Cooking with Caregivers A taste of military-caregiver life
First Edition Edited by Elizabeth Dole Fellow/Alumni Sharon Grassi
Cover and chapter photos from Elizabeth Dole Fellow Sheri Piper
Digital layout by Elizabeth Dole Fellow/Alumni Sharon Grassi
© Copyright Elizabeth Dole Foundation Alumni Association Cooking with Caregivers A taste of military-caregiver life
Favorite recipes and memories of military caregivers First Edition
Senator Elizabeth Dole A woman of substance and the epitome of grace.
With a BA from Duke and three degrees from Harvard, Elizabeth Dole redefined the role of women in Washington. In her thirty years as a United States Senator for the state of North Carolina, Senator Elizabeth became the first female Secretary of Transportations, Secretary of Labor, president of the Red Cross, received two presidential cabinet appointments, served on the Senate Armed Services committee, changed the drinking age, made airbags mandatory, and made a serious attempt at a presidential nomination (she would have been amazing).
Her grace and commitment to her husband, Senator Bob Dole, is a classic love story; she is the beautiful and accomplished woman, and he is the smart and dashing soldier.
Over the years, Senator Bob’s combat injuries brought he and Elizabeth to Walter Reed Medical Center. While at Walter Reed, Senator Elizabeth did more than just support Bob, she spent her free time talking to other Veterans and their families. It was there that she realized the amount of time and effort family members were dedicating to their Veteran, with little to any recognition. Wives, parents, siblings, and
4 - Introduction children were giving up their lives to care for their Veteran, and their work was un- noticed by the rest of the country. Senator Dole called us Hidden Heroes.
Senator Elizabeth Dole is a force of nature, but to every one of her Hidden Heroes she is Elizabeth. As Fellows, we all have fond memories of personal conversations and laughter with Elizabeth. Most of us have enjoyed dinner with the Doles in their lovely home—I tried to get the recipe for the corn soufflé (a Fellow favorite)! Both Senators Elizabeth and Bob are warm and loving, and I’ve never left her presence without a “God bless you!”.
Editor; Sharon Grassi, 2018 Arizona Fellow
5 - Introduction To have a voice when the world doesn’t even know you exist. That is what the Elizabeth Dole Foundation has done for military caregivers across the country.
Prior to 2012, very few knew what a military caregiver was. Today, we are a force to be reckoned with. Senators, members of Congress, Presidents, and leadership in the Veteran’s administration now see us as part of our Veteran’s care team.
We are no longer isolated or alone, we are no longer silent, and we are no longer hidden.
The Elizabeth Dole Foundation created a platform for 5.5 million military caregivers to be seen and heard.
We’ve come a long way, and we’ve only just begun! The Elizabeth Dole Foundation Caregivers experienced a myriad of emotions in 2020 as they cared for their military and veteran care recipients. The Coronavirus (AKA COVID-19) exacerbated the complexities of caregiving as Caregivers learned to social distance, wear masks, disinfect everything, and communicate with the outside world through online virtual meetings.
It was a year of uncertainty, adaptation, and perseverance. However, in the midst of quarantining, families were able to reconnect, find inventive ways to entertain themselves, and revisit many amazing recipes. Some of the food, drinks, and stories were too good not to share with other Fellows. This Cook Book represents those favorite recipes, associated pictures, and connected stories.
The Elizabeth Dole Foundation Alumni Association would like to thank all of the amazing caregivers, veterans, family members, and Foundation Staff that have shared their delicious and amazing recipes. We hope everyone will enjoy and benefit from this Cook Book.
Bon Appetit, Brian Vines President, Elizabeth Dole Foundation Alumni Association [email protected]
Main Dishes 11
Soups 55
Bread Muffins Rolls 65
Cakes Desserts 81
Cookies Snacks Candy 99
Pies Puddings Jello 109
Vegetables Salads Sides 121
Drinks 131
Breakfast 139
Sauces Dips 145
Main Dishes This recipe was the first dinner I made for Chuck after we were married and we moved to MCLB, Albany, GA…we were living on base and I was so excited to make my first home made dinner. Dinner was in the oven and cooking when an emergency in Albany came through for the base to support and Chuck, a K9 Handler had to respond to a local bomb threat. Chuck rushed out to respond to the emergency, I forgot dinner was in the oven and it burnt! By the time he returned he was so hungry he did not care how black it was on top and has always said that was the greatest meal ever! Our military men and women do so much for us, our community and our Nation and they never complain…no matter the situation or meal they may be missing that day or days. We now call it “Soupy Chicken” and have enjoyed making it to this day, even GF!
12 - Main Dishes Preheat oven to 350°
Soupy Chicken
Liz Rotenberry Maryland, 2015 Elizabeth Dole Foundation Fellow Alumni EDF Fellows Program Manager
Gluten Free option available
Ingredients
1 ¼ lbs Chicken Breasts 1 cup water Sliced Cheese (1 per chicken breast, your Milk or sour cream (opt) choice of cheese) Salt and Pepper to taste 1 can Cream of Mushroom Soup (opt - Glu- 1 box of Chicken Stuffing (I use Stouffer’s ten Free, Mushroom, Broccoli, or Onion) or Trader Joes GF Stuffing mix)
Directions
Mix bread crumbs, seasoning, and 1 cup water in a separate bowl stir and set aside. Spray casserole pan with non-stick spray. Trim and butterfly chicken breasts, if desired, and place in the dish. Top with a slice of cheese on each one (your desired amount). Add Milk or Sour Cream as needed to thin the soup or make it creamier (your choice). Cover the chicken with the soup mix evenly, feel free to add in any fresh vegetables like mushrooms or broccoli to add to the dish. Bake for 20 minutes or until the chicken is tender. Remove from the oven. Top the chicken and soup casserole with the stuffing mix and bake for another 10 – 15 minutes, or until the chicken reaches the appropriate temperature. The last few minutes, turn the oven to broil until the stuffing gets crispy and crunchy on top. Remove from the oven and serve with steamed vegetables on side, or serve over rice for a heartier dish. Salt and Pepper to taste
13 - Main Dishes 14 - Main Dishes Preheat oven to 325°
Meal in a Bucket
Meg Swanson Connecticut, 2015 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1-2 lbs Ground Beef Frozen Peas (thawed) 1 Onion American Cheese 2 small cans Cream of Mushroom Soup Tater tots
Directions
Brown ground beef, and drain. Put meat in a 9x13 pan Slice onion and layer onto of the meat. Pour soup on top Add peas Place one layer of American cheese on top of the peas Add a layer of tater tots to the top. Bake for 1-1.5 hours (until the tater tots are crispy).
15 - Main Dishes Preheat oven to 375°
Macaroni and Cheese Casserole
Cynde Collins-Clark Oklahoma, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
4 oz of large elbow macaroni 1 ½ cup milk 1 T salt 2 eggs 1/4 t salt ¼ cup butter 2 ½ cup grated sharp cheddar
Directions
Cook macaroni in 8 cups water and 1 tablespoon salt for about 12 minutes or until tender, then drain. Arrange alternate layers of macaroni and cheese in buttered, 6” or 7” baking dish. Combine milk, ¼ teaspoon salt and eggs in bowl; beat well. Pour over macaroni mixture; dot with butter. Bake for 25 minutes. Yield: 6-8 servings
16 - Main Dishes Crockpot
Shredded Crockpot Chicken
Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow
Ingredients
3 lbs boneless, skinless chicken breasts 1 can beer 1 stick butter 1 packet dry Italian dressing (I have also used dry ranch and it works great)
Directions
Put all ingredients in a crock pot and cook on high for 8-10 hours. Stir well before serving (I strain the juice off if there is a lot). Serve over bread of your choice.
Hints: You can use more chicken than called for – I’ve used up to 5 pounds and it has worked well. This is a great recipe for potlucks, picnics or other family gatherings when you are not sure how many to plan for. Any leftovers freeze well for future use.
17 - Main Dishes When my husband was stationed at Marine Corps Base Camp Pendleton, we lived in the Temecula, California area. Our neighborhood consisted of many active duty and military veterans, including my very dear friend, Lorna - a Navy spouse. A self- identified Mexipino (half Mexican, half Filipino), Lorna shared with me her father’s chicken adobo recipe, a simple dish that comes in several variations based on the meat and broth ingredients. This tangy dish cooks up quick for a weeknight meal and reheats well (and I HATE leftovers, if that tells you anything).
18 - Main Dishes Easy Chicken Adobo
Corrine Hinton Texas, 2017 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 tbsp extra virgin olive oil (don’t eat the bay leaves) 1 package of chicken thighs 1/4 cup white wine vinegar (you can trim some of the excess fat) 1/4 cup soy sauce 1/2 onion - large dice (low sodium if you’re watching your salt) Minced garlic 1/2 cup water (3 cloves if fresh; two small spoonfuls if Ground black pepper jarred) (to your preference) 1/2 tbsp of dried thyme 2 bay leaves
Directions
In a large cooker pan or deep fry pan, heat the olive oil on medium high until hot. Add the chicken thighs and brown on both sides (cook until at least halfway done). Remove the chicken thighs and set aside. Turn down the heat to medium; in the same pan, add in the diced onion and garlic; saute until soft and fragrant. Combine the vinegar, soy sauce, and water into a large measuring cup (you can double the proportions if you like a lot of broth). Add the soy-vinegar combo into the pan. Throw in the thyme and bay leaves. Put the chicken back in the pan. Heat until bubbly (about 5 minutes). Turn the heat down to a simmer, throw a lid on the pan. Let the chicken poach in the pan at a simmer for about 20 minutes (flipping the chicken occasionally; check your chicken for a temperature of at least 160 degrees before serving). We serve ours on top of white or brown rice and a side of steamed broccoli. You can ladle the broth over the rice and chicken (again, don’t eat the bay leaves). Pepper based on your preference. Throw chicken and some broth in with leftover rice for a quick “on the go” reheat or package the chicken/broth separately and make fresh rice next time.
19 - Main Dishes Todd assembling his beef and bean burritos.
20 - Main Dishes Preheat oven to 300°
Todd’s Beef and Bean Burritos
Tara Plybon Texas, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1lb Ground Beef Salt and Pepper to taste 1 Can of Refried Beans ½ onion chopped small 1 tsp Comino (optional - Tara likes it) Sharp Cheddar Cheese Shredded (At least ½ tsp Garlic Powder 2 Cups, anything less is Fascist) LOL. Sour Cream to Top Large Flour Burrito Size Tortillas Jalapeños to top Salsa to top after they are cooked
Directions
In a big frying pan/ Dutch oven brown the beef. Drain fat. Add beans and add a half can of water to the beans to help them mix into the beef. Add onions and all of the spices. Stir until all heated and then take a tortilla and fill it up with the mixture. Put them all on a baking sheet and top with the cheese and place it into the oven around 20 minutes until the cheese is well melted. Top with the salsa, sour cream and jalapeños.
21 - Main Dishes My son Derek is a former Army medic and infantryman who spent many years deployed and many more stationed far from home. Every homecoming was a celebration, filled with friends, family, and food. Shepherd’s pie has always been a family favorite. The recipe has evolved over the years, with the addition of Guinness coming in 2009. Derek had just finished his 2nd deployment and returned to Baumholder Germanywith 1st Armored division. We decided to meet him in Ireland, where we spent 10 days eating our way across the country. The flavor of Guinness filled many of the pub dishes we enjoyed, so it was natural to update this family favorite dish with a touch of our trip to Ireland.
22 - Main Dishes Preheat oven to 350°
Guinness Shepherd’s Pie
Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 lb lean ground beef 1/2 bottle of Guinness or other dark beer 1/2 lb ground pork (optional) 1 small chopped onion 2 T Worcestershire sauce 1 bag of mixed vegetables Butter 3 – 4 medium-sized Potatoes Milk 1 1/2 - 2 c of beef broth ¼ cup flour Salt & Pepper to taste
Directions
Boil 3 – 4 potatoes Microwave or cook 1 bag of mixed vegetables. Add butter, salt, and pepper to vegetables. Brown ground beef and ground pork. Leave oils and browned bits in pan. Add onion, salt, and pepper Mix flour to the beef mixture, allowing flour to absorb oils. Add beef broth, Guinness, and Worcestershire, then stir until broth thickens and begins to simmer. Mash potatoes with butter, milk. Add salt and pepper to taste In a casserole dish layer in order - Beef mixture, vegetables, and mashed potatoes Cut small pieces of butter on top of the mashed potatoes Bake for about 30 minutes or until the potatoes look slightly browned and bubbly.
23 - Main Dishes Preheat oven to 400°
Shepherd’s Pie
Emily Mather Ohio, 2016 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1Tablespoon Olive Oil 2 Tablespoons Worcestershire Sauce 1-pound Ground Beef 1 ½ Cups beef broth 1 Teaspoon black pepper 4 large potatoes, peeled 1 Large onion, finely diced 3 Tablespoons Sour Cream ½ cup carrots, finely diced 1 Stick unsalted butter 1 Can sweet peas 1Tablespoon milk 3 Tablespoons flour (Separate into 2 tbsp., Salt and Pepper to taste 1 tbsp.) Shredded Parmesan Cheese (optional) for 2 Tablespoons unsalted butter topping 1/2 Cup Marsala Cooking Wine 2 Tablespoons tomato paste
Directions
Heat skillet to medium/low. Sauté carrots in olive oil until tender. Add in onions, Sauté for a minute or two until tender and then add meat. Season with black pepper. Cook until browned; drain fat and return to skillet. Add butter and peas. Sprinkle 2 Tbsp. of flour and stir through. Add tomato paste, wine and Worcestershire sauce. Reduce slightly, and then add broth as well as additional flour. Continue to reduce/stir until desired consistency is like a gravy. Remove from heat, adding the meat mixture to individual crocks or a 9x13 dish. Boil potatoes on med/med high, when fork inserts in the middle remove and drain, returning to a mixing bowl.
24 - Main Dishes Mash by hand or use a mixer. Add butter, sour cream, and salt/pepper Pipe or scoop mashed potatoes on top of meat mixture, add Parmesan Cheese. 1 Egg beaten (Optional to brush on top of potato mixture before baking) After assembling all ingredients, bake 35 minutes or until potatoes are browned. Serving size: 4-6
25 - Main Dishes Throughout our Army career we enjoyed eating the cuisine of the countries we visited. My wife Natalie and I particularly enjoyed eating freshly grilled beef Kebabs in Kuwait and Iraq. We also enjoyed it while stationed in Washington, DC. After we retired, we found this recipe and enjoy cooking it together, especially when we are reminiscing about our deployments to the Middle East. If you food prep, this is a fun meal to chill and grill or serve reheated.
26 - Main Dishes Turkey Kebabs
Brian Vines Alumni President, Alabama, 2015 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 lb ground turkey breast (ground beef or 1/4 tsp chili powder lamb can be substituted) 1 1/2 tsp salt (we use Himalayan salt) 1/2 onion, minced 1 tsp pepper (we use ground coarse pep- 2 cloves of garlic, minced per) 1/4 cup of parsley, chopped 1 tsp oil (we use extra virgin olive oil) 1/4 tsp ground coriander 1/4 tsp paprika
Directions
Combine all the ingredients in a bowl and mix well. Cover and let marinate at least one hour (or overnight). Form similar sized kebabs out of the ground turkey breast. We make them into large cigar shapes and push a wooden skewer through the center. Grill for about 7-9 minutes on medium/high heat, flipping as needed. Charcoal gives them the best flavor but a gas grill or oven is also okay. Serve immediately. We add a small garden salad and place the kebabs over a bed of Balsamic Rice made in an Instapot Rice Cooker. Also, warm Na’an or pita bread is a great addition.
27 - Main Dishes Mashed potatoes with Turkey Gravy
Theresa Coomer Illinois, 2019 Elizabeth Dole Foundation Fellow Ingredients
1/2 to 1 stick of butter Corn starch about a Tbsp 1 cup or so of milk 1 lb of really delicious turkey Salt to taste Six to eight potatoes Pepper to taste Directions
Start boiling a pot of potatoes. Melt 1/4 to 1/2 stick of butter in a frying pan. Add milk until 1/2 the pan is full. Add salt and pepper to taste. Mix. Slowly add corn starch a pinch or two at a time and mix well. Add corn starch until it starts to thicken. Once at a gravy consistency, add turkey. Coat turkey well. Mash the potatoes, add butter, salt and milk to taste. Pour turkey and gravy over mashed potatoes.
28 - Main Dishes 29 - Main Dishes Preheat oven to 350°
Meatloaf
Tara Plybon Texas, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2lbs ground beef ¼ cup of milk 2 eggs Ketchup 1/2 cup of bread crumbs or 2 pieces of 1 tsp season salt bread torn up in tiny pieces Pepper to taste 1 tsp garlic powder or ½ tsp fresh ½ cup chopped onion
Directions
Spray your loaf pan with non stick spray. Mix all together in your bowl and put into the loaf. Ketchup to spread over the top. Top loaf with ketchup and bake for 40 minutes.
30 - Main Dishes Tacos de Asada
Jessica Reed Arkansas, 2020 Elizabeth Dole Foundation Fellow
Ingredients
London broil Beef (or any cut is fine) Oregano Cumin Lemon pepper seasoning
Directions
Start with cutting the Beef in small to medium pieces. Combine cumin, lemon pepper, and Oregano to taste and rub it on the meat. Heat a pan and add a good drizzle of olive oil and add the meat. Let the meat cook thoroughly about 15 minutes, stirring constantly. Assemble Taco by placing down tortilla (see Jessica’s tortilla recipe). Fill with meat. Add salsa (see Jessica’s salsa recipe), guacamole (see Jessica’s guacamole recipe). Garnish with cilantro and onions. ENJOY!
This is one of my favorite recipes. When Landon and I got married and before his PTSD kicked in full force I told him I didn’t know how to cook as a joke, so he was cooking all the time - lol . One day I “accidentally” cooked and he realized that I really did know how to. Ive been making tacos at least twice a week for almost 8 years now! I don’t mind it, It’s my culture and since Landon has moments where he doesn’t eat much because of his IBS, I take advantage of when he does eat and make them.
31 - Main Dishes Preheat oven to 400°
Green Chile Chicken Enchilada Stuffed Spaghetti Squash
Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 spaghetti squash – Use 3 ½ cups cooked 4 ounce can diced green chilies squash 1 tablespoon chopped cilantro (optional) 10 ounces cooked shredded chicken breast 1/4 cup cottage cheese blended smooth or 1/2 cup green enchilada sauce Greek yogurt 1 green onion, thinly sliced 1 cup shredded low fat sharp cheddar, moz- zarella or Monterey Jack cheese
Directions
Spaghetti Squash Line baking sheet with foil. Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper. Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes. Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl. Reserve the squash skins placing them cut side up back on the foil lined baking sheet. Use your hands to squeeze out excess liquid from the spaghetti squash strands, then return them to the bowl. Green Chile Chicken Enchilada Filling Preheat your oven to broil. In a small saucepan over medium heat stir together the enchilada sauce, green onion, green chilies, cilantro and shredded chicken. Once the mixture is warmed through remove from the heat and stir in the Greek yogurt or cottage cheese.
32 - Main Dishes Pour the enchilada filling in with the spaghetti squash strands and stir together until combined. Scoop the filling back into the spaghetti squash shells and top with the shredded cheese. Place the spaghetti squash back onto the baking sheet and broil in the oven until the cheese is brown. Makes 3 servings
33 - Main Dishes Preheat oven to 350°
Cheddar Jack Spaghetti
Shawn Moore Missouri, 2017 Elizabeth Dole Foundation Fellow Alumni
Ingredients
4 oz spaghetti, broken 2 c shredded Cheddar Jack cheese 1 egg 10 oz frozen chopped spinach (thawed and 1 c sour cream drained) 1/4 c grated Parmesan cheese 1/3 c French fried onions (optional) 1/4 t garlic powder
Directions
Boil spaghetti for 10 min. (add salt to water to your taste). Beat egg, then add sour cream, Parmesan, and garlic powder. Add drained spaghetti, Cheddar Jack, spinach, and half of the onions to egg mixture and mix well. Place mixture in a greased 2 qt. baking dish. Cover and bake for 30 minutes (heated through). Top with remaining onions and bake for an additional 5 min. 6-8 servings.
34 - Main Dishes Preheat oven to 350°
Scalloped Potatoes and Smoked Sausage
Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
Approx. 10 potatoes Approx. 3 c. milk 1 ring smoked sausage 1 t. salt 1/3 c. butter ½ t. pepper 1 med. onion ¾ c. grated cheddar cheese ½ c. flour
Directions
Boil potatoes w/ skins on. When tender, cool, peel and cube. Place in a 13” x 9” rectangular baking dish coated w/ nonstick spray. Quarter sausage lengthwise and then cut into ¼ to ½ in. pieces. Add to potatoes and set aside. In a large saucepan, slow sauté onion in butter till onion is soft. Mix flour, salt and pepper – add to onions until flour is absorbed in butter. Add milk stirring regularly till mixture begins to boil and thicken. Pour over potato and sausage mixture and toss until all is coated with sauce. Top with grated cheese. Bake uncovered for about 30 min. Serves 6-8.
I entered this recipe in a Stouffer’s recipe contest and came in as a top-10 finalist. I traveled to the Stouffer’s headquarters in Cleveland, where they announced the winner - not me. Even though I didn’t win, this has been known as mom’s famous recipe ever since.
35 - Main Dishes Preheat oven to 400°
Creamy Chicken and Chile Enchiladas
Beth Durbin Arkansas, 2017 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1lb. uncooked chicken breast strips llas for soft tacos & fajitas (6 inch) 1 package (8 oz.) cream cheese, cut into 1 cans (10 oz each) Old El Paso green chile cubes enchilada sauce 1 can (4.5 oz.) Ole El Paso chopped green 3/4 cup shredded Cheddar cheese (3 oz) chilies 1 package (10.5 oz) Old El Paso flour torti-
Directions
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook chicken over medium-high heat, stirring occasionally, until no longer pink in center. Stir in cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted. Spoon chicken filling onto tortillas; roll up and place seam sides down in baking dish. Pour enchilada sauce over top; sprinkle with Cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.
My family loves this dish. I got the recipe from the side of the can of the Enchiladas Sauce. It is the best!
36 - Main Dishes Garlic Lime Chicken
Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 tsp salt ½ tsp chopped thyme 1 tsp pepper 6 boneless skinless chicken breasts ¼ tsp cayenne 2 TBSP butter ¼ tsp paprika 2 TBSP olive oil 1 tsp garlic powder ½ cup chicken broth ½ tsp onion powder 4 TBSP lime juice
Directions
Mix spices together and sprinkle on both sides of chicken breasts. In a deep skillet heat butter and olive oil add chicken and saute over medium heat until no longer pink inside. Remove from pan, add chicken broth, lime juice and whisk in drippings of chicken. Cook until reduced. Add chicken back and coat thoroughly in lime juice. Serve with rice and broccoli.
37 - Main Dishes Preheat oven to 350°
Manicotti/stuffed shells
Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 package Manicotti or shell pasta ½ tsp basil Mix 2 lbs ricotta, 1 lb mozzarella Add 2 whole eggs Add salt and pepper to taste 1 tsp parsley Add garlic 1 tsp fresh ground 1 pkg chopped spinach (squeeze out excess ½ tsp oregano water) 1 jar spaghetti sauce (your favorite) Olive oil Grated Parmesan
Directions
Beat ricotta, salt, pepper, garlic, oregano, basil, eggs, parsley, and spinach until creamy. Boil manicotti or large shells in salted water containing olive oil. Cool. Stuff cooled shells. Place in pan and cover with your favorite spaghetti sauce Cover with foil and Bake 30 - 40 min. Uncover the last 10 minutes and sprinkle with Parmesan.
38 - Main Dishes Salisbury Steaks
Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 lb ground beef ¼ tsp salt 1 egg white-lightly beaten 1/8 tsp pepper 1/3 cup chopped onion 1 ½ cup sliced mushrooms ¼ cup saltine cracker crumbs 1 12oz jar or package beef gravy 2 T milk 2 T water 1 T horseradish Hot cooked egg noodles
Directions
In bowl combine beef, egg, onion, crumbs, milk, horseradish, salt and pepper. Shape into patties Fry in skillet over medium heat, 10-12 minutes or until cooked through. Turn only once. Add gravy, mushrooms, and water to skillet. Heat 3-5 minutes. Serve patties and sauce over egg noodles.
39 - Main Dishes Preheat oven to 400°
Chicken Stuffed with Mozzarella, Tomato and Basil
Jenny Jeffrey Ohio 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 (4/5 ounce)chicken breasts 1 3/4 teaspoons Italian seasoning 4 ounces Sliced part skim mozzarella ¼ tsp salt cheese ½ tsp pepper ½ cup Grape tomatoes; sliced in half 2 teaspoons olive oil ¼ cup Basil leaves
Directions
Place the chicken breasts on a cutting board. Using a sharp knife, cut slits across the chicken breast about 3/4 of the way through the chicken breast being careful not to cut all the way through. Depending on the size of your chicken breast, you’re going to want around 6 to 8 slits per chicken breast. Stuff each slit with a slice of mozzarella cheese, half a grape tomato and a basil leaf. Place chicken breasts in a baking dish that has been coated with non-stick baking spray. Brush each chicken breast with olive oil. Sprinkle each chicken breast with salt, pepper and Italian seasoning. Bake for 30 minutes or until the internal temperature of the chicken reaches 160 degrees.
Per serving 1 Leaner protein ½ vegetable 3 condiments 1 fat
40 - Main Dishes Preheat oven to 350°
Chicken Casserole
Glenda Leary Indiana, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
3 c. Cooked chicken, cubed 2 Tbsp. Grated onion 2 c. Chopped celery, sliced thin 1 Tbsp. Lemon juice 1/2 tsp. Salt 1 c. Cream of chicken soup 3/4 c. Mayonnaise 1 c. Crushed potato chips 1/2 c. Sliced toasted almonds 1/2 c grated cheese
Directions
Combine all ingredients except cheese and potato chips. Put in 1 quart casserole dish. Add cheese, then potato chips. Bake until bubbly hot, or about half an hour.
This one comes from my great aunt who was born in 1914. She never had kids, but treated me like one of her own. I have so many fond memories of her when I was growing up. This recipe was given to me a few years ago and it is so good!
41 - Main Dishes Preheat oven to 350°
Sesame Chicken
Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow Alumni
Ingredients
Six boneless, skinless chicken breasts 1 ½ cups crushed Hi-Ho or Ritz crackers 1 can cream of chicken soup Sesame seeds – (can be toasted if you 8 ounces sour cream want) ½ - 1 stick of butter
Directions
Place chicken breasts in a baking dish and bake for 30 minutes. Drain after cooking. Mix sour cream and soup in one dish. Melt butter in a separate dish. Add crackers to the butter. Spread cream cheese/soup mixture over the chicken. Spread cracker mixture on top. Sprinkle with sesame seeds. Bake another 30-45 minutes.
This is our special occasion recipe because the kids and the parents all love it! We usually serve it with mashed potatoes because it makes a nice, creamy. It’s complemented nicely with a colorful vegetable.
42 - Main Dishes Preheat oven to 350°
Orange Juice Rice and Pork Chops
Meg Swanson Connecticut, 2015 Elizabeth Dole Foundation Fellow Alumni
Ingredients
3 Tbs Brown Sugar 1 small can chicken rice soup 2 Tbs Mustard 1 cup OJ 1 Tbs Worcestershire Sauce 1 cup Instant Rice 1-2 lbs pork chops
Directions
In a bowl mix Brown Sugar, Mustard, and Worcestershire Sauce, set aside. In a skillet brown pork chops. In a 9x13 baking pan mix rice, OJ, and chicken rice soup. Place browned pork chops on top. Spoon some glaze on top. Bake for 30 minutes. Spoon more glaze. Bake for 15 minutes. Add more glaze. Bake for 15 more minutes. Add the rest of the glaze (if have any) and bake until all liquid is absorbed.
43 - Main Dishes Preheat oven to 350°
Stuffed Cabbage Rolls
Glenda Leary Indiana, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
One head cabbage 1T diced onion (optional 1 t onion salt) 1 lb uncooked ground beef Salt and pepper to taste 1 egg 1 can of tomato sauce 1 c cooked rice 2 to 3 T of brown sugar
Directions
Soak cabbage in hot water, peel off leaves and dry. Mix ground beef, egg, cooked rice, diced onion, salt and pepper. Roll up a small amount of mixture into cabbage leaf. Brown in hot oil until slightly brown. Put in the casserole dish seam side down. After all cabbage rolls are made, mix tomato sauce and brown sugar, then add on top Bake until tender.
My grandmother was my Role model for being a caregiver. She took care of my great aunt after she suffered a stroke and Aneurysm. After my aunt passed away, she took care of her husband (my grandfather) as he became extremely ill. It was my grandmother who reached out to me first to give me sound advice on how to care for my husband when I did not know who to turn to. I have always been able to have conversations with her about the struggles I’ve been through. She has never once judged me, rather she knows how difficult it can be and chooses to be a loving and supportive grandmother.
44 - Main Dishes Gnocci
Diane Petrini California, 2017 Elizabeth Dole Foundation Fellow Alumni
INGREDIENTS
700 Grams potatoes 1 Egg 300 Grams “00” Italian flour Pinch Salt
DIRECTIONS
Boil 700 grams of potatoes in a large pot of salted water. Cook until tender, but still firm, about 15 minutes. Drain, cook, peel and rice potatoes. Combine riced potatoes, flour, egg and salt. Knead until dough forms a ball. Shape small sections of the dough into “snakes”. On a floured surface, cut snakes into ½ inch pieces. Dust with flour. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until Gnocchi have risen to the top. Drain and serve with your favorite sauce.
In 2018, I spent time at La Porta dei Parchi, a working farm in Abruzzi, Italy. “Agriturismo” (Agricultural farm) in Italy. I learned to make Gnocchi, a potato pasta. This is the recipe from their kitchen. During this visit, we also were shepherds, as we followed the sheep to the meadow.
45 - Main Dishes We like to make these when we have my nieces and nephews over – one can dice cucumbers while the other mashes the avocado and so on. The best part is they can create their own stack, so they end up eating it all because they added what they liked.
46 - Main Dishes Spicy Shrimp Stack
Katie F Guidry, Louisiana, 2020 Louisiana Elizabeth Dole Foundation Fellow
Ingredients
1 cup rice, well rinsed 1 Tbsp lime juice 2 cups water ½ lb. shrimp, diced after cooking 1 Tbsp vinegar 2 Tbsp mayonnaise 2 tsp sugar 1 Tbsp sriracha (or hot sauce) 1 tsp salt Salt and pepper to taste 1 cup avocado, mashed Furikake (or sesame seeds) as garnishment 1 cup cucumber, diced
Directions
Bring the rice and water to a boil, reduce heat to simmer and cover approx. 20 min. Allow to cool for a bit. Gently mix in vinegar, sugar, and salt. In a separate bowl, mix avocado, cucumber, lime juice, salt and pepper. In a separate bowl mix cooked shrimp (diced), mayo, and sriracha. Placed rice into the stack guide approx ½” high, pat down lightly. Top with the avocado and cucumber mixture, followed by the shrimp mixture. If you like, add strawberries, mango, chopped walnuts, etc. Garnish with furikake or sesame seeds. Tips: Sometimes I’ll purchase boiled shrimp at the grocery store so we can eat more quickly. I like to add strawberries, mango, and finely chopped walnuts to my stacks. If you don’t have a stack guide, use a cookie or biscuit cutter. Shrimp can be substituted for tuna, salmon, etc.
47 - Main Dishes Quick n Easy Lasagna In A Pot
(Gluten Free)
Melinda Smith-Pace Iowa, 2019 Elizabeth Dole Foundation Fellow
Ingredients
2- 16 oz boxes of Gluten Free Rotini Noo- 16 oz package of Shredded Mozzarella dles 1 jar of Spaghetti Sauce 2 pounds Ground Beef Italian Seasoning
Directions
Make the noodles until done and drain. Cook ground beef until done and season as you like. Drain. Combine in pot ground beef and noodles. Add cheese to pot and stir. Add sauce to pot and stir again. Serve with Italian bread or garlic bread.
48 - Main Dishes Shrimp Street Tacos
Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 lb of medium/large shelled and deveined Chopped fresh cilantro shrimp Finely chopped onions (optional) 1 jar of Italian dressing 1 c Sour cream 3-4 dozen small corn tortillas ½ c Salsa Cabbage, finely shredded Canola oil in a squirt bottle Shredded cheese (I use Colby/Monterey Jack or a Mexican blend)
Directions
In the refrigerator, soak shrimp in Italian dressing for at least an hour (overnight is best). Preheat a flat pan that distributes heat well. We have a large cast iron camp grill that I put on my outdoor grill with the flame on low. Mix sour cream and salsa in a bowl or squirt bottle. Add more salsa if it’s too thick. Grill shrimp on heated pan and remove from heat – approximately 5-10 minutes. Squirt a small circle (silver dollar) of oil on heated pan. Place 2 tortillas (one on top of the other) over oil for about 30 seconds. Flip tortillas onto another circle of heating oil. Place cheese on tortilla, letting some cheese fall outside of the tortilla. When cheese is crisping on pan, add about 3-4 shrimp in line on one side of the tortilla. Add shredded cabbage, a sprinkling of cilantro, and squirt with sour cream mixture. Fold bottom half of tortilla over shrimp. Grill to desired crispness. Grab a Corona with lime and enjoy!
49 - Main Dishes Crawfish Étouffée
Katie F Guidry, Louisiana, 2020 Louisiana Elizabeth Dole Foundation Fellow
Ingredients
3 lbs crawfish tails (ideally local); can be 3 tsp garlic substituted with shrimp if crawfish aren’t 1 can (10.75 oz) Cream of Shrimp available 1 can (10.75 oz) Cream of Mushroom 3 sticks butter 2 tsp liquid crab boil, optional 3 cups chopped onions, bell peppers, green 3 Tbsp flour onions Salt, pepper, seasoning
Directions
Cook down (wilt) your onions/bell peppers/green onions with two sticks of butter. When you are almost done, add the third stick. Careful not to overcook. Add 2/3 can of Cream of Shrimp and 2/3 can of Cream of Mushroom. Cook down into your seasoning blend. Add garlic and salt and pepper; cook for a short bit. (if you’d like to add a little depth the flavor, add approx. 2 tsp of liquid crab boil, but it is equally as good without) Add flour to pot; cook for a couple minutes. (It’s possible you’ll need to add more flour
50 - Main Dishes to thickened it later on so keep the container out.) Open the crawfish and smell it to make certain it is fresh. You are looking for a seafood smell. You’ll *know* if it smells bad/rotten. Add crawfish to the mixture. Cook for a few minutes. Then add the remaining cans of Cream of Shrimp and Cream of Mushroom. Cover the pot and let it cook on medium for about 10/15 min. Continue stirring/scraping the bottom of the pot so it does not burn. When you check on it after 15 min and stir it, if it appears too thin, add flour 2-3 Tbsp at a time (you shouldn’t have to add more than 6 tbsp as it will automatically thicken over time). Season to taste. Cook on low for another 20-30 min; the last half uncovered. Serve over a bed of rice (sometimes I’ll add a grilled fish fillet and cover the rice and fillet with étouffée).
Étouffée is derived from the French verb “etouffer,” meaning “smothered.” Crawfish étouffée is a staple meal in Cajun homes, especially during crawfish season. It is not uncommon to have boiled crawfish one night and enjoy étouffée the following evening with leftover crawfish tails. When my WW and I have visitors from out-of-town, I’ll typically cook a big pot of crawfish étouffée and serve with grilled fish from the freezer.
51 - Main Dishes Slow Cooker Ranch Chicken Nachos
Yazmin Alfonso Manager of Elizabeth Dole Foundation Cities and Communities
The nachos were so easy and if you love ranch it is the ideal dinner meal! No sides needed was plenty for Stephen and I to each with homemade Margaritas! www.bevcooks.com/2017/03/slow-cooker-ranch-chicken-nachos
52 - Main Dishes 53 - Main Dishes
Soups Chicken and Wild Rice Soup
Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 c dry wild rice blend Additional 4 c chicken broth 2 c chicken broth 1/4 c flour 4 T butter 2 grilled chicken breast, cubed 1/2 c sweet onion, chopped fine Grated Parmesan 4 stalks of celery, chopped
Directions
Place rice and 2 c chicken broth in a pan and bring to a boil. Reduce to simmer and cook according to rice directions. In a large soup pot, saute onions and celery in butter until onions are translucent. Add flour and brown for at least 1 minute. Slowly add 4 c chicken broth and bring to a boil, then reduce to a simmer. Add cooked rice and chicken breasts. Simmer for 15 - 20 min. Add to bowls, top with grated Parmesan, and enjoy!
56 - Soups Taco Soup
Cynde Collins-Clark Oklahoma, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 lb hamburger (fried and drained) 2 cans whole kernel corn 1 package of original taco mix 1 can kidney beans 1 can large whole tomatoes 1 can pinto beans 1 small can of Ro tel
Directions
Pour everything into a crock pot (including all the juice from the canned goods). Let cook on high for 3 hours. Best taco soup ever! Serve with tortilla chips or quesadillas for a full meal!
A favorite recipe of our whole family that is super easy and really good
57 - Soups Preheat oven to 350°
Garden Chowder
Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 pkg frozen corn 1 tsp lemon juice 2 med zucchini chopped 1 tsp salt 1 med onion chopped ¼ tsp pepper 2 TBSP minced fresh parsley 1 14.5 oz can diced tomato with juice 1 tsp dried basil 1 can evaporated milk 3 cups water 2 cups shredded cheddar cheese 1/3 cup butter ¼ cup shredded Parmesan cheese 1/3 cup flour Pinch sugar 3 tsp chicken bouillon or base
Directions
Saute zucchini, onion, parsley, basil in butter til tender. Stir in flour, salt and pepper, stir in water, bouillon and lemon juice. Mixing well. Bring to a boil. Cook and stir 2 minutes, add tomatoes, milk and corn. Bring back to a boil. Reduce heat and cover Simmer 5 minutes or until corn is tender. Just before serving stir in pinch of sugar. Mix and add cheese and garnish
58 - Soups Taco Soup
Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 lb hamburger browned 1 can tomato sauce- large 1 lb pork sausage browned 1 package taco seasoning 2 cans corn with undrained 2 16 oz cans tomatoes undrained 1 can kidney beans undrained
Directions
Dump all cans in Crockpot or soup-pot, add meat and seasoning. Simmer til heated thoroughly. Serve with sour cream, shredded cheese, tortilla chips, olives and chopped cilantro.
This is our Halloween soup. Put it in a Crockpot and eat before and after trick or treat!
59 - Soups Easy Red Beans & Sausage
Katie F Guidry, Louisiana, 2020 Elizabeth Dole Foundation Fellow
Ingredients
1 lb sausage, sliced 2 cups seasoning blend – chopped onions ½ lb andouille sausage (or other spicy and bell peppers smoked sausage), diced 2 tsp minced garlic, heaping 3 cans (16 oz) Blue Runner Creole Cream 2 Tbsp olive oil Style Red Beans Salt, pepper, and Cajun seasoning, to taste 1 can (15.5 oz) red beans, undrained
Directions
Place seasoning blend and garlic in cooking pot and cook down with the olive oil. Add sausage and andouille then cook for approx. 10 min or until it is thoroughly warmed. Add all cans of red beans, stir well making certain to scrap the bottom of the pot so it doesn’t burn. Put lid on the pot and cook for 30 min on medium-low (stirring occasionally). Take the lid off and cook for about 15 min. Serve over rice. Tip: If it is too thick, add a little chicken broth to loosen it up. To make it a little more savory, place on top of a fillet of fried fish.
There are few foods more Louisiana than red beans and sausage. These days, who has time to soak red beans all day before cooking. From start to finish, the following recipe can be on the table in one hour.
60 - Soups 61 - Soups Quick Beef Chili
Austin Courtney Elizabeth Dole Foundation Communications Manager
This is one of my weeknight go-tos because it’s super quick and easy. Plus it makes a bunch so this is a great option for families or meal preppers like me. I like to pair it with Trader Joe’s cornbread (boxed, ready to mix and bake).
https://www.skinnytaste.com/quick-beef-chili-recipe/
Santa Fe Soup
Coleton Whitaker Elizabeth Dole Foundation Manager of Campaign Programs
My Grandma used to make it for me before she passed www.allrecipes.com/recipe/13430/santa-fe-soup
62 - Soups 63 - Soups
Bread Muffins Rolls 66 - Breads Preheat oven to 350°
Senator Elizabeth’s Banana Bread
Senator Elizabeth Dole Washington, DC, Founder of the Elizabeth Dole Foundation
Ingredients
1½ cups flour ¾ cup sugar 1 teaspoon baking powder 3 large bananas ¼ teaspoon salt ½ cup broken pecans ¾ teaspoon baking soda 1 egg ¼ cup butter 2 Tablespoons lemon juice
Directions
Sift flour with baking powder, salt, and baking soda. Cream butter and sugar and add beaten egg, lemon juice, and well-mashed bananas. Add flour mixture and then add pecans. Mix well. Turn into a greased loaf pan and bake until done. Slice thin and serve.
This recipe was handed down from my mother. It’s easy to make, very moist, and really tasty.
67 - Breads Preheat oven to 375°
White Bread
Megan Weatherford West Virginia, 2020 Elizabeth Dole Foundation Fellow
Ingredients
1 package of active dry yeast 2 tbsp. olive oil 2 1/4 c warm water 6 3/4 c all purpose flour 4 tbsp. honey 1 tbsp. salt
Directions
In large bowl dissolve yeast in the warm water. Add the honey oil and 3 cups of the flour. Beat the mixture until smooth. Stir in more flour until soft dough forms. Place onto floured surface knead until smooth and elastic which will take 8-10 minutes of kneading. Then place in a greased bowl. Cover with a clean dish towel let rise in warm place for an hour and half. Place dough on flour surface divide dough in half knead into loaf shape. Place dough into greased loaf pans. Cover and let raise again for about 35 minutes. Bake for 30-35 minutes until top is golden. Remove from pans let cool.
68 - Breads Preheat oven to 350°
Fabulous Banana Bread
Megan Weatherford West Virginia, 2020 Elizabeth Dole Foundation Fellow
Ingredients
3 ripe peeled bananas 1 tsp baking soda 1/3 c melted butter Pinch of salt 3/4 c of sugar 1 1/2 c all-purpose flour 1 egg 1 c chocolate chips (optional) 2 tsp vanilla
Directions
Grease a loaf pan Blend all wet ingredients in one bowl and all dry ingredients in another. Add dry mixture a little at a time to wet ingredients. Pour batter into loaf pan and bake for about an hour. Remove from loaf pan to cool. Enjoy!
69 - Breads 70 - Breads Jason Courneen Massachusetts, 2016 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 slice of bread Butter Jelly, jam, preserves, cream cheese, or cinnamon sugar, or whatever you like
Directions
Get a slice of bread. Plug in the toaster and switch it on. Set the toaster to the desired level of toasting (this is important) Place bread in the toaster and push the lever to lower the toast. Wait a few minutes for the toast to pop up out of the toaster. Take the toast out of the machine being careful not to burn your hands. Place the toast on a plate. Using a table knife, spread a liberal amount of butter or margarine on the toast. Spread your favorite topping on the toast. Enjoy your toast with your veteran; with love and a smile.
71 - Breads Homemade tortillas
Jessica Reed Arkansas, 2020 Elizabeth Dole Foundation Fellow
Ingredients
Maseca Corn flour Water All purpose Flour
Directions
For the tortillas, I use a one to one ratio with the flour and Maseca. So for my big family I add 2 cups of Maseca and 2 cups of flour. (makes about 20 tortillas). While you are making the tortillas, put a griddle on the stove on medium high to preheat. Add water and mix dough until it is a nice firm consistency Separate dough into 1inch balls Place one dough ball into the smasher and then place on griddle to cook. About 30 seconds per side. Keep them in a container to keep warm.
72 - Breads 73 - Breads Preheat oven to 350°
Kathy’s Irish Soda Bread
Colleen Rose Washington DC, 2019 Elizabeth Dole Foundation Fellow
Ingredients
4 c flour 1 tsp baking soda 1 c sugar 1 tsp salt 1.5 c buttermilk Raisins 1.5 sticks melted butter
Directions
Grease 2 loaf pans. Mix all ingredients together except raisins. Make sure melted butter has cooled before adding. Add as many raisins as you like. I do about a cup. Brush egg yolk on top and bake until golden brown and a tooth pick comes out clean.
74 - Breads Homemade Pita Bread
Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 c hot water 2 tsp salt 2 tsp yeast 1 T olive oil 2 1/2 - 3 c flour
Directions
Mix the water and yeast together in the bowl of a stand mixer or large bowl, and let rest for a few minutes until the yeast is dissolved. Add 2 1/2 cups of the flour, salt, and olive oil. If using a stand mixer knead for 8 minutes on medium using your dough hook, adding more flour until you have a smooth dough. If using your hands sprinkle a little of the extra flour onto your counter or cutting board and knead the dough by hand for about 5-7 minutes, until the dough is smooth and elastic adding more flour if needing to keep the dough from being too sticky. Spray a clean bowl with cooking spray or rub it with oil and set the dough inside turning to coat all sides. Cover with a clean damp dishcloth and let rise until double. Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 pieces and using a floured rolling pin, roll each piece into a circle about 8 inches wide. Cook on a hot skillet rubbed with oil for about 30 seconds to 1 minute on one side, then flip. Cook 1-2 minutes on the second side then flip back to the first side for another minute until they look done. Serve warm or at room temperature.
75 - Breads Dutch Oven Zucchini Bread
Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1/2 c oil 1/2 tsp baking powder 1/2 c buttermilk 1 tsp salt 3 eggs 2 c grated zucchini 1 3/4 c sugar 1 tsp vanilla 1/2 c sugar 3 c flour 1 tsp cinnamon 2 tsp pumpkin pie spice 1 tsp baking soda
Directions
Mix together oil, buttermilk, eggs, 1 3/4 c sugar, and vanilla. Add flour, pumpkin pie spice, baking soda, baking powder, and salt. Stir in 2 c grated zucchini . Mix together 1/2 c sugar and cinnamon. Spread half of bread batter in greased Dutch oven liner. Sprinkle with half of cinnamon/sugar mixture. Spread remaining batter into pan and top with remaining cinnamon/sugar. Bake for 45-50 minutes until done. Can also be made in 2 loaf pans.
This zucchini bread has been created out of necessity, thanks to the squash and zucchini plants we are growing this year. Our little garden gives my husband something to tend to. He waters the plants every day. With no air conditioner, our house is too hot to use the oven in the summer, so we use the Dutch oven in our backyard for baking... I prep the recipes and my husband bakes them up. He has gotten really good at knowing just how many charcoal briquettes to use on top and bottom for the perfect oven temperatures!
76 - Breads 77 - Breads Mini Chocolate Chip Muffins
Yazmin Alfonso Elizabeth Dole Foundation Manager of Cities and Communities
My favorite so far! www.foodnetwork.com/recipes/mini-chocolate-chip-muffins-recipe
78 - Breads 79 - Breads
Cakes Desserts When Tom and I were first married in 1980 we rented an apartment from a retired couple, Mr. and Mrs. Panullo. The apartment was upstairs of a Cape Cod-style home in Greenlawn, N.Y. on Long Island. The Panullo’s spoiled us. I would come home from work and find covered plates of food on the top step leading into our apartment. Tom’s favorite was Mrs. Panullo’s crumb cake. We all know how easy it is to adore Tom. Mrs. Panullo was no exception to Tom’s charm. When she found out how much he loved it she made it often and gave me the recipe. The recipe has lived on in our family for forty years. Our children grew up on it. Our extended family loves it. Each time our son was deployed I sent him one.
82 - Desserts Preheat oven to 350°
Mrs. Panullo’s Crumb Cake
Mary Ward North Carolina, 2016 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 white cake mix 1/2 cup of sugar, more or less to your taste 2 small boxes of Jiffy pie crust or 1 large 1/4 of cinnamon, more or less to your taste box (Betty Crocker or similar) 2 tablespoons of cold water, if needed 1/2 stick of soft butter.
Directions
Make cake mix according to directions Pour mix into a large pan baking pan. The baking pan should be at least a 9x13 and can be as large as an 11x17. It depends on how deep a person likes their crumb cake. 9x13 pan, bake 20 minutes. 11x17 pan, bake for 12 minutes. While the cake is baking make the crumbs. In a bowl add the pie crust mix, sugar, and cinnamon, blend with a fork. Add the soft butter with a stick. You want to make the mix crumbly, not into a ball like you would if you were rolling out a pie crust. Using the fork to mix the butter in is key. If it is still dry add 1 tablespoon of cold water, more if needed. Taste a crumb and see if it is sweet enough and has enough cinnamon. If you need more of either, add it. At 20 or 12 min (depending on pan size), take it out. Crumble the crumbs on top of it, from corner to corner. The middle of the cake should be wet. The crumbs can be pushed into the wet cake. It will help the crumbs become part of the cake. Put the cake back in the oven for another 10 to 20 minutes depending on the size of the cake. It’s tricky to test the cake for doneness once the crumbs are on top of it. Use a fork or a knife and put it in the middle to see if it is cooked through. If not keep it in a bit longer. When the cake is done take it out. Let it cool. Once it is cool use a sifter to cover it with confectioners sugar. The cake can be adapted to gluten-free cake and gluten-free pie crust, as well as, a sugar substitute.
83 - Desserts Preheat oven to 300°
Cream Cheese Pound Cake
Karee White North Carolina, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
8 oz cream cheese 3 cups of flour 3 sticks of butter 1 tsp salt 3 cups of sugar 1 tsp vanilla (or your choice of flavor) 6 eggs
Directions
Mix cream cheese with butter for two minutes Add sugar and mix for seven minutes Add eggs, mixing in one at a time Add flour, mix slowly Add salt and vanilla. Bake for 90 minutes in a greased pan Remove from oven, cool for 15 minutes, invert. Eat!
My favorite Bundt pan is a 1960 tube Bundt pan that I found at a flea market. My pound cake comes out perfectly EVERY time I make it in this old pan!
84 - Desserts Preheat oven to 350°
Apple Crusty
Cynde Collins-Clark Oklahoma, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
5 or 6 apples, peeled and sliced (about 4 ¼ to ½ teaspoon salt cups) 1/3 to ½ cup butter ½ to ¾ cup pure Maine maple syrup ½ teaspoon cinnamon (optional) ½ cup flour ¼ teaspoon nutmeg (optional) ½ cup rolled oats ¼ to ½ cup brown sugar
Directions
Arrange apple slices into buttered 8-inch square pan and pour maple syrup over them. Mix flour, oats, brown sugar, and salt (spices, if desired). Cut in butter until mixture looks like small breadcrumbs. Sprinkle over apples and syrup. Bake about 35 minutes.
85 - Desserts Preheat oven to 350°
Amish Coffee Cake
Glenda Leary Indiana, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1cup of sugar 1/2 teaspoon baking soda 2 cups of flour 1 teaspoon baking powder 1/3 cup of butter 1 t cinnamon Pinch of salt 1/2 c brown sugar 1 cup milk 2 round T butter (or more)
Directions
Cream first four ingredients together, then takeout 1/2 cup to reserve for topping. Add milk, baking soda, and baking powder. Mix ingredients well and pour into a 9 x 12“ pan. Sprinkle on top half cup flour mixture, cinnamon, brown sugar, butter or more. Bake for about half an hour or until done.
This recipe is one my warrior made when he was on active duty for his fellow Airmen and also for our neighbors at Christmas time. It became a huge tradition that everyone couldn’t wait for. As a family, we make it the night before Christmas and enjoy it after opening our Christmas presents that morning
86 - Desserts Preheat oven to 350°
Double Chocolate Zucchini Cake
Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
4 eggs 1 tsp baking soda 2/3 c. sugar 2/3 c. cocoa 2/3 c. brown sugar 1 tsp Pero powder (or coffee) 1/2 c. oil 3 c. flour 1 T vanilla 4 heaping cups grated zucchini 2 tsp salt 2 c. mini chocolate chips 1 tsp baking powder
Directions
Mix everything well and pour into a greased 9x13 pan. Bake for 45 minutes or until a toothpick inserted in the middle comes out clean. Serve warm or at room temperate with butter on top
87 - Desserts Preheat oven to 350°
Can’t-Go-Campin Smores Cake
Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 ½ c Graham Crackers (about 10 sheets) I 2/3 c Canola oil use Honey Grahams ¼ c water 2 T sugar 2 egg whites 1 T brown sugar (packed) 2/3 c sugar 7 T butter, melted ¼ c Karo syrup (white) Brownie Mix (We like Pillsbury Milk Choco- 2 T water late Brownie Mix) ½ t vanilla 2 eggs
Directions
Prep 9x9 pan with cooking spray. Cut parchment to line the bottom (optional, but makes it much easier to get them out). Mix graham crackers, 2T sugar, brown sugar, and butter. Place in pan and press evenly over the bottom of the pan. Bake for 10 minutes and remove from oven. Follow directions on brownie mix or use your own recipe. Pour brownie mixture over graham cracker crust and bake per box directions. Let cool. Cover brownie with Fluffy White Frosting - see recipe.
Covid ruined our camping plans, so we decided to bring a little bit of camping home.
88 - Desserts Fluffy White Frosting
Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 egg whites 2 T water 2/3 c sugar ½ t vanilla ¼ c Karo syrup (white)
Directions
Boil sugar, Karo syrup, and water until it is clear and soft-ball stage (drop it in a cold glass of water and you should be able to roll it into a soft ball). Add vanilla. Whip until soft, shiny peaks form. If you whip too long, the frosting will be chewy, too short and it will be runny. Just right and it’s marshmallowy good. While mixer is on, slowly add boiled sugar mixture to the egg whites. Blend until soft peaks form. Use immediately.
89 - Desserts Jello Poke Cake
Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
4 eggs 2 c boiling water 2 T Flour 1 8 0z box (large or 2 small) box of Jello - 1 White cake mix any flavor 1 envelope Dream Whip
Directions
Mix together and bake into a 9x13 cake pan, according to baking time on cake mix. After cake is cooked use a plastic fork and pierce entire cake and ½” intervals. Pour the following hot Jello mixture over cake. Mix boiling water and Jello together thoroughly and pour over cake covering it all. Refrigerate 3-4 hours or overnight. Frost with fresh whipped cream and serve!
90 - Desserts Preheat oven to 350°
Triple Chocolate Kahlua Cake
Michelle Bassett Nevada, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 box devils food cake mix 3/4 cup vegetable oil 1 small box instant chocolate pudding 1/2 Kahlua 6 ounces chocolate chips 16 oz sour cream 4 eggs
Directions
Combine all ingredients, mix well with wooden spoon. Pour into prepped bundt pan and bake approximately 45 min. Sprinkle with powdered sugar once removed from pan.
91 - Desserts Fried Ice Cream
Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 qt ice cream 1/2 tsp cinnamon 1 c corn flake crumbs Oil for frying 1/2 c sugar
Directions
At least 5 hours (or up to 2 weeks) in advance: Combine crumbs, sugar and cinnamon in a shallow pan. L et ice cream soften for a few minutes. Make 6 balls of ice cream. Roll in crumb mixture until well coated, pressing coating into ice cream. Wrap each ball in tin foil and freeze.
Right before serving: Heat oil to 450 degrees. Unwrap each ball and fry each side for only 2 seconds using tongs to quickly turn until whole ball has touched the oil. Serve with whipped cream and caramel or chocolate sauce. Serves 6.
Fried ice cream has been made at family parties since my kids were small. As adults, they still request it for birthdays and gatherings. It takes time to prepare, but thankfully it’s done ahead of time. It was requested again this year for my daughter’s 23rd birthday along with homemade vegetarian tamales!
92 - Desserts 93 - Desserts Preheat oven to 350°
German Chocolate Cake
Katie F Guidry, Louisiana, 2020 Elizabeth Dole Foundation Fellow
Ingredients
14 oz bar German (or sweet cooking) choc- 1 tsp vanilla olate 2 ½ cups flour ½ cup boiling water ½ tsp salt 1 cup butter 1 tsp baking soda 2 cups sugar 1 cup buttermilk 4 eggs, separated
Directions
Melt chocolate in the boiling water and cool. Cream butter and sugar in a bowl until fluffy. Add the egg yolks, one at a time, mixing well after each addition. Add the chocolate and vanilla. Mix well. Sift flour, salt, and soda together and add to chocolate mixture alternately with buttermilk. Beat until smooth. Fold in stiffly beaten egg whites. Pour into three greased and wax paper-lined 8 or 9 inch layer pans (or a single 9 x 13 cake pan). Bake for 30-40 minutes (may have to add time if baking in a single pan). Cool for 10 minutes, the remove from pans.
Coconut-Pecan frosting
Ingredients
1 cup evaporated milk 1 1/3 cups of flake coconut 1 cup sugar 1 cup chopped pecans 3 egg yolks ½ cup butter 1 tsp vanilla
94 - Desserts Directions
Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a saucepan and cook over medium heat for about 12 minutes (or until thickened). Add coconut and pecans then beat until thick enough to spread. Frost cake.
My WW’s favorite dessert is German Chocolate Cake. For years, I would make it for his birthday, but wouldn’t eat any because the cake was too dry and frosting too sweet. After finding multiple recipes and blending the parts I liked, I finally created a winning version. Interesting history: Our German neighbor, who moved to the states about 30 years before, came over one day when I was making this cake. With disdain, she commented she didn’t know why it was called German, there was “nothing about this cake that was German.” That got me wondering and after researching the origins of German Chocolate Cake, I learned German chocolate was named after American baker, Samuel German, who in the 1850s developed a type of dark chocolate that was a little sweeter and blended with other ingredients. So, my neighbor was right, there was nothing German about this cake.
95 - Desserts Chocolate Ice Cream
Katie F Guidry, Louisiana, 2020 Elizabeth Dole Foundation Fellow
Ingredients
2.5 oz unsweetened cocoa baking powder 13 large egg yolks (approx. ¾ cup) 15 oz sugar 5 cups half-and-half 3.5 tsp pure vanilla extract 1 2/3 cups heavy cream
Directions
Place cocoa powder and two cups of the half-and-half into a saucepan over medium heat and whisk to combine. Add remaining half-and-half and the heavy cream. Bring the mixture to a simmer, stirring occasionally, and remove from heat. In a medium mixing bowl whisk egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Gradually add small amounts of the cream mixture into the eggs and sugar until about 1/3 of the cream mixture has been added. Pour in the remainder and return them entire mixture to the saucepan and place over low-medium heat. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170-175°. Pour the mixture into container and allow to sit at room temperature for 30 minutes. Stir in vanilla extract. Place mixture into the refrigerator uncovered and store for 4-8 hours or until the temperature reaches 40° or below. Pour into ice cream maker and process according to manufacturer’s directions. Serve as soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
Living in south Louisiana where the heat (and humidity) is almost unbearable from May – September, ice cream is quite popular. Unfortunately, though, most are super sweet. This recipe has been tweaked through the years, but has always remained a family favorite. In fact, I made it just this morning for my nephew’s birthday party this afternoon! It has a full-bodied chocolate Flavor without being overly sugary. (will make approx 2.5 quarts)
96 - Desserts 97 - Desserts
Cookies Snacks Candy Preheat oven to xx°
Jack’s Favorite M&M Cookies
Maggie Bristol New York, 2019 Elizabeth Dole Foundation Fellow
Ingredients
2 sticks of butter 1 1/4 teaspoon baking soda 2/3 cup brown sugar 1 tsp salt 2/3 cup sugar 2 cups flour 1 egg 1 3/4 cups M&M’s 2 tsp vanilla extract 1/2 teaspoon almond extract
100 - Cookies Directions
In a large bowl, cream butter and both sugars together. Add egg, vanilla and almond extracts. In a separate bowl, sift the flour, baking soda, and salt together. Add to butter mixture. Stir until combined. Fold in M&M’s, chill dough for 1 hour. Scoop cookie dough onto a lightly greased tray, about 2 inches apart. Bake for 8-10 minutes for chewy cookies, or 12-14 minutes for crispy cookies.
101 - Cookies Preheat oven to 350° Cranberry Bars
Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 eggs 1 tsp vanilla 1/2 c sugar Dash salt 1/2 c brown sugar 1 1/2 c fresh cranberries 1 c whole wheat flour 1/2 c chopped nuts 1/3 cup butter, melted 1/2 c semi-sweet chocolate chips
Directions
Grease a square baking pan. Beat eggs until thick. Gradually add sugars, beating well. Stir in flour, melted butter, vanilla and salt; blend well. Add cranberries, nuts and chocolate chips mixing gently just until combined. Spread into greased pan. Bake for 40 to 45 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool and cut into bars.
Preheat oven to 350°
Molasses Cookies
Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 c. real butter, melted & cooled slightly 1 c. brown sugar
102 - Cookies 2/3 c. molasses 1/8 tsp cardamom 2 eggs 1/2 tsp salt 1 T + 1 tsp baking soda 4 c. flour 1 T ginger 1 c. white chocolate chips 2 tsp cinnamon Small bowl of white sugar 1 tsp cloves
Directions
Whip butter, brown sugar, molasses and eggs together until well blended. Add spices and mix. Add flour and mix well. Stir in white chocolate chips. Dough will be soft. If dough is too-too soft you can add another 1/4 cup of flour. Use a 1 teaspoon cookie scoop to make balls of dough. Roll each ball in white sugar and place on a greased cookie sheet or baking stone. Do not flatten balls. Bake for 8-10 minutes. Check at 8 minutes and pull out of the oven before completely set. Carefully remove from cookie sheet as soon as they come out of the oven. Allow to set, then place in a tightly covered container or plastic baggie to keep soft.
103 - Cookies Preheat oven to 350°
Snickerdoodles
Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 c. shortening 2 ¾ c. flour 1 t. salt 1 t. cream of tartar 1 ½ c. sugar 2 t. cinnamon 1 t. soda 2 T. sugar 2 eggs
Directions
Mix all ingredients except cinnamon and 2 T sugar. Chill dough. Roll into balls the size of walnuts. Roll in sugar mixture. Place on ungreased cookie sheets. Bake 8 – 10 min, the top crinkles - don’t overbake.
104 - Cookies Preheat oven to 350°
Oh, Goodness! Bars
Katie F Guidry, Louisiana, 2020 Elizabeth Dole Foundation Fellow
Ingredients
10 - 12 whole graham crackers 1 cup packed brown sugar 1 cup (two sticks) butter 1 cup chopped nuts
Directions
Placed graham crackers on a foil-lined cookie sheet, keeping the crackers close together. Combine butter, brown sugar, and pecans in a saucepan; cook over low-medium heat for 4 to 5 minutes. Pour over the gram crackers. Bake for 10 minutes. Cool for 10 minutes. Cut into desired size with pizza cutter.
My WW is fortunately enough to go on a lot of hunting/fishing trips. Since manyof the excursions are of relatively no cost to us, he likes to bring something for the guys to enjoy, but also something for the hosts. We found early on Oh, Goodness! Bars traveled well and, when cut into bite-size pieces, would be gone before the night. To have a tangible thank you to leave with the host(s), we’ll usually include a local cookbook (like the one in the photo).
105 - Cookies Caramel Apple Crisp with Easy Caramel Sauce
Liz Rotenberry Maryland, 2015 Elizabeth Dole Foundation Fellow Alumni EDF Fellows Program Manager https://iowagirleats.com/caramel-apple-crisp-with-easy-caramel-sauce/
106 - Cookies Healthy Chocolate Chip Cookies
Yazmin Alfonso Elizabeth Dole Foundation Manager of Cities and Communities
The healthy chocolate cookies were delicious! Not healthy for us because we ate them all in three days. www.foodnetwork.com/recipes/food-network-kitchen/healthy-chocolate-chip-cookies
107 - Cookies
Pies Puddings Jello Preheat oven to xx°
Red, White & Blueberry Pie
Mary-Ella Majetich Florida, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1/2 package (15 ounces) refrigerated pie 3/4 cup cold milk crusts (1 crust) 1 package (3.3 ounces) white chocolate 1 quart fresh strawberries, divided instant pudding and pie filling 4 squares (1 ounce each) white chocolate 1 1/2 cups fresh blueberries for baking 1 cup thawed, frozen light whipped topping 1 package (8 ounces) reduced-fat cream cheese (Neufchatêl), softened
Directions
Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker’s Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely. Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull and slice remaining strawberries using Egg Slicer Plus®. Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set. Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust. Beat cream cheese in Classic Batter Bowl with Stainless Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper. Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Nylon Slice ‘N Serve®. Yield: 8 servings
110 - Pies When you asked for a favorite recipe, I would have to say this is it. Not because it’s my favorite food, but what evolved out of it. I love to bake. I would bake for my son’s health care providers, his doctors, pharmacist, a friend and a veteran on holidays. On the 4th of July, I made several of these pies. My neighbor, who is a veteran was initially on the list to be a recipient. He had recently had a heart attack and I decided that I wasn’t going to promote unhealthy living in his situation. I reached out to Jerry to see if he would like a pie. His response was “outstanding.” I took the pie, previously made for my neighbor in a returnable pie plate. I wasn’t sure I would ever see the pie plate again and was okay with it if I didn’t. When Jerry contacted me to return it, he called, and we met for lunch at a restaurant in between our homes. This pie was the catalyst to our blooming friendship, and you know the rest!
111 - Pies I grew up in Puerto Rico, learning many authentic dishes from my mom; when she included me in the kitchen. Cheese flan is an authentic dessert in the Caribbean and my husband’s, retired Sergeant First Class Victor Medina, favorite. After almost 21 years of marriage, cheese flan is the most popular holiday dish in the Medina household, andI very much enjoy sharing this recipe with friends. Flan is one of those desserts that takes time, patience and practice. Don’t feel bad if you fail at your first attempt. Making flan requires a set of skills, the more you practice patience, gentleness, discipline, and observation, the better it will be. The caramel needs to be patiently and slowly melted in the pan, truly it is the part that takes longer, and please don’t be disappointed if you burn the sugar, it happens even to the experts. When thinking about this recipe I can relate it to the greatest lessons of becoming a caregiver to my husband, who was wounded in Iraq in 2009. You see, caregiving requires, patience, dedication, and abundant love, and, even if we possess all these, we may initially fail at unfamiliar caregiving tasks. Like making, caramel, be patient, gentle and avoid caregiver burnout; easier said than done, I know. With Flan and caregiving, learn to overcome obstacles and be kind to yourself; I can assure you that the end product will be so worth it. I encourage you to persist in your caregiving journey, just like you will need to work to perfect the flan, don’t give up on yourself or this delicious and sweet dessert
112 - Pies Preheat oven to 350°
Cheese Flan
Roxana E. Delgado, PhD Texas, 2015 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 (14 oz) can sweetened condensed milk 1 (8 oz) package cream cheese, softened at 1 (12 oz) can evaporated milk room temperature 5 eggs (room temperature) 1 teaspoon vanilla extract 1 1/2- 2 cups of sugar for caramel
Directions
Place a large mold (larger than the one you will bake the flan) with water in the oven and let the water boil (this is necessary for the double boiler or bain-marie). Making the caramel, Using a saucepan over medium heat, place sugar evenly distributed. Cook until center or edges start to melt (light brown color), and slowly start stirring. Continue cooking,stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes. Caramel should look smooth and light brown. Tip: do not go higher than medium heat so it doesn’t burn. Pour caramel into a 9-inch glass mold; swirl the mold so caramel covers the sides (up to 1-inch). Making the flan mixture. Mix sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth. Pour the flan mixture into the caramel mold. Tip: I use a strainer to leave behind any solids. It creates a smoother texture. Place flan mold in the mold of boiling water. Bake flan for approximately 50 minutes, check with a knife that mixture is cooked. Remove from over and let stand for15 minutes before placing in the refrigerator. Refrigerate for at least 2 hours or until very cold.
113 - Pies Rice Pudding
Mary Ward North Carolina, 2016 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1/2 gallon of whole milk 2 eggs 1 cup of raw rice 2 tablespoons of vanilla 1 cup of sugar Cinnamon Dash of salt
Directions
Combine milk, rice, salt, and sugar Cook 60 minutes over medium heat. Add eggs & vanilla in a cup, whisk, before adding to mixture Pour mixture into casserole dish/pan Sprinkle with cinnamon Refrigerate to desired coolness
114 - Pies Strawberry Pretzel Jello Salad
Beth Durbin Arkansas, 2017 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 cups crushed pretzels (about 8 ounces) TOPPING: 3/4 cup butter, melted 2 packages (3 ounces each) strawberry 3 tablespoons sugar gelatin FILLING: 2 cups boiling water 2 cups whipped topping 2 packages (16 ounces each) frozen sweet- ened sliced strawberries, thawed 1 package (8 ounces) cream cheese, soft- ened Optional: Additional whipped topping and pretzels 1 cup sugar
Directions
In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
115 - Pies Overnight Jello Salad
Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 small pkg vanilla pudding (not instant) 1 can mandarin oranges, drained 1 small pkg orange Jello 1 can pineapple tidbits, drained 12 oz carton of cool whip (extra creamy, if 2-3 bananas, sliced possible)
Directions
Cook pudding according to package directions using water instead of milk. Add the dry Jello powder and boil until dissolved. Cover and let set overnight. In the morning, whip Jello-pudding mixture and cool whip in a large bowl together. Fold in fruit. Let chill.
116 - Pies Christmas Jello
Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 lg box red Jello brand Jello 1 can sweetened condensed milk 1 lg box green Jello brand Jello Hot water 2 pkt unflavored gelatin
Directions
Mix the red Jello powder with 2 cups of hot water and stir until dissolved. Pour into a loaf pan or similar size pan sprayed with cooking spray. Do the same with the green Jello into a separate prepared loaf pan. Refrigerate both until firm. After red and green Jellos are firm, mix the 2 packets of unflavored gelatin with 2 cups of hot water and stir until dissolved. Add the can of sweetened condensed milk and stir well. Let cool at least 15 minutes. You can place in the fridge if desired. While the white mixture is cooling, line a 9x13 or similar size pan with plastic wrap and spray with cooking spray. Cut the red and green finished Jellos into cubes and place evenly into the prepared pan. Once the white mixture has cooled enough that it won’t melt the cubes, pour evenly over the red and green. Refrigerate for several hours or overnight. To serve, lift the whole Jello out of the pan using the plastic wrap. Cut into squares. You can do large squares or you can cut small bite size squares. It’s delicious with or without whipped cream on top!
117 - Pies Aroz Dulce “Sweet Rice”
Maria Baca New Mexico Elizabeth Dole Foundation Fellow Alumni Cookbook Author - Comidas De Mi Familia “Tu Sangre Es Tu Sangre
From: Comidas De Mi Familia www.nmcookbookmariabaca.com
Ingredients
2 cups white long-grain rice 1 teaspoon vanilla 8 cups of water 1/2 cup raisins (soft) 1 12 oz. can of evaporated milk Cinnamon 1 cup sugar
Directions
In a large saucepan, combine water, sugar, and rice. Bring to a rapid boil, then simmer on reduced heat until the rice is done (not mushy). Add raisins, vanilla, and evaporated milk. Cook on low for approximately 10 minutes. Sprinkle with cinnamon to your liking. Serve cold or hot.
Oh my, what can I say but that my mother loved making us sweet rice - she makes the best. I do not think that you will find any of her children that do not crave mom’s sweet rice; some like it with raisins and some do not. I has truly always been our comfort food.
118 - Pies Preheat oven to 350°
Cream Cheese Vanilla Wafer Tarts
Di Petrini California Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 pkg. 8 –oz cream cheese (lite or reduced 2 eggs fat) 1 tsp. vanilla ¾ c. sugar 3 dozen Nilla wafers 1 T. juice of a lemon 1 can cherry or blueberry pie filling
Directions
In a mixing bowl, combine cream cheese, sugar, eggs, lemon juice and vanilla. Mix for 1 minute until combined. Stir. Beat an additional 4 minutes at high speed. Line cupcake pan with paper liners. Place 1 vanilla waver, flat side down, in the bottom of every paper cup. Top with 1 tablespoon of the cream cheese mixture. Bake for 15 minutes or until a thin crack appears on the top of each tart. Remove from oven and cool. Drop 1 teaspoon of pie filling on top of each tart. Refrigerate. Makes 3 dozen tarts.
These are my go to recipe for summer potlucks and picnics. I always make them on the 4th of July and I use both Blueberries and Cherries on top to be more patriotic! These are easy and everyone enjoys them.
119 - Pies
Vegetables Salads Sides Carrie and her family.
122 - Vegetables Preheat oven to 350°
Spinach Quiche
Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow
Ingredients
4 Tablespoons butter 1 pound grated cheese ½ teaspoon baking powder 1 Cup flour 3 eggs ¼ Cup chopped onion 2 packages frozen chopped spinach ½ teaspoon salt 1 Cup milk
Directions
Melt butter in 9X13 pan. Beat eggs; add milk, flour, salt and baking powder and mix well. Stir in spinach, cheese, onion. Spoon mixture into buttered pan. Bake 35 minutes. Remove from oven and let set 45 minutes. Cut into squares and serve.
123 - Vegetables Preheat oven to 350°
Sweet Potato Soufflé
Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
3 cups mashed cooked sweet potatoes (see 1 tsp vanilla note on how to cook) 1 cup brown sugar 1 cup sugar 1/3 cup flour ½ tsp salt 1 cup chopped nuts 1/3 c butter 1/3 cube melted butter 2 eggs 1/3 cup shredded coconut ½ cup milk
Directions
Mix sweet potatoes, sugar, salt, butter, eggs, milk, and vanilla. Put into a 9x13 baking dish. Topping: Mix brown sugar, flour, chopped nuts, melted butter, and shredded coconut. Sprinkle over the potato mixture. Bake for 25 min.
Note - peel 3 yams (about the size of hot dog buns) cut into chunks Add a little water and microwave for 20-25 minutest til tender. Drain and mash with potato masher.
124 - Vegetables Holiday Cranberry Salad
Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 large whipping cream 2/3 cup mini-marshmallows 1 pkg fresh cranberries 1 16oz can crushed pineapple 1 cup sugar
Directions
(Favorite for Thanksgiving and Christmas) Day before serving mix: Whip whipping cream til stiff peaks form. Add mini-marshmallows. Let set overnight in fridge covered.
Next day-before serving Wash, grind or chop cranberries to medium. Drain pineapple well and mix with sugar. Mix cranberries with pineapple mixture.
Just before serving fold whipped marshmallow cream into cranberry mixture. Serve.
Goes great with Turkey or perfect dessert salad
125 - Vegetables Preheat oven to 350°
Cheesy Potatoes
Beth Durbin Arkansas, 2017 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 lb. frozen hash browns 1 tsp. salt ½ stick margarine 1 tsp. garlic salt/powder 1 c. shredded cheddar cheese 2 c. crushed cornflakes 1 can cream of chicken soup ½ c. chopped onions 1 pint sour cream
Directions
Thaw hash browns. Melt margarine and mix with the crushed cornflakes. Set aside. Mix all other ingredients, put in a 9x13 pan, top with cornflakes. Bake for 1 ½ hours.
This was my paternal grandmothers recipe. I loved when we would go to her house and she would make this. We did not get to go to her house regularly because we lived far away or in another country being a military brat and then wife, but when we got back she always made this for me.
126 - Vegetables Preheat oven to 350°
Funeral Potatoes
Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
7 very Large cooked grated potatoes ( or 1 pint sour cream equivalent) 5 TBSP dried died onion 2 cans cream of mushroom or cream of 1 cup grated cheddar cheese chicken soup ¼ cup melted butter 1 cube melted butter 1 cup crushed cornflakes
Directions
Mix potatoes, cream of mushroom soup, cube of melted butter, sour cream, dried onion, and cheese together Put in buttered 9x13 or 2 qt casserole. Mix together ¼ cup melted butter and crushed cornflakes. Top with cornflake mixture. Bake for 40-50 minutes, til hot and bubbly!
Makes a fantastic side to ham or any meal. We take these to neighbors who have lost a love one
127 - Vegetables Best Crockpot Refried Beans
Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1-2 lbs black beans Sweet onion 1/4-1/2 c. butter Garlic Shredded cheese Chicken bouillon
Directions
Rinse beans. Place in Crockpot and fill the Crockpot almost to the top with ater.w You can substitute chicken broth for the water or bouillon if you like. Add 1/2-1 sweet onion; no need to chop.
128 - Vegetables Add a couple cloves of garlic and bouillon. Cook on high for a few hours stirring every once in a while. If you’re cooking 2 lbs of beans you may need to add more water towards the end. Once the beans are nice and soft, remove the onion and drain most of the water. Keep the Crockpot hot. Add butter. Use an immersion blender to smash the beans up nice and smooth. If you don’t have an immersion blender scoop the beans out a couple of cups at a time and blend in a regular blender. A Guatemalan friend gave me the tip that you have to keep the beans hot the whole time you’re blending them to have a nice texture. When I made refried beans from dried in the past they were gritty... Blending them without letting the temperature drop keeps them delightfully smooth! Once smooth, stir in cheese to taste!
These beans are super addicting and they freeze well so I do up a big batch and freeze into 2 cup portions.
Bean Lettuce Wraps
Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 cups canned black beans drained 2 TBSP lime juice 1 whole avocado mashed 1 tsp cumin 1 green pepper chopped 1 clove garlic minced 3 scallions chopped 1/3 cup fresh salsa 1/3 cup chopped cilantro
Directions
Mix together and serve in romaine lettuce wraps.
129 - Vegetables
Drinks Rhubarb slush
Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow Alumni
Ingredients
12 c rhubarb cut into ¼” pieces 1 - 6 oz can frozen lemonade concentrate 9 c water 1 c vodka 2 c sugar 7-up 1 box (3oz) raspberry Jello
Directions
Mix all in large pot and bring to boil. Simmer for 30 minutes after it starts boiling. Run through colander. Save juice. Add to juice raspberry Jello, frozen lemonade, and vodka. Freeze. Add 7-up when serving.
132 - Drinks Apple Cider
Sherri Piper Mississippi, 2020 Elizabeth Dole Foundation Fellow
Ingredients
1 Bay Leaf A few cinnamon sticks Cloves 2 gallons of apple juice ( store bought ) Couple slices of a orange
Directions
Add the cheese cloth filled with ingredients above to the juice. Cook on low a couple hours. Smells and tastes lovely for fall or winter.
133 - Drinks Hot Buttered Rums
Lisa Marie Sternke South Carolina, 2016 Elizabeth Dole Foundation Fellow Alumni
Ingredients
½ lb butter (softened) ½ lb brown sugar (light or dark – I prefer ½ gallon vanilla ice cream dark, but both are good) Light rum
Directions
In a large bowl, cream the softened butter and brown sugar together until smooth. Now for the hard part: fold in the vanilla ice cream a big spoonful at a time - without letting it melt. Trust me - this takes some serious oomph and a great deal of patience. Immediately put the finished mix into a covered freezable container (or several smaller ones) and freeze as soon as possible.
To Serve
Boil water. Put a frozen tablespoon (or two) into a coffee cup and stir until melted, leaving enough room in the cup to add a jigger (or so) of rum. Add rum, stir, and serve. IMPORTANT: Do NOT add the rum until after you stir the water and mix together, otherwise it will just evaporate.
My mother used to make this every year at Christmas. It was a big family treat (obviously without rum when we were kids, but they are great without it as well). We always looked forward to it because we liked to help fold in the ice cream with big wooden spoons, and because it meant the holidays had begun. I still make them every year and it makes me feel like she’s still here. FAIR WARNING: they’re about 500+ calories a pop, but they’re certainly worth it.
134 - Drinks Pistols at Dawn
Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 shots of Jameson whiskey Your favorite red wine (enough for driz- Approximately 1/2 c ginger beer zling) Agave syrup, to taste (optional)
Directions
Place whiskey over ice in a tumbler. Stir in ginger beer and agave. Drizzle red wine over the top, just enough for a bloody effect! Enjoy!
I mimicked this recipe from a local restaurant - Culinary Dropout. Theirs is so good, but my version is close.
135 - Drinks Pumpkin Spice Latte
Precious Goodson Georgia, 2015 Elizabeth Dole Foundation Fellow Alumni
The recipe is for a Pumpkin Spice Latte. I honestly cook very little, but love my coffees!! So, it was a treasure to find this recipe. I make this beverage a lot during the Fall. www.foodnetwork.com/recipes/food-network-kitchen/pumpkin-spice-latte
136 - Drinks 137 - Drinks
Breakfast Preheat oven to 350°
Sausage Breakfast Casserole
Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow
Ingredients
1 pkg seasoned croutons 2 cans mushrooms 6 eggs 2 cans cream of mushroom soup 2 lb Jimmy Dean breakfast sausage, 8 oz. cheddar cheese, shredded browned 1 Cup milk ½ Cup milk
Directions
Layer croutons, browned sausage, mushrooms, and shredded cheese in a 9 X 13 pan. Slightly beat 6 eggs and ½ cup milk and pour over. Cover and let stand in refrigerator overnight. Mix mushroom soup and 1 cup milk and pour over top. B ake for about 1 hour or until done.
This is part of our Christmas morning breakfast every year. It’s easy to make ahead of time so it takes less effort when everyone is together. It’s one of favorites because it has been part of a lifetime of beautiful family traditions for us.
140 - Breakfast Preheat oven to 325°
Brunch Casserole with Sausage
Diane Petrini California, 2017 Elizabeth Dole Foundation Fellow Alumni
Ingredients
6 eggs ¾ teaspoon dry mustard 4 slices of bread, cubed Topping: 2 cups grated cheddar cheese 1 can cream of mushroom soup 2 pounds loose breakfast sausage ½ cup milk 2 cups milk
Directions In large skillet, brown sausage. Drain well. Place bread cubes in bottom of lightly greased 9x13 Pyrex dish. Top with cooked sausage and grated cheese. In blender, blend eggs, 2 cups milk, and dry mustard for one minute. Pour over bread-cheese-sausage mixture. Cover with foil and refrigerate overnight. Mix mushroom soup and ½ cup milk. With a spoon, spread over the top of the egg mixture. Bake, uncovered, for 1.5 hours. Cut into squares to serve.
In our family, this recipe is referred to as the “Christmas Casserole”, as it is always part of our Christmas morning brunch. Served with ham slices, fresh fruit and muffinsit is an easy recipe that receives rave reviews. Add a Mimosa and the Brunch is complete!
141 - Breakfast Preheat oven to 350°
Cinnamon French Toast Bake
Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 tubes of cinnamon rolls (8 ct with frost- 1 cup heavy cream (small container) pe- ing) 1 teaspoon cinnamon cans (optional) 6 eggs ½ cup maple syrup
Directions
Separate the rolls and cut each into 8 pieces. Lightly grease a 9X13 pan. Arrange the cut pieces in bottom of pan. Mix eggs, cream and cinnamon together. Pour over the rolls. Sprinkle with pecans. Pour syrup over the top. Bake for 30 minutes. Let stand 15 minutes. Squeeze the icing on top and server.
142 - Breakfast 143 - Breakfast
Sauces Dips Guacamole
Jessica Reed Arkansas, 2020 Elizabeth Dole Foundation Fellow
Ingredients
3 avocados Salt One Large lemon Cilantro
Directions
Peel avocados and put in the blender. Add the juice of a whole lemon, a pinch of salt and s few cilantro leaves. Blend until smooth
146 - Sauces Salsa
Jessica Reed Arkansas, 2020 Elizabeth Dole Foundation Fellow
Ingredients
3 tomatoes A quarter of an onion 3 Jalapeño peppers (adjust for desired Garlic clove heat)
Directions
Place tomatoes and jalapeños in a microwave safe bowl Add 2 cups of water and cook for 4 minutes. Take out and stir the tomatoes and cook for another 4 minutes. Place the tomatoes and jalapeños in blender. Add a pinch of salt, a garlic clove and a quarter of an onion and blend together until smooth.
147 - Sauces Chunky Salsa
Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow
Ingredients
4-5 Roma tomatoes 1 onion 1 Jalapeño pepper (adjust depending on 1 t cumin desired heat) 1 t kosher salt (more to taste) 1 can stewed tomatoes 1/2 t mexican oregano 2 t chopped garlic Chili pwd - to taste 1 bunch of fresh cilantro (rip bottom of Pepper - to taste stems off) 1 fresh lime
Directions
Seed and remove jalapeño veins. Remove seeds and squeeze juce out of fresh tomatoes. Coarsely chop all vegetables and place in a blender or food processor. Squeeze lime over chopped vegetables and pulse the blender a few times. Add the remainder of the ingredients and pulse to desired coarseness (we like to see a nice blend of vegetables; this isn’t a smoothie!) Place in a large jar with lid. The flavors of the salsa will change as it sits. Taste test often and add more spices as you like.
148 - Sauces Preheat oven to 350°
Slow Cooker Buffalo Chicken Dip
Beth Durbin Arkansas, 2017 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 - 8oz. cream cheese 8 oz. shredded cheddar cheese 2 - 12 oz, chunk chicken Franks Red Hot Sauce to taste 1 c, ranch dressing
Directions
Spray the inside of the bowl of the slow cooker with cooking spray. Mix all ingredients into the slow cooker and stir. Cook on high for 1 1/2 to 2 hours until the cheese is melted. You can cook it for 3-4 hours on low. Stir the dip and serve with tortilla chips or vegetable sticks.
149 - Sauces Preheat oven to 350°
Hot Artichoke Dip
Beth Durbin Arkansas, 2017 Elizabeth Dole Foundation Fellow Alumni
Ingredients
1 (8oz.) pkg cream cheese, softened 1/2 c. Mayonnaise 1 can (14 oz.) artichoke hearts, drained 1/2 c. grated Parmesan cheese and chopped 1 clove garlic, minced
Directions
Mix all ingredients with electric mixer on medium speed until well blended. Spoon into a 9 in. pie plate or quiche dish and bake for 20 to 25 minutes it until very lightly browned. Serve with bakes pita wedges or vegetable dippers.
150 - Sauces Tex-Mex Dip
Shawn More Missouri, 2017 Elizabeth Dole Foundation Fellow Alumni
Ingredients
2 cans (9 oz.) bean dip 1 envelope taco seasoning 3 ripe avocados, peeled 2 c shredded Mexican cheese blend 2 T lemon juice 1 c ripe olives 1/2 t salt 4 green onions, sliced 1/4 t pepper 1 lg tomato, chopped and seeded 1 c sour cream Tortilla chips 1/2 c mayonnaise
Directions
Spread bean dip on a 12 in. serving plate. In a small bowl, mash avocados, lemon juice, salt, and pepper. Spread over bean dip. Mix the sour cream, mayonnaise, and taco seasoning. Spread over avocado layer. Sprinkle with cheese, olives, onions, and tomato. Serve with tortilla chips.
Reference: Taste of Home
151 - Sauces Index
Main Dishes Easy Red Beans & Sausage 60 Soupy Chicken 13 Quick Beef Chili 62 Meal in a Bucket 15 Santa Fe Soup 62 Macaroni and Cheese Casserole 16 Bread Muffins Rolls Shredded Crockpot Chicken 17 Senator Elizabeth’s Banana Bread 67 Easy Chicken Adobo 19 White Bread 68 Todd’s Beef and Bean Burritos 21 Fabulous Banana Bread 69 Guinness Shepherd’s Pie 23 Homemade tortillas 72 Shepherd’s Pie 24 Kathy’s Irish Soda Bread 74 Turkey Kebabs 27 Homemade Pita Bread 75 Meatloaf 30 Dutch Oven Zucchini Bread 76 Tacos de Asada 31 Mini Chocolate Chip Muffins 78 Green Chile Chicken Enchilada Stuffed Cakes Desserts Spaghetti Squash 32 Mrs. Panullo’s Crumb Cake 83 Cheddar Jack Spaghetti 34 Cream Cheese Pound Cake 84 Scalloped Potatoes and Smoked Sausage Apple Crusty 85 35 Amish Coffee Cake 86 Creamy Chicken and Chile Enchiladas 36 Double Chocolate Zucchini Cake 87 Garlic Lime Chicken 37 Can’t-Go-Campin Smores Cake 88 Manicotti/stuffed shells 38 Fluffy White Frosting 89 Salisbury Steaks 39 Jello Poke Cake 90 Chicken Stuffed with Mozzarella, Tomato and Triple Chocolate Kahlua Cake 91 Basil 40 Fried Ice Cream 92 Chicken Casserole 41 German Chocolate Cake 94 Sesame Chicken 42 Coconut-Pecan frosting 94 Orange Juice Rice Chocolate Ice Cream 96 and Pork Chops 43 Stuffed Cabbage Rolls 44 Cookies Snacks Candy Gnocci 45 Jack’s Favorite M&M Cookies 100 Spicy Shrimp Stack 47 Cranberry Bars 102 Quick n Easy Molasses Cookies 102 Lasagna In A Pot 48 Snickerdoodles 104 Shrimp Street Tacos 49 OH, GOODNESS! BARS 105 Crawfish Étouffée 50 Caramel Apple Crisp with Easy Caramel Sauce Slow Cooker Ranch Chicken Nachos 52 106 Soups Healthy Chocolate Chip Cookies 107 Chicken and Wild Rice Soup 56 Pies Puddings Jello Taco Soup 57 Red, White & Blueberry Pie 110 Garden Chowder 58 Cheese Flan 113 Taco Soup 59 Rice Pudding 114 Strawberry Pretzel Jello Salad 115
152 - Index Overnight Jello Salad 116 Christmas Jello 117 Aroz Dulce “Sweet Rice” 118 Cream Cheese Vanilla Wafer Tarts 119 Vegetables Salads Sides Spinach Quiche 123 Sweet Potato Soufflé 124 Holiday Cranberry Salad 125 Cheesy Potatoes 126 Funeral Potatoes 127 Best Crockpot Refried Beans 128 Bean Lettuce Wraps 129 Drinks Rhubarb slush 132 Apple Cider 133 Hot Buttered Rums 134 Pistols at Dawn 135 Pumpkin Spice Latte 136 Breakfast Sausage Breakfast Casserole 140 Brunch Casserole with Sausage 141 Cinnamon French Toast Bake 142 Sauces Dips Guacamole 146 Salsa 147 Chunky Salsa 148 Slow Cooker Buffalo Chicken Dip 149 Hot Artichoke Dip 150 Tex-Mex Dip 151 Index 152 Our Cooks 154 Standard Conversions 158 Gluten Free Conversion 160 Healthy Living Conversions 161
153 - Index Our Cooks Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni 75 Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni 76 Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni 87 Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni 92 Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni 102 Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni 102 Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni 116 Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni 117 Angie Toone Utah, 2018 Elizabeth Dole Foundation Fellow Alumni 128 Austin Courtney Elizabeth Dole Foundation Communications Manager 62 Beth Durbin Arkansas, 2017 Elizabeth Dole Foundation Fellow Alumni 36 Beth Durbin Arkansas, 2017 Elizabeth Dole Foundation Fellow Alumni 115 Beth Durbin Arkansas, 2017 Elizabeth Dole Foundation Fellow Alumni 126 Beth Durbin Arkansas, 2017 Elizabeth Dole Foundation Fellow Alumni 149 Beth Durbin Arkansas, 2017 Elizabeth Dole Foundation Fellow Alumni 150 Brian Vines Alumni President, Alabama, 2012 Elizabeth Dole Foundation Fellow Alumni 27 Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow 17 Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow 123 Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow 140 Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow Alumni 32 Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow Alumni 42 Carrie Fisher Florida, 2015 Elizabeth Dole Foundation Fellow Alumni 132 Carrie Fisher
154 - Our Cooks Florida, 2015 Elizabeth Dole Foundation Fellow Alumni 142 Coleton Whitaker Elizabeth Dole Foundation Manager of Campaign Programs 62 Colleen Rose Washington DC, 2019 Elizabeth Dole Foundation Fellow 74 Corrine Hinton Texas, 2017 Elizabeth Dole Foundation Fellow Alumni 19 Cynde Collins-Clark Oklahoma, 2018 Elizabeth Dole Foundation Fellow Alumni 16 Cynde Collins-Clark Oklahoma, 2018 Elizabeth Dole Foundation Fellow Alumni 57 Cynde Collins-Clark Oklahoma, 2018 Elizabeth Dole Foundation Fellow Alumni 85 Diane Petrini California, 2017 Elizabeth Dole Foundation Fellow Alumni 45 Diane Petrini California, 2017 Elizabeth Dole Foundation Fellow Alumni 141 Di Petrini California Elizabeth Dole Foundation Fellow Alumni 119 Emily Mather Ohio, 2016 Elizabeth Dole Foundation Fellow Alumni 24 Glenda Leary Indiana, 2014 Elizabeth Dole Foundation Fellow Alumni 41 Glenda Leary Indiana, 2014 Elizabeth Dole Foundation Fellow Alumni 44 Glenda Leary Indiana, 2014 Elizabeth Dole Foundation Fellow Alumni 86 Jason Courneen Massachusetts, 2016 Elizabeth Dole Foundation Fellow Alumni 71 Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni 37 Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni 39 Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni 58 Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni 59 Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni 90 Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni 124 Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni 125 Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni 127 Jeanette McKinney Idaho, 2014 Elizabeth Dole Foundation Fellow Alumni 129
155 - Our Cooks Jenny Jeffrey Ohio 2014 Elizabeth Dole Foundation Fellow Alumni 40 Jessica Reed Arkansas, 2020 Elizabeth Dole Foundation Fellow 31 Jessica Reed Arkansas, 2020 Elizabeth Dole Foundation Fellow 72 Jessica Reed Arkansas, 2020 Elizabeth Dole Foundation Fellow 146 Jessica Reed Arkansas, 2020 Elizabeth Dole Foundation Fellow 147 Karee White North Carolina, 2018 Elizabeth Dole Foundation Fellow Alumni 84 Katie F Guidry, Louisiana, 2020 Elizabeth Dole Foundation Fellow 60 Katie F Guidry, Louisiana, 2020 Elizabeth Dole Foundation Fellow 94 Katie F Guidry, Louisiana, 2020 Elizabeth Dole Foundation Fellow 96 Katie F Guidry, Louisiana, 2020 Elizabeth Dole Foundation Fellow 105 Katie F Guidry, Louisiana, 2020 Louisiana Elizabeth Dole Foundation Fellow 47 Katie F Guidry, Louisiana, 2020 Louisiana Elizabeth Dole Foundation Fellow 50 Lisa Marie Sternke South Carolina, 2016 Elizabeth Dole Foundation Fellow Alumni 134 Liz Rotenberry Maryland, 2015 Elizabeth Dole Foundation Fellow Alumni EDF Fellows Program Manager 13 Liz Rotenberry Maryland, 2015 Elizabeth Dole Foundation Fellow Alumni EDF Fellows Program Manager 106 Maggie Bristol New York, 2019 Elizabeth Dole Foundation Fellow 100 Maria Baca New Mexico Elizabeth Dole Foundation Fellow Alumni Cookbook Author - Comidas De Mi Familia “Tu Sangre Es Tu Sangre 118 Mary-Ella Majetich Florida, 2018 Elizabeth Dole Foundation Fellow Alumni 110 Mary Ward North Carolina, 2016 Elizabeth Dole Foundation Fellow Alumni 83 Mary Ward North Carolina, 2016 Elizabeth Dole Foundation Fellow Alumni 114 Megan Weatherford West Virginia, 2020 Elizabeth Dole Foundation Fellow 68 Megan Weatherford West Virginia, 2020 Elizabeth Dole Foundation Fellow 69 Meg Swanson Connecticut, 2015 Elizabeth Dole Foundation Fellow Alumni 15 Meg Swanson
156 - Our Cooks Connecticut, 2015 Elizabeth Dole Foundation Fellow Alumni 43 Melinda Smith-Pace Iowa, 2019 Elizabeth Dole Foundation Fellow 48 Michelle Bassett Nevada, 2018 Elizabeth Dole Foundation Fellow Alumni 91 Precious Goodson Georgia, 2015 Elizabeth Dole Foundation Fellow Alumni 136 Roxana E. Delgado, PhD Texas, 2015 Elizabeth Dole Foundation Fellow Alumni 113 Senator Elizabeth Dole Washington, DC, Founder of the Elizabeth Dole Foundation 67 Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow 148 Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni 56 Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni 88 Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni 89 Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni 23 Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni 35 Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni 38 Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni 49 Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni 104 Sharon Grassi Arizona, 2018 Elizabeth Dole Foundation Fellow Alumni 135 Shawn Moore Missouri, 2017 Elizabeth Dole Foundation Fellow Alumni 34 Shawn More Missouri, 2017 Elizabeth Dole Foundation Fellow Alumni 151 Sherri Piper Mississippi, 2020 Elizabeth Dole Foundation Fellow 133 Tara Plybon Texas, 2018 Elizabeth Dole Foundation Fellow Alumni 21 Tara Plybon Texas, 2018 Elizabeth Dole Foundation Fellow Alumni 30 Theresa Coomer Illinois, 2019 Elizabeth Dole Foundation Fellow 28 Yazmin Alfonso Elizabeth Dole Foundation Manager of Cities and Communities 78 Yazmin Alfonso Elizabeth Dole Foundation Manager of Cities and Communities 107 Yazmin Alfonso Manager of Elizabeth Dole Foundation Cities and Communities 52
157 - Our Cooks Standard Conversions
Dry Measurements Conversion Chart
3 teaspoons = 1 tablespoon = 1/16 cup 24 teaspoons = 8 tablespoons = ½ cup 6 teaspoons = 2 tablespoons = ⅛ cup 36 teaspoons = 12 tablespoons = ¾ cup 12 teaspoons = 4 tablespoons = ¼ cup 48 teaspoons = 16 tablespoons = 1 cup
Liquid Measurements Conversion Chart
8 fluid ounces = 1 cup = ½ pint = ¼ quart 32 fluid ounces = 4 cups = 2 pints = 1 16 fluid ounces = 2 cups = 1 pint = ½ quart = ¼ gallon quart 128 fluid ounces = 16 cups = 8 pints = 4 quarts = 1 gallon
Baking in grams
1 cup Flour = 140 grams 1 cup powdered sugar = 160 grams 1 cup sugar = 150 grams 1 cup heavy cream = 235 grams
Volume
1 milliliter = .2 teaspoon 240 ml = 1 cup or 8 fluid ounces 5 ml = 1 teaspoon 1 liter = 34 fl. ounces 15 ml = 1 tablespoon
Weight
1 gram = .035 ounces 500 grams = 1.1 pounds 100 grams = 3.5 ounces 1 kilogram = 35 ounces
US to Metric Cooking Conversions
1 tsp = 1 ml 1 pint (2 cups) = 473 ml 1 tsp = 5 ml 1 quart (4 cups) = .95 liter 1 tbsp = 15 ml 1 gallon (16 cups) = 3.8 liters 1 fl ounce = 30 ml 1 oz = 28 grams 1 cup = 237 ml 1 pound = 454 grams
158 - Conversions One cup equals
1 cup = 8 fluid ounces 1 cup = ¼ quart 1 cup = 16 tablespoons 1 cup = 1/16 gallon 1 cup = 48 teaspoons 1 cup = 240 ml 1 cup = ½ pint
Cups in a standard baking pan
9-inch round cake pan = 12 cups 9-inch springform pan = 10 cups 10-inch tube pan =16 cups 9 x 5 inch loaf pan = 8 cups 10-inch bundt pan = 12 cups 9-inch square pan = 8 cups
Dry Ingredient cups to ounces
1 cup all-purpose flour = 4.5 oz 1 cup heavy cream = 8.4 oz 1 cup rolled oats = 3 oz 1 cup granulated sugar = 7.1 oz 1 large egg = 1.7 oz 1 cup packed brown sugar = 7.75 oz 1 cup butter = 8 oz 1 cup vegetable oil = 7.7 oz 1 cup milk = 8 oz 1 cup unsifted powdered sugar = 4.4 oz
159 - Conversions Gluten Free Conversion
160 - Conversions Healthy Living Conversions
Content from Mayo Clinic
If a recipe calls for this: Try using this: Bread crumbs, dry Rolled oats or crushed bran cereal Butter, margarine, shortening or oil in Applesauce or prune puree for half of the baked goods called-for butter, shortening or oil; trans- free spreads or shortenings formulated for baking Butter, margarine or shortening to prevent Cooking spray sticking Canned meat, fish, vegetables and soups Low-sodium or reduced-sodium versions Cream Fat-free half-and-half or evaporated skim milk Cream cheese, full fat Fat-free or low-fat cream cheese, Neufchatel cheese, or pureed low-fat cottage cheese Eggs Two egg whites or 1/4 cup egg substitute for each whole egg Flour, all-purpose (plain) Whole-wheat flour for half of the flour called for in baked goods Ground beef Extra-lean or lean ground beef, ground chicken breast or ground turkey breast Mayonnaise Reduced-calorie, reduced-fat mayonnaise Meat Vegetables for half of the meat called for in casseroles, soups and stews Milk, evaporated Evaporated skim milk Milk, whole Reduced-fat or fat-free milk Pasta, enriched (white) Whole-wheat pasta Rice, white Brown rice, wild rice, bulgur wheat or pearl barley Seasoning salt, such as garlic salt, celery Herb-only seasonings, such as garlic salt or onion salt powder, celery seed or onion flakes, or finely chopped fresh herbs, garlic, celery or onions Sour cream, full fat Fat-free or low-fat sour cream, or plain fat- free or low-fat yogurt
161 - Conversions For more information about the Elizabeth Dole Foundation:
The Elizabeth Dole Foundation Hidden Heroes Cities, States, and www.elizabethdolefoundation.org Counties Program www.elizabethdolefoundation.org/hidden- heroes/#cities RAND Study Research www.elizabethdolefoundation.org/landmark- research Military Caregiver Resources www.hiddenheroes.org/resources The Hidden Heroes program www.hiddenheroes.org Respite Relief for Military & Veteran Caregivers www.hiddenheroes.org/respite The Caregiver Journey Map www.caregiverjourney. elizabethdolefoundation.org Stories about Elizabeth Dole Foundation Fellows www.elizabethdolefoundation.org/fellows The Academy for Inclusive Care www.campaignforinclusivecare. elizabethdolefoundation.org Our Amazing Staff www.elizabethdolefoundation.org/about-the- foundation/staff Become a Donor www.hiddenheroes.org/caregiver-champion