The ECCO Employee Cookbook

The

Employee Cookbook

Index

Appetizers Beverages Chili, Soups, Stews Main Dishes, Sandwiches, Wraps Desserts

4 11 13 16 24

Food for the Soul Recipes are a guide to happiness. A roadmap to fellowship.

An artifact of past enjoyment… a family memory.

We all have cherished memories with people we care

about. A common thread weaving through all the memories is often a special dish we share together. Whether it’s that

perfect cup of hot chocolate, the ultimate mashed potatoes, family brunch, or grandma’s famous gravy. We all have that recipe that instantly makes us feel HOME.

We want to celebrate and lift up these great moments with

all of you! We thought it would be fun to create a Cookbook together filled with these precious recipes.

Appetizers

Mexican Dip Jon Beam

Ingredients

I have been making this dip for years. It is super easy and is always empty at the end of the party. All you need is a margarita or a Dos Equis and you are all set!

1lb. ground beef 1 16oz can refried beans 1 packet taco seasoning 1 8oz carton sour cream 1 4oz can diced jalapeno peppers 2C Mexican blend cheese A bag of your favorite tortilla chips

(I prefer Fritos Scoops and Tostitos Scoops) Enjoy!

Preparation

1. Preheat oven to 350.

2. Brown ground beef and drain.

3. In mixing bowl combine ground beef, taco seasoning, and refried beans and mix until well blended.

4. In 9x13 baking dish spread the beef mixture on the bottom of the pan and cover with sour cream.

5. Next, sprinkle the diced jalapenos over the sour cream and top off with the Mexican blend cheese.

6. Bake at 350 for 30 minutes.

7. This will be VERY HOT when it comes out of the oven.

Seven Layer Dip Nona & Jim Bell

Ingredients

This is a favorite of ours.

My mother used to make it.

1 medium head of iceberg lettuce-cut into fine strips 1 medium sweet onion, sliced in rings 1-2 cans Kroger small English peas, drained 6 hard boiled eggs, sliced 2/3 cup mayonnaise 1/3 cup sour cream 1cup shredded Swiss cheese 6-8 slices of cooked bacon, crumbled Preparation

1. Mix mayo and sour cream together.

2. Layer ingredients in order listed. Except mayo mixture.

3. When finished layering, spread mayo mixture on top and sprinkle bacon on top.

4. Cover tightly.

5. Put in refrigerator for 10 hours or over night.

Put out still layered and toss when ready to serve. This is great for parties.

Enjoy!

Tips: You may find you need more of a certain ingredient than listed. Add salt if you think needed.

Little Pizzas Brad Bell

Ingredients

Pepperoni Shredded Mozzarella Cheese Sourdough English Muffins Jar of Pizza Sauce

Made it in middle school Home-EC class and loved ever since.

Preparation

1. Split English Muffins in half 2. Spread pizza sauce on each half 3. Add shredded cheese 4. Add pepperoni 5. Place in toaster oven on bake, watch until cheese melts and pepperoni sizzles Enjoy!

Avocado, Mandarin Oranges, and Pecan Salad

Nona & Jim Bell

Ingredients

1 avocado, cut up 1 can mandarin oranges ½ cup chopped pecans Vinaigrette dressing or home-made oil and vinegar dressing Preparation

1. Mix ingredients in bowl 2. Cover bowl and let salad marinate in refrigerator, then serve.

Enjoy!

Tips: I use Ken’s Simply Vinaigrette when in a hurry.

Best Vegan Cheese Sauce Ever Christy Smith

Ingredients 2 cups Raw Unsalted Cashews Bowl of Water (for cashews to soak in) 1 Tbsp lime juice 2 tsp Garlic (preferably fresh or minced) 1 cup Nutritional Yeast Favorite Hot Sauce or Red Pepper flakes (We like Siracha a lot) 1 tsp Dijon Mustard 2 tsp Onion Powder or ⅓ cup diced onion1 tsp Turmeric (for color) 1-2 tbsp Miso paste (optional but better with it!)

1 tsp Paprika (optional) ¼ cup canned coconut milk or coconut cream (unsweetened) 1 cup water Jar for storage High Power / High Speed Blender Tips: If you are used to Preparation the taste of dairy cheese sauce, don’t expect it to 1. Preheat oven to 350. taste exactly like the dairy 2. Soak Your cashews in a bowl of water for 2-4 hours version- it’s not going to. to soften and release phytic acid, which makes for Nonetheless, this is a easier digestion and creamier flavor. super delicious 3. Once cashews are soaked, drain. alternative that's kinder to our bodies and the planet.

4. Add all the ingredients to the blender.

5. Blend on high till completely creamy, completely Store in an airtight jar or smooth. Taste and adjust to your liking within the sauce container. A little varying amounts listed in the recipe. separation may happen, 6. Pour onto your elbow macaroni for mac-n-cheese, or you might even on top of nachos, baked potatoes, or veggies. notice light fermenting which might give it a tangier zip taste.

Ricardo’s Chicken Quesadilla Stuffed Jalapenos Rick Schneider

Ingredients

20 medium sized jalapenos 2 cups of cooked chicken chopped (I buy a BBQ rotisserie chicken at the grocery store) 1 ¼ cup of Monterey jack & cheddar cheese blend that is shredded 1 can of Rotel Tomatoes Original 12 oz Preparation

1. Preheat oven to 350°.

2. Remove and discard seeds and membranes (use of latex gloves is recommended).

3. Cut jalapenos in half lengthwise.

4. In a medium bowl, combine chicken and all ingredients 5. Spoon mixture into each jalapeno.

6. Bake for 20 to 30 minutes

Beverages

Ricardo’s Sangria Rick Schneider

Ingredients

1 – 750 ML bottle of dry red wine, a Pinot Noir, Sangiovese or similar 1 ½ cups of 7 up or lemon lime soda 1 1/2 cups of orange juice 3 limes & lemons sliced thin 1 orange sliced thin ½ cup of Brandy ¼ cup of sugar 2 tbsp of orange liquor (Cointreau or other) 2 tbsp of Grenadine 2 tbsp of lemon juice 2 tbsp of lime juice Tips: You can put the Sangria in a Preparation plastic gallon Sweet 1. Stir all the above ingredients in a tea or orange juice large pitcher or pot to combine. container, and it 2. Even though you are tempted to keeps for a few consume immediately, let it stand days, but upon at least 30 minutes, the next day tasting will generally is even better. not last long.

Enjoy!

Chilis, Soups, Stews

My Grandpa’s Chili Jordan Taylor

Cooking Time 6-8 hrs.

Ingredients

This recipe is special to me because my grandpa would always make his chili for me and my brothers while we were growing up. Some of my best memories were at my grandpa’s house, playing catch and helping him make his famous chili.

2 lb. lean ground beef 1 large onion (chopped) 2 cloves garlic (finely chopped) 1 can diced tomatoes, undrained 1 can chili beans in sauce, undrained 1 can tomato sauce 2 Tbsp chili powder 1 ½ tsp ground cumin ½ tsp salt ½ tsp pepper Preparation

1. Brown ground beef: drain 2. In 4–5-quart slow cooker, mix beef, onion and remaining ingredients 3. Cover and cook on low heat setting 6-8 hrs.

4. Season to taste with Cayenne pepper 5. Top with your favorite toppings

Tips: Do not crumble the ground beef to much so that there are big chunks of beef in the chili, just the way my grandpa liked it!

Toppings to Choose from:

Shredded cheese, sour cream, hot sauce, chives, crackers

Baked Potato Soup Dianna Beck

Makes about 10 servings

Ingredients

4 Large Baking Potatoes 2/3 cup butter or margarine 2/3 cup all-purpose flour 6 cups milk ¾ tsp salt ½ tsp pepper 4 green onions 12 slices of cooked, drained and crumbled bacon 1-1/4 cup shredded cheddar cheese 1 8oz carton sour cream Preparation

1.

2.

3.

4.

5.

6.

Bake potatoes at 400 degrees for 1 hour or until done.

Cool and cut potatoes in half, scoop out pulp and sit aside, discard skins.

Melt butter in a heavy saucepan over low heat, add flour stirring until smooth.

Cook for 1 minute stirring constantly, gradually add milk.

Cook over medium heat stirring constantly until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tablespoons green onion, bacon and 1 cup of shredded cheese.

7. Cook until thoroughly heated.

8. Once heated, stir in sour cream.

9. Add extra milk if necessary, for desired consistency.

10. Garnish with remaining green onion and shredded cheese.

Tips: If you are making this recipe for a large group of say 35 people, quadruple it.

Main Dishes, Sandwiches, Wraps

Mom’s World-Famous Mac ‘N Cheese Jon Beam

Ingredients

16 oz. elbow macaroni ½ cup butter or margarine 6 Tbsp flour ½ tsp dry mustard

½ tsp salt ½ tsp black pepper 4 cups milk 4 cups shredded sharp cheddar cheese

Preparation

1.

2.

3.

4.

5.

6.

7.

8.

9.

Preheat oven to 350 degrees.

Cook the macaroni as directed on package 9 minutes, drain well, and return to pan.

While macaroni is cooking make the cheese sauce.

Blend together flour, mustard, salt, and pepper.

In a medium saucepan, melt butter; blend in flour and spices with a whisk until smooth and bubbly; gradually add mil using a whisk.

Cook and stir over medium to high heat until mixture comes to a boil. Simmer one (1) minute, stirring constantly.

Gradually mix in cheese. Stir sauce over low heat until cheese melts.

Pour cheese mixture over pasta and mix then pour into greased casserole dish.

Bake 30 minutes till hot and bubbly.

This is my mom’s “world-famous” Mac ‘N Cheese. This is a recipe that is always a crowd pleaser and is requested all the time. Perfect for a BBQ, Thanksgiving, Christmas, or anytime you have a hankering for Mac ‘N Cheese!

Puts Kraft Mac ’N Cheese to shame!

Instapot Jamaican Rice & Peas Michael Smith

Ingredients

Tips: When in a hurry you can combine steps 3 and 4. Turns out tasty each time.

1 cup Jasmine rice, rinsed and drained 1 cup of water 1 Tbsp of coconut oil (or vegetable oil such as grapeseed) 1 Scotch Bonnet Pepper 3 large sprigs dried Thyme (or 1 teaspoon dried Thyme) ½ tsp ground Allspice 1 cup canned (and drained) kidney beans ½ cup full-fat Coconut Milk 1 tsp sea salt

Tips: When in a hurry you can combine steps 3 and 4.

Turns out tasty each time.

Preparation

1. Placed rinsed drained rice into inner basket of your Instapot.

2. Add the Scotch Bonner Pepper (leave it whole), thyme, sea salt, allspice, water, coconut oil, kidney beans, and lightly stir.

3. Cook on Rice Setting, usually 6-10 minutes high pressure, then release pressure.

4. Open and stir in the coconut milk. Then close and let the rice sit/simmer for about 10 minutes on the warm setting, so the rice will absorb the coconut milk.

5. Open, remove sprigs of thyme and Scotch Bonnet Pepper.

The Special Jeb Bell

Ingredients

3 pieces white bread 2 slices thick cut beef bologna 2 slices Kraft singles Iceberg lettuce

Heinz Ketchup Heinz Yellow Mustard Spicy Mustard

Preparation Enjoy!

Tips: When in a hurry you can combine steps 3 and 4. Turns out tasty each time.

1. Toast Bread 2. Place bologna over slots on toaster while bread is toasting.

3. Place one cheese slice on each slice of bologna while being heated by the toaster.

4. Remove bologna and cheese when bread is toasted.

5. Spread ketchup and both mustards on one side of each piece of toast.

6. Place bologna/cheese on first slice add lettuce. Add a second piece of bread with ketchup/mustard side to the lettuce.

7. This would normally make a sandwich, but we are not done.

8. One the top slice of the “sandwich add ketchup and the two mustards. Put the remaining slices of bologna and cheese on this slice, add lettuce and finish the “sandwich with the third slice of bread.

Ricardo’s Zucchini Boats Rick Schneider

Ingredients

Tips: When in a hurry you can combine steps 3 and 4. Turns out tasty each time.

1 large zucchini (2-3 lbs.) or small individual ones, plus 1/2 cup diced scooped from Zucchini (optional) 1 medium onion, diced 2 cloves of garlic, minced 2 tablespoons of olive oil 1/2 cup diced mushrooms 1/4 cup diced bell peppers (I used red and yellow ones) 1 can diced Rotel tomatoes 6 oz Italian Sausage, removed from casings (use the spicy ones for a kick) 1 egg, lightly beaten 1/2 to 1 cup Parmesan cheese 1 cup fresh breadcrumbs

Note: Directions on next page.

Ricardo’s Zucchini Boats….continued Rick Schneider

Preparation

1. Slice the zucchini in half lengthwise. Use a spoon to scoop out the center down to about 1/2" thickness, reserving about 1/2 cup. Cut up the reserved zucchini it if it's not too seedy. If it is, I recommend using another zucchini for the filling (this is what I did) and cutting it into 1/2" dice. Put the two halves of the zucchini into a large baking dish.

2. Dice into 1/2" pieces the onion, tomatoes, mushrooms, bell peppers and eggplant.

Mince the garlic.

3. Remove the sausage from the casings and break it apart into small pieces.

Cook the sausage all the way through in a pan. Set aside to cool.

4. Heat a large pan (I used a non-stick wok) and add 2 Tbsp of olive oil. Cook the onions until translucent. Add in the eggplant, mushrooms, zucchini and bell peppers. Cook until they start to get soft and then add in the garlic and cook another 2-3 minutes. Remove from the heat and allow to cool until you can touch it (we're going to add in the egg next and you don't want it to cook as soon as it touches the hot vegetables).

5. In a large bowl, mix the sausage and the vegetables. Mix in the beaten egg, Parmesan cheese, fresh breadcrumbs and 2 Tbsp. fresh basil to bind it all together.

6. Scoop it into the zucchini halves, mounding up the filling.

7. Cover with foil and seal the edges around the baking dish (this will keep it moist and help steam cook the zucchini). Bake for 45 minutes or until the zucchini is tender (but not mushy!).

8. Remove the foil and turn the oven to broil. Sprinkle the top with grated Parmesan cheese and place it under the broiler for a few minutes until lightly browned. Remove and garnish with more fresh basil.

Christy’s Vegan Lentil Enchiladas Christy Smith

Ingredients

1 Tbsp Med-High heat oil for sauteing. (i.e.: Canola, Grapeseed, Sunflower) 1 large red onion chopped (or 2 med.)

3 Tbsp Minced Garlic 2 cups cooked Green Lentils 1 small can of drained pinto beans (optional) 1 tsp of Cumin 1 (15 oz ) Can of Enchilada sauce. Red or Green sauce works, your preference.

1 Tbsp of taco seasoning ¼ tsp of cayenne pepper 1 package of Vegan Cheddar Cheese shreds 1 cup Vegan Cheese Sauce (recipe provided) Package of ground plant-based meat, such as “Beyond Meat” or “Impossible Burger” meat.

1 cup of chopped veggies of your choice (ie; bell peppers, spinach or smooth-edged kale).

1 cup of cooked rice ¼ cup Cilantro ½ tsp oregano All purpose seasoning like Old Bay or Goya to taste Tortillas of your choice.

Toppings Chopped green onions Vegan shredded cheese Vegan cheese sauce (recipe provided) Vegan sour cream (recipe provided) Avocado slices, your favorite hot sauce Note: Directions on next page.

Christy’s Vegan Lentil Enchiladas...continued Christy Smith

Preparation 1. Preheat oven to 375° In a large skillet, drizzle oil and prepare for browning and sautéing.

2. Start with plant-based meat and brown the meat. Then turn down heat so nothing burns or overcooks.

If adding veggies, add them in after you have browned the meat. Then stir in the onions and the garlic, stir well.

3. Then add cooked lentil (and beans if using) 4. Mix well, but not overheating or turning mushy 5. Add ½ the can of enchilada sauce, 1 cup vegan cheese shreds, ½ cup of the vegan cheese sauce, and all the seasonings.

6. Simmer for 5-8 min 7. Add in your rice 8. Take the skillet off the heat and turn off the burner.

9. Transfer about ⅓ cup- ½ cup enchilada mixture to the middle of the tortilla. Sprinkle with vegan cheese and a Tablespoon or “dollop” (as I call it) of vegan cheese sauce onto the mixture.

10. Fold in these steps: (like an envelope) a. Bottom half of the tortilla over the mixture, b. then each side inward, c. bottom meet middle, then finish rolling until you have filling as compact as possible.

11. Using the ½ can of enchilada sauce, pour some on the bottom. Carefully put in the enchiladas, seam side down, side by side into your baking dish. Now use the remaining sauce to drizzle on top of the enchiladas before putting into the oven.

12. Bake for about 25 minutes till outside of enchiladas are slightly crispy.

13. Take out of oven, cool for about 5 minutes.

14. While the enchiladas are still in the dish, and still hot, sprinkle with some vegan cheese shreds a little vegan cheese sauce. Garnish with: Vegan sour cream, chopped green onions, avocado slices, your favorite hot sauce, fresh cilantro.

Tip: This recipe goes quick when all veggies are prepped, and ingredients are laid out ahead of time.

Recipe is also versatile; I don’t always make them the same way every time. Many items are optional and interchangeable. *THIS RECIPE IS COMPLETELY GLUTEN FREE IF YOU USE GLUTEN FREE TORTILLAS.

Desserts

Strawberry Trifle Kris Mecham

Ingredients 16 oz cream cheese 2 C. powdered sugar 1 C sour cream 2 tsp vanilla extract ¾ tsp almond extract Combine: 1 C. heavy cream 1 tsp vanilla 1 tbsp sugar Other: 1 Angel food cake cut into 1-inch cubes 2 qt fresh strawberries thickly sliced and sprinkled with lemon juice and sugar Whole berries for garnish Mint leaves for garnish

Tips: I usually double the recipe; depending on crowd size and trifle bowl.

Also, my family likes extra whip cream, so I always make extra whipped cream filling.

Preparation 1. In large mixing bowl, blend cream cheese and powdered sugar together.

2. Add sour cream, vanilla and almond extract.

3. In small bowl, whip the heavy cream, vanilla and sugar until stiff.

4. Fold in the whipped cream into the cream cheese mixture.

5. Add the cake cubes and coat well.

6. Layer in a trifle bowl, sliced strawberries, then cream cheesecake mixture, Repeat 3 times.

7. Garnish with berries and mint.

I make this trifle every year for EASTER Sunday. Not only is this a beautiful dessert but so satisfying and rich. It’s a family FAV!

My Auntie’s Dump Cake Danielle Williams

Ingredients

1 8 oz can crushed pineapple 1 8 oz can of cherry pie filling or whole pitted cherries 1 box of white cake mix 1 stick butter Preparation

1. Preheat oven to 350 degrees.

2. Spread a layer of crush pineapple in bottom of 8x10 pan.

3. Spread a layer of cherry filling or cherries over the pineapples.

4. Spread a layer of the cake mix over the cherries.

5. Top the cake mix with pads of butter.

6. Bake 30 minutes or until golden brown.

Enjoy!

Tips: Taste great with vanilla ice cream

This is a go to dessert for my family functions. Whenever there is a family barbecue or gathering my aunt knows she must make my mom this dish.

Cowboy Cookies Michelle Nelson

Ingredients

1 cup unsalted butter 1 cup sugar 1 cup light brown sugar 2 eggs 1 tsp vanilla extract 2 cups flour

½ tsp baking powder 1 tsp baking soda 1 tsp salt 2 cups oats (not instant) 1 cup chocolate chips

Preparation

1.

2.

3.

4.

Mix butter, sugar, and brown sugar.

Add the eggs and the vanilla. Mix well.

In a separate bowl, combine flour, baking powder, baking soda, and salt.

Add the flour mixture to the sugar mixture a little at a time and mix until well combined (it gets very thick.)

5. Add the oats and chocolate chips and mix to combine.

6. Use a tablespoon to make balls of dough and place on parchment paper laid on a cookie sheet. Do not lay them too close together!

7. Bake at 350 degrees for 10 to 12 minutes or until golden brown.

Enjoy!

This is a recipe from my husband’s grandmother, who made them all he time when he was a kid. We made this recipe back when we first met, and we had a lot of fun making it, so it’s special to me too.

Contributors Brad Bell Jeb Bell Jim & Nona Bell Jon Beam Dianna Beck Kris Mecham Michelle Nelson Rick Schneider Christy Smith Michael Smith Jordan Taylor Danielle Williams