The Cat Family Cookbook

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Cat Family COOKBOOK Brought to you by the UK Parents and Family Association. Recipes submitted by Families in Fall 2020

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Welcome to the Cat Family Cookbook Dear UK families, I will never forget the hours I spent in the kitchen as a child with my grandmother, watching her bake cinnamon rolls, cooking delicious meals without a recipe, or singing together as we washed dishes. For my family, as I suspect for many of yours, food is as much sustenance to our hearts as it is to our bodies, a reminder of precious moments with the ones we love. The Cat Family Cookbook is a collection of beloved recipes submitted by the parents and family members of our UK students, highlighting not just tasty ingredients, but important moments and traditions in the lives of our students. These are the recipes that students long for when they are stressed or busy or feeling a little homesick; these are the recipes that families can’t wait to prepare for their students when they come home on weekends or during academic breaks. The UK Parent and Family Association originally intended to sell hard copies of the Cat Family Cookbook. However, upon reevaluation, we have decided to make this Cat Family Cookbook free to our Wildcat family. Our hope is that you will enjoy these cherished recipes with your students and families and perhaps use them to make some new traditions of your own. Learn more about the Cat Family Cookbook or submit one of your family recipes for future editions at www.uky.edu/catfamilycookbook. If you have any questions about the Cat Family Cookbook, please email parents@uky.edu. Happy eating!

Nicki Jenkins Sr. Program Specialist for the UK Parent and Family Association

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Legal Disclaimer for Cookbook Recipes featured in the Cat Family Cookbook were voluntarily submitted by families of UK students and have not been formally tested by university officials. Always use your best judgement when cooking with raw ingredients such as eggs, chicken, or seafood and seek expert advice before beginning if you are unsure. Be careful when using sharp knives or other cooking implements, and always be aware of heated cooking surfaces while cooking. Please review all ingredients prior to trying a recipe to be fully aware of the presence of substances which might cause an adverse reaction. The University of Kentucky and the Parent and Family Association do not accept any responsibility or liability regarding recipes’ originality, quality, or safety.

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Contents Early Bird Meals - Easy to Make Breakfasts 5-6

No Kitchen? No Problem. 7-8

Simple Suppers (Easy Recipes for a New Cooks) 9-20

Grab and Go (Meals & Snacks prepare ahead and go) 21-22

Calling All Master Chefs (More Advanced Recipes for Cooks with Some Experience) 23-31

KENTUCKY FAVORITES

State Staples

Kentucky Favorite Recipes and Recipes The Kentucky Horticulture Council 32-42

State Staples (Well-known Meals from States) 43-53

For the Sweetie (Desserts) 54-71

Campus Resources 72-74

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Early Bird Meals

Early Bird Meals - Easy-to-Make Breakfasts

Blueberry Bundles

Sandra Carlton This breakfast is a favorite of my Wildcat son, Chase! Prep/Cook Time: 30 minutes Ingredients: 1 package refrigerated crescent dinner rolls 1/2 cup blueberries 4 ounces whipped cream cheese 3 tablespoons sugar Directions: Preheat oven to 375 degrees. Unroll dough into 4 rectangles. Press perforations to seal. Combine cream cheese and sugar. Spread onto dough rectangles. Top evenly with blueberries. Bring opposite corners of rectangles together and press to seal. Place on baking sheet and bake 15-20 minutes until golden brown. Sprinkle with powdered sugar if desired before serving.

Herb Baked Eggs

Ann Cohen

This is our family’s favorite Hanukkah brunch dish! Prep/Cook Time: 20-minute prep and 20-minute cook time Ingredients: 8 eggs 8 ounces plain yogurt 2 teaspoons Dijon mustard 4 ounces diced ham 6 ounces bacon 1 1/2 cups shredded cheddar cheese 1 tablespoon horseradish 1 tablespoon fresh parsley 1 tablespoon fresh chives 4 ounces chopped green peppers 1 cup chopped tomatoes Directions: Preheat oven to 350 degrees. Beat eggs, mustard, and yogurt together. Stir in 1/4 cup of cheese, horseradish, bacon, ham, chives, parsley, and green peppers. Stir well. Sprinkle tomatoes and remaining cheese on top. Bake for 20-25 minutes until hot and eggs are solidified. Serves 10-12 people. Enjoy!

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Early Bird Meals Monkey Bread

Becky Clack

This is a Christmas morning favorite! No opening presents until the monkey bread is in the oven. It is usually ready to enjoy once we’re done opening presents. Prep/Cook Time: Prep 10 minutes. Bake 30-35 minutes. Ingredients: 4 cans of biscuits (cut into quarters) 1 stick of butter 3 to 4 teaspoons cinnamon 1 cup sugar Directions: Preheat oven to 350 degrees. Spray bundt pan with non-stick spray. Mix sugar and cinnamon in plastic or brown paper bag. Put cut up biscuits in bag a few at a time and shake. Place cut up biscuits in bundt pan. Pour any remaining sugar and cinnamon mixture over biscuits. Melt butter and spoon over biscuits. Bake at 350 degrees for 30-35 minutes. Flip onto plate and enjoy!

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No Kitchen, No Problem Meals that can be made with a microwave or less!

Microwave Chunky Chocolate Candy Melanie Turner Prep/Cook Time: 10 minutes Ingredients: 12 ounce package semi-sweet chocolate chips 1/2 cup chunky style peanut butter 1 cup dried fruit (raisins, cranberries, cherries or a mixture) 1 cup crispy rice cereal Directions: In a microwave safe bowl, melt chocolate chips with peanut butter for 1 minute. Stir. Microwave again at 10 to 20 second intervals until chips are melted. Stir in remaining ingredients. Pour into a waxed or parchment paper lined 9 inch pan. Refrigerate until firm.

No Bake Peanut Butter Squares

Christine Crimmins

Prep/Cook Time: 60 minutes (15 minutes active) Ingredients: 1 1/2 sticks of butter, melted 2 cups pretzel rods, crushed into crumbs 1 1/2 cups confectioners’ sugar 1 cup plus 1/4 cup smooth peanut butter 1 1/2 cups milk or white chocolate chips (your preference) Directions: In a medium bowl, add the melted butter, pretzel crumbs, confectioners’ sugar, and 1 cup of the peanut butter. Stir until well combined. Press the mixture evenly into the bottom of an ungreased 9x13 baking pan. Combine the chocolate chips and the remaining 1/4 cup peanut butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate and peanut butter are melted and smooth. Usually two intervals is enough. Spread the melted chocolate mixture evenly over the peanut butter-pretzel layer. Refrigerate for at least 1 hour before cutting into squares.

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No Kitchen, No Problem Buffalo Chicken Dip

Terry Swimm Haverhill, Massachusetts

Prep/Cook Time: 10 minutes prep, 6-8 hours in crockpot Ingredients: 3 1/2 boneless chicken breasts Bottle of Frank’s Red hot 8-ounce block of cream cheese 1 stick of butter 4 cups shredded mozzarella Directions: Put chicken, hot sauce, and butter in crockpot for 6-8 hours until chicken breaks apart easily with a fork. Stir in cream cheese and mozzarella. Serve with tortilla chips! Additional note: This makes a good amount, but any leftovers are easily heated in the microwave or can be frozen.

Simple Cucumber Salsa Prep/Cook Time: 15 minutes Ingredients: 2 medium cucumbers ½ cup sliced cherry tomatoes ¼ cup cilantro 1 teaspoon lime juice (optional)

Sara Hemingway Owensboro, Kentucky

¼ cup diced red onion ½ cup crumbled feta cheese 2 tablespoons sour cream Salt and pepper to taste

Directions: Peel, seed, and dice the cucumbers. Add all other ingredients and mix together. Serve with corn chip scoops or blue tortilla chips.

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Simple Suppers Beefy Roll-up

Becky Clack

Prep/Cook Time: Prep 20 minutes. Bake 20-25 minutes. Ingredients: 1/2 pound ground beef, browned 1/2 teaspoon black pepper 10 ounce package refrigerated pizza crust 1 teaspoon salt 10 ounce package frozen chopped spinach, thawed and squeezed dry 1/2 teaspoon onion powder 1 - 2 cups shredded mozzarella cheese 1/2 cup fresh basil leaves 1 tablespoon grated parmesan cheese Nonstick cooking spray Directions: Preheat oven to 400 degrees. Spray a rimmed baking sheet with nonstick cooking spray. Roll out the pizza crust dough onto a cutting board. Spread the spinach over the crust. Spread the ground beef evenly over the spinach and season with onion powder, salt, and black pepper. Top with shredded mozzarella cheese. Place the whole basil leaves over the cheese. Roll up and place on the baking sheet. Lightly coat the dough with nonstick cooking spray and sprinkle with parmesan cheese. Bake for 20 to 25 minutes, or until golden brown. Let sit for five minutes then slice and serve. Serve with marinara sauce.

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Simple Suppers Cheesy Chicken Crescents

Angela Duell

This recipe is from a church cookbook given to me by a sorority sister from college. Both my husband and son LOVE this dish. It has been made MANY times at my home! Prep/Cook Time: 20 minutes to prep and 20 to 25 mintues to bake. Ingredients: 1 pound cooked boneless chicken breasts or tenders, cut into pieces 1/2 cup shredded cheddar cheese 1 can Pillsbury crescent rolls 1 can Campbell’s Cream of Chicken Soup 1 cup of milk Directions: Preheat oven to 375 degrees. Lightly coat a 9 X 13 inch baking dish with cooking spray. Mix cooked chicken and 2 to 3 tablespoons of cheese. Separate crescent rolls. Place 2 tablespoons of chicken and cheese mixture on the wide end of the crescent and roll up. Prepare the remaining crescent rolls in the same way. Place them in the prepared baking dish. If there is any remaining chicken, it can be scattered between the crescent rolls in the baking dish. In a saucepan, mix the cream of chicken soup, milk, and 1/4 cup of the cheddar cheese. Heat until the cheese melts. Pour the soup over the crescent rolls in the baking dish. Bake for 20 to 25 minutes or until the crescent rolls are browned on top. Sprinkle with the remaining cheese and bake for about 5 more minutes. Serves 3 to 4.

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Simple Suppers Chicken Parmesan Pizza

Angela Duell

Prep/Cook Time: Prep: 10 minutes. Bake: 16 to 20 minutes. Ingredients: 1 loaf (10 oz.) Pepperidge Farm frozen garlic bread 1 1/2 cup pizza sauce (DelGrosso Old Style or your choice) 12 count Chick-fil-A chicken nuggets 1 1/2 cup (6 ounces) shredded Italian cheese blend Chopped fresh basil or dried basil seasoning Directions: Preheat oven to 400 degrees. Place the garlic bread, buttered sides up, on a baking sheet. Bake the bread for 8 to 10 minutes or until the bread is lightly browned. Spread the pizza sauce on the garlic bread. The pizza sauce can also be warmed before spreading on the garlic bread, if you prefer. Cut each Chick-Fil-A chicken nugget into 4 or 5 pieces. After all 12 chicken nuggets are cut, place all of the chicken pieces on top of the pizza sauce. Sprinkle with the shredded Italian cheese blend. Sprinkle the chopped fresh basil or dried basil seasoning on the cheese. Bake for 8-10 minutes or until the cheese melts. Serves 3-4.

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Simple Suppers Chicken Spaghetti Soup

Carol Sullivan Campbellsville, Kentucky

This is a family and friends favorite that is always requested specially for UK game watching gatherings! Prep/Cook Time: 2 hours Ingredients: 2 (2.5 pounds) chicken breasts 1 box spaghetti, cooked according to package directions 2 cans cream of chicken 2 cans cream of mushroom 2 cans Ro-tel tomatoes 2 pounds Velveeta cheese Chicken broth, amount depends on consistency you want soup Directions: In a large pot add all ingredients and cook on low until cheese is melted. Add cooked chicken and shred chicken. Stir often and add more chicken broth as needed to gain desired consistency.

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Simple Suppers Chuck Wagon Dinner

Mirissa Dunne

We made this on one of our first camping trips and discovered it’s perfect for when you want something easy to prepare, delicious, and warming. A tradition was born and we make it on every camping trip. Everyone we have camped with has loved it too. Prep/Cook Time: 15 minutes prep, 30 minutes cook time Ingredients: 1 1/2 pounds ground beef or turkey 1 onion, diced 1 can kidney beans, drained 1 can black beans, drained 1 can pinto beans, drained 1 1/2 cups frozen corn 3 (8-ounce) cans tomato sauce 3 cups beef broth or water 2 cups uncooked small shells or macaroni 1 teaspoon each chili powder, oregano, and basil 1-2 cups shredded cheddar jack cheese salt and pepper to taste Directions: Brown the ground beef and onion in a dutch oven or large pot. Stir in thezrest of the ingredients, except the cheese. Cover and cook for 25-30 minutes or until the pasta is tender, stirring occasionally and adding more water as needed. When done, sprinkle with cheese and cover until cheese is melted. Serves 8-12 Can also be made in a dutch oven while camping. Prepare coals (17-22 total), Cooking time is the same.

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Simple Suppers Easy Homemade Spaghetti Sauce Debbie Adkins

Pikeville, Kentucky

This recipe was the first recipe I made from “scratch” when I was a teen. It is easy to make and delicious. I have made it many times over the years and it is a family favorite. Prep/Cook Time: 10 minutes to prep, 15 mintues to cook. Ingredients: 1 pound ground beef 1 tablespoon dry minced onion 3 drops hot sauce 1/2 teaspoon chili powder 1 tablespoon oregano 1 bay leaf 1/2 teaspoon celery seed 1 small can mushrooms (optional) 1/8 teaspoon garlic salt 1 teaspoon Worcestershire sauce 2 tablespoons ketchup 2 (8-ounce) cans tomato sauce Salt and pepper Directions: Read the recipe all the way through before you start. Brown ground beef, add onion, and sauté; add salt and pepper to taste. Drain grease. Add remaining ingredients to the meat and onions and mix well. Simmer about 10 minutes. Serve with spaghetti noodles or pasta of your choice.

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Simple Suppers Italian Sausage Bread Cheri Hughes Prep/Cook Time: 4-5 hours Ingredients: 1 pound Italian sausage 2 eggs 1 loaf frozen bread dough 2 teaspoons garlic powder 1 tablespoon Italian seasoning 8 ounces shredded mozzarella cheese (more if you’d like) Directions: Spray the sides and bottom of a loaf pan with a nonstick cooking spray; add the frozen bread dough. Cover with plastic wrap that has also been sprayed with the cooking spray. Thaw bread dough and let it rise. According to directions on the frozen bread dough bag. Brown Italian sausage and drain grease. Add as much mozzarella cheese as you like to the sausage. ( I use a least 8 ounces). Add Italian seasoning, garlic powder, and 1 egg. Stir the mixture well. After the bread dough is thawed and has risen, spread the dough out flat onto a baking sheet. Put Italian sausage mixture in the middle of the dough. Wrap dough around the sausage mixture and pinch together. Put the seam on the bottom to hold it together. Beat 1 egg and brush the top of the bread with the egg. Cut slits in the top to vent. Bake at 375 degrees until bread is golden brown (usually about 15 minutes.)

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Simple Suppers Debbie Adkins Pikeville, Kentucky

Mamaw’s Pineapple Cream Cheese Jell-O This dish was prepared every Thanksgiving and Christmas by Amy’s Mamaw Adkins and was affectionally called the “green stuff.” It is also an easy summer dessert. Prep/Cook Time: 30 minutes Ingredients: 1 large box lime Jell-O 2 (8-ounce) cream cheese, softened 1 (16-ounce) can crushed pineapple, drained Chopped nuts (optional) Directions: Make Jell-O from package directions. Set in refrigerator until slightly jelled. Add cream cheese and blend with mixer. Add crushed pineapple and nuts. Chill until set up completely.

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Simple Suppers Potato Salad

Karen Million

My mother made this recipe for all our family gatherings in Southeastern KY for many years. Prep/Cook Time: 1 - 2 hours Ingredients: 5-6 large potatoes 3/4 cup mayonnaise (approximately) 1-2 tablespoons mustard

2-3 eggs Salt for taste

Directions: Boil whole potatoes without peeling until soft approximately 30 minutes. Boil eggs (12 minutes). Run cold water over the potatoes to cool, then remove the loosened peel. Cut into bitesized chunks and place in mixing bowl. Remove egg shells and chop the eggs into small pieces. Add to the mixing bowl and stir. Salt the potato and egg mixture heavily. Stir in the mayonnaise. (You may need to add more mayonnaise depending on dryness of potatoes.) Stir in the mustard. Refrigerate the mixture before serving, but it can be eaten warm as well. The texture should be creamy but not sticky. More mayonnaise may need to be added after refrigeration. Salt more to taste if needed.

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Simple Suppers Quick & Easy Chicken Enchiladas

Melanie Turner

Prep/Cook Time: 1 hour Ingredients: 12.5-ounce can of chunk chicken breast 1/2 cup cooked rice 1 package fajita seasoning mix 1/3 cup chopped bell pepper 15-ounce can black beans - drained 1/3 cup chopped onion 19-ounce can red enchilada sauce 8-10 flour tortillas 3-4 cups shredded fiesta/Mexican blend cheese Directions: Preheat oven to 375 degrees. Spray a 13 x 9 inch baking dish with cooking spray. Combine chicken (with broth included), cooked rice, seasoning mix, bell pepper, onion, and black beans in a skillet and cook on medium heat for 6-8 minutes until well incorporated. Spread 1/2 cup enchilada sauce evenly in baking dish. Spread enchilada sauce evenly onto each tortilla and add 3-4 tablespoons of cooked chicken mixture down the center of each tortilla. Sprinkle with 1-2 tablespoons of cheese. Wrap each tortilla firmly and place seam side down in baking dish. Top with remaining enchilada sauce and sprinkle tops with cheese. Bake 20-25 minutes until hot and bubbly.

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Simple Suppers Quick and Easy Chili

Ann Cohen

Prep/Cook Time: 30 minutes Ingredients: 1 pound hamburger 1/2 cup chopped green onion 1 can tomato sauce 1/4 cup ketchup Chili powder to taste

2 chopped green onions 1 can Brooks Chili Hot Beans 2 cans water A few squirts of mustard Spaghetti noodles

Directions: Brown hamburger, green peppers, and onions, then drain. Add Brooks chili hot beans, tomato sauce, water, ketchup, mustard, chili powder, and spaghetti noodles. Simmer until spaghetti is tender. Enjoy!

Sloppy Joes

Christine Crimmins Elk Grove Village, Illinois

The sloppy joe recipe was passed down from my grandma and has been given to all our family’s new brides as an easy recipe for a new cook. Prep/Cook Time: 20 minutes Ingredients: 1 pound ground beef 1/2 medium sized bottle of ketchup 3 teaspoons brown sugar 1 teaspoon Worcestershire sauce

1 small chopped onion 1 tablespoon lemon juice 1 tablespoon white vinegar

Directions: Brown the ground beef in skillet with the onion until completely browned and crumbled. Add all the remaining ingredients, stir, and simmer for 10 minutes. Serve on hamburger rolls or just eat as is. Enjoy!

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Simple Suppers Smoked Mozzarella Pasta Salad Lisa M Honcharuk Prep/Cook Time: 15 minutes Mount Prospect, Illinois Ingredients: Dressing: 1⁄4 cup grated parmesan cheese 1⁄2 cup chopped fresh parsley 1⁄2 cup mayonnaise 1⁄4 cup white wine vinegar 3 garlic cloves, minced 1 pinch cayenne pepper Salt & fresh ground pepper, to taste Salad: 1/2 lb penne pasta 2 cups packed baby spinach leaves, washed and stemmed 2 roasted red peppers, diced 1/2 lb smoked mozzarella cheese, diced Directions: Process the dressing ingredients in food processor or blender until smooth. Cook pasta until al dente. Drain pasta in colander and run under cold water until well cooled. In a large bowl, combine cooked pasta, spinach, roasted red peppers, dressing, and cheese. Good served hot or cold.

Vegetable Soup

Lavonne Damron Robinson Creek, Kentucky

Prep/Cook Time: 8 minutes (prep time), simmer in large pot 1 hour Ingredients: 1 large can of mixed vegetables 1 pound of hamburger meat 3-4 medium potatoes, cubed

1 can of tomato juice 1 medium onion, diced Salt and pepper (optional)

Directions: In a large skillet, brown hamburger meat (salt and pepper) and then drain. In a large stock pot, pour in tomato juice, onion, potatoes, mixed vegetables, add hamburger meat, and simmer for 1 hour.

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Grab & Go Meals and snacks to prepare ahead and grab on-the-go

Avocado Tortilla (Simple and Healthy) Padmaja Gayathri Devarakonda Prep/Cook Time: 30 minutes Ingredients: 1 big avocado Pinch of salt Water to make dough

2 cups whole wheat flour Oil to cook

Directions: Peel the avocado and take out the pulp, mash with fork. Add 2 cups of whole wheat flour and mix well with avocado pulp. Make a soft dough adding little, little water. Drizzle some oil on top to coat the dough; cover and let it sit for 20 minutes. Heat up a skillet on medium heat. Make equal-size balls from the dough. Take one ball, dust it with flour, and flatten with palm. Make it flat using a rolling pin. Place the flat tortilla on the heated skillet and let it cook. Once you see little bubbles, flip to the other side and drizzle some oil on top (if you like). Flip again and drizzle oil on the other side as well, and press with a spatula for few seconds.

Cheese Ball Prep/Cook Time: 15 minutes Ingredients: 2 (8-ounce) of cream cheese 1 pack pecans, crushed

Sharon Bartley Elkhorn City, Kentucky

1 medium onion, diced 1 green bell pepper

Directions: Mix cheese, onion, bell pepper, and half of the pecans. Shape the cheese mixture into a ball and roll in the remaining pecans. Refrigerate and serve with crackers

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Grab & Go Ham Sliders

Gloria McCubbins

Prep/Cook Time: Prep: 15 mintues Cook Time: 15 mintues Ingredients: 12 sweet Hawaiian rolls 1/4 cup ranch dressing 6-8 ounces sliced ham 12 slices swiss cheese 6 tablespoons butter, melted 1/2 cup brown sugar 1 1/2 teaspoon Dijon mustard 2 teaspoons Worcestershire sauce 1 tablespoon poppy seeds Directions: Preheat oven to 375 degrees. Line a 9 x 13 pan with aluminum foil and spray with nonstick cooking spray. Lay rolls in the pan and separate the top and bottom of the rolls. Spread ranch over the bottom of the roll layer with half of the sliced ham and half of cheese. Repeat ham and cheese layer and put top back on rolls. Mix all the other ingredients together, brush this mixture on top of rolls. Bake for 15 minutes.

Vegan Sweet Corn and Chick Peas Patties Padmaja Gayathri Devarakonda Prep/Cook Time: 15 mintues Ingredients: 2 cups fresh sweet corn 1/2 cup finely chopped onion 1/4 cup finely chopped cilantro 1 tablespoon cumin seeds 3 to 5 tablespoons olive oil 1 cup chick peas

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1 or 2 green chili 1 teaspoon salt 3 cloves garlic 3 tablespoons bread crumbs

Directions: Blend chick peas, sweet corn, garlic, cumin seeds, and green chili to a coarse paste without adding any water. Transfer the paste to large bowl and add chopped onion, cilantro, salt and mix well. Make round flat, shaped patties and coat with bread crumbs. Heat oil in a pan and shallow fry the patties on both sides. Transfer onto serving plate immediately and serve hot with tomato ketchup.


Master Chef Aunt Alma’s Fried Chicken

Karen Million Corbin, Kentucky

My Aunt Alma made this fried chicken many times when I was growing up. We had a lot of picnics and family gatherings in Southeastern KY (Corbin) where she would bring this recipe. Prep/Cook Time: 45 minutes Ingredients: 2-3 skinless, boneless chicken breasts 2 eggs 1 1/2 cups flour Vegetable oil

1 sleeve Townhouse crackers 1/4 cup to 1/2 cup milk Salt and pepper

Directions: First, cut the chicken breasts into small pieces - about 3 to 4 pieces per breast. Salt and pepper the pieces. Crumble the Townhouse crackers. Empty crackers into a small, wide bowl. Put the flour in another small, bowl. Whisk the eggs and milk together in another small wide bowl. Using a large skillet, heat the oil to medium high. Dip the chicken pieces into the egg mixture, then dredge through the flour. Return the chicken to the egg mixture, then dredge into the cracker crumbs. Place the chicken into the medium hot oil in a large skillet and lower the temperature to low. Cook at least 5-7 minutes on each side being careful not to move the chicken pieces much. Cut one of the thicker pieces in half to check to see if it has been cooked all the way through and cook more if needed. Once cooked all the way through, place on paper towel to absorb excess oil. Cooking Tip: A quick way to crumble the cracker crumbs is to set the unopened sleeve on the counter vertically. Smash the tower down with the palm of your hand. It will pop open, but you can hold the tower together with your other hand to keep the crumbs inside. Continue to press down until the sleeve is in crumbles.

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Master Chef Best Ever Lasagna

Cheri Hughes

We love this lasagna. It’s better than any we’ve ever had. Blows restaurant lasagna away! Prep/Cook Time: 2 hours Ingredients: 1 box lasagna noodles Cooking oil or spray 1 pound Italian sausage 1 pound ground chuck 1 cup chopped onion 1 teaspoon garlic powder 2 teaspoons sugar 1 tablespoon salt 1 tablespoon Italian seasoning 1/4 teaspoon pepper 15 ounces ricotta cheese 1 tablespoon parsley 12 ounces tomato paste 1 egg, beaten 1/2 teaspoon salt 1 pound mozzarella cheese, shredded 1/2 teaspoon fennel seed (optional) 28 ounces of canned tomatoes, broken up 1 container grated parmesan cheese Directions: Prepare lasagna noodles according to package directions. Drain and rinse with cold water to keep noodles from sticking together. Heat cooking oil in a large skillet over medium-high heat. Add the Italian sausage and ground chuck, break into pieces, and brown. Drain any excess fat. Add onion and garlic. Stir and cook for 5 minutes. Add sugar, salt, Italian seasoning, fennel seed (optional), pepper, canned tomatoes, and tomato paste, and simmer for 20 minutes. Combine egg, ricotta cheese, parsley, and salt in a separate bowl. In the bottom of a 13x9 inch pan, spoon about 1 1/2 cup meat sauce. Layer 1/3 lasagna noodles, 1/3 meat sauce, 1/3 ricotta mixture, and 1/3 mozzarella. Cover with parmesan. Repeat layering until all ingredients are used. Cover with foil and bake at 375 degrees for 25 minutes. Remove foil and bake uncovered for 25 minutes longer. Let stand for 10 minutes before cutting. Makes 8-10 servings.

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Master Chef Chicken Parm Meatball Skillet Prep/Cook Time: 45 minutes Ingredients: 1 pound ground chicken 1/2 cup bread crumbs 4 cloves garlic, minced 1 large egg 3 tablespoons olive oil Salt and pepper

Carol Matheson

28 ounce can of crushed tomatoes ¼ cup freshly grated parmesan cheese 2 tablespoons freshly chopped parsley ½ cup shredded mozarella cheese 1 tablespoon crushed red pepper flakes

Directions: Preheat oven to 400 degrees. In a large bowl, combine ground chicken, bread crumbs, parmesan, parsley, half the garlic, and egg and season with salt and pepper. Mix until fully combined, then form into meatballs. In a large oven-proof skillet, heat 1 tablespoon oil over medium heat. Add meatballs and brown each side for 5 minutes. Transfer to a plate. Add remaining 2 tablespoons of oil to skillet. Add remaining half of garlic and cook until fragrant for 1 minute, then stir in crushed tomatoes and red pepper flakes. Bring to a simmer, then return meatballs to skillet. Top with mozzarella and bake until cheese is melted, about 10 minutes more. Garnish with parsley before serving.

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Master Chef Dad’s Marinara Sauce

John Caldora

My dad has slowly perfected this recipe for marinara sauce over the course of my lifetime, and it was handed down to him from his family. It’s gone through some revisions over the years, but every time he makes it, it brings back a lot of great childhood memories. Prep/Cook Time: 15 minutes of prep, 1 hour and 45 minutes to cook Ingredients: 2 (28-ounce) cans San Marzano (certified) whole peeled tomatoes 2 cups water 2 tablespoons olive oil 1/8 teaspoon black pepper 1 teaspoon salt 1 teaspoon dried basil 3 cloves garlic chopped fine 1 1/2 cups onion chopped fine 1 teaspoon sugar Directions: In large sauce pot add olive oil. Then on medium, heat sautéed onions, salt, pepper, and basil for 5 minutes. Add garlic last 2 minutes. Stir often to avoid burning. Add tomatoes to blender and chop. Add chopped tomatoes and water to pot. Bring to slow boil for 10 minutes, and lower to simmer, stirring every 10 to 15 minutes for 1 1/2 hours. Add sugar. Serve with your favorite pasta and grated Pecorino Romano cheese. bon appétit!

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Master Chef Double Crusted Chicken Great paired with sweet potatoes fries and sweet corn!

Jennifer Miller

Prep/Cook Time: 30 minutes Ingredients: 4 large boneless skinless chicken breasts 2 cups flour 4 teaspoons salt 4 teaspoons black pepper 3 tablespoons ground ginger 2 teaspoons ground sage 1 teaspoons cayenne pepper 2 tablespoons paprika 8 tablespoons water 4 eggs 2 tablespoons olive oil 2 teaspoons ground thyme 3-4 cloves minced garlic 1 cup honey 1 tablespoons freshly ground nutmeg Canola oil for frying 1 teaspoon ground black pepper 1/4 cup soy sauce (low sodium soy sauce is best) Directions: Place the chicken breasts between 2 sheets of plastic wrap and using a meat mallet, pound the meat to an even 1/2 inch thickness. Alternatively, you can slice the breasts by placing them flat on a cutting board and using a very sharp knife to slice them into halves horizontally. Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage, paprika, and cayenne pepper. This flour and spice dredge mix is sufficient for two batches of this chicken recipe so divide the batch and store 1/2 in a Ziploc bag in the freezer. I always like to make enough for next time...and there’s always a next time with this recipe. Make an egg wash by whisking together the eggs and water. Season the chicken breasts with salt and pepper, then dip the meat in the flour and spice mixture. Dip the breast into the egg wash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact. Cooking the chicken: Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chicken does not brown too quickly. The thinness of the breast meat practically guarantees that it will be fully cooked by the time the outside is browned. Just below medium heat works well. Use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

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Master Chef Double Crusted Chicken Drain on a wire rack for a couple of minutes before dipping the cooked breasts into the honey garlic sauce. Serve with noodles or rice. Honey garlic sauce: In a medium saucepan add the 2 tablespoons olive oil and minced garlic. Cook over medium heat to soften the garlic, but do not let it brown. Add the honey, soy sauce, and black pepper. Simmer together for 5-10 minutes, remove from heat, and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily. Oven-baked version: Follow the recipe exactly as for the fried version, but while you are preparing the chicken, heat a baking sheet in a 425° oven. Preheating the pan prevents the chicken from sticking and ensures that the heat from the oven starts going directly into the crust on the chicken to make sure it becomes crispy. Dip all your chicken pieces and coat as instructed. As you finish individual pieces, lay them out on a lightly floured cutting board while you finish getting them all ready. When the pieces are all ready, take the hot pan from the oven and lightly oil the bottom of the baking pan with canola oil or other vegetable oil. Use only enough to coat the bottom of the pan. Working as quickly as possible, transfer the chicken pieces to the oiled pan. Do not crowd the pieces together. They should NOT touch each other or they will steam and not get crispy. Leave at least an inch of space between all pieces. Cooking the chicken: Lightly spray the tops of the chicken pieces with vegetable oil. I recommend that you have a spray bottle filled with canola oil to use in any oven-fried recipe for chicken, including this one. A simple pump bottle will do. Spraying the tops helps them start to get crispy in the hot oven too. Maintain the heat at 425 degrees and place baking sheet in the oven on the second lowest rack. Bake for 15 minutes without opening the door. Take the pan out of the oven and flip all of the chicken pieces over. Return to the oven for another 10-15 minutes until the chicken pieces brown nicely and become crispy. Again don’t open the door; maintaining a hot oven is important for this method. Dip the baked pieces in the sauce as usual and serve immediately. Notes: For a gluten-free option, try substituting rice flour for the white flour.

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Master Chef Jalapeño Popper Chicken Casserole

Sherri Wilder Gray,Kentucky

This is one of my son Joshua’s favorite dishes. My son has always, even as a small child, loved spicy food. His favorite condiment is hot sauce. So I had come across several recipes that he loved, and I changed the recipes a bit and combined them. It has become a family favorite. Prep/Cook Time: 45 minutes Ingredients: 4 chicken breasts 8 ounce, softened cream cheese 1/3 cup Louisiana Hot Sauce (or to taste) 1 tablespoon garlic powder 2 tablespoons onion powder 1 or 2 jalapeño peppers deseeded and diced 1 cup shredded cheddar cheese

1/4 cup olive oil 6 slices bacon Salt (to taste)

Directions: Cut chicken into cubes. Coat the chicken with olive oil then season with salt, garlic powder, and onion powder (reserving 1 teaspoon of each to add to cream cheese mixture). In a sauté pan, add 2 tablespoons olive oil, add chicken cubes, and fry until slightly brown and properly cooked. Fry bacon, cut into small pieces, and set aside. Heat cream cheese in the microwave (30-60 seconds). Add hot sauce, one jalapeño, garlic, onion powder, and salt to taste. Mix well with a whisk. If you want to tame the heat from the jalapeño, leave it out of the mixture, and just add it on top of the casserole. Pour mixture over chicken, making sure all pieces are coated. Coat a baking dish with olive oil, add chicken mixture to dish, and top with cheddar cheese, bacon, and jalapeño pieces. Bake at 400 degrees for about 20 to 30 minutes or until slightly browned and bubbly. To save time, use a rotisserie chicken and real bacon pieces (check the salad dressing section of your grocery store). Helpful hint: If the sauce is too thick you can add tablespoon of chicken broth at a time to thin it down to the consistency you want.

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Master Chef Southwest Spaghetti

Angela Duell Lexington, Kentucky

We are all True Blue Wildcats! My father-in-law retired from the UK Dental School after teaching for 33 years. My husband and brotherin-law are both UK graduates. I have worked at UK for 20 years. Our son just completed his first semester at UK. Prep/Cook Time: 30 minutes to prep and 10 to 15 minutes to bake Ingredients: Salt for pasta water 8 ounces spaghetti 1/2 cup milk 1 egg 1 pound ground pork 1 medium onion, chopped 1 medium green pepper, chopped 1 or 2 garlic cloves, minced 1 tablespoon chili powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon dried oregano 1/4 teaspoon black pepper 16 ounces tomato sauce 1 cup shredded monterey jack cheese 1 cup shredded cheddar cheese Banana pepper rings (chopped, if you prefer) Directions: Preheat oven to 425 degrees. Bring a large pot of water to boil for spaghetti. Add salt and spaghetti and cook for about 8 minutes or until al dente. Drain. Whisk together the milk and egg, and mix with the hot spaghetti. Spread mixture in a buttered 9x13 inch baking dish. While preparing the spaghetti, cook the pork, onion, green pepper, and garlic together in a large skillet over medium heat until the pork is fully cooked. Drain off any excess fat. Stir the chili powder, cumin, oregano, 1/2 teaspoon salt, and black pepper into the pork mixture and cook for 2 minutes. Stir in the tomato sauce and cook for 2 more minutes. Spread the pork over the spaghetti in the baking dish. Sprinkle both cheeses over the pork. Place banana pepper rings (or chopped banana pepper rings) on top of the cheeses. Bake for 10 to 15 minutes until the cheese is melted and bubbly. Let stand about 5 minutes before cutting. Makes about 6 servings.

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Master Chef White Chicken Chili

Emma Groetecke

My mom is a very keen soup maker, and this has always been one of our favorites. It’s mouth-wateringly delicious and not too difficult to make. This soup reminds me of home! Prep/Cook Time: 1 hour Ingredients: 2 teaspoons olive oil 1 1/2 cups chopped onion 1 1/2 cups chopped celery 1 clove minced garlic 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/2 pound chicken breasts (cubed) 4 cups chicken broth 3/4 teaspoon dried oregano 1/2 teaspoon salt 1/3 can chipotle peppers in adobo sauce (blended) 2 (15-ounce) cans cannellini beans (rinsed and drained) Garnish: 1/4 cup Greek yogurt 2 tablespoons chopped cilantro leaves Lime wedges Directions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until the vegetables are soft (about 8 minutes). Add the garlic, cumin, & cayenne to cook, stirring until fragrant (about 30 seconds). Add the blended chipotle peppers in adobo sauce and cook for 1 minute. Add the chicken cubes and cook until the meat is no longer pink (about 5 minutes). Add the strained cannellini beans, chicken broth, and oregano. Cook partially covered, stirring occasionally, for 25 minutes. Add salt and cayenne to taste, and continue cooking partially covered for about 10 minutes. To serve, ladle into individual bowls and top with Greek yogurt, cilantro, and lime juice to taste.

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Kentucky Favorites KENTUCKY FAVORITES

Well-known Kentucky Meals and Snacks

Cornbread Salad

Bari Nunamaker

As UK fans, we have always enjoyed the football tailgate parties on crisp fall Saturdays. This delicious cornbread salad is a favorite to share! Prep/Cook Time: Approximately 1 hour prep time Ingredients: 1 (8.5 ounce) package corn muffin mix 1 cup mayonnaise 1 (8 ounce) sour cream 1 cup diced green onions 1 (1 ounce) envelope dry ranch salad dressing mix 2 (15 ounce) cans black beans, rinsed and drained 2 (15.25 ounce) cans whole kernel corn, drained 3 cups coarsely chopped tomatoes Directions: Prepare corn muffin mix according to package. Cool, crumble and set aside. In a small bowl add mayonnaise, sour cream, and salad dressing mix. Stir to combine. In 3/4 quart glass salad bowl, layer cornbread along the bottom of the bowl. Spread 3/4 previously mixed dressing on top of cornbread crumbles. Now layer in the following order: corn, beans, tomatoes. Top off with remaining dressing. Sprinkle diced green onions on top. Enjoy at your next UK tailgate party!

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Kentucky Favorites KENTUCKY

Granny Ball’s Cream Candy

FAVORITES

Beth Mekus Lexington, Kentucky Annabelle Ball grew up during The Great Depression, and lived to the ripe old age of 102. She made this recipe every year, watching for nights that dipped below freezing to put the marble slab outside. In our family, it is customary for every member to receive a marble slab as a gift, so they can carry on the tradition of cream candy in the winter. Prep/Cook Time: 15 minutes cook time, 30-45 minutes prep Ingredients: 3 cups sugar 1 cup light brown sugar 1 cup water 1 teaspoon vanilla extract 1 stick Blue Bonnet margarine (I’ve always used butter) plus more for hands and greasing marble slab Optional food coloring Directions: Butter a frozen marble slab. Combine sugars and water in a pot. Stir while bringing to a boil. Once boiling, DO NOT STIR. Cover pot, and continue boiling 2-3 minutes. Uncover, and using a candy thermometer, bring to a soft boil (235 degrees). Add butter. Remove pot from heat. Add vanilla. Pour onto a buttered marble slab and turn with a spatula or scraper until cool enough to pull with hands. Butter hands and pull candy until hard. Food coloring can be added during the pulling process if wanted. Twist the candy into stripes, and cut into bitesize pieces with scissors. Store in an airtight container. Cooking Tips: Food always tastes better when it is made while having fun! Great Granny Ball would make her cream candy recipe during the holidays, taking orders and selling it across the tri-state area to help support her family. This was especially important during the Depression. Though no one else in our family continued making and selling candy for a profit, spending time together in the kitchen became an important part of our holiday tradition. She taught her children and her grandchildren. Then the grandchildren taught my generation. Now we are passing it on to our children. It is my pleasure to share Granny Ball’s recipe and tradition with our UK Family!

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Kentucky Favorites KENTUCKY FAVORITES

Kentucky Hot Brown Casserole

Lisa Echsner Louisville, Kentucky

I attended UK from 1981-85, and both of my daughters attended UK, their dad is a University of Louisville alum. The recipe is one that my mother originally found in a Louisville Junior League cookbook and we have adapted over the years to fit our tastes. It is great with leftover holiday turkey, can be made with chicken or on a busy weeknight I have used deli turkey! Prep/Cook Time: 30 minutes prep, 30 minutes cook time. Ingredients: 12 slices white bread toast, crust removed 12-18 slices roasted turkey - homemade or from deli roasted turkey 1/3 cup butter + 1 tablespoons butter 1/3 cup flour 1 teaspoons salt 3 cups milk 2 egg yolks, beaten 1/2 cup fresh grated parmesan 1/2 cup shredded cheddar 10 -12 slices bacon, cooked and drained Sliced fresh tomatoes Directions: Preheat oven to 350 degrees. Place toast in bottom or 9 x 13 pan - note it is easier to serve if you cut toast into halves or tear into pieces. Top with turkey slices. Melt the 1/3 cup butter and whisk in flour. Add salt and milk, slowly, stirring constantly until thick and smooth. Blend in yolks, then cheeses and the remaining tablespoon of butter. Pour sauce over toast and turkey, top with bacon and tomatoes, sprinkle a little more cheese over all - if desired. Place in 350-degree oven until heated through (25-30 minutes).

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Kentucky Favorites KENTUCKY

Pasta e Fajole soup

FAVORITES

Lori Meredith Paducah, Kentucky

Prep/Cook Time: 30 minutes prep; 8 hours crockpot Ingredients: 2 pounds ground beef, browned and drained 1 (14-ounce) can red kidney beans, drained 1 (14-ounce) canned white kidney beans, drained 2 (14- ounce) cans petite diced tomatoes 3 (8-ounce) cans beef broth 1/2 cup chopped celery 1/2 cup shredded carrots 1/4 cup chopped onion 1 (24-ounce) can spaghetti sauce 1 1/2 teaspoons oregano 1/8 cup hot sauce (more or less to taste) One teaspoon salt 1 cup small cooked pasta (small shells) One teaspoon pepper Directions: Combine all ingredients EXCEPT cooked noodles. Cook in crockpot 8 to 10 hours on low or 4 to 5 hours on high. Put the cooked pasta in the last 30 minutes of cooking. This soup is especially good if eaten with hard crusty French bread.

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Kentucky Favorites

The following three recipes were submitted by the Kentucky Horticulture Council, and feature vegatables and products that are grown and distrubed in the local area. The Kentucky Horticulture Council is a 501(c)-5 non-profit organization established to support the state horticulture industry and be a resource for information and education for growers, business owners, and the public. Our board is comprised of thirteen member organization partners and encompasses a wide range of Kentucky horticultural avenues. KHC is working hard to support the specialty crop growers in Kentucky. Our organization manages a number of programs like our agriculture water testing program, two different farm to school programs, and many direct marketing initiatives.

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Kentucky Favorites Fall Harvest Salad with Chimichurri Vinaigrette Ingredients: Salad: Arugula leaves Radishes Broccoli Squash Salt Olive oil

Spinach leaves Carrots Turnips Cherry tomatoes Pepper

Directions: 1. After cleaning the vegetables, take the squash and cut it in half lengthwise. Scoop out the seeds, brush with olive oil, and add a pinch of salt and pepper to each half. Place the halves onto a parchment lined baking sheet. 2. Trim broccoli into bite-sized pieces. Use the carrot peeler on the stem and slice it as well. Add a drizzle of olive oil, a pinch of salt & pepper, and mix to coat the broccoli. Add this to the baking sheet with the squash. 3. Take turnips and peel the skin if need be. Slice turnips and coat them in olive oil and salt & pepper. Add the turnips to another parchment lined baking sheet. 4. Slice the leeks and repeat the olive oil steps from above. Add these to the baking sheet with the turnips to soften and roast. 5. The broccoli and turnips should roast at 400F for 20 minutes. The leeks should be done in 30 minutes, stirring often. The squash will take closer to 35-40 minutes, depending on the size—use a fork to test whether the middle is hard. Don’t let the squash get mushy! 6. While these roast, assemble the vinaigrette.

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Kentucky Favorites Fall Harvest Salad with Chimichurri Vinaigrette Vinaigrette: 2 leeks Pinch of salt 2 tablespoons red wine vinegar ½ cup parlsey, minced

2 cloves garlic ½ tsp red chili flakes ½ cup cilantro, minced ¼ cup olive oil

1. Mince garlic cloves and place in a bowl. Add roasted and chopped leeks (from above) to the bowl and give it a nice pinch of salt. 2. Measure out ½ tsp of red chili flakes and add those to the garlic and leeks. Pour in the 2 tablespoons of vinegar over the mixture and let it sit to the side for 10 minutes. 3. While that rests, mince the cilantro leaves and parsley leaves. Add those to the bowl after the 10 minutes and mix to combine. 4. Add in the olive oil and stir. The vinaigrette is ready to serve. You can also process this in the food processor for a smoother final vinaigrette. 5. Drizzle the vinaigrette across the top of the salad and enjoy! *Please note that vegetables can be swapped and measurements are up to you

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Kentucky Favorites Fried Green Tomatoes with Green Goddess Dressing Ingredients: Fried Green Tomatoes: Green tomatoes, sliced 1 heaping tablespoon self-rising flour Crisco

2 cups self-rising cornmeal Pinch of salt & pepper

Green Goddess Dressing: 1 bunch parsley leaves ½ bunch cilantro leaves 2 basil leaves 1 cup mayonnaise 1 medium shallot, roughly chopped 1 lime, juiced 2 cloves garlic, smashed ½ tsp cayenne pepper ¼ cup olive oil 1 tablespoon white wine vinegar ½ cup of jarred jalapeno (or 1 whole fresh jalapeno) Salt & pepper to taste Fried Green Tomatoes Directions: 1. Wash tomatoes and slice them to the desired thickness. 2. Using a cast iron skillet, heat the Crisco on high heat until completely melted. You want enough to generously coat the bottom of the skillet. 3. Mix together the cornmeal, flour, and salt & pepper. 4. Dredge the tomatoes in the flour mixture and place them in a single layer in the cast iron. The pan will be hot so be sure to place the tomato in slowly and away from you. 5. Don’t overcrowd the skillet! For a typical cast iron size, four tomatoes at a time is plenty. 6. Lower the heat to medium to not burn the tomatoes. Once the outer edges start to brown, carefully flip them.

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Kentucky Favorites Fried Green Tomatoes Directions Contiuned: 7. Let the other side brown and then placed the hot fried green tomatoes on a paper towel lined baking sheet to drain. 8. Feel free to add whatever spices you like to the flour mixture. This is the most basic recipe and how I grew up eating them! The dressing adds plenty of flavor as well. Green Goddess Dressing Directions: 1. Gather the ingredients and chop the shallot and garlic cloves. 2. Add the shallot, garlic cloves, and rest of the ingredients to a food processor and pulse until the dressing is smooth and the herbs are completely combined. 3. Taste and add salt/pepper as needed. 4. Store in an airtight container in the refrigerator for up to one week. Enjoy with the fried green tomatoes, salads, or as a vegetable dip!

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Kentucky Favorites Winter Squash & White Bean Crostini with Mushrooms & Boursin Prep/Cook Time: Ingredients: 1 butternut squash or winter squash of your choice 2 cans of white beans—I use 2 cans of northern, drained 2 8oz. packages of cream cheese, softened 1 cup unsalted butter, softened 1 yellow onion 3 sprigs of thyme 1 head of garlic 1 bunch of chives, chopped 1 bunch of parsley, chopped 1 baguette loaf Salt Pepper Olive Oil Directions: 1. After washing the outside of the squash, cut it in half longways (carefully!). Place the two halves skin side down on a parchment lined baking sheet. 2. Take the onion and cut both the root and stem ends off. Cut the onion in half, longways and then in quarter chunks. Add these to the baking sheet with your squash. 3. Brush the squash and onion pieces with olive oil and give them all a big pinch of salt and pepper. 4. Roast the squash and onion pieces in the oven at 400F until the squash is fork tender, roughly 30 minutes depending on size. Be sure to keep an eye on the browning of the onions and be ready to take them out early if they are starting to crisp up before the squash is finished.

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Kentucky Favorites Winter Squash & White Bean Crostini with Mushroom and Boursin Directions Continued: 5. Cut the top off of the head of garlic, making sure to cut the top off of each clove. Place the intact head on a piece of tinfoil. Cover the exposed clove tops with olive oil and a pinch of salt. Bring the tinfoil around the head of garlic and seal it around the top. Place on a baking sheet and place in the 400F degree oven for about 40 minutes or until the cloves have roasted and caramelized to a golden color. This will be for the boursin! 6. Once those come out of the oven, place the onions into your food processor bowl and set to the side. When the squash is cool enough to handle, cut the skin off and cube it. Add the cubes to food processor. Pull the thyme from the stem and add it into the food processor as well. 7. Pulse the squash and onions until you get a slightly smooth mixture. You don’t want big chunks! 8. Add in beans and pulse for a smooth spread or use a potato masher to get a chunkier texture. 9. To make the boursin, add the cream cheese, butter, chopped chives, chopped parsley, 3 roasted garlic cloves, and salt/pepper to taste to a bowl. You can mix this by hand, hand-mixer, or food processor. 10. Toast up some slices from the baguette and spread the squash mixture on first. Then do a dollop of boursin and top with a sprig of thyme.

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State Staples Boston Baked Beans

Denise Stanley Scituate, Massachusetts

A traditional family supper every Saturday growing up was hot dogs, homemade baked beans, and homemade brown bread! This is something that my father’s family did and he continued the tradition with his children, and we have continued it today! Prep/Cook Time: 60 minutes Ingredients: 2 (16 ounce) cans pinto beans, drained and rinsed 2 (16 ounce) cans canellini beans (or Northern), drained and rinsed 1 (16 ounce) can red kidney beans, drained and rinsed 1 pound thick cut bacon, uncooked (divided) 1/2 medium onion, diced 3/4 cup ketchup 1/4 cup molasses 1/2 cup maple syrup 2 tablespoons Dijon mustard 1 teaspoon black pepper Directions: Preheat oven to 350 degrees. Pour rinsed and drained beans into a 9x13 baking dish. Set aside. Reserve enough bacon to cover the top of your baking dish (I use 5 slices). Using kitchen shears, cut the remaining bacon into bite-size pieces and place into casserole dish. Dice onion and add to casserole dish. Set aside. In a 4-cup bowl, combine ketchup, molasses, maple syrup, mustard, and pepper. Whisk to combine. Pour sauce over bean mixture and gently stir to combine. Cut reserved bacon into bite-sized pieces and place on top of bean mixture. Bake beans in a preheated oven for 60 minutes, or until sauce is thickened and bacon is cooked through.

Boston Brown Bread

Prep/Cook Time: 2 1/2 hours Ingredients: Butter for greasing loaf pans or coffee cans 1/2 cup (heaping) rye flour 1/2 cup (heaping) all-purpose flour 1/2 teaspoon salt 1/2 cup (heaping) finely ground corn meal (must be finely ground) 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon allspice 1/2 cup molasses (any kind) 1 teaspoon vanilla extract (optional) 1 cup buttermilk 1/2 cup raisins (optional)

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State Staples Boston Brown Bread Directions: You can either make the bread on the stovetop with a coffee can, or you can make it in the oven with a coffee can or loaf pan. Stovetop: If you are using the stovetop method, set the steamer rack inside a tall stockpot and fill the pot with enough water to come 1/3 of the way up the sides of your coffee can. Turn the burner on to medium as you work. Oven: If you are using the oven method, preheat the oven to 325 degrees and bring a large pot of water to a boil. Grease a coffee can or small loaf pan with butter. In a large bowl, whisk together the all-purpose flour, rye flour, corn meal, baking powder, soda, salt, and allspice. Add the raisins if using. In another bowl, mix together the buttermilk and vanilla extract if using. Whisk in the molasses. Pour the wet ingredients into the dry and stir well with a spoon. Pour the batter into the coffee can or loaf pan taking care that the batter not reach higher than 2/3 up the sides of the container. Cover the loaf pan or coffee can tightly with foil. Prepare steam environment on stovetop or oven: Stovetop: If you are using the stovetop method, set the can in the pot on the steamer rack. Make sure there is enough water in the pot to come up 1/3 of the way up the sides of your coffee can or loaf pan. Cover the pot and turn the heat to high.

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Oven: If you are using the oven method, find a high-sided roasting pan that can hold the coffee can or loaf pan. Pour the boiling water into the roasting pan until it reaches one third up the side of the coffee can or loaf pan. Put the roasting pan into the 325 degree oven. Steam the bread on the stovetop or in the oven for at least 2 hours and 15 minutes. Check to see if the bread is done by inserting a toothpick into it. If the toothpick comes out clean, you’re ready. If not, re-cover the pan and cook for up to another 45 minutes. Remove from the stovetop or oven and let cool for 10 minutes before putting on a rack. Let the bread cool for 1 hour before turning out of the container. Slice and eat plain, or toast in a little butter in a frying pan.


State Staples Cowboy Cocktail Pie

Sandra Carlton

Texas favorite from a Hall of Fame Dallas Cowboy /friend. Prep/Cook Time: 40 minutes Ingredients: 4-5 jalapeños peppers, seeded and chopped 1 pound sharp cheddar cheese, shredded 6 eggs, beaten well Directions: Sprinkle jalapeño peppers into well-greased 9-inch square pan. Cover this with cheese. Pour eggs over cheese. Bake 30 minutes at 350 degrees or until firm. Cool and cut into squares. You may substitute chopped green chiles for the jalapeños if you prefer “less fire!”

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State Staples Granny’s English Fruitcake

Debbie Adkins Pikeville, Kentucky

Doris Buddle Williams (Granny) was a British war bride who came to the United States in 1946. She brought many English recipes with her that became family favorites. One of our family’s favorite Christmas memories is of Amy helping her Granny make fruitcake. Prep/Cook Time: 30 minutes to prep, 1 to 1 1/2 hours to bake Ingredients: 3 cups flour 1 cup shortening 2 cups brown sugar 4 eggs 1 box white raisins 1/2 cup milk 1 cup glazed cherries (small pieces) 1/2 cup dark Karo syrup 1 box raisins 1 teaspoons baking powder 2 teaspoons allspice 1 cup chopped pecans 1/2 cup orange juice Directions: Mix all fruit and nuts with 1 cup of the flour. Sift remainder of flour with baking powder and allspice. Cream shortening and brown sugar. Beat in eggs. Blend in flour mixture, alternating with syrup and milk. Add fruit, mixing well. Grease and flour tube pan; pour in batter; decorate the top of cake with pecan halves and cherry halves. Bake at 300 degrees for approximately 1 to 1 1/2 hours. Check cake to make sure it is done as this cake dries out quickly if baked too long. You may have to bake up to 2 hours depending on oven. Note: Granny’s secret to having a moist cake is to be sure to wrap the completely cooled cake in cheesecloth and pour 1/2 cup of orange juice over cake. Wrap the cake in foil and seal, checking after 2-3 days for moistness. Pour more orange juice over the cake if needed. Granny always stored her fruitcake wrapped in foil and stored in a large tin container to insure a moister fruitcake.

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State Staples Grits and Greens

Keri Hyde Prep / Cook Time: 50 minutes Baltimore, Maryland Ingredients: Grits ¾ cup grits 3 cups water 1 tablespoon butter ½ teaspoon salt 2 cup sharp shredded cheddar cheese Collard greens 2 bundles of collard greens 1 ½ tablespoon of olive oil 2 cloves of garlic Pinch of red pepper flakes Salt and pepper for taste Parmesan cheese for the top of the grits Directions Preheat oven to 350 degrees. Use an 8-inch square baking dish spray, with cooking spray. Collard greens: Start by cleaning and slicing the collards into small pieces. Cut up cloves of garlic. Put olive oil in the pan and add the collard greens; cook down and add the seasonings. Stir until all the leaves have cooked down; this should take around 10 minutes to cook down. Grits: Bring water, salt, butter, and grits to a boil. Reduce heat to low and cook 20 minutes, stirring occasionally until grits are thick and creamy. You may have to adjust water according to your preference. Once the grits are cooked add one cup of the shredded cheese. Put the cooked collard greens in the bottom of the baking dish then spread the cooked grits over top of the greens. Add left over cheese and some parmesan cheese to the top of the grits. Cover the baking dish with aluminum foil and cook the for 20 mins. Then take off the aluminum foil and let the cheese get browned and bubbly. Then serve.

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State Staples Maryland Crab Cakes

Kristine Brown

We are true Marylanders and this is how we make our crabcakes! Prep/Cook Time: 30 minutes Ingredients: 1 pound lump crab meat 1/4 cup italian-style bread crumbs 1 egg 1 teaspoon Worcestershire sauce 1 teaspoon lemon juice 1 teaspoon Old Bay seasoning 1 teaspoon parsley 1/4 teaspoon dry mustard 2 tablespoons mayonnaise or fat-free mayonnaise 1 teaspoon prepared yellow mustard Directions: Beat egg and add Worcestershire sauce, lemon juice, bay seasoning, parsley, dry mustard, mayonnaise, and yellow mustard. Mix well. Then add bread crumbs and crab meat. Mix well. Form into about 6 balls. Bake at 375 degrees for 15 to 20 minutes.

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State Staples Maryland Oyster Stew

Keri Hyde Baltimore, Maryland

Prep / Cook Time: 35 minutes Ingredients: ½ cup (1 stick) butter 1 quart half and half 2 cups milk 1 teaspoon salt ¼ teaspoon pepper Old Bay seasoning, to taste 1 tablespoon chopped parsley 1-quart shucked Maryland standard oysters, with liquor Oyster crackers Directions: Melt butter in 3-quart double boiler or heavy saucepan. Add oyster, with liquor and bring just to the boiling point, but DO NOT BOIL. Slowly stir in the half and half, milk, salt, pepper, and Old Bay. Heat, stirring until the edges of oysters curl. Stir parsley. Serve immediately with oyster crackers.

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State Staples Polish Wedding Chicken

Sean Walton South Bend, Indiana

South Bend has a large Polish population. The recipes I submitted were traditional dishes served at Polish weddings. I found and tweaked these recipes so we could enjoy the wedding feast without having to marry off children. Traditionally, we cook up these recipes on the day after Easter, known here at Dyngus Day. Prep/Cook Time: 1 hour, 50 minutes Ingredients: 3/4 pound of chicken Salt and pepper (to taste) 1 large onion per 4 servings, slicked thinly

Paprika (to taste) Canola oil

Directions: Heat oven to 450 degrees. The seasoning is really unspecific and should be to your family’s particular taste. Cut up chicken fryer parts, washed and patted dry. Season chicken with salt, pepper, and paprika. Rub all over with oil. Place in an uncovered roasting pan and bake 15 minutes, turning once. Reduce heat to 350 degrees, scatter sliced onions over chicken, cover and bake 60-80 minutes, basting frequently with stock and/or drippings until golden brown and an instant-read thermometer registers 180 degrees. If chicken isn’t browning, remove cover. Serve with pan drippings and caramelized onions. Serve this with Polish Wedding Noodles and Polish Sweet and Sour Cabbage. Polka music is optional. The history of South Bend says that a large number of Polish (along with Hungarians) came to the city to work at Studebaker Brothers Manufacturing Company (think Studebaker Commander). With the Polish came the tradition of the Polish Wedding Dinner, which was served family style in a hall attached to the church, with plenty of food, drink and dancing the Polka. Dinner usually consisted of Polish Wedding Chicken, Polish Wedding Noodle, Dyngus Day Sausage, Sweet & Sour Cabbage, Green Beans with Onion and Bacon, Mashed Potatoes with Chicken

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State Staples

Polish-style Sweet & Sour Cabbage

Prep/Cook Time: 1 hour, 10 minutes Ingredients: 2 tablespoons bacon drippings or butter 1 large chopped onion 2 tablespoons packed brown sugar 1/2 cup water 1 tablespoon dijon or regular mustard 1 teaspoons caraway seeds 1 1/2 cups applesauce 2 red apples, cored but unpeeled and coarsely chopped 1 pound sauerkraut, drained and rinsed or unrinsed as you prefer, but not squeezed dry Salt and pepper Directions: Place bacon drippings or butter in Dutch oven. Add onions and saute until translucent. Add apples and caramelize slightly. Add sauerkraut, water, brown sugar, mustard, and caraway seeds and mix well. If baking, heat oven to 325 degrees. Cover and bake (or simmer on the stovetop) for 50 minutes. Stir occasionally, adding water if necessary. Mix applesauce with sauerkraut, cover, and return to oven (or simmer) for 10 minutes.

Polish Wedding Noodles Prep/Cook Time: 1 hour and 6 minutes. Ingredients: 5 cups water 1 cup chicken stock 1 stick butter 1 pound package wide egg noodles 1 jar Heinz chicken gravy 1 tablespoon chopped parsley Directions: Combine water, butter, and chicken stock in a large pot and bring to a boil. Add noodles and cook for 6 minutes. Cover pot, remove from heat, and let stand for one hour. The noodles should absorb the liquid; heat the chicken gravy and add to noodles. Top with chopped parsley and stir. Additional note: Start making this after you have your Polish Wedding Chicken in the oven.

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State Staples Sour Cream Chicken Enchiladas Prep/Cook Time: 1 hour Ingredients: 8 ounces. sour cream 1 can cream of chicken soup 1 1/2 cups. chicken broth 1 (4-ounce) can chopped green chili 2 pounds cooked and shredded chicken 8 ounces. Monterey Jack cheese 8 ounces sharp cheddar cheese 12 flour tortillas

Sandra Carlton

Directions: Combine sour cream, soup, broth, and green chili. Heat and stir until smooth and blended. Heat small amount of chicken broth in skillet and place tortillas one at a time in this to soften for a few seconds. Place tortillas, one at a time, into soup mixture and remove. Place 3 tablespoons each of chicken and cheeses into center of each tortilla. Roll up and place seam side down in a 9x13 baking dish. Pour remaining sauce over tortillas and sprinkle remaining cheese on top. Bake at 350 degrees for 30 minutes or until bubbly.

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State Staples Yorkshire Pudding with Roast Beef

Debbie Adkins

This meal was one of my family’s favorite “English dinners.” Our mother was one of the roughly 70,000 war brides who came from England in the 1940s. This was one of her many English dishes she prepared for us since we were children. It is a dish with a story of our heritage to pass down to our children and grandchildren. Prep/Cook Time: 1 hour to prep and approximately 3 1/2 hours to cook. Ingredients: 1 (6-8 pound) roast. For Yorkshire Pudding: 1 cup milk 1/2 teaspoon salt

2 eggs 1 cup all-purpose flour

Directions: Roast meat in 325 degree oven to desired degree of doneness. 30 minutes before roast is done, prepare Yorkshire pudding: mix flour, salt, milk and eggs with hand beater just until smooth. Remove roast from oven and spoon off drippings. If needed, add melted shortening to make 1/2 cup. Increase oven to 425 degrees. Return roast to oven. Place hot drippings in heated square pan. Pour in Yorkshire Pudding batter. Bake 10 minutes, remove roast. Continue baking pudding 25-30 minutes. Cut pudding into squares and serve with roast. You may also serve gravy made from the meat drippings with the roast and Yorkshire Pudding. Additional note: The pudding puffs high during baking, then collapses in the center, leaving high crispy edges. When this happens, you know you have made the perfect Yorkshire Pudding!

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For the Sweets Sweet treats, Baked goods, & Desserts

Apple Crisp

Shelly Charlier Louisville, Kentucky

This is an annual fall dessert that we had growing up in northern New York that fit perfectly with the cool weather and the bright fall leaves! This is best when warm and topped with vanilla ice cream! Prep/Cook Time: 10-15 minutes to prep, 30-40 minutes to bake. Ingredients: 6-7 tart apples such as Granny Smith 1/3 cup sugar 1 tablespoon lemon juice 1 teaspoon cinnamon 1/2 cup flour 1 cup brown sugar 3 tablespoons melted butter 3/4 cup oatmeal Directions: Preheat oven to 375 degrees. Peel apples then slice thin into a 8x8 inch baking dish. Sprinkle with lemon juice, sugar, and cinnamon; mix together until apples are completely coated. Combine flour, brown sugar, melted butter, and oatmeal, then spread evenly over apple mixture. Bake for 30-40 minutes or until apples are tender.

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For the Sweets Baked Banana Pudding This is a favorite at family holiday functions! Prep/Cook Time: 40 minutes Ingredients: 1/2 cup sugar 1 teaspoon salt 4 large eggs, separated 3 1/2 cups vanilla wafers 2 1/4 cups milk (whole milk works best)

Nicki Jenkins

2 tablespoons cornstarch 3 tablespoons sugar 1 teaspoon vanilla extract 4 ripe bananas

Directions: Preheat oven to 375 degrees. Whisk together 1/2 cup sugar, cornstarch, and salt in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6-8 minutes or until thickened. Remove from heat; stir in butter and vanilla. Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding. Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 tablespoons sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of dish. Bake at 375 degrees for 7-10 minutes or until golden. Let cool 30 minutes and serve warm, or chill an additional hour and serve cold.

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For the Sweets Butterscotch Pie, Pie Crust, and Meringue Prep/Cook Time: 1 hour 15 minutes total Karen Million Cynthiana, Kentucky Ingredients: For Crust: 1/3 cup Crisco 1 cup flour 1 tablespoon sugar 1/2 teaspoon salt 3 tablespoon water For Pie Filling: 1 cup sugar (1/2 brown, 1/2 white) 5 tablespoon flour 1 stick butter Pinch of salt 1 cup milk 3 egg yolks, seperated (save whites for meringue) For Meringue: 3 egg whites 6 tablespoon sugar 1/2 teaspoon cream of tartar Directions: Pie Crust: Mix ingredients thoroughly and put on floured board and roll out thin. Place in greased pie pan. Trim and flute edges. Bake 8-10 minutes at 475 degrees. Pie Filling: Mix sugar, flour, and salt, add milk, small amount at a time. Add butter. Cook, stir until it gets thick. Beat egg yolk and gradually add to mixture. Put in baked pie shell. Meringue: Beat egg whites and cream of tartar until stiff. Add sugar one tablespoon at a time until stiff and glossy. Pile on pie filling out to crust. Pull up meringue with a table knife here and there to make peaks. Bake 20-25 minutes at 300 degrees until light tan color. Remove from oven.

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This special recipe came from my husband’s grandmother, Thelma Million, who grew up on a farm in Cynthiana, KY. I did not know how to make pie at all when I first got married and she wrote down all the parts - not just for the filling but for the crust and the meringue. I use the crust and meringue recipes for other types of pies as well. Thelma and her husband, Harry, did not go to college, but they both worked at UK until retirement. She saved money for her grandchildren to go to college and the first college graduate (from UK) in the family was my husband, Jay Million. I also graduated from UK in ‘89 and our 2 sons are Wildcats as well!


For the Sweets Carol’s Chocolate Chip Pound Cake

Carol Matheson Atlanta, Georgia

People love this cake and are constantly asking us to bring it to dinner! Prep/Cook Time: 1 hour Ingredients: 1 package instant chocolate pudding 4 eggs 1 cup vegetable oil 1 tablespoon vanilla 8 ounces chocolate chips

Yellow box cake mix 8 ounces sour cream 1/4 cup water 4 eggs

Directions: Combine all ingredients. Mix with mixer on low speed for 2 minutes. Pour into greased bundt pan. Cook at 325 degrees for 50 minutes. Serve with strawberries and fresh whipped cream.

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For the Sweets Chess Bars

Melanie Turner

This recipe was made for my son’s 16th birthday party, and all the kids loved it. Prep/Cook Time: 1-2 hours Ingredients: 1 box yellow cake mix 1 stick of butter, melted 3 eggs 4 cups powdered sugar 1 teaspoon vanilla flavoring Dash of salt 8 ounces cream cheese, softened to room temperature Directions: Preheat oven to 300 degrees. Spray a 9x13 inch cake pan or baking dish with cooking spray. Mix cake mix, melted butter, and 1 egg to form a soft dough. Press dough into bottom of pan. Beat powdered sugar, cream cheese, vanilla, dash of salt, and remaining 2 eggs until smooth (1-2 minutes). Pour mixture on top of dough in pan. Bake for 45-50 minutes until top is golden brown. When cool, cut into squares or bars.

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For the Sweets

Chocolate Mint Wildcat Dessert

Amy Benton Knoxville, Tennessee

A family member made this for us and our kids loved it. The original recipe called for green food coloring, but since we love UK and all bleed blue we changed it to blue food coloring. Prep/Cook Time: 30 minutes to prep and 2 hours to cook. Ingredients: Cake Layer: 1 cup all-purpose flour 1 cup sugar ½ butter or margarine, softened 4 eggs 1 ½ cups (16 ounce can) Hershey’s Syrup Mint Cream Center: 2 cups confectioners’ sugar 1 tablespoon water 3 - 5 drops blue food coloring

½ cup butter or margarine, softened ½ to ¾ teaspoon mint extract

Chocolate Topping: 6 tablespoons butter or margarine 1 cup semi-sweet chocolate chips Directions: Cake Layer: Heat oven to 350 degrees. Grease rectangular pan, 13x9x2 inches. In large mixing bowl combine flour, sugar, butter, eggs, and syrup; beat until smooth. Pour into prepared pan. Bake 25-30 minutes or until top springs back when lightly touched and toothpick comes out clean. Cool completely in pan. Spread Mint Cream Center on cake: cover and chill. Pour Chocolate Topping over chilled dessert. Cover: chill at least 1 hour before serving. Mint Cream Center: In small bowl combine all ingredients, beat until smooth Chocolate Topping: In small saucepan over very low heat melt butter and chocolate chips. Remove from heat: stir until smooth. Cool slightly

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For the Sweets Dirt and Worms

Sonya Buerger Pittsburgh, Pennsylvania.

All of our four children have been swimmers. It is a tradition during the high school swim season to have pasta parties before big swim meets. Each family contributes a dish to the pasta parties. We have been making “Dirt and Worms” for these parties for well over 10 years. Although we are no longer part of the high school swim community, this recipe remains a favorite among my children and it is still made for big family functions. We hope the Kentucky Family enjoys it as much. Prep/Cook Time: 30 minutes Ingredients: 2 packages Oreos 1 cup confectioners’ sugar 1 package (8-ounces) cream cheese 3 1/2 cup milk 12 ounces Cool Whip 1 package gummi Worms 2 small boxes vanilla instant pudding 1/2 cup butter or margarine (room temperature) Directions: Place Oreos in food processor and grind until resembling soil/dirt. Set aside. In a large bowl, beat together butter or margarine, cream cheese, and confectioners’ sugar until smooth. Add pudding mix and milk. Beat until smooth and mixture thickens. Fold in Cool Whip. In a large bowl or container, alternate between crushed Oreos and pudding mixture, starting and ending with an Oreo layer. Place in refrigerator to set. Prior to serving, place gummi Worms on top layer of Oreos.

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For the Sweets Easy Banana Nut Muffins Prep/Cook Time: 35 minutes Ingredients: 3-4 ripe bananas, mashed 3/4 cup sugar 1 teaspoon vanilla 1 teaspoon baking powder 1/8 teaspoon salt 1 cup chopped pecans

Carol Sullivan

1/3 cup butter, melted 1 egg, beaten 1 teaspoon baking soda 1/4 teaspoon cinnamon 1 1/2 cups all-purpose flour

Directions: In a large bowl, combine melted butter and mashed bananas and stir with a wooden spoon. Stir in sugar, egg, and vanilla, then sprinkle baking soda, baking powder, cinnamon, and salt over the banana batter. Stir to combine. Add flour and nuts and stir just until no streaks of flour remain. Scoop into 12 muffin cups lined with paper liners. Bake in a preheated 350 degree oven for 24 minutes.

Grandma Kiernan’s Pumpkin Custard Pie

Jackie Byrd

This pumpkin custard pie recipe was my paternal grandmother’s and all of her descendants use it. My grandmother was an immigrant from England (as a baby) and my family was from New Jersey originally (but we hail from South Carolina recently). This recipe has been passed down through generations of our family. It’s a favorite in the fall and during the holidays. It’s not Thanksgiving without it and all of my siblings and my parents serve it at the holiday meal, even when we can’t be together. Prep/Cook Time: 1 hour prep and cook time Ingredients: 19-inch raw pastry shell (store bought or a favorite home made) 3 cup puréed pumpkin (fresh is best, but canned in a pinch) 1 cup whole milk 3 eggs 1/2 cup sugar 1/2 teaspoon salt 1 1/4 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves

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For the Sweets Grandma Kiernan’s Pumpkin Custard Pie Directions: Heat the oven to 425 degrees. Place pastry dough in pie plate or use pre-made raw pie shell. Prick bottom of shell with a fork. Separate one egg, reserve the yolk and brush the shell with the beaten egg white. Place shell in refrigerator while you make the filling. In a saucepan, place the pumpkin and add the milk, the remaining eggs, and yolk, whisking over low heat on the stove. Add the sugar, salt, and spices, whisking over low heat until the mixture is hot to the touch (about 110 degrees on a thermometer). Pour filling into pie shell (if you have extra, you can freeze or make individual custards in small ovenproof cups). Bake for 20 minutes in the center of oven. Turn down oven temperature to 375 degrees and bake for an additional 25 minutes. Remove pie from oven and cool completely. We like this cold, so you can refrigerate before service with fresh whipped cream (although canned and Cool Whip are ok, too). Additional note: Grandma used a particular pumpkin which she called a “cheese pumpkin” because of its light colored shell (like a butternut squash) and its resemblance to a wheel of cheese. A regular pie pumpkin will do or even canned, but it’s so much better fresh. Cooking Tips: Bake this early in the day or the day before serving. Cover with plastic wrap in the refrigerator.

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For the Sweets Homemade Peanut Butter Fudge Prep/Cook Time: Less than 1 hour Ingredients: 3 sticks of butter 2 packs peanut butter chips 1 (13-ounce) marshmallow cream Pam cooking spray

Tonya Bartley Hager Hill, Kentucky 6 cups of sugar 1 1/3 cups cream 2 teaspoons of vanilla 2 (13x9) pans

Directions: Combine sugar, cream, and butter in a large pot. Bring to a boil. Stir constantly with a wooden spoon. Boil five minutes after it comes to a rolling boil. Remove from heat and add your peanut butter chips and stir well. Add the marshmallow cream and vanilla. Mix well. Spray your pans with the cooking spray. Pour your mixture into the pans. This should make 6 pounds of fudge. Enjoy!

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For the Sweets Hummingbird Cake

Jenn Brockman Prep/Cook Time: 1 hour Ingredients: Cake: 3 cups all-purpose flour 2 cups white sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 3 eggs, beaten 1 cup vegetable oil 1 1/2 teaspoons vanilla 8 ounce can crushed pineapple in water, undrained 1 1/2 cup finely chopped pecans 2 cups diced bananas Cream Chesse Frosting: 8 ounces cream cheese, softened 1/2 cup unsalted butter, softened 16-ounce packaged powdered sugar 1 teaspoon vanilla Directions: Cake: Whisk flour, sugar, baking soda, salt, and ground cinnamon in large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas. Spoon batter into 2 greased 9-inch cake pans. Bake at 350 degrees for 25-30 minutes, until toothpick inserted in middle comes out clean. Cool in pan 10 minutes, remove, and cool completely. Frosting: Combine cream cheese and butter; beat until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Spread frosting between layers, on sides, and top, then sprinkle remaining 1/2 cup chopped pecans on top.

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For the Sweets John’s Monkey Bread John Caldora When I was learning to cook 25 years ago, this is one of the first recipes I learned. It’s been a crowd pleaser at Thanksgiving breakfast, church potlucks, and other special occasions since then. Prep/Cook Time: 2o mintues to prep and approximately 15 minutes to cook. Ingredients: 1/4 cup butter 1/2 cup sugar 1 teaspoon cinnamon 7.5-ounce package refrigerated buttermilk biscuits Directions: Microwave butter for 45 seconds to 1 minute on high in a small glass measuring cup. Cut each biscuit in half and roll into a ball. Mix sugar and cinnamon together; add additional cinnamon to taste. Roll each biscuit in butter. Remove from butter and roll in cinnamon sugar mixture. Place in a circle around a greased/non-stick 9 in” pie plate, standing biscuit up on it’s side. Bake according to biscuit package directions. Remove from oven and let sit for 3-4 minutes. Flip pan upside down on a plate. Flip plate upside down onto serving plate. This recipe is easily scalable depending on what you need. You can easily fill a whole pie pan, multiple pie pans; however, be cautious of the cooking time (it’s a balance to cook it all the way through and not burn it) and make sure to use non-stick/well-greased pans so it comes out easily.

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For the Sweets Lemon Pound Cake Prep/Cook Time: 1-2 hours Ingredients: Cake: 1 box white cake mix 2/3 cup vegetable oil 4 eggs

Jenn Brockman

1 box lemon flavored gelatin 2/3 cup water

Drizzle: 2/3 cup white sugar 1 small can frozen lemonade Directions: Beat together cake mix, gelatin, vegetable oil, water, and eggs. Pour into greased pound cake tin. Bake at 350 degrees for 60 minutes. For drizzle, mix sugar with thawed, undiluted lemonade and pour over cake as soon as it comes from oven. Cool in pan.

No Fail Fudge Prep/Cook Time: 35 Minutes Ingredients: 2 large packages chocolate chips One large can evaporated milk

Ann Cohen

4 1/2 cups sugar 1 pound butter

Directions: Mix sugar and milk in large pan, bring to boil over medium heat, stirring constantly. Boil exactly 7 minutes, stirring constantly. Put chips and butter (cut up) in large mixing bowl. Pour hot mixture over chips and butter. Beat on low until melted, then on high until creamy. Poor into 9 x 13 pan and refrigerate overnight. Next day: set at room temperature until soft enough to cut into squares. Enjoy!

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For the Sweets Oreo & Fudge Ice Cream Sandwich “Cake” Becky Clack Alvaton, Kentucky I came across the ice cream sandwich cake recipe in a magazine. I liked that it was quick and easy but the finished product didn’t look like it was quick and easy. Both our children have summer birthdays, so I tried it for one of their birthdays and it’s been a hit ever since! Prep/Cook Time: Prep 15 minutes, freeze 4 hours Ingredients: 1/2 cup fudge topping, warmed 8 ounce tub whipped topping, thawed, divided 1 package (4 serving size) chocolate flavor instant pudding and pie filling 8 Oreo chocolate sandwich cookies, chopped 12 vanilla ice cream sandwiches Directions: Pour the fudge topping into a medium bowl. Stir in 1 cup of the whipped topping with a wire whisk until it’s well blended. Add in the dry pudding mix, stir 2 minutes or until well blended. The consistency of fudge topping can vary depending on what brand you purchase. If your fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk. Stir the chopped Oreo cookies into the pudding mixture. Arrange 4 of the ice cream sandwiches, side-by-side, on a 24 x 12 piece of aluminum foil; top with half of the pudding mixture. Repeat the layers. Top the pudding mixture with the remaining 4 ice cream sandwiches. The layers create a neat striped effect when sliced. Frost the top and sides with the remaining whipped topping. Bring up the foil sides. Double-fold top and ends to loosely seal the packet. Freeze at least four hours before serving. Let stand at room temperature to soften slightly before serving. Store leftover dessert in the freezer. Makes 12 servings.

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For the Sweets Oreo Delight Prep/Cook Time: Less than 20 miunutes Ingredients: 1 party pack of Oreos 1 large instant chocolate pudding box 18-ounce Cool Whip

Tonya Bartley Hager Hill, Kentucky 1 cream cheese 1 stick butter 2 cups of sugar

Directions: Crush Oreos. Make pudding. Cream together cream cheese, butter, 2 cups sugar with mixer until good and smooth. Add pudding after it has set, mix with mixer. Then, fold in the Cool Whip with a spoon. Layer Oreos, mixture, Oreos, mixture, and so on! Enjoy!

Peanut Butter Fudge

Shelly Charlier

This is an annual Christmas treat we make for not only our family, but for friends and co-workers. Prep/Cook Time: 5 minutes to prep, 10 minutes to cook Ingredients: 3/4 cup evaporated milk 2 cups sugar 2 tablespoons butter 1 1/8 cups peanut butter 2 cups marshmallow creme 1 teaspoon vanilla extract Directions: Grease an 8x8 dish. In a medium saucepan over medium heat, combine milk, sugar, and butter. Bring to a rolling boil and let boil for 5 minutes. Remove from heat. Stir in peanut butter, marshmallow creme, and vanilla until well mixed. Spread into prepared dish. Let cool completely before cutting into squares. Serves approximately 16. Don’t rush the cutting or it will be too soft to cut.

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For the Sweets Peanut Butter No Bake Cookies

Shelly Charlier

This came from my high school home economics teacher back in 1987! This is the only recipe for these cookies I have used ever since! Prep/Cook Time: 5 minutes to prep and 5 minutes to cook. Ingredients: 1 stick of butter 1/2 cup milk 2 cups sugar 1/4 cup cocoa powder 1 teaspoon vanilla 1/2 cup peanut butter 3 cups oatmeal Directions: In a large pot, melt butter, sugar, milk, and cocoa together. Bring to a boil. Allow to boil for 90 seconds while continuously stirring. Remove from heat. Mix in vanilla, peanut butter, and oatmeal; stir until thoroughly mixed. Drop spoonfuls onto wax paper. Allow to completely cool. Enjoy!!!

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For the Sweets Toffee Diamonds

Mirissa Dunne

We make these every year for Christmas and they are very well loved. Prep/Cook Time: About an hour Ingredients: 3/4 cup butter 3/4 cup packed brown sugar 1 egg yolk 1/4 teaspoons salt 2 tablespoons butter 2 teaspoons vanilla 1 1/2 cups all-purpose or white whole-wheat flour 1 (14-ounce) can sweetened condensed milk 2 cups semisweet chocolate chips 1 cup Heath bar pieces or toasted chopped pecans Directions: Preheat oven to 350 degrees. Beat the 3/4 cup butter and brown sugar in a large mixing bowl with a mixer at medium speed until combined. Beat in egg yolk. Stir in flour and salt. Press into the bottom of a 13 x 9 pan that has been covered with foil and greased. Oil your hand to make it easier. Bake for 20 minutes or until light brown. Remove from oven and prepare filling. Do not turn off oven. For filling: heat condensed milk and the 2 tablespoons of butter in a heavy medium saucepan over medium heat until bubbly, stirring constantly. Cook and stir for 5 minutes more. It will become thick and smooth. Stir in vanilla and spread over baked layer. Bake for 12-15 minutes or until top is golden. Sprinkle evenly with chocolate chips, bake 1 - 2 minutes more or until chips are shiny and softened. Remove from oven and transfer to wire rack. Spread chocolate evenly over baked layer. Sprinkle with Heath pieces and cool completely in pan, then cover and chill until chocolate is set. To cut into diamonds: Lift out foil and remove from bottom of cookies. Cut into 1-inch wide strips, then cut strips on the diagonal. Save the crumbs and use them to top ice cream!

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For the Sweets White Chocolate Cherry Cookies

Cheri Hughes

We make these cookies every Christmas. They are a family favorite! Prep/Cook Time: 1 hour Ingredients: 1 cup butter, softened 3/4 cup sugar 3/4 cup firmly packed brown sugar 2 eggs 1 teaspoon pure vanilla extract 2 1/4 cups all purpose flour 1 teaspoon baking soda 1 package white chocolate chips 1 cup coarsely chopped cashews 2 packages (about 2 cups) Mariani Premium Cherries (dried cherries) Directions: Preheat oven to 325 degrees. Put butter, sugar, brown sugar, eggs, and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for 3-4 minutes, or until well mixed. Combine flour and baking soda in a separate bowl. Gradually add flour mixture to the butter mixture and mix well. Stir in white chocolate chips, dried cherries, and cashews. Drop by rounded tablespoons onto an ungreased baking sheet. Bake 10-12 minutes, or until light golden brown. Do not overbake. Transfer to wire rack to cool. Makes 4-5 dozen.

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Campus Nutrition Resources Campus Dietitian and Nutrition Coaching University Health Service’s registered dietitian (RD) and nutrition coach can help students navigate any nutrition concerns or questions they may have.

Nutrition Coach: UHS’s nutrition coach is a graduate student in the Department of Dietetics and Human Nutrition at the University of Kentucky. They have completed their bachelor’s degree in dietetics as well as their internship in order to sit for the RD exam, and they are supervised by the registered dietitian. Unless they have a known medical condition, such as an eating disorder, or their clinician has specifically referred them to the registered dietitian, your student’s appointment will be with the nutrition coach. Initial nutrition coach appointments usually last 45 minutes; follow-up visits usually last 30 minutes. Students can make an appointment with a nutrition coach by calling 859-323-2778 (APPT) or scheduleing online through Medicat.

Registered Dietitian: Our registered dietitian sees students one-on-one for the following: Eating disorders, disordered eating concerns and body dissatisfaction Known medical conditions (IBS/digestive concerns, high cholesterol, high blood pressure, diabetes, polycystic ovary syndrome) Referral from clinician (University Health Service, UK Behavioral Health, UK Counseling Center, or outside clinician)

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Initial registered dietitian appointments typically last about an hour; follow-up visits usually last 30 minutes. Students can make an appointment with a RD by calling 859-323-2778. Online scheduling for appointments with a RD is not available.


Campus Nutrition Resources Nutrition services are free for students who have paid the health fee. For students who have not paid the health fee, nutrition services are available on a fee-for-service basis. If you have any questions, contact Shannon.Winke@uky.edu, RD.

Dietary Accommodations If your student has a severe food allergy, celiac, or other physiological condition requiring dietary restriction, it is recommended they register with the Disability Resource Center (www.uky.edu/DisabilityResourceCenter) by contacting Susan.Fogg@ uky.edu. Once they have registered with the DRC, they will be referred to UK Dinnings dietians.

Daily Campus Dining Menus Did you know that UK Dining posts their menus online daily? Your students can access the daily dining menus for each campus dining facility at uky.campusdish.com/LocationsAndMenus. If you ever have questions about managing food allergies on campus, contact Emily Tuggle, UK Dining’s registered dietitian, at diningdietitian@lsv.uky. edu, for assistance.

Big Blue Pantry www.uky.edu/concern/big-blue-pantry A recent campus study found that more than 40% of UK students experience some level of food insecurity during their college career. To combat the effects of food insecurity at UK, the Big Blue Pantry was established as UK’s free food pantry, open to any UK student with a valid UK ID experiencing food insecurity or hunger. Located in the basement of White Hall Classroom Building (room 025), next to the post office, students can pick up free food items after filling out a short and confidential intake form. There are no qualifications for access to the pantry other than being a UK student.

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Campus Nutrition Resources The Food Connection @ UK The heart of The Food Connection is their learning kitchen, a stateof-the-art demonstration kitchen and classroom that they use as a platform for engaging the on and off-campus community as partners in growing our Kentucky food system. In this space, they host various events with campus and community partners to demonstrate recipes and promote local foods. Students can browse through their series of recurring events at https://foodconnection.ca.uky.edu/learning-kitchen-food-events.

We hope you have enjoyed the Cat Family Cookbook. Thank you to everyone who submitted recipes and contributed content. A special thanks to our student graphic designer, Josie Hyde’23, for using her incredible talent to create this treasured publication. We could not have done it without her!

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