BEN Soul Cookbook by SaraInman

BEN SOUL COOKBOOK

RECIPES FROM THE PANTRY OF OUR BLACK EMPLOYEE NETWORK EMPLOYEE RESOURCE GROUP

Side Dishes

SIDE

DISHES

BROCCOLI CASSEROLE PREP TIME: 15 MINS COOK TIME: 45 MINS SERVINGS: 8-10 SERVINGS

INGREDIENTS Broccoli - 2 -3 crowns chopped up without stems 1 Medium Onion diced Mayonnaise (Hellman's) 1 cup Cream of Mushroom soup -1 can 2 cups of Sharp Cheddar Cheese Breadcrumbs - 1/3 cup Salt Pepper

DIRECTIONS Preheat oven to 425 degrees. Rinse and drain broccoli in a strainer and set aside. Then begin to mix the mayonnaise, cream of mushroom, and onions in a bowl. Add salt and pepper. (to your liking) Spray baking dish with oil, then add one layer of broccoli, then top with the Mayo-Cream of Mushroom mixture, then add cheese and repeat until you get to the last layer and add liberal amount of cheese on top and sprinkle with breadcrumbs. Cover with aluminum foil and place in the oven; after about 30-40 minutes take foil off and allow the cheese to brown in the oven to finish cooking.

NOTES

Allow to cool for 10 -15 minutes and Enjoy!

Substitute Mayonnaise for Vegan Mayo Use a 9" or 12" glass baking dish

FAMILY

RECIPE

SUBMITTED

LATIFA.WARD@FMC-NA.COM

LATIFA

WARD

SIDE

DISHES

GRANDMA NEALIE'S OYSTER CASSEROLE INGREDIENTS 2 Tablespoons butter or cooking spray to coat the bottom of the casserole dish 1/2 cup melted butter, lukewarm 2 pints shucked oysters, reserve the liquid 5 cups Ritz Crackers crumbed, reserving some crumbs to sprinkle on top 1 cup heavy cream or Whole Milk. 1 1/2 teaspoons salt (adjust if needed) 1/2 teaspoon pepper

PREP TIME: 15 MINS COOK TIME: 45-60 MINS SERVINGS: 12 SERVINGS

DIRECTIONS Preheat oven to 350 degrees Fahrenheit. Melt the butter in a saucepan and let cool to lukewarm. Generously butter a 13 x 9 inch backing dish with 2 tablespoons of butter. Or coat generously with cooking spray. Drain the oysters, reserving all the liquid. Layer 1 cup of the cracker crumbs in the bottom of the baking dish. Layer ¼ of the oysters over the cracker crumbs. Note: Cut any large oysters into fourths. Repeat steps 4 & 5 three times using the remaining crackers and oysters. Mix the oyster liquid, cream, lukewarm melted butter, salt, and pepper together in a bowl. Pour the mixture over the layers in the baking dish, covering completely.

NOTES Whole milk may increase the baking time. Saltines may be substituted for the Ritz crackers. I

Cover with the remaining cracker crumbs and dot with additional butter, if desired. Bake 45-60 minutes until puffed up, firm or the edges are bubbly and heated thoroughly. Cooking time may vary by oven.

prefer the buttery flavor of the Ritz. GRANDMA

NEALIE'S

GRANDDAUGHTER,

RECIPE

PAMELA

PROVIDED L.

SMITH,

PAMELA.SMITH@ACUMENMD.COM

HER

SIDE

DISHES

MAMA STAMBERG'S CRANBERRY RELISH INGREDIENTS 2 cups whole raw cranberries, washed 1 small onion 3/4 cup sour cream 1/2 cup sugar 2 tablespoons horseradish from a jar ("red is a bit milder than white")

PREP TIME: 30 MINS COOK TIME: 0 MINS SERVINGS: 20 SERVINGS (1 1/2 PINTS)

DIRECTIONS Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind — not a puree.") Add everything else and mix. Put in a plastic container and freeze. Early Thanksgiving morning move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.") The relish will be thick, creamy and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It's also good on next-day turkey sandwiches, and with roast beef.")

NOTES It has a strong flavor. Men seem to love this. A little goes a long way, so I usually share some with friends and freeze the leftovers. Sometimes I use Splenda instead of sugar and it is good.

NPR

CRANBERRY

DIVIDES

RELISH:

THANKSGIVING

JOHNSON,

THE

NPR

TABLES

RECIPE

THAT

PROVIDED

ELLEN.JOHNSON@FMC-NA.COM

ELLEN

SIDE

DISHES

SAVORY ROASTED BRUSSEL SPROUTS INGREDIENTS 16oz Fresh Raw Brussel Sprouts (the larger the Brussel Sprout the better) 1/4 of each of these sliced 1/4 inches or how you like! (The Garnishes) Sliced red onion Sliced Green Onion/Scallions Mini sweet yellow pepper Mini sweet red pepper Mini sweet orange pepper Whole garlic gloves Any Italian/Garlic Marinade or Salad Dressing (the best Salad/Marinade this recipe works with is "Garlic Expressions") Dry Seasonings: Perform twice once for the Brussel Sprouts & once for the garnishes. 1 tsp Fine Pink Himalayan Salt or none for Low sodium diet 1 Tbsp Garlic Powder 1 tsp Coarse Black Pepper (ground) 1 Tbsp Onion Powder 2 tsp Red Pepper Flakes 1 Tbsp Smoked Paprika (optional) 1/2 cup Extra Virgin Olive Oil for each bag

NOTES

PREP TIME: 10 MINS COOK TIME: 20 MINS SERVINGS: 8 SERVINGS (4 CUPS)

DIRECTIONS Slice Brussel Sprouts in half and set aside. Mix all dry ingredients together. Pour all dry ingredients into a large bag (plastic freezer/storage bag) and add Brussel Sprouts. Pour in one of the 1/2 cups Olive Oil & shake very well to evenly distribute the seasoning onto the Brussel Sprouts. Place sliced Brussel Sprouts facedown Bake at 400 for 10 mins (I found that parchment paper works great). After ten minutes take the garnish sliced ingredients after mixing them in the second batch of dry ingredients and pour onto the Brussel Sprouts. Place back into the oven on Broil 300 F for 3-5 minutes. Check often not to burn-once broiling is completed pour the wet ingredients onto the roasted tray of Brussels Sprouts. Roast again until Brussel Sprouts are crispy on the outside!

Use a well-seasoned cast iron skillet If not using a well-seasoned skillet, add a small bit of canola oil to your skillet using a paper towel-

Mix very well and serve-looks great on a white serving dish!!!!

don't leave any excess. Leave out nuts, if allergic

FAMILY

RECIPE

PROVIDED

FELICIA

FELICIA.LAMBERT@FMC-NA.COM

LAMBERT,

Soups, Stews & Chilis

SOUPS,

STEWS

CHILIS

SOUTHERN STYLE "UNBUCKLE YOUR PANTS" CHILI INGREDIENTS 1/2lb to 1lb ground Italian sausage 1/2lb to 1lb ground beef 1/2lb to 1lb cubed beef sirloin 1/3 cup of diced yellow onion and bell peppers 1/3 cup of beef bouillon powder *can be vegan bouillon* 1 can of tomato paste 1 can of fire roasted tomatoes 1 large can of tomato sauce 1 can of crushed tomatoes 1 1/2 cup of red wine 2 cups of beef stock

PREP TIME: 30 MINS COOK TIME: 1 - 2 HOURS SERVINGS: 12 SERVINGS

DIRECTIONS Sear beef sirloin cubes in 1 tbsp of olive oil for 2 mins or until done. Remove once done the add Italian sausage and ground beef, cook thoroughly, then remove Drain the skillet and add chopped onions and bell peppers, cook until soft Begin to add tomato paste, let it sit cook for one minute

3 tbsp of chili powder (or 2 packs chili seasoning) 2 (15oz) cans of red kidney beans, drained Salt and pepper Cheese Sour cream Can add jalapenos or scotch bonnet peppers for spice 1 tbsp olive oil Soup pot

NOTES Substitute the beef for chicken turkey, or vegan products • For more of a thinner chili, add more water or broth • hot peppers can be added anytime

Add the red wine, beef bouillon powder, beans, tomatoes and tomato sauce Add the meat or meat substitute to the sauce. Add the chili powder and broth or water Cook on medium heat for 1 hour to 1 1/2 hours Taste and season to liking Get a big bowl add some sour cream, cheese, crackers or corn bread and enjoy! *I also use the chili to make Frito pies. Just get some Fritos corn chips, lettuce, tomatoes, black olives and go to town! PROVIDED LATOYA

FROM

MURRAY,

HER

PERSONAL

RECIPE

BOOK

LATOYA.MURRAY@FMC-NA.COM

SOUPS,

STEWS

CHILIS

SLAP YO' MAMA CHILI

INGREDIENTS 1lb pkg ground turkey 1lb pkg hot Italian ground sausage 1 can diced tomatoes 1 small purple onion, chopped 1 small bell pepper, chopped 1 cup frozen corn 1 can dark red kidney beans, undrained 1 jar Classico Spicy Pepper pasta sauce 1 pkg dry hot chili mix seasoning 1/2 pkg low sodium dry chili seasoning mix 1 cup water

PREP TIME: 30 MINS COOK TIME: 30 MINS SERVINGS: 6 SERVINGS

DIRECTIONS Brown ground turkey and hot Italian sausage meat, separately. Sautee onion and green pepper 5 mins. In a large pot, combine all remaining ingredients except water and pasta sauce. Mix well; add pasta sauce, 1/2 jar at a time. Cover and cook on low heat for 30 mins. Season to taste. Add water to thin, as preferred.

NOTES

FAMILY

RECIPE

PROVIDED

STACIE

STACIE.HOLT.ELEY@FMC-NA.COM

HOLT

ELEY,

Main Dishes

MAIN

DISHES

SHRIMP N GRITZ INGREDIENTS Cheese Grits 3 Cups of Chicken Broth 1 Cups Heavy Cream 4 TBSP of Unsalted Butter 1 Cups of Un-cooked Quick Grits 1 Cups of Shredded Cheddar Cheese 1/2 Salt and Pepper 2 TBSP Cajon Season or Old Bay

Andouille, Bacon and Shrimp Base 6 -10 Slices Bacon Chopped (optional) 1 Cup of Andouille Sausages thin slices (Optional) 1 LB Large Shrimp (Peeled and Deveined) 1 TBSP Cajon Season or Old Bay 2 Garlic Cloves (Minced) /3 TSP 1 Cup of Red Peppers (Diced) 1 Cup Orange Peppers 1 Cup of onions (Diced) 1/2 Cup Chicken Broth 3 TBSP Parsley (Fresh or Dry) 1 TBSP Lemon Juice 2 TBSP Worcestershire Sauce

NOTES Use olive oil to cook shrimp instead bacon grease if desired. Do not cook your shrimp more than 5-6 mins on

PREP TIME: 15-20 MINS COOK TIME: 30-60 MINS SERVINGS: 1-3 SERVINGS

DIRECTIONS Bring 3 cups of the chicken broth, 1/2 cup heavy cream and 3 tablespoons of the butter to a boil in a saucepan. Gradually pour in your 1 cup of grits. Immediately remove from the heat, cover, and set aside for 10 minutes, stirring occasionally helps to avoid lumps. Uncover and return the prepared grits to a boil over medium-low heat. Cook, stirring regularly with a whisk and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes. Remove from the heat. Stir in the remaining butter, cheese, and 1/2 cup heavy cream just before serving. Add to a skillet diced andouille and bacon on low medium heat sauté until brown (try not to burn in grease) then transfer all ingredients to a plate with a slotted spoon, leaving all the fat in the pan. In the same pan with fat add the garlic, peppers, and onions on low medium heat. Sprinkle with salt and pepper and sauté until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and sauté until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage, bacon and 1/2 cup chicken broth, the lemon juice and Worcestershire sauce to the skillet and reduce a bit to intensify those flavors. Serve the bacon, andouille, peppers, and shrimp over the grits. Garnish with parsley.

each side as it will cause a rubbery texture. Use store bought frozen bag red and green peppers with onions to save time.

FAMILY

RECIPE

PROVIDED

NICO

NICO.POSTLEWAITE@FMC-NA.COM

POSTLEWAITE,

MAIN

DISHES

BLACK EYED PEAS WITH SAUSAGE INGREDIENTS Medium to large crock pot 1 pound dried black-eye peas 1 pack of Beef Smoked Sausage, sliced thinly (I prefer Hillshire Farms) 1 pack of Hot Smoked Sausage, sliced thinly (I prefer Hillshire Farms) 1 medium red onion, small diced 6 garlic cloves, small diced (you can utilize 4 if you don’t like a lot of garlic) 8-10 mini sweet peppers, sliced thinly 1 medium green bell pepper 1 teaspoon of season salt (I prefer McCormick, add more or less depending on your preference) 1 teaspoon of nature seasoning (I prefer McCormick, add more or less depending on your preference) 1 teaspoon of red pepper flake 2 tablespoons of Olive Oil (extra light) 1 Chicken Bouillon cube, cut into small pieces 2 cups of chicken stock 4-6 cups of water (depending on crock pot size)

NOTES If you don’t want to use sausage above a good alternative is Cajun Style Andouille Smoked Sausage or Turkey Smoked Sausage, both are great. You can also add 1 bay leaf, and/or 1 stalk of

PREP TIME: 6-8 HOURS FOR PEAS (OVERNIGHT) & 40 MIN FOR ALL OTHER ITEMS COOK TIME: 8-10 HRS SERVINGS: 8-10 SERVINGS

DIRECTIONS Place dried black-eye peas into a large pot and cover with 6-8 cups of water. Soak the peas overnight or for at least 68 hours. After soaking drain the water and rinse the peas. Alternatively, you can "quick-soak" the peas by bringing them and the water to a boil for 2 minutes. After this, remove them from the heat, cover the pot and soak the peas for 1 hour. Then, drain and rinse the peas. When you’re ready to add items listed below turn crock pot on low/medium. Heat 1 tablespoon of oil in large pan over medium heat. When the oil is shimmering/hot, add in onion, garlic and peppers and sauté until soft, about 10 minutes. In another large pan over medium heat, add in 1 tablespoon of oil. When oil is shimmering/hot, add in thinly sliced beef smoked sausage and hot smoked sausage, season with season salt, nature season and red pepper flakes. Cook until brown, about 20 - 30 minutes. When finished sauteing, layer items into crock pot. Start with large spoonful’s of beans, followed by large spoonful of onion, garlic, and pepper mixture, then later with same amount of sausage. Place small piece of chicken bouillon cube and stir, repeat layering steps until all ingredients are in crock pot. Next, add in chicken stock and then cover with enough water till peas are fully covered. Cover with lid and let simmer for 810 hours. Best served with white rice and biscuits but may also serve alone, or with brown rice, quinoa, or noodles. Enjoy!

rosemary, remember to remove after cooking. Peas are very good with kale or collard greens.

FAMILY

RECIPE

SUBMITTED

NICOLE

NICOLE.HOLMES@AZURACARE.COM

HOLMES

MAIN

DISHES

BAKED FISH W/SEAFOOD STUFFING INGREDIENTS whole salmon fillet 1/2 lb. gulf shrimp 1/2 lb. bay scallops

PREP TIME: 10 MINS COOK TIME: 15 MINS SERVINGS: 4-6 SERVINGS

DIRECTIONS In a bowl, add all ingredients with melted butter and toss lightly.

1/2 lb. lump crab meat. 1/2 lb. crawfish meat 1 1/2 cups of Panko Breadcrumbs 3 tbs minced fresh parsley 2 tbsp minced dill 1 tsp old bay 1/2 lemon pepper salt 1/2 stick of butter melted 2 cloves minced garlic

Pat salmon dry add salt, lemon pepper. Place skin side down in a 15x10x1-in. baking pan coated with cooking spray. Spritz salmon with cooking spray and cover with crumb mixture. Bake, uncovered, at 400° for 15 TO 20 minutes or until fish flakes easily with a fork.

1/2 tsp. kosher salt olive oil cooking spray

NOTES I substitute this recipe with SWAI

FAMILY

RECIPE

SOPHIA

DAVIS,

ADJUSTED

OVER

THE

YEARS

SOPHIA.DAVIS@FMC-NA.COM

Desserts

DESSERTS

CHICAGO BUTTER COOKIES INGREDIENTS 2 Sticks of salted butter 1 cup of granulated sugar (3/4 cup if you prefer less) 2 tbsp of vanilla flavor 2 cups of flour 1/2 tsp of baking powder 1/8 tsp of salt (optional)

PREP TIME: 15 MINS COOK TIME: 12-14 MINS SERVINGS: 24-30 SERVINGS

DIRECTIONS Pre heat oven to 350 F Mix flour, baking powder, and salt then set aside. In separate bowl from flour mixture: Whip butter. Add sugar to butter and mix. Then add vanilla and mix. Now gradually add flour mixture to butter mixture. Once all mixed up, use a cookie scoop or tsp to form 1 in balls. Arrange on cookie sheet 2 in apart. Press cookie dough ball down with 3 fingers to 1/4 in.

NOTES You may adjust bake time to your desired color.

Bake for 12-14 minutes or until edges are slightly golden brown. Let cool for 5-10 mins. Enjoy!

You can also taste the dough (since there are no eggs) to see if you want to add more vanilla or sugar for your liking. RECIPE

ORIGINALLY

SCHOOLS, ELISA

BUT

HEARD,

FROM

ADJUSTED

THE

CHICAGO

THROUGH

THE

PUBLIC YEARS

ELISA.HEARD@FMC-NA.COM

DESSERTS

GLO SWEET POTATO PIE INGREDIENTS 3 to 4 large sweet potatoes 1/2 cup butter, softened 2 cup sugar 4 eggs 1/2 tsp. nutmeg 1/2 tsp. salt 1 (13oz) can evaporated milk 2 deep dish pie shells

PREP TIME: 30 MINS COOK TIME: 50 MINS SERVINGS: 12-16 SERVINGS

DIRECTIONS Cook sweet potatoes. Cool slightly; remove skins. Mash potatoes and mix until smooth. Stir in butter and sugar. Beat in eggs, one at a time. Mix in nutmeg, salt and milk. Pour into unbaked pie shells. Place on cookie sheet. Bake in 425 degrees oven for 20 minutes, then decrease oven temperature to 325 degrees for 3045 minutes longer or until knife comes out clean.

NOTES Can add 1/2 tsp. cinnamon, if desired Can substitute nutmeg and/or cinnamon with 1/2 tsp allspice

FAMILY

RECIPE

PROVIDED

JACKIE

JACQUELYN.VENEY@FMC-NA.COM

VENEY,

DESSERTS

CRANBERRY SKILLET CAKE INGREDIENTS 2 cups fresh cranberries (washed and dried) 1 cup walnuts, finely chopped 2 tsp lemon zest, freshly grated 1 cup all-purpose flour 1 cup sugar 1 tsp baking powder 1/2 tsp salt 1/2 cup unsalted butter, melted and cooled to room temperature 2 large eggs 2 tsp vanilla extract Powdered sugar to dust (optional)

PREP TIME: 10 MINS COOK TIME: 40 MINS SERVINGS: 8 SERVINGS

DIRECTIONS Preheat oven to 350 F. Set aside a well-seasoned 9-inch cast iron skillet. Combine cranberries, walnuts and zest in a small bowl. Combine flour, sugar, baking powder and salt in a large bowl. Toss 3 tablespoons of this mixture with the cranberry and nut mixture. In another small bowl, lightly beat together the butter, eggs and vanilla. Pour this over the flour mixture and mix quickly with a wooden spatula just until combined. Fold in the cranberry mixture, then scrape the batter into the skillet (no need to grease if skillet is well-seasoned).

NOTES Use a well-seasoned cast iron skillet If not using a well-seasoned skillet, add a small bit of canola oil to your skillet using a paper towel-

Bake 40 minutes until the cake is cooked through and bring to the table while still warm. Let cool 10 minutes before cutting into the wedges, or simply spooning out. Dust with powdered sugar, if desired.

don't leave any excess. Leave out nuts, if allergic

OLD

COSTCO

ANNIE

MAGAZINE

FAMBRO,

RECIPE

PROVIDED

ANNIE.FAMBRO@FMC-NA.COM

DESSERTS

PEACH MUFFINS INGREDIENTS 1 ¼ cup all-purpose flour 1 ½ teaspoon baking powder ½ teaspoon salt

PREP TIME: 20 MINS COOK TIME: 25 MINS SERVINGS: 8+ SERVINGS

DIRECTIONS Preheat oven 350 degrees and prepare muffin pan.

2/3 cup white sugar 2 cups chopped fresh (or canned) peaches ½ cup whole milk 1 egg ¼ cup vegetable oil Topping: ¼ cup all-purpose flour ¼ cup white sugar 1 pinch cinnamon 3 tablespoons cold unsalted butter

Add the flour, baking powder, salt and sugar to a large bowl and whisk together. Add the peaches, keep about ¾ cup for top of muffins. Add the milk, egg, oil and stir together until flour disappears. Pour in muffin pan. Topping: Combine flour, sugar, and cinnamon in a small bowl and stir. Add the cold butter in chunks and break it up with your finger in the flour mixture until it looks like crumbs.

NOTES Use a well-seasoned cast iron skillet If not using a well-seasoned skillet, add a small bit of canola oil to your skillet using a paper towel-

Top muffins with remaining peach chunks and a spoonful of the mixture. Bake at 350 for 20 min until golden brown.

don't leave any excess. Leave out nuts, if allergic

FAMILY

RECIPE

PROVIDED

CHASITY

CHASITY.BURTON@FMC-NA.COM

BURTON,

DESSERTS

SOUR CREAM POUND CAKE INGREDIENTS 1 cup butter, softened 3 cups sugar 6 large eggs, room temperature

PREP TIME: 15 MINS COOK TIME: 1-1/4 TO 1-1/2 HOURS SERVINGS: 20 SERVINGS

DIRECTIONS In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes (seven!).

3 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream (room temp) 2 teaspoons vanilla extract Confectioner's sugar, optional

Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt in a separate bowl; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

NOTES Buy name brand Ingredients and use the same brand each time. I prefer a lighter crumb, so I use Swans Cake Flour. I substitute 1 tablespoon of PURE Almond Extract, 1 tablespoon of PURE lemon extract, and 1 tablespoon of PURE vanilla extract (Don't judge me)

WWW.TASTEOFHOME.COM JOSEPHINE

(JO)

THOMAS

RECIPE

PROVIDED

BEACH,

JOSEPHINE.THOMAS.BEATH@FMC-NA.COM

BEN SOUL COOKBOOK The BEN Soul Cookbook is brought to you by the members of the Black Employee Network Employee Resource Group