2020 Multicultural Cookbook

Walters 2020 WESLEY MULTICULTURAL COOKBOOK

CONTENTS "United as One"............................................................................. Cover

by Madeline Walters Introduction...................................................................................................... 1 "Colors"...................................................................................................................... 2

by Madison Melikian Appetizers........................................................................................................... 3 "Diversity"............................................................................................................. 9

by Henry Mottaz Sides, Breakfast, etc. ....................................................................... 10 "Untitled"............................................................................................................ 20

by Arianna Garcia Entrees...................................................................................................................21 "Why Diversity Is Important".............................................. 32

by Layla Velasco Desserts............................................................................................................... 34 5th Grade Recipe for Identity............................................ 39 "Love"............................................................................................................ Back Cover

by Juliet McDougall

1

This cookbook is in celebration of the beautiful, diverse community at Wesley.

While food is a basic need, it also brings people together in a wonderful way.

Gathering to eat allows for great discussions, laughter, and deeper connections. The Annual Multicultural Potluck is designed to celebrate and share our cultures, identities, talents, and amazing food. Although we could not break bread in person this year, we are excited to share some of your tasty dishes with everyone. Bon appetit!

Trisha Singletary Coordinator of Diversity & Inclusivity

“Cooking is at once child's play and adult joy.

And cooking done with care is an act of love.�

- Craig Claiborne

2

Colors

BY MADISON MELIKIAN I walk through the street, hopping like a rabbit over every single crack in the sidewalk.

I look around and an array of colors fills my eyes.

Happiness in the smallest places.

Sadness in the biggest of thoughts.

It doesn’t matter the skin color.

We are all beautiful.

We are all vulnerable.

The beautiful chocolaty brown and the olive tan laughing together.

We are a beautiful mixing pot.

This matters.

Diversity shapes the way I live.

Shapes the way I see the world.

I don’t see the world black and white. I see it as a rainbow.

A big, beautiful one.

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APPETIZERS

4

5

Latkes

CARLYE KESNER It wouldn't be Hanukkah without latkes! Every year I fry up a batch at home for my family, and at school for my Wesley family!

Ingredients 3 LB RUSSET POTATOES 3 LARGE ONIONS 3 LARGE EGGS 1 CUP ALL-PURPOSE FLOUR 2 TBSP. KOSHER SALT CANOLA OIL (FOR FRYING) BAKING SHEET LINED WITH PAPER TOWELS LARGE NON-STICK PAN APPLE SAUCE SOUR CREAM

Directions Step 1: Heat 1 cup of oil in a VERY LARGE non-stick pan (or electric griddle if you have! Amazon for CHEAP!) In a food processor, grate the potatoes and onions (you may need to do this in batches).

Step 2: Add potato and onion mixture to a LARGE bowl, liquid included. (liquid includes a LOT of starch that will help bind latkes together when frying).

Step 3: Slowly mix in the eggs, salt, and flour, 1/4 cup at a time. Once you have a paste-like feeling start to gather the latkes into patties. Do NOT squeeze out too much liquid. That is where the flavor is!

Step 4: Fry each latke about 5 mins/side, or until golden brown. Make sure that oil does not completely cover the latkes as they fry. Once golden brown on each side, immediately remove from pan and let them dry on the baking sheet lined with paper towels.

Cool and serve with apple sauce and sour cream on top!

Almonds

6

THE MESSENGER FAMILY SOPHIE - 6TH

My mother was always snacking us with these delicious almonds.

Ingredient RAW UNSTALTED ALMONDS

Directions Step 1: Place almonds in a bowl that can be put in the fridge.

Step 2: Rinse almonds several times until the water is clear.

Step 3: Fill the bowl with water until all almonds are completely submerged.

Step 4: Leave the bowl with the soaking almonds out over night or for 12 hours.

Step 5: Rinse the water one more time and fill with water until all almonds are submerged. Put the bowl of almonds in the fridge and in a couple of hours you can snack on these now tender fresh almonds all day and night!

Quick Fried Shrimp with Spices

7

ELEFTHERIADES FAMILY ANASTASIA - 1ST

This is an Indian appetizer that can be found in coastal south India.

Like Tapas, many Indian appetizers are served with drinks and conversation when family and friends gather weekly to de-stress from the work week. This dish reminds me of shared simple pleasures.

As easy as it is to make this dish, is as quickly it will disappear!

Ingredients 1 POUND OF LARGE SHRIMP 1-INCH FRESH GINGER ROOT, GRATED 2 GARLIC CLOVES, CRUSHED 1 TSP HOT CHILI POWDER 1 TSP GROUND TURMERIC 2 TSP BLACK MUSTARD SEEDS SEEDS FROM 4 CARDAMOM PODS, CRUSHED 4 TBSP GHEE OR BUTTER 1/2 CUP COCONUT MILK SALT AND PEPPER 2-3 TBSP CHOPPED FRESH CILANTRO TO GARNISH

Directions Step 1: Shell and devein the shrimp, leaving tails attached; rinse.

Step 2: Put ginger, garlic, chili powder, turmeric, mustard seeds, and cardamom seeds in a bowl. Add shrimp and toss to coat completely.

Step 3: Heat a wok until hot; add ghee/butter and swirl until foaming.

Step 4: Add marinated shrimp and stir-fry for 1-1.5 minutes until they are pink.

Step 5: Stir in coconut milk and simmer for 3-4 minutes until shrimp cook through. Season with salt and pepper, and sprinkle with cilantro.

(Serves 4)

8

Green Onion Pancake MALAMUT FAMILY SADIE (INCOMING 1ST)

Sadie’s grandmother is a wonderful cook who makes all sorts of dishes she learned as a little girl in Taiwan. We enjoy cooking Chinese food and these pancakes bring a smile to our face for breakfast, lunch, and dinner!!

Directions Step 1: Mix flour and salt in a large mixing bowl and pour in the hot water.

Set aside for 15 minutes then add cold water and use your hands to form a dough.

Step 2: Cover with a damp dish towel for 30 minutes.

Ingredients 2 CUP ALL PURPOSE FLOUR ž CUP WATER (1/2 hot boiling water + 1/4 cold water) ABOUT 3 TBSP SESAME OIL OIL FOR COOKING 2 CUPS CHOPPED SCALLION (or the greens from spring onions) 1.5 TSP SALT

Step 3: Cut the dough into three separate pieces and, one at a time, roll out the dough onto a lightly floured surface. Roll into a large, thin rectangle. Drizzle with a spoon of sesame oil and spread across the whole rectangle. Sprinkle the entire area with salt (1/2 teaspoon should do the trick) and chopped green onions. Working with the longer side of the rectangle, start rolling into a tight log.

Step 4: Once you have a rolled log, coil into a circle (like a snake!). Now cover with damp towel again and repeat the process on the other two pieces of dough.

Step 5: Heat oil in a pan. Take one coiled dough and flatten in your hands to make a pancake. Cool on both sides until golden brown. You can serve plain, with a dipping sauce (2 spoons of soy sauce, one spoon of sesame oil, half teaspoon of brown sugar, splash of water and some chopped green onions), or alongside your favorite stir fry dish.

9

Diversity

BY HENRY MOTTAZ It is like a ball that you can hold in your hand forever.

You can see it all around.

It can be all around.

You can see it at school, at work, and anywhere.

It can matter differently to different people like: How we talk How we play How we walk How we look What we do We can make diversity grow.

Make it like a flower.

Make it grow Let it go all around Let it connect us all.

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SIDES, BREAKFAST, ETC.

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12

Potato Kugel JULIE LANCTOT My Dad makes this dish every year for our Passover Seder. The first time I cooked it was when I hosted a Passover Seder of my own. My family is Jewish and this potato-y, oily dish feels like a connection to my Eastern European roots. Plus, um, it’s DELICIOUS! 2 onions for one dish?! What’s not to love?

Ingredients Directions Step 1: Peel potatoes and coarsely grate them.

Step 2: Grate or finely chop onions and add to potatoes.

2.5 LBS POTATOES 2 ONIONS 1 TSP SALT PEPPER TO TASTE 4 EGGS 1/4 CUP MATZAH MEAL 1/4 CUP OIL

Step 3: Combine all other ingredients EXCEPT OIL in a bowl.

Step 4: Squeeze the water out of the potato/onion mixture and add it to the bowl with the other ingredients.

Step 5: Preheat oven at 350 degrees.

Step 6: Swirl oil around a 9x13” pan. Once the oven is heated, put the pan in the oven until the oil is hot.

Step 7: Take the pan out of the oven and add the batter, mixing it in with the hot oil. Brush the top lightly with a little more oil.

Step 8: Bake for one hour.

Puerto Rican Sofrito

13

DYLLAN FERNANDEZ My dad's side of the family is Puerto Rican and Cuban and my great-grandparents (pictured) had nine children who all stayed very close so family gatherings were always large affairs.

Sofrito is the basis for pretty much all Puerto Rican savory dishes so it's a flavor that I associate strongly with my family and that part of my culture.

Ingredients 1 LARGE ONION, peeled and chunked 1 BIG BUNDLE CULANTRO (also called recao) (You can find this at Vallarta or Jon's market) 1-2 PEELED HEADS GARLIC 1 GREEN BELL PEPPER stemmed and seeded A GLUG OR TWO OLIVE OIL 3-5 AJĂ? DULCE PEPPERS stemmed and seeded (Sometimes I can't find these so I substitute a red or yellow bell pepper.)

SOME SALT

Directions Step 1 (and only): Puree all of the ingredients together in a blender or food processor.

This is the basis for pretty much every Puerto Rican dish.

Fry some up to start a pot of beans, a pork roast, or essentially anything savory you're making.

PRO TIP: This will make more than you need all at once. Freeze the leftovers in an ice cube tray and pop them out into a freezer bag. Throw a few cubes into whatever you're making in the future.

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Calabacitas ("Little Squash") MOLLY ARÉVALO This was a dish that my grandmother would make when she was alive.

It's a traditional dish of the Southwest, where she was from (Southern Colorado/Northern New Mexico area). You can use any kind of summer squash, but she would use the small scalloped patty pan squash. (I didn't have her recipe written down, but it's very similar to this one I found on the trusted website Food52.)

Directions Step 1: Roast your chilis - I do this on the grill but you can do it over a gas burner or in the broiler, use what you have!

Blacken the skins and then wrap them in a tea towel for a few minutes. Pull the skins off and rinse the seeds out. Chop them coarsely.

Step 2: Prep the rest - cut the squashes into bit size pieces. Mince the garlic and cut the onion into a large dice. Cut the corn off of the cob into a bowl - catch the "milk" as well. Rough chop the cilantro.

Ingredients 2-3 TABLESPOONS OLIVE OIL 2 POBLANO PEPPERS 2 YELLOW SQUASH 2 ZUCCHINI 1/4 RED ONION 2 CLOVES GARLIC 1 COB OF CORN SALT 1 TEASPOON CUMIN 1/4 CUP CHOPPED CILANTRO 1 LIME COTIJA OR QUESO FRESCO (OR ANY CRUMBLY CHEESE)

Step 3: Heat the olive oil to med - high and add the onion and a pinch of salt.

Saute until it is just turning clear, then add the garlic and saute another minute or so. In with the squash, corn and cumin, and saute until they are just tender. Add the chilis, taste and adjust the salt. Stir in the cilantro and juice from the lime and top with crumbled cheese (optional), turn off the heat, and serve!

Banana Bread Pancakes & Cream Cheese Glaze

15

THE MONAHAN-SULLIVAN FAMILY COOPER - 1ST

We love to cook and bake with Cooper. Pancakes and banana bread are two of our favorite things to make. This recipe combines them both and has become a weekend (and weekday) staple at our house. They taste just like banana bread and the glaze makes them border on dessert. Perfect for a brunch with kids and great cold, straight out of the fridge at 11pm, when no one is looking.

Ingredients PANCAKES 2 CUPS ALL-PURPOSE FLOUR 1 TSP BAKING POWDER 1/2 TSP BAKING SODA 1/2 TSP SALT 1/2 TSP GROUND CINNAMON 3/4 CUP BUTTERMILK 1/4 CUP SOUR CREAM 3 TBSP GRANULATED SUGAR 3 TBSP PACKED BROWN SUGAR 1 1/2 CUPS MASHED OVERRIPE BANANAS (FROM ABOUT 3) 1 LARGE EGG 1/2 TSP VANILLA EXTRACT 4 TBSP UNSALTED BUTTER , MELTED GLAZE 4 OZ CREAM CHEESE , SOFTENED 4 TBSP BUTTER , SOFTENED 1 1/2 CUPS POWDERED SUGAR 6 TBSP MILK (MORE OR LESS TO REACH DESIRED CONSISTENCY) 1/2 TSP VANILLA EXTRACT For the Glaze:

Directions For the Pancakes: Step 1: Preheat an electric griddle to 350 degrees (you could also make these on the stovetop using a non-stick pan). In a large mixing bowl whisk together flour, baking powder, baking soda, salt and cinnamon for 20 seconds. Make a well in center of mixture then set aside.

Step 2: In a separate mixing bowl whisk together buttermilk, sour cream, granulated sugar, brown sugar, mashed bananas, egg, vanilla and melted butter. While whisking, pour buttermilk mixture into flour mixture then blend just until combined (batter will be slightly lumpy).

Step 3: Butter griddle as necessary then pour a heaping 1/3 cup onto griddle and slightly spread outward into a round. Cook until bottom is golden brown (a lot of bubbles won't really appear on surface so just keep an eye on the color on bottom) then flip and cook opposite side until golden brown. Serve warm with cream cheese glaze.

Step 1: In a mixing bowl, using an electric hand mixer set on medium speed, blend together cream cheese and butter until well combined and fluffy, about 2 minutes. Add in remaining ingredients and mix about 1 minute until well combined. Store in an airtight container in refrigerator.

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Tortillas con Huevos OLIVIA BROWN

This is a reciepe that my Grandmother would make for us as children. It became a fast favorite for our family and now on 'Speical Sundays' I will make it! It is yummy!

Ingredients

Directions

CORN TORTILLAS EGGS MILK (ADD TO EGGS) OLIVE OIL

Step 1: Tear tortillas (by hand) into bite size pieces.

Step 2: Mix eggs with milk and whisk till fluffy, set aside.

Step 3: Pour olive oil into frying pan, let oil get hot, add tortillas and cook until golden.

Step 4: Add egg mixture and cook until eggs are firm.

Curry Stewed Lentils & Tomatoes

17

THE BLINCOE FAMILY JORDAN AND BRADY - 5TH

This is a standout recipe from the book Barefoot Contessa at Home, one of my favorites and consistent go-to sources for simple, great meals. This lentil recipe is one I look forward to making for the family over and over again and it never disappoints. The Blincoes love it - even my picky-eater children. It works as both a side dish and a main course over rice or even on its own. I often double the recipe and freeze half as our family devours this pretty quickly.

It is amazing and I hope you enjoy it as much as we do!

Ingredients GOOD OLIVE OIL 2 CUPS CHOPPED YELLOW ONIONS (2 ONIONS) 2 CUPS (½-INCH) DICED CARROTS (3 TO 4 CARROTS) 1 TABLESPOON MINCED GARLIC (3 CLOVES) 1 (28-OUNCE) CAN WHOLE PLUM TOMATOES 1 CUP FRENCH GREEN LENTILS (7 OUNCES) 2 CUPS GOOD CHICKEN STOCK 2 TEASPOONS MILD CURRY POWDER 2 TEASPOONS CHOPPED FRESH THYME LEAVES KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 1 TABLESPOON GOOD RED WINE VINEGAR

Directions

Step 1: Heat the 2 tablespoons of oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the onions start to brown. Add the garlic and cook for one minute.

Step 2: Meanwhile, place the tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are roughly chopped.

Step 3: Add the tomatoes, lentils, chicken stock, curry, thyme, 1 tablespoon salt, and 1 teaspoon pepper to the pot. Bring to a boil, lower the heat, and simmer, covered, for 30 to 40 minutes, until the lentils are tender. Stir occasionally, scraping the bottom of the pot with a wooden spoon and check to be sure the liquid is simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Stir in the vinegar, check the seasonings, serve hot or warm.

Protips: Garlic burns easily so you want to cook it for only a minute.

To remove thyme leaves from the stem, run your fingertips down the stem from top to bottom and the leaves will fall off.

Corn Pudding

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THE KOPLAN FAMILY LILY - 8TH, HENRY - 6TH

This simple but oh so good recipe has been passed down from Lily and Henry's grandmother, Nanna, who grew up in Lancaster, PA. Corn pudding is a wonderful "All-American" side dish and is a family favorite for all holidays and special occasions! Enjoy!

Ingredients Directions Step 1: Mix all ingredients together in a large bowl.

Step 2: Grease an 8x10 inch pan with butter and pour in mixture.

Step 3: Bake at 350 degrees for 55-60 minutes.

(Serves 8)

1 (8.5OZ BOX) JIFFY CORN MIX 1 CAN CREAM STYLE CORN 1 CAN CORN NIBBLETS, DRAINED 1/2 CUP BUTTER, MELTED 2 EGGS, BEATEN 1 CUP SOUR CREAM

Baked Eggs

19

THE WALDMAN FAMILY ERIK - 3RD, SAMANTHA - 1ST

This is our Go To breakfast dish. We make it EVERY Easter, Christmas Morning and Father's Day, as well as anytime we have guests over for Brunch. This recipe was given to our mother from her long time friend and has been in the family for more than 40 years... it is a family favorite.

Ingredients 1 DOZ EGGS - BEATEN 1 CUP COTTAGE CHEESE 12 OZ SAUSAGE (JIMMY DEAN) 4 OZ MUSHROOMS 2 TSP MINCED ONION 2 CUPS CHEDDAR CHEESE (SHREDDED) SALT & PEPPER

Directions Step 1: Preheat oven 425 degrees.

Step 2: Mix all ingredients in a 9x13 glass pan.

Step 3: Bake at 425 for 15 mins, then turn oven down to 350 and bake for 45 mins

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Untitled

BY ARIANNA GARCIA

Diversity is Love.

It is kindness.

To feel welcomed.

If there was NO Diversity the world Would be sad, lonely, and angry.

21

ENTREES

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Lentil Shepherd's Pie

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TRISHA SINGLETARY When my mother and I became vegetarians we decided to make substitutions for the meat dishes we loved before. Shepherd's pie was a winter hit. We replaced the meat with lentils and found that the dish was still amazing. This dish became a Christmas favorite.

Ingredients 1 TABLESPOON OIL (olive or vegetable) 1 ONION, CHOPPED 2 CARROTS, PEELED AND CHOPPED 16 OZ MUSHROOMS, SLICED 4 CLOVES GARLIC, MINCED 2 TEASPOONS DRIED THYME LEAVES 1 1/2 CUPS BROWN OR GREEN LENTILS 3 CUPS VEGETABLE BROTH 1 CUP PEAS, FRESH OR FROZEN 2 TABLESPOONS SOY SAUCE CHEESE (CHEDDAR OR SWISS FOR TOPPING) 1 CUP OF MASHED POTATOES

Directions Step 1: Preheat the oven to 425F. Step 2: Heat the oil in a large frying pan or skillet over medium-high heat. Add in the onion, carrots, mushrooms, garlic, and thyme and sauté for 6 to 8 minutes until softened and bits are browned. Remove from pan and set aside.

Step 3: Return the pan to heat, add in the lentils, and vegetable broth. Cover, and simmer for 25 - 30 minutes until the broth is absorbed and the lentils are tender. While the lentils cook, prepare the mashed potatoes according to your own recipe.

Step 4: Add the vegetables back to the pan with the lentils, and add the peas, and soy sauce.

Step 5: Heat through. Scoop the mixture into a casserole dish or large skillet and then spread the mashed potatoes on top.

Step 6: Grate cheese and sprinkle it on top.

Step 7: Bake for 10 - 15 minutes until the pie is hot and bubbling around the edges.

24

Steak and Guinness Pie

THE ABRAHAM/VETTORI FAMILY WILLIAM - 8TH

We are a Brit-Italian family. This time, we go with the Brit side. In Britain, savory pies are a staple, a true heart warming comfort food. Meat pies are in particular, a very popular dish you'd cook at home for a Sunday lunch (or any day really) and you will find it in a every respectable pub menu. Our family loves Jamie Oliver. Jamie Oliver is an English cook who has encouraged young people to fall in love with cooking through a no-nonsense approach. His recipe books are amazingly accessible. Jamie's Steak and Guinness Pie has become a staple in our family and one of William's favorite meals. Dad is the cook for this recipe and he has mastered it and made it unique to our family with a few extra touches.

Directions Step 1: Sauté onions with a little olive oil, salt and pepper until slightly browned in a deep Dutch oven.

Step 2: Stir in a sprig of rosemary. Add in the 3 cloves of minced garlic.

Step 3: Add 1 tbsp butter. Add celery, carrots, peas and mushrooms.

Step 4: Add beef, a pinch of pepper and salt.

Step 5: Add 1 can Guinness.

Step 6: Stir in 1 heaping tbsp flour to ¼ cup beef stock. Add to mixture.

Step 7: Pour in beef stock to top off stew; liquid should not cover beef.

Step 8: Cook at 350 degrees for 2 hours.

Step 9: Remove from oven and stir in 1 handful of shredded white cheddar cheese.

Ingredients 1 LB BEEF STEW MEAT 3 ONIONS SLICED 1 SPRIG ROSEMARY 3 CLOVES GARLIC MINCED 1 TBSP BUTTER 2 STALKS CELERY FINELY SLICED 2 CARROTS PEELED AND DICED 8 OZ MUSHROOMS SLICED 1 CAN GUINNESS 1 TBSP FLOUR 1 1/2 - 2 CUPS BEEF STOCK 2 CUPS WHITE CHEDDAR CHEESE SHREDDED 1 EGG BEATEN 1 PACKAGE PUFFY PASTRY (or you can make it yourself from scratch if you are an overachiever)

Step 10: Unfold puff pastry (thawed according to package directions) from the package. Line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry.

Step 11: Pour in the stew filling. Sprinkle the other handful of shredded cheddar cheese on top of stew filling.

Step 12: Brush the outer edge of the puff pastry with the beaten egg (this will act like glue when you put the top on).

Step 13: Cover with another piece of puff pastry that has been lightly scored with a knife, don’t cut all the way through the pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Fold excess puff pastry that is draping over the bowl/pan so it has a crinkled edge.

Step 14: Brush top with beaten egg. Bake pie in the oven at 350 degrees for 40 minutes or until bubbly and golden. To serve, spoon peas over top of each pie serving.

Pastichio

25

THE ELEFTHERIADES FAMILY ANASTASIA - 1ST Pastichio was my favorite meal as a child. It is a Greek dish that is like a mix between baked ziti and lasagna. When I was growing up, I was the foreign kid at lunch, with the hard to pronounce last name, who was eating fried peppers and eggplant instead of PB&J. I remember being embarrassed because I did not fit in. As I got older, I learned to appreciate my culture, as did my friends.

Pastichio was a great way to share my culture because one tray could feed many people.

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Ingredients

6 TABLESPOONS UNSALTED BUTTER 3/4 CUP ALL-PURPOSE FLOUR 1 QUART WHOLE MILK, WARMED UNTIL HOT 1½ TEASPOONS SALT 3 LARGE EGGS 4 TABLESPOONS UNSALTED BUTTER 2 MEDIUM ONIONS, CHOPPED 2 POUNDS 90% LEAN GROUND BEEF 1/8 TEASPOON GROUND CINNAMON SALT AND PEPPER, TO TASTE 1/2 CUP WATER 2 TABLESPOONS TOMATO PASTE 1 POUND ZITI PASTA 3 LARGE EGGS, BEATEN 1½ TEASPOONS SALT 12 TO 16 OUNCES KASSERI OR KEFALOTIRI CHEESE, GRATED

Directions Step 1: PREPARE THE BECHAMEL SAUCE Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs.

Set aside.

Step 2: PREPARE THE MEAT LAYER Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.

Step 3: PREPARE THE PASTA LAYER Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1 1/2 teaspoons salt.

Step 4: ASSEMBLE THE DISH Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).

Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese.

Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.

Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).

Stuffed Peppers

26

CAROL ROTHMAN Stuffed Peppers have been in my European family for many generations and still is one our favorite dishes to make.

Ingredients

Directions Step 1: In a large skillet brown the turkey and season with salt.

Step 2: When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin.

Step 3: Mix well and simmer on low, covered for 20 minutes. Remove lid, add corn and simmer an additional 5 minutes or until all the liquid reduces.

Step 4: Preheat oven to 350°.

Step 5: Cut peppers in half lengthwise, removing seeds and stem.

FOR THE FILLING: 1/2 LB 99% LEAN GROUND TURKEY (OR BEEF) 3/4 CUPS CANNED BLACK BEANS, RINSED AND DRAINED 3/4 CUPS FROZEN CORN 1 HOT PICKLED SERRANO PEPPER, CHOPPED (OR JALEPEÑO) MORE TO TASTE 1 LARGE DICED TOMATO 1 CLOVES GARLIC, MINCED 3 TBSP CHOPPED ONION 2 TBSP CHOPPED CILANTRO, PLUS MORE FOR GARNISH 1 TSP CUMIN KOSHER SALT TO TASTE FOR THE PEPPERS: 3 RED BELL PEPPERS, CUT IN HALF LENGTHWISE 1/3 CUP REDUCED SODIUM, FAT FREE CHICKEN BROTH 9 TBSP SHREDDED REDUCED-FAT SARGENTO MONTEREY JACK CHEESE 1 TBSP CHOPPED SCALLIONS, FOR GARNISH

Step 6: Place peppers, cut side up in an oven-proof dish.

Step 7: Fill each pepper with 1/2 cup turkey mixture.

Step 8: Pour about 1/3 cup water or chicken broth on the bottom of the dish, cover tight with foil and bake 45-50 minutes, or until the peppers become soft.

Step 9: Remove foil, top each with 1 1/2 tbsp of cheese and bake uncovered an additional 5 minutes.

Step 10: Top with scallions and serve with reduced-fat sour cream if desired.

Scottish Shepherd's Pie

27

THE LORENZ FAMILY CARTER - 7TH, HUNTER & HAYDEN - 1ST

This Scottish dish was my childhood favorite that my grandmother (Margaret Murphy Brophy) used to make during her visits. Margaret Murphy Brophy came from Scotland through Ellis Island in the 1930's.

This dish has now became a favorite of my children and they ask me to make it often.

Ingredients 5 LARGE POTATOES SALT & PEPPER 2 TBSP BUTTER OR MARGARINE 1 DASH MILK/WHIPPING CREAM 1 LB LEAN GROUND BEEF 1/4 CUP A1 STEAK SAUCE 2 ONIONS SLICED 2 SPRIGS PARSLEY 1/4 CUP WORCESTERSHIRE SAUCE 1 CUP BROWN GRAVY 1 PACKAGE (10 OZ) FROZEN PEAS OR 1 LB PEAS SHELLED

Directions Step 1: Cook potatoes in salted water.

Drain, cool and peel.

Step 2: Mash in large bowl with butter, milk and season to taste with salt and pepper. Set aside.

Step 3: Preheat oven to 400 degrees.

Step 4: Sauce beef until browned (drain grease) stirring to keep meat crumbly. Add sliced (or diced) onions while browning meat. Season to taste with salt & pepper.

Step 5: Add A1, Worcestershire and gravy.

Stir to mix.

Step 6: Add peas and cook about 5 minutes. Turn mixture into a casserole.

Step 7: Spread potatoes evenly over meat, dotting the surface with "wee" pats of butter.

Step 8: Bake at 400 degrees for 40 minutes. Finish under broiler for the last few minutes for a beautiful browned top. A sprinkle of paprika over the top will also add to the presentation of the casserole.

NOTE: If you are pressed for time, you can use ready made mashed potatoes.

28

Chicken Tortilla Soup SUE PARADISE NOAH '14, OLIVIA '11

Olivia started making this soup while she was away at college and it has become a family favorite!

Ingredients

Directions SOUP: Step 1: In a large pot, heat two tablespoons olive oil over medium heat.

Step 2: Add in onions, garlic, and cilantro and saute until fragrant.

Step 3: Add chicken broth, tomatoes, corn, chilies and lime juice and stir. Add in remaining spices and then add in chicken breasts.

Step 4: Bring to a boil. Once boiling, lower heat and let simmer for 10 minutes.

Step 5: Remove chicken breasts from soup and let rest for 10 minutes, then shred with fork.

CHIPS: Step 1: Cut corn tortillas into thin strips.

We like them very thin for extra crisp!

FOR THE SOUP: 2 TBSP OLIVE OIL 1 YELLOW ONION 4 CLOVES GARLIC 1/2 CUP CHOPPED FRESH CILANTRO 2 LARGE CHICKEN BREASTS (1 – 1 1/2 LBS) 4 CUPS CHICKEN BROTH 2 14.5 OZ CANS DICED FIRE ROASTED TOMATOES 1 CAN BLACK BEANS 1 CAN CORN 1 CAN GREEN CHILIES (OPTIONAL OR 1 JALAPEÑO DICED) 1 SMALL LIME, JUICED 1 TBSP CHILI POWDER 3 TSP CUMIN 1 TSP SMOKED PAPRIKA (OPTIONAL) 1/4 TSP CAYENNE (OPTIONAL FOR HEAT) 2 TSP SALT 1 TSP PEPPER AVOCADO, GREEK YOGURT, CHEESE, HOT SAUCE, CILANTRO FOR GARNISH HOMEMADE TORTILLA CHIPS: 6 SMALL CORN TORTILLAS 1 TBSP OLIVE OIL 1/2 TSP SALT

Step 2: Toss with olive oil and salt to coat.

Step 3: Bake in 400F oven for about 10-12 minutes or until golden brown.

For Crockpot: Place all ingredients in crockpot and cook on low for 5-6 hours. Shred chicken with fork and place back into crockpot for serving.

Enchilada Casserole

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THE VAN METER/MERCER FAMILY JACKSON - 1ST

I made this on a whim one day and it turned out to be one of my most frequently requested dishes from family and freinds. It's easy and can be adjusted for non-vegetarians as well.

Ingredients 1 (15 OZ) CAN BLACK BEANS, RINSED AND DRAINED 2 GLOVES GARLIC, MINCED 1 ONION, CHOPPED 1 (4 OZ) CAN DICED GREEN CHILE PEPPERS 1 JALAPEÑO (REMOVE SEEDS AND RIBS) MINCED 1 (8 OZ) PACKAGE VEGGIE MEAT OR TEMPEH (IF YOU PREFER A DIFFERENT PROTEIN, USE COOKED, SHREDDED CHICKEN OR BEEF) 6 – 8 CORN TORTILLAS (6 INCH) 1 (19 OZ) CAN ENCHILADA SAUCE 8 – 10 OZ SHREDDED CHEESE

Directions Step 1: Preheat oven to 350 degrees.

Lightly oil a 9x13 backing dish.

Step 2: In a small skillet, heat a dash of olive oil over medium-high heat. Add the garlic, onions and jalapeno. Cook to softened, 2-4 minutes, turn off heat and transfer to large bowl.

Step 3: Add black beans, diced green chiles, and protein to bowl of veggies and blend.

Step 4: Place enchilada sauce in large bowl or shallow dish. Dip 3 to 4 tortillas in sauce, individually, and layer the bottom of the baking dish, covering the bottom as completely as possible.

Step 5: Place ½ the mixture over the tortillas and repeat.

Step 6: Drizzle remaining sauce over the casserole and cover with the shredded cheese.

Step 7: Cover and bake for 30 minutes. Uncover and cook for an additional 15 minutes, or until casserole is bubbly and cheese is fully melted.

One-Pot Chicken

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THE DELEON/HOOVER FAMILY CAROLINA - 7TH Roast chicken with varying delicious sides has always been served at our family table. There are many ways to roast chicken and it is hard to ruin unless it's burned! But this recipe came from my mother when Carolina was first born as a delicious time-saver where the vegetables are simmering in the drippings of the chicken and your dinner is ready all at once. You can prepare it, put it in the oven and enjoy the afternoon with your family (with just a few minutes here and there for basting). When the chicken is finished, so are your sides which have been singing together in oven for about 2 hours.

Sit down to this tasty meal and talk about the lovely day you've had together! Enjoy.

Ingredients Directions Step 1: Preheat your oven to 375 degrees.

Step 2: Remove any giblets from the chicken and scrub it down a little with kosher salt & rinse. Pat the chicken dry and salt the cavity with kosher salt placing a sage leaf (or two) and a sprig of rosemary in the cavity as well. Place the chicken, breast up, in the center of the roasting pan or large-enough Pyrex. Tie the legs to together if you would like with butcher string.

Step 3: Peel the carrots, but simply rinse/scrub the potatoes, parsnips, green beans or whatever you have chosen to put in the roasting pan.

Step 4: Coat the chicken lightly with olive oil. Salt, pepper and drop a few thyme leaves (only the leaves not the stem) on the chicken.

Step 5: Arrange the vegetables around the chicken with a little breathing room. Drizzle a little olive oil, salt and pepper on the vegetables as well. Add a few sprigs of rosemary and sage around the vegetables.

FOR THE ONE-PAN CHICKEN: ONE ROASTING PAN MEAT THERMOMETER ONE WHOLE ROASTING CHICKEN OF CHOICE (WE LIKE ORGANIC, FREE RANGE) KOSHER SALT, FRESH GROUND PEPPER & OLIVE OIL FRESH ROSEMARY, SAGE & (A LITTLE BIT OF) THYME (TOO MUCH TASTES MEDICINAL) ROOT VEGETABLES AND/OR TUBER CROPS OF YOUR CHOOSING (WE LIKE CARROTS, POTATOES, PARSNIPS AND SOMETIMES ANY OTHER VEGETABLE HANGING AROUND IN THE FRIDGE) FOR THE OPTIONAL SAUCE: 1 TBSP SHALLOTS OR SCALLIONS 1/2 CUP CHICKEN STOCK 1/2 CUP DRY WHITE WINE 1 TBSP BUTTER (OPTIONAL) MINCED FRESH ITALIAN PARSLEY

Step 6: Roast in the oven for until the meat thermometer reads 165 degrees (around 2 hrs). The leg of the chicken should wiggle easily. During the cooking you must baste the chicken with the drippings of the pan. This keeps everything moist and fragrant until the end.

Step 7: Allow the chicken to rest for at least 15-20 minutes. You can keep the veggies wrapped in foil or another pyrex warm in the oven if you are preparing the sauce.

Step 8: If you are trying the sauce, remove a tablespoon of the drippings from the pan and, with the shallots or scallions, cook for a few seconds over medium-high heat in a saucepan, stirring. Add the chicken stock and wine and boil down to eliminate the alcohol from the wine until the consistency is syrupy. Add the butter in slivers slowly to round and and enrich the sauce.

Step 9: Carve the chicken and pour the sauce and scatter the minced optional parsley over your chicken and vegetables. Enjoy!

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Shepherd's Pie THE THOMAS FAMILY AUDREY - 5TH

One of our favorite family vacations was to England and Ireland where Shepherd's Pie originated.

A large portion of our ancestry is from the UK, as well.

Ingredients 1LB GROUND BEEF MASHED POTATOES SHREDDED CHEDDAR 1 CAN FRENCH STYLE GREEN BEANS 1 CAN TOMATO SOUP 1 T WORCESTERSHIRE SAUCE FRENCH'S FRENCH FRIED ONIONS

Directions Step 1: Brown ground beef and drain.

Mix in green beans and soup and Worcestershire.

Simmer while you prep the mashed potatoes.

Step 2: Pour beef/soup/bean mixture into casserole dish.

Step 3: Top with a few handfuls of shredded cheddar.

Step 4: Top with prepared mashed potatoes.

Step 5: Bake for 25 minutes at 350.

Step 6: Put on fried onions and bake for 5 more minutes.

Step 7: Serve

Instant Pot Indian Beef Curry

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THE LARSON/BLOCK FAMILY CROSBY - 1ST

Even though most Indians do not eat beef, I found this recipe in an Instant Pot Indian Cookbook. I chose this because it is SO easy! Also, the name of the author of this cookbook is Urvashi - so I just couldn't resist.

Ingredients Directions Step 1: In a blender jar, combine the tomatoes, onion, garlic, and cilantro. (If you put the tomatoes at the bottom, they will liquefy first, and you won't have to add water.) Process until all the vegetables have turned to a smooth puree. Add the cumin, coriander, garam masala, cayenne, and salt. Process for several more seconds.

2 TOMATOES CUT INTO QUARTERS 1 SMALL ONION CUT INTO QUARTERS 4 GARLIC CLOVES, PEELED AND CHOPPED 1/2 CUP OF FRESH CILANTRO 1 TEASPOON GROUND CUMIN 1/2 TEASPOON OF GROUND CORIANDER 1 TEASPOON GARAM MASALA 1/2 TEASPOON GROUND CAYENNE PEPPER 1 TEASPOON OF SALT PLUS MORE FOR SEASONING 1 POUND BEEF CHUCK ROAST CUT INTO 1 INCH CUBES

Step 2: In the inner cooking pot, add the beef and pour the vegetable puree on top. Lock the lid into place. Select high pressure and 20 minute cook time.

Step 3: Let the pressure release naturally for at least 10 minutes. Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan.

You can easily swap the beef for chicken or lamb or pork; you only need to adjust the cooking time under pressure.

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Why Diversity Is Important

BY LAYLA VELASCO

I think diversity is important because it makes us all unique.

I also think it is important because it is something you get to celebrate about yourself.

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DESSERTS

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Raspberry Thumbprint Macaroons

36

LEE SIWEK

Directions

Passover dessert and year round favorite of the Siwek household. Mrs. Siwek grew up eating macaroons out of a can, which was tradition. She moved to Los Angeles fourteen years ago and started baking her own macaroon treats. This is when she discovered they are easy to make and so much more enjoyable when they are homemade with love. Beteavon ("enjoy your meal" in Hebrew)!

Step 1: Preheat over to 325 degrees and line a baking sheet with parchment paper.

Whisk the egg whites, sugar, salt and vanilla in a large bowl until combined; fold in the coconut.

Step 2: Scoop heaping tablespoon of coconut mixture about 1 inch apart onto baking sheet. Bake 10 minutes.

Step 3: Make an indentation in each cookie using back of teaspoon; fill each with 1/4 teaspoon raspberry jam, then continue baking until golden brown around the edges, 10-15 more minutes.

Ingredients 3 LARGE EGG WHITES 1/2 CUP SUGAR 1/8 TEASPOON SALT 1/2 TEASPOON VANILLA EXTRACT ONE 14 OUNCE PACKAGE SWEETENED SHREDDED COCONUT RASPBERRY JAM

Nini’s Sour Cream Chocolate Chip Cake THE STEWART FAMILY

SIENNA - 8TH, SYLVESTER - 3RD Who doesn’t like chocolate? Our family is African American, Irish, Polish, Russian, Mexican, Hawaiian and a few more things.

We ALL love chocolate!

Ingredients 1½ OUNCES BLANCHED, SLIVERED ALMONDS 12 OUNCE PACKAGE CHOCOLATE CHIPS 1 PLAIN CHOCOLATE OR CHOCOLATE FUDGE CAKE MIX 1 SMALL PACKAGE JELLO INSTANT CHOCOLATE PUDDING 4 EGGS ½ PINT SOUR CREAM ½ CUP WATER (H2O) ¼ CUP OIL ½ TEASPOON ALMOND EXTRACT ½ TEASPOON VANILLA EXTRACT

Directions Step 1: Chop almonds. Toast at 350 degrees for 3-5 minutes. Sprinkle ½ on bottom of greased Bundt Pan. Step 2: Blend remaining ingredients (except chocolate chips and remaining almonds) for 4 minutes, medium speed.

Stir in chocolate chips and remaining almonds.

Step 3: Pour into pan. Bake at 350 degrees for 70 minutes or until cake pulls away from pan.

Step 4: Cool in pan for 15 minutes.

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Mama Allegra's Pizzelle MICHELLE ALLEGRA

My mom has been baking pizzelles and other Italian cookies since I was a little girl. Her love for baking inspired me to become a baker myself.

Ingredients Directions Step 1: Place all ingredients in a bowl. Mix with a stand mixer or hand held mixer.

6 EGGS 4 CUPS FLOUR 2 STICKS BUTTER (softened) 1 CUP SUGAR 2 TBSP BAKING POWDER 1 TSP VANILLA

Step 2: Using a pizzelle iron, place about 3/4 tsp of the batter into each side of the waffle maker. Putting too much batter will result in overflow.

Step 3: Hold the machine closed for about one minute or until the pizzelle are light golden brown. ENJOY!!

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Banana Bread THE MANGUM FAMILY AUSTIN - 8TH, CHASE '18 Grand Ma Barbara has been making this for her son Jonathan since he was a young boy. Now she makes it for her grandsons Chase and Austin. She’s even taught me how to make it. I’ll never make it as good as hers but I try. It’s delicious.

Ingredients 1 CUP SUGAR 1 STICK OF BUTTER 2 EGGS 2 CUPS OF FLOUR 1 TSP OF BAKING SODA 1/2 TSP OF SALT 3 LARGE BANANAS OR 6 SMALL BANANAS 3/4 CUP OF CHOPPED NUTS

Directions Step 1: Put mixture into muffin tray or mini loaf pans oven.

Step 2: Bake at 350 degrees for 45 minutes.

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Chocolate-covered Carmelized Matzoh Toffee Crunch (Matzoh Crack) THE BERNSTEIN FAMILY EVE - 6TH

The most delicious way to enjoy Matzoh if you must!

(Or even if you don’t have to— can also replace Matzoh with saltines!).

Ingredients

MAKES APPROXIMATELY 30 PIECES OF CANDY

This recipe is adapted from Marcy Goldman of Betterbaking.com, whose latest book is A Passion For Baking. It’s super-simple and requires no fancy thermometer, equipment, or ingredients. If you can’t get matzoh, use plain crackers such as saltines instead and omit the additional salt in the recipe.

For passover or vegans, Marcy advises that it works well with margarine. And for our gluten-free friends, this would be superb made with any glutenfree cracker. I’d love to hear about any variations you might try with it.

Directions

4 TO 6 SHEETS UNSALTED MATZOHS 1 CUP (8 OUNCES, 230G) UNSALTED BUTTER, CUT INTO CHUNKS 1 CUP (215G) FIRMLY-PACKED LIGHT BROWN SUGAR BIG PINCH OF SEA SALT 1/2 TEASPOON VANILLA EXTRACT 1 1/2 CUPS (240G) SEMISWEET CHOCOLATE CHIPS (OR CHOPPED BITTERSWEET OR SEMISWEET CHOCOLATE) 1 CUP (80G) TOASTED SLICED ALMONDS (OPTIONAL)

Step 1: Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

Preheat the oven to 375ºF (190ºC).

Step 2: Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

Step 3: In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh. Working quickly, spread the caramel with a heatproof spatula.

Step 4: Put the pan in the oven and reduce the heat to 350ºF (175ºC) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

Step 5: Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

Step 6: If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Step 7: Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Note: If making for Passover, omit the vanilla extract or use a kosher brand.

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Kolacky (Polish Cookies) THE MOTTAZ FAMILY HENRY - 5TH This is my grandmother's recipe that she gave my little sister when she was in 2nd grade and had to make something similar for a project.

It's the only recipe where I've gotten to use an entire pint of ice cream as an ingredient! We were all thrilled.

Ingredients 1 PINT VANILLA ICE CREAM 1 LB BUTTER 4 CUP ALL-PURPOSE FLOUR CHOICE OF JELLY OR FRUIT PRESERVE POWDERED SUGAR MILK

Directions Step 1: Slightly soften the ice cream and butter. When softened, work the ice cream and butter together in a large bowl. Gradually add flour. Form a ball and leave it in the refrigerator over night.

Step 2: THE NEXT DAY, roll the dough as thin as you can. Use a cookie cutter to cut the dough into 3� rounds. Put a dab of jelly in the center of each round.

Moisten the edges with milk and fold them over. Flute the edges. Stick a fork in the center to let out steam. Brush lightly with milk.

Step 3: Bake on a cookie sheet for 20-25 minutes at 325 degrees (line the sheet with aluminum foil to cut down on mess). Sprinkle with powdered sugar while still hot.

PS I'm terrible at making these into the little pockets, so I've used heart shaped cookie cutters to cut out shapes and dab the jelly in the center with NO folding. :)

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Granny's Fudge Squares THE ELLIOTT FAMILY MJ - 4TH

Directions

This recipe has been in our family for over 100 years, dating all the way back to MJ's great-great-great grandmother. When MJ's grandfather (Melanie's dad) was a boy in the 1940s, his Granny would make him and his brother the fudge squares. Granny learned the recipe from her mother. We don't know the exact origin of the fudge squares, but we do know they're delicious. We hope you like them, too!

FUDGE SQUARES Step 1: Preheat oven to 350 degrees.

Step 2: Melt chocolate and butter in the top of a double boiler. Let cool.

Step 3: In a mixing bowl, add sugar, eggs, flour and vanilla.

Step 4: Add cooled chocolate mixture.

Step 5: Put into a greased 8" or 9" square pan and bake for at least 15 minutes.

Step 6: After 15 minutes, check every 5 minutes with toothpick to see if ready. Every oven is different. DO NOT OVER COOK. Take out and let pan cool.

ICING Step 1: Mix together powdered sugar and cocoa.

Ingredients FUDGE SQUARES: 4 SQUARES UNSWEETENED CHOCOLATE 2 CUPS SUGAR 1 CUP FLOUR 1 CUP BUTTER 4 EGGS 1 TEASPOON VANILLA ICING: 1 1/2 CUPS POWDERED SUGAR 6 TABLESPOONS UNSWEETENED COCOA (POWDERED) 3 TABLESPOONS MILK 3 TABLESPOONS MELTED BUTTER

Step 2: Add a little of the milk and butter and mix. Continue to add the milk and butter until smooth.

Step 3: Once the fudge squares are cooled, ice the top of the squares.

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Grandmama's Apple Crisp THE FLEISCHMAN FAMILY ZACHARY - 3RD, HANNAH - K

it's a "southern" dish my mom used to make and now it's part of our Rosh Hashanah traditions for a sweet new year.

Ingredients 8 CUPS APPLES, SLICED 4 TBS SUGAR (MORE IF YOU LIKE SWEETER) 2 TBSP LEMON JUICE 2/3 CUP SIFTED ALLPURPOSE FLOUR 2 CUPS UNCOOKED OATS 1 CUP BROWN SUGAR 1 TSP SALT 2 TSP GROUND CINNAMON 2/3 CUP BUTTER, MELTED

Directions Step 1: Preheat oven to 375 degrees F. Step 2: In a 9x12 baking dish - combine apples, sugar and lemon juice. Set aside.

Step 3: In another bowl, combine flour, oats, brown sugar, salt and cinnamon.

Toss with melted butter until mixture resembles coarse crumbles. Top apples with oat mixture.

Step 4: Bake for 30-35 minutes, or until apples are tender. Serve warm with heavy whipped cream or cool to room temperature and serve with ice cream or Whip Cream/Redi Whip :).

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Marmorkuchen (Marble Cake) VERENA DENOVE TONY '02, ANINA '06

This recipe is from my German grandmother, "Omo." It has been a birthday cake favorite for our whole family for as long as I can remember. The marble effect when you slice into the cake always gets a lot of "oohs" and "aahs."

Ingredients Directions Step 1: Cream together the butter and the sugar. Add vanilla. Beat in one egg at a time.

Step 2: Sift together flour, baking powder, and baking soda.

Step 3: Stir in dry ingredients and milk alternately. (Start with dry and finish with dry.)

Step 4: Divide batter in half into two separate bowls with one half slightly greater than the other.

Step 4: Sift cacao and mix with sugar. To the slightly smaller half add the cacao/sugar mix and the sour cream to make the chocolate batter. For an added treat, you can add the chocolate chips.

Step 5: Grease and flour a bundt pan. Using a soup spoon, spoon the batter into the bundt pan, alternating dark and light batters so that the spoonfuls are next to each other. Then for the next layer, spoon light on top of dark and dark on top of light. You should end up with three to four layers.

Step 6: Take a fork and dip it into the batter and gently swirl going up and down around the bundt pan once to marble the batters. Do not overdue or you'll just end up with light brown cake!

1CUP (2 STICKS) BUTTER 1 1/4 CUPS SUGAR 1 TBSP VANILLA 3 EGGS 3 CUPS FLOUR 2 TBSP BAKING POWDER 1 TBSP BAKING SODA 1 CUP MILK 1/3 CUP DUTCH CACAO 1/3 CUP SUGAR 1/3 CUP SOUR CREAM OPTIONAL ADDITIONS: 1/2 CUP SEMI-SWEET CHOCOLATE CHIPS (FOR THE CHOCOLATE BATTER HALF) OPTIONAL GLAZE: 1/3 CUP SIMPLE SYRUP 1/4 CUP KAHLUA POWDERED SUGAR FOR DUSTING

Step 7: Bake at 350 for one hour or until toothpick comes out clean GLAZE FOR AN EXTRA MOIST CAKE: Step 1: Make a batch of simple syrup by bringing 1 c. of water and 1 c. of sugar to a boil in a small saucepan.

Cool.

Step 2: Take 1/3 c. of the simple syrup and add 1/4 c. of Kahlua and mix together Step 3: After the cake has cooled for 10-15 minutes, remove cake by inverting it onto a plate. Brush on the glaze until the cake is well saturated. YUM!!

Step 4: Just before serving, dust the cake with powdered sugar.

Grandy's Oatmeal Chocolate Chip Cookies LINDSEY DRASIN Every year around the holidays my grandmother (Grandy) baked these amazing cookies. They were her own special recipe, and everyone's favorite. I remember standing in her kitchen begging her to make them, and when she did, pure joy ensued. Since her passing, I have been the one baking them for our family get-togethers and holidays, and my favorite part is the way my kitchen ends up smelling like my Grandy's. Don't tell anyone, but tasting the dough itself brings me right back to my days as a ten year old kid. ABSOLUTELY DELICIOUS.

Ingredients 3/4 CUP SOFT BUTTER 1 CUP BROWN SUGAR 1/2 CUP SUGAR 1 EGG 1/4 CUP WATER 1 TSP VANILLA 1 CUP FLOUR 1 TSP SALT 1/2 TSP BAKING SODA 3 CUPS ROLLED OATS 2 CUPS CHOCOLATE CHIPS 1 CUP RAISINS

Directions Step 1: Combine butter, brown sugar, sugar, egg, water, and vanilla in large mixing bowl. Then add flour, salt, and baking soda, and mix. Stir in oats one cup at a time, add chocolate chips, and then raisins.

Step 2: Spoon dough balls onto a greased baking sheet and bake at 350 for 10ish minutes. Enjoy!

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46

Monkey Bread

TRISHA SINGLETARY

Directions

My grandmother introduced me to monkey bread. I hadn't heard of it before. The name put me off at first. She would make me drive to South Central L.A. to get monkey bread from a man who was famous for making the bread. I'll never forget the first time I went. He let us into his living room and asked us to wait for a moment. The room's floor was lined with bags of monkey bread! It smelled magnificent in that house. We would buy the monkey bread to share with others during a holiday. Since grandma passed, I started making monkey bread in memory of her.

Step 1: Heat oven to 350ยบF. Generously grease 12-cup fluted tube pan with shortening or cooking spray.

In large 1-gallon plastic food storage bag, mix granulated sugar and cinnamon.

Ingredients 1/2 CUP GRANULATED SUGAR 1 TEASPOON CINNAMON 2 CANS OF PILLSBURY FLAKY BISCUITS 1 CUP BROWN SUGAR 3/4 CUP BUTTER MELTED

Step 2: Separate dough into 16 biscuits; cut each into quarters.

Shake in bag to coat.

Arrange in pan. Sprinkle any remaining sugar over biscuits.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Step 3: Bake 30 to 40 minutes or until golden brown and no longer doughy in center.

Loosen edges of pan with metal spatula.

Cool in pan 5 minutes.

Turn upside down onto serving plate; replacing any biscuit pieces and caramel from pan.

Pull apart to serve.

Serve warm.

Monster Cookies

47

LAURA CLAUS

I'm not sure why these are called monster cookies, but the recipe comes from my mom who makes fantastic cookies and does a great Cookie Monster impression. Growing up, Mom always had a baked good on hand, and these were a staple in my house. They were almost as good as her sugar cookies which we'd decorate together for every holiday, but I'm not giving that recipe away. :)

Ingredients 3 EGGS 2 TSP. BAKING SODA 3/4 TSP VANILLA 1.5 CUPS PEANUT BUTTER 8 OZ M&M'S OR CHOCOLATE CHIPS 1 AND 1/4 CUPS PACKED BROWN SUGAR 1 CUP WHITE SUGAR 1/4 LB MARGARINE OR BUTTER 4.5 CUPS MINUTE OATMEAL 8 OZ CHOCOLATE CHIPS OR MORE IF YOU LIKE

Directions Step 1: Mix the wet ingredients and sugars together, then add the dry. Mix thoroughly. Refrigerate the dough overnight.

Step 2: Scoop out dough with an ice cream scoop or a similarly sized spoon and place on a cookie sheet. No need to flatten the balls of dough.

Step 3: Bake at 350°F for 12 minutes.

This makes approximately three dozen cookies. They freeze very well!

Benne Wafers

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THE HOWARD FAMILY NAOMI - (INCOMING K)

Benne (pronounced “benny”) is the Bantu word for sesame. The benne plant was brought to the United States from Africa during the slave trade in the 1700s and planted in South Carolina. Benne wafers are a South Carolina staple though they are enjoyed throughout the South and in my hometown of Birmingham, Alabama.

This recipe is right out of Naomi’s grandmother's recipe book. She lives in Atlanta, Georgia and every December bakes dozens of benne wafers for family and friends. These delicious wafers are said to bring good luck in the new year and are enjoyed on January 1st along with other traditional Southern "good luck" foods such as black-eyed peas and collard greens. Each year we eagerly look forward to receiving our box of benne wafers. It’s the wish for good fortune baked into each bite that makes these cookies so special.

Directions Step 1: Preheat oven to 375 degrees.

Step 2: Grease and flour two cookie sheets or use silicone liners.

Step 3: Whisk together flour, sesame seeds, baking powder, baking soda, salt.

Step 4: Beat butter and brown sugar in large bowl until well blended. Add egg and vanilla and beat until combined. Stir in the flour mixture.

Ingredients 1 1/2 CUP ALL PURPOSE FLOUR 1/3 CUP SESAME SEEDS, TOASTED PLUS AN ADDITIONAL 1/2 CUP SET ASIDE 1 1/4 TSP BAKING POWDER 1/2 TSP BAKING SODA 1/4 TSP SALT 1/2 CUP UNSALTED BUTTER, SOFTENED 3/4 CUP DARK BROWN SUGAR 1 LARGE EGG 1 1/2 TSP VANILLA

Step 5: Pull off pieces of dough and roll into one inch balls. Dip the tops of the balls into 1/2 cup toasted sesame seeds.

Place the balls seeded side up two inches apart on baking sheet. Gently flatten the balls into 1 1/2 inch rounds.

Step 6: Bake one sheet at a time until cookies are light brown around the edges, approx. 6-8 minutes. Cool on rack.

Step 7: Enjoy!

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The 5th Grade submitted this recipe for identity.

They made a selection of these "Social Justice Recipes" as a graphic design project this year. To see the rest, you can visit: www.wesleyschool.org/multiculturalcookbook/socialjusticerecipes

Recipe for Identity Ingredients 3 TBSP OF CULTURE 2 SCOOPS OF DIVERSITY 5 DASHES OF FAMILY 2 SPRINKLES OF LOVE FOR YOURSELF 6 OUNCES OF BEING TRUE TO YOURSELF AND 10 SCOOPS OF CONFIDENCE

Directions Step 1: Start by putting the 5 dashes of family and 3 tbsp of culture into a blender.

Blend until you see a chance.

Step 2: Then add the two scoops of diversity and the two sprinkles of love for yourself into a mold that looks like the earth. Bake for twenty minutes.

Step 3: Add the 6 ounces of being true to yourself with the 10 scoops of confidence into plain frosting.

Step 4: Once the 5 dashes of family and 3 tbsp of culture are done baking, take your mixture of 6 ounces of being true to yourself and add 10 cups of confidence and start to apply it to 5 dashes of family and 3 tbsp of culture like icing.

Step 5: After applying the 6 ounces of being true to yourself and 10 cups of confidence, use your 5 dashes of family and 3 tbsp of culture, and mold into designs that symbolize who you want to be in the world.

by Juliet McDougall