Cookbook

Recipes By Design A Collection of Favorite Recipes

by Creative Minds in Typography III Winter Quarter 2014 Instructor: Charmaine Martinez Department of Art and Design California Polytechnic State University, San Luis Obispo, CA

RECIPES BY DESIGN

TABLES OF CONTENTS

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- Savory -

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Cajun Shrimp Alfredo 6

Directions: Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.

Ingredients: 1 lb shrimp, peeled and deveined 2 tablespoons creole seasoning 1 ½ tablespoons olive oil 1 ½ tablespoons butter 8 ounces sliced mushrooms 2 teaspoons garlic powder 1 cup tomato, diced, fresh or canned 1 cup heavy cream 1 cup parmesan cheese, grated 1 egg yolk 1 cup onion, diced, divided 8 ounces linguine ½-1 tablespoon tony’s creole seasoning

Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.

Fill a pan with water adding salt to season the pasta.

When water boils add pasta and cook until al dente.

While pasta is cooking, heat olive oil and butter in a skillet. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.

When the shrimp has cooked add the cream and the other addition of creole seasoning (the 1/2 to 1 T).

Bring this to a simmer then turn the heat down to medium low.

Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.

When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss until the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Recipe submitted by: Nicole Bergmann

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Spam Musubi Ingredients 5 cups cooked rice, room temperature 5 sheets nori (seaweed) 1 (12 oz.) can Spam ½ cup Teriyaki Sauce Furikake, to taste (Japanese rice seasoning) (requires spam musubi maker) Directions Cut Spam into 10 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.

In another pan, add Teriyaki Sauce. Bring to a boil over medium-high heat, then reduce to low.

Add Spam slices, coating them in the mixture. When mixture has thickened, remove spam from pan.

Lay a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker, and place on lower third of nori.

Fill musubi maker with rice and press flat until the rice is 1 ½ inch high. Sprinkle rice with Furikake.

Top with slice of Spam. Remove musubi maker.

Starting at the end towards you, fold nori over Spam and rice stack, and keep rolling until completely wrapped in the nori. Slightly dampen the end of the nori to seal it.

Repeat with the other nine Spam slices, making sure to rinse off musubi maker after each use to prevent it from getting too sticky.

Recipe submitted by Ashley Andrews

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