2024Magellan EIG Cookbook

Recipes for Every Belly and Quotes for Every Heart

ABOUT

"Passion is energy. Feel the power that comes from focusing on what excites you. "

-OprahWinfrey,Talkshowhost,televisionproducer,actress&author

Passionisthefuelbehindourdailymusings.Aswetackleourto-dolistsinour personalandprofessionallives,letusnotforgettoremainpassionateinallthat wedobutalsostopandtakeamomenttoreviveourselvesphysically, mentally,andspiritually.

WelcometothefirstcookbookcreatedbymembersofMagellan’sfive EmployeeInclusionGroups: ABILITY,CENVET,cPRIDE,I.N.S.P.I.R.E,and MOSAIC.Eachpageisfilledwithamotivationalquoteandtastyrecipedesigned tonourishyourmindandbody.

Asabonus,wehaveincludedtherecipeforadeliciousJamaicandishprepared byourspecialchiefcontributor,ChefNekisha,ownerofRoyalACKEE,LLC.and formeractivememberoftheUnitedStatesAirForce.

Wehopethiscookbookhelpsyou“Springforward”fueledwithpassionand inspiredtotrysomethingnew.

BonAppétit!

The cover page is food art created by MOSAIC’s Maleen Macatangay, Quality Clinical Reviewer.

BERRY PROTEIN SMOOTHIE & NICE CREAM

Tiffany Choice, Senior Contracts Manager, Legal Corporate

"Choose a life today that you will be proud of tomorrow"

Source: https://wholefoodsoulfoodkitchen.com/wpcontent/uploads/2022/07/frozen-berry-smoothie-22 jpg

Ingredients

1 c of frozen mixed berries

1 frozen banana cut into pieces

1/2 c coconut milk

1/2 c coconut water

2 1/2 tbsp agave

3 tbsp hemp seeds

½ tsp clove powder

Source: https://simplegreensmoothies.com/wpcontent/uploads/coconut-sorbet-sorbet-recipe-2.jpg

Instructions

Smoothie

In a blender, mix all ingredients until smooth Pour in a glass and enjoy!

Nice Cream

Blend frozen berries, banana, agave and clove powder

Slowly add in coconut cream until smooth consistency reached.

Serve and eat immediately Can be stored in freezer-safe bowl or popsicle molds

BREAKFAST LUNCH DINNER BEVERAGE SNACK

CHICKEN & SAUSAGE JAMBALAYA

Steve Hennesy, Voice Communications Engineer, IT Ops - Telecom & Contact Center

Ingredients

2 tbsp of oil

2 boneless skinless chicken breasts cut into 1.5-inch pieces

1 lb of andouille sausage

1 large onion chopped

1 bell pepper chopped

4 c of water

1 - 6 oz can tomato paste

2 heaping tbsp chopped parsley

2 heaping tbsp chopped green onions

2 tbsp chicken bouillon powder

2 heaping tbsp minced garlic

2 c of rice Creole seasoning of your choice (Tony Cachere, Emeril’s Essence, Cajun’s Choice)

“Many people think the grass is greener somewhere else, but the grass is green where you water it; remember that”

Instructions

1

3

Heat oil in pot

Cover chicken in seasoning

2 Sautee chicken until light brown, not fully cooked

Remove chicken from pot to a plate

4. Cover plate with lid from the pot to keep chicken warm

5. Cook sausage for 2 minutes

7.

6. Add onions and peppers, cook until wilted

8. Bring to a boil

Add water, tomato paste, parsley, green onions, bullion powder and garlic

9.

10.

Add more seasoning to taste (your spicy preference). Reduce heat to low, add chicken and rice. Cover to simmer

11 Serve with some French bread

Cook until rice is tender and most liquid is absorbed Stir occasionally Should take about 15 to 20 minutes until done

12

Source: https://www thefreshcooky com/easy-instantpot-jambalaya

CUCUMBER MANGO CHOW

Tiffany Choice, Senior Contracts Manager, Legal Corporate

Ingredients

2 whole cucumbers

2 mangoes (ripe for sweet or semi-ripened for savory flavor)

1 lime

1 bunch of chadon beni/cilantro

½ tsp sea salt

¼ tsp black pepper

1 scotch bonnet pepper, seeded and finely chopped

Can substitute pepper, salt and lime for Tajin or any chili lime seasoning

“Never blame anyone in your life. Good people give you happiness. Bad people give you experience. Worst people give you a lesson. And best people give you memories.”

Instructions

Slice cucumbers and mangoes

1. Thinly chop chadon beni/cilantro

2. Juice lime

3. In 1 bowl, add all ingredients

5

4 Mix well and serve

6

Tastes best when left to marinade for at least 1 hour

FETTUCINI ALFREDO

Maria Brachelli-Pigeon, Director of Quality, Cambria County - Quality and Compliance

Source: https://www loveandlemons com/fettuccinealfredo-recipe/comment-page-4

Ingredients

1 lb. of pasta (either fresh/homemade/store-bought)

1 pt. heavy whipping cream

lemon zest to your desired taste

1.5 c parmesan cheese (grated)

dash salt

dash pepper

dash nutmeg

two egg yolks protein of your choice, if desired (e g , sauteed shrimp or chicken)

"Food for us comes from our relatives, whether they have wings or fins or roots. That is how we consider food. Food has a culture. It has a history. It has a story. It has relationships.“

Instructions

1

2

If adding a protein of any type, ensure that is cooked first Set aside

Put water into a large stockpot, toss in a tbsp of salt and place on stovetop on high to allow for a rolling boil before adding the pasta This step should occur first if you're using store-bought pasta, which will take approximately 10 minutes to cook in boiling water If you're cooking homemade pasta, this step should be moved to after preparation of the sauce Fresh pasta takes only 2-3 minutes to cook

3

Put the heavy cream into a deep saucepan and turn stove heat to medium Whisk the cream intermittently When heat starts to rise from the dish, add the salt, pepper and nutmeg Keep mixing intermittently to monitor that the cream isn't getting too hot

5

4 Next, all the parmesan cheese goes into the pan and mixing continues until it's all mixed in and melted smooth

6.

Take out two small mixing bowls These will be used to separate the two eggs In the bowl that contains egg yolks, using a small spoon, carefully take some of the hot milk and spoon it into the mixing bowl with the egg yolk It is critical to continuously mix the egg yolk with the milk to ensure it doesn't scramble This is called tempering the egg Then you can take the mixture and dump it into the saucepan - again, continuously mixing

Lemon zest can be added next to taste, or entirely omitted based on preference. Lemon adds depth to the flavor, but also breaks up the heavy nature of the cream a bit.

7. Toss pasta into large serving dish.

Grab a colander and drain water from pasta.

8. Take final test taste of sauce, and if satisfied, add enough sauce to serving dish to coat pasta.

Recommend adding remaining sauce to a gravy boat and letting folks determine level of sauciness they prefer for their pasta.

10.

9. If you're adding a protein or a vegetable to the meal, those should be placed in a side dish for serving now.

BREAKFAST LUNCH DINNER

BEVERAGE SNACK

GREEN CHILE STEW

Abe Robertson-Gordon, Recovery Support Navigator & Magellan ABILITY Co-chair, Recovery and Resiliency Behavioral Health

Source:

https://www yghatchchile com/blogs/recipes/jonsgreen-chile-stew

Ingredients

2 lbs. pork butt (cut into ½ inch cubes)

¼ c flour

1 ½ tbsp olive oil

1 tsp salt

½ tsp pepper

*3 c “Hatch” green chile pepper

4 c chicken broth stock

2 c water

5 white potatoes (cubed)

5 finely diced garlic cloves

¼ finely diced onion

"If you are going to achieve excellence in big things, you develop the habit in little matters. Excellence is not an exception; it is a prevailing attitude."

Instructions

1.

Dry cubed pork. In pan, brown cubed pork with olive oil.

Pour flour over browned cubed pork and cook for 1 ½ minutes.

3.

2. Brown onions in pan, then add garlic and cook for 1 minute.

Pour chicken stock in crock pot

4 Place green chile, potatoes, pork, onion and garlic to crock pot

5 Add the water, salt and pepper

6 Cook on high for 7 ½ hours.

7. Note: *Hatch Green Chile can be ordered from New Mexico. The Hatch Green Chile Store can ship fresh chile: www.Hatchgreen-chile.com

9.

8. If ordering fresh green chile, you must roast the peppers, then peel off the skin. Roast on a BBQ grill. Rotate until browning/blackening and bubbling. Can run green chile under cold water and easily peel skin off. Can place in ziplock bag to freeze for later use. Enjoy the lovely aroma of roasting green chile Bueno green chile can be ordered frozen

HOLIDAY POTATOES

Anita Kelly, Clinical Contract Advisor, Cambria County - Clinical

Source: https://www.allthingsmamma.com/cheesypotato-casserole-recipe

Ingredients

5 lbs potatoes, cooked, drained and peeled

1 c chopped onion

1/4 c butter

1 cream of mushroom soup

1 pt sour cream

1 ½ c shredded cheddar cheese

“If your actions inspire others to dream more, do more and become more, you are a leader.”

Instructions

Cube potatoes

1 Sauté onion in butter

2

3

Remove from heat, then stir in soup and sour cream

4. Mix well

Pour over potatoes and add cheese

5.

Pour mixture into 13x9 pan

6. Bake at 350 degrees for 60 minutes

8.

7. Cover and refrigerate overnight

JAMAICAN CURRY CHICKEN

Source: https://youtu be/-4n4cXnOHsY? si=7ITBgEUav2cSKKQO

Ingredients

1 whole chicken (skinless and chopped into 2-inch pieces)

¼ c oil

2 tbsp curry powder

1 ½ tbsp seasoned salt

1 tbsp black pepper

1 tbsp garlic powder

2 sprigs of thyme

1 large yellow onion (chopped)

1 spring onion (chopped)

½ of a Scotch Bonnet pepper or habanero pepper (remove seeds for less heat)

2 white potatoes (diced in medium size cubes)

¾ c water

"Hold on to your dreams of a better life and stay committed to striving to realize it."

Instructions

1 Rinse and drain excess water

Clean chicken with vinegar or lemon juice

2

3

4

Season chicken to taste with seasoned salt, black pepper, garlic powder and curry powder

Add chopped onion, spring onion, thyme and Scotch Bonnet pepper (without seeds)

6

5 Marinate for 30 minutes in refrigerator (optional)

Mix all ingredients well (until all chicken pieces are nicely coated with curry)

7. Add oil (allow oil to heat for 5 minutes)

Heat saucepan (at medium temperature)

8. Add seasoned chicken to saucepan

10.

9. Sautee in oil for 2 minutes

11.

Add water, reduce heat, cover saucepan and cook for 30 minutes

12.

Add potatoes and simmer for an additional 15 minutes (add a few tablespoons of water if sauce starts to dry out)

13.

Serve with steamed rice and/or steamed cabbage

Chef Nekisha enjoys empowering people by creating positive experiences through her love of family tradition, travel and great food. Passionate about preserving her authentic Jamaican heritage, she shares her culture through culinary endeavors with her business, Royal ACKEE She has published her recipes in “From My Mudda’s Kitchen, A Jamaican Cookbook ”

She can be found on YouTube, Instagram, Patreon and her website, royalackee com

Nekisha Roache - US Air Force Veteran and Chef

LIMONADA

Tiffany Choice, Senior Contracts Manager, Legal Corporate

"Many people don't focus enough on execution. If you make a commitment to get something done, you need to follow through on that commitment."

Source: https://cookidoo.thermomix.com/recipes/recipe/enUS/r808603

Ingredients

4 limes

3 c water

1 container of Coco Real Gourmet Coconut Cream

A few sprigs of mint

A dash of real vanilla extract

Sugar if sweeter taste is preferred

Ice

Instructions

1.

Clean and cut limes into wedges

2. Blend well

In a blender, add limes, coconut cream, mint, vanilla, water and sugar

3. Sift through fine mesh strainer

5

4. Serve over ice

6

You can freeze cut limes or adjust water and ice ratio, following the same instructions to make a frozen beverage Remove water to make sorbet. Pairs well with rum, tequila and vodka.

MCQUILLEN FAMILY POTATO ROLLS

Michael McQuillen, General Counsel, Magellan Health

Source: https://wwwthekitchncom/sweet-potato-rolls-recipe-23126598

Ingredients

2 medium potatoes

7 c all-purpose flour

1½ packages dry yeast

1 tablespoon sugar, additional

2/3 c sugar

2 eggs

2/3 cup melted margarine

1/2 teaspoon salt

1 large tub of margarine

“It’s not what you achieve, it’s what you overcome that defines your career ”

Instructions

1

2.

3.

4

5

6

7.

8.

9

10

11

12.

13

14

15.

16

17

Pre-heat oven to 400º

Wash potatoes, cut into quarters, then boil until soft enough to beat

Remove potatoes from water (MAKE SURE TO SAVE THE POTATO WATER for later step)

Peel skin

Beat potatoes in separate bowl

In small bowl, mix yeast, ½ cup lukewarm water, and 1 tablespoon sugar until the yeast is melted

Put flour in a large bowl on stove and make a hole

Add yeast mixture in the hole in the flour

In separate bowl, mix 2/3 cup sugar, eggs, melted margarine, salt, then beat

Add beaten potatoes and beat entire mixture

Add 1 cup of lukewarm saved potato water and beat again

Mix yeast/flour mixture, then add mixture from separate bowl and mix by hand to create dough

Add more flour if necessary

Put dough on greased foil

Wash and grease dough bowl, then put dough back in bowl and beat down with hand 2-3 times.

Put bowl on top of warm oven and let dough rise for 30 minutes

After dough has risen, beat down with hand a couple of times

Roll out dough on counter (spread flour on counter to avoid dough sticking) and spread with margarine from tub (it helps if tub margarine is room temperature)

18.

19

Roll dough into a log and slice (approx. 2-3 inch slices)

Lightly grease muffin tin, put dough slices in muffin tin, and bake for 20 minutes

20.

Note: Dough can be frozen after rolled into a log. When ready to use, defrost, raise for 1 hour, then slice with a wet knife. 1 recipe makes 3 dozen rolls.

BREAKFAST LUNCH DINNER BEVERAGE SNACK

NONNY BOWERS' ORIGINAL POUND CAKE

Dawn Crawford, VP, Associate General Counsel I

Source: https://www thepioneerwoman com/foodcooking/recipes/a35449404/lemon-pound-cake-recipe/

Ingredients

2 c Sugar

2½ c Flour

½ tsp salt

½ tsp baking soda

1 tsp. vanilla extract

1 tsp. lemon extract

3 eggs (room temperature)

1 c sour cream (room temperature)

2 sticks butter (softened/room temperature)

"We believe that all homeless men can rise above their challenges and lead a successful life if given the opportunity to do so "

Instructions

1.

2

Preheat oven to 325 degrees

Grease Bundt/tube cake pan with butter spray or pure butter

In a mixing bowl, mix well all dry ingredients together

3 Add wet ingredients and beat for approximately 3 minutes at medium high

4. Use spatula to scrape sides and bottom

5. Pour batter into cake pan and bake for approximately 1 hour

6. At one hour, test for doneness by sticking knife in cake

7. Remove and let cake cool for 20-30 minutes before removing from cake pan

9.

8. Enjoy!

PIZZA RUSTICA

Mary Bozza Wise, Senior Manager, Experience Analytics

Source: https://www insidetherustickitchen com/pizza-rustica/

Ingredients

Crust

8 c sifted flour

1 lb Crisco or unsalted butter

1.5 tsp baking powder

4-5 tbsp milk

12 egg yolks

pinch of salt (optional)

Filling

3 lbs sweet, dried sausage, skinned and cut lengthwise

½ lb. sweet soppressatta skinned and cut lengthwise

¼ lb prosciutto sliced very thin

1 lb fresh mozzarella

4-5 dozen eggs

Grated parmigiana cheese

The recipe is for a half batch which yields 8 to 10, 9-inch round pies

"Treat each person as if their heart was breaking. More often than not you will be right." U

Instructions

Crust Preparation

1

2

3

Sift flour and salt into bowl

Cut Crisco/butter with two dull knives or fingertips

Distribute Crisco evenly through the flour

Mixing with a wooden spoon, stir in the egg yolks one at a time

5.

4 Work mixture with hands until dough is manageable and clears the bowl

Add a little milk if needed to hold together

6. Turn dough on lightly floured board and knead quickly until smooth

7 Form into 3 balls and let chill for at least 30 minutes

8. Remove one large ball from refrigerator and cut into two pieces

10.

9 Place one piece back into fridge

11

12

Cut remaining piece in two with one piece larger for the dish and the other smaller for the top

Roll larger piece on lightly floured board and flatten to about 1/8 inch thick and large enough to line the dish with ¾ to 1 inch overhang

13

14

15

16

Trim overhang to make more uniform and not too thick

Butter dish generously and line with dough making sure not to break dough

Fill dish with egg mixture about ¾ full

Carefully fold all the overhang on to the egg mixture Make sure the corners are not too thick with dough. Try to prevent the egg from leaking out directly onto the baking dish since it will cause pie to stick

BREAKFAST LUNCH DINNER SNACK

17

Roll out smaller piece of dough for the top

18. Brush some egg mixture on the top to give pie a golden finish

Trim around the edges so the top is not too thick at the edge. This piece should be big enough to overlap the bottom piece in order to seal off the pie and prevent leaking

19

Filling Preparation

20

21

22

23.

Cut the sausage and soppressatta into pieces about ¼ inch wide and put into a very large pot

Cut the prosciutto into very small pieces and try to evenly distribute around the pot

Cut the cheese into small cubes and add to pot

Break the eggs into a cup, 1 or 2 at a time, to make sure the eggs are not spoiled nor have shells

Add eggs to pot 24.

When you get a sizeable amount in the pot, start mixing making sure the yolks are broken and things are mixing well. Be sure to not over mix

Keep adding eggs until the meat and cheese are completely covered with enough egg to form a liquid cover on the top of the pot

Add in grated cheese

Cooking

Preheat oven at 350 degrees 28

Cook the pies for 1-1 5 hours until the center of the pie is dry 29

Remove from oven 30

Let cool then turn over onto brown paper to absorb excess oil

PORK ADOBO

Ingredients

1 ½ pounds pork belly - cut into 1x1 or 1x2-inch cube

⅓ cup dark soy sauce

½ cup vinegar

1 cup water

10-12 pieces peppercorn

3 pieces bay leaves

1 teaspoon brown sugaroptional

1 big onion - chopped coarsely

2 tablespoons oil

5 cloves garlic - minced

“The only way to do great work is to love what you do. If you haven’t found it yet, keep looking. Don’t settle.”

Instructions

2.

1. Cover the pot with the lid and lower heat to low. Let it cook for about an hour or until the meat is really tender and liquid is reduced to half. Separate meat from the sauce.

3

Place pork belly in a pot. Add the soy sauce, vinegar, water, peppercorn, bay leaves, brown sugar, and onions. Bring to boil over high heat.

In a skillet, heat oil over medium-low and add the minced garlic Cook garlic until golden Remove some of the garlic from oil leaving about ½ in the pan and transfer the rest to a small bowl.

4.

Add back the meat to the skillet and cook for a minute or two. Add the sauce again and let it simmer for some minutes until the sauce is reduced some more and becomes thicker.

5.

Transfer the Pork Adobo to a serving dish and top it with the browned garlic. Serve with hot steaming rice.

Maleen Macatangay, Clinical Quality Reviewer, Magellan of PA

Source: https://www foxyfolksy com/pork-adobo-recipe/#recipe

BREAKFAST LUNCH DINNER BEVERAGE SNACK

RICE DRESSING

Jon Brown, Dir, Project and Program Management, PM/Implementation

Ingredients

1lb Ground Beef, 1 coup of rice

1 chopped stalk of celery

1 chopped bell pepper

1 chopped small onion

1 can onion soup

1 can of cream of mushroom soup

salt and black pepper as needed

"There's two buttons I never like to hit: that's panic and snooze. "

Instructions

Preheat oven at 350 degrees

1. Sautee ground beef on medium heat, chopping to create crumbles in the process

2. Once meat is cooked thoroughly, mix all of the ingredients in a 13x9 dish

3. Cover dish with aluminum foil

4. Bake for 90 minutes

6

5 Serve and Enjoy!

Source: https://www epicurious com/recipes/food/views/creole-rice-dressing

SOPA DE FIDEO

Jill Toale, Dir, Project and Program Management, Provider Engagement

Source: https://mexicanappetizersandmore com/puerto-rican-chicken-soup/

Ingredients

1 tbsp olive oil

1 chicken breast

1 tsp garlic powder

1 tsp dried oregano

1 tsp salt

½ tsp of black pepper

1 packet Sazon, 1 tsp of ground cumin

¼ c of sofrito

4 oz of tomato sauce

2 bay leaves

1 whole red pepper chopped

2 carrots peeled and chopped

2 celery stalks

8 c of chicken broth

1 bunch of fresh chopped cilantro

5 oz of fine egg noodles

“It does not matter how slowly you go as long as you do not stop”

Instructions

1. Heat oil in a large pot over medium high heat.

In a large bowl season chicken with garlic powder, salt, pepper, and teaspoon of oregano.

2. Add in the seasoned chicken and cook for two minutes before adding in the sofrito and remaining seasonings

3. Cook for an additional two minutes before adding in the tomato sauce, bay leaves, celery, carrots, peppers, and chicken broth.

4 Lower heat to a steady simmer and cook until the chicken easily shreds. Remove the chicken, shred, and return to the pot with the cilantro and noodles.

6.

5. Cook until pasta is al dente. Taste for additional salt and pepper.

Note: If you do not have sofrito, you can use half an onion chopped, half a red bell pepper chopped, and 4 cloves of garlic, chopped to the base of the soup in place of the sofrito Cook until softened and proceed with the following steps Sofrito also can be purchased in frozen food section

STEAK IN SKILLET MUSHROOM SAUCE

Angela Eldred, Senior Recovery Auditor, Payment Integrity

Ingredients

1 beef sirloin steak, cut into 1-inchthick strips

2 tsp steak seasoning of choice

Salt and Pepper, to taste

2 garlic cloves, minced

2 tsp oil of choice

1 bag frozen broccoli florets

2 c frozen peas

1 teaspoon thyme

3 c fresh baby bella mushrooms, sliced

1 c beef stock or broth

1 tsp dijon mustard

2 tsp cornstarch

"Health journeys can be super hard, especially ones that involve an overhaul of lifestyles, but they can be accomplished! Look around you for support, count those wins no matter how small they may be, and remember that setbacks are not deal breakers, just pick back up the next day! Every day is a new chance!"

Instructions

Oven Directions:

1

Preheat oven to 350 degrees

2 Heat oil in large, ovenproof skillet over medium heat. Once hot, add steak and broccoli and cook about 4 minutes, turning once

In small bowl, toss steak strips with steak seasoning, salt, pepper, and garlic.

3. Add frozen peas around steak and season with thyme

4 Transfer skillet to oven and bake until steak is desired doneness.

6.

5 Remove from oven and transfer steak and veggies on to a plate.

Add mushrooms to drippings in skillet and sauté over medium heat for 3 minutes

7 While mushrooms sauté, in a small bowl, whisk beef stock/broth, mustard, cornstarch, salt, pepper and add to skillet with mushrooms.

8 Cook, stirring until sauce is thick and bubbly.

10.

9. Add steak and veggies back to skillet and stir to coat in sauce

11

Continue to heat until steak and veggies are hot

Electric Skillet Directions:

12.

In small bowl, toss steak strips with steak seasoning, salt, pepper, and garlic.

14.

13. Add mushrooms to drippings in skillet and sauté over medium heat for 3 minutes.

15

Heat oil in electric skillet over medium heat. Once hot, add steak and broccoli and cook about 4 minutes, turning once Add frozen peas around steak and season with thyme Cook until steak is at desired doneness and remove steak and veggies.

While mushrooms sauté, in a small bowl, whisk beef stock/broth, mustard, cornstarch, and salt, pepper and add to skillet with mushrooms Cook, stirring until sauce is thick and bubbly

16.

Add steak and veggies back to skillet and stir to coat in sauce. Continue to heat until steak and veggies are hot.

Source: https://natashaskitchen com/filet-mignon-recipe-mushroomsauce-video/

STRAWBERRY ICE CREAM

Maria D. James, Communications Manager, Corporate Communications

Source:

Ingredients

1 c heavy cream

1/2 c half-and-half

1 tsp pure vanilla extract

1/2 c granulated sugar

2 tbsp honey

3 large egg yolks

1 c freeze-dried strawberries, processed into a powder

*Red food coloring, optional

Special equipment: an ice cream maker

“Change will not come if we wait for some other person or some other time. We are the ones we ’ ve been waiting for. We are the change that we seek.”

Instructions

1. Remove from heat and stir in the vanilla extract.

Heat heavy cream and half-and-half in a small saucepan over medium-low heat for about 3 minutes until bubbles form around the edges.

2. Beat sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow

3. While whisking, gradually add a small amount of the hot cream mixture to the egg mixture until combined.

4 Gradually add the remaining cream until all is incorporated, whisking constantly.

5. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder.

6. Cook,while whisking constantly, over medium heat until the mixture has thickened and coats the back of a wooden spoon.

8.

7. Stir in a few drops of red food coloring, if desired.

10

9 Transfer to an airtight container and freeze until firm, 3 to 4 hours.

Cool completely over an ice water bath, then process in an ice cream maker according to manufacturer’s instructions

https://ohsweetbasil com/homemade-strawberry-ice-cream-recipe/

SUPER DUPER RED CHILE

Ingredients

1 tbsp olive oil

¼ finely chopped large red onion

6 finely chopped garlic cloves

*1 large pot of red chile pods

1 tsp of cumin

1 tsp dried oregano

2 tsp salt

¾ c water

"Almost everything will work again if you unplug it for a few minutes, including you "

Instructions

1. Place in large pot and fill with water.

Red Chile pods: (Come dried) break off stems and empty seeds into garbage.

2. Place on medium high heat. Bring to boil and keep boiling till red chile is soft.

3. Pull red chile pods from pot and place them in a blender and add ¾ cup water.

4. Blend to a sauce Run sauce through strainer to remove skin (may need a ladle to help strain chile) and pour into a container (may stain container) Repeat until all chile is blended and de-skinned. Pour out used water to boil chile in the garden, grass, or down the drain.

5 In the pot, sauté onions in olive oil for 5 minutes.

6. Add garlic then sauté for another minute.

7. Pour the red chile from the container back into the pot. Add cumin, oregano, and salt to the pot.

9.

8. Place on a low heat for 30 minutes and allow to lightly boil, stirring every so often until desired consistenc.

*Red Chile is Native New Mexican It can be ordered through the Hatch Green Chile Store at www hatch-green-chile com

Abe Robertson-Gordon, Recovery Support Navigator, Recovery and Resiliency Behavioral Health

Source: https://www eatingwell com/recipe/7868742/new-mexican-red-chile/

SWEDISH TURKEY MEATBALLS

Kat Calamonici,High Fidelity Wraparound Care Coordinator, Behavioral Health

Ingredients

For the meatballs:

2lb ground turkey

1 medium onion

4 cloves garlic (or more, or less but who wants less?)

1/2 tsp nutmeg

1/2 tsp ground cloves

2 tbsp fresh parsley, chopped (or you may use Herbs du Provence) salt and pepper

For the gravy:

1 can full fat coconut milk (14oz)

1 tbsp miso paste

2 c warm water

3 tbsp nutritional yeast

1 tbsp Dijon mustard

1.5 tbsp soy sauce

1 tbsp garlic powder

1 tbsp onion powder

2 tbsp cornstarch

salt and pepper

“Only people who are capable of loving strongly can also suffer great sorrow, but this same necessity of loving serves to counteract their grief and heals them.”

Instructions

*Dairy and Gluten Free Meatballs

Preheat oven to 400 degrees

1. Place all meatball ingredients in a large bowl and mix until combined

3.

2. Form into small balls (should make about 24)

4. Bake for 15-20 minutes

Place on baking sheet or other prepared sheet

5 Sauce

Mix miso paste and warm water until combined.

1. Mix coconut milk, miso and water mixture, nutritional yeast, Dijon, soy sauce, garlic and onion powders, and salt and pepper in a medium sized skillet.

2. Bring to a boil, then simmer.

3. Once simmering, add 2 tbsp cornstarch and mix until gravy is thick and creamy.

4. Add in meatballs.

6.

5. Serve over pasta or mashed potatoes.

Source: https://thetoastedpinenut com/turkey-swedish-meatballs/

VERMONT CHEDDAR SOUP

Tracie Chapple, VP, Culture and Learning, Talent Management And Learning

Source: https://newengland com/food/vermont-cheddar-soup/

Ingredients

8 c chicken stock

2 tbsp butter

1 small, chopped onion

2 garlic cloves

3/4 c flour

1 1/2 heavy cream

1tsp thyme

1-2 bay leaves,

1 c chopped carrots

1 c chopped celery

1 lb grated Vermont Cheddar Cheese (such as Cabot Sharp)

"Your passion is waiting for your courage to catch up. "

Instructions

1. Add onion, carrots and celery. Cook 7-8 minutes or until vegetables are tender.

Make a roux by melting the butter in a large soup pot. Then, mix the butter and flour to make the roux, cooking it for a few minutes.

2. Add garlic. Cook for 1-2 minutes. Make sure not to burn garlic

3. Add flour and stir in with veggies for a few minutes to cook off the flour taste

4 Add stock slowly, 1/3 at a time using a whisk to combine until smooth.

5 Add bay leaves, thyme, salt and pepper. Simmer for about 20 minutes.

6. Remove bay leaves and add small portions of grated cheese, while whisking intermittently. Beware of adding too much cheese too quickly because it will clump.

7. Whisk in heavy cream.

9.

8. Serve with some nice crusty bread if desired.

VERY BERRY ICE CREAM FLOATS

Maria D. James, Communications Manager Corporate Communications

Source: https://www sarahtitus com/very-berry-ice-cream-float/

Ingredients

Strawberry Ice Cream

Two 20-ounce bottles chilled cherry-flavored soda, such as Cheerwine

Whipped cream

Maraschino cherries

"All you need is love. But a little ice cream now and then doesn't hurt."

Instructions

1.

For each float, place 2 scoops of ice cream into a float glass

Top with the desired amount of soda 2 Garnish each with whipped cream and a cherry 3 Serve immediately.

4.

Source:

https://www.foodnetwork.com/recipes/veryberry-ice-cream-floats-12821410

WEST VIRGINIA WORTHY PEPPERONI ROLLS

Janice Hinkledire, Senior Provider Partnership Manager Provider Engagement

"”Dreams are extremely important. You can’t do it unless you imagine it.”

Instructions

1.

Thaw dough

Spray a loaf pan

2. Place frozen bread dough in pan, spray a piece of saran wrap and place over dough

3 Let sit for about 7-8 hours to rise

4 Preheat oven to 400 degrees

5 Stretch out dough: Once the bread has risen, take out of the pan and stretch dough to about 20 inch long and 5 inch wide on a piece of parchment paper or smooth surface cutting board

7.

6 Using a pizza cutter, cut the dough down the center then in half.

Source: https://thesoccermomblog com/west-virginia-pepperoni-rolls/

Ingredients

1 pkg frozen bread dough (such as Rhodes), thawed

1 package sliced pepperoni (such as Hormel) (3.5 oz pkg.)

9 slices sliced mozzarella cheese (each slice cut into 4 pieces)

9 slices sliced pepper jack (each slice cut into 4 pieces)

4 Tbsp salted butter, melted, divided (can substitute an egg with a dash of water)

Italian Seasoning

1/2 tsp garlic powder

1/2 tsp dried oregano

1/8 tsp. salt

9.

8. Cut the other half into 3 sections making a total of 6 squares.

Cover one half with the sprayed saran wrap.

Stretch out each square to about 4x4 inches.

11.

10. Step 4 Fill rolls: Sprinkle Italian Seasoning on dough.

13.

12. Starting at one side, roll the dough into a spiral

14

15

Place two slices of pepperoni and a square of mozzarella cheese, then 2 more slices of pepperoni and a slice of pepper jack on top of each dough round.

Pinch ends of dough to secure the filling

Bake pepperoni rolls: Place the rolls on a parchment paper-lined baking sheet, and brush with butter (or whipped egg)

16

17

Bake until the rolls are golden brown, about 10 to 12 minutes

Brush on garlic-herb butter: Combine the butter and herbs in a bowl, and brush over the warm pepperoni rolls before serving.

BREAKFAST LUNCH DINNER BEVERAGE DESSERT

A SPECIAL THANK YOU!

WewouldliketoextendaspecialthanktotheMagellanEIG memberswhoassistedin thecreationofthiscookbook.

MaryBozzaWise

JonBrown

TiffanyChoice

AbeRobertson-Gordon

JaniceHinkledire

MariaJames

MaleenMacatangay

ErikMoshe

ArmandaWhitaker