WCPL Official Cookbook 2017 by diglib

WAKE COUNTY PUBLIC LIBRARIES

THE OFFICIAL COOKBOOK

2017

BEVERAGES Pineapple Mocktail Margaritas Ingredients • ¼ cup sugar • 1 teaspoon ground cinnamon • 10 lime wedges • 3 cups orange juice • 2 cups ginger-ale (or lemon lime soda or club soda) • 1½ cups freshly squeezed lime juice • 1 cup superfine sugar or powdered sugar OR 1 cup limeade • 2 cups pineapple juice • Ice cubes Directions 1. In a small bowl mix sugar and cinnamon until combined. Place sugar mixture on a small plate. Rub rims of eight glasses with lime; dip rims in sugar mixture. 2. In a pitcher combine orange juice, ginger-ale, lime juice, and sugar (or limeade). Stir until sugar is dissolved. Add pineapple juice to mixture and stir. Chill until ready to serve. 3. Place ice cubes in sugar-rimmed glasses. Pour mixture into prepared glasses and garnish with cinnamon sticks, if desired. Julia P., Cameron Village Regional Library

Tropical Cherry Green Smoothie Ingredients • 2/3 c. water or unsweetened tea (Starbucks Peach Tranquility is great in this!) • Large handful of spinach • 1 TBSP milled flax seed • 1/2 c. frozen pineapple • 1/2 c. frozen cherries • 1/2 banana Directions 1. Blend the liquid, spinach and flax seed until all leafy chunks are gone. 2. Add other frozen and fresh fruit and blend until smooth. 3. Enjoy! Susannah B., Green Road Community Library

CONDIMENTS Aioli Ingredients • 1 egg plus 1 yolk at room temperature* • 3-4 cloves minced garlic • 1/2 teaspoon Dijon mustard • 1 teaspoon salt • 2 tablespoons fresh lemon juice • 1 cup olive oil *Every time this recipe hasn’t worked it was because I didn’t have the eggs at room temperature. Directions There are two ways to proceed. 1. Put the eggs, garlic, mustard, salt and lemon juice into a blender and whiz it up. With the motor running, very gradually add the oil in a thin stream. When you have added about half the oil, the mixture should start to emulsify. Finish adding the oil and you have aioli. 2. Or put all the ingredients into a blending pitcher and blend on the fastest speed with an immersion blender. It works best using an up down motion with the stick without, of course, bringing the stick out of the mixture while blending. Amy R-T., Green Road Community Library

Cranberry Relish Ingredients Makes 1 quart • 1 lb. cranberries • 1/2 c water • 1/2 c orange juice • 1 c sugar • 1 medium tart apple, peeled, cored, and diced • 1/2 c raisins • 1/2 c pecan or walnut halves • 1/8-1/4 t cinnamon • 1/8-1/4 t nutmeg Directions 1. Rinse and pick over cranberries. 2. Bring water, orange juice, and sugar to a boil in a medium saucepan and dissolve sugar. 3. Add cranberries, return to boil and reduce heat and simmer 10 minutes. Turn off heat. 4. Add apple, raisins, nuts, spices and let mixture cool. Put in container with tight-fitting lid and store in refrigerator for up to a month. Kate J., Wendell Community Library

APPETIZERS Kale Chips Ingredients • Kale • Olive oil • Salt • Pepper Directions 1. Remove the inner stem of the kale and chop the kale into bite size pieces. 2. Wash and dry (I use a salad spinner for this step.) 3. In a large bowl, drizzle the kale with olive oil, sprinkle with salt and pepper and mix thoroughly to coat all the kale leaves. 4. Layer the kale chips on a cookie sheet. 5. Bake in a preheated 375 degree oven for approximately 12 minutes. 6. Keep an eye on the kale so it doesn’t overcook, but it should be crispy to the touch. Enjoy! Marcy H., Eva Perry Regional Library

Sausage Pinwheels Ingredients • 2 cans of crescent rolls • 1 jar Dijon mustard • 1/2 lb uncooked sausage or vegetarian/vegan sausage substitute Directions 1. Unroll crescent rolls into one big flat dough rectangle. Pinch the perforated lines together. 2. Spread about two tablespoons of Dijon mustard evenly across the dough. Feel free to add more or less to taste! 3. Spread sausage out evenly over dough and mustard. It doesn’t need to be perfect, just well distributed enough to taste good! 4. Roll up the dough into a log. Refrigerate the crescentmustard-sausage log overnight or for an hour or two. 5. Preheat oven to 320°. 6. Slice log into 1-2 inch spirals, place on lined baking sheet and bake for about fifteen to twenty minutes.

My family makes these for Christmas every year which is perfect since you do most of the work while you can’t sleep on Christmas Eve! Pillsbury Crescent Rolls are, shockingly enough, actually vegan so you can make this recipe for non-meat-eating friends and family with “”soysage!” Cait D., North Regional Library

SOUPS & SALADS Baked Potato Soup Ingredients • 12 slices bacon • 2/3 cup butter or margarine • 2/3 cup all-purpose flour • 7 cups milk (I use at least 2 cups of half and half or heavy cream to make it richer. I’ve not experimented with soy, almond, or coconut milk) • 4 large potatoes, baked, peeled and cubed (I like to leave the skins on.) • 4 green onions, chopped • 1 1/4 cups shredded cheddar cheese • 1 cup sour cream • 1 tsp salt (or to taste) • 1 tsp ground black pepper (or to taste)

This soup is super easy to make and perfect for a chilly night! You can reduce the calories by using low-fat milk and cheese and turkey bacon. Pre-baking your potatoes the day before will cut down on your preparation time.

Instructions 1. Cook the bacon. Drain, crumble and set aside. In a stockpot or Dutch oven, melt the butter/margarine over medium heat. Whisk in the flour until smooth. Gradually stir in the milk, whisking constantly until thickened. Stir in the potatoes and green onions. Bring to a boil, stirring frequently. 2. Reduce heat and simmer for 10 minutes. Mix in the bacon crumbles, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted. 3. Great served with crackers or bread! Christina P., Library Administration Building

Black Bean Soup Ingredients • 1 cup dry black beans • ¼ cup Moong Dal • ¼ cup barley (optional) • ½ tsp baking soda • 2 green chili • 4 carrots • 1 green pepper • 1 red onion • 1 can diced tomatoes (14.5 oz.) • ½ tsp crushed ginger • ½ tsp crushed garlic • oil (as needed) • salt, turmeric powder, red chile powder, Garam Masala, black pepper (add as needed) Directions 1. First soak dry black beans, Moong Dal and barley overnight. 2. Next day add ½ tsp baking soda and salt to the beans and cook the beans in pressure cooker for 20 mins 3. After 1st whistle. Boil chopped carrots in the cooker separately. Chop green pepper and keep it aside. 4. Stir fry chopped onion in oil till it is light brown. 5. Add green chilies and all the spices. 6. Add the cooked beans. Add water as needed and let the soup boil for 5 mins. 7. Add the chopped green pepper, cooked chopped carrots, and diced tomatoes. Let it cook for 10 mins. 8. Enjoy the soup with rice or by itself. Farida B., West Regional Library

Christmas Cranberry Salad Ingredients • 1 pound cranberries, finely ground • 2 cups white sugar • 1 (20 ounce) can crushed pineapple, drained • 1 (16 ounce) package miniature marshmallows • 1 cup chopped pecans (optional) • 1 pint whipped cream, beaten stiff Directions 1. Mix together the cranberries and sugar; cover and refrigerate overnight. 2. The next day, combine the cranberry mixture with the pineapple, marshmallows, pecans and whipped cream. Mix well. 3. Pour into a 3 quart dish, cover and refrigerate until ready to serve. Shannon H., North Regional Library

Cranberry Walnut Quinoa Salad Ingredients • 1 cup quinoa • 2 cups water • 1/2 teaspoon salt or to taste • 3/4 cup dried cranberries • 1 cup frozen green beans or peas, thawed • 1/4 cup chopped walnuts • 1/4 cup sliced green onion (optional) • 1/4 cup balsamic vinegar • 1-2 tablespoons olive oil • 1-2 cloves of garlic (to taste) minced • Ground pepper Directions 1. Rinse the quinoa in a strainer or several changes of water. Combine with the 2 cups water and salt in a medium saucepan and bring to a boil over high heat. Reduce heat

to simmer, cover, and continue cooking until all water is absorbed, about 20 minutes. Remove from the heat, uncover, and allow to cool for 15 minutes. 2. In a medium bowl, combine the cooked quinoa, dried cranberries, green beans or peas, walnuts, and green onion (if using) until well mixed. 3. In a small bowl, whisk the balsamic vinegar, olive oil, and garlic until well blended. Pour over the quinoa mixture. Toss until well blended. 4. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Nic W., Leesville Community Library

Michelle’s Veggie Chili Ingredients • 2 Tbsp. extra virgin olive oil • 1 c. chopped onions • 1 c. chopped green or red peppers • 1 c. chopped celery • 2 Tbsp. chopped garlic (2 -3 cloves) • 1 (16 oz.) can pinto beans • 1 (16 oz.) can black beans • 1 (16 oz.) can kidney beans • 1 (28 oz.) can crushed tomatoes • 1 Tbsp. tomato paste • 1 c. vegetable broth or water • 1 Tbsp. chili powder • 1 tsp. cumin • 1 tsp. Italian seasoning or combination of basil and oregano • ½ tsp chili pepper or cayenne pepper Directions 1. Heat olive oil over medium heat; add onion, green pepper, celery. Sauté until tender. 2. Add garlic and sauté for 1 minute. 3. Add remaining ingredients and bring to a slow boil.

4. Reduce heat and partially cover. Simmer for thirty minutes. 5. Serve topped with cheddar, sour cream, and hot sauce. Michelle H., Green Road Community Library

Mixed Lentil Fall Harvest Soup Ingredients • Lentils - 1/2 cup • Whole green gram - 1/2 cup • Garlic + green chili + ginger paste - 1 tsp • Red onion finely chopped - 1 small • Carrot -1 medium sized • Sweet potato or red potato -1 • Pumpkin - small piece • Tomatoes - 6 big ones • Green pepper - 1 big or 2 small • Colored mini peppers - 6 • Mushrooms - 6 oz • Cilantro - one big bunch • Coriander & cumin F -1/2 tsp • Garam masala pd (find it in any Indian store) -3/4 tsp • Red chilli powder - 1/2 tsp • Salt - 2 tsps • Turmeric powder - 1/2 tsp • Oil - 4 tbs Final seasoning Ingredients • Butter - 4 tbs • Mustard seeds -1 tbs • Cumin seeds - 1 tsp • Curry leaves 2 stems (find in any Indian store) • Ginger finely chopped - 1 tbs • Garlic finely chopped 1 tbs • Green chilies chopped 1 tbs • Onion finely chopped 2 tbs Directions 1. Place washed lentils and green gram in the slow cooker with 5 cups of water for 6 hours in a low setting.

2. In a heavy bottom pan put the 4tbs of oil. Once the oil is hot add garlic, green chill, ginger paste and sauté it for a few minutes. Now add onions and sauté them then add all the vegetables that are chopped into big chunks. Sauté the veggies until they are thoroughly heated, at this point add coriander & cumin powder, red chili powder, garam masala pd. All the sautéed veggies should get coated with the spice powders and nice aroma should start coming. Now add salt and turmeric powder and half the quantity of chopped cilantro mix well. 3. Add all these veggies to the crock pot with another 3 cups of water. Stir well and let it cook on High for 4 hours. 4. Right before the four hour mark, put the butter in a sauce pan and let it heat up. In this butter add mustard and cumin seeds, wait until they crackle and then add curry leaves, finely chopped ginger, green chili, garlic and onion pieces. Once they are nicely sautéed add it to the slow cooker along with the rest of chopped cilantro. 5. Taste for salt and spice and adjust according to your taste and enjoy the dish with either bread or plain cooked white/brown rice and some plain yogurt. This soup can be stored in the freezer for couple of weeks to a month. Enjoy! Shanthi A., West Regional Library

ENTREES Breaded Parmesan Baked Pork Chops Ingredients • 4 boneless pork chops • Olive oil • 1/2 cup bread crumbs • 1/2 cup Parmesan cheese • 1 t. garlic powder Directions 1. Heat oven to 350. 2. Mix together bread crumbs, Parmesan cheese and garlic powder in a pie plate or shallow dish. 3. Coat pork chops with olive oil and then press into breading mixture on both sides. 4. Lay pork chops in greased pan and bake in preheated oven for 40 - 45 minutes until browned. Delish! Kathryn R., Zebulon Community Library

Dutch Oven Pork Chops with Root Vegetables Ingredients • 2 thick pork chops • 2 medium Russet potatoes sliced thin • 1 medium onion sliced thin • 2 medium carrots cut into rounds • ½ cup seasoned Panko bread crumbs • 2 tbs butter • 1 can cream of mushroom soup • ½ cup of water Directions 1. Preheat oven to 350. 2. Heat a bit of olive oil in dutch oven on medium. Brown chops on both sides, remove to a plate.

3. Cook onions, potatoes, and carrots until just beginning to soften. Remove to a bowl. 4. Melt butter in a small pan, or small bowl in microwave. Mix breadcrumbs and butter. 5. Layer pork chops, breadcrumb mixture, and vegetables 6. Mix cream of mushroom soup and ½ cup water and pour on top. 7. Cook in oven for about an hour. Kevin S., Library Administration Building

Nee Nee’s Manicotti (In loving memory of Nee Nee) Ingredients • 2 cups flour • Pam Cooking Spray • 4-6 eggs • Toothpicks • 1/4 -1/2 cup of water • 1 pound of ricotta cheese • Mozzarella cheese • Spaghetti sauce Directions 1. Mix about 2 cups of flour with 4-6 eggs and start with 1/4 cup of water, with a mixer until it has consistency of pancake mixture. (Add a little water at a time until you reach this) Heat a frying pan with Pam spray. Ladle in some mixture, and with your hand, rotate the pan so the whole bottom of pan is covered with mixture. Let it cook on medium heat, watching because it cooks fast because it is so thin. Flip when needed, don’t let it brown, flip and then remove from pan. (The first 2-3 don’t usually come out right.) Cook all noodles, and set aside. 2. Mix Ricotta cheese (1 container) with package of Mozzarella cheese together. 3. Spoon mixture into middle of noodle, roll and use a toothpick to hold it closed. Place into shallow pan with

spaghetti sauce. When all are done, top them with spaghetti sauce and bake at 350 degree for 30-45 minutes until hot and steamy. Beth S., Athens Drive Community Library

Oven Fried Chicken Fingers Ingredients • 2 1/2 pounds chicken tenderloins • 1/4 cup flour • 2 eggs • 1 1/2 tsp salt • 1 Tbsp paprika • 1/2 tsp onion salt • 1 Tbsp lemon juice • 1 Tbsp honey • 1/4 cup margarine • 1 cup Italian seasoned bread crumbs Directions 1. Preheat oven to 350 degrees 2. Shake chicken in a bag with flour. 3. In a small bowl, beat eggs, salt, paprika, onion salt, salt, lemon juice and honey. Set aside 4. Melt margarine in a small saucepan. Dip the floured chicken one piece at a time in the egg mixture, then in the crumbs, then in the margarine. 5. Arrange in a 9X13 pan. Bake for approximately 45 minutes. Turn once during baking. Laura H., Fuquay-Varina Community Library

Scrambled Eggs with Fox Point Seasoning Ingredients • Eggs (how many depends on how hangry you are at any given time) • Butter (the more you use, the tastier they’ll be...1tbsp is a good start) • Milk or Cream or Water (just a splash; 1 tsp works well but as long as you don’t empty the carton you’ll be fine) • Fox Point Seasoning* (the amount depends on how many eggs. I eyeball it; this is not helpful but unless you are dumping half the jar in you should be fine. Maybe try 1 tsp to start?)

This is not really a recipe but a good thing to make when you don’t feel like making anything fancy or complicated.

Directions 1. Um...make scrambled eggs. Ha! Seriously though, break eggs in bowl, add the milk or cream or water (NOT ALL OF THEM), beat till incorporated/frothy. FROTHY, I say! 2. While you’re doing that, whack some butter in a pan and get it melting. Don’t have the pan too hot. Slow and (relatively) low, that is the tempo... of making scrambled eggs. 3. When butter is melted, pour eggs in. This is when you’ll sprinkle the Fox Point on top of the eggs (if you add it to the eggs in bowl it just gets clumpy and gross. Don’t do that). Then... scramble the eggs. Keep ‘em moving but don’t bother then too much. At this point the preference for when to stop cooking is yours. Some people like creamy eggs, some prefer drier. You’ll know when to stop. Plate them and then devour them because Fox Point Seasoning is DELICIOUS and you’ll wonder where it’s been all your life. You can use it on other stuff, I believe, but I have literally only ever used it for scrambled eggs. It’s a game changer and good eats.

*from Penzey’s Spices, located online or in Cameron Village. Trust me, just go buy some! Erin D., West Regional Library

Skillet Sausage and Veggies Ingredients • 2 Tbsp. olive oil • Kielbasa - 1 package, sliced • ½ onion, diced • 3 cloves garlic, minced • 1 russet potato, peeled and diced • 1 sweet potatoes, peeled and diced • 1 zucchini, diced • 1 yellow squash, diced • 1 can 14.5-oz can of diced tomato • Salt & pepper to taste Directions 1. In a large skillet, heat olive oil on med heat, add onions and garlic cook for 2 min. 2. Add the Kielbasa and brown. 3. Add the potatoes and cook for 5 min. 4. Add the squash and tomatoes. Stir, cover and cook until potatoes are done. 5. Salt and pepper to taste. Diane H., North Regional Library

Sloppy Joe Sandwiches for 2 Ingredients • 1/2 pound ground beef • 1/2 cup ketchup • 2 Tbsp. water • 1 Tbsp. brown sugar (or honey) • 1 tsp Worcestershire sauce • 1 tsp prepared mustard • 1/4 tsp garlic powder • 1/4 tsp onion powder • 1/4 tsp salt • 2 hamburger buns, split

Directions 1. In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water brown sugar (or honey), Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns. Yield: 2 servings. Lori D., Fuquay-Varina Community Library

SIDES Corn Souffle Ingredients • 2 eggs, slightly beaten • 1 (8.5 oz) corn muffin mix (I use Jiffy) • 1 (8 oz) can creamed corn • 1 (8 oz) can whole kernel corn, slightly drained • 1 cup sour cream • 1/2 cup butter, melted Directions 1. Combine all ingredients a mixing bowl and then spread them into a greased 2 quart soufflé dish. 2. Bake on 350 for 45 minutes or until a knife inserted in the middle comes out clean. Katrina V., Library Administration Building

Curried Lentils Ingredients • 1/2 cup dry lentils • 3/4 cup water • 3/4 cup coconut cream • 2 tsp curry paste Directions 1. Rinse the lentils and put them in a saucepan with the water. Bring to a boil, then simmer until water is absorbed (about 15 minutes). 2. Add the coconut cream and curry paste. Simmer for another 15 minutes or until cream thickens and lentils are done. 3. Serve with rice. Makes 2 big servings. Cat H., Library Administration Building

Jollof Rice Ingredients • Rice • Diced Tomatoes • Onions • Celery • Mixed vegetables • Maggi Cube (seasoning cube similar to bullion) • Ginger • Garlic • Vegetable Oil • Thyme • Salt • Lean Meat/Beef • White pepper Directions 1. Chop 1 onion, celery and 1 tin of diced tomato as desire 2. Wash Rice to remove staff and allow in a bowl 3. Place pot on fire and add 1 cup of vegetable oil 4. Add onion and white paper and stir for 15 seconds 5. Add diced tomatoes, 1 tsp of ginger, 1 tsp garlic, thyme, and any other spices of choice 6. Stir everything together for 7 mins 7. Add lean meat/ beef of desirable amount 8. Stir together and add 2 cups of mixed vegetable (carrot, green beans, sweet corn etc) 9. Add rice at this time stir 10. Pour water above rice level and allow to cook for 20 mins 11. Have an eye on it every 7 mins to make sure the water is dried and the rice well cooked ( the time will depend on the type of rice you are cooking) 12. Reduce heat and allow to set 13. Serve hot Edna E., Green Road Community Library

DESSERTS Banana Bread That You Cannot Mess Up Ingredients • 1/2 stick (4-5 tablespoons) butter, softened • 2 eggs • 2 or 3 very ripe bananas • 2/3 cup sugar • 1 1/3 cup all-purpose unbleached flour • 3/4 teaspoon salt • 1/2 teaspoon baking soda • 1/4 teaspoon baking powder • 1/2 teaspoon cinnamon • pinch of nutmeg Directions 1. Preheat oven to 350. 2. Great one loaf pan or two small loaf pans. 3. In one bowl, combine butter, eggs, bananas, and sugar. Use a potato masher, fork, or spoon to squish the ingredients together until they are mush. A few small lumps are okay. 4. In another bowl, combine dry ingredients and whisk with a fork to combine. Combine the ingredients of the two bowls. 5. Pour the dough into greased baking pan/s and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 45/50 minutes.. Sarah L., Library Administration Building

Chocolate Peanut Butter Cups Ingredients • 200 Grams of Chocolate • 3 tbs of Coconut Oil • 1 tbs of Maple Syrup • 100 Grams of Peanut Butter • 4 tbs of Ground Almonds • 1 pinch of Salt Directions 1. Line 8 regular sized muffin tins with liners of your choice. 2. Melt chocolate and coconut oil until smooth. 3. Put 1 1/2 tsp of melted chocolate in bottom of muffin tins. 4. Mix Ground Almonds, Maple Syrup, Peanut Butter, and Salt together in a bowl. Then make the peanut butter mixture into 8 even pieces. 5. Roll each piece into ball then make flat. 6. Place in the muffin tin. 7. Cover each peanut butter mixture with chocolate. 8. Let chill in fridge for at least 30 min. Jennifer O., Northeast Regional Library

Cranberry Blondies Ingredients • 3/4 cup (1 1/2 sticks) unsalted butter, softened • 1 cup packed light-brown sugar • 1 egg • 1 teaspoon vanilla extract • 2 cups all-purpose flour • 1 1/4 cups white chocolate chips • 1/2 cup sweetened dried cranberries, chopped • 1/2 teaspoon salt • 1/4 cup semisweet chocolate chips Directions 1. Heat oven to 325 degrees F. Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray.

2. In a large bowl, beat butter and sugar together until smooth. Next, beat in egg and vanilla extract. On low speed, add in flour, 1 cup of the white chocolate chips, the dried cranberries and salt. Press evenly into bottom of prepared baking pan. 3. Bake at 325 degrees F for 40 minutes or until center is firm to the touch. Cool completely on a wire rack. 4. Place the remaining 1/4 cup white chocolate chips in a small glass bowl. Microwave for 45 seconds. Stir until smooth. Transfer to a small resealable plastic bag. Repeat with the semisweet chocolate chips. Snip off a corner of each bag and drizzle chocolates over blondies. Cut into 16 squares, then cut each square in half, for a total of 32 bars.

Jen B., Cameron Village Regional Library

Graham Cracker Toffee Bars From Tastes Better from Scratch tastesbetterfromscratch.com/graham-cracker-toffee-bars/ Ingredients • 1 package Honey Graham Crackers • 2 7 oz Almond Hershey’s Bars, broken into pieces • 1 cup butter 2 sticks • 1 cup brown sugar • 1 cup chopped pecans Directions 1. Lightly grease a 9x13’’ baking dish and place graham cracker sheets evenly in a single layer along the bottom of the pan. 2. Add butter to a large saucepan over medium heat. Cook until melted. Add brown sugar and pecans and bring mixture to a boil. Boil for 5 minutes, stirring constantly. Pour mixture over graham crackers and spread into an even layer. 3. Bake for 7-8 minutes or until the edges are bubbling. While the bars are baking, unwrap the chocolate bars and

break them into pieces. Remove bars from oven and lay chocolate pieces into a single layer across the top. Cover with a lid or aluminum foil to allow the chocolate to melt. 4. After 10 minutes, remove the lid and use a spatula to spread the melted chocolate evenly over the bars. Allow to cool completely, and then refrigerate for about 30 minutes before cutting into bars. Enjoy! Lynn B., Library Administration Building

Recipes in this cookbook were contributed by WCPL staff during BRiAN BINGO, in Fall 2017.