Stark County Cultural Cookbook by Patrick Gerber

STARK COUNTY

CULTURE COOKBOOK A DELICIOUS CELEBRATION OF OUR DIVERSE COMMUNITY

CURATED BY: ALSEY HAAS MAKYNNA WATSON

NAOMI CAIN MATIE WATSON

We believe celebrating culture matters. We believe food brings people together. So we created this cookbook for you. The idea for the Stark County Cultural Cookbook was created by 4 middle schoolers - Alsey Haas, Matie Watson, Makynna Watson, and Naomi Cain. We have a passion for learning about different cultures and eating good food, so we decided to create a cookbook celebrating different cultures and foods! We believe the best way to discover new cultures, break down stereotypes, and build empathy for others is by sharing delicious food and conversation together. Our goal is to create a cookbook that shares the personal stories and cultural recipes of diverse people from our home - Stark County. Our hope is that this cookbook will be full of meaningful stories and delicious recipes that raise awareness of the diversity in our community!

Let's celebrate our community's diversity through delicious food together! “I would love to create a cultural cookbook to share different cultures in our community with areas in our community that lack diversity, like where I live.” - Alsey Haas, 14 years old, 8th grader at North Canton Middle School

“I want to create the Stark County Cultural Cookbook to give people the opportunity to learn more about other cultures and communities.” - Naomi Cain, 15 years old, 9th grader at Lake High School

“I want to create the culture cookbook because I want to show people that everyone is equal and needs to be treated with respect.” - Matie Watson, 13 years old, 8th grader

“I want to create the Stark County cultural cookbook because I want to bring people together and help people learn about other cultures, plus I want to help stop racism.” --Makenna, 11 years old, 6th grader

Enjoy the recipes. Connect to the stories. Celebrate the diversity of our community.

THE STARK COUNTY CULTURAL COOKBOOK from Tony Ly, Owner of Basil

MOM'S SUMMER ROLLS INGREDIENTS

STEPS TO PREPARE

-Rice stick noodles

1. Julienne all fresh produce you desire, blanch noodles and set aside to chill.

-Rice paper (round) -shrimp (can be substituted) -hoisin sauce Fresh -cilantro -basil -mint

2. Have a warm bowl of water to dip the rice paper in. Dip the rice paper in your water in a circular motion. 3. Place your rice paper on a flat surface. Take two fingers and lightly spread water on rice paper. Allow rice paper to absorb water. 4. Place about 2 tablespoon's worth of noodles slightly below center of rice paper. 5. Add fresh herbs, vegetables and meat to your liking. Proceed to roll like a burrito. Serve with hoisin sauce.

Note to the at-home chef! You can prepare these about an hour ahead (I would not go longer-the rice paper will dry out) by placing them on a damp paper towel and covering with plastic. They do tend to stick to each other.

Get more great asain food at BasilAsianRestaurant.com

From Tony Ly

THE STORY BEHIND THE RECIPE I received this recipe from my mom. My favorite memory of this recipe is sitting at the kitchen counter and eating the summer rolls with my sisters. This recipe embodies all the wonderful flavors and fresh and uncooked ingredients that are abundant in southeast Asian cuisine. I want people to know that sometimes the simplest ingredients make the best and most memorable of dishes.

Get more great asain food at BasilAsianRestaurant.com

THE STARK COUNTY CULTURAL COOKBOOK

The Stark County Cultural Cookbook project was created by 4 middle schoolers Alsey Haas, Naomi Cain, Makynna Watson, and Matie Watson during TomTod's Camp What If in 2020. Our goal is to create a cookbook that shares the cultural recipes and personal stories of diverse people from our home - Stark County, Ohio.

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THE STARK COUNTY CULTURAL COOKBOOK

BACON SPAGHETTI From Ida Milan INGREDIENTS

STEPS TO PREPARE

1 lb. Spaghetti

1.In large sauce pan fry bacon; when bacon is almost done add in onion and garlic

1/2 cup finely chopped onion 2 gloves garlic, finely chopped 3 strips of Bacon (sliced pieces)

in 1/2 inch

1 15 oz. can of Tomato Sauce or 1 14.5 oz. can of Diced Tomatoes and 1 12 oz. can of Tomato Paste 1 T Oregano 1 T Basil 1 tsp. salt 1 tsp. sugar 1/4 tsp. of red pepper flakes

2. cook until onion is tender. (Do not drain bacon fat, this seasons the sauce). 3. Add Tomato sauce w/one can water or diced tomatoes and paste w/ 2 cans of water. 4. Add seasoning and cook sauce on medium low heat for approximately one hour. 5. Cook pasta per package directions. 6. Rinse pasta and serve warm with sauce.

Options 1) You can use Ragu or your favorite prepared red sauce instead of tomato sauce and paste. Option 2) Add pepperoni or hamburger in addition to bacon. Option 3) Sautee chopped green pepper with onion and garlic.

From Ida Milan

THE STORY BEHIND THE RECIPE I got this recipe My grandmother, Claudia Lee Mitchell fondly known as "Grandma Tootsie." This Recipe is a "Mitchell" family favorite. The story is told that back in the 1930's during the Depression years many families could not afford ground beef to make a meat sauce, thus the use of bacon. To my knowledge, my Grandma Tootsie is known for the Bacon Spaghetti and All of her children and grandchildren followed her rendition of Bacon Spaghetti. It is so popular with our family that my husband actually prefers this type of spaghetti rather than the traditional version with meatballs or meat sauce. He fondly calls it "Poor-man's Spaghetti". I prefer to call it "Quick Spaghetti". This dish is important to me because we were always told stories of the Depression years and how hard those years were for families. Our grandparents and parents taught us to be appreciative of our abundance. It was also a lesson in how you can stretch a meal with everyday ingredients. My Grandma Tootsie died 57 years ago. And, every time I prepare Bacon Spaghetti the aroma of the bacon, garlic and onion sautéing is like she is in the kitchen with me. This recipe and this story keeps her spirit very much alive. Overall the lesson is to make the best of what you have.

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THE STARK COUNTY CULTURAL COOKBOOK

from Josh Lehman

Baked Sweet Potato Casserole Ingredients - 3 Cups mashed sweet

Steps to Prepare 1. Preheat oven to 350 degrees.

potato or squash - 3/4 cup sugar

2. Mix together in a large bowl the

- 2 eggs, well beaten

mashed sweet potatoes, sugar, eggs,

- 1/2 cup condensed milk

condensed milk, and butter.

- 2/3 cup melted butter - 1 tsp. vanilla

3. Spread the potato mixture in a glass

-1 cup coconut

baking dish.

-1 cup brown sugar -1 cup chopped walnuts -1/3 cup flour For Topping -1 cup coconut -1 cup brown sugar -1 cup chopped walnuts

4. Make the topping by mixing the coconut, brown sugar, chopped walnuts, flour, and butter, then sprinkle over the potato mixture until well coated. 5. Bake 350 degrees for 40-45 minutes.

-1/3 cup flour -1/3 cup melted butter

As a slightly different take on other versions of this recipe I have really enjoyed this dish and I want others to be able to share this wonderful meal with their family.

The Story Behind the Recipe from Josh Lehman Where did you get this recipe from?

My grandmother makes this casserole for every holiday meal and it is a family staple at the holidays.

What's your favorite memory of this recipe? My favorite memory of this recipe is spending time with my family over the holidays.

Why is dish important to your culture or family? This dish reminds us all of the time that we get to spend together over the holidays.

What do you want others to feel and learn about your culture when they make this recipe? This dish has been a favorite in our family for many years. As a slightly different take on other versions of this recipe I have really enjoyed this dish and I want others to be able to share this wonderful meal with their family.

THE STARK COUNTY CULTURAL COOKBOOK cookbook.tomtodideas.org

THE STARK COUNTY CULTURAL COOKBOOK

Old Fashioned Chicken Pot Pie from Sue Gerber Ingredients

Steps to Prepare

- 6 teaspoons of butter

Heat butter in a saucepan over medium heat.

- 1/2 cup chopped onion - 1/2 cup flour - 1 teaspoon salt - 1/4 teaspoon pepper - 3 cups chicken broth - 3 cups cubed cooked chicken

Saute' onion until tender and golden. Blend in flour, salt, and pepper and add broth while whisking well. Cook until thick and bubbly. Add remaining ingredients except puff pastry.

- 10 ounce bag of peas and carrots - 2 cups cubed cooked potatoes - 17.3 ounce frozen puff pastry

Divide evenly among 6 individual casserole dishes. Set this aside. Then cut puff pastry into 6 squares to fit the tops of the dishes. Cut a steam vent in the center of each with a mini cookie cutter or knife. Place pastry tops on the casserole dishes. Set dishes on a baking sheet. Bake until pastry is golden about 10-15 minutes.

"I make this recipe for my son and he loves it! He always says that it reminds him of home. This is a great family supper! It will be enjoyed by the whole family."

From Sue Gerber

The story behind the recipe Where did you get this recipe from? I got it from a cookbook given to me by one of my students when I was a teacher!

What's your favorite memory of this recipe? I make this recipe for my son and he loves it! It is one of his favorite recipes. He said it reminds him of home. Any time my son comes to visit he request this recipe and we make new memory sharing it together!

Why is dish important to your culture or family? We lived in a rural area in Ohio, and we have a German and heritage. This dish is one of many meat, potato, and pastry dishes that families cook and eat in that area.

What do you want others to feel and learn about your culture when they make this recipe? This is a great family supper and will be enjoyed by the whole family. You get a taste of German-American cooking!

THE STARK COUNTY CULTURAL COOKBOOK cookbook.tomtodideas.org

THE STARK COUNTY CULTURAL COOKBOOK

Italian Meatballs from Linda Parcher

Ingredients - 2 lb. package meatloaf mix (usually ground beef and pork, and can also include veal) - 1 small onion, minced (about 1/4 cup) - 1 garlic clove, minced - 1 tsp salt - 1/2 tsp pepper - 1/4 cup fresh chopped parsley OR 1-1/2 tsp dried parsley - 1/2 tsp dried oregano - 1/4 tsp dried basil - 1/4 cup grated parmesan cheese - 1 cup seasoned breadcrumbs

Steps to Prepare 1. Heat oven to 400 degrees. 2. Sauté minced onion and garlic over medium-low heat until onion is softened. Let cool. 3. Mix meat and all ingredients in a large bowl gently and thoroughly with your hands. Pinch off pieces of meat about the size of an egg and roll into balls. Place on baking sheet lightly coated with cooking spray. Bake for 10 minutes. 4. After meatballs are cooled transfer them to your favorite tomato sauce, and let them simmer in the sauce for a minimum of 2 hours. This step is important because the meatballs are not fully cooked when they are removed from the oven. 5. Serve sauce and meatballs with your favorite pasta.

- 1 large egg, beaten

All of my grandparents immigrated to the U.S. from Italy, so eating and sharing Italian food was a tradition in our home. -Linda Parcher

The Story Behind the Recipe

by Linda Parcher

Where did you get this recipe from?

I received this recipe from my mom who was a fantastic cook. What's your favorite memory of this recipe?

When I was growing up my mom made homemade spaghetti sauce, meatballs and pasta every Sunday. It is still one of my favorite meals. Why is dish important to your culture or family? All of my grandparents immigrated to the U.S. from Italy, so eating and sharing Italian food was a tradition in our home. What do you want others to feel and learn about your culture when they make this recipe?

Cooking and baking is one of my hobbies, especially traditional Italian food. I hope others enjoy these recipes as much as I do.

THE STARK COUNTY CULTURAL COOKBOOK cookbook.tomtodideas.org

THE STARK COUNTY CULTURAL COOKBOOK

Passover Biscotti from Adele Gelb

Ingredients -3 eggs

Steps to Prepare 1. Beat eggs with sugar and oil until thick.

-1 cup sugar

2. Slowly add cake meal and potato starch.

-1 cup vegetable oil

3. Add vanilla and nuts.

-1 3/4 cups matzah cake

4. Refrigerate at least one hour.

meal -3 Tbs potato starch -1 Tbs vanilla

5. Form 2 long loaves on a greased cookie sheet. 6. Bake 20 minutes. 7. Slice.

-1 cup chopped nuts 8. Dip in cinnamon and sugar mix.

-Cinnamon and Sugar

9. Bake 10 minutes on both sides.

"I enjoyed sharing this recipe with my extended family and serving it during the first night of Passover when we gather for the Seder meal and the retelling of the story of the Exodus." - Adele Gieb

The Story Behind the Recipe from Adele Gelb

Where did you get this recipe from? A friend gave me this recipe in the 1970s.

What's your favorite memory of this recipe? I enjoyed sharing this recipe with my extended family and serving it during the first night of Passover when we gather for the Seder meal and the retelling of the story of the Exodus.

Why is dish important to your culture or family? This dish reminds us all of the time that we get to spend together over the holidays.

THE STARK COUNTY CULTURAL COOKBOOK The Stark County Cultural Cookbook project was created by 4 middle schoolers - Alsey Haas, Naomi Cain, Makynna Watson, and Matie Watson during TomTod's Camp What If in 2020. Our goal is to create a cookbook that shares the cultural recipes and personal stories of diverse people from our home - Stark County, Ohio.

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THE STARK COUNTY CULTURAL COOKBOOK

Koliva from KAyla Devitto

Ingredients 3 cups Wheat Berries

Steps to Prepare 1. Soak wheat berries over night in cold water, then rinse and cook for 3 1/2 hours. Rinse and dry out on

2 cups red raisins

cotton towels.

2 cups gold raisins

2. Mix wheat berries with raisins,

seeds

pomegranate seeds, cinnamon, parsley, walnuts, and almonds.

2 pomegranates 3. Form the mixture into a mound on Cinnamon

a platter.

Parsley, finely

4. Cover with a thin layer of

chopped

breadcrumbs and granulated sugar, then a thin layer of powdered sugar.

Walnuts almonds 5. Decorate with nuts and raisins in the shape of a cross.

"I have many memories of eating a small bit of Koliva surrounded by people I love while grieving together." -Kayla DeVitto

The Story Behind the Recipe from Kayla Devitto Where did you get this recipe from? Koliva is a traditional dish made in the Eastern Orthodox Church for funerals.

What's your favorite memory of this recipe? I have many memories of eating a small bit of Koliva surrounded by people I love while grieving together.

Why is dish important to your culture or family? The wheat and berries symbolize life after death, while the sugar paired with the parsley represents how death is both bitter and sweet. The promise of eternal life brings hope, but the bitter grief of death is real and palatable. The Koliva is often prepared by a loved one of the deceased and is blessed in the church during the service. Each ingredient is meaningful to Orthodox tradition and beliefs about death and salvation.

What do you want others to feel and learn about your culture when they make this recipe? Grief can come in many different forms. It affects us emotionally, mentally, and even physically. Traditions can help ground us while we grieve, especially traditions that use different senses. Lighting a candle, sharing memories, crying. Preparing and eating a simple dish could be another way someone may want to grieve.

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THE STARK COUNTY CULTURAL COOKBOOK

Taco Casserole

from Ulanda Hicks & The Refuge of Hope

Ingredients

Steps to Prepare

-ground beef

1. Cook ground beef until it's browned and drain. mix taco seasoning and ground beef to

-tortilla chips or shells -sour cream -salsa -cream of chicken -shredded cheese

your taste liking, set aside. 2. Mix sour cream and cream of chicken, 1 part sour cream and 1 part cream of chicken, set aside. 3. You will need a baking pan or an aluminum pan. Layer chips or tortilla shells covering the bottom of the pan then, layer with ground beef next, layer with sour cream mixture then sprinkle with cheese. 4. Layer about 2-3 times depending how thick you would like it. Bake at 350 degrees for 45 minutes. and let it sit for 5 minutes then sprinkle with more cheese cut and serve.

The Story Behind the Recipe from Ulanda Hicks & Refuge of Hope

Where did you get this recipe from? I learned this recipe from Refuge of Hope in Stark County.

What's your favorite memory of this recipe? My favorite memory of this dish is watching our dinner guest enjoy it.

Why is dish important to your culture or family? This dish is important to our Refuge of Hope family because our guests love this dish and request it often. This dish is also much simpler to prepare for a crowd opposed to making a million individual tacos.

What do you want others to feel and learn about your culture when they make this recipe? I want people to learn that feeding people in need doesn't have to be extremely difficult of time consuming and even the smallest amount of effort can help feed a lot of people.

THE STARK COUNTY CULTURAL COOKBOOK

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THE STARK COUNTY CULTURAL COOKBOOK

Peach Cobbler from Tracey Foster, Owner of Sister's Soul Food

Ingredients ¾ cup unsalted butter softened

Steps to Prepare Step 1- Preheat oven to 350 degrees F (175 degrees C). Place

1 (15 ounce) can peaches in

1/2 cup butter in a casserole dish.

heavy syrup Step 2- Place casserole dish in the 1 ½ cups white sugar, divided ½ cup brown sugar 1 teaspoon ground cinnamon

preheating oven until butter is melted. Remove. Step 3- Mix remaining 1/4 cup butter, peaches, 1/2 cup white sugar, brown sugar, cinnamon, nutmeg, and vanilla extract

1 teaspoon ground nutmeg

together in a bowl. Spread over melted butter in the casserole dish.

¼ teaspoon vanilla extract Step 4- Mix remaining 1 cup white 1 cup milk

sugar, milk, flour, baking powder, and salt together in a bowl to make

1 cup all-purpose flour

a smooth batter. Pour over peach mixture.

1 tablespoon baking powder 1 pinch salt

Step 5- Bake in the preheated oven until golden brown, about 45 minutes. Let stand for 10 minutes before serving.

The Story Behind the Recipe from Tracy Foster, Owner of Sister Soul Food This recipe was passed down from my Grandmother, who got it from her Grandmother. I remember being 7 years old cutting peach cobbler in my Grandma's kitchen. My great-grandmother brought the recipe from Georgia when they moved North. This recipe reminds me of great memories of my Grandmother - Ula! My favorite memory of this recipe is all of my family in the kitchen making it together. We would make it special two Sundays out of the month. This recipe is important to my family because we always made it together, and now I get to make it with my children. I want everyone who makes this recipe to feel the love in it's history. I want people to eat this delicious Peach Cobbler or stop by Soul Sister and order a slice so I can show them love through food like my family did for me!

Get more great Soul Food at 900 Harrison Ave SW, Canton, OH 44706 Call Tracey at (330) 458-1281

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THE STARK COUNTY CULTURAL COOKBOOK from Deanna Maze

Kid-friendly Peanut Butter Cookies Ingredients

Steps to Prepare

1 Cup Peanut Butter

Preheat the oven to 350F.

1 Cup Sugar

Mix peanut butter and sugar

1 Egg

egg and vanilla and mix well.

1 Tsp Vanilla

""I chose to share this recipe because learning from my mom was the beginning of a life-long love of cooking and baking. " - Deanna Maze

together until combined, then add

Roll into balls and placed on ungreased cookie sheets.

Use a fork to make the traditional cross-hatch pattern on top by pressing the tines down into the cookie facing one direction, and then again perpendicularly. Bake for 8-10 minutes. Enjoy!

from Deanna Maze

The Story Behind the Recipe These peanut butter cookies were the first recipe I ever learned from my mom. I was 4 or 5, and my mum brought me into the kitchen and gently coaxed me through each step. I just remember being excited to make something, enjoying the warmth of the kitchen, and feeling comforted by my mother's presence. I think these cookies are important to my family because since the recipe is so simple, it's easily passed down. They're manageable for children to make, and they empower kids in the kitchen: I remember baking these for my friends when I was still very young. They're also delicious enough that they stand the test of time; I still bake them regularly and share them with my mum. I chose to share this recipe because for me, learning it was the beginning of a life-long love of cooking and baking. Because my mum took the time to bring me into the kitchen with her, patiently walking me through the process, it opened my eyes to a whole new world of things I could make and do. Those moments are so important: the passing down of traditions, so often relating to food, is at the heart of the human experience. Where would any of us be if our ancestors hadn't taken the time to experiment with creating the best meals and teaching their friends and children to do the same?

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