Jeff's MO's Favs to Enjoy! by amlopez2021

Jeff’s MO*’s Favs to Enjoy!

*Jefferson Medical Oncology 2023

Dedication

This book is a compilation of our favorite recipes shared with love and kindness for colleagues and friends.

Warmly, Jefferson Medical Oncology (MO)

2023

Eat Dessert First!

The Best Gingerbread Cookies Ever

My memory is that of simpler times, when my mother made Christmas cookies from scratch and how good our house smelled. My daughter and granddaughters are keeping this tradition alive. You won’t be disappointed if you try this recipe.

William Tester

Applesauce Jumbles

Applesauce jumbles are a cookie my mother made when we were young. These were the standard thing she would take to family gatherings, and my cousins used to be looking for “Aunt Nancy’s Cookies.” They’re a moist, cakey, chocolate chip cookie with a sweet buttery icing. They’re also very easy to throw together.

Hope you enjoy!

Joanne Filicko-O’Hara

Ingredients:

• 2 ¾ cups flour

• 1 ½ cup brown sugar, packed

• 1 tsp salt

• ½ tsp baking soda

• ¾ cup applesauce

• 2 eggs

• 1 tsp cinnamon

• ¼ tsp ground cloves

• 1 tsp vanilla

• 1 cup chopped nuts

• 1 (6 oz) package chocolate chips (mom always used a 12 oz bag)

Applesauce Jumbles

Directions:

• Heat oven to 375. Mix all ingredients (except glaze) thoroughly. Drop by level tablespoons, 2 inches apart, on ungreased baking sheet. Bake 10 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet and cool. Spread with Browned Butter Glaze.

Browned Butter Glaze: Heat 1/3 cup butter over low heat until golden brown. Remove from heat and blend in:

2 cups confectioners sugar

Makes 4 ½ - 5 dozen cookies

1 ½ tsp vanilla

Stir in 2-4 tablespoons of hot water until of spreading consistency.

Cranberry and Pecan Pie

When I was a 4th year medical student, I chose an elective in critical care medicine. My attending was a wonderful man who has since passed on. He taught me this recipe saying it was only one of two things he ever learned to cook. Since he taught me, it has become a holiday tradition in our family and I think about my attending every time.

-Jennifer Johnson

Cranberry and Pecan Pie

• Preheat the oven to 325 degrees.

• Grease a pie pan.

• Place 2 cups washed fresh cranberries in the bottom of the pan. Sprinkle with 1/2 cup chopped pecans and 1/2 cup sugar.

• In another bowl mix 1 stick melted butter, 1 cup sugar, 2 eggs, 1/4 cup veggie oil, and 1 cup flour.

• Pour this over the cranberries.

• Bake at 325 deg for 1 hour.

There is also a recipe for a sugar sauce that your can put on top of the pie:

• Boil 1 cup of water.

• Mix together 2 cups white sugar, 1 egg, and 1 stick of soft butter.

• Add that mix to the boiling water.

• Reduce the heat and stir until thick.

• Take off the heat and mix in 1 tsp vanilla.

• Pour over slices of pie as they're served.

Done! I'm not even kidding!

Appetizers

Crab (seafood) Bisque

Good for a chilly morning!

This is my recipe for seafood bisque.

It says crab, but I add shrimp, crab, scallops to the recipe so yummy.

-Colleen Katen

Crab Bisque

Ingredients:

•3 tablespoons butter

•2 tablespoons chopped green onion

•2 tablespoons chopped celery

•3 tablespoons all-purpose flour

•2 1/2 cups milk

•1/2 teaspoon freshly ground black pepper

•1 tablespoon tomato paste

•1 cup heavy whipping cream

•8 ounces crab meat

Preparation:

•Melt the butter in a Dutch oven or large saucepan over medium-low heat; add the chopped green onion and celery.

•Saute stirring until tender.

•Blend the flour into the butter and vegetables until well incorporated. Continue cooking, stirring, for about 2 minutes.

•Warm the milk in another saucepan over medium heat.

•Slowly stir in the warmed milk and continue cooking and stirring until thickened.

•Add the freshly ground black pepper, tomato paste, and heavy cream.

•If desired, puree the soup in a blender or food processor** at this point and then return it to the saucepan.

•Stir in the crab, shrimp, and the sherry. Bring to a simmer.

•Serve hot!

Tips and Variations:

•4 to 8 ounces small cooked shrimp or other seafood

•2 tablespoon sherry wine*

•Old bay seasoning (optional add 1-2 teaspoons)

Double ingredients to make a large pot

•Feel free to add small cooked bay scallops or lobster instead of the shrimp.

•Replace the green onions with finely chopped shallots.

•If desired, garnish the soup with thinly sliced green onion tops, cilantro, or parsley. Or add a spoonful of sour cream and swirl it.



Main Dishes

Mom’s Bolognese Sauce

Enjoy! -Katie Fendler

Mom’s Bolognese Sauce

Ingredients:

• 1 medium onion

• 1 large carrot

• 2-3 stalks of celery

• 3 ounces pancetta

• 1 lb ground beef

• 1 lb sausage

• 1 tsp salt

• 1/8 tsp pepper

• Pinch of allspice

• 1 cup whole milk

• 1 cup dry white wine

• 1 15oz can diced tomatoes w/ juice

• 15oz tomato sauce

• Pasta of your choice (I like penne, rigatoni or cavatelli)

• Grated parmesan cheese

Directions:

• Finely chop onion, carrot and celery. In large saucepan or Dutch oven or low heat, cook pancetta until fat is rendered and just beginning to brown. Add chopped vegetables, raise heat to medium and cook stirring frequently until onion is soft.

• Add meat, breaking it up with a spoon, salt, pepper and allspice. Cook until meat is brown.

• Add milk. When it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away. Add white wine and cook as you did with milk. Add tomatoes and juice and tomato sauce and bring to a simmer. Cover pot and reduce heat to low for 2 ½ to 3 hours.

• Cook pasta and add mix in sauce. Add plenty of grated cheese



Pineapple Casserole

This is a family favorite recipe served with ham on Easter.

• Kate Clancy

Pineapple Casserole

Ingredients:

• 8 x 8 aluminum pan

• 20 oz can crushed pineapple (do not drain)

• ½ cup sugar

• 1 stick butter melted

• 6 slices of white bread (can use gluten free bread as well)

• 4 eggs beaten

Directions:

• Preheat over to 350 degrees

• Spray aluminum pan with Pam

• Break apart bread into small pieces

• Mix together butter, sugar, eggs

• Mix in bread pieces and pineapple (with juice)

• Pour into aluminum pan and bake for 50 minutes

White Truffle Risotto

• One of my favorites!

• Andrew Nasca

White Truffle Risotto

Ingredients

•1lb of risotto rice

•2 oz of finely chopped shallots

•½ cup of dry white wine

•1qt of chicken stock

•4oz of freshly grated Reggiano parmesan

•4oz of butter

•¼ to ½ tsp. of white truffle oil

Prep Instructions

•Melt Butter until foamy, add shallots cook until translucent. Add rice and toast over low heat for one minute. Add white wine and reduce completely. Finish the cooking with hot stock a little at time so it gets creamy texture

•When rice is tender remove from heat, add parmesan cheese and truffle oil. Check seasoning. Add salt and pepper if needed.

Chicken Francais (Lemon Chicken)

AKA: Sue’s Everything That’s Good in the World Chicken

- Patricia Galanis

Chicken Français (Lemon Chicken)

Mix together:

• 2 slightly beaten eggs

• ¼ c freshly grated Parmesan

• ¼ c chopped fresh basil

• ¼ c white or blush wine (your choice!)

• 2 tbsps. Fresh lemon juice with some zest

• ¼ tsp salt

• 1/8 tsp hot pepper sauce or cayenne

• 3 cloves garlic, minced

Process:

• Pound 8 chicken breast halves between 2 sheets of plastic wrap till ¼” thick. Dredge each breast in flour and then in egg mixture.

• Heat 1.5 tsp olive oil in pan over med heat

• Add chicken and cook 4 min per side or until done. Remove from pan and keep warm.

• Melt 2 Tbsp butter in same pan. Add ¼ c wine and 3 Tbsp lemon juice. Bring to a boil and cook for 10 sec.

• Pour sauce over chicken and serve immediately-

Easy Orange Date Roasted Chicken

• Contributed by Ida Micaily (adapted from Health Chef Julia @healthchefjulia)

Easy Orange Date Roasted Chicken

Ingredients

1 whole chicken or drumsticks and thighs

¼ cup of of oil of choice

½ white onion

6 cloves garlic

8 dates (halved)

½ cup chicken broth

1 tablespoon of cumin

1 tablespoon of salt

1 pinch saffron

1 orange squeezed (save skin for pot)

Directions

1. In a large pot, add oil and sauté garlic and onions until translucent

2. Add chicken and cook until skin lightly browned

3. Add all other ingredients

4. Cover and put in oven at 400 degrees for 35-40 minutes

5. Leave in oven under broiler for 5 extra minutes.

Serve warm and enjoy!

Nochebuena Soup

• I enjoy traditions and celebrations. This Nochebuena Soup is sure to warm your heart and your tummy!

• Serve with bread, cheese, and much love~enjoy!

Ana Maria Lopez

Nochebuena Soup

Ingredients:

• 1- red onion, tomato, red pepper, green pepper, (jalapeno-if you like spicy), 1 lb potatoes, 1 c green peas, 3-carrots, celery stems, 4 ears of corn-halved, 1 bunch parsley

• 1.5 c beer or 2 c white wine (optional)

• Salt, pepper to taste

• 1 tsp oregano

• 1 bay leaf

Vegetarian preparation: add your favorite cooked beans with the potatoes. I like chickpeas or white beans.

If you’d like chicken: add with the onions, chicken thighs work well

How to:

• Chop vegetables “chunky”

• Sauté onion (in 2 tbsp of olive oil), add peppers, carrots, celery, parsley, spices-add the tomato; let the flavors blend

• Add 6 c water