Little City, Big Flavor: City of Falls Church Community Cookbook 2020-2021

Little City, BIG FLAVOR!

City of Falls Church Community Cookbook 2020 - 2021 Edition

About the "Little City, Big Flavor" Community Cookbook In Fall 2020, the City of Falls Church Recreation and Parks Department asked the public to submit their favorite recipes for a Community Cookbook. Dozens of recipes were submitted, most of which are included in this first edition of "Little City, Big Flavor" Community Cookbook, which debuted in Spring 2021.

The recipes provided here have been submitted by members of the Falls Church community. The City of Falls Church did not independently test, taste, or review each recipe. We hope they turn out well for you, but you may not always achieve the results desired due to various reasons. Kindly use the information and recipes here - including dietary labels - as a reference and make your own judgment.

Some recipes have been edited for space.

Special Thanks to Special Events Coordinator, Scarlett Williams, Tracy Browand and members of the Senior Center, Clare Casey and the Office of Communications, and to all our Little City Chefs who submitted recipes for this inaugural edition of "Little City, Big Flavor".

Photos courtesy of Chefs or Creative Commons.

Cover Artwork "Bowl of Noodles"

by Sylvia Walker 3rd Grade, TJ Elementary School Little City, Big Flavor

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Appetizers Banitsa (Bulgaria) (NF, V, VEG) .................................................................................................................

Cucumber Gazpacho (V).............................................................................................................................

Cucumber Spread (V) ................................................................................................................................

Pimento Cheese (V) ...................................................................................................................................

Marg's Cheesy Biscuits (V) .......................................................................................................................

Oyster Stew ..................................................................................................................................................

1 2 3 4 4 5 6

Main Entrées

7 Arroz Con Pollo ........................................................................................................................................... 8 Baked Eggs and Mushrooms in Ham Crisps ....................................................................................... 9 Chicken Black Bean Tortilla Soup (GF) ................................................................................................ 10 Chicken Picatta .......................................................................................................................................... 11 Coconut-Miso Salmon Stew ................................................................................................................... 12 Farfalle al Salmone ................................................................................................................................... 13 Grandpa Ho’s (not so secret) Maryland Crab Cakes ........................................................................ 14 Lithuanian Kugelis .................................................................................................................................... 15 Mixed Pepper Steak with Onions ......................................................................................................... 16 Refried Bean Casserole ........................................................................................................................... 17 Reuben Sandwich Casserole ................................................................................................................. 18 Rice Balls ..................................................................................................................................................... 19 Roasted Ratatouille (GF, NF, V, VEG, LF, LC, SF) ................................................................................ 20 Sheet-Pan Chocolate Chip Pancakes ................................................................................................... 21 Shrimp or Pigtail Pearleau ...................................................................................................................... 22 Slow Cooker Barbecued Pork Roast .................................................................................................... 23 Slow Cooker Oxtail Stew ......................................................................................................................... 24 Squash Bisque with Curry & Ginger (V, VEG) .................................................................................... 25

Side Dishes

26 Best in the West Beans ........................................................................................................................... 27 Corn Pudding ............................................................................................................................................ 28 Dandy’s Easy Mac and Cheese .............................................................................................................. 39 JoAnn Thompson Rolls ............................................................................................................................ 30 Kay's Carrot Soufflé .................................................................................................................................. 31 Margaux's Creamed Spinach (V) ............................................................................................................ 32 Nepali Chick Peas (GF, NF, V, VEG) ....................................................................................................... 33 R&B's Japanese Salad Dressing ............................................................................................................. 34

NF - Nut Free V - Vegetarian VEG - Vegan GF - Gluten Free LF - Low Fat LC - Low Calorie SF - Sugar Free Little City, Big Flavor

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Desserts

35 Baltimore Peach Cake .......................................................................................................................... 36 Blonde Brownies ................................................................................................................................... 37 Crown Jewel Cake .................................................................................................................................. 38 Delicious Dark Chocolate Cupcakes ................................................................................................. 39 Fruit Cake ................................................................................................................................................. 40 Granny Cake ............................................................................................................................................ 41 Hermit Cookies ....................................................................................................................................... 42 Hot Chocolate Popovers ...................................................................................................................... 43 Lemon Pouf ............................................................................................................................................. 44 Microwave Peanut Butte Fudge ......................................................................................................... 45 Mini Pecan Muffins ................................................................................................................................ 46 Molasses Cookies .................................................................................................................................. 47 Nutella Bread Pudding ......................................................................................................................... 48 Peach Pudding Cake ............................................................................................................................. 49 Pistachio Cake ........................................................................................................................................ 50 Plain Pound Cake ................................................................................................................................... 51 Strawberry Jello ...................................................................................................................................... 52 Sugar Cookies ......................................................................................................................................... 53 Sugar Free Peanut Butter Cookies (GF, SF) .................................................................................... 54 Swedish Raw Apple Cake ..................................................................................................................... 55 Toasted Pecan Cake................................................................................................................................ 56

Drinks and Snacks

57 Church Skinny Margarita (21 and over) ............................................................................................ 58 Nutella Yogurt ......................................................................................................................................... 59 Party Mix .................................................................................................................................................. 60

NF - Nut Free V - Vegetarian VEG - Vegan GF - Gluten Free LF - Low Fat LC - Low Calorie SF - Sugar Free

Little City, Big Flavor

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Banitsa (Bulgaria) (NF, V, VEG) Submitted by

KRASI SHTILIYANOVA Ingredients 16-20 sheets phyllo dough, thawed 2 cups feta cheese 5 - 6 eggs 1 stick butter (melted) ½ cup of yogurt

Step 4

Instructions 1. Preheat oven to 380F, brush melted butter all over bottom and sides of baking pan (either rectangular or round pan).

2. Mix feta cheese, yogurt and eggs in a bowl, stir ingredients well.

3. Put 4 sheets of phyllo dough down in the buttered pan and brush over with melted butter.

4. Pour 3-4 spoons of the mixture on the phyllo sheets and top with 2-3 more sheets. Continue until there are no more sheets. You can also roll the sheets and put them in the pan arranging them in a circle if your pan is round (left image).

5. With a knife cut the banitsa into the desired pieces.

6. Mix one cup of sparkling water with 3 eggs and pour over the banitsa.

7. Bake for 30-35 minutes or until golden.

Let it sit for 10 minutes before serving.

From Chef Krasi: Banitsa is a Bulgarian traditional pastry dish that has different variations in all Balkan cuisines. It is easy to make and you cannot go wrong with it. We eat it for breakfast, lunch or dinner. We add luck charms in the banitsa for New Year’s Eve. There are many other variations that may include spinach (spanachena banitsa), milk (mlechna banitsa), pumpkin (tikvenik), leek and onion (luchnik), cabbage (zelnik), or apple (shtrudel).

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Cucumber Gazpacho (V)

Submitted by

From Chef Clare: Some people sneak wine in travel mugs. Me? I smuggle in this gazpacho.

CLARE CASEY Ingredients Instructions 2 large cucumbers, halved, seeded, 1. Combine cucumbers, yogurt, and cut into chunks (you don't have buttermilk, vinegar, shallot, olive to peel them, unless you insist) oil, mint leaves, salt, and cayenne 1 cup plain Greek yogurt in a blender (or put ingredients in 1/2 cup buttermilk (or 1/2 additional large pot and use an immersion plain Greek yogurt) blender).

2 tbsp white wine vinegar 2. Blend until smooth.

1 shallot, chopped 3. Chill overnight if possible (the 1/4 cup olive oil flavor will be so worth it).

1/4 cup fresh mint leaves 4. If you demand silky-smooth 1/2 tsp sea salt perfection, strain the soup Cayenne (your discretion) through a fine-mesh sieve. I am 1/4 almond slices, well toasted usually far too hungry for such 6 green grapes, thinly sliced extravagance.

1 fresh green chile, thinly sliced 5. Pour into bowls and garnish with A few fresh mint leaves, julienned the almonds, grapes, chiles, and mint leaves.

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Cucumber Spread (V)

Submitted by

EMILY FURMAGE Ingredients 2 8oz. pkg. cream cheese, softened 2 medium or large cucumbers 6 green onion, chopped fine 2 tbsp. sour cream 1 tsp. salt ½ tsp. pepper

Instructions 1. Grate cucumbers (skin and all) into a bowl.

2. Add rest of the ingredients and mix well.

3. Refrigerate.

4. Serve chilled with bread or cracker of choice. (Chef tip: great with Pumpernickel Bread.)

Pimento Cheese (V)

Submitted by

EMILY FURMAGE

Ingredients 1 lb. Velveeta cheese 1 4 oz. jar diced pimientos, drained ¼ cup white vinegar 3 tbsp. white sugar ¼ cup milk 1 egg 1 cup of mayonnaise

Instructions 1. Put all ingredients (except mayonnaise) in a sauce pan over very low heat.

2. Stir often for approximately 30 minutes (it can burn easily). Remove from heat and cool.

3. After cooled, stir in mayonnaise. Refrigerate until chilled.

4. Serve chilled on favorite bread, cracker, or vegetable. .

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Marg's Cheesy Biscuits (aka Cheese Wafers) (V)

Submitted by

KATE WALKER Ingredients 1 stick of butter 1/2 lb grated sharp cheddar cheese 1 cup of flour 1/2 package Libby's onion soup mix A goodly dash of red pepper Paprika to sprinkle on top (optional)

From Chef Kate: Marg was a member of the Board of the Claude Moore Colonial Farm in McLean, where I used to work. She was a wonderful woman, friendly, funny, and always ready to welcome people to her home. Her Cheesy Biscuits are an ideal appetizer, and a roll of dough in the freezer is a great standby so you're always ready for the unexpected guests.

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Instructions 1. Set butter and cheese out to reach room temperature.

2. Mix everything together. If using a food processor, chop cheese first then add remaining ingredients to mixer. Or you can mix everything together by hand. (Chef tip: Dough can be kept in the freezer and baked as needed.)

3. When well mixed, form into a single roll approximately 1-1/2" in diameter. The easiest way is to dump a chunk on plastic food wrap and roll it on the countertop by hand.

4. Freeze for at least ten minutes to make roll firm enough to cut into your wafers.

5. Cut roll into 1/8" slices, then lay out individually on a lightly greased baking sheet.

6. Bake at 375F - 400F for about 10-20 minutes until crisp (Chef tip: original recipe said 375F for 10 minutes, but I do mine at 400F for 20 minutes-whatever works with your oven). Take wafers out once the edges are faintly brown.

7. Lay wafers out on a cooling rack and dust them with paprika (optional).

8. Serve warm or at room temperature.

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Oyster Stew Submitted by

YVONNE JUNG

Instructions Ingredients 1. Marinate oysters (without their liquid) in 1 pint oysters (freshly shucked Harvey's Bristol Cream. Make sure or packaged, but be sure to get oysters are fully covered. the standard size) 2. Meanwhile, in a medium pot (Chef tip, a Harveys Bristol Cream (or other double boiler works best!) sauté the type of cooking Sherry/white peppers and onion in the drawn butter wine) over medium heat.

1-2 yellow and green peppers, 3. Add salt and pepper, garlic, Old Bay, diced Tabasco, and Worcestershire sauce.

1 yellow onion, diced Stir to combine.

2 tablespoons drawn butter 4. Add heavy cream and oysters.

Salt and pepper to taste 5. Cook until oysters float. This is 2 teaspoons garlic typically right before the boil point (you 1/2 teaspoon Old Bay seasoning don't want it to boil).

10 shakes Tabasco sauce (more or less depending on your taste) 6. Pour into nice soup bowls and serve with premium oyster crackers.

3 tablespoons Worcestershire 7. Garnish with chopped fresh parsley if 1 cup heavy cream desired, and serve with additional Fresh parsley (optional) freshly ground salt and pepper.

From Chef Yvonne:

This recipe was “stolen” from Harrison‘s Harborwatch in Ocean City Maryland (don’t steal the oysters). My Husband and I sat at their raw bar and watched them make this from scratch for years. It is a real treat and is our tradition for Thanksgiving and Christmas morning. Enjoy!

Little City, Big Flavor

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Arroz Con Pollo Submitted by

ESTHER WEDDERBURN

Ingredients (serves 10) 3 chicken breasts cooked (boiled) and chopped in small pieces 1 small can of Vienna sausage, chopped 6 cups of white rice, cooked 1 onion, chopped 1/2 pound of carrots, chopped 1/2 pound of peas 1/2 pound of green beans, chopped 2 large red tomatoes, chopped 2 cloves of garlic, chopped 1 cup of ketchup 3 cups of water Lettuce leaves

Instructions 1. Heat oil in a large frying or saute pan over low heat.

2. Stir-fry the chopped garlic, onion, and tomatoes until golden brown.

3. In a separate medium to large pot, add 3 cups of water and cook the vegetables (peas, carrots, and green beans) until medium soft (not well cooked).

4. Mix in the stir-fried onion, garlic, tomatoes, rice, Vienna sausage, and chicken into pot of vegetables and simmer over low heat (10-15 minutes).

5. Add ketchup.

6. Use an ice cream scoop to shape the Arroz Con Pollo before placing on lettuce leaves to serve.

From Chef Esther: A Jamaican family recipe celebrating our heritage.

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Instructions .

1. Preheat oven to 350F. 2. Cook mushrooms and green onions in butter with salt and pepper in a large heavy skillet over moderate heat, stirring until liquid evaporates, about 10 minutes.

3. Remove from heat. Stir in sour cream Submitted by and tarragon.

BUNNY JARRET 4. In a regular size muffin pan, fit one slice of ham in each lightly oiled muffin cup. Ends should stick up and Ingredients hang over the cup.

3/4 lb mushrooms, finely chopped 5. Divide cooked mushrooms among 1/4 green onions, finely chopped cups.

2 tbsp unsalted butter 6. Crack one egg into each cup.

1/2 tsp salt 7. Bake in middle of oven until whites 1/4 tsp pepper are cooked and yellows are runny, 2 tbsp sour cream 15-18 minutes. Watch carefully so 1 tbsp fresh tarragon, finely yellows do not overcook. chopped 8. Season eggs with salt and pepper.

12 slices of Black Forest or Sprinkle with grated Parmesan Virginia Ham without holes (10oz) cheese.

12 large eggs 9. Remove ham and eggs from muffin 1/2 cup grated parmesan cups with two spoons and serve.

Oil for sauteeing

Baked Eggs and Mushrooms in Ham Crisps

From Chef Bunny: This recipe is one of my favorites for brunch. I like to serve it with fresh fruit and English muffins.

Little City, Big Flavor

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Chicken Black Bean Tortilla Soup (GF)

Submitted by

MELISSA TEATES Ingredients 4 skinless, boneless chicken thighs (or 3 skinless, boneless chicken breasts) ½ tsp of olive oil 4 cloves of minced garlic 2 cans of chicken broth 1 ½ cups of water (add more if needed) 1 tsp of cumin 1 ½ tsp of chili powder Salt and pepper to taste 2 Tbsp of brown sugar 2 Tbsp of lemon (and/or use lime juice) 4 Tbsp of medium or hot taco sauce 1 can of drained corn 2 cans of drained black beans ½ of a small onion, chopped 1 can of drained diced tomatoes (or substitute fresh tomatoes chopped small de-seeded) Crumbled tortilla chips Shredded cheddar and/or monterrey jack cheese From Chef Melissa: I made up this recipe when I worked at a newspaper for an employee cooking contest and won.

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Instructions (Two Options) Crock-Pot Cooking 1. Sauté chicken in olive oil with garlic until browned.

2. Combine the remaining ingredients (except cheese and chips) in the crock-pot and cook overnight on low.

3. Before serving, pull out chicken and break into smaller pieces then return to crock-pot.

4. Garnish with crumbled chips and cheese. You can also garnish with sour cream and cilantro.

Stove Cooking 1. Cut up chicken into bite size pieces then sauté in olive oil with garlic in bottom of large dutch oven until chicken is completely done.

2. Combine the remaining ingredients with the chicken and simmer in the dutch oven for 45 minutes.

3. Garnish with crumbled chips and cheese. You can also garnish with sour cream and cilantro.

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Chicken Picatta Submitted by SUZANNE BASTARACHE

Ingredients 2.5 lbs chicken boneless chicken breasts 2 tsp rosemary 1 tsp oregano Pepper Salt 1 stick butter 2 tbsp oil Juice of 1 ½ lemon 3 or 4 cloves minced garlic 3 tsp capers 1 can artichoke hearts, cut in half or quartered

Instructions 1. Make the chicken thin.

2. Squeeze juice of ½ lemon over it.

3. Dredge in flour, pepper, salt. Heat oil and butter in large pan.

4. Add garlic, rosemary, oregano.

5. Add chicken to hot oil.

6. Turn each piece after a while, until browned. Turning them more than once is fine.

7. Turn heat off. Add another ½ stick butter, 3 tsp capers, artichoke hearts, and squeeze the juice of one lemon on top.

8. Cover and let it sit.

9. About 20 minutes before you're going to eat, bake at 350 for 15-20 minutes, turning the chicken a couple times, until hot.

From Chef Suzanne:

My fairly easy version of chicken picatta can be made ahead of time and then finished in the oven shortly before meal time.

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Coconut-Miso Salmon Stew Submitted by MEGAN HAUBER Ingredients 2 tablespoons safflower oil 1 medium red onion, halved and sliced 1/2-inch thick 1 (1-inch) piece fresh ginger, minced 3 garlic cloves, chopped 1 to 2 jalapeños sliced (optional) Kosher salt and black pepper ¼ cup white miso 1 to 2 tablespoons of green Thai curry paste (optional) 1 15 ounce can of unsweetened, full-fat canned coconut milk 1 1/2-pound salmon fillet, cut into 2-inch pieces 5 ounces baby spinach or mizuna (about 5 packed cups) 1 tablespoon fresh lime juice, plus lime wedges for serving Steamed rice, such as jasmine or basmati, for serving ¼ cup chopped fresh cilantro From Chef Megan: This is an adapted NYT recipe that my husband and I love. We have served it at dinner parties with great success.

The recipe is perfect for entertaining because you can prep the stew, omitting the salmon, earlier in the day letting the flavors meld and then finish the stew by adding the salmon and greens shortly before serving dinner.

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Instructions 1. In a large pot, heat 2 tablespoons oil over medium.

2. Add onion, ginger, garlic and jalapeños (if using) and season with salt and pepper.

3. Cook, stirring occasionally, until softened, about 5 minutes.

4. Add miso and Thai curry paste (if using) and cook, stirring frequently, until miso is lightly caramelized, about 10 minutes.

5. Add coconut milk and 1 to 2 cups water depending on how thin/thick you prefer and bring to a boil over high heat.

6. Cook until liquid is slightly reduced, about 5 minutes.

7. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes.

8. Turn off heat and stir in spinach and lime juice.

9. Divide rice among bowls.

10. Top with salmon curry and cilantro.

Serve with lime wedges for squeezing on top.

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Farfalle al Salmone

(Butterfly Noodles with Smoked Salmon) Submitted by CHRISTINE BYRUM Ingredients Instructions 4 oz smoked salmon-diced 1. Heat 2 TBS olive oil and 2 TBS butter 1 medium yellow onion-diced in a heavy bottomed saute pan on 3 fresh tomatoes, finely diced medium high heat.

1 lb farfalle pasta 2. Cook onions until translucent, 7 oz panna chef or heavy approximately 4 minutes. cream 3. Add salmon and tomatoes.

1/2 c parmesan cheese, grated 4. Season with salt and pepper.

Butter 5. Let simmer, covered, on medium to Olive oil medium low heat for 20-30 minutes.

Salt and pepper to taste 6. While sauce cooks, bring large pot of salted water to a boil.

7. Add farfalle pasta and cook until tender but still firm. Save 1 cup of pasta cooking water before draining.

From Chef Christine: 8. Remove sauce from heat and gently stir in cream.

This recipe is a family favorite and is 9. Add sauce to the cooked pasta and often the special request for birthdays and other celebrations. It came to us mix. from a cookbook Cucinando con Vera, 10. Stir in half the grated cheese. passed down by my Mother-in-Law who 11. Add reserved pasta water to achieve took a cooking class while living in Naples, Italy. We usually add extra the desired consistency. salmon and tomatoes to fill it out and 12. Season to taste with salt and pepper. never have leftovers!

Serve with additional grated cheese.

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Grandpa Ho’s (not so secret) Maryland Crab Cakes Submitted by HOWARD REEL

Ingredients 1 lb fresh Jumbo Lump Crabmeat with all shells removed 1/4 cup mayonnaise 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1 large egg 1 teaspoon of Old Bay seasoning (or more to taste) 1 teaspoon fresh lemon juice 1/8 teaspoon salt 2/3 cup plain panko (or plain bread crumbs) 1 tablespoon melted butter optional From Chef Howard: We were born and raised in Baltimore, and lived in Maryland until recently relocating to Falls Church City. We have enjoyed catching crabs and steaming crabs for many years, and have enjoyed sharing crabs and crab cakes with friends and family. We have particularly enjoyed sharing crab cakes with our new friends in Falls Church City.

We love this recipe.

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Instructions 1. Drain and remove shells from crabmeat. Be gentle; do not damage large lumps of crab meat.

2. Mix all ingredients, gently, other than crab meat and panko, and whisk together.

3. Gently combine crabmeat and the panko to the previously mixed ingredients.

4. Spray baking pan or cookie sheet with nonstick spray.

5. Mold individual crab cakes by spooning crab meat into a vertical-sided 1/2 cup measuring cup.

6. Pack lightly into the 1/2 cup measuring cup.

7. Remove each crab cake from the measuring cup, by tapping the measuring cup.

8. Place each individual crab cake onto a cookie sheet or other flat, low-sided baking pan. Important - chill the crab cakes in the freezer for approximately 30 minutes.

9. Remove crab cakes from freezer and brush each crab cake with a small amount of melted butter, if desired.

10. Bake in a 400 degree pre-heated oven for approximately 15 minutes, or until golden brown. (Crab cakes can also be deep fried or sautéed in canola oil.)

11. Serve with crackers, and condiments including mustard, cocktail sauce, fresh lemon, or tartar sauce.

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Lithuanian Kugelis Submitted by BARBARA CONATY

Ingredients 4 lbs. potatoes, grated 2 cups milk, scalded 1 onion, medium, chopped 4-5 slices chopped bacon or 4-6 oz of cooked pork or chicken morsels 4 eggs slightly beaten Salt and pepper to taste For meatless version: use 8 oz. chopped mushrooms or 8oz. drained cottage cheese From Chef Barbara: Every Lithuanian family has its own version of this traditional classic. The Lithuanian Hall in Baltimore will host its 49th Folk Festival in May 2021. Many Old World dishes of Lithuania's cuisine are offered to the public at this popular event.

This savory pudding-like potato dish is a hearty course that can be made meatless with mushrooms or drained cottage cheese instead of the meat. Lithuania, a small country in Eastern Europe, features this dish as a daily staple or a special holiday treat.

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I nstructions

1. Grate the potatoes and drain the liquid till the potatoes are not soupy.

2. Add the scalded milk and stir gently.

3. Sauté the onion with the chopped meat and add to the potato mixture.

4. For the meatless version, sauté the onion by itself. Add the onion to the potato mixture. Add the mushrooms or cottage cheese if using. Add salt and pepper to taste.

5. Add the beaten eggs and stir gently again.

6. Pour the potato mixture into a greased baking dish.

7. Preheat the oven to 450 degrees.

Put the baking dish in for 20 minutes.

8. Lower the heat to 350 degrees.

Bake for another 30-40 minutes until the top is golden brown.

9. Slice into portions and serve with sour cream, more bacon or a dollop of cranberry sauce.

10. For meatless version, top with chopped mushrooms or cottage cheese curds to taste.

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Mixed Pepper Steak with Onions Submitted by MARY FERRARI Ingredients (serves 4) 1 tablespoon soy sauce 1 teaspoon corn starch 1/3 cup plus 2 tablespoons cold water 1 ½ pound beef loin sirloin steak cut crosswise into 3 by ¼ by ¼ inch strips ½ teaspoon salt ¼ teaspoon black pepper ¼ cup olive oil or vegetable oil 4 bell peppers in assorted colors, cut into ¼ inch thick slices 3 garlic cloves sliced Accompaniment: cooked white rice

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Instructions 1. Stir together soy sauce, cornstarch, and 1/3 cup water in a cup.

2. Pat steak dry and sprinkle with salt and pepper.

3. Heat 2 tablespoons oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking.

4. Stir-fry half of steak until browned but still pink inside, about 4 minutes.

5. Transfer to a bowl with a slotted spoon and repeat with remaining steak, adding 1 tablespoon oil to skillet.

6. Add remaining tablespoon oil to skillet and stir-fry bell peppers, onion, and garlic, until onion is golden, 6 to 7 minutes.

7. Stir in remaining 2 tablespoons water and cook, covered, 3 minutes.

8. Return steak to skillet then stir in cornstarch mixture.

9. Bring to a boil and cook, stirring, 2 minutes.

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Refried Bean Casserole (V)

Submitted by MEGAN KUHMAN From Chef Megan: This makes a great and quick weeknight vegetarian meal that the whole family will love.

Ingredients Instructions 30 ounces Refried Beans Preheat oven to 400 degrees. (vegetarian, black bean or Mix refried beans and salsa together in a homemade are all great options) bowl.

1 jar salsa, whatever spice level Spread 1/3 of the bean mixture into the you prefer base of a baking dish.

6-8 flour tortillas Sprinkle 1/3 of the cheese, if using, on 1 cup cheddar cheese (vegan top. cheese or omit cheese all Cover with tortillas. Break the tortillas together to make it a vegan apart to ensure the beans and cheese dish) are completely covered. Repeat this Guacamole or smashed avocado step 1 more time. (optional) Spread the last 1/3 of beans on top of Tortilla chips (optional) the dish and sprinkle with remaining Sour cream or plain Greek cheese. yogurt (optional) Bake for 20 minutes or until the beans Extra salsa (optional) are bubbling around the edges.

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Reuben Sandwich Casserole Submitted by BARBARA CONATY Ingredients (serves 6-8) 1 lb., 11 oz. can of sauerkraut, drained 2 medium tomatoes, sliced 2 tablespoons thousand island dressing 8 oz. corned beef, shredded 8 oz. swiss cheese, shredded 1 can refrigerator biscuits 2 rye crackers, crushed 1/4 teaspoon caraway seed

Instructions Set oven to 425 degrees.

Spread sauerkraut in 8x12 ovensafe dish.

Add tomatoes dressing.

Layer on the corned beef evenly.

Top with Swiss cheese.

Bake 15 minutes.

Lay biscuits on top and sprinkle with cracker crumbs and caraway seeds.

Bake 15-18 minutes longer till top has browned.

From Chef Barbara: My family has made this casserole for nearly 50 years and it still is a favorite meal. We serve it with a green salad or a little heap of tiny carrots and cucumber slivers.

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Rice Balls Submitted by SUZANNE BASTARACHE

Ingredients 1 cup of rice 1/8-1/4 cup of Italian cheese 1/4 lb of mozzarella 2 eggs Onion Peas Ground meat Breadcrumbs Tomato sauce or paste From Chef Suzanne:

This recipe for rice balls (also known as arancini) is one of my favorite Sicilian family recipes. I know it as my mother's recipe, though I imagine that, originally, it was my grandmother's. Some people make these balls small for appetizers.

We make them a little larger and serve as a side dish.

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Instructions Bring 2 cups of water to a boil.

Add 1 cup of rice. Cover and cook for 20 minutes.

Mix rice with some grated Italian cheese (about 1/8-1/4 cup), finely cut mozzarella (about ¼ lb) and 2 egg yolks. Save the whites for later.

Roll into desired ball size (could be a racquet ball, could be a baseball) and put a little of the following in the middle (center) of the ball.

Sautee some chopped onions; add peas and ground meat.

Heat until meat is browned; drain and add a little tomato sauce or paste.

Cut up small chunks of mozzarella.

Roll balls in egg whites and then in breadcrumbs.

Deep fry and drain on paper towel or brown bag. Can be re-heated in microwave.

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Roasted Ratatouille (GF, NF, V, VEG, LF, LC, SF) Submitted by DEBRA Z. ROTH Ingredients (serves 4) Olive oil -- spray is easiest -- or about 3 Tbsp 1 large eggplant, cut into pieces of about 1-1/2" and about 1" deep 2 large zucchinis, cut into pieces of about 1-1/2" and about 1" deep 4-5 large tomatoes (good opportunity to use tomatoes that are under or overripe or out of season) or similar amount of grape or plum tomatoes, cut into pieces about 1-1/2" and about 1" deep 2 Tbsp of minced jarred garlic (or fresh sautéed in 1 tbsp of olive oil) 2 Tbsp of fresh basil, julienned, or 1 Tbsp dried Salt and pepper Instructions Preheat oven to 400 degrees.

Coat bottom sides of baking dish, about 24" x 14", with the olive oil.

Place vegetables in the pan. Spray or drizzle heavily with the olive oil Sprinkle with garlic, basil, salt, and pepper. Stir to combine.

Bake 1 hour, stirring at 1/2 hour. If a lot of tomato liquid remains, bake 15 mins.-1/2 hour longer, stirring at the 15-minute mark. Remove when liquid has become syrupy.

From Chef Debra: I developed this recipe because of my tomato addiction and love of the mix with eggplant and zucchini. Unlike the French version, mine is syrupy, the veggies soft and melded together. Many add onions and bell peppers. It's great for kids or anyone not interested in eggplant or zucchini because the tomato flavor dominates. Many ask me to make my roasted-tomato dishes like this again and again. It's a wonderful way to use our farm market tomatoes, especially at the end of the season when there are good deals to buy the plethora of the end of the crop.

Best served hot, but also works served the next day and even at room temperature.

Make it a heartier meal with mozzarella or Parmesan Reggiano on top, as a sandwich filling, or over pasta. Excellent also as a side dish.

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Sheet-Pan Chocolate Chip Pancakes (V) Submitted by: MEGAN HAUBER Ingredients 3 Tbsp unsalted butter, softened, plus 8 Tbsp butter cut into 1/2-inch cubes and chilled 1 ½ cups cold buttermilk or milk with a Tbsp of vinegar (let the vinegar sit in the milk for a few minutes) 1 ½ cups cold whole milk 3 cups all-purpose flour ¼ cup granulated sugar 1 Tbsp baking powder 1 tsp baking soda ¾ tsp kosher salt ¾ cup mini chocolate chips Maple syrup, for serving (opt.)

From Chef Megan: This is a great alternative to flipping pancakes at the stove especially when cooking for several people and it's delicious. And very adaptable to your preference. I usually sprinkle the chocolate chips on a portion and blueberries and granola on the other.

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Instructions 1. Heat the oven to 450 degrees. Grease a 13x18 sheet pan with 1 Tbsp softened butter, then line with parchment paper. Set aside.

2. In a large measuring cup, combine the buttermilk (or milk with Tbsp of vinegar) and milk; set aside.

3. In a food processor, add the flour, sugar, baking powder, baking soda and salt, and blend until combined, about 30 seconds.

4. Sprinkle the chilled butter cubes on top.

Pulse mixture until the butter is coarse and sandy, and some pieces the size of peas.

5. Transfer the mixture to a large bowl and pour the buttermilk mixture on top.

6. Whisk to combine. Let stand for 5 minutes.

7. Place the prepared sheet pan in the oven on the middle rack to heat while the batter sits.

8. Remove the hot pan from the oven, add the remaining 2 Tbsp softened butter to the pan and return to the oven until the butter is melted and bubbling, about 1 minute.

9. Remove the pan and carefully tip to spread the melted butter around.

10. Working quickly, stir the risen batter one final time and pour it into the center of the pan, tipping the pan again to spread the batter evenly.

11. Sprinkle chocolate chips evenly over the batter.

12. Return the pan to the oven and bake until cooked through, 13 to 15 minutes.

13. Broil until the top turns golden brown, 1 to 2 minutes.

14. Let cool slightly then cut into squares. Serve warm, with maple syrup, if desired.

21

Shrimp or Pigtails Pearleau Submitted by BERNICE SHERMAN Ingredients Instructions 1 green pepper (chopped) 1. Cook your meat and season it first (2 1 onion (chopped) lbs. of shrimp or 2 lbs. pigtails).

2 lbs of shrimp OR 2 lbs of 2. Sauté ingredients above in butter, add pigtails tomato and tomato sauce. ¼ tsp. basil, black pepper, red 3. Wash rice and add to ingredients pepper & oregano above (2 cups of rice with 2 lbs. of 2 bay leaves meat).

Little sugar 4. Let ingredients cover rice. Add water.

1 cup tomato sauce 5. Cook on low flame until done (but first 1 cup regular tomato Few whole cloves start out with high flame until boils, 2 lbs. rice with 4 c water then turn to low flame).

Little City, Big Flavor

22

Slow Cooker Barbecued Pork Roast Submitted by

LINDA DEBES Ingredients 2 onions quartered 2 tbsp brown sugar 1 tbsp paprika 2 tsp salt ½ tsp black pepper ¾ cup cider vinegar 4 tsp Worcestershire sauce 1 ½ tsp red pepper 1 ½ tsp sugar ½ tsp dry mustard ½ tsp garlic salt ¼ tsp cayenne pepper

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Instructions 1. Lay onions on bottom of slow cooker.

2. Rub brown sugar, paprika, salt and black pepper mix onto pork roast and place pork on top of onions in slow cooker.

3. In a separate bowl, stir together cider vinegar, Worcestershire sauce, red pepper, sugar, dry mustard, garlic salt, and cayenne pepper.

4. Pour 1/3 of sauce over pork.

5. Cook on high for 4-5 hours or on low for 8-9 hours.

6. Pour another 1/3 of sauce over pork until done.

7. Use 1/3 of sauce as dipping sauce.

8. Remove and shred for sandwiches.

23

Slow Cooker Oxtail Stew Submitted by ESTHER WEDDERBURN Ingredients 3 to 4 pounds of oxtail 2 tablespoons of vegetable oil 1 cup red wine 1 cup of beef broth 1 can of butter beans 1 small package of baby carrots 1 medium onion 1 stalk of celery cut into small pieces 1 can of stewed tomatoes (15 ounces) 1 small can of seasoned tomato paste 1 tablespoon of garlic powder 2 tablespoons of allspice 2 tablespoons of Caribbean Accompaniment: cooked white rice

Little City, Big Flavor

Instructions 1. Season oxtail well with garlic powder, allspice, and Caribbean Traditions Oxtail Seasoning.

2. Heat vegetable oil in iron skillet until hot. Put oxtail in iron skillet and braise.

3. Brown (not fully cook) on all sides turning frequently for approximately 10 minutes.

4. Remove oxtail and put in large crockpot.

5. Sauté carrots, onions ,and celery until soft in frying pan over medium heat for approximately 10 minutes.

6. Add a little oil to frying pan if needed.

7. Add sautéed vegetables over braised oxtail in the crockpot.

8. Drain the can of butter beans, rinse, and add to the braised oxtail in the crockpot.

9. Add the can of stewed tomatoes to crockpot.

10. In a mixing bowl, stir together red wine, beef broth, and tomato paste.

11. Add to the braised oxtail in crockpot.

12. Cover and cook all the ingredients in the crockpot for 6 hours.

13. Serve oxtail over cooked rice.

24

Squash Bisque with Curry & Ginger (V, VEG)

Submitted by MARYBETH CONNELLY Ingredients 1 squash (butternut or acorn) 1 onion 1 14.5 oz can of tomatoes 3 cloves garlic 1 2” x 2” cube peeled fresh ginger 1 tablespoon curry powder 5 cups vegetable stock 1 cup tomato or V-8 juice 1 tablespoon olive oil Salt to taste Pepper to taste ½ cup milk ½ stick butter From Chef Marybeth:

This is the most flavorful squash soup recipe I've ever had. The ginger and curry add just the right heat and flavor.

The original recipe was a carrot soup created by a friend when we were volunteers fresh out of college. We had no money to go out to eat, and he invented amazing dishes out of pantry staples. He went onto be a chef and restaurateur.

Little City, Big Flavor

Instructions 1. Peel squash. Cut into cubes and remove seeds.

2. Dice onion.

3. Mince garlic.

4. Mince ginger.

5. Add olive oil to large pot on medium heat.

6. Add diced onion, minced garlic and minced ginger.

7. Cook and stir gently until onions are translucent.

8. Add curry and stir to cover onion and garlic.

9. Add cubed squash and ginger.

10. Add tomatoes, stock and juice.

11. Boil gently until squash is fork tender.

12. Remove from heat.

13. Puree using an immersion blender in the pot, or transfer solids to food processor or blender.

14. Texture of soup should be essentially smooth and thick.

15. Return to pot if you used the food processor or blender.

16. Stir in milk and butter until blended.

17. Season with salt and pepper to taste.

25

Best in the West Beans Submitted by LAURA STEPANICK Ingredients 2 (8oz) can baked beans (i.e., Bush's Original) 1 (15oz) can butter beans 1 (15oz) can kidney beans 1/2 lb ground beef 10 slices of bacon 1/3 cup brown sugar 1/2 cup chopped onion 1/2 tsp chili powder 1/4 cup ketchup 1/4 cup barbecue sauce 1/2 tsp pepper 2 tbl yellow mustard 2 tbl molasses From Chef Laura: This recipe is a PA family gathering favorite, so I'm not sure why they're called "Best in the West" baked beans!

Little City, Big Flavor

Instructions 1. Drain and rinse kidney beans and butter beans.

2. Cook the ground beef and onion (chopped) on stovetop.

3. Cook or bake bacon and tear into bite-sized pieces.

4. Combine all ingredients in either a baking dish or a slow cooker. a. Baking dish: bake covered at 350 degrees for 1 hour, stirring every 15 minutes. b. Slow cooker, can maintain on low setting for hours, with occasional stirring; allow 1-2 hours for melding of flavors on low setting.

Chef Tip: Recipe doubled yields approximately 10 cups and fits in a 4.5q slow cooker.

27

Corn Pudding Submitted by BERNICE SHERMAN Ingredients 1 c sweet corn (drain well) 1c sweet cream-style corn 2 sticks of butter 2 tbsp sugar 1/3 c milk ¼ tsp salt 3 eggs 2 tbsp flour 2 tsp. vanilla 1 tsp. baking powder Dash nutmeg ¼ tsp paprika

Instructions 1. Preheat the oven to 350 degrees F. 2. Spray or butter baking dish.

3. Place dish in oven to warm.

4. In large bowl, with an electric mixer on high, beat the eggs, flour, sugar, vanilla, baking powder, salt, nutmeg and butter.

5. Stir in the milk, creamed corn, and sweet corn. Mix well.

6. Pour in warm baking dish.

7. Sprinkle with paprika, and bake for 40 minutes or until set.

From Chef Bernice: This is a family recipe that’s been passed down for many generations.

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28

From Chef Stephanie:

This is a favorite dish for our grand daughter, Lucy. It is easy, tasty, and oh so simple. We were strict Catholics, and my mom made it on Friday nights, when we were not able to eat meat!!! So good; so easy.

Ingredients 1 pound box of elbow macaroni 1 1/2 pounds (or more) of sharp cheddar cheese, shredded 1/2 cup milk

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Dandy’s Easy Mac and Cheese Submitted by STEPHANIE REEL

Instructions 1. Boil dried pasta until slightly more done than al dente!

(Chef Tip: No harm if it is a bit overcooked.)

1. Generously spread layers of noodles and shredded cheddar cheese into a casserole dish that has been treated with a non-stick spray.

2. Pour milk over the entire dish and bake for 30 - 40 minutes at 350 degrees.

3. The top will be a bit crusty or crispy; the pasta below will be soft, warm and delicious. Leftovers are better and better.

29

JoAnn Thompson Rolls Submitted by BERNICE SHERMAN Ingredients 1 yeast cake ¾ c water 3 eggs ½ c Crisco ½ c sugar ½ tsp salt 3-1/4 call-purpose flour

Instructions 1. Dissolve yeast in warm water.

2. Add eggs, Crisco, sugar, and salt.

3. Sift flour one cup at a time. Mixing after each cup.

4. Put in greased bowl and let stand until it rises.

5. Push down and roll into 1-inch balls.

6. Let stand until it rises.

7. Bake in 350 degree oven for 20 minutes or until done.

From Chef Bernice: This is a family recipe that’s been passed down for many generations.

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30

Kay's Carrot Souffle Submitted by BERNICE SHERMAN Ingredients 1-3/4 lbs. peeled carrots (2 lb. bags) 1 c sugar 1-1/2 tsp baking powder 1-1/2 tsp. vanilla 2 tbsp. flour 3 eggs, well beaten with electric mixer 1 stick butter at room temperature From Chef Bernice: This is a family recipe that’s been passed down for many generations.

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Instructions 1. Steam or boil carrots until cooked.

2. Drain well and transfer to a large mixing bowl.

3. While carrots are still warm, add sugar, baking powder, vanilla.

4. Beat with electric mixer until smooth (1 min).

5. Add flour and mix well with mixer (1 min).

6. Add whipped eggs and beat well with mixer (1 min).

7. Add room temperature butter and beat well with mixer (1 min).

8. Pour mixture into a 2-``quart baking dish.

9. Bake at 350 for one hour or until top is a light golden brown.

31

Margaux's Creamed Spinach Submitted by CLARE CASEY Ingredients 2 lbs baby spinach (more, if you have a cat) 1 3/4 cups heavy cream or whole milk (or a mix of both) 1 small onion, finely chopped 1 garlic clove, minced 3 tbsp unsalted butter 3 tbsp all-purpose flour Pinch of nutmeg From Chef Clare: My cat Margaux loved raw, leafy greens. Whenever I'd cook this dish, she'd hover in the kitchen yowling, "Must pay toll! Must pay toll!" until I gave her a handful of spinach. I learned quickly to buy extra spinach, or else I'd end up with Cream of Spinach.

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Instructions 1. Place spinach in a big pot on high heat.

Cover and cook until wilted (2-4 minutes).

2. Press or squeeze out any excess liquid. I recommend using a tea-towel or cheese cloth. You can also use a fine mesh strainer and press the moisture out with a spoon.

3. Chop up the wrung-out spinach.

4. In a small saucepan, heat the cream / milk on medium, stirring occasionally.

5. Meanwhile, in the pot you blanched the spinach in, cook the onion, garlic, and butter on medium low heat, about 5-6 minutes, stirring occasionally.

6. Whisk in flour - now you got a roux going - for about 3 minutes.

7. Add your warmed cream/milk in a slow stream, whisking constantly (because lumps are bad), and simmer while whisking until thick, 3 or 4 minutes.

8. Stir in nutmeg (trust me on this), spinach, and salt/pepper to taste.

Cook until heated through.

9. Eat immediately! Make it a meal by adding a poached egg on top.

32

Nepali Chick Peas (GF, NF, V, VEG)

Submitted by PENG HIGHNAM

Ingredients 1 lb dried chickpeas, soaked overnight ¼ cup oil 3 dried bay leaves 1 cinnamon stick (in pieces), or ½ tsp cinnamon powder ½ tsp whole fennel seeds 3 cardamom pods, smashed 1 small onion, minced 1 small onion, sliced 1 tsp turmeric powder 1 tsp salt 5 cloves garlic, minced or ground Whole ginger, minced or ground 1 tomato, chopped 1 finely minced fresh green chili or cayenne pepper powder 1 ½ tsp. chana masala or curry powder 1 lime 1 cup cilantro, chopped From Chef Peng: My Nepali ESL student introduced me to this everyday Nepali favorite.

Little City, Big Flavor

Instructions 1. Wash soaked chickpeas in cold water.

2. Heat the oil in a frying pan large enough to hold all the chickpeas.

3. On low heat, add bay leaves, cinnamon, fennel seeds and cardamom.

4. Fry for about 5 min until the oil is aromatic.

Spices will turn slightly brown.

5. Add 1/3 of the onions and 1 tsp turmeric powder. Fry another 30 seconds.

6. Add the chickpeas and salt.

7. Cover and fry on medium heat, stirring frequently to prevent burning, until the chickpeas are cooked.

8. Add a little water if too dry. About 15-20 min.

9. In a small frying pan, fry sliced onions and remaining minced onions in a little oil.

10. Add all but 1 Tbsp of ginger and garlic mix to fry for another minute.

11. After chickpeas are cooked, add chopped tomato and 1 Tbsp of ginger garlic mix.

12. Continue frying until tomato mix is absorbed and the chick peas are dry. (Chef Tip: If you want drier chickpeas, fry longer.)

13. Add fried sliced onion mix, green chili, and chana masala powder.

14. Fry another minute on low, then turn heat off.

15. Squeeze in lime juice and stir in cilantro.

Keeps well. Eaten warm or cold.

Chef Tips: **When serving, can add fresh chopped red onions, tomatoes, and more cilantro.

Nepalis eat this with basmati rice for lunch. ** I pound coarsely chopped garlic and ginger on my chopping board with a small rock, like the Nepalis.

33

R&B's Japanese Salad Dressing (V, VEG)

Submitted by ANNE PENISTON

Ingredients

1/2 cup vegetable oil 1/4 cup rice vinegar 3 tablespoons soy sauce (substitute GF soy sauce if needed) 1 teaspoon sesame oil 1 teaspoon garlic, finely minced or made into paste 1 teaspoon ginger, finely grated 1 tablespoon honey Juice from one lime

Instructions

1. Combine all ingredients in a mason jar.

2. With lid on, shake vigorously until well mixed.

3. Toss with a green salad.

From Chef Anne:

While living and working in Asia for 21 years, our children grew very fond of the delicious Japanese salad dressing served on Northwest Airlines flights across the Pacific, to and from the U.S. to our homes in Asia.

Our daughter, Rachel, recreated the flavors in this recipe. My husband, Brian, who otherwise dislikes salad dressings in general, now makes this recipe regularly -- so often in fact that people called it "Brian's Salad Dressing". To be fair to both and to recognize that it is Japanese-inspired, I call it "R&B's Japanese Salad Dressing".

If you remember that salad dressing on Northwest flights, we hope you will like this dressing at least as much!

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34

Baltimore Peach Cake Submitted by STEPHANIE REEL Ingredients 3 cups flour 1/4 cup warm water Canola oil 1 package yeast 5 or 6 ripe peaches 1/4 cup sugar Several Tbsps of 1 teaspoon salt peach or apricot 1/4 cup melted butter jam 1 cup milk

From Chef Stephanie: We were born and raised in Baltimore, and the Baltimore Peach Cake recipe is very special to us. It’s sweet, and moist and yummy. Some bakeries in Baltimore sell this amazing dessert from June through September. It is a real treat.

Instructions

1. Dissolve the yeast in the warm water. Let sit for 5 minutes, so that it starts bubbling.

2. Meanwhile, pour the milk into a small heavy-bottomed saucepan. Turn the heat to medium, and stir the milk constantly. It will start to bubble on the sides as it warms up.

When the milk in the middle of the pan starts to bubble, you've successfully scalded it. Turn the heat off, remove from the burner, and let cool for several minutes.

3. In a large bowl, add the yeast mixture, sugar, salt, and melted butter and mix together with a spoon. Then pour in the egg and scalded milk, and mix together.

4. Add about 1 cup of the flour, and mix until it is just incorporated—it will be very sticky.

Mix in another cup of flour, and then the final cup. You may need to add more flour as you work with it. It should be slightly sticky.

5. Add a couple splashes of canola oil to bowl, and knead the bread in the bowl for a couple minutes, turning it to make sure it's well greased.

6. Cover the bowl with a towel and let rise in a warm place for about an hour, until doubled in size.

7. Punch it down in the bowl. Cover and let rise about 30 minutes, until double in size.

8. While the dough is rising the second time, preheat oven to 375 degrees and prep the peaches: peel, pit, and then cut into 1/2 inch thick slices. You'll want enough peach slices to cover the surface of the cake.

9. After the dough has almost doubled in size, punch it down one last time, and then spread it out in a 9-by-13-inch pan that is either greased or lined with parchment paper. You'll have to work the dough so that it fills the corners of the pan. (You could also make two 8-inch round cakes that will have a thinner dough.)

10. Top the cake with the sliced peaches. How much you cover it is a matter of personal preference—you can fully cover the surface, or leave an exterior border like a pizza.

You can lay the peaches flat, or slightly overlapping in rows.

11. Bake in the oven at 375 degrees for 25 minutes, until the dough is slightly browned.

12. Take the cake out of the oven and place on a baking sheet.

13. While still hot, brush some peach or apricot jam on top to serve as a glaze.

14. Let it cool, and then eat in the next day or two .

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36

Blonde Brownies Submitted by BETTY BLYSTONE

Ingredients

2 cups sifted flour 1 teaspoon baking powder ¼ teaspoon baking soda 2 teaspoons vanilla 2/3 cup shortening 2 cups dark brown sugar 2 eggs slightly beaten 1 package chocolate chips

Instructions

1. Preheat oven to 350 degrees.

2. Melt shortening.

3. Add sugar, mix well and cool.

4. Add dry ingredients sifted together.

5. Add chocolate chips.

6. Spread in a 10x15 inch rimmed pan, bake for 20 minutes.

7. Cool in the pan.

From Chef Betty:

Again, mom trying to outsmart her 4 kids - I guess she didn't allow for the fact that she and dad raised us. Mom tried once or twice to disguise cookies by freezing them in containers marked “zucchini” or “hamburger patties”. That didn’t work either……

I didn't mark any of the recipes as kid friendly because they all involve melting shortening, but I think kids could be included in some of the task.

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37

Crown Jewel Cake Submitted by BERNICE SHERMAN

Ingredients (Cake)

1 regular size box Orange Jell-O 1 regular size box Cherry Jell-O 1 regular size box Lime Jell-O 1 regular size box Lemon Jell-O 3 cups boiling water 2 cups cold water 1 cup pineapple juice ¼ cup sugar

Ingredients ( Topping)

2 cups graham cracker crumbs ½ cup margarine or butter (melted) 2 pkgs of dessert topping mix or 2 cups whipped cream

Little City, Big Flavor

Instructions

1. Prepare 3 pkgs. Jell-O (Orange, Cherry and Lime) separately using 1 cup boiling water and ½ cup cold water for each. Pour into separate pans or bowls.

Chill till set.

2. Combine 1 cup pineapple juice and ¼ cup sugar. Heat to boiling. Remove from heat and dissolve 1 pkg. Lemon Jell-O into the boiling liquid. Add ½ cup cold water. Chill just till syrupy.

3. Mix 2 cups graham crackers with ½ cup melted butter or margarine. Set aside ¼ cup of graham crackers for garnish.

Press remaining crumb mixture smoothly over bottom and sides of a 9 inch pan.

4. Prepare dessert topping mix according to pkg. directions and blend in syrupy lemon Jell-O. (Chef Tip: I use Dream Whip topping).

5. Cut the firm orange, cherry, and lime Jell-O into cubes about ½ inch square.

Fold into dessert topping mixture, then pour into spring pan. Top with graham cracker crumbs after it sets.

6. Chill for 8 hours in the refrigerator before serving.

38

Delicious Dark Chocolate Cupcakes Submitted by MADELINE SHERWOOD

Ingredients

2 cups flour 1 cup sugar ¾ cup cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon vanilla extract 2 eggs ¾ cup canola oil 1 cup water

Instructions

1. Line a cupcake tin. Set aside.

2. Preheat oven to 350 degrees Fahrenheit.

3. Combine the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl.

4. In a medium bowl, whisk together the vanilla, eggs, canola oil, and water.

5. Combine the wet ingredients and the dry ingredients in the large bowl.

6. Scoop the batter into a cupcake tin.

7. Bake for 15 to 20 minutes, or until the toothpick comes out clean

Chef Tip: Use an ice cream scoop when you are scooping the batter into the tin.

From Chef Madeline:

I came up with this recipe when I was younger, based on my experience baking especially cupcakes. I have made it several times, and each one has turned out wonderfully. I think that the cupcakes are delicious, and that they are also incredibly easy to make. I hope others enjoy them as much as my family does!

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39

Fruit Cake Submitted by BERNICE SHERMAN

Ingredients

1 lb butter 1 lb light brown sugar 1 lb whole pecans ½ lb whole candied red cherries ½ lb chopped candied pineapple ½ lb whole candied green cherries ½ oz pure lemon extract 1 tsp baking powder 6 eggs 4 c sifted all purpose flour

Instructions

1. Cream butter and sugar.

2. Add egg yolks (beaten) to mixture.

3. Mix pecans and fruit with 2 cups of sifted flour and set aside. Chef Tip: I recommend soaking fruit in rum overnight prior to this step.

4. Mix other 2 cups of flour with baking powder and lemon extract to butter and sugar mixture.

5. Fold in stiffly beaten egg whites.

6. Place in bowl and refrigerate overnight.

7. Bake in 250 degree oven for 90 minutes then 275 degrees for another 90 minutes.

8. Let cake cool in pan at least one hour. Wrap the cake with cheese cloth that has been soaked in rum or whatever. Place foil around the cake. (If soaking the fruit overnight you need not wrap the soaked cheese cloth around the cake after it cools.)

From Chef Bernice: This is a family recipe that’s been passed down for many generations.

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40

Granny Cake Submitted by LINDA DEBES

Ingredients (Cake)

2 cups flour 1 1/2 cups sugar 1 tsp baking soda 1 tsp salt 2 eggs 1 can (#2) crushed pineapple 1/2 cup brown sugar 1/2 cup chopped nuts 1/2 cup coconut

Ingredients ( Topping)

1 small can of evaporated milk (about 5 oz.)

1/2 cup sugar 1 stick butter 1 tsp vanilla

Little City, Big Flavor

Instructions

1. Combine first six cake ingredients (flour, sugar, baking soda, salt, eggs and crushed pineapple) and stir well.

2. Pour into greased 9x13 pan.

3. Combine brown sugar, nuts and coconut and sprinkle over batter.

4. Bake in 350 degree oven for 40-45 minutes. Take cake out to cool.

5. Meanwhile, combine all topping ingredients in a sauce pan.

6. Boil for five minutes, stirring constantly.

7. Pour over hot cake.

41

Hermit Cookies Submitted by BETTY BLYSTONE

Ingredients

1 ½ cup brown sugar 1 ½ cup white sugar 1 ½ cup shortening 3 eggs 4 cups flour plus extra for coating fruit ¾ cup molasses ½ cup sour milk or buttermilk 1 cup mixed dried fruit 1 cup raisins 1 teaspoon ground cloves 2 teaspoons cinnamon 1 teaspoon baking soda 1 teaspoon cream of tarter ½ teaspoon mace ½ teaspoon nutmeg 1 teaspoon salt

Little City, Big Flavor

Instructions

1. Preheat oven to 325 degrees.

2. Toss the dried fruit and raisins in flour.

3. Cream shortening, add sugars and eggs.

4. Add flour mixed with other dry ingredients alternately with molasses and sour milk.

5. Add fruit and raisins last.

6. Spread in two 10x15 inch rimmed pans and bake 25-30 minutes.

7. Cool slightly, frost lightly, cut each pan into 48 bars.

From Chef Betty: A story in honor of my mom, Betty Blystone.

Mom often baked large batches of cookies and froze them; reasoning that she would have something home baked she could quickly defrost and offer to unexpected guests. What she learned, over time, was that her children had discovered how fast and easily a cookie would defrost in their mouths.

42

Hot Chocolate Popovers Submitted by MEGAN HUBER

Ingredients (serves 12)

2 tablespoons butter melted and cooled 4 eggs room temperature 1 cup all-purpose flour 3 tablespoons sugar 2 tablespoons plus 2 teaspoons cocoa powder 1 pinch kosher salt 1⁄2 cup heavy cream 1 cup whole milk 1⁄2 cup chocolate chips 12 large marshmallows

Instructions

1. Preheat oven to 400ºF. 2. Grease a 12-cup muffin tin Combine eggs, flour, salt, sugar and cocoa powder in a stand mixer fitted with the paddle attachment. Mix until all ingredients are blended.

3. Scrape down the sides with a spatula. Then, with the mixer on low, add the cream, milk and melted butter. Mix until everything is smooth and completely incorporated.

4. Distribute batter evenly amongst muffin cups, so each cup is roughly 2/3 full of batter.

5. Bake for 35 minutes, or until popovers are poofy.

6. Remove them from the oven and turn on the broiler.

7. Drop 3 or 4 chocolate chips into the top of each popover and press them in slightly with the back of a spoon.

8. Top with one marshmallow.

9. Place them under the broiler until the marshmallows begin to brown.

This takes less than one minute so do not take your eye off the oven!

10. Remove, allow to cool slightly and serve!

From Chef Megan:

This is my kids most requested winter treat. I started making them on snowy days when the kids had a snow day home from school. They quickly became a popular and loved snack!

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43

Lemon Pouf Submitted by LOIS EISTER

Ingredients

1 box lemon Jell-O 1-1/4 cups boiling water 1/2 cup sugar or honey Juice and rind of 1 lemon 1 large can evaporated milk, chilled & whipped 1 box vanilla wafers about 23 for bottom & 20 for top

Little City, Big Flavor

Instructions

1. Dissolve jello in water.

2. Add sugar, lemon and chill till beginning to jell; add whipped milk.

3. Cover bottom dish (9x12 pyrex) with crushed wafers, add mixture and cover with rest of wafers.

4. Keep in refrigerator overnight.

44

Microwave Peanut Butter Fudge Submitted by LIZ BROWAND

Ingredients

1 lb powdered sugar (4 cups) 6oz chocolate chips 1 stick of butter 2/3 cup peanut butter 1/4 cup milk 1 tsp vanilla

Instructions 1. Pour everything in to a microwavable bowl.

2. Microwave 4-5 minutes, stir, pour into butter dish.

3. Enjoy!

From Chef Liz: Family recipe that we make every Christmas and has been passed down many generations. It is quick, easy, and delicious!

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45

Mini Pecan Muffins Submitted by RUTH YOUNG

Ingredients

cup of 1 stick butter, softened ¾ cup of packed dark brown sugar 2 eggs, beaten ½ cup of all purpose flour ¾ cup chopped pecans ½

From Chef Ruth:

It’s my granddaughters favorite which we make together all the time. Kid friendly.

Little City, Big Flavor

Instructions 1. Preheat oven to 350 degrees.

2. Line a mini muffin tin with mini paper liners.

3. In a medium size bowl, cream butter and sugar.

4. Add eggs, mix well.

5. Add flour, stir until combined.

6. Stir in pecans.

7. Spoon the batter into prepared muffin cups, 1 tsp per cup.

8. Bake for about 13-15 minutes until toothpick comes out clean.

46

Molasses Cookies Submitted by BETTY BLYSTONE

Ingredients

1 ¼ cup shortening 2 cups granulated sugar ½ cup molasses 2 eggs 4 teaspoons baking soda 4 cups sifted flour 1 teaspoon cloves 1 teaspoon ginger 2 teaspoons cinnamon 1 teaspoon salt

From Chef Betty:

While serving on the Falls Church City Council, my mom, Betty Blystone, was instrumental in finding and approving the legislative solution that allowed Aurora House to remain in the City of Falls Church.

Instructions

1. Melt shortening over low heat.

2. Remove and cool slightly.

3. Add molasses, sugar, eggs and beat well.

4. Add sifted dry ingredients, mix well.

5. Chill.

6. Preheat oven to 350 degrees.

7. Form chilled dough into 1 inch balls.

8. Roll in granulated sugar (colored with food coloring if desired) and place 12 to a sheet on a greased cookie sheet.

9. Bake 8-10 minutes.

10. These cookies can be lightly frosted and freeze well.

When someone asked what she would do if the “girl’s home” (as it was known then) moved in next to her home, mom answered “I would bake them some cookies.” In fact, Aurora House is less than a 5 minute walk from her home.

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47

Nutella Bread Pudding Submitted by ROBIN BORUM

Ingredients

(Approx. 4 servings) 3 croissants, or 5-6 pieces of brioche bread (preferably 1-2 days old) 3/4 cup of Nutella 1/4 cups of chopped pecans or walnuts 2 large eggs 1 cup of heavy cream 1 teaspoon of vanilla extract 1 1/2 cups of sugar 1/4 teaspoons of sea salt From Chef Robin:

It was my grandmother’s bread pudding recipe. This Thanksgiving, we decided to attempt it. It was surprisingly very good considering the many substitutes we made. We have continued to enjoy making it and giving it to our neighbors who enjoy it too!

Little City, Big Flavor

Instructions

15 minutes preparation Cook time of 40 minutes

1. Heat oven to 350 degrees.

2. Lightly butter a 2 quart baking dish.

3. Slice croissants in half lengthwise and lather one side with Nutella.

Put the halves back together and cut them into 2 inch pieces.

4. Place the pieces in the baking dish.

5. Scatter nuts on top.

6. If you're using brioche, spread Nutella on the brioche and slice the bread into fourths. Then use nuts as directed above.

7. Whisk egg, heavy cream, vanilla extract, sugar, and salt together.

8. Then pour over the Nutella and bread/ croissant pieces.

9. Gently push the bread/ Nutella pieces down to absorb the custard.

10. Cover with aluminum foil and bake for 30 minutes.

11. Remove the foil and continue to bake uncovered until the bread pudding is golden brown on top and custard is absorbed, about 10 more minutes.

12. Take dish out of the oven and serve warm.

(Chef Tip: Tastes best warm) 48

Peach Pudding Cake Submitted by EMILY FURMAGE

Ingredients

1 egg, beaten ¾ cup milk 3 Tbsp. oil 1 ½ cup self-rising flour ½ cup sugar ½ tsp. nutmeg Peaches ¼ cup sugar 1 tsp. cinnamon ¼ cup butter

Little City, Big Flavor

Instructions

1. In a medium size bowl, blend beaten egg, milk and oil.

2. Add self-rising flour, sugar and nutmeg to wet ingredients and stir until smooth.

3. Pour batter into a greased 8x8x2” pan, round cake or pie pan.

4. Slice peaches and place on top.

5. Blend sugar and cinnamon, then sprinkle on top.

6. Dot with butter.

7. Bake at 350 degrees for 30 – 40 minutes.

49

Pistachio Cake Submitted by MARY FERRARI

Ingredients (Batter)

Package of white cake mix 3.4 ounce package Jello pistachio instant pudding & pie filling 3 eggs 1 cup oil 1 cup club soda ½ cup chopped pecans Flour

Ingredients (Frosting)

3/4 ounce package Jell-O pistachio pudding and pie filling 1.3 ounce envelope dream whip whipped topping mix 1 ½ cup milk

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Instructions

1. Make the cake: blend white cake mix, one box of pudding, eggs, oil, and club soda in a large bowl.

2. Beat at medium speed of electric mixer for 2 minutes.

3. Fold in pecans.

4. Pour batter into greased and floured 13 by 9 inch pan.

5. Bake at 350 degrees for 45-50 minutes or until center springs back when lightly touched.

6. Meanwhile, make the frosting.

Combine the second pack of jello, dream whip, and milk together.

Beat for 5 minutes or until thickened. Set aside.

7. Remove cake from oven and cool in pan for 15 minutes.

8. Remove cake from pan and finish cooking on rack.

9. Frost and garnish with chopped nuts, coconut, or cherries.

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Plain Pound Cake Submitted by BERNICE SHERMAN

Ingredients

2 sticks of butter 1/2 cups shortening (I use Crisco) 3 cups sugar 6 eggs 3 cups plain flour, shifted Dash of salt and nutmeg 1 teaspoon baking powder 2 teaspoon vanilla flavor 1 teaspoon almond flavor 1-1/2 cups buttermilk (low fat is fine)

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Instructions

1. Cream butter, shortening and sugar until fluffy.

2. Add eggs one at a time. Beat well.

3. Add vanilla and almond flavoring.

4. Shift flour, baking powder and salt together.

5. Add flour mixture and milk alternately to cream butter mixture. (Do not over beat).

6. Pour into tube pan.

7. Bake at 350 degrees for 1 hour and 15 minutes or until tooth pick come out clean.

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Strawberry Jello Submitted by CLAUDIA GUTIERREZ

Ingredients

1 pound of fresh strawberries 2 cups of boiling water 1 box of strawberry Jell-O 1 can of condensed milk

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Instructions

1. Wash and hull the strawberries.

2. In a bowl whisk together the Jell-O and boiling water until completely dissolved.

3. Then place the strawberries in a blender. Add the condensed milk and the Jell-O mix.

4. Put all of the blended mixture in a Pyrex, and chill in the refrigerator for about 2 hours.

5. Enjoy!

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Sugar Cookies Submitted by MELISSA TEATES

Ingredients (Cookies) ( makes 4 doz. medium cookies) 4 cups flour 1 teas baking powder ½ teas baking soda ½ teas salt ½ teas nutmeg ¼ cinnamon 1 cup butter 1 ½ cup sugar 1 egg ½ cup sour cream 1 teas vanilla

Ingredients ( Glaze)

1 cup confectioners' sugar 1 tablespoon light corn syrup 2 tablespoons water or milk 10 drops food coloring

Ingredients ( Egg Yolk Paint)

(before baking, you can decorate cookies with egg yolk paint) 1 yolk 4 drops of food coloring

From Chef Melissa: My mother made a similar cookie dough for us when we were kids to make Christmas cookies. As an adult, I searched out similar recipes until I finally worked out this recipe that tastes the same. The secret is the nutmeg and sour cream. I have made them for Christmas, Easter and for baby showers, by using different cookie cuttings and decorations.

Instructions

Make Cookies First 1. Mix the dry ingredients in a small bowl.

2. In a separate, large mixing bowl using an electric mixer, cream butter and sugar together then add egg and vanilla.

3. Start mixing the dry ingredients into the large bowl, alternating with small amounts of the sour cream.

4. Towards the end as the batter thickens you may need to switch to a wooden spoon to finish mixing.

5. After mixing, wrap dough in wax paper and chill in fridge for an hour or more.

6. Roll-out the dough and use cookie cutters to make cookies.

Option 1: Decorate with Egg Yolk Paint a. Mix egg yolk and food coloring. b. Paint on cookie with brush.

7. Bake cookies at 375 for 10-12 minutes.

Option 2: Ice with Glaze (after cookies are fully cooled) a. Stir confectioners' sugar, corn syrup, and water together.

Stir in food coloring if desired. (Chef Tip: This glaze must be stirred each time you use it. If it's not stirred before each use it will dry with a mottled look instead of a solid color.)

Glaze your cookies. Takes several hours to dry properly.

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Sugar Free Peanut Butter Cookies (GF, SF)

Submitted by KAREN RAMBO

Ingredients

1 cup creamy (or crunchy) peanut butter 1/3 cup Stevia 1 egg Optional: Add 1/4 to 1/3 cup chopped pecans or walnuts IF using CREAMY peanut butter

Instructions

1. Mix all ingredients together.

2. Use about a teaspoon to roll dough into balls.

3. Place on cookie sheet lined with parchment paper.

4. Use fork to flatten balls and make criss-cross design.

5. Bake for 12 minutes at 350 degrees.

6. Eat fresh or keep in freezer to keep!

From Chef Karen:

These are really easy gluten-free and sugar-free cookies. Only 3 ingredients! You can eat them fresh or keep them in the freezer.

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Swedish Raw Apple Cake Submitted by MARY FERRARI

Ingredients

1 ½ cup Wesson Oil 3 eggs 3 cup of flour 1 teaspoon of salt (optional) 1 teaspoon of soda (no need to sift flour) 3 cup raw apples, sliced 1 cup pecans 1 stick of butter 1 cup of brown sugar 1/4 cup milk

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Instructions

1. Mix oil and eggs together.

2. Add flour, salt (optional), soda, raw apples, and pecans.

3. Bake at 350 degrees for 45 minutes in a 9 X 13 pan.

4. Cook butter, brown sugar and milk for 2 ½ minutes.

5. Pour on cake immediately after taking from oven.

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Toasted Pecan Cake Submitted by CLARE CASEY

Ingredients

1 lb whole or chopped pecans 1 cup sugar 9 Tbsp unsalted butter (plus some for pan) 7 large eggs, separated

1 tsp kosher salt 1 1/2 tsp vanilla extract Whipped cream and berries for garnish

From Chef Clare: I am hashtag blessed that my wonderful Aunt Sarah has a mature Pecan Tree in her yard and that she shares her nutty wealth with me. And for the record, the correct pronunciation of pecan is "puh-cahn" and not "pee-can".

Instructions

1. Heat oven to 350. Oil or butter a 9-inch round pan (you can also line with parchment paper, but I never seem to have a roll in my house.)

2. Toast your nuts! Spread pecans in a single layer on a sheet tray. Toast for 10 minutes, tossing once midway through. Let pecans cool completely before using (15 minutes in the freezer does the trick).

3. Grind your nuts! In a food processor or fancy blender, grind pecans with sugar and salt. Stop before it turns into a nut butter. Set aside.

4. Brown your butter! Melt butter over medium heat in a saucepan. The evolution of butter into brown butter is: butter melts, butter foams, butter starts to resemble a beer (i.e. clear golden), and finally butter turns brown and smells nutty. You'll want to stir occasionally and keep your eyes on it constantly. Beautiful brown butter can turn into burnt butter faster than Trea Turner stealing a base.

5. Remove your brown butter from heat and pour into a large bowl to cool.

Pop it into the fridge to speed this along (but not the freezer, because it can and will freeze. Trust me on this.)

6. Beat it! Beat your egg whites until they form stiff peaks. Set aside.

7. Batter up! Add egg yolks and vanilla to the cooled, brown butter and whisk until combined. Stir in the pecan-salt-sugar mixture. The batter is going to be very thick. You can skip arm day at the gym.

8. Whip it good! Add 1/3 of the peaked egg whites to the batter and stir to the combine. This will loosen up the batter, and make it easier to fold in the remaining egg whites into the batter, which you should do now...softly.

We don't want to deflate the peaky egg whites. Pour into the round pan, and smooth the top.

9. Bake it! Pop your cake into the preheated oven for 35-40 minutes. Let it cool for a bit, then garnish with whatever's your fancy and eat eat eat.

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Church Skinny Margarita Must be 21 years of age

Submitted by FALLS CHURCH DISTILLERS

Ingredients (1 Cocktail)

2 oz Frozen Falls Vodka 1/2 fresh squeezed orange 1/2 fresh squeezed lime .5 oz Agave Nectar Pinch of Rim mixture if you love SPICY! Rim: Chili Powder, Tajin Spice, Sea Salt

Instructions 1. Combine Frozen Falls Vodka, juice from orange & lime, and Agave Nectar in shaker with ice. Shake, shake, shake!

2. Circle the rim of an empty glass (anything fun!) with a notched lime wedge until wet.

3. Place equal amounts of chili powder, tajin, and salt on a plate.

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4. Place glass rim down straight into the mixture and twist like it’s a cookie cutter.

5. Fill beautifully rimmed glass with ice and strain Margarita from shaker.

6. Garnish with lime wedge or half of an orange slice.

7. ENJOY!! (responsibly, of course!)

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Nutella Yogurt (Iltapala) Submitted by HELMI CAVANAUGH

Ingredients (Serves 1)

Instructions

Hazelnut Spread 1-teaspoon Plain Yogurt 1-cup, Raw Oats 1/4 cup

1. Mix ingredients together.

2. Add or subtract for personal preference and enjoy!

From Chef Helmi:

Iltapala in Finnish means evening snack, but this dish can also be used for breakfast too :)

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Party Mix Submitted by ROBIN BORUM

Ingredients

3 cups of corn Chex cereal 3 cups of rice Chex cereal 3 cups of wheat Chex cereal 1 cups of mixed nuts or almonds 1 cup of tiny bite sized pretzels or thin pretzel sticks 1 cup of Cheerios 1 cup of cheez-its 6 tbs of butter 2 tbs Worcester sauce 1/2 teaspoon of sea salt 3/4 teaspoon of garlic powder 1/2 teaspoon of onion powder From Chef Robin:

My grandmother Cleo Smith used to serve this dish at her Christmas open house each year. Now we make this each year for friends and neighbors around the holidays!

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Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large microwaveable bowl, mix cereal, nuts, pretzels, cheez-it crackers, and Cheerios.

3. Then put aside.

4. In a small microwaveable bowl, microwave butter for 40 seconds until melted.

5. Stir in the sea salt, garlic powder, onion powder, and Worcester sauce.

6. Pour over mixture of cereal, pretzels, cheez-itz, and Cheerios.

7. Stir gently until it is evenly coated.

8. Place mixture on a lightly buttered cookie sheet.

9. Bake for 10-15 minutes at 350 degrees.

10. Take out of oven and let cool on paper towels.

11. Store in air tight containers.

12. Serve to guests, friends, neighbors, and make sure to save some for yourself!

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