Post Oak Middle School's Recipe Book 2020 by The Post Oak School

Table of Contents

APPETIZERS & BEVERAGES CAROLINE ELLIOT PARTY MEATBALLS Claire Thacker 7th Grade Great-Grandmother

Appetizers & Beverages . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 Soups & Salads. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Main Dishes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Breads & Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Desserts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Cookies & Candy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47 This & That . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

1 Pound of ground beef ½ Pound of sausage or ground pork 1 Large egg ¼ Cup of milk ½ Cup bread crumbs (grated) 1 Tbsp onion (finely chopped) Pinch of salt for taste ½ Cup sherry wine

¼ Cup whiskey ½ Cup ketchup ¼ Tsp brown sugar ¼ Tsp cinnamon ¼ Tsp nutmeg ½ Tsp oregano ¼ Cup Worcestershire sauce 2 Tbsp butter 1 Tbsp vinegar

Mix ground beef,sausage (or pork),egg, milk,bread crumbs,onion,and salt together instead of large mixing bowl. Then using a tsp per ball shape the mixture into tiny balls and set aside. Next melt butter in a larger heavy skillet. Then brown all sides of the balls on medium heat. Next pour off half of the fat from the pan. Then take the balls and place them on a plate lined with a paper towel and set aside. Next mix the sherry wine, whiskey, ketchup, brown sugar, cinnamon,nutmeg,oregano, vinegar and Worcestershire sauce together in a mixing bowl. Then put the balls back in the skillet over medium heat, and pour the Worcestershire sauce mixture over the balls. Next cover the pan and let them sit for around 20 minutes. Then serve in a chafing dish and for decorations provide party pics.

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COWBOY CAVIAR

2 Tbsp. red wine vinegar 2 tsp. hot sauce 1 ½ tsp. olive oil 1 clove garlic (minced) ½ tsp. pepper 2 ripe avocados 1-15 oz. can black-eyed peas 1-11 oz. can corn kernels

PAO DE QIESO Wyatt Quillin 8th Mom 2⁄3 Cups green onions (thinly sliced) 2 ⁄3 Cups fresh cilantro (chopped) ½ lb. Roma tomatoes (coarsely chopped) 1-6 oz. bag of tortilla chips pinch of salt

In a large bowl, mix vinegar, hot sauce, olive oil, garlic, and pepper. Peel, pit and cut avocado into ½ inch cubes. Add to vinegar mixture and stir gently to coat. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado mixture. Stir gently to coat. Add salt to taste. Serve with chips. Note: This recipe doesn’t take much time to make and is a crowd pleaser!

Appetizers & Beverages

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(Brazilian cheese bread) Ira Williams 7th ½ cup olive oil 1⁄3 cup water 1 ⁄3 cup milk 1 tsp. salt

2 cup tapioca flour 2 tsp. garlic (minced) 2 ⁄3 cup Parmesan (grated) 2 eggs (beaten)

Preheat oven to 375o Fahrenheit. Pour olive oil, water, milk, and salt in a saucepan. When it boils, add tapioca flour and garlic, stir till smooth Set aside for 10 minutes. Stir egg and cheese till nicely combined, Add the mixture from the saucepan to the bowl and mix until combined. Drop spoonfuls of the mix onto a lightly greased baking sheet. bake for 15 minutes or until a crust has formed in the outside. let cool 5 mins before serving. Note: serve before or after the meal, they make a good party treat to have on the table. they are cheesy and breaddy on the outside and are super yummy.

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POPCORN

1 cup popcorn kernels 1 tbsp. + 1 tps. sunflower oil (or other oils good w/ high heat)

SONSINO’S GRILLED CHICKEN WINGS Aurora Colunga French 8th Shoo Shoo 4 tbsp. coconut oil 1 - 1 ½ tsp. salt

Put popcorn kernels in a pot. Next, pour sunflower oil. Turn burner up to high heat. Stir occasionally while waiting for oil to heat. Place top on pot, and be ready to start shaking the pot as soon as you hear popping. While waiting for it to start popping, get out coconut oil, two bowls, potholders and salt, and set this on the other side of the stove. As soon as the popcorn starts popping, shake the pot. Once the popping gets louder, turn the stove top down to medium-high heat. Shake vigorously during the entire time it is popping to ensure that popcorn kernels aren’t on the bottom of the pot burning. The popped popcorn will begin to fill the pot. Pour the popped popcorn out of the pot several times during the process to allow room for all kernels to pop and to not overcook the popcorn (lift the lid when doing this so the popped popcorn won’t become soggy). When pouring out the popcorn only open the lid as little as needed to pour out popped popcorn (If tilted too much un-popped kernels will come out). Shake and pour in bowl. Continue to do this till almost all of the kernels have popped. If any un-popped kernels remain in pot, pour out, and with burner off, add coconut oil to be melted (be sure to have pot over burner). Pour this coconut oil evenly over the two bowls of popcorn, stirring with hands so it is distributed evenly. Next, add salt. Mix with hands stirring evenly.

(“AUSTIN STYLE”)

4 lb. bag of chicken wings 1 can Dr.Pepper 12 oz. Worcestershire Sauce

Alex Sonsino 8 Micheal Sonsino 8 Tbsp. black pepper 8 Tbsp. cayenne pepper 8 Tbsp. salt

Rinse chicken wings. Pierce each wing with forks in several places. Place wings in a large bowl, sprinkle black pepper, cayenne pepper and salt. Mix in Worcestershire sauce. Open can of Dr. Pepper and pour in a bowl all over the wings. Mix ingredients well and make sure all wings are submerged in marinade. Marinate overnight in the refrigerator. The next day, take the bowl out of the refrigerator and mix ingredients once more and return to the refrigerator. Wait 30 minutes and then turn the grill on to high and place the wings on. After 10 minutes, turn wings and re-coat wings with marinade, grill 20 more minutes. After, serve the tasty wings. Note: The wings take 2 days to make.

Note: (optional) you can add spices to the popcorn for taste, such as red pepper flakes, Italian herbs, etc.

Appetizers & Beverages

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SOUPS & SALADS

Recipe Favorites

AVGOLEMONO SOUP Niko Cantu 8 My mom, Christina 1 Whole thawed chicken 8 Cups of water 1 ½ Cups of rice ½ Cup of orzo pasta 1 Cup of diced carrots

5 eggs ½ cup of lemon juice 1 Tsp of salt pepper

The first step in this process is to pour your 8 cups of water into a large soup pot. Once you have added your water you are going to add the whole chicken into the water and boil the chicken in the water until it is thoroughly cooked. Once the chicken has been thoroughly cooked you are going to very carefully take it out of the water and place it aside on a dish. The next step is to reduce the water temperature to medium. Once the temperature of the water has been reduced add your rice, orzo, and diced carrots. Next Add a teaspoon of salt. Cook the rice, orzo, and diced carrots for approximately 20 minutes or until done. Then in a big bowl beat together the five eggs and ½ cup of lemon juice until thoroughly mixed(Somewhat frothy). Next slowly add three ladles of the soup into the egg/lemon mixture to heat it up before pouring it all back into the soup pot.This is an IMPORTANT STEP, if you add the egg/ lemon mixture into the water before adding the three ladles of the soup into it then the egg will cook immediately creating small white egg flaks. Slowly adding the soup to the mixture before pouring it all in the water will assure that the egg/lemon mixture will properly mix with the water. The next step is to de-bone the chicken and add as much chicken desired for the soup. Lastly add salt and pepper to taste per serving but this is not required.

Appetizers & Beverages

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LIDIA’S VEGETABLE SOUP

2 1 2 4

lg. carrots lg. red bell pepper lg. yellow bell peppers med. celery stocks

PUMPKIN SOUP

Ava Mostyn 8 Lidia Harrelson 48 oz. vegetable broth 1 c. broccoli 1 can of garbanzo beans 8 oz. bowtie pasta

Wash all of the vegetables. Dice them. Drain the garbanzo beans. Fill a small pot up with water and put it on the stove. Put the garbanzos in the pot for 5 minutes. Take a large pot and pour the broth into to. Place it on the stove. Move the garbanzos into the larger pot. Add the vegetables and pasta when the broth is warm. Let it all boil together. Once it reaches a boil, turn off the heat and add the lemon.

½ Cup Butter/Margarine 1 tsp. Curry Powder 2 Large Onions (sliced) 1 Tbsp. Salt 4 Cups Canned Pumpkin

Owen Siegel 7th Bubbee (Grandma) 4 Cups Heavy Cream 5 Cups Chicken Stock Cinnamon (Optional) Sprig of Parsley

Slice onion, and sauté onion in butter until translucent. Sprinkle with curry powder and sauté for a minute or two more. Use a food processor; add onions, pumpkin, and salt; process 10 seconds; then quickly pour in cream while continuing to process. Add to chicken stock in a large pot and heat slowly. Garnish with cinnamon, and a sprig of parsley. Serve steaming. Note: Add as much cinnamon as you’d like, but I’d reccomend to start with only a little, and add more to desire.

Note: Takes a total of thirty to forty-five minutes.

POP’S SALAD

6 4 3 2

Radish (diced) Tomatoes (diced) Rainbow Bell Peppers (diced) Large Cucumbers (diced)

Sophie Lee 7th My Great Grandpa, Mo 1 Vidalia Onion (diced) 6 oz. Sour cream Salt to taste

Salt the diced vegetables to taste. Put cut vegetables in the bowl and mix with 6 oz. of sour cream. Your dish is ready! Note: This recipe serves 4-6 people.

Soups & Salads

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MAIN DISHES

Recipe Favorites

BAKED SPAGHETTI

2 lbs. ground beef (or veggie ground beef, still super delicious) 2 regular jars of spaghetti sauce 1 package of spaghetti noodles

Sarah Yates 8th My Uncle Ron 2 cups fresh Parmesan cheese (or to preference) Salt, pepper, and oregano to taste

Mix the ground beef with salt, pepper and oregano to taste. Brown the meat in a skillet. When the meat is done, drain off the grease. Place the meat and sauce in a pot. Cover the pot and simmer on low heat. For best taste, let it simmer for at least 1 hour. Place spaghetti in boiling water and cook according to package instructions. Use the shortest amount of boiling time. (for instance, if instructions say â&#x20AC;&#x153;9-11 minutesâ&#x20AC;? go with 9 minutes. The pasta will continue cooking in the oven during baking) Place a colander in the sink. When spaghetti is done, pour into the colander and drain. Using the faucet, pour cold water over the spaghetti for 1 minute, then let it drain again. (this will cool the pasta, preventing it from cooking any further and becoming too soft) Before continuing, make sure it is WELL DRAINED. (Nobody likes a soggy Baked Spaghetti!) Mix the spaghetti and meat sauce in a large bowl or pot. Stir or toss until well mixed. In a large casserole dish, place half the spaghetti and meat sauce. Cover with a layer of fresh, grated Parmesan cheese. Place the remaining spaghetti and meat sauce in casserole. Cover the top with Parmesan cheese, then cover the casserole dish with foil. Preheat the oven to 350 degrees. Place the casserole dish on the center rack and bake for 30 minutes. After 30 minutes, remove the foil and bake for another 10 minutes. (this allows the Parmesan cheese topping to brown) When done, (continued)

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cover the casserole dish with the foil and set aside for at least 15 minutes before serving.

BAKED ZITI

Note: This recipe takes a long time to make so start early! 20 Oz. 48 Oz. ¼ Cup 16 Oz.

BAKED SPAGHETTI CASSEROLE

16 oz spaghetti cooked ¼ cup fresh parsley 1 ½ cups mozzarella cheese 1 ⁄3 cup fresh Parmesan cheese 1 lb ground beef or Italian sausage

Kearstyn Spears 7th Grandmother 1 small onion diced 1 ½ teaspoons Italian seasoning ½ teaspoon salt or to taste 1 green pepper diced 32 oz pasta sauce 14⁄5 oz (diced) tomatoes

Preheat oven to 375 degrees. Brown meat, onion, garlic, seasoning and green pepper over medium heat making sure to break up the meat very well. (Drain any fat if needed). Add pasta sauce, Italian seasoning and tomatoes to meat. Simmer for 5 -10 minutes uncovered. Stir in spaghetti and parsley. Spread into a 9 x 13 pan, top with cheeses and bake for 25 - 30 minutes or until hot and cheese is browned and bubbly. Cut into squares to serve.

of of of of

Ziti pasta pasta sauce cilantro (chopped) cottage cheese

Nate Savarese 7th My mom ¼ Cup of Parmesan cheese (grated) 1 egg (beaten) salt and pepper to taste

Preheat oven to 350 degrees. In a pot, bring 2 cups of water to a boil. Next, cook Ziti pasta according to box directions. Drain pasta. In a separate bowl, add 8oz. of pasta sauce and combine remaining ingredients. In a baking dish, pour a thin coating layer of pasta sauce on the bottom of dish. Next, mixed pasta with combined sauce ingredients. Pour Ziti in a baking dish. Lastly, pour remaining pasta sauce over Ziti pasta and sprinkle with Parmesan cheese. Cover with aluminum foil and bake for 60 minutes. Note: This baked dish serves 6 people.

BLACK EYED PEAS AND HAM HOCKS Gordon Robinson 7 My dad and my dad’s side of the family. 2 small ham hocks 2 cups of salted water. 1 bag of black eyed peas 2 tbsp of sugar Two bunches of collard greens.

In one large pot, thoroughly wash the greens and pick them. Cut them with food scissors or gently break them into small pieces. Cook greens in at least 2 cups of salted water. Bring to a boil, (250 degrees F) then simmer in pot for 4 hours. In second large pot, soak peas In Water for ½ hour. Then insert ham hocks, 2 tbsp of sugar, salt and pepper.and bring to a boil. Then simmer on low heat for and cook for 4 hours. Note: Good for a large group of people. 12

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CARNE GUISADA

CHEESE - STUFFED TOFU

(Stewed Beef)

(Tofu Rellena De Queso)

1 lb. top sirloin steak (cubed) 1 garlic clove 1 chopped onion 1 tbsp. cooking oil Flour (to thicken sauce)

Olivia Hess 8th Grandma Tafolla ¼ cup warm water 1 ½ tbsp. salt 1 ½ tbsp. pepper 1 tsp. cumin ¼ cup tomato sauce

Put oil, garlic, and onion in pan on medium heat. Sauté for one minute. Then add meat and cook until no longer pink. Once all the liquid from the meat is gone, sprinkle flour on the meat and stir. Finally, add the water, tomato sauce, salt, pepper, and cumin. Cover and simmer for 30 minutes. Note: If sauce is too thick, add more water. Served best with rice.

Sophia O’Heron 7th Grade To my Mom and Grandma The Cheese-Stuffed Tofu Directions: 2 Blocks Tofu 4 Cups Vegetable Broth ½ Cup Soy Sauce ½ Cup Flour

1 Cup Bread Crumbs 4 Eggs 8 oz. Cheese ½ Cup Oil

The night before you are going to make this recipe, freeze your blocks of tofu. The next day, set your tofu blocks out to thaw. The tofu has to thaw for about 5 hours. If not thawed by the time to make it, thaw in the microwave. When you are ready to make it, slice each tofu block into six equal pieces, about ¾ inch thick. Then, lay the slices on a towel and cover them with another towel. Use something heavy to press out the excess liquid for about 15 minutes. While the tofu is draining, prepare a medium size pot with the vegetable broth in it. Next, add a ½ cup of soy sauce to the broth. Then, boil the tofu slices for 15 minutes in the broth mixture. While the tofu is boiling, slice your cheese into a size that will fit inside the tofu pieces. After that, prepare 3 bowls for breading your tofu. One bowl will have flour, one bowl will have beaten eggs, and one bowl will have bread crumbs. Drain the tofu with a colander and reserve the extra broth to make gravy. Now it’s time to carefully slice a pocket in each piece of tofu. Put one slice of cheese in each tofu pocket. Bread all the slices of tofu by first dipping in the flour, then eggs, then bread crumbs. Then make your veggie gravy (to make the gravy: First, toast the flour on medium low heat until you are beginning to smell it. This usually takes 3-5 minutes (stir constantly in this time). Next, stir in your yeast to flour. After that, add in the oil. Cook until it is bubbly -- this should only take a couple minutes. Once it is bubbly add in 2 cups of the reserved broth you saved from when you breaded the tofu, and then you (continued)

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are done). When you’re done making the gravy, cover a large frying pan with an 1⁄8 of an inch of vegetable oil; put heat on mediumhigh. When the oil is hot, place tofu in a single layer in the pan. Fry until crispy and golden brown. When the first side is done, flip tofu over and do the same to the other side. And then that’s it! You are finished with the Cheese-Stuffed Tofu! If you are interested in making the vegetarian gravy as a topping, keep reading. The Vegetarian Gravy Directions: ¼ Cup Oil 1⁄3 Cup flour

⁄ Cup Nutritional Yeast Reserved Broth From Tofu

First, toast the flour on medium low heat until you are beginning to smell it. This usually takes 3-5 minutes (stir constantly in this time). Next, stir in your yeast to flour. After that, add in the oil. Cook until it is bubbly -- this should only take a couple minutes. Once it is bubbly add in 2 cups of the reserved broth you saved from when you breaded the tofu, and then you are done! Enjoy your Cheese-Stuffed Tofu with vegetarian gravy.

CHICKEN AND RICE

4 chicken breasts 64 ounces chicken broth 1 tbsp. of garlic powder ½ a white onion (diced)

Carson Dunaway 7 my family 2 cups of white rice 1 can of cream of chicken salt and pepper to taste.

Put chicken breast in the crockpot. Add in onion, garlic, chicken broth and cream of chicken, then let it sit on high heat for 4 ½ hours. Cook rice separately. Note: when cooking the rice add salt and pepper for extra flavor

Note: If you want to make the Cheese-Stuffed Tofu vegan, you can use non-dairy cheese and make and use flax eggs (also, one block of tofu serves 4 people). Once you finish making the gravy, you can add salt and pepper as needed until it appeals to you.

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DAAL

GREEK LEMON CHICKEN

(Lentil Soup) Noor Qureshi 7th Mom and Grandma Daal 1 cup brown lentils ½ tsp. cayenne pepper ½ tsp. salt

¼ tsp. turmeric powder 3 cups water

Place a cup of brown lentils with 3 cups of water and the spices into an instant pot. Cover the lid of the instant pot and set the timer for 15 minutes to high-pressure cook. When the timer goes off, open the lid and set at sauté mode. This allows the water to evaporate so the daal’s consistency is that of a gravy. Tempering / Tarka 1tsp dry cumin seeds 1 clove of garlic (chopped)

4 tbs. avocado oil 6 round dry chilies

In a small frying pan, heat the avocado oil. When the oil is hot, add the cumin seeds, garlic, and dried red chilies. When the ingredients are browned, place it all on top of the daal in the instant pot. Place the daal with the tempering into a serving dish. Enjoy! Note: This recipe requires an Instant Pot.

Main Dishes

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4 1 1 1 1 1 2

pounds chicken breast tbsp. salt tbsp. dried oregano tsp. black pepper tsp. rosemary pinch cayenne pepper cup lemon juice

Giovani Cheema ½ cup olive oil 6 cloves garlic, minced 3 russet potatoes, peeled and quartered 2 ⁄3 cup chicken broth chopped fresh oregano for garnish

Preheat oven to 425 degrees F. Lightly oil a large roasting pan. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with chicken broth. Spoon remainder of marinade over chicken and potatoes. Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F. Transfer chicken to serving platter and keep warm. Set oven to broil on highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to a serving platter with chicken. Place the roasting pan on the stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

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HAM AND PEA PASTA

LASAGNA A BOLOGNESE

(Pasta that has ham and peas in it)

(A DIFFERENT LASAGNA FROM PORTUGAL) Isa Pedersen 8th

2 cups of Water 1 Jar of Tomato Sauce Ham 1 garlic clove ½ Onion

1 Cup of Peas 1 Box Dry Pasta a pinch of ground Pepper a pinch of salt

Start by reading your pasta box, boil the amount of water the box requires in a medium sized pot. While the water is boiling, pour a jar of tomato sauce into a sauce pan, any size will work. Don’t put heat up too high for sauce, keep it at medium-low. Then chop as much ham as desired. Add one clove of garlic, half an onion, and as many peas as desired. If your peas are frozen, thaw before you start cooking. If not, the sauce will be watery. Add theses into the sauce and stir occasionally. Then season your sauce. You may add whatever seasoning you want, but at least salt and pepper is recommended. Once your water has come to a boil, pour your pasta in. Let it cook for around 11 minutes, or what time it says on the box. Once sauce is warm and your pasta is cooked, strain your noodles and serve.

⁄ 1 1 2

Cup of mushrooms White Onion (Diced) Clove of Garlic (Diced) Small Carrots (Around 6 inches, Diced) 2⁄3 Cup of Bacon (Diced) 4 Tbsp. Olive Oil

Alexandre Maciel 7 Mom 2 & 2⁄3 Cup of Ground Beef 12 - 16 Lasagna Sheets 1 ⁄3 Cup Flour 8 Cups of Milk 10 Spinach Leaves 1 Cup of Tomato Sauce

Preheat your oven to 400 degrees Fahrenheit. First, combine the milk and flour into a pan and cook it a 4 for 10 minutes. Then you make the filling, sauté the bacon, spinach, mushrooms, ground beef, tomato sauce, and onions for 10 minutes. Make sure to have put 4 Tbs. of Olive Oil and waited to be hot before adding in anything else. Then in a tray, fill the bottom with lasagna sauce, followed by leaves, and filling. Do this 3 times and then put in oven for 40 - 45 minutes. Then carefully remove and serve! Note: Add Mozzarella Cheese to your likes before putting it in the oven.

Note: For a softer noodle cook one to two minutes extra. I also recommend adding Parmesan on top!

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MACARONI AND CHEESEBURGER CASSEROLE

1 pkg Macaroni 2 Tbsp Olive oil ¼ of an Onion ¾ Cup veggie Crumbles

Oliver Moudry 7 My Mom 1 Cup Cheddar cheese ¼ Cup Ketchup 3 ⁄8 Cup Mustard

Preheat the oven to 350 degrees. Boil the pasta. Drain the pasta and set it aside. Chop the onion and cook it in the frying pan with olive oil over low to medium heat until translucent. Once the onions are translucent, add in the ground crumbles and cook until crumbles are browned. Mix the onion and crumble mixture in a bowl with the cheese, pasta, ketchup, and mustard. Thoroughly mix. Put the mixture in a casserole dish and bake for 30 minutes. Enjoy! Note: The veggie crumbles can be switched for beef if desired.

POTATO GRATIN (casserole-like potato dish) Everest Leo 8 Christoph Eicken 6 med. Sliced Potatoes 1 ½ cups Leeks 2 cups Heavy Cream 3 tbsp Butter

1 tsp. Salt 1 ½ cups Cheddar Chese (shredded) ¾ tsp. Pepper

Preheat oven to 375°F. Get a deep casserole dish and cover the bottom of the pan with potatoes. Layer the leeks on top, making sure you leave some leeks for the next layer(s). Repeat this process until the layers reach the top of the dish. Pour the cream on top and then sprinkle on the salt. Bake it in the oven for an hour. Take it out and lay the cheese and pepper on top. Place it back in the oven for 10-15 minutes. Serves ~ 7-8 Note: optional: Put butter between the layers

MANGU

4 unripe plantains 1 ½ tsp salt

Amelia Luna 8th My Grandmother 4 tsp olive oil and/or butter 1 cup water

Take out a medium sized cooking pot and fill it up with water. Proceed to peel the plantains and divide each plantain into two. Boil plantains in water for 20 minutes. Add salt to the water (Optional) and let boil for a few more minutes. Remove the plantains from the pot and place them into a strainer until there is no more water in the pot.Place plantains back in the pot and mash them with a fork until they are very smooth and there are few to no lumps. Mix in a small amount of olive oil/or butter and 2 T. of water at room temperature, keep mashing and then you will be done! Note: After it turns into a smooth pure, if you feel like it does not have enough flavor, add salt or some toppings! 22

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PUPUSA

4 2 2 1

Cups. all-purpose Flour tsp. salt Cup. cold water Cup. grated mozzarella

SALVADORIAN SANDWICHES Jayla Balderas 8 grade Dedicated to: Grandmother 1 Cup. refried beans 1 lb. pork 1 Tbsp. vegetable oil

Put vegetable oil in a pan. Add the pork and few pinches of salt. Cook for 13 minutes. Flip it over and cook for 10 more. In the bowl, start pulling apart the meat and add cheese. Use your hands to make a compact mixture. Grab another bowl, put in the flour and a few pinches of salt. Add water in small portions at time and mix in. Mix with hands, until you get clay like texture. It’s helpful to have a cups of water for your finger hands so dough doesn’t stick to your hands and to lay down saran wrap. Grab about a little more than a bouncy ball size of dough, roll it between your hands and flatten it out. Fill the dough with around one tablespoon of filling, you can eye it. Seal it by pinching the ends or adding extra dough. Roll the ball in your hands and squeeze them together to flatten it out. Place in a pan with oil on medium heat, you can have two or three in at once. cook for around four minutes per side. Once golden brown take it out and let it cool down. Repeat with how many you want to make. Serve.

Lucas Salgado 7th My entire family Marinating Sauce (For Chicken) 3 tablespoon of mustard 4 tablespoon of mayo ½ teaspoon black pepper ½ teaspoon cumin

½ teaspoon of salt 1 whole chicken Olive oil

Mix 3 tablespoon of mustard, 4 tablespoon of mayo , ½ teaspoon black pepper, ½ teaspoon cumin and ½ teaspoon of salt into a large bowl. Place the chicken a a tray and with the sauce marinate the chicken, then discard the marinade. In a medium-sized cooking pan, add Olive oil oil and turn to medium-high enough to fry one side at a time. Cook the chicken on each side until crisp and set aside. Tomato Sauce 1 teaspoon of black pepper 1-2 tablespoon of salt ½ teaspoon of nutmeg, 2 cloves 2 cloves 1 teaspoon of whole cumin 3-4 lbs of tomatoes

½ of a onion 3 dry chilies Guajillo 1 mid side dry Ancho Chile, 2 fresh green peppers 1 large cloves of garlic 1-2 chicken flavor bouillon

Add all these ingredients in a blender and blend well. Place the chicken and the blended sauce in a medium pot and cook in medium for 20 to 30 minuets.or until the chicken is tender. Sauce for Sandwich and Assembling Sandwhich ¾ cup mustard ½ cup mayo

10 Bolillo (type of bread)

Mix these to together and set aside. Cut the bolillo in half and spread the Sandwich sauce with a butter knife. Slice the amount (continued)

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of chicken that you would like for the sandwich and de-bone it. Placed de-boned chicken in the cut bolillo you can add the tomato sauce. Note: There are many additional toppings that you can add to the sandwich some more popular toppings include head of lettuce shredded, can of beets, thinly sliced, cucumber, thinly sliced, radishes, thinly sliced, and boiled eggs, sliced. If you like you can toast the bread in a toaster oven before spreading the sauce.

4-5 Eggs 2 Flour/corn tortillas 1 tablespoon of Cholulah hot sauce

Baker Croyle 7 Robert Croyle 1 tablespoon of butter

Heat a frying pan on medium heat and add a piece of butter. then take 4-5 eggs and whisk them together in a bowl. Then pour the eggs into the pan. While that is cooking warm the tortillas in a microwave for 15-20 seconds, and then put them in a small container wrapped in towels to keep them warm. Once the eggs are cooked, put them in a tortilla and add hot sauce.

SMOKED GOUDA MAC AND CHEESE

1 Tbsp. Butter 2 Garlic Cloves, Minced 2 Tbsp. All Purpose Flour 2 Cups Milk ½ tsp. Salt ½ cup Shredded Smoked Gouda Cheese

SPICY EGG TACOS

Gautam Devashish 7th My Mom 1⁄3 cup Grated Parmesan Cheese 5 Cups Coarsely Chopped Spinach 1 Ounce Breadcrumbs 4 Cups Cooked Pasta

Note: Nonstick pans work but don’t add the butter. To increase flavor you can add more hot sauce or a different type of hot sauce.

First, preheat the oven to 350 degrees fahrenheit. Next, melt the butter in a saucepan and then add the onions and garlic. After one minute, add the flour, and after another minute, add the milk and salt. Bring to a boil and then add the Gouda and Parmesan cheeses. Add spinach and macaroni after cheese melts and then spoon the mixture into a 2-quart baking dish. Sprinkle breadcrumbs and bake for 15 minutes. Serve hot.

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SPICY KERALA CHICKEN

½ cup yogurt ½ tsp. turmeric 1 Tbsp. salt 1 tsp. pepper 2 lbs. chicken breast 2 Tbsp coriander powder 1 ½ Tbsp chili powder 1⁄6 tsp. ground cinnamon 2-3 whole cloves 1-2 cardamon seeds 1 tsp. fennel seeds

SUMMER SQUASH PASTA

Aashna Poduval 7 Grandmother ¼ tsp. ground cumin ½ cups refined cooking oil 1 Tbsp ginger-garlic paste 2 medium sized red onions (finely chopped) 2 medium sized red tomatoes (finely chopped) 4-8 pieces of cilantro 4-8 mint leaves ½ cups water

Mix yogurt, turmeric, salt, and pepper in a bowl. Coat the chicken with the mixture and set aside to marinate for 15 minutes. In a separate bowl, mix the coriander, chili powder, cinnamon, clove, and cardamon. Set aside for later use. While chicken marinates, pour oil onto a saucepan. Set the stove on high and wait around 3 minutes or until the oil is warm. Add ginger-garlic paste and cut onion to the saucepan, and fry the onions until golden brown. Add cut tomatoes, cilantro, and mint to the saucepan and fry until paste forms. Add the powder mixture (with the coriander, chili powder, cinnamon, clove, and cardamon) to the pan. Add fennel seeds and cumin and mix for about 2 minutes. Add the chicken and stir until fully coated. Add water and stir. Cover saucepan and wait for 25 30 minutes. Serve chicken, and enjoy!

Main Dishes

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Ethan Zweig 8th Mom Coarse salt & pepper 8 oz of pasta (any kind is fine) 3 med. sqaush Small sticks of butter

1 tbs. lemon juice ½ cup grated parmesan ½ cup basil leaves

Boil pasta in salted water; cook pasta 2 mins less al dente. Add squash, cook to crisp tender, about 2 mins. Reserver ½ cup of pasta water; drain pasta mixture & return to pot. Add butter, lemon juice, ¼ cup parmesan & ¼ cup pasta water; season w/ salt & pepper; toss to combine. If needed, add enough pasta water to create a thin sauce that coats pasta. Stir in basil & sprinkle w/ remaining parmesan.

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TUTEAS

YELLOW RICE Alicia Jurek 7th My great grandmother

4 lbs Spinach, Dry 2 8oz packages Cream Cheese 2 Eggs (for filling) Salt and Pepper 1 cup grated Paremesan Cheese 2 cups Flour Sifted

3 2 1 2 2 4

lg. Eggs tsp. Oil tbsp. Salt tsp. Water tsp. Flour sticks of Butter, Melted

Filling: Trim the stems off the spinach, rinse spinach and place in pot of boiling water for approximately 2 minutes. After boiled, drain the spinach and make sure it’s completely dry before adding other ingredients. Once completely dry, add 2 8oz packages Cream Cheese, 2 Eggs, some salt and pepper, and then mix in mixing bowl with electric mixer. Add Paremean cheese slowly and mix until filling is a dry consistency. Dough: You’re going to create a “bowl” with the flour and add the eggs, oil and salt in the center. Mix together and add 2 tsp. water until you get the right consistency. Add 2 tsp. flour to work surface. Knead dough for 10 minutes and let rest for 5-10 minutes. Then divide the dough into 8 balls and run each dough ball through a pasta sheet maker several times until the sheets are uniform using the thinnest setting. When done, cut pasta into diamond shapes and place a small spoonful of the filling in the center of each Tuteas. When filling is in, braid dough close to create a french braid, almost like a Ravioli. Once finished braiding, fill a large stock pot with water and bring to boil. In a separate saucepan melt 4 sticks of Butter. Add Tuteas to boiling water and cook for approximately 8 minutes. After boiled, pour melted butter over Tuteas to coat well and enjoy!

(pulihara) Sriya Dev 8th To My Mom 2 cups of white rice (cooked) ½ cups of tamarind water ¼ cups of raw peanuts (optional) 1 tsp. of mustard seeds 1 tsp. of cumin seeds 1 tbsp. of chana dal

2 dry red chilies 3 green chilies (slit) 1 tsp. of turmeric powder 1 sprig of curry leaves 2 tbsp. of oil hing (to taste) salt (to taste)

Start by washing the rice, and then cooking it. Then make tamarind water by soaking ¼ c. of tamarind with ¼ c. of water but add more if necessary. On a heavy bottomed pan put the heat on mediumlow. First add oil, mustard seeds, cumin seeds, chana dal, red chilies, curry leaves, and hing. Once the pan is hot add the cooked rice followed by tamarind water. Once that is fully mixed together add slit green chilies, turmeric powder, salt, and peanuts. Put the top of the pan on and let it cook for 5-10 minutes. Add more spices to taste and then serve after letting it cool for 20 minutes.

Note: 1. The filling can also be prepared a maximum of 2 days before making the dough. 2. Serving size is approximately 4-5 Tuteas for an appetizer portion and 8-12 for an entire portion, great for big groups and family gatherings.

Main Dishes

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BREADS & ROLLS

Recipe Favorites

CHOCOLATE CHIP ZUCCHINI BREAD

3 2 1 2 1

Eggs cups Sugar cup Oil Â˝ Large grated zucchini tsp. Vanilla

Grace Barger 7 My Grandmother, Diane Zavadil 1 tsp. Salt Â˝ tsp. Baking powder 3 cups Flour 1 tsp. Baking soda 3 Eggs

Grease and flour two 8 x 4-inch pans. Preheat oven to 325 degrees F. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on a rack for 20 minutes. Remove bread from pan, and completely cool. Note: Optional: You can add walnuts, but we never do because my cousin is allergic. Serves about 24 people and great for gatherings! Best if served warm!

Main Dishes

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DESSERTS

Recipe Favorites

BRAZILIAN CARROT CAKE

300g of Carrots Âž c. of brown sugar 3 large eggs

Bernardo Guerra 7th Grade Odile Stuchi and Sueli Paulino 2 c. of all purpose flour 1 tsp of salt 1 T. of baking powder

Blend the carrots, eggs, sugar, oil, and salt. Pour it into a large bowl using a hand whisk or spoon, gently stir and slowly add the flour and baking powder. Pour the batter into the prepared pan and bake for about 50 minutes Remove the cake from the oven and let it cool for 10 minutes. Then, run a knife along the edges, tap the pan a few times and shake it to help loosen the cake.

Breads & Rolls

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(APPLE)BAUMS PIE

BIZCOCHO DE LIMÓN

(Fishmarket Pie) Erin Applebaum 8 My Dad Apple Pie 1 premade pie crust 1 egg 1 ½ cups sour cream 1 cups granulated sugar ¼ cups flour 2 ½ tsp. vanilla

½ tsp. salt ¾ lbs. Gala apples peeled cored and sliced ¼ lbs. Granny Smith apples, peeled cored and sliced.

Preheat the oven to 450 F. Line a deep dish pie plate with the premade pie crust and form a decorative edge. In a large bowl beat the egg lightly and stir in the sour cream, sugar, flour, vanilla, and salt until smooth. Toss the apples and stir to coat the mixture. Spoon the mixture into the pie shell. Bake for 10 minutes. Lower oven to 350 degrees F and bake for 35 minutes.

Mateo Sanchez 8 Great Aunt 5 Eggs 3 c. of flour ½ c. of olive oil 2 c. of sugar

1 ½ c. of milk ¾ c. of lemon peel shavings (the yellow kind)

First, preheat the oven to 200̊C next measure out the dry ingredients and mix them together in a bowl then do the same for the wet ingredients Then mix them together and place the mixtures in the cake pan. Place the cake pan in the oven for 40 minutes at 200̊C Note: Serving Size: 5 People

Topping ½ ½ 1⁄3 1⁄3

cups cups cups cups

butter flour sugar brown sugar

6 tsp. cinnamon ¼ tsp. salt 1 cups chopped walnuts

Combine butter with the flour, sugar, brown sugar, cinnamon, salt, and chopped walnuts for the topping with fork or pastry blender. Sprinkle topping over pie and bake 15 minutes. Cool to room temperature and chill if it is not being served.

Desserts

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CINNAMON ROLLS (Also works as a kolache recipe.) Aiden C 8th Vareen C ---------------FOR BROWN SUGAR PASTE--------------1 Tbs. Butter 3 Tbs. Brown Sugar

---------------PUTTING THE PARTS TOGETHER--------------Cinnamon Roll Strips Brown Sugar Paste

Drizzle / Topping

Preheat the oven to 350° Fahrenheit. Spread brown sugar paste on one side of each dough strip. Roll up dough strips with brown sugar paste facing inwards. Place rolls in a tray and bake for 18 minutes in the oven. Remove rolls from the oven and pour the drizzle over top. Congrats! You’re done!

1 Tbsp. Flour

Mix butter, brown sugar, and flour in a bowl until pasty. ---------------FOR ROLLS--------------½ Cup. Melted Shortening, Cooled ¾ Cup. Sugar 2 Tsp. Sea Salt 2 Eggs (Beaten)

DIRECTIONS: Mix Sugar, Cinnamon, and Butter. Heat on the stove until warm. Stir and add small amounts of extra powdered sugar to your preference (More Powered Sugar = Thicker Mixture).

Note: -------------------------------------------------------------------Be careful when working with the yeast, if the water is too cold or too hot, the yeast will not work. The recipe is a family recipe passed down from my mom’s side of the family.

1 Tbsp. Yeast 2 Cups. Milk ½ Cup. Warm Water 7 Cups. Flour

DIRECTIONS: Add shortening, sugar, salt, and eggs together in a bowl, then mix with a spoon. Soften yeast in warm water, in a measuring cup. Let yeast sit for 10 minutes. Add milk to a small pot and scald at low-medium on the stove until a skin forms on top of the milk. Once skin forms on milk, let the milk cool until warm. Add yeast and cooled milk to the main bowl. Stir flour into the main bowl. Add extra flour (or any non-stick item) to a flat surface. Use hands to knead the dough on the flat surface until dough is thoroughly mixed. Place the dough back into the main bowl and cover the bowl with a towel. Let dough rise until double its original size. Punch down and cut dough into long strips. The longer the strip, the larger your cinnamon roll. ---------------FOR DRIZZLE / TOPPING--------------½ Cup. Milk 1 Cup. Powdered Sugar

1 Tbsp. Butter (continued)

Desserts

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CINNAMON ROLLS trace stone 7 Grandma Donna 5-6 C of flour 1 C of white sugar 1- C of brown sugar 2 C of powder sugar 1 Qt. Buttermilk ½ a t of baking soda

1 t of salt 1 pkg. of yeast ¾ of a C butter 3-4 T of cinnamon ¼ of a C water 2 t of vanilla

In a saucepan over low heat, heat one qt of buttermilk till warm. Add a T of butter, and add 3 T of white sugar and stir. When butter and sugar are dissolved Remove from heat and add ½ t of baking soda and stir. Now add 1-2 t. of vanilla and 1 t. salt. Pour into large bowl. Dissolve 1 package yeast into ¼ cup warm water. When buttermilk is warm to the touch but not hot, stir in yeast. By cup fulls, stir in about 4 C of flour. When dough is too stiff to use spoon turn on to floured surface. Knead more flour into the dough until it is smooth and elastic and has lost most of its stickiness. Put back into a clean bowl and spray with cooking spray and cover with a clean towel and let it rest for 15-20 minutes. Dump onto a clean and floured surface and roll to a large rectangle about 15 by 20 inches. spread ½ C of softened butter over entire surface. Sprinkle about 1 C white sugar over entire surface. Sprinkle 1 C of brown sugar evenly on top of white sugar. Generously sprinkle cinnamon to completely cover brown sugar. Starting at the top, carefully roll the dough toward you keeping it even. Cut the roll into about 1½ inch pieces and place in a 9 by 13 inch buttered baking pan. Turn Oven on to 200 for 1 to 2 min, then turn off. Put pan of hot water on bottom rack and put cinnamon rolls on middle rack. Let it rise for about an hour till doubled in height. Remove rolls and water from oven pre heat oven to 350, bake rolls for about 20 minutes till golden brown on top. While cooling, make the glaze in a small bowl stir about a t of water into 2 cups of powdered sugar and add 1 t of vanilla. Continue adding water by teaspoon until it is the

thickness of pancake batter stirring constantly. Drizzle over cooled rolls And Enjoy! Note: Use how ever much you need to cover white sugar completely. When needing dough add flour as needed to make dough smooth. To much flour will make them dry.

EGG CAKE (BAKED)

1 Cup Eggs (about 4-5 eggs) 1 Cup Granulated Sugar

Megan Lu 8th My grandmother 1 Cup Flour (sifted)

Preheat the oven to 350°F, and prepare a 9" round cake pan*. Beat eggs in a large bowl for 15 to 20 minutes. After 10 minutes of beating the eggs, start to gradually add in the sugar to the eggs, a little at a time, while continuously beating. The eggs should end up being a pale yellow color and should have greatly increased in volume. Divide the flour into four parts, and sift the flour over the eggs, one part at a time, folding the flour into the eggs after sifting in each part. Pour the batter into the cake pan and bake for 2530 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown. Allow the cake to cool for about 10 minutes before serving. Enjoy! Note: *I recommend lining the bottom of the pan with parchment paper and greasing the sides with butter. **This recipe serves around eight people.

(continued)

Desserts

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GRANDMA HELAINE’S NUT BARS

1.5 cup flour ½ cup butter ¾ cup sugar ½ tsp. salt 6 oz. butterscotch chips

HALWA

Jules Weinstein 8th Grandma Helaine ½ cup light corn syrup 2 tbsp. butter 1 tbsp. water 12.5 oz. Mixed Salted Nuts

Preheat the oven to 350 degrees. Mix the first four ingredients and press in a 9x13 ungreased pan Bake at 350 degrees for 10 minutes. Melt the next four ingredients in a pot and pour over the crust Press the mixed salted nuts on top Bake for another 10 minutes Cool - cut when barely warm. Note: The nut bars can be eaten refrigerated, room temperature, and warm.

½ c cream-of-wheat ½ c whole-wheat flour 1 c sugar 1 ½ c water (approx, maybe a little less) 1 stick butter

Shyla Jogi 7’th My grandmother Seeds of 2 cardamom pods, crushed into a powder (preferred method) or a pinch of cardamom powder. Sliced almonds (optional)

First, I like to begin with getting all the ingredients and materials out. Next, we are going to put the stove on medium-low temperature. We will put the butter stick in there in order to more efficiently melt it. After the butter stick is melted, pour in the cream-of-wheat and whole-wheat flour. Mix until lightly browned and fragrant. Another indicator of whether it is finished is if the texture is a little lighter than before. While mixing, pour water into a small pot and bring to a boil. When the water is at a rolling boil, turn the stove off and cover. If the mixing is done by then, pour in the water to the mixture. Mix while pouring. Pour water in until consistency is porridge-like. After this, stir in the sugar until well incorporated. Add cardamom powder and mix in. Add finely sliced almonds as a garnish (optional). Personally, I like it without the almonds. Enjoy! Note: Do not add too much water or the halwa will turn mushy and gloppy

Desserts

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PEACH COBBLER 1 cup of Bisquick pancake mix 1 cup of whole milk 1 cup of sugar

“THE” CHOCOLATE CAKE Chloe Styles 8 1 large can of peaches in syrup 2 tbsp butter

Pre heat oven to 350 degrees. Combine the Bisquick, milk, and sugar in a large mixing bowl. Next, melt the butter and put it in a 9 by 13 metal pan. Pour the batter over the butter then scatter the peaches on top, letting only some of the syrup seep through. Bake for 30 to 45 minutes. Note: This recipe serves around 6 to 8 people.

SWEET POTATO CASSEROLE

for the dish 4 C mashed, cooked sweet potatoes ½ C brown sugar ½ C unsalted butter 1 tsp vanilla 2 eggs, beaten 1⁄3 C whole milk

Elijah Saldana kowalchuk 7 my great great grandmother 2 tsp flour 2 tsp cinnamon toppings ½ C flour 1 ⁄3 C butter 1 C chopped/grated pecans ¾ C firmly packed brown sugar

Combine the ingredients for the dish and put in a greased casserole. Then combine the topping ingredients with hands until the ingredients are blended and crumbly. Bake the casserole in a 325 F oven for 35 minutes. Once out of the oven put the toppings on. Note: takes about an hour to 40 minutes to make. serves 8 people.

Katie Busby 8th Mom and Grandma Icing 3 Cups heavy cream ½ Cups sugar

4 Tbsp. cocoa 1 Tsp. vanilla extract

Put the heavy cream, sugar, cocoa, and vanilla in a stand mixer bowl, or a bowl you can use with a hand mixer (for the icing). Then put the bowl in the fridge. You then will start making the cake, and come back to the icing a little later. After you have gotten to the step where the cake is cooling, take the mixer bowl with the ingredients out of the fridge, and using your mixer, beat all ingredients together until it is thick, and starts to form peaks. Then once the cake is done cooling (after the hour timer is done), start icing it. Put a cake layer on the plate, put the icing on the top then put the next layer on, then do the same thing. Once all layers are together, finish icing by icing the top and sides. Cake 3 cups flour (plus extra for pans) 3 cups sugar 1 ½ tsp. baking powder 3 tsp. baking soda 1 c. 2 tbsp. cocoa powder

¾ cups melted butter 1 ½ cups hot instant espresso 3 eggs, beaten 1 ½ cups milk 1 ½ tsp. vanilla extract butter for greasing pan

Preheat the oven to 350 degrees Fahrenheit, then, get a large mixing bowl and a sifter. Sift together the flour, sugar, baking powder, baking soda, and cocoa into the large mixing bowl. Then, mix with a wooden spoon to make sure everything is fully combined. Add the melted butter and hot instant espresso and mix until combined. Add the beaten eggs, milk, and vanilla extraact to the mixture. Mix together until combined. Then, grease and flour three 9" round pans. Put the batter in pans, and then put the pans in (continued)

Desserts

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the oven and set a timer for 20 - 25 minutes. Then wait for them to finish. Take the cake out, and place on the cooling rack, and set a timer for an hour. After about 45 minutes you can finish the icing.

GRAND-MOMMY’S BUTTER COOKIES

4 1 4 1

TRES LECHES (Three milks cake) Julian Zumbado 8th grade Milagro Zumbado 2 cups of flour 6 eggs 4 tsp. of baking powder 1 tsp. of vanilla 1 ½ cups of sugar

COOKIES & CANDY

~1 T. butter 2 cans of condensed milk 2 cans of evaporated mik 1 ½ cups of regular milk A pinch of salt

First, preheat the oven to 350° F. Separate the egg yolks from their whites and put the whites off to the side in a bowl. In a mixer, beat the egg yolks until they have a lemon color. Then add in the sugar, flour, and baking powder, and egg whites and beat until stiff peaks form. Add in the salt and fold the mixture until everything is combined nicely. Next, coat the large glass container with butter, then pour in the cake mixture. Bake it for 25 minutes. It should be done when an inserted toothpick comes out clean. Take the cake out of the oven and let it cool for 15 minutes. In the meantime, pour in the condensed milk, evaporated milk, and the regular milk and mix them in a bowl. Poke the entire cake with a fork and pour in the milk mixture to let it absorb into the cake, and put it in the fridge for about 3 hours. Serve.

sticks of Butter cup of white sugar Cups of Flour tsp of allspice

Ellie Elmore 7 Grand Mommy 1 tsp of vanilla extract 2 Eggs (beaten) 1 cup of brown sugar

Preheat the oven to 450 degrees. Mix the dry ingredients in a small mixing bowl then add the beaten eggs and vanilla extract. Make little dough balls and put them three inches apart. Bake cookies until thin and golden brown, which should be about 8-10 minutes. Makes about 50 cookies. Note: This recipe is old and my Meenu and Aunt made these for my dad. To make cookies flat take out half the size of a golf ball and then you take the bottom of a flat glass and dip it in sugar and then you smash the dough.

Note: If you want to spice things up a bit, add some whipped cream and strawberries on top when eating the cake! IMPORTANT - Don’t transfer the cake out of the glass container. Otherwise, the milk mixture will run off the outside when you try to pour it in. This cake should not come out of the pan unless you are going to eat it. 46

Desserts

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MOMMA RILEYS CHOCOLATE CHIP COOKIES

3 cups and 2 tablespoons of all purpose flour 1 teaspoon of baking powder ¼ teaspoon of baking soda 1 ½ teaspoon of kosher salt 1 cup of unsalted butter, cold and cut into cubes

India Riley 8th Grade my mom ¾ cup and4 teaspoons of light or dark brown sugar ½ cup of granulated sugar 2 eggs,cold and lightly beaten in another bowl 1 teaspoon of vanilla extract 2 cups dark chocolate chips

1. Line a baking tray with either a silicone mat or parchment paper and set aside, I personally like to use the silicone mat. 2. In a medium bowl, mix together the flour, baking soda, baking powder, and salt.set aside. 3. In a standing mixer fitted with the paddle attachment, beat the butter until it comes together in a clump (about 1 minute). Add the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium low and mix in the vanilla and eggs and mix until beat, gradually add in the flour mixture, DO NOT over mix, it will make the dough hard and chewy. Fold in the chocolate chips. Once everything is combined separate the dough into 12 even pieces, shape the dough roughly into a ball, but do not roll it. place the balls on the prepared baking sheet. refrigerate for at least 30 minutes but up to 12 hours (I always leave them in the refrigerator over night, it seems long but it is so worth it.) 4. Preheat oven to 375 degrees. Bake cookies for 15-20 minutes, until light golden brown. The cookies will continue to cook while they cool on the baking sheet. take off baking sheet and serve. Note: Do not over bake or over mix.

Cookies & Candy

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SAND TARTS Sabrina Gubbels-Wingo 8th Grade My Grandpa Cookie Dough 2 ½ Sticks of butter 6 tbsp. Powdered Sugar 1 tsp. Vanilla

3 cups Flour 1 tsp. Cinnamon

Preheat the oven to 325°F. Cream butter and powdered sugar in a mixer until fully combined and smooth, lastly add the vanilla. Next in a small bowl combine the flour and cinnamon until fully combined. Add the cinnamon and flour slowly into the butter, sugar, and vanilla mixture until fully combined, the dough should be dry and crumbly. Get a cookie sheet and line it with parchment paper. Take a spoon and scoop out about a spoon full of dough and roll and compress into a small inch and a half ball. As you roll the cookies place them on the parchment about and inch or two apart, they do not spread very far so about an inch should be fine. Bake in the oven for 20-25 minutes or until a light golden brown. Once out of the oven let the cookies cool and role them in the cinnamon sugar. Cinnamon Sugar 1 cup Powdered Sugar

½ tsp. Cinnamon

While the cookies are baking get a bowl or a bag and put a cup of powdered sugar. Mix in cinnamon. Once the cookies are baked and cooled role them in the sugar and enjoy! Note: Remember that the cookies do not need to be baked all the way through as they do not have any eggs in them. This recipe can serve a large group, the cookies are small and the recipe yields a lot of dough.

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THIS & THAT

Recipe Favorites

HOME MADE CHIPS, QUACAMOLE AND SALSA! -Chips: 4-8 Flour or corn tortillas, and 8 cups of Vegetable Oil. -Guacamole: 2 Medium fresh Avocados, 2 Tbsp of lime, a pinch of Salt, ½ a Tomato (cut), ¼ of a red onion, and a pinch of tajin.

Talulah May 8th -Salsa: 1 Can of tomatoes, ¼ of an Onion, 1-2 Garlic cloves, 1 Jalapeño, ½ of a Poblano pepper, 4 leaves of Basil, handful of Parsley, and 2tbsp. Of lime or 2tbsp. of vinegar and sugar.

-Chips: Start by boiling the oil to 350 degrees. While this is boiling cut up your tortilla into 4 pieces. Once your oil and tortillas are ready, completely submerge the tortilla in the oil. Let this boil for 1-2 mins (or until its crispy). Remove from oil and let dry in a paper towel to pull the excess grease. Sprinkle with coarse sea salt if you would like and enjoy. -Guacamole: Start by dicing your ingredients, tomatoes, and onions, into even pieces. Take your avocados and remove them from there peels as well as pit them. Add your avocados into a bowl and mash them with a spoon till very smooth. Once you get the texture desired add tomatoes, and onions and mix them in. To top this off add your lime and mix. At the top, you may add tajin for a kick. -Salsa: Start by dicing your tomatoes, onions, garlic, jalapeño, poblano peppers, basil, and parsley into even pieces. Then you want to add all of your chopped ingredients to a food processor OR blender and pulse for 2 mins. After this, you can put your salsa into a bowl and add your lime OR sugar and vinegar and top your salsa with parsley. Note: One tortilla makes 4 chips.

Cookies & Candy

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INDEX OF RECIPES

Recipe Favorites

APPETIZERS & BEVERAGES CAROLINE ELLIOT PARTY MEATBALLS COWBOY CAVIAR PAO DE QIESO POPCORN SONSINO’S GRILLED CHICKEN WINGS

1 2 3 4 5

SOUPS & SALADS AVGOLEMONO SOUP LIDIA’S VEGETABLE SOUP POP’S SALAD PUMPKIN SOUP

7 8 8 9

MAIN DISHES BAKED SPAGHETTI BAKED SPAGHETTI CASSEROLE BAKED ZITI BLACK EYED PEAS AND HAM HOCKS CARNE GUISADA CHEESE - STUFFED TOFU CHICKEN AND RICE DAAL GREEK LEMON CHICKEN HAM AND PEA PASTA LASAGNA A BOLOGNESE MACARONI AND CHEESEBURGER CASSEROLE MANGU POTATO GRATIN PUPUSA

This & That

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11 12 13 13 14 15 17 18 19 20 21

22 22 23 24

SALVADORIAN SANDWICHES SMOKED GOUDA MAC AND CHEESE SPICY EGG TACOS SPICY KERALA CHICKEN SUMMER SQUASH PASTA TUTEAS YELLOW RICE

25 26 27 28 29 30 31

BREADS & ROLLS CHOCOLATE CHIP ZUCCHINI BREAD

DESSERTS BRAZILIAN CARROT CAKE 35 (APPLE)BAUMS PIE 36 BIZCOCHO DE LIMÓN 37 CINNAMON ROLLS 38, 40 EGG CAKE (BAKED) 41 GRANDMA HELAINE’S NUT BARS 42 HALWA 43 PEACH COBBLER 44 SWEET POTATO CASSEROLE 44 “THE” CHOCOLATE CAKE 45 TRES LECHES 46

COOKIES & CANDY GRAND-MOMMY’S BUTTER COOKIES MOMMA RILEYS CHOCOLATE CHIP COOKIES SAND TARTS

47 48 49

THIS & THAT HOME MADE CHIPS, QUACAMOLE AND SALSA!

Index

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