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A Taste of Military-Caregiver Life First Edition

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A Taste of Military-Caregiver Life First Edition 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.
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