Unique dishes from the United States.
Foreword 2 I 3
Foreword
Dear friends, We welcome you to experience melting-pot cuisine from the United States. These recipes are a gathering of local flavor from various regions in our country. We’ve combined family favorites and new dishes from our employees and brought them together in our first edition DSV cookbook. We hope you enjoy cooking these dishes as much as we enjoyed bringing them to you.
Carsten Trolle President
Contents 4 I 5
Contents
6 Appetizers
48 Main Dishes
8 10 12 14 16
50 Beef Brisket 52 Smoked Ribs with Blackberry Bourbon Bar-B-Q Sauce 54 Little Lobster Casseroles 56 Uncle Bill’s Basil Linguine 58 Shrimp de Jonghe 60 Spring Chive Halibut with Asparagus Puree 62 Marinated Grilled Skirt Steak 64 Seared Ahi Tuna with Wasabi Mashed Potatoes and Rainbow Chards 66 Camarones Enchilados
Seattle Salmon Cakes Sweet Sausage Rolls Crab and Cheese Dip Guacamole(ish) Southern Rattlesnake Bites
18 SOUPS 20 22 24 26
Tomato Bisque Chicken Wild Rice Soup Northwest Lentil Soup Manhattan Clam Chowder
28 SALADS 30 32 34 36
Herb Avocado Curry Salad Grandma’s “Green” Salad Spicy Ranch Salad Blue Cheese Bacon Cole Slaw
38 SIDE DISHES 40 42 44 46
Shrimp Cilantro Squash Casserole Macaroni Salad with Chicken and Pineapple Mashed Potatoes and Yams
68 DESSERTS 70 72 74 76
Yummy for my Tummy Cobbler Wakky Cake Apple Sheet Cake Southern Style Banana Pudding
Appetizers 6 I 7
Appetizers
8 Seattle Salmon Cakes
From John Schneider, DSV Northwest, Seattle
10 Sweet Sausage Rolls
From Ann Marie Cichocki, DSV Midwest, Detroit
12 Crab and Cheese Dip
From Rebecca Martin, DSV Southwest, Dallas
14 Guacamole(ish)
From Michael Jakobsen, DSV Midwest, Cleveland
16 Southern Rattlesnake Bites
From Michael Roberts, DSV Southwest, Houston
8 I 9 Appetizers
Seattle Salmon Cakes This was one of the first dishes I tried when I moved to Seattle. I had always heard about the great seafood in the Pacific Northwest so I figured I would give it a try! I hope you enjoy! Preparation Cut the salmon into 4 equal pieces. Cook the salmon in the microwave for 4 minutes on high. Let the salmon cool enough to handle. Save the cooking juice from the fish for later. Remove all bones and skin. Break the salmon apart into a bowl (small pieces about the size of peanuts). In a large bowl, crack one egg and beat in the parsley and baking soda. Crush up the crackers and add to the bowl (mix together). Add the salmon and the juice from cooking the fish in the microwave. Heat up a sauté pan with a little bit of olive oil on medium heat. Brown on both sides until slightly crisp. Top with some chopped chives if you like. Enjoy with your favourite white wine.
John Schneider USA (Seattle Branch)
Ingredients for 6 servings 1 lb. of fresh salmon (cleaned and boned) 1 egg ½ Tsp. of baking soda ½ Tbsp. of parsley (fresh or dried) 10 saltine crackers Splash of olive oil ¼ cup chives, chopped (optional)
10 I 4 Appetizers
Uncle Bill’s Basil Linguine
Uncle Bill’s Basil Linguine I got this recipe from m 89 year old Uncle Bill. His wife, my aunt, travelled the world in the 60’s, 70’s and 80’s. She has almost been to every continent on this globe. She passed away about 10 years ago. Uncle Bill lives in San Francisco and is a lover of the Arts. Preparation
In a 4-quart glass serving bowl, combine tomatoes, cream cheese, olive oil, vinegar, basil, minced garlic, salt, pepper. Cover; marinate at room temperature 2 hours. Prepare linguine as directed on package and drain. Put linguine back in pot after draining. Add marinated mixture, toss lightly. Put linguine on platter, top with roasted pine nuts; sprinkle with grated parmesan cheese, enjoy! Main dish on spring or summer day. You can present on your best (warm) platter, sprinkle around linguine with parsley. You can have your favourite wine with this dish and a side of fresh sourdough bread.
Michael Lopez,USA (San Francisco Branch)
Ingredients for 4-6 servings
3 cups of Tomatoes, Peeled, Chopped, and Seeded (If needed buy canned, peeled and remove seeds. 8 ounce package cream cheese, cubed (use wire cheese cutter if available) ¾ cup of good olive oil 1 Tsp. red wine vinegar 1/3 cup of fresh chopped basil 2 garlic cloves minced ½ Tsp. salt ½ Tsp. pepper 1 lb. of linguine ½ cup pine nuts (optional) Fresh grated Parmesan cheese
Appetizers
Sweet Sausage Rolls This is a dish that has been passed down to me from my Aunt. We serve it at every family function prior to dinner as well as a late night snack. Aside from the traditional sausage rolls, we all agreed we wanted something crunchy with a little sweetness to it. This combination did the trick! Preparation
Preheat oven to 400째 F Unroll crescent dough and separate into triangles; cut each lengthwise into three triangles. Place a sausage on the long end and roll up tightly: set aside. In a small bowl, combine mixture of butter, walnuts, honey and brown sugar. Combine the remaining ingredients in an 11-in.x7-in.x2-in baking dish. Arrange sausage rolls, seam side down, with butter mixture sprinkled on top. Bake, uncovered, for 15-20 minutes or until golden brown.
Ann Marie Cichocki, USA (Detroit Branch)
Ingredients for 4-6 servings
1 tube (8 ounces) refrigerated crescent rolls (Thin sheet of dough) 24 miniature smoked sausage links 1/2 cup butter or margarine, melted 1/2 cup chopped walnuts 3 Tbsp. honey 3 Tbsp. brown sugar
10 I 11
12 I 13 Appetizers
Crab and Cheese Dip During college, many of my friends enjoyed getting together to watch the local sports teams compete, and there was always a wide array of appetizers. This was always our ‘go-to’ dish since it was simple, quick and tasty. Now that I am older and married, this is the dish my husband requests for Sunday football. Preparation
Shred or dice crab meat to your preference, generally in ¼ inch pieces. Mix Cocktail Sauce, Worchester Sauce, and Ketchup to taste in alternate bowl. Consistency should be thick and the taste should have a kick to it. If you prefer a more robust dish, add Horseradish sauce to your liking. Blend the crab meat with the sauce. In a separate shallow dish, spread the cream cheese approximately ½ inch thick. Over the cream cheese – spread the crab mixture. This appetizer goes well before a rib dinner, or simply as a bring-along hostess dish. Serve with a hearty multi-grain cracker selection.
Rebecca Martin, USA (Dallas Branch)
Ingredients for 4-6 servings 1 lb. of Crab Meat 16 oz. of Cocktail Sauce 3 oz. of Worchester Sauce 3 oz. Lemon or Lime Juice Ketchup to taste Pepper Grated Horseradish Sauce (optional) Philadelphia Cream Cheese (32 oz.)
14 I 4 Appetizers
Uncle Bill’s Basil Linguine
Uncle Bill’s Basil Linguine I got this recipe from m 89 year old Uncle Bill. His wife, my aunt, travelled the world in the 60’s, 70’s and 80’s. She has almost been to every continent on this globe. She passed away about 10 years ago. Uncle Bill lives in San Francisco and is a lover of the Arts. Preparation
In a 4-quart glass serving bowl, combine tomatoes, cream cheese, olive oil, vinegar, basil, minced garlic, salt, pepper. Cover; marinate at room temperature 2 hours. Prepare linguine as directed on package and drain. Put linguine back in pot after draining. Add marinated mixture, toss lightly. Put linguine on platter, top with roasted pine nuts; sprinkle with grated parmesan cheese, enjoy! Main dish on spring or summer day. You can present on your best (warm) platter, sprinkle around linguine with parsley. You can have your favourite wine with this dish and a side of fresh sourdough bread.
Michael Lopez,USA (San Francisco Branch)
Ingredients for 4-6 servings
3 cups of Tomatoes, Peeled, Chopped, and Seeded (If needed buy canned, peeled and remove seeds. 8 ounce package cream cheese, cubed (use wire cheese cutter if available) ¾ cup of good olive oil 1 Tsp. red wine vinegar 1/3 cup of fresh chopped basil 2 garlic cloves minced ½ Tsp. salt ½ Tsp. pepper 1 lb. of linguine ½ cup pine nuts (optional) Fresh grated Parmesan cheese
Appetizers
Guacamole(ish) I learned about this recipe during a vacation where we were living in a house with no electricity and had to make our food over open fire. It was simply back to basics with plenty of food supplies. Since none of us are good cooks, especially not when it comes to preparing it over open fire, we had a lot of Guacamole with chips. Preparation
Mash the avocadoes in a bowl. Slice jalapeno pepper, regular peppers and onion (slice very small for best result). Mix together. Add salt, pepper and olive oil for taste In order to keep the avocadoes from going dark fast you can keep 1 of the seeds in the guacamole, which will make it look fresh longer. Guacamole(ish) can be served as a snack with salsa chips or as a side dish.
Michael Jakobsen USA (Cleveland Branch)
Ingredients for 6-8 servings 4 ripe avocadoes 1 jalapeno pepper 3 regular peppers For the fun of it you can choose 3 different colors. 1 red onion A pinch of salt A pinch of pepper A dash of olive oil
14 I 15
16 I 17 Appetizers
Southern Rattlesnake Bites Football Sundays are always an exciting time with family and friends. We randomly found this recipe and decided to try it. Ever since, it has been a staple for every football game. Friends beg for them and there are never any left. They are so easy to make and taste great. Definitely a crowd pleasing choice! Preparation
Preheat oven to 375°F. In large skillet, cook beef and half can (or whole can depending on spiciness desired) of jalapeños over medium heat until meat is no longer pink. Add cream cheese, cumin and chili powder. Cool slightly. Separate crescent rolls into triangles (only one can at a time). Place 1 Tbsp. of beef mixture along short end of each triangle; carefully roll up. Place point-side down, 2 inches apart on untreated baking sheet. Bake for 11-14 minutes or until golden brown. Serve warm.
Michael Roberts, USA (Houston Branch)
Ingredients for 6-8 servings
1 lb. ground beef 1 can (4oz) chopped jalapeño peppers 8 oz. cream cheese 1/4 Tsp. ground cumin 1/4 Tsp. chili powder 3 Tubes crescent rolls (Thin sheet of dough)
Soups 18 I 19
Soups
20 Tomato Bisque From Diana Estrella, DSV Southeast, Miami
22 Chicken Wild Rice Soup From Melinda Olson, DSV Midwest, Minneapolis
24 Northwest Lentil Soup From Ryan Urie, DSV Northwest, Seattle
26 Manhattan Clam Chowder
From Lynda Esposito, DSV Northeast, Newark
20 I 21 Soups
Tomato Bisque Everyone has some sort of comfort food. Mine is grilled cheese and tomato soup! I found a recipe for a simple tomato soup but I preferred a bisque-like texture. I started looking through my refrigerator and found some heavy cream along with fresh basil. Voila! My grilled cheese had now found its perfect mate! Preparation
Place tomatoes and tomato juice in a large pot over medium heat. Simmer for 25 minutes. Puree in blender the tomato mixture along with the basil leaves, and return the puree into the same pot. Place the pot over medium heat again, and stir in the heavy cream and butter. Stir until butter is melted. Do not boil. Season with the salt and pepper. Pour gently into deep soup bowls, garnish with basil leaf in the middle. Great for dipping grilled cheese in!
Diana Estrella, USA (Miami Branch)
Ingredients for 6 servings
4 tomatoes (Diced) 4 cups tomato juice 16 leaves fresh basil (must be fresh basil) 1 cup heavy whipping cream 1/2 cup butter Salt and pepper to taste.
21 I 4
Smoked Salmon Chowder
Smoked Salmon Chowder My family makes this every year for Thanksgiving dinner. Preparation In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes. Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot. Ladle the chowder into warmed soup bowls, garnish with basil and serve immediately. Accompanies well with a glass of Chardonnay
Michelle Horne, USA
Ingredients for 4 servings Tablespoon butter 1-1/2 tsp. olive oil 1/2 cup chopped onion 1 clove garlic, chopped 1/4 cup chopped celery 1/4 cup all-purpose flour 3 cups chicken broth or vegetable broth 1/2 pound potatoes - peeled and cubed 1/2 tsp. dried dill weed 1/2 tsp. dried tarragon 1/2 tsp. dried thyme 1/4 tsp. paprika 1/4 pound smoked salmon, cut into 1/2 inch pieces 2 tablespoons white wine 1-1/2 tsp.s fresh lemon juice 1/8 tsp. hot sauce 1/2 tsp. salt 1/2 tsp. fresh-ground black pepper 1/2 cup half and half
Soups
Chicken Wild Rice Soup Wild Rice is the state grain of Minnesota. If you go into any tourist shop in the twin cities or “up north” you will find a bag for sale. It can be used in various foods from salads to pancakes and desserts. However, chicken wild rice soup is one of the more common ones and is a great comfort food to serve during our cold Minnesota winters. Preparation Melt the butter in large saucepan over medium heat. Stir in onion, celery, and carrots. Sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Add flour and stir well. Slowly pour in the chicken broth, stirring constantly until all have been blended. Bring just to boil and reduce to low heat and let simmer. Add rice, chicken, salt, curry powder, mustard powder, parsley, pepper, almonds and sherry. Allow to heat through then pour in the half and half cream. Let simmer for 1 to 2 hours. Do not allow to boil. (This is a recipe that you can add and omit ingredients to suit your tastes.) Serve with a garden salad and warm baguette.
Melinda Olson, USA (Minnesota Branch)
Ingredients for 6 servings
1/2 cup butter 1 finely chopped onion 1/2 cup chopped celery 1/2 cup sliced carrots 1/2 pound sliced mushrooms 3/4 cup flour 6 cups chicken broth 2 cups cooked wild rice 1 pound boneless skinless chicken cooked and cubed 1/2 Tsp. salt 1/2 Tsp. curry powder 1/2 Tsp. mustard powder 1/2 Tsp. dried parsley 1/2 Tsp. ground black pepper 1 cup slivered almonds 3 Tbsp. dry sherry 2 cups half and half cream
22 I 23
24 I 25 Soups
Northwest Lentil Soup This is my sister’s recipe. I have always loved this dish when she cooked it for me. However, after asking a few times, I knew I needed to get it from her! In in the Pacific Northwest, one can never have enough soup recipes for the cold rainy winters. We often serve this during the holiday seasons. Preparation In a pot or teapot bring water to a boil, place lentils in a large bowl and cover the lentils with boiling water, allow to sit for 15 minutes and then drain. In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes or until the vegetables are tender. Add the celery and carrots and sauté for another 10 minutes. Add the chicken stock, tomato paste and drained lentils; cover and bring to a boil. Once boiling, reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated parmesan. Red Wine would accompany the meal well.
Ryan Urie, USA (Seattle Branch)
Ingredients for 6-8 servings
1 pound French green lentils (recommended: du Puy) 1/4 cup olive oil, plus extra for serving 4 cups diced yellow onions (3 large) 4 cups chopped leeks, white and light green parts only (2 leeks) 1 Tbsp. minced garlic (2 large cloves) 1 Tbsp. kosher salt 1 1/2 Tsp. freshly ground black pepper 1 Tbsp. minced fresh thyme leaves 1 Tsp. ground cumin 3 cups medium diced celery (8 stalks) 3 cups medium diced carrots (4 to 6 carrots) 3 quarts Homemade Chicken Stock, or canned broth 1/4 cup tomato paste 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick 2 Tbsp. dry red wine or red wine vinegar Freshly grated Parmesan, for serving
25 I 4
Smoked Salmon Chowder
Smoked Salmon Chowder My family makes this every year for Thanksgiving dinner. Preparation In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes. Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot. Ladle the chowder into warmed soup bowls, garnish with basil and serve immediately. Accompanies well with a glass of Chardonnay
Michelle Horne, USA
Ingredients for 4 servings Tablespoon butter 1-1/2 tsp. olive oil 1/2 cup chopped onion 1 clove garlic, chopped 1/4 cup chopped celery 1/4 cup all-purpose flour 3 cups chicken broth or vegetable broth 1/2 pound potatoes - peeled and cubed 1/2 tsp. dried dill weed 1/2 tsp. dried tarragon 1/2 tsp. dried thyme 1/4 tsp. paprika 1/4 pound smoked salmon, cut into 1/2 inch pieces 2 tablespoons white wine 1-1/2 tsp.s fresh lemon juice 1/8 tsp. hot sauce 1/2 tsp. salt 1/2 tsp. fresh-ground black pepper 1/2 cup half and half
26 I 4 Appetizers
Uncle Bill’s Basil Linguine
Uncle Bill’s Basil Linguine I got this recipe from m 89 year old Uncle Bill. His wife, my aunt, travelled the world in the 60’s, 70’s and 80’s. She has almost been to every continent on this globe. She passed away about 10 years ago. Uncle Bill lives in San Francisco and is a lover of the Arts. Preparation
In a 4-quart glass serving bowl, combine tomatoes, cream cheese, olive oil, vinegar, basil, minced garlic, salt, pepper. Cover; marinate at room temperature 2 hours. Prepare linguine as directed on package and drain. Put linguine back in pot after draining. Add marinated mixture, toss lightly. Put linguine on platter, top with roasted pine nuts; sprinkle with grated parmesan cheese, enjoy! Main dish on spring or summer day. You can present on your best (warm) platter, sprinkle around linguine with parsley. You can have your favourite wine with this dish and a side of fresh sourdough bread.
Michael Lopez,USA (San Francisco Branch)
Ingredients for 4-6 servings
3 cups of Tomatoes, Peeled, Chopped, and Seeded (If needed buy canned, peeled and remove seeds. 8 ounce package cream cheese, cubed (use wire cheese cutter if available) ¾ cup of good olive oil 1 Tsp. red wine vinegar 1/3 cup of fresh chopped basil 2 garlic cloves minced ½ Tsp. salt ½ Tsp. pepper 1 lb. of linguine ½ cup pine nuts (optional) Fresh grated Parmesan cheese
Soups
26 I 27
Manhattan Clam Chowder Manhattan Clam Chowder is served at practically every diner in New Jersey. As a seafood lover, I like to try Manhattan Clam Chowder each time I see it on a menu. I consider it comfort food. A large bowl can be a meal by itself, while a small cup can be a nice appetizer. Since the ingredients can be purchased at most grocery stores, I can stay home and make my own version of my favourite bowl of soup and share it with my family and friends. Preparation
In a large pot, cook the bacon over medium heat until it is just about crisp. Remove the bacon and place it on a plate with a paper towel on it, to absorb the grease. Add half of the chopped garlic and lemon juice to the bacon drippings and cook on low heat for 2 minutes. Add the water, stock, wine and clam juice. Bring to a simmer. In another large pot, melt butter adding onion, celery and the rest of the garlic. Cook on medium-low heat until the onion is translucent, about 5 minutes. Whisk the flour into the pot and cook for several minutes. Add the clam broth and bring to a simmer, whisking until smooth. Add the potatoes, canned tomatoes, sugar, pepper flakes and parsley stirring well to blend all of the ingredients. Season well, with salt and pepper, and cook on low until the potatoes are fork tender. Add the clams and bacon to the pot. Cover and steam until the clams are all open, 8-10 minutes. Discard any clams that don’t open. Taste, and season again, with salt and/or pepper, if desired. Serve with a piece of garlic bread for dipping. A lighter version of the recipe can be made by simply omitting the potatoes. You should cook with a wine white that you also like to drink, as the flavour will concentrate during the cooking process. If you don’t like the taste of the wine in a glass, chances are you will not enjoy it in your recipe either. You can serve the soup with a glass of the same wine used for the recipe.
Lynda Esposito, USA (Newark Branch)
Ingredients for 6 servings
4 slices bacon, chopped 6 cloves garlic, finely chopped Juice from half a lemon 2 cups water 1 cup seafood stock 1/2 cup white wine 1/2 cup clam juice 3 Tbsp. butter 1 large onion, coarsely chopped 2 stalks celery, coarsely chopped 1 Tbsp. all-purpose flour 1 large potato cut into 1 inch cubes 1 28 ounce can whole peeled tomatoes 1 Tbsp. sugar 1 Tbsp. red pepper flakes 2 sprigs fresh thyme 1/2 bunch fresh parsley leaves, finely chopped Salt and pepper to taste 2 dozen littleneck clams, soaked and scrubbed to remove dirt
Salads 28 I 29
Salads
30 Herb Avocado Curry Salad
From Carsten Groenvall, DSV Southwest, Austin
32 Grandma’s “Green” Salad
From Charles J. Heath, DSV Midwest, Cincinnati
34 Spicy Ranch Salad From Sandy Trujillo, DSV West, Los Angeles
36 Blue Cheese Bacon Cole Slaw
From Pam Joyce, DSV Southeast, Charlotte
30 I 31 Salads
Herb Avocado Curry Salad My aunt once made this for me, and since then I have borrowed her recipe. This is an easy dish to make, and goes nicely with a light meal during the hot summers in Texas. The curry is an extra touch to the traditional Southwest meals! Preparation
Stir together olive oil, vinegar, salt, pepper, and curry in a bowl. Add remainder of ingredients and toss in bowl. Taste to see if more curry, salt, or pepper is needed. Serve immediately. The avocado will discolor quickly so you can wait to add avocado until serving time.
Carsten Groenvall, USA (Austin Branch)
Ingredients for 4 servings
6 Tbsp. Olive oil 1 Tbsp. Vinegar or lemon juice Salt/pepper 1-2 Tbsp. of curry 1 finely chopped charlotte onion 6 oz. of mixed salad leaves - lightly chopped 2 avocados - diced 1 Tomato - diced
32 I 4 Appetizers
Uncle Bill’s Basil Linguine
Uncle Bill’s Basil Linguine I got this recipe from m 89 year old Uncle Bill. His wife, my aunt, travelled the world in the 60’s, 70’s and 80’s. She has almost been to every continent on this globe. She passed away about 10 years ago. Uncle Bill lives in San Francisco and is a lover of the Arts. Preparation
In a 4-quart glass serving bowl, combine tomatoes, cream cheese, olive oil, vinegar, basil, minced garlic, salt, pepper. Cover; marinate at room temperature 2 hours. Prepare linguine as directed on package and drain. Put linguine back in pot after draining. Add marinated mixture, toss lightly. Put linguine on platter, top with roasted pine nuts; sprinkle with grated parmesan cheese, enjoy! Main dish on spring or summer day. You can present on your best (warm) platter, sprinkle around linguine with parsley. You can have your favourite wine with this dish and a side of fresh sourdough bread.
Michael Lopez,USA (San Francisco Branch)
Ingredients for 4-6 servings
3 cups of Tomatoes, Peeled, Chopped, and Seeded (If needed buy canned, peeled and remove seeds. 8 ounce package cream cheese, cubed (use wire cheese cutter if available) ¾ cup of good olive oil 1 Tsp. red wine vinegar 1/3 cup of fresh chopped basil 2 garlic cloves minced ½ Tsp. salt ½ Tsp. pepper 1 lb. of linguine ½ cup pine nuts (optional) Fresh grated Parmesan cheese
Salads 32 I 33
Grandma’s Green Salad This has been in our family since 1980, when I was introduced to my new stepmother, and her mother. This dish was served during the first visit to Grandma’s house. She served a nice meal, and this dish was my favorite item on the table. At age 13, I asked for the recipe so I could make it myself! I have made this dish ever since – it is extremely easy to make, and has become a staple for cookouts and celebrations. Preparation
In a medium size bowl, combine Cool Whip and crushed pineapple. Slowly fold in pistachio pudding. Mixture will turn to a mint green color. Chill for about 4 hours before serving. This side dish goes well with fried chicken or grilled hamburger.
Charles J. Heath, USA (Cincinnati Branch)
Ingredients for 8-10 servings
1 (8 oz.) Cool Whip 1 (12 oz.) crushed pineapple (completely drained) 2 (1 oz.) Jell-O pistachio pudding
34 I 35 Salads
Spicy Ranch Salad I enjoy making this recipe at work for lunch time! We gather a group of colleagues, and each of us brings a few of the ingredients. It takes no more than 10 minutes to prepare it. We enjoy sharing the dish and spending a break together to prepare. Preparation In a large bowl, combine tortilla chips, salsa, black beans, onions, corn, black olives, jalapenos, and romaine lettuce. Toss to mix, then add cheese, eggs and pour Ranch Dressing. Toss it well again, leave it in the fridge for about 10 min and serve.
Sandy Trujillo, USA (Spicy Ranch Salad)
Ingredients for 6 servings
1 package of romaine lettuce 1 can (11 ounces) corn, drained 1 can (15 ounces) black beans, drained and rinsed 1 cup of shredded american cheese 1 cup of Pace Chunky Salsa (hot) 1/2 cup of jalapenos 1/2 cup of black olives 1/4 cup parmesan cheese 2 boiled eggs (chopped) 1/2 onion (chopped) 1/2 cup ranch dressing 3 cups of tortilla chips
Salads 36 I 37
Blue Cheese Bacon Cole Slaw My husband and I took a trip to Charleston, South Carolina where we stumbled upon a restaurant called Poe’s. We ordered their hamburger, which came with this wonderful coleslaw. When we went back home, I was determined to recreate it as closely as I could. After several failed attempts, the end result is close to the original! Now whenever there is a family cook-out, they always ask me to make this. Preparation Rinse and drain the cabbage head. Slice into long thin ribbons, then cut into 1/2-inch lengths and add to large bowl. Crumble the bacon into the bowl. Add blue cheese crumbles (you can add more or less to suit your taste). Add dressing, you want to add just enough to coat all of the cabbage, without making it to wet. Add Salt and pepper to taste. Gently stir it all together. Cover bowl with cling wrap and let sit in fridge at least 30 minutes to overnight. The longer it sits, the better the flavours will combine. Red cabbage can also be used along with the green cabbage for a nice color addition. This is wonderful on hamburgers and barbeque sandwiches, but works well as a side dish for any number of meals.
Pam Joyce, USA (Charlotte Branch)
Ingredients for 4-6 servings
1 medium cabbage head 5 or 6 strips of bacon, cooked (regular or peppered) 1/2 cup of blue cheese crumbles 1/2 cup of good quality blue cheese dressing (I prefer Ken’s Blue Cheese with Gorgonzola dressing) Salt and pepper to taste
Side Dishes 38 I 39
Side Dishes
40 Shrimp Cilantro
From Michael Shaw, DSV Southeast, Charleston
42 Squash Casserole
From Betty Coogler, DSV Southeast, Atlanta
44 Macaroni Salad with Chicken and Pineapple From Charles J. Heath, DSV Midwest, Cincinnati
46 Mashed Potatoes and Yams
From Laura Vilsone-Meixner, DSV Northeast, Newark
40 I 41 Side Dishes
Shrimp Cilantro Many American dishes borrow from the spices and zest of the Southwest. In this recipe, we took the local ingredients offered during the Summer such as fresh shrimp, and added a little onion and cilantro for a zing. Combined with a nice white wine, this dish provides for an excellent meal compliment! Preparation
Peel shrimp and set aside. Boil 4 cups of water and salt. Place rice into boiling water and reduce heat to low and cover. (Cooking time can vary but generally 20-25 minutes). Chop cilantro, onion and garlic and mix together. Place stick of butter in large sauce pan and heat on medium heat. When the butter has melted, place onion and garlic into pan and sauté. Once garlic and onions soften, add lemon juice, salt, pepper and shrimp. (Turn up heat slightly – Cook approx.. 8-12 minutes). Add cilantro to shrimp a few minutes prior to being done. Mix rice and shrimp into large bowl and stir together until mixed well. This dish goes well with a glass of Chardonnay and a vegetable of your choice.
Michael Shaw, USA (Charleston Branch)
Ingredients for 4-6 servings or 8-10 as an Appetizer
2-3 lbs. of shrimp (preferably large to extra-large in size) 2 cups of rice (white or brown) 5-8 cloves of garlic (to preference) ¼ yellow onion 1 Tbsp. of lemon juice 1 cup of chopped cilantro 1 stick of butter (can also use olive oil to reduce calories or a mix) Salt & pepper (to taste)
Side Dishes 42 I 43
Squash Casserole My grandfather owned his own restaurant, The Snak Shak, in Middlesboro, Ky. He competed with Colonel Sanders’ restaurant in Harlan, Kentucky, which is about 60 miles up the road from Middlesboro. Although my grandfather’s restaurant never did as well as Colonel Sanders’ Kentucky Fried Chicken®, he still made all his recipes from scratch and cooked for years for family and friends. This is his recipe. I cook it often in honor of his memory. Preparation
Preheat oven to 350˚ F. Chop squash, onion and carrots and cook together until tender. Drain. Add soup and cream cheese. Stir. Put into casserole dish. Crumble saltines and put on top of casserole. Melt butter and drizzle on top. Cook for 45 minutes. Sweet tea goes well with this dish.
Betty Coogler, USA (Atlanta Branch)
Ingredients for 6-8 servings 6 yellow squash 1 large onion 3 carrots 2 cans cream of chicken soup 1 8 oz. cream cheese 4 Tsp. butter Dry saltines
44 I 45 Side Dishes
Macaroni Salad with Chicken and Pineapple This is a creation from my wife Florinda, who is a native of the Philippines. She decided to marry the Ohio local cuisine with one of her native dishes. We serve it locally at DSV during staff lunches where we often share a “pot luck” dinner. Preparation
In a large bowl, combine first five ingredients, mix well. Season with freshly ground pepper, salt, and sugar while folding in Miracle Whip dressing (mayonaise). Chill for about 4 hours before serving. This side dish goes well with fried chicken, steak or hamburger.
Charles Heath, USA (Cincinnati Branch)
Ingredients for 10-12 servings 2 cups elbow macaroni (cooked to package directions and drained) 2 boneless chicken breast (boiled, drained, and cut into cubes) 1 can (12 oz.) pineapple tidbits (drained) ¼ cup pickle relish (drained) ¼ cup finely chopped onion 1 (30 fl. oz.) Miracle Whip dressing (mayonaise) ¼ Tsp. freshly ground pepper ¼ Tsp. salt ½ Tsp. sugar
Side Dishes 46 I 47
Mashed Potatoes and Yams Mashed potatoes with yams are on our family menu every week. They are awesome as leftovers when seared with butter in a pan the following day. None of the major holidays, especially an American Thanksgiving, can go by without a big pot of mashed potatoes with yams. Preparation
Peel potatoes and yam. Cut into bite size cubes. Put into pot with cold water (in about 2 ½ quarts of water) and bring to boil. Add garlic salt, turn down low and cook for about 20 min or until fork soft. Drain potatoes, add butter – let it melt and then mash potatoes and yams. Add warm milk, little by little, and keep mixing until you get the consistency of the mashed potatoes & yams that you prefer. Add pepper to taste. Serve hot. Serves as a side dish to any main course you would like.
Laura Vilsone-Meixner, USA (New Jersey Branch)
Ingredients for 4 servings 6 medium yellow potatoes 1 yam 6 Tbsp. of unsalted butter About 1 cup of warm milk Garlic salt and pepper to taste
Main Dishes 48 I 49
Main Dishes 50 Beef Brisket
From Connie Banker, DSV Southwest, Houston
52 Smoked Ribs with Blackberry Bourbon Bar-B-Q Sauce From Becky Keesamen, DSV Midwest, Kansas City
54 Little Lobster Casseroles From Maripat Mitchell Raiter, DSV Northeast, Boston
56 Uncle Bill’s Basil Linguine From Michael Lopez, DSV West, San Francisco
58 Shrimp de Jonghe From Vanessa Klonnek, DSV Midwest, Chicago
60 Spring Chive Halibut with Asparagus Puree From Ryan Urie, DSV Northwest, Seattle
62 Marinated Grilled Skirt Steak From Rosanna Gelsomini, DSV Midwest, Chicago
64 Seared Ahi Tuna with Wasabi Mashed Potatoes and Rainbow Chards From Arthur Adams, DSV West, San Francisco
66 Camarones Enchilados From Diana Estrella, DSV Southeast, Miami
50 I 51 Main Dishes
Beef Brisket Texan’s like their beef! This is a real crowd pleaser and feeds many at a low cost so it’s great for parties and large gatherings. This is definitely a favorite with my family and friends. There is nothing fancy about it but it will make your guests feel right at home! Preparation
Melt Crisco in a skillet and sear the Brisket (with the fat still on) on both sides for just a few minutes. Season with salt and pepper, minced garlic, and Worcestershire sauce. Place the brisket in either an oven roaster or a crock pot with the fat side up. Add a medium chopped onion and a bay leaf. Pour in a dark beer… enough to almost cover the roast. Cover tightly and cook slowly with low heat If using the oven, cook for 10 – 12 hours at 225 – 250°F If using the crock pot, use the low setting for about 10 – 12 hours. Serve it with corn on the cob, coleslaw, baked beans and gravy made from the pan drippings. Wash it all down with a cold brew!
Connie Banker, USA (Houston Branch)
Ingredients for 10 servings
4 lb. beef brisket 2 Tbsp. Crisco or other vegetable oil 2 Tsp. minced garlic Salt and pepper to taste Worcestershire sauce, to taste 1 medium chopped onion 1 bay leaf 1 dark beer
Main Dishes 52 I 53
Smoked Ribs with Blackberry Bourbon Bar-B-Q Sauce My family makes a lot of dishes from scratch as we love to cook. In the summertime we are often outdoors grilling. Barbecue is a perfect entree for summer when blackberries are ripening. While we use a lot of beef from our farm, pork is also a good choice. Preparation
Becky Keesamen, USA (Kansas City Branch)
Ingredients for 4-6 servings
Remove excess fat and membrane from ribs. Combine all rib rub ingredients and generously coat ribs on both sides. Slow smoke outdoors using your favorite technique. We recommend 225-240º for 6 hours.
2 Racks of beef or pork spare ribs. Pull the ribs out of the refrigerator an hour or two before I am ready to cook to allow their temperature to rise to close to room temperature.
While the ribs are smoking for the first three hours, go ahead and prepare the BBQ Sauce. Sauté onions and garlic over medium until onions are translucent. Add ginger and bourbon; continue cooking until reduced by half. Stir together remaining ingredients and simmer over medium to medium-low heat for one hour. As the sauce thickens you will have to reduce the heat to prevent a giant mess. The sauce will be thick, sweet, tangy, spicy and delicious!
Rib Rub: 2 Tbsp. cayenne 1-1/2 Tbsp. each cumin (ground), garlic powder, mustard powder and onion powder 4 Tbsp. paprika 1 Tbsp. black pepper
Baste ribs to finish and serve the extra sauce with meal. Cold beer goes great with ribs.
BBQ Sauce: 6 garlic cloves 1/2 onion, diced 2 Tbsp. ginger, fresh ground 1 cup bourbon 1/2 cup apple cider vinegar 1/2 cup balsamic vinegar 1 cup wild blackberry preserves 1 (mild) – 3 (generally hot) chipotle peppers 2 Tbsp. adobo sauce, from chipotles 1-1/2 cup ketchup 1 Tsp. each mustard powder, celery seed and black pepper 1/2 cup worcestershire sauce 3 Tbsp. tomato Paste 2 Tbsp. molasses
54 I 55 Main Dishes
Little Lobster Casseroles We purchased a home in Boston approximately 300 feet from the Atlantic Ocean; however, we were not quite prepared for life by the sea. During our first storm experience, mother nature delivered lobsters right to our front door! We were quite surprised when we saw our neighbors plucking lobsters from the water for an impromptu lobster boil! As New Englanders, we enjoy many different lobster dishes, although we prefer to get our “catch” the traditional way - at our local grocery store. Preparation
Preheat oven to 400˚ F. Coat the bottom of 4 individual portion ramekins with a small amount of butter. Divide the lobster meat evenly among the ramekins. Topping: Combine corn flake crumbs, pecans and tomalley with 4 Tbsp. of melted butter and Worcestershire sauce. Divide the mixture among the ramekins, spreading it lightly over the lobster meat. Drizzle the remaining butter over the top of each. Bake for 15 minutes or until heated through. Serve hot. Serve as a hot lunch. Which drink accompanies the meal best? White Wine.
Maripat Raiter, USA (Boston Branch)
Ingredients for 4 servings
6 Tbsp. (3/4 stick) butter, melted 3-4 cups cooked lobster meat, cut into bite size pieces 1-1/2 Cups corn flakes, crushed with a rolling pin 1 cup finely chopped pecans Tomalley from 3-4 lobsters (optional) 1 Tbsp. worcestershire sauce
Main Dishes 56 I 57
Uncle Bill’s Basil Linguine I received this recipe from my Uncle Bill, who got it from my aunt. She traveled the globe from the 1960’s through the 1980’s, picking up tastes and specialties from around the world. This is now our local favorite in San Francisco! Preparation
In a 4-quart glass serving bowl, combine tomatoes, cream cheese, olive oil, vinegar, basil, minced garlic, salt and pepper. Cover and marinate at room temperature for 2 hours. Prepare linguine as directed on package and drain. Put linguine back in pot after draining. Add marinated mixture, toss lightly. Put linguine on platter, top with roasted pine nuts; sprinkle with grated parmesan cheese, enjoy! This would be a great main dish on a spring or summer day. You can present on your best (warm) platter, sprinkle around linguine with parsley. Serve with your favorite wine and a side of fresh sourdough bread.
Michael Lopez, USA (San Francisco Branch)
Ingredients for 4-6 servings
3 cups of tomatoes, peeled, chopped, and seeded (If needed buy canned, peeled and remove seeds. 8 ounce package cream cheese, cubed (use wire cheese cutter if available) 3/4 cup of good olive oil 1 Tsp. red wine vinegar 1/3 cup of fresh chopped basil 2 garlic cloves minced 1/2 Tsp. salt 1/2 Tsp. pepper 1 lb. of linguine 1/2 cup pine nuts (optional) Fresh grated parmesan cheese
58 I 59 Main Dishes
Shrimp de Jonghe If it`s true as they say that a great artist gains a measure of immortality through his work, then Henri de Jonghe must have been a culinary master. His creation, shrimp de Jonghe, lives on in at least a hundred restaurants throughout the Chicago area, not to mention numerous other restaurants around the country. Preparation
Preheat oven to 400°F. Put water, onion, celery, peppercorns, bay leaf, and salt into a large saucepan; heat to boil. Add shrimp, cover; return to boil. Drain immediately. Cool shrimp slightly; peel. Place in large bowl. Add half of the melted butter and sherry; toss to mix. Mix remaining melted butter and bread crumbs in a small bowl. Stir in parsley shallots, garlic, paprika and red pepper. Spoon half of the shrimp mixture into a buttered 1 1/2 quart baking dish. Spoon half of the bread crumbs on top of the shrimp mixture. Repeat shrimp layer and bread crumb layer. Bake until bread crumbs are lightly browned, about 10 minutes.
Vanessa Klonnek,USA (Chicago Branch)
Ingredients for 4-6 servings
6 cups water 1/2 small onion, sliced 1 rib celery, halved 3 black peppercorns 1 bay leaf 1/4 Tsp. salt 1-1/2 pounds large shrimp in the shell 1 stick unsalted butter, melted 2 Tbsp. dry sherry or wine 1-1/2 cups French bread crumbs 2 Tbsp. minced fresh parsley 1 Tbsp. minced shallot 2 cloves garlic, minced 1/2 Tsp. sweet paprika 1/8 Tsp. ground red pepper
Main Dishes 60 I 61
Spring Chive Halibut with Asparagus Puree I used to work at a seafood restaurant when I was 18. The spring chive halibut was always my favorite meal after work when it was in season. This is not their recipe but it has hints of the same tastes. Halibut reminds me of spring and summer in Seattle. Preparation
Roast the pine nuts in a pan without oil, remove from heat and set aside. Coat the bottom of a saucepan with oil heated to low-medium. Add the shallot and celery and saute for about 8-10 minutes or until they are softened. Remove from heat and set aside. Meanwhile, bring a large pot of water to a boil. Season the water with salt and add the asparagus. Boil the asparagus for about 1 minute, strain the asparagus and immediatley place in ice water to cool. Once cool, strain the asparagus and place in the food processer or blender along with the sauteed shallot, celery and chicken stock. Puree the mixture until nice and smooth. Season with salt and pepper to taste. De-bone halibut. Season with salt and pepper to taste. Heat butter and oil in a heavy bottomed skillet to medium high. Once the oil/butter is hot, place the halibut in the pan skin side down. Cook for 3-4 minutes. Gently flip the fish and cook another 3-4 minutes. Gently reheat the asparagus puree, add the pine nuts and serve along with the halibut with a generous squeeze of lemon and a drizzle of chive oil (Recipe for Chive Oil is below). Bring a small saucepan of water to a boil, season the water with salt. Place the chives in the boiling water for 10 seconds. Remove the chives and place in a bowl of ice water. Remove the chives and pat completely dry.Place the chives in a blender or food processor on high. Lightly drizzle the oil into the processor and process until the chives are blended with the oil. Allow the chives and oil mixture to sit for at least an hour. After that time, strain the oil through cheesecloth. Store the oil covered in the refrigerator for up to a week. Place Asparagus Puree on bottom of plate with Halibut on top with drizzling of the Chive Oil on top would be best to serve with a spring salad as well. White Wine would go best with this fish.
Ryan Urie, USA (Seattle Branch)
Ingredients for 4 servings
2 halibut filets 1/2 lb asparagus, woody ends removed, cut asparagus into 1“ dice 1 small shallot, finely diced 1 small rib celery 1/2 cup chicken stock 2 tablespoons pine nuts 1 teaspoon butter 1 teaspoon olive oil salt and pepper Chive Oil Recipe: 1 bunch chives (should equal about a handful) 1/3 cup extra virgin olive oil Pinch of salt
62 I 63 Main Dishes
Marinated Grilled Skirt Steak I discovered this recipe a few years ago when I was searching for a flavorful marinade for skirt steak. Since then, it has become a favorite in our home. I especially love to make it during the warm summer months. Last year I made this for my husband’s family during our vacation in Italy and they absolutely loved it! Now it has become a favorite recipe in their home and they have shared this recipe with their friends and family. Preparation
In a blender, put in oil, soy sauce, chives, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for at least 4 hours in refrigerator. You can also leave to marinade overnight for more flavor. Prepare barbeque on medium-high heat. Remove the meat from the marinade and discard the marinade. Place the meat on the grill and sprinkle with salt, repeating on the opposite side. Grill the steak to desired wellness, about 4 minutes per side for medium-rare. Serve with grilled vegetables or your favorite potato dish, as desired. Accompany this dish with a margarita or a refreshing mojito.
Rosanna Gelsomini, USA (Chicago Branch)
Ingredients for 4 servings 1/2 cup olive oil 1/3 cup soy sauce 1/4 cup chopped chives 2 large cloves garlic 1/4 cup lime juice 1/2 Tsp. red pepper flakes 1/2 Tsp. ground cumin 3 Tbsp. dark brown sugar 2 pounds inside skirt steak, cut into 4 equal pieces
Main Dishes 64 I 65
Seared Ahi Tuna with Wasabi Mashed Potatoes and Rainbow Chards This main course is always a treat in our family, as well as a favorite for all ages! This succulent dish – imagine it being served on a teak platter with exotic leaves and plumeria flowers – will transport you to your favorite restaurant on a South Pacific beach. Preparation
Wasabi Mashed Potatoes: Put peeled and quartered potatoes in a large pot, cover with cold water, add 1 Tsp. of sea salt, and bring to a boil over medium-high heat. Reduce to a simmer and cook until fork tender, about 15 minutes. Drain and put potatoes in a large mixing bowl. With a fork, break up potatoes. Add creme fraiche, butter and warm milk to obtain desired consistency. Mix in 1 or 2 teaspoons (adjust for spiciness) of the prepared wasabi or horseradish and whip potatoes. Rainbow Chards: Heat oil in a large sauté pan with garlic. Throw in chopped chard ribs and leaves and sauté until wilted, about 5 minutes. Season with salt and pepper to taste. Seared Ahi Tuna Steaks: Pat dry the ahi steaks and lay them out on a plate. Sprinkle in a thin layer of black sesame seeds on both sides. Sprinkle salt and freshly-ground black pepper on both sides. Gently press spices in so that they adhere to the steak. Heat the iron cast skillet on medium high. A thick-bottomed or cast iron pan is recommended to get a nice crisp on the outside of the tuna. When skillet is hot, melt the butter. Swirl butter to coat skillet evenly. When butter is frothy white (before it turns brown), place the steaks on skillet. Cook for 1 to 2 minutes on each side depending on how rare you want your steak. 3 or 4 millimeters of searing on the steaks makes the dish perfect. Remove to a cutting board. For presentation, cut each steak diagonally into thin one-centimeter slices and fan or domino on top of the wasabi mash potatoes.
Arthur Adams, USA (San Francisco Branch)
Ingredients for 4 servings
Wasabi Mashed Potatoes: 6 large russet potatoes, peeled, rinsed and quartered Salt and pepper to taste Butter to taste 2 Tbsp. of creme fraiche to taste Warm milk to taste Wasabi or prepared horseradish Rainbow Chards: 1 bunch of rainbow chards, washed thoroughly as it is often sandy, ribs removed, leaves and stems roughly chopped 2 tablespoons of olive oil Crushed garlic (2 cloves or 2 teaspoons of prepared marinated garlic) Salt and pepper to taste Seared Ahi Tuna Steaks: 2 sushi-grade thick Ahi Tuna steaks (Yellowfin Tuna) 2 Tablespoons of Japanese black sesame seeds Salt and black pepper to taste 1 Tablespoon of butter
66 I 67 Main Dishes
Camarones Enchilados One of my all-time favorite dishes growing up was this shrimp casserole. I was never a huge fish lover as a child but I loved hot and fluffy white rice. My mother would make this dish for me and place the shrimp over the rice. It’s so flavorful that I never would have guessed it was fish. I suppose this was her way of “tricking me” and it was a sure success!
Diana Estrella, USA (Miami Branch)
Ingredients for 4 servings Preparation
Place shrimp in a pot of boiling water, add pinch of salt to water. Boil for about 30 minutes, and then remove from heat. Drain and rinse shrimp. In a separate pot, add garlic powder, onion powder, paprika, oregano, green pepper, tomato sauce, olive oil, cooking wine and shrimp. Add just enough water to cover shrimp. Cook on medium to high heat for about 20-30 minutes stirring occasionally until water/mix starts to turn into a thick sauce. Lower heat to simmer for an additional 5 minutes. Add salt and pepper to taste. Great when placed over hot steamy white rice! Fresh shrimp always taste better.
One pound medium shrimp. (peeled/deveined /tail-less) 1-1/2 Tsp. garlic powder 1/4 Cup Extra Virgin Olive Oil 1 Tsp. dry oregano leaves 1-1/2 Tsp. paprika 1/2 of a green pepper (chopped) 1-1/2 Tsp. onion powder 2 small cans of tomato sauce (8 oz cans) 1/2 cup white cooking wine (Vino Seco Blanco) Salt and pepper (add to taste) Water
Dessserts 68 I 69
Desserts
70 Yummy for my Tummy Cobbler
From Bonnie Donnelly Sells, DSV Southeast, Charlotte
72 Wakky Cake
From Angela DiPietro, DSV Northwest, Portland
74 Apple Sheet Cake
From Laura Vilsone-Meixner, DSV Northeast, Newark
76 Southern Style Banana Pudding
From Sandra Petty, DSV Southwest, Dallas
70 I 71 Desserts
Yummy For My Tummy Cobbler This recipe is a southern specialty. It is best with fresh peaches but can be made with any fruit including canned items. Fresh from the oven with ice cream is how this dish is often served after a meal or just for a treat! Preparation
Preheat oven to 400°F. Melt the butter and pour it into baking pan (a pan deep enough that the sides are at least 3 inches high). Add the fruit on top of the butter in the pan. Mix flour, sugar and milk together. Pour the mixture over the fruit and butter into the pan. Bake for 35 minutes (or until brown and toothpick doesn’t stick). Serve with vanilla ice cream!
Bonnie Donnelly Sells, USA (Charlotte Branch)
Ingredients for 6-8 servings
1 cup of self rising flour 1 cup of sugar 1 cup of milk 1 stick of butter 3 cups of fruit (fresh peaches or blueberries are the best – or you can use canned fruit, drained)
72 I 4 Appetizers
Uncle Bill’s Basil Linguine
Uncle Bill’s Basil Linguine I got this recipe from m 89 year old Uncle Bill. His wife, my aunt, travelled the world in the 60’s, 70’s and 80’s. She has almost been to every continent on this globe. She passed away about 10 years ago. Uncle Bill lives in San Francisco and is a lover of the Arts. Preparation
In a 4-quart glass serving bowl, combine tomatoes, cream cheese, olive oil, vinegar, basil, minced garlic, salt, pepper. Cover; marinate at room temperature 2 hours. Prepare linguine as directed on package and drain. Put linguine back in pot after draining. Add marinated mixture, toss lightly. Put linguine on platter, top with roasted pine nuts; sprinkle with grated parmesan cheese, enjoy! Main dish on spring or summer day. You can present on your best (warm) platter, sprinkle around linguine with parsley. You can have your favourite wine with this dish and a side of fresh sourdough bread.
Michael Lopez,USA (San Francisco Branch)
Ingredients for 4-6 servings
3 cups of Tomatoes, Peeled, Chopped, and Seeded (If needed buy canned, peeled and remove seeds. 8 ounce package cream cheese, cubed (use wire cheese cutter if available) ¾ cup of good olive oil 1 Tsp. red wine vinegar 1/3 cup of fresh chopped basil 2 garlic cloves minced ½ Tsp. salt ½ Tsp. pepper 1 lb. of linguine ½ cup pine nuts (optional) Fresh grated Parmesan cheese
Dessserts 72 I 73
Wakky Cake This is a good chocolate cake that is very simple to make, even for children. Our family has made this cake since I was small and I remember my father telling me that this recipe originated during the depression when eggs were very expensive. Since there are no eggs in this recipe, it is also good for people who are allergic to eggs. Preparation
Preheat oven to 375°F. Combine dry ingredients, then add remaining ingredients and mix well. You can use a 13 x 9 x 2 inch pan or 2, 9 inch round pans or make cupcakes. Grease and use cocoa powder to “flour” the pans so the cake won’t stick. Bake for approximately 20 minutes. When cake is cooled, you can frost with any type of frosting or glaze that you like.
Angela DiPietro, USA (Portland Branch)
Ingredients for 12 servings 2-1/2 cups all-purpose flour 1-1/2 cups white sugar 1-1/2 Tsp. baking soda 1 Tsp. salt 1/4 cup cocoa powder 1 Tsp. vanilla 2 Tbsp. vinegar 1/2 cup vegetable oil 1-1/2 cups water
74 I 75 Desserts
Apple Sheet Cake This is my Mom’s favorite apple cake recipe, which I have brought with me from Latvia. There is no occasion without it and all of our friends & family here in the USA have fallen in love with it as well. I’m going to pass it along to my daughter one day, and hope that she will keep the Latvian tradition alive in the melting pot of the USA. Preparation
Preheat oven to 350°F. Large bowl, mix eggs with 1 cup of sugar by hand with a wooden spoon. Add 1 cup of sour cream and mix well. Add baking powder to the flour and start sifting into the bowl little by little, mixing it well until all flour is added. Put aside. Peel apples and slice them in about ¼ inch slices. Pour dough onto a greased cookie sheet or pan and even out with spoon. Line apple slices one by one, in rows, covering entire area. Bake for about 20 minutes. In the meantime mix remaining ½ cup of sour cream with 1 cup of sugar and add vanilla extract. Mix it well until all sugar has dissolved or almost dissolved. Take the cookie sheet out of the oven and cover evenly with the sour cream & sugar & vanilla mixture (spoon over). Sprinkle generously with cinnamon and bake for another 10-15 minutes. Remove from the oven and let it cool off a bit if you can wait and enjoy!
Laura Vilsone-Meixner, USA (Newark Branch)
Ingredients for 12 servings
2 eggs 2 cups of sugar 1-1/2 cup of sour cream 2 cups of flour 1 Tsp. of baking powder About 6 big Granny Smith apples About 1 Tbsp. of cinnamon Few drops of pure organic vanilla extract Unsalted butter to grease the cookie sheet or use baking paper instead
Dessserts 76 I 77
Southern Style Banana Pudding Banana Pudding is a traditional Southern desert, and a good recipe for family reunions, pot luck lunches, family or co-worker gatherings. This recipe has been handed down in our family for four generations. I have been bringing this dish to gatherings for years and I have always left with an empty dish. This recipe is loved by all. Preparation
In 11” x 13” baking dish/casserole dish, line the bottom and sides with the Vanilla wafers. Slice all 4 bananas into ¼ to ½ inch slices and place in baking dish on top of Vanilla wafers. In mixing bowl, combine vanilla pudding mix, Eagle Brand milk, 2 cups of whole milk, mix well. Fold in half of the Cool Whip. Pour over bananas and wafers in baking dish. Spread remaining Cool Whip on top of the dish covering all. Chill in refrigerator for approximately 2 hours then ready to serve.
Sandra Petty, USA (Dallas Branch)
Ingredients for 12 servings
2 cups Milk 1 5.1 oz. box of Jello Instant Vanilla Pudding Mix 1 can Eagle Brand Milk 1 16 oz. tub Cool Whip (whipped cream) 1 box vanilla wafers 4 large bananas
78 I 79 Glossary
Glossary Baguette
A long thin loaf of French bread that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Bay leaf
Refers to the aromatic leaves of several plants used in cooking. These include: Bay laurel. Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance.
Bisque
A smooth, creamy, highly-seasoned soup of French origin, classically based on a strained broth of crustaceans. It can be made from lobster, crab, shrimp or crayfish.
Bourbon
A type of American whiskey – a barrel-aged distilled spirit made primarily from corn.
Chives
The smallest species of the edible onions. A perennial plant, it is native to Europe, Asia and North America.
Cilantro
An herb with wide delicate lacy green leaves and a pungent flavor. The seed of the cilantro plant is known as coriander. Although cilantro and coriander come from the same plant, their flavors are very different and cannot be substituted for each other.
Cocktail Sauce
An accompaniment to most shellfish, consisting of three main ingredients: ketchup, horseradish and worchester sauce.
Crescent Roll
Also known as a croissant is a buttery flaky viennoiserie pastry named for its well known crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough.
Cumin
A flowering plant, native from the east Mediterranean to India. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.
Curry Powder
A blend of up to 20 different herbs and spices, including the commonly used: cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel, fenugreek, mace, nutmeg, pepper, poppy seeds, sesame seeds, saffron, tamarind and tumeric (which gives curry its characteristic golden color).
Dry Sherry
A blended wine of several years, not a single vintage wine. Sherry is usually considered an aperitif.
Eagle Brand Milk
A popular brand of sweetened condensed milk.
Gorgonzola
A veined Italian blue cheese, made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining.
Half and Half Cream
A mixture of half milk and half cream. It has 10-12% milkfat and cannot be whipped.
Halibut
A flatfish, from the family of the right-eye flounders. Other flatfish are also called halibut.
Linguine
A form of pasta – flat like fettuccine and trenette. It is wider than spaghetti, about 4 mm, but not as wide as fettuccine. The name linguine means “little tongues” in Italian, where it is a plural of the feminine linguina.
Little Neck Clam
The smallest variety of the hard clam, also known as a quahog, round clam, or hard-shell clam, is an edible marine bivalve mollusk which is native to the eastern shores of North America, from Prince Edward Island to the Yucatán Peninsula.
Leek
The leek is a vegetable that belongs, along with onion and garlic, to the genus Allium, currently placed in family Amaryllidaceae, subfamily Allioideae.
Lentil
The lentil is an edible pulse. It is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 40 centimetres tall and the seeds grow in pods, usually with two seeds in each.
Molasses
Shallot
The shallot is a botanical variety of the species Allium cepa, to which the multiplier onion also belongs. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name.
Skirt Steak
A cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter.
Tomalley
Tomalley or lobster paste is the soft, green substance found in the body cavity of lobsters, that fulfills the functions of both the liver and the pancreas. It is considered a delicacy, and may be eaten alone but is often added to sauces for flavour and as a thickening agent.
Thyme
A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to bean, egg and vegetable dishes.
Wasabi
A member of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant. Its root is used as a condiment and has an extremely strong flavor.
Molasses or treacle is a viscous by-product of the refining of sugarcane, grapes, or sugar beets into sugar. The word comes from the Portuguese melaço, ultimately derived from mel, the Latin word for “honey”.
Worchester Sauce
Pistachio
Wild Rice
The pistachio, a member of the cashew family, is a small tree originally from Central Asia and the Middle East.
Self Rising Flour
Self raising flour is refined flour (maida) that contains raising agent (baking powder).
Worcestershire sauce, sometimes shortened to Worcester sauce, is a fermented liquid condiment, primarily used to flavour meat or fish dishes. Wild rice are four species of grasses forming the genus Zizania, and the grain which can be harvested from them. The grain was historically gathered and eaten in both North America and China.
Yams
Creamy or firm when cooked, yams have an earthy, hardy taste and usually a minimal amount of sweetness. Although they are available throughout the year their season runs from October through December when they are at their best.
80 Index
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