SSA Staff Cookbook: Sharing from the Heart

STAFF COOKBOOK

Sharing from the Heart: Connecting us through recipes, stories, and family traditions

Staff Cookbook Sharing from the Heart: Connecting us through recipes, stories, and family traditions

2018

Table of Contents

Introduction

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From Novice to Chef: Priceless Tips and Pro Tricks Veggies: The perfect roast The great steak Useful kitchen tricks Major keys for working ef ciently Fluff it up: The perfect pot of rice Perfect cooking tricks

17 19 26 27 50 51

On the Lighter Side Avocado salad Vegan chickpea mock chicken salad Healthy tuna waldorf salad Curry vegan soup Margherita pizza toast Spring rolls with peanut sauce Tortilla boogies

Mable Choi Deborrah Cooper Tammy Rice Sharon Brown Deborrah Cooper Andrea Wong Connie Earl

7 8 10 11 12 14 16

C’Mone Falls Sylvia Soublet Bonnie Mencher Leslie Mene eld Jacqueline Baechler Pete Teasley Ramonda Fulcher Mable Choi Diarra Piggué Detra Teal Barbara Lovely

20 22 24 28 30 32 33 34 36 38 39

The Main Attraction Grilled let topped with butter crab Roasted chicken creamy pesto pasta Pasta with creamy cashew sauce Chicken-catch-a-Leslie Three cup chicken Afternoon delight Mac and cheese Filipino oxtail stew Chicken tamale pie White enchilada casserole Lobster mac and cheese

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Amazing Accompaniments Easy corn casserole Pao de queijo (Brazilian cheese bread) Sensational salsas Noodle kugel Barbara’s cheesy breads

Connie Earl Michael Hufana Helen Wong-Zelaya & Lucia Romero-Ochoa Kim Fogel Kim Little

41 42 44

Sylvia Soublet

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Sandy Franco Sylvia Soublet Ara Hayes Sylvia Soublet Mable Choi Pooja Bhakta Kelly Wood Ara Hayes

54 56 58 60 62 64 65 66

46 48

Sweet Success: Desserts and More Any time, anywhere, any occasion pomegranate martini Italian pudding bread Doctored-up creme- lled cupcakes Big Mama’s 7Up cake Bourbon caramel apple bars Vietnamese coconut milk waf es Banana oat blender pancakes Strawberry mint smoothie Big Mama’s peach cobbler

Memories

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Acknowledgements

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Introduction

I

am struck by the impact that food has; it serves as a conduit that brings us together in good times and in bad. There is a reason that food is always central at celebratory events marking birthday and wedding milestones, and also at times of sadness, acknowledging the transition from one life to another: it is because we are building community. We are connecting with one another. Sitting down for a meal together nourishes the whole person. This simple act allows us to share in the full spectrum of human emotions.

It is easy to become disconnected as we move through the frenzy of day-to-day life.

Cooking with family and friends unites us through our shared experiences and the enduring legacy of heritage. I have come to view food as a great equalizer. Making a dish and sharing it with the people you love—or with a perfect stranger—is a universal concept that transcends race, ethnicity, gender, language, culture, and socio-economics.

“I’m concerned that Americans are losing that place of meeting. There are very few times we can be more intimate as to share food together.”

– Maya Angelou

Staff potlucks, bake sales, and luncheons are gatherings that connect us beyond department mission statements and daily work tasks. These communal food experiences are as important to sustaining our common mission as our policies and procedures.

That is why cooking is so important. Not gourmet cooking, not Food Network caliber cooking, but simple cooking that we can share with one another while we talk about the day’s challenges, fears and anxieties, joys and successes. We all have busy work lives, and the struggle to strike a healthy balance is challenging. Taking the time to share a meal with a coworker or organizing a potluck is an act of self-care, as it strengthens our feelings of community, our bonds of service, and our sense of hope.

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The “Social Chefs” of SSA are excited to share some of their favorite recipes and family memories that we hope will soon become a part of your next family gathering or staff potluck contribution.

Bon Appetit!

Sylvia Soublet Director of Public Affairs & Community Relations December 2018

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Avocado salad Submitted by: Mable Choi, Specialist Clerk II Agency Administration - Human Resources

This salad is as tasty as it is colorful, and makes for an easy lunch to assemble at the office.

INGREDIENTS 2 medium avocados - peeled, pitted, and diced 1/2 shallot or sweet onion, chopped 1 green bell pepper, chopped 1 large ripe tomato, chopped 1/4 cup chopped fresh cilantro (optional) 1/2 lime, juiced Salt and pepper to taste

INSTRUCTIONS Serves 1-2.

1. Combine ingredients in a bowl.

2. Gently toss until evenly coated.

3. Season with salt and pepper.

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Vegan chickpea mock chicken salad Submitted by: Deborrah Cooper, Department Secretary Adult & Aging Services

This super easy and super tasty recipe is one of my originals and can be found in my cookbook – WHY VEGAN IS THE NEW BLACK: More Than 100 Delicious Meat & Dairy Free Meal Ideas Your Whole Family Will Love.

I often make vegan dishes and bring them into Adult & Aging for taste-testing and rating by the staff. This recipe is one of their favorites! To make this dish taste like tuna, add crumbled Nori seaweed flakes. It makes a great salad topping or sandwich filling. If making sandwiches, try toasting the bread first, as it helps prevent sogginess.

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INGREDIENTS 1/2 cup minced red onion OR 1 tablespoon dried onion akes

1/3 to 1/2 cup vegan mayonnaise (to taste)

2 cups chickpeas (seasoned and cooked at home are better than canned, but canned will work)

3 stalks celery, chopped ne

2 green onions, minced (both white and green parts)

1/4 teaspoon garlic powder

1 carrot, peeled and grated (about 1/3 to 1/2 cup) 1/4 teaspoon sea salt

4 gherkin pickles, minced

1 teaspoon vegan Worcestershire sauce

1/4 to 1/2 teaspoon fresh ground black pepper

INSTRUCTIONS 1. Mix all ingredients together, being careful not to over-mash the chickpeas.

(You want some texture, not mashed potatoes!)

2. Cover and refrigerate for 30-60 minutes to allow avors to blend.

3. Stir gently and serve.

PRO TIP: For variety, add 1 cup red seedless organic grapes, which have been cut in half.

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Healthy tuna waldorf salad Submitted by: Tammy Rice, Staff Development Specialist Agency Administration - Training And Consulting Team (TACT)

This is a recipe I use at least twice a month and it is very good! It’s an easy meal made in minutes!

Recipe from website Running to the Kitchen: www.runningtothekitchen.com

INGREDIENTS 5 ounces canned or packaged tuna, drained

1 small apple, nely chopped

3 tablespoons plain Greek yogurt

2 tablespoons walnuts, chopped

1 tablespoon mayonnaise

1/2 lemon, juiced

3/4 cup grapes

Salt and pepper

1 stalk celery, nely chopped

1 bunch of watercress, chopped

1 tablespoon pepitas

INSTRUCTIONS Makes 2 servings.

1. Combine all ingredients except grapes in a medium bowl and mash together.

2. Fold in grapes.

3. Serve atop a bed of watercress.

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Curry vegan soup Submitted by: Sharon Brown, Specialist Clerk I Workforce & Bene ts Administration - Program Planning & Support

I make a very good Curry Vegan Soup that I eat for breakfast every morning. I have shared it with coworkers and they seem to like it as well for lunch.

This is a very flexible menu. Feel free to experiment with different vegetables, but keep the base broth the same.

INGREDIENTS (All mine are organic.)

1/2 onion 2 tablespoons freshly grated ginger 3-4 garlic chopped cloves Pinch of red chili akes (optional) 2 boxes of low-sodium vegetable broth 1 tablespoon of Thai curry powder 1 can of either: garbanzo beans, lentils, or white navy beans (I soak and pressure cook my dried beans)

ROOT VEGETABLES: 2 cups each: parsnip, rutabaga, sweet potato (not yam), carrots 1 bunch of chopped Swiss chard 1 bunch of chopped kale OR 2-3 large bok choy

Salt and pepper

INSTRUCTIONS 1. Sauté chopped onions and ginger 5 minutes. Add garlic, sauté 2 minutes. (If you like spicy, add pinch of red chili akes.) Add curry powder, stir for 1 minute, add broth. Let bubble on low heat for 10 minutes, add salt and pepper to taste.

2. Add all root vegetables to broth (except carrots), low heat for 45 minutes. Mix in the chard and kale a little at a time, letting it wilt into the broth before adding more. Continue to bubble on a medium-low ame for 30 minutes, stirring once in a while. Add carrots and cooked beans, cook for 15 minutes. and it is ready to eat. I hope you enjoy this soup as much as I do.

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Margherita pizza toast Submitted by: Deborrah Cooper, Department Secretary Adult & Aging Services

My favorite pizza is Margherita with fresh basil…yum! This is a quick and easy substitute for days when I want to have pizza without making or buying dough and all that stuff. I keep a basil plant in my kitchen window so we always have some on hand – I highly recommend you do the same. Though my daughter is in her 20s now, she still asks for pizza toast sometimes as a snack like I used to make her when she was a kid!

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INGREDIENTS 4 slices toasted sourdough bread Favorite pizza or pasta sauce (I prefer marinara with garlic for texture and avor) 2 cups shredded mozzarella cheese 1 teaspoon dried oregano leaves 6-8 fresh basil leaves, sliced into ribbons Italian salami or other cooked Italian sausage, mushrooms, or other topping of your choice (if you want something fancier)

INSTRUCTIONS 1. Preheat oven to 400 degrees.

2. Place slices of toast on a baking sheet, and top with a couple of spoonsful of pizza sauce. Spread evenly over bread with back of spoon to get all edges.

3. Top with 1/2 cup of shredded mozzarella and toppings of your choice.

4. Sprinkle 1/4 teaspoon oregano over each.

5. Place in the oven and cook until cheese melts and is bubbly.

6. Remove from oven and immediately top with fresh basil.

7. Let sit for 3-5 minutes to let cheese “set” and cool slightly before serving, especially to children.

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Spring rolls with peanut sauce Submitted by: Andrea Wong, Program Specialist Agency Administration - Of ce of Public Affairs & Community Relations

My husband’s family is Vietnamese, and spring rolls always make an appearance at family gatherings: birthdays, baby showers, Thanksgiving, Christmas, and any other celebration in between. I love spring rolls because they are light, packed with veggies, and versatile. It makes me feel less guilty when I lose count of how many I’ve eaten!

They can be served as an appetizer or main dish for potlucks, picnics, or interactive, do-it-yourself group meals.

Spring rolls are best eaten immediately, but can be stored for later consumption. If you are serving them within 2 hours, they can stay at room temperature and should be covered with a cool, wet towel. Refrigeration will make the wrappers more rubbery, so if the rolls must be stored until the following day, wrap them individually in plastic wrap and store in an airtight container. Bring the rolls to room temperature for about 30 minutes before eating.

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INGREDIENTS For spring rolls (makes 10): 10 jumbo shrimp, cut lengthwise in half

For peanut dipping sauce: 1/2 cup hoisin sauce

10 round rice paper wrappers

1/4 cup peanut butter, smooth

10 romaine or butter lettuce leaves, thick stem ends removed, cut in half

1/4 cup water

6 ounces vermicelli (thin rice noodles)

1 tablespoon peanuts, chopped

1 tablespoon rice vinegar

1 cup carrots, shredded 1 cup red cabbage, thinly shredded 1 cup bean sprouts, fresh 20 mint leaves, fresh 1/2 cup cilantro

INSTRUCTIONS Spring rolls: 7. Lay one piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoons of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts.

1. In a medium saucepan, boil water.

Once the water comes to a boil, add shrimp and cook for 1 to 1 1/2 minutes until shrimp is pink and opaque.

2. Immediately remove the shrimp from the water. Drain, and cool in the refrigerator.

8. Roll up the paper halfway into a cylinder. Fold the sides in an envelope pattern.

3. Once cool, remove the shell and cut the shrimp lengthwise in half to give two pieces. Set aside.

9. Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal.

4. Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions.

Drain and cool with cold water, refrigerate until ready to use.

10. Repeat with remaining wrappers.

Store with seam side down. Serve immediately with the peanut dipping sauce.

5. Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper.

6. Set a damp dish towel on a cutting board. Immerse one rice paper sheet into the water for 15 - 20 seconds.

Remove, shaking off excess water and lay at on the dampened cloth.

The paper may still seem stiff, but it will become pliable as you build each roll.

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Peanut Dipping Sauce 1. Combine all sauce ingredients in a medium-sized bowl, whisking until smooth. Add more water if you would like a thinner consistency.

2. Transfer to a serving bowl and sprinkle with chopped peanuts.

Tortilla boogies Submitted by: Connie Earl, Secretary I Workforce & Bene ts Administration - Program Planning & Support

This is my all-time favorite recipe. The squash makes it a little sweet; the avocado makes it creamy and the other vegetables make it crunchy and very healthy. I found it in the Fit for Life book.

INGREDIENTS 6 corn tortillas

3 cups lettuce, shredded, or alfalfa sprouts

An assortment of vegetables, 5-6 cups:

1 avocado, mashed or sliced

Broccoli, cut into 2 x 1/2-inch lengths

2 tablespoons butter (optional)

Cauli ower, broken into small orets

Mayonnaise or mustard

Brussel sprouts, halved or quartered

Spike or salt-free seasoning

Asparagus, left whole, heavy bottom removed Yellow squash, cut into 1/2-inch slices

INSTRUCTIONS 1. Place vegetables in steamer, covered, over boiling water for 5-7 minutes, or until tender when pierced with tip of sharp knife. Combine in large bowl. Sprinkle with a little saf ower oil or olive oil and lemon juice, if desired.

2. Heat tortillas in hot dry skillet, one at a time, until soft but not crisp. Place in covered casserole or between two plates with small pat of butter, if desired, on each.

3. Place sprouts or lettuce and avocado in two small bowls.

4. Assemble tortillas at table, with condiments and seasoning. Serves 2 - 3.

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Grilled filet topped with butter garlic crab With garlic smashed potatoes and grilled asparagus Submitted by: C’Mone Falls, Administrative Specialist II Workforce & Bene ts Administration - Eden Area Multi-Service Center

I don’t really cook often, so when I do, I try to make it special!

A word of caution: this meal is not for those on strict diets!

Cooking sequence: Crack and wash the crab. Remove and wash all crab meat. Check for pieces of shell. Set the meat to the side.

Prep the steak and coat in seasoning.

Wash and cut the potatoes. Begin cooking the potatoes.

Begin cooking the steak. Then start the sauce for the crab meat.

The steak will be done rst. Let it rest as you nish the potatoes and crab sauce.

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INGREDIENTS Quantities depend on how many people you are cooking for, how big their appetites, are, and your preferences for consistency and avor!

Smashed garlic potatoes Red potatoes Butter Heavy whipping cream Garlic purée Salt and pepper Italian seasoning Garlic salt (optional)

Crab topping Crab meat Butter Minced garlic Heavy whipping cream Lemon juice

Steak let

Asparagus

Crushed peppercorn Salt

Salt and pepper

INSTRUCTIONS Smashed garlic potatoes:

Crab topping:

1. Cut potatoes into squares, leaving some skin on the potato.

** You can begin the sauce after you have started the potatoes and prepped the meat. **

2. Boil the cut pieces of potato until soft. You may add garlic salt to the water (optional). Drain the water out of the pot.

3. Add butter, heavy whipping cream, and garlic purée. Stir and smash the potatoes to eliminate lumps.

4. Add seasoning to taste: salt, pepper, Italian seasoning. Whip the potatoes by hand until smooth.

1. Melt butter in a fry pan.

2. Add minced garlic and cook until it begins to lightly toast.

3. Add cream and let lightly boil.

4. Reduce heat and squeeze in the juice of lemons to taste. Let the sauce simmer and the avors blend.

5. When ready add crab meat, coating all meat with the sauce.

Filet:

Asparagus:

DO NOT CUT IN HALF.

1. Grill the asparagus last. Season lightly with salt and pepper.

1. Mix salt and crushed peppercorn.

Coat the steak in the seasoning on both sides.

2. Grill the steak on both sides. You should see black grill marks on the steak. Cook the steak until medium.

2. Assemble the plates and prepare to amaze your tastebuds and your dinner guests!

3. Depending on your preference, nish cooking the steak in the oven if you prefer medium-well or well done.

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Roasted chicken creamy pesto pasta Submitted by: Sylvia Soublet, Director Of ce of Public Affairs and Community Relations

I don’t know about you but I entertain a LOT! I don’t mean the Martha Stewart type of entertaining, though I have to admit, Martha has inspired me on more than one occasion. But most of my gatherings are informal and casual in nature. I like simple recipes that make my guests think that I have labored in the kitchen for hours. This is one of those.

I first made this dish for my daughter’s sixteenth birthday brunch that I hosted at our home. This is a good buffet dish that only requires minimal buffet maintenance; after a couple of hours on your buffet you might want to loosen the sauce a bit with chicken stock and stir. This dish pairs well with almost anything. For my daughter’s event, it was part of a brunch menu that included: shrimp and grits, beignets, hickory smoked bacon, and a mixed green salad with cranberries, candied pecans, and balsamic vinaigrette dressing. (I’m getting hungry just writing this recipe!)

The only component that will require a little time is the béchamel cream sauce. This is a great recipe for any occasion, and it is just as wonderful if you substitute shrimp for the chicken. This has become one of my “go to” dishes in a pinch.

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INGREDIENTS 1 cooked rotisserie chicken (Costco really has the best)

1 box of pasta (Penne works well)

8-ounce container pesto from the refrigerator section (Trader Joe’s has a good brand)

2 cups grated Parmigiano-Reggiano cheese (plus extra for garnish)

1 cup good chicken stock (Trader Joe’s has a good brand)

2 tablespoons granulated garlic

1 cup Half and Half

1/4 cup all-purpose our 2 tablespoons coarsely chopped Italian at leaf parsley

1/4 stick of salted butter (you can substitute olive oil)

Salt and pepper to taste

INSTRUCTIONS

be able to run your nger through to create a ribbon. Turn heat to simmer. Stir occasionally to make sure the sauce does not stick or scorch at the bottom of the pan.

Chicken preparation: Remove the skin from the chicken breasts, legs, and thighs. Begin to chop or pull the meat apart with two forks. You want to leave the chicken in bite-size chunks; it is not meant to be shredded.

Place in a bowl and set aside.

Chef’s Note: For a more intense chicken avor, add a tablespoon or two of Better than Bouillon chicken stock base when liquid chicken stock is added.

Béchamel sauce:

Pasta preparation:

In a large Dutch oven, melt butter or olive oil (a more calorie conscious option) over medium-low heat. Once butter is completely melted, stir in our.

Do not brown the butter or our—this a white sauce. Cook the roux 2-3 minutes whisking continuously to eliminate lumps.

Add half and half. Continue whisking to break up any lumps of our. Add chicken stock. Remove pan from heat.

Continue whisking until all the stock is incorporated and there are no lumps and the mixture is smooth. Add garlic, salt, and pepper to taste. Return pan to medium–low ame. Gradually add cheese, whisking continually until all the cheese is incorporated. Whisk in pesto.

Add additional salt, pepper, and garlic to taste.

Fill large stock pot halfway with water.

Bring water to a rapid boil and salt liberally. (Salt like the sea, this is your only opportunity to avor the pasta.) Let salt dissolve about 3-5 minutes before adding the pasta. Cook pasta according to instruction for al dente. DO NOT overcook. Remember, the pasta will continue to cook once it is added to the béchamel.

Retain a cup of pasta water to loosen sauce if needed. Once pasta is cooked to desired texture, drain and set aside.

Assembling the dish: Add chicken to sauce and gently fold in until chicken is thoroughly coated. Add pasta and gently fold into sauce until both ingredients (chicken and pasta) are incorporated. Add some of the pasta water to thin out sauce, if needed. Serve family-style on a platter and garnish with grated Parmigiano-Reggiano cheese and parsley.

If your sauce is too thick, add more chicken stock until it is the right consistency. The sauce should coat the back of a spoon and you should

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Pasta with creamy cashew sauce Submitted by: Bonnie L. Mencher, Staff Development Specialist Training And Consulting Team

This delicious take on pasta alfredo is sure to please even the pickiest of eaters! I know because I’m the parent of a 4-year old child who is very particular about what she will eat. We’re vegan—this means we don’t eat any animal products. A lot of times people will ask us what we eat and are surprised to hear that it’s not much different, with the exception of a few substitutions, than what they put on their dinner table at home. This dish is on a weekly rotation at my house and can be made in just under 30 minutes.

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INGREDIENTS Pasta of your choice

1 tablespoon tahini

1/3 cup raw cashews

Pinch of nutmeg

2 garlic cloves

1/2 teaspoon kosher salt

3 tablespoons nutritional yeast

1/2 teaspoon paprika

3/4 cup almond milk (any non-dairy milk will do)

Ground pepper to taste

3 tablespoons lemon juice

Veggies of your choice:

2 tablespoons non-dairy butter (I like Earth Balance)

2 cups broccoli orets OR Raw spinach Peas Roasted asparagus

2 teaspoon soy sauce 2 teaspoon Dijon mustard

INSTRUCTIONS 1. Cook pasta according to directions on package.

2. While pasta is cooking, blend the next 13 ingredients in a high speed blender (consistency may be a little watery—that’s OK).

3. If using broccoli (or frozen vegetables), add the orets to the pasta water during the last few minutes of cooking time. Drain pasta and return to cooking pot.

4. Add all of the sauce to the pasta, stir well, and serve while still hot.

5. Top with parmesan cheese, pine nuts, or hot sauce.

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Chicken catch-a-Leslie Submitted by: Leslie Mene eld, Specialist Clerk II Agency Administration - Program Integrity Division

Chicken-catch-a-Leslie is my modern spin-off of the dish, Chicken Cacciatore. In Italian, “alla cacciatora” refers to a meal prepared “hunter-style” using onions, garlic, and tomatoes. This really is an inexpensive dinner, yet it has become one my family’s favorites. This recipe got its name—Chicken-catch-a-Leslie—because it’s a dish with a secret ingredient…until now!

Leslie’s grandkids are ready to dig in!

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INGREDIENTS 2 to 3 pounds of chicken Use whichever chicken pieces you like; legs and thighs, or just thighs, chicken breast, or even the whole chicken. I prefer thighs because there is only one bone to remove.

2 to 3 cups sliced sausage I like to use Polish kielbasa, hot links, or any kind of spicy sausages. Basically, I look for whatever sausage is on sale—but it needs to have a little kick to it.

1 bottle of Prego Spaghetti Sauce, Garden Vegetable Style

INSTRUCTIONS Step 1: Chicken preparation

Step 3: Combining the ingredients

The main ingredient is chicken with braised sausage. When you braise the sausage in your broth, it is going to bring out its avor of the base ingredients of cacciatore.

Combine the sausage and chicken with the nal ingredient...a jar of spaghetti sauce. The best one to use is Prego Spaghetti Sauce with whole veggies. However, you can use any marinara sauce if the store doesn’t carry Prego. Again, buy what’s on sale in the spaghetti sauce aisle, but stick with garlic, onions, and basil. Spicy is good, but no cheeses.

The chicken can be cooked ahead of time. Put the chicken in a pot with a can of chicken broth, some slices of onion, and cloves of garlic. I use the crockpot so it’s ready to go when I get home. If you don’t have a crockpot, boil the chicken and seasoning in a pot for 40 minutes. If you don’t have a can of chicken stock, water will work too. Take the chicken and the broth out of the pot and set aside.

Once you have combined these ingredients, let the dish simmer at low temperature for 10-15 minutes.

Season to taste. We like to add some hot sauce when serving. The cook has permission to spice it up with some hot sauce or salsa, but it all depends on what sausage you use and how spicy you like it.

Step 2: The sausage Slice the sausages in 1/4 - 1/2 inch discs. Braise in about 1 cup of the chicken broth. Cook the sausages until you can see that you are getting the juices out and infusing into the chicken broth.

Serve this dish over rice.

PRO TIP: This is such a versatile recipe. The next day, you can put the rice inside the dish, add the remaining chicken broth, and serve this as spiced tomato and rice soup.

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Three cup chicken (San Bei Ji ) Submitted by: Jacqueline Baechler, Associate Program Specialist Workforce & Bene ts Administration - Program Planning & Support

My mother always says the key to a great San Bei Ji ( ) is the sauce. It needs to be sweet and savory but with a tiny hint of peppery fire. San Bei Ji, also known as Three Cup Chicken, has been a comfort food of mine since I was little. My mother learned this recipe from her father and brought it with her when she emigrated from Taiwan. She has since passed it down to me.

Three Cup Chicken is simple and easy but packs a punch when it comes to flavor. Why is it called Three Cup Chicken? While the main ingredient is the chicken, three cups comes from the equal ratio of one cup of soy sauce, sesame oil, and Chinese rice wine (also known as Shaoxing Wine). Cooking it true to its name will leave you scratching your head and possibly with an upset stomach. My grandpa, his father, and his father’s father have repeatedly changed the recipe to better suit the changing palate.

Cooked in an earthen clay pot until almost crispy and topped with crumpled basil, Three Cup Chicken is as easy to make as it is to pronounce.

A photo of Jacqueline’s maternal grandparents and their children, taken in Taiwan. Jacqueline’s mother is in the middle.

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INGREDIENTS

Dark soy sauce: Chinese "dark" soy sauces are darker in color and thicker in texture, but tend to be lighter in saltiness. They are generally fermented for a longer period of time than their thin counterparts and often have added sugar or molasses, giving them a sweet-salty avor and viscous texture.

1 pound chicken thighs, skin on and bone-in 2-inch piece old ginger, peeled and cut into thin pieces 6 cloves garlic, peeled 1 1/2 tablespoons soy sauce 1 tablespoon dark sweet soy sauce 1 tablespoon sugar 1 1/2 tablespoons Shaoxing wine 2 tablespoons toasted Asian sesame oil A big bunch Thai basil leaves

Shaoxing wine: is traditionally made with glutinous rice, steamed and fermented with lake water; the resulting liquid is stored in clay jars to mature. These wines have a sherry-esque avor that, when used with meats, often are said to remove the “meat avor” and allow for a more harmonious fusion with other ingredients.

Optional ingredients: Steamed white rice or rice congee Fresh Napa cabbage, washed and sliced Sliced Thai red chilis for that extra “blam!” of heat (add when cooking ginger and garlic)

Asian sesame oil: is made from toasted seeds making it a darker color compared to the lighter versions.

Asian sesame oil is known for its rich, nutty avor.

INSTRUCTIONS If using a clay pot: 1. Heat up a clay pot over high heat, add sesame oil, and then stir-fry garlic and ginger until aromatic. Add chicken and do a few quick stirs.

2. Pour Shaoxing wine, soy sauce (both regular and dark), and sugar over the chicken and stir. Cover the lid and simmer for 10 to 15 minutes over medium-low heat. Add fresh Thai basil leaves and turn up the heat until the sauce thickens to your liking.

3. Remove from heat and serve with steamed white rice.

Using a skillet or wok: 1. Heat sesame oil in a large skillet or wok over medium-high heat until simmering.

Add ginger and garlic and cook until very fragrant, about 1 minute. Add chicken pieces to the skillet in a single layer and cook, tilting the pan if necessary to submerge all pieces in the oil, for 1 minute. Flip chicken pieces and cook for 1 minute longer.

2. Add rice wine, soy sauce, and sugar. Bring to a boil, stirring to dissolve the sugar.

Reduce heat to a simmer. Partially cover the skillet to prevent splashes of oil and cook, turning the chicken pieces every few minutes, until the chicken is cooked through, about 15 minutes.

3. Stir in Thai basil and remove from heat.

4. Serve immediately over freshly cut Napa cabbage and steamed rice.

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Afternoon delight Submitted by: Pete Teasley, Social Worker Workforce & Bene ts Administration - Eden Area Multi-Service Center

My mouth is watering just thinking about this delicious meal.

INSTRUCTIONS 1. Add water to a cup of instant ramen noodles and warm in microwave for 3 minutes. Let stand 1 minute.

2. Buy a can of Spam at your favorite grocer, Safeway, or Lucky. Open the can and cut at least 3 to 4 thin slices. Fry on medium heat, ipping occasionally until both sides are browned. Remove from frying pan, add to wheat bread to make a tasty sandwich. If desired, add mayonnaise, relish, and mustard.

3. Lastly, make a cold glass of that good ol’ Country Time Lemonade.

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Mac and cheese Submitted by: Ramonda Fulcher, Social Work Supervisor Adult & Aging Services - In-Home Supportive Services

This is so very simple and easy to make.

Of course you can vary it to your liking, but here is my version.

INGREDIENTS

1 tablespoon our 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dry mustard 2 cups milk

1 (16-ounce) bag of elbow macaroni One block of medium cheddar cheese (it should be shredded to 2 cups) 2 tablespoons butter/margarine

INSTRUCTIONS 1. Bring water to boil, stir in macaroni.

While macaroni is boiling, measure ingredients and grate cheese. After macaroni has boiled 6-8 minutes, remove from stove, pour into a colander/strainer, and allow to drain.

3. Now it is time to begin to add the cheese. Stirring constantly, add the cheese about 1/4 cup at a time.

Once that cheese has melted, add more cheese and continue to stir.

When all the cheese has been added and melted, remove the mixture from the heat and turn off the stove.

2. While macaroni is draining, re-use the pot for next steps. Turn heat to medium-low. Put in butter/margarine and allow to melt. Once melted, add our, mustard, salt, and pepper.

When mixture becomes bubbly, begin to add milk, about 1/4 cup at a time. Stir constantly through the process. Once all the milk has been added, watch for signs of simmering.

4. Now you may add the drained macaroni. Add a small amount, then stir. Continue to add a small amount until the cheese and mac ratio is to your liking.

5. The mac and cheese can be eaten now or baked in a 350-degree oven for 25 minutes.

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Filipino oxtail stew Submitted by: Mable Choi, Specialist Clerk II Agency Administration - Human Resources

My husband’s family is half Chinese and half Filipino and they cook both cuisines.

One of my favorites that I enjoy eating is Kare Kare or Filipino Oxtail Stew. I don’t have their family recipe, but I did find a recipe that is simple enough to make and very yummy to eat! The recipe is by Alicia Green and I found it on All Recipes. I think I have made it 4-5 times already. Be sure to make a big pot of rice to go with it!

Recipe Source: www.allrecipes.com

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Prep time: 15 min.

Cook time 2 hrs 20 min Ready in: 2 hrs 35 min Makes 6 servings

INGREDIENTS 1 1/2 pounds beef oxtail, cut into pieces 1 large onion, quartered 2 cloves garlic, chopped 1 teaspoon salt 1/2 teaspoon ground black pepper, or to taste 1 large eggplant, cut into 2-inch chunks

1/2 head bok choy, cut into 1-inch pieces 1/2 pound fresh green beans, trimmed and snapped into 2-inch pieces 1/4 cup peanut butter, or as needed to thicken sauce

INSTRUCTIONS 1. Fill a large saucepan with water, and drop in the oxtail pieces, onion, garlic, salt, and pepper. Bring to a boil, and simmer for 2 hours over medium-low heat, skimming the foam occasionally, until the oxtail meat is very tender and the broth is reduced to 3 cups.

2. Stir in the eggplant, bok choy, and green beans, and simmer for about 20 minutes, until the vegetables are tender.

3. Just before serving, place the peanut butter in a small bowl and thin with 1 or 2 tablespoons of broth. Stir until smooth and add to the stew.

PRO TIP: Oxtails produce a lot of fat as they cook. Strain off excess grease from the stew before serving.

4. Serve over rice.

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Chicken tamale pie Submitted by: Diarra Piggué, Specialist Clerk I Adult & Aging Services - Area Agency on Aging

This chicken tamale pie features a soft, sweet cornbread crust and is topped off with chicken, enchilada sauce, and melted cheese. It’s a great dinner option, and the leftovers keep well for the next day’s lunch!

The recipe is from the website, Live Well Bake Often: www.livewellbakeoften.com

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INGREDIENTS 1/3 cup fat free milk (I use unsweetened almond milk)

1 (10-ounce) can red enchilada sauce

1 egg

1 tablespoon taco seasoning 1 cup shredded cheddar cheese (I use Mexican-style shredded cheese)

2 cups chicken, cooked and shredded

1 (8.5-ounces) box Jiffy corn muf n mix 1 (14.75 ounces) can cream-style corn 1 (4.5 ounces) can diced green chiles, drained

INSTRUCTIONS 5. Once cornbread has almost set, remove from oven and poke holes throughout the top. Pour the can of enchilada sauce evenly over the top. Add the chicken on top, then the cheese.

Makes 8 servings.

1. Preheat oven to 400 degrees.

Spray a 9-inch pie dish well with cooking spray.

2. In a large bowl, mix together the milk, egg, corn muf n mix, creamstyle corn, and green chiles until just combined.

6. Return to oven and bake for an additional 15 minutes.

7. Remove from oven and allow to cool for about 10 minutes.

3. Pour mixture into prepared baking dish and bake for 20 - 25 minutes.

8. Slice and enjoy. (Optional: top each serving with cilantro and Cotija cheese.)

4. Meanwhile, toss the chicken with the taco seasoning and set aside.

NOTE: Once cooled, cover and refrigerate leftovers for up to 5 days.

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White enchilada casserole Submitted by: Detra Teal, former SSA HR Manager current Division Manager, County Human Resource Services

Editor’s Note: This was such a hit at SSA HR gatherings, that we contacted Detra at her new position to ask for the recipe!

According to Detra, this casserole tastes even better on the second day—if it lasts— when eaten with crunchy tortilla chips.

INGREDIENTS About 1 tablespoon olive or vegetable oil 1/3 - 1/2 onion, diced 1 pound ground beef or turkey 2 cans cream of chicken soup 1 cup sour cream 1 small can diced green chiles 10 white corn tortillas

2 cups of Monterey Jack and Cheddar Jack cheese (I may add an extra 1/3 cup of cheese if I have extra cheese in the house.)

Seasoning salt/pepper/garlic powder/ onion powder to taste (more for ground turkey)

INSTRUCTIONS 1. Put oil in skillet and sauté onion about 3-5 min. Add beef or turkey, and brown.

2. While meat is browning, combine soup, sour cream, and chiles in a large bowl.

After meat is browned, add to mixture of soup, sour cream, and chiles.

3. Cut tortillas into triangles. (I usually cut into 8 triangles, but you can do 4.)

4. Line the bottom of a 9x13 inch baking dish with half of the tortilla triangles. (If using a glass dish, use cooking spray to prevent sticking.) Cover with half of the meat mixture. Add 1 cup of cheese. REPEAT. 5. Place dish in oven at 350 degrees for 30 minutes. Let it set about 10 minutes before serving and enjoying.

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Lobster mac and cheese Submitted by: Barbara Lovely, Eligibility Services Technician III Workforce & Bene ts Administration - Enterprise Self-Suf ciency Center

This is a favorite any time of the year!

Recipe source: Food Network - www.foodnetwork.com

INGREDIENTS 8 ounces extra-sharp Cheddar, grated (2 cups)

Kosher salt Vegetable oil 1 pound cavatappi or elbow macaroni

1/2 teaspoon freshly ground black pepper

1 quart milk

1/2 teaspoon nutmeg

8 tablespoons (1 stick) unsalted butter, divided

1 1/2 pounds cooked lobster meat

1/2 cup all-purpose our

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

12 ounces Gruyere cheese, grated (4 cups)

INSTRUCTIONS 1. Preheat the oven to 375 degrees.

2. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6-8 minutes. Drain well.

3. Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the our. Cook over low heat for 2 minutes, stirring with a whisk.

Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.

4. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

5. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Makes 6 to 8 servings.

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Easy corn casserole Submitted by: Connie Earl, Secretary I Workforce & Bene ts Administration - Program Planning & Support

This is a great potluck dish. One time I took it to a potluck and then needed to print 15 copies of the recipe for all my friends. Everyone loves it. I found it on the internet.

INGREDIENTS 1 can (15 ounces) whole kernel corn, undrained 1 can (14 -3/4 ounces) cream style corn 1 box (8 ounces) Jiffy cornbread mix 1 cup sour cream 1 stick (1/2 cup) butter, melted 1 cup shredded Cheddar cheese, optional

INSTRUCTIONS 1. Mix ingredients together and pour into 9x13 inch baking dish. Bake for 1 hour at 350 degrees.

2. Option: The last ten minutes, add grated cheddar cheese on top.

3. Let stand 5 minutes, serve warm.

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Pao de queijo (Brazilian cheese bread) Submitted by: Michael Hufana, Administrative Assistant Agency Administration - Of ce of Public Affairs & Community Relations

I was inspired to make this bread because at one point I was eating completely gluten-free. I stumbled across different variations of this gluten-free recipe online and decided to give one of them a try. After a making a few batches I found the right amount of ingredients that I feel makes this delicious. My fiancée and our parents enjoy my pao de quiejo too, so now I always have this saved in my freezer, ready to bake at any time!

PRO TIP: 24 ounces tapioca starch is enough to make the pao de queijo soft and gooey. It will be crunchy on the outside and soft/cheesy on the inside. However, if you like your pao de queijo a little harder with more bread-like consistency, consider adding 32 to 40 ounces of tapioca starch.

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INGREDIENTS 24 ounces tapioca starch 16 ounces whole milk 4 ounces vegetable oil

16 ounces mozzarella cheese 4 ounces parmesan cheese 2 eggs 2 teaspoons salt

INSTRUCTIONS 1. Boil 4 ounces vegetable oil and 16 ounces whole milk together.

2. In a large bowl, pour some of the tapioca starch, 2 eggs, and 2 teaspoons salt.

3. Pour the boiling oil and milk into the large bowl and gradually add more tapioca starch and more of the oil-milk mixture as you mix the ingredients together.

4. Once you have added all the tapioca starch and oil-milk, let the mix cool down a little bit for a few minutes (8 -10 minutes will do).

IMPORTANT: Using a mixer will make this much easier but it can also be done by hand. If you do it by hand, be careful because the mixed ingredients will be hot.

5. Gradually add the 16 ounces mozzarella cheese and 4 ounces parmesan cheese and mix it all together. The texture will be gooey and sticky.

6. Preheat your oven to 325 degrees.

7. Spray some Pam or brush a little oil to the baking sheet.

Roll the mixture into tiny balls and place them on the baking sheet (about the size of a ping-pong ball is ne).

PRO TIP: Pao de queijo tastes best when fresh out of the oven, so roll as many balls as you intend to be eaten. (An ice cream scoop comes in handy!) You can make tiny balls with the rest of the mix, then put them in a zip lock bag and put it in the freezer to bake another day.

8. Bake the tiny balls at 325 degrees for 30 minutes or until golden brown.

9. Enjoy!

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Sensational salsas:

Prize-winning favorites from WBA

WBA staff love to turn up the heat with a little friendly competition! In Summer 2018, staff showed off their culinary skills in a salsa contest. Judges Emile Durette, Lilie Sailele, and Lisanne White had difficult choices to make. Helen Wong-Zelaya’s rendition of a classic salsa took home top honors.

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Classic salsa Submitted by: Helen Wong-Zelaya, Supervising Eligibility Technician Livermore Of ce

INGREDIENTS Use fresh ingredients: Roma tomatoes Red onions Cilantro Salt and pepper Olive oil German lime

INSTRUCTIONS Make the salsa the same day you plan to eat it. Hand chop the vegetables and season just before serving.

Salsa verde caliente Submitted by: Lucia Romero-Ochoa, Eligibility Services Technician III Eden Area Multi-Service Center

INGREDIENTS 5 jalapeño peppers 10 serrano peppers 1 onion 1/3 bunch of cilantro 1 garlic clove 1/3 cup olive oil Salt, to taste

INSTRUCTIONS 1. Grill all peppers, onion, and garlic.

2. Blend all ingredients, adding the cilantro, salt, and oil as you blend.

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Noodle kugel Submitted by: Kim Fogel, Administrative Specialist II Agency Administration - Of ce of Public Affairs & Community Relations

Noodle kugel is an 800-year tradition among Eastern European Jews, who brought it to the United States and continue to serve it at family gatherings and holidays (except during Passover when you would use matzah instead). The version here comes to us courtesy of my sister, Linda Simon Hall of Tampa, FL. We grew up with kugel in our home in White Plains, NY and at family gatherings in Brooklyn, NY and Providence, RI. However, one critical issue divides even the closest of families, and that issue is: Should raisins be added to kugel? I am in favor (“About a half cup should do it”). Linda is opposed (“Raisins are evil”). So you’re going to have to ask yourself: Which side are YOU on?

Kim and her younger sister Linda

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INGREDIENTS 16 ounces wide egg noodles

16 ounces cottage cheese

4 tablespoons butter, cut into a few pieces

1 cup sour cream

8 ounces cream cheese

Salt and pepper to taste

3 eggs, beaten

INSTRUCTIONS Serves 6-8.

1. Have all ingredients at room temperature.

Grease a 9x13 inch baking dish, and preheat the oven to 325 degrees.

2. Boil the noodles in a large pot of salted water until just slightly underdone, about 8 minutes. Drain and return to the pot.

Mix in the butter.

3. Mix together the cream cheese, sour cream, and cottage cheese. Add to the noodles and mix gently. Add the beaten eggs and mix gently and thoroughly.

Add salt and pepper to taste.

4. Pour the mixture into the greased baking dish. Bake uncovered about 1 hour until brown and crusty on top.

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Barbara’s cheesy breads Submitted by: Kim Little. Supervising Clerk II Workforce & Bene ts Administration - Eden Area Multi-Service Center

Back in the day, Barbara Bugay, the Hayward Division Secretary, brought some lovely cheesy breads to many of our potlucks. I swiped her recipe.

My family loves to have teas and get-togethers, and we have served this recipe at many a tea, Academy Awards viewings, and other parties. Also, our Enterprise Tea Society has a 5-ingredient or less recipe exchange every year, and this is one of my favorites. It’s a quick, easy, and delicious hors d’oeuvres for any occasion—or even no occasion at all!

Our tea society started at the Enterprise office as a relaxing get-together once a month at lunch time. When several of us left for other offices, we still got together at the Golden Tea Garden in Hayward every second Payday Friday after work. Over time we began to include family and friends, including my mom and son, who both really love teas.

Here is a photo from one of our gatherings. The back row is Anna Ortega, Sidney Hui, Callie CookSwanson, and Saundra Fisher. The front row is Joyce Laco, Karen Johnson, me, and my mom, Anne Patton.

Amada Robles and Victoria Goebeler, two of our founding members, were not able to make it that day of the tea.

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INGREDIENTS 16 ounces grated Monterey Jack cheese 1 medium can diced green Ortega chiles 1 tablespoon mayonnaise Parmesan cheese for sprinkling 1 sourdough baguette, sliced (if you purchase the loaf at Safeway, the bakery will often slice the bread for you if you ask. I recommend the #3 setting)

INSTRUCTIONS 1. Mix the rst three ingredients in a bowl. The mayonnaise is mainly to hold the cheese and chiles together.

2. Place the baguette slices on a baking sheet. Put a teaspoonful of cheese mixture onto each baguette slice and sprinkle with parmesan cheese.

3. Broil the cheese bread in the oven for 2-3 minutes, depending on your broiler. Keep an eye on them – they can go too crispy quite quickly. They need to be melted and slightly toasted.

A favor from the Enterprise Tea Society’s Royal Wedding Tea. 49

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Any time, anywhere, any occasion pomegranate martini Submitted by: Sylvia Soublet, Director Of ce of Public Affairs and Community Relations

When I tell you that I made this recipe up, I am not kidding. I love Pomegranate Limeade and I thought, this would make a good martini, so I created this recipe. I never measure so I can’t tell you quantities, but just play around with it until it is to your taste.

INGREDIENTS Odwalla Pomegranate Limeade (I usually can nd it at Safeway)

Simple syrup Super ne granulated sugar Lime slices for garnish Ice

Cointreau Premium vodka of your choice Lime juice

INSTRUCTIONS 1. In a martini shaker, add Odwalla Pomegranate Limeade, a splash of Cointreau, a splash of fresh lime juice, a splash of simple syrup, premium vodka of your choice, and ice.

2. Shake vigorously.

3. Rim the martini glass with lime juice and roll in super ne granulated sugar.

4. Fill with this refreshing libation and garnish with a slice of lime. Cheers!

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Italian bread pudding Submitted by: Sandy Franco, Eligibility Services Technician III Workforce & Bene ts Administration - Fremont Of ce

I learned how to make this bread pudding from my grandmother Mary in Italy. After I graduated from high school, I spent the summer with her in a small town called Matraia in Tuscany.

She told me that, during World War II, the German soldiers rationed their food. Even if they had money to buy food, they were only permitted certain items and in small quantities, and only basics—no sweets. My grandmother had a huge sweet tooth, so I am unsure if the women in her town came up with the recipe or if she did—but it is SO good.

This recipe is special to me because my grandmother and others in this small village found a way to make something sweet and comforting to them with the items they had on hand.

My grandmother used stale bread butts to make her bread pudding.

I have modified the recipe by using cups but she eyed everything when she showed me how to make it.

Sandy’s grandmother, circa 1940s

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INGREDIENTS 1 French baguette left out for a few days so it gets hard 1 piece of American bread

1/2 cup of brandy or any type of liquor that you like (rum, whiskey, Grand Marnier)

1 cup of sugar

1/2 teaspoon vanilla extract

2 eggs

3/4 cups raisins

3 cups of milk

1/2 cup of nuts your choice (I use chopped pecans or almonds)

INSTRUCTIONS 1. Cut up the bread into chunks and soak in milk, sugar, vanilla extract, and brandy overnight.

2. Once bread is soft and mushy, smash everything up with a bean masher until there are no lumps.

Add all other ingredients and mix well.

3. Spray casserole dish and pour mixture into pan. You can add extra nuts on top if you like.

4. Bake at 350 degrees for 50 minutes.

Let it cool completely.

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Doctored-up creme-filled cupcakes Submitted by: Sylvia Soublet, Director Of ce of Public Affairs and Community Relations

My mother was a physician. No, not a medical doctor, but we considered her a recipe practitioner because she could “doctor up” any pre-packaged food and make it taste like she labored for hours in the kitchen to bring a homemade dish to the table. She would take jarred pasta sauce and add red wine, fresh basil, garlic, and Italian seasoning that resulted in farm-to-table like dishes. These doctored-up cupcakes will make you a believer.

Sylvia’s mother

This recipe has made believers out of these SSA Staff!

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INGREDIENTS Cupcake ingredients:

Frosting:

1 box Ghirardelli Double Chocolate Cake Mix

Your favorite packaged frosting Optional: 1/3 cup of Ghirardelli chocolate syrup 1/2 teaspoon of pure vanilla extract

Creme lling: 1/4 cup unsalted butter 2 tablespoons cream cheese, softened 1 cup confectioners’ sugar 1 cup marshmallow creme 1 teaspoon pure vanilla extract

INSTRUCTIONS Cupcake preparation:

4. Leave cupcake inverted for 10 minutes until creme settles and won’t leak out.

Prepare cake mix according to instructions. This is the best chocolate cake mix I have ever used, hands down.

5. Add your favorite packaged frosting to nish off these cremefilled delights. To add a pick-me-up to canned chocolate frosting, add 1/3 cup of Ghirardelli chocolate syrup and 1/2 teaspoon of pure vanilla extract and mix thoroughly.

Creme lling: 1. In small bowl, beat butter and cream cheese with a mixer at medium speed until combined.

Add confectioners’ sugar and marshmallow creme, beating until smooth. Cover and refrigerate until chilled, about 1 hour.

Now sit back and enjoy—Doctor’s orders!

2. Remove cupcakes from tin and let cool.

3. Turn cupcakes upside down to insert creme lling. Insert large pastry tip in either a quart-size freezer bag or pastry bag. Fold bag down and ll with creme, make sure the pastry tip is pointed up so that creme does not leak out. Insert tip into the bottom of cupcake and squeeze in desired amount of lling.

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Big Mama’s 7Up cake Submitted by: Ara Hayes, Eligibility Support Clerk Workforce & Bene ts Administration - Eden Area Multi-Service Center

My Big Mama made this cake every week for Sunday Dinner. After her passing, my oldest sister kept up the tradition. The torch has passed to me, the youngest of 10, and now every Sunday I make the same cake.

Big Mama in her early 30s, during the 1940s in Carmel, California.

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INGREDIENTS 3 sticks of butter (soft) 3 cups of cake our 3 cups of sugar 3/4 can of 7Up 5 eggs 1 tablespoon lemon extract

INSTRUCTIONS

PRO TIP: The butter must be soft.

I leave mine out overnight in my mixing bowl.

1. Preheat oven to 325 degrees.

2. Blend the butter and sugar until it is smooth. Add the eggs and blend until you see no yellow yolks. Add the 7Up and blend. Slowly add the our.

Blend until it is smooth. Add lemon extract.

3. Grease and our a bundt cake pan.

Pour the cake mixture into the pan.

Shake the pan to make the cake even.

4. Place on the top shelf of the oven for baking. Bake for 1 hour 15 minutes.

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Bourbon caramel apple bars Submitted by: Sylvia Soublet, Director Of ce of Public Affairs and Community Relations

You don’t need to be a baker to make this delicious treat. Get ready to have this become a family favorite and party staple. My family loves anything with caramel and this is one of my many dessert recipes prepared over the years that feature the sticky, gooey, “cling to the roof of your mouth” caramel delight. I apologize in advance for this addiction!

INGREDIENTS Crust

Filling

3 1/2 cups all-purpose our 1 3/4 cups rmly packed light brown sugar 1 cup old-fashioned oats 3/4 cup chopped pecans 1 teaspoon baking powder 1 teaspoon kosher salt 1 1/2 cups unsalted butter, melted

2 (8-ounces) packages good quality cream cheese 1/2 cup plus 2 tablespoons sugar, divided 1 teaspoon pure vanilla extract 2 large eggs 6 cups thinly sliced Gala or Golden delicious apples (about 4 large) 2 tablespoons all-purpose our, divided 1 teaspoon apple pie spice 1 teaspoon fresh grated nutmeg

Bourbon caramel sauce 2 cups sugar 1/4 cup water 2 tablespoons bourbon 1/2 teaspoon vanilla extract 1 teaspoon kosher salt 1/2 cup heavy whipping cream 1 1/4 cups apple butter

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INSTRUCTIONS Crust preparation:

Filling:

1. Preheat oven to 350 degrees. Line 9x13 inch baking pan with foil, letting excess extend over sides of pan. Spray with baking spray with our.

1. In a large bowl, beat cream cheese, 1/2 cup sugar, and vanilla with a mixer at medium speed until creamy. With mixer on low speed, add eggs one at a time, beating just until combined after each addition. Set aside.

2. In a large bowl, stir together our, brown sugar, oats, pecans, baking powder, and salt. Drizzle with melted butter; toss with a fork until moistened and crumbly. Reserve 2 cups oat mixture in a small bowl; press remaining oat mixture into bottom of prepared pan.

2. In a medium bowl, toss together apples, 1 tablespoon our, apple pie spice, nutmeg, and remaining 2 tablespoons sugar. Place remaining 1 tablespoon our in a bowl. Add apple butter, and stir until combined. Arrange apples on prepared crust. Spread cream cheese mixture over apples. Drop apple butter mixture by heaping teaspoonful over cream cheese mixture. Crumble reserved 2 cups oat mixture on top.

3. Bake until lightly brown, about 18 minutes. Let cool on a wire rack.

3. Bake until top is golden brown and mixture is set, 40-45 minutes.

Let cool completely on wire rack.

Refrigerate until thoroughly chilled, about 8 hours. Using excess foil as handles, remove from pan, and cut into bars. Drizzle with bourbon caramel sauce.

Bourbon caramel sauce: In a medium saucepan, place sugar and 1/4 cup water, swirling to combine thoroughly. Cook without stirring, over medium-high heat until mixture is amber colored, about 10 minutes.

Remove from heat. Carefully stir in cream. Stir in bourbon, salt, and vanilla.

Let cool in pan for 10 minutes, stirring frequently. Pour into bowl. Drizzle over top of apple bars. This sauce will keep refrigerated up to 3 weeks.

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Vietnamese coconut milk waffles ( Submitted by: Mable Choi, Specialist Clerk II Agency Administration - Human Resources

An opportunity to put your waffle iron to good use! This is the recipe I use, from the online food blog “Fork Fingers Chopsticks”: www.forkfingerschopsticks.com are made with coconut milk and pandan. Pandan is a tropical plant frequently used in Southeast Asian cookery and makes its way into many desserts. You can tell by the signature bright green hue (which is a combination of natural color and added food coloring). Pandan tastes and smells sweet and floral.

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PRO TIP: This recipe calls for rice our, which makes for a crispy, light and puffy texture. If you can’t locate rice our, tapioca our can be as a substitute. You could also use all-purpose our entirely, although the waf es will be a little more dense.

Recipe can be doubled.

INGREDIENTS 1 egg beaten 3/4 cup coconut milk 1 tablespoon butter 1/2 teaspoon pandan extract 1/4 cup rice our

1/2 cup all-purpose our 4 tablespoons sugar 1 teaspoon baking powder Pinch of salt Oil/spray for greasing waf e iron

INSTRUCTIONS Makes about 4 waf es.

4. When the waf e iron is hot, lightly oil the top/bottom waf e grids.

Spoon batter into the center of each quadrant of the waf e iron.

Close the lid and cook until slightly golden and crisp. (Note: if you plan to reheat waf es later, slightly undercook initially, and reheat in the waf e iron or toaster.)

1. Preheat waf e iron to medium-high heat.

2. In a small bowl, beat egg with a fork or whisk. If using canned coconut milk, shake can well before opening, then stir well before measuring. Add coconut milk, butter, and pandan to the bowl. Mix well.

5. Serve warm as a dessert or a snack.

3. In a larger, separate bowl, mix the ours, sugar, baking powder sugar, and salt. Stir to combine.

Incorporate the wet ingredients into the dry ingredients, folding until incorporated and smooth. Do not over-mix.

Variations Rice our: substitute with tapioca or all-purpose our Pandan: substitute with vanilla extract; you’ll lose the green color and oral avor

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Banana oat blender pancakes Submitted by: Pooja Bhakta, Staff Development Specialist Agency Administration - Training And Consulting Team (TACT)

Fuel up with this flourless and sugarless breakfast!

INGREDIENTS 1 banana 1 cup of steel cut oats 2 eggs

INSTRUCTIONS Serves 1.

1. Blend ingredients in a blender and cook on a buttered pan.

2. Enjoy with your favorite apple sauce, yogurt, or a good high grade maple syrup!

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Strawberry mint smoothie Submitted by: Kelly Wood, Child Welfare Supervisor Children & Family Services

This refreshing and easy-to-make treat is a healthy alternative to dessert. Each serving packs over 12 grams of protein and over 250 grams of calcium. This recipe makes 2 servings.

INGREDIENTS 1 frozen banana 1 1/2 cup fresh strawberries, stems removed 1 tablespoon fresh mint 6 ounces Fage Total 0% nonfat Greek yogurt 1/2 cup non-fat milk

INSTRUCTIONS 1. Blend all ingredients together until combined.

2. Garnish with fresh fruit and a sprig of mint.

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Big Mama’s peach cobbler Submitted by: Ara Hayes, Eligibility Support Clerk Workforce & Bene ts Administration - Eden Area Multi-Service Center

My granny did no measuring – sorry!

She mixed all the ingredients together and always had a bowl ready whenever she wanted to make peach cobbler.

Make this enough, and it will become second nature to you too!

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INGREDIENTS 4 cans (15-ounces each) sliced peaches (not drained)

1 tablespoon cinnamon Dash of nutmeg Dash of vanilla extract Dash of salt 1/3 cup water Crisco Butter Flavor All-Vegetable Shortening

1 1/2 sticks of butter, divided 3 cups all-purpose our, divided 3 cups sugar 1 cup brown sugar

INSTRUCTIONS 1. Preheat oven to 350 degrees.

mixture resembles coarse crumbs.

Stir in 1/3 cup of water, a tablespoon at a time, until mixture forms a ball.

My Big Mama would use some of the peach juice to give the crust more avor.

2. In a large bowl, mix 2 cups our, 3 cups sugar, 1 cup brown sugar, 1 tablespoon cinnamon, and a dash of nutmeg.

3. Pour all peaches (including juice from 2 1/2 cans) in a 9x13 inch pan. Mix in a dash of vanilla extract. Scoop the dry mixture into the pan until the juice from the peaches is thick. Use a spoon and taste if it’s sweet enough for you—that’s how sweet the peach cobbler will be. Mix the ingredients throughout the pan. Cut 1 stick of butter in cubes into the mixture.

5. Roll out dough on a oured cutting board. Cut strips and place on top of the peach mixture in baking pan. (If you want bottom crust, do this step sooner and place strips of dough across the bottom of the pan.)

6. Cut 1/2 stick of butter into cubes on top of the crust.

7. Bake until crust is golden brown, approximately 1 hour, depending on your oven. (Mine is electric.)

4. To make the top crust, combine 1 cup our and a dash of salt in a large bowl. Cut in Crisco shortening until

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Acknowledgements Thank you to Litho Process of Alameda for generously donating their print services and producing a lovely keepsake for SSA staff to treasure for years to come.

This cookbook is a project of the SSA’s Communications Strike Team, a cross-departmental staff workgroup committed to the enhancement of internal and external communication and engagement.

Sylvia S

Andrea Wong

oublet

Program Special ist Of ce of Public Affairs & Community Relations

Director ublic Of ce of P Affairs & ity Commun n Relatio s

s C’Mone Fall

Mable Choi Specialist Clerk II Human Resources

Barbara Lovely

WBA - Eden

Diarra Piggué

es Eligibility Servic I Technician II e WBA - Enterpris

R Tammy

e Administrativ Specialist II

Specialist Clerk II Area Agency on Aging (Adult & Aging Services)

ice

Pooja Bhakta

elopment Staff Dev st Speciali

Staff Developmen t Specialist

And Training eam gT Consultin

Training And Consulting Tea m

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Promoting the economic and social well being of individuals, families, neighborhoods, and communities.