STORIES FROM THE KITCHEN

DETROIT RIVERFRONT VOLUNTEER COOKBOOK WELCOME TO THE COOKBOOK

We hope for better things; it shall arise from the ashes. Father Gabriel Richard poetically captured the tenacious spirit of Detroit with these words that are now our city motto. Stories from the Kitchen is more than just a book of recipes. It is evidence of the ways that volunteers and staff from the Detroit Riverfront Conservancy cooked and baked their way through a time of extreme hardship, loss, and uncertainty. Cooking is a heart-felt way to express your love for someone. And in a time when our community stayed home to stop the spread of COVID-19, many of us have shared recipes as a way to reach out to each other and express that same love. For many of us, trying new things in the kitchen has helped us deal with the many emotions we have experienced while going through the global health crisis. It brought us joy when it was hard to find at times. This book contains recipes that have been passed down generations, recipes improvised from a few ingredients in the pantry, and everything in between. It is my hope that you will find a sense of community in this book. You will find friends, memories, family and the story of how our Detroit Riverfront Conservancy community stayed close during a difficult time and expressed ourselves through food. All of us at the Conservancy are profoundly grateful to the hundreds of volunteers who help ensure the Detroit Riverfront is a safe, clean, welcoming place for millions of visitors. I am grateful for the leadership of Renée Rodriguez, our volunteer manager, for fostering the best group of volunteers I have ever met. Finally, thank you to all who contributed recipes and stories to this special project.

MARK WALLACE President & CEO TABLE OF CONTENTS

BREAKFAST Braised Rabbit, Dianne Hinton ��������������������������������������������������������������� 3 Easy Baked Cheese & Vegetable Wreath, Alison Carpenter ��������������� 4 Mom’s Zucchini Bread, Annette Gladney ����������������������������������������������� 5 LUNCH Asparagus Pizza, Dena Vatalaro ������������������������������������������������������������� 6 Egg Roll in a Bowl, Renée Rodriguez ����������������������������������������������������� 7 Spaghettini with Garlic & Lemon, Alyce & Tony Sclafani ��������������������� 8 Spinach Soup, Forestina Warren ������������������������������������������������������������ 9 DINNER All ‘Bout them Dandelions Stew, Regina Lawson ������������������������������ 10 Baked Turkey Wings, Harriet Sturkey ������������������������������������������������� 11 Chicken & Broccoli Pasta, Elena Nuno ������������������������������������������������ 12 Crockpot Sesame Chicken, Julie Finn ������������������������������������������������� 13 Korean BBQ Meatballs, Rachel Bush �������������������������������������������������� 14 Lasagna Roll-Ups, Terry Holcomb ������������������������������������������������������� 15 Lemon Chicken, Lucille Evans �������������������������������������������������������������� 16 Linguine with Shrimp Scampi, Janice Caie-Lawrence ����������������������� 17 Mexican Cornbread, Claudia Meeks ���������������������������������������������������� 18 Peterboro Chicken, Mark Wallace ������������������������������������������������������� 19 Sausage Marinara, Chris & Kevin Tash ������������������������������������������������ 20 Slow Cooker Pulled Pork, Bridget Nutter ������������������������������������������� 21 SIDES & SNACKS Betty Jo’s Cheese Dip, Kerry Hocker ��������������������������������������������������� 22 Cowboy Caviar, Alberta Trimble ����������������������������������������������������������� 23 Creamy Au Gratin Potatoes, Nadine Miller ����������������������������������������� 24 Hummus, Sophia & Khaled Beydoun ��������������������������������������������������� 25 Jalapeno Popper Spread, Will Broner ������������������������������������������������� 26 Potato Salad, Marianne Szymborski ���������������������������������������������������� 27 Stuffed Grape Leaves (Sarma), Sarah Grace Couyoumjian ��������������� 28 Twice Baked Cauliflower,Chris & Kevin Tash ������������������������������������� 29 DESSERT Apple Crisp, Frank B. Ford �������������������������������������������������������������������� 30 Banana Oatmeal Cookies, Cathy Liller ������������������������������������������������ 31 Cassie’s Bourbon Apple Pie, Cassie Brenske ������������������������������������� 32 Pecan Pie Squares, Rhonda Collins ���������������������������������������������������� 33 Shoofly Pie,Dr. John White ������������������������������������������������������������������� 34 Sweet Potato Pie, Audrey Powell-Godwin �������������������������������������������� 35 Tipsy Pineapple Upside-Down Rum Cake, Elayne Elliott ������������������ 36 BRAISED RABBIT

Growing up I remember my father cooking for our family in the BREAKFAST kitchen. He shared our southern roots through these meals. One of our breakfast staples was Braised SERVES 4-6 Rabbit. This dish can be served at breakfast along with grits or at supper with steamed rice, yams, Recipe from and hot biscuits. 90 MINUTES DIANNE HINTON

INGREDIENTS INSTRUCTIONS

1 rabbit Pat rabbit dry. Combine flour, salt, pepper, and rosemary and use to 1 ¼ cups all purpose flour coat the rabbit. Refrigerate seasoned rabbit for 30 min. In a heavy skillet, heat bacon drippings. Add rabbit in the pan and brown on all 1 tsp salt sides in the hot drippings (about 15 min). Remove browned rabbit ¼ tsp pepper pieces from the pan and allow to drain on a paper towel-covered 2 sprigs crushed rosemary plate. Set aside and keep warm. ¼ cup bacon drippings Add onion to the pan and sauté until transparent. Return rabbit to ½ cup onions, chopped the pan; add sufficient water to cover. Cover the pan with a tight fitting lid and simmer over low heat until tender, approximately 90 min. Adjust seasoning to taste.

3 EASY BAKED CHEESE & VEGETABLE WREATH

This dish is both simple and delicious. It’s the perfect meal BREAKFAST to make for breakfast, brunch, or even lunch. I remember finding this recipe in a Kraft magazine SERVES 8 when I was a wee child and have been making it ever since. While my sibling and dad don’t like Recipe from mushrooms, they ate this dish right 60 MINUTES ALISON CARPENTER up...it’s a treat for the whole family and a great way to sneak veggies into meals. The fact that many folks already have these VEGETARIAN ingredients in their fridge is a bonus. For those interested in going the extra mile, try different veggies or even adding chicken. I hope you enjoy. INGREDIENTS INSTRUCTIONS

2 eggs Heat oven to 375ºF. 4 oz (½ of 8 oz pkg) softened cream cheese Mix eggs, cream cheese, and shredded cheese in large bowl until blended. Fold in broccoli, mushrooms, tomatoes, and green onions. ½ cup shredded cheese

3 cups frozen broccoli cuts, Unroll crescent dough; separate into 16 triangles. Arrange in 11 thawed, drained (or fresh) in. circle on foil or parchment paper-covered baking sheet, with ½ lb fresh mushrooms, cut short sides of triangles overlapping in center and points of triangles into quarters toward outside (there should be a 5 in. diameter opening in center ½ cup cherry tomatoes, cut of circle). Spoon cheese mixture onto dough near center of circle, in half but not in the 5 in. opening. Bring outside points of triangles up over 4 green onions, sliced filling, then tuck under dough in center of ring to cover filling. This (optional) will form a wreath shape.

2 cans (8 oz each) refrigerated crescent dinner Bake 35 to 40 min or until crust is golden brown and filling is heated rolls through.

4 MOM’S ZUCCHINI BREAD

Zucchini Bread is a comfort food. It can be eaten at breakfast, as a BREAKFAST snack, or as a dessert. This recipe allows you to cook two loaves so you can eat one now and freeze one 2 LOAVES for later. Kids love it and it contains real vegetables.

Recipe from 45-60 MINUTES ANNETTE GLADNEY

VEGAN

INGREDIENTS INSTRUCTIONS

3 cups all purpose flour Preheat oven to 325ºF. 1 tsp salt Grease and lightly flour 2 loaf pans. Combine dry ingredients and set aside. 1 tsp baking soda Mix wet ingredients. 1 tsp baking powder Beat well. 3 tsp ground cinnamon Add dry ingredients. 3 eggs Mix well. Fold in zucchini and add nuts until combined. 1 cup vegetable oil Pour into pans. 2 ¼ cups sugar Bake 45 - 60 min at 325ºF. 1 tbs vanilla extract Cool 20 min. Remove from pans. 2 cups grated zucchini (3-4 medium size) 1 cup chopped walnuts (optional)

5 ASPARAGUS PIZZA

This recipe is great during quarantine as most of the LUNCH ingredients you have at home or can be picked up in one grocery store trip. When Asparagus is SERVES 2-4 in season, be sure to purchase it from your local farmers market. Not only is the asparagus nice and Recipe from fresh, you can support your local 20 MINUTES DENA VATALARO farmers.

VEGETARIAN

INGREDIENTS INSTRUCTIONS

Pizza dough (purchase Grate cheese on rolled out pizza dough. ready-made thin dough from grocery cooler section) Toss asparagus with olive oil and all the seasoning and spread over 8-10 stalks of fresh cheese. You can leave asparagus whole or chop up. Michigan asparagus ½ cup fontina cheese Cook at 375ºF for 20 min. ½ cup parmesan cheese 1 clove garlic 1/4 cup olive oil 1 tsp dried thyme ¼ tsp red pepper flakes ½ tsp salt

6 EGG ROLL IN A BOWL

I love to make this recipe. It is delicious, easy and you can make it LUNCH as spicy as you like by adding more sriracha sauce! I have cooked this recipe a lot during the pandemic SERVES 3-4 because it is a quick low carb option to make when I am busy working and homeschooling my son. It is Recipe from a great dish to make when you are 20-30 MINUTES RENÉE RODRIGUEZ craving something spicy and tasty.

INGREDIENTS INSTRUCTIONS

1 lb of ground beef or pork Brown your meat. 1 tbs of sesame oil After browning add the sesame oil, soy sauce, onion powder, garlic 1 tsp of soy sauce powder, sugar, sriracha sauce and ginger.* 1 tsp of onion powder 1 tsp of garlic powder Stir together and then add package of coleslaw. Mix together and 1 tbs of sugar substitute like cover so coleslaw can soften. Swerve or Stevia (or real sugar) After coleslaw softens to your liking, add in the green onions.

Sriracha sauce to taste Serve and eat! 1 tsp of ground ginger 1 pkg of coleslaw mix *Feel free to add more or less of the spices. I honestly don’t even measure anymore. I just do a few shakes of each item. 3 chopped up green onions

7 SPAGHETTINI WITH GARLIC & LEMON

This is a recipe that comes together quickly out of practically nothing. It LUNCH smells amazing when cooking and it is comforting on even the worst days! Plus, carbs - who doesn’t SERVES 4 love carbs during a time of crisis?!?

Recipe from 40 MINUTES ALYCE & TONY SCLAFANI

VEGETARIAN

INGREDIENTS INSTRUCTIONS

1 lb spaghettini, capellini or Cook pasta in a 6-8 quart pot of boiling salted water until al dente. angel hair pasta ¼-½ cup extra virgin olive oil Reserve 1 cup cooking water and drain pasta. 4 large garlic cloves, minced While this is cooking, heat oil in a 12-inch heavy skillet over ½-¾ tsp red pepper flakes (to moderately low heat. Add garlic and red pepper flakes and stir until taste) garlic is golden (about 3 min) Finely grated zest of 2 lemons 3 tbs fresh lemon juice Stir together lemon zest, lemon juice, salt, pepper and ½ cup reserved cooking water together and bring to a simmer. 1 ½ tsp salt (preferably sea salt or kosher salt) Toss pasta in sauce in pan or large serving bowl, add flat-leaf ½ tsp freshly ground black parsley over top. pepper ½ cup chopped fresh flat-leaf Optional- top with a generous amount of grated fresh parmesan parsley cheese. Fresh grated parmesan cheese (optional)

8 SPINACH SOUP

This recipe is ideal during the stay-at-home order because it is LUNCH nutritious, light, delicious, and very easy to prepare.

SERVES 4

Recipe from 30 MINUTES FORESTINA WARREN

VEGETARIAN

INGREDIENTS INSTRUCTIONS

2 tsp olive oil Heat olive oil in a large saucepan and add onion, garlic, and a pinch 1 medium onion, chopped of salt. Allow to cook for about 5 min or until the veggies are nice and tender. 3 cloves of garlic, minced

1 medium potato, chopped Stir in potato, spinach, and broth. Turn the heat up to high until you (about 1 cup) have a boil and then reduce to medium low and allow to simmer for 16 oz frozen spinach about 20 min or until the potato is fork tender. 4 cups chicken or veggie broth Allow the soup to cool a bit before spooning it into a blender or food processor. DO NOT blend when it is super hot because everything ½ cup nonfat plain Greek yogurt will explode.

A dash or two of nutmeg Pulse soup a few times to get it started and then blend until you Salt and pepper to taste have a smooth consistency. Stir in yogurt, nutmeg, salt and pepper 2 tbs sliced almonds and blend one more time.

Give it a taste, adjust your seasonings, and top each bowl with 2 tsp of sliced almonds.

9 ALL ‘BOUT THEM DANDELIONS STEW

It’s a time saver especially for large families - put it on at breakfast time DINNER and it will be ready at dinner time. My grandma Bess and I cooked this every Sunday in the 50’s for 19 SERVES 10 people, so this has been my Sunday suppa for over 60 years. It is an easy way to fill up all hungry bellies Recipe from as she would put it. I’m emotionally 4 HOURS REGINA LAWSON (IN CROCKPOT) missing her as I write this. It is the first meal in the “Herbal Walk & Talk / Chat & Chew” presentation which takes place all around VEGAN the state of MI & also with the DRFC. “It’s all about them DANDELIONS,” as my Grandma Bess would say, but mine is vegan. INGREDIENTS INSTRUCTIONS

28 collards Place all ingredients in crockpot and cook 4 hr. 2 handful dandelion leaves 2 lb black eyed peas 2 cups brown rice Thyme, oregano, basil, rosemary Garlic & onion powder Pinch of cayenne powder 1 red onion 1 yellow bell pepper 1 red bell pepper 1 green bell pepper 1 tomato 4 cloves garlic 2 tbs Bragg’s amino acids 1 tsp apple cider vinegar

10 BAKED TURKEY WINGS

This recipe originates from a time when my family sat at the dining DINNER table together every evening. I seldom sit at home for dinner as an adult. SERVES 2 Dinners together were mandatory! The executive order forced me to Recipe from cook at home and return to the 60-90 MINUTES HARRIET STURKEY table again!

INGREDIENTS INSTRUCTIONS

8 turkey wings Heat oven to 350 ºF. Salt & pepper Season Wings with salt & pepper & place in a roasting pan. ¼ cup melted butter/ margarine Pour butter/margarine over wings; add a little water (your ½ cup water preference). 1 onion, halved Celery sticks, as many as Bake at 350ºF, turning and basting until browned - approx 60 min. you like Add onions, celery & remaining water to the pan; cover pan; bake until tender (30 min). All of the ingredients are flexible to taste

11 CHICKEN & BROCCOLI PASTA

This recipe was prepared during an online Facebook class a week DINNER before Mother’s Day. I made it for my mother and she absolutely loved it! SERVES 2

Recipe from 30 MINUTES ELENA NUNO

INGREDIENTS INSTRUCTIONS

4 oz rigatoni pasta Drop the rigatoni pasta into boiling salted water and cook until al 2 tbs canola oil dente. Drain well. 1 ½ cup chicken tenders cut Heat the canola oil to a light sizzle in a large non-stick sauté pan set into ¾” pieces over medium-high heat. ¼ tsp coarse salt Season chicken pieces with salt & pepper, tossing to incorporate. 1/3 tsp ground black pepper Sprinkle the flour evenly over the chicken pieces and toss to coat. Place the chicken into the pan and cook until half done (1 min). 1 tbs all purpose flour Discard the excess flour. 4 cloves garlic, minced Flip, add the garlic, salt, pepper and crushed red chili flakes into the ¼ tsp coarse salt pan and cook until the chicken is ¾ done, breaking it in half with a 1/3 tsp black pepper rubber spatula. 1/3 tsp red chili flakes Add the chopped broccoli and broccoli florets into the pan and toss 1 cup broccoli, chopped ½” to incorporate, cooking until hot throughout. 1 cup broccoli florets, 1” pieces Add the chicken broth and garlic butter into the pan, stirring to incorporate. Remove from the heat. ½ cup chicken broth Add the pasta and parmesan cheese into the pan and toss to 2 tbs garlic butter (use your incorporate. Ensure that the cheese is completely incorporated. favorite recipe or high-quality prepared ingredient) Add the roasted tomatoes into the pan and gently toss to incorporate. ¼ cup parmesan, grated Place the pasta into the bowl. Squeeze the lemon evenly over the ¼ cup roma tomatoes, oven pasta. Sprinkle the chopped croutons evenly over the pasta. roasted - cut into ½” pieces 1 lemon wedge 1 tbs chopped croutons

12 CROCKPOT SESAME CHICKEN

I was searching for recipes online and came across this dish. I try DINNER to do meal prepping weekly when I am working, and have still been in order to keep my routine. This SERVES 2-3 sesame chicken recipe seemed simple to make and I had been craving Chinese food. Recipe from This recipe just reminds me of VARIES JULIE FINN the times my family goes out to our favorite Chinese restaurant in Farmington Hills. We always have a great time with plenty of laughs! I am looking forward to when my family is able to be together again sharing fun times.

INGREDIENTS INSTRUCTIONS

1 ½ lb boneless/skinless Put chicken into crock pot. chicken breasts ½ cup honey Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. ¼ cup soy sauce 2 tbs dried onion Cook until chicken is cooked through (3-4 hrs on low or 1 ½ – 2 ½ 2 tbs ketchup hrs on high) 1 tbs oil Remove chicken from crock pot, leave sauce. ½ tsp garlic powder 2 tsp cornstarch dissolved in Dissolve 2 tsp of cornstarch in 3 tbs of water and pour into crock pot. 3 tbs water Stir to combine with sauce. Replace lid and cook sauce on high for Sesame seeds 10 more min or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.

*For modifications I used a ¼ cup of honey and arrowroot instead of cornstarch. You can serve over quinoa, brown rice or cauliflower rice as a substitution to white rice.

13 KOREAN BBQ MEATBALLS

Meatballs in any type of sauce are the perfect comfort food, and DINNER can be diversified for any time of year. My household really loves the combo of tangy saucy meatballs, SERVES 4 rice, and veggies. I loved this recipe during the stay-at-home order because it uses ingredients Recipe from I usually have on hand, and I can 35 MINUTES RACHEL BUSH change it up using beef, pork, chicken, or turkey and seasonal veggies.

INGREDIENTS INSTRUCTIONS

Sauce: Sauce: 2/3 cup ketchup Mix ketchup, Worcestershire sauce, wine, honey, soy sauce, ginger, and ¼ cup Worcestershire sauce pepper in a small saucepan. Measure out ¼ cup mixture into a small bowl; 2 tbs rice cooking wine or water set aside for glazing meatballs later. Bring remaining mixture to a simmer 2 tbs honey over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 min. Transfer sauce to a small bowl. 4 tsp soy sauce 1 half-inch piece ginger, peeled, Meatballs & Assembly: finely grated Place a rack in upper third of oven; preheat to 450ºF. Line a rimmed ½ tsp ground black pepper baking sheet with foil. Trim broccoli stems and remove from crown. Peel tough outer skin; slice crosswise into ½” pieces. Cut florets into 2” pieces. Meatballs & Assembly: Toss on prepared baking sheet with 1 tbs vegetable oil, 1 tsp salt, and a few 2 heads broccoli (about 1½ lb) pinches of red pepper flakes. Push to the edges of baking sheet to create a 2 tbs vegetable oil, divided space for meatballs. Brush space with remaining 1 tbs vegetable oil. 2 ½ tsp kosher salt, divided Red pepper flakes (optional) Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, 1 lb ground chicken remaining 1½ tsp salt, and ¼ cup water in a medium bowl. Using wet 1 large egg, beaten to blend hands, form into twelve 1½”-diameter meatballs. Arrange on baking sheet; 4 scallions, thinly sliced brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14–18 min. Remove from oven; heat broiler. Brush 2 garlic cloves, finely grated meatballs with remaining glazing mixture; broil until broccoli is charred 1 two-inch piece ginger, peeled, and meatballs are browned in spots, about 5 min. finely grated 1/3 cup panko (Japanese Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and breadcrumbs) sprinkle with sesame seeds. 1 tbs toasted sesame oil ¼ tsp ground black pepper Cooked rice and sesame seeds (for serving) 14 LASAGNA ROLL-UPS

My Mom was a good cook who was always looking to stretch DINNER our grocery budget. Before it was “cool”, she creatively tried to eliminate meat as the main focus SERVES 6 of our dinner. Some ideas were flops as we kids would rebel at the idea of meatless spaghetti. We did Recipe from enthusiastically approve of the 25 MINUTES TERRY HOLCOMB Roll-Ups! She was so pleased about it she declared that Wednesdays were hereafter declared Lasagna Roll-Up VEGETARIAN dinner. Years later, I was browsing through some of her Betty Crocker cookbooks. There it was, a bookmarked page with her handwritten notes about eliminating the beef! INGREDIENTS INSTRUCTIONS

1 pkg lasagna noodles On the stove-top cook the noodles per package directions taking 6 -8 oz ricotta cheese care not to bring to a rolling boil.

1 - 1 ½ cups mozzarella Gently transfer the noodles to a colander and separate into singles. cheese Simply lay each one out and layer ricotta, marinara sauce, and 1 pkg baby spinach spinach onto each noodle. 12-14 oz jar of spaghetti sauce (Newman’s is very Roll up and place 6 to 8 rolls onto a lightly greased 10” x 10” Pyrex good) or casserole dish. You can also make more to fit into a larger casserole dish.

Sprinkle mozzarella and leftover marinara sauce over all roll-ups. Place in the oven and bake at 350ºF for about 25 to 30 min, or simply check the dish in 15 min to determine if the roll ups are heated through.

15 LEMON CHICKEN

This recipe did not take too many ingredients and the ingredients DINNER were available at most stores throughout the stay-at-home order. We found that lemon chicken goes SERVES 4 well with rice, broccoli, asparagus, or sweet potatoes. I made it once and found I didn’t have any chicken Recipe from broth so I increased the lemon 30 MINUTES LUCILLE EVANS juice. It turned out great! Chicken tenders work perfect if you don’t feel like pounding the breasts thin. My family really enjoyed the flavor of the lemon chicken.

INGREDIENTS INSTRUCTIONS

2 chicken breasts pounded Season both sides of chicken with salt and pepper. Place flour in a to an even 1/3” thickness shallow dish then dredge both sides of chicken breasts in flour, one Salt & freshly ground black at a time. pepper 1/3 cup all-purpose flour Heat 12” skillet over medium-high heat. Add olive oil and 1 tbs butter, let butter melt, then add in chicken breasts in a single layer. 1 tbs olive oil Sear until golden brown on bottom, about 4 - 5 min then flip and 4 tbs unsalted butter, sliced continue to cook 4 - 5 min longer until chicken registers 165ºF in into 1 tbs pieces, divided center. 1 ½ tsp minced garlic ½ cup low-sodium chicken Transfer chicken to a plate while leaving excess oil in pan. Reduce broth to medium heat, add garlic and saute 20 sec, or until just lightly golden brown, then pour in chicken broth while scraping browned 3 tbs fresh lemon juice or bits up. more to suit your taste

½ tsp fresh lemon zest Pour in lemon juice then bring mixture to a simmer, reduce heat 1 ½ tbs minced fresh parsley slightly and let simmer until liquid has reduced by about half, about (optional) 2 min.

Add in remaining 3 tbs butter and lemon zest, stir to melt butter. Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.

16 LINGUINE WITH SHRIMP SCAMPI

In a short period of time, you have a luscious dinner; just add a salad DINNER and/or vegetables and voila! It’s light and satisfying, especially for those who love lemon. SERVES 4

Recipe from 15 MINUTES JANICE CAIE-LAWRENCE

INGREDIENTS INSTRUCTIONS

Vegetable Oil Drizzle some oil in a large pot of boiling salted water; add 1 tbs Kosher salt of salt and the linguine and cook for 7-10 min, or according to the directions on the package. 1½ lb linguine

6 tbs unsalted butter Meanwhile, in another large, heavy-bottomed pan, melt the butter 5 tbs olive oil and olive oil over medium heat. 3 tbs minced garlic (9 cloves) Add the garlic. Sauté for 1 min Be careful - the garlic burns easily! 2 lb large shrimp, peeled Add the shrimp, 1 tbs of salt, and the pepper. Sauté until the shrimp and deveined (just buy them that way) have just turned pink (about 5 min) stirring often. ½ tsp freshly ground black Remove from the heat, add the parsley, lemon zest, lemon juice, pepper lemon slices, and red pepper flakes. Toss to combine. ¾ cup chopped fresh parsley Grated zest of one lemon When the pasta is done, drain the cooked linguine and then put it ½ cup freshly squeezed back in the pot. lemon juice (4 lemons) Immediately add the shrimp and sauce, toss well, and serve. ½ lemon, thinly sliced in half-rounds ¼ tsp red pepper flakes

17 MEXICAN CORNBREAD

I eat this bread morning, noon, and night. I love this recipe because DINNER it reminds me of the special bond I have with my friend Ida and her family. I can remember the first SERVES 12 time I tried to make it. I was so excited for Ida to try it. She tasted it and said, “This is good. Did you put Recipe from in the chili powder?” Of course, I 50-60 MINUTES CLAUDIA MEEKS forgot it. LOL! Don’t forget the chili powder. VEGETARIAN

INGREDIENTS INSTRUCTIONS

3 eggs Beat eggs. 2 medium jalapeno peppers Add oil and sour cream. ½ cup vegetable oil

1 medium onion Mix dry ingredients. 2 cups sour cream (16 oz) ½ medium green pepper Add to egg mixture along with chopped peppers, onions, and corn.

2 tsp salt Pour half the mixture in a greased 9 X 13 inch pan. 1 tbs chili powder 4 tsp baking powder Cover with half the cheese.

2 cans cream style corn Add the remaining mixture and cover with the remainder of the 2 ¼ cups white corn meal cheese. 2 cups grated extra sharp cheese Bake at 350ºF for about 50 min or until done (insert toothpick: if dry 1/3 cup sugar when pulled out, then the bread is done).

18 PETERBORO CHICKEN

This recipe is fun to make with a friend or a child who is old enough DINNER to chop vegetables. The basic ingredients can be modified based on what vegetables and protein SERVES 2 is available. Chicken thighs are a great substitute for the chicken breasts, and mushrooms, zucchini, Recipe from peppers, and other seasonal 20 MINUTES MARK WALLACE vegetables can be added. Pairs well with rice.

INGREDIENTS INSTRUCTIONS

1 lb chicken (thighs or Trim chicken and cut into bite-sized pieces. Cut vegetables into breasts) similar-sized pieces. 1 carrot cubed 1 cup broccoli cut into florets Combine all ingredients for the sauce in a bowl. 1 tbs butter 1 tbs vegetable oil (divided) In a large pan (or wok) on med/high heat, heat 1 tbs oil. Once oil is hot, add chicken. Cook until browned, mixing frequently. Once ½ red pepper, cubed chicken is cooked, remove from the pan and set aside. 4 garlic cloves, minced 1 tsp fresh ginger, minced Add remaining 1 tbs oil and 1 tbs butter to the pan with vegetables. ½ onion, cubed Cook until vegetables are tender and crisp, mixing frequently. ½ cup cashews, rough cut (optional) Return chicken to the pan. Add the garlic and ginger. Cook for 1 Green onion minced (optional) min, stirring frequently. Sesame seed (optional) Add cashews to the chicken and vegetable mix. Pour the sauce into Sauce: the pan and bring to a boil. Turn down heat and let simmer until ½ cup chicken broth sauce thickens. Serve garnished with green onion and sesame ¼ cup water seed. Salt and pepper to taste. ¼ cup soy sauce 2 tbs honey 1 tbs cornstarch

19 SAUSAGE MARINARA

Delicious, filling, and easy. DINNER

SERVES 6

Recipe from 45 MINUTES CHRIS & KEVIN TASH

INGREDIENTS INSTRUCTIONS

2 tbs extra virgin olive oil In a large dutch oven or stock pot, heat oil, onion and garlic 1 medium onion (white or approximately 3-5 min. yellow), finely chopped Add crumbled sausage and brown. 4 cloves garlic, finely chopped Drain. 3 lbs Italian sausage (2 lbs mild and 1 lb hot) Add marinara and stir until heated through. 1 25 oz jar of marinara (of your choosing) Add chopped spinach. 1 10 oz bag baby spinach Mozzarella cheese for Allow to warm for approximately 15 min until bubbly. garnish Serve over riced cauliflower and garnish with shredded mozzarella. 1 bag riced cauliflower for serving

20 SLOW COOKER PULLED PORK

This recipe is great for the stay-at- home order because it can be easily DINNER tailored to fit what you have in the pantry and doesn’t require many ingredients at all. It’s low effort SERVES 2+ and low stress, which is really nice if you’re trying to juggle teaching a child, working, caring for a sick Recipe from loved one, or just plain tired of VARIES BRIDGET NUTTER cooking!

INGREDIENTS INSTRUCTIONS

1 pork tenderloin Pat the pork tenderloin dry with paper towel. 1 jar salsa verde Season with salt and pepper. Your choice of tortillas and toppings Place tenderloin in the crock pot and pour salsa verde over the top of the meat.

You’ll need enough salsa to cover meat, but it does not need to be submerged.

Cook on high 4 hr or low 6-8; meat should shred easily with a fork after cooking.

Remove meat from the crockpot and discard the cooking liquid.

I typically use the meat for tacos, but you can use for whatever you wish!

21 BETTY JO’S CHEESE DIP

This is a recipe from my mother Betty Jo who has been such a great SNACK joy and love in my life. I received the recipe from her and have baked it several times for my parents and SERVES 3-5 for some parties. It is a wonderful hot hors d’oeuvre and can even be a hearty snack or lunch. Recipe from 25-30 MINUTES KERRY HOCKER

VEGETARIAN

INGREDIENTS INSTRUCTIONS

1 package of jarlsburg Finely shred the cheese and cover the bottom of a pie pan with it. cheese (Norwegian cheese) 1 onion Dice onion finely and sprinkle onto the cheese.

Garlic salt (personal taste determines the amount - I Sprinkle garlic salt on cheese and onion. like a lot of it) Take enough mayonnaise to make the cheese and onion stick 1- 1 ½ tbs mayonnaise together. Paprika Crackers or bread of your Mix all of the ingredients together (I like to mix it by hand to combine choosing all ingredients nicely together), then spread evenly in the pie pan. Sprinkle with paprika.

Bake uncovered at 350ºF until the sides of the cheese bubble and the dip turns brown - approx 25-30 min.

Best served hot with crackers or bread of choice.

22 COWBOY CAVIAR

This recipe is quick and easy to make plus very nutritious with less SNACK calories. Can be served for lunch, dinner, or for a snack. Cowboy Caviar was created by a woman in SERVES 6-8 Texas in 1940. She made this dish in an attempt to add some flavor to black eyed peas. Black eyed peas Recipe from were eaten on New Year’s Eve as a 70 MINUTES ALBERTA TRIMBLE sign of good luck and prosperity for the incoming year. VEGETARIAN

INGREDIENTS INSTRUCTIONS

15 oz can black beans, rinsed This is a cold dish and cooking is not required. All ingredients are 15 oz can black eyed peas, from a can or fresh vegetables. rinsed Mix dressing ingredients together. 6 ears fresh corn or 12 oz can corn Mix beans, peas, corn, red pepper, jalapeno, and seasonings. 1 red pepper, diced 3 green scallions, chopped Add dressing. 1 jalapeno, deseeded & chopped Chill for 1 hr.

Cilantro Lime Dressing: Juice from 1 lime ¾ cup chopped cilantro Honey (sweeten to taste) ½ cup white wine vinegar

23 CREAMY AU GRATIN POTATOES

This is a great “comfort” side dish for the stay-at-home time period SIDE we’re in. Family members can assist with each step...chopping onions, cubing the cream cheese, SERVES 10-12 cooking the mixture, layering the casserole, etc.

Recipe from I first made this accompaniment in 45-60 MINUTES NADINE MILLER 1992, the year my husband, Willard, and I got married. Twenty-eight years and two grown sons later, VEGETARIAN it is still a family favorite that is warming to the soul!

INGREDIENTS INSTRUCTIONS

1 cup chopped onion (yellow Preheat oven to 400ºF; grease 13 x 9 casserole dish. or Spanish onion) 2-3 tbs olive oil In a 2-quart sauce pan, heat olive oil and cook chopped onion over medium heat until tender. Stir in cubed cream cheese and soup; 2 cans (10.5 oz each) cream of mushroom OR cream of cook, stirring constantly, until smooth and hot. celery soup Turn off heat and allow mixture to set (20 min). 1 pkg (8 oz) cream cheese, cubed In greased 13 x 9 pan, alternatively layer frozen potatoes and warm 6-8 cups frozen Ore-Ida cream sauce ending with sauce layer. Hash Browns Southern OR O’Brien Style cubed potatoes Cover tightly with foil and bake for 45 to 60 min until sauce is bubbly and potatoes are tender. 1 cup shredded sharp cheddar cheese Remove from oven and sprinkle with shredded cheddar cheese.

24 HUMMUS

This recipe is an appetizer and can be eaten with veggies as a dip. It’s SNACK a healthy and easy recipe - it is easy to pack pounds away while staying home. SERVES 5-6 We make this recipe for several family gatherings and potlucks. You Recipe from can also eat this dip with pita bread. 10 MINUTES SOPHIA & KHALED It’s better than store bought! BEYDOUN Enjoy VEGAN

INGREDIENTS INSTRUCTIONS

2 cans garbanzo beans Drain garbanzo beans. (15 oz each) 2 cloves of garlic Put garbanzo beans in food processor. 2 tsp salt Purée garbanzo beans. 1 tbs tahini (you can buy sesame paste at a Middle Smash garlic with the 2 tsp salt. Eastern food store or grocer’s international food aisle) Add smashed garlic and salt to the garbanzo beans purée. 2 medium sized lemon Add squeezed lemon and tahini in food processor with puréed (squeezed and seeds out) garbanzo beans.

Purée all ingredients until smooth and creamy.

Adjust to your taste (can add more lemon or tahini).

25 JALAPENO POPPER SPREAD

This is a simple snack that’s easy to make and goes well with a SNACK beverage while binge-watching favorite shows. It was a recipe my wife made a few times in the past, SERVES 4+ which I recently discovered in her recipe collection.

Recipe from 10 MINUTES WILL BRONER

VEGETARIAN

INGREDIENTS INSTRUCTIONS

1 8oz pkg cream cheese, Mix cream cheese, mayo, green chilies, and jalapeno in a softened microwaveable bowl. ¼ cup mayonnaise Microwave on high for about 3 min. ¼ cup (4 oz can) green chilies, drained and chopped Sprinkle parmesan cheese on top. ½ oz jalapeno pepper, diced (or one whole pepper, Serve with crackers or Frito Scoops. You may add more jalapeno if scrape out the seeds before chopping) you like it hot! ¼ cup shredded parmesan cheese

26 POTATO SALAD

Bon Appetit! SIDE DISH

SERVES 12-14

Recipe from 30-45 MINUTES MARIANNE SZYMBORSKI

VEGETARIAN

INGREDIENTS INSTRUCTIONS

4 eggs Day before: 4 lbs whole potatoes, rinse Boil eggs about 10 minutes, let cool. Boil potatoes in salted water well (any type you prefer) 10 minutes, let cool. Refrigerate both the night before or 3-4 hrs in advance (very important). Chill mayo if you are using a new jar.

Dressing: Following day: 1/3 - 1/2 cup reduced fat Make dressing in cold pot from refrigerated cooked potatoes. Add mayo mayo, yogurt or sour cream, & mustard. Add dill and dill relish. Mix 1/3 - 1/2 cup Greek fat- very well. free yogurt or fat-free sour cream Peel eggs and separate yolks - rough chop yolks only. Mash them 2 -3 tbs your favorite type of into dressing with spatula against side of pot. Finish chopping egg mustard (I use regular) whites, add into dressing. 1 tps fresh dill preferred, or dried “Semi-peel” (remove most of peel) potatoes when cooked & cold. Chop small, add in. Sprinkle pepper gently & a little salt. 3-4 tbs dill relish You must taste. Then adjust to suit you. Salt & pepper to taste

27 STUFFED GRAPE LEAVES (SARMA)

This is my grandma Grace’s recipe. I have memories of stopping on the SIDE DISH side of the road to pick grape leaves all over Michigan. You’ll have good luck finding them on fences by 50 GRAPE LEAVES cemeteries & roadsides in Detroit (but please don’t trespass). Pick grape leaves from non-grape Recipe from bearing vines, the more tender and 1½-2 HOURS SARAH GRACE silky feeling the better. COUYOUMJIAN

VEGAN

INGREDIENTS INSTRUCTIONS

50-60 grape leaves In a large frying pan, sauté onions in olive oil over low heat until soft. 6 cups slivered onions Add and stir in well (in order): salt, allspice, cinnamon, cayenne, pine nuts, currants, parsley, dill, lemon juice, boiling water, rice. 1 cup of olive oil 3 tsp salt Cover & let simmer/steam 15-20 min. Liquids should almost all be 1 ½ tsp allspice absorbed, but the rice will not be done.

¼ tsp cinnamon While filling cools, prepare grape leaves: trim stems, rinse well in ¼ tsp cayenne pepper cold water. Blanche bunches of leaves in boiling water for a few min, then allow to drain. ¼ cup pine nuts

¼ cup currants Fill grape leaves, vein side up, 1 spoon full of filling at the bottom of ½ cup chopped fresh Italian the leaf, roll up bottom, tuck in sides, finish rolling up (like a cigar). flat leaf parsley Place in a grape leaf lined GLASS 3-qt pan. Fill the pan with stuffed 2 tbs chopped fresh dill grape leaves placed side-by-side (2-3 layers). Place a layer of leaves Juice of 1 fresh lemon between layers of stuffed grape leaves, then top with more leaves. (approx ½ cup) ½ -1 cup boiling water Pour 1 cup boiling water over grape leaves, cover well with foil & lid. Bake in a pre-heated 375ºF oven for 45-60 min until rice is tender (if 1 cup short grain rice not tender, steam a little longer, may need to add a tiny bit of water). Allow to cool, then refrigerate covered. Serve the next day.

28 TWICE BAKED CAULIFLOWER

This dish is a fantastic alternative to potatoes and is wonderful when SIDE DISH served with a grilled steak. It’s also great with eggs in the morning!

SERVES 6

Recipe from 40 MINUTES CHRIS & KEVIN TASH

INGREDIENTS INSTRUCTIONS

1 large head of cauliflower, Preheat oven to 350ºF. Fill a large pot with 3” of water and add chopped into florets a steamer insert. Bring water to a boil over high heat. Add ½ cup sour cream, plus cauliflower and cover with lid. Steam until very tender, 8 to 10 min. more for garnish 1 tbs butter Transfer steamed cauliflower to a bowl then use a potato masher to mash cauliflower. Add sour cream, butter, and ½ cup of cheese, ¾ cup shredded cheddar, stirring until butter is melted. Season with salt and pepper. divided Kosher salt Spread cauliflower into an 8”x8” baking dish. Top with remaining ¼ Freshly ground black pepper cup of cheese. Bake until top is golden, 20 to 25 min. 2 tbs finely chopped chives Garnish with sour cream, chives, and bacon before serving. 4 crumbled, cooked bacon slices

29 APPLE CRISP

This recipe is written in my mother’s handwriting, but I honestly don’t DESSERT remember her making it! She mentions that she does, so I guess she did. She must have since I asked her to write down the recipe for me. SERVES 6-8 I have made this so many times; my memories of making it have apparently overshadowed the memories of her having made it. Since I have apple Recipe from 45-60 MINUTES trees, in a good year, there are plenty FRANK B. FORD of apples to make Apple Crisp along with many other apple inspired items such as apple butter and apple-raisin-nut conserve. I usually VEGETARIAN use Ultramac apples, which are a type of Macintosh.

INGREDIENTS INSTRUCTIONS

Approx 12 apples, cored & Place apple slices in a dish. I use a Corningware 2 ½ qt oblong casserole peeled, slice each quarter dish. You want enough apples so they cover the bottom of the dish with into about three slices* three or more layers of apple slices.

1 cup sugar Mix together sugar, flour, cinnamon, nutmeg, and ginger. Add the butter Approx ½ cup butter, and work the mixture with a pastry blender or your fingertips. Pat it into softened slabs about a quarter of an inch or so thick. ¾ cup pastry flour Put the slabs over the apples so they are one continuous sheet of topping. 1 tsp cinnamon (Put a drip pan under the dish, because there will probably be dribbles that 1 tsp ground nutmeg spill over the edges.)

1 tsp ground ginger Put it in the oven at a temperature of 350-400ºF for 45-60 min. I bake it to the point that the topping gets pretty solid, but not as hard as peanut brittle. *If you don’t want the apples to have an applesauce-like You can serve it warm. After it cools, put it in the refrigerator. If the consistency, don’t slice them topping is too hard, you can break it with a knife. too thin, but quarters are going to be chunky The original recipe from my mother says it serves 6-8, but I put in more apples than her recipe calls for. On the other hand, if we’re talking my size of servings, not so many!

(Acknowledgement: I got the recipe from my mother, but I have revised it. So if you don’t like the way it turns out, blame me!)

30 BANANA OATMEAL COOKIES

These are naturally dairy-free with dairy-free chocolate chips. They DESSERT can be gluten free if you use gluten- free oats. My granddaughters and I have been making these while 16 COOKIES staying with me during the stay- at-home order. They can actually make them all by themselves – they Recipe from just need a little help with the oven. 20 MINUTES CATHY LILLER The older girl is dairy and gluten free, so I’m always looking for recipes that comply with her dietary needs. VEGAN

INGREDIENTS INSTRUCTIONS

2 well-ripened bananas, Stir together until well mixed. mashed 1 cup oats (regular) Drop by spoonfuls on cookie sheet.

Hefty spoonful of peanut butter (1 tbs) Bake at 350ºF for 15-17 min. 1 tsp vanilla ¼ cup chocolate chips

31 CASSIE’S BOURBON APPLE PIE

This is a classic American pie with a kick of bourbon, making it perfect DESSERT for getting through challenging times. The bourbon you choose does change the taste, which is why SERVES 6-10 I recommend Woodford Reserve. Its rich caramel taste marinates the apples and lingers. Other bourbons Recipe from will be untraceable after cooking off 2 HOURS+ CASSIE BRENSKE (most of the alcohol does cook off!), but not Woodford. You can trust me, I traversed the Bourbon VEGETARIAN Trail in Kentucky and Woodford was my first stop. Enjoy!

INGREDIENTS INSTRUCTIONS

6 Gala Apples (or an Peel & dice up your apples into varying sizes of cubes. Combine assortment of apples of your apples with the bourbon, syrup, sugars, cinnamon, and tapioca flour. choosing) Refrigerate for 30 min and no longer than 45, or it will get too soggy. 4 shots of Woodford Strain the apples, but save the liquid. Reserve (or bourbon of your choosing) Heat the oven to 375ºF. ¼ cup of light brown sugar Roll out your crust and get a lattice going - that’s the best way to eat ¼ cup of white sugar this pie and you’ll be really proud of your lattice. 4 tbs of maple syrup 2 tbs of cinnamon (and Move the strained apples into the pie pan, drizzle some of the liquid some for over the crust!) over top before you begin your lattice. Once your lattice is complete, 1 tbs of tapioca flour whisk an egg in a glass and then brush it over top of the lattice. Sprinkle cinnamon over top and nutmeg if you’re into that too. 1 egg for wash over crust

For crust, I recommend Bake for 45 min or until crust appears golden. This pie can be Melissa Clark from the juicy, so I recommend putting a cookie sheet below it to catch any NYT’s All-Butter Pie Crust rogue juice. Pull from oven and let rest for at least 30 min, but I Recipe understand if that’s hard. While waiting, use leftover juice to make a cocktail to sip on.

Serve with vanilla ice cream.

32 PECAN PIE SQUARES

This recipe is a family favorite and one of the best sellers at my church DESSERT bake sales. These squares can be stored for snacking during the stay- at-home order while you watch your 12-16 SQUARES favorite movies. This recipe was provided by a wonderful, friendly, fun, and social coworker from many Recipe from years ago. Thanks Mark! 60 MINUTES RHONDA COLLINS

VEGETARIAN

INGREDIENTS INSTRUCTIONS

Crust: Oil or spray bottom and sides of a 15x10x1 baking pan (standard 3 cups of flour cookie sheet works too - bars will be thinner). You can also line you dish with parchment paper for easy removal from pan. ¾ cup of sugar

1 cup of butter (cold) To prepare crust, mix flour, sugar, butter, and salt in a large bowl 1½ tsp of salt with mixer at medium speed until mixture resembles coarse crumbs. Press firmly and evenly into pan. Bake at 350ºF for 20 min. Filling: 4 eggs (slightly beaten) To prepare filling, mix eggs, corn syrup, sugar, butter and vanilla in a large bowl until blended. Stir in pecans. Spread filling over hot 1½ cups light or dark corn syrup crust. Bake at 350ºF for 25 min or until set. Cool on wire rack fully before cutting. 1½ cups of sugar 3 tbs of melted butter 1½ tsp vanilla extract 2½ cups chopped pecans

33 SHOOFLY PIE

Pennsylvania Dutch favorite; now a tailgaters delight! DESSERT

SERVES 15

Recipe from 45 MINUTES DR. JOHN WHITE

VEGAN

INGREDIENTS INSTRUCTIONS

4 cups flour Mix dry ingredients with margarine (take out one cup of crumbs for 1 cup brown sugar topping). 1 cup white sugar Add molasses, water, and soda mixture. 1 tsp salt 1 cup margarine Mix and pour in greased and floured pan. 1 cup molasses Sprinkle on topping. 2 cups water 1 tsp baking soda (dissolved Bake at 350ºF for 45 min. in 2 tbs hot water) 9”X12” greased & floured pan

34 SWEET POTATO PIE

It makes me think of my mother and how I enjoyed eating the DESSERT finished product.

SERVES 8

Recipe from 60 MINUTES AUDREY POWELL-GODWIN

VEGETARIAN

INGREDIENTS INSTRUCTIONS

4 eggs Mix all ingredients together and pour into an unbaked pie crust. 2 lbs of sweet potatoes Bake at 400ºF for 1 hr. 1 stick of butter 2 cups of white sugar 1 tsp baking powder 1 can sweet condensed milk ½ tsp nutmeg 1 tsp cinnamon Unbaked pie crust

35 TIPSY PINEAPPLE UPSIDE-DOWN RUM CAKE

Quarantine cancelled my beach vacation but it didn’t stop the beach DESSERT vibes. One pina colda and lots of leftover rum later, the idea for a pineapple upside down rum cake SERVES 14 was born. Enjoy responsibly!

Recipe from 2 HOURS ELAYNE ELLIOTT

VEGETARIAN

INGREDIENTS INSTRUCTIONS

Cake: Preheat oven to 350ºF. Add butter from topping ingredients into ½ cup milk bundt pan and place in oven to melt for a couple of min. ¾ cup butter, softened Combine flour, sea salt, and baking powder in one bowl. In another 2 cups all-purpose flour bowl, mix ½ cup pineapple juice from the can of slices, milk, butter, 1 tbs baking powder brown sugar, vanilla, and egg. ½ tsp sea salt 1 cup brown sugar, packed Add wet to dry and mix well. Set aside. Remove pan of melted butter and mix in brown sugar to create topping. Arrange pineapple 3 large eggs slices and cherries in topping, alternating between the two. 2 tsp vanilla extract Carefully pour cake batter over top. Rum Glaze: Bake for 45-50 min or until a toothpick inserted in the center comes ¼ cup pineapple juice out clean. Remove cake from oven and let sit for about 10 min then 1/3 cup butter melted invert onto a platter and poke small holes all over the top and sides ½ cup spiced dark rum with a skewer or toothpick. ½ cup sugar Combine rum syrup ingredients in a small bowl and mix until Cake Topping: completely uniform. Place cake back in pan and poke more holes on 1 can sliced pineapples & juice, bottom of cake. Slowly pour rum syrup into holes and allow cake to cut slices into half circles soak for about an hour before flipping again and serving. 10 oz jar of maraschino cherries ¾ cup brown sugar ½ cup butter 36