5. Put turkey on a smoker for 1 hour at 220 degrees.
56
T U R K E Y
~ Paul Silverman
8. Put back on a smoker for another 2 hours or until ready. 9. Let cool, remove cheesecloth and slice. 10. Heat remaining mixture to a soft boil and pour over sliced turkey.
D A D ’ S
Q U I C K
A N D
E A S Y
G U M B O
INGREDIENTS. OVEN
SHELLFISH
VEGGIES
PORK
D A D ’ S Q U I C K A N D E A S Y G U M B O
E n t r e e s
2 large cans Blue Runner shrimp gumbo base 1.5 lb hickory smoked sausage 2 bags small peeled precooked shrimp 1 onion chopped with butter and Tony’s seasoning
RECIPE. 1. Cook 2 cups minute rice. 2. Bring base, sausage and onion to simmer for 5 minutes. 3. Cook chopped onion in microwave in covered bowl with butter and Tonys for 2 minutes. 4. Thaw shrimp in their bags microwave until ice melts. 5. Drain water from shrimp bags into sink. 6. Add shrimp to boiling gumbo and then turn off heat after one minute.
“
Growing up
in Louisiana, Gumbo is a
part of almost every family and it was always a part of mine. People are fierce about their gumbo recipes being the “right” recipe. I like this version because it’s easy to do and no matter where we have lived, we can find these ingredients. Enjoy!
”
~ Nikol Markert
57
58
B L E N D E R
C H E E S E
S O U F F L É
INGREDIENTS. OVEN
CHEESE
DAIRY
BREAD
6 oz sharp cheddar cheese - diced into large cubes
1/2 teaspoon of Salt
1 1/2 cups or milk
1/8 teaspoon of Pepper
2 tablespoons of Butter
4 egg whites
8 large Pieces of Crust-less Bread
4 egg yolks
“
B L E N D E R C H E E S E S O U F F L É
E n t r e e s
I had always been told Soufflés are extremely difficult to make so during a blizzard in
Connecticut, I decided to try it. To my surprise and the consternation of many friends who have taken cooking classes from top professional chefs, my soufflé was perfect; as have been every one I have made since !! For someone who’s by no means a good cook there’s just no explanation for my soufflé success other than pure luck!!! Here’s wishing you the same good luck and hope you enjoy!
”
~ Neal Hamil
RECIPE.
1. Preheat oven to 325 2. Heat milk to just below boiling 3. Pour milk into blender and quickly add butter, bread, salt and pepper 4. Blend until thickened then add the cubed cheese 5. In a large bowl, beat the egg yolks until lemon-colored 6. Add the cheese mixture, very slowly, beating constantly. Beat until stiff, but not dry and gently fold in the egg whites 7. Place the mixture in a *prepared 8-inch soufflé baking dish and bake for about 50 minutes or until set *To prepare baking dish, grease the bottom and sides with butter and then thoroughly dust it with flour
59
S T U F F E D C A B B A G E R O L L S
E n t r e e s
S T U F F E D
C A B B A G E
R O L L S
INGREDIENTS. STOVE
VEGGIES
BEEF
P O U LT R Y
EGGS
1 large whole cabbage
Sauce
Meat Mixture
2 large cans diced and peeled tomatoes
1 lb lean ground meat
1 small can of tomato paste
1/2 lb ground turkey
6 tablespoons white sugar
1 egg
6 tablespoons brown sugar
1/2 cup instant brown rice (uncooked)
Juice of 1/2 of a fresh lemon
1/2 large onion finely chopped Salt and Pepper to taste
RECIPE.
“
This recipe has been passed down more than four generations. My sister and I have enjoyed making this delicious meal with our mom
1. Boil large pot of water. 2. Take large cabbage and core it. 3. Place the cabbage into the boiling water.
and continue the tradition with our kids. By the way if you have any leftovers, this freezes very well.
4. When leaves are pliable, use heavy rubber gloves to peel off the leaves and then drain the leaves on a plate (can layer with paper towels). 5. Mix together the meat, egg, rice, onion and salt and pepper in a bowl. 6. Take one large leaf of cabbage and add about 3 tablespoons of the meat mixture. Roll it up like an envelope and put the rolls in a pot open edge down. 7. Mix together 2 large cans diced peeled tomatoes, 1 small can tomato paste, both sugars, lemon juice and salt and pepper to desire. Cut up rest of the cabbage and add the other 1/2 chopped onion.
60
�
~ Lisa Reichek Newman
8. Pour the sauce mixture on top of cabbage rolls. 9. Cook covered over a very low heat on stove top for 2-3 hours. Baste often with the interior sauce. If needed, can add water to sauce as well as more sugar, salt and pepper to taste.
61
6 0 3 D a y C o c o n u t C a k e P o p p y w i t h
6 2 S e e d Te a B r e a d O r a n g e G l a z e
6 4 F l o w e r l e s s C h o c o l a t e , A l m o n d , a n d C o c o n u t C o o k i e s 6 6 G r a n d m a M a u d e ’ s S t r a w b e r r y S h o r t c u t C a k e 6 8 C h o c o l a t e To f f e e G r a h a m s
6 9 G r a n d m a M a u d e ’ s S t r a w b e r r y S h o r t c u t C a k e 7 0 L a y e r e d D e l i g h t K e y
7 2 L i m e
P i e
7 4 S u p r i s e - i n - t h e M i d d l e B r o w n i e s O r e o
7 4 C a k e P u d d i n g
7 5 Tr e s L e c h e s
Desserts
s
F r e s h
7 6 P e a c h
P i e
7 6 K a h l u a C a k e
7 7 E a s i e s t , M o s t D e l i c i o u s B a n a n a B r e a d 7 8 C h o c o l a t e I t a l i a n C r e a m C a k e
64 3 D A Y C O C O N U T C A K E
D e s s e r t s
3
D A Y
C O C O N U T
C A K E
INGREDIENTS. OVEN
FRUITS
DAIRY
1 box Duncan Hines butter or vanilla cake mix 1 3/4 cup of SUGAR 16 oz SOUR CREAM 12 oz. FLAKED COCONUT
Vikki Evans ~
9 oz COOL WHIP (defrosted)
RECIPE. 1. Prepare cake mix making TWO 8 or 9 inch layers. 2. When layers are cool, split in half. 3. While cake is cooling, combine sugar, sour cream and coconut flakes- Blend Well- Chill. 4. Reserve 1 cup of sour cream mixture. Spread remainder between the 4 cake layers. Combine reserved sour cream mixture with Cool Whip, blending until smooth. 5. Spread on top and sides. Seal cake in airtight container and refrigerate for 3-4 days before serving.
65
D e s s e r t s
P O P P Y S E E D T E A B R E A D W I T H O R A N G E G L A Z E INGREDIENTS. OVEN
BREAD
EGGS
FRUITS
DAIRY
1 cup sugar
2 1/3 cup sugar
1/2 cup orange juice
1 2/3 cup vegetable oil
2 teaspoons finely grated orange rind
3 large eggs
3 1/3 cup all-purpose flour
2 teaspoons almond or vanilla extract
4 teaspoons baking powder
1 2/3 cup whole milk
1 1/4 teaspoons salt
2 tablespoons poppy seeds
“
This recipe was given to me by my dear friend Chris Papazian, a brilliant baker, and superb cook.
We have been friends for more than 40 years, meeting in the hospital when she was having her first baby and I was having my second. Chris, who is a Realtor and lives in Dallas, and I Zoom with a group of Toronto friends every Tuesday morning - after the MTSIR Sales Meeting!
”
~ Jill Wesson
RECIPE.
Makes 2 loaves 1. Preheat oven to 350 degrees.
5. Beat dry ingredients into sugar mixture in 4 additions alternately with milk in 3 additions. Still in Poppy seeds.
2. Butter and flour two 9 x 5 loaf pans.
6. Divide batter between prepare pans.
3. Bring 1 c sugar, orange juice, and orange rind to boil in a heavy saucepan over medium heat, stirring until sugar dissolves. Set orange glaze aside to cool.
7. Bake breads until tester inserted into center comes out clean – about 1 hour. Transfer pans to work surface. Using slender wooden skewer, poke holes in each bread. Gradually spoon glaze over hot breads in pans, dividing equally and allowing glaze to be absorbed after each addition. Cool breads completely in pans.
4. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 2 1/3 cups sugar, oil, eggs, and extract in a large bowl until pale yellow and thick - about 5 minutes.
66
NOTE: Breads can be prepared 1 day ahead. Freezes well!
67
P O P P Y S E E D T E A B R E A D W I T H O R A N G E G L A Z E
68 F L O W E R L E S S C H O C O L A T E , A L M O N D , A N D C O C O N U T C O O K I E S
D e s s e r t s
F L O W E R L E S S C H O C O L A T E , A L M O N D , A N D C O C O N U T C O O K I E S INGREDIENTS. OVEN
NUTS
EGGS
1 cup slivered or sliced almonds
1/2 teaspoon salt
1 cup sweetened shredded or flake coconut
4 whole egg whites (at room temperature)
1/2 cup, plus 3 tablespoons unsweetened cocoa
1 tablespoon vanilla extract
3 cups powder sugar
3/4 cup mini chocolate chips
“
I love to bake! When my daughter married a man that was Gluten Free, I had to come up
with some new dessert ideas. These cookies have been a big hit with all the family. You don’t need to be Gluten Free to enjoy this yummy cookie.
”
~ Karen Reichek
RECIPE.
This is a delicious GLUTEN FREE cookie 1. Preheat the oven to 350. 2. Spread almonds and shredded coconut evenly on a large rimmed baking pan (lined with silver foil). Place in the oven and toast for about 7-8 minutes, turning/ tossing once halfway through, until golden brown and fragrant. 3. Reduce heat to 325. 4. Meanwhile, in a large bowl whisk together dry cocoa, powdered sugar, and salt. 5. Whisk the egg whites together in a separate bowl. Don’t over whisk the eggs as they will stiffen.
6. Continue whisking while adding egg whites and vanilla extract into the dry mixture. Mix until just moistened. Stir in almonds, coconut, and chocolate chips. 7. Line 2 large baking sheets with parchment paper. (very important to use parchment paper.) 8. Spoon batter by the tablespoon onto the baking sheets. (makes 30-40 cookies) 9. Bake for 14 minutes, turning the pans and shifting the top cookie sheet to the bottom rack halfway through baking. Cookies are finished when the tops are shiny and cracked. Let them cool for a short while, and then use a spatula to ease them off the parchment paper. These can be stored in an air tight plastic container or can be frozen.
69
D e s s e r t s
G R A N D M A M A U D E ’ S S T R A W B E R R Y S H O R T C U T C A K E INGREDIENTS. 1 cup miniature marshmallows
1/2 teaspoon salt
2 cups (2 - 10oz pkg) frozen sliced strawberries in syrup, thawed
1 teaspoon vanilla extract
1 package (3 0z) strawberry flavored gelatin
1 1/2 cup sugar (or monkfruit or stevia)
OVEN
3 teaspoons baking powder
2 1/2 cups flour
1 cup milk
1/2 cup solid shortening
3 large eggs
FRUITS
BREAD
“
My maternal grandmother from Las Vegas, NV,
Maude Geertsema, made this for us grandchildren on our birthdays. We looked forward to this strawberry treat each year. She always made the best desserts!
”
~ Nicole Brende
RECIPE. 1. Grease a 13x9 inch pan. 2. Sprinkle marshmallows evenly over bottom of the pan. 3. Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside. 4. In a large mixer bowl, combine remaining ingredients. Blend at a low speed. 5. Pour batter evenly over marshmallows in the pan. 6. Spoon strawberry mixture over the batter. 7. Bake at 350 degrees for 45 to 50 minutes until golden. Serve warm or cool with ice cream or whipped cream!
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EGGS
DAIRY
G R A N D M A M A U D E ’ S ST R AW B E R RY S H O R T C U T C A K E
INGREDIENTS.
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C H O C O L A T E T O F F E E G R A H A M S
D e s s e r t s
C H O C O L A T E
T O F F E E
G R A H A M S
INGREDIENTS. OVEN
DAIRY
NUTS
12 – 13 graham crackers (enough to cover the cookie sheet pan)
BREAD
1/8 teaspoon salt
1 1/2 sticks unsalted butter
1 1/2 cups chocolate chips (9 oz.) *I like to mix a combination of semi sweet and dark
1/2 cup packed light brown sugar
1 cup finely chopped pecans
“
I make this for friends and family during the
holidays and it is a total crowd pleaser!!
”
~ Ann Singleton
RECIPE.
1. Preheat oven to 375 degrees. 2. Line a 10 x 15 cookie sheet pan with foil. (with foil overlay at each end) 2. Melt butter in heavy saucepan. 3. Add brown sugar and salt and whisk until smooth and well combined ~ about 1 minute. 4. Pour over graham crackers spreading evenly and bake until golden brown and bubbly. (approx. 10 minutes)
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5. Scatter chocolate chips over crackers. 6. Bake another minute or so then spread with spatula. 7. Sprinkle with pecans and let sit 30 minutes. 8. Put into freezer until chocolate is firm. (approx. 30 minutes) Break into pieces & ENJOY! *Best if kept in the freezer or refrigerator
A U N T
P A T S Y ’ S A P R I C O T F R I E D P I E S
INGREDIENTS. STOVE
FRUITS
BREAD
A U N T P A T S Y ’ S A P R I C O T F R I E D P I E S
D e s s e r t s
DAIRY
4 (6-oz.) packages dried California apricots
Milk
4 to 5 cups sugar
1 Tablespoon salt
2 cups Crisco shortening
Crisco oil
6 cups flour
“
This recipe is over 100 years old. My maternal grandmother started the tradition of making
these delicious little pies and serving them at every special family gathering. The tradition continued with my mother (“Aunt Patsy”) and now me. They are a bit time consuming to
make, but worth every bit of effort. And I wouldn’t dare show up at our family reunion, Thanksgiving or Christmas without them.
”
~ Debi Holloway
RECIPE.
1. Put dried apricots in large pot. Cover with water. Place lid on pot and soak overnight. 2. Cook over medium heat until tender. 3. Drain off excess liquid. Mash with fork or potato masher until well blended. 4. Add 4-5 cups sugar (sweeten to taste) while apricots are still hot. 5. Let cool thoroughly. (Hint: I cook mine the day before and place in refrigerator.) 6. To prepare the crust, mix flour, shortening and salt in large bowl with pastry blender.
7. When well mixed, add enough cold milk to make soft dough. Form dough into small balls and roll out on floured surface in circles to fit a small (6”) saucer. 8. Lay the pastry on the saucer and add a spoonful of cooked apricots. 9. Fold the pastry in half and trim the edges with a knife. Seal the edges with thumb. 10. Drop in hot skillet of oil (350 degrees) and fry until golden brown. 11. Drain on paper towels. Makes 4-5 dozen.
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74 LAYE R ED
D ELIGH T
D e s s e r t s
L A Y E R E D
D E L I G H T
INGREDIENTS. CHILL
FRUITS
BREAD
Large angle food cake Large box of instant French vanilla pudding Large frozen bowl of cool whip 1 teaspoon almond extract Large package of Philadelphia cream cheese 1 ruby red cherry or strawberry pie filling Fresh strawberries
“
My children call this
Heavenly Hash and make this for their children now.
�
~ Janice Murphy
RECIPE.
1. Break angle food cake into small pieces. 2. Make instant French vanilla pudding per directions. 3. Blend together Philadelphia cream cheese, cool whip, and add almond extract. 4. In large bowl add a layer of cake then Philadelphia cream mixture then pie filling mixture, repeat. Top with fresh strawberries 5. Refrigerate and serve.
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D e s s e r t s
K E Y
L I M E
P I E
INGREDIENTS. 3 eggs 1 can 15 oz. condensed milk - Eagle Brand 1/2 cup lime juice
OVEN
Graham cracker crust 1/2 teaspoon cream of tartar FRUITS
6 tablespoons sugar
BREAD
“
I grew up in Ft. Lauderdale, Florida and had key
lime, mango and coconut trees in the backyard. This recipe is so easy and only works with real key limes. ~ Carol Lance
RECIPE. 1. Mix egg yolks and milk. 2. Add lime juice. Pour into graham cracker crust. 3. Meringue - Beat 1/4 teaspoon cream of tartar with 3 egg whites. 4. Add 6 tablespoons sugar and beat until stiff. 5. Spoon meringue over lime mixture and bake at 350 degrees for 15 minutes.
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”
EGGS
DAIRY
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K E Y
L I M E
P I E
S U P R I S E - I N T H E - M I D D L E B R O W N I E S
D e s s e r t s
S U P R I S E - I N - T H E - M I D D L E B R O W N I E S INGREDIENTS. OVEN
DAIRY
14 oz package Kraft caramels
3/4 cup melted butter
2/3 cup evaporated milk
1 1/2 cup chocolate chips
Package German chocolate cake mix ~ Vickie Driscoll
RECIPE. 1. Combine caramels and 1/3 cup evaporated milk, melt in microwave, keep mixture warm. 2. Combine cake mix, melted butter and 1/3 cup evaporated milk. 3. Sprinkle chocolate chips over backed dough mixture.
O R E O C A K E P U D D I N G
O R EO
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C A K E
INGREDIENTS. OVEN
DAIRY
4. Pour melted caramel mixture over chocolate chips. 5. Pat the remaining dough mixture over everything, covering as much as possible. 6. Bake at 350 degrees for 20 minutes.
P U D D I N G
“
My family always
makes this dessert when Summer is here. We
14 oz. package Oreo cookies
12 oz cool whip
8 oz cream cheese
1 cup powder sugar
celebrate Summer with
2 small French vanilla instant pudding
3 cups milk
BBQ and Oreo cake
RECIPE.
pudding!
�
~ Va n e s s a B r u e g g e r
1. Pull Oreos apart and scrape the icing off the cookies. Throw away the icing and crush the Oreos cookies in a ziplock bag or food processor. You want the cookies not too small where it becomes powder. In a 9X13 pan or bowl put half the cookies.
3. In another bowl mix the pudding with 3 cups of milk.
2. Mix cool whip, cream cheese, and powder sugar in a bowl.
5. Pour the mix over your pan or bowl and sprinkle the remaining cookies over it. Refrigerate and enjoy it!
4. Pour pudding mix into the cool whip mix and fold together well.
L E C H E S
D e s s e r t s
L E C H E S
T R E S
T R E S INGREDIENTS. OVEN
EGGS
DAIRY
CAKE 6 eggs 2 cups sugar 2 cups flour 2 teaspoons baking powder
TOPPING (OR YOU CAN USE COOL WHIP. FRENCH VANILLA COOL WHIP TASTES BEST) 1 1/2 cups sugar 3/4 cup water 3 egg whites
1/2 cup milk 1 teaspoon vanilla 2 cans sweetened condensed milk
Stephanie Cleary Master
1 tall can evaporated milk
Chef Winning Recipe ~ Stephanie Cleary
2 cups heavy whipping cream
RECIPE.
CAKE
TOPPING
1. Beat 6 eggs.
1. Boil 1 ½ cups sugar and ¾ cup water till softball stage. (honey-like)
2. Slowly add 2 cups sugar and 2 cups flour that have been mixed with 2 teaspoons of baking powder.
2. Beat 3 egg whites till stiff.
3. Slowly add ½ cup milk mixed with 1 teaspoon vanilla.
3. Slowly add to hot mixture till well blended
4. Bake in 9 x 13 pan at 350 degrees for 50 minutes. (test cake with toothpick to make sure comes out clean)
4. Frost cake.
5. Let cool. 6. In a separate bowl, mix condensed milk, evaporated milk and heavy whipping cream together. 7. Poke holes in cake with fork or skewer and pour mixture over cake. 8. Poke and pour until all is absorbed.
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F R E S H P E A C H P I E
D e s s e r t s
F R E S H
P E A C H
P I E
INGREDIENTS. OVEN
DAIRY
1 UNBAKED 9” PIECRUST SHELL
2 TABLESPOONS BUTTER
2 EGGS
2 TABLESPOONS FLOUR
1 CUP SUGAR
“
Peach season is here!
Yum! Yum! RECIPE. 1. Fill crust with generous amount of peaches. 2. In a bowl mix sugar, eggs, butter, flour and pour over peaches.
3. Cook at 400 degrees. Best cooked on lower shelf. Foil strips on rim of pie. Cook 45-60 mins or until peaches are done. 4. Top with whipped cream or vanilla ice cream.
K A H L U A
C A K E
K A H LUA INGREDIENTS.
OVEN
C A K E
DAIRY
Yellow cake mix
1/2 cup sugar
1/4 cup Khalua
Glaze
6 ounce package instant chocolate pudding
1 cup oil
1/4 cup vodka
1/4 cup Khalua
4 eggs
3/4 cup water
1/2 cup powdered sugar-sifted
~ K i tt y Ka l i l
RECIPE. 1. Preheat oven to 345 degrees.
5. Pour batter into greased Bundt pan.
2. Mix wet.
6. Bake 55 minutes or until a wooden skewer comes out clean.
3. Mix dry. 4. Combine wet and dry mixtures.
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”
~ Hannah Storen
7. Glaze-whisk together the Khalua and powdered sugar. Pour over warm cake. Sprinkle with powdered sugar.
E A S I E S T, M O S T D E L I C I O U S B A N A N A B R E A D INGREDIENTS. OVEN
EGGS
FRUITS
1/2 cup butter at room temperature 1 cup sugar (I prefer raw sugar) 1/2 teaspoon salt 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all purpose flour 1 teaspoon baking soda
E A S I E S T, M O S T D E L I C I O U S B A N A N A B R E A D
D e s s e r t s
DAIRY
“
Mastered the recipe during
quarantine so that it would be easy to make, easy to clean and delicious.
�
~ Laura Mayer
3 ripe mashed bananas 1/2 cup sour cream
RECIPE.
1. Preheat oven to 350 degrees. 2. Grease 9x5 inch loaf pan. 3. In a mixing bowl (no mixer needed = easy prep and easy clean up), combine the butter and sugar; mix well. 4. Add the salt, eggs, vanilla, flour, baking soda and bananas; mix well. 5. Add the sour cream (key is to add it last).
6. Pour batter into greased loaf pan and bake for 50 minutes. Enjoy!!! Especially delicious to eat while warm. Can add chocolate chips, pecans, walnuts or the like, too.
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C H O C O L A T E I T A L I A N C R E A M C A K E
D e s s e r t s
C H O C O L A T E I T A L I A N C R E A M C A K E INGREDIENTS. OVEN
DAIRY
EGGS
NUTS
For Cake
1 teaspoon baking soda
For Icing
1/2 cup butter
1 teaspoon vanilla
1 lb powdered sugar
1/2 cup shortening
1 cup coconut
1/4 cup cocoa
2 cups sugar
1 cup nuts chopped
1 teaspoon vanilla
5 eggs separated
8 oz cream cheese
2 cups flour
1 stick butter
1/4 cup cocoa
1 cup coconut
1 cup buttermilk
1 cup nuts chopped
“
My brother and sister-in-law made this for their
first child on his first birthday. So we have kept it in the family and every year we make this for him on his
birthday. Now he is all grown up and a Doctor!
�
~ Laurie King
RECIPE. For Cake 1. Cream butter, shortening and sugar. 2. Add egg yolks one at a time beating after each addition.
8. Remove and cool. For Icing
3. Sift soda, flour, and cocoa together.
1. For frosting mix sugar and cocoa, set aside.
4. Add alternating with buttermilk ending with dry ingredients.
2. Cream together cream cheese, butter
5. Add coconut, vanilla and nuts. 6. Fold in stiff beaten egg whites.
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7. Bake in 3 - 8in cake pans at 350 degrees for 25 to 30 min.
3. Add vanilla. 4. Mix with dry ingredients. 5. Then add coconut and nuts.
P E A N U T B U T T E R , B A C O N D O G T R E A T S
P u p p y
S n a c k s
P E A N U T B U T T E R , B A C O N D O G T R E A T S INGREDIENTS. OVEN
EGGS
VEGGIES
1 cup oat flour (you can just whip up your own by grinding up rolled oats) 1 cup brown rice flour (or you can substitute regular or whole wheat flour) 1/2 cup peanut butter (unsalted is best) 1 tablespoon honey 1 egg 1/2 cup water
“
Just can’t forget about the pups!
These are bound to keep the tails waggin’
”
~ B e t sy Va n d e r b r o u k
2-3 pieces cooked bacon 1 shredded carrot
RECIPE.
1. Preheat oven to 350°. In a medium bowl combine all wet ingredients until well blended. Add both flours to wet mixture to form dough. 2. Roll out between two pieces of parchment paper or lightly floured work surface to 1/4 inch thick. 3. Cut out with cookie cutter. (I used a dog bone shape cookie cutter) 4. Place treats on a parchment lined baking sheet (they can be close together, just not touching) and bake for 20-25 minutes. 5. Cool in oven, then transfer to a wire rack to cool completely. 6. Store about a weeks worth on the counter in a sealed container and the rest can go in the freezer.
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