CACC 2022 Holiday Cookbook

Thank You to all of our patients, employees and friends that contributed to this wonderful and tasty collection of their favorite recipes. Enjoy.

Fabulous Spinach Dip with Pita Toast

Spinach Dip

Ingredients

1- Tablespoon chopped jalapeños

3/4 Cup chopped onions

2 - Tomatoes, chopped (about 2 cups)

8-ounces cream cheese, softened

1 -10-ounce package frozen spinach (thawed and squeezed dry in a paper towel)

2 Cups shredded Monterey Jack cheese (8-ounces)

1/3 Cup half and half

Pita Toast

2 - teaspoons lemon pepper

2 - teaspoons ground cumin

1 - teaspoon of salt

1/2 Cup butter, melted Pita bread loaves

Instructions:

Spinach Dip

In medium bowl, mix all ingredients together and pour into a buttered oven-proof dish.

Bake at 400 degrees for 20-25 minutes. Garnish with a little extra Monterey Jack cheese and chopped green onion

Pita Toast

In sauce pan, stir salt, lemon pepper and cumin into melted butter. Halve pita breads; with tip of knife, open up each half into 2 pieces. Cut pieces into triangle shapes. Dip into butter mixture and place on broiler pan. Broil until crisp.

Enjoy together

Romanian Cabbage Rolls

(Christmas traditional Romanian recipe)

See this recipe at https://www.jocooks.com/recipes/sarmale/

Instructions:

Prepare the filling: Heat the oil in a skillet over medium-high. Saute the onions until translucent, then add the rice and toast for 1 minute. Add the pork, salt, pepper, parsley, dill, and the onion mixture to a large bowl and mix well. Use salt sparingly – the cabbage leaves are brined.

Roll the filling: Remove the cabbage leaves from the brine. You can soak them in water beforehand to draw out some of the salt. Cut each leaf in half and fill the piece with a few tbsp of the meat mixture and roll. Refer to the video in the recipe card to see how I roll these nice and tight. Repeat until all the filling has been used.

Assemble the rolls: Chop up the remaining cabbage leaves and add them to a large pot or deep roasting dish with a lid. Arrange all the rolls over the chopped cabbage and disperse the bacon evenly among the rolls. Pour the tomato juice over the rolls and top up with some water, if needed, to ensure the rolls are covered with liquid.

Bake the rolls: Cover the pot with a lid or foil. Bake at 375F for 2 hours, then remove the cover and cook for another 1 1/2 – 2 hours. Serve hot with a side of sour cream.

Ingredients

2 Tablespoon vegetable oil

1 large onion chopped

½ cup long grain rice uncooked, I prefer basmati

2 pound ground pork or whatever meat you prefer

¼ cup parsley chopped ¼ cup fresh dill chopped salt and pepper to taste

2 pound sour cabbage leaves

15 slices bacon chopped 4 cups tomato juice

C. Lovin

Ingredients

1 pound bacon, chopped

1 onion, chopped

3 cloves garlic, minced

8 potatoes, peeled and cubed

4 cups chicken stock, or enough to cover potatoes

3 tablespoons butter

¼ cup all-purpose flour

1 cup heavy cream

1 teaspoon dried tarragon

3 teaspoons chopped fresh cilantro

salt and freshly ground black pepper to taste

Dad’s Potato Soup

Instructions:

1. Place bacon in a pot and cook over medium-high heat, turning occasionally, until evenly browned and crispy, 8 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.

2. Cook onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Saute for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.

3. Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.

4. Transfer about 1/2 of the soup to a blender and puree. Return to the pot. Adjust seasonings to taste.

Monterey Chicken

Ingredients

Chicken:

8 boneless chicken breast halves, skinned

7 ozs. chopped green chilies

½ pound Monterey Jack Pepper

Cheese - sliced

½ cup bread crumbs

1/3 cup freshly grated Parmesan cheese

1 to 3 tsp. chili powder

½ tsp. salt

¼ tsp. cumin

¼ tsp. pepper

3 Tbsp. butter or margarine, melted

3 Tbsp. extra virgin olive oil

Mexicali Sauce:

15 ozs. plain tomato sauce

Instructions:

Pound chicken breasts until thin.

Cut cheese into 2 inch strips.

Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper in a shallow dish.

Blend oil and butter in a separate bowl. Spread each breast with 1 Tbsp. green chilies.

Place one cheese slice on chilies. Roll up each breast and secure with toothpick.

Dip each breast in the oil butter mixture, then dip in bread crumb mixture, coating well. Bake in baking dish at 400° for 30 minutes.

Serve with Mexicali sauce and garnish with limes slices and sour cream. Serves 6-8

Mexicali Sauce:

Mix all ingredients in a small sauce pan. Simmer about 10 minutes to blend flavors. Serve hot over the chicken

½ tsp ground cumin

1/3 cup sliced green onions

Juice of one lime

1 clove garlic, minced

K. Behrens

Ingredients

¼ cup unsalted butter

¼ cup minced green onions

¼ pound mushrooms, sliced

Several basil leaves - torn

½ pound proscuitto, cut into ¼-inch Julienned strips

1½ cups heavy cream

½ teaspoon freshly ground black pepper

12 ounces penne pasta, cooked and drained

¾ cup freshly grated Parmesan

Prosciutto Pasta

Instructions:

In large skillet, melt butter and sauté onions, mushrooms and proscuitto for 3-5 minutes.

Stir in cream and pepper. Heat to boiling; lower heat and simmer for 6-8 minutes or until sauce thickens slightly. Salt to taste. Remove from heat.

In heated ½ serving dish, toss warm pasta with Parmesan cheese. Pour proscuitto mixture over pasta and toss until evenly mixed.

Tear basil and sprinkle on top with additional parmesan Serve immediately.

Mushroom Rice Magic

Ingredients

2-1/4 cups water

1 can (10-1/2 ounces) condensed beef consomme, undiluted

1 can (10-1/2 ounces) condensed French onion soup, undiluted

1 cup shiitake mushrooms –chopped

1 cup white button mushrooms –chopped/sliced

½ cup sweet onion chopped

1 clove garlic chopped

1/2 cup butter, melted

1 cup uncooked brown rice

1 cup uncooked wild rice

Parsley leaves

Instructions:

In a crockpot, combine all ingredients. Cover and cook on low until rice is tender, 3-4 hours.

Dish and garnish with parsley

T. Hughes

Scrambled Eggs

Banana Bread at Work

Instructions:

1. Preheat the oven to 350°F, and butter an 8 x 4-inch loaf pan.

2. In a mixing bowl, mash the ripe bananas with a fork until com pletely smooth. Stir the melted butter into the mashed bananas.

3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4. Pour the batter into your prepared loaf pan.

5. Bake for 55 to 65 minutes at 350°F, or until a toothpick or wooden skewer inserted into the center comes out clean.

Ingredients

2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

1/3 cup butter, melted

1/2 teaspoon baking soda

1 pinch salt

3/4 cup sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 ½ cups of CHOCOLATE CHIPS

B. Caruthers

Black Bottom Cupcakes

Ingredients

Cupcake batter:

3/4 cup flour

1/2 cup sugar

1/4 cup unsweetened cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1/4 cup vegetable oil

1 1/2 teaspoon white vinegar

1 teaspoon vanilla

Cream cheese filling:

6 oz cream cheese room temperature

1/4 cup sugar

1 egg

Dash of salt

1/2 cup of semi sweet chocolate chips (can add more)

Instructions:

Preheat oven to 350 Line muffin pan with cupcake liners.

Cream sugar and cream cheese. Mix in egg and salt. Add chocolate chips.

In a separate bowl, shift flour, cocoa, sugar, baking soda and salt. Make a well in the dry ingredients and add water, oil, vinegar and vanilla. Mix until battery is smooth.

Pour batter just over halfway into paper liners. Then add a dollop of cream cheese mixture into the center.

Bake for about 18-20 minutes until toothpick comes out clean and cream cheese is set. Cream cheese filling will get slightly brownish on the edges. Rest for 5 minutes then cool on wire rack.

Refrigerate in airtight container.

Instructions:

Mix brown sugar, peanut butter, shortening and eggs together.

In a separate bowl, mix salt, baking soda, baking powder and flour.

Mix all together.

Roll 1 inch balls in sugar, place on a lined baking sheet and press with a fork.

Bake at 375 for 8-10 minutes.

Pumpkin Spice Muffins

Ingredients

1/2 cup oatmeal (food processed)

1 cup whole wheat flour (sifted)

1 1/2 teaspoons baking soda

2 teaspoons pumpkin pie spice

1/2 cup whole milk

1 egg

1 cup unsweetened applesauce

2 Tablespoons olive oil

2 teaspoons pure vanilla extract

1/4 cup molasses

1/2 cup raisins

Instructions:

Preheat oven to 375º. Line 12 muffin cups with muffin paper.

In a large bowl mix dry ingredients, excluding raisins.

In a medium bowl, mix all wet ingredients.

Add wet ingredients to dry ingredients and mix. Add raising and mix.

Divide mixture evenly into prepared muffin cups.

Bake 15 to 20 minutes. Remove muffins and place on rack to cool. Store.

***You can replace applesauce with pumpkin puree for an extra pumpkin kick.

Devil Dogs

Ingredients

Gobs:

1/2 c. Crisco

1 c. white sugar

1 c. brown sugar

2 eggs

1 c. buttermilk

1 tsp. vanilla

4 c. flour

1/2 c. cocoa

1/2 tsp. baking powder

1 tsp. salt

3/4 c. boiling water

2 tsp. baking soda

Cream Filling:

2 c. powdered sugar

1 c. Crisco

1/2 c. milk

1 c. butter

1/2 C. flour

1 c. marshmallow cream

Instructions:

Gobs:

Mix sugar and Crisco until creamy; add eggs (beat well). Blend in buttermilk and vanilla.

Sift together flour, cocoa, baking powder and salt; gradually add sifted ingredients until well blended (batter will be thick). Take boiling water and add baking soda. This will foam and may run over so hold this over bowl. Pour into batter and stir until blended.

Drop on greased cookie sheet (by teaspoon). Bake 5-6 minutes at 400°. Cool

Cream Filling:

In large mixing bowl, beat sugar, flour, Crisco and butter until very creamy. Blend in milk and vanilla very slowly. It becomes fluffy and creamier when beaten at high speed. Mix in Marshmallow cream.

Spoon cream between two Gobs

1 tsp. vanilla

E. Paulman

Apple Cake

Ingredients

3 egg whites

1 3/4 c. sugar

1 c. Crisco oil

1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. salt

2 c. tart apples diced

1 apple for slicing

1 c. chopped nuts

confectioners sugar

Instructions:

Beat the egg whites until foamy. Add sugar; beat in oil and vanilla. Beat until light and fluffy.

Sift together next 4 ingredients. Add flour mixture all at once to egg mixture. Blend and stir. Fold in apples and nuts.

Pour in greased and floured 9 x 13- inch pan.

Slice apples thin and cover the top of the cake.

Bake at 375° for 30 minutes. Cool and sprinkle with powdered sugar.

J. Hale