Everybody Cooks: A Lower School Community Cookbook 2021

Everybody Cooks

A LOWER SCHOOL COM MUNIT Y COOKBOOK 2021

Dear Love Hall Family, By the time this cookbook is published, it will have been a year since the beginning of the COVID-19 pandemic. Our community has made a collective shift, changing our normal patterns to stay healthy, safe, and strong, while working to maintain our sense of joy and connection in new ways. Reimagining our annual traditions, though challenging, has been a wonderful way to keep some of the best parts of the Love Hall experience alive and engaging for all.

We are delighted to present you with the reimagined 2021 Everybody Cooks event, Everybody Cooks: A Lower School Community Cookbook.

In this new format, Everybody Cooks remains a rich experience and a Westminster tradition where families can break bread and share aspects of our varying cultures. As a bonus, you will find some pictures from years past, and a special message from our head of the Lower School, Mr. McKnight. Be sure to complete his challenge!

Thank you to everyone who submitted recipes and helped create our cookbook. We hope that you enjoy trying a new dish, learning a bit more about other cultures, and seeing the wonderful faces of the families that make up our Love Hall community. Most of all, we hope you will cherish this cookbook in 2021 and for many years to come.

Happy cooking, Tiffany Robinson-Smith and Stacy Sanders Everybody Cooks Co-Chairs

Kori Sanchez Smith

PAWSinLS VP of Community Building

Elisabeth Irwin

PAWSinLS President

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TABLE OF CONTENTS

Appetizer................................................................1 Beverage..............................................................11 Bread.....................................................................13 Breakfast.............................................................19 Main Dish............................................................27 Side Dish.............................................................81 Soup.................................................................... 95 Dessert...............................................................101

Appetizer

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1

ENDIVE SAL AD

Instructions:

Separate 2-3 large heads of Belgian endive into individual leaves. Keep the largest and prettiest whole for serving.

Chop the rest into bite sized pieces and put into a large bowl. Add 1/2 cup crumbled blue cheese, 1/2 cup toasted and chopped walnuts, and a chopped Granny Smith apple to the bowl. In a small bowl, whisk 2 tablespoons olive oil with 2 teaspoons white balsamic vinegar. Add salt and pepper to taste. Pour dressing over the endive mixture and gently toss to combine. Serve on a platter with whole endive leaves around the salad.

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Alvarez Family Students: Sean Alvarez (3), Elliot Alvarez (1) Culture of Origin: French

Why this recipe is meaningful:

This recipe is our version of the endive salad at our favorite restaurant, Bistro Niko. And it’s always a hit at parties! Enjoy!

HEDWIG TOAST

Ingredients: • Sliced whole wheat bread • Light butter or margarine • Apples, sliced • Blueberries • Strawberries, sliced • Banana, sliced Instructions:

Trammell Family Students: Rosemarie Trammell (2), George Trammell (PF) Culture of Origin: United States (inspired by United Kingdom)

Toast a slice (or slices) of bread; Spread butter on bread to taste; Arrange slices of apples on bread to make wings and body of an owl; Cut one slice of apple in half and arrange symmetrically to make head of owl; Arrange two blueberries on top of apple head for eyes; Arrange a strawberry slice as the beak Can also arrange two apple slices with a slice of banana in the center as an extra "snitch" snack.

Why this recipe is meaningful:

Rosemarie and George came up with this creation (in early Fall of 2020) inspired by a love of Harry Potter.

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MUNG DA AL CHEEL A (LENTIL PANCAKE) Instructions:

Soak 1 cup of mung daal (yellow lentils) in water for 5 hrs.

Drain the water, grind the lentils with ginger cube, salt, turmeric and cayenne pepper for seasoning. You can add chopped onions and coriander in the batter. Make the batter pancake consistency. Put some oil on a hot griddle and make thin pancakes from the batter. Serve with coriander chutney.

Jayaswal Family Student: Anya Jayaswal (PF) Culture of Origin: India

Why this recipe is meaningful:

Anya's grandmom makes it frequently as a breakfast / snack. It is a healthy, yummy and quick recipe.

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4

MIMI ' S GA ZPACHO

Steele Family

Ingredients: • 2 cups V-8 juice - divided • 2 tbsp olive oil • 2-3 tbsp red wine vinegar • 1 tsp granular chicken bouillon • 1/2 tsp salt • 1/8 tsp pepper • 3 dashes Tabasco • 1 ripe tomato peeled and diced • 1 cup peeled and diced cucumber • 1/4 cup sweet red pepper- cut in chunks • 1/4 medium onion- roughly diced

Student: Ella Steele (2)

Instructions:

Culture of Origin: USA

Why this recipe is meaningful:

In a food processor, combine 1 cup of V-8 juice and next six ingredients. Process for a few seconds. Add other ingredients and rest of juice. Process until desired consistency. Chill for at least four hours. Serve cold.

This recipe means summer, which means family time by the pool. Gazpacho is always a top request (maybe after ice cream) for pool days at Mimi and Papa’s house!

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HATCHER CR ACKERS

Instructions:

PLACE rack at the lowest level in a conventional oven. Turn heat on broil and allow oven to preheat.

Kincheloe Family

PLACE crackers side-by-side on the pan, using about 40 crackers. The crackers should fit snugly and completely cover the pan. Break or trim a few crackers to fill in the top and side edges if necessary.

Students: Neal Kincheloe (11), Will Kincheloe (3), Caroline Kincheloe (1) Culture of Origin: USA, North Carolina

GRATE cheese over crackers, making sure cheese evenly covers entire surface. (The finer the grate on the cheese, the more successful the cracker.)

SPRINKLE cayenne pepper lightly and evenly over cheese. (Use sparingly.)

PLACE crackers on bottom rack. Leave the oven door open.

As cheese melts, large bubbles will form. Bubbles will get progressively smaller as the crackers cook. (It may be necessary to prick several of the large bubbles as the cooking progresses to get them to pop and go down.) When the cheese has stopped bubbling and the top of the cheese appears to be stiffening, remove the pan from the oven. The time varies according to the oven, but it usually takes 8 to 15 minutes. Turn the pan if necessary to brown the cheese evenly. The goal is to broil the crackers just long enough for most of the moisture to cook away and for oils from the cheese to be partially absorbed by the crackers. If the pan is removed too soon, the cheese will settle, and the crackers will be hard. If it stays in too long, the cheese will scorch and the crackers will be bitter.

TURN oven to 155 degrees or the lowest setting and allow oven to cool.

WHILE crackers are still hot to the touch, cut with kitchen scissors into small sections (whatever shape and size you wish) and rearrange the sections back onto the pan, cheese side up.

(A pizza cutter works great, if you remove the entire sheet of crackers to protect the pan or line the pan first with parchment paper.)

STORE crackers in an airtight container or in sealed plastic bags. After a couple of days, the crackers may be freshened by placing them back in the oven for 20 to 30 minutes at 155 degrees.

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This recipe was developed by Will, Caroline, and Neal's great grandfather, Hatcher Kincheloe, Sr. of Rocky Mount, North Carolina. He created this recipe in the 1950s and his children, grandchildren, and now greatgrandchildren are carrying on the tradition.

Ingredients: • 1 (16-by-11-inch) nonstick jelly roll pan (preferably Silverstone or nonstick) • 10 to 11 ounces New York State Extra Sharp cheddar cheese • 40 saltine crackers (preferably Zesta) • Ground red pepper

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PLACE the pan back in the upper half of the oven. Close the door, and leave the crackers overnight (or at least 10 hours) on low.

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Why this recipe is meaningful:

6

LUMPIA SHANG HAI

Ingredients for filling: • 1.5 lbs of ground pork • 3/4 cup shredded carrots • 6 cloves of freshly minced garlic • 1 egg • 3 tablespoons of soy sauce • 1.5 teaspoons black pepper • 1 teaspoon salt • 1/2 cup of finely chopped green onion Wrappers and sauce: • 2 packs total lumpia wrappers or spring roll wrappers • Vegetable oil for frying • 1 egg for egg wash • Saucy Susan Dipping Sauce or Mae Ploy Sweet Chilli Sauce

Smith Family Students: Arabella Smith (3), Sebastian Smith (PF) Culture of Origin: Philippines

Why this recipe is meaningful:

This Filipino spring roll appetizer is served at most celebrations, holidays and special family gatherings and is always a big hit.

1. Mix all ingredients for filling in a bowl until blended.

The filling can be prepared up to a day in advance and chilled in the refrigerator in a tightly sealed container.

2. To roll the lumpia, separate the wrappers in advance; cover with a damp paper towel to prevent from drying out. Take the wrapper and place on your work surface on a diagonal so one point is facing you. Place about 1 tablespoon of filling towards the bottom of the spring roll. Turn up the bottom corner and roll upwards. Fold in the left and right corners, making sure the filling is nicely packed, with no air pockets. Continue rolling. Dip you finger in water/egg mixture, pat it on the remaining corner and finish rolling the lumpia, sealing the edge. The lumpia should be about 1/2 inch in diameter. Continue rolling until your lumpias are done.

3. Keep the lumpia covered in a single layer in the refrigerator with a damp paper towel over top until ready to fry, or freeze in an air tight container for later.

4. To fry the lumpia, heat the peanut or vegetable oil in a deep fryer or deep sided skillet to 350 degrees. Working in batches, add the lumpia about 4-6 at a time, and fry until golden brown.

You will know the the lumpia are ready when they are golden brown, and the filling is fully cooked; this should take about 4 minutes for freshly rolled lumpia, or about 6 minutes for frozen.

Let the lumpia drain on a rimmed platter lined with paper towels.

5. Serve immediately with the sauce (it’s also wonderful with Jufran Hot Banana Sauce).

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L AL A' S SPICY (PIMENTO) CHEESE Ingredients: • 1 10 oz block of extra sharp cheddar cheese (yellow) • 1 10 oz block of Vermont sharp cheddar (white) • Hand grate the blocks of cheese and mix with the following to combine: • 4 oz jar of pimentos (including juice) • 1 cup of mayonnaise • 1/4 teaspoon ground black pepper • 1 teaspoon fresh lemon juice • Splash of hot sauce or Worchestershire sauce to taste Instructions: Spoon onto crackers, or toast on a piece of bread for a Southern-style cheese toast!

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Walmsley Family Student: Annie Walmsley (PF) Culture of Origin: USA

Why this recipe is meaningful:

We love having pimento cheese crackers as an appetizer for almost any family gathering.

Annie's grandma "LaLa" has created her own recipe that we think is the best! While grating the cheese can be tiring, the end result is worthwhile. This recipe is not spicy but Annie and her brother love to call it "spicy cheese."

ALOO TIKKI/CRISPY SAVORY POTATO CAKES

Jooma Family Students: Ally Jooma (3), Asher Jooma (1) Culture of Origin: Pakistani Fusion

Why this recipe is meaningful:

This recipe was popular in the 50s and 60s in Pakistani households as an alternative to meat filled kebabs as meat was typically rationed and limited. Growing up in America, I would help my Mom mash the potatoes together and watch her fry them until golden brown.

Now, I can share this recipe with my children and add some flavorful and healthy additions!

This traditional Pakistani dish is an easy, kid friendly recipe that is a favorite in the Jooma household.

My version is a fusion which includes veggies and cheese. I’ve provided some easy modifications to add veggies and adjust the spice level.

The kids can help mash the ingredients together, as well! Khaana nosh farmaiyee (Bon apettit in Urdu!)

Ingredients: • 3 lbs your choice of potato • 4 tbsp melted butter • ¼ cup milk (room temperature) • 1 ½ tsp salt • ¾ mustard powder • ¾ tsp black pepper • ½ cup veggie (corn, carrot, peas or mix). Defrost any frozen veggies before adding to recipe • 1 cup your choice of shredded cheese • 4-6 minced green chillies OR 1 tsp red chili powder (optional, add to taste) • 1 tsp lemon juice • 3 - 3 ½ cups bread crumbs • 2 eggs • Oil for shallow frying

Instructions: 1. In a large pot, cover potatoes with water and bring to a boil.

2. Cook potatoes until tender. Drain water and skin once cool.

3. Transfer to a large bowl and add melted butter and room temperature milk.

4. Add salt, pepper, lemon juice and mustard powder. Mash ingredients together with potato masher. Remove all large clumps but do not make smooth.

5. Taste for seasoning and adjust as needed. Add spices (chillies or chili powder) to mixture. Stir until fully incorporated.

6. Add veggies and cheese and fold into mixture.

7. Whisk eggs into shallow bowl.

8. Add breadcrumbs to a separate shallow bowl.

9. Take a parchment lined baking tray, and fill it with golf sized balls of your mixture. Flatten all balls to form your tikkis (cakes). For a crispier tikki, make smaller balls.

10. Take your newly formed tikkis and give them an egg bath. Next, move into breadcrumbs and roll to cover. (It is best to exclusively use your non-dominant hand for the egg bath and use your dominant hand to roll in breadcrumbs and move into frying pan.)

11. Heat cast iron or non stick pan with oil at medium-high heat. You may shallow fry or pan fry, a shallow fry will result in a crispier tikki, whereas a pan fry will make a slightly softer, creamier texture.

12. Flip once bottom of tikki is golden brown and crispy, about two to three minutes. Cook as directed on each side.

These crispy aloo tikkis are so yummy with ketchup or sriracha!

They also make a wonderful veggie patty to use as a hamburger alternative.

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Beverage

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MANGO L ASSI

Ingredients: • 1 cup mango pulp, use fresh if possible from 2-3 sweet mangoes else can use canned mango pulp • 1 cup yogurt, plain whole milk yogurt • 1/2 cup milk (cold) or cold water, to thin out the lassi • 1-2 tablespoons sugar or adjust to taste • 1/4 teaspoon cardamom powder

Kaul Family Students: Aditya Kaul (7), Tara Kaul (3), Ishaan Kaul (1) Culture of Origin: India

Instructions: To a large bowl, add 1 cup fresh mango pulp. I got the pulp from 2 large sweet mangoes which I blended in a blender to make it smooth .

You can use canned mango pulp if you can't find sweet mangoes.

To the same bowl, now add yogurt. I have used plain whole milk yogurt here.

Now add cold milk (or water). I add this to thin out the lassi a bit. Also add the sugar and the cardamom powder.

Blend everything until well combined. I used an immersion blender.

Pour the mango lassi into serving glasses and chill before serving!

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Why this recipe is meaningful:

Mango lassi is a favorite drink at our house. We can enjoy it anytime but especially like it when having a spicy meal as it balances the heat. It’s really easy to make especially with mango pulp which can even be found on Amazon.

Bread

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NO - KNE AD BRE AD

Instructions: Combine 3 cups bread flour, 1/2 tsp yeast, 1 1/4 tsp salt with 1 5/8 cup water, cover with plastic and let sit 12-18hrs.

Fold on floured surface 1-2 times then let sit covered for 15 min Shape into ball, sprinkle with cornmeal and cover with cotton towel and let sit seam down for 2 hours Preheat dutch oven pot in 450 degree oven Turn dough over in pot (seam up) and cook covered for 30 min, uncovered for 15-30min until browned Enjoyment tip: eat warm with a jar of Nutella!

Benjamin Family Student: Isabella Benjamin (3) Culture of Origin: USA

Why this recipe is meaningful:

Our family loves bread and we often make this bread as a gift over the holidays. It also goes perfectly with Nutella, a family favorite!

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BISCUITS

Ingredients: • 2 cups all purpose flour • 2 1/2 tsp baking powder • 1 tsp salt • 1 1/2 cups of buttermilk • 2 tbsp butter (softened) • 1/3 cup shortening Instructions: Mix dry ingredients together then use a fork or pastry cutter to slice in the shortening and add butter. Slowly pour in buttermilk until consistency of a wet dough. Don’t use too much milk. Pat your hands with flour and roll biscuits into 3 inch circles. Bake at 400 degrees until brown. For a nice golden color, brush some melted butter on biscuit tops near end of baking cycle.

Bailey Family Students: Bo Bailey (2), Emma Bailey (1) Culture of Origin: Southern US

Why this recipe is meaningful:

The maternal side of our family has strong Appalachian roots making homemade “scratch” biscuits for many generations.

We still have the children’s great great grandmother’s old wooden cook stove where meals were prepared before heading out for hunting or farming. Our family recipe never contains sugar and is routinely made without following a recipe at all. We never use “sweet” milk, always buttermilk.

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NO KNE AD CR ANBERRY WALNUT BRE AD Ingredients: • 3 cups bread flour • 1 1/4 teaspoons salt • 1/2 teaspoon instant or active dry yeast • 3/4 cup chopped walnuts • 1/3 to 1/2 cup dried cranberries • 1 1/2 cups water Instructions: In a large bowl, stir together all the dry ingredients. Cover the bowl with plastic wrap and let sit at room temperature (~70 degrees F or 21 degrees C) 12-18 hours. Cover a flat surface with more flour or cornmeal. Scrape the dough out of the bowl and place onto the surface area. Fold it over once, forming into a rounded ball. Prepare for the second rise: Place a tea towel or other thin cloth on your work area. Dust with additional cornmeal. Gently place the dough ball onto the cloth and cover loosely. Let rise until doubled in size, 1-2 additional hours. Preheat the oven to 475 F. Place a dutch oven with a lid in the oven so it also heats up at the same time (you want it to be super hot when you put the dough in).

When the oven is fully heated, remove the dutch oven (with oven mitts or a towel!!). Remove the lid, quickly place the dough inside and recover. The faster you work the more heat will stay inside. Bake for 30 minutes with the lid on. Remove the lid and bake for another 15-30 minutes until the bread is a deep brown color (or sooner if you like it not as done).

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Liang Family Student: Katherine Liang (PF) Culture of Origin: USA

Why this recipe is meaningful:

We used to buy bread similar to this recipe at Trader Joe's.

It was challenging to go shop and stand in lines there during COVID lock down. We found this recipe online and tried to make it ourselves instead.

It turned out so well and our family likes it even better. This has been one of our favorites.

It is especially tasty when it's warm and straight out of the oven.

ROSEMARY GARLIC FOCACCIA BRE AD Ingredients: • ⅓ cup extra virgin olive oil • 4 cloves garlic, finely minced • 1 tablespoon fresh rosemary, chopped • 2 teaspoons active dry yeast • ¼ teaspoon granulated sugar • 1 cup lukewarm water • 2 ½ cups all-purpose flour • ½ teaspoon salt

Patel Family Students: Ashaan Patel (4), Jashen Patel (1) Culture of Origin: USA

Instructions: • In a small saucepan, add olive oil, garlic and rosemary, and cook over low heat. Stir to cook until garlic starts to sizzle, about 2 minutes. Remove from heat and set aside.

• In a large bowl, dissolve yeast and sugar in lukewarm water and stir to mix together. Add flour and salt, and whisk to combine.

• Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, until doubled in size.

• Spread a tablespoon of the rosemary garlic oil into an 8x8-inch baking tray. Transfer the dough into the tray and spread it to cover the tray (if needed, you can use some oil to help with handling the dough). Press the dough with your fingers to make dimples. Drizzle the remaining rosemary garlic oil on top. Let the dough rise for another 30 minutes.

• Preheat oven to 425 F and bake for 30 minutes until golden brown. Let cool for 20 minutes before slicing.

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PAO DOCE (PORTGUESE SWEET BRE AD) Use dough setting of bread machine.

Boucher Family

Ingredients: • 3 cups bread flour • 2 1/2 teaspoons bread machine yeast • 1/3 cup granulated sugar, plus extra to sprinkle on top • 2 tablespoons instant nonfat dry milk • 2 tablespoons dry mashed potato flakes • 1/4 cup unsalted butter • 1/2 teaspoon salt • 1/2 teaspoon vanilla extract • 3 large eggs, 1 held for glaze • Zest and juice of 1/2 lemon • 3/4 cup water

Student: Gabrielle Boucher (4) Culture of Origin: Portugal

Why this recipe is meaningful:

Instructions: Combine all the ingredients (except the egg for the glaze and the sugar for sprinkling) in the bread machine pan and process on the dough setting. Once the cycle is completed, remove the dough to a lightly floured surface and punch it down, adding additional flour if it seems too sticky to handle.

Turn the bread pan on top of the dough and let it rest for 15 minutes, then form the loaf. Make a coiled loaf by rolling the dough into a 30-inch long rope. Spritz a 9 or 10 inch pie pan with cooking spray, then coil the dough into the pan, beginning at the outside edge and ending in the center.

Twist the rope as you lay it in the pan. Sprinkle the top of the loaf with granulated sugar and set the loaf aside to rise until nearly doubled in bulk, about 40 minutes. Preheat oven to 350 degrees Fahrenheit. Beat the remaining egg and brush it over the loaf. Sprinkle the top with more granulated sugar and bake in the preheated oven until brown, 25 to 30 minutes.

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Gabrielle’s grandmother is Portuguese and has shared Portuguese sweet bread with our family for years. When we found this bread machine recipe, we decided that COVID was a good time to start making it! We all love it.

Breakfast

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BRE AKFAST BRE AD

Ingredients: • 3/4 cup butter (softened) • 2 1/4 cup sugar • 3 eggs • 3 mashed bananas • 3 cups all-purpose flour • 1 1/2 teaspoon baking soda • 1 1/2 teaspoon cinnamon • 1 1/2 teaspoon nutmeg • 1/2 teaspoon salt • 3/4 cup sour cream • 3/4 cup chopped nuts

Eager Family Student: Prentice Eager (2) Culture of Origin: USA

Why this recipe is meaningful:

This recipe has been in our family for several generations and reminds us of learning to bake with our grandmothers.

(Also, it is very yummy!)

Instructions: Preheat oven to 350.

In large bowl, cream butter and sugar. Add eggs and sour cream.

In second bowl, mash bananas.

In third bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.

Add dry ingredients a little bit at a time to creamed sugar mix, alternating with mashed bananas.

Beat mixture for 3 minutes.

Press into greased loaf pans.

Bake at 350 for 1 hour.

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CHOCOL ATE DUTCH BABY PANCAKE Ingredients: • 2 large eggs • 2 tbsp granulated sugar • 1/2 cup all-purpose flour • 1/2 cup 1% or 2% milk • 1 ½ tbsp unsweetened cocoa powder • 1/4 tsp fine salt • 2 tbsp unsalted butter • (Optional) Fresh fruit, powdered sugar, maple syrup, and jam for serving

Lin Family Student: Kayden Lin (PF) Culture of Origin: USA

Why this recipe is meaningful:

This recipe is one of our favorite family Sunday Breakfasts.

Instructions: 1. Beat the eggs and the sugar until there are small bubbles in the egg. Add the flour, milk, cocoa powder, salt and mix well. Rest the batter for 20 to 25 minutes.

2. Place the oven-safe skillet on a middle rack to warm up along with the oven. Heat the oven to 425°F. 3. (Warning – hot!) When ready, remove the skillet from the oven using oven mitts. Add the butter and swirl the pan to melt the butter.

4. Pour the batter on top of the butter. Place the skillet in the oven.

5. Bake until the Dutch baby is puffed up, for 15 to 20 minutes.

6. Serve with fresh fruit, powdered sugar, maple syrup, and jam (optional).

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BLENDER PANCAKES

Ingredients: • 1.5 cups milk • 1 large egg • 1 banana • 2 teaspoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 3/4 cup whole wheat flour • 1/4 cup ground flaxseed meal • 3/4 cup uncooked oats • 1/4 cup fruit or chocolate chips (optional) • 2 tablespoons nuts (optional)

Wininger Family Students: Ben Wininger (3), Will Wininger (3), Jack Wininger (PF) Culture of Origin: USA

Why this recipe is meaningful:

These pancakes symbolize happy weekend mornings with minimal cleanup!

Instructions: Place milk, egg, banana, baking powder, baking soda, salt in blender and combine. Add flour, flax seed, and oats, and gently combine. Stir in optional mix ins. Let mixture rest 10 minutes, then cook over buttered/oiled griddle.

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LEGA' S BANANA MUFFINS

Stallworth Family Student: Bill Stallworth (PF) Culture of Origin: USA

Why this recipe is meaningful:

Bill's grandmother, Lega, has been making these Banana Muffins for years! Bill tried his first one when he was just a baby, and they are still his favorite!

Ingredients: • 3/4 cup sugar • 1 cup butter (room temperature) • 1 cup mashed bananas • 1 tsp cinnamon • 1 tsp Nutmeg • 4 1/2 tbsp buttermilk • 2 eggs • 1 1/2 cups flour • 1 tsp baking soda • 1/4 tsp salt • 1 tsp vanilla extract Instructions: Preheat oven to 350.

In a large bowl, cream the butter and sugar with a mixer until well combined.

Add bananas, buttermilk, and eggs (slighty beaten). Mix until combined.

In a separate bowl, mix all dry ingredients together.

Slowly fold dry ingredients into the banana mixture and mix until combined.

Add the vanilla and stir.

Pour the batter into greased muffin tins. (regular or mini) Bake at 350 for 15-20 minutes (depending on size of muffins you're making).

Makes 2 dozen mini muffins.

Enjoy!

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VENISON SAUSAG E BALLS

Ingredients: • 1 lb. venison sausage (can also use pork breakfast sausage) • 10 oz. sharp cheddar, freshly grated • 2 cups Bisquick baking mix • 1/2 tsp. garlic powder Instructions: Bring the sausage and grated cheddar to room temperature.

Mix all the ingredients together.

Form into 1-inch balls and place on a cookie sheet about 1 inch apart.

Bake at 400 degrees for 10-12 minutes or until the sausage balls are golden brown.

Glover Family

Drain on paper towels and enjoy!

Students: Meredith Glover (3), Ryan Glover (PF) Culture of Origin: USA

Why this recipe is meaningful:

This recipe is a family favorite, especially during the holidays.

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LOW- CAL CINNAMON APPLE CUPS

Brock Family Student: Bennett Brock (PF) Culture of Origin: USA

Why this recipe is meaningful:

It's easy, healthy, and has lots of protein but tastes like a treat kids love it!

Can be eaten as breakfast, snack, meal, or side - even dessert Ingredients: • nonstick cooking spray • 16 oz cottage cheese (preferably Friendship All Natural low-sodium in red and white container at Publix) • 1 cup liquid egg whites • 2 tbsp cinnamon • 2 med apples, cored and chopped Instructions: 1. Preheat oven to 325 degrees F, spray nonstick on 12 cup muffin pan 2. Blend cottage cheese, egg, cinnamon, and apples in large bowl and fill muffin cups to the top 3. Bake 35-40 mins or until done, cool, use butter knife to go around edges to lift out, serve Makes 12

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BRE AKFAST CASSEROLE

Ingredients: • Approx 1 lb loaf of bread (whatever you like - sourdough, French, white sandwich bread) • 1 bunch scallions, sliced • big handful of parsley, chopped • 1 lb favorite breakfast sausage • 8 large eggs • 4 cups milk (whole or 2%...substitute some half-and-half or cream, if you’d like) • 2 cups sharp cheddar cheese, shredded • 1 1/4 tsp kosher salt • 1 tsp pepper Instructions: 1. Cut bread into approx 1 in cubes, spread on baking sheet, toast in 425 degree oven until very crispy.

2. In a skillet over medium-high heat, break up the sausage into bite size pieces with a spatula or fork and cook until well browned.

3. Whisk together the eggs, milk, salt, pepper.

4. Into a greased 9x13 baking dish, place a layer of the cubed, toasted bread. On top, spread about half the sausage, scallions, parsley, cheese. Pour about half the egg and milk mixture carefully into the dish. Add a second layer with the other half of the ingredients. (From a 1 lb loaf of bread, you may have some toasted cubes left over.)

Gently press the bread cubes down to help absorb the liquid. Cover. Refrigerate overnight.

5. Preheat oven to 350. While the oven is preheating, take the chilled casserole out of the refrigerator and let it warm up a little bit. Bake until golden brown, about 45 minutes to an hour, until the egg mixture is just set in the middle.

Let stand about 10 minutes before serving.

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Lea Family Students: Thomas Lea (3), Elizabeth Lea (1) Culture of Origin: USA

Why this recipe is meaningful:

Our family enjoys this breakfast casserole every Christmas morning. The original recipe and associated article by Melissa Clark can be found by searching “Buttery Breakfast Casserole” at cooking.nytimes.com. Enjoy!

Main Dish

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OPOR AYAM (INDONESIAN CHICKEN CURRY ) Ingredients: • 8 chicken drumsticks • 1 lemongrass (Indonesian: sereh), cut and bruised • 2 bay leaves (Indonesian: daun salam) • 2 kaffir lime leaves (Indonesian: daun jeruk) • 500 ml water • 200 ml coconut milk • Grind the following into spice paste: • 100 gram shallot (Indonesian: bawang merah) • 4 cloves garlic (Indonesian: bawang putih) • 1 inch galangal/ginger (Indonesian: lengkuas) • 2 teaspoon coriander seeds (Indonesian: biji ketumbar) • ½ teaspoon cumin seeds (Indonesian: biji jinten)

Abdillah Family

Instructions: Heat 2 tablespoon of oil in a pot and stir fry the spice paste until fragrant, about 2-3 minutes.

Faculty: Beth Abdillah Culture of Origin: IndonesiaWest Java

Add lemon grass, bay leaf, and kaffir lime leaf and cook for another 2 minutes.

Why this recipe is meaningful:

Add the chicken pieces and cook until chicken is no longer pink.

Most families serve opor ayam and ketupat (rice cake in woven palm leaf pouch) to celebrate Lebaran (Idul Fitri, or Eid). This was the first meal my husband and I shared together with his family in Indonesia.

Add water and coconut milk and bring to a boil.

Reduce heat and simmer until liquid is reduced, about 20 minutes. Add salt and/or sugar as needed.

Transfer to a serving bowl and garnish with fried shallots.

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TAHCHIN MORG H

Ali Khan Family Students: Layla Shirazi Ali Khan (9), Laleh Shirazi Ali Khan (2) Culture of Origin: Persian

Why this recipe is meaningful:

Tachin Morgh is traditional Persian recipe that has been a family and extended family favorite. The fondest memories of our fabled childhood in Iran before we left had us sharing meals like these at large family gatherings with bursts of laughter, din of children giggling, cheerful music and the smell of delectable dishes wafting through the air.

Recreating these memories over the years in various parts of the globe for family get togethers is still a much cherished tradition.

Ingredients: • 1 1/2 cups yogurt • 3 eggs • 1/2 cup barberries • 2 tablespoon butter • 1/4 cup oil • 2 tsp saffron powder dissolved in 4 tbs water • Salt and pepper • 1 1/2 lbs chicken thighs • 2 onions • 1/2 tsp Turmeric • lemon juice • 3-4 cloves garlic Instructions: Soak barberries in water for 1 hour and drain.

Cook the chicken thighs with 1 sliced onion, water enough to cover it, salt, pepper and turmeric with gentle heat until the water evaporates. Cut the chicken into small pieces.

Rinse rice until the water runs clear. Cook rice in a large pot filled with water and salt to taste. The rice is done after 6 to 8 minutes when it begins to rise to the top and the water comes back to a boil. Rice should be soft on the outside but hard in the middle. Pour rice into the colander to drain; then set aside.

In a blender run the yogurt, the other onion, eggs, salt, pepper, lemon juice, garlic and saffron liquid until well blended. Add this to the cooked chicken and marinate for a couple of hours.

Layer a baking dish with half the rice. Sprinkle with saffron water. Next layer is the chicken and yogurt mixture and top it off with another layer of rice sprinkled with saffron water again. Top with melted butter.

Cover with foil and bake for 45 mins. Poke holes in the foil and bake for another 45 mins.

Barberries can be sautéed over a medium flame with a tablespoon of butter and teaspoon of sugar till shiny and fluffy.

Top over the baked dish and enjoy!

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KHICHDI

Instructions: Soak 1/2 cup basmati rice & 1/2 cup moong dal separately for 30 minutes.

In a cooker or pot heat 1-2 tablespoons ghee/oil. Then add 3/4 teaspoon cumin seeds & 1 bay leaf; then 1 pinch of hing; next add 1/2-3/4 teaspoon ginger & saute for 1 minute. Add salt to taste.

Add 1 small chopped onion & 1 green chili. Saute until onions become golden (can skip chili).

Then add 1 small chopped tomato, 1/4 teaspoon turmeric & 1/2 teaspoon salt. Saute until tomatoes turn mushy. (Can add carrots & french beans & saute for 2-3 mins).

Drain the soaked lentils & add it to the cooked mixture. Fry for 3-4 mins. Then add drained rice. Pour 3-4 cups water. Mix well. On medium flame pressure cook for 4 whistles (for a soup consistency).

Anand Family

To get grainy consistency, 2 whistles should be enough.

Transfer to a serving bowl & add a tsp of ghee. Serve with pickle (indian) & papad.

Culture of Origin: India

Students: Rohan Anand (6), Rishab Anand (5)

Why this recipe is meaningful:

This is a traditional dish from North India. Have fond memories of my grandmother cooking it & love to do the same for the kids.

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VIETNAMESE CAR AMEL BR AISED PORK AND HARD - BOILED EGGS IN THE PRESSURE COOKER (THỊT KHO TRỨ NG) Eggs: 4-5 hard boiled eggs • 7 minutes in the instant pot on the rack with 1 cup of water • Quick release, put eggs in cold water or ice bath, peel eggs and set aside until the end • You can also leave the eggs out if you prefer but it’s usually our favorite part

Anderson Family Student: William Anderson (PF) Culture of Origin: Vietnam

Why this recipe is meaningful:

This is a traditional homestyle Vietnamese recipe not typically served in restaurants. It is one of William's favorite dishes and is his mother's too. Enjoy!

Ingredients: • 2 lbs pork butt or country style ribs cubed • 1 ¼ cups coconut water (water is ok too) • 1 shallot finely sliced (or yellow onion) • 2 garlic cloves minced • 1 ½ tbsp fish sauce • ¼ tsp pepper • ½ cup brown sugar (regular sugar ok too or can use caramel/ browning sauce) • 2 tbsp water Instructions: 1. Turn instant pot to saute. Place sugar and water in instant pot. Stir, then when it bubbles and the sugar is melted (looks like caramel), turn off saute and add the rest of the other ingredients. Stir.

2. Close the lid and set to Meat/Stew or Manual for 35 minutes.

Quick release 3. Add additional fish sauce to taste 4. Add the hard boiled eggs and stir. The juices will turn them a light tan color 5. Serve with rice Other notes: - Onion is a good replacement for the shallots and more often than not we use yellow onion - If you don’t want to make caramel sauce, you can just add some sugar and some soy sauce to give it the brown color - Can add green onions at the end - Fish sauce can be very pungent so you can move your instant pot outside or you can try using soy sauce instead (but likely will need more of it) - Feel free to adjust ingredients to your taste. As with many family recipes, it’s not written down is not a very exact recipe and different every time it’s made. Good luck and enjoy!

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31

CHICKEN AND DUMPLINGS

Ingredients: • 2 lbs chicken breasts • 1-2 32oz cartons chicken broth • optional: 1/4 cup milk • optional: chopped celery, carrots, broccoli

Bailey Family Students: Jackson Bailey (7), Ellie Bailey (5) Culture of Origin: German

For dumplings: • 3 TB butter • 1 egg • 2/3 cup milk • 4 tsp baking powder • 1 tsp salt • 1/2 tsp pepper • 2 cups all-purpose flour

Why this recipe is meaningful:

Instructions: 1. Boil chicken breasts until tender and not pink, 15-30 min depending on thickness (or use rotisserie chicken or other pre-cooked chicken) 2. While cooking chicken, make dumplings as follows: - In a large bowl, microwave butter until melted.

- Add egg and milk to melted butter. Stir well.

- Add salt, pepper, baking powder. Stir well.

- Add flour. Stir until just combined and set aside.

3. When chicken is cooled, shred chicken (Tip: Try using a stand mixer with paddle attachment to shred just-cooked chicken) 4. Add chicken and optional vegetables back to pot. Add enough chicken broth to cover chicken plus room for dumplings. Salt, pepper and season the broth with herbs or anything else you'd like. Optional: Add ~1/4 cup milk to broth. Bring to a simmer.

6. Drop dumplings by tablespoon/ice cream scoop into simmering broth.

7. Cover and cook on low simmer for 18 minutes. DO NOT lift lid at all during cooking time.

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This recipe is from a friend's great-grandmother. While this recipe has not been passed down through our family, it has been a family favorite for over 10 years and is a weeknight staple on cold nights. It's pure comfort food. We usually 1.5x the dumplings and add whatever veggies are in the fridge. And, we affectionally call the dumplings "wet biscuits". It's a pretty forgiving recipe. Enjoy!

BR A ZILIAN CHICKEN STROGANOFF

Chastain Family Student: Grayson Chastain (3) Culture of Origin: Brazil

Why this recipe is meaningful:

We have been hosting au pairs for the past 6 years, and four of our au pairs have been from Brazil. One of our favorite parts of the cultural exchange program has been sharing recipes and finding things we love to cook together with our au pairs! This Chicken Stroganoff recipe is a Brazilian favorite and has become a staple dinner in our home. It is also a meal our kids enjoy...

Ingredients: • 2 tablespoons of unsalted butter or olive oil • 2 pounds skinless, boneless chicken breasts cut into 1 inch cubes • Mayonnaise (just enough to coat chicken – 1-2 tablespoons) • Approx. 1 cup ketchup • 1.5 cups of heavy cream • salt and pepper to taste Instructions: - Cube chicken into 1-inch pieces and place in a large dish.

- Coat chicken lightly with mayonnaise and season with salt and pepper.

- Heat pan with olive oil or butter. Add the chicken pieces and cook until almost done.

- Add the ketchup, letting mixture come to a simmer for 2-3 minutes.

- Add the cream and simmer uncovered for 5 minutes to thicken (stirring occasionally).

- Serve over Brazilian white rice and top with sautéed mushrooms and potato sticks (we use Yoki brand extra fine Batata Palha).

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SINIGANG NA BABOY (BEEF TAMARIND SOUP) Ingredients: • 8 cups of water • 1 packet of Knorr Sinigang Mix (available at City Farmers Market, Super H Mart, or other Asian grocery stores) • beef short ribs • fresh spinach • one white onion • 3 plum tomatoes • Optional ingredients: okra and taro (if using, add it along with the other vegetables) Instructions: Fill pot with 8 cups of water, beef short ribs, onion, and tomatoes. Bring pot to a rolling boil and add the packet of Sinigang Mix. We like the broth on the tangy side and actually add 1.5 packets of the mix. Stir ingredients, cover the pot, and lower the temperature to low-medium heat.

Continue to let it cook for one hour. After one hour, stir and check to see if the beef is tender. If tender, add fresh spinach, stir again, and cover the pot. Cook for 5 more minutes. If beef is not tender, do not add the spinach; cover and continue to cook, then repeat the step above with the spinach. Once cooked, remove the lid, and stir ingredients.

Serve with a side of rice and enjoy!

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de Leon Family Student: James de Leon (3) Culture of Origin: Philippines

Why this recipe is meaningful:

Sinigang is a tamarind soup that brings me so much joy and comfort. There are many different versions of it; however, I have always craved for the way my grandmother cooked it. She knew exactly which vegetables I liked and it always felt like she was making this dish specifically for me. As most elders in our family, there are no exact measurements with the dishes they made.

Thankfully, I was able to have my mom walk me through the steps in making Sinigang, but in what she likes to say, "the new generation way." Using the Sinigang Mix is practically failproof, and while my grandmother's Sinigang can never be topped, this is a way for me to feel the comfort of her presence in my kitchen.

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TERIYAKI CHICKEN WINGS

Ingredients: • 1 cup water • 1 cup soy sauce • 1 cup white sugar • ¼ cup pineapple or orange juice • ¼ cup vegetable oil • 1 tablespoon minced fresh garlic • 1 tablespoon minced fresh ginger • 3 pounds chicken wings or drumettes

Fang Family Students: Andy Fang (7), Suzy Fang (4), Tom Fang (1)

Instructions: • Whisk together the water, soy sauce, sugar, pineapple juice, vegetable oil, garlic, and ginger in a large bowl until the sugar has dissolved. Add the chicken wings, coat with the marinade, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.

Culture of Origin: East Asian

• Preheat an oven to 350 degrees F. Grease baking dishes, and set aside.

Why this recipe is meaningful:

• Remove the chicken from the marinade, and shake off excess and place the chicken wings into the prepared baking dishes. Discard the remaining marinade. Bake the wings in the preheated oven until the chicken is cooked through and the glaze is evenly browned, about 1 hour.

This recipe is is in our weekly dinner rotation and is always a hit when we share with friends!

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FROG MORE STE W ( AK A LOW COUNTRY BOIL OR BE AUFORT STE W )

Ingredients: • 2 sticks of celery, chopped • 1 onion, chopped • 1 pack of crab/shrimp boil or 2 TBS of Old Bay Seasoning • 3/4 lb shrimp (per person) • 1 ear corn (per person) • 6 in smoked sausage (per person) Instructions: Boil celery, onion and seasoning in water for 10-15 min. Add sausage. Boil 10 min. Add corn. Boil 10 min. Add shrimp.

Cook 3-5 min (or less until shrimp are pink). Remove from heat and drain. Let stand 4-5 min.

Garrison Family Students: Parker Garrison (5), Grant Garrison (3) Culture of Origin: USA

Why this recipe is meaningful:

Parker and Grant's maternal grandmother grew up in Beaufort where this recipe is from. We Have it often, but especially when we are on vacation at the beach.

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HONE Y MUSTARD PRETZEL CHICKEN Goetz Family Student: McClain Goetz (PF) Culture of Origin: USA

Why this recipe is meaningful:

We have picky eaters in this family and this dish is a crowd favorite. McClain loves to crush the pretzels and mix the sauce.

It’s a dinner that everyone can agree on and help.

Ingredients: • 2 cups of pretzels • 2 cups of bread crumbs • 1/2 cup of olive oil • 1/2 cup of Dijon mustard • 1/3 cup of honey • 1/4 cup of water • 3 tablespoons of red wine vinegar • Salt and pepper to taste • 1 1/2 lbs of chicken Instructions: - Pre-heat oven to 350 degrees - Pound pretzels into pieces and mix with bread crumbs and set aside in a bowl - whisk together oil, mustard, honey, water, vinegar, salt and pepper for sauce (set half aside for dipping later) - dredge chicken into sauce then cover in the pretzel mix and place on baking dish - bake the chicken for 25-30 mins

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37

SLOPPY JOES

Ingredients: • 3 lbs ground beef • 1 tsp dry mustard • 1 cup brown sugar • 1/3 cup cider vinegar • 1 20 oz bottle ketchup • 1 1/2 cup chopped celery • 1/2 cup chopped onion • 1/2 cup diced green pepper

Gohde Family Students: Robbie Gohde (3), Maddie Gohde (1) Culture of Origin: USA

Why this recipe is meaningful:

Robbie and Maddie’s great great grandmother was widowed with 5 young daughters in the early 1900’s. To make ends meet, she got a job at a local elementary cafeteria! She was well loved... especially for her famous sloppy joe recipe which continues to be served to this day!

Instructions: Sauté onions, green peppers, celery until soft. Brown meat in separate skillet. Combine all ingredients. Simmer 35-40 minutes. Serve on hamburger buns!

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38

INDIAN G ROUND TURKE Y CURRY

For this recipe you will need an Instant Pot. Serves 4.

Goswami Family Students: Sonia Goswami (3) and Deven Goswami (2) Culture of Origin: India

Why this recipe is meaningful:

This curry uses classic spices found in many Indian dishes, and we particularly enjoy it on cold winter days!

Ingredients: • 1 tablespoon vegetable oil • 2 teaspoons cumin seeds • 4 tablespoons minced garlic • 2 tablespoons minced ginger • 1 pound ground turkey • 2 cups diced onion • I cup chopped tomato • 1 teaspoon ground turmeric • ½ teaspoon ground cayenne pepper • 1 teaspoon ground coriander • 2 teaspoons garam masala • 2 teaspoons salt • 4 cups chopped spinach • ¼ cup water • 1 15-ounce can coconut milk Instructions: 1. Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. When the cooking pot is hot, add the oil.

2. When the oil is shimmering, add the cumin seeds and cook until they sputter like popcorn popping, about 1 minute.

3. Add the garlic and ginger, and cook for 1 to 2 minutes or until they start to sizzle and flavor the oil.

4. Add the ground turkey and cook, stirring occasionally, until the lumps have largely broken up, about 4 minutes.

5. Add the onion, tomato, turmeric, cayenne, coriander, garam masala, salt, spinach, water, and half the can of coconut milk.

Stir to combine.

6. Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 10 minutes.

7. When cooking is complete, let the pressure release naturally.

8. Unlock the lid and stir in the remaining half of the coconut milk to add thickness.

9. If you like, add more spinach and stir until it’s wilted.

Serve with rice. Enjoy!

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39

TIK TOK BAKED FETA PASTA

Ingredients: • 16 oz Cherry tomatoes • 4-5 Cloves Fresh chopped garlic • 4-5 TBSP Olive Oil • 1 tsp Dried Italian seasoning • Salt and pepper To taste • 1/2 Cup Tomato sauce • 2 TBSP Grated parmesan cheese • Fresh basil • 4-5 Cups Cooked pasta • 9 oz Feta Cheese Block Instructions: Preheat your oven to 400 degrees.

In a 9" x 9" baking pan, add your feta block (drained) in the center.

Gragnani Family

Add the tomatoes around it.

Students: Houston Gragnani (8), Henry Gragnani (6), Emmett Gragnani (3)

Sprinkle your chopped garlic over feta and tomatoes.

Drizzle 2-3 TBSP of olive oil all over the cheese and tomatoes.

Culture of Origin: Finland

Sprinkle seasoning on top.

Why this recipe is meaningful:

Bake for 30 minutes or until the cheese feels soft.

While baking, boil water and cook your pasta then drain.

Take out your feta tomato dish and lightly mash with a fork or potato masher. Add your drained pasta.

Optional: add your fave tomato sauce, drizzle with more olive oil, add fresh basil and parmesan cheese.

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Just like everyone, we were eating at home so much more during the pandemic and were desperate for new ideas. We caved in and tried this TikTok sensation that my older kids had seen on social media, and I must say, it lived up to the hype. The best part was that it was easy enough for the kids to make by themselves. We added spinach in for some extra veggies - but otherwise the recipe was great as is.

ROAST BEEF TENDERLOIN WITH MERLOT AND SHALLOT Kase Family Students: Isabel Kase (10), Zach Alpert (3) Culture of Origin: France

Why this recipe is meaningful:

Tenderloin with Merlot and Shallot sauce is our traditional Christmas Meal and most favorite way to enjoy beef tenderloin.

My family knows to expect this meal on the first truly chilly day in the fall, and we do actually wait for this!

Once winter arrives, we make any Sunday night special by giving into the glorious aromas of shallot, butter and thyme.

This is our most favorite meal which always brings back sweet memories of crisp fall days in Atlanta and snowy Christmas Eves in Sun Valley.

I'm so happy to share it with you!

Ingredients: • 1/4 c unsalted butter • 1/2 chopped shallots • 1-1/2 teaspoons minced fresh thyme • 2 T all purpose flour • 1-1/2 C Merlot or other dry red wine (Merlot is best for this recipe. We have tried French Burgundies and they definitely work, but are not as full flavored) • 1-1/2 C beef broth • 1 teaspoon tomato paste • 2, 2-1/2 pound beef tenderloin roasts Instructions: For the Tenderloin: Preheat oven to 450 degrees.

Arrange roasts on baking sheet, brush with olive oil, salt, pepper and garlic powder.

Roast until thermometer inserted into center of roast registers 125 for rare.. or to your taste, at least 38 minutes.

Transfer to a platter and let stand for 20 minutes before slicing.

For the Sauce: Melt butter in medium saucepan over medium high heat.

Add shallots and thyme, sauté until shallots are browned, about 5 minutes. Mix in flour, cook until flour browns, stirring often, about 2 minutes. Whisk in wine and broth. Boil until thick enough to coat spoon, whisking often for about 12 minutes. Whisk in tomato paste; season with salt and pepper.

Add any juices from baking sheet to the sauce and bring to a simmer.

Cut roasts into 1/2” slices and serve with sauce.

We always make Yorkshire pudding / Popovers with this recipe and serve with a deep green salad or cooked side green of your family’s choice.

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41

HOMEMADE PIZZ A

Instructions: 1. Roll out a pre-made pizza dough and toss it in the air until it becomes super thin.

2. Sauce: use canned whole peeled plum tomatoes, preferably San Marzano tomato, add a dash of salt, black pepper, paprika, oregano, and basil to taste. Mash up the tomatoes a bit and simmer until thick.

3. Pre-heat the oven to 500 degrees or above (preferably use a brick outdoor charcoal burning oven).

4. Lay out dough on a baking sheet, baste dough with a little bit of olive oil and spread out the sauce. Cover with mozzarella cheese (preferably fresh buffalo mozzarella but shredded plain mozzarella works fine) and whatever toppings you want but less is better (except for the cheese, more is better).

5. Bake it for 5 -8 minutes. Keep an eye on it.

6. Garnish with fresh basil leaves.

7. Help your child(ren) cut the pizza and brush up on their fractions!

Hoffman Family Student: Hugo Hoffman (PF) Culture of Origin: Italy

Why this recipe is meaningful:

It is such a fun and easy recipe for Hugo to participate in preparing and to cook together as a family. Hugo loves putting on different toppings and experimenting with different flavors.

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42

BUT TER CHICKEN

Ingredients: For the chicken marinade: • 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces • 1/2 cup plain yogurt • 1 1/2 tablespoons minced garlic • 1 tablespoon minced ginger (or finely grated) • 2 teaspoons garam masala • 1 teaspoon turmeric • 1 teaspoon ground cumin • 1 teaspoon red chili powder • 1 teaspoon of salt

Jain Family Student: Ari Jain (2) Culture of Origin: India

Why this recipe is meaningful:

I love to cook but I don't usually make Indian food at home on a regular basis. It is much easier to order as take-out. We decided to test some new recipes when the world suddenly stopped in March 2020 and it seemed that take-out might not be an an option for a few months. We also ended up with some additional time on our hands. During our quarantine cooking journey there were some hits and a LOT of misses but this is a recipe that has stuck around.

Do not be intimidated by the list of ingredients. It is relatively easy to make. Hopefully you will like it as much as we do.

For the sauce: • 2 tablespoons olive oil • 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil) • 1 large onion, sliced or chopped • 1 1/2 tablespoons garlic, minced • 1 tablespoon ginger, minced or finely grated • 1 1/2 teaspoons ground cumin • 1 1/2 teaspoons garam masala - DO NOT ADD WHEN MAKING A MILD VERSION • 1 teaspoon ground coriander • 14 oz (400 g) crushed tomatoes • 1 teaspoon red chili powder (adjust to your taste preference) • 1 1/4 teaspoons salt (or to taste) • 1 cup of heavy cream (or evaporated milk to save calories) • 1/2 tablespoon sugar • 1/2 teaspoon kasoori methi (or dried fenugreek leaves) OPTIONAL

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Instructions: In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat.

When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan.

Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.

Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.

Remove from heat, scoop mixture into a blender and blend until smooth. (You can also use an immersion blender and blend directly in the pan). You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.

Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.

Garnish with chopped cilantro and serve with fresh basmati rice and/or fresh Naan bread (Trader Joe's has the best frozen naan)!

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44

SESAME DILL SALMON

Instructions: I don’t have specific measurements because I just wing it but start with wild caught salmon with the skin on. Place skin down in a baking dish. Preheat oven to 350. Over low heat melt about 1/2 stick of butter, with olive oil (enough to generously cover the fish), minced garlic (I use about a tablespoon, but we love garlic), and lots of dill. Heat together then pour over the salmon. Generously sprinkle the salmon with sesame seeds (optional) and bake for about 30 minutes.

Sprinkle salt when you take it out of the oven.

Kitchin Family Students: Virginia Kitchin (3), Carolyn Kitchin (1) Culture of Origin: USA

Why this recipe is meaningful:

It is a quick and easy family favorite that I made up and works well every time!

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KORE AN BEEF BOWL

YIELD: 4 SERVINGS.

Kim Family

Ingredients: • 1/4 cup brown sugar, packed • 1/4 cup reduced sodium soy sauce • 2 teaspoons sesame oil • 1/2 teaspoon crushed red-pepper flakes, or more to taste • 1/4 teaspoon ground ginger • 1 tablespoon vegetable oil • 3 cloves garlic, minced • 1 pound ground beef • 2 green onions, thinly sliced • 1/4 teaspoon sesame seeds • Rice

Student: Evelyn Kim (3) Culture of Origin: Korea

Why this recipe is meaningful:

This recipe reminds us of Korean bulgogi with a twist. It's a quick and versatile recipe that kids will always ask for seconds!

Instructions: 1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. (Can adjust sugar and soy sauce to your liking.)

2. Heat vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.

3. Stir in soy sauce mixture and green onions until well combined, allowing to simmer until heated through, about 2 minutes.

4. Serve immediately over the bowl of rice, garnished with green onion and sesame seeds, if desired.

5. Or, you can turn this dish into Korean Bibimbop Bowl by adding fresh vegetables to make the meal healthy and colorful. (e.g. Slices of peppers, edamame beans, carrots, cucumbers, broccoli, cauliflower, etc. Add a fried egg on top of the vegetables and the beef to make the meal more wholesome)

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46

CHICKEN CURRY

Ingredients/Prep: (If you want to marinate meat ahead of time, put cut chicken in plain yogurt, chopped onions, grated ginger, chopped garlic.)

• 1 medium-large finely chopped onion • 5-9 cloves of garlic, chopped • 1.5 in cube ginger, grated (I usually put all 3 of above in food processor and finely chop)

Laskar Family Students: Meera Laskar (9), Asha Laskar (7), Radhika Laskar (5) Culture of Origin: India

Why this recipe is meaningful: My kids love it.

• cloves** - 5-10 • bay leaves** - 5-7 • (You can also add a little green cardamom** - I usually use a mortar and pestle to grind that so you get the flavor of the seeds) • cinnamon sticks** - 3 sticks • chicken - breast or tenderloin or legs (more soft) - 1.5 - 2 lbs cut in 1.5 in. cubes (or how ever you like)

• yogurt - plain, I use nonfat or 2% - 1 cup • tomatoes - 2-3 medium to large, blended (I usually blend in food processor) • cilantro - 1/2 bunch of leaves chopped • green chilis (serranos) - 2 or 3 finely chopped, depending on how hot you want it • salt - 2 tsp (to taste) - can add more • turmeric powder - 1.5-2 tsp • black pepper - 0.5 tsp • coriander powder - 1 tsp - 2 tsp • pressure cooker* • oil (canola or olive is what I use) - 1-2.5 tbsp

Instructions: 1. 1-1.5 tbsp oil in pressure cooker - high 2. when oil gets hot, add bay leaves (2-4), cinnamon sticks (1-2, broken), cloves (~10) 3. add onions, ginger, garlic 4. sautee till onions get soft and transparent and you smell the spices 5. add chicken - mix on medium high and stir until white (not pink anymore but not fully cooked) 6. add 1 cup yogurt or 4-5 heaping spoons, stir 7. add blended tomatoes, cilantro, chilis 8. add turmeric, coriander pwdr, fresh ground black pepper, mix 9. add salt (last) 10. pressure cook on high, 2-3 whistles or 4 min. - depends on your stove and how hot it gets/how your pot conducts. For example, in our old kitchen, it took 7 whistles. * If you don't have a pressure cooker, just cook on med., covered for 2030 min. or until chicken is cooked in regular pot. Some ppl. use a slow cooker, so that is an option as well. **Also, you don't have to add the cloves, bay leaves, cinnamon- You can just add ground garam masala from the Indian grocery store. It's basically the same thing.

FYI - If you don't marinate the chicken, that's ok. Then, just put it in as is.

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TERIYAKI SALMON

Ingredients: • 4 salmon filets (about 1-1 ¼ pounds) • ¼ cup Kikkoman® Teriyaki Takumi, Original • 1 cup Panko Bread Crumbs • 1 teaspoon paprika • ½ teaspoon ground ginger • 3-4 tablespoons cooking oil • 2 tablespoons chives, sliced • Olive oil cooking spray Instructions: Preheat oven to 425°F. Using a basting brush, coat salmon filets with teriyaki takumi sauce. Place salmon in refrigerator and let sit for about 10 minutes to marinate.

In a shallow dish stir together bread crumbs, paprika and ground ginger. Dip coated salmon into dish to coat, pressing firmly to allow crust to stick to salmon.

Heat vegetable oil over medium-high heat in a 12-inch cast iron skillet, or a large ovenproof pan. When oil is very hot, add salmon fillets, skin side down, and sear 3 to 4 minutes.

Kramer Family

Turn heat off and spray the panko crust topping lightly with olive oil cooking spray. Transfer pan to hot oven and cook for 8 to 10 minutes, until salmon is almost cooked, and panko is browned. Remove from oven, cover with aluminum foil and allow to rest for 5 to 10 minutes. Top with chives.

Culture of Origin: USA/ Japanese

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Student: Pearce Kramer (1)

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Why this recipe is meaningful:

I have a house of picky eaters.... this is one thing that we ALL like and can eat together!

CL ASSIC ME ATBALLS

McDonald Family Students: Knox McDonald (2), Smith McDonald (PF) Culture of Origin: Italy

Why this recipe is meaningful:

This simple recipe was passed on many years ago from our family in New York and its a favorite of Knox and Smith!

Ingredients: • 1 lb of meat: 1/3 ground beef, 1/3 ground pork and 1/3 ground veal • 1/4 cup fresh parsley • 1/2 cup grated Parmigiano-Reggiano (or other Parmesan) • 1 egg, beaten • 1/2 cup plain breadcrumbs • 1 teaspoon minced garlic • Dash of salt and pepper Instructions: Mix until combined, shape into evenly sized balls. Place on baking sheet (with unbleached parchment paper if desired) and refrigerate for one hour prior to cooking if possible.

Cook for approximately 25 minutes (depends on size) on 350 degrees. Add to pot of sauce (such as Rao's Homemade Sensitive Marinara). Serve with spaghetti, top meatballs with mozzarella cheese and serve on a fresh Italian bread to make a meatball hero, or just pair with a Caesar salad.

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PUL AO - INDIAN VEG ETABLE RICE

Ingredients: • 1 cup Basmati rice • 4 tbsp Canola Oil • 1 tsp Cumin Seeds • 4 cloves • 1 large onion, cut in long pieces • 2 bay leaves • 2 cups mixed frozen vegetables • ¼ tsp red pepper • ½ tsp turmeric • 1 ½ tsp salt • 1 ½ cups water Instructions: Soak rice in water after rinsing rice. Place a large pan on medium heat and add canola oil, cumin seeds and cloves.

Once cumin seeds brown, add onions and bay leaves. Cook onions until brown and then add water from rice, red pepper, turmeric, salt, mixed vegetables, and bring to a boil. Then add rice to the pan, let everything hard boil, and switch heat back to medium. Allow to cook for 15 minutes and enjoy!

Laungani Family Student: Aayan Laungani (1) Culture of Origin: India

Why this recipe is meaningful:

This recipe comes from Aayan's Great Grandmother in India. It is healthy, simple and delicious!

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SUFI ' S BUT TER CHICKEN

Momin Family Student: Sufi Momin (4) Culture of Origin: India

Why this recipe is meaningful:

This recipe is important and special to our family because it is considered to be traditional cultural food. We eat it on special occasions.

Ingredients: • 1 lb Diced Chicken Breast • 1 oz Shan Butter Chicken Seasoning (Indian Seasoning) • 1 tbsp Tomato Paste • 1 qt Heavy Cream • 1 tbsp Butter • 2 tbsp Methi Leaves • 1 tbsp Oil • A Deep Pot Instructions: 1. Place diced chicken breast in a deep pot 2. Add the seasoning in the same pot 3. Add the tomato paste and oil in the pot 4. Mix together 5. Cook on low for 15 minutes 6. Add the heavy cream and stir 7. Add butter and stir 8. Add methi leaves and stir 9. Cook on low for 10 minutes while stirring

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SPICY OR ANG E CHICKEN

Instructions: Whisk 1 Tablespoon corn starch in 1/4 cup reduced sodium soy sauce in small saucepan. Add 1/4 cup balsamic vinegar, 6 oz orange juice concentrate, 1/2 cup water, 1 teaspoon orange zest—stir and bring to boil over medium heat then let simmer (stirring often) until thickened.

Slice 1 packet of chicken tenderloins into either strips or chunks. Mix together 1/2 tsp ground ginger, 1 tsp garlic salt, and 1/2 tsp crushed red pepper flakes. Sprinkle mix on all sides of chicken strips/chunks.

In large pan with 1-2 tablespoons sesame oil cook chicken coated with spices on medium heat until golden brown.

Add orange juice sauce (once thickened—usually ready by this time) to chicken in pan and simmer a few more minutes.

Serve chicken with rice (we use brown rice) and top with orange slices. Mix together on plate and enjoy!!

Lott Family

For added heat if desired—add 1/8 tsp tabasco sauce to sauce mixture.

Student: Olivia Lott (4) Culture of Origin: USA

Taken from The New Living Heart Diet book.

Why this recipe is meaningful:

This was first meal that both Olivia and sister Sarah really liked that was not pizza, mac and cheese, or chicken nuggets. We have it at least once a month.

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ISRE ALI SHAKSHUK A

Instructions: In a large flying pan, saute one yellow onion in olive oil.

Fold in four, fresh, vine-ripe tomatoes.

Add peeled, roasted garlic cloves to taste. We roast four garlic bulbs in the oven for about an hour prior to making this dish and fold those in when they are soft.

Add fresh sliced mushrooms and plenty of artichoke hearts.

Our girls love the artichoke hearts so much because they are parts of flowers. Just imagine yourself eating flowers for brunch and serving them to your guests.

Oren Family Student: Aviv Oren (2), Stav Oren (PF) Culture of Origin: Israel

Why this recipe is meaningful:

Shalom! We are an Israeli American family and are delighted to share our traditional brunch dish with you. This is a meal we cook in our own kitchen to enjoy as a family at least once a week. The ingredient list is open. We use the fresh vegetables and herbs we have in our home and dial up all the flavors we love.

Once the fresh vegetables start cooking and the flavors start coming together, add your favorite pasta sauce or sun-dried tomatoes and fold in some olives.

In a separate frying pan, cook sunny-side up eggs just the way you like them.

When you plate the dish, place blocks of feta cheese on the bottom of each bowl, then fold in all of the cooked vegetables and sauce from the saucepan and top it all off with sunny-side up eggs. The feta cheese will be a warm and soft treat for you and your guests on the bottom of each dish.

Our favorite spice for this dish is a dash of cinnamon.

Garnish with fresh herbs. Our favorite is tarragon.

As we say in Hebrew, “’Bete’avon.” Enjoy your meal.

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ME ATBALLS & RICE

This can be used with a marinara sauce and noodles if desired. I usually double this recipe to have some on hand for the week.

Ingredients: • 1 pound extra lean ground beef • 1/2 teaspoon sea salt • 1 small onion, diced • 1/2 teaspoon garlic salt • 1 1/2 teaspoons Italian seasoning • 3/4 teaspoon dried oregano • 3/4 teaspoon crushed red pepper flakes (not the seeds) • 2 dashes hot pepper sauce to taste • 1 1/2 tablespoons Worcestershire sauce • 1/3 cup skim milk • 1/4 cup grated Parmesan cheese • 1/2 cup seasoned bread crumbs (I usually just blend up sliced bread) Instructions: Preheat an oven to 400 degrees F (200 degrees C).

Student: Colson McKenna (2)

Mix the milk, Parmesan cheese, and bread crumbs and set aside.

Place the beef into a mixing bowl, add salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumb mixture.

Mix until evenly blended, then form meatballs, and place onto a baking sheet.

Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

For The Sauce Ingredients: • 1/2 cup ketchup • 1/2 cup dark brown sugar • 2 tablespoons water • 1-1/2 tablespoons cider vinegar • 2 teaspoons Worcestershire sauce • 1 tablespoon finely grated shallot, from one shallot or red onion • 1 small clove garlic, minced • 1/8 teaspoon ground black pepper • 1/2 teaspoon salt Instructions: In a sauce pan, mix together all of the ingredients for the sauce.

Bring to a simmer and cook gently until thickened, about 10 minutes.

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McKenna Family

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Culture of Origin: Italy/USA

Why this recipe is meaningful:

Made this three years ago and my youngest fell in love with it. I serve it at least once every week.

SLOW COOKER PULLED BBQ TURKE Y Raab Family Students: Leo Raab (4), Sienna Raab (2) Culture of Origin: USA North Carolina

Why this recipe is meaningful:

Leo and Sienna's mom grew up in NC, so she has shared her love of Carolina BBQ with the family!

Cooking time: 4 hours on high, 8 hours on low in slow cooker Serves: 6 Ingredients: • 3 tablespoons Olive Oil • 4 lbs turkey breast (or dark meat) cut into equal pieces • 1 yellow onion, finely chopped • ¾ cup cider vinegar • ¾ cup ketchup • 1/3 cup brown sugar • ¼ cup light molasses (you can also use pure maple syrup for this) • 2 teaspoons red pepper flakes (add more or omit for your heat preference) • 1 teaspoon dry mustard • 1 teaspoon salt • 1 teaspoon pepper • Sandwich rolls or corn muffins to accompany BBQ Instructions: Optional: Brown the Turkey: In a large frying pan over medium-high heat, warm the oil. Add the turkey pieces and brown lightly on all sides – no more than 12 minutes total; remember, you are not cooking the turkey, just browning to lock in moisture; once done, transfer turkey to slow cooker.

Make Sauce: using same pan, pour all but approximately 1 tablespoon of fat out; Return pan to high heat; Add the onion and sauté until golden brown, about 5 minutes; Add the vinegar and deglaze the pan, stirring to scrape up the browned bits on the pan bottom; Stir in the ketchup, brown sugar, molasses, red pepper flakes, mustard and 1 tsp each of salt and pepper. Cook stirring occasionally until mixture begins to bubble; Pour over the turkey in the slow cooker; Cover and cook on high heat setting for 4-5 hours or on the low heat setting for 8-10 hours; Shred the turkey and serve; Open cooker occasionally towards end and shred turkey w/ a fork (it should be very tender and shred almost on its own); let shredded turkey sit in sauce in slow cooker absorb sauce.

Serve with rolls or cornbread and enjoy!

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CHICKEN STROGANOFF

Ingredients: • 2 cooked skinless chicken breasts cut into cubes • 1 yellow onion chopped • 8-10 white mushrooms • sliced into quarters • 1/2 cup sour cream • 1 Tbsp tomato paste (we substitute ketchup!)

• 3/4 can cream of mushroom soup (ready to eat, not condensed) • salt/pepper

Murphy Family Student: Evie Murphy (1) Culture of Origin: Brazil

Why this recipe is meaningful:

Instructions: Sauce onions and mushrooms together in some olive oil until translucent, add cooked chicken and stir in cream of mushroom soup and bring to a low boil. Remove from heat (otherwise sometimes the sour cream will curdle when added) and stir in sour cream, tomato paste (or ketchup), and salt/pepper to taste. Serve over rice!

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While technically this recipe most likely originated in Russia, it is widely cooked in southern Brazil (including at the airports!), where Evie's maternal grandmother is from. It is usually prepared with beef, but our family has adapted it to chicken so the children could easily chew it up/eat it when they were young. Traditionally it is served with noodles, but we only serve it with rice. Easy to prepare with leftover chicken or freshly cooked chicken breast. It also freezes well.

NAVAR ATAN KORMA

Rajagopalan Family Student: Amrit Sivaramakrishnan (1) Culture of Origin: India

Why this recipe is meaningful:

Instructions: Navaratan Korma is made with a paste of ground mixture of spices with onion, garlic, ginger and tomatoes. Before grinding roast the spices for enhancing the aroma. Cook the gravy in a pan with couple of teaspoons of oil. Add cream to it for a richer and sweet flavor. Add diced and boiled vegetables like cubes of carrots, beans, cauliflower. Garnish with cilantro and enjoy with Naan (Indian Flatbread).

This is Siva’s (Amrit’s Dad’s) favorite and Amrit loves it too. We make it for special occasions like Birthdays and Anniversaries. So many of our happy memories are related to this dish.

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TOM PERINI ' S OVEN ROASTED BEEF BRISKET Ingredients: • 2 Tablespoons chili powder • 2 Tablespoons salt • 1 Tablespoon garlic powder • 1 Tablespoon onion powder • 1 Tablespoon ground black pepper • 1 Tablespoon sugar • 2 teaspoons dry mustard • 1 bay leaf, crushed • 4 lbs beef brisket, trimmed • 1 ½ cups beef stock

Powell Family Student: Hattie Powell (3), Blythe Powell (PF) Culture of Origin: Texas

Why this recipe is meaningful:

Instructions: Make a dry rub by combining spices. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast uncovered for one hour at 350˚. Add beef stock and enough water to yield about ½ inch of liquid in the roasting pan.

Lower oven to 300’, cover pan tightly and continue cooking for 3 hours, or until fork-tender. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

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Our family is originally from West Texas. This recipe is a Sunday favorite.

CURRY CHICKEN

Instructions: In a large mixing bowl, combine the 3lbs chicken cubed, ¼ medium white onion diced, ¼ cup fresh scallion chopped, 2 cloves garlic minced, 3 tbsp curry powder, 4 sprigs fresh thyme chopped, 2 tsp salt, ½ tsp pepper. Mix and let marinate for 1 to 24 hours in the refrigerator.

Heat the 2 tbsp oil in a medium skillet over medium heat until shimmering, and add another ½ medium white onion, diced 2 cloves garlic, minced. Cook for 1-2 minutes, until fragrant.

Add 2 tbsp curry powder and stir well, cooking for 3-4 minutes more.

Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown.

Soltau Family Student: Aidan Soltau (PF) Culture of Origin: Caribbean - Jamaica & Trinidad

Why this recipe is meaningful:

Despite our families being from different islands, Curry Chicken is a shared meal across our cultures and brings us together.

Add ¼ cup fresh scallion, chopped and 2 cups chicken broth, increase the heat to medium-high, and cook for 5-7 minutes, until the broth is boiling.

Add 1 tbsp melted butter, mixed with 1 tbsp of flour to the pot and stir to incorporate. If necessary, add more of the chicken broth to the pot and stir.

Bring to a rolling boil and cover the pot slightly ajar. Simmer for 15 minutes, taste/adjust for salt and pepper, and continue to cook until the sauce thickens into a gravy.

Serve over white rice.

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E ASY SPINACH AND ONION CRUSTLESS QUICHE Ingredients: • 1 tablespoon olive oil • 2 cloves garlic minced • 1 onion chopped • 10 ounces spinach fresh (washed) or frozen (thawed and drained) • 5 eggs beaten • 3 cups shredded cheese • 1 tablespoon parsley fresh, chopped • pinch nutmeg optional • 1/8 teaspoon salt • pinch pepper Instructions: Spray a 10 inch pie plate with non-stick spray. Set aside.

Preheat oven to 350˚.

Over medium-high heat, heat olive oil in a large skillet.

Refai Family

Add garlic, stir-fry for 1 minute.

Student: Panthea Refai (5)

Add onions and cook for about 5 minutes or until softened.

Culture of Origin: USA

Add spinach and cook, stirring occasionally until mixture has lost its moisture.

Meanwhile, combine eggs, cheese, herbs and spices.

This is a healthy, easy, meal that our entire family enjoys! There’s plenty of veggies and protein, and it’s very filling.

Remove spinach mixture from heat and set aside to cool slightly for a few minutes.

Combine cheese and spinach mixture.

Pour mixture in prepared pie plate.

Bake in oven for approximately 30-40 minutes or until mixture has set.

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Why this recipe is meaningful:

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CHICKEN DUM BIRYANI

Sinha Family Student: Navya Sinha (4) Culture of Origin: Indian

Why this recipe is meaningful:

We love this dish as it is a one pot wholesome meal and once you get a hang of it, it’s easier to make than one thinks. I also make a vegetarian version which is absolutely lip smackingly delicious!

Ingredients: For the chicken marinade • 1 whole chicken cut into large pieces or 28 oz (800g) bone in chicken of your choice • 1 cup plain yogurt, full fat • Juice of half lemon, one tbsp • 1 tbsp garlic paste • 1 tablespoon minced ginger (or finely grated) • 2 green chilies, slit or paste • 1 teaspoon garam masala • ⅓ teaspoon turmeric • 1 teaspoon ground cumin powder • 1 tbsp red chili powder • ½ tsp white pepper powder • 1 tsp coriander powder • 1 tsp sugar • 1 teaspoon of salt • 1 cup deep fried crispy onions • 3 tbsp ghee for cooking the chicken + 2 tbsp vegetable oil Rice for the Biryani • 3 cups basmati rice, washed and soaked for 15 minutes • 1 tbsp oil • 1 tsp black wild cumin seeds/shah jeera • 1 tsp Salt For layering • ½ cup fried onions • 1 cup cilantro and mint leaves, finely chopped • 3 large onion- thinly sliced and deep fried or pan fried to crispiness

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Instructions: In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate overnight. Marinating it longer lends for a tender and flavorful chicken.

Heat 3 tbsp of ghee and oil in a pot over medium-high heat. When it sizzles, add marinated chicken pieces gently inside. Saute and fry uncovered for about 5 minutes. Then cover and cook until the chicken is fully cooked. This will take about 20 minutes. Every few minutes open the lid and check that it does not brown or scorch the bottom. IF the chicken is too dry, add ½ cup of water, this should not be too liquidy once it's fully cooked.

While the chicken is cooking, bring a big pot of water to a boil.

Add oil, black cumin seeds and salt. Add the rice and do not mix it. Let it boil and cook for 8-10 minutes. It will be almost cooked, but not fully cooked. It should hold the shape, when you crush a rice grain with your finger tips, it should break and crush a tiny bit.

DO NOT LET IT SOFTEN TOO MUCH. Once the rice is cooked 8 minutes, take it out and drain it in a colander immediately. Set aside.

Use the same large pot to layer. Add the cooked chicken, rice, ¼ cup of fried onions and half of the chopped cilantro mint, add another half of the chicken layer, fried onions, cilantro and mint.

Top it with rice, dash of ghee and cover with a lid and leave it to simmer for 10 minutes.

If you are worried it will scorch the bottom, keep a griddle/tava or a flat pan. Place the biryani pot on it and simmer and cook for 10 minutes. Wrap the top with a towel so the steam doesn't escape.

Switch off the flame after 10 minutes and let it rest for 20 minutes before you serve.

Serve hot with cucumber raita.

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STEPHENSON SLIDERS (DINER-ST YLE) Instructions: These are not your average sliders! We steam ours “dinerstyle” so they’re the juiciest and most delicious sliders of all time. Don’t forget to use Martin’s Slider Potato Rolls!

Apply Worcestershire Sauce and a pinch (equal parts) pepper, salt & sugar over 3 ounce ground Chuck patties Set stove top to medium/medium high heat Sear patties with a tablespoon of olive oil in frying pan for approximately 2 minutes on each side (really for color)

Stephenson Family Student: Gibson Stephenson (2) Culture of Origin: USA

Why this recipe is meaningful:

We love this recipe because the children get a thrill out of picking out their favorite toppings and making their own unique slider.

After searing both sides, pour water into pan until burgers are half submerged, place lid on frying pan to steam Steam burger patties for about 7 minutes (or personal preference) Use lid to pour any remaining water out and keep patties in pan Place your cheese of choice (we love cheddar) on patties and replace lid to melt Put cheese covered beef patties on Martin’s Slider Potato Roll Dress your buns as desired- we recommend mayo, ketchup, light mustard, chopped sweet onion, and sweet or dill pickles We dare you to find a juicier slider! Enjoy!

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VEG ETABLE L ASAG NA

Ingredients: • 2 zucchini • 1 medium carrot • 2 boxes whole wheat lasagna noodles • 2 bags boca meatless crumbles • 4 jars tomato sauce • 4 packs shredded mozzarella • 2 packs shredded parmesan Instructions: Shread the zucchini and carrot in a food processor. You should have more zucchini than carrot.

Boil the noodles just for 5 minutes or so. Cook boca according to package. Then at the end pour in a jar of marinara so it’s easier to manipulate in the lasagna. You may chose to cook the boca with diced onions and garlic - up to personal taste.

In the baking dish pour enough marinara to lightly coat the bottom then add a layer of noodles. Put the boca first, then cover it with mozzarella and parmesan, not heavy just enough. More mozzarella than Parmesan. Then another blanket of noodles, it usually takes 6 per layer (depending on size of pan). Then add the shredded veggies and pour marinara on top of that. Smooth with the back of a spoon, then cheese again, then noodles, then just marinara and cheese on top. Bake for an hour and ten minutes at 350 degrees.

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Smith Family Student: Grant Smith (2) Culture of Origin: American/ Italian blend

Why this recipe is meaningful:

This is a yummy dish that is enjoyed by the vegetarians in our family AND the meat lovers! Plus, an easy way to serve children vegetables :)

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MINNA' S CHICKEN

Stengel Family Student: Charlie Stengel (5), George Stengel (2), Thomas Stengel (1) Culture of Origin: England

Why this recipe is meaningful:

This is a favorite family comfortfood dish, always a hit!

Ingredients: • 2 10 oz. packets of frozen broccoli spears, salt to taste • 3 whole boneless chicken breasts • 2 cups chicken stock • 1 10 oz. can condensed chicken soup • 1/2 cup evaporated milk • 1/2 cup shredded cheddar cheese • 2/3 cup mayonnaise • 2 tsp curry powder • 1 1/2 tsp lemon juice • 1/2 cup breadcrumbs • 1/2 tbsp melted butter Instructions: Heat oven to 350 F and butter a 2 qt casserole dish Simmer chicken breasts in chicken stock until tender Steam broccoli until tender Arrange broccoli in first layer in bottom of casserole Cut cooked chicken into bite-size pieces and arrange on top of broccoli In a separate pan, mix the chicken soup, evaporated milk, cheese, mayo, curry and lemon juice, stir to combine and heat until cheese is melted.

Pour over the broccoli and chicken, mix the melted butter with the breadcrumbs and sprinkle on top.

Bake for 30-40 mins until breadcrumbs are lightly toasted.

Serve with potatoes or rice and peas or salad.

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THE BOMBAY SANDWICH

Instructions: The Bombay sandwich is a delicious and ubiquitous staple made with cilantro-mint chutney and at least six kinds of vegetables. This quintessential street food is best enjoyed on the by-lanes of Mumbai with a piping hot cup of chai.

1. Prep your veggies, cut in discs: boiled potato, boiled beets, raw purple onion, cucumbers, tomatoes and green peppers.

2. Butter your slices of bread and cut the edges.

3. Spread a healthy serving of cilantro-mint chutney on both slices. You may buy this at a store.

4. Layer your veggies, sky high!

Student: Soha Subramanian (2) Culture of Origin: India

5. Sprinkle generously with cumin powder and salt to taste

Why this recipe is meaningful:

6. Press down and cut into four squares!

It is meant to be a simple but belly-filling meal for the masses.

The Bombay Sandwich is a 20-year old favorite that takes me back to a bygone time. As a young college girl in Mumbai, this sandwich was a staple among friends, scarfed down in between classes. Last year, as I looked for easy options where the kids could also help with meal prep, the Bombay Sandwich emerged a winner!

A Subramanian family tip: Use white bread! It may not be the healthiest but it the best companion to a cilantro-mint chutney.

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Subramanian Family

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CHICKEN POT PIE

Instructions: - Cover a whole chicken in your favorite salt and olive oil and roast in the oven on 350 for about an hour (or more depending on size of chicken). Remove and let cool. You also use a rotisserie chicken from the store.

- Once chicken is cool, shred it and set aside.

- Sauté a medium diced onion, clove of garlic and 3 stalks of celery with 8 tablespoons of butter or oil until soft.

- Start sprinkling in 1/2 cup of all purpose flour to make your roux and stir

Taylor Family Students: Winston Taylor (1), Morgan Taylor (PF) Culture of Origin: Legend says Greece but it is also a local staple

Why this recipe is meaningful:

The children have been eating this since they were babies and it is my daughter’s favorite food of all time. I have to confess that most of the time I serve the the frozen pies from the store. But on special occasions- I make the real deal!

- Mix 3-4 cups of chicken stock (can use the juice from your chicken) and 1/2 cup of milk together in a bowl. Then slowly add to your mixture. Simmer for about 5 minutes as it thickens into a gravy. Can add more liquid if needed.

- Fold in a bag of frozen carrots/peas/corn and the shredded chicken.

- Add in a bit of chopped and fresh rosemary, thyme and sage to taste. Plus salt.

- Pour in a deep dish and let cool a bit.

- We use the prepackaged Annie’s organic pie crust- but any will do. Unfold it and brush with an egg wash before putting on top of your pie (can put pastry on bottom if you like extra crust).

- Pinch the sides and poke holes on top for vents.

- Put on a cookie sheet to catch spills and bake on 350 for about 25 minutes or until golden brown.

- Enjoy!

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SHANG HAINESE ST YLE BR AISED PORK BELLY Instructions: The ingredients are very simple: pork belly, oil, rock sugar or granulated sugar, wine, soy sauce, dark soy sauce.

Start by cutting your pork for your Shanghai braised pork belly. Cut the pork belly into 3/4 inch thick pieces.

Then bring a pot of water to a boil. Blanch the pork for a couple minutes. This gets rid of impurities and starts the cooking process. Take the pork out of the pot and set aside.

Over low heat, add oil and sugar to your wok. Melt the sugar slightly and add the pork. Raise the heat to medium and cook until the pork is lightly browned.

Turn the heat back down to low and add cooking wine, regular soy sauce, dark soy sauce, and water. It’s very important to the color and flavor of this dish that you have both kinds of soy sauce! Just head to your local Asian market, buy a bottle of each, and it will last you a year!

Cover and simmer for about 45 minutes to 1 hour until pork is fork tender. Every 5-10 minutes, stir to prevent burning and add more water if it gets too dry. Once the pork is fork tender, if there is still a lot of visible liquid, uncover the wok, turn up the heat, and stir continuously until the sauce has reduced to a glistening coating.

Wang Family Student: Orianna Wang (2) Culture of Origin: China

Why this recipe is meaningful:

It was my childhood favorite dish, and everyone in the family loved this dish.

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BOND' S FAVORITE PASTA

Williams Family Student: Bond Williams (1) Culture of Origin: USA

Why this recipe is meaningful:

We like quick, one pot meals for weeknight dinners. This is Bond’s favorite pasta. All our kids eat the broccoli in this dish, so it is a winner!

Main Ingredients: • Orecchiette pasta • Broccoli • Mild spiced sausage Instructions: Cook 1 lb of orecchiette separately and drain.

In large skillet, heat 1 tbs olive oil over medium high heat.

Cook 1 lbs sausage into until lightly browned, 5-6 minutes.

Reduce the heat to medium and add 3 minced garlic cloves.

Cook for 1 minute more.

Add 4 tbs olive oil, 1 c chicken broth, 1 lb broccoli, 1/2 tsp salt and 1/4 tsp red pepper flakes. Cook, scraping the bottom of pan until broccoli is tender-crisp, 3-4 minutes. Stir in 3 tbs butter until melted and simmer for a few minutes to reduce and concentrate the sauce. stir Orecchiette into broccoli sausage sauce. Top with 1/4 c grated Parmesan. Serve hot.

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BR AISED SHORT RIB WITH CRE AMY POLENTA Instructions: Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Wimbush Family

Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.

Culture of Origin: USA

Add the mushrooms / garlic / carrots / onions / seasoning / any other root vegetables, cook for 3 minutes and set aside.

Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in arrabbiata sauce and 2 cups water and return the short ribs to the pot.

Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.

For the polenta: boil chicken broth in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.

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Student: Gabby Wimbush (3)

Why this recipe is meaningful:

Great comfort food for winter evenings.

BULGOG I (MARINATED BEEF)

Wong Family Students: Sophia Wong (7), Benny Wong (3) Culture of Origin: South Korea

Why this recipe is meaningful:

This is our family favorite as it is the most popular dish in Korea served in many family dinner tables.

Ingredients: • 1 lb Beef tenderloin, fajita, ribeye (any cut will do - thinly sliced) • ¼ onion • 4 cloves of garlic • 1 tsp ginger • 1 stalk of green onion • ¼ tsp black pepper • ½ apple or pear • 3 tbsp of soy sauce • 2 tbsp of sugar • 1 tbsp of sesame oil • 1 tsp sesame seeds (optional) • ½ carrot julienned Instructions: Thinly slice meat.

Puree onion, ginger, garlic, pear (or apple).

Add the puree mixture to meat along with soy sauce, sugar, black pepper.

Place the marinated meat in the refrigerator from 30 mins to overnight.

Prepare a skillet and add 1 tbsp of oil.

Add marinated meat and add julienned carrots and stir fry until meat is cooked.

Turn off heat and drizzle sesame oil and sesame seeds.

Enjoy with rice.

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ACKEE AND SALTFISH (JAMAICA’S NATIONAL DISH) Jamaicans and a big plate of Ackee and Saltfish go hand in hand. This is because Ackee and Saltfish is the National Dish of Jamaica and is a beloved breakfast favorite of Jamaicans worldwide.

Jamaicans ‘nuh ramp’ (don’t play around) when it comes to our love for this dish. Some of us have Ackee and Saltfish for breakfast, lunch, dinner and even supper!

Below, you’ll find my easy-to-follow recipe, my best cooking tips and step-by-step instructions, to help you cook the most tasty pot of Jamaican Ackee and Saltfish you’ve ever had!

Ingredients: • 1/2 pound boneless salted codfish • 1/2 cup vegetable oil • 4 cloves garlic, finely chopped • 1 sprig fresh thyme • 2 onions, sliced • 4 scallions, chopped • 1 cup sliced green bell peppers • 1/4 Scotch bonnet pepper, finely chopped with seeds removed • 1 (20-ounce) can ackee, drained • 1 teaspoon freshly ground black pepper

Wright Family Student: Miles Wright (3) Culture of Origin: Jamaica

Why this recipe is meaningful:

Marc and I are original natives of Kingston, Jamaica, and we grew up eating Ackee and Saltfish as kids right through to adults. This dish is a very important part of our culture as its the national dish of Jamaica!

Instructions: Wash off all the salt from the salted cod fish in cold water, and then soak as follows: Soak for 1 hour in hot water, and then drain and replace with a new batch of hot water for another hour. The fish will be soaked for a total of 2 hours.

Heat the oil in a medium skillet over medium heat and then add the chopped garlic and cook for 30 seconds. Add the sprig of thyme and cook for 30 seconds. Add the onions, scallions, green bell peppers, and Scotch bonnet pepper and cook for 5 minutes. Stir the entire mix as needed. Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed. Add the ackee to the skillet and simmer for another 2 minutes. Stir in the black pepper and turn off the stove.

Serve with fried plantains and fried Jamaican breadfruit.

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FRIED RICE

Ingredients: • 2 cups cooked rice (preferably overnight) • 1/2 cup chopped carrots • 1/2 cup frozen peas • sliced sausage (or cooked meat to your liking) • 2 eggs • soy sauce Instructions: Heat wok over high heat. Pour in oil, then crack in 2 eggs, add salt. Put the cooked scrambled eggs in a bowl to be used later. Pour in oil again, stir fry carrots and sausage, add rice, change to low heat, add soy sauce, add peas and cooked egg when rice, vegetable and meat are mixed well.

Add salt to taste.

Xue Family Student: Sophie Xue (5) Culture of Origin: China

Why this recipe is meaningful:

Fried rice is quick and easy. You can throw in whatever is in the refrigerator and improvise. It is a dish adored by the whole family.

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CHICKEN TAG INE WITH OLIVES AND LEMON Ingredients: • 5 cloves garlic, finely chopped • ¼ teaspoon saffron threads, pulverized • ½ teaspoon ground ginger • 1 teaspoon sweet paprika • ½ teaspoon ground cumin • ½ teaspoon turmeric • Salt and freshly ground black pepper • 1 chicken, cut in 8 to 10 pieces • 2 tablespoons extra virgin olive oil • 3 medium onions, sliced thin • 1 cinnamon stick • 8 calamata olives, pitted and halved • 8 cracked green olives, pitted and halved • 1 large or 3 small preserved lemons (sold in specialty food shops) • 1 cup chicken stock • Juice of 1/2 lemon • 1 tablespoon chopped flat-leaf parsley

Yaro Family Student: Yasmine Yaro (2) Culture of Origin: Morocco

Why this recipe is meaningful:

Instructions: Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.

Heat oil in heavy skillet. Add chicken, and brown on all sides.

Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned.

Transfer to tagine, if you are using one, or leave in skillet.

Add cinnamon stick.

Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.

Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.

Serve with couscous or on a bed of basmati rice or over some angel hair pasta.

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We make an effort to try recipes from different parts of the world and teach our girls about spices and their origin. This is a fun way to do so and in true Moroccan fashion it's best enjoyed family style.

CHICKEN PESTO PASTA

Ingredients: • 3 boneless chicken breasts • 1 20oz. package Buitoni three cheese tortellini • 1 bunch of asparagus - cut up in 1" pieces • 1 8oz jar Classico Traditional Basil Pesto Instructions: - Boil chicken in water with salt and olive oil until fully cookedremove chicken, shred or cut up into bite size pieces, and set aside - in the same pot, cook the tortellini for directed time, and add asparagus the last 2 minutes - drain pasta and asparagus - put all ingredients back in the pot and toss with jar of pesto

Dozier Family

Serve hot with a salad and bread, but it's also yummy leftover cold

Student: Greer Dozier (5) Culture of Origin: USA

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SPANISH RICE

Ingredients: • 1lb. hamburger meat • 1 onion (chopped) • 8 oz. can tomato sauce • 14 oz. can chopped tomatoes (fire roasted) • 2 cloves garlic (fined chopped) • ½ t. cumin (heaping) • 1T. chili power • 3 -4 dashes Worcestershire Sauce • 1 cup rice • 1 ½ cups water • Salt to taste Instructions: Brown meat with the garlic, onion, and season with salt.

Drain grease from pan.

Chappell Family

Add the tomato sauce, chopped tomatoes, cumin, chili powder, Worcestershsire sauce, water, and dash of salt. Add rice and make sure all grains are covered with liquid. Bring to a boil then simmer for 1 -1 1/2 hours.

Note: For less sticky rice then lightly brown it first before adding it to the pot with the other ingredients.

Serves 4-6.

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Students: Finley Chappell (7), Sadie Chappell (PF) Culture of Origin: USA

SHROVE TUESDAY/PANCAKE DAY PANCAKES (G LUTEN - FREE /ALLERG EN - FRIENDLY VERSION) Ingredients: • 1 Cup Gluten-Free All-Purpose Flour (I prefer Namaste brand) • 1 Pinch of Salt • 2 Eggs (or egg substitute equivalent) • 1 Cup Milk (or dairy-free milk of choice) (add more as needed) • 1/3 Cup Water • 1 TBSP Olive Oil (or other vegetable oil) • 1/4 Cup Caster Sugar • 1 Lemon

Satz Family Student: Hannah Satz (1) Culture of Origin: United Kingdom

Why this recipe is meaningful:

Hannah is part British.

Instructions: Mix the flour, salt, and lightly-beaten eggs; in a separate bowl, mix the milk and water; whisk the milk and water gradually into the flour mixture (add more milk if necessary until the batter is about the consistency of heavy cream); stir in the oil, and let the batter stand for at least ten minutes.

Heat an 8-inch nonstick frying pan over medium to mediumhigh heat; ladle enough batter to coat the pan; cook 30 seconds to one minute on each side, using a spatula to flip the pancake (oil and/or butter can be used to coat the pan before adding the batter, but it may make it difficult to manipulate the gluten-free batter). The batter makes about 6-8 pancakes.

To serve, sprinkle each pancake with caster sugar (or regular granulated sugar or even powdered sugar) and lemon juice, then roll the pancake into a log or fold it twice into a triangle.

Lemon wedges may be used as a garnish.

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BRUNSWICK STE W

Ingredients: • 1 large chicken, cut up • 1 quart water • 2 slices bacon cut into 2" pieces • 1 large onion, sliced • 1 tsp salt • 1 28 ounce can whole tomatoes or 3 large fresh tomatoes peeled • 2 large potatoes, cubed • 1 10 ounce package frozen butterbeans or 1 cup fresh butterbeans • 1/2 tsp sugar • 2 tsp salt • 1/2 tsp pepper • Dash red pepper • 1 16 oz package frozen corn or corn cut from 3 large ears • 2 Tbsp butter, melted • 2 Tbsp flour

Willis Family Students: Virginia Willis (7), Claire Willis (5)

Instructions: In a 5 quart heavy pot, stew chicken, water, bacon, onion and salt for 2 hours over medium low heat Remove chicken, cool: skin and remove meat from bone. Cut into medium size pieces. Return to pot Add remaining ingredients except for corn, butter and flour.

Cook 30 minutes Add corn, cook another 30 minutes Mix butter and flour--add to stew and simmer 30 minutes.

Serve with hot rolls and a green salad.

From the Tidewater on the Half Shell Cookbook

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Culture of Origin: Early American

Why this recipe is meaningful:

My Nana (Claire and Virginia's great grandmother) made this often and I always loved it.

There is great debate whether Brunswick Stew originated in Georgia or Virginia--but the Virginia version (like this recipe) is more vegetable heavy and I prefer it for sure. Sorry Georgia!

This recipe is from the "Tidewater on the Half Shell" Junior league cookbook of Norfolk-Virginia Beach, which my mother kept in heavy rotation growing up and always reminds me of home.

PIZZ A BRE AD

Ingredients: • 3 eggs • 3 tbs grated parmesan cheese • 1 tbs dried oregano • 2 (16-ounce) loaves of chilled pizza dough or bread dough • 1 package sliced pepperoni • 2 cups (8oz) provolone cheese • 2 cups (8oz) mozzarella cheese Instructions: Combine first 3 ingredients; beat well. Set aside. Roll dough to two 14x8" rectangles. Spread egg mixture evenly over each rectangle, reserving 3 tablespoons. Top each with provolone, followed by pepperoni, and topped with mozzarella cheese.

Poer Family Student: Henry Poer (5) Culture of Origin: USA

Starting at long end, roll up dough (jellyroll fashion) and pinch ends and seams to seal. Place each roll, seam side down, on a large baking sheet. Brush with remaining egg mixture. Bake at 350 degrees for 20-30 minutes. Yield: 2 loaves

Why this recipe is meaningful:

A fun recipe to involve the entire family. Who doesn't love playing with pizza dough?!

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Side Dish

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G R ATIN DE BROCCOLI MORNAY (BROCCOLI WITH MORNAY ) One Large head of broccoli

Croggon Family

Wash and trim broccoli keeping florets only.

Drop in boiling water, return to boil and blanch for just 2 minutes.

Students: Caroline Croggon (6), Rawson Croggon (4)

Drain and set in buttered baking dish.

Culture of Origin: France

Pour Mornay sauce over, sprinkle with grated Swiss or Vermont Sharp Cheddar.

Why this recipe is meaningful:

Bake on 375 degrees for about 25 minutes or until lightly golden.

This recipe was given to us by our French Grandmother and has been a dish our family enjoys at both Thanksgiving and Christmas dinners.

Mornay Sauce Ingredients: • 2 Tbs. flour • 2 Tbs. butter • 2 Cups of liquid (milk, broth or a combination) Instructions: Melt butter in heavy bottom saucepan, add flour and cook 2 minutes, then add preferably boiling liquid and whisk until thickened, simmer for a couple of minutes. Add grated cheese to the sauce and keep a little for topping. Good with poultry and beef tenderloin.

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DEBBIE' S TOMATO RICE

Ingredients: • ½ stick of butter • 1 cup of rice • 2 cups of chicken stock • 1 can of diced tomatoes (try regular or with green chilis either are good) • Parmesan cheese Instructions: Preheat the oven to 350 degrees Heat butter in 2 qt oven safe round casserole dish in the microwave Pour in rice and stir Pour in chicken stock and can of tomatoes (undrained)

Butkus Family Student: Reed Butkus (1) Culture of Origin: USA

Stick in oven for 50 mins Take out, stir and add parmesan Cook 10 more minutes Take out and stir (and top with more parm if you want)

Why this recipe is meaningful:

Super simple, yet delicious, side dish my mom, Debbie Hudson (DeDe to the girls), makes for dinner parties. It has become fondly known by many simply as “Debbie Rice.” A great staple for dinner parties once dinner parties are a thing again!

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G REEK LEMON POTATOES

Instructions: 1 bag of Idaho potatoes, peeled, cut lengthwise and soaked in water and lemon juice. Rinse, place in roasting pan. Fill pan in equal parts with olive oil, lemon juice, and chicken broth (make sure not to fill pan too far so that it does not boil over).

Season with salt, pepper, oregano. Bake at 350-375 covered with aluminum foil for 45-50 minutes. Remove foil and cook for 10-15 minutes to brown potatoes. Enjoy!

Godwin Family Student: J.W. Godwin (3) Culture of Origin: Greece

Why this recipe is meaningful:

This is a must dish at every major Greek holiday or family gathering. It can also be modified to a Lenten dish (using vegetable broth), as the Lenten and other fasting periods on the Orthodox Church calendar require abstention from meat products.

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THANKSG IVING CHALL AH BRE AD AND CHALL AH BRE AD STUFFING

Ermentrout Family Student: Charlotte Jane Ermentrout (PF) Culture of Origin: USA

Why this recipe is meaningful:

Long before I met my husband (Mitch Ermentrout '00) I began baking challah bread every year for the Thanksgiving table. Upon our first thanksgiving together with his parents I found that the Ermentrout family serve a (fantastic!) traditional challah bread stuffing. Now, every year Charlotte and our family make the challah bread and Mimi uses it to make her incredible Challah Bread Stuffing. Charlotte has been baking the bread every year since she could hold a measuring spoon.

The kids love rolling out the long strands and watching the braids rise in the oven. It has quickly become the highlight our Thanksgiving preparations every year!

Thanksgiving Challah Bread Ingredients: • 1 tablespoon active dry yeast • 1/3 cup white sugar • 2 cups warm water (110 degrees F/45 degrees C) • 3 cups all-purpose flour • 4 eggs • 1/2 cup vegetable oil • 1 tablespoon salt • 1 cup white sugar • 6 cups all-purpose flour, or as needed • 1 egg • 1 teaspoon vegetable oil • 2 teaspoons white sugar • 1 teaspoon water Instructions: Mix the yeast, 1/3 cup of sugar, and warm water together in a large bowl, stir to dissolve the sugar, and let the mixture stand until a creamy layer forms on top, about 5 minutes.

Stir in 3 cups of flour to make a loose sponge.

In a separate bowl, beat 4 eggs, 1/2 cup of vegetable oil, 1 tablespoon of salt, and 1 cup of sugar together, and stir the egg mixture into the yeast-flour mixture until well combined. Continue mixing in flour, 1 cup at a time, up to 9 total cups. Dough should be slightly sticky, but not so wet that it leaves dough stuck to your hands.

Turn the dough out onto a floured surface, and knead for 5 minutes to develop gluten. Form the dough into a compact round shape, and place in an oiled bowl. Turn the dough over several times in the bowl to oil the surface of the dough, cover the bowl with a cloth, and let rise in a warm area until doubled in size, about 1 hour. Punch down the dough and knead for another 5 minutes, until smooth and elastic.

Grease baking sheets, or line with parchment paper. To make egg glaze, whisk together 1 egg, 1 teaspoon oil, 2 teaspoons sugar, and 1 teaspoon of water in a small bowl, and refrigerate until needed.

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Cut the dough into 4 pieces, and cut each piece into 3 smaller pieces for a 3-strand braided loaf. Working on a floured surface, roll the small dough pieces into ropes about the thickness of your thumb and about 12 inches long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. Place the loaves onto the prepared baking sheets, and let rise in a warm place until doubled in size, 30 to 45 minutes. Brush a coating of egg glaze onto the tops of the bread, and reserve the remaining glaze.

Mimi Ermentrout's Challah Bread Stuffing Ingredients: • 2 tbsp. vegetable oil • 2 medium onions • 4 stalk celery • 1 1/2 carrots • 2 qts. loaf challah or other brioche-like bread • 1 c. apricots • 3/4 up currents • 1 tbsp. poultry seasoning • salt • Freshly ground pepper • 2 c. chicken stock

Preheat oven to 350 degrees F (175 degrees C).

Pour half of stock over mixture and combine.

(Note: Once turkey is stuffed, put any leftover stuffing in a greased casserole and pour remaining stock over stuffing). Cover with foil and cook in a 350 degrees F oven for 30 minutes, or until golden brown and heated through.

Bake the bread in the preheated oven for 20 minutes, remove from the oven, and brush another coating of glaze onto the bread. Return to the oven, and bake until the tops are shiny and golden brown, 5 to 10 more minutes. Let cool before cutting.

Instructions: In a large pot over medium-high heat, heat oil.

Add onions, celery, and carrots, and sauté until onions are golden.

Add challah, fruit, poultry seasoning, 2 teaspoons salt, and pepper to taste.

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ROASTED VEG ETABLES

Instructions: Depending on the vegetables selected, peel or trim as needed, chopping into approximately bite-sized pieces.

Butternut squash, carrots, and Brussels sprouts are all great roasted, but other vegetables are naturals as well, such as parsnips and broccoli.

After prepping, in a bowl drizzle vegetables with olive oil, a dash of salt or pepper, and whatever other seasoning you like. Mix well and layer on foil in a roasting pan. Depending on vegetables selected, roast at 350-400 degrees for 35-45 minutes or so, stirring occasionally. Enjoy!

Flowers Family Student: Jorien Flowers (5) Culture of Origin: USA, Vegetarian

Why this recipe is meaningful:

We are a family of vegetarians, and a side dish of roasted vegetables - using whatever is in season always complements a meal nicely.

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MATZ AH BALLS FOR MATZ AH BALL SOUP Ingredients: • 4 Large Eggs • 2 Tbsp. vegetable oil or chicken fat • 1/4 cup seltzer or club soda • 1 cup Matzah Meal • Salt and ground pepper to taste Instructions: 1. Mix all of the ingredients above together.

2. Cover and refrigerate for several hours or overnight.

3. Dip hands in cold water and make 12 balls, just smaller than ping pong balls.

4. Bring salted water to a boil in large pot and add the matzah balls.

Mepani Family

5. Cover and simmer for 30 min until soft.

6. Add to favorite homemade or store bought chicken soup.

Students: Lucas Mepani (9), Neil Mepani (5), Sonia Mepani (3) Culture of Origin: Jewish

Why this recipe is meaningful:

Matzah Ball Soup has always been a favorite in our family during Passover. It has become a fun tradition for our kids to make and roll the Matzah Balls with their grandparents and cousins before celebrating the Jewish Holidays together with a big family meal.

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CRE AMY GARLIC MASHED POTATOES Mylod Family Students: Finn Mylod (2), Katherine Mylod (PF) Culture of Origin: Ireland

Why this recipe is meaningful:

A Mylod family recipe that has been served at many holiday dinners through the years!

Ingredients: • 3 ½ pounds russet potatoes • 2 tablespoons kosher salt • 2 cups of half and half • 6 cloves of garlic, crushed • 6 ounces grated Parmesan cheese Instructions: Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add salt and cover with water. Bring to a boil over medium-high heat and then reduce heat until it’s a low boil. Cook until potatoes feel soft when poked with a fork.

Heat the half and half and the garlic in a medium saucepan over medium heat until just simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan. Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve. Feeds 8-10.

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SWEET PE ACH KUG EL WITH APRICOT G L A ZE Kugel/Base Ingredients: • 8 oz. wide noodles cooked • 8 oz. cream cheese • 1/2 cup white sugar • 12 oz. cottage cheese/small curd. DO NOT USE LOW FAT/ NON FAT • 1 pint sour cream • 1/4 cup butter melted • 4 large eggs • 1 extra large can (32 oz.) yellow cling peaches sliced. Drain well and slice into cubes. Save 1/4 cup peach juice.

Mix all together and place into a greased 9 X 13 pan.

Sauerteig Family

Topping Ingredients: • 16 oz. apricot preserves • 1/4 cup butter melted • 1/4 cup reserved peach juice • 1 tsp. vanilla • Big dash cinnamon

Students: Hannah Sauerteig (4), RJ Sauerteig (PF) Culture of Origin: Jewish

Melt all together. Pour over kugel. Bake for 1 to 1 1/2 hours at 350. May be made up to two days in advance

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Why this recipe is meaningful:

It is our favorite kugel recipe for Rosh Hashanah and we adapt it with matzah farfel for Passover. It is sweet to welcome a sweet new year.

FRIED POTATO L ATKES

Ingredients: • 2 large Russet potatoes (about 1 pound), scrubbed and cut lengthwise into quarters • 1 large onion (8 ounces), peeled and cut into quarters • 2 large eggs • ½ cup all-purpose flour • 2 teaspoons coarse kosher salt (or 1 teaspoon fine sea salt), plus more for sprinkling • 1 teaspoon baking powder • ½ teaspoon freshly ground black pepper • Safflower or other oil, for frying

Rodbell Family Student: Penny Rodbell (3) Culture of Origin: USA, Jewish

Why this recipe is meaningful:

Fried Potato Latkes are eaten as part of Hanukkah celebrations to commemorate the miracle of the oil ... and they are delicious!

Instructions: Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dishtowel and squeeze and wring out as much of the liquid as possible.

Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed.

In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter.

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BARBAR A WE AVER ' S BROCCOLI CASSEROLE Ingredients: • 2 (10 oz) package frozen chopped broccoli • 1 can cream of celery soup, undiluted • 3/4 cup mayonnaise • 2 eggs, well-beaten • 2 tablespoon finely chopped onion • 1 cup shredded cheddar cheese • Town House or Ritz crackers, crumbled • Butter

Weaver Family Students: Henry Weaver (4), Rowe Weaver (2) Culture of Origin: USA

Why this recipe is meaningful:

Henry's and Rowe's grandmother loved serving southern "stick to your ribs" dishes and this one was their favorite! Since Barbara passed in 2018, her broccoli casserole has become a treasured Thanksgiving staple in our house. From the time we pull out her old handwritten recipe card to the last bite of creamy comfort-food decadence, it's like she's right there with us.

Cook broccoli according to package. Stir in remaining ingredients, blend well. Turn into greased 2 quart casserole dish. Top with cracker crumbs blended with melted butter.

Bake at 350 degrees for 35 minutes.

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BAKED APRICOTS

Summers Family Student: Kennon Summers (4), Merrill Summers (2) Culture of Origin: Southeastern USA

Why this recipe is meaningful:

Ingredients: • Two 28 oz. cans of apricots, drained • A pound of light brown sugar • One 12 oz. box of Ritz crackers, crushed Instructions: Grease a three-quart glass baking dish. Place a layer of apricots in the bottom. Sprinkle with sugar and then crackers.

Dot with butter. Repeat creating a second layer. Bake at 300 degrees for one hour. Serves 12.

A simple but delicious accompaniment to your Thanksgiving turkey!

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SWEET POTATO SOUFFLÉ

Ingredients: • 3 C. mashed sweet potatoes • 1 stick margarine • 1 C. sugar • 2 t. vanilla • 2 eggs • 1/2 C. milk

West-Sanford Family Students: Lillian Sanford (5), Caroline Harris Sanford (4) Culture of Origin: Southern United States

Mix all ingredients and put in a baking dish.

Why this recipe is meaningful:

Topping Ingredients: • 1 stick margarine • 1 C. brown sugar • 1/3 C. flour • 1 C. chopped pecans Instructions: Combine brown sugar with flour. Mix with margarine and nuts. Sprinkle over top of potato mixture in baking dish. Bake approximately 30 minutes at 350 degrees.

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This recipe is meaningful to my children because we have this dish for Thanksgiving and Christmas every year. The girls like knowing that it is the their great grandmother's recipe.

Soup

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CHICKEN , VEG ETABLE , AND WILD RICE SOUP Ingredients: • 4 cups chicken stock (homemade prefereable) + more as needed • 4 tbsp olive oil • 1 clove garlic, minced • 1 yellow onion, diced • 3 carrots, chopped • 2 stalks celery, chopped • 2 14 oz cans italian style diced tomatoes • 2 14 oz cans cannellini beans, rinced (or substitute 1 can of garbanzo beans, 1 can cannellini) • 1 cup butternut squash, cubed and roasted, see recipe • 2 cups chopped kale • one or two handfuls of wild rice (oprional use with or instead of beans) • 1 cup shredded cooked chicken (such as rotisserie) • salt and pepper to taste Instructions: Coat butternut squash with olive oil and spread out in roasting pan. Sprinkle with salt and pepper and roast in oven at 450 degrees until soft. (about 40 min) Heat 2 tbsp olive oil in a nonstick pot Add onions, garlic, carrots and celery and cook over med low until soft.

Add chicken stock bring to boil.

Add tomatoes in their juice and the drained and rinced beans. Lower temp to simmer.

Add wild rice, roasted butternut squash and desired amount of kale. Simmer until wild rice is soft. (About 90 min). Wild rice will absorb some liquid, so add more stock if you prefer more soup. Add shredded chicken before serving and continue to simmer until chicken is warm.

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Lahiji Family Students: Cameron Lahiji (3), Claire Lahiji (5) Culture of Origin: USA

Why this recipe is meaningful:

This is a family favorite we often eat with grilled cheese sandwiches.

MARSHALL FAMILY CHICKEN SOUP

Marshall Family Students: Austin Marshall (7), Brandon Marshall (2) Culture of Origin: China

Why this recipe is meaningful:

This soup always makes us happy!

Ingredients: • 1 whole chicken (about 6 lbs) • 3 to 4 small to medium onions, chopped or sliced into thin half rings • 1 bunch of celery, chopped into half coins • 1 1/2 heads of garlic, sliced (fresh is important here and yes, it is a lot of garlic, but it is going to cook for a long time and will make the broth healthy and so yummy!)

• ½ bag of baby carrots, chopped into coins (about 2 to 3 cups) • 1 small bag of fresh spinach (the kind you get in bags for salad is perfect) or 5 baby bok choy sliced lengthwise into the width of a coin.

• Peppercorns – about ¼ teaspoon • Salt – 1 tablespoon • Salt and pepper for taste • 2 to 3 stalks of green onions to be added at the end for garnish. Slice into small, thin coins – both the white and green parts.

• 1 box of cooked spaghetti or Chinese soup noodles Optional: • ½ small container of Tofu, cut into small one-inch cubes. If you don’t like Tofu – you can use potatoes instead. 3 large potatoes, large cubes.

• Chinese White Pepper for garnish • Sesame oil for garnish Tools: • 1 large stockpot • 1 large cookie sheet • Tongs

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Instructions: 1. Remove giblets from the chicken and discard (Some chickens include these in the center of the chicken).

2. Salt and pepper chicken and put 1 to 2 cloves of garlic into the body of the chicken 3. Put your chicken into the stock pot and add water to cover the chicken 4. Add the salt, onions, peppercorns and garlic and bring to a boil.

Once it comes to a good rolling boil for a about 5 mins, lower the heat to MEDIUM/LOW. Put the lid on and let it cook for about 2 hours on the stove.

5. Open the pot and check the chicken. When the meat is more tender and beginning to come off the chicken it's time to remove the chicken from the pot and set it on the cookie sheet.

6. Remove as much meat as you can from the chicken and return it to the pot. Do not cut the meat into chunks. Just let the meat naturally come apart as it continues the cooking process.

7. Return the leg and wing bones to the pot along with the meat.

8. Once all the meat is removed from the chicken you can discard the rest of the chicken.

9. Now add the carrots and celery (and potatoes if desired) into the pot.

10. Check and see if you want to add more salt (to taste) 11. Add some water to the pot until everything is covered.

12. Bring to a rolling boil once more for about 5 minutes 13. Lower the heat to MEDIUM/LOW, cover and let it cook for 1 hour or so. Stirring occasionally.

14. At the end of cooking give the soup a taste and add a more salt and pepper if desired and remove the leg/wing bones and throw in the tofu and bok choy and cook for another 5 mins.

15. If you select to use spinach vs. the bok choy-- add the spinach right before you are going to serve the soup. You don’t want to overcook the spinach and tofu – they just needed to be warmed up in the broth.

To serve: Add cooked noodles into large soup bowl, spoon in broth, veggies, tofu and chicken into bowl. Sprinkle 1/2 tablespoon of green onions, a dash of white pepper and a dash of sesame oil and enjoy!

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AUTUMN CHILI

Hawkins Family Student: Ella Hawkins (PF) Culture of Origin: USA

Why this recipe is meaningful:

Our family loves Fall for many reasons; pumpkin spiced treats, Halloween, leaves turning colors and the air becoming more crisp by the day. This chili recipe is the perfect end to any Fall day. We love to serve our chili over rice, topped with cheese and a slice of sweet cornbread on the side. We hope your family enjoys this chili as much as our family does!

Ingredients: • 1 large onion, chopped • 1 medium green pepper, chopped • 2 garlic cloves, minced • 2 cans (16 oz each) kidney beans, rinsed and drained • 2 cans (14.5 oz each) diced tomatoes • 2 cups cooked ground turkey or beef • 1 can (8 oz) tomato sauce • 3 TBSP chili powder • 1 TBSP cumin • 1 tsp baking cocoa • 1 tsp dried oregano • 1 tsp Worcestershire sauce • salt and pepper to taste Instructions: In a large Dutch oven or heavy pot, brown ground turkey/ beef. Add onion and cook until tender. Add garlic and spices and cook for a few more minutes. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.

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Dessert

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COOKIES AND CRE AM RICE KRISPIE TRE ATS Ingredients: • ¼ cup salted butter • 10.5 oz bag mini marshmallows plus 1 cup • 6 cups Rice Krispies cereal • 10 + 6 Oreos, coarsely crushed • 1 1/3 cups white chocolate chips Instructions: 1) Butter a 13 x 9 pan, set aside.

2) Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan.

3) Stir in 10.5 oz bag of marshmallows and stir constantly until melted.

Adams Family

4) Remove from heat and gently stir in Rice Krispies cereal until evenly coated.

Students: Fuller Adams (7), Reid Adams (4), Merrie Adams (1)

5) Fold in 10 crushed Oreos and, if available, an additional 1 cup mini marshmallows.

6) Pour mixture into buttered dish.

Culture of Origin: USA

7) Using a buttered spatula or greased hands gently press mixture evenly into dish, set aside.

Why this recipe is meaningful:

8) In a microwave safe bowl, melt white chocolate chips on 50% power in 30 second intervals, stirring after each interval until melted and smooth.

9) Spread melted chocolate evenly over Rice Krispie Treats and immediately (before chocolate hardens) sprinkle with remaining 6 crushed Oreos.

10) Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens.

11) Cut into 18 squares and serve.

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Our family makes this dish every year for the Everybody Cooks dinner. We love eating it ourselves but also sharing it with Westminster friends.

G R ANDMOTHER ' S ANG EL DELIG HT

Andrew Family Student: Sally Anne Andrew (1) Culture of Origin: USA

Why this recipe is meaningful:

I remember my grandmother, Esther Ashe Edmunds, as the very essence of charm and fun.

Perhaps nowhere did I find her active pursuit of daily joy more enticing than her sharing with me her passion and gift in connecting with people through her love of cooking. Indeed, among her most endearing family legacies are the wonderful smells, tastes and laughter she created in her kitchen and shared with her world. Among the most cherished of her creations was this light and heavenly dessert served every Christmas.

Ingredients: • 1 1/2 cups whole milk • 6 large egg yolks • 1/3 cup sugar • 3 cups cool whip • 1 angel food cake • 1 vanilla bean, split lengthwise • 2 teaspoons almond extract • 3/4 cup toasted almonds • 3 tablespoons melted butter Instructions: Scrape in seeds from vanilla bean into milk and bring to a simmer then remove from heat. Whisk together yolks, sugar, almond extract and a pinch of salt in a bowl and add hot milk in a slow stream, whisking. Stir over low heat until thickened enough to leave path on back of spoon when finger is drawn across, about 6 minutes (do not boil). Pour into bowl. Chill uncovered until cold, at least 2 hours.

Toast almonds and butter for 2 minutes in 400 oven. Cool.

In a glass bowl tear the angel food cake into bite size pieces.

Pour 1 cup custard and spread whipped cream on top, layer another layer of angel food cake, custard and whipped cream.

Sprinkle almonds on top and chill.

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ME XICAN BUT TER PECAN COOKIES

Ingredients: • 1 cup butter, softened • 1/2 cup granulated sugar • 2 teaspoons vanilla • 2 cups all-purpose flour • 1/2 teaspoon salt • 1 1/2 cups finely chopped pecans • Confectioner’s sugar Instructions: 1. Preheat oven to 350 degrees F. 2. In a medium bowl beat butter, sugar, and vanilla with an electric mixer until creamy.

3. Gradually, beat in flour, salt, and chopped pecans.

Barquin Family

4. To make the cookie balls: roll the dough by 2 teaspoonfuls between your palms into balls.

Students: Andrea Barquin (5), Arturo Barquin (3), Adriana Barquin (1)

5. Arrange the cookies on a large baking sheet, spacing them 1/2 inch apart.

Culture of Origin: Mexico

6. Bake for about 10 to 12 minutes or until slightly golden.

Why this recipe is meaningful:

7. Cool the cookies for 5 minutes on the baking sheet.

8. While cookies are still warm, dust with confectioner’s sugar.

9. Dough can be prepared one day in advance. Keep dough in a tightly sealed container in the fridge.

In case of nut allergies you can replace the pecans for coconut or sprinkles.

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This recipe is a family tradition.

My grandmother used to baked them for Christmas time for all the grandkids. I have such a sweet memories about these delicious cookies sharing with all our family and cousins. Now, I bake them for our family and friends. My kids love them!!! Thank you!

CHRISTMAS COOKIES

Ingredients: • 1 cup butter • 1 cup sugar • 1 egg, separated • 2 cups flour • 1/2 t. Cinnamon • 1 T. Water • 1/2 cup finely chopped pecans (or walnuts) Instructions: Heat oven to 350 Lightly grease a jelly roll pan (15.5 x 10.5x 1) Mix softened butter, sugar, and egg yolk.

Blend flour and cinnamon, stir into butter mixture.

Pat into pan.

Douglas Family

Beat water and egg white until frothy; brush over dough and sprinkle with nuts.

Student: Reese Douglas (2)

Bake for 20-25 minutes or until lightly browned.

Culture of Origin: The Netherlands

Cut immediately into finger-like strips (need to cut while still warm).

Why this recipe is meaningful:

This is a delicious Christmas cookie that we make year after year. It was passed down to us from Reese’s grandmother and is something her dad has enjoyed since he was a little boy.

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STR AWBERRY CAKE

Ingredients: • 1 box white cake mix, • 1 box (3oz) strawberry jello, • 4 egg whites (not beaten), • 1/2 cup oil, • 3/4 cup mashed strawberries, • 1 teaspoon baking powder Mix everything in a large bowl. Bake in 2 layers at 350 for 25 minutes.

Icing Ingredients: • 5 cups powdered sugar, • 1 stick butter, • 1/4 cup mashed strawberries

DuPriest Family

Mix all together. Spread between layers and all over the cake. (Add more sugar if the icing is too soft.)

Students: Edwin DuPriest (4), Griffin DuPriest (1) Culture of Origin: USA

Why this recipe is meaningful:

Strawberry cake is what Edwin and Griffin's paternal grandmother makes every year to celebrate their Dad's birthday. We look forward to eating it every January!

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AUNT PEGGY ' S E ASY CHOCOL ATE CAKE Eales Family Student: Edmund Eales (PF) Culture of Origin: USA

Why this recipe is meaningful:

Aunt Peggy, who lives on the other side of the country, taught our five-year-olds how to make this during lockdown via video.

Ingredients: • 1 ¼ cups all-purpose flour • 1 cup granulated sugar • ⅓ cup unsweetened cocoa powder • ¾ teaspoon baking soda • ½ teaspoon salt • ⅓ cup vegetable oil • 1 teaspoon vanilla extract • 1 teaspoon white vinegar • 2 tablespoons mini chocolate chips Instructions: 1. Heat oven to 325 degrees. Add the flour, sugar, cocoa powder, baking soda and salt to an 8-by-8-inch square glass or metal baking dish. Whisk together. Use fingers to break lumps.

2. Add 1 cup water along with the oil, vanilla extract and vinegar. Stir with a fork and spoon until the mixture becomes a smooth and uniform batter.

3. Spread the batter in an even layer. Sprinkle with chocolate chips.

4. Transfer the dish to the oven and bake until a toothpick inserted into the center of the batter comes out mostly clean (with just a few cake crumbs clinging to it), 28 to 33 minutes.

5. Remove from the oven, let cool, then cut the cake into squares.

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THICK & CHE W Y CHOCOL ATE CHIP COOKIES Ingredients: • 3 1/2 cups all purpose flour • 1 tablespoon cornstarch • 1 teaspoon baking powder • 1 teaspoon baking soda • 1 teaspoon table salt • 1 cup unsalted butter, melted & cooled slightly • 1 cup brown sugar • 1 cup granulated sugar • 1 large egg • 2 large egg yolks • 1 teaspoon vanilla extract • 1 (12-ounce) bag mini chocolate chips Instructions: - Mix the dry ingredients (flour, corn starch, baking powder, baking soda & salt) - Cream the butter and sugar with an electric mixer on medium speed until well blended (about 2 minutes). Beat in the egg and egg yolks, then beat in vanilla until well blended.

Hargraves Family Students: Huntley Hargraves (6), Grayson Hargraves (2)

- Add flour mixture to butter and sugar mixture & beat in electric mixer on medium speed until blended. With a spoon, stir in chocolate chips.

Culture of Origin: USA

- Refrigerate the dough in large (3-tablespoon) balls on a large baking sheet, leaving about 2 inches between each cookie. Cover the dough with plastic wrap and refrigerate at least 2 hours or overnight.

- Preheat over to 325 degrees - Bake for 15-18 minutes or until lightly browned around the edges, rotating pans halfway through cooking. Cool slightly, then transfer the cookies to a wire rack to cook completely.

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Why this recipe is meaningful:

Grayson & Huntley love to make these together, and the rest of us love to eat them!

POPPY ' S CAMPFIRE BAKED APPLES

Harrigan Family Student: Willa Harrigan (2) Culture of Origin: Germany

Why this recipe is meaningful:

My grandfather who emigrated from Germany to NY as a child was an avid hiker and campfire cook. He passed this recipe on to my father and we continue to enjoy this dessert in the woods!

Instructions: 1) With a knife and spoon scoop out the the stem and core of the apples. Leave a little of the bottom intact so the filling doesn’t fall through.

2) Mix cinnamon and granulated brown sugar. If you’re camping you can keep this mixture in a little jar or container.

3) In the apple cavity, layer in raisins and cinnamon-sugar.

4) Put each apple in the center of a square of heavy duty aluminum foil. Bring the corners up and twist the foil to seal the apple and create a handle.

(5) Place each apple in the coals of a fire (not in the flames.)

Turn the apple using the little handle and an oven mitt or glove, so it cooks evenly.

6) The apples should bake and steam, not fry. Bake 15 -20 minutes. Enjoy under the stars!

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ZUCCHINI BRE AD

Ingredients: • 3 c. all purpose flour • 1 tsp. salt • 1 tsp. baking soda • 1 tsp. baking powder • 1/2 tsp. ground cinnamon • 1/4 tsp. ground nutmeg • 3 eggs • 1 c. vegetable oil • 2 1/4 c. granulated sugar • 3 tsp. vanilla extract • 2 c. grated zucchini Instructions: Preheat oven to 325 degrees F. Sift flour, salt, baking soda, baking powder, cinnamon, nutmeg into a bowl. Beat eggs, oil, sugar, and extract together separately. Add sifted ingredients to the creamed mixture until everything is incorporated. Stir in zucchini. Split batter into 2 greased and floured 8 x 4 inch pans. Bake for 40-60 minutes or until tester comes out clean. Cool in pan on rack for 20 minutes.

Remove from pan and completely cool.

Ho Family Students: Lucas Ho (1) Culture of Origin: USA

Why this recipe is meaningful:

Lucas loves to bake this with everyone in the family... and being the official taste tester!!!

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K AK Y ' S SOUR CRE AM POUNDCAKE

Ingredients: • 2 sticks salted butter • 6 eggs • 3 cups all-purpose flour • 3 cups sugar • 1/2 tsp vanilla • 1/2 tsp baking soda (brand new works best!)

• 1 cup reduced fat sour cream Instructions: Set oven to 325 degrees. Grease a bundt cake pan.

Irwin Family

1. Combine the butter and sugar with a mixer 2. Add eggs to the mixer one by one

Students: James Irwin (8), Drew Irwin (5), Darby Irwin (2)

3. Add vanilla

Culture of Origin: USA

5. Add small amounts of the flour mixture alternately with small amounts of the sour cream until both are completely added. Make sure that you begin and end with the flour mixture.

Why this recipe is meaningful:

This recipe comes from our late grandmother, "Kaky," and has been a favorite in our family for decades. We bake it every year on Christmas Eve, and when we wake up on Christmas morning, we fill it with candles and sing happy birthday to Jesus. Then we toast pieces to eat while we open our gifts. We hope you'll love it as much as our family does!

4. Sift the flour together with the baking soda.

6. Pour dough into bundt cake pan and bake for 1.5 hours.

Check the cake after 75 minutes with a toothpick (every oven is a little bit different!). The cake should be golden brown when you remove it from the oven. Allow to cool completely before removing from pan.

Eat with whipped cream and berries for dessert or toast with butter for breakfast!

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EIG HT TRE ASURE RICE PUDDING

Topping options: Walnuts, goji berries, dried red dates, lotus seeds, dried apricots, green raisins, dried mangoes, hawthorn cake Instructions: 1. Steam the glutinous rice (first steam) 2. Mix the rice with coconut oil and sugar 3. Spread the toppings on the bottom of the bowl 4. Add a layer of cooked glutinous rice 5. Add the red bean paste layer 6. Fill up the bowl with the rest of the rice 7. Steam the second time

Jin Family

8. Plate the rice and serve

Students: Kate Jin (3) Culture of Origin: China

Why this recipe is meaningful:

It is a beautiful and healthy dessert that we eat for Chinese New Year celebration.

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BRIGADEIROS

Ingredients for 8 servings: • 1 tablespoon butter • 14 oz sweetened condensed milk • ¼ cup cocoa powder • 1 cup chocolate sprinkle, as needed Instructions: In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.

Kittredge Family Students: Ethan Kittredge (7), Grant Kittredge (2)

Pour onto a greased plate, then chill for 1 hour.

Shape and roll the chilled mixture into balls.

Roll the balls in chocolate sprinkles.

Enjoy!

Culture of Origin: Brazil

Why this recipe is meaningful:

For five years our family lived in Brazil, where brigadeiros are a traditional dessert served at birthday parties and celebrations. Our memories of brigadeiros are always happy events and occasions, and they are still frequently requested for birthdays here in Atlanta too!

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SASSY PECANS

Ingredients: • 1 egg white • 1 tablespoon water (room temperature) • 1 teaspoon vanilla extract • 1/2 teaspoon ground cinnamon • 1/4 teaspoon salt • 1 cup white sugar • 1 pound pecan halves Instructions: Whisk egg white and water together in a large bowl until frothy. Add vanilla, cinnamon, and salt, mix well. Add sugar, mix well. Toss pecans in the mixture until all pecans are evenly coated. Spread coated pecans onto a baking sheet.

Lin Family

Preheat oven to 250 F (120 °C). Bake 15-20 minutes, stir, and lower oven temperature to 225 F. Keep baking and stir every 15 minutes, until pecans are evenly browned. It takes about 1 hour. Taste test the pecans – they should be crunchy when cooled.

Student: Chloe Lin (4) Culture of Origin: USA

Why this recipe is meaningful:

We make these before Christmas and share with friends all over the U.S.

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PUMPKIN BANANA BRE AD

Macauley Family Student: Oliver Macauley (PF) Culture of Origin: USA

Why this recipe is meaningful:

We discovered this recipe via The Pioneer Woman during quarantine and made it multiple times. It was always delicious!

Ingredients: • 3 c. Unbleached All-purpose Flour • 2 tsp. Baking Soda • 1 tsp. Kosher Salt • 1/2 tsp. Baking Powder • 1 1/2 tsp. Cinnamon • 3/4 tsp. Ginger • 1/2 tsp. Cloves • 1/4 tsp. Freshly Grated Nutmeg • 1 c. Granulated Sugar • 1/2 c. Lightly Packed Light Brown Sugar • 2/3 c. Vegetable Oil • 3 Eggs • 1 c. Canned Pumpkin Puree • 1 c. Mashed Ripe Banana • 1 c. Chopped Pecans Instructions: Preheat oven to 350ºF. Grease two loaf pans, (8x4 or 9x5).

Whisk flour, baking soda, salt, baking powder, and spices together. In another bowl, beat sugars, oil, and eggs until combined. Add pumpkin and banana; mix well. Stir in flour mixture. Fold in pecans.

Divide batter evenly between pans. Bake for 45–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the tops are browning more than you’d like, tent with foil towards the end of baking.

Cool in pans for 5 minutes. Run a knife around the edge and pop out of pans. Cool on a wire cooling rack.

Serve warm or at room temperature. Wrap bread in foil to store.

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FROSTED BANANA COOKIES

Ingredients: • 3/4 cup of butter (softened) • 3/4 cup of sugar • 1 egg • 1/2 tsp vanilla • 2 mashed bananas • 1/4 tsp salt • 1 tsp baking soda • 2 cups sifted flour Cream butter and sugar. Add egg, vanilla and bananas. Sift four, salt and soda together. Place on greased cookie sheet (1tsp size). Bake at 350 degrees for 8 minutes. Only the edges will brown.

Frosting Instructions: • 6 tbsp brown sugar • 4 tbsp butter • 4 tbsp cream or evaporated milk • Confectioner’s sugar • 1/2 tsp vanilla extract

Maurer Family Student: Regan Maurer (3) Culture of Origin: USA

Place brown sugar, butter and milk in a sauce pan and bring to a boil. Remove from heat and add enough powdered sugar to make runny but spreadable. Add vanilla. Keep pan over warm water to keep frosting soft. If it gets thick, add a little hot water. Frost cookies while they are warm. The frosting will harden on the cookie.

Yield 6 dozen From Three Rivers Cookbook (Pittsburgh, PA)

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Why this recipe is meaningful:

“Whenever my grandmother makes cookies she makes these banana cookies. So that makes them special.

When I make these cookies, they make me think about my grandma.” - Regan Maurer

BAKED BANANAS

Instructions: You will need a baking pan; ripe bananas; cinnamon and dark brown sugar.

Place the ripe bananas into the pan. Fill pan with 1/2 inch of water. Cover with cinnamon and dark brown sugar. Bake 45 minutes on 350 degrees (turn bananas halfway through the baking process).

Serve with vanilla ice cream or on its own.

Murray Family Student: Blakely Murray (3) Culture of Origin: Jamaica

Why this recipe is meaningful:

This recipe is meaningful to us because it was passed down from Mark’s Grandmother (Blakely’s Great Grandmother), who will be 95 this year.

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G R AMMA' S APPLE PIE

Ingredients: • 2 lbs Granny Smith Apples • 2 lbs Braeburn Apples • 1 tsp cinnamon • 3/4 c granulated sugar • 1/2 c butter • 1 c firmly packed brown sugar • 1 14 oz package refrigerated piecrusts • 1 egg white • 2 T granulated sugar Instructions: Preheat oven to 350. Peel apples and cut into half inch thick wedges. Toss apples with cinnamon and sugar. Melt butter in a ten inch cast iron skillet over medium heat. Add brown sugar and cook, stirring constantly for one to two minutes or until sugar is completely dissolved. Remove from heat.

Place one piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust and top with remaining piecrust.

Whisk egg white until foamy. Brush top of piecrust with egg white, sprinkle 2 T sugar of on top. Cut four or five slits in top for steam to escape. Bake at 350 degrees for one hour to one hour and ten minutes. Cool on wire rack for thirty minutes and then serve. We like ours with vanilla ice cream.

Enjoy!

Noell Family Students: Wilson Noell (5), Eloise Noell (3), Walker Noell (1) Culture of Origin: USA

Why this recipe is meaningful:

Our Gramma Munson makes this apple pie for us for all special occasions and it is delicious. Her great grandchildren love it as much as her own children.

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CHOCOL ATE PUDDING " FOR THE KIDS" Ingredients: • 1 1/2 cups whole milk • 1/2 cup heavy cream • 1/4 cup plus 1 tablespoon granulated sugar • 1/2 vanilla bean, split and scraped • 1 cup coarsely chopped semisweet chocolate (~1.5 bars of 66% dark chocolate) • 2 teaspoons cocoa powder • 5 egg yolks • Coarse sea salt to taste

Pizel Family Student: Wesley Pizel (1)

Instructions: Preheat the oven to 275ºF. In a small saucepan combine the milk, heavy cream, sugar, and vanilla bean seeds and pods.

Bring the mixture to a low boil and stir until the sugar has dissolved. Remove from heat and add the chocolate and cocoa powder, and remove vanilla bean husk; whisk until smooth. Pour the mixture into a bowl and let stand for 30 minutes or until it reaches room temperature.

Culture of Origin: USA

Meanwhile, boil 4-5 cups of water. Remove from heat and set aside.

Why this recipe is meaningful:

Whisk the egg yolks into the chocolate mixture, making sure the mixture is cool enough so the eggs don't cook, then strain through a fine-mesh sieve. Divide the mixture among six 4-ounce ramekins. Place the ramekins in a large roasting pan. Pour some hot water into the pan, enough so that it comes halfway up the sides of the ramekins. Bake until the puddings are set but jiggle slightly when gently shaken, about an hour. Remove from the oven and let the puddings cool in the water bath. Remove and chill in the refrigerator for 2 to 4 hours.

We love this recipe because the pudding is so decadent and portions modest–it reminds us of the days of eating in restaurants. The dark chocolate means that even though the kids will be excited for pudding, it's definitely, not-so-secretly, for the cooks. If the sea-salt doesn't run them off completely, I suggest a drizzle of very fine olive oil, as suggested by the original Chef, Rodney Einhorn. If that doesn't work, Trader Joes Belgian chocolate pudding is pretty awesome too, and much less work.

To serve, sprinkle with coarse sea salt (we like Pink Himalayan).

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COCONUT CRE AM CHEESE POUND CAKE Ingredients: • 1 cup butter, room temperature • 8 ounces cream cheese, room temperature • 3 cups granulated sugar • 6 eggs • 2 teaspoons vanilla extract (or 1 teaspoon vanilla extract and 1 teaspoon coconut extract) • 1 teaspoon kosher salt • 1 teaspoon baking powder • 3 cups all purpose flour • 2 cups shredded flaked coconut or a pack of frozen cocount Glaze Ingredients: • 2 cups powdered sugar • 2–3 tablespoons milk Instructions: Preheat oven to 325°F. Coat a 10 cup bundt pan with nonstick spray OR coat with shortening and lightly dust with flour, tapping off excess. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment beat the butter and cream cheese together on medium speed until smooth. Add in sugar and mix for 2 minutes, until light and fluffy.

Add in eggs, one at a time, the extract(s), salt, and baking powder until mixed, scraping the sides of the bowl as necessary.

Turn the mixer to low and add in the flour, mixing until just incorporated.

Stir in the coconut.

Spread batter into your prepared pan and bake for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool in the pan for 10-15 minutes and then invert pan onto a wire rack to cool completely.

Glaze Whisk the powdered sugar and milk together until smooth.

Pour the glaze on top of the cake while it’s still warm.

Serve with fresh sliced peaches.

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Powell Family Student: Lawson Powell (3) Culture of Origin: USA

Why this recipe is meaningful:

It is a fun summer time treat for our family. We like to share it with our grandparents and cousins!

BUT TER TARTS

Ingredients: • 6 frozen mini (3-inch) pie crusts • 1/4 cup salted butter, softened • 1 cup brown sugar (packed into the measuring cup) • 1 egg, lightly beaten • 1 tsp vanilla Instructions: Preheat oven to 350 degrees.

Combine the butter and brown sugar thoroughly.

Add the egg and vanilla, and mix well.

Spoon filling into pie crusts and bake at 350 for 20 to 25 minutes, being careful that the filling does not scorch. When the pie crust is turning golden, the tarts are done.

Reimer Family

Let cool and enjoy with a cup of Tim Hortons coffee!

Student: Eliza Reimer (PF) Culture of Origin: Canada

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G IANT SKILLET COOKIES

Ingredients: • 1 cup butter, softened • ½ cup white sugar • 1 cup brown sugar • 2 eggs • 2 tsp. vanilla extract • 1 tsp. baking soda • 2 tsp. hot water • ½ tsp. salt • 2½ cups flour • 2 cups semi-sweet chocolate chips

Routledge Family Student: Will Routledge (2) Culture of Origin: USA

Why this recipe is meaningful:

We enjoy cookies.

Instructions: Preheat oven to 375 degrees. Heat a 12.5" cast iron skillet in the oven while making the batter.

In a large bowl, cream together the butter and sugars. Add the eggs one at a time, being sure to combine thoroughly before proceeding. Stir in the vanilla.

Dissolve the baking soda in the hot water and add to the batter along with the salt. Stir in the flour and chocolate chips.

Remove the skillet from the oven and spoon the batter into it, smoothing the top with a spatula.

Bake until golden, about 15 minutes. Serve with ice cream. (from The Southern Skillet Cookbook)

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BANANA NUT BRE AD

Ingredients: • 1 cup of sugar • 1/2 cup butter • 1 cup (2 to 3) bananas • 2 eggs • 2 cups sifted flour • 1 teaspoon soda • 1/2 teaspoon salt • 3/4 cup nuts

Smith Family Student: Milania W. Smith (1)

Instructions: Cream the butter and sugar together. Add the egg and crushed bananas. Sift dry ingredients together and add to the creamed mixture. Add nuts. Bake in a loaf pan for 1 hour at 350 degrees F. Enjoy!

Culture of Origin: USA

Why this recipe is meaningful:

This recipe is special to our family because it helped us bake together as a family during COVID. This recipe is so simple and our 3 and 6 year children love participating. We received the recipe from a family member and made it for ourselves and enjoyed gifting it to others.

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EGG LESS CHOCOL ATE MOUSSE

Ingredients: • 2 medium/small avocados • ~2 tbsp cacao powder • ~2 tbsp maple syrup • ~2 tbsp coconut cream (can sub w heavy cream) • ~1 tsp vanilla extract • Whipped cream (optional) • Cinnamon (to taste, optional) Instructions: 0- Turn a can of coconut milk upside down and stick it in the fridge for a day- Whole Foods 365 works best for me, Trader Joe’s is hit or miss. When you are ready to make the mousse, turn the can over gingerly and open- the stiff cream should be right there at the top, ready to scoop out. The rest can be remixed and used for smoothies or anything else you like. (You could also use more of the cream to make your own whipped cream, if you’re very ambitious)

Sundaram-Otero Family

1- Put everything, except the cacao powder and the whipped cream, in a blender and blend. (It’ll go pretty quick in one of the individual blenders, scrape down as needed in a traditional blender and consider doubling the recipe in those).

2- Then mix in the cacao powder, first by hand, and blend again.

3- Serve (3-5 ppl), top with whipped cream and a sprinkle of cinnamon.

4- Enjoy!

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Student: Daniel R Sundaram (5) Culture of Origin: USA

Why this recipe is meaningful:

This is not ‘traditional’, but it has become the ‘most requested’ during this crazy year. Accordingly, there are a million versions online, and what I ultimately follow as my ‘recipe’ is likely based on one of those!

G R ANDMA' S POUND CAKE

Thompson Family Student: Trista Thompson (2) Culture of Origin: USA

Why this recipe is meaningful:

This cake has been made on many occasions by Trista’s great-grandmother, grandmother, and aunts.

It’s a family favorite and is often requested for special occasions. It was published in Great-Grandma’s church’s cookbook many years ago.

Ingredients: • 2/3 cup shortening • 1 tsp lemon juice • 2/3 cup milk • 1 tsp salt • 3 eggs • 1 1/4 cup sugar • 1 tbsp lemon rind • 2 1/4 cup sifted all purpose flour • 1 tsp baking powder Instructions: Cream shortening and sugar until light and fluffy. Add grated lemon rind and juice. And milk and mix just enough to break up creamed mixture. Sift in flour, baking powder, and salt until smooth. Add in eggs, one at a time, beating for one minute after each egg. Beat for an additional minute at the end. Bake in a greased loaf pan for 1 hour and 20 minutes at 300 degrees.

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COOKIES AND CRE AM OREO POPSICLES Ingredients: • 1 quart vanilla ice cream • 1/2 bag oreo crumbles • 8 mini raw chocolate chip cookies (Nestle makes good ones) • 6 count popsicle mold Instructions: First, melt the vanilla ice cream (not in the microwave, just let it sit out) for about 30min. Meanwhile, cook mini cookies for about 12 minutes.

Once the ice cream is melted pour in half a bag of Oreo crumbles and stir.

Then pour it in the popsicle molds.

Lastly, cut the cooked cookies into quarters and drop the cookies into the popsicle mold and put in freezer for 8 hours or overnight.

Vudthithamrong Family Student: Vivienne Vudthithamrong (2) Culture of Origin: USA

Why this recipe is meaningful:

It's Vivienne's creation she makes for the 4th of July every year.

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EGG TART

Ingredients: • Tart shell (10 PCs frozen available from Asian grocery market) • Heavy cream 180g • Milk 140g • Egg yolk 4 • Sugar 80g • All purpose flour 15g Instructions: 1 take the frozen tart shell out of freezer and let it thaw for 15 minutes

Wang Family

2 mix all other ingredients together, stir it well

Student: Callie Wang (4)

3 sift the liquid 4 times and make sure there are no more flour lumps

Culture of Origin: Chinese

4 pour the mixture into each tart shell until 90% full

Why this recipe is meaningful:

Favorite family dessert

5 preheat over to 425 degree and bake for 12-15 minutes until the filling is cooked with a little burned color on the top

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G RE AT- G R ANDMA FOSTER ' S HOMEMADE BROWNIES Instructions: Mix together in one bowl: • 1 cup sugar • 2 Tbl cocoa powder • 1/2 cup melted butter Add to the sugar/cocoa/butter and mix: • 1/2 cup flour • 2 egg yolks • 1 tsp vanilla • 1 tsp baking powder In a separate bowl, beat 2 egg whites until they form stiff peaks.

Fold the cocoa mixture into the egg whites until fully mixed.

Pour batter into a greased 8 inch square pan.

Whitmer Family

Bake at 350F for approximately 20-25 minutes, or until a toothpick comes out clean.

Student: Emily Whitmer (PF)

Allow brownies to cool and dust with powdered sugar.

Culture of Origin: USA Midwest

Why this recipe is meaningful:

Great-grandma Foster always made these brownies when her grandkids and greatgrandkids came to visit. They came out a little different each time, but were always delicious.

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LINZER TORTE COOKIES (CHRISTMAS COOKIES) Ingredients: • 2 cups flour • 2/3 cups sugar • 1 cup finely ground almonds • 1 Tbl cinnamon • ¾ cup butter (1 ½ sticks) at room temperature • Raspberry jam or preserves (we prefer the jam with seeds) • Powdered sugar Instructions: 1 – Preheat oven to 325˚ 2 – Mix dry ingredients in a large bowl

Woodward Family Students: Anneke Woodward (6), Knox Woodward (3), Wes Woodward (1)

3 – Cut butter into small pieces and add to dry ingredients 4 – Work into a smooth (rather stiff) dough. Using your hands works best for this. If too crumbly, add just a tiny bit more butter 5 – Sprinkle flour on a large smooth surface

Culture of Origin: The Netherlands

6 – Roll out the dough to about 1/8 inch thick. Flour somewhat generously to prevent sticking

Why this recipe is meaningful:

7 – Cut out cookies with a 2” cookie cutter or glass

The children's Oma is originally from Holland. This is a recipe passed down from her family, which we now make every Christmas. Not only are the cookies delicious and beautiful, but they make your whole house smell like the holidays.

8 – Using a small bottle top (<1” diameter), cut very small holes in the centers of half of the cookies 9 – Carefully put cookies on a parchment lined cookie sheet 10 – Bake for about 15 minutes or until slightly golden (do not overcook- they taste pretty terrible when overdone) 11 – Move cookies to a cooling rack. When cool, spread the "whole" cookies with a thin layer of jam. Then top each cookie with the “holed” cookie.

12 – Right before serving, dust with powdered sugar. Enjoy!

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NANA' S VANILL A CAKE

Ingredients: • 1 heaped cup flour (sifted) • 1 1/4 cup sugar • 1 1/4 tsp baking powder • 1/2 tsp baking soda • 1/2 cup milk • 1/2 cup softened butter • 3 eggs • 1 Tbsp vanilla extract Instructions: *All ingredients should be at room temperature.

Cream together butter and sugar and beat in eggs one at a time. Add vanilla extract.

Add sifted flour, baking powder, baking soda and milk.

Pour the batter into a cake pan (We like using a 9" cake pan or a Bundt pan) and bake at 350 degrees until golden brown and a toothpick inserted into the middle comes out clean (about 25 minutes).

Agarwal Family Student: Aryav Agarwal (1)

Why this recipe is meaningful:

Aryav's grandma has been making this for several years and we love this moist vanilla cake any day of the year as a teatime treat. We use this as a base recipe for birthday cakes too. Aryav helps make the cake these days and it comes out as wonderful as Nana's.

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