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The Best of Brock Celebrating 85 Years of Cooking By Claudie Brock and the Associates and Friends of Brock and Company, Inc. First Edition S2 Press Bethesda, MD USA

Copyright Š 2014 by Claudie J. Brock. All rights reserved. All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the author except for the use of brief quotations in a book review or by fair use. Printed, bound and distributed in the United States by: For information regarding additional copies, discounts for bulk purchases or to ďŹ nd out more about Brock and Company Inc., please contact Claudie Brock at: Claudie Brock, Chairman of the Board Brock and Company, Inc. 257 Great Valley Parkway Malvern, PA 19355 (610) 647-5656 Published by: S2 Press 9006 Friars Rd Bethesda, MD 20817 USA (301) 493-4982 ISBN Number: 978-0-9660002-4-5 Library of Congress Control Number: 2014942683 First Edition First Printing 2014


We dedicate this cookbook to all our Associates present and past, who with their talent and enthusiasm have helped and continue to make Brock and Company Inc. a premier Food Service Operation.

Contents Dedication




Preface Int oduction Acknowledgements

Healthy Living

x x ii xix


5 Ways to Turn Off Your Hunger Switch




Healthy Snacks


Stress Management


The Benefits of Yoga


More Suggestions for Healthy Living




Eye Exercises to Reduce Eye Strain





13 Braised Short Ribs


Broiled Flank Steak Chimichurri Sauce


Cajun Beef and Root Vegetable Stew


Cajun Meatloaf With Sweet Pepper Sauce


German Beef Roulades Over Spaetzle


German Braised Veal Shanks


Homemade Spaghetti and Meatballs


Marinated and Grilled Buffalo Flank Steak With Lime Chipotle Sauce




New Mexican Burger


Russian Cutlets


Spare Ribs in Wine Sauce


Stuffed Flank Steak


Teriyaki Burger


Texas Style BBQ Brisket


Wiener-Bean Casserole




Breakfast & Breads


Bread Pudding


Butternut Squash Bread Pudding With Leeks & Parmesan


Cheese-Garlic Biscuits


Chocolate Brioche Bread Pudding


Crème Brulée French Toast


Crunchy French Toast With Banana and Strawberry


Currant Scones


Golden Baked French Toast


Guatemalan Banana Bread


Open Faced Broiled Egg, Spinach & Tomato Sandwich


Pizza Dough


Puffy Maine Pancakes


Quick and Easy Eggs Benedict


Roasted Vegetable Pizza




Scrambled Egg Beggar’s Purses


Sweet Milk Griddle Cakes


Syrniki* Cottage Cheese Pancakes






Adobo Seasoned Baked Chicken Wings


Anjyab Sandale


Baltimore Chicken


Cheese Encrusted Chicken


Chicken and Broccoli Casserole


Chicken and Stuffing


Chicken Mole Verde


Chicken Sicilian


Chicken Tingas


Chinamerica Chicken Pineapple Feast


Grilled Chicken Kabobs With Greek Style Barley Salad


Grilled Chicken Penne Alfredo


Latin Combo—Sky, Sea and Land


Rotisserie Style Chicken


Tortellini With Chicken, Basil & Tomato




Desser s & Sweets


Apple Cream Pie


Apple Crumb Cake


Apple Fritters


Apple Oat Bars


Apple Pie Bars Home Version


Apple Strudel


Banana Granola Cookies


Bavarian Apple Torte


Cedar Planked Apples With Walnut Praline Stuffing


Cheesecake Supreme


Cherry or Cranberry Pie


Cherry-O Cream Cheese Pie


Chocolate Chip Cheeseball


Coconut Mango Rice Pudding


Cream Cheese Flan




Donut Bread Pudding With Chocolate


Fresh Berry Trifle


Gluten Free Banana-Oatmeal Chocolate Chip Cookies


Jell-O速 Pie


Lemon Basil Smoothie


Mexican Flan


Mini Peanut Butter Cup Cheese Cakes


Oatmeal Raisin Spice Cookies


Peanut Butter Bars


Poppy Seed Cake


Pound Cake


Russian Cheese Wheels


Sand Dessert


Shoo-Fly Pie


Strawberry Topping


Sweet and Spicy Pecans


Swiss Apple Pie






Warm Nutty Caramel Brownies


Dips & Sauces


Artichoke Crab Spread


Buffalo Shrimp Dip


Celeste’s Best BBQ Sauce


Cranberry Salsa


Hot Artichoke Heart Dip


Maple Chipotle BBQ Sauce


Nacho Bake


Peach Salsa


Pepperoni Dip


Pizza Dip


Pizza Sauce


Southwest American Indian Salsa Salad


Spinach Dip


Spring Pea Dip


Vidalia Onion Relish


Family Heirlooms Carrot Cake

105 106

Cream Cheese Pie


Granny Sullivan’s Pineapple Upside Down Cake


Green and Red Peppers With Crab Meat


Hungarian Beef Paprika


Mary's Easter Bread


Mary's Zucchini Bread


Mom's Meatloaf


Mom's Peach Cobbler


Pork Adobo





117 20-Minute Tuna Casserole


Cheaty Ziti


Easy Add-In Macaroni and Cheese


Fettuccine Carbonara


Orecchiette With Mixed Greens and Goat Cheese


Pasta Primavera*


Philly Mac & Cheese Steak


Skillet Lasagna





127 Apple Butter Pork Loin


Apricot Pork Chops


Heaven on a Bun


Home-Style Asian Burger


Pork Roast With Ginger Peach Glaze


Pork Stew


Roast Pork Tenderloin With Balsamic Reduction, Fall Fruit Compote


Root Beer-Glazed Ham


South Carolina Style Pulled Pork Sandwich


Southwest Roasted Pork Loin



137 Apple Spinach Salad


Baby Blue Salad


Baby Mixed Greens With Apple Pear, Pecans and Feta


Barley and Mushroom Salad


Broccoli Slaw Salad


Brown Rice Salad With Citrus-Basil Vinaigrette


California Mango Chicken Salad


Carolina Cabbage


Celyodka pod Shuboy - Herring Under a “Fur Coat”


Couscous Salad


Crabmeat Salad


Cucumber Salad


Dan’s Country Style Coleslaw


Deconstructed Chicken Ratatouille Salad


French Green Lentil Salad


Georgian Style Bean Salad


Kielbasa and Lentil Salad With Warm Mustard Fennel Dressing


Panzanella* (Bread Salad)


Quinoa Salad


Red Bliss Potato Salad


Sesame Snow Pea Salad


Seven-Layer Salad


Spinach Pasta Salad


Turkey Barley Mandarin Salad


Vegetarian Pasta Salad


Warm Potato Salad With Honey Dressing






Bay Scallops and Bulghur Wheat With Fresh Mint


Braised Sea Bass and Fennel With Saffron and Harissa


Caramelized Salmon With Citrus Salsa


Crab Cakes With Peach Salsa


Fresh Tuna Tacos


Lemon Shrimp Bean Thread Vermicelli


Maryland Crab Cakes With Old Bay Sherry Cream


Maryland Spiced Salmon Cakes


Salmon Reuben


Scallops and Shrimp Sambuca


Seafood Gumbo


Seared Scallops With Parmesan Risotto


Shrimp and Grits


Shrimp With Feta Over Mixed Greens With Feta Vinaigrette


Teriyaki Grilled Salmon


Soups & Chilies


Asopao De Marisco (Seafood Stew)


Black Bean Chili


Butternut Squash Soup


Cheddar Asparagus and Crab Chowder


Chilled Cucumber Soup With Lobster, Mint and Lobster Brioche Sandwich


Cold Strawberry Soup


Crab & Corn Chowder


Cream of Crab Soup




Green Borscht


Italian Wedding Soup




Lemongrass-Scented Noodle Soup With Shrimp


Maryland Crab Soup


Peanut and Chestnut Soup


Pulled Pork Green Chili


Russian Okroshka Soup


Sopa De Caracol (Conch Soup)


Thai Sweet Corn Soup


Vegetarian Chili




Veggies & Sides Armenian “Musaca”

199 200

Asparagus and Hollandaise Sauce


Baked Beans


Basil Roasted Vegetable Couscous Salad


Black Bean Cakes With Tomato and Jack Cheese


Bulghur Risotto With Spring Peas and Asparagus


Bulghur Stuffed Tomato au Gratin


Creamed Cabbage


Dinsztelt Wilted Greens


Dolma* (Stuffed Grape Leaves)


Home Style Baked Beans




Olive Balls


Potato Salad


Red Quinoa


Roasted Parsnips


Russian Golubtsi - Stuffed Cabbage Rolls


Russian Mushrooms


Spaetzle Noodles Bergkase


Spicy Asian Lettuce Wraps


Sweet Potato Salad


Unstuffed Cabbage


Preface Brock and Company, Inc. continues to celebrate its success since 1927 in constant food service industry innovation. It is exciting adjusting to taste, habits and style change opportunities. Lynmar Brock Sr. in 1927 determined to offer factory workers a boxed lunch containing a ham sandwich, salad, slice of spiced lunch meat, slice of American cheese, sweet pickles, dessert, a cup of cream cabbage, spiced cake with lemon icing and an apple, all for 25 cents. The depression of the 1930’s was a demanding time for the country, but Brock’s Box Lunches continued to expand offering even more at a greater value. The War years were a time of expansion of manufacturing. The company moved into a new and larger plant on December 6, 1941 and was well prepared to service the increased demands of a country at war. The company soon further expanded into corporate food service operation where on site chefs made it possible to increase the freshness and variety of food offered. In the following years, Brock operated restaurants that combined freshness and variety with ever-changing menu selections. More recently, adding food service for private and independent school students has provided the increased ability and incentive to serve fresh, local and healthful foods to not only students, but with the lessons learned there, to an increasing broad range of corporations and enterprises.

Today the food offerings at each corporate and school location are prepared on site. This allows Brock to support and serve a variety of foods to satisfy individual desires, needs and demands. The company now operates throughout the eastern United States along with a Rocky Mountain division. Bock and Company carries on with the same foresight and imagination of Lynmar Brock, Sr. and with his conclusion that change is wonderful and exciting. This cookbook is one reflection of the quality of food, the professionalism and the experience of its preparers that make up Brock and Company. We hope you will find the recipes delicious and nutritious and wish to learn more about how we can provide quality and value to your corporate or school food service systems. Change is wonderful. Change is exciting. Remember the past. Embrace the future. —Lynmar Brock, Jr., President of Brock and Company, Inc. 1962–2007

Int oduction “The doctor of the future will give no medicine, but will interest his patients in the care of the human body, in diet and in the cause and prevention of disease”. This is a quote from the famous brilliant inventor Thomas Edison, who had more than a thousand patents to his name. In this cookbook we not only have a collection of delicious recipes provided by our associates, but we also include information and recommendations for healthy a life style, with plenty of exercise, fresh air and healthy eating. We start with the premise that everyone knows that smoking has been proven very detrimental to good health. So, that if you are smoking, it would be wise to look into some smoke secession programs, available. Many of these programs are available through your health insurance provider. Many studies have been done showing the great benefit of doing regular cardio type exercises for at least 150 minutes a week in, including a good amount of stretching before starting. Studies have also shown that exercising in the morning burns more fat cells than doing it in the afternoon, because during sleep time fat cells accumulate, so doing so in the morning seems to be more beneficial, if you are trying to lose weight. Exercise also helps to improve the brain cognitive function, because it produces more synapses in the brain.

Being overweight is a problem in our time because many people are unaware of the amount of sugar they consume on average. Sugar then turns into fat cells. Our ancestors would consumed an average of 5 pounds of sugar a year, today it is said that on average we consume 10 times that much. The information in this cookbook provides nutrition facts, for one serving only, indicating the number of calories, total fats, saturated fats, cholesterol, sodium, carbohydrates, proteins vitamin A and calcium content. The information in this cookbook is for educational purpose only and not to be construed as medical advice. Consult a medical practitioner before making any major life style changes. — Claudie Brock, June 23, 2014

Acknowledgements We thank the many people who have contributed to the success of this cookbook such as those who submitted the delicious recipes, those who made sure that the recipes were correct. In particular we thank Debbie O’Donovan for her many hours of research, and typing; to Alison Niles for her typesetting and art direction; for Sharon DeFelices, Carl Scharle and Lynmar Brock for their proofing; Dennis Goldsborough for the design of the covers; and above all many heartfelt thanks go to Paul Pruitt for his many efforts to make this cookbook a reality! —Claudie Brock ***

Healthy Living

Brock’s Best

5 Ways To Tur Off Your Hunger Switch Research reveals that it’s your brain and not your stomach that is Command Central for weight management. It’s the single most exciting breakthrough in weight management in the last 10 plus years and yet, no one is talking about it,” says Doug Kalman, PhD F.A.C.N., director of the phase I Clinical Research unit of Miami Research Associates, a research site that’s been part of some of the biggest health breakthrough in the last 25 years. The breakthrough came when researchers finally discovered that the brain uses a type of messaging system very similar to “texting” to determine what to eat, and when you are hungry and when you are not. “This understanding now allows people to take a simple approach to weight management that does not ask them to change their life style,” says Kalman. “ It is something that everyone can do.” When used in tandem with smart eating and exercise, bolstering your personal will power with a brain that is also on board can boost weight loss goals big time. Here are a few simple strategies to help you get started. 1. FILL UP WITH FIBER AND WATER. Fiber and water trigger feelings of fullness and reduce hunger by sending a “YOU ARE FULL!” text to the brain. Flip your switch: Have a cup of clear soup broth with veggies 15 minutes before a meal, or drink a fiber supplement stirred into a glass of water for similar effect. 2. GET A GOOD NIGHT’S SLEEP. People who get inadequate sleep, that is, six hours or less per night, have increased amounts of the hormone ghrelin when they wake up the next morning, says Christopher Nolte, MD, a neurologist who hold certifications from both the American Board of Sleep Medicine and The American Board of Psychiatry and Neurology. Think of the ghrelin as the text that the stomach sends to the brain, saying it needs food. “When the brain gets the message, it texts back, “OK, let’s eat,’ and you typically go looking for carbs,” says Nolte. “The reality is that you don’t need to eat carbs right then, despite what your brain is telling you.” Flip your switch: “Allow yourself seven hours or more sleep” says Nolte. And when you get some carb cravings, have water or a cup of brewed tea, and fiber instead. 3. PUNCH UP YOUR POLYPHENOLS. Green and red teas, along with other polyphenol-rich foods and supplements (most notably those with high levels of two types of polyphenols-an-

5 Ways To Tur Off Your Hunger Switch-cont. thocyanins and stilbenes) have been shown to be very good at turning off the hunger switch. Stilbenes are found in grapes, blueberries and cranberries. The best-known stilbene is the antiaging compound resveratrol, mostly found in red grapes and red wine. Anthocyanins are present in popular superfruits such as acai berries, blueberries and red grapes and are also found in red wine. In a study published in Molecular Nutrition & Food Research from the US Department of Agriculture found that purified berry anthocyanins normalized the fat levels in mice that were fed a high-fat diet. Scientists attribute this effect to the ability of anthocyanins to assist cell burning energy, inducing satiety and, ultimately, turning off the hunger switch. Flip your switch: Increase you intake of green and red teas and berries, or, take 200 mg of resveratrol in supplement form daily. 4. DON’T BUY THESE BAD BOYS. Some ingredients turn on your hunger switch, so it pays to read labels. Some of the worst offenders: high-fructose corn syrup (HFCS) and palmitic acid (the main fat in palm oil, palm kernel oil and saturated fat in beef). These troublemakers stop the hormones leptin and insulin, two of the brain most important “hunger messengers,” from reaching Command Central. When leptin and insulin, are blocked from the brain, the brain cells tell you to keep on eating, which can mean making the difference between having a few chips and eating half the bag. In fact, in a study published in The Journal of Clinical Investigation, researchers from UT Southwestern Medical Center in Dallas found that palmitic acid’s ability to block leptin and insulin was so great that it that it may be the root cause of both obesity and Type 2 diabetes. Flip your switch: Choose whole, fresh unadulterated foods. Shop the perimeter of your supermarket, where the least processed foods are found. Reduce your intake of beef and/or opt for “grass-fed” beef, which contains less of the problematic saturated fat. 5. POWER YOUR PROTEIN. While increasing your consumption of protein can satiate your appetite, two of protein’s building blocks, namely the amino acids tyrosine and 5-hydroxytryptophan (5-HTP), have been identified as the most crucial to relay messages to the brain. Simply stated, tyrosine and 5-HTP work as neuromessengers, speeding up messages to the brain that turn off the desire for food.

5 Ways To Tur Off Your Hunger Switch-cont. That means with tyrosine and 5-HTP, whether in food or supplements, craving ends faster and fewer calories are consumed. Flip your switch: Take 150–250 mg of tyrosine and 100–200 mg of 5-HTP daily. In addition, protein will turn off your hunger switch to a greater extent than carbohydrates or fat, so replacing some carbs with protein may help to reduce your overall caloric intake. Eat a minimum of 20 grams of protein at each main meal.** –

Chocolate Chocolate and its main ingredient, cocoa, appear to reduce risk factors for heart disease. Flavanols in cocoa beans have antioxidant effects that reduce cell damage implicated in heart disease. Flavanols also help lower blood pressure and improve vascular function. Dark chocolate contains more flavanols than does milk chocolate. One caveat: The evidence for the healthy benefits of flavanol-rich chocolate comes mostly from short-term and uncontrolled studies. More research will be needed to confirm chocolate's role in heart health. In the meantime, if you want to add chocolate to your diet, do so in moderation. Why? Most commercial chocolate has ingredients that add fat, sugar and calories, and too much can contribute to weight gain, a risk factor for high blood pressure, heart disease and diabetes. Choose dark chocolate with cocoa content of 65 percent or higher. Limit yourself to no more than 3 oz (85 grams) a day, which is the amount shown in studies to be helpful. Because this amount may provide up to 450 calories, you may want to cut calories in other areas or step up the exercise to compensate. – content from the Mayo Clinic

Healthy Snacks They say when you work out, your muscles are torn down and built back up. The body's natural healing process restores your muscles to a stronger state than they were before. Healthy protein snacks can help this recovery process. 10 High-Protein Power Snacks Numerous studies, including one published in the Journal of the American Medical Association have shown that skipping high-protein foods may lead to overeating and is often one of the biggest causes of excess weight gain. As any devoted exerciser knows, protein is essential for the growth and repair of muscle and organs, especially after a hard workout. Fill up on powerful proteins with these tasty options. High-Protein Snack: Eggs One large egg contains 6 grams of protein and only 70 calories. If you're concerned about cholesterol, many egg substitutes on the market offer lower-cholesterol alternatives that still pack a protein punch. One of the best ways to eat eggs is hard-boiled. Keep a bowl of them in your fridge for an instant, healthy snack or an addition to a larger meal. High-Protein Snack: Nuts Whether you go for almonds, cashews, walnuts, pistachios, or any of the other varieties, whole, raw nuts are a healthy high-protein snack. If you're concerned about calories, limit your nut intake to a handful or two, and remember that although nuts are high in fat, it's healthy monounsaturated fat, which doesn't clog arteries and is an essential part of a healthy diet. Plus, nuts are high in fiber, and keep you feeling full longer. High-Protein Snack: Greek Yogurt This yogurt's power comes from its protein. Greek yogurt contains 15–20 grams of protein in a 6 oz serving versus 9 grams in regular yogurt. High-Protein Snack: Turkey When you're going for lean protein, nothing beats low-calorie turkey. Three oz of turkey provides 25 grams of protein for only 140 calories.

Healthy Snacks-cont. High-Protein Snack: Protein Shakes Simply combine whey protein with nonfat milk, frozen fruit, all-natural nut butter, or whatever other healthful ingredients sound good to you, and you have a healthy meal replacement or snack. High-Protein Snack: Cottage Cheese Cottage cheese is an excellent protein source with a half-cup of low-fat cottage cheese providing 14 grams of protein for only 81 calories. Paired with fruit or plain, it makes a terrific snack when you want to stay full between meals. High-Protein Snack: Lentils Lentils pack a powerful punch of protein, fiber, and minerals while containing comparatively few calories and almost no fat. A cup of cooked lentils offers 22 grams of protein, about 300 calories, and less than 1 gram of fat. High-Protein Snack: Tofu Tofu or soy bean curd is another excellent high-protein meal base and source of healthy fats and nutrients. Because it absorbs flavors so well and can be cut into cubes, strips, or chunks, it can be prepared in a variety of ways. High-Protein Snack : Nut Butter Almond, cashew, peanut and other nut butters are high-protein foods with about two tbsp providing 7 grams of protein. And, although nut butter contains fat, it can be part of a healthy diet when eaten in small amounts. Just remember not to slather it on crackers; spread it on carrot or celery sticks for healthy snacking instead. High-Protein Snack : Pumpkin Seeds Pumpkins are full of fiber, vitamins, and body-boosting carotenoids, but it turns out tiny pumpkin seeds might pack even more of a nutritional punch. With 8 grams of protein in just one oz, pumpkin seeds or pepitas are also very rich in minerals, including potassium, manganese, and iron. Just take heed: Pumpkin seeds are calorie-dense, so do your healthy snacking in moderation. – Source:

St ess Management Stress can be good because it helps to increase productivity, creativity and can provide the spark needed to get things done. But when stress becomes too great and unmanageable for too long it can be harmful to both productivity and health. Stress management is a do it yourself project: you can learn the tools, but you have to use them as circumstances change, then you have to re-evaluate, and learn new ones. Your emotional and physical response and your personal effectiveness depends on the meaning you give to the stressful experience. Stress affects you emotionally, physically and biologically with the release of the fight and flight hormones. Here are some suggestions: Take a breather from stress: 1. Stay in a comfortable position 2. Close your eyes 3. Deeply relax all muscles and keep them relaxed 4. Breathe through the nose, and be aware of your breathing in and breathing out. 5. Repeat a word silently that feels good to yourself and keep doing this for 20 minutes 6. Stay sitting with eyes open for a few minutes Yoga is another activity for a sound mind and body. Medicine can cure disease but Yoga can prevent them

The Benefits of Yoga Any physical exercise can be an enhancement to good health. Whether you are involved in cardio physical exercises or other forms exercises such as Tai chi, shiatsu massage, Yoga practise as an additional regimen is great because it encourages stretching, breathing and meditation. Yoga means “union” in Sanskrit, the language of ancient India, where Yoga originated from. Meaning the union between the mind, the body and the spirit, it has been practiced for thousands of years. The discipline involves the practice of physical poses or postures, mixed with breathing exercises, and mediation. It makes you aware of your body alignment and pattern of movements. It makes the body more flexible and helps one to relax from the stress caused by today’s pressures. It is a good idea to take classes from a knowledgeable teacher to learn the different positions and poses in order to avoid any injuries.

More Suggestions for Healthy Living Tricks to Improve Brain Power Practice mentally what you need to do: rehearsing the activity uses most of the same brain connections, which are switched on during the real thing. Scientist experts believe that the brain is most active right after you wake up or before you go to sleep, so use these times to think about solutions and be creative. So that you don't lose things as easily, focus your attention to try to remember where you put you put them. Pay attention to the time of the day, the weather, the day’s headline news or what you are wearing at the moment. You can also create a funny picture with the object, so that will come to mind when you are trying to recall where you put it. Researchers are now saying that you need to continue to be actually active as you age, try learning a new skill, a new language, how to play a musical instrument or learn to be involved in a new type of activity such as putting together puzzles. The Center of Disease Control and Prevention recommends that all adults get a minimum of 150 minutes per week of moderate aerobic activity such as a brisk walk per week. Sedentary living, not high cholesterol is the single biggest factor in heart attack deaths and perhaps also mental decline as we age. Foods for Healthy Living Eat foods that are rich in brain boosting beta-carotene. Omega 3s boosts your heart health, and can be found in salmon, walnuts, soy and flaxseed. Good hear health boosts brain power. Fiber: about 21–38 grams a day helps the digestive tract and control cholesterol levels. Legumes which are low in fat food like the peas and beans family are excellent sources of proteins, fiber and flavor. Excellent served as a side dish. Quotes “Approach love and cooking with reckless abandon!” Dalai Lama “Enthusiasm is contagious. Be a carrier.”

Ergonomics This is your friendly Ergonomics Checklist. Aim to check off all of these ergonomics best practices as they apply at work or at home. •

When you sit at your workstation, keep your feet are flat on the floor. The seat edge should not press against the back of your knees or your lower legs.

When you type, your elbows should remain comfortably at your sides, each elbow at right angles, and your forearms parallel to the floor.

Your monitor should be at eye level, in front of you and at a distance so you read your screen without leaning forward or backward.

Place your work material within easy reach.

Position your keyboard so that keystroking can be performed with your wrists, hands, knuckles and fingers in a relaxed, natural and neutral position.

Type gently.

Position your armrests so they do not interfere with your movement.

Maintain good posture—no slouching.

When possible, vary your work activities to break from repetitive motions and static work positions.

Eye Exercises to Reduce Eye St ain Because we are so often typing and staring at the computer screen, these activities can create eye fatigue and eyestrain. To help reduce this you can practice these easy exercises: 1. Blink your eyes a couple of times. 2. Open your eyes and look up, then close them and look down. 3. Open your eyes and look left, then shut them. Open them again and look left. 4. Open your eyes and look down, then shut them. Open your eye lids halfway and look down. 5. Open your eyes and look right, then shut them and look right. 6. Do the "rock around the clock" by blinking your eyes twice. Open them again and look right, up top, left and then down.



Brock’s Best

Braised Shor Ribs 4 lbs boneless beef short ribs 4 tbsp olive oil Kosher salt Freshly ground black pepper 1 lg Spanish onion, chopped 4 ribs of celery, chopped 4 carrots, chopped 6 cloves fresh garlic 3 cups red wine 1 med tomato, crushed ¼ bunch fresh thyme 2 cups beef or veal stock 3 bay leaves

Preheat oven to 350° F. Season short ribs with olive oil, salt and pepper. In heavy preheated pan, heat olive oil and brown short ribs on all sides. About 5 minutes per side. Remove meat from pan and reserve stock. Sauté onion, celery, carrots and garlic in the pan that was used for the meat. Cook until tender. Deglaze the pan with the red wine. Add tomatoes, thyme, stock and bay leaves. Place meat back in pan. Cover with lid and cook for 2–3 hours or until tender.

Yield: 4–6 ser ings Sco Triola


Did you know that in some cases pepper has been used to stop bleeding? Dr. Robert Lee of Beth Medical Center recommends that you wash the affected area first with water and soap and then sprinkle pepper and apply gentle pressure. It will not sting since pepper is analgesic, antibacterial and has antiseptic properties.

Broiled Flank Steak Chimichur i Sauce 1 cup (5 tbs) Italian parsley leaves, packed 2 garlic cloves (⅓ tsp), peeled and smashed ½ cup (4 tsp) olive oil 2 tbsp (1 tsp) red wine vinegar ¼ cup (2 tsp) fresh cilantro leaves, packed 1 sm shallot (¼ tsp), quartered 1 tsp (1 dash) red pepper flakes 12 lbs (2 lbs) flank steak Kosher salt Freshly ground black pepper 3 garlic cloves (½ tsp), peeled

In a food processor, place parsley, smashed garlic cloves, olive oil, red wine vinegar, cilantro, shallot and red pepper flakes. Process until they form a well-combined sauce. Transfer sauce to bowl, cover securely with a layer of plastic wrap and store at room temperature. Preheat broiler. Trim fat from flank steak and then score steaks diagonally on both sides. Season both sides of steak with salt and black pepper to taste. Broil steak 3–4 minutes per side until desired doneness. Pull and allow meat to rest. Thinly slice steak across the grain diagonally. Arrange meat on a serving platter. Pour sauce over steak. Yield: 12, one lb lg ser ings (4, one-half lb ser ings) Jose Belteton

Cajun Beef and Root Vegetable Stew 2–2 ½ lbs (1 cup) flour 32 oz (6 tbs) vegetable oil 20 lbs (2 lbs) beef bottom rounds, cubed Pinch of salt Pinch of pepper 2 ½ lbs (1 cup) carrots, diced 2 ½ lbs (1 cup) turnips, diced 5 (½ med) yellow onions 1 bunch (½ cup) celery, chopped 2 tsp (¼ tsp) cayenne pepper 10 cups (1 cup) dry red wine 10 (1 leaf) bay leaves 1 cup (2 tbs) hot sauce 8 tsp (1 tsp) Cajun seasoning 2 bags (¼ cup) pearl onions 5 lbs (½ lb/1 potato) Yukon potatoes 5 tbsp (1 ½ tsp) garlic, chopped 10 tsp (1 tsp) dried thyme

Prepare roux thickening agent in advance. Mix flour and oil. Bake for 45 minutes to a thick, dry mud consistency. Toss raw cubed beef in a tad more of oil, pinch of salt and pepper. Brown beef in oven for 20–30 minutes at 300° F. Put browned meat into heavy-duty stockpot; add enough beef stock to cover the meat. Bring to a boil, then transfer meat to a medium-low heat and simmer for 45 minutes. Add carrots, turnips and continue cooking for 20 minutes. Add chopped onions, celery and cayenne pepper. Add wine, bay leaves, hot sauce and Cajun seasoning. Cook for 20 minutes more. Add pearl onions, potatoes, garlic, thyme, salt and pepper. Bring to another boil; then reduce heat to medium-low heat. Cover and simmer for another 30 minutes or until meat is tender. Take some of the liquid out of pot and mix your roux in it, whip until smooth. Add this back to your pot with meat and vegetables. This should thicken everything up nicely. Remove bay leaves. Adjust seasoning and serve over noodles, rice or even grits. Yield: 80 ser ings (8 ser ings) Chuck Wilde

Cajun Meatloaf With Sweet Pepper Sauce 1 cup sweet red peppers, finely chopped ½ cup sweet green peppers, finely chopped ½ cup onion, finely chopped ½ tsp salt 1 cup bread crumbs 1 lb ground beef ½ cup ketchup 2 eggs 1 tsp Cajun seasoning or 1 tsp hot pepper sauce Sauce 1 tbsp oil 1 cup sweet red peppers, diced 1 cup sweet green peppers, diced ½ cup onion, finely chopped ¼ cup water Salt to taste ¼ cup cider vinegar ¼ cup brown sugar 1 tsp spicy mustard

Yield: 8 ser ings Pat ick McHale

Preheat oven to 325° F. Combine meatloaf ingredients (1–9) into a bowl then pat into prepared loaf pan. Bake at 325° F for 1 hour. Sauce – Heat oil in large skillet over medium heat. Add the red and green peppers, onion, water and salt. Cook stirring occasionally, over medium heat until tender. Stir in cider vinegar, brown sugar and spicy mustard. Cook over medium-high heat until most of the liquid has evaporated and sauce thickens, about 8 minutes. Top each serving with sauce and serve.

Ger an Beef Roulades Over Spaetzle 2 quarts water Pinch of salt 6 eggs Pinch of pepper 3 cups flour 4 tbsp butter ½ cup onion, finely diced 1 tbsp garlic, minced 3 lbs beef top round, thinly sliced 4 whole dill pickles, julienned ½ cup red wine 1 cup beef stock

Spaetzle – In a large stockpot, bring 2 quarts of water to a boil with a punch of salt. Beat eggs with a punch of salt and pepper; add flour to make thin dough (thin with milk if needed). Set a perforated pan with small holes (like a colander) over the boiling water. Pour the dough into the pan and using a scraper force it though the holes to form little dumplings. Boil until all the dumplings are floating; strain. Add the butter to the pot and sauté dumplings until golden brown. Season to taste. Beef Roulades – Sauté onions and garlic until golden brown. Cut beef into workable sizes, about 5" x 5". Place 3–4 pieces of pickle in each piece of beef, top with the sautéed onions and garlic. Roll up and pin close with a toothpick. Repeat until all the beef is done. In a large pan on high heat with a little oil, sear the roulades until golden brown and set aside on a cookie tray.

Yield: 6 ser ings Derek Chimel

Finish cooking the beef in a 350° F oven for about 8–10 minutes. Pour off the excess grease from the pan then add the wine; reduce, then add beef stock and reduce until it’s a thin syrup. Serve the beef over the spaetzle with the gravy.

Ger an Braised Veal Shanks ½ cup flour Salt and pepper to taste 4 veal shanks with bone, cut 3" thick ¼ cup olive oil ¼ cup butter 2 cups onion, diced 1 cups carrots, diced 1 cup celery, diced 6 cloves garlic, minced 2 bay leaves 3 tbsp dill, fresh, chopped 1 cup Trollinger or Black Hamburg wine 2 cups good quality veal or chicken stock 1 tsp caraway seeds 1 tsp thyme, fresh 2 cups tomato, peeled, seeded and diced 2 tsp grated rind from a lemon 2 tsp grated rind from an orange 2 cloves garlic, minced 2 tbsp chives, fresh, minced Serve with Spaetzle Noodles Bergkase Serve with Dinsztelt Wilted Greens

Season flour with salt and pepper. Dredge veal shanks in flour and seasoning mixture and tap off any excess. Heat a large heavy bottom skillet or Dutch oven, over mediumhigh heat, add oil and butter. Sear shanks on all sides. Add more oil and butter if needed. Remove the browned veal shanks and set aside. Add onion, celery, carrots, garlic, bay leaves and dill to the pan and cook until softened. Season with salt and pepper. Raise heat to high, add wine and deglaze the pan. Return shanks to the pan. Add stock, caraway seeds, thyme and tomatoes. Reduce heat to low, cover and cook for about 1 ½ hours or until meat is tender. Baste the meat a few times during cooking. Remove cover; continue to simmer for 10 minutes to reduce sauce a bit. For topping: combine grated rind of the lemon and orange mix in garlic and chives; mix well and hold for service. To serve, place veal shank on a plate and top with sauce sprinkle with the grated rind mixture. Serve with Spaetzle Noodles Bergkase and Dinsztelt Wild Greens. Yield: 4 ser ings Eric Rappapor

Homemade Spaghe i and Meatballs 2 (10 ¾ oz) cans condensed tomato soup, undiluted or 2 cans tomato, chopped 2 ¾ cups water 1 (12 oz) can tomato paste 1 (4 ½ oz) jar sliced mushrooms, undrained 1 med onion, chopped 3 tbsp Worcestershire sauce 3 tbsp chili powder 1 tsp salt ½ tsp cayenne pepper 2 garlic cloves, minced Pinch pepper 2 lbs ground beef 2 eggs, beaten ¼ cup onion, chopped 1 tsp garlic salt ½ tsp pepper

Yield: 6 ser ings Maria Reed

In a large Dutch oven or kettle, combine first 12 ingredients. Simmer uncovered for 2 hours stirring occasionally. In a bowl combine the beef, eggs, onion, garlic salt and pepper. Shape into meatballs. Brown in skillet. Add meatballs to sauce and simmer for 1 hour. Served over spaghetti. Can also be served with fresh salad and garlic breadsticks.

Marinated and Grilled Buffalo Flank Steak With Lime Chipotle Sauce Marinade 1 tbsp chipotle in adobo, minced ½ tbsp garlic, minced 1 ½ tbsp cilantro, minced 2 oz olive oil 3 oz red wine 2 oz soy sauce 1 ½ lbs flank steak – cleaned of fat and silverskin Sauce ½ cup honey 2 tbsp chipotle in adobo, minced 3 tbsp balsamic vinegar 2 tbsp Dijon mustard ½ cup fresh lime juice 1 ½ tbsp garlic, minced 1 tsp ground cumin ½ tsp ground allspice ½ cup cilantro, minced Salt and freshly ground pepper to taste

Yield: 3 ser ings Joshua Stay ook

In small bowl, combine the marinade ingredients. Add flank steak and turn to coat well. Refrigerate for 1 hour or overnight. In food processor, combine the sauce ingredients and process briefly to blend. Season with salt and pepper. Set aside. Hold warm. Remove steak from marinade, pat dry and grill to desired doneness. Let rest before slicing. At service, drizzle sauce over meat.

Meatloaf 2 lbs ground beef 1 can Rotel® hot tomatoes 1 egg 1 cup breadcrumbs 2 spring onions 1 sm can of mushrooms ½ cup ketchup ½ tsp pepper ½ tsp salt

Take all ingredients and mix together. Shape into round mold and bake at 350° F for about 1 hour. Drain grease. Put ketchup on top and cook for 15 minutes longer. Cut and serve.

Yield: 5 ser ings Marie Marsh

New Mexican Burger 6 beef burger patties 3 cup Ortega® refried beans 1 cup Buenos® green chile, chopped ¾ cup yellow onion 6 lg 12" tortillas 16 oz cheddar cheese 1 cup sour cream

Cook beef burger patties at 165° F until done. Heat refried beans to 165° F. Grill chopped chile and onions on grill for 3–4 minutes. Warm a flour tortilla. Load a warm soft tortilla with beef patty, refried beans, chile and onion mix, cheddar cheese and sour cream. Wrap with foil and service with a side of fries.

Yield: 6 ser ings Pat ick Baca

Russian Cutlets 1 lb ground beef 1 lb ground pork 1 lb ground chicken 2 eggs 2 ½ cups Italian seasoning breadcrumbs ¼ cup water 3 lg white onions 1 bunch cilantro 1 tbsp mayonnaise 1 tsp salt 1 tsp pepper 3 tbsp of vegetable oil for frying

In a large bowl, combine all meats, eggs, ½ cup of breadcrumbs and water. In a food processor, finely chop onions and cilantro until almost the consistency of purée. Put mixture into bowl with meat and mix. Add 1 tbsp of mayonnaise, salt, pepper and mix. Put other ½ cup of breadcrumbs into large plate. Heat a large skillet with some vegetable oil. Using a tbsp, scoop 2 spoonfuls into your hands and shape into your palms in an oval shape. Coat form with breadcrumbs and fry in skillet until golden brown on both sides.

Yield: 20 ser ings Veta Mesh

Spare Ribs in Wine Sauce 1 ⅓ lbs spare ribs 4 cups water 3 tbsp Shaoshing wine 2 slices ginger 1 spring onion 2 tsp coarser salt 2 ½ tbsp fish sauce 1 tsp sugar 1 tsp vinegar 2 tbsp wine

Cut spare ribs into 2 or 3 big portions that are small enough to put inside a saucepan. Parboil spare ribs in boiling water for 7 minutes. Remove, rinse and wash, then set aside. Boil Shaoshing wine, ginger, spring onion, coarser salt, fish sauce, sugar and vinegar in a saucepan. Add spare ribs and bring to boil. Then simmer over low heat for about 40 minutes. Test the tenderness of meat by pricking with chopstick. Cut into pieces and dish on a big bowl. Discard ginger and spring onion. Then remove excess fats from sauce. Add in 3 tbsp of wine and bring to boil. Pour wine sauce over spare ribs. Soak for at least 2 hours, covered (it is better to soak for 6 hours). Cool aside and chill in the refrigerator. Serve hot or cold.

Yield: 3 ser ings Jie Ast i

St ffed Flank Steak 1 ½ lbs flank steak 1 bottle Italian or balsamic dressing 2 packages frozen spinach, thawed ¼ cup fresh parsley, chopped ¼ cup Asiago cheese, grated 2 jalapeño peppers, fresh diced 1 clove garlic, minced Coarse ground pepper and sea salt 1 tsp olive oil 1 kitchen twine

Butterfly flank steak and marinate in Italian dressing for 4 hours. Thaw spinach and squeeze out as much water as possible. In bowl, combine spinach, parsley, Asiago cheese, jalapeños, garlic, salt and pepper. Remove flank steak from marinade, lay flat and fill with spinach mixture. Roll steak over mixture pressing firmly and truss or tie with kitchen twine. Rub with oil, salt and pepper. Broil until brown, 10 minutes for medium rare, longer if desired. Let rest for 10 minutes and slice into ¾" rounds. Can also be cooked on outdoor grill, must also allow to rest before slicing. Yield: 4–6 ser ings Chris LaFrance

Teriyaki Burger 5 (3 oz) frozen burger patties 5 tbs of Teriyaki 1 cup of bean sprouts 2 tbs of Sesame oil 5 tbs of duck sauce 2 onions, sliced 5 Kaiser rolls

Grill 5 (3 oz) frozen burger patties. Sprinkle burgers with Teriyaki sauce while cooking. Sauté 2 full onion slices with each burger. Spread sesame oil on Kaiser rolls and toast on grill. When each burger reaches 165° F, remove from grill and place on the toasted Kaisers. Top with sautéed onion and raw bean sprouts. Serve with duck sauce for dipping. Yield: 5 ser ings Cher on Hawkins

Texas St le BBQ Brisket 5 lbs beef brisket, layer ¼" thick of fat 1 tbs each of salt, sugar & ground pepper 2 tbsp chili powder 1 tsp cumin, ground 1 gallon Texas BBQ sauce 1 (6 oz) can chipotle peppers 2 tsp cayenne pepper 6 oz garlic, minced

Prepare meat and coat with salt, sugar, ground pepper, chili powder and ground cumin. Place in refrigerator for 8 hours to marinate. Next day, cook at 350° F hours for an internal temperature of 165° F. Let set on counter for 10 minutes. Slice into 1–2 pieces, grain cut. Add together Texas BBQ Sauce, chipotle peppers, cayenne pepper and minced garlic. Heat sauce to 165° F and pour over meat. Serve. Yield: 10–12 ser ings Joseph T. Presler

Wiener Bean Casserole –

1 lb ground beef 1 package of hot dogs 16 oz pork and beans 1 envelope of dry onion soup mix ⅓ cup ketchup ¼ cup water 2 tbsp brown sugar 1 tbsp prepared yellow mustard

Brown ground beef in skillet until no longer pink. Slice hot dogs into bite-sized pieces. Add all of the remaining ingredients into the skillet with the ground beef. Stir thoroughly. Pour all into a casserole dish. Bake uncovered in 350° F oven for 1 hour. Stir, then cover, and bake an additional 30–45 minutes.

Yield: 5 ser ings Cher l Teske


Breakfast & Breads

Brock’s Best

Bread Pudding 4 cups day old white or French bread cubes, crusts removed ½ cup seedless raisins 3 tbsp butter, melted 8 eggs 1 tsp cinnamon ½ tsp nutmeg ½ tsp salt ⅔ cup sugar 3 cups half and half 1 ½ tsp vanilla Sweetened whip cream

Arrange bread cubes and raisins in buttered 1 ½ quart or casserole dish and drizzle with butter. Combine eggs, cinnamon, nutmeg and salt, beat slightly. Dissolve sugar in half and half and add to eggs in fine stream, stirring constantly. Stir in vanilla. Pour over bread cubes and bake in moderate oven at 350° F for 55–60 minutes, or until a silver knife inserted into center comes out clean. Serve slightly warm or chilled, plain or with sweetened whipped cream.

Yield: 15 ser ings Bar Pinkowicz

Bu er ut Squash Bread Pudding With Leeks & Par esan 3 cups butternut squash, diced ½" cube Canola cooking spray ¼ tsp salt 1 tbsp maple syrup 4 oz butter 3 leeks, washed well and chopped – white and light green parts only 3 garlic cloves, minced 6 eggs 2 cups heavy cream 1 cup milk 3 cups bread cubes, brioche crust – trimmed and stale 1 cup Gruyère, shredded 1 cup Parmesan cheese or Grana Padano, shredded

Spray cookie sheet and squash with cooking spray and ¼ tsp of salt, roast for 15 minutes. Drizzle maple syrup on squash and continue to roast for 5 minutes more. Take out of oven to cool. Melt butter in sauté pan over medium heat. Add leeks, salt & pepper to taste and garlic, cover pan and cook the leeks at a lower heat (about 10 minutes). In large bowl beat 6 eggs, add cream, milk, leek mixture, squash and bread and ½ of the cheese. Let mixture sit for 10 minutes, spray 9" x 12" glass baking dish and pour in ingredients. Top with remaining cheese. Bake 45 minutes or until bubbling and golden brown.

Yield: 10–12 ser ings Christine Trapaga

Cheese-Garlic Biscuits 2 cups Bisquick® Heart Smart® mix ⅔ cups fat-free skim milk ½ cup reduced fat cheddar cheese, shredded ½ tsp garlic powder Butter flavored cooking spray, if desired

Heat oven to 450° F. Combine Bisquick® mix, milk, cheese and garlic powder to make a soft dough. Beat vigorously 30 seconds. Drop dough by 10–12 spoonfuls onto ungreased cookie sheet. Bake 8–10 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm. Yield: 11 ser ings Teresa Flebbe

Chocolate Brioche Bread Pudding 1 quart heavy cream 1 ½ cup granulated sugar 3 chocolate muffins 1 tbs vanilla 4 egg yolks 1 brioche loaf

Preheat oven to 325° F. Boil cream, sugar and vanilla together in a saucepan. Temper the boiled cream slowly into the egg yolks to bring the egg yolks up to heat. Pour tempered egg yolks back into the saucepan and let sit for 3–4 minutes. Strain into a container and cool. Dice bread (with no crust) and chocolate muffins into a mixing bowl. Place in a pan and pour the custard on top. Bake in the oven at 325° F for 25 minutes or until firm. Cool and serve. Yield: 12 ser ings Eric Bunton

Crème Br lée French Toast ½ cup unsalted butter 1 cup dark brown sugar, firmly packed 2 tbsp light corn syrup 6, 1" day old challah slices 5 lg eggs 1 ½ cups half & half cream 1 tsp vanilla extract 1 tsp orange liqueur ¼ tsp salt

Combine butter, brown sugar and corn syrup in heavy saucepan. Cook contents until melted and smooth. Pour into 13" x 9" baking pan. Trim crust of challah and arrange in one layer in baking pan. Whisk together eggs, half & half, vanilla, orange liqueur, and salt in large mixing bowl. Pour over bread, cover and refrigerate 8 hours, or overnight. Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35–40 minutes. Yield: 8–10 ser ings Jon Kaplan

Cr nchy French Toast With Banana and St awber 1 loaf Texas toast ½ quart liquid eggs (or 12 eggs, whisked) ½ quart skim milk 1 tsp pure vanilla 1 tsp cinnamon ¼ cup sugar 1 box corn flakes, crushed lightly ¼ cup oil 2 bananas, sliced 1 pint strawberries, sliced Confectioners' sugar, if desired

Mix eggs, milk, vanilla, cinnamon, sugar together and set aside. Lightly crush cereal in its bag then pour into a bowl. Take a slice of bread and dip into egg mixture, then cover bread with cereal crumbs. Set aside on a sheet tray. Do this process until all the bread is coated. Get your grill or pan hot. Pour a little oil, about 1 tsp, on grill and place a slice of bread on top. Grill for about 2–3 minutes on each side. Slice toast in half and serve with sliced bananas and strawberries on top. Sprinkle with confectioners' sugar, if desired. Can use almond extract instead of vanilla extract. Yield: 12 ser ings Laura Walther

Cur ant Scones 2 cups flour 1 tbsp baking powder 4 tbsp sugar ½ tsp salt ½ cup unsalted butter, cut into pea-size pieces 1 cup currants or your favorite fruit 1 lg egg 1 cup heavy cream 2 tbsp sanding sugar, optional 2 tbsp melted butter, optional Powdered sugar, optional

Preheat oven to 350° F. Place flour, baking powder, sugar and salt in a bowl. Take cold cut up butter and add to dry ingredients. Work the butter into the flour mixture until it resembles a crumbly meal. Next add currants and toss. Mix together egg and heavy cream and add to the dry ingredients. Mix all together but do not over mix. Knead the dough until it comes together. Note: do not over-knead, it will become tough. Next turn dough onto floured board, table, etc. Roll dough to ½" thick. Using a cookiecutter about 2"–2 ½" round, or any shape you like, cut and put on sheet pan; do not butter the pan or use any spray at this point. Optional – once on cookie sheet sprinkle with sanding sugar or once they are done brush tops with melted butter.

Yield: 10–12 ser ings, depending on size Theodore Geller

Bake for 15 minutes, turn around, then bake for another 10 minutes. You can sprinkle with powdered sugar after they have cooled.

Golden Baked French Toast 8–10 slices bread, cubed 8 oz cream cheese, softened 1 tsp cinnamon 1 tsp nutmeg 1 tsp orange extract 1 cup milk 10 eggs brown sugar maple syrup

Layer bread in the bottom of a greased 13" x 9" baking pan; set aside. Combine cream cheese, eggs, cinnamon, nutmeg, orange extract, milk and eggs in a blender; blend well. Pour evenly over bread; cover with aluminum foil and refrigerate overnight. Preheat oven to 350° F. Uncover and bake at 350° F until golden, about 35 minutes; sprinkle with brown sugar. Drizzle with maple syrup before serving. Yield: 8 ser ings Donna Dunn

Guatemalan Banana Bread 3 cups flour 2 tsp baking powder ½ tsp salt 4 cups bananas, mashed ½ cup coconut milk ½ cup melted butter ½ tsp vanilla ½ cup raisins, optional ½ cup cashews, optional Yield: 8 or more ser ings Jose Belteton

Preheat oven to 350° F. In a large bowl, combine flour, baking powder & salt. Stir in bananas, coconut milk, vanilla & butter. Fold in raisins & cashews, if desired. Pour into a greased 5" x 9" loaf pan. Bake at 350° F for 1 hour & 15 minutes or until tested done.

Open Faced Broiled Egg, Spinach & Tomato Sandwich 1 whole wheat English muffin, split, toasted 2 slices ripe tomato 8 oz spinach, cooked 2 hard-boiled eggs, sliced 2 tbsp mayonnaise Salt free seasoning, sprinkle 2 basil leaves, shredded

Top the muffin halves with the tomato, spinach and the sliced egg. Spoon on the mayonnaise and broil for 2 minutes or until mayonnaise is lightly browned. Garnish with basil leaves and salt free seasoning.

Yield: 1 ser ing Gilber Bur s


Did you know that studies show spinach contains magnesium, which improves the body's response to stress?

Pizza Dough 1 pint warm water 2 tsp dry yeast 1 tsp sugar 1 oz olive oil 1 tbsp kosher salt 2 lbs high gluten flour

Combine the water, yeast and sugar; let sit until it becomes a foamy mix (2 minutes or more usually). Add oil and salt; mix well. Gradually add flour to mix. Mix with dough hook for 8 minutes until dough pulls away from the mixing bowl. [It may be necessary to add more flour during mixing.] Cut dough into 20 oz balls. Rub with olive oil and refrigerate until ready to use. Can be made with the Pizza Sauce in the Dips & Sauces section!

Yield: 2, 20 oz dough balls (2 pizzas of 8 slices) Tony Pater o

Puff Maine Pancakes 2 lg eggs, lightly beaten ½ cup all-purpose flour ½ cup milk Pinch of salt Pinch of freshly grated nutmeg 3 tbsp unsalted butter Confectioners’ sugar, garnish

Preheat oven to 425° F. Put eggs, flour, milk, salt and grated nutmeg in a medium bowl; whisk until combined. Batter may still be slightly lumpy. You may make the batter a day ahead and chill overnight. For each pancake, melt 1 tbsp butter in a 4" crepe pan or ovenproof skillet over medium-high heat. Using a ladle, pour ⅓ of the batter into the very hot pan; transfer pan or skillet immediately to the oven. Bake until pancake is golden brown and very puffy, about 10 minutes. Dust with confectioners’ sugar; serve immediately. Yield: 3, 4" pancakes Jody Charles

Quick and Easy Eggs Benedict 8 slices Canadian bacon 1 tsp white vinegar 8 eggs 1 cup butter 6 egg yolks 1 tbsp heavy cream 1 dash ground cayenne pepper ½ tsp salt 3 ½ tbsp lemon juice 4 English muffins, split and toasted

In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned. Fill a large saucepan with about 3" water and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2–3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon. Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns. In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.

Yield: 4 ser ings Debbie O’Donovan

For each serving, place one split open English muffin onto a serving plate. Top each half with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

Roasted Vegetable Pizza 1 med green pepper, sliced thin 1 med red onion, sliced thin ½ pint grape tomatoes 1 lg Portobello mushroom cap, sliced thin Olive oil Salt and pepper, to taste 2, 7" frozen pizza shells 4 oz Parmesan cheese, grated 7 oz mozzarella cheese, diced and shredded

Place all vegetables on a sheet pan, drizzle with olive oil. Sprinkle with salt and pepper. Roast vegetables at 400° F until soft and tomatoes “pop". Thaw 2, 7" pizza shells, stretch out to 8 ½"–9" diameter. Sprinkle half of Parmesan on each shell. Spread roasted vegetables around on the shell top with mozzarella cheese. Bake at 425° F until crust and cheeses are good and brown; 12–16 minutes. Remove from oven. Cut to make 4–6 pieces.

Yield: 2 personal pizzas (yielding 8 slices or 4, t o slice ser ings for pur oses of calculating the nut ition infor ation.) Nor an Griese

Scones 1 quart heavy cream (40%) 1 cup granulated sugar 1 tbsp kosher salt 2 tbsp vanilla extract 2 ½ tbsp baking powder 2 lbs all-purpose flour Egg wash Garnishes, as needed

Gather all ingredients. Put heavy cream in mixer and combine sugar, salt, vanilla and baking powder. Whip until cream achieves medium-heavy peaks. Place in mixing bowl. Pour flour into mixing bowl and incorporate by hand. Be very careful not to over whip. Remove dough from mixing bowl and separate dough into two piles. Garnish with whatever is appropriate (dried cranberries, chocolate, white chocolate, orange zest, etc.). Mix garnish in and form dough into wheels. Cut wheels into 8 pieces each. Place apart on a sheet pan and lightly coat with an egg wash. Bake at 350° F for about 8–12 minutes watching carefully and ensuring they are golden brown and completely cooked. Yield: 16 ser ings Je ey Chamberlain

Scrambled Egg Beggar’s Purses 3 oz butter or butter blend 2 dozen eggs, cracked, whipped to scramble 2 tbsp mixed chopped herbs – (parsley, thyme, dill) ¾ cup julienne sun-dried tomatoes Salt and pepper to taste 2 cups crumbled goat cheese or feta cheese Butter flavored spray Baby spinach for salad 1 box phyllo pastry

Preheat oven to 350° F. Melt butter in a sauté pan and scramble eggs with herbs, sun-dried tomatoes and salt and pepper. Remove to a bowl and cool. Mix in crumbled cheese. Spray large muffin tins with butter spray. Lay out one sheet of phyllo, spray, lay another sheet on top, spray and repeat with one more sheet. Cut into sixths. Lightly press each piece into a cup and repeat with one more round of pastry. Fill each cup with egg mixture, fold pastry over the top and spray to seal closed. Bake in 350° F oven until browned. To serve, place a bed of baby spinach on a plate, and place a warm egg purse in the center. Yield: 12 ser ings Jen Foy

Sweet Milk Griddle Cakes 2 cups flour 1 tsp salt 1 ½ tsp baking powder 2 tbsp sugar 2 cups milk 1 egg 1 tbsp butter

Mix and sift flour, salt, baking powder and sugar. Add milk, egg, and butter. Mix well. Drop by spoonfuls onto a lightly greased hot griddle. When puffed full of bubbles and cooked on edges, turn and cook on the other side.

Por ions: 10 med cakes Renee Bloch


Did you know that to have a slimmer waist you should not skip breakfast? Eat a breakfast to get you started for the day with high fiber cereal, whole grain bread or fruit, then bite into a pickle or lemon to curb your appetite. Brush your teeth. Post a list of things on the fridge of projects to do, and then tackle them and your cravings for food will diminish. Use a smaller plate and serve smaller portions!

Sy iki* Co age Cheese Pancakes 1 cup cottage cheese 1 cup flour 1 ½ tbsp sugar 1 egg beaten 2–3 tbsp cooking oil Toppings of choice

Mix cottage cheese, flour, sugar, and egg in a bowl. Form small balls with the dough by rolling it in your hands. Then smash the balls so they form small flat patties. Heat oil over medium heat. Put 2 patties in the skillet at a time and fry on each side. When golden, remove and keep warm until all are prepared. Top with your favorite topping, sour cream, jelly/jam, or honey.

*SYRNIKI [sihr-NEE-kee] – Russian in origin, syrniki is a dish of fried cheese cakes that can be served sweet: sprinkled with confectioners’ sugar and sour cream, or savory: topped with sour cream and herbs such as dill. Syrniki are made with a mixture of pot cheese or farmer’s cheese, flour and beaten eggs, which is formed into cakes before being sautéed on both sides until brown.

Yield: 3 ent ée por ions or 12 side por ions (12 ser ings were assumed for nut ition calculation) Bella Raykin



Brock’s Best

Adobo Seasoned Baked Chicken Wings ½ cup mango nectar ¼ cup honey ¼ cup red hot sauce 1 tbsp salt and to taste 1 tsp ground black pepper and to taste 2 tsp garlic powder 2 tsp onion powder 2 tsp ground turmeric 40 chicken wings, patted dry 2 tbsp olive oil 2 tbsp fresh oregano, chopped

Preheat oven to 425° F. Stir together mango nectar, honey and hot sauce in a bowl; season with salt and pepper to taste. Set aside. For Adobo Seasoning: Mix garlic powder, onion powder and turmeric in a bowl. Add 1 tbsp of salt and 1 tsp of black pepper. Toss wings in a bowl with olive oil and adobo seasoning mix. Place wings onto a large baking sheet in a single layer. Bake for 20 minutes, turn wings over and bake for 20 minutes more. Remove wings. Brush with honey and hot sauce glaze and bake 20 additional minutes. Place cooked wings on a platter and sprinkle with oregano.

Yield: 8, 5-wing por ions Craig B. Nur i

Anjyab Sandale 2 lbs beef, stew meat pieces– approximately 1" diced or 4 pieces chicken, on bone 4–5 potatoes, med size 4 green peppers 4 red peppers 4 eggplants, med 5 white onions 1 bunch dill 2 bunch cilantro 1 bay leaf Salt and pepper to taste

Cut the beef or chicken into ½" cubes. Boil the meat in a pot or kettle in a small amount of water. Peel and dice the potatoes. Keep in water to keep from turning brown. Remove seeds from the green and red peppers and cut into strips the size of fettuccine. Peel the eggplant and cut in half lengthwise and slice into ½" slices. Place the sliced eggplant in salted water to remove the bitterness. Slice the white onion and chop the dill and cilantro. Start by layering the ingredients in a casserole pan: peppers, eggplant, potatoes, beef (or chicken), dill & cilantro, 1 bay leaf, salt and pepper. Put a little water in the casserole; add only about enough to come up ¼ of the way in the casserole.

Yield: 4 or more ser ings Suren Sarkisov

Place on the stove and cook until vegetables are done.

Baltimore Chicken 1 tbsp butter 5 oz chicken breast ¼ cup all-purpose flour 2 oz white wine 4 oz chicken gravy 2 oz heavy cream Pinch Old Bay® seasoning 6 oz angel hair pasta 3 oz lump or jumbo lump crab meat 2 oz provolone cheese, sliced Pinch fresh parsley flakes

To prepare, use a non-stick sauté pan. Melt butter. Tenderize chicken breast. Dust in flour and place in pan. Lightly brown on both sides. Deglaze pan with wine, add gravy, heavy cream and Old Bay®. Let reduce by half. Cook pasta according to package instructions and place on center of plate. Place chicken on top of pasta, top chicken with crab and provolone cheese. Smother in sauce. Garnish with chopped parsley and serve with salad and garlic bread.

Yield: 1 ser ing Joe Mathis


Did you know that parsley gives great flavor and is nutritious in salads? Just one oz provides 43% of the Recommended Dietary Allowance for Vitamin C and 18% and RDA for iron in men and 12% in women, plus 1 mg of beta carotene.

Cheese Encr sted Chicken ¾ cup Asiago* or Parmesan cheese ¼ cup seasoned breadcrumbs 2 tbsp water ½ cup flour 1 egg 4 chicken breasts, boneless, skinless 1 ½ tsp salt 1 ½ tsp black pepper ¼ cup olive oil

Place cheese, breadcrumbs, and water in food processor and blend lightly. Pour flour onto plate. Whisk egg in shallow bowl. Liberally season chicken with salt and pepper. Dredge chicken in flour and egg mixture. Coat on all sides with breadcrumbs. Heat oil over medium-high heat. Sauté chicken for 2–3 minutes or until golden brown. *ASIAGO CHEESE [ah-SYAH-goh] – A semifirm Italian cheese with a rich, nutty flavor.

Yield: 4 ser ings Dawn Corder

Chicken and Broccoli Casserole 3 tbsp unsalted butter 3 tbsp flour 3 cups chicken broth 1 shallot, minced 1 tsp salt ½ tsp ground pepper 1 tbsp fresh lemon juice ½ cup sour cream 2 cups Parmesan cheese, grated 3 cups frozen broccoli florets, thawed or fresh 1 ½ lbs boneless, skinless chicken breast – cooked and shredded 1 cup cracker crumbs (Ritz®, or your favorite)

Preheat oven to 325° F. In a saucepan melt the butter and add flour. Cook 3 minutes. Add the broth and shallot, bring the mixture to boil. Reduce to simmer and stir until thickens. Add salt, pepper, and lemon juice. Remove from heat and stir in the sour cream and ¼ cup of Parmesan. Arrange the broccoli in a 2-quart gratin dish; pour half the sauce over it. Arrange the shredded chicken on the top of the broccoli and pour on the remaining sauce. Top with cracker crumbs and remaining cheese. Bake at 325° F for 20 minutes then put the dish under the broiler until the crackers are golden brown, for no more than 1 minute. Yield: 8 ser ings Elena Zenchenko


Did you know that broccoli is high in fiber and has been shown to lower cholesterol? It is also rich in sulfur compounds, which are good for the liver and thus strengthen the body's natural detoxification system.

Chicken and St ffing 2–4 chicken breasts, boneless 10 ¾ oz can cream of chicken soup ¼ cup milk ¼ cup chicken broth 6 oz box chicken-flavored stuffing mix 4 tbsp butter, melted ½ cup chicken broth

Place chicken breasts in a Dutch oven, cover with water and cook until juices run clear when pierced with a fork. Drain, reserving broth; set aside. Cut chicken in small pieces and place in 1 ½ quart greased baking dish. Combine soup, milk and ¼ cup broth. Pour over chicken. Combine stuffing seasoning mix packet, butter and remaining broth. Stir in dry stuffing and sprinkle on top of soup mixture. Cover and bake at 350° F for 30 minutes. Sprinkle with grated Parmesan cheese before serving.

Yield: 4–6 ser ings Donna Dunn

Chicken Mole Verde Yield: 4 ser ings Eric Smith

½ cup oil 1 sprig cilantro 1 garlic clove Salt and pepper, to taste 4 chicken breasts ½ onion 2 garlic cloves 4 serrano chiles, seeded and chopped 8 tomatillos, peeled and quartered 4 cups chicken broth 4 romaine leaves, chopped 4 poblano chiles 1 tbsp vegetable oil 3 sprigs epazote or parsley ¾ cup pumpkin seeds, toasted and ground 6 lemons

Combine oil, cilantro, garlic, salt and pepper. Pour over chicken and allow to marinate at least 2 hours. Grill the chicken on a char broiler or charcoal grill to 165° F. Arrange chicken breast in serving pan. Heat a saucepan or steam kettle. Add the onion, garlic and serrano chile. Cook until the aroma blossoms. Add the tomatillo and cook until heated. Add the chicken broth. Bring the mixture to a boil then simmer for 5 minutes, or until the tomatillos are soft. Add the mixture to a blender or use a hand blender to blend tomatillo mixture, add the romaine and the poblano. Purée until smooth. Add the cilantro, epazote or parsley and pumpkin seeds. Purée mixture again. Put back in pot or allow to come back to a simmer. Add the remaining broth to make a smooth consistent sauce. Simmer for half an hour, stirring often. Adjust seasoning with salt and pepper.

*EPAZOTE [eh-paw-ZOH-teh] – a Mexican herb that has a very strong taste and sometimes has a gasoline or perfume-like odor. It has been used in Mexican cuisine for hundreds of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes.

Pour sauce over chicken breast and bake at 350° F for 20 minutes, or until chicken is at 165° F internal temperature. Slice the lemon and garnish the chicken.

Chicken Sicilian 1 Idaho potato, ¼" diced ¼ cup olive oil 2 oz flour, mixed with salt and pepper 4 (4 oz) chicken breasts, ½" dice 1 oz shallots, minced 2 oz black olives, chopped 4 oz pepperoncini with juice, sliced ½ oz capers, drained 2 oz white wine 2 oz chicken stock 1 lg tomato, firm, ¼" dice 8 oz spaghetti, cooked 1 oz flat leaf parsley, chopped

Begin by frying the potatoes in olive oil. The oil should be almost smoking. Toss chicken with flour. When the potatoes are half done, add the flour-tossed chicken pieces. While those are frying, sauté the shallots, add the olives, pepperoncini, capers, white wine, chicken stock and pepperoncini juice; reduce by half. When the chicken and potatoes are done, transfer to pan with olives, add 1 oz of hot olive oil, tomatoes and cook till slightly thickened. It's quick, so watch it! If it gets too thick, thin with chicken stock. Season to taste, place on spaghetti and sprinkle with parsley.

Yield: 4 ser ings Gilber Bur s

Chicken Tingas 4 lbs chicken thighs, boneless, skinless 6 cups chicken broth 1 onion, finely diced 4 tsp adobo seasoning 2 cloves garlic 1 onion, fine diced 2 med tomatoes, diced 1 cup prepared tomato sauce Salt and pepper to taste 1 (8 oz) package tostada shells 8 oz sour cream 1 cup lettuce, shredded 1 tbsp cilantro, chopped 2 tbsp Parmesan cheese, grated Spanish rice, optional

Boil chicken with chicken broth, rough chopped onion, adobo seasoning, and garlic for about 45 minutes or until it easily shreds. Remove chicken and set aside to cool. Once cool, shred with 2 forks or with your hands. SautĂŠ the finely diced onions and tomatoes until caramelized, add tomato sauce and chicken. Bring to a simmer and season with salt and pepper. Place shredded chicken on tostada shell and garnish with sour cream, shredded lettuce, Parmesan cheese and cilantro. Serve with Spanish rice. Yield: 7 ser ings Paola Crodone

Chinamerica Chicken Pineapple Feast 1 chicken breast White pepper powder, to taste ½ tsp salt ½ tsp honey ½ cup pineapple, chopped 1 tbsp cooking wine Oil 3 tbsp mayonnaise ¼ tsp salt, optional ½ tsp sugar, if needed

Pound chicken breast with a wood mallet for a short period of time to soften the breast. Put in bowl. Add a little bit of white pepper powder, ½ tsp of salt and ½ tsp of honey. Mix everything thoroughly, turning chicken over to coat. Chop ½ cup of pineapple and add to bowl. Add 1 tbsp of cooking wine. Mix everything together thoroughly and refrigerate about 60 minutes. Cook chicken with some oil in a pot until brownish. You may use an oven instead. Cook the pineapple sauce. Gradually add 3 tbsp of mayonnaise, stirring constantly. If needed, add ¼ tsp of salt and/or ½ tsp of sugar. Pour over chicken and serve.

Yield: 1 ser ing Jie Ast i

Grilled Chicken Kabobs With Greek St le Barley Salad Dressing/Marinade 1 tsp lemon peel, grated ½ cup fresh lemon juice ⅓ cup olive oil 3 cloves garlic, finely chopped 1 tbsp Dijon style mustard 1 tsp dried oregano leaves ¼ tsp salt ¼ tsp ground black pepper Salad 3 cups pearl barley, cooked 13 ¾ oz can artichoke hearts, chopped 1 cup pitted Kalamata olives 1 cup feta cheese, crumbled ½ cup red onion, finely chopped ½ cup parsley, chopped Grilled chicken skewers 16 wooden skewers soaked in water 8 chicken breast halves, boneless, skinless

Yield: 8 ser ings of 2 kabobs each Ger ard Zolezi

Combine dressing/marinade ingredients in small bowl; set aside. Combine salad ingredients in lg bowl. Drizzle ½ cup dressing/marinade over salad and mix well. Place chicken in sealable plastic bag; pour in remaining dressing/marinade. Seal bag and turn over to coat chicken pieces. Refrigerate for 20 minutes. Remove chicken from marinade and thread onto skewers. Grill or broil 4–5 minutes per side or until cooked through. To serve, place a portion of salad on plate and top with 2 chicken skewers. To Cook Pearl Barley In medium saucepan with lid, bring 3 cups of water to a boil. Add 1 cup pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3–3 ½ cups. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to 1 week. Add cooked barley to soups, stews, casseroles and salads for extra fiber and flavor. For best results, bring refrigerated or frozen cooked barley to room temperature before using.

Grilled Chicken Penne Al edo 1 lb chicken ½ cup balsamic vinaigrette dressing 12 oz penne ½ cup butter, unsalted 1 tbsp garlic, chopped ½ cup grated Parmesan cheese ⅔ cup heavy cream Salt and pepper to taste 1 tbsp basil, fresh chopped

Marinate the chicken with the balsamic vinaigrette dressing. Grill the chicken until it is completely cooked. Cut the chicken into strips. Cook the pasta until al dente in a pot of boiling salted water. Then drain the pasta in a colander. Melt the butter in a large thick bottom sauté pan. Sauté the garlic until it is lightly browned. Add the cooked pasta and toss to coat. Add ½ of the cheese and the remaining ingredients. Cook until the sauce is thick and all the ingredients are hot. Garnish with the remaining cheese, and fresh chopped basil. Yield: 4 ser ings Staff of Blue Cross Blue Shield

Latin Combo–Sky, Sea and Land 1 lb beef, skirt steak or flank steak – cut in strips 1 lb chicken breast, cut in strips 12 shrimp 16/20 2 packets Goya Sazón ½ lb rice 1 cup onion, cut in strips 1 cup green peppers, cut in strips 1 bunch green onion

Season the beef, chicken, and shrimp with Goya Sazón and oil. Season the onion, green pepper, and green onion with Goya Sazón and oil. Cook the rice. Oil and cook meat on a charcoal grill. Cook the onion and peppers on grill. Grill the green onion whole. Mix all ingredients together. Serve all ingredients over rice. Yield: 4 ser ings Uvin Fig eroa

Rotisserie St le Chicken 12 chicken quarters (leg or breast) 2 oz McCormick's® rotisserie seasoning 1 oz Worcestershire sauce 1 oz brown sugar 1 oz water ½ oz parsley, chopped

Mix all ingredients except chicken together. Rub and coat chicken; marinate for 24 hours. Cook in 350° F oven to 165° F internal temperature, about 45 minutes.

Yield: 12 ser ings John McCrea

Tor ellini With Chicken, Basil & Tomato 1 (2 lb) bag of tortellini 1 lb chicken breast, sliced Olive oil ¼ cup red onion, finely diced ½ tsp garlic, chopped 2 cups tomato, diced ½ cup white wine Basil pesto, to taste ¼ cup Parmesan cheese 2 tbsp parsley, chopped Salt and pepper, to taste Yield: 8 ser ings Nataliya Palash

Cook tortellini according to directions. In a warm sauté pan, brown off chicken in olive oil. When brown, add onions & garlic. Cook about 2 minutes. Add tomatoes, white wine & basil pesto. Once mixture starts to boil, add cooked tortellini. Reduce flame. Add Parmesan & parsley. Salt & pepper to taste.


Desser s & Sweets

Brock’s Best

Apple Cream Pie 4 cups apple, sliced and peeled ½ tsp cinnamon ½ tsp sugar 3 oz cream cheese, soft 2 eggs ⅔ cup sugar 1 (9") pie crust 2 tsp vanilla ½ cup brown sugar ¼ cup flour ¼ cup pecans, chopped

Preheat oven to 350° F. Slice apples and sprinkle the cinnamon and ½ tsp of sugar over them. Make cream cheese filling with cream cheese, eggs, sugar and vanilla. Add apples to pie crust; pour cream cheese filling over apples. Then mix brown sugar and flour together making crumb mix with pecans and place on top. Bake in oven at 350° F until you see it bubble, about 45 minutes. This pie is best served when made the day before and allowed to chill overnight. Yield: 8 slices Laura Walther

Apple Cr mb Cake 1 box yellow cake mix 2 tsp cinnamon, reserve half 1 tsp clove 3 tbsp vanilla extract 1 cup brown sugar ¼ oz butter, softened 6 lg apples, sliced paper thin ¾ cup flour ¾ cup sugar 1 cup butter, melted

Follow directions on cake box to make batter. Mix spices, brown sugar and softened butter together. Peel and slice (paper thin) the apples and toss with spice mixture. Spray deep-dish cake pan and layer the batter, apples, batter, apples. Bake as box directions instruct. Mix flour, sugar and melted butter. Roll mix onto sheet pan ½" thick and bake approximately 15 minutes until firm. Cool cake and crumb completely. Crumble crumb mixture by hand with 1 tsp of cinnamon. Top cake with crumb.

Yield: 12 ser ings Maia Maclin

Apple Fri ers 6 eggs (1 egg), separated 1 pint (⅓ cup) milk 1 lb (½ cup) flour 1 tbsp (½ tsp) baking powder 1 tsp (1 dash +) salt 2 oz (2 tsps) sugar ½ tsp (1 dash) cinnamon 24 oz (4 oz) apple, peeled, cored and diced Powdered sugar as needed Oil for frying

Combine the egg yolks and milk. Sift flour, baking powder, salt, sugar and cinnamon. Add the dry ingredients to the milk and egg mixture and mix until smooth. Allow to rest for 1 hour. Stir apples into the batter. Whip egg whites and add to mixture before frying. Scoop the fritters into 350° F oil using the swimming method. Cook until brown. Sift powdered sugar on top.

Yield: 50 ser ings (8 ser ings) Michael Hamilton

*SWIMMING METHOD FOR FRYING - in the swimming method, the food is gently dropped into hot oil using tongs. Then it falls to the bottom of the fryer. As it cooks, it "swims" back to the surface. It may be necessary to turn it once it reaches the surface to allow it to brown evenly. Remove with skimmer.

Apple Oat Bars 1 cup whole wheat flour ½ tsp baking soda ½ tsp salt 1 tsp cinnamon ½ cup brown sugar ½ cup rolled oats ½ cup butter, melted 1 egg, beaten 1 ½ tsp vanilla ⅓ cup walnuts, chopped 2 cups apples, thinly sliced Confectioners’ sugar

Preheat oven to 375° F. Mix flour, baking soda, salt and cinnamon until well mixed. Add brown sugar and oats. Add butter, egg, vanilla and mix well. Place ½ dough in bottom of greased 9" square pan. Sprinkle walnuts on dough. Arrange apple slices over top dough. Sprinkle remaining dough over top of apple slices and press lightly. Bake in preheated oven 25–30 minutes. Cool before removing from pan. Sprinkle confectioners' sugar over top after cutting into serving size pieces. Yield: 12–20 ser ings depending on cut size (16 ser ings was assumed for nut ition calculations) Lar Stelitano

Apple Pie Bars Home Version Apples 6 Granny Smith or Golden Delicious apples ¼ cup brown sugar, packed 1 tbsp honey Yield: 24 ser ings Fresh lemon juice Ted Fekete Crust ½ lb unsalted butter ½ cup brown sugar 1 egg 2 ¼ cups flour ½ tsp baking powder ¼ tsp salt Streusel Topping 1 cup flour ¼ cup granulated sugar ¼ cup brown sugar ¼ tsp cinnamon ¼ tsp salt ¼ lb unsalted butter ½ cup toasted pecans, medium chopped

Apples Peel, core and slice apples ¼" thick. Sauté the apples in the brown sugar, honey and lemon juice. Cook the apples until all of the liquid in the pan has evaporated. Let mixture cool. Crust Preheat oven to 325° F. Cream the butter and the sugar. Add the egg and blend. Add the remaining dry ingredients. Mix for 1 minute and scrape down bowl. Mix for 1 minute more. Press dough into sheet pan coated with cooking spray. Bake in a 325° F oven for 15 minutes until lightly spongy. Streusel Topping Combine together the flour, granulated and brown sugars, cinnamon and salt. Mix briefly on slow speed. Add the butter and mix on medium speed until the mixture is crumbly and barely holds together when squeezed gently. Stir in the pecans with a large rubber spatula. Set aside. Baking the Bar When the crust is done, immediately spread the cooked apples evenly over the hot crust. Sprinkle the streusel topping over the apples gently pressing to adhere. Reduce the oven temperature to 300° F and bake for 15–20 minutes or until the topping is lightly browned and crisp.

Apple St del 3 cups all-purpose flour ½ tsp salt ½ cup butter 1 egg ⅔ cup lukewarm water 2 tbsp butter, melted ⅔ cup granulated sugar 2 tsp cinnamon 6 cups Granny Smith apples, peeled, sliced ½ cup raisins 1 egg white, beaten to a stiff Powdered sugar

Stir flour and salt, cut in ½ cup of whole butter until crumbly. Mix the egg and water, add to flour. Knead dough for 4 minutes and cut into half. Let dough rest for 1 hour. Sprinkle a countertop with flour or cover a large table with a plastic covered tablecloth and sprinkle with flour. Roll half of the dough to a 20" square. Brush with 2 tbsp of melted butter. Starting from the middle of the dough, work underneath dough using back of your hands and stretch from one corner to the next until dough is paper-thin. Brush with more melted butter. Mix sugar and cinnamon. Trim edges of dough; put half the apples along the center of the dough. Sprinkle with half the sugar/cinnamon mixture and ½ cup of the raisins. Fold the dough over the filling, sealing both ends. Place on a lightly greased baking pan. Brush the top with the egg whites Bake strudel at 350° F for about 45 minutes.

Yield: 14 ser ings Peter Gr enfelder

Cool strudel to room temperature and sprinkle with powdered sugar. Note: a good substitute for making the dough is frozen puff pastry or phyllo dough.

Banana Granola Cookies ½ cup butter 1 cup brown sugar 1 egg ½ tsp vanilla 1 cup banana, mashed 1 ½ cups flour 1 tsp cinnamon 1 ½ tsp baking soda 1 ½ tsp salt 1 cup granola

Preheat oven to 375° F. Grease 2 cookie sheets. Cream butter and sugar. Add egg, vanilla, bananas – blend. Add flour, cinnamon, baking soda and salt; mix. Stir in granola. Drop by tsp onto greased cookie sheet. Bake in 375° F oven for 12 minutes until done. Yield: 10 ser ings Lar Stelitano

Bavarian Apple Tor e ½ cup margarine, at room temperature ⅓ cup sugar ¼ tsp vanilla or almond flavoring 1 cup flour 8 oz cream cheese, softened ¼ cup sugar 1 egg ½ tsp vanilla or almond flavoring ⅓ cup sugar ½ tsp cinnamon 4 cups apples, peeled and thinly sliced ¼ cup walnuts or almonds, chopped Caramel sauce optional*

Preheat oven to 450° F. Cream margarine, sugar and vanilla. Blend in flour by hand. Spread dough onto bottom and sides of torte pan or springform pan. Combine softened cream cheese and sugar. Mix well. Add egg and vanilla. Mix well with hand mixer. Pour into pastry lined pan. Combine sugar and cinnamon. Toss apples in sugar and cinnamon. Arrange apple slices around top of cream cheese. Sprinkle with nuts. Bake in 450° F oven for 10 minutes. Reduce heat to 400° F. Bake for 30 minutes. Cool at room temperature. Chill for 3 hours. *Drizzle caramel sauce over torte and serve.

Yield: 8 ser ings Lar aine Santa

Cedar Planked Apples With Walnut Praline St ffing 3 apples, unpeeled ¾ cup light brown sugar, firmly packed ¼ cup flour ¼ cup oats ½ tsp cinnamon ¼ tsp salt ¼ tsp ginger ¼ tsp nutmeg 6 tbsp butter, cubed, divided in half ½ cup walnuts, chopped

Light the grill or smoker and stabilize the temperature to 300° F. In a bowl, stir the brown sugar, flour, oats, cinnamon, salt, ginger, and nutmeg until blended. With a fork or pastry cutter, cut 3 tbsp of the butter into the flour mixture. Fold the chopped walnuts into the flour mixture. Core the apples. Divide the filling between the apples and place on a cedar plank. Top with the remaining butter and place on grill. Cook until softened and tops are golden brown about 10 minutes more.

Yield: 6 ser ings Molly Hamlin

Cheesecake Supreme Crust 1 cup flour ¼ cup sugar 1 tsp lemon peel, grated ½ cup butter or margarine 1 egg yolk, slightly beaten ¼ tsp vanilla Filling 5 (8 oz) cream cheese cups ¼ tsp vanilla Lemon peel ¾ cup sugar 3 tsp flour ¼ tsp salt 1 cup eggs (4–5 eggs) 2 egg yolks ¼ cup whipping cream

Crust: Preheat oven to 400° F. Combine flour, sugar, and grated lemon peel. Cut in butter until mixture is crumbly. Add egg yolk and vanilla. Blend thoroughly. Pat ⅓ of dough on bottom of 9" springform pan (leaving sides remaining). Bake in 400° F oven about 8 minutes or until golden; cool. Attach sides to cooked bottom, butter and pat remaining dough on sides. Filling: Let cream cheese stand at room temperature to soften (about 1–1 ½ hours). Beat cream cheese, and then add vanilla, and lemon peel. Mix sugar, flour and salt, gradually blend into cheese. Add eggs and egg yolks one at a time, beating after each just to blend. Gently stir in whipping cream. Bake at 450° F for 12 minutes, reduce heat to 300° F and continue baking 55 minutes. Remove from oven, cool. Loosen sides with spatula after ½ hour, then loosen again at end of 1 hour. Allow to cool 2 hours longer, and then serve.

Yield: 12 slices Renee Bloch

Cher or Cranber Pie 4 eggs 1 cup sugar 4 oz butter, softened 1 cup flour ½ tsp baking powder 1 ¼ cups cherries or cranberries ½ cup walnuts 1 tbsp powdered sugar ½ tsp vinegar

Preheat oven to 325° F. Mix eggs with sugar and mix well. Add butter to the sugar mixture and mix well. Add flour and baking soda; mix. Spray vinegar on the top of dough. Put walnuts and berries on an oiled pan and top with the dough mixture. Bake for 50 minutes at 325° F. Cool and top with powered sugar.

Yield: 8 ser ings Gennadiy Shats

Cher -O Cream Cheese Pie 1 (8 oz) package cream cheese 1 (15 oz) can sweetened condensed milk ⅓ cup fresh or bottled lemon juice 1 tsp vanilla extract 1 (21 oz) can cherry pie filling 1 (9") graham cracker crumb crust

Yield: One 9" pie of 8 ser ings Debbie O’Donovan

Soften cream cheese to room temperature; whip until fluffy. Gradually add condensed milk while continuing to beat until well-blended. Add lemon juice & vanilla extract; blend well. Pour into crust & chill in refrigerator for 2–3 hours before garnishing top of pie with cherry pie filling.

Chocolate Chip Cheeseball 1 (8 oz) package cream cheese ½ cup butter, softened ¼ tsp vanilla extract ¾ cup confectioners’ sugar 2 tbsp brown sugar ¾ cup miniature semi-sweet chocolate chips ¾ cup pecans or pretzels, finely chopped

In mixing bowl, beat the cream cheese, butter & vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover & refrigerate for 2 hours. Shape into a ball. Refrigerate for 1 hour more. Roll cheese ball into pecans or pretzels. Serve with vanilla wafers, graham crackers or any other type of sweet treat.

Yield: 12 ser ings Lar Stelitano

Coconut Mango Rice Pudding 2 cups short grain rice (sushi rice or Arborio) 5 cups water 1 vanilla bean, split 1 cup sugar 3 cans coconut milk 3 mangoes, diced sprig, fresh mint

Combine rice, water, sugar and vanilla bean in a pot. Cover and bring to a boil. Reduce heat and simmer covered until almost all the water is absorbed. Remove from heat and pour in coconut milk. Allow to cool, stirring occasionally to incorporate coconut milk. Refrigerate. To serve, scoop chilled pudding (it can be heated slightly if desired) into serving dish. Top with mango and garnish with a sprig of fresh mint. Yield: 8, 8 oz ser ings Jen Foy

Cream Cheese Flan 1 tsp sugar 3 tbsp water 4 eggs 18 oz cream cheese 1 tsp vanilla 1 can evaporated milk 1 can condensed milk

Preheat oven to 400° F. On stovetop, heat the sugar and water to caramelize. Pour caramelized mixture into an 8" x 8" baking dish or mold covering the bottom and sides. Once the mold is covered, remove from heat and allow to cool and harden. Place the remaining ingredients in a mixer and incorporate thoroughly. Pour the mixture into the caramelized lined mold. Place the mold in a larger pan that can be filled half way up the side of the flan mold with water. Place in a preheated oven at 400° F. Bake for 30–35 minutes at 400° F. Check doneness with a toothpick, which should come out clean.

Yield: 16, 2" x 2" square ser ings Jose Belteton

Remove flan from the oven. Allow to cool completely and then refrigerate for 2 hours. Cut 2" x 2" squares giving 16 portions.

Dir 2 (8 oz) containers Cool Whip® 1 bag (1 lb, 2 oz) Oreo® cookies 1 box (3.4 oz) chocolate or vanilla pudding 1 box (8 oz) cream cheese

Let cream cheese sit out, until it softens or gets to room temperature. Blend cookies to a crumble consistency. Mix together cookies, pudding, Cool Whip® and cream cheese into one bowl. After mixing together, let sit in refrigerator for 2–4 hours before serving. Serve and enjoy! *For kids' dessert, add gummy worms. Yield: 12 ser ings Brit ey Thompson

Donut Bread Pudding With Chocolate 4 stale glazed donuts 1 cup semi-sweet chocolate chips 2 eggs, room temperature 2 cups whole milk 3 tbsp white sugar 1 tsp vanilla extract ¼ tsp almond extract 1 tsp ground cinnamon ¼ tsp ground nutmeg 1 tsp orange zest Vanilla ice cream optional Whipped cream optional

Preheat oven 350° F. Lightly grease a small glass baking dish. Tear the donuts into bite size pieces. Combine donut pieces and chocolate chips in the baking dish. In a medium bowl, mix the eggs, milk, sugar, vanilla extract and almond extract. Mix in the cinnamon, nutmeg and orange zest. Pour the mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight. Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides. Bake 35–40 minutes in the oven, or until a knife inserted near the center comes out clean. Serve warm with fresh whipped cream or vanilla ice cream.

Yield: 6 ser ings Rosanne DiGiovanni

Fresh Ber Trie 16 slices of lemon pound cake 2 oz simple syrup 1 oz Grand MarnierŽ 1 pint blueberries 1 pint blackberries 1 pint strawberries, sliced 12 oz whipped cream 4 mint sprigs 4 rolled chocolate cookie sticks

Place 1 slice of pound cake on each of four, 6" plates. Drizzle with simple syrup and Grand Marnier. Top with berries and whipped cream. Repeat 3 more times, finishing with a drizzle of simple syrup and Grand Marnier. Garnish with mint and cookie stick.

Yield: 4 ser ings Gilber Bur s

Gluten Free Banana-Oat eal Chocolate Chip Cookies 1 ripe banana, mashed ½ cup brown sugar, packed ¼ cup butter, softened ¼ cup sugar 1 tsp vanilla extract 1 egg 1 ¼ cup gluten free flour 2 cups old fashioned oats 1 tsp baking soda 1 tbsp ground cinnamon ¾ cup chocolate chips ½ cup almonds, sliced

Preheat oven to 350° F degrees. Combine banana, brown sugar, butter, sugar, and vanilla in a large bowl. Beat with a mixer until smooth. Add the egg, beat well. Combine flour, oats, baking soda, and cinnamon in another bowl. Stir to combine these ingredients. Add flour mixture to banana mixture; beat on medium with mixer until well-blended. Stir in chocolate chips and almonds. Drop batter onto cookies sheets by heaping spoonfuls. Bake at 350° F for 12–15 minutes or until golden. Cool on pans for a couple of minutes, then remove cookies and cool them on a wire rack. Yield: 2 dozen cookies Car Callahan


Did you know that oatmeal helps you to produce serotonin, a calming hormone that helps fight anxiety's negative effect? Oatmeal is high in fiber, which mean that your body will absorb it slowly. In one fell swoop, you'll prolong the serotonin boost.

Jell-O® Pie 1 package Jell-O® 2 ice cubes 1 cup whipped cream 1 ready-made pie crust, baked

Prepare Jell-O® according to the package directions. Place the ice in the Jell-O® to cool down. Mix the whipped cream and Jell-O® in a mixer. Pour into the pre-baked pie shell.

Yield: 8 ser ings Brandon Heard

Lemon Basil Smoothie 2 cups lemon sorbet or sherbet 1 cup fat free milk 6 oz vanilla yogurt 1 tsp lemon zest, grated ⅓ cup fresh squeezed lemon juice 2 tbsp fresh basil, chopped 1 cup ice cubes Lemon curl as needed

Yield: 3 ser ings Celeste Dur /Sharon Houck

In a blender, combine until smooth, sorbet, milk, yogurt, lemon zest, lemon juice, basil & ice. Scrape sides once during blending. Pour into three glasses, garnish with additional lemon curl & basil. Serve immediately.

Mexican Flan 1 ½ cup sugar 4 eggs 1 (14 oz) can sweetened condensed milk 1 cup water 1 tsp vanilla or rum extract

Caramelize sugar by pouring into a heavy saucepan and stirring continuously with a wooden spoon over a low flame until sugar melts and turns golden brown. Pour sugar immediately into a 1-quart baking dish, coating the bottom and side evenly (accomplished by holding baking dish in your hands and carefully tilting to coat sides). *Be careful pouring hot sugar as it can cause severe burns! Allow sugar to cool. Prepare custard by beating eggs, adding milk and vanilla; mix well. Pour into baking dish and set it into larger pan containing 1" of hot water.

Yield: 5 ser ings Daniel Urias

Bake at 350° F for 1–1 ½ hours or until knife inserted comes out clean. It should be golden brown on top. To serve: Loosen around sides with a spatula and turn onto a serving dish. Chill and serve with the sauce created from the baking dish.

Mini Peanut Bu er Cup Cheese Cakes 2 tbs margarine or butter, melted 2 tbsp sugar ¾ cup graham cracker crumbs 8 oz packages cream cheese, softened ½ cup sugar 2 tbs cup flour 1 eggs ½ tsp vanilla 1 bags miniature peanut butter cups

Preheat oven to 350° F. Crust Combine melted butter or margarine, sugar and graham cracker crumbs with a fork. Place enough crumbs into paper-lined miniature muffin tins to cover bottom of the cup. Cheesecake Cream together cream cheese, sugar, flour, eggs and vanilla. Place one peanut butter cup in muffin tin. Drop 1 tsp batter on top of each peanut butter cup. Bake at 350° F for 12 minutes. Yield: 2 ½ dozen Colleen Grimplin

Oat eal Raisin Spice Cookies 2 sticks butter 1 cup brown sugar ½ cup sugar 2 eggs, beaten 1 ½ tsp vanilla 1 ½ cups flour 1 tsp baking soda 1 ½ tbsp cinnamon ¼ tsp allspice 3 cups old fashioned oatmeal 1 ½ cups raisins

Preheat oven to 350° F. Beat butter and the 2 sugars together. Add eggs and vanilla until incorporated. Add flour, baking soda, cinnamon and allspice, mix thoroughly. Add oats and raisins until evenly distributed. Drop by heaping tbsp onto ungreased sheet pan lined with parchment paper. Bake approximately 10–12 minutes or until done.

Yield: 36 cookies Douglas Vezzosi

Peanut Bu er Bars ⅓ cup cool water 2 large eggs ¾ cup creamy peanut butter 3 ½ oz brown sugar 1 box yellow cake mix 3 Snickers® bars, crushed

Preheat oven to 325° F. Place all ingredients in mixing bowl. Mix on low speed for 1 minute. Scrape bowl. Mix on low speed for an additional 2 minutes. Spread batter evenly in a sheet pan that has been sprayed with cooking spray. Bake at 325° F in a convection oven for 15 minutes. Turn sheet pan around and bake for an additional 15 minutes. Check cake for doneness. Cool completely. Spread chopped Snickers® bars on the top when it first comes out of the oven and cool completely then ice like a brownie with frosting. Yield: 24 ser ings Ted Fekete

Poppy Seed Cake 3 cups flour ½ tsp salt 1 ½ tsp baking soda 2 cups sugar 8 oz oil 4 eggs 1 (13 oz) can milk 1 tsp vanilla 1 (10 oz) jar poppy seeds 1 cup nuts, chopped Powdered sugar, garnish

Yield: 15 ser ings Dawn Corder Preheat oven to 350° F. Mix well in large mixing bowl the first eight ingredients. Add poppy seeds and chopped nuts. Bake in a greased Bundt pan for 50–60 minutes at 350° F. Sprinkle with powdered sugar.

Pound Cake ¼ tsp baking soda 3 cups flour Yield: 1 cake of 12 ser ings 6 eggs Evely Bit er 1 cup butter 3 cups sugar 2 tsp vanilla 1 cup sour cream

Preheat oven to 350° F. Sift flour with baking soda. Beat eggs lightly; add flour, butter, sugar, vanilla & sour cream. Mix all ingredients well. Grease & flour tube pan or Bundt pan. Pour ingredients into a buttered pan and bake in 350° F oven for 65 minutes.

Russian Cheese Wheels 1 cup vegetable oil Dash vanilla extract 1 egg Pinch baking soda 1 large farmers cheese* (not cottage cheese) 1 tbsp sugar 2 tbsp flour 1 container sour cream or jam of choice

Put a skillet on stove to warm and add 2 tbsp of vegetable oil to heat. In a bowl, whip vanilla, egg, and baking soda. When done add farmer’s cheese, flour and sugar. Mix all ingredients by hand. Take a cutting board and lightly dust with flour. Form by hand wheels about 1 ½ inch in diameter by ½ thick. Lightly cover both sides in flour, put them on cutting board. Fry until golden brown on both sides. Serve the cheese wheels with sour cream or your favorite jam for a delicious breakfast treat. Yield: 6 ser ings Veta Mesh *FARMER'S CHEESE - a type of soft cheese which is made all over the world. Provided by goat, sheep and cow's milk.

Sand Desser 2 boxes vanilla cookies 1 (8 oz) package cream cheese, softened 1 stick butter, softened 1 cup powdered sugar 12 oz Jell-O® Instant French Vanilla pudding 3 ½ cups milk 1 (12 oz) container Cool Whip® 8" children's sand bucket with plastic shovel

Crumble cookies into a fine texture, set aside. In a medium bowl, combine cream cheese, butter, and powdered sugar. Beat until smooth, set aside. In a large bowl, mix pudding and milk until smooth, fold in Cool Whip® and fold in cream cheese mixture. Mix thoroughly. Butter sides of the sand bucket. Alternate layers of cookie crumbs and the pudding mixture. End with at least 1" cookies on top. Chill in refrigerator for 2 hours. Use shovel to spoon out the pudding into bowls.

Yield: 18 ser ings Debbie O’Donovan

Shoo-Fly Pie 1 ⅓ cups flour ⅔ cups sugar ⅓ cup Crisco shortening Pinch salt ⅔ cup Maple, Pancake or Corn Syrup ⅔ cups hot water ⅔ tsp baking soda 1 eggs 1 (8") pie shells

Use a big bowl and add the flour, sugar, shortening and a pinch of salt. Mix thoroughly with hands. In another bowl, add the syrup. Boil the water, add it to the syrup, then add the baking soda. Mix until liquefied. In a small bowl, beat the eggs then add to liquid mixture. Take half of the crumbs and add to liquid mixture. Pour into the pie shells. Sprinkle remaining crumbs on top of pies. Bake at 350° F degrees for 45 minutes or until toothpick comes out clean.

Yield: One 8" pie of 8 ser ings Renee Bloch

St awber Topping 1 cup water 1 cup sugar 2 tbsp corn syrup 3 tbsp cornstarch Pinch salt Small amount of red food coloring 2 tbsp strawberry Jell-O® 1 quart fresh strawberries, halved

Cook together 1 cup of water, 1 cup of sugar, 3 tbsp of cornstarch, 2 tbsp of corn syrup, and a pinch of salt. Boil together until clear and thick. Add a small amount of red food coloring and 2 tbsp of strawberry Jell-O®. Cool and add berries.

Yield: 12 ser ings Renee Bloch

Sweet and Spicy Pecans ¼ cup sugar 1 cup warm water 1 cup pecan halves 2 tbsp sugar 1 tbsp chili powder ⅛ tsp ground red pepper

Stir together ¼ cup sugar and 1 cup warm water until sugar dissolves. Add pecan halves, and soak 10 minutes. Drain, discarding sugar mixture. Combine 2 tbsp sugar, chili powder and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet. Bake in oven at 350° F for 10 minutes or until pecans are golden brown, stirring once. Use in Baby Blue Salad in the Salads Section or just as a healthy snack!

Yield: 1 cup or 4 ser ings of ¼ cup Debbie O’Donovan

Swiss Apple Pie 2 eggs, well-beaten ¾ cup granulated sugar ½ cup flour 1 tbsp vanilla 1 tbsp baking powder Pinch salt 1 cup apples, peeled, diced ½ cup walnuts

Mix together all the ingredients in a bowl. Pour into a greased pie plate. Bake 30 minutes at 350° F. Note: Do not use a pastry shell for this recipe!

Yield: 8 ser ings Doris Bar on

Tiramisu* 6 egg yolks ¾ cup sugar ⅔ cup milk 1 pound mascarpone cheese 1 ¼ cups heavy cream ½ tsp vanilla extract ¼ cup sugar 1 cup strong brewed coffee, room temperature 2 tbsp KAHLÚA® Liqueur 2 (3 oz) packages hard lady fingers 1 tbsp cocoa

In a medium saucepan, whisk together egg yolks and sugar until well-blended. Whisk in milk and cook over medium heat until mixture boils, stirring constantly. Boil gently for 1 minute, remove from heat and cool slightly. Cover and refrigerate 1 hour. Whisk in mascarpone cheese until smooth. In a medium bowl beat cream, vanilla and sugar until stiff peaks form. In a small bowl, combine coffee and KAHLÚA®. Quickly dip ½ of the lady fingers and layer in a 7" x 11" pan. Spread with ½ of the mascarpone mixture then ½ of the whipped cream. Repeat layers. Sprinkle with cocoa.

Yield: 12 ser ings Lori Testa

*TIRAMISU [tih-ruh-mee-SOO, tih-ruh-MEE-soo] - The translation for tiramisu is "carry me up," and many who taste this ethereal dessert assume the unspoken continuation must surely be "to heaven." Tiramisu is a light composition of sponge cake or ladyfingers dipped in a coffee-marsala mixture, then layered with mascarpone (an ultrarich Italian cream cheese) and grated chocolate. The dessert is refrigerated for several hours before serving to allow the flavors to intermingle. Although tiramisu is sometimes referred to as an Italian trifle, its texture is much lighter than that dessert.

Tookies Cake 4 oz margarine 1 box yellow cake mix 2 tbsp vanilla extract ⅓ cup almonds, sliced ½ oz water Topping 3 oz powdered sugar 1 oz cornstarch

Preheat oven to 325° F. Cream margarine in mixing bowl. Add cake mix and vanilla extract. Mix on low speed for 3–5 minutes. Add the almonds and the water and mix for an additional 2 minutes. Scoop the cookie dough into 1 tbsp-size balls. Portion cookie dough 1" apart on a parchment lined sheet pan. Gently flatten each cookie using the palm of your hand until each cookie is ½" thick. Bake in preheated 325° F convection oven for 12–15 minutes or until golden brown. Remove cookies from oven. Cool for 20–25 minutes.

Yield: 24 cookies Ted Fekete

Place powdered sugar and cornstarch in mixing bowl and hand mix until well combined. Gently toss cooled cookies in mixture until they are lightly but completely coated.

War Nu Caramel Brownies 1 (18–21 oz) package brownie mix ½ cup brown sugar ¾ cup brown sugar, packed and divided 2 cups miniature chocolate chips, divided 1 cup salted mixed nuts, chopped and divided 12 caramels Ice cream optional

Preheat oven to 375° F. Combine brownie mix according to directions. And ¼ cup brown sugar. Mix well. Fold in 1 ½ cups of chocolate chips. Pour batter into a bar pan and spread evenly. Combine ½ cup of nuts and remaining ¾ cup of brown sugar. Sprinkle evenly over brownie batter. Bake 20–22 minutes or until wooden pick inserted in center comes out clean. Cut caramels in half, and half again. Remove bar pan from oven. Immediately press 24 caramels evenly into brownie in 4 rows of 6 caramels each. Sprinkle entire brownie with remaining nuts. Cut into squares. Serve warm.

Yield: 24 ser ings Renee Bowman

Serve with ice cream if desired.

Dips & Sauces

Brock’s Best

Ar ichoke Crab Spread Cooking spray 14 oz artichoke heart quarters – drained and coarsely chopped 8 oz cream cheese, cubed ¼ cup green onions, sliced 1 cup imitation crab meat, shredded ½ cup Parmesan cheese, grated 4 tsp lemon juice French baguette or cocktail rye bread slices – for serving, if desired

Yield: 24 ser ings Teresa Flebbe

Spray inside of 1–2 ½ quart slow cooker with cooking spray. Place all ingredients except bread in cooker. Cover & cook on low heat setting 1–1 ¼ hours or until cream cheese is melted. Stir until cheese is smooth. Scrape down sides of cooker with rubber spatula to help prevent edge of spread from scorching. Turn to low heat setting.

Buffalo Shrimp Dip ½ cup celery, diced 1 lb cream cheese 1 cup ranch dressing 12 oz hot sauce ½ lb shrimp, cooked, diced 8 oz cheddar, shredded Tortilla chips Yield: 12 ser ings Der o McGroar

Place celery into sauté pan. Add cream cheese, when soft, add ranch dressing and hot sauce. Mix together. Add diced shrimp. Put into baking dish, top with cheddar cheese. Bake in 350° F for 15 minutes. Serve with chips.

Celeste’s Best BBQ Sauce 2 cups ketchup 2 ½ tbsp yellow mustard 2 ½ tbsp Worcestershire sauce ½ tsp liquid smoke 2 tsp smoked paprika 2 tbsp white sugar 2 tbsp brown sugar 2 tbsp honey 2 tsp apple cider vinegar ½ tsp garlic powder

Set a medium sized pot on low heat. Simmer all ingredients for 20–30 minutes. Serve on any of your favorite grilled foods.

Yield: 2 ½–2 ¾ cup (or 17, 1 ¼ oz ser ings for nut ition calculations.) Celeste Dur / Sharon Houck

Cranber Salsa 1 (12 oz) bag fresh cranberries ½ cup granulated sugar ⅓ cup fresh lime juice 2 lg garlic cloves, minced ½ cup fresh cilantro leaves, minced 1 sm jalapeño pepper, seeded, finely chopped 3 scallions, finely chopped Salt to taste Baked tortilla and pita chips, optional Yield: 12, ¼ cup ser ings Kim Stay ook

Boil cranberries in a saucepan over high heat for 2 minutes, starting with cold water. Drain well. Combine sugar & lime juice in a bowl. Add cranberries & stir gently. Add garlic, cilantro, jalapeño & scallions (also salt to taste). Let "marinate" for 20 minutes. Serve with chips or atop cooked chicken/pork.

Hot Ar ichoke Hear Dip 1 (14 oz) can artichoke hearts, drained and chopped 1 cup mayonnaise 1 cup grated Parmesan cheese 1 (4 oz) can chopped green chilies 1 clove garlic, chopped ¼ cup scallion 2 plum tomatoes, diced Tortilla chips, optional Crackers, optional Cocktail bread slices, optional

Preheat oven to 350° F. Combine first 5 ingredients. Spoon into lightly greased pie plate. Bake at 350° F for 20–25 minutes until lightly browned. Garnish with chopped scallion and plum tomatoes. Serve with tortilla chips, crackers or cocktail bread slices.

Yield: 10 ser ings Brian Poff

Maple Chipotle BBQ Sauce 6 cups (1 ½ Cups) Vermont maple syrup 4 oz (2 tbs) chipotle peppers in adobo sauce 2 cups (½ cup) apple cider vinegar 1 ½ cups (⅓ cup) brown sugar 2 tbsp (1 ½ tsp) Worcestershire sauce 4 tbsp (1 tbs) dry rub mix 8 cups (2 cup) ketchup Dry Rub 4 tbsp (1 tbs) brown sugar 2 tbsp (1 ½ tsp) kosher salt 2 tbsp (1 ½ tsp) chili powder 1 tbsp (¾ tsp) black pepper 1 tbsp (¾ tsp) onion powder 1 tbsp (¾ tsp) garlic powder 1 tbsp (¾ tsp) red pepper flakes

Yield: ½ gallon (or about 50 ser ings 0f 1 ⅓ oz size) Craig Locar o

Combine maple syrup and chipotle peppers in a thick-bottomed stainless steel pot. Cook on medium-low heat for 20 minutes or until syrup has reduced by half. Add apple cider vinegar, brown sugar, Worcestershire sauce, dry rub, and ketchup and let simmer for 30 minutes. Remove from heat and purée with hand held stick blender. Serve with chicken or pork.

Nacho Bake 1 box VELVEETA® Shells & Cheese Dinner 1 lb ground beef 1 package taco seasoning mix ¾ cup water ¾ cup sour cream ¾ cup shredded cheese ¾ cup salsa ¼ cup Tortilla chips, crushed

Heat oven to 400° F. Cook VELVEETA® Shells & Cheese Dinner. Brown the ground beef. Add taco seasoning mix & water, cook 5 minutes. Mix sour cream into dinner. Put half of dinner into baking dish. Top with beef mixture, ½ cheese & remaining dinner mix. Top with salsa, rest of cheese & crushed tortilla chips. Cover. Bake 15 minutes. Bake uncovered & extra 5 minutes.

Yield: 3 ser ings Amanda Brown

Peach Salsa 2 lbs (1 ½ cups) sliced peaches, diced 1 (⅓ cup) red bell pepper, diced 1 bunch (¼ cup) green onions, sliced 1 (2 ½ tsp) jalapeño pepper, diced, no seeds 4 (⅔ cups) vine-ripened tomatoes, deseeded and diced Juice of two limes 3 tbsp (1 tbs) cilantro Salt, to taste Yield: 32 ser ings (10-12 ser ings) Michael Hamilton

Add all ingredients and let stand overnight. Serve with crab cakes.

Pepperoni Dip 1 (4 oz) package turkey pepperoni, chopped 1 (8 oz) package light cream cheese 1 can condensed cream of mushroom soup

Place soup and cream cheese into microwaveable bowl. Cover and heat on high for 1 minute, stir and heat until melted together, approximately another 1–2 minutes. Add chopped pepperoni. Stir. Cover and microwave for another minute. Serve with crackers, pita chips, or mini bagels. Yield: 10–12 ser ings Chuck Staab

Pizza Dip 8 oz cream cheese 2 oz tomato sauce 1 tbsp garlic powder 1 tbsp oregano 8 oz mozzarella cheese, shredded

Preheat oven to 350° F. Soften cream cheese. Spread softened cream cheese in small 9" x 13" casserole or sauce baking dish. In a bowl, mix tomato sauce with garlic powder. Spread mixture on top of cream cheese. Sprinkle mozzarella cheese and oregano on top of cream cheese. Bake at 350° F until golden brown and bubbly; approximately 12–15 minutes. Yield: 12 ser ings. William Daniel Hall

Pizza Sauce 3 cups crushed tomato 1 tbsp fresh basil, chopped 1 tbsp sugar 1 tbsp fresh garlic, chopped 1 tbsp Parmesan cheese, grated ¾ tsp kosher salt ½ oz olive oil

Blend all ingredients and refrigerate. Use 8 oz for a 20 oz dough ball. Can be made with the Pizza Dough in the Breakfast & Breads section!

Yield: 16 oz of sauce for 2 pizzas (or 16 slices of pizza considered for nut ition pur oses as 1 ser ing each) Tony Pater o

Southwest American Indian Salsa Salad 11 tomatillos, finely chopped 4 lg tomatoes, finely chopped ¾ cup red onion, finely chopped 3 serrano chile peppers, finely chopped 3 jalapeño peppers, finely chopped ⅓ cup cilantro, finely chopped 1 tsp fresh lime juice, squeezed ½ cup roasted pine nuts, med chopped

Yield: 4 ser ings Pat ick Baca

Toss together all fresh chopped ingredients in a large bowl. Allow to marinate about 2 hours. Serve cold. Salsa can be used as a condiment or in all dishes, like tacos, burritos, wraps, etc.

Spinach Dip 1 package Knorr® Vegetable Recipe Mix 1 lg container of sour cream 1 cup mayonnaise 1 sm box frozen chopped spinach – thawed and drained 1 sm can tiny shrimp 1 sm can crab meat Green onions, chopped, optional Cheddar cheese, shredded, optional 1 lg round loaf of bread Vegetable sticks optional

Add and mix all ingredients except bread. Cut the top off the bread, remove most of the inside bread to form a 'bowl'. Reserve top for dipping pieces. Add the dip to the bread, replace lid, refrigerate for 2 hours. Serve dip with vegetable sticks or cube the removed bread from center of loaf and serve with dip.

Yield: 12 ser ings Debbie O’Donovan

Spring Pea Dip 1 lb bag frozen petite peas, thawed 2 cloves of garlic ⅓ cup extra virgin olive oil ⅓ cup Parmesan cheese

Place thawed peas and garlic in food processor with steel blade, pulse until blended, while slowly adding the extra virgin olive oil. Then add the Parmesan cheese to taste. Refrigerate for 2 hours. Serve this dip with fresh vegetables, roasted potato slices, Indian Naan bread, raw carrots, radishes, asparagus, crostini, or grilled pita bread. Yield: 12 ser ings Christine Trapaga

Vidalia Onion Relish 5 lbs (3 ½ cups chopped) Vidalia onions 6 tbs (4 ½ tsp) kosher or pickling salt ½ tsp (1 dash) turmeric ½ cup (2 tbs) roasted red peppers 1 tsp (¼ tsp) celery seed 1 tsp (¼ tsp) dry mustard 2 cups (½ cups) sugar 2 cups (½ cups) cider vinegar

Peel and cut the onions into fine dice. Layer the onions with the salt applied over each layer. Let stand in the refrigerator, covered for 2 hours up to 24 hours. Strain the juice from the onions and rinse well. Place in a large heavy bottom pot and cook over medium high heat. Cook the onions down without letting them brown. Add all other ingredients and incorporate well. Bring to a simmer and continue to simmer for 30 minutes. Adjust seasoning as necessary. You can refrigerate the relish; this can be jarred or frozen. Put on hotdogs, hamburgers or use as a general summertime condiment. Yield: 4 pints: 128 one tbs ser ings (1 pint: 32 one tbs ser ings) Eric Smith

Family Heirlooms

Brock’s Best

Car ot Cake 4 eggs 1 ½ cups sugar 1 ½ cups vegetable oil 3 ½ cups whole wheat flour 2 tsp baking powder 2 tsp baking soda ½ tsp salt 1 tsp ground cinnamon 1 can (8 oz) crushed pineapple in juice–drained 4 lg (2 cups) carrots, grated 1 cup pecans 1 cup dates

Preheat oven to 350° F. Grease 10" tube pan, then lightly flour. Beat eggs in large mixing bowl. Gradually beat in sugar. Stir in oil. Combine 3 cups of whole wheat flour with baking powder, baking soda, salt and cinnamon. Stir into egg mixture. Add drained pineapple and carrots; mix well. Toss pecans and dates with remaining ¼ cup of flour, stir into batter. Turn into prepared pan. Bake in oven for 1 hour, 15 minutes or until top of cake springs back when lightly pressed with finger. Cool cake in pan on wire rack for about 15 minutes. Remove cake from pan and completely cool before wrapping in foil or plastic. Keeps well in refrigerator. Yield: 10" t be pan cake Mar Parsons, mother of Debbie O'Donovan

Cream Cheese Pie Filling 2 (8 oz) packages cream cheese, softened 3 eggs, beaten one at a time ⅓ cup sugar ¼ tsp almond extract Icing 1 cup sour cream 3 tbsp sugar 1 tsp vanilla extract

Preheat oven to 325° F. Beat filling ingredients together until smooth. Butter an 8" or 9" pie plate. Pour mixture into pie plate and bake in a 325° F oven for 40 minutes. Remove from oven and cool 20 minutes. While cooling, mix icing ingredients into a cream consistency. Pour icing on top of pie and bake in the oven at the same temperature for 15 minutes. Let cool and refrigerate at least 2 hours prior to serving.

Yield: 8 ser ings Susan McLaughlin, mother of Tracey Woomer

Granny Sullivan’s Pineapple Upside Down Cake ⅓ cup butter or margarine 1 cup dark brown sugar, firmly packed 7 slices of canned pineapple 7 maraschino cherries 1 package of yellow cake mix

Preheat oven to 325° F. Melt margarine in deep 9" round skillet or baking pan. Add brown sugar and stir over low heat until dissolved. Cut pineapple slices in half and arrange with cherries in bottom and around sides of pan. Prepare cake mix. Fill prepared pan ¾ full and bake 30–40 minutes. (Any remaining batter may be used for cupcakes). While cake is hot, run a knife around edge of cake and invert the cake on a serving plate. Yield: 8 ser ings Don Direso's Grandmother

Green and Red Peppers With Crab Meat 3 green peppers 3 red peppers 1 cup light cream 4 tsp butter ¼ tsp ground nutmeg 2 tbsp cornstarch ¼ cup dry white wine 1 tsp lemon juice 1 tsp salt 2 cups crab meat, cooked 1 cup rice, cooked Paprika (optional) 1 tsp salt White pepper to taste

Preheat oven to 350° F. Cut tops off peppers, remove seeds. Steam peppers 2–4 minutes, drain. Heat cream and butter. Add nutmeg. Mix cornstarch, wine, lemon juice and salt. Add to cream. Cook until thickened, stirring constantly. Combine with crab meat and rice. Spoon into peppers. Sprinkle with paprika and salt. Bake in a greased baking dish in a moderate oven (350° F) for 20 minutes.

Yield: 6 ser ings Staff of The Park School

Hungarian Beef Paprika ½ cup vegetable oil 1 cup onion, diced 1 green pepper, diced 1 med tomato, diced 2 rounded tbsp Hungarian paprika 1 lb stew beef, cut into ¾" cubes ¼–½ cup beef stock Salt to taste

In large frying pan, heat oil then sauté onions to light brown over medium heat. Add green pepper, tomato, and sauté 10 minutes. Add a little water to avoid burning. Turn heat to low, add paprika, beef and ¼ cup beef stock. Cook for 1–2 hours, stirring frequently until beef is tender, adding beef stock as needed to make a sauce. You can also use a slow cooker instead of the stove. Cook 4 hours on low in slow cooker. Best prepared a day before serving. Serve over noodles. Chicken can be substituted for the beef.

Yield: 4–6 ser ings Joseph Smik, father of Suzanne Smik

Mar 's Easter Bread 5 lbs flour 12 eggs, extra-large 2 cups milk 4 cups sugar, heated 1 ½ cups oil 1 tsp vanilla or 2 tsp anisette seed and oil 2 envelopes dry yeast 1 tbsp sugar 1 cup milk, lukewarm

Make a well with 5 lbs of flour. Add eggs, milk, sugar, oil, and vanilla or anisette oil and anisette seed. Mix the yeast into the warm milk and let it set until the yeast is activated. Add to the mix before adding the flour. Knead and let set until dough doubles, knead again and put in individual pans to rise again. Be sure to grease and flour pans. Bake at 325° F for 25–30 minutes.

Yield: 35 slices Mar Alleva, mother of Angie Gonsorick

Mar 's Zucchini Bread 3 cups flour 2 tsp baking soda 1 tsp salt ¼ tsp baking powder 1 ½ tsp cinnamon ¾ tsp nutmeg 3 eggs 1 cup oil 2 cups sugar 2 tsp vanilla 2 cups zucchini, shredded 1 cup dates, snipped 1 cup walnuts, broken 1 sm can crushed pineapple, well drained

Combine flour, baking soda, salt, baking powder, cinnamon and nutmeg in bowl; mix. Add eggs, oil. Beat top until thick. Add sugar and vanilla and mix. Stir in shredded zucchini, dates, broken walnuts and well-drained pineapple. Mix all ingredients together and pour into 2 greased loaf pans (5" x 9") and bake at 350° F for 1 hour or until tested done in center.

Yield: 2 loaves, 5" x 9" or 12 ser ings Mar Parsons, mother of Debbie O'Donovan


Did you know that walnuts have been shown to help lower blood pressure which is critical for those whose hearts are already working overtime thanks to high adrenaline levels? Research so strongly backs their health benefits that the U.S. Food and Drug Administration goes so far as to recommend 1 ½ oz (42 grams) of walnuts or other nuts per day.

Mom's Meatloaf 2–3 lbs ground beef 3 cups breadcrumbs ¾ cup chopped onions ¼ cup chopped green pepper (optional) 6 tsp prepared horseradish 1 tsp salt 1 tsp dry mustard 2 eggs ¼ cup milk ½ cup ketchup 1 tbsp water

Preheat oven to 400° F. Mix ground beef and breadcrumbs in a large bowl. Add chopped onion and green pepper and mix thoroughly. Add horseradish, salt, dry mustard and mix. Add 2 eggs, ¼ cup of milk and thoroughly blend with beef mixture. Form mixture into meatloaf form and center it in an oven-proofed glass dish (9" x 13"). In a separate bowl, put ¼ cup of ketchup and 1 tbsp of water and stir until blended. Pour on top of meatloaf before placing in oven. Cook at 400° F for 40 minutes.

Yield: 4–6 ser ings Mar Parsons, mother of Debbie O'Donovan

Mom's Peach Cobbler 1 stick butter 1 quart peaches 2 tbsp lemon juice 1 cup flour 1 cup sugar 3 tsp baking powder 1 cup milk Vanilla ice cream optional

Preheat oven to 350째 F. Take dish and put a stick of butter in it, place in oven to melt. Put 1 quart of peaches in pot and 2 tbsp of lemon juice and heat on top of oven; sweeten to taste. In a different bowl, combine flour, sugar, baking powder and milk; stir. Pour batter over melted butter in dish, then the warm peaches over this. Cook for 30 minutes at 350째 F. Best served still warm from the oven topped with vanilla ice cream.

Yield: 8 ser ings Mar Parsons, mother of Debbie O'Donovan

Pork Adobo 1 lb pork meat (any part, fatty is good) ⅛ cup salt ¼ tsp black pepper ⅛ cup crushed fresh garlic ½ cup vinegar Water

Cut meat into 1" x 1" cubes. Place all ingredients in pot and add water enough to cover meat. Boil uncovered for about 5 minutes. Cover pot and boil until meat is tender. Remove and save half of broth. Set aside. Continue boiling meat until it fries in its own oil. Fry until it is crisp on some sides. Add saved broth. Variations: 1. Add chicken or replace pork with chicken. 2. Add hard boiled eggs. 3. Add bay leaf. 4. Replace salt with soy sauce.

Yield: 3–4 ser ings Eric Rappapor ’s mother-in-law, San Andres family of Nueva Ecija, Philippines

Ratatouille 3 cups eggplant, cubed 1 med zucchini, cubed ¼ tsp salt ½ cup onion, chopped 1 clove of garlic, minced 1 tbsp olive oil ½ cup sweet pepper 1 cup tomatoes, skinned and drained* 3 tbsp dry wine, chicken broth or vegetable broth ⅛ tsp black pepper 1 tbsp fresh basil or oregano, snipped

Scatter eggplant and zucchini with salt; leave to drain for 30 minutes. Rinse and dry eggplant and zucchini well. In a large skillet, cook onions and garlic in hot oil over medium heat until onion is tender. Stir in eggplant, tomatoes, zucchini, sweet pepper, wine, salt and black pepper. Bring to boil; reduce heat. Cook 15–20 minutes until done but not soft and mushy, being careful not to overcook. Uncover and cook about 5 minutes more or until most of the liquid evaporates, stirring occasionally. Season to taste with additional salt and black pepper. Stir in basil just before serving. *Canned tomatoes may be used but drain well. Yield: 4 ser ings Mar Parsons, mother of Debbie O'Donovan


Brock’s Best

20-Minute Tuna Casserole 3 quarts water 12 oz extra wide egg noodles 1 cup frozen petite green peas 6 oz chunk light tuna in water, drained 2 tbsp butter 3 tbsp flour 1 ¾ cup chicken broth 12 oz evaporated milk ¼ cup dry white wine

In a 5–6 quart pan, bring 3 quarts of salted water to a boil over high heat. Add noodles; cook according to package directions. Add peas to pasta and cook until peas are bright green and tender to bite, about 1 minute. Drain noodles and peas, then return to pan. Blend in tuna. While noodles cook, in a 12"–14" inch frying pan, melt butter over medium-high heat. Add flour and whisk vigorously until a smooth paste forms; stir mixture until it simmers, about 1 minute. In a bowl, mix together broth and milk. Very gradually, add this mixture in small batches to frying pan, whisking vigorously after each addition until smooth.

Yield: 6 ser ings Debbie O’Donovan

Add wine and cook until sauce simmers and thickens, about 2 minutes. Pour sauce over tuna-noodle mixture and gently stir to mix well. Serve immediately.

Cheat Ziti 1 lb pasta (ziti or ziti rigati) 1 lb ricotta cheese 1 lb mozzarella cheese, shredded ¼ cup pecorino romano cheese, grated 2–3 tbsp parsley, chopped 1 med jar spaghetti sauce (32 oz)

Boil pasta as per instructions on box. Drain and return to pot. Combine ingredients (saving a little sauce, mozzarella, and grated cheese to sprinkle on top) in pot and mix thoroughly. Transfer to a disposable aluminum pan, spread left over sauce, sprinkle with mozzarella, and grated cheese on top. Sprinkle with chopped parsley. Cover with aluminum foil. Bake in preheated oven at 350° F for approximately 45 minutes. Yield: 8 ser ings Debbie O’Donovan

Easy Add-In Macaroni and Cheese 1 package (7 ¼ oz) macaroni and cheese 1 can (10 ¾ oz) condensed cream of mushroom soup ½ cup margarine 3 tbsp sour cream 1 cup cheddar cheese, shredded 12 buttery round crackers

Preheat oven to 350° F. Cook the macaroni according to directions on the box. Remove from heat, drain. Add soup, ¼ cup of margarine, sour cream, shredded cheese, and the cheese packet from the box. [Do not use milk as directed on the box.] Pour in a small casserole dish and top with crumbled crackers. Melt the remaining margarine and pour over the crackers. Bake in a preheated oven for 25 minutes.

Yield: 6 ser ings Debbie O’Donovan

Fe ccine Carbonara 2 cloves garlic Pinch fresh parsley springs ½ lb pancetta 3 tbsp butter ¼ cup dry white wine 4 eggs 3 tbsp heavy cream ¾ cup Parmesan cheese, grated Salt to taste Freshly ground pepper to taste 1 lb fettuccine

Chop garlic, strip leaves from parsley and chop; set these aside. Slice pancetta cross wise into strips. Melt butter in sauté pan on medium heat, add garlic and pancetta. Sauté 2–3 minutes. Add wine and reduce; remove from heat and keep warm. Beat eggs with a fork in a large bowl; add cream and Parmesan cheese and season with salt and pepper. Cook fettuccine according to package and drain. Add fettuccine to egg mixture. Pasta needs to be very hot; it will cook the egg as you toss it. Toss quickly to coat evenly. Add pancetta mixture and toss quickly. Add chopped parsley, toss lightly. Add salt and pepper if needed. Yield: 7 ser ings Marlena Tavenner

Orecchie e With Mixed Greens and Goat Cheese 1 cup dried orecchiette* pasta 2 cups Mediterranean-style mixed salad greens 2 tbsp sun-dried tomatoes – packed in olive oil, chopped 1 tbsp goat cheese, crumbled 2 tbsp Parmesan, grated – plus more for garnish Pinch of salt Pinch of pepper

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8–10 minutes. Drain pasta, reserving ½ cup of the water. In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Top with warm pasta and ½ cup of the reserved pasta water. Toss to combine and wilt the greens. Season with a pinch each of salt and pepper. Garnish with additional Parmesan, if desired, and serve.

Yield: 1 ser ing Debbie O’Donovan

*ORECCHIETTE [oh-rayk-kee-EHT-tay]—Italian for "little ears," referring culinary to tiny diskshaped pasta.

Pasta Primavera* 1 lb penne pasta 2 oz butter 2 oz flour 1 pint heavy cream Salt to taste 3 tbsp Parmesan cheese (in sauce) 1 cup broccoli, florets 1 cup zucchini, med dice 1 cup mushrooms, sliced 1 cup tomatoes, med dice 2 tbsp basil, fresh, shredded 2 tbsp Parmesan cheese (garnish)

Cook the penne in boiling salted water until al dente. Once cooked, shock by running under cold water. Melt the butter, add flour and mix to a smooth consistency. Cook over low heat for 5 minutes. Stir occasionally. Heat the cream to a simmer. Add the cream to the butter flour mixture. Whip to a smooth consistency. Add the salt and the Parmesan cheese and bring to a simmer. Cook for 10 minutes. Blanch the broccoli. Sauté the zucchini and mushrooms until tender. Add the pasta, broccoli, tomatoes and the sauce. Continue to sauté until all ingredients are well incorporated and hot. Garnish with fresh basil and Parmesan cheese.

Yield: 4, 12 oz por ions Jer Goard

*PRIMAVERA, alla [pree-muh-VEHR-uh]—This Italian phrase means "spring style" and culinarily refers to the use of fresh vegetables (raw or blanched) as a garnish to various dishes. One of the most popular dishes prepared in this manner is pasta primavera, pasta tossed or topped with diced or julienned cooked vegetables.

Philly Mac & Cheese Steak 16 oz mini penne pasta 2 tbsp olive oil, divided ½ cup Vidalia onion, finely chopped ½ cup green bell pepper, finely chopped ½ cup sliced fresh mushrooms, just caps ½ lb sirloin steak, trimmed of excess fat and sliced very thinly ½ tsp garlic, minced ½ tsp salt ½ tsp ground black pepper 6 tbsp butter, divided 6 oz cream cheese 1 cup whole milk 1 cup half and half cream 2 cup shredded provolone/mozzarella cheese ⅓ cup panko* bread crumbs

Preheat oven to 375° F. Bring a large pot of lightly salted water to a boil; add pasta and cook about 6-8 minutes, until al dente. Drain well. Meanwhile, preheat a large skillet on mediumhigh heat. Add the olive oil, onion, green pepper and mushrooms. Sauté over medium heat about 10 minutes, stirring occasionally. Slice the beef into thin bite-sized strips (tip – freeze the meat beforehand). Add the sirloin, garlic, salt and pepper to the skillet. Continue to cook another 5–7 minutes, or until the meat is browned. Remove from heat and set aside momentarily. In a large saucepan over medium heat, melt 4 tbsp butter. Add the cream cheese; heat and stir with a wire whisk until completely melted and smooth. Add the milk and cream a little at a time. Continue to whisk quickly in order to avoid lumps. Add the provolone or mozzarella. Continue to whisk until thoroughly blended and smooth. Combine the cooked macaroni and beef mixture with the cheese sauce; stir well until thoroughly combined. Pour into a lightly greased 9" x 13" glass-baking dish. In a small bowl, mix together bread crumbs and remaining 2 tbsp of butter, melted. Sprinkle topping over macaroni mixture. Bake uncovered 25–30 minutes, or until top is golden brown.

Yield: 8–10 ser ings Debbie O’Donovan

*PANKO [PAHN-koh]—Bread crumbs used in Japanese cooking for coating fried foods. They're coarser than those normally used in the United States and create a deliciously crunchy crust. Panko is sold in Asian markets.

Skillet Lasag a 1 (28 oz) can diced tomatoes Water 1 tbsp olive oil 1 med onion, minced Salt 3 med cloves garlic, minced and pressed through garlic press–about 1 tbsp ⅛ tsp red pepper flakes 1 lb Italian sausage, remove from casing 10 curly edged, lasagna noodles – broken into 2" lengths 1 (8 oz) can tomato sauce ½ cup grated Parmesan cheese– plus 2 additional tbsp 1 cup ricotta cheese 3 tbsp fresh basil, chopped

Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and ½ tsp salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add sausage and cook, breaking apart meat, until no longer pink, about 4 minutes. Scatter pasta over sausage but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in ½ cup Parmesan cheese. Season with salt and pepper. Dot with heaping tbsp ricotta cheese, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tbsp Parmesan cheese. Serve.

Yield: 4–6 ser ings Tracey Woomer



Brock’s Best

Apple Bu er Pork Loin 2 (1 ½ lb) pork tenderloins Seasoning salt, to taste 2 cups apple juice ½ cup apple butter ¼ cup brown sugar 2 tbsp water ¼ tsp ground cinnamon ¼ tsp ground cloves

Preheat oven to 350° F. Season the pork tenderloins with seasoning salt, and place them in a 9" x 13" baking dish or sm roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them. Cover, and return to the oven for 2 hours, or until fork tender. Yield: 6 ser ings Debbie O’Donovan

Apricot Pork Chops 6 pork chops 1 (1 oz) package dry onion soup mix 10 oz Russian-style salad dressing 1 cup apricot preserves

Preheat oven to 350° F. Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together. Pour mixture over chops and bake for 1 hour.

Yield: 6 ser ings Debbie O’Donovan

Heaven on a Bun 1 lb ground pork 1 lb ground beef Seasoning blend to taste 1 pint sour cream 6 oz cream cheese 6–8 hamburger buns 6–8 slices jalapeño pepper cheese

Brown pork and beef in frying pan. Drain off grease. Season to taste with seasoning blend. Add sour cream and cream cheese. Stir mixture over medium-low heat until blended and warmed. Spoon meat mixture on bottom half of hamburger bun. Top with slice of jalapeño pepper cheese, if desired. Broil just until cheese is melted. Add top of bun and serve. Some people like lettuce and tomato with it. Yield: 6–8 ser ings Debbie O’Donovan

Home-St le Asian Burger 1 lb ground pork sausage 1 sm onion, chopped 4–5 cloves garlic, chopped ½ tsp salt ½ tsp pepper 1 tsp ground ginger ¼ cup dry sherry 1 (6 oz) can water chestnuts, finely diced 8 hamburger buns 1 cup sweet and sour sauce Bean sprouts

In a large bowl, mix together the ground pork sausage, onion, garlic, salt, pepper, ginger, sherry and water chestnuts. Form into 8 burger patties and grill over a medium heat. Place on a hamburger bun and serve topped with bean sprouts and sweet and sour sauce.

Yield: 8 ser ings Keith Leder

Pork Roast With Ginger Peach Glaze 2 tsp Season-All seasoned salt 1 tsp ground thyme 2 lbs pork loin roast, boneless ½ cup peach preserves 2 tsp Worcestershire sauce ¾ tsp ground ginger

Preheat oven to 350° F. Mix Season-All seasoned salt and thyme in small bowl. Place roast in foil-lined roasting pan. Rub seasoning mixture on all sides of roast. Roast pork for 1 ¼ hours, or until desired doneness. Mix preserves, Worcestershire Sauce and ginger in small bowl. Spoon over pork during last 10 minutes of cooking.

Yield: 8 ser ings Joshua Stay ook

Pork Stew 2 (1 ½ lb) pork tenderloins, trimmed of fat 1 yellow or white onion, chopped 1 can beef stock or beef bouillon Salt and pepper to taste 1 lg can diced tomatoes 1 can lg butter beans 1–2 tbsp A-1 ® or TABASCO® brand Garlic Pepper Sauce, optional

Layer into a crockpot meat, onion, stock, salt, pepper and tomatoes making sure the meat is completely covered. Cover and set on high for at least 4 ½ hours. When meat is fork tender, break up with a fork then add butter beans. Simmer until serving time. Beans will turn mushy if they are left too long in the pot or stirred too often. Serve with sourdough bread.

Yield: 4–5 ser ings Debbie O’Donovan

Roast Pork Tenderloin With Balsamic Reduction, Fall Fr it Compote 2 pork tenderloins Salt and pepper to taste 2 tbsp olive oil 2 rosemary sprigs, minced 2 tbsp butter 2 shallots, diced 1 pear, peeled and diced 1 green apple, peeled and diced 1 apricot, diced ¼ cup raisins ½ cup white wine 1 tbsp chiffonade* of basil 1 cup balsamic vinegar ½ cup honey 6 figs, diced and dried

Pork—Rub tenderloins with olive oil, salt and pepper to taste. Sear tenderloins on hot skillet. Roast in oven for 20 minutes at 450° F. Sprinkle with minced fresh rosemary. Let sit 5 minutes before slicing. The pork can be slightly pink inside. Fruit Compote—Peel and dice the fruit. Sauté shallots in butter over medium heat, add diced fruit and raisins. Cook for about 15 minutes until fruit softens, add white wine and continue cooking for another 10 minutes until wine is reduced into fruit. Then stir in fresh basil. Balsamic reduction—Combine vinegar and honey in a saucepan and reduce to a thick syrupy consistency—about 20–25 minutes (please note this sauce will thicken as it cools). Figs—Slice figs and sear in hot pan, then cut into micro dice. Slice pork tenderloins into medallions, drizzle with balsamic reduction and serve with fruit compote. Use figs as garnish on plate.

*CHIFFONADE [shihf-uh-NAHD, shihf-uh-NAYD]— Literally translated, this French phrase means "made of rags." Culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.

Yield: 6 ser ings Christine Trapaga

Root Beer–Glazed Ham 24 oz (½ cup) Barq's® Root Beer 4 ½ tsp (1 tsp) TABASCO® Sauce or similar 6 (1 ½ cloves) cloves 1 stick (1 dash) cinnamon 1 (1 pinch of crushed) bay leaf ½ peel of orange (dash of orange extract) Juice from orange (5 tsp orange juice) ½ peel of lemon (dash of lemon extract) 12 lb (2 ½–3 ½ lbs) smoked ham ¾ cup (3 tbs) dark brown sugar ½ tsp (1 dash) dry mustard ½ cup (2 tbs) water

Preheat oven to 350° F. Combine the first 7 ingredients in a large saucepan for the glaze. Bring the mixture to a boil, then lower to a simmer, and cook for about 30 minutes. Strain the pan contents and discard the solids. Reduce the liquid to about ½ cup. Refrigerate if doing this in advance. (For doing this in the home version, mix the 7 ingredients in a mini-blender and uses it as the glaze.) Place the ham on a rack in a disposable aluminum pan. Cut shallow gashes in a crisscross pattern across the top half of the ham. Spoon just enough of the glaze over the ham to completely cover the surface. Combine the brown sugar and mustard together and pat it all over the ham. Pour ½ cup of water into the pan. (2 tbs for the home version.)

Yield: 25–30 ser ings (6–8 ser ings) Renee Bloch

Bake the ham, spooning some of the glaze over it every 15 minutes until the glaze is used up. Try to get some glaze on all parts of the ham. Continue baking for a total of 3 ½–4 hours or until the ham reaches an internal temperature of 160° F on a meat thermometer. Remove from the oven and allow to rest for 30 minutes before carving.

South Carolina St le Pulled Pork Sandwich Pork 1 (5–8 lb) pork butt, bone in 3 oz chili powder 3 oz salt 3 oz brown sugar 1 quart cider vinegar 24 oz lager beer 2 cups BBQ sauce Coleslaw 1 head green cabbage, shredded 2 carrots, grated 1 red onion, thinly sliced 1 ½ cup mayonnaise ¼ cup Dijon mustard 1 tbsp cider vinegar 1 lemon, juiced Pinch sugar ½ tsp celery seed Kosher salt to taste Freshly ground black pepper to taste

Pork—Combine spices together and rub in to pork; place in a deep pan or pot. Add vinegar and beer, cover with plastic wrap and then foil, or a tight fitting lid. Cook in a 300° F oven for 4–6 hours or until the pork is tender and falling off the bone. When pork is done, reserve cooking liquid and allow the meat to cool in the refrigerator for about 1 ½ hours then pull it apart removing any fat or bone. Finish it by mixing in about half of the cooking liquid along with the BBQ sauce and season to taste. Coleslaw—Combine the cabbage, carrots and red onion in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with the celery seed, salt and black pepper. Chill for 2 hours in the refrigerator before serving. Serve the pork warm on a potato roll topped with the cole slaw.

Yield: 18 ser ings Derek Chimel

Southwest Roasted Pork Loin 2 ½ tsp chili powder ½ tsp salt ½ tsp garlic salt 4 lbs boneless rolled pork loin 1 cup apple jelly 1 cup ketchup 2 tbsp white vinegar

Preheat oven to 350° F. In a bowl, combine ½ tsp chili powder, salt and garlic salt; rub over roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° F for 1 ½ hours. In a saucepan, combine the jelly, ketchup, vinegar and remaining chili powder. Bring to a boil; cook and stir until the jelly is melted and mixture is smooth. Reduce heat; simmer, uncovered, for 2 minutes. Brush ¼ cup jelly mixture over roast. Bake 10–15 minutes longer or until a meat thermometer reads 160° F. Remove roast to a serving platter; let stand for 10–15 minutes. Skim fat from pan drippings. Stir in remaining jelly mixture; heat through. Slice roast and serve with sauce.

Yield: 12 ser ings Samuel Cole


Brock’s Best

Apple Spinach Salad 1 bag fresh spinach 2 granny smith apples 1 cup sunflower seeds ⅓ cup apple vinegar ¼ tsp salt 1 tsp garlic salt 1 tsp celery salt

Wash spinach and apples. Drain and add spinach to bowl with sliced apples and sunflower seeds. In a separate bowl combine remaining ingredients for dressing. Toss in spinach, apples and sunflower seeds.

Yield: 6–8 ser ings Lar Stelitano


Did you know that sunflower seeds, which are a good source of folate, help the brain chemical called dopamine induce pleasure?

Baby Blue Salad ¾ lb mixed salad greens Balsamic Vinaigrette* 4 oz bleu cheese, crumbled 2 oranges, peeled and cut into thin slices 1 pint strawberries, quartered Sweet and Spicy Pecans** *Balsamic Vinaigrette ½ cup balsamic vinegar 3 tbsp Dijon mustard 3 tbsp honey 2 garlic cloves, minced 2 sm shallots, minced ¼ tsp salt ¼ tsp pepper 1 cup olive oil **Sweet and Spicy Pecans ¼ cup sugar 1 cup warm water 1 cup pecan halves 2 tbsp sugar 1 tbsp chili powder ⅛ tsp ground red pepper

Toss greens with Balsamic Vinaigrette and crumbled bleu cheese. Place on 6 individual plates. Arrange orange slices over greens. Sprinkle with strawberries. Top with Sweet-and-Spicy Pecans. Balsamic Vinaigrette—Whisk together balsamic vinegar, Dijon mustard, honey, minced garlic, minced shallots, salt and pepper until blended. Gradually whisk in olive oil. Sweet and Spicy Pecans—Stir together ¼ cup sugar and 1 cup warm water until sugar dissolves. Add pecan halves, and soak 10 minutes. Drain, discarding sugar mixture. Combine 2 tbsp sugar, chili powder and red pepper. Add pecans, tossing to coat. Place on a lightly greased baking sheet. Bake in oven at 350° F for 10 minutes or until pecans are golden brown, stirring once. Yield: 6 ser ings Debbie O’Donovan

Baby Mixed Greens With Apple Pear, Pecans and Feta 3 tbsp extra virgin olive oil 2 tbsp red wine vinegar 2 tbsp orange juice 3 tbsp pecan halves, finely chopped 2 tbsp honey Sea salt and ground pepper, to taste 6 cups loosely packed baby mixed greens 1 apple pear, halved, cored and sliced into thin wedges â…“ cup pomegranate seeds or dried cranberries â…“ cup feta cheese

To prepare the dressing, combine olive oil, vinegar, orange juice, pecans, honey and sea salt and pepper to taste in a salad bowl. Mix until well blended. Add greens and toss to coat with the dressing. Divide the salad among 4 plates. Top with apple pear slices. Sprinkle with pomegranate seeds or dried cranberries and feta cheese.

Yield: 4 ser ings Ger Guthridge

Barley and Mushroom Salad 2 cups barley 1 quart vegetable stock 1 lb fresh baby spinach leaves ½ cup olive oil 2 lbs fresh button mushrooms, quartered 1 tbsp garlic, chopped 2 pints cherry tomatoes, sliced in half Salt and pepper

Place barley in saucepan and cover with vegetable stock. Bring to a boil for 25–30 minutes until barley gets soft. Drain and rinse barley in cold water and reserve in large bowl. Cover barley in bowl with the fresh spinach leaves. Heat sauté pan with the olive oil in it. As oil begins to smoke, put in the quartered mushrooms and garlic. Sauté at high heat until mushrooms sear slightly. As mushrooms begin to brown, add the halved cherry tomatoes. Let this mixture cook 7–12 minutes depending on how soft you want the tomatoes. When tomatoes are done, pour the entire mixture over the barley and spinach leaves and toss. The hot oil will wilt the spinach. Salt and pepper to taste. Serve as side salad.

Yield: 10–12 side ser ings Chris Gearin

Broccoli Slaw Salad 2 bags (3 oz) ramen noodle soup – any flavor ¾ stick butter ¼ cup almonds, slivered 2 (12 oz) bags broccoli slaw ¼ cup sunflower seeds Green onions, chopped for garnish Dressing Mix ¾ cup canola oil ¼ cup brown or white sugar ¼ cup apple cider vinegar 1 ramen noodle seasoning packet ½ cup whole cashews

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and sauté, stirring occasionally (keep temperature at low/ medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, cashews and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onion.

Yield: 6–8 ser ings Lar Stelitano


Did you know that parsley gives great flavor and is nutritious in salads? Just one oz provides 43% of the Recommended Dietary Allowance for Vitamin C and 18% and RDA for iron in men and 12% in women, plus 1 mg of beta carotene.

Brown Rice Salad With Cit sBasil Vinaig e e Brown Rice Salad 2 cups brown rice, cooked 2 carrots, grated 1 sm red onion, halved and minced 6 green onions, thinly sliced on an angle Citrus-Basil vinaigrette, recipe follows Fresh cilantro, basil, and/or mint leaves— for garnish, chopped Citrus-Basil Vinaigrette ¾ cup orange juice ¼ cup lime juice ½ cup fresh basil leaves, chopped 1 tsp kosher salt ¼ tsp freshly ground black pepper 1 tbsp heaping tbsp of honey ½ cup canola oil or olive oil

Yield: 4 ser ings Ger ard Zolezi

Combine rice and vegetables in a large bowl. Add citrus/basil vinaigrette and stir to combine. Let the salad sit at room temperature for 30 minutes before serving. Garnish with desired herbs.

Califor ia Mango Chicken Salad 6 lbs (1 lb) chicken, cooked and diced 3 cups (½ cup) mango, sm dice ½ cup (4 tsp) cilantro, chopped ½ cup (4 tsp) jalapeños, chopped 1 tbsp (½ tsp) salt and pepper 2 tbsp (1 tsp) chili powder 1 tsp (¼ tsp) cumin 1 tbsp (½ tsp) coriander 2 sweet (3 tbs) red peppers, finely diced ¼ cup (2 tsp) honey ½ cup (4 tsp) Dijon mustard ¾ cup (2 tbs) mayonnaise

Yield: 40 sandwiches (6–7 sandwiches) Eric Lindholm

Mix all ingredients well. Serve with your favorite bread or sandwich roll.

Carolina Cabbage 1 lg heads green cabbage 1 red bell pepper 1 green bell pepper 1 onions, lg 1 heads broccoli Ÿ pint vegetable oil ½ lb turkey bacon Mrs. Dash seasoning to taste Salt to taste Pepper to taste

Cut the cabbage in small dice. Remove the seeds from the peppers and dice. Dice the onion. Remove the broccoli florets from the stalk. Combine all ingredients and adjust seasoning. Allow to set in the refrigerator until flavors have combined. Serve. Yield: 24 (4 oz) por ions Antoine Lee

Celyodka pod Shuboy— Her ing Under a “Fur Coat” 2 beets, med size 2 potatoes, med size 3 carrots 3 eggs, hardboiled 1 onion 10 oz pickled or salted herring fillet 2 sour granny smith apples 1 lb mayonnaise (use more if necessary)

Boil beets, potatoes, carrots, and eggs until done. Cool and peel vegetables and eggs. Mince the onion. Cut the herring fillets into small pieces. Grate potatoes, beets, carrots, apples, and eggs on a fine grater. At the bottom of a flat dish put all herring fillet pieces. On top of herring, place a layer of the shredded potato (use all potato). On top of the potato layer, put the grated onion and then spread with ⅓ of the mayonnaise. Put a layer of carrots (all) on top of mayonnaise. Put hardboiled-shredded eggs on top of carrots and spread with ⅓ of the mayonnaise again.

Yield: 6 or more ser ings Leonid Shtey an

Put a layer of apples. 1. Top with beets and smooth. 2. Garnish with the last ⅓ of the mayonnaise on top. 3. Decorate with grated boiled egg yolk (at your desire).

Couscous Salad 4 boxes couscous, cooked as instructed on box 1 cup green onion, chopped 2 cups feta cheese, crumbled 2 cups tomatoes, diced 2 cups cucumbers, diced 2 cups peppers, diced Salt, to taste Pepper, to taste Juice from 7 fresh lemons ¼ cup oil

Mix all ingredients together after couscous has cooled and chilled. Adjust seasonings if needed.

Yield: 18 ser ings Laura Walther

Crabmeat Salad 12 oz imitation crabmeat ¼ bunch celery ⅓ bunch green onions 2 med cucumbers 3 eggs 4 oz sweet fish roe 2–3 tbsp mayonnaise Yield: 4 ser ings Leonid Shtey an

Cut into small pieces the crabmeat, celery, onions, cucumber and eggs. Add sweet fish roe and mayonnaise; mix well. Add salt and pepper as needed.

Cucumber Salad 1 cup sour cream ¼– ⅓ cup apple cider vinegar 1 tsp dill 4 dashes hot sauce 2 onions, chopped Salt and pepper to taste 5 cucumbers

In a large mixing bowl, combine all ingredients except cucumbers. Slice cucumbers and add to dressing. Chill for an hour and serve.

Yield: 15 ser ings Gail Hollinger

Dan’s Count St le Coleslaw 75 (8 sm apples) sm apples 50 cups (5 cups) fresh cabbage, chopped 4 lbs (1 ¼ cups) raisins 6 cups (⅔ of a cup) carrots, shredded 1 cup (5 tsp) lemon juice Cinnamon, to taste Yield: 80–100 ser ings (8–10 ser ings) Dan Cuccia

Core, then slice up apples. Add to shredded cabbage, raisins and shredded carrots. Toss in lemon juice. Add cinnamon to taste. Refrigerate for 2 hours. Serve chilled.

Deconst cted Chicken Ratatouille Salad Yield: 4 ser ings Jonathan A. Berger

⅓ cup dry oregano ½ cup dry basil leaves ¼ cup dry marjoram ¼ cup rubbed sage Kosher salt, to taste Cracked black pepper, to taste 2 med zucchini, cut into 1" cubes 2 med yellow squash, cut into 1" cubes ½ med eggplant, cut into 1" cubes 1 lg roasted red pepper, thin julienne 1 red onion, cut into ½" cubes 1 lg Portobello cap, cut into 1" cubes 8 oz garlic, minced 3 med tomatoes, cut into 1" cubes Salt and pepper, to taste 1 lb chicken breast 5–6 cups mixed greens—spring mix or baby arugula 3–4 oz white balsamic vinaigrette 5 oz Parmesan cheese, shredded White Balsamic Vinaigrette: 1 tbsp Dijon mustard 1 tbsp garlic, minced Salt and pepper to taste 1 tbsp lemon or lime juice 4 oz white balsamic vinegar 6–8 oz blended olive oil

Mix dry spices. Add kosher salt and black cracked pepper, to taste. Separately season vegetables with dry mix. Toss with a little blended olive oil. Keeping vegetables separate, place squashes, eggplant, onion and Portobello mushroom on sheet pan. Roast in oven for about 12–15 minutes until vegetables begin to show slight color. Remove from heat and cool. Place garlic in small sauce pot with diced tomato. Cook until tomato just begins to break down. Remove from heat and cool. Season chicken with salt and pepper and roast until done. When still warm, julienne chicken and place in warmer, covered. In large mixing bowl, toss chicken and vegetables with dressing. Add greens. Serve family style on a large platter or serve in individual salad bowls. Garnish with shredded Parmesan cheese. White Balsamic Vinaigrette: Mix all ingredients but oil with hand blender. While blender is on, slowly add oil until thoroughly mixed.

French Green Lentil Salad 2 cups French green lentils 1 cup red pepper, diced 1 cup carrot, micro diced 1 cup scallion, chopped 1 cup olive oil ⅓ cup white balsamic vinegar Salt and pepper to taste ½ cup fresh tarragon, chopped 2 cups feta cheese, crumbled

Place lentils in saucepan and cover with water. Bring to boil for approximately 12–15 minutes. Water will turn slightly cloudy. Test lentils for doneness. Cover and turn heat off if they are not soft enough. Let them steep for 10 minutes and test again. When they are at desired texture, drain and rinse with cold water. In large salad bowl combine lentils, peppers, carrot, scallion. Mix thoroughly. In smaller bowl whisk together the oil, vinegar and salt and pepper to taste. Pour the vinaigrette over the lentil mixture and blend. Add in the tarragon and feta. Toss until combined and serve. Yield: 10–12 side dishes Christopher Gearin

Georgian St le Bean Salad 1 lg can of dark red kidney beans 1 bunch cilantro 1 med white onion 1 cup walnuts, shelled 4 cloves of garlic, peeled 2 tbsp vegetable oil 2 tbsp white vinegar Pinch of salt

Empty can of beans into a colander and drain. Wash cilantro and add to colander. Grind the beans, onion, cilantro, walnuts and garlic through a meat grinder. Take the mass of ground up beans and the rest of the ingredients in a bowl, add to it the vegetable oil, vinegar and salt, and mix well using a mixing spoon. Chill and serve.

Yield: 8 ser ings Veta Mesh


Did you know that all kinds of nuts are very healthy for you? First it takes more time to chew than to chew French fries, and then it contains fat and fiber that needs more time to digest, so your stomach stays fuller and you feel satisfied longer, so you eat less at your next meal.

Kielbasa and Lentil Salad With War Mustard Fennel Dressing 1 lb package dried lentils 3 carrots, peeled thinly sliced 2 celery stalks, chopped ⅓ cup malt vinegar 2 tbsp coarse grain Dijon mustard 1 ½ tsp sugar 2 tbsp plus ½ cup olive oil 1 lb fully cooked smoked kielbasa 3 garlic cloves, peeled and flattened 1 lg fennel bulb with fronds** – bulb and fronds chopped, reserved separately 5 green onions, chopped 2 heads frisée* lettuce or curly endive **FENNEL BULB WITH FRONDS—Fronds are deeply dissected simple leaves that resemble ferns. The leaf includes the whole frilly structure right to where it intersects the stem. It has bright green feathery fronds that resemble dill. The fronds can be used as a seasoning, eaten alone or in salads, or even used to make a tea.

*FRISÉE [free-ZAY]—A member of the chicory family, frisée has delicately slender, curly leaves that range in color from yellow-white to yellow-green. This feathery vegetable has a mildly bitter flavor and is often used in the special salad mix, mesclun. Choose frisée with crisp leaves and no sign of wilting. Refrigerate in a plastic bag for up to 5 days. Wash just before using.

Yield: 6 ser ings Mark Gazo

Place lentils, carrots and celery in heavy large saucepan. Add enough cold water to cover, stir in salt and bring to boil. Reduce heat, cover and simmer until tender (about 20 minutes). Drain and transfer to bowl. Whisk vinegar, mustard and sugar in a small bowl to blend. Heat 2 tbsp of oil in heavy skillet over medium-high heat and sauté kielbasa until brown (5 minutes). Transfer to plate lined with paper towel, cover to keep warm. Pour off any fat from skillet. Add remaining olive oil and reduce heat to medium. Add garlic and stir until golden about two minutes. Add fennel bulb and sauté about 4 minutes. Add green onions and stir 1 minute. Whisk in vinegar mixture and bring to boil. Poor fennel mixture over lentils and toss to coat. Season with salt and pepper. Line serving platter with frisée leaves, spoon on lentil salad, arrange kielbasa on top of lentils. Garnish with chopped fennel fronds.

Panzanella* (Bread Salad) 4 ciabatta rolls (4" x 4") 3 tbsp balsamic vinegar 3 tbsp extra virgin olive oil ¼ tsp kosher salt ¼ tsp coarse black pepper 4 tomatoes, peeled, seeded, diced in 1" cubes 1 red onion, cut into julienne 1 sm zucchini, cut into 1" cubes 1 oz fresh basil chiffonade** 1 oz fresh Italian parsley, chopped 2 garlic cloves diced and sautéed 5 cups cleaned baby arugula

Cut bread lengthwise into 4" x 2" strips and place them on a hot grill. Mark both sides of the bread. Stir the vinegar, oil, salt and pepper to emulsify. Mix the bread, tomatoes, onion, zucchini, basil, parsley and garlic. Add the arugula gently, add the dressing and serve on a chilled serving plate.

*PANZANELLA [pahn-zah-NEHL-lah]—An Italian bread salad made with onions, tomatoes, basil, olive oil, vinegar and seasonings and chunks of bread. Some versions also include cucumbers, anchovies and/or peppers.

**CHIFFONADE [shihf-uh-NAHD, shihf-uh-NAYD]— Literally translated, this French phrase means "made of rags." Culinarily, it refers to thin strips or shreds of vegetables (classically, sorrel and lettuce), either lightly sautéed or used raw to garnish soups.

Yield: 4–6 ser ings Peter Gr enfelder

Quinoa Salad 3 cups quinoa* 6 cups water 3 cups cooked black beans 3 tbsp red wine vinegar 3 cups cooked corn kernels 1 ½ cups red and green peppers, mixed, diced 2 jalapeño peppers, diced sm ¼ cup cilantro, chopped ½ cup lime juice 1 tbsp ground cumin ⅔ cup olive oil Salt and pepper, to taste

Rinse well and cook quinoa in 6 cups of water. Combine all ingredients in a mixing bowl and test for seasoning. Serve as a side dish for an entrée, a base for a salad with protein, or on a salad bar.

Yield: 12, one cup ser ings Jen Foy

*QUINOA [KEEN-wah]—Tiny and bead-shaped, the ivory-colored quinoa cooks like rice (taking half the time of regular rice) and expands to four times its original volume. Its flavor is delicate, almost bland, and has been compared to that of couscous.

Red Bliss Potato Salad 5 lbs (8–10 med) red bliss potatoes 10 (3 eggs) hard-boiled eggs 3 cups (1 cup) mayonnaise 1 cup (⅓ cup) sour cream 4 tbsp (4 tsp) yellow mustard 2 tbsp (3 tsp) parsley, freshly chopped Salt to taste Pepper to taste 1 ½ cups (½ cup) celery, diced

Boil potatoes until fork can be easily inserted. Drain and chill completely. Leaving skin on, cut potatoes into cubes. Criss-cross cut eggs and add to potatoes. In separate bowl, mix mayonnaise, sour cream, mustard, parsley, and salt and pepper. Add mixture and diced celery to potatoes. Fold together completely, chill and serve.

Yield: 20 ser ings (6–7 ser ings) Tim McCar

Sesame Snow Pea Salad 1 lg pot boiling water 2 lbs fresh snow peas 1 lg pot ice water ¾ cup toasted sesame oil ¼ cup rice vinegar 2 tbsp soy sauce 3 tbsp fresh ginger root, grated 1 tbsp fresh garlic, chopped 2 med red onion, sliced rough against grain 2 med carrots, shredded on box grater 2 med red peppers, julienned Salt and pepper, to taste

Bring large pot of water to boil. Drop in snow peas for 20 seconds, drain and plunge into ice water. Skim the snow peas out of the ice water, dry and reserve. In small bowl whisk together the sesame oil, rice vinegar and soy. Add the ginger and garlic and whisk again. Lightly toss the chopped red onion in sesame oil. Place them on a sheet tray and put into a 400° F oven for 9–12 minutes, until they wilt and turn a bit brown. Remove from oven and cool. In large bowl, combine the snow peas, carrots, red peppers and red onion. Toss liberally in the sesame dressing and serve. Season with salt and pepper to taste.

Yield: 8–10 side ser ings Chris Gearin

Seven-Layer Salad 1 head of iceberg lettuce, chopped 2 stalks of celery, chopped 1 red bell pepper, chopped 10 oz frozen peas, thawed ¾ cup ranch dressing 8 slices turkey bacon, cooked, crumbled ½ cup cheddar cheese, grated

Place the lettuce in a clear glass bowl. Top with a layer of celery, then bell pepper, and then add peas. Spread ranch dressing over the peas. Top with a layer each of bacon and cheese.

Yield: 8 ser ings Elena Zenchenko

Spinach Pasta Salad ⅓ cup white wine vinegar 2 tsp dried basil 2 lg cloves garlic 1 tsp salt 1 tsp pepper ¾ cup olive oil 1 lb bow tie pasta 1 bag baby spinach 1 cup pine nuts 8 oz feta cheese

Mix wine vinegar, basil, garlic cloves, salt, & pepper together. Whisk in ¾ cup olive oil. Cook 1 lb of bow tie pasta. Add 1 bag baby spinach, 1 cup pine nuts (toasted in 350° F oven for 12 minutes until golden brown. Stir midway. Don't burn!) and 8 oz of feta cheese. Toss all in bowl at least 1 hour before serving. Yield: 10 ser ings Lori Testa

Turkey Barley Mandarin Salad 4–5 tbsp sesame oil salad dressing 2 cups hot cooked pearl barley— cooking directions below 11 oz mandarin oranges, undrained 1 ½ cups turkey or chicken, cubed, cooked ½ cup celery, sliced ¼ cup green onions, sliced 3 ½ cups fresh salad greens, torn Crunchy oriental noodles, for garnish

Salad: Drizzle salad dressing over hot cooked barley; toss gently to coat. Cover barley and refrigerate until cool. To assemble salad, drain mandarin oranges, reserving 2 tbsp of liquid. Combine mandarin oranges, 2 tbsp reserved orange liquid, cooled barley, turkey, celery and green onions. Toss gently. Arrange salad greens on 4 dinner plates. Mound barley salad over greens. Sprinkle each serving with crunchy noodles if desired. Pearl Barley: Place ¾ cup of pearl barley, 2 ¼ cups water and ½ tsp of salt in medium saucepan. Bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes 2 ½–3 cups. Yield: 4 ser ings Ger ard Zolezi

Vegetarian Pasta Salad 1 box pasta (rotini, bows, macaroni) 1 cucumber 1 cup grape tomatoes 1 cup Italian dressing 1 can black olives 1 can artichoke hearts McCormick Salad Supreme seasoning, to taste

Boil a pot of water on the stove. Add pasta until cooked according to box directions. Rinse & cool. Add to bowl with chopped & pared cucumber, tomatoes, Italian dressing, olives & artichokes. Season with Salad Supreme Seasoning to taste. Serve cold.

Yield: 6–8 ser ings Lar Stelitano

War Potato Salad With Honey Dressing ⅓ cup cider vinegar 2 tbsp vegetable oil ¼ cup honey 1 tbsp Dijon mustard ⅛ tsp hot sauce 1 ½ lbs red bliss potatoes 5 slices applewood bacon, crisp, crumbled 2 tbsp parsley, chopped 2 tbsp green onion, chopped ½ tsp salt Yield: 6 ser ings Essie Brown

Combine vinegar, oil, honey, mustard & hot sauce; mix well. Add potatoes & mix to coat all surfaces. Cook on medium heat until potatoes are thoroughly heated. Add bacon, parsley, green onions & salt. Toss to mix well. Allow to sit in the refrigerator so that the flavors blend.



Brock’s Best

Bay Scallops and Bulghur Wheat With Fresh Mint 2 lbs bay scallops 1 ½ gallons water 1 lb bulghur wheat 2 cucumbers, peeled, seeded and diced 2 tomatoes, peeled, seeded and diced ½ bunch mint, chopped ½ bunch parsley, chopped 4 limes squeezed for juice 1 tsp kosher salt 3 oz olive oil

Yield: 13 (6 oz) ser ings Tony Pater o

Steam or poach bay scallops until tender. Drain and chill. In large stockpot boil bulghur wheat until cooked approximately 20–30 minutes, drain in a colander and rinse with cold water to chill. Take chilled bulghur wheat and scallops and mix with remaining ingredients. Chill and serve.

Braised Sea Bass and Fennel With Sa on and Harissa 6 tbsp extra virgin olive oil 2 onions, thinly sliced 6 lg fennel bulbs, quartered and thinly sliced 4 cups fresh fish stock 2 pinches saffron threads 4 sm sea bass fillets 1 lb red potato, boiled and peeled 3 tsp harissa paste* – a North African spice blend Coarse sea salt and pepper to taste

Heat oil in large sauté pan, add onion and fennel and cook until lightly golden brown, about 5 minutes, season with sea salt to taste. Add fish stock and saffron. Cover and simmer for 15 minutes. Season inside and outside of sea bass. Put fish on top of fennel, cover and simmer until fish is cooked through, about 10 minutes. While fish is cooking, crush potato with fork and set to side. Remove sea bass and set on large dinner plate. Keep warm in low temperature oven. Raise heat and cook fennel mixture over high heat for 5 minutes. Add crushed potatoes and harissa paste and continue cooking until warmed through, about 5 minutes. Adjust seasoning with salt and pepper, if needed.

*HARISSA PASTE [hah-REE-suh]—From Tunisia, this fiery-hot sauce is usually made with hot chilies, garlic, cumin, coriander, caraway and olive oil. It's the traditional accompaniment for couscous but is also used to flavor soups, stews and other dishes. Harissa can be found in cans and jars.

Spoon fennel and potato mixture beside sea bass and serve. Yield: 4 ser ings Tony Powell

Caramelized Salmon With Cit s Salsa Caramelized Salmon 6 tsp orange zest, grated 6 tbsp sugar 6, 5 oz salmon fillet, skinned and cut 6 tsp salt and pepper mix Citrus Salsa 6 oranges, peeled and sectioned— save zest before peeling 1 fresh pineapple, small dice 1 tbsp cilantro 2 jalapeùo peppers, seeded and chopped fine 1 green onion, sliced 1 lime

Caramelized Salmon: Mix the orange zest and the sugar together prior to service. Place on top of salmon and broil at low setting first and move to higher setting to finish, 4–5 minutes or until firm to touch. Citrus Salsa: Mix together all ingredients and let stand overnight for best flavor.

Yield: 6 ser ings Michael Hamilton


Did you know that salmon contains high omega-3 fatty acids and can help reverse stress symptoms by boosting serotonin levels, and that an omega3-rich diet can also help suppress the production of the anxiety hormones cortisol and adrenaline?

Crab Cakes With Peach Salsa Crab Cakes 3 tbsp heavy cream 1 egg 2 tbsp mayonnaise ½ cup dry mustard ¼ tsp black pepper ½ tsp salt 2 tsp Worcestershire sauce ¼ tsp TABASCO® Sauce ¼ tsp OLD BAY® Seasoning ½ tsp parsley flakes 1 lb lump crabmeat 3 oz breadcrumbs Peach Salsa 1 lb peaches, frozen ½ red bell pepper, diced ½ cup green onions, sliced 1 jalapeño pepper, seeded and diced 4 tomatoes, seeded and diced 2 limes, juiced 3 tsp cilantro Salt to taste Yield: 4 ser ings Michael Hamilton

Crab Cakes: Blend all ingredients except the crabmeat and breadcrumbs. Stir the egg mixture into the crabmeat and breadcrumbs. Form into cakes. Either standard-bread the crab cakes and fry, or fry without breading 4–8 minutes or until golden brown. Peach Salsa: Mix all ingredients and let stand overnight. Serve with the crab cakes.

Fresh Tuna Tacos ⅓ cup sour cream ¼ cup red onion, chopped 3 tbsp cilantro, chopped 1 tsp chipotle chilies, minced, canned 1 (8 oz) tuna steak, cut in ¾" pieces 1 tbsp taco seasoning mix 1 tbsp vegetable oil Taco shells Garnish Lettuce, shredded Avocado, sliced Black olives Salsa

Mix sour cream, red onion, cilantro and chilies in a small bowl. Place tuna in a medium bowl and sprinkle with taco seasoning. Heat oil in heavy medium skillet over medium high heat. Add tuna, sauté to desired doneness (3 minutes for medium). Reduce heat to medium low. Stir in sour cream mixture. Cook just until heated through, stirring frequently, about 2 minutes (do not boil). Fill taco shells with tuna mixture and garnish with salsa, shredded lettuce, sliced avocado and black olives.

Yield: 4 ser ings Mark Gazo

Lemon Shrimp Bean Thread Ver icelli 1 tbsp fish sauce 1 tsp lemon juice 1 tsp garlic, chopped ½ tsp sugar Pinch crushed red peppers or Szechwan* pepper 4 oz bean thread noodles or vermicelli 10 shrimp, 16/20 count 1 tomato, diced 1 lemon Salt to taste White pepper to taste

Combine fish sauce, lemon juice, garlic, sugar, and red pepper. Bring to a boil. Cook bean thread noodles or vermicelli until al dente. Cook shrimp in a wok with tomato. Squeeze in lemon juice. Add cooked noodles to shrimp. Add sauce. Adjust seasoning with salt and white pepper. Plate and serve. *SZECHWAN PEPPER; SZECHWAN [SEHCHwahn, SEHCH-oo-ahn] – Native to the Szechwan province of China, this mildly hot spice comes from the prickly ash tree. Though not related to the peppercorn family, Szechwan berries resemble black peppercorns but contain a tiny seed.

Yield: 2 ser ings Jie Ast i

Mar land Crab Cakes With Old Bay Sher Cream 3 eggs 1 tsp fresh lemon juice ½ cup mayonnaise 1 tsp dry sherry 2 tsp tarragon, chopped 1 tsp capers, finely chopped 1 tbsp fresh parsley, chopped 3 ½ tbsp dry breadcrumbs ½ tbsp OLD BAY® Seasoning 2 tsp ketchup 1 tsp Dijon mustard 1 lb backfin* 1 lb jumbo lump**

Preheat oven broiler or fryer. Beat together egg, lemon juice, mayonnaise, sherry, tarragon, capers, parsley, breadcrumbs, Old Bay, ketchup and mustard. Gently mix in back fin. Carefully fold in Jumbo lump, with caution not to break. For crab cakes, weigh out patties 6 oz each. For crab balls, weigh out 5, 1 oz balls. Broil for 10–15 minutes or fry for approximately 3–4 minutes until lightly brown.

*BACK FIN – The back fin portion consists of flakes of white meat, coming from the special meat and the jumbo lump. Back fin is a popular crab meat for Chesapeake Bay, MD style crab cakes.

*JUMBO LUMP – The jumbo lump crabmeat comes from larger crabs, it is the meat from the two large muscles connected to the swimming legs. Contrary to smaller portions of crab meat, it can be used whole. It has a brilliant white color.

Yield: 4 ser ings Adrian Mills

Mar land Spiced Salmon Cakes 1 pack salmon (5 oz of fish) 1 cup Panko breadcrumbs 1 tsp low sodium Old Bay seasoning— (optional)* ¼ cup parsley, finely chopped ½ red bell pepper, finely diced 4 green onions, finely sliced Salt and pepper to taste 1 egg, lg and lightly beaten 2 tbsp mayonnaise 3 tbsp canola oil Sliced lemon

In a large bowl, break up salmon pieces discarding any bone or skin. Gently fold in ⅔ cup of Panko breadcrumbs into salmon. Add the parsley, red pepper, green onion, salt and pepper. Fold to incorporate. Mix the egg and mayonnaise and fold into salmon and vegetable mixture. Form into patties of desired size. Can be made large for entrée or small for appetizer. Place in refrigerator to allow the mixture to cool. Place remaining breadcrumbs in a shallow dish. Gently coat each patty with breadcrumbs laying them in bread crumbs to coat. Transfer to hold plate. Heat oil in a large skillet over medium heat. Arrange patties in pan evenly. Cook on each side until brown and internal temperature of 165° F.

Yield: 4 ser ings Sharon Houck

Transfer to a paper towel to drain. Serve with sliced lemon.

Salmon Reuben ½ oz margarine 2 slices marble rye bread 2 tbsp Cajun tartar sauce 2 slices Swiss cheese 4 oz salmon, cut in half 3 oz coleslaw, dry, squeeze out excess juice 3 slices tomato

Preheat oven to 350° F. Place ½ oz of margarine on the flat top grill or in a preheated sauté pan. Spread the Cajun tartar sauce on each slice of bread. Place bread on the flat top or in sauté pan. Layer 1 slice of Swiss cheese on each piece of bread. Fully cook salmon in oven for 35 minutes on 350° F. Place the salmon on the flat top or in the sauté pan. Place the coleslaw on the flat top or pan to heat it up. Place 3 slices of cold tomatoes on one side of the bread. Place the salmon on top of the tomatoes. Squeeze excess juice from coleslaw and place on top of the salmon, and then place the other slice of bread with cheese facing down on the coleslaw. When bread is golden brown, remove and cut in diagonal or angle.

Yield: 1 ser ing Samuel Cole

Scallops and Shrimp Sambuca 1 oz fennel, julienne 1 oz carrot, julienne 3 lg sea scallops 3 lg shrimp 1 oz butter 1 oz Sambuca 2 oz heavy cream Salt to taste Pepper to taste 1 bouchee* of puff pastry Fresh dill for garnish

Blanche fennel and carrots; chill. Sauté shrimp in butter for 1 minute. Add scallop and sauté another minute. Deglaze with Sambuca and heavy cream. Add vegetables and reduce until thickens. Place in bouchee and top with dill.

*BOUCHEE [boo-SHAY] – A small patty shell of puff pastry, used especially for hot hors d'oeuvres.

Yield: 1 ser ing Michael Hamilton

Seafood Gumbo 1 stick butter 1 cup onions, chopped ½ cup celery, chopped ½ cup green pepper, chopped 4 cloves garlic, chopped 2 cups okra, sliced 1 cup oil 1 cup flour 1 tbsp Worcestershire sauce 4 med crabs, cleaned 2 lbs shrimp, peeled and deveined ½ lb fish fillets, cut in bite size pieces ½ pint oysters 1 can whole tomatoes Tony Chachere's Creole seasoning, to taste 3 quarts water ½ cup green onion tops and parsley, chopped

In a large aluminum pot, (do not use a black iron pot). Sauté in butter, onions, celery, green peppers, garlic and okra for 10 minutes. Add the roux*, water and Worcestershire. Season to taste. Cook for 1 hour. Add the rest of the ingredients except green onions and parsley. Cook for another hour. Serve over rice. Sprinkle with finely chopped green onion tops and parsley.

*ROUX [roo] – A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces.

Yield: 10 ser ings Samuel Cole

Seared Scallops With Par esan Riso o 5 cups chicken stock 2 tbsp butter ½ cup onion, diced 1 ½ cups Arborio rice 1 cup dry white wine 1 cup green peas 1 cup Parmesan cheese Salt and pepper, to taste 2–3 tbsp olive oil 12 sea scallops, thoroughly dried – salt and peppered

In a saucepot, bring 5 cups chicken stock to a boil. Lower heat to a simmer. In a pan, heat 2 tbsp butter over medium heat. Add 1 small onion, diced, and sauté for 4–5 minutes until translucent. Add 1 ½ cups Arborio rice and sauté for 1 minute. Increase heat to medium high and add 1 cup dry white wine. Cook for 4 minutes until alcohol cooks off and wine is reduced by half. Reduce heat back down to medium. Add 1 cup of chicken stock to the rice, stir slowly and simmer until most of the stock is absorbed. Repeat adding stock and cooking until risotto is al dente, or still has a little bite to it. You may not need all 5 cups of chicken stock. Add peas and Parmesan, stir to incorporate. Add salt and pepper to taste. Turn heat off. Hold covered until ready to serve.

Yield: 3–4 ser ings Michael Varacalle

Heat a sauté pan over high heat. Add 2–3 tbsp of olive oil; add scallops. Allow scallops to caramelize and do not attempt to turn them over until they release easily from the pan. Turn scallops over, caramelize second side. Remove scallops from pan. Serve scallops over rice.

Shrimp and Grits Shrimp Recipe 1 ½ lbs wild Georgia shrimp (26-30 count) 2 tsp Cajun seasoning 1 tsp paprika 1 tsp dried Italian seasoning Fresh ground black pepper to taste Grits Recipe 2 cups water 2 chicken bouillon cubes 2 tbsp butter or margarine 1 cup quick grits 1 tsp tomato paste ¾ cup heavy whipping cream 3 ½ oz extra sharp cheddar cheese Sauce Recipe 2 tbsp butter or margarine 1 tsp garlic, minced 3 tbsp all-purpose flour 1 cup chicken stock ½ cup heavy whipping cream 1 tsp Worcestershire sauce ½ tsp hot sauce 1 slice sugar-cured country ham

Yield: 4–6 ser ings Kristopher Schweitzer-Pfaff Peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning, salt, and pepper to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. In a medium saucepan, bring water, chicken bouillon cubes and 2 tbsp of butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. [Don't skimp on the butter and cream, folks!] In a large sauté pan, melt 2 tbsp of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they are just done and tender. [Don't overcook.] Remove the shrimp from the sauté pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay. Add 3 tbsp of all-purpose flour to the drippings from the shrimp sauté pan and stir with a wooden spatula to make a roux. Cook for 10–15 minutes until roux reaches a medium-tan color, and then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes then whisk in Worcestershire sauce and hot sauce. Set aside. Cook 1 center slice of cured country ham in a sauté pan, and cut into cubes. To serve, place a few heaping spoonfuls of steaming cheese grits onto a plate, top with several sizzling shrimp. Drizzle the roux sauce over top of the shrimp and sprinkle on a few cubes of country ham.

Shrimp With Feta Over Mixed Greens With Feta Vinaig e e 40 shrimp, peeled and deveined 2 lemons, juiced and zested ½ bunch cilantro, chopped ½ cup olive oil 1 cup wine vinegar ¼ cup sugar 3 garlic cloves, minced 5 scallions, chopped 2 limes, juiced and zested Salt and pepper, to taste 3 lbs mixed greens, washed 2 oz vinaigrette 1 lb crumbled feta cheese

Preheat oven to 350° F. Mix all ingredients together except shrimp and greens. Adjust seasoning if needed. Add shrimp and let marinate for 3 hours. Make vinaigrette dressing. Cook shrimp in a 9" x 13" pan (this may take 2 pans) until done, roughly about 20 minutes in the oven on 350° F. You can also grill them in the summer if you like – excellent flavor. If baking, make sure to add all the marinade with shrimp while they are baking. Once finished, allow shrimp to cool in the juices. To assemble, toss greens with vinaigrette. Place on plate and top with shrimp and crumble feta on top. Feta Vinaigrette: ½ quart olive oil, light 1 quart wine vinegar 1 cup sugar salt and pepper, to taste 4 garlic cloves, chopped 2 lemons, juiced and zested ½ bunch cilantro, chopped 1 ½ cups feta, crumbled

Yield: 10 ser ings Laura Walther

Mix all ingredients and blend. Taste and adjust seasoning if needed. Chill. Don’t allow vinaigrette to sit out.

Teriyaki Grilled Salmon 4–6 oz salmon fillet 4 cups teriyaki sauce 2 tbsp sesame oil 1 tsp fresh garlic, chopped 1 tsp ground black pepper 1 stalk fresh leeks

Teriyaki Glaze: Pour teriyaki sauce & garlic into a 2 quart saucepan & bring to a boil. Adjust heat to a simmer & reduce by half. Set aside. Salmon: Rub salmon with sesame oil on both sides & sprinkle with black pepper. Place fillet, belly side down on a grill; cook for 2 minutes. Rotate 90 degrees clockwise & continue cooking for 2 more minutes. Flip salmon so that the grill marks are showing. Take the teriyaki glaze & brush with a basting brush, then continue cooking for 4–5 minutes. Remove the salmon from the grill & let rest for a few minutes. Brush once before serving to guests.

Yield: 4 ser ings Michael Demar

Leeks: Keeping & using the only the white part of the leaf, julienne chop the Leeks. Place them in cold water & rinse off the dirt. Remove & dry on a towel. In a sauté pan, melt butter & sauté the leeks until they are caramelized. Place them on top of salmon when serving. Serve with various sides, such as white or brown basmati rice, fried rice, buckwheat noodles, steamed asparagus, broccoli, or any other vegetable you desire.

Soups & Chilis

Brock’s Best

Asopao De Marisco (Seafood Stew) Olive oil, as needed 2 lg onions – 1 cut in lg pieces, 1 diced into sm pieces 2 green peppers, diced 2 (1 ½ lbs) lobsters – head removed for stock, tails cut in quarters and claws cracked 8 oz lg shrimp peeled and cleaned – save shells for stock 1 cup crushed tomato 1 cup fine white wine 4 cups clam juice 4 cups water 1 bay leaf 2 cups long grain rice 24 little neck clams 24 mussels 8 oz sea scallops 1 pinch saffron ½ bunch culantro (not cilantro), finely chopped Salt and pepper to taste

Yield: 10 ser ings Jer Vazquez

In a lg stock pot, add enough olive oil to coat the pot and sauté the lg pieces of onions and green peppers until caramelize. Add lobster heads and shrimp shells. Sauté until they get nice and pink. Add crushed tomato, white wine, bay leaf, clam juice and water. Cook for two hours, then strain. In a lg pot sauté small diced onions, and diced peppers until caramelized, add rice, clams, mussels and a pinch of saffron. Add the strained stock and cook for 20 minutes. Add shrimp, scallops and lobster then cook for 8 minutes. Add culantro and season with salt and pepper to taste.

Black Bean Chili 1 tbsp canola oil ¼ lb chorizo sausage chopped ⅓ lb cooked ham 1 lb onion, chopped 2 cloves garlic, minced 2 lbs sweet potatoes, peeled and diced 1 lg red bell pepper 1 (#10 can) diced or stewed tomatoes 1 hot green chile pepper 1 quart water 1 (#10 can) black beans, rinsed and drained 2 mangoes, peeled, seeded and diced ¼ cup fresh cilantro, chopped ¼ tsp salt

Heat the oil in a lg pot over medium heat, and cook the chorizo and ham 2–3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Yield: 8 ser ings Samuel Cole


Did you know that sweet potatoes are rich in vitamin A?

Bu er ut Squash Soup 2 lbs onion, chopped 2 oz unsalted butter 6 garlic cloves 6 lbs squash, cooked and cubed 2 quarts plus 1 cup chicken stock 1 tbsp ground cumin 2 tsp salt ⅛ tsp cayenne pepper 2 cups heavy cream 1 ½ cups honey ¾ cup sour cream (topping for soup)

Yield: 10–12 ser ings Sharon Houck

Sauté onion in butter until soft, about 10 minutes. Stir in garlic and squash. Stir in stock, cumin, salt and cayenne pepper. Simmer until squash is very soft. Puree, stir in cream and honey. Garnish each serving with sour cream.

Cheddar Asparag s and Crab Chowder 2 lbs (6 spears) fresh asparagus 1 cup (⅓ cup) vegetable oil 2 cups (⅔ cup) yellow onions, diced 1 cup (⅓ cup) flour 2 quarts (2 ⅔ cups) half & half cream 3 quarts (1 quart) chicken stock 2 lbs (3–4 med) red potatoes, diced 1 tsp (⅓ tsp) salt ½ tsp (1 dash+) red peppers, ground 1 lb (1 ⅓ cup) shredded sharp cheese 1 cup (⅓ cup) sour cream 2 cups (⅔ cup) tomato concassee* 2 lbs (⅔ lbs or 1 ⅔ cups) crab meat 2 tsp (⅔ tsp) parsley, chopped Garlic croutons for garnish

Cut asparagus into 1" pieces then blanche. Cook onion in hot oil until tender. Sprinkle flour over onion and stir to coat. Add half & half, chicken stock, potatoes, salt and red pepper. Cook and stir until thickened, reduce heat and simmer. When vegetables are tender, add cheddar cheese and sour cream. Add asparagus, crab meat and tomato concassee. Heat until hot and garnish with chopped parsley. Garnish with garlic croutons.

*CONCASSEE [kon-kah-SAY] – Tomato that has been peeled, seeded and chopped.

Yield: 16, 8 oz ser ings (5–6 Ser ings) Michael Hamilton

Chilled Cucumber Soup With Lobster, Mint and Lobster Brioche Sandwich 4 cucumbers, lg 2 tbsp butter 1 tbsp salad oil 4 scallions, sliced, white parts only 2 tbsp flour 2 ½ cups chicken stock ½ cup milk 1 ½ tsp lemon juice, fresh 2 tbsp mint 2 cups sour cream Salt-taste Pepper to taste Brioche, toasted-garnish Lobster-garnish Arugula-garnish

Peel, seed and slice the cucumbers. In a heavy pot melt the butter and add the oil. Sauté the cucumbers and the scallions for 10 minutes. Stir in the flour to form a roux. In a separate pot, heat the chicken stock and the milk. Slowly add the stock to the cucumbers. Add the strained lemon juice, mint and season. Simmer until thick and then blend until smooth. Cool the soup; add the sour cream and season. Make a mini sandwich with lobster meat, arugula and brioche and place on a skewer. Garnish with the lobster meat and the lobster brioche sandwich. Yield: 6–8 ser ings Michael Bongior o

Cold St awber Soup 1 quart strawberries 1 ½ cups water ¾ cup Bordeaux wine ½ cup sugar ⅛ cup lemon juice ⅛ tsp cinnamon ½ cup heavy cream 3 tbsp sour cream

Slice tops of strawberries off and wash, reserving 6 for garnish. Place into pot with water, sugar and Bordeaux wine. After it begins to cook, add lemon juice and cinnamon. Bring to simmer and cook for 15 minutes. Cool overnight. Beat heavy cream to a peak. Add sour cream and blend. Prior to service, blend into base. Garnish with strawberry fan.

Yield: 6 ser ings Michael Hamilton

Crab & Cor Chowder 8 oz bacon, sm dice 8 oz butter 1 lg onion, sm dice 8 stalks celery, sm dice 1 tbsp garlic, minced 2 cups flour, all-purpose 3 quarts crab stock 1 lb corn 12 oz potatoes, sm dice 1 lb crab meat 1 tbsp OLD BAY速 seasoning Salt to taste Ground pepper to taste 16 oz half & half

Cut all vegetables as described. Place the bacon and the butter into a soup pot. Cook to render the fat from the bacon. Cook until the bacon is browned, then remove. Add the onion, celery and garlic. Cook until the onions are translucent. Add the flour and mix well. Cook the vegetable flour mixture on low for about 5 minutes. Keep a stir on the mixture. Add the stock to the vegetable/flour mixture while whisking. Bring the soup to a simmer. Add the corn and the potatoes. Continue to simmer until the potatoes are tender. Add the crab meat, OLD BAY速, salt and pepper. Slowly add the half & half while whisking. Yield: 8, 16 oz ser ings Jer Goard

Cream of Crab Soup 4 gallons (1 quart) whole milk 6 quarts (1 ½ cups) heavy cream 10 oz (1 oz) crab base 6 oz (1 oz) chicken base 7 tbsp (1 ¼ tsp) OLD BAY® seasoning 4 tbsp (¾ tsp) ground dry mustard 1 tbsp (¼ tsp) ground white pepper 3 tbsp (½ tsp) dried parsley flakes 2 lbs (4 tbs) butter 8 cups (½ cup) all-purpose flour 2 cups (2 tbs) cooking sherry or dry sherry 4 lbs (¼ lb) claw or special crab meat

To prepare use double boiler system. Combine milk, heavy cream, bases, and dry spices. While ingredients are getting hot, in a separate pot melt butter, do not scorch; add in flour to make roux. When ingredients in the double boiler reach 180° F–200° F start gradually adding in roux. Reduce heat under double boiler to a simmer. Simmer for 45–60 minutes or until the floury taste is no longer there. Add 2 cups (2 tbs for home cooking version) of dry cooking sherry. Drain excess liquid from crab meat. Mix in crab meat and serve.

Yield: 6 gallons or 96 ser ings of 1 cup each (6 cups: 6 ser ings) Joe Mathis

Dovga ½ bunch Italian parsley ½ bunch cilantro ½ bunch spinach 1 sm bunch dill ½ cup white rice 1 egg 1 quart plain yogurt 2 cups water 3 tbsp flour

Cut up greens and set aside. In a small bowl, mix rice and egg. In a lg bowl mix yogurt, water and flour. Add rice to yogurt mixture and put on stove. Bring to a boil, stirring constantly. When rice is soft, add greens and keep stirring. When greens are soft serve in small bowls or glasses, with or without spoons.

Yield: 4 ser ings Sofia Tsit inbaum

Green Borscht 3 bunches green onion 10 cups chicken stock 3 potatoes, med size Salt to taste Black pepper to taste 1 lb sorrel or spinach 2 tbsp cilantro 2 tbsp dill 3 eggs, hardboiled Sour cream to taste

SautĂŠ green onions in oil until deep golden in color, about 15 minutes. Bring the stock to a simmer and add potatoes. Simmer, covered, until the potatoes are cooked through, about 20 minutes. Remove the potatoes with a slotted spoon, mash them coarsely (they should still be in tiny little pieces, not purĂŠed), and return to the stock. Add onions. Adjust salt and pepper. When the stock comes to a simmer once more, add the sorrel; let simmer for 3 minutes, then take off heat. Stir in cilantro and dill, and serve immediately. (Keep in mind that sorrel overcooks very quickly). Place hardboiled egg slices in each bowl before pouring the soup. Serve with sour cream on the side.

Yield: 6 or more ser ings Suren Sarkisov

Italian Wedding Soup 1 med onion 8 stalks celery 1 lg carrot 1 oz olive oil 1 tsp garlic, chopped 2 quarts chicken stock 1 lb spinach, chopped ½ cup pasta (acini di pepe)* 4 oz cornstarch 1 lb mini meatballs, cooked Basil to taste Kosher salt to taste Ground pepper to taste 1 lb chicken, cooked, diced

Dice the onions, celery and carrots into ¼" cubes. Heat the olive oil in a soup pot until nearly smoking hot. Add the onions, celery, carrots and garlic. Sauté until the onions are translucent. Add the chicken stock and the spinach. Bring the stock to a boil. Reduce to a simmer, then add the pasta and cook for 5 minutes. Mix the cornstarch with cold water to a smooth consistency. Add the cornstarch mixture to the simmering liquid. Add the meatballs, the seasoning and the chicken and continue to cook for 5 minutes. *ACINI DE PEPE [ah-CHEE-nee dee PAYpay] – tiny peppercorn-shaped pasta.

Yield: 10 ser ings Staff of Blue Cross Blue Shield

Jambalaya 4 med shrimp 2 oz chicken, diced 2 tsp Creole seasoning 2 tbsp olive oil 1 oz ham or smoked sausage 1 tbsp onion, diced 3 tbsp bell pepper, diced and seeded 2 tbsp celery, diced 2 oz white wine ¼ cup tomatoes, chopped 2 oz chicken stock 1 tsp garlic, chopped 2 tbsp scallions, sliced 1 tbsp fresh parsley Salt and pepper to taste ¼ cup saffron rice

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a lg saucepan heat oil over high heat. Sauté ham or sausage, onions, peppers and celery for about 3 minutes. Add chicken and shrimp. Add white wine and continue cooking until proteins are completely cooked. Add garlic, tomatoes and chicken broth. Let reduce slightly. Add scallions and parsley. Salt and pepper to taste. Serve over saffron rice.

Yield: 1 ser ing Alena Khvesiukovich

Lemong ass-Scented Noodle Soup With Shrimp ¼ lb Asian rice noodles (or pad Thai noodles) 4 cups chicken stock or broth 2 stalks lemongrass, inner bulbs – very thinly sliced, tops crushed 1 med garlic clove, thinly sliced Salt and pepper, to taste ¾ lb shrimp, peeled and deveined 1 cup snow peas, halved crosswise ½ bunch watercress, no stems ¼ cup cilantro, finely chopped 2 scallions, thinly sliced 2 tbsp fresh lime juice

Soak the noodles in a lg bowl of hot water until pliable, about 15 minutes. Meanwhile, in a lg saucepan combine the stock with sliced and crushed lemongrass and the garlic. Cover and simmer over low heat for 20 minutes. Season with salt and pepper and discard the lg lemongrass stalks. Bring a lg saucepan of water to a boil. Drain the noodles and cook them in the boiling water until tender, about 2 minutes. Drain well and rinse under cool water. Add shrimp, snow peas and watercress to the lemongrass broth and cook until the shrimp are pink and the vegetables are crisptender, about 2 minutes. Stir in the cilantro, scallions, lime juice and noodles and cook just until heated through. Yield: 4 ser ings Carl J. Scharle

Mar land Crab Soup 2 tbsp butter 1 sm yellow onion, diced 2 stalks celery, diced 1 cup carrots, diced 2 (14 ½ oz) cans stewed tomatoes 1 cup fresh lima beans 1 cup fresh corn 3 tbsp OLD BAY® seasoning 3 cups beef broth 1 can clam juice 3 cups light chicken stock 1 lb back-fin lump crab meat – picked for shells Crab claws – (we save them whenever we pick crabs and freeze them until it's time to make soup) Yield: 10 ser ings Russell Brannon

Melt butter in 4-quart pot. Add onions, celery & carrots and sauté until tender. Add everything else except crab meat and claws, bring to a quick boil. Reduce heat to simmer, add crab meat and stir lightly. Add claws to top and cover; simmer 10–15 minutes. Serve hot.

Peanut and Chest ut Soup ¼ cup margarine 1 ½ tbsp all-purpose flour 1 quart chicken broth 1 quart water 1 cup smooth peanut butter ½ cup unsalted peanuts, chopped ½ cup water chestnuts, chopped 1 tbsp Worcestershire sauce

Melt margarine in a lg saucepan. Stir in flour to make a roux. Cook on medium heat while frequently stirring until the roux is light tan in color. Once the roux is ready, add chicken broth and water and bring to a boil. Then add peanut butter and Worcestershire sauce and stir. Hold on stove at a low heat until ready to serve. The longer it heats, the thicker it gets. Garnish with chopped peanuts and water chestnuts. Yield: 10–12 ser ings Bar Pinkowicz

Pulled Pork Green Chili 2 tbsp (1 ½ tsp) seasoned salt 1 tbsp (¾ tsp) chili powder 1 tsp (¼ tsp) thyme 1 tbsp (¾ tsp) black pepper 1 tbsp (¾ tsp) garlic pepper 2 tbsp (1 ½ tsp) brown sugar 5–6 lbs (1 ¼–1 ½ lbs) pork picnic shoulder ¾ (3 tbs) cup butter or lard 1 cup (¼ cup) flour 2 tbsp (1 ½ tsp) fresh garlic, chopped 1 (½ cup) onion, chopped 1 gallon (1 quart) chicken broth 4 cups (1 cups) roasted green chilies, diced 1 cup (¼ cup) tomatillos*, diced ¼ tsp (pinch) cayenne pepper 1 tbsp (¾ tsp) oregano 1 tsp (¼ tsp) black pepper

Yield: 2 gallons or 25 ser ings (2 quar s: 6–7 ser ings) Samuel Ster

Pork: In a small bowl mix the seasoned salt, chili powder, thyme, black pepper, garlic, and brown sugar. Rub this spice mixture onto the pork picnic shoulder. Cook in a gas, electric, or charcoal smoker with hickory wood chips. Maintain 250°– 275° F for 6–7 hours. The pork should reach an internal temperature of 190° F. Cover with foil and let rest for 30 minutes. Chili: In a thick bottomed soup pot melt the butter or lard over medium heat. Whisk in the flour and cook for 3 minutes. Add the fresh garlic and onion. Slowly whisk in the chicken stock. Simmer for 10 minutes. Add the green chilies and tomatillos. Heat a small sauté pan over medium heat. Add the cayenne pepper, black pepper and oregano. Toast the spice mixture for 2 minutes. Chop or pull the pork shoulder into bit size pieces. Add to the chili and simmer for 30 minutes. Adjust the seasoning with salt and pepper. Note: This version of green chili is good in the summer and is excellent as a soup or to smother on burritos. *TOMATILLO [toh-mah-TEE-yoh] – This fruit, which is also called Mexican green tomato, belongs to the same nightshade family as the tomato.

Russian Okhroshka Soup 5 red potatoes 5 eggs 6 green onions 10 radishes ½ bunch dill 1 tsp salt 1 liter buttermilk 1 tbsp sour cream

Boil potatoes and eggs. Let them chill. Finely dice onions, radishes, dill and put them into lg pot with buttermilk. When eggs and potatoes cool down, peel and finely dice them. Put them in pot with buttermilk. Add tbsp of sour cream and mix. Salt soup to taste and chill. Serve cold.

Yield: 10 ser ings Veta Mesh

Sopa De Caracol (Conch Soup) Âź lb butter 2 lg onion, yellow or white 3 cloves garlic 2 green peppers 2 carrots 2 lbs yucca 2 cubes fish or chicken stock 1 sm bunch of coriander, chopped 1 scotch bonnet peppers 1 liter coconut milk 3 green bananas 1 lb fresh conch

Melt butter in a lg pan on low heat. Roughly, chop onion, garlic and green peppers. SautÊ in butter for 5–10 minutes. Peel and roughly chop all the other vegetables and add them to the pan. Turn up the heat and fast fry for 5 minutes. Add the stock and chopped coriander to the mix. Burst the scotch bonnet pepper between your fingers (watch it doesn't get in your eyes) and add to the pot. Add coconut milk and let simmer for another 20 minutes. Chop bananas into large chunks and simmer for another 7 minutes or until the bananas are soft. Wash, peel and cut the conch into small pieces and add to the pot. Let simmer for 5 more minutes. Yield: 8 ser ings Marlon Paz

Thai Sweet Cor Soup 3 tsp sesame or sunflower oil 3 spring onions, sliced thin 1 garlic clove, crushed 1 pint chicken stock 1 lg can cream style sweet corn 2 cups shrimp, cooked and peeled 2 tsp green chili paste or chili sauce Salt and pepper to taste Fresh coriander leaves (garnish)

Heat the oil in lg heavy based saucepan and sautĂŠ onions and garlic. Stir in chicken stock, cream style sweet corn, shrimp and chili. Bring soup to boil. Season to taste, sprinkle with fresh coriander leaves. *Make the soup a day before, letting it sit in the refrigerator overnight so the flavors stand out.

Yield: 5 ser ings Sta of Kirov Academy

Vegetarian Chili 12 (2) carrots, peeled 4 (⅓ cup) celery stalks 1 lb (1 cup chopped) fresh mushrooms 3 (1 cup) onions, diced ¼ cup (2 tsp) garlic, minced ½ cup (4 tsp) blended oil 1 can (½ cup) tomatoes, diced 1 cup (3 tbs) bulghur wheat 1 quart (⅔ cups) vegetable broth 1 dried chipotle and dried ancho chili (¼ tsp chipotle or ancho chili) 1 cup (3 tbs) brewed coffee ¼ cup (2 tsp) chili powder 2 tbsp (1 tsp) ground cumin 1 (¼ tsp) cinnamon stick 3 cups (½ cup) pinto or kidney beans, cooked

Yield: 6 quar s or 20 ser ings (1 quar which is 3–4 ser ings) Jen Foy

Pulse carrots, celery and mushrooms in a food processor until roughly ground. In a stockpot or brazier, soften vegetables, onions, and garlic in the oil. Add tomatoes, bulghur, vegetable stock, peppers, coffee and spices. Cook until liquid is almost gone. Remove peppers and adjust seasoning with salt and pepper if necessary. Add cooked beans.


Veggies & Sides

Brock’s Best

Ar enian “Musaca” 1 ½ lbs beef, sliced Salt to taste Black pepper to taste 1 tbsp vegetable oil 3 eggplants 5 tomatoes ½ lb rice 3 tbsp dill 3 tbsp cilantro

Slice the beef and season with salt and pepper. Fry the meat in a sauté pan until brown. Slice the eggplant into rounds and fry in the pan that you used for the beef. Slice the tomato. Create the dish by placing the ingredients in a baking dish in layers. Place the eggplant in the bottom of the 9" x 13" baking dish. Add a layer of beef. Add a layer of rice and then top with the sliced tomatoes. Keep alternating layers and top with the remaining eggplant.

Yield: about 10 ser ings Liudmila Sarkisova

Add enough water to cover the rice. Cover the dish and bake at 350° F until the rice is cooked. Add the fresh dill and cilantro. Serve and enjoy.

Asparag s and Hollandaise Sauce 2 lbs asparagus, fresh 4 egg yolks 2 sticks (½ lb) butter, in chunks ½ tsp sea salt, or to taste Pinch cayenne pepper Pinch white pepper (optional) 2 tbsp lemon juice, freshly squeezed or water ⅓ cup almonds

Snap the tough ends off the asparagus. The ends may be discarded, or reserved to flavor a vegetable stock. Steam asparagus until tender (not mushy) and drain. Asparagus should be a bright green rather than an olive color. The length of cooking time depends on how young the asparagus shoots are when harvested, and their size. Serve with the following Hollandaise sauce. In a saucepan, beat egg yolks over low heat for about 5 minutes. The eggs should become heated, but if the temperature nears a boil, the eggs will scramble. If the mixture is not hot enough, the sauce may be too thin and is more likely to separate. The sauce is ready when, with a stroke of the whisk, you will see the clean bottom of the pan.

Yield: 6–8 ser ings Mark Snyder

On the lowest heat setting, add the chunks of butter, one at a time, and beating after each addition. Stir in the salt, pepper, cayenne and lemon juice. Pour sauce over asparagus and sprinkle with 1⁄3 cup blanched almonds. Note: This Hollandaise sauce is also good for making Eggs Benedict.

Baked Beans 1 lb dry northern beans ½ lb bacon, cut in 1" pieces 1 tsp salt 1 sweet onion 1 bottle chili sauce ½ cup brown sugar ⅔ cup molasses 3 tsp dry mustard 2 tsp lemon juice 1–2 tbsp of bacon fat Pepper to taste Crock pot or lg stock pot

Soak the navy beans overnight; drain. Place in a pot with enough water to cover the beans. Boil until tender; about one hour. While the beans cook, cook the bacon until crisp. Reserve one to two tbsp of bacon fat. Put the tsp of salt in the water with the beans. Drain, but reserve the liquid. In the pot, combine all of the ingredients including the bacon fat but not the reserved liquid. Once combined, add a bit of the reserved liquid to create a fluid consistency. Cook the beans 4–6 hours (depending on your crock pot). Continue to stir occasionally and add additional reserved liquid to continue to have a fluid consistency.

Yield: 8–10 ser ings Tracey Woomer

Basil Roasted Vegetable Couscous Salad 2 tbsp fresh basil, minced 2 tbsp balsamic vinegar 1 tbsp extra-virgin olive oil ¼ tsp salt 2 garlic cloves, crushed 2 med zucchini, cut into 1" slices 2 med squash, cut into 1" slices 2 med eggplant, cut into 1" slices 2 med red bell peppers, cut into 1" slices 2 med yellow peppers, cut into 1" slices 1 med yellow onions, cut into 8 wedges 1 (8 oz) package baby bella mushrooms 3 cups couscous, cooked 2 tbsp fresh lemon juice 5 tbsp olive oil Salt and freshly ground pepper to taste

Yield: 8–10 ser ings Tracey Woomer

Combine first five ingredients in a large bowl; stir well. Add all of the prepared vegetable; toss well to coat. Arrange vegetables on a single layer in a shallow roasting pan. Bake at 425° F for 35 minutes or until tender and browned, stirring occasionally. Combine lemon juice and olive oil. Add salt and pepper to taste. Set aside. Combine roasted vegetables with couscous. Add dressing, stir well to combine. Can be served warm or chilled.

Black Bean Cakes With Tomato and Jack Cheese 2 lbs (½ lb) presoaked black beans 2 oz (1 tbs) oil 2 onions (1 cup), finely diced 10 cloves (1 ⅔ tsp) fresh garlic, chopped ¼ tsp (1 pinch) cayenne pepper 2 tbsp (1 ½ tsp) cumin, ground 1 ½ tbsp (1 tsp) chili powder, ground 4 oz (2 tbs) white wine for sautéing 2 oz (5 tsp) flour, all-purpose 4 oz (3 tbs) corn meal 6 scallions (2 tbs + 1 ½ tsp), chopped 2 tbsp (1 ½ tsp) kosher salt ½ bunch (4 ½ tsp) cilantro, chopped 1 cup (¼ cup) eggs, pasteurized 40 oz (2 ½ cups) Jack cheese, shredded 48 oz (1 ½ cups) tomato salsa

Yield: 20, 6 oz cakes (5, 6 oz cakes) Tony Pater o

Preheat oven to 350° F. Cook beans in boiling water until tender; about 45 minutes. In a pan, in 2 oz of oil (1 tbs for home version), sauté the onions and garlic until translucent. Add cumin, cayenne and chili powder, deglaze with white wine, remove and chill. In a mixing bowl, paddle together the onions and beans, add the flour, cornmeal, scallions, salt, cilantro and eggs; mix until well blended. Scoop bean mix into 6 oz portions and form into cakes. Cook cakes in a Teflon pan in the remaining oil and sear on both sides. Place on baking pan and finish in 350° F oven until minimum internal temperature of 165° F. Top with shredded jack cheese. Return to oven to melt. Pull cakes from oven and top with 2 oz of tomato salsa.

Bulghur Riso o With Spring Peas and Asparag s 5 tbsp butter 1 lg onion, chopped 3 cloves garlic, minced 1 ½ cups bulghur 4 cups chicken stock 1 lb asparagus – trimmed and cut into ¾" pieces 1 ½ cup frozen peas, unthawed ¾ cup freshly grated Parmesan cheese ¼ cup whipping cream 2 tbsp fresh tarragon, chopped Freshly grated Parmesan cheese, optional

Melt 4 tbsp butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until light golden, about 5 minutes. Mix in bulghur. Add ½ cup stock and cook until absorbed, stirring often, about 5 minutes. Add ½ cup stock two more times, simmering after each addition and stirring often until liquid is absorbed. Mix in asparagus. Continue adding stock ½ cup at a time until bulghur is just tender and mixture is creamy, simmering after each addition and stirring often until stock is absorbed, about 20 minutes. Add peas and cook 3 minute longer. Stir in ¾ cup Parmesan, cream, tarragon and remaining 1 tbsp butter. Serve, passing additional grated Parmesan, if desired. Yield: 6 ser ings Ger ard Zolezi


Did you know that legumes are low in fat? Food like peas and beans family are excellent sources of proteins, fiber and flavor. They are great to serve as a side dish.

Bulghur St ffed Tomato au Gratin 2 lbs (1 ¾ cups) bulghur wheat 4 oz (3 tbs) olive oil 3 carrots (1 carrot), finely diced 3 red peppers (1 red pepper), finely diced 2 red sweet onions (1 cup), finely diced ½ bunch (⅓ cup) celery, finely diced 2 tbsp (2 tsp) fresh garlic ½ tsp (1 dash+) salt 1 tsp (⅓ tsp) black pepper 2–3 cups (⅔–1 cup) cream sauce or alfredo sauce – make in advance 24 tomatoes (8 tomatoes) Parmesan cheese

Preheat oven to 300° F. In a medium stockpot cook bulghur wheat following box directions. Put in cooler to cool down. In another medium saucepan or stock pan start sautéing the diced carrots first and let them cook for 4 minutes before you add the rest of the diced vegetables and fresh garlic; continue cooking until vegetables get soft. Add salt and pepper. Add the cooked diced vegetables to the bulghur wheat; put to side to cool. Core out 24 tomatoes (8 tomatoes for the home version). Slice the bottom off so tomato has a flat spot. Ball 24 portions (8 portions for home version) of the bulghur/vegetable mix then stuff them into the tomatoes. Spray pan, then pour half a gallon of cream sauce into the pan. Put stuffed tomatoes in the pan. Sprinkle shaved imported Parmesan cheese on top. Be generous.

Yield: 24 ser ings (8 ser ings) Chuck Wilde

Cover with wrap (twice) and aluminum foil. Bake in a 300° F oven for 45 minutes. Uncover; cook another 5–10 minutes to lightly brown.

Creamed Cabbage ½ cup heavy cream 1 tsp salt ½ cup sugar ½ cup chilled white vinegar 1 small head of cabbage (4 lbs)

Beat with electric mixer the heavy cream, salt, sugar and vinegar together thoroughly until the dressing resembles whipped cream. Discard outer leaves and the core of the cabbage head. Chop the rest of the cabbage to medium consistency and combine with the dressing just before it is ready to be served.

Yield: 8–10 ser ings Evely Bit er

Dinsztelt Wilted Greens ¼ cup butter ¼ cup olive oil 6 cloves garlic, minced 1 tin anchovies ½ tsp crushed red pepper 1 bunch Swiss chard, discard stems, tear leaves 1 bunch mustard greens, stems trimmed – tear leaves 1 head escarole, stems trimmed, tear leaves 10 oz spinach leaves, torn 1 can black olives, chopped 2 tbsp red wine vinegar ¼ cup chicken stock Salt and white pepper to taste

Melt butter and olive oil in heavy large pot over medium-high heat. Add garlic, anchovies and crushed red pepper, cook until the anchovies begin to fall apart. Add all greens, olives, vinegar and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

Yield: 4–6 ser ings Eric Rappapor

Dolma* (St ffed Grape Leaves) 1 lb ground beef 5 oz uncooked rice 4 med onions, quartered 1 bunch fresh cilantro 1 tbsp mint, dried Salt and pepper to taste 1 lg jar of grape leaves, drained 32 oz plain yogurt 5 cloves garlic, lg, minced

In a large bowl, mix ground beef, rice, onions, cilantro, mint, salt and pepper. Using a meat grinder, grind the meat mixture using a large die. Drain grape leaves and place in boiling water for 5 minutes. Remove grape leaves from water and separate laying flat on the counter. Divide the ground meat mixture among the grape leaves. Roll the leaves folding in the sides to contain mixture. Place in boiling water for about 2 hours or until the leaves are tender. Sauce for Dish: You can use plain sour cream, or whipped yogurt, or whipped yogurt mixed with minced garlic and serve on top.

Yield: 10 ser ings Veta Mesh

*DOLMA [dOl-'mä] – Means “stuffed”.

Home St le Baked Beans 16 oz baked beans 15 ½ oz kidney beans, rinsed and drained 15 oz butter beans, rinsed and drained ¼ cup tomato sauce ⅓ cup catsup 1 onion, finely chopped 1 tsp dry mustard 2 cloves garlic, minced ¾ cup brown sugar, packed 1 tbsp Worcestershire sauce

Yield: 12 ser ings Donna Dunn

Preheat oven to 350° F. Combine all ingredients together; pour into a greased 13" x 9" baking dish. Bake, uncovered, at 350° F for 30 minutes, or until beans are desired consistency.

Hummus 1 can garbanzo beans – drained liquid reserved ½ cup garlic, chopped 1 ¾ cups tahini* 1 ½ cups lemon juice ¾ cups olive oil 1 ½ tbsp salt 2 tbsp sriracha**

Gather all ingredients. Drain garbanzo beans and reserve the liquid. Add all ingredients except the garbanzo beans and reserved liquid into the food processor until well blended. Add spice mixture to mixing bowl. Add garbanzo beans into the food processor in appropriate sized batches, thinning as needed with the reserved liquid to proper consistency. Add each batch into mixing bowl and mix well when all batches are complete.

*TAHINI [tuh-HEE-nee] – a thick paste made of ground sesame seed.

Yield: 70, 4 oz ser ings Je ey Chamberlain

**SRIRACHA [SEE-rah-chah] – Hot sauce made from sun-ripened chilies, which are ground in a smooth paste with garlic.

Olive Balls 1 cup (4 oz) cheddar cheese, shredded ¼ cup butter or margarine, softened ¼ tsp Worcestershire sauce 1 cup original Bisquick® mix 1 jar (5 oz) pimiento-stuffed olives

Heat oven to 400° F. Stir together cheese, butter and Worcestershire sauce; stir in Bisquick mix until dough forms (work with hands if necessary). Pat olives completely dry on paper towel. Shape 1 tsp dough around each olive. Place about 1 inch apart on ungreased cookie sheet. Bake about 10 minutes or until light golden brown. This fun, tasty appetizer will have your guests wondering, “What are those?” But these breaded olives are sure to be a hit. Yield: 40 ser ings Teresa Flebbe

Potato Salad 10 lbs (2 ½ lbs) potatoes 2 lg onions/2 oz onion powder (½ cup diced onions or 2 tbs onion powder) 1 lb (½ cup) celery, diced sm 1 pint (½ cup) sweet relish 8 oz (¼ cup) yellow mustard 32 oz (1 cup) mayonnaise Salt to taste Pepper to taste

Cut potatoes in ¾" dice. Cook potatoes in boiling water until tender but firm. Dice onion and celery. Add all ingredients in a large bowl and mix thoroughly. Adjust seasoning with salt and pepper. Allow to sit refrigerated until flavors blend well.

Yield: 16 ½ lbs or 66 – 4 oz por ions (16 – 4 oz por ions) Antoine Lee

Red Quinoa 4 cups (1 cup) red quinoa 8 cups (2 cups) vegetable stock 1 ½ cups (⅓ cup) dried cranberries 1 ½ cups (⅓ cup) raisins 1 ½ cups (⅓ cup) almonds, toasted, slivered 1 ½ cups (⅓ cup) salted sunflower seeds 2 tbsp (1 ½ tsp) fresh thyme leaves

Put quinoa on sheet tray. Place in 350° F convection oven for 15 minutes. Remove and let cool. Bring 8 cups (2 cups for home version) of vegetable broth to boil. Add quinoa; cook 15–20 minutes or when white "tail" shows on grains. Test for doneness. (Some people like crunchier, others softer quinoa). When satisfied with texture, drain and cool on sheet tray. In large mixing bowl combine quinoa, cranberries, raisins, almonds, sunflower seeds, and thyme. Mix thoroughly and serve.

Yield: 15–20 ser ings (4–5 ser ings) Chris Gearin

QUINOA [KEEN-wah] – This ancient seed was a staple of the Incas. It cooks quickly and has a mild flavor and a delightful, slightly crunchy, texture. It has a lot of the amino acid lysine, so it provides a more complete protein than many other cereal grains. It comes in different colors, ranging from a pale yellow to red to black. Rinse quinoa before using to remove its bitter natural coating.

Roasted Parsnips 2 lbs parsnips, medium, peeled – cut on diagonal into ½" slices 2 tbsp extra virgin olive oil 1 tsp coarse kosher salt 2 tbsp butter

Preheat oven to 450° F. Toss first 3 ingredients in bowl. Spread parsnips in single layer on a rimmed baking sheet. Dot with butter. Roast parsnips 20 minutes. Using tongs to turn parsnips; roast until browned and soft, about 15 minutes longer. Salt and pepper to taste. Yield: 4 ser ings Tracey Woomer

Russian Golubtsi–St ffed Cabbage Rolls 1 med head of green cabbage ¾ cup rice, uncooked ¾ cup onions peeled, finely diced 1 ¾ cups carrots, peeled, shredded 1 ¾ cups tomatoes, skin and seeds removed – finely chopped 14 oz ground beef 2 tbsp tomato paste Salt and pepper to taste 2 cups water Sour cream

Preheat oven to 145° F. Wash cabbage and remove outer leaves. Place cabbage head in a large pan with boiling water, cover and simmer for about 15 minutes. Drain and cool cabbage head with cold water, drain. Cook rice in salted water until half cooked (10 minutes). Finely chop onions and sauté in oil or butter until translucent. Peel and grate carrots. Remove tomato skins and seeds. Finely chop tomatoes. Combine everything in a bowl. Add rice and ground beef, season to taste with salt and pepper and mix well. Put 1 tbsp of filling on the inner side of each cabbage leaf. Carefully fold the leaves like envelops seam side down. Heat oil or butter in a pan and fry golubtsi on both sides until golden brown.

Yield: about 5 ser ings Bella Raykin

Bring water to boil, add tomato paste. Place golubtsi in the pan and simmer for about 1 hour, or slow cook in pre-heated 145° F oven for 1 hour. Remove from pan and serve with sour cream.

Russian Mushrooms 2 tbsp butter 2 onions, finely chopped 1 lb mushrooms, thinly sliced 10 oz fresh beef stock Salt to taste Pepper to taste 8 oz sour cream

Heat the butter in a medium saucepan; add the onions and sauté gently for 3–5 minutes until softened. Add the mushrooms and continue to sauté for about 5 minutes or until just tender. Add the beef stock, salt and pepper, heat to simmering point, then stir in the sour cream. Serve hot.

Yield: 4 ser ings Boris Reznik

Spaetzle Noodles Bergkase 4 eggs ½ cup milk 2 cups all-purpose flour 1 tsp salt ½ tsp nutmeg, ground ¼ tsp white pepper ¼ cup butter 1 cup onion, sliced thin 1 cup Bergkase cheese, grated – or other hard German cheese Salt and pepper to taste

Combine the eggs and milk, mix well. Add the flour, salt, nutmeg and pepper; combine to form a sticky dough. Bring a large pot of salted water to a boil. Form the Spaetzle by using a special Spaetzle maker or use a rubber spatula to push the batter through the holes of a large-holed colander. Cook the Spaetzle in boiling water for approximately 5 minutes, or until the noodles rise to the surface. Drain well. Heat a heavy bottom sauté pan over medium high heat, melt the butter and add the onions. Cook the onions until lightly browned. Add the drained Spaetzle and sauté about 2 minutes. Add the grated Bergkase cheese, toss well to coat. Season with salt and pepper and serve immediately. *SPAETZLE [SHPATES-luh] – Spaetzle is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes nutmeg.

Yield: 4 ser ings Eric Rappapor

Spicy Asian Le ce Wraps 1 package cellophane noodles 3 tbsp hoisin sauce 1 tbsp Japanese ponzu ½ tsp Sriracha sauce 1 tbsp warm water 4 tbsp soy sauce ½ tsp chili flakes 1 tsp cilantro, chopped 2 tsp green onion, sliced 1 tsp lime juice ½ tsp sesame oil 4 tbsp canola oil 2 tbsp ginger, chopped 2 tbsp garlic, chopped 2 tbsp rice wine vinegar 1 flank steak 4 boneless skinless chicken breasts 16 leaves Bibb, butter or iceberg lettuce leaves 1 red pepper, seeded and julienne 1 carrot, julienne 3–4 green onions, sliced bias cut ½ cup shiitake mushrooms, sliced 1 halved cucumber, deseed & cut in strips

Cook the cellophane noodles in boiling water until tender. Mix together the hoisin sauce, ponzu, Sriracha, and warm water. Make sure sauce is not too thick or too thin. Allow to sit so flavors will gel. Mix together the soy sauce, chili flakes, cilantro, green onion, lime juice and sesame oil and allow to sit. Mix together the canola oil, ginger, garlic, and rice wine vinegar. Marinate the flank steak in half the marinate mixture and the chicken in the other half. Grill the flank steak and chicken separately on a charcoal grill until done. Slice into julienne strips. Take one lettuce leaf and put a small amount of cellophane noodles on top. Add the chicken or beef strips (both if you would like), the peppers, carrots, green onion, shiitake mushroom, and cucumber. Top with hoisin sauce or the chili cilantro sauce. Serve on the side for dipping. Yield: 4 ser ings Eric Smith

Sweet Potato Salad 2 lbs sweet potatoes ½ lb bacon 1 cup mayonnaise ½ cup Dijon mustard ¼ cup maple syrup 2 tbs cider vinegar ¼ cup parsley, chopped ½ cup red onion, diced ½ cup celery, diced Salt to taste Pepper to taste

Peel, cube, steam and cool sweet potatoes. Cook, cool and crumble bacon. Mix mayonnaise, Dijon mustard, maple syrup, vinegar and parsley. Combine all remaining ingredients in a large bowl. Season with salt and pepper. Chill and serve.

Yield: 2 ½ lbs: 10 – 4 oz ser ings Michael Hamilton

Unst ffed Cabbage 1–2 lbs head of green cabbage – quartered lengthwise and cored ½ cup reduced-sodium chicken broth 3 garlic cloves, thinly sliced and divided ¾ tsp salt 1 lg onion, thinly sliced 1 tbsp olive oil ½ lb ground beef chuck ½ lb ground pork ¼ tsp salt and black pepper 2 (14 oz) cans diced tomatoes with juice ⅓ cup dried cranberries 3 tbsp red wine vinegar 1 tbsp packed dark brown sugar 2 tbsp flat leaf parsley, chopped Serve with steamed white rice

Place cabbage in a deep 12” heavy skillet with broth, 1 garlic clove (sliced), and a rounded ¼ tsp of salt. Bring to a simmer over medium heat, then cook, covered turning cabbage occasionally, until very tender, about 45 minutes. (Add more broth or water if necessary–do not let the pan go dry). Meanwhile cook the onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase the heat to medium-high and stir in ground meats along with ½ tsp each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes. Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer uncovered, stirring occasionally and breaking up the tomatoes with a spoon, until slightly thickened, about 20 minutes. Season with additional salt, if needed. Pour sauce into the skillet with the cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley and accompanied by steamed rice, if desired.

Yield: 4 ser ings Claudie Brock


The Best of Brock  

This collection of the favorite recipes of the chefs as well as the associates and friends of Brock and Company, Inc., a food service compan...

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