100 Years and Cooking by Wilbur-Ellis Company

100 Years and Cooking Favorite recipes from Wilbur-Ellis employees and the extended Wilbur family

Table of Contents

WILBUR FAMILY RECIPES 19

Ereney Attia (Agribusiness) Mashawy “Egyptian Food” Kofta and Kabab

David Thacher and Curtis Bailey Chocolate Roll

Fayley Meade (Nutrition) Squash and Caramelized Onion Tart

John Thacher and Judy Wilbur Otter Persimmon Pudding

Jessica Barrett (Nutrition) Donairs

Judy Wilbur Otter Pisco Sour

John Buckley (Corporate) Grilled Tilapia

Katherine Fordon (Corporate) Beef Stroganoff Slow Cooker Chicago Italian Beef Best Ham Sandwich You’ll Ever Have!

Madeline Beck (Agribusiness) Elk Tenderloin With Whiskey Cream Sauce

Michael Hunter (Corporate) Spaghetti Carbonara

Shilpa Kulkarni (Connell) Vegetable Biryani

Tracy Chinn (Corporate) Easy Stovetop Mac & Cheese Casserole

Tze Ying Goh (Connell) Japanese Chashu (Japanese braised pork)

Tanya Kornacker (Nutrition) Pepper and Tomato Stew

Beatrix Rowland Extra Creamy Scrambled Eggs

Claire Pollioni Raspberry Baked French Toast Cranberry Cherry Cobbler Pie

Mike and Patrice Wilbur Chicken Hash

Jennifer Wilbur Rowland Brayton Wilbur Jr.’s Favorite Chocolate Chip Cookies

Lola Klug Chocolate Ice Box Pudding

BREADS 13

Gina Colfer (Agribusiness) Vegan Apple Bread

Lexi Cain (Nutrition) Pumpkin Muffins

Mark Peterman (Agribusiness) Cranberry Bread

MAIN DISHES 17

Amy Park (Agribusiness) Mock Lasagna

Dan Willey (Corporate) Award-Winning Chili

SOUPS & SIDE DISHES 32

Adrielle Yeow (Connell) Mee Hoon Kueh (Homemade Pulled Noodle)

Carrie Williams (Corporate) Easy Navy Bean and Ham Soup

Julie Magnuson (Nutrition) Chicken Gnocchi Soup

Katherine Fordon (Corporate) Christmas Potatoes

Kerrie Ann Hopkins (Agribusiness) Sweet Baked Beans Potato Bake Michael Knepp (Agribusiness) Soup Pot

SAUCES & MARINADES

Kathy Wilkins (Nutrition) Ginger Cream Cookies Peanut Brittle

Leslie Slate (Friend of Wilbur-Ellis) Apple Dumplings

Linda Meyer (Corporate) Irish Bread Pudding with Caramel Whiskey Sauce

Peggy Saling (Nutrition) Cherry Cheesecake

Rachel Turner (Agribusiness) Chocolate Crazy Cake

Heather Messer (Agribusiness) Pizza Sauce

Sam Engel (Agribusiness) Strawberry Salad

Jeanne Forbis (Corporate) Teriyaki Marinade

Stephanie Hackathorn (Connell) Choc-Chip and Mars Bar Cookies

Stephen Silbernagel (Agribusiness) Irish Cream Cheesecake with Whiskey Caramel and Coffee Whipped Cream

Tanya Kornacker (Nutrition) Christmas Fruit Cake

SWEETS & DESSERTS 42

Alyson Issler (Nachurs Alpine Solutions) Carrot Cake

Alyssa Mattoon (Agribusiness) Sugar Cookies

Amy Park (Agribusiness) Congo Squares

SNACKS 59

Madeleine Smeltzer (Agribusiness) Roasted Pumpkin Seeds

Meghan Keogh (Agribusiness) Red Stuff

Ann Barlow (Friend of Wilbur-Ellis) Peanut Butter Chocolate Chip Cookies

Anne Cleary (Corporate) Best Butter Cookies!

Darcie Searles (Nutrition) Chocolate Chip Cookies Peanut Butter Fudge Peach Cobbler

James Beatty (Agribusiness) Eggnog in Quantity

Holly Hambruch (Agribusiness) Quick and Easy Apple Cobbler

Linda Meyer (Corporate) Pomegranate Martini

Jeff Miller (Agribusiness) Peanut Butter Blossoms

DRINKS & SPIRITS

FAVORITE RECIPES FROM THE EXTENDED WILBUR FAMILY

Extra Creamy Scrambled Eggs BY BEATRIX ROWLAND

Ingredients (2 servings)

Directions

6 eggs 1 ¼ tbsp of milk 1 tbsp of butter A dollop of creme fraiche or whole Greek yogurt

Combine eggs with milk and whisk together in saucepan, then, add butter to mixture. Place the saucepan on the stove and cook at a very low heat-no higher than medium low. Stir egg mixture constantly, scraping the bottom of the saucepan while you go. While eggs are cooking, occasionally take off the heat, but still stirring the entire time (this is to ensure the eggs do not cook too quickly).

Supplies needed

Near the end of cooking, when curds begin to form and egg mixture starts to solidify, add creme fraiche or yogurt. Stir creme fraiche into mixture until completely combined. Eggs should be nearly done at this point. Cook scrambled eggs to the level of runniness you prefer.

Saucepan Spatula

Tips: The key to getting these eggs right is stirring them constantly as the constant movement is essential for producing their soft creamy texture. I would avoid cooking these eggs in a frying pan, which would cook them too quickly (use a saucepan instead).

Chocolate Roll BY DAVID THACHER AND CURTIS BAILEY

Ingredients 6 eggs 1 cup of sugar 4 tbsp of flour 4 tbsp of Hershey’s cocoa 1 tsp of vanilla Vanilla whipped cream Chocolate sauce

David Thacher and Curtis Bailey provided this recipe for a delicious Chocolate Roll. They both note that this was a favorite of the grandchildren at family dinners. “We looked forward to it every time we visited Granddaddy and Grandmother,” said David. Curtis agrees: “When we received a slice, and a small ladle-full of warm chocolate syrup was poured over, I, for one, reached childhood Nirvana.” Directions Separate the eggs and beat the yolks with a ½ cup of sugar. Stir in the flour combined with the Hershey’s cocoa. Add the vanilla. Separately, beat the egg whites and add ½ cup of sugar. Beat until stiff. Combine and pour onto wax paper, buttered, on a jelly roll pan. Cook 15 to 20 minutes at 350°F. After a few minutes cooling, turn onto a towel and spread with powdered sugar. Trim edges if necessary. Roll right away in the towel and then put in the refrigerator. Fill with whipped cream flavored with vanilla before serving. Serve with warm chocolate sauce.

Persimmon Pudding BY JOHN THACHER AND JUDY WILBUR OTTER

Ingredients ½ cup of melted butter ½ cup of chopped walnuts or pecans 1 cup of sugar 2 eggs 1 cup of flour ¼ tsp of salt 1 tsp cinnamon 1 cup of persimmon pulp 2 tsp of baking soda, dissolved in 2 tbsp of warm water 3 tbsp of brandy 1 tsp of vanilla 1 cup of currants (or chopped raisins)

John Thacher and Judy Wilbur Otter provided a recipe for Persimmon Pudding. John says this was a favorite of his late mother, Mary, and the dish is a family tradition that improves with age and an extra dowsing of brandy. Judy said she makes this pudding every year at Christmas using the persimmons from her trees.

Directions Mix sugar, butter, walnuts and eggs. Add flour, salt, cinnamon. Add persimmon pulp, baking soda/water, brandy, vanilla and raisins. This is enough batter for an 8-cup steam mold. Mold should be thoroughly oiled and then coated with sugar before fillling about 2/3 full with batter. A 2-pound coffee can with an aluminum foil lid can be substituted for a standard mold. To steam, cover mold tightly and place it on a rack (which may be made of pencils or jar lids) inside a larger pot. Add water to a level about halfway up sides of mold and tightly cover larger pot. Steam pudding 2-½ to 3 hours (longer cooking will not harm it). Finished pudding will be dark, springy to the touch, and may have pulled slightly away from the sides of the mold. To unmold the pudding, turn mold upside down on a plate. Hopefully, the pudding will drop right out. If not, shake and pound mold vigorously, right side up, and turn it again. The next alternative is to leave pudding upside down on the plate and hope that it will drop out whole as it cools. As a last resort, loosen pudding from sides of the mold with a dinner knife. The pudding may be stored; frozen. To store it at room temperature, pour 1-½ to 2 tablespoons of brandy over the cooled pudding and wrap it tightly in plastic wrap. Add brandy occasionally, if it is to be stored for a long time without chilling or freezing. Heat the pudding before serving, and flame it at the table. It goes well with ice cream or hard sauce: Hard Sauce Mix together and chill: 1 cube unsalted butter, softened ½ cup of powdered sugar 2 tablespoons of brandy Fresh grated nutmeg to taste

Pisco Sour BY JUDY WILBUR OTTER

Ingredients

Judy Wilbur Otter provided this recipe for a Pisco Sour. The drink was served every year at the Easter Luncheon hosted by Mrs. Matilda (“Dita”) Wilbur, wife of Wilbur-Ellis founder Brayton Wilbur Sr.

1 egg white 2 jiggers of Pisco 1 jigger of lemon juice 1 jigger simple syrup ice

Directions Put all in blender, then top with bitters

Raspberry Baked French Toast BY CLAIRE POLLIONI

Ingredients

Directions

1 tbsp unsalted butter, at room temperature 10 extra-large eggs 2 ¾ cups half-and-half 1/3 cup plus 2 tbsp granulated sugar 1/3 cup light brown sugar, lightly packed 1 tbsp pure vanilla extract 1 tsp grated orange zest, plus extra for serving ½ tsp kosher salt 10 cups (1-inch-diced) day-old challah bread 12 oz fresh raspberries

Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, brown sugar, vanilla, orange zest and salt.

(Source: Food Network, Ina Garten.)

Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour. Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set, and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners’ sugar, dust with extra orange zest, and serve warm with maple syrup.

Cranberry Cherry Cobbler Pie BY CLAIRE POLLIONI

Ingredients Filling 1 bag (16 oz) frozen cherries 1 bag (12 oz) fresh or frozen cranberries 2 tbsp cornstarch 2 tbsp all-purpose flour ¾ cup Imperial Sugar Extra Fine Granulated Sugar 1 tsp almond extract Topping 1 ½ cups all-purpose flour 2 tsp baking powder ½ tsp cinnamon 2/3 cup Imperial Sugar Extra Fine Granulated Sugar 6 tbsp unsalted butter, cold (Source: Imperial Sugar)

A delicious dessert does not have to be complicated or take a long time to prepare. This easy Cranberry Cherry Cobbler Pie is full of juicy cherries and cranberries, and topped with a tasty crumble. Tastes amazing on its own or serve with vanilla ice cream to take it over the top. Directions Preheat oven to 350°F. Then, in a bowl, combine cherries, cranberries, cornstarch, flour, sugar and almond extract. Transfer into a 9-inch glass pie pan and set aside. For topping, whisk together flour, baking powder, cinnamon and sugar. Grate cold butter on small eyes of a grater (just like grating cheese). Using fingers, stir and press mixture until it forms small crumbles. Sprinkle onto fruit. Place pie pan onto a sheet of aluminum foil (to catch any drippings) and place in oven. Bake until fruit mixture makes thick bubbles, primarily on sides and some in center as well, about 1 hour, if both fruits were frozen. Slightly less if cranberries were not frozen. Sprinkle with powdered sugar (optional).

Chicken Hash BY MIKE AND PATRICE WILBUR

Ingredients (2 servings) 2 tbsp butter 1/4 cup finely diced onions 1/2 pound sliced mushrooms 3 tbsp flour 1 cup milk 1/3 cup heavy cream 1/8 tsp freshly ground pepper 1 1/2 cups cubed cooked chicken 1/2 cup dry sherry Salt to taste Parsley for garnish

Mike Wilbur remembers that his grandmother, Mrs. Matilda Wilbur, served Chicken Hash at her family meals on Easter for over 40 years. Mrs. Wilbur wrote a note on the recipe: “heavy on the sherry.” Directions Melt the butter in a saucepan. Add finely diced onions and sliced mushrooms and cook for about 3-5 minutes. Stir in the flour. Cook for 2-3 minutes over medium heat, stirring constantly, until well blended. Gradually add the milk and cream, stir for 5 minutes until thickened and smooth. Add the pepper, chicken, dry sherry, and salt to taste. Simmer for 5 minutes. Top the hash with chopped parsley. Serve on toast points (butter-toasted bread without crusts and cut into triangles).

Brayton Wilbur Jr.’s Favorite Chocolate Chip Cookies BY JENNIFER WILBUR ROWLAND

Ingredients

“My father used to eat these by the handful!” – Jennifer Wilbur Rowland

½ pound (2 sticks) unsalted butter, softened or melted 1 cup brown sugar ½ cup granulated sugar 2 eggs 1 tsp vanilla extract 1- 1 ½ cups unbleached all-purpose flour (depending on how thin you want cookies) 1 tsp of baking soda 1 tsp of salt 1 ½ cups semisweet (or bittersweet) chocolate chips

Directions Preheat oven to 350°F. Grease a cookie sheet (or use parchment paper). Then, cream butter and both sugars together until light and fluffy (or melt butter, let cool a bit and add the sugars then beat). Add eggs and vanilla and mix well. Sift dry ingredients together and stir in, mixing thoroughly. Add chocolate chips to batter. Drop tablespoons of batter on the baking sheets, leaving 2 inches between each cookie for spreading. Bake 8-10 minutes, rotating the baking trays halfway through baking. (Keep an eye on them!) Cool on the baking sheet for 5 minutes before transferring cookies to cool completely. (Sprinkle Maldon Sea Salt on top if desired)

Chocolate Ice Box Pudding BY LOLA KLUG

This recipe is from Lola Klug, who notes it was a big family favorite. Ingredients (6–8 servings) Directions 8 oz of Ghiradelli semi-sweet chocolate (or other semi-sweet chocolate) 2 tbsp of sugar 3 tbsp of water (or strong coffee, rum, etc.) 4 beaten egg yolks and egg whites 3 dozen lady fingers Whipped cream

Melt together in double boiler or microwave the Ghiradelli semi-sweet chocolate (or other semi-sweet chocolate), sugar, and water (or strong coffee, rum, etc.). When melted, add the egg yolks, adding a little melted chocolate to yolks first while beating. When cool, not cold, add stiffly beaten whites of 4 eggs. Line pan with wax paper (loaf pan) or butter pan and assemble as follows: 1. layer of split lady fingers (takes about 2 - 3 dozen halved - split - for entire recipe), and around the sides of the pan, curved sides facing out. 2. layer of chocolate mixture 3. lady fingers 4. chocolate mixture Chill in fridge several hours. Serve covered with whipped cream, nuts (optional).    Freezes very well (without whipped cream). Also can be put into a round pan with sides high enough to hold the 4 layers. To serve, reverse pan on serving platter.  11

BREAD

Vegan Apple Bread BY GINA COLFER (AGRIBUSINESS)

Ingredients

Directions

1½ cups whole wheat or rice flour 1 tsp baking soda 1 tsp baking powder 2 tsp cinnamon ½ tsp salt ½ cup coconut sugar 1 cup applesauce 1/3 cup olive or avocado oil 2 tsp pure vanilla 2 tbsp flax meal (whisked w/ 6 tbsp of water to make two flax eggs) 1 cup chopped walnuts 2 ½ cups finely chopped apples

Sift together dry ingredients. Beat together oil, sugar and vanilla. Add flax meal mixture, beat for a few more seconds, then add flour mixture. Stir with spatula to get ingredients mixed, add apples and walnuts and combine fully. Pour batter into oiled bread pan. Bake at 350 F for 40 minutes or until fork comes out clean. Cool on rack and drizzle with sugar mixture when serving. Enjoy!

Drizzle ½ cup applesauce ½ cup powdered sugar 1 tsp vanilla ½ tsp vanilla

Pumpkin Muffins BY LEXI CAIN (NUTRITION)

Ingredients

Directions

Mix together: 1 ½ cups sugar 1 ¾ cups flour ½ tsp baking powder 1 tsp baking soda ½ tsp cinnamon ¼ tsp nutmeg ½ tsp allspice

Preheat oven to 400 degrees. Mix. Pour into greased muffin tins and bake 12-15 minutes for small muffin tins or 15-20 minutes for large muffin tins.

Then add: ½ cup vegetable oil 2 eggs 1 cup canned pumpkin 1/3 cup water

Optional frosting 1 package of cream cheese Splash of vanilla Add powdered sugar to desired consistency

Cranberry Bread BY MARK PETERMAN (AGRIBUSINESS)

Ingredients 8 cups flour 4 cups sugar 1 cup butter 3 cups orange juice 4 eggs, well beaten 6 tsp baking powder 2 tsp baking soda 4 tsp salt 8 cups sliced cranberries, fresh or frozen

This Cranberry Bread recipe is from the kitchen of Delmer and Susan Robinson of Bandon, Oregon. It is an award-winning delight that Susan shared, both recipe and cranberries, with myself and a couple of our branches who help service their retail business. They are also cranberry growers. I cut the recipe in half, making 1 regular size loaf and three small ones. We shared them with a smaller group for Thanksgiving, and they were enjoyed by all.

Directions Preheat the oven to 325 degrees. Combine dry ingredients. Cut in butter. Combine juice and eggs. Pour wet ingredients into dry ingredients. Fold in with spatula. Fold in berries. Spoon into greased bread pan. Bake at 325 degrees for 1 hour. Makes four loaves.

MAIN DISHES

Mock Lasagna BY AMY PARK (AGRIBUSINESS)

Ingredients 7 oz elbow noodles or other smaller shaped pasta, cooked al dente and drained 1 ½ cups cottage cheese 6 oz shredded cheese (I prefer Colby Jack cheese, but mozzarella or mild cheddar also works) ½ lb bulk Italian sausage (you can use mild or hot, depending on your spicy preference. You can also use regular pork sausage or hamburger.) 15 oz can of tomato sauce ½ tsp each salt, pepper, dried basil and garlic powder (if you use garlic salt, reduce the amount of salt by half or leave out all together)

The mock lasagna is a go-to recipe for a quick and easy dinner. Pairs great with a green salad or veggie and, of course, garlic bread.

Directions (This casserole can easily be doubled or tripled depending on the size of the group you want to feed.) In a medium skillet, brown meat, breaking into small chunks, and drain off excess fat. Add tomato sauce and spices, and stir to combine. Remove pan from heat and set aside. In a glass casserole dish (1.5 quart round or 8” x 8” square), spread half the cooked pasta, topped by half the cottage cheese and half of the shredded cheese, and finally half of the meat sauce. Layer the remaining pasta over the meat sauce, topped by remaining cottage cheese, then remaining meat sauce, and finally the remaining shredded cheese. Bake, uncovered, at 375 degrees for about 30 minutes. Let casserole cool for 5 or 10 minutes before serving. Leftovers keep well in the refrigerator or can be frozen. This casserole is really good fresh out of the oven, but it is actually better the next day. The sauce, with or without meat added, makes a great pizza sauce. 17

Award-Winning Chili BY DAN WILLEY (CORPORATE)

Ingredients

Directions

1/3 cup mild chili powder 1 ½ tsp oregano leaves 1 ½ tsp basil leaves 1 ½ tsp cumin 1 tsp dried cilantro 1 bay leaf 2 lbs beef, cut into ½ inch cubes (You can use stew beef but I usually cut up a roast) 1 large yellow onion 6 cloves garlic 2 tsp vegetable oil 2 14 ½ oz cans diced tomatoes, undrained 1 15 oz can tomato sauce 1 7 oz can diced green chilies 2 tbsp packed brown sugar 2 tsp coarse salt ½ tbsp white vinegar 1 tsp tabasco 1 can beer 3 cans assorted beans (kidney, garbanzo, black are my favorites)

Spice mixture Mix chili powder, oregano, basil, cumin, cilantro and bay leaf in a bowl. Set aside. Heat oil and cook beef. Add onion and garlic and cook until soft. Add spice mixture, cook 30 seconds, add tomatoes, tomato sauce, chilies, brown sugar, salt, pepper, vinegar, tabasco, beer and beans (basically everything else). Bring to boil, cover, reduce heat, cook 3-5 hours until done. I usually take the cover off later to reduce.

Mashawy “Egyptian Food” Kofta and Kabab BY ERENEY ATTIA (AGRIBUSINESS)

Ingredients

Directions

Lamb for the kabab Ground beef for the kofta Onion Salt and paper

Use the food processor on the onion. Use a clean kitchen towel to squeeze the onion so you can get rid of the extra water. Mix the ground beef and the chopped onion well together (not the onion water) and the salt and paper. Leave it at least two hours in the fridge, then start shaping the kofta as you see above. It will be very delicious if you cook it on the grill. it doesn’t take much time: just 10 to 15 minutes. Use the onion juice to marinate the lamb ribs, which are called kabab in Egypt. Also cook it for 15-20 minutes on the grill.

Squash and Caramelized Onion Tart BY FAYLEY MEADE (NUTRITION)

Ingredients (6–8 servings)

Directions

Crust 1 cup whole wheat flour 1 tsp kosher salt 1 cup all-purpose flour, plus more for surface 10 tbsp chilled unsalted butter, cut into pieces

Crust Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 tbsp ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.

Filling and Assembly 4 tbsp extra-virgin olive oil, divided 4 medium yellow onions, thinly sliced Kosher salt 3 garlic cloves, thinly sliced 2 tbsp Dijon mustard Pinch of cayenne pepper 4 oz coarsely grated sharp cheddar or Gruyère ½ small butternut squash (a lengthwise half, about 1¼ lb), seeds removed 1 delicata squash (about 1 lb), halved lengthwise, seeds removed 1 small sweet potato 1 small red onion 2 sprigs thyme 2 tbsp unsalted butter Flaky sea salt

Roll out dough on a lightly floured surface to about ⅛” thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½” up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours. Filling and Assembly Place a rack in lower third of oven; preheat to 350°. Swirl 2 tbsp oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool. Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer. Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 tbsp oil over vegetables and season with kosher salt. Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes. Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.

Donairs BY JESSICA BARRETT (NUTRITION)

Ingredients Sauce 1 can of Eagle Brand Condensed Milk 1 tsp of garlic powder ¼ cup white vinegar mix all together and put in fridge/ freezer to cool and thicken. Meat 1 lb of ground beef 1 tsp ground black pepper 1 tsp garlic powder 1 tsp salt 1 tsp paprika 1 tsp dried oregano ¼ tsp cayenne pepper (ground) *can add more if you want more spice*

I was born and raised on the East Coast of Canada in Halifax, Nova Scotia, which is known for Donairs. Not many people outside of the Maritimes really know what it is, but if you’re from the East Coast it’s a staple. We moved away back in 2014 and trying to find somewhere that makes Donairs (and gets it right!) was tough. Over the past few years my husband has perfected his recipe for both the meat and sauce (one of the best parts!) and whenever we are feeling a little homesick we make Donairs to feel a little closer to the East Coast. Directions Mix all together and roll the meat into a log shape. Place on a baking sheet. Cook at 350F for 1 hour.

Grilled Tilapia BY JOHN BUCKLEY (CORPORATE)

Ingredients Tilapia filet Olive Oil Lemon pepper seasoning Slice of lime (optional)

My favorite food to prepare is pretty much anything on the grill. During the pandemic, I have been getting more into grilled fish. A very good one that I like to prepare is grilled tilapia. I use a very simple recipe and yet it makes a really tasty meal. Tilapia is a mild white fish that is relatively cheap and easy to find in the supermarket. Directions Take a tilapia filet and place it on aluminum foil which has been sprayed with olive oil. Use enough foil to envelop the filet. Generously sprinkle lemon pepper seasoning over the filet - do this to taste, but at least a few teaspoonfuls. If you’d like, you can add a slice of lime on top, which gives it an added kick and keeps the fish moist. Envelop the fish with the foil - doesn’t need to be airtight, but you want to make it so that the moisture stays in the packet while grilling. You’ll want your grill on medium high heat so that it sears the fish. Place each of the packets on the grill - direct heat - and leave for 8 minutes. You can flip if you want, but there’s no need. I am a fan of meat thermometers and I target this to hit 145 F. Getting grill temps right is not an exact science, so I take a temp reading at 7 minutes. Temperatures can spike quickly so I take off the heat if it’s >140 F, as it will still cook for a bit. Don’t stress about getting that exactly right since with the foil packet, it is less likely to dry out if you overshoot. Enjoy! (By the way, make extra, as you can just pop the packet in the fridge and pull out in a day or two for a great lunch leftover.)

Beef Stroganoff Slow Cooker Chicago Italian Beef BY KATHERINE FORDON (CORPORATE)

Ingredients Beef Stroganoff 1 lb ground chuck beef 1 medium onion, diced 1 large clove garlic, minced 1 10 oz can cream of mushroom soup 1 cup sour cream 1 3 oz can broiled sliced mushrooms, undrained 2 tbsp ketchup 2 tsp Worcestershire sauce Egg noodles

Slow Cooker Chicago Italian Beef 3 lbs chuck roast 1 tbsp dry mustard 1 tbsp salt 1 tbsp pepper 1 tbsp garlic powder 1 tbsp Worcestershire sauce

In my house, my dad was the chef, but when my brothers and I were very young and my dad often worked late, my mom would cook up great recipes. This is one of those recipes that we would have on your typical school night and then enjoy as leftovers for the following week (I strongly recommend doubling this recipe!). I have since introduced my family to it and they love to tell GMama, as my mother is called these days, how much they love it! Directions Beef Stroganoff Brown the beef. Add onion and garlic; cook until onion is crisp-tender. Add cream of mushroom soup, sliced mushrooms, ketchup and Worcestershire sauce. Heat through and bring to boil. Turn down the temperature and add sour cream. Mix but do not let it bubble too much or it will scorch the sour cream. Serve over cooked egg noodles. Enjoy!

Slow Cooker Chicago Italian Beef Trim fat off chuck roast and cut roast into 4-5 large pieces. Add all spices. Add just enough water to the slow cooker to cover the chuck roast. Cook on high 8-10 hours. Shred beef and add ½ jar of whole pepperoncini peppers and half the jar of pepperoncini juice. Then add 1 tsp of oregano and 1 tsp of thyme. Barely stir to incorporate new ingredients. Cook for another 15 minutes and turn to warm mode. Serve on stiff white rolls. Giardiniera is strongly encouraged on the sandwich as well. As hot as you can handle. It’s also strongly recommended to dip your sandwich in the juice from the slow cooker. Enjoy!

Best Ham Sandwich You’ll Ever Have! BY KATHERINE FORDON (CORPORATE)

Ingredients

Directions

2 12 oz packages of sweet Hawaiian dinner rolls 1 ½ lbs Virginia ham (NOT honey ham) 12 slices Swiss cheese 1 stick of real butter 2 tsp Worcestershire sauce 1 tsp garlic powder 1 tsp onion powder 1 tsp poppy seeds

You’ll need two 9 x 13 pans. Place the bottoms of the 12 rolls in each pan. Place ham (about two shaved slices or so) on the rolls. Cut the Swiss cheese slices into four parts and place two small pieces on each sandwich. Put the dinner roll tops on. In a saucepan mix butter, Worcestershire sauce, garlic powder, onion powder and poppy seeds. Wait until all the butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in the refrigerator for one hour (or overnight). You can also bake them right away if you just can’t wait! Preheat oven to 375 degrees F and bake for 15 minutes or until cheese is melted. Serve and enjoy!

Elk Tenderloin With Whiskey Cream Sauce BY MADELINE BECK (AGRIBUSINESS)

Ingredients For the meat 1 elk tenderloin (Rock-N-Pinkster Farm) Montreal steak seasoning Garlic salt Olive oil For the sauce 1 onion chopped 8 tbsp of butter 1 cup whiskey (KyMar Farm Winery and Distillery, Kerrs Creek Distillery, Catskills Provisions) 1 cup beef broth ½ cup heavy whipping cream ¼ tsp garlic powder Dash of salt n pepper *Thicken with a dash of gravy flour if needed.*

The recipe has become a new favorite in our household. It’s absolutely delicious, especially for the cold weather months and for those who enjoy wild game!

Directions Take your tenderloin and drizzle with a little olive oil. Spice the meat with all the spices to your liking. Doesn’t take much, just sprinkle to lightly coat the meat. Allow to sit and become close to room temp, marinating in extra juices and spices on a dish. Caramelize your onions in a pan over medium high heat with the butter. Once onions are translucent, turn down heat and slowly stir in your whiskey. Allow to simmer until half of mixture evaporates and strong whiskey smell subsides. Once that has happened, stir in the beef broth and allow to simmer and thicken. Stir in heavy whipping cream, allowing it to continue to bubble. Sprinkle some salt n pepper and let sauce simmer and continue to thicken. If sauce seems to still be a little loose, add some gravy flour, quickly whisking it in. Heat your grill to a medium heat for grilling meat. Once heated, start to grill your meat. Allow 5-8 minutes on each side, depending on size. Spoon on extra spices and olive oil from the bottom of the dish during the cooking process for extra flavor. Remember to take your meat off a little early since it will continue to cook as it sits. Let it sit as a whole piece for about 5 minutes before slicing down. Cut against the grain and serve with whiskey sauce drizzled over the top! Credit: http://craftyhoneybadgers.blogspot.com/p/recipes.html?recipe_id=6065110

Spaghetti Carbonara BY MICHAEL HUNTER (CORPORATE)

Ingredients (Serves 4 to 6) ¼ lb pancetta, thinly sliced 2 tbsp extra-virgin olive oil 1 tbsp unsalted butter 3 garlic cloves, peeled and crushed 1 ½ tsp red chile pepper flakes 1 lb imported spaghetti 4 egg yolks ¼ cup cream ¼ cup freshly grated Pecorino Romano cheese ½ cup freshly grated Parmesan cheese Freshly ground black pepper Finely chopped Italian Parsley

This recipe for Spaghetti Carbonara is not only delicious (and a bit decadent), but also brings back very fond memories. It is the first meal my then fiancée (now wife) and I made for our collective families when they met for the first time 28 years ago. It pairs well with a nice old vine Zinfandel. The ultimate creamy carbonara sauce, this is a rich variation on a classic staple of every trattoria in Rome. Best served as the centerpiece of a meal, followed by a simple tart green salad. Directions Cut the pancetta into thin strips. Combine the extra-virgin olive oil, butter, garlic, red chile pepper, and pancetta, and sauté over low heat until the pancetta renders its fat. Take off heat and remove the garlic cloves. Cook the spaghetti in abundant boiling salted water until al dente. While the spaghetti is cooking, lightly beat the egg yolks and combine them with the cream, grated cheeses, pancetta and its fat. Drain the spaghetti and add to a heated serving dish. Season with plenty of black pepper and sprinkle with parsley. Toss and serve immediately.

Vegetable Biryani BY SHILPA KULKARNI (CONNELL)

Ingredients 1 large carrot (cut into an inch size) 10-12 French Beans (cut into an inch size each) 1 cup cauliflower (cut into medium size florets) 1 medium size potato (cut into big dices) 1/2 cup cottage cheese/paneer (cut into an inch size) 10-12 soya chunks (pre-soaked in water) 2 onions (large) 2 onions (medium) 5-6 cloves of garlic 2 inches ginger 3 tomatoes (medium size) Oil 3-4 tsp biryani masala 1 ½ cups long grain rice ½ cup milk 3 pinches saffron 3 tsp of Kevda/Fragrant water Whole spices 2 tsp ghee

About Vegetable Biryani – It is basically a combination of long grain rice and the vegetable of your choice or chicken / meat for nonvegetarians. It originated from the Southern part of India. Directions Take the large onions, garlic and ginger and make into a fine paste. Take 2 tomatoes and make into a fine paste and keep aside. Take a pan, heat 10 tsp of oil, add the onion, garlic and ginger paste, and cook till the oil separates, then add the tomato paste. Again cook, until the oil separates. Now, add the carrot, French beans, cauliflower, potato, cottage cheese/paneer and soya chunks, and cook it until they are cooked about 70-75%. Add salt to taste. Add biryani masala. Keep this aside. We will be using this in the final layering. For the Rice Add the rice to 10 cups of boiling water. Allow the rice to boil, until it gets cooked around 80% (you don’t have to cook the rice completely). Note: A few drops of oil and 1 tsp of salt should be added so that the rice doesn’t stick together. For Garnishing Take the medium onions and cut finely in an elongated shape into an inch size and cook, then add 5-6 tsp of oil until they are almost brown in color. Take milk and add saffron. Heat the milk for 3-4 minutes and keep aside. For Final Layering Take a heavy base pan/Cooker/Kadhai or Earthen pot. Add 3-4 tsp of oil, add some whole spices (Bay leaves, clove, star anise, cardamom) in it. Slice one tomato into thick pieces and arrange them at the bottom. Sprinkle some salt in it. Put the vegetable masala made above at the bottom and add the cooked rice on it. Add the mix of milk and saffron, about 2-3 tsp, some salt to taste and kevda water. Repeat these layers alternately and finally add all the remaining mixture of saffron and milk. Put the ghee on it and sprinkle some plain water so that everything cooks well. Add cooked onions on the top layer. Keep it on lowest possible flame for 15-20 minutes. Serve with onion raita.

Easy Stovetop Mac & Cheese Casserole BY TRACY CHINN (CORPORATE)

Ingredients 1 lb elbow macaroni ½ cup all-purpose flour 1 ½ tsp ground mustard ½ tsp white pepper 16 oz shredded sharp cheddar cheese ½ medium size onion (diced) Panko bread crumbs ½ cup salted butter 1 ½ tsp onion powder ½ tsp salt 3 cups milk ½ bell pepper (diced) Spam, hot dogs or sausage (diced)

This is an easy recipe that only takes about 30 minutes to prepare. Probably not the healthiest option, but definitely a comfort food classic. Feel free to make substitutions as you deem necessary. Directions Preheat oven to 350 degrees. Cook macaroni according to package directions and set aside. Cook meat, bell pepper and onion until soft and set aside. Melt butter over medium heat. Stir in flour, salt, pepper, onion powder and mustard powder and cook 1-2 minutes. Pour in milk and whisk until smooth. Cook over medium-high heat, stirring constantly for 3-5 minutes until sauce starts to thicken. Turn off heat and whisk in 8 oz of cheese until melted. Combine all ingredients and put into 9x13 greased baking dish. Top with remaining cheese and sprinkle with Panko bread crumbs. Bake until golden brown.

Japanese Chashu (Japanese braised pork) BY TZE YING GOH (CONNELL)

Ingredients (Serves 3) For Non-Rolled Chashu ¾ lb pork belly block (340 g) 1 Negi (long green onion) (Sub: 1 leek or 2-3 green onions) 1 knob ginger ½ tbsp neutral-flavored oil (vegetable, canola, etc.) 1/3 cup sake (80 ml) 1/3 cup soy sauce (80 ml) 2/3 cup water (160 ml) 3 tbsp sugar (45 g) Ramen Egg 5 eggs (60g each, with shell on) For the Marinade 50 ml Shoyu (Japanese soy sauce) 300 ml water 20 g sugar Combine the ingredients in a bowl. Stir till sugar dissolves. For Reference https://www.justonecookbook.com/ homemade-chashu/

My favorite comfort food is Japanese cuisine – any Japanese food ... ramen, udon, sushi, sashimi, sukiyaki, soba, teriyaki, tempura. I cannot have enough of them. I feel comforted and satisfied to have a good Japanese meal at the end of a long and tiring day. Or if I don’t feel well, a bowl of hot udon will make me feel much better. I just cannot get sick of Japanese food. During the lockdown period, I made my own cold cha soba with Japanese chashu and ramen egg. My kids enjoyed them so much, they said it was the best homemade dinner they have had in a long time. For Non-Rolled Chashu Heat the oil in a cast iron skillet (or regular frying pan) over high heat. Sear the fat side down first, then flip over to sear all sides, which will take about 10 minutes. While searing, put all the ingredients for seasonings in a heavy-bottom pot (or regular pot) that fits the Chashu. Add the Chashu and bring it to a boil, skimming the scum and foam. Then turn the heat to low/simmer. Put an Otoshibuta (drop lid) on top to press the ingredients down and limit the evaporation. If you don’t have an Otoshibuta, you can make it with aluminum foil. Simmer on low heat for one hour, rotating Chashu every 15 minutes (keep Otoshibuta on at all times!). After one hour, there should be ½ inch liquid left in the pot. Remove the Otoshibuta and further cook down the sauce on low heat until the sauce gets thick and you can see the bottom of the pot when you draw a line with a spatula. To serve, slice the Chashu into ¼ inch pieces. You can use a propane torch or broiler to sear the Chashu slices to enhance the flavor. For the Marinade Fill saucepan with enough water to submerge eggs, and bring it to a boil over high heat. When the water boils, carefully place the eggs on a ladle a few at a time and lower into the water. Adjust the heat so the water comes to a gentle simmer. Cook eggs for 6 mins. (Egg should be at room temperature to start with.) After 6 mins, immediately plunge the boiled eggs into a bowl of iced water to stop residual heat from further cooking them. Soak for 6 mins. Once the eggs have cooled down, peel them while they are submerged in ice water. The water pressure will ensure the egg white’s delicate surface remains pristine while you peel the shell. Pour the soy mixture into a large resealable plastic bag. Slip the eggs into the bag, make sure they are fully submerged in the sauce. Seal bag and refrigerate for 24 hrs. 29

Pepper and Tomato Stew BY TANYA KORNACKER (NUTRITION)

Ingredients 3-4 cloves of garlic, or garlic powder Bacon 1 lb or less, chopped into small pieces 1 onion medium/large, chopped small 6-8 medium-large tomatoes 4-6 bell peppers, mix of yellow, orange, green 2-3 tbsp of chili powder or more to taste Salt and pepper to taste

Keeping Family Traditions Alive – Recipe from my Grandmother Mary Kornacker. Directions You want equal portions of tomatoes and bell peppers. Use field tomatoes when available. Chop tomatoes and peppers chunky, but also bite-size, and set aside. Chop and cook the bacon in a pot, over medium heat, not too crispy. Drain some of the grease, not all of it, so your onions don’t stick when it is time to add them. Add onions and garlic. Continue cooking and stirring until onions are cooked. Keeping lid on as much as possible to retain moisture. Add the peppers, stir occasionally, keep the lid on. Wait 5 minutes and add the tomatoes. Stir occasionally, keeping the lid on as much as possible to retain moisture. Add the chili powder, salt and pepper. Continue cooking until tomatoes are cooked down and peppers are soft. I prefer to make it and eat as is. My grandmother would add a little cream at the end of cooking, to the pot just before serving. Or a dollop of sour cream to her bowl. Option to use bacon grease only, instead of keeping the bacon in the stew.

SOUPS & SIDE DISHES 31

Mee Hoon Kueh (Homemade Pulled Noodle) BY ADRIELLE YEOW (CONNELL)

Ingredients (Serves: 2-3) Dough for mee hoon kueh 250 g all-purpose flour 100 ml water 1 egg (lightly beaten) 1 tbsp oil 1 tsp salt Soup 100 g ikan bilis (anchovy), washed and cleaned 2 liters water 150 g minced pork 1 tsp corn flour ¼ tsp sesame oil 1 tsp soy sauce white pepper 2 cups leafy vegetables (e.g. Chinese spinach, chye sim) Garnishing 100 g ikan bilis (anchovy), oven toasted till golden brown and crisp Spring onions, chopped

Handmade Mee Hoon Kueh (pulled noodle) is one of my favorite comfort foods because it brings back memories from childhood. In the old days, when life was more difficult, wheat flour was often used to knead into dough to make noodles, cooked in boiling anchovy broth and topped with fried anchovies and leafy vegetables. This one-pot dish is considered a very nutritious food that fills the stomach at a very low cost. It is nutritious because anchovy broth/ soup is high in calcium. The noodle from dough is carbohydrates that gives energy. If you have lean meat slice it, that will be the protein source. The vegetables are fiber and provide vitamins and minerals. Directions Mee Hoon Kueh Combine flour and salt in a large mixing bowl. Combine water, egg and oil in a large measuring cup. Make a well in the flour mixture and pour the liquid ingredients into the well. Use a wooden spoon and mix till well combined. Knead dough for about 5-10 minutes until dough is smooth and less sticky. Cover bowl with cling wrap and set aside for 1 hour. Soup base Boil ikan bilis in water for about 45 minutes. Strain soup and set aside. To cook (individual portions) Heat some soup base in a small pot. Add some minced pork Tear off flat pieces of mee hoon kueh dough and drop it into the boiling soup. Add egg and vegetables and allow to boil for a few minutes. Season to taste with salt and pepper. Garnish with spring onions and ikan bilis. Serve hot.

Easy Navy Bean and Ham Soup BY CARRIE WILLIAMS (CORPORATE)

Ingredients

Directions

1 lb dry navy beans (soaked overnight) 1 meaty ham bone or 3 cups of chopped cooked ham 3 medium carrots, diced 2 ribs celery, diced 1 medium onion, diced 2 tsp of minced fresh garlic ½ tsp black pepper 1 tsp of dried thyme 2 bay leaves 6 cups of chicken broth

Use one pound of dry beans, rinse 1lb of navy or great northern dry beans. Pick through the beans for any stones or pebbles. Cover with water and allow to soak overnight. Under running water, rinse any coating off a meaty ham bone. Also, scrape off any surface fat that you can. Add to a larger Crock-Pot (or add chopped ham). Dice three medium carrots, two ribs celery and one medium onion. Add the beans, carrots, celery and onion to the Crock-Pot. Add 2 tsp minced garlic, ½ tsp pepper, 1 tsp of thyme and one bay leaf. Add 6 cups of chicken broth. Cook on low for 10 hours. Two hours before the end of cooking, remove ham bone to a cutting board. Allow the bone to cool for 10-15 minutes. Then, remove all meat from the bone and return to Crock-Pot. Discard bone and any fat and waste. To thicken the soup (optional), remove 2 cups of soup and blend the mixture until smooth and return to Crock-Pot.

Chicken Gnocchi Soup BY JULIE MAGNUSON (NUTRITION)

Ingredients

Directions

3 tbsp butter 1 tbsp olive oil 1 cup onion, diced ½ cup celery, diced 2 garlic cloves, minced ¼ cup all-purpose flour 2 cups half & half 1 (14 oz) can chicken broth for a thinner soup, use 2 cans 1 tbsp fresh thyme 1 cup shredded carrots 1 cup spinach leaves, chopped 1 cup diced cooked chicken breast (I use rotisserie) 1 (16 oz) package potato gnocchi Salt and pepper to taste

In a large pot add butter and olive oil. Over medium high heat sauté onions, celery and garlic until tender. Add the flour to create a roux and cook for 1 minute. Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. Salt and Pepper to taste and serve immediately. This is THE best comfort soup! I typically double it since my whole family of 4 loves it and wants leftovers!

Christmas Potatoes BY KATHERINE FORDON (CORPORATE)

Ingredients 2 lbs frozen hash brown potatoes (the ones with little peppers and onions are best) 1 cup butter 1 10 oz can cream of mushroom soup 1 pint sour cream ½ cup minced onion 2 cups shredded cheddar cheese ½ tsp salt ½ tsp pepper 2 cups corn flakes

This dish has been served at Christmas every year for as long as I can remember. We don’t really eat them at other times of the year, so it’s always a special treat at Christmas. And hence the name “Christmas Potatoes.” These can also be made and frozen before cooking. Wellcovered, they can freeze for up to six months. I hope you enjoy them as much as I do! Directions Grease a 9 x 13-inch casserole. Preheat the oven to 350 degrees F. Mix the hash browns, cream of mushroom soup, sour cream, minced onion, shredded cheddar cheese, salt, pepper and ½ cup melted butter together. Pour into the prepared casserole. Blend remaining melted butter and corn flakes together and sprinkle on top. Bake at 350 for 30 minutes or until the dish is bubbling at the top. Enjoy!

Sweet Baked Beans and Potato Bake BY KERRIE ANN HOPKINS (AGRIBUSINESS)

Ingredients Sweet Baked Beans 1 lb hamburger 1 onion 1 large can (3 lb 5 oz) pork-n-beans 1 bottle (12 oz) chili sauce 4 tbsp bbq sauce ½ cup brown sugar ½ cup ketchup 2 tsp onion salt Bacon (optional)

Potato Bake 6 large potatoes (baked & cooled) 1 pint sour cream 1 cup cheddar cheese (grated) 1-2 bunches green onion (chopped) Topping ½ cup cheddar cheese (grated)

Here is a recipe for Sweet Baked Beans and for Potato Bake … both are delicious. Directions Sweet Baked Beans Brown burger and onion, drain fat. Mix the remaining ingredients with the burger and onion. Bake at 350 degrees for one hour.

Potato Bake Peel and grate potatoes. Mix all ingredients together. Put mixture into a casserole dish and sprinkle with ½ cup cheese. Bake at 350 degrees for 30-45 minutes.

Soup Pot BY MICHAEL KNEPP (AGRIBUSINESS)

Ingredients 2 tbsp olive oil 1 onion (chopped) 4 Oregon grown garlic cloves (minced) 2 jalapeno peppers (minced) 1 red pepper (chopped) 4 pints or 4 cans of chicken broth 2 pints or 2 cans of diced tomatoes 1 cup white wine (optional) 1 tsp oregano 1 tsp basil 1 tsp chili powder ½ cup lime juice 2/3 cup cilantro 1 small can green chiles 1 tsp cumin 2 tbsp olive oil 3 chicken breasts (chopped), 6 pheasant breasts works too! Salt and pepper to taste

Fall brings upland bird hunting and one really good way to use pheasant is in a homemade tortilla soup. Our family has seen four generations of upland bird hunting, from my grandfather to our son, and we enjoy the togetherness over an outdoor activity. Soups are a great way to feed hungry hunters and even if you come home empty handed, just substitute chicken for game birds. Directions Over medium heat, add to pot: olive oil, onion, Oregon grown garlic cloves, jalapeno peppers and red pepper. Sauté until tender, about 2 minutes. Add the chicken broth, diced tomatoes, white wine, oregano, basil, chili powder, lime juice, cilantro, green chiles and cumin. In a skillet, heat the olive oil, add the chicken breasts (or pheasant breasts) and salt and pepper. Brown chicken and add to pot to simmer. When ready to serve, add tortilla chips to the bottom of the bowl and garnish with cheese, sour cream and avocados.

SAUCES & MARINADES 38

Pizza Sauce BY HEATHER MESSER (AGRIBUSINESS)

Ingredients ½ cup Olive Oil 1 ½ tsp Red Pepper Flakes 1 ½ tsp Italian Seasoning 8 cloves Garlic, chopped 28 oz Tomato Puree 15 oz Diced Tomatoes (fire roasted if possible) Balsamic Vinegar to taste Dash Worcestershire sauce Salt and pepper to taste

We have a brick-wood oven in our outdoor kitchen. For summer entertaining, pizzas with homemade sauce and a variety of toppings are always a hit. This sauce is easy to make and puts the pizzas over the top every time. Frequent guests can quickly tell when I’ve cheated and used something from a jar! Directions Start olive oil, red pepper, Italian seasoning and garlic on med-low for about 5 minutes until fragrant. Add remaining ingredients and stir until oil is completely incorporated into tomatoes and sauce. Simmer at least an hour – adjust taste after simmering – it gets better as it cooks. Top your pizzas and ENJOY!

Teriyaki Marinade BY JEANNE FORBIS (CORPORATE)

Ingredients 1 cup water ½ cup soy sauce ½ cup white vinegar ½ cup sugar ½ tsp garlic powder 1 tsp ground ginger root

A favorite dish any time of year is grilled chicken breasts. This teriyaki marinade is simple but gives chicken a great taste – both sweet and spicy. Allow the uncooked chicken breasts to soak in the marinade at least overnight, then cook on the grill.

SWEETS & DESSERTS

Carrot Cake BY ALYSON ISSLER (NACHURS ALPINE SOLUTIONS)

Ingredients For the cake: 2 cups flour 2 tsp baking soda 2 tsp cinnamon 1 tsp salt 2 cups sugar 1 cup vegetable oil 4 large eggs ¼ cup applesauce 1 tsp vanilla 3 cups grated carrots 1 cup chopped pecans Cream cheese frosting: 8 oz cream cheese (room temperature) ½ cup butter (room temperature) 1 tsp vanilla 1/8 tsp salt 16 oz confectioner’s sugar

I really enjoy cooking. I spend time finding recipes to make healthy dinners for my family and get the kids involved in helping prepare the meals. My favorite type of cooking, though, is baking. I could spend a lot of time baking! Directions Preheat oven to 350 degrees. Grease and flour two 9” round cake pans. Set aside. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt until well combined. Set aside. In the bowl of an electric mixer, beat the sugar and oil until smooth. Add the eggs and beat until completely combined. Stir in the applesauce and vanilla. On low, slowly add flour mixture to egg mixture. Stir in carrots and nuts. Divide evenly between prepared cake pans. Bake for about 38 to 39 minutes, or until a tester comes out with a few small moist crumbs attached. I usually rotate cake pans once about halfway through baking. Let cakes cool on wire rack for about 15 minutes. Carefully turn cakes out of pans onto wire racks to finish cooling completely. When cakes are cool, prepare frosting. In the bowl of an electric mixer, beat cream cheese and butter until light and fluffy. Sprinkle with vanilla and salt and mix well. Sift powdered sugar into cream cheese mixture. On low, mix until well-combined. Beat on medium until frosting is desired consistency. If too thick, add a little milk, 1 tsp at a time, until desired consistency. Frost cake. Keep covered and refrigerate leftovers.

Sugar Cookies BY ALYSSA MATTOON (AGRIBUSINESS)

Ingredients 1 cup unsalted butter 1 cup granulated white sugar 1 tsp vanilla ½ tsp almond extract 1 egg 2 tsp baking powder ½ tsp salt 3 cups all-purpose flour

As the holidays get closer, I can’t help but be reminded of my favorite comfort food, Sugar Cookies! These delicious cookies are by far the best comfort food. I love baking and decorating them because it allows me to use my imagination in creating each one. These holiday cookies also remind me of home and all the fun memories with my family. Ultimately, sugar cookies remind me of happiness and comfort me anytime of the year. Directions Bake at 350 degrees for 6-8 minutes.

Congo Squares (Chocolate Chip Cookie Bars) BY AMY PARK (AGRIBUSINESS)

Ingredients 2 ¾ cup white flour (you can use half whole wheat flour for a pleasant nutty taste) 2 ½ tsp baking powder ½ tsp salt 2/3 cup butter or margarine 2 ¼ cups brown sugar 3 eggs 1 cup chopped nuts (walnuts or pecans), optional 2 cups (or 1 package) semi-sweet chocolate chips

The Congo Squares recipe came from my grandmother and is great for a quick dessert that feeds a lot of people. Something we needed since I have 7 brothers and sisters. Directions In a medium saucepan, melt butter over medium low heat. Once melted, add brown sugar and stir to combine. Allow to cool slightly. Add eggs, one at a time, mixing well after each. Stir in dry ingredients until just combined. Add nuts (optional) and chocolate chips, and stir to combine. Grease and flour a 9” x 13” baking dish. Pour in batter and spread to corners (batter will be thick). Bake at 350 degrees for 25-30 minutes. Cool on a wire rack and cut into bars. Serve with ice cream or milk (or just eat them as-is).

Peanut Butter Chocolate Chip Cookies BY ANN BARLOW (FRIEND OF WILBUR-ELLIS)

Ingredients (Yield 24 large cookies) 2 ½ cups (318 grams) all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp fine sea salt 1 stick (113 grams) unsalted butter ¾ cup (202 grams) creamy peanut butter (use the regular stuff like Jif or Skippy or Marantha – not the natural one that separates) ½ cup (100 grams) granulated sugar 1 cup (200 grams) packed dark brown sugar 2 large eggs plus 1 egg yolk, at room temperature 2 tsp vanilla 2 cups (340 grams) milk chocolate or semisweet chocolate chips

These cookies are big and soft and utterly addictive. Your biggest challenge will be refrigerating the dough for 24 hours – and not eating it all before you ever turn it into cookies. I’m not the only one who does that, right? I use milk chocolate versus semisweet chips in these, which I’ve found to be the more popular combination in my house, but either works great. Directions Preheat oven to 350ºF. Line baking sheets with parchment paper. In a medium bowl whisk together the flour, baking soda, baking powder and salt. In a large heat-safe bowl, microwave the butter until melted. Vigorously stir the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tbsp sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies. Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Best Butter Cookies! BY ANNE CLEARY (CORPORATE)

Ingredients 1 cup soft butter ½ cup powdered sugar 2 cups flour

My parents were married in 1944, and so happily married for 75 years and 11 months. This butter cookie recipe was in a cookbook they received as a wedding present and it has been part of our holidays ever since. This tradition has been shared in our family and my mother thinks her great-grandchildren actually make the best batches! Here’s the very, very simple recipe. Directions Cream butter and sugar, add flour and mix well. Make into balls, flatten down (the back of a spoon with a dusting of flour works best). Sprinkle with baker’s decorating sugar and bake at 375 degrees on an ungreased cookie sheet for 12-15 min.

Chocolate Chip Cookies Peanut Butter Fudge Peach Cobbler BY DARCIE SEARLES (NUTRITION)

Ingredients

Directions

Chocolate Chip Cookies 1 cup oleo, softened ¼ cup sugar ¾ cup brown sugar 1 small box instant vanilla pudding 1 tsp vanilla 2 eggs 2 ¼ cups flour 1 tsp baking soda 12 oz chocolate chips

Chocolate Chip Cookies Beat oleo, sugars, vanilla and pudding. Add eggs & mix. Add flour and soda - mix. Add chocolate chips and mix well. Using a cookie scoop, spoon onto cookie sheet. Bake at 350 for 8-10 minutes. Enjoy!

Peanut Butter Fudge 2 cups sugar 2/3 cup milk 1 cup marshmallow creme 1 cup creamy peanut butter 1 tsp vanilla

Peanut Butter Fudge Combine sugar and milk in medium saucepan and cook until it reaches soft ball stage on a candy thermometer (235-245 F). Add remaining ingredients and mix well. Pour into buttered 9x9 inch dish. Let cool completely and cut. (*double recipe for 9x13 pan).

Peach Cobbler 1 cup sugar 1 cup flour 1 ½ tsp baking powder ½ tsp salt 1 stick oleo 1 small can peaches in light syrup 1/3 cup peach juice (retained from can) 1/3 cup milk

Peach Cobbler Preheat oven to 350 degrees. Sift together dry ingredients. Add peach juice and milk - mix well. Melt 1 stick of oleo in 8x8 inch pan. Pour batter over the oleo, do not stir. Using a fork, layer peaches on top of the batter, do not stir. Bake until crust rises to the top and is golden brown - about 1 hour.

Quick and Easy Apple Cobbler BY HOLLY HAMBRUCH (AGRIBUSINESS)

Ingredients 7-8 large tart cooking apples, peeled, cored and sliced (about 9 cups) ¾ cup sugar ¾ tsp cinnamon 2 cups flour 2 cups sugar 2 eggs 2 tsp baking powder ¼ tsp salt 2/3 cup butter melted

This is a very quick but tasty apple cobbler recipe that I’ve been using for years. It’s my “go-to” dessert and I’ve been asked for the recipe a multitude of times. Directions Heat oven to 350 degrees. Place sliced apples in ungreased 13x9 baking dish. Combine ¾ cup sugar and ½ tsp cinnamon in bowl and sprinkle over apples. Combine remaining cinnamon, flour, sugar, eggs and baking powder and stir until mixture resembles coarse crumbs. Sprinkle over top of apples. Drizzle melted butter over the top and bake 45-50 minutes or until lightly browned. Serve warm with ice cream and a drizzle of caramel if desired.

Peanut Butter Blossoms BY JEFF MILLER (AGRIBUSINESS)

Ingredients (approx. 36 cookies) ½ cup granulated sugar ½ cup packed brown sugar ½ cup creamy peanut butter ½ cup butter, softened 1 egg 1 ½ cups Gold Medal™ all-purpose flour ¾ tsp baking soda ½ tsp baking powder Additional granulated sugar About 36 Hershey’s Kisses Brand milk chocolates, unwrapped

My all-time favorite cookie recipe (especially during the holidays!) might be just a classic recipe you can find in many cookbooks, but it takes me back to childhood memories of Christmases spent at my grandparents’ home. I’m speaking of Peanut Butter Blossoms! Just typing this makes my mouth water and you can see my excitement in the photo when I made a couple batches a few years back! They are quite easy and fun to make and taste amazing – and they’re the best after they have cooled off, yet the Hershey’s Kisses are still soft ... Mmmm! Directions Heat oven to 375°F. In large bowl, beat ½ cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms. Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart. Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack. Credit: Betty Crocker

Ginger Cream Cookies Peanut Brittle BY KATHY WILKINS (NUTRITION)

Ingredients Ginger Cream Cookies ½ cup butter 1 cup sugar 2 eggs 1 cup molasses Add: 4 ½ cups flour ½ tsp salt 1 tsp nutmeg 2 tsp ginger 1 tsp cloves 1 tsp cinnamon

Grandma Jorgensen made these cookies in the 1950s for us ~ still a favorite. Directions Ginger Cream Cookies Mix all ingredients together and pour soda hot water as you blend all together. Drop by spoonful onto cookie sheet - Bake 350º for 9-10 minutes. Cool, store in airtight container. (I always bake one cookie to test if there is enough flour - most of the time I have to add another ½ cup to the batter)

Dissolve: 2 tsp soda in 1 cup hot water

Peanut Brittle ½ cup water 1 cup Karo syrup 2 cups sugar 2 tbsp butter 2 cups salted peanuts 1 tsp flavoring 1 ½ tsp soda

Peanut Brittle PREPARE COOKIE SHEET: Sprinkle 2 cups mixed nuts on buttered cookie sheet and set aside. Cook together first four ingredients in heavy bottomed pan to thread stage (I turn my burner on high - it cooks faster but you need to watch it). Add peanuts and stir continually to keep from burning. When candy turns light golden and is boiling add flavoring. Remove from heat and quickly stir in soda - pour immediately onto large buttered cookie sheet. DO NOT SPREAD CANDY OUT - leave it where it lays - let cool and break into pieces - store in airtight container.

Apple Dumplings BY LESLIE SLATE (FRIEND OF WILBUR-ELLIS)

Ingredients (approx. 36 cookies) 2-3 Granny Smith Apples 2 sticks butter 1 tsp vanilla 1 12 oz can of Mountain Dew 2 tubes of Crescent Rolls 1 ½ cups sugar Cinnamon to taste

Apples are one of my favorite fruits to eat. I love them because they are a healthy snack and you can make muffins, cakes, cookies, bread, etc. Our family loves Apple Dumplings. Here is our favorite recipe for this comfort food. Directions Slice peeled apples in 6 or 8 pieces. Roll each apple piece in one crescent roll dough piece and seal all edges. Put in a greased 13X9 pan. Melt butter, add sugar and stir. Add vanilla. Pour over apples. Pour Mountain Dew soda all around the edges and down the middle of the apples. Sprinkle with cinnamon. Bake at 350 degrees for 40 minutes. Serve warm with a scoop of ice cream. Sincerely, Leslie Slate (Jennifer Day’s Mother) Ogden, Utah, Nutrition branch

My Irish Great-Grandmother’s Bread Pudding BY LINDA MEYER (CORPORATE)

Ingredients (makes 8 servings) 1 (2 lbs) loaf sliced white bread, crusts removed ½ cup butter, softened ½ cup raisins 1/3 cup Irish Whiskey 2 ½ cups milk 2 ½ cups whipping cream 1 vanilla bean, slit 8 eggs 1 cup sugar Cinnamon-sugar (about ¼ cup)

Caramel-Whiskey Sauce (makes about 2 cups) 1 ½ cups sugar ½ cup water ½ cup butter Whipping Cream ½ cup Irish Whiskey

Here is the recipe for my favorite dessert – my Irish GreatGrandmother’s Bread Pudding, which can be made without the whiskey. Every time I serve this at the holidays, as much as I hope there will be leftovers, somehow it always disappears. It also brings back fond memories of my childhood at my grandparents’ home. I hope employees try this and love it as much as I do – warning …. it’s very rich. Directions Irish Bread Pudding Spread bread slices with some soft butter. Toast lightly on 1 side. Cut bread in ½-inch squares. Set aside. Plump raisins in Irish Whiskey. Set aside. Heat milk and cream with vanilla bean, scraping out seeds from bean. Cool. Discard bean. Set milk aside. Beat eggs with sugar. Add to mixture. Stir in bread cubes and raisin mixture. Let stand 15 min. Pour bread mixture into well-buttered 13 x 9 inch glass baking pan. Dot with remaining butter, sprinkle with cinnamon-sugar to taste. Bake at 350 degrees 45-60 minutes or until lightly golden on top. Serve with Caramel Whiskey Sauce. Caramel-Whiskey Sauce Melt sugar in water over low heat until caramelized. Add butter and 1 ½ cups whipping cream and cook to desired consistency. Cool, then add whiskey and more cream for desired consistency if necessary.

Cherry Cheesecake BY PEGGY SALING (NUTRITION)

Ingredients

Directions

2 pkgs Philly cream cheese ¼ cup powdered sugar 1 pkg Dream Whip 1 can cherry pie filling 1 graham cracker crust

Mix Dream Whip according to package. In a separate bowl mix cream cheese and powdered sugar. After this is mixed add Dream Whip. Mix together. Add to graham cracker crust. Put in refrigerator for 1 hour. Then add can of cherry pie to the top. Enjoy.

Chocolate Crazy Cake BY RACHEL TURNER (AGRIBUSINESS)

Ingredients 2 cups sugar 3 cups flour 6 tbsp cocoa 2 tsp baking soda 1 tsp salt 2 tsp vanilla 3 tbsp apple cider vinegar ¾ cup oil 2 cups cold Water Chocolate Peanut Butter Frosting 2-3 cups powdered sugar 3 heaping tbsp crunchy peanut butter 2 tsp vanilla ¼ cup water 52

We have a family chocolate cake that is to die for. Put some warm applesauce over it or cold ice cream on the side and you will be in heaven. Directions Chocolate Crazy Cake Mix all ingredients until combined, Bake @ 350 degrees for 40 min. Once cooled top with Chocolate Peanut Butter Frosting Chocolate Peanut Butter Frosting Mix all ingredients together, add or take away water amount to reach desired consistency.

Strawberry Salad BY SAM ENGEL (AGRIBUSINESS)

Ingredients Topping 2 packages (4-serving size each) Jell-O™ strawberry-flavored gelatin 2 cups boiling water 2 boxes (16 oz each) frozen sweetened strawberries, thawed Crust 2 cups pretzels, crushed ¾ cup butter, melted 3 tbsp sugar Filling 1 container (8 oz) Cool Whip frozen whipped topping, thawed 1 package (8 oz) cream cheese, softened 1 cup sugar

This Strawberry Salad is my favorite comfort food because it is the perfect combination of sweet and salty. It is the perfect end to a delicious holiday meal or can be made at any time of the year. Directions Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until partially set, about 1 hour 45 minutes. Heat oven to 350° F. In medium bowl, mix crust ingredients. Press into ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling rack. In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled crust. Cover and refrigerate until cool and gelatin topping in bowl is partially set. Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or until firm. To serve, cut into 4 rows by 3 rows.

Choc-Chip and Mars Bar Cookies BY STEPHANIE HACKATHORN (CONNELL)

Ingredients

Directions

150 g salted butter (softened) ½ cup brown sugar ½ cup caster (superfine) sugar 1 egg 1 tsp vanilla essence 1 ¾ cups plain flour 1 cup choc chips Approx. 10 mini Mars bars or 4 large Mars bars, chopped into bite-size pieces.

Heat your oven to 180 degrees Celsius and line two baking trays with baking paper. Mix the softened butter, vanilla essence and sugars in a stand mixer until light and fluffy. Add in the egg and mix till combined. Hand mix in the flour. Stir in the choc chips and chopped Mars bars. Form into large tbsp balls, place on tray with enough room to spread and then flatten the tops Bake for approx. 10-12 minutes Storage tip: Place the leftover cookies in a sealed container with a piece of baking paper on top of the cookies and 1 piece of bread on the baking sheet. The slice of bread will take all the moisture and keep your cookies soft for days.

Irish Cream Cheesecake with Whiskey Caramel and Coffee Whipped Cream BY STEPHEN SILBERNAGEL (AGRIBUSINESS)

Ingredients Cheesecake 1 stick butter 2/3 package chocolate cookies with cream filling (e.g. Oreos) 16 oz cream cheese 1 cup sour cream 1 1/3 cup Irish cream liqueur 4 eggs 1 cup sugar Caramel 1 cup sugar ½ cup water ½ cup cream 4 tbsp Irish whiskey

Cheesecake is always a favorite food, better yet when combined with your favorite drink. Directions Put the cookies in a food processor and pulse until crumbled. Melt butter and mix. Spread on a tart pan or springform and bake 10 minutes at 350°F. Remove from oven and allow to cool. If you don’t have a food processor, put the cookies in a big baggie and smash with a clean mallet or hammer or other heavy object. In a food processor, pulse the cream cheese, sour cream and sugar until smooth. While the machine is on, slowly add the liqueur, followed by the eggs, one at a time. Pour the filling onto the cookie crust and bake for about 50 minutes. If you don’t have a food processor, use a mixer (hand or stand). Chill the cake at least 5 hours or as many as 2 days.

Coffee Whipped Cream 1 cup heavy cream 1 tsp instant coffee ¼ cup sugar

Mix the water and sugar and put over high heat. Occasionally shake the pan around, but don’t stir. Cook about 15 minutes until browned, but not burned. No stirring! Add the cream and whisk while the mixture bubbles, but watch out because it will bubble way up the sides of the pot and possibly splatter. This mixture is HOT. Add the whiskey once smooth. Chill. Pour caramel over cake once cooled. Microwave the cream until warm. Add instant coffee and sugar. Chill until cold. Whisk to form whipped cream. Serve cake with whipped cream on the side.

Christmas Fruit Cake BY TANYA KORNACKER (NUTRITION)

Ingredients 1 ½ lbs glazed pineapple chopped 1 ½ lbs mixed Red & Green glazed cherries (total) chopped or cut in half 1 ½ lbs golden raisins 1 ½ lbs pecans pieces 1-2 cups brandy Rinse all fruit to remove glazed syrup. rinse raisins as well. Combine all fruit and nuts in a very large bowl. Pour brandy over the fruit/nut mixture. Stir and cover. Let stand overnight. Mix occasionally.

Keeping Family Tradition Alive – Recipe from Grandfather John Kornacker. Directions Put butter in a very large mixing bowl or a roasting pan to start. Squeeze the butter and cream butter by hand till light and creamy. Then start adding a little sugar at a time, continue creaming till light and fluffy and not gritty. Then add 2-3 eggs at a time and beat/mix by hand until smooth. Then add flour 1/3 portions at a time while mixing by hand, adding a little water at a time and vanilla while continuing to mix. Mix/beat by hand until creamy smooth. Add half the fruit/nut mixture into the batter by hand. Fold the fruit into the batter by hand, not stirring, folding. Fold fruit from the bottom of the bowl pulling up only until blended. Keep adding handfuls at a time. Move quickly. Do not mix too much or too long, or the batter will turn dark. Put large handfuls of batter into the prepared frame/pan starting in the corners. Do not use a spoon. Push into the corners so there are no air pockets. Continue to fill the frame by handfuls and pat down. Scrape the bowl on top of the mixture and smooth the extra creamy batter to blend in.

Ingredients (Cont’d) Butter and eggs should be at room temperature 1 lb butter room temperature 1 lb eggs room temperature 1 lb white sugar 1 lb flour water 1 cup Vanilla 1 tbsp on the recipe

Preparing the Frame/pan: Wood Frame – using 1” x 2/12” wood, make frame with inside dimensions 10” x 15” Place minimum of 58-60 or more sheets of newspaper layered onto a cookie sheet. No less than 58. It will depend on your cookie sheets and how they bake you may need more sheets of paper. Place the wood frame on top of the pan of newspapers. Line the wooden frame with brown paper grocery bag or a roll of brown paper to fit the frame. The brown paper needs to go up the sides of the wood frame. Then, line the frame with parchment paper. Parchment paper needs to go up the sides of the wood frame as well. Trim the brown and parchment paper if it goes over the frame. Grease the parchment paper. Baking instructions: Place a pan of water at the bottom of the oven. Keep the water in the oven for the first hour and a half of baking time. Bake at 325 F for 1 and ½ hrs. Turn pan after 1 hour Lower the temperature to 275F approx. bake for another 1 ½ hrs or until the top cracks slightly. When pressed the cake should spring back. Sometimes the baking time is a little less or a little more. Check every 15-20 minutes after the turning down the oven. You want a nice golden brown colour, not a dark brown colour. Leave the cake in the frame to cool. Wait until the next day to take the cake out of the frame and cut Cut cake into 10 blocks. Wrap individually in plastic wrap, double wrap. Then wrap individually in tin foil Freeze, give as gift, or make as the top tier of a wedding cake.

SNACKS

Roasted Pumpkin Seeds BY MADELEINE SMELTZER (AGRIBUSINESS)

Ingredients

Directions

A ripe pumpkin Oil 1 tbs butter

Pick a ripe pumpkin. Cut around stem and remove top. Remove seeds and pulp with spoon, sort out seeds. Rinse seeds with cool water. Drizzle oil on seeds and spread on foillined covered pan. Roast in 325-degree oven for 10 minutes, turning frequently. Remove from oven and mix seeds with 1 tbs butter, then season to taste (sweet or savory)

Red Stuff BY MEGHAN KEOGH (AGRIBUSINESS)

Ingredients

Directions

2 cans whole beets ½ cup red wine vinegar 1/3 cup sugar Approximately 2 oz horseradish Kielbasa sausage

Shred beets then add vinegar, sugar and horseradish together. Put in air-tight container and refrigerate for 3-4 hours. Slice up some kielbasa sausage and eat with the red stuff.

DRINKS & SPIRITS

Eggnog in Quantity BY JAMES BEATTY (AGRIBUSINESS)

Ingredients 12 egg yolks 1lb confectioner’s sugar 2 cups dark rum, brandy, or bourbon 3 cups of liquor (I use a combination and include Kahlua) 2 quarts whipping cream 1 tsp vanilla 12 egg whites Fresh nutmeg

Be sure to use good fresh eggs. The best eggs have a firm orange yolk and are from hens that have access to free range. Use heavy whipping cream. This is not a drink that is successful in a low-fat version. Use good quality liquor. I use a combination of liquors to spread out the flavors. The saying that “nothing succeeds like excess” is especially true when it comes to adding booze to the eggnog. The Brits say that, “Christmas brandy will make you randy,” so add an extra splash. Use fresh nutmeg kernels and grate onto each serving as desired. Directions Beat separately until light in color 12 egg yolks. Beat in gradually 1 lb. confectioner’s sugar. Add very slowly, beating constantly, 2 cups dark rum, brandy or bourbon. These liquors form the basis of the “nog,” and you may choose one variety or mix to taste. Let mixture stand covered for 1 hour to dispel the “eggy” taste. Add, beating constantly, 3 cups of liquor (I use a combination and include some Kahlua). 2 quarts whipping cream, 1 tsp vanilla (or to taste) Refrigerate covered for 3 hours. Beat until stiff, but not dry, 12 egg whites. Fold egg whites lightly into the other ingredients. Serve sprinkled with fresh nutmeg and cinnamon to taste. Yield is about 1 gallon. I always make a double batch. With all that liquor it keeps very well refrigerated. The egg whites will separate after standing so fold them back in. A jar of this eggnog makes a great holiday present. Have a cup while opening your presents. You’ll love them all! This is a very rich, high-cholesterol, high-octane eggnog. Do not operate heavy equipment after drinking.

Pomegranate Martini BY LINDA MEYER (CORPORATE)

Ingredients (Serves 2)

Directions

1 ½ cups pomegranate juice 2 oz Absolute Citron vodka or white tequila 1 oz Cointreau liquor Cup of ice Splash of sparkling water (optional) Squeeze of lemon (optional)

Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish. Yummy!!

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345 California St., 27th Floor San Francisco, CA 94104

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