Greater Boynton Chapter

QUARANTINE CUISINE COOKBOOK

THANK YOU TO ALL WHO MADE THIS

COOKBOOK POSSIBLE!!

Together, we strive towards our collective vision ~ A WORLD WITHOUT CANCER ~

United by a single purpose ~ Inspired by a single goal!

• Our Mission •

To enable and support, through the funds we raise, the vital research programs at the Sylvester Comprehensive Cancer Center, University of Miami Miller School of Medicine

• Our Vision •

To Imagine – and create a world without cancer

We hope you enjoy these favorite recipes from members of our Chapter

Special Thanks to all who helped in the creation of the

Greater Boynton Chapter’s

Quarantine Cuisine Cookbook!

Recipe Index

Appetizers Pages 1- 8

Salads Pages 9-15

Entrees Pages 17-31

Side Dishes Pages 31 - 38

Desserts Pages 39-47

Air Fryer Pages 52-62

Garden to Table Tips Page 16

Cooking Terms Pages 48-49

Herbs & Spices Pages 50-51

Acknowledgements Page 63

ENJOY!!

Weight and Measure Equivalents

Teaspoon and Tablespoon Measures

Dash or pinch = less than 1/8 teaspoon 1 1/2 teaspoons = 1/2 Tablespoon 4 Tablespoons = 1/4 Cup; 2 fluid ounces 8 Tablespoons = 1/2 Cup; 4 fluid ounces 12 Tablespoons = 3/4 Cup; 6 fluid ounces 16 Tablespoons = 1 Cup; 8 fluid ounces

Cup Measures

1/4 Cup = 4 Tablespoons, 2 fluid ounces 1/3 Cup = 5 1/3 Tablespoons 1/2 Cup = 8 Tablespoons, 4 fluid ounces 2/3 Cup = 10 2/3 Tablespoons 3/4 Cup = 12 Tablespoons, 6 fluid ounces 1 Cup = 16 Tablespoons, 8 fluid ounces, 1/2 pint

Pints, Quarts, Gallons and Pounds

1/2 Pint = 1 Cup, 8 fluid ounces 1 Pint = 2 Cups, 16 Fluid ounces 1 Quart = 4 Cups, 32 Fluid ounces 1 Gallon = 4 Quarts, 16 Cups 1/4 Pound = 4 Ounces 1/2 Pound = 8 Ounces 3/4 Pound = 12 Ounces 1 Pound = 16 Ounces

Meatballs

• 1 Lb. Ground beef • 2 Cups Brown sugar • 1 Cup Breadcrumbs • 1 tsp. Garlic • 1 Egg • Pinch of thyme • 1 tsp. Oregano • 1 Pkg. Onion soup • 1 Bottle Chili Sauce • 1 Can Cranberry sauce

Make in bite size-or you can use any meatball recipe Bake in oven 350° until brown (20 – 25 minutes) In crockpot or any pot combine 1 can cranberry sauce, 1 bottle chili sauce, brown sugar Cook meatballs in pot on stove or in crockpot on low until done

Artichoke Dip

• 1 (14 oz) Can Artichoke hearts • 1 Cup Parmesan cheese (or (2 cans, if desired) any shredded cheese) • 2 Cups Mayonnaise

Mix all ingredients together Put in shallow baking pan (i.e. quiche pan) Sprinkle with paprika Bake for 20 min. at 350° Serve with pita chips or crackers

-1-

Apple Cinnamon Bacon Bites

• 1 Lb. Bacon – each slice cut in half • Cinnamon sugar for sprinkling • 2 – 3 Large peeled apples cut into • Toothpicks for bacon and apples 1-inch slices

Preheat oven to low broil or 400° Wrap 1/2 piece of bacon around each apple slice until you run out of bacon Place each bacon bite on a foil-lined baking sheet and sprinkle each bacon bite with the cinnamon sugar Bake around 10 minutes each side or until the bacon is a deep brown and crisp on the edges Remove from heat and sprinkle a little more cinnamon sugar on top Makes 32-40 Bites

Mini Florentine Cups

• 1 Pkg. (10 oz) Frozen chopped • 1 Tbsp. Finely chopped onion spinach, cooked, well drained • 1/4 tsp. Garlic powder • 1/2 Cup Kraft 2% shredded • 24 Slices Oscar Meyer shaved oven reduced fat mozzarella cheese roasted turkey breast (or any other • 1/3 Cup Philadelphia light cream thin sliced turkey breast) cheese spread • 24 Miniature muffin pan cups • 1 Tbsp. Kraft 100% Grated Parmesan Cheese Preheat oven to 350° Mix all ingredients except turkey until well blended Flatten turkey slices Place 1 slice in each of 24 miniature muffin pan cups Fill each with 1/2 tsp. of spinach mixture Bake 15 minutes or until heated through Serve warm

-2-

Spinach Balls with Mustard Sauce

Spinach Balls • 2 10 oz. Pkgs. Frozen chopped spinach • 1 Cup Firmly packed freshly grated (thawed and squeezed dry) parmesan cheese, 5 oz. wedge • 2 Cups Herb stuffing mix, crushed • 1/2 Cup (1 stick) butter, melted (Pepperidge Farm) • 4 Small Green onions, finely chopped • 3 Eggs

Combine all ingredients in large bowl and mix well Shape into 1-inch balls Cover and refrigerate or freeze until ready to bake Preheat oven to 350⁰ Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes Serve with Mustard Sauce Mustard Sauce • 1/2 Cup Dry mustard • 1/4 Cup Sugar • 1/2 Cup White vinegar • 1 Egg yolk

Combine mustard and vinegar in small bowl Cover and let stand at room temperature for 4 hours Mix sugar and egg yolk in small saucepan Add mustard-vinegar mixture and cook over low heat Stirring constantly, until slightly thickened Cover and chill Serve at room temperature

Cheesy Corn Appetizer

• 1 Small Can Mexi Corn-drained • 1/2 Cup Mayonnaise • 1 Small Can Green chilies-drained • 1/2 Cup Parmesan cheese • 1 Stick Pepper jack cheese-grated

Blend all ingredients Bake at 350⁰ in low pie or casserole dish About 1/2 hour until golden brown Serve hot with crackers or Scoops

-3-

Cranberry Delight Spread

• 1 Pkg. (8 oz.) Cream cheese • 1/4 Cup Finely chopped pecans • 2 Tbsp. Concentrated orange juice (optional) • 1/8 tsp. Cinnamon • 1/4 Cup Finely chopped dry • 1 Tbsp. Sugar cranberries • 1 Zest of an orange • Town House crackers

In an electric mixer bowl, combine the cream cheese, juice, cinnamon, and sugar on medium speed until smooth Fold in orange zest, pecans, and cranberries Refrigerate Garnish with a slice of cranberry or zest of orange Serve with town house crackers * Makes 1.5 cups of spread

Crab Stuffed Cherry Tomatoes

• 6 oz. Frozen crabmeat • 1 Cup Mayonnaise (thawed & flaked) • 1 Tbsp. Minced fresh parsley • 1 Pint Cherry tomatoes • 1/2 tsp. Dry mustard • Pinch of salt • Fresh parsley or watercress sprigs

Drain crabmeat on paper towel Thinly slice tops/bottoms from tomatoes Remove pulp and drain upside down Mix crabmeat, mayonnaise, parsley, mustard, and salt (blend well) Stuff tomatoes. Chill 30 minutes Garnish with parsley or watercress

-4-

Shrimp Mold

• 1 Lb. Cooked Shrimp (medium or large) • 1 Cup Mayonnaise (can use light) Cut up and dried well. *Set aside 6 for • 1 Small Onion – chopped finely decorating • 4 Stalks Celery - chopped finely • 1 Can Tomato soup • 1 Envelope Plain Gelatin • 8 Oz. Cream cheese cubed (leave out to • 1/4 Cup Water soften) Heat soup undiluted and bring to a boil Lower heat and add in cream cheese and stir until smooth Add in mayonnaise and stir again Make sure the white is all mixed in Add gelatin and water and let thicken Remove from heat Add onions and celery Stir again Add cut up, cooked shrimp and gently mix Spray 6 quart mold and pour in mixture. Chill Unmold and decorate with extra shrimp

Salmon Party Ball

• 1 (15 oz.) Can Salmon, drained • 1 tsp. White Horseradish • 1 (8 oz.) Pkg. Cream cheese - softened • 1/4 tsp. Salt • 1 Tbsp. Lemon Juice • 1/2 Cup Pecans - chopped • 2 tsp. Grated Onion • 3 Tbsp. Parsley - snipped

Remove skin and bones from salmon and flake Combine salmon, cream cheese, lemon juice, onion, horeseradish and salt Mix thoroughly and chill for several hours Combine pecans and parsley Shape salmon mixture into a ball Roll in nut mixture Chill well

- 5 -

Tex Mex Dip

• 1 Cup Guacamole • Extra Sharp shredded cheddar (yellow • 2 Cans Jalapeno bean dip or refried looks better) beans (Goya no lard) • 1/2 Jar Medium salsa (optional) garlic • 1 Pkg. Taco seasoning roasted suggested • 1/2 Cup mayo • Chopped scallions (optional) • 1 Cup Sour cream • 1 Can Pitted black olives (sliced or • 3 Large Tomatoes (cubed) chopped)

1st layer (bottom) - guacamole 2nd layer - 2 cans jalapeno bean dip 3rd layer ~ mix 1 pkg. taco seasoning with 1/2 cup mayo & 1 cup sour cream. (optional) - add layer of medium salsa next layer - extra sharp cheddar cheese next layer - 3 large tomatoes (cubed) next layer - 1 can pitted black olives

Can be served cold or heated ~ Be CREATIVE ~ EXPERIMENT WITH LAYERS!! Place tortilla chips around perimeter of platter

Crab Dip

• 1 Can Crabmeat • 1 Cup Mayonnaise • 1 Cup Shredded cheddar cheese • 1 Cup Chopped onions

Mix all ingredients. Put into shallow Pyrex pan Bake, uncovered at 350° for 30 minutes Serve with Crackers or Bread

-6-

Hummus

• 1 15 oz. Can Chickpeas (avoid Publix • 1/2 tsp. Salt brand-too little and hard) • Extra virgin olive oil for serving • 3 Tbsp. Lemon juice • Paprika for serving • 2 Tbsp. Tahini • 2 Garlic cloves

Place chickpeas in a bowl of water and rub them together to peel the skin (optional step, but helps to create a creamy texture) Drain the chickpeas and transfer them to a food processor Blend them alone until they become powder-like, Scraping down the sides as needed Add the lemon juice, tahini, garlic cloves, salt and 2-3 ice cubes Blend for about 5 minutes until smooth Taste and adjust as needed by adding more lemon or salt Serve cold *Lasts about a week in the fridge

Fruit-Nut Phyllo Cups

• 2 Pkgs. Phyllo cups • 1 Tbsp. Honey • 4 oz. Brie, trimmed, cut into 1/2inch • 1 Tbsp. White wine pieces • 1/2 tsp. Thyme • 1/3 Cup Dried mission figs, chopped • Salt & Pepper – to taste • 1/4 Cup Chopped almonds

Heat oven to 350° Combine Brie, figs, and almonds Whisk together honey, wine, thyme, salt, and pepper Spoon into cups Bake 5 – 10 minutes

-7-

Gazpacho

• 2 or 3 Cloves garlic, minced • 3 Cups Tomato juice • 1 Medium Cucumber, sliced • 3 Tbsp. Red wine vinegar • 1 Small Onion, sliced • Salt to taste • 1 Small Green pepper, chopped • Pepper to taste • 4 Ripe Tomatoes, peeled & chopped • Chives (optional) coarsely OR 6 whole tomatoes in juice (canned) Combine first 5 ingredients and 1 cup of the tomato juice Process approximately one cup of this mixture in a food processor at a time Combine the remaining 2 cups of tomato juice and the rest of the ingredients with those processed Chill before serving

Everything Bagel Cheeseball

• 1 (8 oz.) Pkg. Cream cheese-softened • 6 Slices Bacon- cooked and chopped • 1/2 Cup Sour cream • 1/2 Cup (approx.) Everything but the • 2 Tbsp. Prepared horseradish Bagel seasoning • 1 Cup Finely shredded sharp cheddar • Bagel chips or crackers for serving cheese • 2 Scallions, chopped

In a bowl, mix together the cream cheese, sour cream, horseradish, cheddar cheese, scallions, and bacon Form the mixture into a ball, wrap with plastic wrap and chill for 1 hour Once the cheeseball is set, roll it into Everything but the Bagel Seasoning to evenly coat

-8-

Claremont Salad

Salad:

• 1 Large Head cabbage, shredded • 1 Large Onion sliced thinly, separated • 2 Cucumbers, peeled & sliced thinly into rings • 2 Green bell peppers, seeded & sliced • 2 Carrots, sliced thinly thinly • 2 Garlic cloves, speared on toothpicks

Dressing:

• 2 1/2 Cups White vinegar • 2/3 Cup Cold water • 1 1/2 Cups Sugar • Kosher salt (optional) • 3/4 Cup Vegetable oil

Combine the vinegar, sugar, oil & water, mix well Add remaining ingredients, cover & marinate in refrigerator for 2-3 days Stir frequently Remove garlic before serving

SALAD SECRETS

• Wash all greens thoroughly, discarding bruised and wilted leaves

• When using iceberg lettuce, hit the core against the side of the sink. The core will

twist out easily. Run cold water into the opening until the leaves separate. Shake off excess water and drain well

• Wash leaf lettuce, endive, and spinach one leaf at a time. Roll the leaves in a towel to absorb moisture

• Store washed greens in airtight contains in refrigerator • Tear greens into bite-sized pieces. Do not cut with a knife

• Rub inside of a salad bowl with cut clove of garlic before adding green salad • Serve a light salad with a hearty meal, a tart salad with fish, a hearty salad as a main course, and a fruit salad as an appetizer or dessert

-9-

Cabbage Salad

Salad: • 16 oz. Shredded purple cabbage • 1 (11 oz.) Can Mandarin oranges-reserving • 3 Carrots julienned or 1 8-ounce bag of the juice shredded carrots • 1 - 2 Handfuls dried cranberries (can be • 1/3 Cup Chopped scallions the sweetened kind) or cranraisins • 1/3 Cup Pine nuts Dressing: • 4 Tbsp. Brown sugar • 1/2 Cup Vegetable oil • 1/2 tsp. Freshly ground black pepper • 1 Vegetable or parve chicken flavor • 1/4 tsp. Salt bouillon cube or 1 tsp. dried consommé • 4 Tbsp. Red or white wine vinegar powder • • 1 Tbsp. Reserved mandarin orange juice Garlic powder to taste • 1/2 tsp. Pepper = 10 turns

Place the cabbage, scallions, pine nuts, carrots, oranges, and cranberries into a large zip-lock bag & set aside. (I just put in a bowl) In a jar or cruet, mix the brown sugar, pepper, salt, vinegar, reserved mandarin orange juice, oil, bouillon cube, and garlic powder Close and shake until thoroughly mixed. (Can make extra for more moisture) Pour over the salad Refrigerate to let the flavors mix for at least 1 hour. Can prepare early in the day Yield 8 – 10 servings

Cucumber Salad

• 3 Cucumbers (peeled) • 1 Cup White vinegar • 1 Large Red onion • 3/4 Cup Sugar • 1/2 Cup Water Slice the cucumbers and red onion and toss together in a bowl (If you have a mandolin, set for thin slices) Heat the water and vinegar almost to boil Gently whisk in sugar until completely dissolved. Pour over the cucumber and onions Let sit for 1 hour then refrigerate Best to serve next day once all brine is absorbed

-10-

Broccoli Cashew Salad

• 1 Head Broccoli, stems discarded, • 1 Pkg. Ramen Noodles, uncooked florets chopped small (discard seasoning packet) • 1 Cup Mayonnaise • 1 Cup Raw sunflower seeds. shelled, • 1/2 Cup Sugar not roasted, or salted • 3 Tbsp. Red wine vinegar • 1 Cup Raw cashews, not roasted or • 1/2 Small Red onion, finely minced salted • 1/2 Cup Golden raisins Place broccoli into large bowl In a medium bowl, whisk mayonnaise, sugar, vinegar, and onion Pour dressing over broccoli Add raisins, crumbled Ramen noodles, sunflower seeds, and cashews Toss to combine

Marinated Vegetable Salad

• 1 – 16 oz. Can Leseur peas • 1 – 16 oz. Can French green beans • 1 – 12 oz. Can Green Giant white shoe • 1 Medium Onion, chopped peg corn • 3/4 Cup Chopped Celery • 1 – 4 oz. Can Pimentos, chopped

Drain liquid from cans and mix vegetables together Heat to boiling: 1/2 Cup salad oil, 1/2 tsp. white pepper, 2 Tbsp. water, 1/2 Cup white wine vinegar, 3/4 Cup sugar, 1 tsp. salt Cool and pour over vegetables Cover and refrigerate Serve cold

-11-

Tabouli Salad

LEE EI • 1/2 Cup Bulgur (medium cut) • 1/2 English cucumber, seeded • 1 1/4 Cups cold filtered water • 2 Meyer lemons • 1 Bunch of parsley • 1/2 to 1 tsp. of sea salt (to taste) • 1 Medium tomato • 1/2 to 1 tsp. Fresh ground pepper (to • 1/2 White onion taste) • 2 Tbsp. Olive oil

Soak the bulgur in filtered water for approximately 1 hour During this time, pick the leaves off the bunch of parsley Discard the stems or save to add to a stock Use a fine strainer and add the bulgur to it and do a quick rinse under water Strain off the excess water and add to medium sized bowl Finely dice the parsley leaves Medium dice the tomato, cucumber, and onion all the same size Add the vegetables to the bulgur, then add the juice of the lemons Add salt and pepper to taste Stir all the ingredients Drizzle with olive oil and give it one last stir Enjoy right away or place into refrigerator and serve slightly chilled

Watermelon Salad

• 1 Small Watermelon • 4 Oz. Feta Cheese – Optional • 3 Cucumbers (recommend English) • 1/2 Pkg. Herbs Mint & Basil

Honey Vinaigrette Dressing – Optional

• 2 Tbsp. Honey • 1-2 Tbsp. Extra Virgin oil • 2 Tbsp. Lime Juice • Pinch of salt

Slice cucumbers in half lengthwise Scrape out and discard seeds Chop cucumber and watermelon into small chunks/cubes and place in large bowl Stir in herbs and Feta cheese * Use optional dressing

-12- Seven Layer Chinese Chicken Salad

Salad: • 5 Cups Shredded romaine lettuce • 1 Large Tomato, diced • 1 – 3 Oz. Pkg. Oriental flavor Ramen • 2 Green Onions, sliced noodle soup mix • 1/2 Cup Toasted almonds • 2 Cups Diced cooked chicken

Dressing: • 2 Tbsp. Sugar • 1/2 tsp. Pepper • 1 tsp. Salt • 1/4 Cup Oil • 3/4 Tsp Grated Ginger root • 3 Tbsp. Vinegar

Arrange lettuce on bottom of large 3-quart clear glass serving bowl Discard seasoning packet from soup mix or save for further use Coarsely crush noodles Layer noodles and all remaining salad ingredients, in order listed over lettuce In a small jar with tight fitting lid, combine all dressing ingredients and shake well until blended Pour dressing over salad and serve immediately Can layer, refrigerate, and put noodles and almonds on last

Asian Crunch Salad

• 1 Envelope Good Seasons Italian salad • 2 Pkg. (16 oz. each) Coleslaw blend dressing & recipe mix • 4 Green onions, sliced • 1/2 Cup Sugar • 1/2 Cup Dry roasted sunflower • 2 Tbsp. Soy sauce kernels • 2 Pkg. (3 oz. each) Ramen noodle soup • 1/2 Cup Sliced almonds, toasted mix Prepare salad dressing mix in small bowl as directed on envelope Stir in sugar and soy sauce Break apart Noodles, place in large bowl Discard Seasoning Packet or reserve for another use Add coleslaw blend, onions, sunflower kernels, and almonds to noodles; mix lightly Add dressing and toss to coat

-13-

Macaroni Salad

• 1 Pkg (16-20oz.) Macaroni shells • 1 tsp. Sweet relish (Cooked and drained) • 1 tsp. Sugar • 1/2 Cup Mayonnaise • Bottle capful of white vinegar • 1/2 Cup Sour cream • 1/2 Cucumber, thinly sliced • 2-3 Stalks of celery, diced • 1 tsp. Lemon juice • 2 Small onions, diced • Salt and pepper to taste • 1 tsp. Celery seed • Paprika for color

Cook and drain the macaroni shells, set aside Combine the remaining ingredients and mix/fold into the macaroni Cover and chill When serving, sprinkle with paprika for color

Potato Salad

• 1 Cup Mayonnaise • 4 Cups cooked, cubed, peeled • 2 Tbsp. Vinegar red potatoes (5-6 medium) • 1 1/2 tsp. Salt • 1 Cup Diced celery • 1 tsp. Sugar • 1/2 Cup Chopped onion • 1/4 tsp. Pepper • 2 Hard Boiled eggs/chopped

Combine first five ingredients Stir in remaining ingredients Cover and chill

-14-

Spinach Salad

• 6 Cups Washed, well drained spinach • 4 Hard Boiled eggs, sliced (torn into small pieces) • 1 tsp. Salt • 1 Medium Bermuda onion, sliced • 1/4 tsp. Pepper • 1/2 Cup Diced celery

Garlic Cheese Dressing:

• 1 Cup Sour cream • 1 Pkg. Garlic cheese salad • 3 Tbsp. Lemon juice dressing mix

In large bowl, combine spinach, onions, celery, eggs, salt, and pepper Refrigerate and when ready to serve, pour dressing over and toss well

Eight Layer Salad

• 1 Head Iceberg lettuce • 1 Cups Mayonnaise • 1 Cup Diced celery • 1/2 Cup Grated parmesan • 1 Diced Green pepper cheese • 2 Diced Sweet onions • 3 Slices diced, cooked, and • 1 Pkg. Cooked and cooled frozen cooled bacon green peas

Use shallow or Trifle dish and layer lettuce, celery, green pepper, onions and peas ending with a layer of lettuce on top Spread mayonnaise on top of lettuce and sprinkle with Parmesan cheese Sprinkle with bacon just before serving Have fun experimenting with various ingredients for layers (i.e. corn, red onion, beets, etc.)

-15 -

Garden to Table Tips ~ Storing Fresh Garden Produce

~Some fresh produce (onions, potatoes, tomatoes) is better quality when not refrigerated~ Apples Store at room temperature for 1-2 days or store in refrigerator crisper up to 1 month

Beans (Green or Yellow) and Broccoli Refrigerator crisper up to 3 days

Beets, Carrots, Parsnips, Radish and Turnips Refrigerator crisper for 1-2 weeks (Remove green tops and store in plastic bags)

Berries (Blackberries, Raspberries, Strawberries and Blueberries) Refrigerator crisper 2-3 days (Before storing berries, remove any spoiled or crushed fruits) Store unwashed in plastic bags or containers. (Leave green tops on strawberries)

Cucumbers Refrigerator crisper up to 1 week Wipe clean and store in plastic bags. Do not store with apples or tomatoes.

Herbs Refrigerator crisper for 2-3 days.

Lettuce, Spinach and other delicate greens Refrigerator crisper 5-7 days for lettuce; 1-2 days for other greens. (Store in plastic bags)

Melons – Watermelon, Honeydew, Cantaloupe At room temperature until ripe. Refrigerator for 3-4 days for cut melon

Nectarines, Peaches and Pears Ripen the fruit at room temperature and then refrigerate in plastic bags. Refrigerator crisper for 5 days.

Peppers Refrigerator crisper up to 2 weeks. Wipe clean and store in plastic bags

Potatoes Room temperature for 1-2 weeks. Store in well ventilated area away from light

Summer squash, zucchini, patty pan Refrigerator 2-3 days. Store in plastic bags

Tomatoes Room temperature – once cut, refrigerator crisper 2-3 days. Keep away from sunlight Refrigerate only extra ripe tomatoes you want to keep from ripening any further

-16-

Roast Turkey with Herb Rub

• 3 Tbsp. Chopped fresh rosemary or • 2 tsp. Salt 1 1/2 Tbsp. dried • 1 20 to 21-pound turkey, neck and • 3 Tbsp. Chopped fresh thyme or giblets reserved 1 1/2 Tbsp. dried • Fresh Herb sprigs • 3 Tbsp. Chopped fresh tarragon or • 2 Tbsp. Vegetable oil 1 1/2 Tbsp. dried • 6 Tbsp. (3/4 stick) butter, melted • 1 Tbsp. Ground pepper • 4 Cups Canned low-salt chicken broth

Mix first 5 ingredients in small bowl Pat turkey dry with paper towels and place on rack set in large roasting pan If not stuffing turkey, place herb sprigs in main cavity. If stuffing turkey, spoon stuffing into main cavity. Tie legs together loosely to hold shape of turkey Brush turkey with oil Rub herb mix all over turkey Place turkey neck and giblets in roasting pan (Can be prepared 1 day ahead if turkey is not stuffed. Cover and refrigerate. Let stand at room temperature 1 hour before roasting) Position rack in lowest third of oven and preheat to 425° Drizzle melted butter all over turkey Pour 2 cups broth into pan Roast turkey 45 minutes Remove turkey from oven and cover breast with foil Reduce oven temperature to 350°. Return turkey to oven; roast unstuffed turkey 1 hour (roast stuffed turkey 1 hour 30 minutes) Remove foil from turkey; pour remaining 2 cups broth into pan Continue roasting turkey until meat thermometer inserted into thickest part of thigh registers 180°or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 1 hour 40 minutes longer Transfer turkey to platter; tent with foil Let stand 30 minutes Reserve liquid in pan for gravy

-17-

Lil’ Cheddar Turkey Loaves

• 1 Egg • 1 tsp. Salt • 1/2 Cup 2% Milk • 1 1/2 Lbs. Ground turkey • 1 Cup Shredded cheddar cheese • 2/3 Cup Ketchup • 1 Cup Cooking oats • 1/3 Cup Dark brown sugar • 1/2 Cup Chopped onion • 2 tsp. Prepared mustard

In a bowl, beat the egg and milk Stir in cheese, oats, onion, and salt. Add ground turkey and mix well Shape into six oval loaves and place in a greased 9 x 13 x 2” baking dish Combine ketchup, brown sugar and mustard and mix well – spoon over loaves Bake, uncovered at 350⁰ for 45 minutes

Hamburger Pies

• 1/2 Pkg. Pastry Crust • 1 tsp. Salt • 1 Lb. Hamburger • 1/4 tsp. Pepper • 1 1/3 Cups Fine breadcrumbs • 1/3 Cup Ketchup • 2 Tbsp. Chopped onion • 1 Egg

Roll out pie crust Put 1/2 Cup meat per pastry square Moisten the edge with milk and bring edges together In a shallow baking pan bake at 400 ° for 1 hour Or until pastry is brown

-18-

Unstuffed Cabbage

• 32 Oz. Ginger ale • 1 Head of Cabbage, • 32 Oz. Ketchup cut in chunks

Meatballs: • 2 Lbs. Chopped meat • 2 Eggs • 1 1/2 Small finely diced onion • 1/2-1 Cup Breadcrumbs • 1 Tbsp. Garlic powder • 1 tsp. Water • 1 tsp. Salt

Put ginger ale, ketchup, and cabbage in pot – heat Mix chopped meat, onion, garlic powder, salt, eggs, breadcrumbs, and water Shape into small meatballs Drop into pot with cabbage Cook 45 minutes - 1 hour

Meatloaf

• 1 - 1 1/2 Lbs. Ground beef • 1/2 Cup Breadcrumbs • 2 Eggs • 1/2 tsp. Garlic powder • Mixed Veggies (mushrooms, 1 small white onion, 1 small plum tomato or use any veggies you desire) Cut up veggies to bite size Mix meat with eggs and breadcrumbs Add veggies to mixture and combine Form into loaf shape Add garlic powder Bake 350°for 1 hour

-19-

Brisket 1 Way

• 4 – 7 Lb. Brisket • 1 Pkg. Lipton onion soup • 5 Spanish onions • 1 Box (16 oz.) Brown sugar (light or dark) • 1 Bottle ketchup • Pepper – season to taste • Garlic salt – season to taste

In the bottom of the pan, put a small amount of water, cut up onions Season brisket with garlic salt & pepper – then place in pan On top of the brisket, put the ketchup, sprinkle brown sugar, then onion soup mix Bake in oven (covered) for 4-6 hours at 350° Let cool and then slice against the grain Cook for 1-2 more hours till very tender

Brisket – Another Way

• 4 – 7 Lb. Brisket • 1 – 2 Onions – diced • 8 Oz. Bottle of Catalina or French • 1 Can whole cranberry sauce dressing (regular or lite) • A Fistful or two of dried cranberries • 1 Pkg. Knorr onion soup

Mix all ingredients in a bowl and pour over brisket Cover pan tightly with foil Bake slowly at 300° for 4 hours or until tender Let cool, then slice against the grain Heat a bit longer to serve

-20-

Baby Back Ribs

• 1 Rack Baby back ribs • 1 tsp. Onion powder • 3 Tbsp. Paprika • 1/3 Cup Dark brown sugar • 1 Tbsp. Chili powder • 1 Cup Sweet Baby Ray’s Hot & Sweet BBQ • 1 Tbsp. Black pepper Sauce – for basting • 1 Tbsp. Kosher salt • 1 tsp. Garlic powder Mix all ingredients for rub (Paprika, chili powder, black pepper, Kosher salt, garlic powder, onion powder and brown sugar) Let ribs come to room temperature Place on cookie sheet Rub each side with rub mixture Wrap tightly in foil Cook at 260° 4-5 hours Remove from oven, cool 20-30 minutes Coat with Sweet Baby Ray’s BBQ Sauce Finish on grill or under broiler for 10-15 minutes until caramelized

Veal or Pork Chops Provencal

• 4 Thick Veal or Pork Chops • 1/4 Cup Red wine • 3 Tbsp. Olive oil • 2 Tbsp. Chopped parsley • 1 Cup Chopped green peppers • 1 Bay leaf • 1 Cup Chopped onions • 1/4 tsp. Marjoram • 2 Garlic cloves, minced • 1/4 tsp. McCormick’s Savory Spice • 1 16 oz. Can Crushed tomatoes • Fresh ground pepper, to taste • 1/2 Cup Chicken broth Heat oil in deep skillet Add Chops and brown on each side Remove from pan and set aside Add onion, pepper, and garlic to pan Sauté 2-3 minutes Add next 8 ingredients Mix well Add chops, cover, and simmer 1 – 1 1/2 hours on low until tender Serve over egg noodles

-21-

Grilled Chicken Caprese

• 4 Chicken breasts • Salt & Pepper • 1 tsp. Italian seasoning • 4 Slices Mozzarella • 1/2 tsp. Garlic powder • 4 Slices Tomato • 1/2 tsp. Onion powder • 2 Tbsp. Basil – sliced

Season chicken breast with Italian seasoning, garlic, and onion powder Spray the grill with nonstick cooking spray Cook the chicken breasts until they are almost fully cooked Top each chicken breast with slice of mozzarella Close the grill and allow it to cook for a few additional minutes to melt Remove the chicken from the grill Top with tomato and basil Drizzle with the homemade balsamic reduction Add your favorite grilled vegetables to your plate and enjoy!

Balsamic Reduction:

• 1/2 Cup Balsamic vinegar • 2 Tbsp. Light brown sugar

Add balsamic vinegar and brown sugar to small saucepan Simmer for 10 minutes or until the sauce has reduced by half Keep warm until ready to use

-22-

Orange-Honey Glazed Chicken w/Matzo-Prune Stuffing

• 6-8 Chicken Breasts with skin and bones, • 5 Tbsp. Frozen orange juice concentrate trimmed of excess fat divided into 2 and 3 Tbsp. • 3 Tbsp. Margarine or oil • 1 Can (14 1/2 oz) Chicken broth • 2/3 Cup Chopped onion • 1 1/2 tsp. Allspice • 2/3 Cup Sliced celery • 1 1/2 tsp. Thyme • 1 Medium Carrot, shredded • 1/2 tsp. Salt • 1 1/4 Cup Prunes, quartered • 1/4 tsp. Pepper • 4 Sheets Matzo, broken into 1/2 inch • 1 Tbsp. Honey pieces (about 3+ cups Matzo farfel)

Pre-heat oven to 375⁰ Heat margarine or oil in 3-quart saucepan; add onion, celery, carrot & cook 5 minutes Mix in matzo, prunes,2 Tbsp orange juice concentrate, chicken broth, allspice and thyme Mix thoroughly and cook about 2 minutes, stirring occasionally to mix Season with 1/2 tsp. salt and 1/4 tsp pepper Spoon into Pam-sprayed 13x9-inch baking dish; arrange chicken breasts on top Bake in pre-heated oven for 40 minutes Mix honey with 3 remaining Tbsp. orange juice concentrate and after initial 40-minute bake, brush each chicken piece with honey-orange mixture Bake 15-20 minutes longer or until chicken is done, brushing 2 or 3 times more with honey-orange mixture

Pesto Dijon Chicken Breasts

• 1 3/4 Lb. Boneless, skinless, chicken • 1 Tbsp. Lemon juice breasts • 3 Tbsp. Basil pesto • 2 tsp. Montreal chicken seasoning • 1 Tbsp. Dijon mustard • 1 Tbsp. Olive oil Coat chicken with seasoning (wash hands) Preheat oil in large sauté pan and add chicken Cook 6-8 minutes each side, turning occasionally, until browned and registers 165⁰ on meat thermometer Combine lemon juice, pesto, and mustard Slice chicken and drizzle with sauce

-23-

Best Chicken Piccata with Lemon Sauce

• 8 Boneless Skinless chicken breast • 3 Garlic Cloves, minced halves (4 oz. each) • 1/2 tsp. Salt • 3 tsp. Olive oil, divided • 2 Tbsp. plus 1/4 Cup dry white • 2 Tbsp. Butter wine or chicken broth, divided • 1/2 Cup All-purpose flour • 1/4 Cup Minced fresh parsley • 1/2 Cup Grated Parmesan cheese • 1/8 tsp. Hot pepper sauce • 1/2 Cup Egg substitute • 5 Tbsp. Lemon juice, divided

Flatten chicken to 1/4-in. thickness In a shallow dish, combine the egg substitute, 2 Tbsp wine, 2 Tbsp lemon juice, garlic and hot pepper sauce In another shallow dish, combined the flour, Parmesan cheese, parsley and salt Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture In a large nonstick skillet, brown four chicken breast halves in 1 1/2 tsp oil for 3-5 minutes on each side or until juices run clear Remove from pan and keep warm Drain drippings. Repeat with remaining chicken and oil Remove from pan and continue to keep warm In the same pan melt butter. Add the remaining wine and lemon juice Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken

Brûléed Lemon Chicken

• 2 Tbsp Olive oil • 1 Lemon, halved • 4 Chicken Cutlets (@1 Lb.) • 1/4 Cup Crumbled Goat Cheese • 1 tsp. Garlic and herb seasoning (about 2 oz.) • 1/4 Cup White balsamic glaze (or • 2 Tbsp. Fresh basil leaves, Agave nectar) coarsely chopped

Preheat oil in large sauté pan on medium –high 2-3 minutes Coat chicken with seasoning and add to pan with lemon halves (cut side down) Cook chicken 2-3 minutes on each side until chicken and lemon flesh has browned Squeeze juice from lemon halves (using tong handles) over chicken Top with balsamic glaze; cook 1-2 minutes more and until chicken is 165⁰ on meat thermeter Top with cheese and basil, and drizzle with pan sauce

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Greek Chicken

• 3 Tbsp. Extra-virgin olive oil, divided • Kosher salt–to taste • Juice of a lemon • Freshly ground pepper-to taste • 3 Cloves Garlic, minced • 1/2 Lb. Asparagus, ends removed • 1 tsp. Dried oregano • 1 Zucchini, sliced into half moons • 1 Lb. Chicken thighs • 1 Lemon-sliced

In a large bowl, combine 2 Tbsp. olive oil, lemon juice, garlic, and oregano Whisk until combined, then add chicken thighs and toss to coat Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours When you are ready to cook the chicken, preheat oven to 425° In a large ovenproof skillet over medium-high heat, heat remaining Tbsp. olive oil Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade Sear until the skin becomes golden and crispy, about 10 minutes Flip chicken and add asparagus, zucchini, and lemon slices to the skillet Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes

Chicken Divan

• 2 Pkgs. (10 oz.) Frozen broccoli spears, • 1/2 tsp. Lemon Juice thawed • Cornflakes or breadcrumbs-sprinkle to • 5 Large Chicken cutlets cover • 1 Can Cream of chicken soup • Shredded Cheddar cheese-sprinkle to • 1/2 Cup Mayonnaise cover • 1/2 tsp. Curry powder

Place broccoli spears across bottom of pan Cut chicken cutlets in half and place them flat on top of the broccoli Mix soup, mayo, curry powder and lemon juice together and pour over chicken and broccoli Top with crumbs and shredded cheese Bake at 350⁰ approximately 1 1/2 hours Serve over rice

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Chicken Cacciatore

• 1 3 Lb. Chicken, cut up • 1/2 tsp. Oregano • 2 Tbsp. Oil • 1/2 tsp. Basil • 2 Medium Onions, diced • 1/2 tsp. Celery seed • 1 Clove Garlic, crushed • 2 Bay leaves • 1 16 oz. Can Tomatoes • 1/4 Cup White wine • 1 8 oz. Can Tomato Sauce • 1 tsp. Salt Brown chicken in oil, remove Cook onions in small pan until translucent Add garlic, tomatoes, tomato sauce, salt, and spices Mix well and simmer 3 minutes Return chicken to pan Spoon sauce over Cover and simmer 30 minutes Add wine Cook uncovered an additional 30 minutes Turn and baste chicken occasionally Remove bay leaves Serve with pasta, using sauce from chicken

Cranberry Chicken

s • 1-2 Lbs. Boneless chicken cutlets • 1/2 Cup Dark brown sugar • 1 Can Whole berry cranberry sauce • 1 tsp. Curry powder (optional) • 1 Bottle Catalina or French style salad dressing

Mix cranberry sauce, salad dressing, brown sugar, and curry powder together Pour over chicken Preheat oven to 350° Bake uncovered for 30 – 40 minutes

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Grilled Garlic Fish Fillets

• 2 Sole fillets, fresh or thawed • 2 Small garlic cloves (minced) • 2 tsp. Olive oil • Pinch of oregano (optional) • 2 Tbsp. Lemon juice • Paprika (optional)

Lay fish fillets side by side into non-stick fry pan Mix olive oil, lemon juice, garlic, and oregano Brush fish with mixture If desired, sprinkle paprika all over fish Broil fish in oven or barbecue fish, 4 inches from heat, for 6-8 minutes (Brushing fish with cooking juices every 2 minutes)

Balsamic Glazed Salmon

• 2 Salmon fillets • 3 Tbsp. Balsamic vinegar • 2 tsp. Olive oil • 2 tsp. Dijon mustard • 2 tsp. Honey • 1/4 tsp. Black pepper • 2 Cloves garlic (minced) • 1/2 tsp. Kosher salt

Preheat oven to 400°. Line a baking sheet with foil, then coat with cooking spray In a small skillet, heat the olive oil over medium heat Add the garlic until beginning to brown about 2 minutes Add the rest of the ingredients. Whisk and simmer until glaze thickens (4 minutes) Place the salmon skin side down. Brush with glaze Bake 5 minutes then brush with glaze again Bake 7 minutes more

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Hemp-Crusted Salmon

• 4 (5 to 6 oz) Salmon fillets • 1 tsp. Dried parsley • 1/4 Cup Hemp hearts • 1 tsp. Olive oil • 1/2 Cup Grated Pecorino or Parmesan • 1 tsp. Lemon juice cheese • Lemon slices, for serving • 1 tsp. Dried basil • Sea salt and pepper, to taste Preheat oven to 400° Line a baking sheet with parchment paper or foil Place salmon on sheet skin side down Combine hemp hearts, grated cheese, basil, parsley, olive oil and lemon juice in a small bowl Cover the top of each fillet with this mixture and press down to help the mixture stick Place the salmon in preheated oven for 10 to 12 minutes or until it is cooked through and flakes easily with a fork Serve salmon with lemon slices, salt, and pepper Optional step: Broil the salmon for the last 2 minutes to get a crisp, brown crust If broiling, use foil instead of parchment paper

Baked Stuffed Shrimp

• 18 – 24 Jumbo shrimp, peeled, • 2 Stalks Celery, chopped fine butterflied • 1 Finely chopped Small Onion • 16 Unsalted saltine crackers, crushed • Dash of thyme and sage – to taste fine • 1 Can Crabmeat – drained • 1/4 Cup Melted butter • 2 Tbsp. Parmesan Cheese • 1/3 Cup Milk • Paprika, to garnish • A Couple of splashes of white wine Melt butter, add celery and onion Cook until soft Add crackers, milk, wine, salt, pepper, sage & thyme, and crabmeat Mix well Mixture should hold together when pressed Place a spoonful of stuffing on shrimp Sprinkle with parmesan cheese and paprika Drizzle with melted butter Bake at 350° for 15 – 20 minutes

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Maryland Crab Cakes

• 1 Egg white • 1 Lb. Fresh cooked lump crabmeat, • 1 tsp. Dry mustard remove all cartilage • 1/8 tsp. Cayenne pepper • Lemon slices for garnish • 1/2 Cup Mayonnaise • 1 Tbsp. Fresh Lemon juice • 1 Scallion • 1/4 tsp. Salt (optional) • 1/2 tsp. Dried thyme • 1/4 tsp. Hot pepper sauce, or to • 1 1/3 Cups finely crushed cracker taste crumbs or dry breadcrumbs • 1/4 Cup Finely chopped parsley • 2 Tbsp. Margarine or butter • 2 Tbsp. Vegetable oil

In a large mixing bowl lightly beat egg white Stir in lemon juice, dry mustard, salt, hot-pepper sauce, and cayenne pepper Mix well Using a whisk, blend in mayonnaise Add 1/4 Cup cracker crumbs or breadcrumbs, scallion, parsley, and thyme; mix well Using a fork, gently stir in crabmeat, being careful not to break into smaller pieces By hand, shape crab mixture into eight 2 1/2-inch thick balls; flatten slightly On a large piece of waxed paper or in a large shallow dish, sprinkle remaining crumbs Place crab cakes, one a time, into crumbs to coat; turn to coat other side Gently pat to help crumbs stick On a baking sheet lined with waxed paper, place coated cakes Refrigerate crab cakes at least 1 hour or up to 12 hours In large (12-inch) skillet, heat oil and margarine or butter over medium heat until hot, not allowing margarine or butter to burn In two batches, transfer crab cakes to skillet using spatula and cook until browned, about 3 minutes each side Garnish with lemon slices

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Zucchini Lasagna Roll-Ups

• 6 Large Zucchini • Kosher salt and fresh grated black • 1 (16 oz.) Container ricotta pepper • 3/4 Cup Freshly grated parmesan • 1 Cup Marinara Sauce cheese, divided • 1 Cup Grated mozzarella • 2 Large Eggs • Fresh basil • 1/2 tsp. Garlic powder Preheat oven to 400° Slice zucchini lengthwise into 1/8” thick strips, then place strips on a paper towel-lined baking sheet to drain Make ricotta mixture. In a small bowl, combine ricotta, 1/2 Cup parmesan, Eggs and garlic powder and season with salt and pepper Spread a thin layer of marinara sauce onto the bottom of a 9” x 3” baking dish. On each slice of zucchini, spoon a thin layer of marinara sauce, spread Ricotta on top and sprinkle with mozzarella Roll up and place in baking dish, packed together tightly Sprinkle with remaining 1/4 Cup parmesan Bake until zucchini is tender, and cheese is melted (20 minutes)

Pasta & White Clam Sauce

• 2 Tbsp. Olive Oil • 1/2 tsp. Salt • 2 Tbsp. Fresh chopped parsley • Dash of pepper • 1 Large Garlic clove, minced • 1 Can Minced clams, undrained • 1/2 Cup Chopped onion • 1 Box – any type of pasta

Heat oil in heavy skillet Add parsley, garlic, and onion Sauté for 4 to 5 minutes Add salt, pepper, and minced clams with liquid Simmer for 5 minutes Pour over cooked pasta and enjoy!

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Spinach and Tomato Frittata

• 1/2 Bag Fresh spinach or 1 Pkg. • 1 tsp. Salt frozen spinach • 1 tsp. Pepper • 1/2 Container Grape tomatoes cut • 1 tsp. Oregano in half • 2 Tbsp. Butter • 1/2 Cup Onion – chopped • 4 Eggs or Egg Beaters • 1/2 Cup Cottage cheese • 4 Egg whites • 1/4 Cup Milk • 1 Pkg. Shredded cheddar cheese • 1 tsp. Basil or swiss or gruyere

Preheat oven to 350° Spray a round baking dish with Pam Sauté spinach or steam in microwave and put in pan to cover bottom Sauté tomatoes and onion in a little butter and put on top of spinach IN BLENDER: Combine cottage cheese, milk, eggs, basil, salt, pepper, oregano, and any other seasoning Blend well and put on top of the tomatoes and onion in pan Bake at 350° for 30-35 minutes or until no liquid remains Take out of oven and sprinkle with cheese to cover top Turn oven to broiler and broil till cheese is melted and a little brown on top (about 5 minutes)

Hash Brown Potato Casserole

• 1 -2 Lb. Bag frozen hash brown potatoes- • 1 Cup Sour cream thawed • 1 Cup Finely chopped onions • 1 Can Cream of celery soup • 1 Can (6 oz.) Durkee French fried onions • 3 Cups (12 oz.) Grated sharp cheddar cheese Preheat oven to 350° Combine first five ingredients in large bowl Transfer to 13 x 9 x 2 inch glass baking dish Bake approximately 1 hour 10 minutes until golden brown Top with onions Bake an additional 5 minutes

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Cranberry Jell-O Mold

• 1 Can Whole cranberry sauce • 1 Large Can crushed pineapple • 2 Pkgs. Raspberry Jell-O • 1/2 Cup Chopped walnuts or pecans

Drain crushed pineapple thoroughly and use the juice with water to make 3 cups of liquid Heat to boiling and dissolve Jell-O in medium sized bowl Add cranberry sauce and mix until dissolved Chill until set to almost firm consistency Fold in nuts and pineapple Pour into Jell-O mold and refrigerate until firm

Carrot Mold

• 1/2 Cup Brown sugar • 1 tsp. Baking powder • 1 Cup Shortening • 1 tsp. Baking soda • 1 Egg • 1 1/2 Cups Grated carrots • 1/2 tsp. Salt • 1 tsp. Lemon juice • 1 1/4 Cups Flour

Cream the sugar and shortening until fluffy Add egg and dry ingredients Mix well Add grated carrots and lemon juice Put in greased 6 cup ring mold and bake at 350°for 45 minutes or until slightly brown Unmold and serve filled with cooked peas, if desired Note: Unbaked mold may be frozen and wrapped in foil Defrost before baking

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Carrot Pudding

• 2 Lbs. Carrots (I like to use 5 lbs.) • 1 Cup Flour • 2 Eggs • 3/4 tsp. Baking powder • 1 Cup Sugar (I prefer light brown) • 1 Stick melted margarine

Peel and cut carrots – boil in salt water till soft ( or microwave) Drain and mash – then put aside Add melted margarine and eggs to dry ingredients Add carrots and put in greased pan (Optional – add cinnamon or nutmeg) (For Pesach – use Matzah meal for flour and no baking powder) Bake at 400° for 45 minutes

Garlic Potatoes

• 4-6 Potatoes – sliced thin • Salt & pepper to taste • 1 Stick margarine • Garlic powder to taste

Cut potatoes into slices (can leave skin on) Place on cookie sheet Pour garlic powder, melted margarine, salt and pepper over potatoes Bake at 350° until crisp (about 10 minutes)

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Mashed Sweet Potatoes with Brown Sugar and Pecans

• 1 Cup (packed) Golden Brown Sugar • 4 Large Eggs • 1/2 Cup Chopped pecans (about 2 oz.) • 1 Cup Golden raisins • 1/4 (1/2 stick) Chilled butter, cut into • 3 Tbsp. Pure maple syrup 1/4-inch pieces • 2 Tbs. Vanilla extract • 5 Lbs. Red-skinned sweet potatoes, • 1 Tbsp. Fresh lemon juice peeled, cut into 1/2-inch pieces • 2 tsp. Salt

Preheat oven to 350⁰ Mix sugar, pecans, and butter in small bowl Cover and chill until ready to use (Can be made 2 days ahead. Keep Refrigerated) Butter a 13 x 9 x 2 inch baking dish Cook sweet potatoes in large pot of boiling salted water until tender, about 12 minutes Drain and let stand in colander 15 minutes Purée sweet potatoes in food processor Beat eggs, raisins, syrup, vanilla, lemon juice and salt in large bowl Mix in puréed sweet potatoes. Transfer sweet potato mixture to prepared dish Sprinkle pecan topping evenly over mixture Bake until sweet potato mixture is set and topping bubbles, about 1 hour Let stand 15 minutes and serve

Cheese Strata

• 3 Slices White bread with crusts • 1/2 tsp. Salt (optional) removed • 1 tsp Dry mustard • 1/2 Lb. Cheddar cheese • 2 Cups Milk • 4 Eggs • Chopped ham (optional)

Butter 8x8 casserole dish and cover bottom with cubed bread Add layer of grated cheese Ham may be added next Beat eggs with salt, mustard and milk Pour over bread and cheese Sprinkle with paprika and refrigerate overnight Remove 1/2 hour before baking Bake at 325° for 1 hour (Double recipe for 9x12 pan)

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Cheese Topped Cauliflower

• 1 Head cauliflower • Paprika • Low-fat or regular mayo • Chunk cheddar cheese sliced (or • Dijon wine mustard low fat shredded)

* No specific amounts just do to taste and texture desired Simmer whole cauliflower till tender Mix mayo with some mustard to taste Spread mayo-mustard mixture over entire cauliflower Sprinkle on paprika Adhere cheddar to mixture on top and around cauliflower Bake at 350° till cheese is melted

Surprise South Beach Mashed Potatoes

• 4 Cups Cauliflower florets • 1 oz. Land O’Lakes gourmet • 1 oz. I Can’t Believe It’s Not Butter fat-free half and half spray • Pinch salt • Pinch freshly ground pepper

Steam or microwave the cauliflower till tender Puree in food processor or mash Add the butter spray, half and half Season to taste with salt and pepper

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Cauliflower Gratin

• 1 Head Cauliflower (about 1 Lb. • 1 (15 oz.) Jar Alfredo sauce florets) • 1/2 Cup Italian panko breadcrumbs

Preheat oven to 400° Chop cauliflower into bite size pieces (4 Cups) Combine cauliflower and Alfredo sauce in 9-inch square baking dish Top with breadcrumbs Bake 30-35 minutes or until bubbly and cauliflower is tender

Creamy Vegetarian Squash Casserole

• 8 Oz. Vegan Chive cream cheese • 1 1/2 Lb. Yellow squash, thinly sliced • 1/2 Cup Nondairy milk • Cooking Spray • 2 tsp. Spicy Montreal steak seasoning • 2 Tbsp. Fresh Italian parsley, finely • 1 Large Sweet onion, thinly sliced chopped

Preheat oven to 350⁰ Preheat large saute′ pan on medium 2-3 minutes Whisk cream cheese, milk and seasoning until blended Coat onions and squash with spray and add to pan Cook for 5 minutes Pour in cream cheese mixture and stir until combined Coat 9-inch square baking dish with spray, then spread vegetable mixture evenly in dish Bake 20-25 minutes or until bubbly Sprinkle with parsley

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Double Fried Rice

• 2 1/2 Cups Minute rice • 1 Pkg. Lipton onion soup • 2 1/2 Cups Fine egg noodles (thin) • 1 Pkg. G.W. (brown soup) seasoning

Fry noodles till brown in 1/2 cup oil Remove from stove Add uncooked rice and mix Cook onion soup and broth for 5-10 minutes Add to the rice and noodles Let stand 10 minutes

Super Noodle Pudding (Kugel)

• 8 oz. Wide noodles (cooked & • 6 Eggs drained) • 1/4 Cup Sugar • 16 oz. Sour cream • 1/4 Lb. Melted butter (for • 16 oz. Cottage cheese topping) • 1 tsp. Vanilla • 1/2 Box Corn flakes (for topping) • 1/4 Cup Milk • 1 Cup Brown sugar (for topping) • 8 oz. Cream cheese

Cream together all the ingredients (except those for the topping) Place in greased 3 qt. pan Add topping of a mixture of: 1/2 box crushed corn flakes, 1 Cup brown sugar and 1/4 lb. melted butter Spread evenly over noodles Bake at 350° for 40 minutes

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Spinach and Rice (Spanakorizo)

• 1 Medium Sized onion, finely chopped • 1 10 oz. Pkg. of fresh spinach, • 1 Bunch Green onions, chopped washed and chopped • 3 Tbsp. Olive oil • 1 1/2 Cups Chicken or beef broth • 3/4 Cup Long grain rice • 1 tsp. Salt and pepper – to taste • 1 Clove garlic, minced

In Dutch oven, sauté onion and green onions in oil until limp Add remaining ingredients, cover, and simmer for 20-25 minutes or until rice is tender Serve hot with lemon wedges

Noodle Rice

• 4 Cups (8 oz.) Fine noodles • 1/4 Cup Uncooked rice • 1 Stick Butter, sweet • 1 Can Chicken rice soup • 1 Small Can mushroom stems and • 1 Can Water pieces, drained • 1 Pkg. Lipton onion soup mix

Brown noodles lightly in butter Add all ingredients Cover and simmer until absorbed, about 25 – 30 minutes Serves 6 -8

To make more, double ALL ingredients

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Apple Crumb Pie

• 1 Pkg. (15 oz) Refrigerated pie crust • 1/2 tsp. Ground nutmeg • 1/2 Cup Light brown sugar • 6 Medium tart apples (pared, • 3 Tbsp. All-purpose flour cored & sliced) • 1/2 tsp. Ground cinnamon Topping • 1/2 Cup All-purpose flour • 1/4 tsp. Ground nutmeg • 1/3 Cup Brown sugar • 6 Tbsp. Cold butter or margarine • 1/3 Cup Sugar (cut in small pieces) • 1/2 tsp. Ground cinnamon Heat oven to 425° Prepare piecrust according to package directions In a large bowl, combine brown sugar, flour, cinnamon, and nutmeg Add sliced apples and toss until well coated – spoon into pie crust To make the topping: In a small bowl, combine all ingredients and press the butter with a fork, into the mixture, to make small crumbs Sprinkle over apple filling Bake 40 – 45 minutes Serve with whipped cream or ice cream, if desired

Baked Cinnamon Apples

• 4 Tbsp. Unsalted butter • 1 Tbsp. Cinnamon • 1/2 Cup Brown sugar • 1 Tbsp. Sugar • 1 (14 oz.) Bag red pre-sliced apples

Preheat oven to 425° Melt butter in saucepan over medium heat Whisk in brown sugar until smooth Combine apples with sugar mixture Arrange apple slices in a 9-inch square baking dish Top with cinnamon and sugar Bake 25-30 minutes or until apples are soft and dark brown

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Cheesecake

Preheat oven to 325°

Crust:

• 1 Pkg. Graham crackers • 1/4 Cup Sugar (from pkg of 3) • 1/3 Stick unsalted butter, melted

Combine and press into bottom of 9” spring form pan. Put aluminum foil around outside bottom of pan to seal. Bake for 9 minutes

Cake:

• 4 – 8 oz. “1/3 less fat” Cream cheese, • 1 tsp. Vanilla room temperature • 1 Cup Sour cream, room temperature • 1 1/2 Cups Sugar • 1/4 Cup Milk, room temperature • 5 Eggs, room temperature • Cinnamon

Beat cream cheese and sugar until smooth. Add eggs, one at a time and mix Add vanilla and sour cream Mix thoroughly Add milk slowly – enough for smooth consistency (You may not have to add full amount) Pour into spring form pan and sprinkle with cinnamon Place on a lipped cookie sheet in the oven Add water to the cookie sheet- this helps prevent cracking Bake for 1 hour at 325° Turn off oven and let cool in the oven for an additional 1 hour Cool in refrigerator for 4 hours before serving

Note: If you want to top the cake or add chocolate chips etc., use basic recipe But use only 1 cup sugar and no cinnamon

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No Cheese Low Calorie Cheesecake

• 3 Eggs • 1 Tbsp. Vanilla extract • 3 Cups Plain fat free Greek yogurt • 3 Tbsp. Sugar substitute • 1 Small box instant cheesecake (such as Stevia, Splenda) pudding flavor (sugar free/fat free)

In mixing bowl add eggs, sugar substitute, vanilla extract Beat well Add yogurt and dry pudding mix and beat well Pour into a lightly greased 9-inch spring form pan or pie pan Bake at 350⁰ for 30 minutes Chill for at least 2 hours or overnight before eating

South Beach Vanilla Ricotta Crème Dessert

• 1/2 Cup Part skim ricotta cheese • 1 Pkg Sugar substitute • 1/4 tsp. Vanilla extract (Can also use (such as Stevia, Splenda) almond or lemon extract)

Mix all together in bowl (or blender) Serve chilled

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Cherry Snowballs

• 1 Cup Butter (softened) • 2 Cups All-purpose flour • 1/2 Cup Confectioner’s sugar • 1 Jar (6 oz.) Maraschino cherries (stem less)

Drain and cut cherries into halves Cream butter and sugar Gradually add flour Shape into a tablespoon of dough around each cherry, forming a ball

Place 1 inch apart on an ungreased baking sheet Bake at 325° for 18 – 20 minutes, until bottoms are brown Roll warm cookies in confectioner’s sugar Cool on racks

Lemon Surprise

• 2 Pkgs. Lemon Jell-O • 1 8 oz. Cool whip • 2 1/2 Cups Boiling water • 3 Tbsp. Orange marmalade • 1 Small Frozen lemonade

Dissolve first 3 ingredients Set until “Gooey” Fold in cool whip with whisk Chill and enjoy

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Chocolate Mousse

• 3 Squares Unsweetened chocolate • 5 Egg yolks • 2 oz. Sweet cooking chocolate = 1/3 • 3/4 Cup Sugar cup semi-sweet chocolate morsels • 4 Egg whites • 1 1/4 Cups Heavy cream – stiffly • 1/2 tsp. Vanilla or almond beaten then refrigerated extract

Put a bowl with the heavy cream in freezer for 10-20 minutes Remove from freezer and immediately beat cream ‘til thick and creamy Refrigerate! Beat egg whites ‘til foamy, then add 1/4 Cup sugar slowly ‘til meringue forms (egg whites should be room temperature when you begin) Melt chocolate in the microwave Beat or whisk egg yolks with 1/2 Cup of sugar Beat or whisk chocolate mixture into egg yolk mixture Add vanilla or almond extract Beat or whisk 1/4 Cup meringue into chocolate mixture Then fold in whipped heavy cream and rest of meringue in small alternating quantities Pour into individual glass dessert dishes

Chocolate Mousse Fix

• 2 Cups Part skim-milk ricotta cheese • 1 Tbsp. Milk + more if needed • 3/4 Cup Unsweetened cocoa powder • 1 tsp. Vanilla extract or Kahlua • 3/4 Cup Sugar

Combine all the ingredients in a food processor or blender and process for several minutes until smooth Add more milk if too thick Divide the mixture evenly among four small dishes Serve immediately or cover and refrigerate until needed

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Coffee Orange Fudge Cake

• 1 Pkg. 1-layer Devils’ food cake mix • 1/4 Cup Coffee liqueur • 1 Cup Sour cream • 2 Tbsp. Finely shredded orange peel from • 1/2 Cup Oil 1-2 oranges • 1/2 Cup Water • 1 tsp. Cinnamon • 4 Eggs • 1 12 oz. Pkg. Semi-sweet chocolate pieces • 1 4 oz. Pkg. Instant chocolate fudge • Powdered Sugar pudding mix

Grease and flour a 10-inch fluted tube pan (I use unsweetened cocoa instead of flour) In a large mixer bowl combine: cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel, and cinnamon Beat on medium speed until all of the ingredients are mixed, scrap down the bowl Stir in chocolate pieces by hand Pour the mixture into the prepared pan Bake at 350⁰for 50 minutes until your toothpick or cake tester comes out clean Cool on a wire rack for 10 minutes Remove from pan to your serving plate Dust with powdered sugar lightly on top before serving Ice cream, or whipped cream is good with this cake Cake can be frozen without the powdered sugar

Upside Down Apple Pie

• 3 Medium Granny Smith apples – pared, • 2 Eggs, slightly beaten cored, thinly sliced • 1 tsp. Lemon juice • 3/4 Cup and 2 Tbsp. sugar • 1 Cup Flour • 2 tsp. Cinnamon • 1 1/2 Sticks melted butter

Toss apples with lemon juice, 2 Tbsp. sugar and 2 tsp. cinnamon Spread apple mixture into a 10 inch buttered pie plate Mix together remaining 3/4 cup sugar, melted butter, flour and eggs until crumble mixture begins to form Sprinkle over the apple mixture Bake at 350° for 40-45 minutes

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Tiramisu

• 1 Pkg. Ladyfingers • 1 Container (500 grams) Mascarpone • 2 Cups Espresso coffee-cooled Cheese • 8 Eggs – separated • Unsweetened cocoa • 2/3 Cups Sugar

Dip ladyfingers lightly into espresso and arrange in a single layer in a 13x9x2 serving dish Sift cocoa on top of ladyfingers In a large mixing bowl, beat egg yolks and sugar at medium speed with electric mixer until thick and lemon colored Add Mascarpone cheese and blend well In a medium mixing bowl, beat egg whites until soft peaks form Gently fold egg whites into Mascarpone mixture Spread half the Mascarpone mixture on the ladyfingers in the serving dish Repeat layer of ladyfingers dipped in espresso, cocoa and Mascarpone mixture Refrigerate at least 6 hours before serving Sprinkle with cocoa before serving

Mermaid Pie

• 1 20 oz. Can crushed pineapple in syrup • 1 9 inch Prepared shortbread pie crust undrained • 1 8 oz. Can of sliced pineapple (drained • 1 6 Serving size instant vanilla pudding and halved) and pie filling (use dry do not make) • 8 Maraschino cherries drained • 1 Cup sour cream • 2 Tbsp. Sweetened coconut

Mix Crushed pineapple in syrup, dry pudding, and sour cream Mix until well combined! Spoon into piecrust Decorate with pineapple and cherries then sprinkle with coconut Cover and chill for at least two hours until it sets

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Crumb Cake

Cake: • 1 Pkg. Duncan Hines “Butter Recipe” Cake • 2/3 Cup Milk Mix • 2/3 Cup Oil • 4 Eggs – Slightly beaten

Crumb Topping: • 4 Cups Flour • 1 tsp. Cinnamon • 1 Cup Sugar • 1 tsp. Vanilla • 3 Sticks Margarine • 1 Cup Powdered Sugar Cake Mix cake mix, eggs, oil and milk about 4 minutes Grease-flour cookie sheet or 17 x 11 pan Bake at 350° for 20 minutes Take out and cool for 10 minutes

Once cooled, place crumb mixture on top and bake another 20 minutes

Crumb Topping Melt margarine and add dry ingredients of the crumb topping Mix well with a fork Drop small amounts on cake When cool, sprinkle with powdered sugar

Peach Cobbler

• 13 Oz. Yellow cake mix • 1/4 Cup Melted butter • 12 Oz. Pkg. Frozen peaches • 1/4 Cup Sugar • 1/2 Cup Chopped pecans

Grease 13 x 9 inch pan Sprinkle in cake mix Mix pecans, melted butter and sugar Alternate layers of mixed ingredients with peaches Bake at 350°for 35-45 minutes Serve with ice cream or whipped cream

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Coconut Blondies

• 1 Cup Margarine, softened • 1 Cup Chocolate chips • 2 Cups Sugar (little less) • 1 Cup Cut up apricots • 4 Beaten Eggs • 2 tsp. Vanilla • 2 Cups All-purpose flour • 1/2 Cup Sweetened coconut • 1 Cup Chopped pecans

Mix margarine, sugar, and eggs in electric mixer Add in rest of ingredients Mix by hand Pour batter into a 9” x 13” greased pan Bake at 350° for 25 to 30 minutes Let cool in pan completely Cut and serve

Granola

• 3 Cups Rolled oats NOT INSTANT • 1/4 Cup Vegetable oil • 3 Tbsp. Packed light brown sugar • 1 tsp. Vanilla extract • 1/2 tsp. Ground cinnamon • 1 Cup of coarsely chopped raw • 1/4 tsp. Kosher salt or toasted nuts or seeds (Pecans, • 1/3 Cup Honey walnuts, or pine nuts)

Preheat oven to 330° Mix all ingredients together Spread on prepared baking sheet Bake 15 minutes then stir Bake another 15 minutes more to however crispy you like it Dried fruit or chocolate chips, can be added, after baking if you would like!

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Cooking Terms

Au Gratin Topped with crumbs and/or cheese and browned in oven or under broiler

Au jus Served in its own juices

Baste To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying

Blanch To immerse in rapidly boiling water and allow to cook slightly

Cream To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste

Crimp To seal the edges of a two-crust pie either by pinching them at intervals with the fingers or by pressing them together with the tines of a fork

Degrease To remove the fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that the fat hardens and is easily removed

Dredge To coat lightly with flour, cornmeal, etc.

Fold To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance, without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top. The process is repeated, while slowly rotating the bowl, until the ingredients are thoroughly blended

Glaze To cover with a glossy coating, such as a melted and somewhat diluted jelly for fruit desserts

Julienne To cut vegetables, fruits, or cheeses into match-shaped slivers

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Cooking Terms

Marinate To allow food to stand in a liquid to tenderize or to add flavor

Meunière Dredge with flour and sauteed in butter

Mince To chop food into very small pieces

Par Boil To boil until partially cooked, to blanch. Usually final cooking in a seasoned sauce follows this procedure

Pare To remove the outermost skin of a fruit or vegetable

Poach To cook gently in hot liquid kept just below boiling point

Puree To mash foods by hand by rubbing through a sieve or food mill, or by whirling in a blender or food processor until perfectly smooth

Refresh To run cold water over food that has been parboiled in order to stop the cooking process quickly

Saute’ To cook/and or brown food in a small quantity of hot shortening

Scald To heat just below the boiling point when tiny bubbles appear at the edge of the saucepan

Simmer To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles

Steep To let food stand in hot liquid to extract or to enhance flavor, like tea in hot water or poached fruit in a sugar syrup

Toss To combine ingredients with a repeated lifting motion

Whip To beat rapidly in order to incorporate air and produce expansion, as in heavy cream or egg whites

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Herbs & Spices

Acquaint yourself with herbs and spices. Add in small amounts, 1/4 tsp. for every serving. Crush dried herbs or snip fresh ones before using them. Use 3 times more fresh herbs if substituting fresh for dried.

Basil Sweet, warm flavor with an aromatic odor. Use whole or ground. Good with lamb, fish, roast, stews, ground beef, vegetables, dressings and omelets

Bay Leaves Pungent flavor. Use whole leaf but remove before serving. Good in vegetable dishes, seafood, stews, and pickles

Caraway Spicy taste and aromatic smell. Use in cakes, breads, soups, cheese, and sauerkraut

Chives Sweet, mild flavor like that of onion. Excellent in salads, fish, soups and potatoes

Cilantro Use fresh. Excellent in salads, fish, chicken, rice, beans, and Mexican dishes

Curry Powder Spices are combined to proper proportions to give a distinct flavor to meat, poultry, fish, and vegetables

Dill Both seeds and leaves are flavorful. Leaves may be used as a garnish or cooked with fish, soup, dressings, potatoes, and beans. Leaves or the whole plant may be used to flavor pickles

Fennel Sweet, hot flavor. Both seeds and leaves or used. Use in small quantities in pies and baked goods. Leaves can be boiled with fish

Ginger A pungent root, this aromatic spice is sold fresh, dried, or ground. Use in pickles, cakes, cookies, soups, and meat dishes

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Herbs & Spices

Marjoram Delicate, sweet, pleasant flavor with a slightly bitter undertone. May be used both dried or green. Use to flavor fish, poultry, omelets, lamb, stew, stuffing and tomato juice

Mint Aromatic with a cool flavor. Excellent in beverages, fish, lamb, cheese, soup, peas, carrots, and fruit desserts

Oregano Strong, aromatic odor. Use whole or ground in tomato juice, fish, eggs, pizza, omelets, chili, stew, gravy, poultry and vegetables

Paprika A bright red pepper, this spice is used in meat, vegetables, and soups or as a garnish for potatoes, salads, or eggs

Parsley Best when used fresh but can be used dried as a garnish or as a seasoning. Try in fish, omelets, soup, meat, stuffing, and mixed greens

Rosemary Very aromatic. Can be used fresh or dried. Season fish, stuffing, beef, lamb, poultry, onions, eggs, bread, and potatoes. Great in dressings.

Saffron Orange-yellow in color, this spice flavors or colors foods. Use in soups, chicken, rice, and breads

Sage Use fresh or dried. The flowers are sometimes used in salads. May be used in tomato juice, fish, omelets, beef, poultry, stuffing, cheese spreads and breads

Tarragon Fragrant herb with small fragrant leaves. Leaves have a pungent, hot taste. Use to flavor sauces, salads, fish, poultry, tomatoes, eggs, green beans, carrots, and dressings

Thyme Aromatic plant of the mint family. Sprinkle leaves on fish or poultry before broiling or baking. Throw a few sprigs directly on coals shortly before meat is finished grilling

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Air Fryer Chicken Vegetable Spring Rolls

• 1 Tbsp. Toasted sesame oil • 2 Cups Shredded Napa or green cabbage • 1 Tbsp. Unseasoned rice vinegar • 3 Garlic cloves minced • 1/2 lb. 93% Lean ground chicken • Olive oil spray • 4 Tbsp. Reduced sodium soy sauce • 10 Spring roll wrappers (8-inch square made • 1 tsp. Grated fresh ginger with wheat, not rice) • 1 Cup Chopped baby Bok choy • Thai sweet chili sauce, duck sauce or hot • 2 Large Scallions, chopped sauce for dipping (optional) • 1/2 Cup Shredded carrots

In a large skillet, heat the sesame oil over high heat Add the chicken and 2 Tbsp. soy sauce and cook, breaking it up with a wooden spoon, until the chicken is just cooked through (about 5 minutes) Add the ginger, garlic, and scallions. Cook stirring until fragrant, about 30 seconds Add the cabbage, Bok choy, carrots, the remaining 2 Tbsp. soy sauce, and the vinegar. Cook, stirring occasionally until the vegetables are crisp-tender, 2–3 minutes Set aside to cool Working with one at a time, place a wrapper on a clean surface, the points facing top and bottom like a diamond Spoon 1/4 cup of the mixture onto the bottom third of the wrapper. Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Set aside and repeat with the remaining wrappers and filling Preheat air fryer to 400° Spray all sides of the rolls with oil. Working in batches, arrange a single layer of the rolls in the air fryer basket. Cook for 6 to 8 minutes, flipping halfway until browned (For toaster oven style air fryer, cook at 325° for 6 to 7 minutes) Serve with dipping sauce. (optional)

* Conventional oven ~ cook at 400° for 12 -16 minutes flipping halfway through

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Air Fryer Fried Pickles with Cajun Buttermilk Ranch Dressing

• 24 Dill Pickle slices • 1 Tbsp. Dried Parsley • 1/3 Cup Panko breadcrumbs • 1 Large Egg-beaten • 2 Tbsp. Cornmeal • Olive oil spray • 1 tsp. Salt-free Cajun seasoning

Cajun Buttermilk Ranch Dressing

• 1/3 Cup 1% Buttermilk • 1/8 tsp. Garlic powder • 3 Tbsp. Light mayonnaise • 1/8 tsp. Onion powder • 3 Tbsp. Chopped scallion • 1/8 tsp. Dried parsley • 3/4 tsp. Salt-free Cajun seasoning • 1/8 tsp. Kosher salt • Freshly ground pepper-to taste

Place pickles on paper towels to absorb the excess liquid, then pat dry (so the chips don’t come out soggy) In a medium bowl, combine the panko, cornmeal, Cajun seasoning, and parsley Put the egg in a separate small bowl Working with pickle chips one at a time, coat in the egg, then in the crumb mixture gently pressing to adhere Set aside on a work surface and repeat with remaining pickles Spray both sides of the pickles with oil Preheat the air fryer to 400⁰ Working in batches, arrange a single layer of the chips in the air fryer basket Cook for 8 minutes, flipping halfway until golden and crisp *For a toaster oven-style air fryer, cook at 375⁰, the timing remains the same *For conventional oven, bake at 450° for 15 minutes, flipping halfway *For the dressing: In a small bowl, whisk together the buttermilk, mayonnaise, scallion, Cajun seasoning, garlic powder, onion powder, dried parsley, salt, and pepper to taste Serve alongside the pickles for dipping

-53-

Air Fryer Crispy Chicken Wings

• Non-stick Cooking spray • 1 Cup Panko breadcrumbs • 1 1/2 Lbs. Chicken wings • 1 tsp. Garlic powder • 1/4 Cup Flour • 1 tsp. Paprika • 2 tsp. Kosher Salt • 1 tsp. Freshly ground pepper • 2 Eggs Spray air fryer basket with non-stick cooking spray Remove chicken wings from package and pat dry well with paper towels Prepare breading station with three shallow bowls In the first, mix flour and 1 tsp. salt In the second, whisk eggs. In the third, mix panko, remaining salt, garlic powder, paprika and black pepper Dredge chicken wing in flour, then dip in egg wash, shaking off excess Then dredge in panko mixture to coat completely Place in prepared air fryer basket Repeat steps for all wings, ensuring there is no overlap in basket Cook at 400° for 25 minutes – flipping halfway through

Air Fryer Devils on Horseback

• 24 Petite Pitted prunes (4 1/2 oz.) • 8 Slices Center-cut Bacon, cut *Can use Pitted dates crosswise into thirds • 1/4 Cup Crumbled Blue cheese *Can substitute slivered almonds

Halve the prunes lengthwise, but don’t cut them all the way through Place 1/2 tsp. of cheese in the center of each prune Wrap a piece of bacon around each prune and secure with toothpick Preheat the air fryer to 400⁰ Working in batches, arrange a single layer of the prunes in the air fryer basket Cook for about 7 minutes, flipping halfway, until the bacon is cooked through and crisp *For a toaster oven-style air fryer, temperature remains the same; cook for 6 minutes Let cool slightly and serve warm *Conventional oven – cook at 425⁰ for 12-14 minutes, flipping halfway

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Air Fryer Pickle-Brined Chicken Tenders

• 12 Chicken tenders (1 1/4 lb. total) • 1/2 tsp. Kosher salt • 1 1/4 Cups Dill pickle juice (plus more • Freshly ground black pepper if needed) • 1/2 Cup Seasoned breadcrumbs • 1 Large Egg • 1/2 Cup Seasoned Panko breadcrumbs • 1 Large Egg white • Olive oil spray

Place the chicken in a shallow bowl and cover with the pickle juice (enough to cover completely) Cover and marinate for 8 hours in the refrigerator Drain the chicken and pat completely dry with paper towels (discard the marinade) In a medium bowl, beat together the whole egg, egg white, salt, and pepper to taste In a shallow bowl, combine both breadcrumbs Working with the one piece at a time, drip the chicken in the Egg mixture, then into the breadcrumbs, gently pressing to adhere Shake off any excess breadcrumbs and place on a work surface Generously spray both sides of the chicken with oil Preheat the air fryer to 400° Working in batches, arrange a single layer of the chicken in the air fryer basket Cook for 10 to 12 minutes, flipping halfway, until cooked through, crispy, and golden

*For a toaster over-style air fryer the temperature remains the same Cook for about 10 minutes

*Conventional oven Cook at 425° for 8 to 10 minutes, flip then 6 more minutes Serve immediately

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Air Fryer Salmon Fillets

• 2-6 oz. Salmon fillets • 2Tbsp. Whole grain mustard • Kosher salt • 1 Tbsp. Brown sugar • Fresh grated black pepper • 1 Clove Garlic, minced • 2 tsp. Extra virgin olive oil • 1/2 tsp. Thyme leaves

Season salmon all over with salt and pepper In a small bowl, whisk together oil, mustard, sugar, garlic, and thyme Spread on top of salmon Arrange in air fryer basket and cook on 400° for 10 minutes

Air Fryer Basil-Parmesan Salmon

• Olive oil spray • 3 Tbsp. Mayonnaise • 4-5 oz. Salmon fillets, skin removed • 6 Fresh basil leaves (minced, extra for • 1/2 Lemon garnish) • 1/4 tsp. Kosher salt • Freshly ground pepper • 3 Tbsp. Grated parmesan or romano

cheese

Preheat air fryer to 400° Season the salmon with lemon juice, salt, and pepper Mix the mayonnaise with minced basil leaves and 3 Tbsp. parmesan/romano cheese Spread on top Air fry 7 minutes or longer depending on thickness of salmon (may have to be done in batches)

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Air Fryer Five-Spice Glazed Lamb Chops

• 8 (3 1/2 oz.) Bone-in-Lamb loin chops, • 3 Tbsp. Honey trimmed • 1/2 Tbsp. Light brown sugar • 3 Garlic Cloves, crushed • 1/4 tsp. Crushed red pepper flakes • 1/4 Cup Soy sauce or tamari • Scallions, sliced into long, thin strips • 1/4 tsp. Chinese five-spice powder

Place the lamb chops in a large bowl and season with the garlic, soy sauce, five-spice and honey Tossing to coat well Cover with plastic wrap and marinate in the refrigerator For at least 2 hours, or as long as overnight Preheat the air fryer to 400° Working in batches, arrange a single layer of chops (reserve the marinade) in the air fryer basket and cook for 5 minutes Flip the chops, brush the tops with the marinade, and sprinkle with the brown sugar and pepper flakes Continue cooking until the top is browned and caramelized 4 to 5 minutes for medium to medium-rare doneness; for well done, cook additional 1 to 2 minutes *For a toaster oven style air fryer the temperature and timing remain the same *Conventional Oven Broil on high 8 minutes flipping halfway Top with scallions and serve

Mint Jelly Sauce

• 2 Tbsp. Sugar • 1 Jar (8-10 oz) Mint jelly • 1/2 Cup Water • 1/3 Cup Fresh mint leaves, chopped • 1/4 Cup Vinegar • 1 tsp. Fresh lemon juice

Combine sugar, water, and vinegar in a saucepan over medium-low heat Simmer for 5 minutes Add mint jelly and whisk until well blended Stir in chopped mint and lemon juice Server alongside the lamb recipe of your choice

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Air Fryer Brussels Sprouts with Bacon

• 3 Slices Center-cut bacon, halved • 1 1/2 Tbsp. Extra-virgin • 1 Lb. Brussel sprouts, trimmed and olive oil halved • 1/4 tsp. Dried thyme • 1/4 tsp. Kosher salt Preheat the air fryer to 350⁰ Arrange the bacon in a single layer in the air fryer basket Cook for about 10 minutes, until crisp Transfer the bacon to a plate lined with paper towels to drain, then roughly chop (For a toaster oven-style air-fryer, the temperature remains the same; cook for about 8 minutes) In a large bowl, toss the brussels sprouts with the oil Sprinkle with the salt and thyme and toss well to coat Working in batches, arrange a single layer of the Brussels sprouts in the air fryer basket Cook for about 13 minutes, shaking halfway, until golden brown and tender (For a toaster oven-style air fryer, the temperature remains the same; Cook about 10 minutes) Transfer to a serving dish, top with the bacon and serve *Conventional oven, bake at 425⁰ for 40 minutes, flipping halfway

Air Fryer Buffalo Cauliflower Nuggets

• 3 Large Eggs, beaten • 1 Tbsp. Melted, unsalted butter • 1/2 Cup All-purpose or gluten-free flour • Blue Cheese dip (optional) • 28 Bite size cauliflower florets • Carrot and celery sticks for serving • Olive Oil spray (optional) • 6 Tbsp. Frank’s Red-hot sauce Preheat the air fryer to 380⁰ Place the eggs in a small bowl Place the flour in a separate medium bowl Dip the cauliflower into the egg, then into the flour to coat, shaking off the excess Place on a work surface and spray both sides with oil Working in batches, arrange a single layer of the cauliflower in the air fryer basket Cook for 7 to 8 minutes, flipping halfway, until golden and tender When all the batches are done, return all the cauliflower to the air fryer and cook for 1 minute to heat through *For a toaster oven-style air fryer, cook at 350⁰; the timing remains the same *For conventional oven, bake at 450⁰ for 20 minutes Transfer to a large bowl and toss with the hot sauce and melted butter If desired, serve with blue cheese dressing and vegetable sticks

-58- Air Fryer Crispy Za’atar Chickpeas

• 1 – 15 oz. Can chickpeas, rinsed and • 1 tsp. Za’atar spice blend drained • 1/4 tsp. Garlic powder • 1/8 tsp. Kosher salt • Extra-virgin olive oil spray

Place the chickpeas on a plate lined with paper towels Pat with paper towels and let stand to dry completely In a small bowl, combine the salt, Za’atar, and garlic powder Preheat air fryer to 375° Place half of the chickpeas in the air fryer basket in a single layer Cook, shaking the basket every 5 minutes, until crunchy all the way through (no longer moist) and golden brown on the outside about 12 minutes

*For a toaster oven-style air fryer, cook at 350° for 10 minutes

* For conventional oven – bake at 375° for 35-40 minutes shaking every 10 minutes

Transfer the chickpeas to a medium bowl Lightly spray all over with olive oil and immediately Toss with half of the spices while hot When the second batch is cooked, spray With oil and toss with remaining spices Let cool and eat at room temperature

-59- Air Fryer Cheddar Broccoli Gratin

• Olive Oil Spray • 2 Cups (5 oz.) Broccoli florets, roughly • 1/2 Tbsp. Olive Oil chopped • 1 Tbsp. All purpose or gluten free flour • 6 Tbsp. (1 1/2 oz.) Shredded extra sharp • 1/3 Cup Fat-free milk cheddar cheese • 1/2 tsp. Ground sage • 2 Tbsp. Panko breadcrumbs, regular or • 1/4 tsp. Kosher salt gluten-free • 1/8 tsp. Freshly ground black pepper • 1 Tbsp. Freshly grated Parmesan cheese

Spray a 16-ounce round baking dish (about 7 inches) or a 7-inch cake pan with oil In a medium bowl, whisk together the olive oil, flour, milk, sage, salt, and pepper Add the broccoli, cheddar, panko, and Parmesan and mix well Transfer to the baking dish Preheat the air fryer to 330⁰ Place the baking dish in the air fryer basket. Cook for 12 to 14 minutes, until the broccoli is crisp-tender and the cheese is golden brown on top *For a toaster oven-style air fryer, cook the gratin in a small rectangular baking dish at 300⁰ for 10 to 12 minutes *Conventional oven bake at 350⁰ for 22 to 25 minutes Serve immediately

Air Fryer Sugar & Spice Acorn Squash

• 1 tsp. Coconut oil (virgin or regular) • 1 tsp Light brown sugar • 1 Medium acorn squash, halved • Few dashes of ground nutmeg crosswise and seeded • Few dashes of ground cinnamon

Rub the coconut oil on the cut sides of the squash Sprinkle with brown sugar, nutmeg & cinnamon Preheat the air fryer to 325⁰ Place the squash halves, cut side up, in the air fryer basket Cook for 15 minutes, until soft in the center when pierced with a paring knife *For a toaster oven style air fryer, cook at 300⁰; the timing remains the same * Conventional oven bake at 350⁰, in a baking dish filled with 1/4 cup water Cover and bake for 50 minutes, then uncover and bake additional 10 minutes Serve immediately

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Air Fryer Loaded Zucchini Skins

• 3 Slices Center-cut bacon • Freshly ground black pepper • 2 Large Zucchini (about 9 oz. each) • 1 1/4 Cups (5 oz.) Shredded cheddar • Olive oil spray cheese • 3/4 tsp. Kosher salt • 8 tsp. Light Sour cream or 2 % plain • 1/4 tsp. Garlic powder Greek yogurt • 1 tsp. Sweet paprika • 2 Scallions, green tops only, sliced

Preheat the air fryer to 350° Place the bacon in the air fryer basket Cook about 10 minutes, flipping halfway, until crisp *For a toaster oven-style air fryer, the temperature remains the same, cook about 8 minutes Place on paper towels to drain, and then coarsely chop Halve the zucchini lengthwise, then crosswise (you will have 8 pieces) Scoop the pulp out of each piece, leaving a 1/4-inch shell on all sides Place the zucchini skins on a work surface Spray both sides with olive oil, then season all over with the salt Season the cut side with the garlic powder, paprika, and the pepper to taste Preheat the air fryer to 350° again Working in batches, arrange a single layer of the zucchini in the air fryer basket Cook for about 8 minutes, or until crisp-tender Remove from the basket and place 2 1/2 Tbsps. cheddar inside each skin and top with the bacon Working in batches again, return the stuffed zucchini in a single layer to the air fryer basket Cook until the cheese is melted, about 2 minutes * For a toaster oven-style air fryer, the temperature and timing remain the same Top each with 1 tsp. sour cream and the scallions and serve immediately

*Conventional oven 400° for bacon - 375° for zucchini Cook the bacon 10 minutes, flipping halfway Cook the zucchini 8-10 minutes, add the cheese and bacon, Then cook 2-3 minutes more

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Air Fryer Baked Streusel Apples

• 2 Large Apples (Granny Smith or Gala) • 1/8 tsp. Ground cinnamon • 3 Tbsp. All purpose or gluten free flour • 2 Tbsp. Cold unsalted butter • 3 Tbsp. Light Brown sugar • Vanilla Ice cream, for serving (Optional)

Halve the apples through the stem and remove and discard the core and seeds with a small paring knife or spoon In a small bowl, combine the flour, brown sugar, and cinnamon Add the butter and cut it into the flour with a fork until crumbs form Spoon 2 1/2 tablespoons on top of each apple half Preheat the air fryer to 325⁰ Working in batches, place the apple halves in the air fryer basket Cook for 25 to 27 minutes, until the apples are soft when pierced through the center with a paring knife and the crumb topping is golden *For a toaster oven-style air fryer cook at 300⁰; the timing remains the same *Conventional oven, bake at 350⁰ for 46 to 50 minutes Serve warm with ice cream, if desired

Air Fryer Roasted Peaches with Ice Cream

• 4 Peaches, halved and pitted • 2 Tbsp Slivered almonds • 1 Cup Vanilla ice cream, frozen yogurt, or • 4 Springs spearmint, for garnish dairy free ice cream

Preheat the air fryer to 375⁰ Working in batches, arrange a single layer of peach halves cut sides up in the air fryer basket Cook for about 10 minutes, until the peaches are soft and golden brown on top Divide the peaches among 4 serving bowls Place 2 Tbsp scoops of ice cream in the center of each peach half Top with the slivered almonds and mint Serve immediately *For toaster oven-style air fryer, the temperature remains the same; cook for about 8 minutes *Conventional oven, bake at 400⁰ for 18 to 20 minutes (in a baking dish)

-62- Acknowledgement and Expression of Appreciation

This cookbook is dedicated, with gratitude, to all those who so graciously contributed the recipes that filled these pages Your cooperation made this cookbook possible Enjoy experimenting and adding your own creative flare to them! We included as many of the recipes submitted as we could We regret any errors or omissions

Avalon Estates

Brenda Goldstein Carol Morris Barbara Hartley Phyllis Shelowitz Elise Levine Barbara Tabor

IMT Boynton Beach

Betsy Robinson

Huntington Lakes

Marilyn Katz

Mizner Falls

Gerri Seinberg

Tivoli Lakes

Et Gaffe Doreen Robinson Janet Goldstein Sharon Smith Irene Miller Pat Weinstein Ilene Rallo Tivoli Reserve

Pat Burnagiel Sylvia Lacopo Deborah Dail Viv ian Levy Rhoda Flohr Holly Odess Carol Goodman Lynn Samuels Susan Hermele Phyllis Zuckerman Kristen Istvan West Palm

Cindy Milewski

-63- Minuteman DELRAY Press BEACH WE DESIGN, PRINT & PROMOTE...YOU!

With Appreciation from The Greater Boynton Chapter of the PAP Corps To the Minuteman Press Team For Their Partnership in the Printing of Our Quarantine Cuisine Cookbook and Their Support of Our Mission

www.delray.minutemanpress.com P: 561.495.7898 F: 561.495.8171 15108 Jog Road, Delray Beach, FL 33446