How do we tell our

story?

Recipes to Remember

Mercer Middle School

7th Grade History

2015-2016 Recipes from kitchen B5

Mrs. Dolgin Main Dishes How do we tell our story? A Recipe to Remember: DOLMA

My Recipe Story: My great grandmother of my mom's side made the best dolma. My mom today is famous for making it now. My mother and my father both had this when they were children. We eat this anytime but my mother makes it once or twice a month.

Ingredients: 1 jar grape leaves, 1 pound of ground beef, 1 cup of long grain rice, 1 tsp of Arabic spice, ½ teaspoon of salt and pepper, 3 crushed cloves garlic.

- Directions Mix all of the ingredients except the grape leaves in a bowl. Then mix it until it's all mixed together. Bring a pot and put 3 tsp of oil in the pot then prepare the grape leaves and take one grape leave from the jar then put all the stuffing in the leave then roll it then put it in the pot then repeat this till the jar is finished. My family likes to put a ½ cup of lemon juice with 2 cups of water and then pour it on top of the pot. Then put it on the stove for 1 hour for ½ an hour put it on medium heat then the other ½ an hour put it on slow heat. There you go you have your meal!

This recipe is from Mohammad A.’s Family. How do we tell our story? A Recipe to Remember: PASTA with PUMPKIN & Sausage

My Recipe Story: My dad studied in France he learned how to cook with French Cordon Bleu chefs. He began cooking cooking this dish in Colorado Springs just after marrying my mom 18 years years ago. This has been a family tradition that we make between Halloween and Christmas.

Ingredients 1 tablespoon extra-virgin olive oil, plus 1 tablespoon. 1 pound bulk sweet italian sausage. 4 cloves garlic, cracked and chopped. 1 medium shallot, finely chopped. 1 bay leaf, fresh or dried. 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons. 1 cup dry white wine. 1 cup chicken stock, canned or paper container. 1 cup canned pumpkin. ½ cup heavy cream. ⅛ teaspoon ground cinnamon. ½ teaspoon ground nutmeg, ground or freshly grated. Coarse salt and black pepper. 1 pound penne or rigatoni pasta, cooking to al dente. Romano or

Parmigiano, for grating. Coarse salt and black pepper.

Directions: Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to stove. Add the remaining tablespoon oil, and then garlic and onion. Saute 3-5 minutes until the onion are tender.

Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute.Garnish the pasta with lots of shaved cheese and sage leaves

This recipe is from Jack B.’s Family. How do we tell our story? A Recipe to Remember: Runza Sandwich

My Recipe Story: My mom would make Runzas with her Grandma Elaine. They would make them every Christmas Eve when family would come for dinner. This was a tradition enjoyed by her whole family.

Ingredients: 2 pound ground beef 1 large onion , chopped Salt Pepper 1 Medium Cabbage, chopped

2 batches of a white bread dough

Directions: Saute onion in a bit of oil until just translucent. Add hamburger and saute until no longer pink. Season with salt and pepper. Drain away the grease, and return to the pan. Cover the mixture with the shredded cabbage and cook until the cabbage is done. Stir occasionally. This could take about 45 minutes or so. Using an egg-dough recipe, roll small balls of dough thin to make a 5×5 square. Put about 1/2 cup of cabbage mixture in center of square and seal closed. (See note below). Place seal side down on a parchment lined baking sheet (or a lightly greased sheet). Allow these to sit, covered lightly with a tea towel, for about 20 minutes – so the dough can rise for the second time. Bake 20-25 minutes at 350 or until lightly golden brown.

This recipe is from Alex S.’s Family. How do we tell our story? A Recipe to Remember: Jagerschnitzel

My Recipe Story: Jagerschnitzel is German for “Breaded Pork”. My grandma is from Germany, & she made this for my dad & uncle all the time. Now my Mom makes it for me all the time. It is a family favorite that we eat often. In our family we serve it with German dumplings called Spaetzle.

Ingredients: 4 boneless pork chops(pounded thin), salt and freshly ground black pepper, ½ cup all-purpose flour combined with 1 teaspoon salt, 2 large eggs(lightly beaten), ¾ cup plain breadcrumbs.

Directions: 1. Lightly season both sides with salt and freshly ground black pepper. 2. Place the flour mixture, egg, & breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, & the breadcrumbs, coating both sides & all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don’t let the schnitzel sit in the coating or they will not be as crispy once fried. fry immediately. 3. Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don’t want the schnitzel to sit around in the coating before frying. Use enough oil so that the schnitzels “swim” in it. 4. Fry the schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels. 5. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. This recipe is from Dylan T.’s Family. How do we tell our story? A Recipe to Remember: Macaroni and Tomato

My Recipe Story It was made in the 1800’s some time. We started doing the mac and cheese as a tradition.

Ingredients One box of elbow macaroni sugar(to taste) 8 oz. sharp cheddar cheese salt,pepper(to taste) 1 can diced tomatoes

Directions Cook macaroni as directed on box. In casserole dish add macaroni, diced cheese and tomatoes, mix and add sugar, salt and pepper to taste. Bake in oven at 380 degrees for approximately 40 min.

This recipe is from Dominic R.’s Family. How do we tell our story? A Recipe to Remember: Shrimp Biryani

My Recipe Story: My great grandmother made a famous dish in our family by the name if shrimp biryani. In her family she was very famous for making sea food, but her most known dish is shrimp biryani. She passed that dish down to my grandmother than my mother. We usually eat this dish often but, we also eat this dish on special occasions like birthdays, and holidays. This recipe came from her sister but she barely even made it.

Ingredients 2 tablespoons vegetable oil 1 1/2 pounds peeled, deveined shrimp (31 to 40 per lb.), rinsed 1/2 teaspoon each chili powder, turmeric, and pepper 6 whole cardamom pods, crushed 4 dried bay leaves About 1/2 teaspoon salt 1 cup plain whole-milk yogurt 1 cinnamon stick (about 2 in.) 1 teaspoon cumin seeds 2 cups basmati rice 2/3 cup lemon juice 2 onions (1 lb. total), peeled and chopped 1 tablespoon minced garlic 1/2 cup chopped raw cashews

Directions: 1. Pour 1 tablespoon oil into a 10- to 12-inch pan over medium heat. Add cashews, cardamom, bay leaves, cinnamon stick, and cumin seeds; stir until fragrant, about 2 minutes. Pour into a bowl. 2. In pan, heat remaining tablespoon oil over medium-high heat. Add onions and garlic; stir until limp, 5 to 8 minutes. 3. Stir in shrimp, chili powder, turmeric, pepper, 1/2 teaspoon salt, and nut-spice mixture. Cook, stirring frequently, just until shrimp begin to turn pink, 2 to 3 minutes. Reduce heat to medium; stir in yogurt. Cook, stirring often, until most liquid has evaporated, about 15 minutes. Remove bay leaves and cinnamon stick. 4. Meanwhile, in a 5- to 6-quart pan over high heat, bring 2 1/2 quarts water to a boil. Add rice; boil uncovered until almost tender, 7 to 8 minutes. Drain and pour into a bowl. Stir in the lemon juice and salt to taste. 5. In a buttered 3 1/2-quart baking dish, spread about 1/3 of rice mixture level. Top with 1/2 shrimp mixture, spreading level. Repeat layers, ending with rice. Sprinkle evenly with saffron threads. Cover tightly with foil. 6. Bake biryani in a 350° oven until center is hot and rice is tender to bite, 20 to 25 minutes. Serve immediately, with raita

This recipe is from Abhinav B.’s Family. How do we tell our story? A Recipe to Remember: Lasagna

My Recipe Story: Lasagna, a common recipe made in homes, but one that has been on my grandmother's side for generations. My mother, grandmother, great-great grandmother, and so on, have made lasagna every year, but only on special occasions. The annual Christmas family holiday party, birthday dinners, and anniversaries are when lasagna can be found in the Blandford household, and where my grandma can be found working hard in the kitchen cooking it before hand. We don't know when or where this recipe started to become popular in the family, but what we do know is that it's a delicious food that everyone can enjoy.

Ingredients onion, garlic, olive oil, tomato sauce, crushed tomatoes, tomato paste, Italian seasoning, oregano, black pepper, basil, parsley, lasagna pasta, ricotta, shredded mozzarella, and Parmesan cheese.

Directions: 1. Sauté onion and garlic in about 1 Tbsp olive oil 2. Add ground beef, brown and drain 3. Add 1 lg can tomato sauce, 1 lg can crushed tomatoes, and 12 oz can tomato paste 4. Add (to your taste): Italian seasoning, Oregano, Black Pepper, Basil, and Parsley 5. Stir and cook for a few hours on low heat; meanwhile boil 1 box of lasagna pasta acc. to package 6. To Assemble: Cover bottom of a 9x13” casserole dish with a light layer of sauce, place a layer of pasta in dish, spread each noodle with sauce, top with ricotta & shredded mozzarella & Parmesan cheeses, and continue until you have about 4 to 5 layers. 7. Cover with foil and bake at 350 for about 45 minutes to an hour 8. Remove foil for the last 10 to 15 minutes of baking

This recipe is from Kendall A.’s Family. How do we tell our story? A Recipe to Remember: Fried Shrimp

My Recipe Story Fried shrimp was originally made by my great grandma she is also the one who is the most famous for making this dish. My mom used to live in the countryside by a river and there was a lot of shrimp so they often ate this because it was plentiful and delicious. Now we usually eat it on the holidays or during parties because it is quick and easy to make and really good. It also finger food so you can eat it anywhere! This is one of my favorite family dish.

Ingredients 1 pound of shrimp 2 beaten eggs 1 cup of breadcrumbs ½ teaspoon of garlic powder 1 cup of all-purpose flour 1 teaspoon of paprika 1 quart of vegetable oil ½ teaspoon of salt ½ teaspoon of ground black pepper

Directions: Wash the shrimp with cooking wine and then rinse it with water. Take off the shrimp shell except for the tail. Place the shrimp in a bowl. Put the salt, pepper, and garlic powder into the bowl with the shrimp. Get a small bowl and stir the flour and paprika together. Get two more bowls and put the eggs in one bowl and the panko bread crumbs in the other. Heat the oil in the deep fryer or deep pan to 375 degrees. Get the shrimp and dip it into the flour mixture. Then dip it into the egg. Finally dip it in the bread crumbs. Now fry the shrimp until the outside is golden brown. Place the fried shrimp onto a plate lined with paper towels to collect excess oil Do this to the rest of the shrimp. Serve and Enjoy.

This recipe is from Vicky L.’s Family. How do we tell our story? A Recipe to Remember: Sticky Rice with Meat

My Recipe Story We usually stock sticky rice and chinese sausages in our house, so we are prepared for this recipe whenever there are unexpected guests or parties. Also, this dish can be just a regular meal. This dish is very convenient to make for any occasion. We don’t really consider ourselves experts at this recipe, because it is easy to master. To sum this recipe up, sticky rice is simple, easy, and delicious.

Ingredients ● 4 cups sweet rice ● ½ cup chopped green onions ● 2 tablespoons oil ● Salt, black pepper, and sugar ● 4 chinese sausages ● 1 chicken breast

Directions First, steam the sweet rice. While the rice is steaming, cook the chinese sausages and slice them so they are circle- shaped. Next, cook the chicken breast (add salt and a little sugar if desired) and shred. Heat the oil and stir-fry the chinese sausages for one minute. Add the shredded chicken and green onions and stir-fry for another two minutes. Put the sweet rice in a dish and the sausages and chicken on top. Put some black pepper in if you want a spicy taste. Enjoy!

This recipe is from Alex P.’s Family. How do we tell our story? A Recipe to Remember: Easter Enchiladas

My Recipe Story At Christmas 2000, my Aunt Carol made Christmas Enchiladas for my mom and dad before they were married. My mom had traditional German recipes for Christmas, so my parents decided to change their Easter tradition from when they were children and start their own with their family. So instead of ham and lamb, we have enchiladas.

Ingredients 1 package of cream cheese 2 large cans of Enchilada sauce 4 cups of Mexican blend cheese 1 pound of Chicken, poached and shredded 1 small can of green chillies 16 tortillas

Directions Preheat oven to 350°F. In a medium saucepan over medium heat, melt cream cheese in 1 can of Enchilada sauce. Add 2 cups of Mexican cheese blend to mixture. Stir until all is blended. Add shredded chicken and half a can of green chillies to mixture. In a greased 9 x 13 inch pan, place the tortillas, spoon in mixture, and wrap tortilla in pan, continue until pan is full. Pour can of Enchilada sauce over the tortillas. Sprinkle remaining mexican blend and green chillies over tortillas. Bake until cheese is melted.

This recipe is from Olivia J.’s Family. How do we tell our story? A Recipe to Remember: Egg Case Roll

My Recipe Story This recipe came from my great great grandmother. The person in my family that is famous for making this is my grandmother. We usually eat this dish in the morning for special occasions.

Ingredients 9 x 13 dish Pound of sausage 15 eggs About 12 oz of shredded cheese Bread Salt and Pepper

Directions Break up bread and put in dish. Brown sausage in skillet .Beat eggs with whisk. 1/4 cup of milk and beat it with the eggs. Mix sausage into eggs. Pour over bread. Top with shredded cheese. Make day ahead. Cover with plastic wrap. Put in fridge. Take out of fridge half hour. 350° for 45 minutes. Let cool.

This recipe is from Colt W.’s Family. How do we tell our story? A Recipe to Remember: Pancit

My Recipe Story We make a Filipino dish called Pancit on special occasions like birthdays, Christmas, New Year's, and other holidays. The type of noodle in the dish represents long life. It has been in our family since my Lola Zinnia was a little girl. It was passed down from her mother to her, then her to my mom, and then my mom to me.

Ingredients - 4 cloves of Diced Garlic - 1 Package of Canton Noodles - 1 cup of Shredded Cabbage - 2 cups of Diced Chicken Breast - 1 ½ cups of Chicken Broth - ½ cup of Shrimp - ¼ cup of Shredded Carrots - 1 cup of Beef - 1 tbsp of cooking oil - 4 -5 tbsp of Soy Sauce - YOU MAY NEED MORE CHICKEN BROTH IF IT GETS TOO DRY - ¼ cup of Diced Onions

Directions 1)In a wok saute onions and garlic for about two minutes. 2) Add chicken and cook until done. 3) Add shrimp and cook until done 4) Once shrimp is cooked, add all of the veggies (cook until tender) 5) Add 2 tbsp of soy sauce 6) Add in chicken broth, noodles, and remaining soy sauce 7) Stir and let the noodles simmer for about 5 mins while covered until tender.

This recipe is from Grant S.’s Family. How do we tell our story? A Recipe to Remember: Grape Leaves

My Recipe Story: Grape leaves come from Palestine! My family makes this meal because it’s very tasty and reminds me of our Arabian side. My mom is always the one to make this meal because you have to be gentle while making it, but my grandma, great grandma, and all the way up. We usually eat this meal on a normal bases but it can be made for a special occasions!

Ingredients: sushi rice chopped ground beef onion spices (salt and pepper) lamb garlic grape leaves tomatoes oil water lemon juice

Directions 1. get a pot and put lamb on the bottom on top of the lamb put freshly cube diced tomatoes 2. wash your grape leafs 3. mix your ground beef with rice, onion, garlic, salt, pepper, and olive oil 4. you then start rolling them up by putting a grape leaf in front of you (you can only make one at a time) you put a fair amount of beef/rice in the middle. Then carefully roll it together. Make sure that there is no beef/rice showing on the outside! 5. when you’re done rolling the grape leafs carefully place them into the pot in a circular form 6. then put more tomatoes on top of the grape leafs (this gives it flavor) 7. you then put a plate on top of the pot (plate should fit in pot perfectly!) 8. on top of the plate you add a cup of water, olive oil, and lemon juice 9. then put the pot on the stove for one hour on high, then 30 minutes on medium, finally for two hours put on very low 10. then dump the leafs on a big plate and let them cool down for 15 minutes before eating them! This recipe is from Rania M.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story In Vietnam, males do not learn to cook and, my grandma was wealthy and had maids make her food. When they moved to America nobody knew how to cook and this was the first recipe my mom learned to make when she went to live out on her own. She wasn’t a great cook to begin, but with self-education, she got better and ended up making this recipe on her own.

Ingredients 1 pound of chicken wings 2 tablespoons of sugar 1 tablespoon of fish sauce 1 teaspoon of olive oil

Directions Preheat a wok, coat with olive oil, cook wings on medium heat for 6-8 minutes on each side, until cooked. Mix sugar and fish sauce in a bowl, drizzle over wings, continue frying until wings are evenly browned on both sides.

This recipe is from (First Initial, Last Name)’s Family. Side Dishes How do we tell our story? A Recipe to Remember: Rice Pudding

My Recipe Story Rice pudding is from Pakistan. My mom is famous for this recipe. She makes the best rice pudding ever that we can lick the spoons. It is amazing. I eat this recipe when we have a celebration,holiday, or just for fun. I love rice pudding because it’s such a sweet dish.

Ingredients: 1 liter of milk ½ cup rice (washed) 1 small tin of condensed milk, optional Dry fruits 4-5 bs. of sugar Pistachios seeds of 3-4 small cardimons Almonds

Directions Soak the rice in water for 1 hour. Then drain the water and put the rice in the blender with a little bit of milk added to make a puree. In a medium pot add milk, cardamon seeds, sugar and the blended rice. Put it on a flame to boil and keep stirring so it won’t stick to the bottom of the pan. When the rice becomes soft and leave it on low heat until it thickens. Just before removing from the heat. Garnish with fruit. Enjoy your rice pudding.

This recipe is from Maimoonah C.’s Family. How do we tell our story? A Recipe to Remember: Cheesy Apples

My Recipe Story My grandma used to make this for dessert when my dad was young (it’s more of a grown up dish but kids can have it). I'm not really sure of where it came from but she was famous for making this recipe. She would usually make it around holidays or just because. Sadly she passed away before she had a chance to make it for me and my sister so I never shared any of those happy family cooking moments with her.

Ingredients ½ cup butter softened 1 cup sugar 8 oz of sharp cheddar cheese,grated ¾ cup of all purpose flour 1 lb of sliced apples, unsweetened

Directions 1. Preheat oven to 325°F. Grease a 1 ½ quart casserole with vegetable spray. 2. In a medium mixing bowl, cream together butter and sugar. Using a spoon, stir in grated cheese. Add flour and combine using fingers or a spoon. Batter should be stiff. 3. Arrange apples in prepared casserole. Evenly crumble cheese mixture over apples. 4. Bake for 30 minutes. This recipe is from Connor D.’s Family. How do we tell our story? A Recipe to Remember: Dinner Rolls

My Recipe Story Dinner rolls were my great grandmother’s recipe and she made them for my dad and his sisters when they were my age and now my mom and I make dinner rolls every year for Thanksgiving and they’re everyone’s favorite!

Ingredients 1 package of yeast 1 ½ cups of milk ½ cup warm water 5 tablespoons sugar 3 eggs 1 teaspoon salt 6 cups sifted flour 1 stick of butter (melted)

Directions Scald milk, add sugar and salt, cool to room temperature. Lightly beat eggs, then add to milk. Dissolve yeast in warm water and add to milk. Add 3 cups flour and beat until perfectly smooth. Add melted butter and remaining flour (or enough to make easily handled dough). Mix together then knead well for five minutes. Place in greased bowl. Cover and set in warm place, free from draft. Let rise until doubled in bulk, about 1 ½ hours. Punch down the dough and cut into rolls. Place close together in a well-greased shallow pan. Cover and let rise until light, about 1 hour. Bake in hot oven at 425 degrees for about 20 minutes. Makes 4 dozen rolls.

This recipe is from Elise B.’s Family. How do we tell our story? A Recipe to Remember: Cornbread

My Recipe Story This recipe was invented by my great aunt in an Ida cooking book. It has been in our family for lots of years and we all love it. It is a southern recipe and was originally made in that general area. Since corn was such a vast and popular crop it was easily made, and can still be enjoyed today! Hope you enjoy!

Ingredients 2 eggs ½ cup of shortening 1 cup of cornmeal ½ teaspoon of salt ½ teaspoon of baking powder

Directions Preheat the oven to 400 degrees. Place the shortening in an iron skillet and place in oven to heat up the shortening. Mix all other ingredients, then pour the hot shortening into the batter and mix. Pour into skillet and bake for 30 minutes or until lightly golden brown.

This recipe is from Emily A.’s Family. How do we tell our story? A Recipe to Remember: Moroccan Pancakes

My Recipe Story Because this is a pancake recipe, it was thought to have originated and first eaten in medieval Europe. This new, tasty invention started to grow and evolve over time, until it was adopted by the ancient Berber of Morocco who completely changed the physical appearance of this recipe. The Moroccan Pancake used to be stuffed with pigeon or meat, but that has long changed over time, as they are now served with butter or honey. There is no specific or known person in my family that makes this recipe, but if there were, it would probably be my aunt Fouzia or my grandma on my mom’s side. To be honest, I eat this nearly every day when I travel to Morocco (every 2 years), but I only have this during the religious holidays of Eid and Ramadan, here in the United States. I do wish my mom would make it more though!

Ingredients ● 250 g. of semolina ● 4 tbsp. of All Purpose Flour ● 1 tsp. of baking yeast ● ½ tsp. of salt ● 375 ml./1.6 cups of warm water (115o F) ● 22 g. of baking powder

Directions You should first mix all of the above ingredients, except the baking powder in a stand mixer for about 6 min. or until a homogenous and smooth paste results. Add 22 g. of the baking powder and then blend again for about 4 min. Next, preheat a non-stick pan to medium- low heat on a stove and pour in half a cup of the resulting dough from step 1 into the pan. You will start to see bubbles and holes forming. Finally, you should make sure that no uncooked dough is left in the pan and then remove the pancakes from the pan and let them cool. The resulting pancakes can be served with butter or honey and enjoyed with coffee or tea.

This recipe is from Wassim B.’s Family. How do we tell our story? A Recipe to Remember: Irish Soda Bread

My Recipe Story My family recipe originated in 1916 when a man was challenged to come up with a way to use poor soft wheat to make bread. This recipe came from my great grandma when she thought was making bread for christmas and ended up making irish soda bread. My grandma is famous for making this dish at christmas because she is mainly Irish and Swedish. A classic Irish man or women would always enjoy Irish Soda Bread.

Ingredients 1 egg 1 teaspoon baking soda 4 cups of flour, ½ margarine

¼ cup butter, melted 1 tablespoon of baking powder 1 cup buttermilk

¼ cup of buttermilk ½ teaspoon of salt

Directions Preheat oven to 350 degrees: lightly grease a large baking sheet. In a large bowl, mix flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with ¼ cup of buttermilk; brush loaf with this mixture. Use a sharp knife to cut an “X” into the top of the loaf. Bake in preheated oven until toothpick inserted into the center of the loaf comes out clean, 45 to 50 min. Check for doneness after 30 min. You may continue to brush loaf with butter mixture while it bakes.

This recipe is from Christian H.’s Family. How do we tell our story? A Recipe to Remember: Aloo Fry

My Recipe Story This recipe is very important to our family. We make this food whenever our cousins and we meet. My grandma usually makes it, since she is well-known for aloo fry. Aloo fry was originated in southern India. This is a really simple meal that is really good, so we make it often.

Ingredients potatoes, oil, salt, chili powder, turmeric, and cumin seeds

Directions First, put a large pan on the stove and heat it up. Next, pour ¾ cup of oil into the pan. Dice 1 lb. of potatoes. After the oil is heated add the potatoes to the pan. Fry potatoes until golden-brown. Drain the oil. Add salt, chili powder, turmeric, and cumin seeds. Mix well. Serve with rice (Enjoy!)

This recipe is from Sritha C.’s Family. How do we tell our story? A Recipe to Remember: Paneer Makhani

My Recipe Story My aunt started this recipe and then it spread to my mother and other aunt. This recipe is enjoyed with rice or bread. This is a family recipe my mom makes for special celebrations. This recipe did not come from anywhere, my aunt was just exploring and experimenting with foods in the kitchen and then like magic it became everyone's favorite. We make this recipe whenever our cousins come for Diwali or if we are just celebrating.

Ingredients 1 lb of paneer ( Indian homemade cheese), 2 cups of crushed tomato,½ cup of heavy cream, 1 teaspoon of garlic, 1 teaspoon of ginger, ½ teaspoon garam masala (indian blend of spices), Salt ( depending on how much you would like), ½ teaspoon of red chili powder,1 teaspoon of turmeric powder, 2 tablespoons of oil, 1 tablespoon of dried fenugreek leaves, pinch of asafoetida

Directions Cut paneer into small pieces, Wash and crush the tomatoes in blender into smooth paste in a pan heavy bottom, add oil and let it heat up,add asafoetida,add crushed ginger and garlic and cook for 10 seconds, add the crushed tomatoes and stir,add salt, turmeric powder, garam masala, and red chili powder,let the tomatoes cook till the oil separates,add the heavy cream to the tomatoes. ,mix and let the curry and cook for 5 minutes stirring it occasionally,the color will turn into red orange,add paneer and mix it in with curry and let it simmer for 5 minutes, add dried fenugreek leaves and let it simmer for another 5 minutes.

This recipe is from Anjali K.’s Family. How do we tell our story? A Recipe to Remember: Tamarind Rice

My Recipe Story I chose Tamarind Rice because it is a very traditional recipe and famous dish that’s passed on. It’s a sweet and sour dish that can be easily altered to one’s taste. Tamarind Rice is made for special holidays and festivals such as Diwali. It can be made instantly with leftover rice, so my grandmother liked it a lot.

Ingredients Sesame Seed- 1 tsp, Chana Lentils- ½ tsp, Urad Lentils- ½ tsp, Mustard Seeds- ⅛ tsp, Cumin Seeds- ½ tsp, Peppercorn- ¼ tsp, Turmeric Powder- 1 tsp, Fennel Seeds- ½ tsp, Curry Leaves- 4-5 leaves, Dried Red Chilli- 2 chillis, Tamarind Paste-2 tsp, Hot Water- 1 cup, Cooked Rice- 3 cups, Oil- 1 tsp, Salt- Pinch, Peanuts- Approx. Handful

Directions Step 1: Roast Chana and Urad Lentils, Peppercorn, Cumin Seeds, and Fennel Seeds in a pan. Step 2: Dissolve Tamarind Paste in the Hot Water. Step 3: Set aside the roasted item( shown in step 1), Step 4: Heat oil in a pan and add in Curry Leaves, Mustard Seeds, Red Chilli, and Peanuts in the oil. Step 5: Once they are roasted, add in the Tamarind Paste. Step 6: Add Turmeric Powder and Salt. Step 7: Cook until it becomes a paste consistency. Step 8: Add cooked rice and step 1 spices, mix well. Step 9: Enjoy! This recipe is from Swetha B.’s Family. How do we tell our story? A Recipe to Remember: Vasilopita

My Recipe Story Vasilopita is done with commemoration for St.Basil. My Yia Yia (Grandma in Greek) is the famous one for making this food and we eat this on New Year’s Day. You put the coin in the bread and then cut it. When you cut the bread you say (this is for the house, this is for Yia Yia, this is for Dimitra( mama), this is for Nicolas(baba which is dad in greek), this is for Maria, this is for George. The person who gets the coin has good luck for the rest of the year. I got it for the year of 2015 and it was my first time getting the coin.

Ingredients 1 cup(2 sticks) unsalted butter, 1 cup sugar, 3 extra-large eggs, grated rind of 2 large oranges, grated rind of 2 large lemons, ½ teaspoons crushed/powdered gum mastic (Greek mastika), 4 cups flour, 2 teaspoons baking powder , ½ teaspoon of salt , ½ cup milk , 1 egg yolk blended with 1 tablespoon milk and sesame seeds, blanched almonds a clean coin- a quarter will do nicely-wrapped in gold or silver foil

Directions 1)Preheat oven to 350 degrees. Thickly butter a 10 inch round springform pan.2) in a large bowl of an electric mixer, cream the butter until it is light and fluffy. Beat in the sugar and beat until the mixture is light. Beat in the eggs, one a time, beating well after each addition. Beat in the orange and lemon rinds, and the crushed/ powdered sour cherry pits and gum mastica. 3)in a separate bowl, sift together three cups of the flour, the baking powder and salt.4) with the mixer on a low speed, gradually beat in the dry mixture alternately with the milk. The batter will be very thick. Using a wooden spoon, gradually blend the remaining flour, beating well completely smooth.5) Spread the batter into the pan, press the coin into the dough until it is completely covered(don’t let anyone see where you place the coin!, and then smooth the top. Brush the top evenly with the egg and milk mixture and sprinkle with sesame seeds. Gently press the blanched almonds into the top to make a cross and spell out the date of the new year.6)bake for 45 minutes, until golden brown(if it browns too quickly, cover the top with aluminum foil). Cool in the pan for 15 minutes before removing from springform and thoroughly cool before slicing.

This recipe is from Maria M.’s Family. How do we tell our story? A Recipe to Remember: Pupusas

My Recipe Story This recipe come from El Salvador where my grandma is from. She is the one who is “famous” for making this dish me and my mom don’t know how to make this dish. My grandma know how to make a lot of food.

Ingredients ● 5 cups masa harina flour ● 4 cups water, approximately ● 16 -24 ounces canned refried beans ● 3 cups soft white cheese ● light vegetable oil or light olive oil

Directions In a large mixing bowl, gradually stir water into masa harina until dough forms a ball that can be handled.In another bowl empty refried beans [beans are optional] and place grated cheese into a separate bowl.Divide dough into about 25 pieces roll each into a ball and flatten between the palms of your hands to about ½ inches thick.Put a spoonful of beans and a small handful of cheese into the center of each pupusa.Flatten again with the filling inside. heat a heavy, wide-bottomed or flat skillet until hot. Brush with oil and cook pupusas on each side for 4-5 minutes until a pale golden-brown. The outside should be firm. This recipe is from Tatiana G.’s Family. How do we tell our story? A Recipe to Remember: Kosambari

My Recipe Story Kosambari is an appetizer that was passed from my great- grandmother. She loved to cook. She tried this dish one day as it takes very minimal time to prepare. It turned out to be everyone's favorite dish.

Ingredients ● 2 cups of moong dhal (lentils) ● 2 cups of grated carrot ● 1 tbsp of salt ● 3 tbsp of lemon juice ● 1 tbsp of oil ● 1 tbsp of mustard seeds ● ½ cup of cilantro ● chopped 3 chilies (optional)

Directions Step 1: Moong Dhal mixture: 1) Soak the moong dhal in water for two hours to make it soft. 2) when the moong dhal is soft, drain the water and transfer it to a bowl 3) Then add the above quantities of grated carrot, salt, lemon juice, cilantro to the moong dhal and mix well, Keep the bowl that has this mixture aside. Step 2: Seasoning. 4) To prepare seasoning take a small pan and pour oil. This has to be heated on the gas or electric stove. 5) When the oil is hot around 400 degree oF, add the mustard seeds and wait until you hear popping noises. We don’t need to measure the exact temperature for this. 6) Add the chillies (optional) and leave it on the stove for a minute. Step 3: 7) Finally mix the moong dhal mixture and the seasoning. 8) Enjoy Kosambari :) This recipe is from Snigdha S.’s Family. How do we tell our story? A Recipe to Remember: Puto

My Recipe Story This recipe came from the Philippines. My mom is famous for making it because she is the only one who makes puto here in America. This dish can be eaten on any occasion and it makes a delicious snack or dessert. It tastes the best when it is warm or right when it comes out of the oven.

Ingredients 1 box of “White King” Puto 1 cup of water ½ cup sugar 5 tsp. cooking oil

Directions Preheat the oven to 350 F. Add one pouch of the mix to all of the ingredients and mix. Put the batter in a muffin pan then put the muffin pan in another pan filled with water. Bake for 45 min. to an hour.

This recipe is from Dana H.’s Family. How do we tell our story? A Recipe to Remember: Potato Fry

My Recipe Story The recipe of potato fry came from my great-great grandmother. She was making another dish when she apparently accidentally left potatoes in a pan. It tasted pretty good, so the next time she added some spices to make it taste even better. She did not actually invent the dish; it was already around at the time and wasn't that popular. In my family, my mother is famous for making potato fry. Since it is very simple and easy to make, we usually eat potato fry every couple of weekends. This is probably once, maybe twice a month. We would eat it more, but then we would get bored of it and not enjoy the lively flavoring but complain about how we just ate this a couple days ago.

Ingredients 4 Potatoes, 1 tbsp. oil, ½ tsp. cumin seeds, ½ tsp. mustard seeds, 1 tsp. sambar powder, ¼ tsp. turmeric powder, ½ tsp. red chili powder, and a pinch of salt for flavoring.

Directions Wash, peel potatoes and dice in small pieces, rinse again 2-3 times in water, drain and keep aside. In wok or pan heat oil add mustard, cumin seeds and allow spluttering. Add potatoes, sauté, cover, and cook in medium heat until half cooked, stir in intervals. Add sambar powder, red chili powder, turmeric powder and salt, mix well, cover and cook for 4-5 minutes or until potato gets cooked fully, do stir in intervals. Potato fry is ready!

This recipe is from Arya S.’s Family. How do we tell our story? A Recipe to Remember: Aloo Kachori Recipe (to make 10)

My Recipe Story Aloo Kachori is an Indian dish that my family has been making and relishing for the past few generations. This dish is not commonly eaten everywhere in India, but is popular in the area my great-grandmother comes from which is Uttar Pradesh. We often make Aloo Kachoris on festivals, and since it is very filling and long-lasting, we many times take it when travelling in India. My family prefers to eat this dish with some achar (pickle). Making achaar (pickle) are my grandmother’s speciality. She has made mango, green chilly, jackfruit, lemon, and many other types that add the last touch of satisfaction when it comes to taking a bite of this tasty, finger-licking dish.

Ingredients ● 3 cups whole wheat flour ● 3 boiled and mashed potatoes ● salt- to taste (about 1 tsp) ● ½ tsp garam masala (a blend of Indian spices) ● ½ tsp cumin powder ● ¼ tsp turmeric ● ¼ tsp dry mango powder ● oil- for deep frying ● 1 ½ cups water

Directions Make dough with flour and water and set aside. Add all seasonings mentioned above to the boiled mashed potatoes and mix thoroughly. Make 10 equal sized balls of the dough. Roll out a ball of dough using a rolling pin into a flat circle with about a 3 in. diameter. Take 1 tsp of potato filling, put in the center of the rolled out dough, and wrap it with the dough to make a ball. Roll this stuffed ball evenly to a circle with about a 5 in. diameter. Then deep-fry it in hot oil, cooking until there is even browning on both sides. Repeat this procedure with the rest of the dough balls and filling. Now you can eat the hot, stuffed kachoris with a side of yogurt and any type of chutney or achaar (pickle).

This recipe is from Parnika S.’s Family. Desserts How do we tell our story? A Recipe to Remember: Sweet Potato Pie (not my family’s real recipe)

My Recipe Story My father wanted to learn how to make sweet potato pie. So he asked his family members how they made it. Next he added all their recipes together and found the perfect pie.

Ingredients 4 ounces butter, softened 2 cups cooked and mashed sweet potatoes 2 cups granulated sugar 1 small can (5 ounces, about 1/2 cup plus 2 tablespoons) evaporated milk 1 teaspoon vanilla 3 eggs, beaten 1 1/2 teaspoons cinnamon 2 prepared pie shells, unbaked

Directions Line the pie plates with the pastry. Refrigerate until thoroughly chilled while you prepare the filling. Mix potatoes, butter, evaporated milk, and sugar until well blended. Add eggs, vanilla, and cinnamon; mix well. Pour into the prepared chilled pie shells. Bake in a 350° oven for about 1 hour, until set. Tip: If the crust edge appears to be over-browning, place a pie shield on the pie or make a foil ring to protect the crust.

This recipe is from Amari S.’s Family. How do we tell our story? A Recipe to Remember: Suspiro Limeño

My Recipe Story Its history starts with the wife of poet Jose Galvez, Amparo Ayarez, who invented the recipe. Galvez gave it its name because it is sweet and light "like a woman's sigh". Suspiro Limeño Author: Peru Delights Prep time: 25 mins Cook time: 30 mins Total time: 55 mins Serves: 4

Ingredients ● 1 12-ounce can evaporated milk ● 1 14-ounce can sweetened condensed milk ● 3 eggs ● 1 cup sugar ● ¼ cup Port wine ● 2 tablespoons water ● Ground cinnamon

Directions 1. In a heavy saucepan cook the evaporated milk and the sweetened condensed milk over low heat, stirring constantly with a wooden spoon until the mixture thickens and turns a pretty caramel color, or until you can see the bottom of the saucepan when you scratch the spoon against it (about 30 - 40 minutes). Take off the heat. 2. Separate the egg whites from the yolks, and use a wire beater to beat the egg yolks in a bowl. Add a couple of tablespoons of the hot milk mix and keep beating for a few seconds. Pour everything in the saucepan and mix carefully and reserve. This is what Peruvians call manjar blanco. 3. In another saucepan mix the sugar, Port wine and water. Make it boil over high heat for 6 minutes without stirring. The syrup is ready when it forms a caramel thread when dropped from a spoon, (see picture). 4. Meanwhile, beat the egg whites with an electric beater at high speed until soft peaks form (when you lift one of the beaters and it has a soft cloud of meringue foam around it). For the whites to grow perfectly, they must have no trace of yolk, and the bowl must be dry and clean, without any grease spots. 5. Add the hot syrup in a thin and steady stream, beating vigorously until the resulting meringue is cold. 6. Pour the cooked milk mixture (manjar blanco) in individual cups or a larger container, cover with meringue in a decorative fashion (easier if you use a piping bag, but you can do it with a regular bag with a hole cut in one corner, or with a spoon), and dust with ground cinnamon. 7. Serve at room temperature or keep in the fridge. Both waysThis are delicious. recipe is from Joaquin F.’s Family. How do we tell our story? A Recipe to Remember: German Anise Drop Cookies

My Recipe Story These cookies are over 100 years old. My mom likes to make them when my grandma comes over (usually around Christmas) My great great grandma owned a bakery and made these cookies, she was really good at making them. They are also German cookies.

Ingredients 4 eggs 2.5 cups of flour 1.5 cups of sugar ½ tsp. salt 1 tsp. anise extract

Directions Beat eggs to a foam, add sugar. Mix for 20 minutes in a mixer. Add dry ingredients and anise, mix well. Put parchment paper on a cookie sheet; drop teaspoons onto the paper. Let the cookies sit and rise for 6-8 hours or overnight. Bake on 350 degrees for 8 minutes. Makes about 3.5 dozens.

This recipe is from Carly J.’s Family. How do we tell our story? A Recipe to Remember: Brownies

My Recipe Story I chose this because my mom only makes it for special occasions like when guest are over. She made this during winter there was to much snow to go to Walmart so we decided to make the brownies. When she made the brownies these weren't ordinary brownies they tasted like 100 legendary rare chocolate bananas.

Ingredients ● 1 egg ● veggi oil ● water ● milk ● flour

Directions ● Preheat oven for 25 min on 350 degrees ● Get a mixing bowl put 1 egg ⅓ of veggie oil and ¼ of water also add brownie mix and stir for 5 min ● After put the brownie in the any kind of pan ● Make sure preheating is done if it is place in oven ● Leave to cook for 35 mins.

This recipe is from Nyle N.’s Family. How do we tell our story? A Recipe to Remember: Sugar Cookies

My Recipe Story My Great great grandmother is famous in our family because she made it up. She was inspired by the recipe on a Crisco wrapper. We eat it every Christmas, my dad is very picky when it comes to the cookies. They have to be medium size Christmas trees with green frosting.

Ingredients ● ½ cup of Crisco shortening ● ¼ cup of sugar ● 1 egg ● 1 tablespoon of milk ● 1 teaspoon of vanilla ● 1 ¼ cup of flour ● ¼ teaspoon of baking powder ● ¼ teaspoon of salt

Directions Mix together the shortening, sugar, and egg. Then cream in the milk and vanilla. After that slowly mix in the flour, baking soda, and salt. Then put flour on the table, roll out the cookie dough and cut out what you want. Put six on a cookie sheet and bake at 375 for 6 to 9 minutes.

This recipe is from Haley S.’s Family. How do we tell our story? A Recipe to Remember: Italian Lemon Cookies

My Recipe Story I chose this recipe for my family recipe because my great-grandmother used to make them for my mom and my grandmother makes them for me. They are usually served as a Christmas treat when my family goes over to my grandmother’s house. I’ve always like the slight sweetness of the cookie with the lemon bite. Also, the texture is airy, fluffy and soft; and simply melts in your mouth. I love to help make these because I love to decorate sweets and sprinkles are always an extra touch of color for cookies. These cookies are often found in the Italian section of New York City bakeries since they are quite popular.

Cookie Ingredients: Lemon Glaze Ingredients: 1 ● ⁄2 cup sugar 3 C confectioners sugar 1 ● ⁄4 cup vegetable shortening ¼ C water ● 3 large eggs 1 t lemon extract 1 ● 1 ⁄2 teaspoons lemon extract multi-colored sprinkles ● 2 cups all-purpose flour 1 ● 1 ⁄2 teaspoons baking powder 1 ● ⁄8 teaspoon salt

Directions for Cookies: Directions for Frosting: 1. Preheat oven to 350°F. 1. Combine sugar, water, lemon extract until smooth. 2. For cookies, cream together sugar and shortening. 2. Frost the tops of each cookies 3. Add eggs and lemon extract and beat well. 3. Before frosting dries, top with sprinkles. 4. Add flour, baking powder and salt; Mix well. 4. Allow cookies to dry before stacking. (The dough should be soft and sticky.) 5. Store in airtight container. 5. With a small cookie scoop, drop dough onto a lightly greased cookie sheet, spacing them about 2-inches apart. 6. Bake for about 12-15 minutes, or until firm and lightly brown. 7. Remove cookies from cookie sheet and allow to cool completely on wire racks.

This recipe is from Angelina L.’s Family. How do we tell our story? A Recipe to Remember: Millie’s Dillie

My Recipe Story My step-grandma used to love chocolate pudding pie. She would eat it every holiday and sometimes over the weekend, she was obsessed. She would always put cool whip on it and mix the two together. Then one day my sister said what if you made it with the cool whip and she kind of shook it off. Then like a month later me and my sister went to her house and she said let's make the desert so we do. We first make the crust and it's looking better than ever. So we start milking the pudding and cool whip together then we put it in the fridge for two hours to cool it down with the crust. We take it out and all three of us grab forks and take a bite and it’s delicious. So now every holiday or when we go to her house we always make it and everybody loves it. That's the story of the Millie's Dillie.

Ingredients 1 stick of melted butter 1 cup of flour 1 cup of sugar 8oz of cream cheese 6 oz of Cool Whip 3 oz of chocolate pudding ½ cup of cold milk

Directions Put the butter and flour into the oven at 350℉ then mix the cream cheese and cool whip then pour in the crust then pour the chocolate and milk to the second layer.

This recipe is from Brody T.’s Family. How do we tell our story? A Recipe to Remember: Mud Pie

My Recipe Story My great grandmother one day wanted to make up a new recipe. She decided that she was going to make mud pie! it might sound gross but I promise you it is the best thing that I have ever tasted in my whole life! It has passed down generations. Then it passed down to me i will hope that I can pass it down to my children and they can pass it down to theirs!

Ingredients ½ package nabisco chocolate wafers (or oreo top and bottom cookies) ½ cube butter, melted 1 gt. coffee ice cream or one of your choice 1 ½ c. fudge sauce

Directions 1. Crush wafers (Oreos) and add butter; mix well 2. press into to a “pie plate” 3. cover with softened ice cream 4. put into freezer until ice cream is firm 5. drizzle with cold or hot fudge sauce 6. store in freezer for up to 10 hours 7. Ready to eat!

This recipe is from Izzie P.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Pizza Dolce means Sweet Italian Pie and this recipe comes from my Great Grandmother, Mary Longo. Mary was born in Calabria, Italy and came to the United States with her parents when she was 17 years old. She was an only child and married Louie Longo, also from Italy, and they had four children. She always made Pizza Dolce for Easter and on Christmas. Her daughter, my grandmother, Catherine Longo Wieczorek, now continues the tradition and makes this sweet pie for our family Easter dinner and on Christmas Eve.

Ingredients ½ stick of butter, 1 ⅓ cups of sugar, 1 tsp vanilla, 2 ¼ ricotta cheese, 4 eggs,

Directions Mix all ingredients well, Pour into 2 pie crusts, Bake at 325 For 1hr 20 min, Do not open the oven while baking, Makes 2 9 in. pies, Serve with whipped cream.

This recipe is from (First Initial, Last Name)’s Family. How do we tell our story? A Recipe to Remember: Semiya Payasam

My Recipe Story This recipe is made by everyone in our family, and no one started it. It was made because of an interesting legend. We make it on birthdays and special ceremonies. Usually, it is made by my mom but I love to watch and help her. It is delicious and fun to make. It is a great dessert that you can have after you eat something spicy, or just as a snack. Enjoy!

Ingredients ● Milk – 5 cups ● Vermicelli – 75 grams ● Sugar – ½ cup ( or as required) ● Cardamom – 3 to 4 ● Ghee (Clarified Butter) – 1 tbsp. *Optional* ● Cashews – 8 or 10 ● Raisins – 10 or 15

Directions Heat 2 tsp of ghee in a pan and roast Vermicelli until light golden brown. Remove aside to keep. In the same pan, heat some more ghee and fry cashew nuts and raisins separately (Cashews and Raisins are optional). Powder the cardamoms and mix it with a tsp. of sugar and keep it ready. ü Boil milk in a heavy bottomed pan, then add the roasted vermicelli to it and cook on medium heat until it becomes soft. Keep stirring it to prevent it from getting burnt. Then add sugar and stir until it dissolves.Then sprinkle cardamom powder, cashew nuts and raisins on top and make finishing impression. (Adding Cashews and Raisins is optional.

This recipe is from Deekshita B.’s Family. How do we tell our story? A Recipe to Remember: Lightning Cake

My Recipe Story This came from my great, great grandmother who was, at the time, in the middle of the Great Depression, where people would invite each other over for cake and tea, and figured out how to make a simple cake that still tasted great, but also took simple ingredients.

Ingredients Topping options: 1 cup of butter, softened Powdered Sugar 2 cups of sugar dusting of brown sugar and melted 2 eggs butter (recommended) 2 cups of milk Cherry pie filling 4 cups of flour Frosting 8 teaspoons of baking powder

Directions Preheat oven to 350F and lightly grease and flour cookie pan or sheet. Mix ingredients in typed order (left) and pour into prepared sheet or pan. Combine topping ingredients and sprinkle on top Bake for about 25 minutes or until cake tests done. Enjoy!!

This recipe is from Joseph H.’s Family. How do we tell our story? A Recipe to Remember: Chocolate Pound Cake

My Recipe Story This recipe comes from my great-grandma. It was passed on to my grandma, then my mom, now me. My grandma usually makes this because my great-grandma died before I was able to meet her. This recipe came from the state of North Carolina. We usually eat this over holidays like Christmas or Thanksgiving. This recipe is very delicious after big meals. If you like sweet, I would recommend this for you!

Ingredients ● ½ teaspoon of baking ● ½ pound of butter powder ● ½ cup of shortening ● ½ teaspoon of salt ● 3 cups of sugar ● 4 tablespoons of cocoa ● 1 tablespoon of vanilla ● 3 cups of flour ● 1 cup of milk

Directions Cream together the butter and shortening ,add sugar,eggs and vanilla. Sift dry ingredient together. Add dry ingredients alternately with milk to creamed mixture. Bake in 9 or 10 inch tube pan at 325 degrees for about 1 hour and 20 minutes.

This recipe is from Adam T.’s Family. How do we tell our story? A Recipe to Remember: Gulab Jamuns

My Recipe Story We have this sweet called Gulab Jamun. We eat this sweet when it is a holiday like Diwali. So this is special to us because we offer this to the god as a thanks to everything they give. Our family is famous for making this because we celebrate mostly every Indian holiday and my mom makes this sweet every holiday. I don’t know where this recipe came from but my family and I have loved this recipe for a long time.

Ingredients Gulab Jamun mix Sugar Syrup Water Sugar Oil Water

Directions Add ¼ measure of water gradually to 1 measure if MTR Gulab Jamun mix and knead the mix gently into smooth dough. Keep aside for 5 minutes. Apply oil on both of your palms, then shape the dough into balls. Deep fry in oil on medium to a low heat until golden brown. Drain excess oil in a strainer. Soak the fried Gulab Jamuns in hot sugar syrup until they completely absorb (20 min.)the syrup and serve. Sugar Syrup- (measurements according to the quantity of package) Add equal measure of sugar and water then boil for 8-10 minutes. This pack needs 2 kg of sugar and 2 liters of water.

This recipe is from Sharanya P.’s Family. How do we tell our story? A Recipe to Remember: Shortbread

My Recipe Story My Great Great Grandma made this recipe originally when she lived in scotland. It was passed down to my grandpa and then to me. The recipe on the slide is not the exact recipe that my grandma made, because I am not allowed to share that one, but it is similar.

Ingredients 1 ¼ cups of all purpose flour 3 tablespoons of granulated sugar ½ cup butter

Directions In a medium bowl, combine flour and sugar. Using a pastry blender. cut in butter until mixture resembles fine crumbs. form the mixture into a ball and knead until smooth. on an ungreased cookie sheet, pat or roll the dough into an 8 inch circle. make a scalloped edge. cut circle into 16 wedges and leave in a circle. bake at 325 degrees F for about 25 minutes. cut wedges again while warm. transfer to a wire rack and cool This recipe is from Morgan W.’s Family. Appetizers How do we tell our story? A Recipe to Remember: Salsa

My Recipe Story For my family recipe, I chose salsa, one of my favorite, delicious, Mexican Recipes. While my family was visiting my great- grandmother, Nana Delfina, she passed this recipe down to my mother. From there, my mother begun creating this dish for all sorts of festivities and occasions. Every time my mother creates this amazing salsa recipe, guests and friends are astonished by how great- tasting it is and some ask for the recipe. I find this recipe to definitely be considered a family recipe as 90% of my family has this recipe in their kitchen, and it is probably the most delicious one out there!

Ingredients ● 28 oz can diced tomatoes ● 14½ oz can tomato sauce ● 6 green onions ● ½ bunch cilantro ● 2 jalapenos ● 1 heaping spoonful minced garlic ● Lime juice ● 2 tsp oregano ● 2 Concord Foods Salsa Seasoning Packets (Mild or Hot)

Directions 1. Place ingredients in a blender for a finer salsa or mix in a bowl for a chunkier salsa 2. Serve with chips 3. Refrigerate leftovers in a sealed container

This recipe is from Chance S.’s Family. How do we tell our story? A Recipe to Remember: Banana Fritters

My Recipe Story Banana fritters are treats that my mom is famous for making. We usually eat it in the afternoon before dinner. This recipe came from my grandmother. My mom tweaked it a little, but it is still the same general idea. They taste sweet and are filling.

Ingredients 4 ripe plantains All Purpose Flour: 1 Cup Sugar : 2 Teaspoons Baking Powder : 1⁄4 Teaspoon Salt : 1 Pinch Water : 3⁄4 Cup Oil : For deep frying

Directions Mix the all purpose flour, sugar, baking powder, salt and water in a dish and blend it thoroughly to form a semi thick batter. Peel the bananas and slice them lengthwise into half and then slice each half into 3 or more to get the thin slices. Dip the slices in batter and evenly coat them. In a deep bottomed frying pan, heat some oil. When the oil becomes hot, dip the batter coated banana pieces and fry them until they become golden brown. Flip them in between.Remove from oil and drain the excess oil with paper napkins / kitchen towel. Serve it hot.

This recipe is from Alby A.’s Family. How do we tell our story? A Recipe to Remember: Sambusa

My Recipe Story One month out of the year, me and my family would fast from sunrise to sunset and we could eat, this would always be our appetizer.

Ingredients Egg roll or make your own dough 2 pounds of ground beef 1 quart of cooking oil 4 scallions, finely chopped 1 onion, finely chopped 1 piece of garlic finely minced 1 jalapeno, optional 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon salt 1 teaspoon of black pepper (For the paste: 1 tablespoon water, or as needed, 1 tablespoon all-purpose flour) Directions In medium heat, in a large non stick pan put the ground beef. Add onions, jalapeno (optional), scallions and garlic, and cook, stirring until the onions are transparent. Cook until about halfway done. Season with cumin, coriander, salt and black pepper. Mix well, and continue cooking until beef has browned. Let it cool.

In a small dish or cup, mix together the flour and water to make a thin paste. Using one egg roll at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.

Heat the cooking oil to 365 degrees F (170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

This recipe is from Amina A.’s Family. Recipes from kitchen B16

Ms. McSherry Appetizers How do we tell our story? A Recipe to Remember-Filipino eggrolls

My Recipe Story -My family recipe did not actually come from my family but my grandmother’s best friend, she gave it to her as a favor. This dish was common in their family holidays and my mom being one of the few girls in her family she became an expert on this recipe.

Ingredients - 1 package of eggroll skins (20 ct) -1 cup of carrots (minced) -½ tablespoon of ground -½ lb of ground beef -1 cup of celery (minced) pepper. - ½ lb ground pork -1 egg (beaten) -¼ cup of water -1 cup of green onions (minced) -4 tbs of soy sauce -¼ cup of flour - - Directions 4.prepare eggroll skins by seperating.

1.brown the meat until almost cooked 5. place 1 tablespoon in the middle 2.chop up into fine pieces with fork 6.fold left side to right side 3.Mix vegtables,meat,soy sauce and pepper 7.fold top and bottom in the middle and roll to the (store in fridge for 30 minutes for flavors to settle.) left. seal with a water and flour mixture. 8.deep fry until golden brown This recipe is from (Jancel R)’s Family. How do we tell our story? A Recipe to Remember- Chicken Fry

My Recipe Story: This is a speciality dish from Ap (short for andhra pradesh) in india which is my parents native place. In the local language this is called kodi (chicken) vepudu(fry). This can be served as an appetizer or a side dish. My Grandmother used to cook this when my mom and aunts were children and it was their favorite and still is. She cooks it for me when i visit india.

Ingredients -2-3 Green Chilies -1 tbsp Turmeric Powder -1 Whole Chicken - Coriander Leaves Garam Masala (Grind to powder) -½ cup Vegetable Oil -1 tbsp Red Chili Powder - 5 Cloves/Cardamon/Cinnamon sticks -2 Onions (thinly sliced) -1 tbsp Coriander Powder -1 tbsp Black Pepper Corns - 2 Sprigs of Curry Leaves -1tbsp Cumin Powder

Directions 5. Add all the spice powders except garam masala. 1. Heat pan with oil on medium heat. Add green chillies. 6. Fry till the chicken is cooked and turn to reddish 2. Add onions, salt and fry till they turn to golden brown color. brown(approximately 20-25 minutes). 3. Add ginger garlic paste and fry for a minute. 7. Add garam masala, fry 2min and turn off. 4.Add chicken, let it cook till all the water is evaporated. 8. Garnish with coriander leaves. This recipe is from Varun p’s Family. How do we tell our story? A Recipe to Remember- Spinach pakoda

My Recipe Story: A long time ago my ancestors would make a quick snack when guests came and there wasn’t any other snack to serve. They would grow their own vegetables a long time ago so they just went into their backyard and got some spinach to make this recipe. We usually eat this when guests come to our house. When we have a fancy dinner at our house we serve this recipe as an appetizer.

Ingredients - 1 cup gram flour -Oil in pan for deepfry -1.5 cup spinach -¼ tea spoon of red chilly powder -Salt for taste as needed

Directions 1. Chop the spinach and keep it in a bowl 2.Add gram flour, a little rice flour, red chilly powder as needed, salt and mix it with water to get a hard paste. 3.Boil the oil and put the mix in the shape of a pakoda in the oil till it turns into a brownish color. 4.After it turns into a brownish color remove them from the oil and serve.

This recipe is from (Maneesh, V.)’s Family. How do we tell our story? A Recipe to Remember- beefy noodles

My Recipe Story my beefy noodles i made are the best they are creamy and good. + they are simple to make and full of flavor and i will always love it

Ingredients -1 can cream of mushroom - 5 cups water -1 pack of beef -3 tablespoons oil -1 bag of egg noodles -random spices

Directions 1.boil noodles till soft then put noodles in crockpot 5. now enjoy your creamy beefy noodles 2.cook beef till it is as tender as you want 3.then throw it in the crock pot and cook on low for 15 min. 4.and the cream of mushroom and stir

This recipe is from m, hopkins)’s Family. How do we tell our story? A Recipe to Remember - irish soda bread

My Recipe Story: Every thanksgiving my grandpa comes over to our house for dinner. He comes before everyone else arrives to make irish soda bread. My grandpa has to make it because he makes the best soda bread ever, but my mom can’t make it to save her life. This recipe comes from my dad’s side of the family. My grandpa said that when he and my grandma were younger, they would both have soda bread on thanksgiving as well.

Ingredients - 1 teaspoon baking - 3 tablespoons butter(softened) powder - 2 ½ cups flour - ½ teaspoon salt - 2 tablespoons sugar - ¾ cup buttermilk - 1 teaspoon baking soda

Directions 6. knead for 1-2 minutes or until smooth 1. heat oven to 375. 7.shape round loaf, about 6 ½ inches in diameter 2. grease a cookie sheet 8. place on cookie sheet 3. cut butter into flour, sugar, baking soda, 9. cut an “x” shape about ½ inch deep through loaf with baking powder and salt in a large bowl until knife mixture resembles fine crumbs 10. bake for 35-45 minutes or until golden brown 4. stir in just enough buttermilk so the dough leaves the side 11. spread with butter of the bowl 5.turn dough onto lightly floured surface This recipe is from (Grace c)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story - The recipe is always made when I fly to Puerto Rico to see family. My aunt perfected the recipe and she is the one that makes most of our family recipes. I eat it rarely but when I do, I just lose my mind and just start eating it, non-stop. It is a complete family favorite and I feel that it will be everyone's favorite too.

Ingredients - - 1 Large Bar Of Velveeta - 1 Large Bar Of Cream Cheese - 1 Can Of Spam - 1 Can/Jar Red Pepper

Directions 1.Take half of the velveeta, cream cheese, spam, and red pepper 4. Repeat step 2. and put them all in a blender or food processor. 5. Chill the spread and serve on sandwiches. 2.Blend/Process until creamy and the color is a pale pastel orange. 3.Once the blending/ processing is finished, place the rest of the ingredients in the mix and blend again.

This recipe is from (Alejandro I)’s Family. Main Dishes

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How do we tell our story? A Recipe to Remember

My Recipe Story My family is part of a small ethnic group known as Creole, from the small West African country of Sierra Leone. The Creoles who make up about 3% of the population, are descendants of repatriated slaves from America, particularly Southern states. During the American Revolutionary war of 1785, some of the black soldiers in the Southern states chose to help the British soldiers fight in exchange for their independence. When the war was over in 1783, these soldiers and their families were granted their freedom.

They were resettled by the British government, first in Nova Scotia in Canada but winters were too cold and many died because they were used to warmer weather. So, the British government bought a piece of coastal land from the Sierra Leonean

- government, and resettled the freed slaves there. This land became known as Freetown, and today, is the capital of Sierra Leone.

My African American ancestors brought many recipes back to Sierra Leone from America, including Jolof Rice, which is served on special occasions like weddings, Christmas, and Easter. Jolof Rice is very similar to the Jambalaya, a popular dish

from New Orleans. -

Varieties of Jolof rice are served in other West African countries such as Ghana, Liberia, and Nigeria, but my family’s recipe from Sierra Leone is the best tasting!

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- Ingredients -2 cups parboiled rice -1 celery, diced -1⁄4 cup vegetable oil -1 green pepper, diced -1 teaspoon dried thyme/or fresh 2 tbsp -2 -3 garlic cloves (as per taste) -1 onion, sliced -1 cup diced (uncooked) chicken breast/pork/shrimp, omit if vegan - 2 tablespoons cayenne pepper - 3 tablespoons tomato paste - 2 large tomatos chopped finaly - One bay leaf -3 tablespoons tomato paste Directions 1.Heat oil in a heat resistance pot, then add chicken breast or pork or shrimp, paprika, cayenne, onion, celery, green pepper and garlic. Sauté for about 3 minutes.Add tomato paste and tomatoes, bay leaf and thyme. Cook until tomatoes are soft - about 3 minutes, then add the rice. Sauté for another 2 minutes.1.Add 3 cups of vegetable stok or water, bouillon cube, and salt. Close lid and cook for about 30 minutes. . If rice is not done, add 1/4 cup water and cover with aluminum foil, to steam through for another 5 minutes. garnish with Paresley and Serve.

This recipe is from Mason D‘s Family.

4 How do we tell our story? A Recipe to Remember

My Recipe Story My family recipe is Mexican Lasagna. One night, my mom was looking for recipes from the Food Network website to see what she could make for dinner. That night she found Rachael Rayś recipe and made it for us. Ever since then, our favorite dinner is Mexican Lasagna and we eat it all the time because itś so good!

Ingredients -3 tablespoons extra virgin olive oil -½ of a red onion -salt -2 pounds chicken breast -1 can black beans -8 flour tortillas -2 tablespoons chilli powder -1 cup taco sauce -2 ½ cups shredded -2 teaspoons cumin -1 cup corn cheese(cheddar and pepperjack) -2 scallions Directions 1.add 2 tablespoons olive oil to heated skillet 5.heat mixture 2 to 3 minutes 2.add chicken,chilli powder,cumin, and red onion 6.season with salt and put tortillas in baking dish 3.brown the meat and add taco sauce 7.layers of meat, beans, tortillas, cheese, and repeat 4.add black beans and corn 8.bake 12 to 15 minutes at 425F and top with scallions This recipe is from Rachel D‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This is the recipe for adobo chicken, my grandma used to make this chicken all the time. Adobo chicken is a dish that is very popular in the philippines. She would make this dish all the time and it was eaten for lunch and dinner. She would also serve it with steamed rice.

Ingredients ● 4-5 pounds of chicken thighs ● 1 tsp black peppercorns ● ½ cup of white vinegar ● 3 bay leaves ● ½ cup soy sauce ● steamed rice, for serving ● 4 cloves garlic, crushed

Directions 1. combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. 2. cover and marinate the chicken in the refrigerator for 1-3 hours 3. bring the chicken to a boil over high heat 4. lower the heat, cover and let simmer for 30 minutes, stirring occasionally 5. remove the lid and simmer until the sauce is reduced and the thickened and the chicken is tender, about 20 more minutes This recipe is from Ellie F‘s Family. 6. serve with steamed rice How do we tell our story? A Recipe to Remember

My Recipe Story My family recipe is the seasoning we use for our Thanksgiving turkey. This recipe comes from Indian culture. Especially the spice we make from the ingredients which is Masala. My dad, who came up with this unique mixture, specializes in it, and seasons for Thanksgiving which turns out splendid every year. This recipe is important to my family because though we are in America, it shows our Indian culture to others. This recipe starting with my dad, we hope to pass on to the next generations, making a tradition, But for that to happen, we first need to address the recipe…

Ingredients -Dry Coconut -Olive Oil -Cinnamon -Coriander Leaves -Onion -Red Chilies -Coriander Seeds -Lemon -Black Peppers -Jalapenos -Cloves -

Directions 1.Place every ingredient except Jalapenos, Olive Oil, Dry Coconut, and Onion into a pan. 2.After fried on the pan, grind everything in a blender including Jalapenos, Olive Oil, Dry Coconut, and Onion 3.Season it on to thr turkey:)

This recipe is from Esha N‘s Family. How do we tell our story? A Recipe to Remember

My Family Recipe- My recipe is Ho Tieu Xao and has been passed on to five generations. The recipe has only been altered when the meat choice is changed. It is usually made from chicken, but you can use beef or pork. This is made for dinner at an event like a birthday party, or even lunar new year’s! My great-grandmother usually made it on the streets in Vietnam to make money. Ho Tieu Xao can be made in many way, it usually depends on which part of Vietnam you are from.

Ingredients -½ lb (package) of bean sprouts - 8 oz of medium sized, peeled - One heaping Tbsp of soy sauce, - 1 stalk of green onions (scallions) shrimp tamarind powder, sesame oil, - A dash of olive oil - 1 lb of boneless, skinless chicken honey, and minced garlic - 4 eggs breast -Water

-16 oz ( 2 packages) dried rice-noodles

This recipe is from Emily N‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My recipe is my mom's chicken pot pie.It's not technically my mom's chicken pot pie it started with my great grandma. The chicken pot pie takes about an hour to make.

-¼ tablespoon of celery Ingredients -⅓ cup of all purpose seed -1 pound of chicken skinless and boneless (cubed) flour -1 ¾ cups of chicken -1 cup of sliced carrots -⅓ cup of butter -½ teaspoon of salt broth -1 cup of frozen green peas -⅓ cup of chopped onion -¼ teaspoon of black -⅔ cups of milk -1/3 cup of sliced celery - peper -2 9 inch pie crusts

- Directions 1.preheat oven to 425 degrees F 5.stir chicken broth and milk in a seperate bowl 2.combine all vegetables and chicken in sauce pan until translucent6.simmer untill thick 3.in the saucepan cook over medium heat add butter 7.pour the mixtures in the piecrust bowl 4.stir spices, flour, and celery seeds in bowl 8.bake for 30 minutes and cool for 10 minutes

This recipe is from Nick R‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- Dal is an Southern Indian recipe. My dad usually makes it on Sundays. He makes it only this kind of Dal when my mother is at work until 8 at night.

Ingredients - 1 cup of yellow lentils - ¼ spoon of cumin - 2 cloves of chopped - 3 cups of water seeds garlic - 2 tsp of oil - ¼ spoon of mustard - A pinch of turmeric - small chopped onions seeds powder - 2 green chilies

Directions - 4. Add ¼ spoon of cumin and mustard seeds on to the 1.take 1 cup of lentils and boil with 3 cups of water until pan it’s fully cooked 5.After that add small onions and 2 green chilies cut into 2.Take a pan and heat it up on a stove pieces. 3. Add 2 tsp of oil once the pan is hot 6. Let it roast for 30sec. and add it into the cooked lentils

and you can eat it with rice or naan . This recipe is from Shreeya R‘s Family. How do we tell our story? Emily N’s Recipe continued Directions 1. Soak 16 oz (2 packages) of dried rice noodles for 15 min. in water 2. In a separate mixing bowl, add a heaping Tbsp of soy sauce, tamarind powder, sesame oil, minced garlic, and honey. This is the marinade for your chicken and shrimp. 3. Slice your green onions into very thin pieces, width size. 4. Devine and clean the shrimp. 5. Slice the chicken thinly 6. Put your chicken and shrimp you made and let it sit for an hour. Make sure the are put in separate containers. 7. Add ½ tsp of olive oil to a wok, and put the heat on medium heat. 8. Add the shrimp to the wok, raise the heat to high, and perform this action until the shrimp is pink (this takes 2 to 3 minutes) 9. Take the shrimp out, and put the shrimp on a plate to rest. 10. Now add the cjicken, keep the heat on high, cook till their fully cooked, until theu turn basically. 11. Take the chicken, keep the heat on high, cook till they are done. basically until they turn brown. 12. Add the noodles into the pan, keep it on high heat, cook them until they are soft, about ten minutes. Make sure you keep the heat on high. 13. Mix the eggs, really well with a fork, and in a separate bowl, make sure to break the yolk. 14. Add the mixed eggs into the the noodles and marinade mixture, remember to keep stirring! Keep the heat on high here as well. 15. Add the bean sprouts and green onions into the noodles and egg mixture. 16. Add the chicken and shrimp into the wok and stir until every is combined evenly. 17. Take it off the heat by now, and it’s ready to be served.

This recipe is from Emily‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- My family recipe is Ven Pongal, a breakfast dish made of rice and lentils. This recipe comes from Tamil Nadu, India, the state where my grandparents and relatives currently live. My great-grandmother and great aunt were known for making this, and they passed this recipe onto my grandma and mom. Traditionally, Pongal is cooked and eaten during the festival of Pongal, being named after this South Indian holiday. My mom makes this almost every other weekend for my family, and we love to eat it with sambar and coconut chutney.

Ingredients For seasoning: -2 cups raw rice -2 tsp. ghee -½ tsp black peppercorns -¾ cup moong dhal(yellow lentils) -2 tsp. olive oil -10 cashews -6 cups of water -¼ tsp. mustard seeds -½ to 1 tsp salt (or to taste) - -¼ tsp. cumin seeds -

4. Add the water to the pressure cooker. Directions 5. Once the water comes to a boil, add the rinsed 1. Rinse the raw rice and moong dhal together. Drain the water out. rice and moong dhal to it. Add salt for seasoning. 2. Add the ghee and olive oil in a pressure cooker. Let it heat up. 6. Close the pressure cooker with the lid and let it 3. Add mustard seeds, cumin seeds, black peppercorns, and whistle 4 to 5 times. Then, turn off the stove. cashews. Let it splatter in the oil. 7. Once the steam settles down, take the whistle off and mix the rice together. Your Ven Pongal is ready to serve!

This recipe is from Shrinidhi S‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story-This recipe comes from Guatemala which is my parent’s birthplace. We usally eat them every holiday that my family celebrates such as thanksgiving, Christmas, Fourth of July, and New Year’s. My grandmother Emilia and my mom are two women that cook it the best out of my whole family and every time that they cook them, they taste perfect.

Ingredients -5 large potatoes -4 small tomatoes, -3 avocados, halved with -1 lb lean ground beef husked & peeled pits removed -½ onion, chopped -½ cup fresh cilantro, -10 (6 inch) corn tortillas -hit of salt an pepper, to taste chopped -

Directions 1.Boil Potatoes until tender 5. process until smooth 2.crumble ground beef into saucepan and stir in onions 6.Heat up tortillas into flexible 3.drain grease and season with salt and pepper 7. Scoop some meat and sauce into tortilla 4.Put tomatillos, garlic, jalapeno, and cilantro in a blender 8.Roll up and serve

This recipe is from Dayana S‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: From my family recipe I did Spinach Saute. My mom learned how to make it from my grandma and she learned how to make it from my great-grandma. Usually my mom makes the dish, and it’s really good when she makes it. I can make it as too, but not as good. We eat this dish almost every week because it easy to make, it’s healthy, and everyone in my family likes it.

Ingredients - 1 oz of dried shrimp - 3 packs of 16 oz chopped spinach - - ¼ teaspoons of salt - 3 medium tomatoes - - 2 cubes of maggi - 1 medium onion - - 1 pack green or yellow - 1 cup of canola oil - plantains

Directions 7. Mix well and let it cook for five minutes 1.Boil Spinach 8.Add the spinach, mix and let cook for five minutes, 2.Squeeze out as much water as possible out of the spinach 9. To make fried plantains, peel plantains and cut into circles 3.Cut the tomatoes and onion into cubes 10. Then put inside a pot filled ⅔ of the way with oil, let 4.Ground shrimp or buy the pre-ground kind cook until golden brown ( eat with spinach saute) 5.Put 1/3 cup of oil in the medium sized pot, set to high *Best when eaten warm 6.Add shrimp, tomatoes, onions, salt, and maggi This recipe is from Emily N-H‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Rotis are a main part of my life. Nearly all my meals at home have roti in it. Rotis are a kind of flatbread to be eaten with the other main courses of the meal. It is kind of like the bread on a sandwich. I eat it nearly every day and this recipe was passed down from my great-grandmother

Ingredients - 1 cup of jowar/sorghum flour, 100 grams - ¾ cup hot water or add as required - ⅛ tsp salt or 2 to 3 pinches of salt

Directions 1. In a bowl or a large plate with rim/parat take 1 cup jowar flour. add 2 to 3 pinches of salt and mix it with the flour then add about ½ cup 7.Now with a spatula gently lift up the roti. of hot water. 8.Then place jowar roti on a hot tava with the floured side facing you. spread some water all over the roti, on this side with 2. With a spoon, mix the water with the jowar flour your fingers. 3. Add remaining ¼ cup water more and again mix, overall add ¾ cup water. however 9.Let the base cook ¼th and then flip the roti. the water amount depends on the type of flour, whether it is fine or slightly coarse. 10.Allow this watered side to cook till you see light brown spots. 4. When the heat is enough to handle, then 11.With a pair of tongs lift the roti, invert and then place it on the fire. the roti or bhakri will begin to puff up. knead the dough with your hands. Knead very well. If the dough feels sticky or pasty, then 12.Invert and cook the other side of the roti on the flame. add some more of the jowar flour. Cover and keep the dough aside till it comes at room temperature 13.When you see some black spots and the roti cooked well, remove and place in a roti basket. 5.Now make small to medium sized balls of the dough. sprinkle a good amount of jowar flour on the rolling board. 14.Serve these rotis hot or warm with a regional indian veggie dish or a legume dish. if you want you can spread some ghee flatten a ball and place it on the flour. add some more flour on top. or white butter on the jowar rotis. 6.With your palms, lightly press as well as rotate the roti. add more flour if required. if you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag. you can also flatten the dough ball on a moist napkin. This recipe is from ( Anup, B)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story For as long as i can remember back, my grandma made fried dumplings from scratch. We as a family would sit around the table and roll the dumplings up while my brother and I failed miserably. Both my brother and I would make monstrous looking ones and try to fry them but all the filling would fall out and mess up the batch. We had great joy in messing everything up but in the end my parents and and family would get mad at us and we would do it correctly!

Ingredients -¼ pound ground beef -1 scallion -Pepper -3 ounces vegetables -4 ounces firm tofu mashed to -24 wonton skins -3 ounces minced spanish onion fine consistency -1 egg beaten -1 ½ tbsp hoisin -3 ounces shredded cabbage -1 ½ tbsp salt -oil for frying

5.In a bowl, combine meat, vegetables, hoisin, salt, and pepper and mix Directions well. 1.Heat wok and add 2 ounce oil and stirfry till brown 6.Place a wonton skin on a flat surface, brush with beaten egg and insert 2.Heat 1 ounces oil and saute onions inside the oil filling in the middle then fold 3.Add cabbage to the oil and continue cooking 7.Do this 24 times 4.Insert bean sprouts scallions and tofu and mix around 8.When finished place in the fryer and take out when crispy and golden brown. This recipe is from (Jeremy S.)’s Family. How do we tell our story? A Recipe to Remember- Fried Rice My Recipe Story A family recipe that is important to my family is Fried rice. It has been in our family for over 20 years. I don’t know who exactly started it but I know that it is really good. My whole entire family enjoys this dish and I hope you do to.

Ingredients -Bell Peppers (Green, - 3 Cups Of Rice Red, Yellow, Orange) - Chicken (uncooked) chopped -1 medium onions - 1 bag of Mixed Vegetables chopped -Salt and pepper -Some oregano, curry - ¼ cup of Olive oil and thyme (optional) -

Directions 5. Add the chicken and onions into the pot for a few 8. Serve in a nice 1. First cook the chicken minutes platter 2.Use the stock from the chicken to cook the 6. Then add the mixed vegetables, bell peppers, salt and rice pepper and the rest of the spices to taste until vegetables are cooked 3.Chop the chicken into cube sized pieces 7. Add the rice and mix thoroughly 4. Pour the oil in a pot This recipe is from Angel, C.O’s Family. How do we tell our story? A Recipe to Remember

My grandmother, Niki, was the youngest of four children. Born near the end of the civil war in Greece, right after WWII, food and money was really scarce. My grandmother and her family lived on a farm and tended sheep. They ate meat only on special occasions. On these special occasions like Easter and Christmas they would make lemon roasted chicken with potatoes. This recipe originated from my great great grandmother. The family had lemon trees on the land and an oregano bush. They planted and harvested potatoes as well. My grandmother said this was her favorite dish and it easily became my favorite dish that she makes too. My grandmother makes this dish now every time I visit her in Pennsylvania. I hope to pass this recipe down to my future generations.

Ingredients - 2 tsp salt - 2 large russet potatoes - 2 tsp pepper - 4 chicken thighs - 1 lemon - 1 tsp oregano

Directions 5. Wash 4 chicken thighs 1. Preheat oven to 350 6. Sprinkle with 1 tsp salt, 1 tsp pepper, and 1 tsp oregano 2. Peel and wash 2 large baking potatoes 7. Place potatoes on bottom of oven proof dish 3. Cut into wedges 8. Place chicken on top of potatoes 4. Sprinkle with 1 tsp salt and 1 tsp pepper 9. Squeeze 1 lemon on top of entire dish and place in oven for 45 minutes

This recipe is from ANTONIOS Z’s Family. How do we tell our story? A Recipe to Remember - Seaweed Soup

My Recipe Story: This Korean recipe was based off of the traditional version of seaweed soup but we tweaked it so it works for our family. First, we switched the soup base, Usually, people use beef broth but we use mussels because we love seafood. Also, we made the recipe simpler and faster by reducing steps. This is usually cooked by my mother because she makes this the best.

Ingredients - ¾ to a gallon of water -3 tablespoons of soy -1 cup dried and cut seaweed sauce -30 medium sized cooked mussels -ground black pepper -2 thin sliced garlic

Directions 1. Prepare the water to boil 5.Serve! 2.Add everything inside (except the black pepper) 3.Cook in medium heat for 15 minutes 4.Season with black pepper

This recipe is from Azena L’s Family. How do we tell our story? A Recipe to Remember-pupusas

My Recipe Story: My family has been making this for a couple of decades even though my family didn’t invent it we make it better than most restaurants

Ingredients -11/2 cup of warm water -vegetable oil - 1 cup of grated cheese -pinch of salt -corn flour

Directions -pour flour into a bowl and pour water into it make it like play doe, then move it around and then take out handful make it into a ball then stick your thumb into it and add cheese to it then mold the rest of the hole and flatten it. Put it on a pan until it is brown then flip it. This recipe is from Donovan F’s Family. Side Dishes

How do we tell our story? A Recipe to Remember

My Recipe Story My Recipe comes from India and has been around for many years. My family moved from India to America and they brought this recipe with them. Me and my family love making this and we enjoy the rewards of preparing this dish. Whenever this is prepared, well help make it and consider it a family recipe because it has been passed down from generations of my family. We often eat this for special occasions like holidays or for someone’s birthday, we rarely eat this on regular days as we consider it to be special and should only be eaten on special days, it can also be eaten on special days

Ingredients coriander powder, red chilli Garbanzo Beans boiled (1 Cup) powder, turmeric powder (1 Medium Sized onions (chopped) tsp each) Ginger Garlic (One Tablespoon) Oil (3 tbsp) One Tomato (Chopped) Cumin,Cardamom,Cinnamon(½ tsp each)

Directions 1. Pour oil in a pressure cooker. Let it warm 5. Add ginger garlic, fry for two more minutes - 2. Add cumin.cardamom,cinnamon to the mix 6. Add red chili powder and terminate and fry 3. Fry for 1 minute 7. Add tomatoes and fry for three minutes 4. Add one onion 8. Mix everything well and add beans, salt to taste 5. Fry until the onion turns golden brown 9.Pressure Cook for 10 minutes garnish cilantro and serve This recipe is from Arnav Narain‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Japchae is a well-known traditional Korean side dish with savory flavors and includes many different textures. It has varieties of stir-fried vegetables and thin, chewy Vermicelli noodles mixed with a salty sauce. My grandma learned how to make this popular dish and passed it on to my mom and aunts. During family gatherings and traditional Korean holidays, my mom always makes this particular food along with some of my favorite Korean dishes!

Ingredients -Vermicelli Noodles (500 g) -2 Packs of Mushrooms -Choice of Meat and -2 Onions -Soy Sauce (140 mL) Vegetables (Optional) -2 Carrots -Sugar (130 mL) -2 Bunches of Spinach -Sesame Oil (2 tbsp)

Directions 1. Boil vermicelli noodles until fully cooked. 5. In a pan, spread olive oil. 2. Drain out water using a colander. 6. Stir- fry vegetables until fully cooked. 3. Create sauce using soy sauce, sugar, and sesame oil. 7. Add in noodles and sauce. 4. Cut and slice preferred vegetables into decent sizes. 8. Mix and serve.

This recipe is from Joy O‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This Fettuccine Alfredo recipe comes from my mom’s side of the family. It is an Italian Pasta dish that we typically eat during winter since it’s a heavier meal. We often eat it with steak. My mom’s dad, or grumph as my brothers started to call him when we were little, is famous for making it during the holidays when he comes to visit. Now my mom makes it, and I know how to make it as well.

Ingredients - 1 stick of butter - fettuccine noodles - - ½ pint of heavy cream - 5 qts. of water - - 4 0z. ground parmesan cheese - - - a pinch of black pepper - -

Directions 5. Gradually stir in the parmesan cheese 1. Boil the water for the noodles 6. Use plack pepper to season to taste 2. Pour the noodles into the water and set a timer for 10 minutes 7. Drain the noodles when the timer goes off 3. In a medium saute pan melt the stick of butter 8. Fold the noodles into the sauce, and serve 4. Pour in the heavy cream and blend immediately

This recipe is from Abby R ‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- my family’s recipe is pasta salad. Pasta salad originates from italy from the noodles and olives.My stepdad is famous for making this recipe. My family usually makes this is in the summertime and on the 4th of july . We will also eat the pasta salad in my gazebo if the weather is nice. I like to make this sometimes because it’s so easy to make.

Ingredients - 2 cup bowtie noodles - ½ cup black olives - ½ cup banana peppers - 2 tbsp olive oil

Directions 1.get a pot and fill it halfway up with water 5.when the noodles are done strain them and put 2. put the pot on a stove and boil until the water bubbling them in a dry bowl, let them cool off 3.then put the noodles in the pot and boil for 10 mins 6.when they are cooled off put all the other 4.while the noodles are boiling you can start cutting the olives ingredients inside the bowl with the noodles and mix and bananan peppers, cut them relatively small. them and you are done This recipe is from Sophia. T‘s Family. . How do we tell our story? A Recipe to Remember

My Recipe StoRy

we usually make vada for special occasions and festivals. i always eat vada without onions because i hate onions. we got this recipe from our ancestors who have been making vada for a long time. vada tastes amazing when eating with tamarind rice.

Ingredients - white lentil - onion (not - salt required) - ginger - green chilies - oil

Directions 1. soak white lentil for 3 hours 5. deep fry the oil 2. grind white lentil 6. cook it till the color is light brown 3. add salt,chopped onions( not required), small ginger pieces to lentil dough 4. take small portions of dough and make them shaped as doughnuts. This recipe is from sohan. k ’s Family. How do we tell our story? A Recipe to Remember- Sweet potato marshmallow casserole My Recipe Story A recipe originally made by my grandmother as candied sweet potatoes, was later modified by my father to please both the eyes and tastebuds. As you probably know, candied sweet potatoes are not the most appetizing judging by the looks, so my dad rearranged the recipe to carry the tradition but make it easy for picky children. Golden brown marshmallow blankets vitamin packed sweet potatoes making for a simple delicious dish!

Ingredients - 3lbs of Sweet Potatoes - 2 tbs of vanilla - 1 cup of brown sugar extract - 1 stick of salted butter - 1 ½ containers of Fluff (marshmallow fudge 16oz tubs)

Directions 1. Peel all sweet potatoes and cut into fourths. 5. Do not spoon on fluff until you're ready to bake! 2. Boil sweet potatoes in a pot of water until soft. Strain. 6. Using a rubber spatula, spoon an entire container of 3. Whip brown sugar, butter,vanilla extract, & sweet potatoes fluff onto the sweet potato mixture and fill any cracks 4. in a large bowl with a manual beater until fluffy and with the remaining 8oz. thoroughly combined. 7. Bake in a 350 degree oven for approximately an 5. Evenly spread mixture into a 9x13 glass pan. hour or until fluff is golden brown. 8. Enjoy! This recipe is from Lindsay M’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story When my mom was younger, she loved to cook. She would always be in the kitchen watching my grandma cook. My grandma would be teaching my mom cook all kinds of appetizers. One day, my grandma taught my mom how to make eggrolls and everybody in the family loved it. Now at every holiday party, my mom would always make them.

Ingredients -1 ground of ground pork -1 egg -1 teaspoon garlic -½ pound of chopped shrimp -½ teaspoon salt powder -2 carrot (Sliced thin) -½ teaspoon sugar -2 cups of vegetable oil -1 onion cut in square pieces -25 eggroll wrap

Directions 1. mix pork, shirmp, onion, salt, sugar together 5. put the eggrolls into the dry fry once the oil boils 2. use the eggroll wrap to wrap all the ingridients 6. take the eggrolls out when it turns golden 3. turn the deep fry onto 350 degrees 7. Enjoy! 4. poor the vetgtable oil inside the deep fry

This recipe is from Emily d.’s Family. How do we tell our story? A Recipe to Remember-Plantain chips My Recipe Story: In my home we serve these as snacks or a lunch but in restaurants they are served as side dishes. My family didn’t have much in panama so they made the most of what they had. They would use plantains very often because they were cheap and healthy and taste delicious. I am choosing this recipe because it is quick and easy to make, and you can make many.

Ingredients -Two plantains -Two cups of vegetable oil

Directions 1.Take your two cups of vegetable oil and heat it in a pot on high for 8 4.Gently place your plantain slices in the oil and wait three minutes minutes per slice 2.Take a knife and apply pressure to the peel of the plantain 5.Remove plantains from oil with tongs and place on a paper and glide the knife down the peel. toel to cool and dry 3.Take plantain out of peel and slice horizontally into little chip 6.Now they are ready to eat! like peices

This recipe is from Andrea P’s Family. How do we tell our story? A Recipe to Remember- kimchi

My Recipe Story Kimchi is a fermented cabbage dish, commonly eaten dish in Korea because it is healthy and lasts through the winter. It is used as a vegetable side, as a relish, or incorporated into soups and stews. Originally kimchi would be made in pots underground but as new technology was developed the process was changed. My family eats this dish everyday because of our Korean background. However, my Mom eats it the most because she grew up eating it and can’t go a meal without it.

Ingredients - ½ tablespoon of minced fresh ginger - 6 scallions, cut into two - 2 pounds of napa cabbage - 1 cup of shredded cucumber inch length, then slivered - 6 cups water - ½ tablespoon of garlic - 3 tablespoons plus 1 tablespoon sea salt - 1 teaspoon sugar - 1 medium carrot cut like -¼ cup of red hot bean paste - 3 tablespoons of brine shrimp sauce french fries

Directions 7. Pour enough brine over the cabbage to cover it 8. Push a freezer bag into the mouth of the jar and pour the remaining 1. dissolve 3 tablespoons of salt in the water brine 2. Cut the cabbage in a bowl and pour brine over it 9. Seal the bag 3. Put a plate on the bowl and let cabbage stand for 12 hours 10. Leave the kimchi in a cool place no higher than 68 degrees for 3 to 6 4. Drain the cabbage, reserving the brine days 5. Mix the cabbage with the remaining ingredients 11. Remove the brine bag, and cap the jar tightly. keep refrigerated 6. Pack the mixture into a jar

This recipe is from Brooke s.’s Family. How do we tell our story? A Recipe to Remember - Lemon Rice

My Recipe Story: Lemon rice came from my ancestors in India, and now my dad and grandma make it for me sometimes. In my family, my grandma is the most famous for making this, and everyone always begs her to make lemon rice for them. This dish is also offered to the gods in hindu temples, so most of the time we make it when going to the temple.

Ingredients -2 cups of steamed/cooked rice -3 tablespoons of oil - 1 teaspoon of split and skinned black gram -2 lemons -few peanuts -10 curry leaves -1 teaspoon of salt -1 teaspoon of mustard seeds -½ teaspoon of turmeric powder -2 green chilies -2 dried chilies

5.After the 5 minutes is up, add the dried chilies, green Directions 1.Put the rice in a bowl and add the turmeric and salt on top chilies, split and skinned black gram, mustard seeds, curry 2.Squeeze both of the lemons with your hand and let the juice fall leaves and peanuts into the oil. into the bowl 6.Heat all of those until they get to a brown color 3.Mix the contents of the bowl together 7.Turn off the stove and put the rice mixture in the oil 4.Heat 3 Tbsp of oil in a pan for 5 minutes 8. Stir all of it together and mix for a minute This recipe is from (Kamal, A.)’s Family. How do we tell our story? A Recipe to Remember- Potato Latkes

My Recipe Story Potato Latkes has been a family recipies since the 1900’s it was made because in germany potatoes were very common and used for many dishes so they made the potato latkes.

Ingredients -5 large peeled potatoes -¾ cup of oil ( for frying) -1 large onion -3 eggs -⅓ cup of flour -¼ tsp. of pepper

Directions 1.grate potatoes & onions or blend them with a dash of water 5.turn over and fry on on other side for 2-3 mins 2.strain after blending & add eggs flour & seasoning(mix well)6.place the food on paper towels to drain excess oil 3.heat ½ cup oil in skillet & lower flame 7.continue with remaining batter if any left 4. put 1tbs in oil at a time for 5 mins until golden brown 8.ready to serve

This recipe is from ( Kyla r )’s Family. How do we tell our story? A Recipe to Remember- Sweet Potato Casserole

My Recipe Story: the recipe originated with my grandmother. Originally, my grandmother was the one to make it. Now that the recipe has been passed down my mom or aunt will make this dish. The main time we eat this casserole is on Thanksgiving. We also make it at Christmas time.

Ingredients Topping -3 cups of butter -½ cup flour -1 cup chopped nuts -1 cup of sugar -⅓ cup margarine -1 stick or margarine -1 cup or brown sugar -1 teaspoon vanilla -⅓ cup butter

Directions 1.mix together and put in casserole dish 5. Enjoy 2.mix the topping and pour over casserole 3.Bake @ 325 for 30 minutes 4.45 if cold

This recipe is from (Kaitlyn , R)’s Family. How do we tell our story? A Recipe to Remember- Irish Soda Bread

My Recipe Story My grandma makes this sometimes when my family and I get together, she is the one we all think of when someone mentions this recipe. The recipe is credited to come originally from Ireland, of course, and dates back to 1836. It has been updated since then, but it is still really good! (NOTE: baking time cooks 4 small loaves! And check as you would for cake, do not overcook or it will be dry)

Ingredients -8 cups of flour -as many raisins, dried fruit or chocolate chips as you like -8 tsps. of baking soda -1 quart of buttermilk -1 cup of sugar -1 stick (½ cup) of butter or margarine

Directions 1. mix together flour, baking soda, baking powder & sugar 6. cook at 325° for 15 min. 2. work butter/margarine through mixture with fingers 7. cook at 350° for 30 min. and check 3. add dried fruit/chocolate chips in 8. if not done, continue cooking at 350° for 15 min. 4. gradually add buttermilk in until dough is sticky- but not runny 9. when done (should be moist!), pull out and cool 5. separate dough evenly into 4 pans 10. ENJOY! This recipe is from Maiti M.’s Family. How do we tell our story? A Recipe to Remember Duffy – Lumb Irish Brown Bread

My Recipe Story:This recipe was passed down by my great grandmother and was passed down to my mother who is teaching me how to make it. It was first made in Ireland by my Great Great grandmother who moved here and had it every time at christmas.

Ingredients -3/4 cup whole wheat flour - 1/4 cup well-shaken buttermilk - 1/4 cup steel cut oats - 1/4 cup white flour - 1 teaspoon molasses - 1/4 cup old fashioned - 1 teaspoon baking soda - 1 egg oatmeal - 1/2 teaspoon fine salt -2 tablespoon brown sugar - 2 tablespoon brown sugar

Directions 1.Preheat oven to 375 F. Combine all dry ingredients in mixing bowl. Add egg, buttermilk and molasses.- Combine all ingredients until a wet ball forms. Shape into flattened loaf. Place on floured baking pan, and using a knife, cut a cross into the entire top of the loaf, about 1/2 inch deep. Sprinkle a handful of oatmeal on top before placing into oven. Bake for 20-30 minutes until the bottom of the loaf sounds hollow when you knock on its base.

Serve warm with Kerrygold butter. Sláinte!

This recipe is from Mikey l.’s Family. How do we tell our story? A Recipe to Remember My Recipe Story: This recipe is a german version of what to do with leftover mashed potatoes. We haven’t made it for a long time, Salata Tanunda was made by my great great grandma. Since she made it from memory so my mom wrote it down for safe keeping. Sounds tasty though.

Ingredients -¼ cup of flour -1.lb bacon -1 Tbsp sugar -10 potatoes; peeled(if you have -Cut of lettuce, stems and -⅔ cup vinegar no left overs) all -⅛ tsb black pepper -1 medium onion ¾ diced

Directions 1.Take you 1 pound of bacon, cut it up and fry until crisp, 5.After that add 2 cups of the potato water, the drain and save fat in frying pan. sugar, the vinegar, the black pepper to the frying pan, the boil until thick. 2.Now boiled you 10 potatoes and save the water. 6.Once the mixture is done add it to the mashed 3.Next take your chopped up onions and saute them in the potatoes. then take your lettuce throw it in and bacon grease. mix the bacon in last. 4.Then take the flour and dump it into the onions and grease mixture.

This recipe is from Taylor S’s Family. Desserts How do we tell our story? A Recipe to Remember

My Recipe Story: This pumpkin muffin recipe has been in my family for two generations, my family loves this recipe and we eat it a lot as snacks or even dessert. This recipe has been in my family since my great grandma, she looked at pumpkin bread and thought she could bake them in muffin tins, so she did a little change to the recipe and this is what she got. Every party or gathering we go to we always bring this dish, then at the end of the party it is all gone!

Ingredients -3c flour -1/2t baking powder -1 can 15oz pumpkin -1c sugar -1/2t ground cloves -1/2c oil -1t cinnamon and 1t salt -1/2t ground nutmeg -1/2 c water -1t baking soda -4 eggs -(1c chocolate chips) optional

Directions 4.spray then put mix in with ice cream scoop 1.get out the correct measuring tools you need 5.make sure there is equal amounts in each pocket 2.put in all the dry ingredients into a bowl and mix carefully 6.put in oven at 350-375 degrees and bake for 15 min 3.put in all the wet ingredients in the bowl and mix until thick 7.let cool and enjoy :) smooth This recipe is from Will K‘s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Bessboosa , we eat this after most family dinners in the summer. It is very tasty, usually we finish it in 10 minutes. my mom is the one that bakes this cake.

Ingredients -1 cup of semolina flour -⅓ cup of sugar -1 cup of sugar -½ cup of plain yogurt -syrup (ingredients for -1 teaspoon of baking powder syrup below) -¼ cup of melted butter -1 cup of water - Directions 1.mix semolina with melted butter 5.add ½ cup of yogurt 9. meanwhile pour 1 cup of water and 1 2.mix until butter is dissolved in 6.mix all together cup of sugar into a pot semolina flour 7.pour into pan 10.boil on stove for two minutes 3.add ⅓ cup of sugar 8.place in oven at 375 11 Take cake out of oven, then pour syrup 4.add 1 tsp of baking powder Farenhieght for 30 minutes on cake and let it stand for 5-10 minutes.

This recipe is from ali e’s Family. How do we tell our story? A Recipe to Remember Rasmalai

My Recipe Story Rasmalai is originated from part of my heritage, India. Rasmalai is mostly made from my aji or grandma. She makes Rasmalai for an Indian holiday called Diwali. We eat Rasmalai together as a family when we eat dinner to celebrate Diwali while having conversations together and having a good time.

-½ teaspoon rose water Ingredients (optional) -2 tablespoons chopped -¼ cup white sugar -1 pinch saffron pistachio nuts -3 cups half and half -1 tablespoon chopped -1 cup white sugar blanched almonds -¼ teaspoon ground cardamom (optional

Directions 5.Pour half and half in saucepan and bring to a simmer on 1.Preheat oven to 350 degrees F low heat 2.Blend the ricotta cheese and ¼ cup sugar together in a bowl 6.Stir 1 cup of sugar,cardamom,rosewater, and saffron into 3.Divide mixture into 12 muffin cups the the half and half and let it simmer for 2 min. 4.put in oven for 35 to 40 min. or until a toothpick comes out 7.sprinkle the cheese with almonds and pistachios(optional) clean. Then let it cool for 10 min. This recipe is from ’s sasha P Family. How do we tell our story? A Recipe to Remember - Burfi

My Recipe Story: This Burfi recipe relates to my family because we have been making it for 5 years. It has been the recipe that puts a smile on our faces. My mother is usually the one that puts out the plate with the sweet, flaky desserts. We eat these sweets around the snowy Christmas season.

Ingredients -One part ricotta cheese -Two parts powdered milk -One part sugar - One stick of butter (melted)

Directions

1. In a medium bowl mix together the ricotta cheese and 4. Cut, serve and enjoy! powdered milk 2.Then add the sugar and butter. 3. Microwave for 5-6 minutes

This recipe is from Neha V’s Family. How do we tell our story? A Recipe to Remember- K’s KANDY My Recipe Story: My Aunt Karen was looking up a good recipe for a Christmas party. SHe found a recipe, tried to cook it, but couldn’t. So my mom, Kathy, tried it and it worked! My mom makes it on special occasion, and it’s so good that my mom ships it out to people in little boxes as a Christmas present. Also, since my little sister has Celiac Disease, she learned how to make it with gluten-free crackers. Since it was made by my Aunt Karen, my mom, Kathy, and now me, we named it K’s Kandy.

Ingredients -1 packet of Club -2 sticks of salted butter crackers - 1 bag of Nestle’s semi-sweet/milk -1 pinch of sugar chocolate chips

Directions -When the crackers are done baking, pour the entire -Place the 1 packet of club crackers on a tray with tinfoil bag of chocolate chips on top, and spread it around - Melt the 2 sticks of butter in a little glass bowl, and -When they’re done, spread the chocolate around, pour on top of the crackers and put it in the oven one more time. - When your done with that, take them - Then stick it in the freezer for 3 hours, and take out, and put them in the oven, and move on to your next step break it up, and ENJOY!!!!!!!!!

This recipe is from (Kayla huycke)’s Family. How do we tell our story? A Recipe to Remember-Hembesha

My Recipe Story: My mom usually makes this recipe called Hembesha, which is a traditional bread. We usually eat it on Christmas, New Years, weddings, birthdays, and when we drink coffee with guests over. This recipe came from Eritrea, and it is delicious.

Ingredients -1 packet fresh yeast -2 cups flour -½ cup seedless raisins, soaked in - 1 cup water -1 ½ cup butter, melted, water to moisten, (optional) -¼ cup sugar extra for brushing -2 eggs -1 tsp salt

5.Cover the bowl with plastic wrap and place it in a warm place until dough Directions doubled in size Preheat oven to 350 6.Once dough doubled in size, punch down, knead for about two minutes, and 1.Sprinkle the yeast over the water and sugar in a bowl let sit. place it into a buttered round pan, and allow dough to rise again until doubled in 2.In a another bowl add eggs, flour, butter, and salt. Mix with hands till mixture turns size dough. 7.Make some patterns with a fork or knife all around dough. Once done place in 3.Remove dough and knead for 10 minutes on a lightly floured surface. preheated oven at 350 for 10 minutes 8.Flip over and bake another 10 minutes. Remove bread from pan and brush top 4.Pour raisins in and knead for about 2 minutes. with melted butter.

This recipe is from (Simona t.)’s Family. How do we tell our story? A Recipe to Remember- Sooji Halwa

My Recipe Story This is a traditional indian recipe that my family likes to make on many festivals such as Diwali. We also like to make this recipe for parties as a sweet dessert. This recipe was passed down from our ancestors for many years. This sweet is offered to god at many times of the year and is also good to eat as a dessert when you like.

Ingredients -1 cup Sooji (coarse wheat) -Cashews (optional) -2 cups Milk -1/2 spoon Cardamom Powder -1 cup Sugar - orange or yellow food -Ghee (melted butter) coloring

Directions 1. In a pan put few spoons of ghee and 1 cup sooji. 5. Stir well until all the milk is soaked into sooji 2. Fry for 5 to 10 minutes until brown. 6. Add roasted cashews and 1 spoon ghee and cardamom 3. Add 1 cup sugar to the pan and cook for 2 to 3 minutes. powder 4. Then, add 2 cups of milk and a pinch of food coloring 7. Mix well and Enjoy!

This recipe is from (Sruthi,v)’s Family. How do we tell our story? A Recipe to Remember-Grandma Soderberg’s Sugar Cookies

My mom always makes these cookies and it wasn't until this project that i realized that they go back all the way to my great grandma who lived in sweden. The recipe was passed on from her to my grandpa to my mom. My Grandma

Ingredients -2 ½ cups of sifted flour -1 cup of butter -1 tsp. soda -1 tsp. vanilla -1 t. cream of tartar -2 cups of sugar -¼ tsp. -3 egg yolks

Directions 1.Sift first 3 ingredients together. Cream butter and sugar. 5.Bake at 350 degrees 2.Add vanilla and egg yolks; add dry ingredients. 6.Bake for 10 minutes 3.Mix and then form into 1 inch balls and roll in sugar. 4.Flatten a bit with a sugared glass

This recipe is from Stuart k’s Family. How do we tell our story? A Recipe to Remember- Apple Crisp

My Recipe Story: When my mom was growing up, her grandmother used to make it for the family dinners. My mom used to love it so much that she would ask her mom to make it for her after her grandmother passed away. Every year when we go apple picking in the fall, we always look forward to making apple crisp when we get home.

Ingredients - ½ tsp. cinnamon - 4 c. sliced apples (6 apples) - ¼ tsp. ground - ¼ c. orange juice nutmeg - 1 c. sugar - Dash of Salt - ½ c. butter (1 - ¾ c. flour stick)

Directions 1. Preheat to 375 degrees 5. Cut butter into mix 2. Mound apples in greased 9 in. pie plate 6. Sprinkle over mix 3. Sprinkle w/ orange juice 7. Bake 45 min. 4. Combine with sugar, flour, spices, and salt

This recipe is from (Isabella C.)’s Family. How do we tell our story? A Recipe to Remember - Oreo Balls

My Recipe Story: My mom found this recipe on pinterest about 2 or 3 years ago. This is one of my family’s favorite dessert and they love them every time we make them. The only problem is that my mom only makes them around the holidays, so we have to wait all year long to taste the delectable but messy Oreo Balls. When the Oreo balls are removed the freezer, they are passed around throughout the Deckelman family household. I will hate when my favorite dessert goes away, but I will see them next time around the holidays. So long Oreo Balls when the New Year comes.

Ingredients -8 ounces softened cream cheese or whipped cream cheese -18 ounces package of Oreo cookies, crushed (crush the entire cookie- don’t remove the filling) -2 cups semi-sweet or milk chocolate chips -1 tablespoon shortening

Directions 1.Mix cream cheese with electric mixer until fluffy. Add the crushed Oreos and beat on high until well mixed. Chill for at least 2 hours in the freezer. Then roll Oreo cookie mix into one inch Oreo balls. 2.Next, melt the chocolate chips and shortening with a double boiler or in the microwave. 3.Dip the Oreo balls completely into the melted chocolate using tongs or a toothpick 4.Put on wax paper. After Oreo balls harden, keep them in refrigerator. This recipe is from Madison D’s Family. How do we tell our story? A Recipe to Remember~Pineapple-coconut pie

My Recipe Story- Mrs. Taylor (my great grandmother) made and served these pies at a rehearsal dinner December 16, 1961. everyone there loved it. This was located at the First baptist church of ellisville mississippi. My family has used this recipe many times especially during the cold months of the year.

Ingredients -1 ½ cups of coconut -2 tablespoons flour -1 small can of crushed pineapple -½ cups margarine, -1 ½ cups of sugar softened -1 teaspoon vanilla -3 eggs

Directions 1.Combine flour, sugar, and coconut. 5.Bake at 350 degrees until done. 2.Set aside. 6.Center of pie should move slightly, do not over 3.Combine remaining ingredients and add flour mixture. cook. 4.Pour into unbaked pie shell.

This recipe is from (kendra, r)’s Family. How do we tell our story? A Recipe to Remember- Gulab jamun

My Recipe Story: My Grandma’s great grandmother used to make this dish on a special day. Which is also known as Diwali. The Indian festival of lights. This is called gulab jamun. A spongy textured ball soaked in a thick syrup. When my parents came to America for the first time, she made gulab jamun with another dish called lemon rice. it is normal white rice which is combined with lemon a savory lemon syrup. But she doesn’t make that anymore since it is difficult and time consuming to make.

Ingredients:for jamuns for the sugar syrup: - 1 cup of evaporated milk - 250 gms sugar, about 1 and ¾ cup sugar - 3 tbsp all purpose flour - 1 tbsp milk - 1 cup water - ¾ cup of grated paneer - ¼ tsp baking powder - 1 tbsp rose water - 4 cardamoms, elachi grounded - oil - 1 tbsp milk (optional) - 2 tbsp sooji/ rava/ semolina

Directions 4. To make the sugar syrup,dissolve sugar in water. Heat the 1. Take evaporated milk and mash it, after that add grated paneer, solution until it is sticky. Turn off the fire before it reaches a one semolina, all purpose flour, baking powder and cardamom powder thread consistency. 2. Mix well, add the milk(make sure there are no lumps in the mixture) 5. Add the rosewater and mix, let it cool. If forms sugar crystals gather together to form a dough and cover the dough, keep aside for 30 mins just add 2 to 3 tbsp water and warm it again, it will return to liquid 3. Then after 30 mins, gently mix the dough, if you are unable to make small state. balls from the dough or if your mixture is dry, then add a few teaspoons of milk 6. To cook the jamuns, heat the oil til medium hot, gently place jamun in the oil and turn until golden brown, then remove excess This recipe is from sarayu c’s Family. oil. Finally, drop jamun into syrup and ENJOY! How do we tell our story? A Recipe to Remember- Chinese Chrysanthemum Jelly

My Recipe Story This chrysanthemum jelly recipe originally came from somewhere in China. My great grandpa originally made a recipe with egg whites in a plain jelly with Goji berries. My mom told me she remembers how excited and happy she was when she would open the refrigerator on a hot summer day to find Chinese jelly in the refrigerator. My mom and her sisters would take turns snacking on the jelly until there would be no more; usually all the jelly would be gone in a day. My mom modified the recipe because my sister and I don’t like the jelly with eggs and/or with Goji berries inside it. My mom decided to change the jelly to taste like chrysanthemum because my sister and I like chrysanthemum tea. Chrysanthemum is also good for the eyes and throat. It is usually made during the summer as a cool, delicious treat.

Ingredients - 1 Cup Chrysanthemum Flowers (Loosely Packed) - 8 Cups Water - Rock Sugar to Taste (About 1 Cup) - 1 ⅔ Cups Agar-Agar

- Directions 1. Cut the agar-agar into small, 1 inch pieces. 6. Strain the flowers out with a strainer and put it aside. 2. Soak the agar-agar in the water for at least 15 minutes. 7. Pour the mixture into a desired mold or ice cube tray. 3. Boil the agar-agar and water until it is totally dissolved. 8. Let the mixture in the mold/ice cube tray cool. 4. Add the rock sugar into the pot where you are boiling the agar-agar. Keep the 9. After the dessert is cool, cover it and place it in the refrigerator for fire on at a simmer until all the rock sugar is dissolved. Taste the mixture and best tasting. make sure that it is slightly sweeter than desired. Add more sugar if necessary. 10. Take the jelly out of the molds and serve! 5 . Add the chrysanthemum flowers and simmer for 2-5 minutes. This recipe is from Madison C.’s Family. Polish Sernik Philadelphia A Recipe to Remember- (Cheesecake)

My Recipe Story: This is A recipe my great grandma mroz used to make for her family during the holidays. My great grandma will ALways be remembered for the yummy cheesecake she made. This recipe has been passed down to my grandparents ,my mom , and now me.

Ingredients -1 teaspoon of cinnamon -1 cup of sugar Sour cream topping Graham cracker crust -4 ounces of melted margarine (don’ -3 large eggs -16 ounces of sour cream -1 ½ cups crushed graham crackers t use butter) -1 teaspoon of salt -2 tablespoons of sugar -2 teaspoons of sugar Cream cheese filling -dash of cinnamon -½ teaspoon of vanilla -½ teaspoon of nutmeg -3 (8-ounce) packages softened cream cheese - Directions (The Toppings) (The Graham Cracker Crust) 9.In a small bowl, mix together sour cream, sugar and vanilla. 1. Mix together graham crackers, 2 tsp sugar, nutmeg, 1 tsp cinnamon and 10.Spread evenly over top of the cheesecake. Then Bake for 5 minutes. melted margarine. 11. Cool completely on a wire rack (do not remove springform pan.) 2. Press the crumbs into the bottom and up the sides of a 10-inch Then refrigerate in the pan until thoroughly cold. springform pan. 12.When ready to serve, run a knife around the cheesecake and remove 3.Refrigerate for 30 minutes. the ring. Then, transfer cheesecake to a serving plate, slice and serve plain or with a few strawberries and whipped cream, if desired. (THE FILLING) 4. Heat oven to 350 degrees. 5. In a large bowl or stand mixer, beat the cream cheese, sugar, eggs, salt and dash of cinnamon until it’s smooth and fluffy. 6.Pour into prepared crust and bake for 40 minutes. 7.Remove from oven and cool on a wire rack for 15 minutes. 8.Increase the oven heat to 400 degrees.

This recipe is from Jacob B’s Family. How do we tell our story? A Recipe to Remember - German Chocolate Chip Cake

My Recipe Story: My great grandma was the one who discovered/created the German Chocolate Chip Cake. We don’t know how or where she got the recipe, but she started it in this Fusaro family. The recipe has been passed down from her all the way to my family and it will keep being passed down. We normally like to make German Chocolate Chip Cake on birthdays, holidays, and sometimes just when we want to have some. German Chocolate Chip Cake is by far my favorite dessert!

Ingredients -1 package Yellow Moist Cake Mix -1 cup Mini -1 4 serving Box Instant Vanilla Pudding -Chocolate Chips -4 Eggs -German Bakers Chocolate -1 cup Mini Chocolate Chips

Directions 5. Let it bake for 45-50 minutes 1. Preheat oven 350 Fahrenheit 6. Let it cool for 15 minutes 2. Mix all ingredients 3. Grate German chocolate into Bowl & mix 4. Bake in Bundt pan

This recipe is from Madi F’s Family. How do we tell our story? A Recipe to Remember - Chocolate Log

The first person to make this in my family was my grandmother. She made it every year at Christmas time. we make and eat the Chocolate Log at Christmas time. The person who is famous for making this is my mother. My father is famous for helping her make it.

Ingredients Filling: Dough: -12 oz. semi-sweet chocolate -8 oz. cream cheese chips -2 sticks butter - 1 can sweetened condensed -3 cups flour milk

Directions Filling: Forming the logs: 1. Split Dough in half Dough: Melt chocolate chips and 2. Roll each half out on a 12 in. by 18 in. Blend cream cheese, butter, and sweetened condensed milk in piece of waxed paper flour together. Refrigerate the top of a double boiler. 3. Evenly spread half of the chocolate for 30 minutes. mixture on each half of dough 4. Bake at 350˚ for 20 minutes on an ungreased cookie sheet This recipe is from Savey L’s Family How do we tell our story? A Recipe to REMEMBER - Christmas Spice Cake

My Recipe Story This recipe was first cooked by my grandmother on dad’s side. This recipe also is originated from New Hampshire. . Now my mom makes this recipe usually around Christmas Holidays. We also, rarely, cook this recipe for birthdays, Thanksgiving, Easter, Halloween, etc. We ‘dress’ the cake for each occasion by adding toppings. There are many different ways you can eat it, but we eat it ours mixed with nuts.

Ingredients -Butter -4 bar -Nutmeg- half - Egg- 6 - Vegetable oil- 1 cup -Cinnamon -2 inch - Sugar -3 cup - Vanilla essence -1 - Cloves -6/7 - All purpose flour- 4 cup tsp -Cardamon Seeds -25 - Baking powder - 3 cup - Baking soda- 1 tsp - Garnish Nuts - Raisins, Cherries [optional]

Directions. . 5. Then in a mixture, put flour, egg yolk, oil, 1. Preheat oven to 375 degrees baking soda,vanilla essence, nuts and spices. 2.Grind spices together 6. Mix well and bake for an hour in the oven. 3.First separate the egg white from egg yolk. 4.Beat egg white, sugar, butter. This recipe is from Divya k. ‘s Family. How do we tell our story? A Recipe to Remember- Cheese Flan

My Recipe Story: This Cheese flan is a family favorite of mine. I personally don’t prefer this dessert but i still eat it. Whenever my mother our one of her friends are throwing a party for a holiday, she makes the flan. It is a spanish custard with a special syrup personalized by her family and herself. No one else in my family makes this because my sister and dad do not know how to make this and also can’t cook. I have never made but I have studied my mothers way. It was created in ancient roman times over a thousand years ago. Later on it was inherited by the Latin American culture and made into a signature dish. Everyone loves my mother’s cheese flan and I do too.

Ingredients - 6 eggs - 1 cup milk - 8 ounces evaporated milk - 1 cup sugar - 8 ounces condensed milk - ½ cup water - 8 ounces cream cheese

Directions 5. Pour syrup into a medium cake pan and cover the sides also 1. Preheat oven to 350 degrees fahrenheit 6. Pour cream mixture into the same cake pan 2. Mix eggs evaporate, condensed milk, and cream cheese in a blender 7. Take a larger cake pan and fill with water 3. In a medium pot mix sugar and water on medium low heat 8. PLace the smaller cake pan inside 4. Stir constantly until it becomes light brown 9. Bake for 30 to 35 minutes This recipe is from Carolina M’s Family. How do we tell our story? A Recipe to Remember- Chhenapoda(Baked Cheese)

My Recipe Story This recipe came from Odissa, India, and my grandmother is famous for making this. It is usually served during festivals. or birthdays. The literal translation is baked cheese, due to the fact that the cheese gets baked. This is a very popular dessert in my family.

Ingredients -4 pounds Ricotta cheese -½ spoon Cardamom -3 cups brown sugar Powder -1 stick of butter -Raisins -Bay leaves -Cashew nuts - Directions 1. In a bowl, mix together all the ingredients 2.Bake at 350* for 20 minutes 3.After taking it out, put it in a container of some sort. 4.This dish tastes delicious hot or cold. Enjoy!

This recipe is from Leena, S.’s Family. How do we tell our story? A Recipe to Remember My Recipe Story: Ghughras are a sweet crispy dessert which came from Gujrat, India. It's made only during the first few days of diwali to the last few day. My family had been making it since about 80 years ago. It will for now on be continued.

Ingredients - 2 cups All purpose flour - 3 tbsp Butter - ¼ Coconut Shavings - ½ tsp Cardamom - ½ Semolina

- 1.5 cups Powder Sugar

Directions 5. Knead the dough, divide into separate balls. 1. Roast semolina in butter until it turns brown. 6.Then roll it into small flat circles. 2. Add cardamom powder, coconut, sugar. 7.Put stuffing mixture in the middle of the flat circles. 3. Mix properly 8.Then press edge slowly and a make various ghugara. 4. Add 1 tbsp of Butter in all purpose powder. 9.Heat butter at slow flame. 10.Fry it properly, and now they are ready to serve. This recipe is from (Patel, Diya)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: Viennese Brownies are a special kind of brownies that are passed down from my Grandmother and Grandfather. They made it for my Mother and her four Brothers. My Mother makes these brownies usually on Christmas or on Father’s Day or my Dad’s Birthday because it’s one of his favorite desserts.

Ingredients - ¼ tsp. almond (vanilla) - 1-8 oz. pkg. cream cheese - 2-1 oz. sq. semi-sweet -2 eggs - ⅓ c. sugar or sweet chocolate -1 c. sugar - 1 egg -½ c. margarine/butter -½ tsp. baking powder -¾ c. flour -½ tsp. salt

Directions 1. Mix #1-4 together. 5. Add to chocolate mixture and mix well. 2. Melt chocolate and margarine, let it cool. 3. Beat eggs, adding sugar and chocolate mixture. 4. Sift powder, sugar, and salt together.

This recipe is from (Jake, C)’s Family. How do we tell our story? A Recipe to Remember- Banana Beignets (Donuts) My Recipe Story: This recipe is one of my favorite homemade desserts and is best made by . We don’t eat it on special occasions, but when we do have it, it is really good. It is not only liked by my family, but my friends as well. My cousin and mom are famous for making them.

Ingredients -6 bananas -2 tbsp sugar -2 cups self-rising flour -vegetable oil -2 cups water -½ tsp salt

Directions 4.Drop the mixture into the pot so that they form balls. 1.Warm up vegetable oil in a large pot on the stove. 5.Leave it in until brown and then they are finished 2.Combine bananas and flour in a large mixing bowl, then stir well. Add water and he rest of the ingredients into bowl. 3.Drop the mixture into the pot so that they form balls.

This recipe is from Samira A’s Family. How do we tell our story? A Recipe to Remember- PEBERNODDOR

My Recipe Story This recipe came from my danish grandfather. It is a yummy treat normally eaten during the christmas holiday. Grandpa’s ancestors immigrated from Denmark by ship in the 1880’s. They went through Ellis Island, then they boarded a train and rode it to West Branch, Iowa. When they got there, they met a group of people that had gotten there earlier. I usually eat this delicious food when I visit my grandparents in West Branch.

Ingredients -¼ t anise oil -1 ¼ C sugar -½ t cloves -¾ C lard or oleo -1 t cinnamon -2 eggs -3 t hot coffee & 1 t baking soda (add soda to coffee) flour to -¾ C molasses & dark corn syrup (half of each) make a very stiff dough (about 6 ½ cups)

Directions 1. Mix ingredients in order & chill dough. 5. Watch carefully, as they will burn easily. 2. Roll into logs about tootsie roll size. 3. Cut the logs into small pieces (about ⅓ inches). 4. Bake at 350 degrees on a greased cookie sheet.

This recipe is from Haiden K’s Family. Beverages How do we tell our story? A Recipe to Remember: Chai tea

My Recipe Story My Mom and dad are from pakistan and in pakistan tea is a very common thing. My mom just makes it a special way and everyone in my moms and dads family likes it. It was passed down from grandma to mom. She started making it when she was about my age. Until this day my family still makes it and so do I.

Ingredients -Two cups of milk -Two Tsps of chai grains -two tbls of sugar -

Directions 1.boil the two cups of milk 5. You’re finished 2.once boiled add the grains 3.Pour it out using a strainer 4.add the sugar

This recipe is from (Zain q.)’s Family. Mango Lassi Makes: 5 servings This beverage is usually served at our family reunions and get togethers. My grandma is the best at making this drink, and everyone in the family enjoys it! Mango lassi is like a mango milkshake and many people in india make it, but i think my family makes the best one. It is also very easy and quick to prepare.

Ingredients - 1 cup of milk - 5 teaspoons of sugar - 1 cup of plain yogurt - 1 cup of mango pulp

Directions 1. Put all the ingredients in a blender. 2. Blend until creamy with no lumps. 3. Then pour into individual cups and serve chilled.

This recipe is from Mythri M.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe is from southern georgia where my mom grew up. This recipe is a tradition passed on by my great great grandma. My mom is the main maker of this teas in our house but sometimes I help my mom make to make the process a lot faster. One day I hope to pass this tradition on to my children.

Ingredients -5 Tea bags -Cut up lemon slices -2 Cups of sugar -1 Tablepoon of honey -1 pitcher of water

Directions 1.Boil teas bags for 8 minutes 5.Stir together and enjoy 2.Let it steep 3.Drain tea into pitcher 4.Add sugar while hot

This recipe is from Amerah, H’s Family. Recipes from kitchen B4

Mrs. Metheny

Appetizers How do we tell our story? A Recipe to Remember

My Recipe Story Canapes are little open-faced sandwiches with a variety of savory toppings. My family uses these bite-sized bread bites as entrees, but they are more commonly used as appetizers. I am generally in charge of slicing the cheese, cutting the bread, and arranging (I am a hopeless neat freak). We make these every Christmas Eve, a tradition that started because my dad and uncle were to excited to sit down to a formal dinner. Therefore, my grandma decided to make little on-the-go sandwiches.

Ingredients (There is no set amount for each ingredient, this is for my family of 7) -3 loaves of white bread, crusts cut off and cut into cubes -1 jar (8 oz.) pickled herring -15 slices white american cheese, cut in half with each half cut into desired shape -2 tubs (8 oz.) cream cheese -9 tbsp. dill -14 olives, cut in half -1 lb. shrimp, cooked -14 slices hard salami, cut in half -40 pimentos -1 package (12 oz.) smoked salmon -14 bread-and-butter pickles, cut in half lengthwise -English tea, sugar, and milk, optional

Directions 1.Lay the bread cubes on a tray. Spread each cube with cream cheese. 5. For salami canapes, roll each salami hal and put on a cube. Put a pickle in each roll. Repeat. 2.For shrimp canapes, put one shrimp on a bread cube, and sprinkle with dill. Repeat with other shrimp. 6. For cheese canapes, put a piece of cheese on a cube. Top with an olive half and a 3.For smoked salmon canapes, put one small piece of smoked salmon on each cube, sprinkle with dill. Repeat pimento. Repeat. 4. For herring canapes, put a small piece of herring on a bread cube, top with a pimento. Repeat. 7. Arrange canapes on a platter. Serve with English tea if desired.

This recipe is from Lara F ’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Canapes are little open-faced sandwiches with a variety of savory toppings. My family uses these bite-sized bread bites as entrees, but they are more commonly used as appetizers. I am generally in charge of slicing the cheese, cutting the bread, and arranging (I am a hopeless neat freak). We make these every Christmas Eve, a tradition that started because my dad and uncle were to excited to sit down to a formal dinner. Therefore, my grandma decided to make little on-the-go sandwiches.

Ingredients (There is no set amount for each ingredient, this is for my family of 7) -3 loaves of white bread, crusts cut off and cut into cubes -1 jar (8 oz.) pickled herring -15 slices white american cheese, cut in half with each half cut into desired shape -2 tubs (8 oz.) cream cheese -9 tbsp. dill -14 olives, cut in half -1 lb. shrimp, cooked -14 slices hard salami, cut in half -40 pimentos -1 package (12 oz.) smoked salmon -14 bread-and-butter pickles, cut in half lengthwise -English tea, sugar, and milk, optional

Directions 1.Lay the bread cubes on a tray. Spread each cube with cream cheese. 5. For salami canapes, roll each salami hal and put on a cube. Put a pickle in each roll. Repeat. 2.For shrimp canapes, put one shrimp on a bread cube, and sprinkle with dill. Repeat with other shrimp. 6. For cheese canapes, put a piece of cheese on a cube. Top with an olive half and a 3.For smoked salmon canapes, put one small piece of smoked salmon on each cube, sprinkle with dill. Repeat pimento. Repeat. 4. For herring canapes, put a small piece of herring on a bread cube, top with a pimento. Repeat. 7. Arrange canapes on a platter. Serve with English tea if desired.

This recipe is from Lara F ’s Family. How do we tell our story? This recipe is from Elijah S’s Family. A Recipe to Remember

My Recipe Story I believe this recipe for Ham and Potato Chowder originated with my grandma’s mother, perhaps with earlier generations. My mom and grandma are usually the ones who make it I think. We really do not have a set time when we eat, we just eat whenever my mom makes it. It is a very tasty and amazing.

Ingredients for ham and potato chowder - 5 potatoes (Idaho preferred) - 3 C whole milk - 2 tbsp snipped parsley - 2 large onions - 1 can evaporated milk or 1 tsp dried - 2 tbsp salt - 2-3 C chopped\cubed ham - ham broth - half tsp pepper - 1\4 C butter - - Directions Peel and cube potatoes. Chop onions and ham with just enough water to cover in ham broth as part of liquid, in which case adjust salt and amount of ham (can also cook ham bone, then adjust meat and salt). When potatoes are soft, mash coarsely, and add milk and butter. Simmer (DO NOT BOIL) 35-45 minutes, stirring frequently. Add parsley and evaporated milk.

How do we tell our story? A Recipe to Remember

My Recipe Story My family recipe was given by someone to my great grandmother then she passed it down to grandmother made it for my family gatherings. Now my sister make this delicious treat that my family loves.

Ingredients - 1 box of puff pastry sheets - ¼ tsp salt - - 1 red bell pepper - ¼ tsp freshly ground pepper - - 1 green bell pepper - 1 onion - - 2 potatoes - ½ pound ground beef -

Directions 1. Take out your puff pastry sheets to thaw and meat 5. cut the bell peppers and potatoes 2. Pre heat the oven to 345 dergees 6. add the mixture to meat 3. started cooking the meat then add onion and salt and 7. fill the puff pastry with the mixture pepper 8. put in oven wait till they're golden brown 4.boil the potatoes till cooked This recipe is from Baha M’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: We usually eat this recipe as an appetizer. It's really good and tasty. My mom is famous, in my family, for making this recipe. When we eat it, it is usually during dinner. I don’t know who came up with the recipe, because it's a very old recipe.

My Recipe: Yalanji

Ingredients - Grape Leaves - Chopped Mint - Black Pepper Rice - Olive Oil - Red Hot pepper Paste - Chopped Parsley 1 ts(tea spoon) Coffee - Diced Tomatoes - Salt Chopped Onion lemon - diced Garlic -

Directions mix all the ingredients together except the grape add salt and lemon to the taste. 1. leaves. 5.

Fill the each leaf with small amount of the mix and 2. 6. pure the water and wait to cool down and serve it roll it. 3. putt all the rolled leaves in a pot and put a plate on the top of the leaves. 4. fill the pot with water and cook for 2 hours.

This recipe is from Ali A’s Family.(a.K.A Ironman) How do we tell our story? A Recipe to Remember My Recipe Story This common vietnamese recipe, known as spring rolls, originated in Vietnam. This is a simple, easy, and quick appetizer anyone can make. Normally, my parents would make this, having me help around, but it’s just as easy and safe for a kid to do it independently.

Ingredients - large bowl of water -juice of 1 whole lemon -a bundle of washed salad -a pack of rice paper -1 clove of minced garlic -(optional) prefered meat/seafood (cooked) -rice noodles - -a bowl of sliced pineapple (optional) -washed fresh mint leaves - -¼ cup fish sauce Directions 1. Grab a bowl, and mix in your fish sauce, sugar, minced garlic, & lemon juice 2. Dip one sheet of rice paper into your bowl of water and let it sit & soften onto a plate 3. Lay down all the filling of the spring rolls in any amount or order you prefer (rice noodles, mint leaves, salad, meat/seafood, & pineapple) on top of the softened rice paper. 4. take one side of the rice paper and wrap it over the spring roll stuffing, then slowly roll it until you have a spring roll. Enjoy! :) This recipe is from Viviane T’s family . How do we tell our story? A Recipe to Remember

My Recipe Story: My recipe, Stuffed Grape Leaves, is a classic Lebanese recipe, made by many families who live in Lebanon. This recipe is a simple, yet delicious snack. Lebanon is a country commonly affected by insurrectionist activity, so Stuffed Grape leaves, being inexpensive and easy to make, was a great meal for my grandmother’s beginning family. though my mother no longer lives there, we still enjoy many classic Lebanese meals such as this dish.

Ingredients - 3 raw grape leaves -3 mint leaves, chopped -2 pinches of salt -3 cherry tomatoes -2 tablespoons lemon juice -3 parsley leaves, chopped -1 tablespoon olive oil -¼ cup white rice -1 cup water

Directions 3.to boil the rice, place it in the other ½ cup of water 1. to prepare the grape leaves, boil them in ½ cup of the along with one drop of olive oil, 1 pinch of salt, and a water for 5-10 minutes few drops of lemon juice. 2.place the boiled grape leaves on a counter and place the 4. once the rice is fully cooked, place it in the center of parsley, tomatoes, and mint in the middle of each leaf the leaf with all other ingredients,and roll the leaves up. 5. ENJOY!!! This recipe is from Steven S’s Family. How do we tell our story? A Recipe to Remember My Recipe Story This recipe Onion Pakoda has been being handed down generations and generations to my parents and to me. My mom is the most famous person for making this appetizer but me and my dad also help. Even her siblings and her parents agree that she is the best. My family and I usually eat this on weekends, holidays or when it is cold or raining this food is comforting to eat during those conditions. At the end of making this appetizer it will be golden brown and crunchy which makes this a very taste treat/appetizer to start off your dinner or lunch.

Ingredients - 5-7 Curry Leaves optionally - 3 medium sized Onions, finely sliced chopped - Oil, for deep frying - ½ cup Gram Flour (Chickpeas Flour) - ½ tsp Red Chilli Powder - Salt to taste - ¼ cup Rice Flour - A pinch of Baking Soda - - 2 tablespoons of finely - 1 tsp Grated Ginger - chopped coriander Directions 1. Take sliced onion in a large bowl. 5. Once heated take small portion of mixture and 2. Add Gram & Rice flour, Ginger, Curry leaves, gently drop it in the oil. Chilli powder, Baking soda, coriander leaves and salt. 6. Keep them in oil until golden brown. 3. Mix well using water little by little (approx ¼ cup). 7. Take them out using a slotted spoon to remove oil. 8.Serve & Enjoy!!!!!!!!!!! 4.Heat oil on a vessel for deep fry. This recipe is from Advaith Y’s Family.

Main Dishes How do we tell our story? A Recipe to Remember My Recipe Story Long ago my grandma was home alone and she had to cook for herself so she went in the kitchen and got some rice and and boiled it with water. Then she got some meatballs and cooked it after she cooked both of them she saw some plain yogurt and put it in top of the rice and meatballs. Then she taught how to make it to my mom and then my mom taught me.

Ingredients - water - - meatballs - - rice - - plain yogurt -

Directions 1. put some rice in a pot 5. then cook some meatballs 2. put some water in the pot 6. wait for the meatballs to be cooked 3. mix it 7.then put the rice on the plate then on top of that put 4. leave it there for 20-30 minutes to cook the meatballs on top of the rice 8. then put plain yogurt on it then it ready!! This recipe is from Meena S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story - MY mom makes “Bun Bo Hue” every two or three weeks, Bun bo means noodle soup and it originated in Hue, a former capital of vietnam. The city hue had some parts of the central of vietnam.

Ingredients - Lemon - White onions - Seasoning fish sauce - Lime - Fresh white noodles - - Perilla Leaves - Lemon Grass - - 8 quarts of water - Pepper flakes -

Directions 1. Get your largest pot and bring a pot of water to boiling it 5. for 3 min. 6. 2. Cut the lemongrass stalks in half 7. 3. Then add 8 quarts of water and bring to a boil over high heat 8. 4. Then you want it to turn down the heat and add pepper flakes. This recipe is from Kenny C’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story As far as I know, Couscous has been around for hundreds of years. It’s been passed down to families of the Muslim religion as a must, and what I mean of families of the Muslim Religion I mean this recipe has been known and created dated back way when the Muslim religion was first created. My Mom of course has learned this recipe by heart from her Mom (my grandmother) and my grandmother has learned it from her Mom (my great grandmother) and so on. In the end I can say this recipe is very important to my family as this legendary recipe holds memories of having it with important people in our lives and even with the people that have passed in our lifetimes. Note: Couscous is an ingredient and the name of the recipe

Ingredients - Pumpkin - Tall Pot - Onions - Black pepper - Carrots - Small Pot (to go ontop of it) - Olive Oil (or any of - Ginger - Parsley (Flakes) - Lots and lots of water, I suggest your preference) - Turmeric - Couscous having a sink ready - Salt - Lahm Meat (Chopped) - Buttermilk (Optional)

4. Then once the carrots are in you can carefully stack the small pot on top of the tall pot and wait for it to Note: The cooking time depends how long it takes to steam Directions steam, repeat this again but add a little salt and put in more water 1.Take the tall pot and put cut up onions, the oil you chose, salt black pepper, ginger, 5. Next time it steams you take the pot down and put some cut pieces of pumpkin and zucchini, and top it Turmeric, Lahm Meat, 1 cup of water, and cook it up on the stove for around 15 min off with some parsley flakes. After this put some salt in the small put then put it back 6. Next time it the small pot steams take it down, and the couscous inside it down on the biggest plate you 2.Take the couscous and pad it with oil of your choice on a plate, make sure for it to have and spread the couscous all over the plate, then butter the couscous. get in really good, and mix a cup of water with it while you’re at it 7. Take out the cooked ‘couscous’ in the tall pot and dump it all over the plate, and the couscous from the small pot being its landing. VOILA! You have just made CousCous 3. Then you can chop up all the carrots gathered and carefully put them in the tall pot, 8. This step is optional but you can either spread buttermilk all over the finished Couscous as a topping or then fill the tall pot halfway with water you can pour it in a cup then when you get some couscous on a plate you can pour it as you eat. This recipe is from Elias L’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My grandmother learned how to make Nigerian Chicken back in Jamaica, my grandmother taught my mom how to make Nigerian Chicken. When my mom went to the Navy, she met my father and that’s how he first learned about Nigerian Chicken. When my mom wanted to impress my father she made Nigerian Chicken.

Ingredients - Garlic Powder -Nature Season Blending -Rice (any kind of rice) -Bouillon Cubes -Chili Powder - -Black Pepper -Chicken - -Onion Powder -Spinach -

Directions 1.You will need to cut up the chicken into little tiny chicken 5.Now you may mix the spinach inside of the chicken bits 6.Now get out the rice, cook the rice into a different pot 2. Wash the chicken bits, just to make sure there is nothing on 7.When the rice is done, put the rice on a plate and then you it put the chicken and spinach on it, enjoy your meal!! 3.Put the Chicken into a pot, and that’s when you get out the 8. spinach 4.Dump all of the seasoning into the chicken, but don’t use too much This recipe is from Desmond F’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- This recipe has been in my family for about 4 generations. My family never makes it, but my grandma’s parent made it all the time. The recipe originated in Lorraine region of France.

Ingredients - 4-5 eggs - (optional) butter - - Cheese - - - Ham - - - Pillsburry Dough - -

Directions 1. Preheat oven to 350 degrees. 5. Get 4-5 eggs and thoroughly whisk the eggs. 2. One piece of dough, lay it on the bottom of the pan. 6. Lay the eggs on the cheese and ham. 3. Grab the cheese and lay it on top of the dough. 7. Put the other piece of dough on top. 4. Then grab the ham lay it atop the cheese. 8. Put it in the oven for 35 min.

This recipe is from Chloe C’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Sinigang is a soup that my family makes at least every week and whenever I'm sick my grandmother makes it for me.

Ingredients -2 lbs pork belly 2 pieces of medium -1b tbsp cooking oil. 1 bunch of spinach sized tomato 1 pack of sinigang mix 3 tbsp of fish sauce quartered 2 liters water 1 bunch string beans cut in 2 inch length 3 pieces chili 1 large onion sliced 2 pieces taro quartered - - 5.pour the water to a boil Directions- - - 1heat the pot and put in the cooking oil 6.add the taro and tomatoes then simmer for 40 - - - 2.saute the onion until layer separate minutes - 3.Add the pork belly and cook until outer part turns light brown7put in sinigang mix and chili 4.put in fish sauce and mix with ingredients 8.add string beans and other vegetables and simmer to 5 or 8 mins. 9. Put in the spinach turn off heat and This recipe is from William P’s Family. cover the pot let the spinach heat with the remains heat in the pot How do we tell our story? A Recipe to Remember

This spaghetti sauce has been in our family for years. My mom makes it once a week. It is my favorite spaghetti sauce. The spaghetti sauce takes about one and half hour to make. You can also use this spaghetti sauce to make Lasagna.

Ingredients -three red onions -2 teaspoon of salt -three plum tomatoes 4 clove garlic 3 leaves of parsley three tomato paste rosemary 3 large carrots one third of olive oil black pepper one red pepper 100% of love

Directions - 5.get a blender 1.get a large pot - 6.combine tomato paste, tomatoes, parsley,rosemary 2. combine onions, salt, garlic,and black pepper - 7.add to the large pot, let it cook for 30 minutes 3.add the red pepper, and carrots 8.add three- cups of water and leave it for 30 minutes 4.let it simmer for 15 minutes 9.cook -pasta according to the package and serve sauce over- the spaghetti This recipe is from Jacob T’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story The story behind this is you would not go to the grocery store to get food, you would have to make it by scratch. My grandma would have to make this every Tuesdays because relatives would come over. They would set the table very fancy, with lots of China dishes.

Ingredients - 2 Egg - - - pinch of Salt - - - Dough - - - flour - -

Directions 1.first you get out a bowl 5. put on rack so they can dry for a few hours 2. than you get out you eggs,salt,dough 6. boil in stew with chicken till tender 3.mix then put on counter with flour 7. take out in 15-20 mins 4. cut into strips 8. and you’re ready to eat

This recipe is from Alexis W’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story-Ever since my great grandmother was a child her mother would make this dish for her and since my great grandmother would make it for my grandma when she was little. So the family recipe tradition began and this recipe was given to my mom. She doesn't make it much, but I hope to bring the tradition back.

Ingredients -A whole chicken (chopped up) -2 tablespoons of flour - -2 chopped up onions -½ cup of sour cream - -3 tablespoons of oil -salt and pepper to taste - -1 tablespoon of paprika - -

Directions 1.Brown onions in oil 5.Add the mixture to the stock after removing the 2. Add chicken, paprika, salt, & pepper chicken 3.Cover- cook slowly (1 hour) or until tender 6.Put chicken back in and cook for 10 minutes 4.Mix flour with the sour cream

This recipe is from Christiane Z’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- these is the dumplings to go with the chicken

Ingredients -2 eggs -dash of pepper -tablespoon of salt -½ cup of water -2 cups of flour

Directions 1.Mix the eggs, salt, water, flour, and pepper 5. 2. 6. 3. 7. 8.

This recipe is from Christiane Z’s Family. How do we tell our story? A Recipe to Remember My Recipe Story: Kofta, or as americans call it afghan meatballs have been passed down from many generations in my family. This mouthwatering dish, kofta, is a well known authentic afghan dish made from ground beef and spices. My great, great, great, great, great grandmother has passed down this delicious recipe all the way to my family today! Kofta has been an important part of my family for generations!This delicious dish is served over rice and goes well with the famous afghan salad called salata.

Ingredients (no specific measurements) -Ground beef -Cumin -Salt&Pepper -Cilantro -Coriander - -Garlic -Olive Oil - -Onions -Tomato Paste - -

Directions 1. Mix the ground beef with the spices listed above 5.Drop the uncooked meat balls into the boiling 2.In a seperate pot, fry the onions with olive oil pan of fried onions 3.Make mini balls out of the ground beef mix 6.Cover until sauce thickens 4.Add the tomato paste to the onions 7.Make a side of rice or salad.. and ENJOY!

This recipe is from Illana B’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: Falafel is a well known Middle-Eastern food. My parents learned this recipe from their parents and they add to it by looking for how other people do it. Falafel has recently become a well known food in the U.S. and many people enjoy it because it is very tasty and healthy.

Ingredients - Chickpeas - Salt - Baking Soda - Parsley - Pepper - Water - Garlic - Falafel Spices - Frying Oil - Onion - Baking Powder ------Directions - 1. Grind chickpeas 5. Add baking powder and baking soda 2. Grind parsley, garlic, and onion 6. Wait an hour 3. Add salt, pepper, and falafel spices 7.you scoop up this mix and fry it in oil 4. Add water and mix ingredients 8.

This recipe is from Ahmad H’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe originates from Estonia. My great-grandfather is the one who started making this. His family would eat it on a daily occasion since it isn’t a holiday dish only. People who lived in Ukraine also ate it.

Ingredients -½ lb kovbasa (sausage) -½ tsp sugar -1 bay leaf -1 medium onion -Salt & Pepper -½ tsp caraway seed -2 tbsp of bacon fat -2 c sauerkraut -¼ c water

Directions 1.Rinse the sauerkraut until it doesn’t taste too acidy. Remember not to over-rinse, otherwise it will lose its taste. 2.Chop the onion and cook it in bacon fat until it’s soft and opaque. 3.Add the sauerkraut, and all remaining ingredients except the salt. Taste & season. Cook uncovered until it is tender. 4.Add the sliced kovbasa and cook it with the sauerkraut. The sausage’s flavor with the fat make it appealing to your tastebuds. This recipe is from Valentina M’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My family recipe is batchenda; batchenda is a form of a meat pie. My great, great, great, great grandmother had originally made this recipe; she was from germany as well as this recipe was. However, for generations my family has tried searching up this recipe on the internet, but no matter what they do they can’t find it. We as a family eat batchenda on Christmas Eve

Ingredients Dough MEAT/FILLING -1 medium raw grated white onio n -2 C flour -1 lb ground hamburger -1 tsp salt -¼ lb sausage -3 tsp baking powder -3 medium raw grated potatoes -4 tbsp crisco

Directions: dough 1.mix like a pie crust (add milk to hold together) 5.mix all the meat ingredients together 2.roll out with rolling pin 6.after following “dough” instruction 3.cut out small circles just larger than a saucer put on baking sheet and bake at 350 4.put meat mixture in the middle of the circles and fold dough o ver meat degrees for 45 minutes

This recipe is from Emma L’s Family. How do we tell our story? A Recipe to Remember

MY RECIPE StoRy: When my mom and her brother were kids, their family was very poor but on some occasions, they would eat out. They once went to this restaurant where they ordered dumplings and both my mom and her brother loved it. Eventually, my grandma asked her friend who worked at a restaurant and go the recipe for the dumplings. She started to modify the recipe and it became tastier and cheaper. This was great since the entire family loved it and it was very cheap to make. Now they have passed it down to me along with my brother and sometimes, we would help make it.

Ingredients for the dough Ingredients for the meat -1 lb asian flour - -Ground Pork -Chopped Cabbage -½ cup of warm water - -Soy Sauce -Diced Chive Leaves -1 tsp of vegetable oil - -Salt - - - -1 Egg -

Directions Directions 1.Create the dough by mixing a pound of asian flour, ½ cup of water, and 1 tsp of 6. Cut small pieces of the rolled dough and press it into a flat circle. vegetable oil. 7. Then take a little bit of meat and place it in the middle of the dough. 2.Leave the dough in the bowl and cover it for an hour 8. Fold it up like a taco and the press pinch the top together until it is fully closed. 3.Meanwhile, create the meat by mixing pork, soy sauce, a pinch of salt, and an egg. 9. Steam for 10-15 minutes and the ENJOY! 4.Then toss in chopped cabbage and diced chive leaves while mixing thoroughly. 10.Pan frying is optional but only after it is steamed* 5.After an hour, take out the dough and roll it into a snake like shape.

This recipe is from Kevin L’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe came from my Grandmother's father. He used to make the porridge for the family before he left for work in the morning. He left it in the oven to keep it hot for everyone to eat when they got up. He always said that they should have something hot to eat before they left home in the winter as it was so cold in Scotland during the winters. It is called Scottish Porridge and he taught my grandmother to make it when she was young.

Ingredients -1 pint cold water - -4 ounces oatmeal(can be smooth or rough) - -1 teaspoon salt - - -

Directions 5.now ready to eat 1.soak oatmeal in water overnight 6.(to get creamier porridge use half milk and half 2.bring water and oatmeal to boil, stirring all the time water) 3.turn down heat to low and simmer for 15 minutes, stir often 7. 4.add salt and cook it, stirring all the time for a further 5 minutes 8. This recipe is from Jacob S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My grandmother was the famous person to throw this mix of ingredients together. She is creative and decided to throw together a couple of different kinds of ingredients and made this food. It is called Somgalli. My grandmother was the one who came up with the name too. It is important to me because it is a good and easy to make food and it was made by my family.

Ingredients -1 ½ lb ground beef -28 oz hunts tomato sauce -½ tbsp worcestershire sauce -½ lb uncooked elbow macaroni -1 cup of water - -½ cup minced onion -1 tsp - -½ chopped green pepper -¼ tsp of pepper - -

Directions 5.then eat! 1.Cook beef in large skillet 6. 2.remove beef from skillet and cook macaroni in meat fat until yellow 7. 3.return the meat to skillet along with tomato sauce salt and pepper and worcestershire sauce 8. 4.cover and let it simmer for 25 minutes or until macaroni is tender

This recipe is from Matthew T’s Family. How do we tell our story? A Recipe to Remember

My Recipe StorY This recipe came from my Grandmother’s family. It is related to scrambled eggs, but has many spices and seeds. My recipe is called egg Burji, and is very healthy and delicious dish. The curry is named after the main Ingredient, eggs.

Ingredients (serves 4) 1/2 teaspoon chilli powder 1 teaspoon salt 6 Curry Leaves 1/4 teaspoon turmeric powder 2 green thai chillies, slit long 2 teaspoons oil 1/2 teaspoon mustard seeds, cumin seeds 1 red chilli pepper 4 brown eggs 2 Medium size Onions

directions 4. Add cut onion pieces and stir for 5 min until they 1. Cut onions into small pieces turn golden brown. 2. Put oil in a pan, and add turmeric, mustard, cumin seeds 5. Break 4 eggs into pan and stir and keep stirring for 3. Once they start popping, add red chilli and slit chillies, 5 min until egg turns little hard and curry leaves. 6. Add salt, chilli powder stir, serve hot with rice.

This recipe is from Sasi V’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story The food i chose is called Tortilla Espanola. I chose this recipe because my dad makes this a lot in the mornings for breakfast and whenever my family comes over.

Ingredients A - ¼ cup olive oil B - ½ pound potatoes, peeled + cubed or thinly sliced - ½ pound onions, peeled and finely chopped - ¼ teaspoon salt - ¼ teaspoon salt C - 6 large eggs - ⅛ teaspoon ground pepper - ¾ teaspoon salt

Directions 1. In a 10 inch Teflon frying pan, combine ingredients included in A and sauté for 10 minutes over low heat, stirring occasionally. 2. Strain in a colander. Reserve onions and pour oil back into the frying pan. 3. Add potatoes and salt included in B, mix, cover, and cook over low heat for 25 minutes, or until potatoes are fork-tender. 4. Remove potatoes and reserve. 5. Beat eggs and salt included in C thoroughly, and mix with the reserved onions and potatoes. 6. Turn heat to moderate-high, add egg mixture so that the oil in the frying pan browns the egg rapidly. Immediately, reduce heat to low and cook until upper part is dry. Occasionally, move the frying pan back and forth and release borders. When dry, put the plate over and turn tortilla, slip again into frying pan and cook for 10 minutes on other side.

This recipe is from Anna DIAZ’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story - This recipe started with my great grandma on my mom’s side. My great grandma passed it on to my grandma and the my mom. then maybe my mom will pass it on to me.

Ingredients - 5 tbsp unsalted - all purpose flour, for - 1 ½ pounds thin cut (or use 4 6 ounce whole chicken meat mallet. butter,divided dredging - ¼ cup lemon juice - 6 thin half moon slices of - 2 tbsp capers -1 medium shallot. - ½ cup white wine lemon. - 3 tbsp fresh chopped parsley chopped - 1 cup chicken stock - 3 tbsp extra virgin olive oil -salt and pepper to taste. -2 cloves garlic,chopped

Directions - 1. on medium high preheat the olive oil in a deep nonstick skillet. 2. season the flour with salt and pepper. 3.dredge 2 tbsp of butter in the seasoned flour and set aside. 4.when the oil is hot add 1 tbsp of butter. when the butter is melted add the chicken and cook for 3 minutes on each side or until the chicken is cooked through.(you might need to do this in batches). remove the chicken from the pan and add the shallot in with the pan juices. cook the shallot until soft and translucent for about 2 minutes, just until all the alcohol cooks out and the wine reduces by half about 5-6 minutes. add the chicken back in with the liquids and add the capers, 2 tbsp of the dredged butter and the lemon juice. cook for 2 minutes or until the sauce thickens. add the parsley and lemon slices and cook for 30 seconds. serve your chicken to your guests! This recipe is from Joshua S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story I chose the sausage egg casserole because my siblings and I used to be really picky eaters. And all we would eat for breakfast was cinnamon flavored poptarts. My mom got tired of us eating the same thing so she decided to make something all of her 3 kids would like. That was the egg and sausage casserole! My mom usually makes this when we’re with another part of my family (aunts, cousins, etc.)

Ingredients -1 lb sausage -¼ c milk - -loaf of bread (cut off crust) - - -6 eggs - - -1 c shredded cheese - -

Directions 1.preheat oven to 350 5.place tore bread throughout the dish 2.sautee sausage in seperate pan 6.sprinkle cheese 3.beat together eggs and milk 7.bake uncovered for 35 minutes 4.pour egg and milk mixture into pan with sausage 8.

This recipe is from Devon B’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My family recipe is a traditional colombian snack usually eaten for breakfast. My dad is famous in my family for making these every few weeks.An amazing thing about Buneuelos is its easy to make an alaways delicious.

Ingredients -½ cup finely grated -2 tbsp sugar - Vegetable oil for frying queso fresco or fresh -pinch salt -¾ cornstarch farmers cheese -1 tbsp milk -¼ cup of yucca flour -2 eggs - -1 cup finely grated feta cheese -¼ tsp baking powder

Directions 1.place all ingredients execpt oil in a bowl mix with your hands 5. 2.form small balls with hands 6. 3.in a deep pot heat the vegetble oil to 300`F carefully drop the 7. balls wait for 3to4 minutes turn the heat up until golden brown 8. 4.remove from the oil and drain on a plate lined with paper towels and serve This recipe is from Tomas Q’s Family. How do we tell our story? A Recipe to Remember

My- Recipe Story - I don't really have a recipe story for my traditional food but I will tell it now. but this my favorite food recipe and its chinese called beef and broccoli which you probably heard. And my mom use to make it a lot and it was really good and i eat lots of it she cooked this when we had gatherings. And to me its better than the once in restaurants

Ingredients 1lb- beef flank, sliced 1- tablespoon cornstarch 1- tablespoon soy sauce -1-2 heads of broccoli cut - 3-4 cloves garlic, minced ½- tablespoon of sesame oil -1 tablespoon rice cooking wine -SAUCES - 1 tablespoon rice cooking wine -1 tablespoon sesame oil 2- tablespoon of hoisin sauce ¼- cup of chicken or beef broth

Directions- slice flank into thin slices about 1 inch in length. marinate it with soy sauce, sesame oil, rice cooking wine, and cornstarch, marinate for about 30 min to 1hour. in a wok, drizzle veg oil and heat. throw in minced garlic. stir around for 1 minute. put in marinated flank. cook to medium. than pour in sauce mixture. stir around for 2 minutes and add broccoli. put a lid over to steam the broccoli for about 5 minutes. stir around and sauce should be thickening. if not, add cornstarch diluted with water and pour into the wok. Server with jasmine rice and enjoy This recipe is from Zander B’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story/ Well when i was down in New Mexico a lot because it is easy to make. it takes around 30 minutes to make and you have to make sort of a lot because everyone in my family eats it like it the last piece of cake. Also my Grandma, and my Mom used to make it a lot so that is my story.

Ingredients - 4 cups all- purpose flour - 4 cups shortening - ½ teaspoon salt for frying - 1 teaspoon baking powder - - 1 ½ cups warm water (110 degrees- /45 degrees C - Directions 1. combine flour, salt. and baking powder. Stir in 1 ½ cups lukewarm water. Knead until soft but not sticky. shape dough into balls about 3 inches in diameter. flatten into patties ½ inch- thick, and make a small hole in the center of each patty. 2. Fry one at a time in 1 inch of hot shortening , turning to brown on both sides. Drain on paper towels.

This recipe is from Samuel C’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe story happened is it was a snowstorm and we had nothing to eat and my grandma only had cheese noodles tuna and peas. we mixed it together and then we had eligible food to eat.

Ingredients - -velveta cheese - - -can of peas - - -box of noodles - - -can of tuna fish -

Directions 1.get a pan 5.mix all the ingredients 2.put in tuna 6.cook 350 3.put in canned peas 7.for 15 minutes 4.whole box of noodles 8.ENJOY

This recipe is from C. J. P’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe is my Nana’s famous pasta, it’s famous to my brother and I because we eat it all the time. It’s a meaty dish with curly pasta and spaghetti sauce.

Ingredients - 1- 24 oz jar spaghetti sauce - - - 2 cups mozzarella cheese - - - 1 bag spiral pasta - - - 1- 2 lbs hamburger meat - -

Directions 1. preheat oven 350 5. add sauce and 1 cup of cheese and pour into 2. begin by making pasta as directed on package nonstick pan 3. remove pasta from stove few minutes early 6. sprinkle remaining cheese on top and bake in 4. cook hamburger and mix in drained pasta oven for 30 min 7. This recipe is from Hunter8. M’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story One day my mom and dad went to a cooking class and they learned how to make Pasta and they later taught me. Its home made pasta.

Ingredients -Flour - - -Oil - - -1Egg - - -Salt - -

5. Put salt and oil on top of the egg Directions 6.Mix the flour, egg, salt, and oil together with a fork until it's 1.Clean a spot on you counter. dowy. 2.Put the flour on the counter. 7.Then you want to put four on the sheet. 3.Make a big enough hole in the center of the flour. 8.Then you put in a ringer thing and you cut it up when it's all 4.Put your egg in the hole. flat put cornstarch on it the put it in the pot and then time it like This recipe is from Olivia R’s Family. the store bought then when it's done take it out and enjoy. How do we tell our story? This recipe is from Austin D’s A Recipe to Remember Family.

My Recipe Story This recipe, chicken paprikash, is from my great great grandmother, Mary Barlow. She immigrated from hungary and helped raise my grandmother. Paprika is a common spice used in hungary. she cooked dinner a lot and this is one of the recipes she used. my grandmother cooked it for my mom when she was growing up and now my mom cooks it for me.

Ingredients -½ cup of light cream or -1/cup of butter -3 cups of chicken broth milk -8 medium sliced onions -lemon juice -2 tablespoons of paprika -salt and pepper -½ cup of sour cream -4-8 chicken breasts -3 tablespoons of flour - -

Directions 5.mix the flour with light cream and add a little of 1.heat the butter in a heavy skillet,add the onions and cook the hot broth,return to the plan and cook, stirring until browned. until thickened. 2.add the paprika and mix. 6.stir in the sour cream & reheat but DO NOT BOIL 3.season the chicken with salt & pepper. add chicken pieces (the sour cream will make the sauce separate) to the skillet and cook over medium heat for 15 minutes, turning7. once. (my grandma cooks hers a little longer) 4.add the chicken broth,cover and cook 20 minutes or until chicken is tender. How do we tell our story? A Recipe to Remember

My Recipe Story we always eat biriyani if we have a happy day or a holiday. we have biriyani even for funerals, or other events like that! Every indian knows this dish because this dish is super famous and you can find it almost every single indian restaurant!

Ingredients -½ kg of tender lamb mutton -1 cup fresh yogurt - -¾ tsp red chili powder. -1 tbsp.oil - -1 ½ to 2 tsp. garam masala powder. -Salt little. - -¼ tsp turmeric powder -1 ½ tbsp. ginger garlic - paste Directions 1. 5. 2. 6. 3. 7. 4. 8.

This recipe is from Sri V’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This Picadillo recipe is a family tradition because it represents our heritage from our family that came from Cuba. We make this every year at special occasions such as Christmas, New Years Day, Birthdays and other celebrations. This particular recipe was handed down and can be traced all the way back to the 1900s. You eat on rice and usually served with platanos.

Ingredients - 1lb Ground Beef - ¼ cup Green Olives - ¼ Cup Onion Chopped - ½ Onion Chopped - 1 Small Can Tomato Sauce - ¼ Tsp Oregano - ½ Cup Raisins - ¼ Tsp Cumin

Directions 1. Cook ground beef in pan until brown 5. 2. Drain fat off beef 6. 3. Add all ingredients 7. 4. Simmer on low for 20 minutes 8.

This recipe is from Audrie T’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story The food is called “Roti,” or, “Phulka” it looks like a tortilla. Everyone in my family who knows how to cook can make this, and it’s still great with taste either way. It’s delightful and there’s nothing to compensate for it, except for rice. It’s created from stoneground wholemeal flour, or, in india, known as atta flour. Now remember, it’s not a “Family recipe” because me and a lot other people make this, but, it’s still too tasty to let down.

Ingredients - Atta flour (3 cups) - - - Oil (1-2 tsp) - - - Water(1 to 1.25 cups) - - - A pinch of salt - -

Directions 1. Make a soft dough with oil, water, salt, flour and a bowl. Once you have the dough you’ll have to use your hands to make the dough into a flat, circular shape with no holes or else it won’t work. Also make sure it’s not too dry.Put it on the gas stove and start the stove at medium heat. Flip it over to the other side and cook the the other side for a little longer time than the first side and then transfer it to direct high flame with the first side down, then the phulka will puff into the air like a balloon. Apply a little melted ghee and keep it wrapped in a soft cloth in a bowl with lid. This will prevent the roti from drying or becoming soggy. This recipe is from Tajveer S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story - This dish was perfected by my mom and everybody in my family enjoys it. I eat this food a lot, especially when my mom brings it to parties and potlucks. I hope that I can one day learn how to make it on my own and pass it on to the next generation.

- pinch of salt Ingredients (You can add other veggies too!) - pinch of spice powder - 3 tbsp of oil - Half-cup green beans - Half-cup green peas - dash of cumin powder - spoonful of ginger garlic paste - 1 tbs dried mango powder - 1 cup of finely diced onions - 1 cup carrots - 1 cup corn - chat masala powder - 1 cup of finely diced potatoes - 1 box of Pastry Squares

Directions 5. Take spoonfuls of the mixture and place some into 1. Pour oil into a pan and allow it to heat up. the center of the pastry square. (Which you should 2. As soon as it heats up, put ginger garlic paste into the pan. have cut up into squares.) 3. After that heats up, place all of the vegetables into the pan and stir. 6. Fold the squares over and use a fork to seal them. 4. Stir all of the ingredients until they get a golden brown color to t 7. Bake in the oven for 45 minutes, or until golden. them. 8. Let them cool for 10 minutes before consuming This recipe is from Yashika B’s Family. How do we tell our story?

A Recipe to Remember My Recipe Story My Family recipe holds a very special place in my heart it is called Mexican Picadillo. It originates from mexico and it is very popular in Texas(where i used to live)! This recipe has been in my family for 3 generations and i already know how to make it. My great grandmother on my mom’s side is the one who brought this recipe to our family, we usually have this meal on special holidays or birthdays!

Ingredients -1 lb. 80/20 ground beef -2 Roma tomatoes, cut into quarters -2 roma tomatoes -1 large or 3 samll Russet potatoes, peeled and diced -1 chile serrano -1 chile serrano -1 teaspoon cumin -½ medium white onion, diced -salt and cracked pepper 2 cloves of garlic, minced - Directions- 1. heat 3 tablespoons of oil to medium heat, in a large frying pan and add the potatoes cook until they are brown and - crispy 2.in the same pan add the ground beef and cook until browned add the onions and garlic and cook until the meat is nicley cooked. Once you are finished sprinkle chillie serrano and you could mix it with the potatoes and all of the other items This recipe is from Annah C’s Family How do we tell our story? A Recipe to Remember

My Recipe Story This recipe is very important to my family. It has been passed down for generations. It is very bright orange and spicy. My family eats chili chicken about once a week. I love this dish a lot because of its spice and good taste it has.

Ingredients for chili chicken -350 gm boneless chicken -1 tbsp salt -2 tbsp vinegar -1 egg -2 cups of onions - ½ cup of corn flour -2 tsp green chilies -½ tsp of garlic paste -1 tbsp soy sauce

Directions 1.Mix together chicken, egg,corn flour, and garlic paste. 2tsp 5.Add salt, soy sauce, vinegar, and the chicken of salt with water. together 2.Fry until chicken is cooked through 3.Heat up 2 tbsp of oil. Add onions and stir 4. Add green chilies for spice This recipe is from Rajaraja K’s Family. How do we tell our story? A Recipe to Remember My Recipe Story My recipe is Ho Tieu Xao, it’s a dish that has been passed down from my grandmother. It’s a savory noodle dish, with scrumptious chicken and shrimp. My mom always makes this at family potlucks and holidays, so it’s kinda like a tradition.

Ingredients -water -tbsp of tamarind powder 8 oz of medium sized, peeled shrimp -4 eggs - -tbsp of sesame oil -Half a pound (1 package) of bean sprouts -1 pound of boneless, skinless chicken breast-tbsp of honey -1 stalk of green onions -16 oz (2 packages) of dried rice-noodles -tbsp of minced garlic -tbsp of soy sauce -a dash of olive oil

Directions 10. Keep the heat on high, cook the chicken till their fully 1.Soak 16 oz(2 packages) of dried rice-noodles for 15 minutes in water. cooked, or when they turn brown. Take the chicken out and 2.In a separate bowl mix a heaping tablespoon of each of these ingredients:put them on a plate to rest when they’re done. soy sauce, tamarind powder, sesame oil, minced garlic, and honey. 11. Add the noodles into the pan, keep it on high heat, cook 3. Slice your green onions into very thin pieces, width wise. them until they’re soft, about ten minutes. When they're fully 4.Devine and clean the shrimp. cooked add the marinade and stir constantly so they don’t 5.Slice the chicken thinly. stick together. Make sure to keep the heat on high. 6.Marinate the chicken and shrimp in the mixture you made for a hour. 12. Mix the eggs, really well in a separate bowl, and add 7.Add a dash of olive oil to a wok, and heat it up to medium heat. those in as well as the green onions and bean sprouts as well. 8. Take the shrimp out of the marinade, but save the marinade, and cookCook till you can no longer see raw egg. them till their pink, about 2-3 minutes, make sure to raise the heat to high.13. Add the chicken and shrimp into the wok with everything 9. Take the shrimp out, and put them on a plate to rest. else, and stir till everything is combined evenly. 14. Take the wok off the heat and serve! This recipe is from Hayly N’s Family. How do we tell our story? A Recipe to Remember My Recipe Story: Butter Chicken has been in my family for generations and is normally prepared on special occasions like holidays, birthdays, and parties. Every year on my birthday my mom cooks this recipe while adding her own style to it. My mom and grandmother our the best chefs in our family for this dish, but occasionally me and my dad chip in. I love this dish because it is very tasty, but has a portion of protein in it. I hope that someday, i can pass this mouth-watering recipe down to my family.

Ingredients: - 1 tbsp coconut oil - ½ tsp chili powder - 1 tbsp sugar - 1 kg chicken chunks - 1 cinnamon stick - ½ cup plain yogurt - 50 grams butter - 6 cardamoms (bruised) - ½ cup cream - 2 tsp grated ginger - 1 can tomato puree - 1 tbsp lemon juice

Directions: 1. First heat a pan until really hot and add 1 tbsp of coconut oil. 2. Next, add 1 kg of boneless, skinless chicken breast, cut in large chunks for about 4 minutes. 3. Reduce heat of the pan and add 50 grams of butter. 4. When butter has melted, add 2 tsp of grated ginger, ½ tsp of chili powder, 1 cinnamon stick, and 6 cardamoms (bruised) and stir fry for 2-3 minutes. 5. Add 1 can of tomato puree (400 grams) and 1 tbsp of sugar. Then let simmer for 15 minutes. 6. Add ¼ cup of plain yogurt, ½ cup of cream, and 1 tbsp of lemon juice. 7. Serve on top of rice. This recipe is from Rhea T’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Rice cake dumpling soup is a traditional Korean recipe that my family has used throughout the generations. Our family usually eats this meal for dinner. Every New Year, our family always makes our own dumplings. My mom is the chef of this soup, and I hope that I can also someday cook this for my family.

Ingredients -1 tsp sesame oil -a pinch -1 pound sliced tteok(rice cakes) soaked in cold water for 30 minutes and drained -½ tsp ground pepper of salt -2 tsp vegetable oil -7 cups water -1 dae-pa large green onions, -1 sheet of kim(seaweed -2 eggs -½ pound beef, chopped washed and sliced thinly paper) -1 tbs soup soy sauce -3 to 4 garlic cloves, minced -1 red pepper, chopped

Directions 6.Turn off the heat. Pour the egg yolk mixture into the pan and tilt it 1. Put the water in a large pot, cover, and bring it to a boil over high heat so it spreads evenly and thinly. Let it cook on the hot pan for about 2. Add the beef and garlic and lower the heat to medium. Cover and 1 minute. Flip it over and let it sit on the pan for another minute, let it boil for 20 to 25 minutes more, until you get a delicious broth. then take it off, slice it into thin strips and set it aside. 3. Roast both sides of a sheet of gim until it’s bright green and very crispy 7. Add the rice cake to the boiling soup along with fish sauce, salt, Put it in a plastic bag and crush it by hand. Set aside. and sliced green onion. Stir it with a ladle. Cover and let it cook for 4.Separate the egg yolks from the whites of two eggs, putting yolks and 7 to 8 minutes until all the rice cakes are floating. Pour the salted whites into separate bowls. Add pinch of salt to each and mix with a fork. egg whites into the boiling soup and let it cook for a minute. Remove the stringy chalaza from the yolks 8.Add sesame oil, ground black pepper, and chopped green onion. 5.Add the cooking oil to a heated non-stick pan. Swirl the oil around so it Stir it well. Remove it from the heat and ladle the rice cake soup covers the pan, and then wipe off the excess with a kitchen towel, leaving a into individual serving bowls. Garnish with chopped green onion, thin oily layer on the pan. yellow egg strips, crushed seaweed, and red pepper if you want. 9. Serve right away. Enjoy! :) This recipe is from Minjoo S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: This recipe comes from India. It is an ancient recipe the runs in my family. My grandma is very famous in my family for making this. I love the butter chicken she make for us. We usually eat this when there is something very special, like family gatherings. Butter chicken is also a very famous Indian food

Ingredients -30 grams garlic (~ 5 large cloves), peeled - 1 teaspoon salt - 3 tablespoons butter -1 teaspoon fenugreek seeds - 30 grams ginger - fresh (~ 1-inch piece), peeled and sliced - 1 teaspoon garam masala - 6 pods green cardamom - 2 fresh chili peppers - 450 grams chicken thighs - boneless skinless - 1/4 teaspoon crushed saffron threads - 1 pod black cardamom -1 teaspoon salt (to taste) -1/3 cup yogurt - plain - 600 grams tomatoes - whole stewed (1 1/2 small cans) - 1 cinnamon stick -40 grams raw cashew nuts (about 1/4 cup) - 1 tablespoon vegetable oil - 2 tablespoons tomato paste - 4 cloves - 1 teaspoon dried fenugreek leaves (qasuri methi) -1 teaspoon garam masala -1/3 cup heavy cream

Directions: 1. Put the ginger and garlic into small food processor. in a small bowl whisk the yogurt, and vegetable oil, salt, garam masala, saffron, and 2 teaspoons of garlic ginger mixture together. 2. Put the chicken in a freezer bag & pour the marinada all over it. For the sanse purre the stewed tomatoes with their juice, add the butter to the pot along with the green cardamom , and black cardamom, cinnamon, cloves, fry the mixture until the cloves are puffy. 3. Add the fenugreek seeds, chili pepper , and the remaining garlic ginger mixture saute until brown, and very fragrant. Add the pureed stewed tomatoes and the tomato paste and cook this mixture over medium heat until tomatoes have become very thick and paste-like ( about 45 min) 4. While the tomatoes are reducing grill the chicken, you can use either outdoor grill or broiler it needs to be very hot. Transfer the chicken to a cutting board, but cut after 10 min before cutting . 5. In a blender or food processor add the raw cashew nuts along with 2 cups of water, puree until smooth and milk-like color. When the tomato mixture is done turn the heat off, and add cashew nut milk, and whisk them together. 6. Pass the sauce through a wire strainer into a saucepan, pressing on the solids with a silicone spatula to get as much sauce as possible. 7. Cut the chicken into large chunks and add it to the pot with the sauce along with the salt fenugreek leaves and garam masala. Cook this for 6-8 min over medium heat until the chicken is cooked through. Add the cream and stir together and then turn the heat off. Plate the butter chicken and drizzle a little extra cream on the top, garnish with some cilantro leaves

This recipe is from Harnoor D’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My family recipe is plantains. They are in the banana family, and are very similar but can’t be eaten raw, are more starchy, and have less sugar. Plantains come from Southeast Asia and grow in Africa, India, Egypt, and tropical America. My mom makes this for us usually once a week with bean stew and chicken.

Ingredients - Plantains ------

Directions 1. Cut the plantains up to whatever size you prefer 5. 2. Sprinkle the seasonings on the plantains 6. 3. Shake the bowl to get the seasonings on every peace 7. 4. Put the plantains in the fryer for 8.

This recipe is from Julian A’s Family. Side Dishes How do we tell our story? A Recipe to Remember My Recipe Story Mantu is a meal in Afghanistan. It is basically the Afghan dumpling. If it’s filled with vegetables and not beef, it’s called oshak. My aunt, Manaz, is famous in our family for making mantu - it’s the best. We usually make mantu for weddings and parties, or when eating with more than one family, because you have to make a lot of them and it takes a lot of time for it to cook.

Ingredients - A lot of ground beef - Yogurt mixed with mint - - Some onions - Some water in a bowl - - 2-3 packs of eggroll skin - - - Afghan spices - -

Directions 5. Get out a piece of eggroll skin and put some of the 1. Defrost the ground beef beef in the middle of it 2. Add spices to beef 6. Dip your fingers in the bowl and then close the 3. Cut the onions into small pieces eggroll skin so it’s shaped like a triangle, then 4. Mix beef and onions connect two vertical sides together. 7. Steam the mantu for 1-2 hours. Pour the yogurt over it. This recipe is from Lea N’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- Southern Pinch Biscuits When my mom was growing up, she truly loved her grandmothers’ big, Southern country breakfasts. My 2nd great grandmother would not measure anything in her original recipe. She would just put all of the ingredients in a large bowl of flour and mix it all in. After making the biscuits, she would keep the rest of the flour in the bowl she used while preparing the biscuits! I did not eat this type of biscuits much, but the only time I can remember having these biscuits is during Easter.

Ingredients Directions - 6 c White Lily Self-Rising Flour 1.Preheat oven to 500℉. - ¾ c shortening 2.Add flour to mixing bowl and make a well in the middle. Add - 16 oz buttermilk buttermilk and shortening. 3.Work the shortning with your fingers, breaking it up into small pieces. 4.Start working the flour into the liquid, pulling it in a little at a time. Work in just enough flour to make a soft dough, neither sticky nor dry. There should still be some flour around the edges of the bowl. You should NOT use all the flour. 5.Dust some flour on your hands. Pinch of pieces of dough about the size of a small orange, about ⅓ c. Work the dough in one hand, using your fingers to move it in a circular motion. DO NOT PRESS HARD! 6.Lay each biscuit on a greased baking sheet right next to each other. Once you have all the biscuits on the sheet, press three knuckles lightly in the top of each. 7.Bake for about 20 minutes, or until golden brown on top. Remove from pan completely, place in a basket, and cover with a tea towel. This recipe is from Tyler M’s Family. How do we tell our story?

A Recipe to Remember

My Recipe Story My grandmother makes these meatballs when we go to visit her and the rest of the family. She usually makes them on special occasions like christmas or thanksgiving. This recipe has been passed down from my great grandmother and it’ s gone all the way down to me and my other cousins who are now learning to make it. This recipe was made by my great grandmother as her own recipe and many family relatives now know the recipe.

Ingredients -⅔ cup warm water - 3 tbsp chopped fresh basil -1 medium onion, very chopped -1 lb ground -1 egg -¼ cup dry white wine - 2 cloves garlic, chopped finely -6 tbsp plain bread crumbs -chopped fresh parsley, used to garnish -4 tbsp chopped parsley -4 tbsp olive oil -2 tbsp grated parmesan cheese, salt, and pepper

Directions 1.Mix meat with herbs and garlic. Stir in egg. Add cheese and bread 4. Remove meatballs to a serving plate. crumbs, and season with salt or pepper. 5. Add wine to the frying pan and cook for about 1-2 2.Now role into small balls. min. 3.In a frying pan heat the oil. Add onion and simmer oil. 6.Pour sauce over meatballs and add parsley and serve. Add the meatballs and move often. cook for about 15-20 minutes. This recipe is from Isabella M’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe was written by my great-aunt. She calls it company carrots because you eat it with company! We make this every year for Thanksgiving and every year it’s amazing. Even if I never knew her at least I know she was a great cook!

Ingredients - 2 ½ c peeled carrots -salt and pepper to your -2 tsp margarine, cut in -½ c mayonnaise taste small pieces -1 tsp minced garlic -¼ c finely crushed -chopped parsley and -1 tsp prepared horseradish crackers (about 7) paprika to your taste - - - - - Directions 5.pour sauce over carrots 1.cook carrots in boiling water until tender(reserve ¼ cooking liquid 6.sprinkle cracker crumbs on top 2.cut carrots to desired length and width 7.dot with margarine 3.arrange in a baking dish 8.sprinkle parsley and paprika on top 4.mix liquid with mayonnaise, onions, horseradish, salt, and pepper 9.bake at 375 for 20 to 30 minutes This recipe is from TeagAn P’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story-Baked Salmon This food, Baked Salmon, is one of my family’s favorite foods to eat. My mom usually makes it once or twice a month. We first started making it when our family ate salmon at a friend’s house. After that, we decided to try to make it ourselves and it turned out very well. Now we eat it a lot. We usually bake it in large quantities so that we have enough for a few days. It is one of my favorite foods to eat as a side with a main course.

Ingredients -2 pounds salmon fillet -1½ teaspoon cumin powder -3 tablespoons cilantro, minced, -¾ teaspoons salt -1 teaspoon red chili powder plus more for garnish -2 teaspoons coriander powder -3 tablespoons lemon juice - 4 cloves of garlic -1 tablespoon canola,vegetable, or -1 tablespoon ginger paste coconut oil - 3 tablespoons of plain yogurt

Directions Rinse the salmon fillet in cold water and pat dry. In a bowl, mix coriander powder, cumin powder, red chili powder, lemon juice, ginger paste, yogurt and your choice of oil. Grate the fresh garlic and add it to this mixture. Whisk. It will form a thick marinade paste. Cut the fillet into the size of your choice. After that, place the salmon fillet into the marinade and make sure the marinade covers all of the salmon fillet. Then set it aside for three hours in the refrigerator for it to marinate. Preheat oven to 400ºF. Line a baking sheet with aluminum foil. Place the marinated salmon fillet on the baking sheet.

Bake for 20 -25 minutes till a glazed orange color appears on the salmon fillet.

Garnish with cilantro and serve as a side dish with rice

You are done! This recipe is from Vinith T’s Family. How do we tell our story? A Recipe to Remember My Recipe Story This recipe is only made on special occasions. Rice kheer is a indian dish served after meals. It came from our ancient ancestors. My mom is famous for making rice kheer in our house.

Ingredients -Rice- 1 cup -Powdered Cardamom – 1/8 tsp -Whole Milk – 2 cups -Sugar – 3 tbsp or to taste -Raisins – 1 tbsp -Chopped Pistachios – 1 tbsp -Chopped Almonds – 1 tbsp Directions 5.Once it reaches the desired thickness, add in the 1.In a heavy bottomed pan, on medium heat, add in the Milk and Rice. Sugar. Mix well. 2.Soak the Raisins in a little bit of water to help puff them up. 6.Add in the Dry nuts – Raisins (without the water), 3.Keep stirring the pan. Pistachios and the Almonds. 4.Cook till it is of desired thickness. 7.Turn off the flame and add in the Powdered Cardamom. 8.Serve hot or cold.

This recipe is from Pratham B’s Family. How do we tell our story? A Recipe to Remember My Recipe Story This recipe is only made on special occasions. Rice kheer is a indian dish served after meals. It My Recipe Story came from our ancient ancestors. My mom is famous for making rice kheer in our house.

Ingredients -Rice- 1 cup -Powdered Cardamom – 1/8 tsp -Whole Milk – 2 cups -Sugar – 3 tbsp or to taste -Raisins – 1 tbsp -Chopped Pistachios – 1 tbsp -Chopped Almonds – 1 tbsp Directions 5.Once it reaches the desired thickness, add in the 1.In a heavy bottomed pan, on medium heat, add in the Milk and Rice. Sugar. Mix well. 2.Soak the Raisins in a little bit of water to help puff them up. 6.Add in the Dry nuts – Raisins (without the water), 3.Keep stirring the pan. Pistachios and the Almonds. 4.Cook till it is of desired thickness. 7.Turn off the flame and add in the Powdered Cardamom. 8.Serve hot or cold.

This recipe is from Pratham B’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My family recipe is called Bhel Puri. Bhel Puri is a salty yet sweet dish made by mixing many ingredients. Many times it includes tomatoes, onions, and coriander. It is originated in India, and is a loved roadside snack. This recipe has been in my family for many years and I hope to pass it on. This is an important part of my family because we eat Bhel Puri almost every week.

Ingredients - Baked Rice - Bhujia (gram flour (Some people do not add - Veggies (Onions, Tomatoes,etc.) noodles) Boondi. We add it to - Sweet Tamarind Chutney(Sauce)- Spices enhance the flavors.) - Peanuts (sometimes) - Boondi - Directions 1. Take some baked rice and put it in a large bowl 5. Garnish with veggies and mix 2. Add the Bhujia and Boondi and toss together 6. Add spices and toss together 3. Add the nuts if wanted, toss again 7. Spoon into bowls 4. Slowly stir the chutney in 8. It’s ready to serve!

This recipe is from Diya G’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story - coming from my Great-Grandma from my father’s side, then passed to my grandma, the Indian-Style Pickle has been passed down generation after generation. My mom is learning to make this recipe from my grandma, and is on her way to teaching my sister when she grows older. Though I don’t eat it too often, my parents and all other family members from previous generations have it with almost every meal they eat. The many spices in the pickle, if eaten as a side, adds extra flavor to any Indian meal. Whether a meal tastes good or not, adding Indian-Style Pickle makes it taste even better.

Ingredients - 2 not ripe Mangoes - 1 tsp of Pepper - Mustard oil - - tbsp Fennel seed - - 2 tsp of salt -

Directions 4. Shake the container every day for 30 days 1. Dry the Mangoes in the sun for 2 days 5. Add more time if not mixed fully 2. Mix mangoes, mustard oil, fennel seeds, salt, and pepper in a bowl 3. Put the contents into a covered container

This recipe is from Krish G’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe if for the Jackson’s famous mac and cheese. It has been passed down for at least 4 generations. Each person has changed something a little bit on the way, making it even tastier. I haven’t really made this a lot, but when I do it tastes fantastic.We make this recipe on holidays or whenever we want. I’m so glad that I have the ability to share with lots of other people! I hope you enjoy. Buon Appetite!!

Ingredients -1 box of macaroni (16 oz) -1 tbsp mustard -salt for taste -2 eggs -1 packet maggi powder -pinch of sugar -2 ½ cups of cheddar shredded cheese chicken bullion -1 cup of milk -½ pk. Butter -1 tsp onion powder - Directions 5.add cheese,milk,eggs and mix 1.preheat oven to 350 6.butter dish and pour mixture and pour extra cheese 2.boil Mac with 1 tbsp of salt and drain (if you want) 3.with Mac add butter and mix 7.bake at 350 until brown,crispy and liquid absorbed 4.add mustard,sugar,onion powder,and chicken bullion and mix8.ENJOY

This recipe is from Mariah J’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- Horseradish and Cabasa is something that my family looks forward to every year. But we are only allowed to eat this amazing dish on Christmas and Easter. This dish is made by me and my step dad. It’s so easy to make that this recipe has been passed down for generations! It all started with my step dad’s great great grandfather from Poland!

Ingredients - White Horseradish - - - 3 Cans Of Red Beets - - - Cabasa (type of meat) - - - - -

Directions 1. Take the cans of beets and shred them to tiny pieces 5. Put all items on to small dish 2. Take a big bowl and pour the white horseradish and 6.Put horseradish on top of Cabasa beets into the bowl 7. ! ENJOY! 3. Mix items all together 4. Cut Cabasa into thin circles This recipe is from Maddy W’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe has always been around in my family. It keeps getting passed on to the next generation after generation and so on. My family like to eat it whenever we please but my family like to cook it on Thanksgiving and a lot in the months June and July.

Ingredients -5 c water - - -6c Cornflour ------

Directions 5.After ten minutes add in the other 3 cups of 1.Put 3 cups of water in a pot and heat it up for two minutes cornflour 2.After you heat up the water put in 3 cups of the cornflour 6.Add a little water if it's dry and stir 3.Stir thoroughly with a spoon 7.Let it cook for 10 minutes 4.Then let it sit and boil up for ten minutes, cover it 8.Turn off the stove, take a spoon and scope some to eat. This recipe is from Aisha M’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe is potato samosas from the Pakistani origin. It is basically a pastry with potatoes,green peas and spices. This recipe came from my grandfather who passed it on to my father and ever since then, we have been making this recipe. We usually make samosas any time. There is no tradition as to what day to eat samosas. They are easy to make and you can also get them from a store, or just make them homemade.

-½ red chilli powder Ingredients -3 medium potatoes -1 tsp Coriander powder -1 ½ cups Maida flour -½ cup green peas -½ tsp hot masala powder -1 tspn Carom seeds -½ tsp Cumin seeds -1 tsp Fennel seeds powder -3 tbsp oil -1 tbsp green chilli-ginger paste -1 tsp dry mango powder -Salt to taste -2 tbsp chopped Coriander leaves lemon juice

9.Take 1 dough ball & press it between palms.Put on rolling board & Directions roll it to flat circle. Cut it into two semi-circles. 1.Boil green peas in salted water in a pressure cooker. Transfer them to Colander after boiling then peel the potatoes.10. Spread water w/ brush on flat side edge to moisten surface. 2.Take maida, carom seeds, oil, and salt in a wide mouthed bowl. 11.Take 1 semicircle & give it a cone shape(overlap 1 side to another. 3.Mix all ingredients properly. Should turn crumbly after mixing. Add water. Let sit for 15-20 minutes. 12.Put 2-3 tbsp filling inside the cone. Do not do more than that. 4.Start making the stuffing. heat 2tbsp. oil in pan over medium flame. Add cumin seeds and green chilli ginger paste.13.Press opening with your thumb to seal them. Then heat oil in pan. 5.Add boiled green peas,red chilli powder,coriander powder,hot masala,dry mango powder and fennel seeds. 14.Add 2-3 samosas . Do not overcrowd the oil with samosas. 6.Add chopped potatoes and salt. Mix and cook for 10 min. 15.When they turn golden brown, take them out of pan and let cool for 2 7.Add coriander leaves and mint leaves. min. 8.Turn off flame and transfer stuffing to mixing bowl.After 15min.,divide into 6 small portions, make round spheres.16. Add choice of green chutney or ketchup and enjoy. This recipe is from Raiyan P’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe is baked beans and it was made by my aunt kathy generations ago. On a Thanksgiving day we already made the turkey and got bread then we didn’t know what to make next so my Aunt Kathy volunteered to make baked beans. Then we had a awesome Thanksgiving.

Ingredients - -16, cans of pork and -6 slices chopped bacon - beans -1\2 c ketchup - -chopped onion -2 tbsp, molasses - -1 tsp, dry mustard - -3\4 packed brown sugar Directions 1. mix all ingredients 5. 6. 2.bake for 30 minutes at 350 degrees 7. 3. 8. 4. This recipe is from Brendan G’s Family. How do we tell our story? A Recipe to Remember i picked this recipe because my family enjoys the taste and we have many memorible moments like around thanksgiving break my aunt loved the rice so much she wouldn't let anyone have the dish. its also fun to make as well my mother tells me it was her mother's favorite dish too.

Ingredients -3 cups of rice - a large colander wooden spoon -vegetable oil -big pot spachulla -2 tablespoons of sugar saucepan - -1 teaspoon of salt -dish - - - Directions 1.boil the rice for 7-10 mins until rice is softened 5.add vegetable oil once cooked drizzle over the rice 2.drain the water and put back to the pot 6.mix well till everything is blended 3.take saucepan and put low high heat 7.cook the rice on medium low heat till statens 4.put 2 tablespoons of sugar and 1 teaspoon of salt 8.once cooked take a dish and pour the rice on

This recipe is from Meelan R’s Family. How do we tell our story? A Recipe to Remember My Recipe Story “Khaman” is a very popular food in India. My mother learned the recipe for this from my grandmother, and she learned it from my great-grandmother. My mother is famous in our family for making this food, this is because everyone prefers it the way that she makes it. We usually eat this food when we have a family gathering or when there is a cultural holiday such as diwali or holi. My mom also likes making this food when we have guests or family over to our home. I really enjoy eating this food because it has a spongy texture and melts in your mouth. This food is a very nice and tasty food that my family really enjoys eating.

For Tempering: Ingredients: 1-cup chickpea 1 tbsp. corn oil, flour, 1 ½ tbsp. sugar, 1 tsp. green For garnish: chili/ ginger paste, 1 tsp. salt, 1 ½ ½ tsp. mustard seeds, 1 tbsp. cilantro tsp. ENO fruit salt, 2 tbsp. corn 1 green chili, 1 tbsp. shredded coconut oil, ½ tsp. citric acid, 1 ½ tbsp. 2 pinches of Asafoetida, “rawa”, A pinch of turmeric acid, 1-cup of water, 1-cup of water. 2 tbsp. sugar.

Cooking: Place a steamer on a stove, add four cups of water, and let it boil for five minutes. Meanwhile spray an empty tray, which is smaller than the steamer with cooking oil. Batter: Add 1 cup of water to a large bowl and also add these ingredients: turmeric powder, chickpea powder, “rawa”, salt sugar, citric acid, and green chili/ginger paste. Then mix all of those things very well. Once the mixture has been thoroughly mixed add 2 tbsp. oil and let it settle for 2 minutes. Then add ENO (instant rising agent) and stir it very well. Then pour mixer in oil spray empty tray. Then place tray in steamer. Steam it for twenty minutes. Tempering:Heat one tbsp. of oil on high heat in a small bowl, add mustards seeds to the oil, once the seeds start popping, then add one small cut-up green chili, then add one cup of water, and 2 tbsp. of sugar. Let this boil for five minutes. Once complete the tempering is done.Garnish:Spread the tempering over the tray with the “Khaman” then cut the “Khaman” into small pieces then sprinkle cilantro and shredded coconut over the “Khaman” This recipe is from Dhruv D’s Family. Family Recipe: Murukulu/Janthikalu

This recipe is from Krithika L’s Family.

My Recipe Story This is my grandma's recipe. When she came to America to visit us, she taught my mom how to make it. My grandmother is famous for making this snack. We eat this whenever my mom has time to make this delicious snack. Almost all Indian families have a recipe for Murukulu but they all taste different. That’s because there recipe is different. But our recipe is unique because I have never tasted any other families Murukulu that tasted like ours.

Ingredients -4oz bag of Rice Flour -1 tbls Turmeric -4-5 cups of water -2 cups Uradal (lentils) -1 tbls Jeera - -4 tbls butter -1 tbls Red Chili Powder - -1 cup oil -Salt and Pepper -

Directions 1.Fry the Uradal. Grind them to a fine powder. 4.Heat oil in a pot. 2.Mix the Rice Flour, Jeera, Red Chili Powder, and Uradal 5.Put some dough in Murukulu Press and squeeze Powder in a large bowl. out into hot oil. 3.Keep adding water to the flour mixture till you form a soft, 6.Fry till Golden Brown sticky dough. 7.Take out of oil and let cool on paper towels. 8. Do steps 5-7 with the rest of the dough. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe is cranberry and sausage stuffing. This is my grandfather’s recipe he made on his own because he thought regular stuffing was really boring. So, he added some sausage and cranberries. My grandfather made this every year for Thanksgiving, but he moved to Kansas. Fortunately, he is still making it, and makes for Thanksgiving at my aunt and uncle’s house.

Ingredients - 1 lb brown sausage -1 bag stuffing mix - -½ stick butter -2 cups chicken broth - -1 cup chopped celery -½ cup Craisens - -1 cup chopped onion - -

Directions 1.Bring chicken broth, sausage, celery, onion and Craisens to 4.Bake at 350 degrees for 1 hour a boil. 5. 2.Add the stuffing mix and mix thoroughly. 6. 3.Put mixture in a baking 7.

This recipe is from Sarah M’s Family. How do we tell our story? A Recipe to Remember My Recipe Story Peanut Chutney comes from southern India, passed down from my grandmother to my mom. Their chutneys are the best, so I guess it makes them famous for making it. My mom makes this chutney almost every week when we have our Sunday brunch, and is really special to our family. We enjoy it a lot with savory Indian crepes or Indian rice cakes. I really hope to make it someday for my children and pass it on like that.

Ingredients - 1 cup peanuts - Different kinds of lentils - One red capsicum - ⅛ of a cup grated coconut - 1 Green Thai chili - 1 ½ Tbsp sesame seeds - A little tamarind based on preference

Directions 1. First, dice the red capsicum 4. Serve and Enjoy!! 2. Then, Fry the peanuts, capsicum, sesame seeds, and lentils. 3. Grind all of the ingredients together (including the fried ingredients, thai chili, coconut, and tamarind. This recipe is from Shalini P’s Family.

Desserts How do we tell our story? A Recipe to Remember

My Recipe Story My recipe is Rice Pudding it been in my family for generations even when I moved here to America and still 9 years later I still enjoy this light dessert at anytime of the day. and it only takes like 20 minutes to make and it's customizable any way you want it. and just because down there is what I have feel free to change it and do what you want.

Ingredients -milk 4 cups -water 1 cup - -rice 1 cup -raisins (optional) - -sugar (optional) -peanuts (optional) - -coconut shavings(optional) - - -

Directions 1.boil 1 cup of water 5.cook for 15 then turn it off 2. then add 1 cup of washed rice 6. wait till it cools or eat it while it’s hot 3.wait 3 minutes then add 2 cups of milk and lower the temperature 7.add sugar and/or coconut shavings at own will 4.wait till boiled then add 2 more cups of milk you can also add raisins or peanuts. Enjoy!

This recipe is from George K’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My Grandma’s mom brung this recipe into the family when she was thinking about how the pumpkin pie taste. She said “I wonder if you can make sweet potatoes into a pie”,it took her a while to find out how to fit in the right spices and seasonings in it to make it taste like a pie.

Ingredients 2 eggs, beaten 4 medium sweet potatoes ⅛ teaspoon of ginger 1 unbaked pie crust 1 teaspoon pure vanilla ½ stick butter ,softened ⅛ teaspoon of nutmeg whipped cream extract ¼ cup sugar ⅛ teaspoon of allspice (optional) ½ teaspoon of cinnamon ¾ cup brown sugar ½ teaspoon of salt ¾ cup evaporated milk -

Directions 5.until creamy.add the Vanilla, cinnamon, ginger, 1.set oven to 350 degrees F nutmeg, allspice and salt. 2.bake potatoes for an hour in oven 6.Add evaporated milk & stir mixture into potatoes 3.pull off skin of potato and mash in a large bowl 7.Beat together with mixer until smooth & pour into 4.in another bowl beat together butter, sugar & brown 8.pie shell and bake in oven on 350 F (ENJOY) This recipe is from Vannie C’s Family. How do we tell our story? A Recipe to Remember My Recipe Story: Flan is a tradition made around the holidays like Christmas and New Years! In my house mom makes it very often. no special occasion needed. my mom learned it from my grandma. Story goes that my grandma never like cakes,cookies or any pastries until one day she tried flan. since then flan has been a favorite dessert in the family.

Ingredients - 3 eggs -1 (14oz) can of sweet condensed milk - - -1 (12oz) can of evaporated milk - - -1 tablespoon vanilla extract - - - - - Directions 1. Preheat oven to 350 degrees f (175 degrees C 5.let it cool completely before serving 2. In a medium pan over low heat, melt brown sugar until liquefied. Add table spoon of water to help dissolve sugar on saucerpan.Pour hot syrup into a baking dish

3. In a large bowl, beat eggs,pour in evaporated milk,condensed milk and vanilla extract.Pour mix into the baking dish that had the syrup. Do Not cover baking dish with aluminum foil. 4. Bake for 60 minutes This recipe is from Brandon R’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story - Kinafa came from my grandma. My grandma is the who makes it the most and now my mom makes this sometimes. We usually eat this dessert during special holidays such as; Christmas, Thanksgiving, etc. We also make this recipe if we have family over just ´cause.

Ingredients -1 box shredded Fillo dough -1 cup water -1 pound of ricotta cheese -2 cups sugar - -½ pound shredded mozzarella cheese -1 tsp rose water - -1 stick of butter - - -

Directions 5.Put chunks of butter on top 1.Mix dough with butter 6.Bake it at 350 degrees for 30 minutes until you see 2. take half the shredded dough and place it in the pan it brown 3.Mix the cheeses and it on top of the dough 7. 4.Place the half of shredded dough on top 8. This recipe is from Angelina S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story

Ingredients ------

Directions 5.As soon as the Kinafa comes out pour the syrup on 1.Mix all the ingredients in a medium pot top 2. Set stove to medium-high 6. 3.Let it simmer a little bit 7. 4.Then lower the temperature until boiling 8. This recipe is from Angelina S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- One day, i saw a roll of crescent rolls in the fridge, i was thinking, “I should make a dessert out of days,” so i decided to make so cinnamon & Sugar crescent rolls. I was gonna just add sugar and stuff to the crescent rolls, but then my mom told me i had make a recipe about it and that i needed to put in the ingredients in measurable amounts .

Ingredients - ¾ cups of sugar -one nonstick oven pan - - ½ tablespoon of cinnamon - - - butter - - - pillsbury crescent rolls - - - Directions- 1.Mix- the sugar and cinnamon, and preheat oven to 350 5. take out and wait for it to cool down for 1 minute 2. spread the butter on the unrolled crescent rolls 6.enjoy 3.add the cinnamon and sugar to the crescent rolls 7. 4.roll up the crescent rolls and put them in for 8-10 minutes 8.

This recipe is from Elijah S’s Family. How do we tell our story? A Recipe to Remember My Recipe Story Arroz con leche is a dessert in Bolivia. It’s usually made in parties, Birthdays, and basically any holiday we celebrate. My grandma usually makes it whenever I come to visit her house because she know’s I love to eat it.

Ingredients - 8 cups of Milk - - -1 cup of Rice - - - 1 or 2 Cinnamon sticks - - - as much sugar as you like - -

Directions 5.let it boil and stir it until the rice gets soft that will 1.Get a pot take like 30 min. 2. pour the milk in the pot 6. after those 30 min. you can pour them inside a cup 3.add the cup of rice to it or leave it in the pot and put it in the fridge for about 4.then add the cinnamon sticks 15 min

This recipe is from Sebastian S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story - Roht is a common dessert in afghanistan. My family eats this dessert because it is sweet and a good snack to eat and we eat it for breakfast and sometimes for lunch with tea. My Grandma taught me how to make this and it is one of my favorite desserts.

Ingredients - 4 cups of flour - 1 cup of oil - Black caraway seeds - 3 cups of sugar - 6 eggs - Sesame seeds - ½ tsp baking soda - 1 tsp ground cardamom - 2 baking pans - 1 pack of instant dry yeast - 1 ½ cup milk -

Directions 1.Mix your dry ingredients into one big bowl 5.Next, place in oven on 350 degrees for 30-45 minutes or until golden 2.Next, in one big bowl use only two egg whites. In the other big bowl crack 4 whole brown. eggs and add the 2 yolks from the 2 previous cracked eggs. In the bowl that has the 6.once your bread is golden brown, take your egg wash that was set aside egg whites add 2 tsp of milk and brush on lightly. After covered in egg wash sprinkle your seeds and 3. mix, cover, and set aside for 15 min put back in the oven for 5 minutes. 4.Meanwhile grease your 2 pans. After the 15 minutes are up, pour your mixture evenly into both foiled pans. . This recipe is from Yusef M’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My family recipe is “Pastel de Nata”. Pastel de Nata is a traditional portuguese recipe. In my family my mom is famous for making this dish. She usually makes this dish for special occasions and events.

Ingredients For Pastry: - For Custard Filling: - -1 (17 1/4 - ounce) package frozen puff pastry 2 sheets - - 1 cup sugar -¼ teaspoon -salt -1 tablespoon melted butter - -2 tablespoons flour -1 teaspoon vanilla- -finely grated zest of one small lemon - -8 large egg yolks -

Directions 1.partially thaw pastry just until sheets can can be unfolded but dough is still quite stiff 5.bake until pastry is deep golden 2.turn each triple stripe on its side and coit tightly to form a wide spiral, press spiral with heel of hand 6.let it cool down 3.preheat oven to 450 7.enjoy 4.whisk together sugar and flour, then whisk remaining ingredients, cook over moderate heat, stir constantly

This recipe is from Julianna P’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story These cookies are famous on my mom's side of the family. My mom spent a lot of her childhood in West

Virginia at her grandma’s house making these cookies. They are significant because it was the time she would spend with her grandma while her parents would go out on a date. Today my mom and I still make these cookies to remember my grandma Effie Mae.

Ingredients -1 c. shortening -2 ½ c. flour - -1 c. confectioners sugar -1tsp. salt - -1 ½ tsp. almond extract - - -1 tsp. vanilla - - - - - Directions - 1.preheat oven to 375 degrees 5.gradually add flour mixture stir in sweet morsels 2.in bowl mix flour,baking soda and salt 6.and nuts 3.in bowl combine butter, sugar, brown sugar,vanilla extract 7.drop on ungreased cookie sheets 4.beat until creamy and beat in eggs 8.bake for 9-11 minutes

This recipe is from Cameron S ’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story One day in my grandfather’s tower in Dhaka Bangladesh he had a sweet tooth that day, but the store was out, so my grandfather had to make his own. He took oil to cook it in and made a mixture with milk and sugar. after an hour of mastering it he made a sweet called laddu. He then taught it to my mom and soon me.

Ingredients -1.5 cups besan/gram flour -1 tbsp melon seeds - -1c + 1 tbsp water or add as required-2 black cardamoms - -2 pinch of crushed saffron -¾ tbsp ghee to be added - -6 cardamoms crushed to powder -oil for deep frying the - boondis

Directions 1.mix sugar and water in a pan 5.add water to make a smooth batter 2.cook the sugar syrup 6.tap the wired whisk or the handle of a spoon which 3.sugar syrup should be hot when you add the boondis has a bit of batter in to the hot oil 4.take all dry ingredients for the boondi batter in a mixing bowl 7.if they become flat, the batter is thin and if they get tail ends. . This recipe is from Travis R’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My mom and her mom makes Poornalu in my family. We usually make them when there is a special occasion or if others come over to eat at our house. This recipe was passed down on my momś side of the family for more than 3 generations.

Ingredients -Chanadal -Water - -Rice -Jaggery - -Black Gramdal - - -Oil - -

Directions 1.Soak rice and black gramdal overnight in water 5.Add jaggery until it becomes a thick dough 2.Mush into a paste 6.Make into balls 3.Leave outside to ferment for about 7 hours 7.Dip the balls in the rice and black gramdal mix 4.Cook chanadal with water 8.Deep fry until golden brown

This recipe is from Rishi V’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My grandma used to make sweet rice most the time me and my sisters would go over there she would also make it sometimes for holidays or when our whole family gets together mostly Christmas. My grandma started making sweet rice when my grandma’s sister in law from my grandpa’s side of the family showed it to her.

Ingredients -vanilla extract ½ tbsp -1 egg - -evaporated milk 1 can -cinnamon (optional) - -sugar - - -raisins (optional) - -

Directions 1.boil rice 5 add sugar , raisins or any optional item 2.add vanilla extract 6. 3.add evaporated milk 7. 4.wait until thick 8.

This recipe is from Hannah V’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story - Carrot Halwa is a traditional indian dish. It is made all over the country. My mom will usually make this, but if my grandmother’s come, they will help my mom make this dessert. This dish is a very common and easy sweet.

Ingredients - 3 tablespoons of - 2 cups of grated carrot clarified butter - - 1 ½ cups of crystalized sugar - - - ½ teaspoon of cardamom powder- ½ cup of - - 12-15 cashews- optional condensed milk -

- 5. Add 1 ½ cups of crystalized sugar. Stir until dissolved. Directions 1. Take 1 tbsp of the clarified butter and let it melt in a pan on medium heat. 6. Add ½ cup of condensed milk. Mix well until it is thick 2. Break cashews into fourths and fry it in the pan until light brown. 7. Turn off stove and add ½ tsp of cardamom powder, fried 3. Take another tbsp of clarified butter and put it on the pan. cashews, and remaining butter.

4. Put the grated carrots in the pan and close the lid. Keep it on medium heat until cooked. Stir in 3 min. intervals.

This recipe is from Akshara G’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: The story behind the flan is that the Ancient Romans were the ones who created the first ever Flan two thousand years ago. But instead of using sugar they used honey. My Grandma is famous for the recipe.She makes the best Flan ever. Its fragrance fills up the whole room. We make Flan on special days like for holidays or birthday parties.

Ingredients - condensed milk- 3 cans - sugar- ½ cups - - Eggs- 8 - - - vanilla ext.- 1 teaspoon - - - milk- 2 cups - -

Directions 5.for the glaze you have to melt the sugar in a small 1. preheat the oven to 350 pot 2.poor water in a big pan and put it in the oven 6.then get a pan to put your ingredients 3.next get a bowl and put all the ingredients exept the sugar 7.pour the glaze on the pan then let it sit then you 4.once you’re done putting all the ingredients, mix could put your other ingredients 8.then put it in your oven and wait for an hour and then let it cool and you’re done This recipe is from Ashley G’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story I don’t really know where the butter pecan ice-cream came from, but it is really good and extremely easy to make. My dad’s mom makes this dessert. She makes it for Thanksgiving and Christmas and it is my favorite dessert to have.

Ingredients - 8 graham crackers (crushed) - 2 c milk - 3 Heath bars (crushed) - 16 soda crackers (crushed) - 1 qt butter pecan ice-cream - 1 stick of margarine/butter Have ice-cream sit out until soft - 2 pkgs. vanilla instant pudding - 8 oz whipped topping

Directions 1. Mix together graham crackers and soda cracker together 4. Blend in ice-cream. in a bowl with the butter or margarine. 5. Pour into the 9x13 inch cake pan. Refrigerate for 2. Pat into a 9x13 inch cake pan. 40 min. 3. Mix milk and pudding together and let set until almost firm. 6. Top with whipped topping and Heath bars.

This recipe is from Caleb M’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe is Pink Stuff, it was first made by my grandmother and keeps being passed down. I first ate it when my dad made it for christmas, I adored it! Now on basically every holiday we make it. Thanks to my dad, now even I know how to make it!

Ingredients -1 tub of cool whip - - -1 can of condensed milk - - -1 can of cherries with syrup - - -1 can of crushed pineapples - -

Directions 1.Pour everything into a bowl 5. 2.Mix well 6. 3.Chill in fridge 7. 4.Serve and eat! 8.

This recipe is from Anthony M’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe is very special to me. It is my mother’s favorite dish from her childhood. Ladoo comes from the Indian subcontinent. it is a very popular dessert in India. People make it for all different occasions. We usually make this dish on special occasions, such as birthdays, or auspicious days in our culture. My mother says that her mother is best at making this recipe.

Ingredients - 2 c besan flour - - -2 c sugar - - -1 tsp nutmeg powder - - -Oil(for frying) - -

Directions 5.Fry the balls until light yellow. 1. Boil the sugar with a little water on a low-medium heat 6.Drop the balls into the sugar syrup. 2.Set aside 7.Add the nutmeg and cardamom. 3.Add 1 c of water to besan flour 8.Set aside 2 hours 4.Make tiny round balls using a special utensil for boondi 9.Combine the mini balls into large balls This recipe is from Sanjna R’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story When I was first presented this dish, I was told that it was a sign of love. You share the dish with the one(s) who matter most in your life. My grandmother gave it to my mother, my mother gave it to my sisters and I, and I gave it to my (now ex) girlfriend. It is cooked in the middle of family parties so all the adults can make it together. I, however, have grown to despise it.

Ingredients - Plantains - - - Lumpia Wrappers - - - Sugar - - - - -

Directions 1. Slice the plantains lengthwise and then in half 5. Fry in a pan until the wrapper has turned golden and the sugar is approximately a quarter of an inch. caramlized 2. Sprinkle the plantains lightly with sugar 6. Let stand for about two minutes, just long enough for the caramel to harden. 3. Wrap the plantains tightly in the lumpia wrappers

4. Sprinkle some more sugar on top This recipe is from Z R’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe has been in my family for ages. Payasam is what is known as rice pudding. It was passed on from my dad’s grandmother, to his aunt, to him, and now me. It came from my dad’s hamlet in rural Andhra. I plan to pass it down to my kids.

Ingredients - ⅓ Basmati Rice - 2 cups of nuts and - - 4-5 cups of milk raisins - - 2 tbsp. of ghee - a pinch of saffron - - jaggery - - -

Directions 6. Let it heat on a low setting 1.Soak 1 / 3 cup of Basmati Rice in a bowl 7. Sautee the nuts and raisins in another pan. 2.While soaking, in a sauce pan, heat 4-5 cups of milk, till it boils. 8. After around two minutes add to the rice pudding 3.Drain the rice and pour into the pan 9.Add a pinch of saffron and slowly stir. 4.Next, cut a small piece of Jaggery and heat in a pan. 10. After two minutes your payasam is ready to serve 5.After it’s melted add into the milk and rice

This recipe is from Ruthu J’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My Great-Grandma loved to make candy. She made it so much she was known for making it. She continued to experiment with his recipe, finally she got it. Whenever someone would come home she would make it for them, even if they were coming home just from school. When she passed away everyone still wanted the fudge so, my grandma started to make it. since then she makes it for our family.

Ingredients -1 cup canned milk -3 cups of sugar -1 small jar peanut butter

Directions 1. Butter 8x11 pan set aside 5.Immediately pour into prepared pan 2.In a sauce pan combine the suger and milk 3.Cook over medium heat until a soft ball stage 4.Remove from heat and beat in peanut butter

This recipe is from Payton R’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Although my recipe, magic cookie bars, isn’t a cultural recipe, it’s been made in my family since i was very young. invented after WW2, My entire family enjoys this scrumptious treat every holiday season, and months in between. WE often make it for friends when they come over. My grandma used to make it for her children, and we change up the recipe each year.

Ingredients -2 cups semisweet chocolate chips -1 cup margarine or - -1 ⅓ cup desiccated coconut butter - -1 ½ cup graham cracker crumbs -1 cup condensed milk - -1 cup chopped nuts (walnuts) (sweetened) -

Directions 1.Preheat oven to 350 degrees, or 325 for glass tray 4.Layer evenly nuts, chocolate chips, and coconut 2.In 13x9 inch inch pan, melt margarine in oven. 5. Press down firmly 3.Sprinkle crumbs over margarine, pour condensed milk 6.Bake 25 minutes, or until golden brown. evenly over crumbs. 7.After cooling, cut into bars. Makes 24-36 bars.

This recipe is from Ishita S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- SUGAR COOKIES Every christmas morning, my mom and I bake sugar cookies and we have a really good time making it. After that all of my family members awake and we eat the sugar cookies before we open presents! I really like the frosting that's on the top and so does my brother.

Ingredients - 1 cup of flour - 1 pinch of salt - frosting any color - 1 stick of butter - 1 egg - 1 tsp of baking powder - ½ cup of sugar - 1 tsp of pure vanilla - 1 tsp of baking soda - ½ cup of oil extract

- Directions 1. Pre-heat your oven to 375. 5. After mixing the ingredients add your dry 2. In a big standing mixer mix together your butter and sugar. ingredients to your wet. 3. Once all mixed w/ the mixer on add your egg and vanilla 6. After all mixed roll out your dough and cut any 4. In a large bowl mix together your dry ingredients desired shape. (flour, salt, baking powder, and baking soda) 7. Bake the cookies for 8-10 mins or until the cookies turn golden brown. This recipe is from Shilu S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- My recipe is called Gulab Jamun. Gulab Jamun is a South Asian dessert that most people eat while celebrating a major event or a holiday. My grandma is very famous for making these, she makes them taste very delicious somehow. I usually eat Gulab Jamun when family gathers over, holidays, and whenever I visit my grandma, she makes a ton for me. I like them served hot because they’re very soft and taste even better. My grandma is also the one who usually teaches my family how to make Gulab Jamun.

Ingredients For The Sugar Water

- ½ cup of heavy whipping cream - 2 tsps of baking powder - 3 ½ cups of sugar - 2 cups of any powdered milk - 2 tbsps of butter - 4 cups of water - 1 cup of all-purpose flour - 3 cardamom seeds - 2 eggs

Directions 7. After all the balls are fried you can start to make the sugar water 1. Mix the powdered milk, flour, baking powder, and sugar 8. To make the sugar water, boil the cardamom seeds and into a large bowl water 5 times 2. Mix in the eggs and heavy whipping cream 9. After the water is boiled mix in the sugar 3.Knead the batter until the stickiness goes away 10. Put the balls in the pot, turn the stove off, and let the balls sit in the pot 4. Leave the batter out for ten minutes for an hour 5. Roll the batter into small balls about 1 tbsp each 12. After you are done waiting, take the balls out, put them on a plate, and 6. Fry the balls until they turn golden brown serve them This recipe is from Mashal A’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe is a traditional dessert from Kerala. My mom normally makes this for birthdays or special ocassions. The hot milk and sweet semiyam makes this truly the best dessert ever!

Ingredients 1- packet of SEmiyam Vermicilli 1- cup of sugar 3- tablespoons of Ghee 3- cups of milk 3- spoons of nuts and raisins combined - - Directions - 1.Take a pan 4. Fry the nuts and raisins - 2.Add the ghee and the semiyam vermicilli and saute it until 5.Add it to the mixture it gets brown. 6. Dig in!!! :) :) :) 3.Add the milk and sugar and boil for three minutes

This recipe is from Angelina C’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Rasmalai came from many normal indian restaurants making the dish and my family started making homemade replicas. In my family my grandmother on my dad’s side makes this along with all her other delightful recipes. We usually consume this at parties or large family gatherings because it requires a tremendous amount of time and milk.

Ingredients -1 gal 1% milk -2 c sugar - -½ gal half and half -A pinch of saffron - -2 cardamoms -15 crushed almonds - -2 drops of lemon -15 crushed pistachios -

Directions 5. Then boil 2 cups of sugar,saffron,2 cardamoms, and half and half. 1. Boil the gallon of milk till it reduces to half. 6. Cover milk spheres with half and half mixture in an aluminum tray. 2. Drop 2 lemon drops so milk breaks. 7. Crush almond and pistachios and drop them on top of the 3. Drain excess water out of milk. spheres 4. Make milk into 30 spheres and lay them to sit in a pan. 8. Cover the pan with aluminum foil and wait a day. 9. Finally, you may eat.

This recipe is from Pratik N’s Family. How do we tell our story? A Recipe to Remember

Nei Appam is an South Indian recipe. It has been passed down from generation to generation for many years. I have watched my mom make it many times. My mom and my grandma make this all the time and they are really good at it. This food is normally made on festival days. I love this dessert and I hope I have the opportunity of learning how to make this dish as good as my mom and my grandma.

Ingredients - 1 Cup White Rice - 1 tbsp Grated Coconut (optional) - - ¾ Cup Jaggery - Ghee/Oil (as needed) - - ½ tsp Cardamon powder - Water (as needed) - - 1 Small Sized Banana - -

Directions 1. Soak Rice in water for 3 hours. Drain water and grind rice (with water) into a fine paste 2. Add jaggery and banana to the rice paste and grind until you get a thick consistency(like pancake batter) 3. Transfer mix to a serving bowl. Add cardamon powder and the grated coconuts 4. Heat a paniyaram pan with a little ghee in each hole 5. Pour a spoon full of the batter in each hole. When cooked on one side, carefully flip to the other side(add ghee or oil if required). Cook until both sides are brown. This recipe is from Hamsini S’s Family. Gulab jamun

My Recipe Story Gulab Jamun is a desert made in India for special occasions. In my family Gulab Jamun is made on birthdays, festivals, and sometimes just for dessert! Gulab Jamun is a very important recipe for my family because we make usually on anyone’s birthday. Gulab Jamun is such a savory dish I will devour it forever!

Ingredients - 60 ml of milk - 1 cup milk powder. - ▪ 1 tbsp. saffron - ▪ 1 cup of water - ¼ cup all-purpose flour - ▪ 2 tbsp. sugar - ▪ 1 tbsp. yogurt - 1 ½ tbsp. Unsalted butter - ▪ 1 tbsp. cardamom powder - - 1 pinch of Baking soda - - - Directions- 1. First stir the sugar, water, cardamom powder and saffron in a pan and keep it on fire until it boils. - 2. - Make a thick syrup and switch off the stove. When cooling if the sugar syrup crystallizes, then just add 2 to 3 tbsp. water and warm the syrup again. 3. Mix the flour, milk powder and baking soda in a mixing bowl, and then add oil and 1 tbsp. of yogurt. 4. Then mix everything lightly. add little of yogurt if the mixture looks dry. 5. The mixture will be sticky but smooth. Apply some oil on your palms and make small balls from the dough. There should be no cracks on the dough balls if there are cracks, then just add some 1 tsp. of milk to the mixture and continue making the balls. Once done, then cover the balls with a kitchen towel. 6. Heat the oil for deep-frying in a pan. When the oil becomes medium hot, lower the flame. Add the balls to the pan gently one by one. They should slowly rise to the top. If the balls crack, then just add some . flour . to the dough and form the balls again. 7. Keep frying the balls until they turn a golden brown. . 8. Lastly when the balls are fried put them in the syrup mixture for around an hour. 9. Now eat and enjoy! This recipe is from Rishika b ’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe is christmas tree cookies. They are a mint green color in the shape of a christmas tree. they are small and have red sprinkles on top. My grandma makes these every year around christmas time and that’s why they’re special to me.

Ingredients -1 cup shortening -2 ¼ cups sifted all- -Green food coloring -¾ cup sugar purpose flour - -1 egg -¼ tsp. baking powder - -1 tsp. almond extract -¼ tsp. salt - - Directions 1.Cream shortening and sugar well 2. Beat in egg and almond extract. 3. Gradually blend in dry ingredients which have been sifted together and tint the dough with a few drops of green food coloring. Mix well. 4. Fill press. Form cookies on ungreased MIRRO cookie sheets. Bake 5. Remove at once to cooling racks.

This recipe is from Ayden F’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story - This OATMEAL CAKE has been made in my family for at least three generations. My grandmother taught me to make this when I was in early elementary school. I made this cake for my birthday every year and ate it for breakfast, lunch and dinner!! Now it is a mainstay in all family gatherings. My daughter and daughter-in-law also make this cake and will pass on this family recipe for generations to come.

Ingredients -1 cup quick oats -1 tsp vanilla - 1 tsp cinnamon -1 ¼ cups boiling water -2 eggs -½ tsp nutmeg -½ cup butter -1 ⅓ cups flour -½ tsp salt -1 cup brown sugar -1 tsp soda -

Directions Oatmeal Cake Topping: 1.Pour water over oats and let stand for 20 minutes 1 cup coconut, ⅔ cup brown sugar, 4 tbsp butter, ¼ 2.Add butter and sugar. Mix well add eggs and vanilla cup milk, ½ tsp vanilla, ½ cup nuts ( optional) 3.Sift in dry ingredients - Mix topping and spread on cake while warm. 4. Bake in 9x13 pan for 30 minutes

This recipe is from Mrs. Metheny’s Family. Beverages How do we tell our story? A Recipe to Remember

My Recipe Story: Mango lassi is a very famous, sweet drink in india. I am the one who makes this delicious drink during the scorching hot summers in india, and sometimes even in america. This recipe comes from my grandparents, as they have access to tons of mangoes in India

Ingredients -2 mango pulp cans (15.25 oz) -Cardamom 2 to 3 -Milk ½ cup -Ice ¼ cup -Sugar 1tsp -Mint leaves 1 per glass -Honey 1 tsp

Directions 1. Put mango pulp in blender and blend for about 30 sec. In 4. Finally add your ice to taste and blend for 30 sec. the middle of those 30 sec, add milk to desired consistency 5. Pour into glasses 2. Add your sugar and honey to taste, and blend for 30 sec 6. Garnish with mint leaves 3. Add your cardamom and blend for 30 sec 7. Enjoy your Mom's Marvelous Mango Lassi!!

This recipe is from Anika T’s Family. Recipes from kitchen B11

Mr. Sarra Appetizers How do we tell our story? A Recipe to Remember

My Recipe Story: My dad is the cook in the family. he made a stuffing. he cooks this dish often for us. we think why mom like him so much is for his cooking. we have this dish at thanksgiving.

Ingredients -stove top -1/4or ½ of bacon bits -(reduce salt in recipe)

Directions 1.preheat to 200o f 3.then put in oven

2.place in skillt with buttuter 4.pull out when cripy in about 25 min.

This recipe is from (joe, e)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: The noodles originally came from China. many people had tons of noodle recipes to make. This recipes came from my grandma, she had many varieties of noodles she could eat. my mom is famous in our family for making this. we eat noodles every time on a special occasion. we also eat them on seafood mix.

Ingredients -noodle -hot water -vegtable toppings - pepper

Directions 1. get out noodles 5.put pepper on it 2. put in the bowl 6. add veggie toppings 3. pour hot water 7. mix it 4. wait for it to melt

This recipe is from (Paul.j)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My mom makes these every holiday. We also eat these in a vietnamese restaurant. sometimes my mom would add something that MAKES THE SAUCE SOOOO GOOD! Actually she adds TWO special ingredient.

Ingredients -3 tbsp chopped mint leaves -2 tbsp of fish sauce -1 teaspoon finely -2 ounces of rice vermicelli -3 tbsp chopped fresh cilantro -1 clove garlic, minced chopped peanuts -8 rice wrappers -2 leaves of lettuce, chopped -2 tbsp of white sugar - Secret Ingredient -8 larged large cooked shrimp -4 teaspoon of fish sauce -½ garlic chili sauce -another secret -1 ⅓ tbsp chopped fresh thai basil -¼ cup of water -3 tsp of hoision sauce ingredient.

Directions 1.Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain. 2.Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients. 3.In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. 4.In another small bowl, mix the hoisin sauce and peanuts. 5.Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

This recipe is from (Jason N’s) Family. How do we tell our story? A Recipe to Remember

My Recipe Story-This recipe is not only my favorite indian dish it also one of the most memorable.The story behind this this dish is when I was in 4th or in 5th grade I overheard my parents talking about how they

used to make egg puffs. Before I heard my mom made this dish I loved eating these at restaurants. then I -

asked my mom if we could make some. We did and it was really a time when me my mom and sister bonded -

together and had fun making egg puffs. -

- Ingredients For one Egg Puff -A pinch of paprika -One 3x3 square pastry sheet -An oven -One boiled egg -Butter -Pepper -ketchup (choice) -salt

Directions 5.carefully place your egg on the 3x3 square 1.Take your hard boiled egg and cut it in half 6.Take two ends of the square and squeeze them together add 2.Take out some paprika and smear it on the egg a little butter on the outside. 3.Get out your pepper and salt and lightly sprinkle it on the egg 7.Heat your oven at 350 degrees and place the puff on a 4.cut out a piece of 3x3 pastry sheet baking sheet oinside the oven 8.Then take them out after 10min This recipe is from Rishi R’s Family. How do we tell our story? A Recipe to Remember My Recipe Story: Fritters are very special to my family. It comes from my mom’s parents who live in India. My grandmother makes really nice crunchy fritters and now my mom has learned, so both of them are famous for making fritters in our family. My grandfather always asks my grandmother to make fritters for him usually on rainy or foggy days. My mom puts all kinds of vegetables while making it. She is known for her crunchy fritters. My mom makes it a little different compared to my grandmother but they use the same ingredients. There is no special day or holiday you eat it on. You usually have it as a appetizer on a rainy day or when people come over. That’s my family recipe what about you?

Ingredients - Vegetables(of your choice) - Red chili powder - 1 tsp. - vegetable oil - gram flour - 1 cup - garam masala - 1 tsp. - rice flour - ½ cup - lemon juice - 1 tbsp. - Salt - 1 teaspoon - chopped green chili - 1 tsp. - - Directions 5. Using minimum water and make a dough.

1. Finely chop all the vegetables 6.Heat oil in a deep frying pan with the help of a spoon 2. Add gram flour put it by little spoons of dough in the oil. 3. Add rice flour 7. Deep fry them till they turn golden brown in color. 4. Add salt, red chilli powder,and carom seeds. 8. Crispy vegetable fritters are ready to eat. This recipe is from (AmishA D.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My Great Grandmother used to make German Potato Salad for my Dad when he used to be a little kid. My Great Grandmother used to add extra potatoes to add “extra flavor” to the dish. My Dad liked it so it stuck. My Grandparents also liked the extra flavor, so it stucked with them as well. I’m not a big fan of the extra flavor, so I get what she used to make before she used the extra potatoes.

Ingredients -1 lbs of Bacon (Dried/Crisped) -1 cup of sugar -5 lbs potatoes-boiled -Salad Leaves (Dried and even) -1 cup of water and skinned -1 Chopped Onion -2 Tbls of Cornstarch -2 cup of cider vinegar -1 Oz of Garlic (To taste)

Directions 1. Crush the bacon into little pieces 5. Add 1 oz of Garlic for taste 2. Slice Potato’s into bacon mixture 6. Add the cup of sugar 3. Make sure to do steps 4-7 thickened with cornstarch/water 7. Add the Chopped Onions and sprinkle them 4. Add the 2 cups of cider vinegar and stir counter-clockwise 8. Add the Salad Leaves on top of the finished salad

This recipe is from (Alex e.’s) Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe is origin from CHINA My recipe is steamed bun. I use to live in China for a year and we eat it everyday for breakfast. We eat 2 per day. My dad is the best at making this dish. My dad is chinese and my mom is vietnamese, so they make difrent recipes for me and my brother, so we got to try many food. Our favorite was of course steamed bun. When we live in China, we didn’t have much money and this was the easiest food to make and buy to make this dish.Now my mom makes it.

Ingredients -1 T active dry yeast -¼ T salt -¼ T salt -1 T white sugar -1T vegetable oil -2 T white sugar -¼ C water and ½ C warm water -½ T baking powder - -1 ½ C all purpous flour -¼ C all purpous flour -

Directions 1.Mix yeast,sugar,flour,and warm water. for 30 min 5.sprinkle baking powder and kneed for 5 minutes 2.Mix warm water,flour,salt,sugar,and vegetable oil. knead 6.bring water to a boil in wok, reduce heat medium 3.roll over in a grease bowl and let stand until triple size 7transfer bun to wax paper and boil for 15 minutes. 4.punch down dough,spread out on a floured board 8.remove lid before you turn off heat.

Hang Q. STEAMED BUN RECIPE How do we tell our story? A Recipe to Remember

My Recipe Story:Our family recipe is Salsa. From what my mother can remember about salsa, it was eaten with every meal and it was a must. Breakfast, Lunch, and Dinner would have to include Salsa. The one person who was famous for making this meal was my mother’s grandmother. This recipe was handed down from generation to generation . When my mother was a little girl, she was sent back to Mexico to live with her grandmother. They weren’t wealthy at the time so my great grandmother would only have flour, water, salt, and manteca (lard). She also had a personal garden that grew vegetables were chopped and sliced then put together to make salsa. So that would be the only meal they would have. Then later on, this meal turned into a traditional mea Ingredients -6 Tomatoes -Onion Chopped - -2 CLoves Of Garlic - - -1 Jalapeno - - -Cilantro Chopped - -

Directions 1.Wrap the tomatoes, Jalapenos, and the garlic in tin foil tightly 5.Then blend it with a pinch of salt 2.Roast on a Comal (Mexican tortilla warmer 6.pour into a salsa bowl 3.Roast for about 15 minutes turning over once 7.Then chopp onion and cilantro 4.Let it rest for 10 minutes to 15 minutes 8.Then mix with a spoon

This recipe is from Kai G.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This Recipe came from Egypt.My grandmother makes this as a main dish for every holiday such as Christmas and Thanksgiving. She started making this dish since my mom was a little kid. We eat it every year. My grandmother makes it better than my mom to be honest.

Ingredients - 1 jar of large grape leaves in brine - 2 medium-large onions - juice of 3 lemons - 8 C of water - 5 T of olive oil - 1/4 t of pepper - 2 LB of lean ground beef - 1 bunch of fresh dill - 1 t of sea salt 2 C of water - 1 C of uncooked short-grain rice - 1 T of fresh mint, - chopped

Directions 1. Prepare the leaves 5. 2. Prepare the filling 6. 3. Fill the grape leaf with the ground be 7. 4. Cook 8.

This recipe is from (Ramy A)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: I don’t have a real story behind the recipe. My great grandma use to always make fried chicken. She taught my mom but I changed the seasonings to ones I like. I Normally eat it on my birthday since it’s my favorite food. I like it because it tastes good and it's got seasoning on it.

Ingredients: - All Purpose Flour - Montreal Chicken - Fried in Vegetable Oil - Ms. Dash (original) - Seasoning - Emeril Essence - Original - Seasoning - Herbs de Provence

Directions: 1. Brine the chicken in salt and lemon juice 2. Season 3. Dip in all purpose flour 4. Season to preference

This recipe is from (Rahsan A.) Family. How do we tell our story? A Recipe to Remember

My Recipe Story My grandfather and I were thinking of a creative snack to make with the materials that we had. My grandparents love making easy, Italian foods that are delicious and enjoyable. We both love pizza and we didn’t have the exact materials for making pizza. Instead, we make mini pizzas out of regular bread. This is a perfect appetizer for kids and is very easy to make! My family eats this when we are too lazy to cook real pizzas and want to have a fun dish to eat. Ingredients -1 loaf of any brand of white bread -olive oil - -1 package of mini red tomatoes - - -1 chunk of mozzarella cheese - - -1 bottle of oregno and pepper - -

Directions 5.Then take your clunk of mozzarella cheese and rip 1. take out a slice of bread (If you want more than one mini pizza, take outthe cheese into peices. more slices of bread 6.spread cheese on the bread over the tomatoes 2. cut and slice the mini tomatoes into tiny pieces. 7.add your oregno, pepper, and olive oil to the pizza 3.spread tomatoes over the bread 8.Put pizza in microwave for 30 seconds 4. This recipe is from (Michelle F)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story. when ever my mom has nothing to do or bored she makes schnitzels for the family. she is a great cook in the kitchen.it's great on any occasion .there pure german cuisine and can't be beat.

Ingredients -4 ounces of pork -½ cup sour cream -1 teaspoon ground -¼ cup flour 1 egg, beaten paprika ½ teaspoon salt 2 tablespoons milk -1 teaspoon salt -¾ cup chicken broth -¾ cup panko bread -¼ teaspoon freshly ground black -¼ vegetable oil crumbs 2 teaspoons chopped - fresh dill - Directions - 1.Place the pork chops between two sheets of heavy plastic 5.two pork chops at a time. 2.put flour salt and pepper in a bowl and mix them 6.pour the chicken stock into the skillet. 3.whisk an egg and the milk in different bowls 7.3 to 4 minutes. 4.mix the bread crumbs heat the skillet to medium high 8.mix all the stuff up and eat up enjoy.

This Recipe is from seth v’s Family. Main Dishes How do we tell our story? A Recipe to Remember

My Recipe Story Comes from my mother’s side of the family. My great-great grandmother was 100% Cherokee Indian and made various fish dishes. My grandmother made salmon cakes for my mother growing up, and now she makes them for my family. We usually eat this on Sundays, or any other day where we desire something sweet.

Ingredients -½ cup breadcrumbs -¼ inch oil -spatula -1 can of pink salmon -biscuits -paper towels -Molasses Tools: -2 eggs -skillet

Directions 1.Mix all ingredients (except oil, molasses, & biscuits) together in large bowl 5.Flatten them with a spatula 2.Make rounded balls with mixed ingredients 6. Allow them to cook five minutes on the uncooked side 3. heat skillet with ¼ inch of oil. 7.Remove excess oil by patting with a paper towel 4.Cook the salmon balls 8.Serve with biscuits and dip with molasses. 9.Enjoy salmon cakes This recipe is from (Yamir R.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My family recipe is chicken tenders. My mom makes them for dinner really often and I love them. They are one of me and my sisters favorite things that she makes. She has been making them for a really long time and she has added ingredients and changed the recipe a bit too.

Ingredients -2 pounds of boneless,skinless chicken breast -3-4 eggs -Parmesan cheese -Bread crumbs -Olive oil

Directions 1.Preheat the oven to 350 degrees 5.Take each tenderloin and dip it in the egg then shake off 2. Coat a baking pan with olive oil the excess then coat it in the breadcrumb mixture 3.Rinse the chicken and pat dry 6.Take the tender and place it in the baking pan 4.In one bowl scramble the eggs, 7.Once all the tenders are in the pan, place the pan in the in another mix the breadcrumbs and parmesan together oven 8.Bake until both sides are crispy and golden brown This recipe is from bella r’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story The reason why I chos this is because every christmas mornieng we eat this dish.It does not have a name.But it is kindof like a omlet but theres cheese on it and cut up sausage. Another reason why i chose this is because it brings the family together on christmas .

Ingredients - 3 eggs - - -Sausage bits - - -Cheese - - -Peppers - -

Directions 5.Then stir it or move it around with a 1.Crack the eggs spatula 2.put on heated frying pan 3.Put the peppers on the egg 4.Put the sausage on the egg 6.Then when it is cooked you are ready to eat This recipe is from (Michael7. T)’s Family. 8. How do we tell our story? A Recipe to Remember

My Recipe Story: This recipe is a memorable recipe for my family. It is really important to us and it’s my favorite recipe my mom makes. The food that is really important to us is the Tandoori Chicken. It is a really tasty dish! It is basically the Indian style of chicken wings. We normally only used to eat Tandoori Chicken in restaurants because know one in our family knew how to make it. Since our family loves Tandoori chicken my mom learned how to make it from online. She was really determined to learn how to make it cause our family loves Tandoori Chicken! I have to say my mom’s Tandoori Chicken is better than the one in the restaurants. Even though it takes a lot of time to make it, it is really not that hard to make it. We normally eat Tandoori Chicken on Friday afternoons and when we have parties at our house. I totally recommend you trying Tandoori Chicken!

Ingredients - Chicken Breast or leg (the amount you want) - Garlic- 1 clove - Salt ( 1 tsp or as per taste) - Low fat yogurt/Curd ( 1 cup) - Ginger (½ inch, peel the skin off) - Red food color + orange food color - Lime (½ of a lemon) - Green Chili (2) (kesari powder) - few large drops - Onion- 1( small around 57 grams)- Garam Masala- (½ tsp) - Coriander seeds

Directions 1. Make slits in the flesh of the chicken pieces and rub lime juice and salt 5. over them. Keep aside for half an hour. 6. 2. Grind dried chillies, coriander seed, 7. 3. 8. 4. This recipe is from Pranet, P’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: Kabobs are something that my family makes often. The recipe was made by my Uncle Khalil, and he is the person in my family famous for making this recipe. We usually make the kabobs on our religious holiday, Eid. The kabobs are very delicious and something all of my family enjoys very much.

Ingredients - 1 onion (not all may be used) - 1 tbsp. lemon powder - 2 cloves of garlic - 1 tbsp. cilantro powder - 1 tbsp. sea salt - 2 lb. of chicken breasts - 1 tbsp. of minced ginger

Directions 1. Mix everything together (besides the chicken) 2. Rub your mixture into the chicken 3. Let the chicken sit so that the mixture can mix into it 4. Put the chicken onto the skewers in kabob shapes and cook it This recipe is from Nasira S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: my recipe is egg bhurji. this recipe started about a few years ago and it has been a family tradition ever since. It all started when we asked my dad if he could cook he obviously said yes and we didn’t believe him. He proved that he actually could and said take out some eggs, chillies, and tomatoes and we worked together and we found out that he actually could cook . Ever since that day we loved to cook this dish together as a family and we make it whenever we want to have fun as a family.. Ingredients -7 eggs -a pinch of turmeric - -2 chillies powder - -2 onions -salt and pepper - -2 tomatoes -1 tbsp oil - - 4.Add the spice powders. Fry till the tomatoes Directions 1.Finely chop the onion,chilli,and tomato get soft and mushy 2.Break seven Eggs. Stir the eggs and add salt. Stir the mixture 5.Now add the beaten eggs. Stir the mix.The really well. eggs will start cooking. Keep stirring or else the 3.In a shallow frying pan, heat oil. Add the onions. When they eggs will stick on the pan partly cooked and slightly caramelized, add the green chilies, 6.Once the eggs are cooked and firm, remove and tomatoes. from the pan. Now Serve and Enjoy! :)

This recipe is from Neeha S.’s Family.

How do we tell our story? A Recipe to Remember

My Recipe StoryI chose this recipe because it is one of my favorite Indian dishes which come in indian cuisines here. Even though it is only made on special occasions malai kofta is delicious when the occasions happen. The gravy is tasty alone when you eat the kofta with garlic naans. The kofta is very soft and chewy which makes it easy to gobble down , but the gravy is very thick almost chewy Malai Kofta is a vegetarian alternative to meatball curry. This is a typical Indian dish which is served on all special occasions due to its rich creamy texture and deliciousness. Malai kofta is formed of two words a) Malai, meaning cream, and b) kofta, meaning dumplings.Several malai kofta recipe interpretations are popular throughout India, but the rich festive version of the dish makes use of nuts and fresh cream as the main ingredients.

Ingredients -Turmeric powder -1/4 tsp -Garam masala powder - 1/2 tsp Cumin powder -1 tsp -Cumin powder/jeera Red chilli powder -3/4 tsp -Oil -1 tbsp -Potato -2 or 1/2 cup boiled powder -1 tsp Coriander leaves - 2 tbsp finely -Onion -1 big and mashed -Coriander powder - 2 tsp chopped -Ginger-garlic paste -1 tsp -Mixed vegetables - 1/2 cup -Dairy Cream -1/4 cup Cornflour - 3/4 tsp -Tomatoes -3 (carrot, beans,peas) -Cashew nut - 1 tbsp Cashew nuts -1 tbsp (finely -Red chilli powder - 3/4 tsp coarsely powdered Directions 1.Boil vegetables or pressure cook vegetables for 2 whistles. 2.mix together grated paneer, mashed potatoes, vegetables, finely chopped green chillies, coriander powder, chilli powder, cumin powder 3.Divide the mixture equally and make balls. 4.Roll the balls in cornflour. This is done to absorb any moisture left. Remove from oil and drain them on a paper towel. Now the koftas are ready. Keep it aside. Heat a tbsp of oil, fry chopped onions until golden brown. Add salt to speed up the process. Saute continuously for even browning.

This recipe is from Ved K.’S Family. How do we tell our story? A Recipe to Remember

My Recipe Story: Chicken Biryani is a blend of heat filled spices, chicken, and rice. Biryani was not originally originated from my family, but my grandma ( mom’s mom) made great chicken biryani and passed it down to my mom. she then added a few tweaks to it and it tasted so good, we consider it our family recipe. We generally cook this on special occasions only so it does not get old.

-3 cloves (dry spices) -1 teaspoon Turmeric Ingredients -1 spoon ginger paste -2 pieces black cardamom(dry - 1 teaspoon red chili -2lb Chicken - 2-3 green chilis spices) powder -2 cups Basmati rice -1 piece of cinnamon (dry -1 piece of Star Anise (dry spices -1 tsp Garam masala -1 cup yogurt spices) -2 bay leaves(dry spices) -1 lemon - a few grates of nutmeg (dry -coriander -salt -1 small onion spices) -3 ½ cups of water

Directions 5.Then add basmati rice, garam masala, salt, and all the water. Fry for 1 more 1.Marinate the chicken with turmeric, red chili powder, ½ lemon, salt, and yogurt for a minimum of 4 hrs. minute. 2.Take a thick bottom pan and fry all dry spices and bay leaf in oil or butter. 6. Cook until it is done. Add remaining lemon and coriander to garnish. 3.Add onions and green chilies until they are brown. Then add the marinated chicken. 7.Serve and enjoy. Add rita if desired (yogurt+onions). Heat if it is cold. 4.Fry for about 15-20 min.

This recipe is from Lokesh K. Family How do we tell our story? A Recipe to Remember My Recipe Story-My family's pea soup recipe came from Celina Morin (not my sister who is named after Celina). She would say “pea soup and Johnny cakes make a Frenchman’s belly ache. Celina brought the recipe for pea soup and Johnny cakes from France, where my ancestors immigrated from. My family now uses this wonderful recipe whenever we have pea soup

Ingredients -1 pound dried split peas -1 pound ham, chopped -¼ teaspoon crushed -1 ham hock/bone -1 teaspoon salt pepper flakes -1 cup finely chopped carrots -¾ teaspoon ground -8 cups water -2 teaspoons minced garlic black pepper -3 bay leaves

5.remove hock and add ham to the pot Directions 6.add peas, carrots, garlic, salt, pepper, and pepper 1.place peas in a bowl and cover in 2 inches of water flakes and cook for 2 minutes 2.after 8 hours rinse and dry the peas then set them aside 7.add 8 cups water and bay leaves and stir until the 3.score the ham hock and place the bone in a pot with water peas are tender 4.cover with water and boil.Reduce heat and simmer for 1 hour 8.remove and discard the bay leaves This recipe is from Juliet M.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: It is a common misconception that both corned beef and cabbage are Irish. The truth is that when Irish immigrants arrived at the U.S, they went to Jewish markets for food. What they found was corned beef. THey decided to boil it together with cabbage, and the dish was made.

Ingredients -2-2.5 lbs corned-beef brisket - ½ lbs small carrots* -¼ lbs diced celery -1 tbsp coarsely ground black pepper - ½ lbs small onions* -2 lbs cabbage head -2 bay leaves -1 lbs potatoes, -corned beef -2 tsp kosher salt peeled/chopped -

Directions 1.Prep for 30 min 5 2.insert ingredients 3.cook for 3 h. 4.serve!

*Both diced This recipe is from jeremy S’ Family. How do we tell our story? A Recipe to Remember

My Recipe Story: my mom always makes pancit for the holidays because it’s a filipino classic and because she wants me to stay to filipino roots and not get too “american”. She also cooks pancit because our family demands it every holiday.

Ingredients: -1 kilo of Chicken or Pork -¼ kilo of Cilantro -1 knorr cube -½ kilo of Cabbage -Black Pepper -Olive oil -½ kilo of Carrots -Rice noodle or Potato -Lemon Juice -½ kilo of Green Peas noodle

Directions 5.Add the green peas, carrots, the cabbage and 1.put olive oil in the pot and let sit until hot cilantro 2.put in the pork or chicken with garlic and onions until brown 6.Let it all sit for 5 minutes 3.Put the knor cubes, pepper, soy sauce, then add 3 cups of water 7.Put the rice noodle in the pot and stir until all 4.Let it sit for 15-20 mins. or until pork of chicken is tender vegetables and noodles are all evenly mixed 8.Serve with lemon juice sprinkled on top This recipe is from Christine S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: The momo (Nepali Style Dumpling)is a popular dish in Nepal and many families have different recipes for them. Some add more vegetables than meat and have it more spicy. Our family prefers it with more meat because it is more flavorful and juicy that way.We usually cook momos during special occasions, but we even have gatherings just to make momo’s.

Ingredients - 2 lbs lean ground meat( 50% chicken or turkey & 50% pork works best) -1 cup ripe tomatoes finely chopped -3 tablespoons fresh cilantro chopped -½ teaspoon turmeric -Wonton Wrappers -1 tablespoon curry powder or -Salt and pepper as needed -1cup red onion finely chopped “momo masala if available -1 tablespoon fresh garlic, minced -½ cup green onion finely chopped -1 tablespoon fresh ginger, minced - 3 tablespoons cooking oil

Directions 5. Pinch and twist pleats to ensure the closure of momos 1. In a large bowl combine all filling ingredients 6. Heat up a steamer and oil the steamer rack well, to prevent momo’s 2. Mix well, and adjust for seasoning with salt and pepper from sticking to it 3. Cover and refrigerate for at least an hour to allow the filling to become more 7. Close the lid and allow steaming until the momo’s are cooked through, flavorful about ten minutes 4. For assembly hold wrapper on one palm, put one tablespoon of filling 8. Take momo’s off the steamer and serve immediately and with other hand then bring all edges to center 9. You may also slightly sauté momo’s in butter before serving 10. Put momo’s on serving plate with hot tomato paste or any other chutneys as condiment This recipe is from Ayush K’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My mom got this chili recipe from a friend in 1998 when her daughter won a chili cook-off with this recipe in Texas. my mom’s friend knows that my mom likes chili so she gave her the recipe. our family loves this chili and makes it whenever we can. we don’t really have a special time/occasions that we make this chili. Unless the theme of the food is cook out or something related to chili. Recently we had a cook-off in our neighborhood and made this chili and won! It was very exciting! So i guess other people like this chili as much as we do! :) !

-2 lbs ground beef -1 tsp cumin Ingredients: -1 large white onion -¼ cup worcestershire -1 tsp lemon and pepper -2 large(30 oz) can whole tomatoes-1 large red pepper -1 tsp black peppers seasoning salt -½ can crushed tomatoes -2 handfuls whole chili -1 tsp crushed red - 1 tsp cayenne pepper -3 cans black beans(drained) peppers peppers -garlic powder(as much -1 can water -¼ cup BBQ sauce -1 tsp celery salt as you can handle

Directions: 5. Cover pot and raise heat to medium high until boiling. Stir 1. Empty tomatoes, beans and water into a large pot and crush up the often tomatoes. Add chili peppers and crushed red peppers. Soak. 6. Reduce heat and simmer for 2 hours, stirring occasionally 2. Dice red peppers and chop onions finely. 3. Saute red peppers and onions in an ungreased frying pan until onions are 7.Transfer contents to crockpot, set on low lightly browned. Empty into the pot and set on low heat. 8. Simmer 12-15 hours uncovered to allow water to steam 4.In the same pan, saute ground beef in the pepper/onion residue. Add worchestershire sauce, 9. Serve and enjoy! remaining spices and the BBQ sauce. When beef is done, transfer ih the pot and stir.

This recipe is from Alexia,C.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My recipe is an indian Chicken gravy. it is favourite dish in our family. We would eat this dish mostly on special occasions like christmas, thanksgiving, birthdays, etc. you can eat this with anything you like.

Ingredients -4 tsp grated coconut -7 small garlic -chopped onion -5 cloves -1 tsp peppercorn -chopped tomatoes -1 inch ginger -½ kg marinated -oil and salt as required -2 inch cinnamon chicken(however -5 red chilies -½ tsp fennel seed you like)

Directions 1.Roast the red chillies,ginger,garlic,cinnamon,peppercorn,cloves 5.Add finely ground paste made earlier and cook for ,and grated coconut in a pan with little oil.Grind to fine paste. 2 to 3 minutes. 2.Heat oil in pan and add fennel seeds. 6.Finally, add the marinated chicken,salt, and water. 3.Once it splutters,add onion and fry until it becomes a golden 7.Cover the pan with a lid and cook for about 20 brown color. min. 4.Add tomatoes and fry until soft. 8. Once cooked and finished, garnish(optional).

This recipe is from Smeetha j.’s Family. How do we tell our story? A Recipe to Remember My Recipe Story This recipe was perfected by my grandmother, but it is common at every dinner table. my grandmother makes her kebabs with a special ingredient and she has passed this on to my mother. we almost always have kebabs every sunday night and we have yet to get the entire recipe from my mom. we do know that she makes it with her special ingredient, Love.

Ingredients -black and red pepper -chicken - -yogurt -garlic - -salt -coriander - -love(my mom made me -olive oil - write this)

5. marinate at least 3 hours Directions 1. Cut the chicken and vegetables in 1in pieces 6.Thread into metal skewers 2. crush garlic 7. Pre-heat grill and brush skewers with oil 3.mix yogurt with dry ingredient and garlic 8. Place skewers on grill and cook each side for 4 4. add olive oil to mixture and mix with chicken min This recipe is from Dylan, H’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Sweet Rice all started when my mom learned it from my grandma. Sweet rice is basically rice, but it is more sweet and you can basically put any other food on it (like sweet rice and peanuts). My grandma learned it from her friends, and it was basically passed down. My aunt knows how to make it as well, but as the same with my mom, she learned it from my grandma.

Ingredients -10 teaspoons of sugar - 4 cups of sweet rice (raw) -½ teaspoon of salt -2 cups of lentil beans -1 cup of sesame -1 cup of coconut milk seeds/roasted peanuts (these 3 -3 cups of water steps are optional

Directions 1.Wash rice & lentil beans for a few times 5.Let it cook for about 30 minutes 2.Soak in water for about 30 minutes 6.When the rice is completely cooked, you can eat 3.Stir rice, beans, water, and coconut milk together with peanuts or any type of topping 4.After stirring, put it in the rice cooker

This recipe is from (long T)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My Chicken-Fried Steak recipe comes from my dad’s side of the family. My dad grew up in Pembroke, North Carolina. His parents made it when he was a young boy and now he makes it for our family. The recipe has also evolved over time. We have added rice and gravy as a side. Special occasions are the most common time that my dad makes this food. This recipe is a very southern dish. I chose this recipe because our family makes it a lot and it is very important. We make it sometimes when we go to North Carolina for a traditional dinner with the rest of our family.

Ingredients - 4-6 cube steaks - Tbsp. Pepper - Gravy - 2 eggs - Tbsp. Cavender - 2 cups of flour - Cooking oil - Tbsp. Salt - 4 cups of rice

Directions 1. In one bowl, mix in ¼ cup of flour. 5. Dip the cube steaks one by one in the eggs. 2. Add a tbsp. of salt, pepper, and Cavender’s 6. Cover the steaks with the flour mixture and put them 3. In a second bowl, mix 2 eggs with a fork. on the frying pan. 4. In a frying pan, add the cooking oil and cook on medium heat 7. Cook 3-4 minutes on each side or until golden brown. until slightly smoking. 8. Serve on a plate with rice and gravy. This recipe is from Coby O’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My mom was very good at making lumpia. She had told me that she learned it from my grandmother. We would eat lumpia every now and then and now I’m glad to know where it came from. Even I’m making it now (still learning).

Ingredients - 1 jicama -water -1 carrot -corn starch -1 onion -ground pork -1 pack of spring rolls -salt and pepper

Directions 1.Mix the water and corn starch. Place it aside for later. 4.De fry the lumpia. 2.Chop the jicama, carrot, and onion. Mix them with the 5.Set the lumpia in another dish to ground pork and sprinkle salt and pepper with them. Set this aside for now. dry. 3.Grab a small ball of the mixed vegetables and ground pork 6.ENJOY! and wrap it in the spring roll. Use the mixed cornstarch and water to stick it together. This recipe is from (Migo D.)’s Family. How do we tell our story? A Recipe to Remember My recipe is my Great-Great Grandma Lena's alfredo sauce. Hence the name, my Great-Great Grandma Lena is famous in my family for this recipe. We don't know exactly where it came from, but she got it from her mother, and her mother probably brought it with her from Italy. Honestly, I've never had this recipe, but I do want to try it! I asked my grandfather, who has tried it, what he thought about it. He said it was wonderful. Simplistic and delicious! I cannot wait for the day I have the opportunity to try this old family recipe.

Ingredients ↣ ↣½ C butter or margarine a dash of pepper ⅔ C heavy cream chopped parsley

1 ¼ C real grated parmesan

¼ tsp salt

Directions Heat butter and cream in a medium sauce pan until Add to drained noodles and toss until well coated. butter is melted. Remove from heat. Sprinkle with remaining cheese and parsley. Fold 1 C of grated parmesan cheese, salt, and pepper. Stir Serve at once. Makes about 6. Enjoy! until blended and fairly smooth. This recipe is from Kayleigh T.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Meen Kulambu is a delicious Indian Fish Stew usually eaten with rice. My mother usually cooks Meen Kulambu when we are with friends and family. Though no one in my family knows where this delicacy originated from, most of my family members cherish this dish.

Ingredients ❖ Tamarind juice- Soak raw tamarind in water while ❖ Turmeric Powder- 3 tbsp ❖ Onion-1 mixing and squeezing the tamarind ❖ Dry Red Chilli-3 ❖ Curry Leaves-10 Leaves ❖ Fish fillet- 10 pieces ❖ Fresh Coconut- 4 inch piece ❖ Coriander Powder-2 tbsp ❖ Sesame oil- 5 tbsp ❖ Salt- as much as needed ❖ Cumin Seeds-1 tbsp

5) Simmer the stove and add coriander powder and saute for 5 - 7 Preparing the Fish min. 1) Clean the fish as required. 6) Add the paste and saute for 5 min. 2) Add 2 tbsp of turmeric powder, required salt to the fish and let it stay for 30 min 7) Add the tamarind juice. When the stew starts boiling add the fish Cooking Instructions: fillets. 1) Heat a saute pan. Add 3 tbsp of sesame oil. 8) Grind the coconut to a smooth paste and add to the stew. 2) When the oil is hot add cumin seeds, red chilli and curry leaves. 9) Let the stew boil for 15 -20 min in low heat or till the stew 3) When the spluttering stops, add onion. thickens. 4) Fry the onion till it gets the golden brown color. 10) Turn off the stove and 2 tbsp of sesame oil. This recipe is from Shareeya a.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My dad makes this on random occasions. I can’t eat it though, since dad makes it really spicy. It’s not really a family recipe, but it’s very close to one. I think my dad learned this from my grandparents, but I’m not entirely sure. This recipe came out of Thailand. It used to be made with more spices, but the Thai decided to tone it down a bit and started using more herbs. My dad, however, just buys the mix and adds in his ingredients.

Ingredients -1 can coconut juice -2 T fish sauce -1 can green curry -Basil -1 can bamboo shoot -2 chicken breast or thigh

5.Add in *curry, coconut juice, and chicken Directions 6.Stir until chicken marinated 1.Put large pot on medium heat 7.Add bamboo shoots and stir 2.Add top part of coconut juice into pot 8.Add **fish sauce and basil and stir 3.Stir until oils released *If too spicy, add water 4.Dice chicken and basil **If too bland, add more sauce

This recipe is from Milly H.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My families hot dogs and baked beans recipe came from my dad’s grandma and he learned it growing up. He started making it when it was in kindergarten and once i learned it, i've been making it ever since. It is my favorite dish.

Ingredients -6 Hot dogs -2 tablespoons of Syrup -2 cans Bushes Baked Beans -1 spoonful of -3 spoonfuls of Brown Sugar butter/margarine -A Teaspoon of cinnamon

Directions 5.2 tablespoons of Syrup 1.Cut up hotdogs and heat up in microwave or stove for 2min 6.a teaspoon of cinnamon 2.Put can of Bushes baked beans in bowl. heat for 2:30 mins 7.1 spoonful of butter/margarine 3.mix hotdogs and baked beans together in bowl. heat for 1min 8.mix all together then heat for 1 min. After this, 4.put in three spoonfuls of brown sugar serve

This recipe is from (ja’sean, p’s) Family. How do we tell our story? A Recipe to Remember

My Recipe Story Giovanni The recipe story about pita. This recipe is special to me because only my grandma made it and she only made it a few times. My great grandma made this dish for my grandma and my grandma made this dish for me. My family eats this dish a only a few times

Ingredients -cottage cheese filling: -Dough: 4c of flour unbleached -Butternut squash filling: -2c cottage cheese,drained -1c of flour dust off counters etc -1 medium- size squash,peeled,shred -2-3 eggs (depending on egg size -½ T of salt -A pinch of sugar -1Tb olive oil -2c warm water (use a mixture of -½t of salt,or more,to taste -¼ c of feta cheese (optional) boiling and cold water) -salt, to taste (hold of until the last min.

Directions butternut squash filling: 1.mix squash,sugar and salt 5.Place 4c of flour in a large bowl add water gradually 2.cottage cheese filling: 6.unit dough is soft but not sicky 3.mix cottage cheese,eggs,feta cheese and olive oil add salt 7.Flour work surface place dough on counter and 4.Dough: 8.knead down gently for about 10-15 minutes

This recipe is from (First Initial, Last Name)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: We make this recipe on holidays and special times. My great-grandmother used to make this recipe and it was past down to my aunts and my mom. The recipe is special because it was past on for a long time and it brings us together. It text great and I love it.

Ingredients - 1Kg ( about 2.2lbs) of meat -1C of milk - -2C of rice - - -1T salt - - -three grains of cardamom - -

Directions 5.leave until near done 1.wash the meat with water 6.add 1C of milk 2.place meat in a large pot on top of the stove 7.leave for ten minutes 3. cook on medium heat for 2.1 hours 8.offers rice in a large bowl and it cut the meat along 4.add broth with rice and salt with chopped tomato salad with coriander and lemon This recipe is from (Rana A)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: (refat) my recipe from egypt and its good. my grandmom alos make it when we visit she. its rellay spicial because my grandmom maked good. she give it to my mom . I ts like a breckfast its fomus . And sometimes she but little thing make it good. we sometime my momo make it today. i start to eat the recipe when i was 7 year old.

Ingredients -1. ½ salt -5 mixed . - -2. laumon - - -3.tomato - - -4. papers - - -

Directions 1.mix the ingredients. 5. 2.get the spical been. 6. 3. put some oil 7. 4.but on blat 8.

This recipe is from (First Initial, refat.s)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story (Owen manbeck) My Italian grandmother made this on Thanksgiving until she passed it down to my aunt. My aunt makes it as a main dish next to the staple of turkey. We always eat Thanksgiving at my aunt’s house because it is the biggest house, which is why it hasn’t been passed down to my mother. The sweet, succulent taste of the lasagna is why we always make it on Thanksgiving, however, you don’t need to eat it only on holidays. So without delay, here’s the recipe.

Ingredients -1 container of Ricotta Cheese -1 to 2 jars of Sauce - -1 pack of Lasagna Noodles -2 Eggs - -1 container of Grated Cheese -1 pound of Ground Beef - -1 jar of Parsley Flakes -A -

Directions 1.Mix Ricotta with 2 eggs and Parsley 5.Place noodles on the sauce 2.Boil lasagna noodles according to box and cool 6.place layer of ricotta cheese mix and Beef on top 3.Cook and crumble ground beef 7. Place grated cheese ( and provolone) on top of the ricotta mix 4.Pour layer of sauce on bottom of pan 8.Repeat 4-7 until out of noodles and place 9.Cook for 1 hour or until hot and enjoy! This recipe is from Owen m.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: One recipe that is unique to my family is called fish curry. This recipe was invented by my Great Grandma. She and her husband lived in the coastal areas of India, where there is a lot of fish available. In fact they ate fish almost everyday because that was what was mostly available. Daily a women would come to their door selling fish. So one day my grandma decided to try out a new recipe, using only some fish and a few spices and created the awesome fish curry. My family usually eats fish curry on special occasions or on any normal day. This recipe will be passed on for generations and genrations as its amazing taste will their mouth wanting more.

Ingredients -2 lb fish (king fish, salmon or tuna) -1 tsp cumin -2 cups of water -2 tbsp corriander powder -3 garlic flakes -1 onion -1 tbsp chilli powder -½ cup tamarin juice -2 tomatoes -2 tsp salt -2 tbsp oil -½ tbsp of pepper

Directions 1.Grind coconut, onion, tomato, garlic, pepper and cumin 5.Once the fish starts to sizzle take it and put it on 2.Heat oil in a pan and add mustard seeds and curry leaves the plate 3.Then and tamarin juice, cariander powder, salt and water 6.Serve with rice and yumm yumm. 4.Add fish and add coriander leaves on top.

This recipe is from chris w’s family How do we tell our story? A Recipe to Remember

My Recipe Story: When my grandma and grandpa first got married, my grandma wasn’t a very good cook. One recipe that my grandpa loved was my great grandma’s meatloaf. instead of asking my great grandma what the recipe is, my grandma watched and made mental notes of what was in it. After many years, and many fails, she was able to remake the recipe for my great grandma’s meatloaf.

Ingredients - ground beef - dehydrated onions - pepper - 1 egg - crushed saltine crackers

Directions 1. Preheat oven to 400 5. Cover the bowl with aluminum foil 2. Add all of the ingredients in a casserole bowl 6. bake for 1 hour 3. mold with a loaf 7. remove foil and bake for an additional 15 minutes 4. fill the bowl up half with water

This recipe is from (Mearah L.)’s Family How do we tell our story? A Recipe to Remember

My Recipe Story This Recipe came from my dad’s side in Chile. His mother made this and is famous for it in their family. We usually eat this during Holidays.

Ingredients -1 lb. ground beef -1 tsp. salt -4 hardboiled eggs -1 chopped onion -1 tsp. pepper -½ cup of raisins -2 tsp. of chopped basil -3 cans creamed corn - -1 lb. cooked chicken -1 can black olives -

- Directions

1. Combine cooked onion, beef, chicken and spices in casserole dish 2.Cover with creamed corn mixed raisins, black olives and chopped hard boiled eggs 3.Sprinkle with sugar 4.Bake at 350 degrees for 40 minutes

This recipe is from (Andrew F.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: Sancocho is a Puerto Rican Stew. my family and sometimes has sancocho during christmas while enjoying the holidays. the stew has prevailed for about 500 years in puerto rican homes, this is primarily because it allows the latitude for a batch cooking a nutritious meal in a single pot. Ingredients:

1)2 tablespoons of olive oil 2)5 garlic cloves 3)1½ lbs of chicken cubed in 1½ inch pieces 4)⅓cup of chopped yellow onion 5)⅓cup of chopped green pepper 6)⅓ cup of chopped red pepper 7)5 sprigs of chopped cilantro 8)5 whole sprigs of culantro 9)1 teaspoon of salt 10) ¼ ground black pepper 11)½ canned tomato sauce 12)4 quarts of water 13)1 green banana peeled and sliced into 1 inch pieces 14)1 medium sweet potato diced into 1 inch pieces 15)½ pound pumpkin 16)1 large yautia peeled and cubed into 1 inch pieces 17)1 ñame peeled and cubed into 1 inch pieces 18)2 ears of white corn, cleaned and sliced into 6 parts each

Directions 5.boil and simmer for 30-45 minutes, then cook on 1.in a large caldero on low to medium high 2. heat, combine olive oil, garlic, and onions 6.when ready, serve with white rice 3.stir until the chicken is brown on both sides 7.(recommended) then add freshly baked french 4.pour the water and bring the rest of the ingredients bread on the side This recipe is from JUAN R’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My family recipe is for meatballs. The meatball recipe was invented from my italian grandmother. This recipe is important to my family because whenever my cousins and I visit her we always make meatballs. We always make it together because it is fun and a delicious food to make.

Ingredients -1 lbs ground beef -1 tablespoon of sweet -⅛ cup of water -4-5 eggs basil -Canola oil -1 cup of italian bread crumbs -1 teaspoon of pepper -1 tablespoon of parsley -1 cup of Pecorino Romano cheese -½ teaspoon of salt flakes

Directions 1.Place meat in deep bowel 5.Heat canola oil in frying pan not covering whole meat ball 2.add all ingredients using only 4 eggs at first 6.Shape meatballs to size of golf balls 3.using hands, blend well together 7.Fry till brown 4.if too dry add the 5th egg 8.drain meatballs in paper towels 9.place in sauce and cook in sauce until ready to serve

This recipe is from adam L.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe originates from Haiti. it’s a very common recipe there and is made almost every day. it is known as a comfort food. My mom’s side of the family makes this recipe everytime we have family get togethers, parties, vacations, and holidays. The person who is most famous for making this recipe in my family is my Grandma Celine.

Ingredients -2 cups of white rice -Goya all -½ cup pinto beans seasoning -garlic -olive oil -salt and pepper

Directions 5. Add a little bit of water 1.Boil the beans for 2 hours add water as it evaporates to the simmering beans 2.In a saucepan add 2-3 table spoons of 6.Then add 3 cups of water extra virgin olive oil. to the beans let it boil 3.When the oil is hot fuse in the spices and add in the rice (garlic, salt/pepper, goya) 7. Then you wait for the 4.Add the cooked beans and let it simmer for liquids to evaporate and 4 minutes serve This recipe is from Jordan, R.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: Every time I would visit my pop pop and lola they would make me this delicious soup called chicken sotanghon. Chicken sotanghon is a Filipino-style soup made with bite-sized chicken, cellophane noodles and vegetables in a ginger- flavored broth.

Ingredients -1 pound chicken wings, tips -2 tablespoons fish sauce -salt and pepper to taste removed and cut into 2-inch -7 cups chicken broth -4 ounces (about 2 coils) -1 tablespoon oil pieces -1 teaspoon atchuete powder sotanghon (cellophane -1 onion, peeled and sliced thinly -1 cup kinchay (Chinese celery),-1 large carrot, peeled and julienned noodles -½ head napa cabbage,shredded -green onions, chopped -4 cloves garlic, peeled and minced finely chopped -1 thumb-size ginger, peeled and julienned -3 to 4 hardboiled, peeled and halved -fried garlic bits

Directions 1.In a large pot over medium heat, heat oil. Add onions and cook until aromatic. Add chicken and cook, stirring regularly, until lightly browned and juices run clear. Add kinchay and cook, stirring regularly, for about, for about 2 to 3 minutes until limp. Add fish sauce and cook jfor about 2 to 3 minutes. 2.Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover and continue to cook until chicken is cooked through. 3.In a bowl, combine about ½ cup of the hot broth and astuete powder. Stir until astuete is dissolved. Add astuete water to pot. 4.Add carrots and cook for about 1 to 2 minutes or until half done. Season with salt and pepper to taste. Add sotanghon noodles and push down into to soften, stirring gently to separate. When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender but crisp. 5.Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onion. Serve hot

This recipe is from (Alex W)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story my family recipe is an egypshan dish called koshari. my grandmother made it all the time for my mom when she was little and then my mom made it for us

Ingredients -1 garlic clove, quarterd -2 gloves garlic - crispy onion -2 cup olive oli -½ teaspoon salt -1[15 ounce oz tomato sauce -1 large onion -1 cup mediam grain rice -2 tbsp olive oli -¼ teaspoon red chill flakes -1 can garbonzo -2 cups small macaroni -1 small onion -salt & pepper to taste beans -2 cup vegetable stocke

Directions 5.heat the oil and then add the onion 1.heat 2 tablespoons of olive oil in a saucepan over median 6.add the garlic,tomato sauce,salt,pepper and the 2.add rice and fry it for 2 minuts chilli flakes and let it sit for 20 min 3.wash the lentils and add the veg stock 7.add all togethre and then serve 4.cook the macaroni

This recipe is from Joluana L’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story ever time my mom goes to grandma she get to learn some recipes and make them with grandma and they sometimes make koshari and eat it during easter and christmas

Ingredients - oil - plate - water -pasta - sauce - pot - flower powder - boil - onions - frying pan - knife -

Directions 7. wait until the onions are almost yellow 1. unwrap the onions 8. grab them out put on a plate 2. use the knife and cut the onions almost flat small piece 9. put pot on the stove and fill it with water halfway 3. put flower on the small pieces of onions 10.put the pasta in the pot wait for it to be boiled 4. turn on the stove and put the frying pan 11.remove the past a put in a bowl wait for be dry 5. put oil in the frying pan and wait for one min 12. put pasta on plate then sauce then onions 6. put the onions on the frying pan

This recipe is from (david g, )’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My story about my family recipe is my great grandma. she wanted to make something new because it was always the same food ordered every day but she wanted to make something that no one knows about. she wanted to add something to the menu, frogwares soup. she decided to make it every thanksgiving. she passed down to my grandma and she passed it to my mom and now my mom shares the dish every thanksgiving. we had it just a couple days ago.

Ingredients -1 ½ gallon water - 2 pounds spicy sausage, cut into 1/2-inch slices -(1) lemon 3 tablespoons Old Bay Seasoning - 10 to 12 ears of shucked corn on the cob - Salt to taste - 4 pounds uncooked shrimp in - Redskin new potatoes shell, preferably jumbo-size shrimp

Directions In a very large stock pot over medium-high heat, add the water, lemon, salt, and Old Bay Seasoning; bring to a boil. When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes.When done, the potatoes should be easily pierced with a knife but not mushy. Add sausage and gently boil, uncovered, 5 minutes. Add corn and cook and continue cooking an additional 5 minutes (begin timing immediately, don't wait until water is boiling). Remove from heat and drain immediately. Serve with lots of paper towels or napkins and ice-cold beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. This is a messy dish; you’ll need a whole handful of napkins or paper towels. This recipe is from (Davon,f)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story When my dad was a little kid his mom would make fried cheeseburgers every sunday but she started this when my dad was a little kid so my dad called them HO-Ho’s we sometimes make them today. today we call them HO-Ho’s

Ingredients -3 los of fatty ground beef - - -¼ tsp garic powder - - -1 thsp worchestershire sauce - - -1 tsp salt - -

Directions 1.Mix beef, sauce and spices 5.Garnish lettuce, tomatoes, pickles 2.divide into small patties 6.Optional mustard 3.fry in castiron skilled 7. 4.serve over steamed buns 8.

This recipe is from Dylan M’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe is rice,rice has existed in asia for centuries and my family eats rice with everything.They eat rice with steak,rice with fish,rice with egg,rice with duck.Rice is the fruit of the ground.you can fry it,boil it,saute it,bake it hard broil it.You can make fried rice,sushi,chicken fjita,porridge,rice soup,and thats about it.

Ingredients -rice -spoon - -water - - -Large pot - - -rice cooker - -

Directions 1.First get your pot out 5.get a spoon and mix it intill the waters white 2.Second get 3 cups of rice 6.pour out the water then fill it and mix 5 times 3.fill up your pot with 3 cups of rice 7.when it the rice is clean fill a quarter of the pot 4.fill a quarter of the pot with water 8.then put it in your rice cooker to cook for 35 minutes This recipe is from (Brandon N)’s Family. How do we tell our story? A Recipe to Remember My Recipe Story : my whole family makes awesome indian food. one of my recipes i'll be sharing with you is a dish called chicken biryani. it may look easy to you about making this but the truth is it's hard. it's takes awhile to make this dish. my mom makes this at home usually on fridays that's how we start the weekend out. my mom's mom and my dad's mom and all my other relatives make this when there is a family gathering because biryani is so delicious and also spicy. -cilantro ½ medium -salt Ingredients -mint leaves ½ med -tumeric powder1 tps -ghee - 5 tbs -chicken 10 pieces -tomatoes 4 lrg chop -oil deep -garam masala 2 tsp fry - coriander powder 2 tbs powder - basmati rice or any kind 2 cups -saffron a pinch -cloves 4- -onions 4-5 large sliced 5 -cumin powder 1 tbs -butter 3 tbs -green chilies 4-5 whole -warm milk ¼ cup - yogurt 1 cup -red chili powder 1 tps -ginger/garlic paste 2 tbsp cinnamon 1 inch stick - peppercorns 6-8

1.wash the rice and drain. 8.add turmeric powder and chili powder, coriander powder 2.soak saffron in warm milk and set aside and cumin pwd and mix well. 15.spread half the quantity in a oven safe 3.heat sufficient amount of oil in a indian wok and fry half 9. add chopped tomatoes and cilantro to the pan and mix dish of chicken curry and then add a layer of the quantity of onions well. of rice 16. continue for the remaining rice and until brown and crisp. set this aside. 10.after 5 mins add add yogurt and stir chicken curry. 4.heat about 1 ½ cups of oil in another thick bottomed pan. 11. add salt to taste and stir 17.on the top layer spread the fried crispy add cinnamon stick, 12.lower heat and cover pan with a lid. onions lots of butter and sprinkle saffron cloves and this is optional, green cardamoms. 13. cook the chicken until the water evaporates. milk. 5.add the remaining sliced onions and green chilis 14. cook the rice in 7 cups of boiling water with mint 18.cover the dish with aluminum foil and and fry until the onions are golden brown leaves till rice is half cooked. cook in the preheated oven for 15-20 mins 6.add ginger and garlic paste to the fried onions and stir well at 350*c 7.now add chicken to the indian wok and mix well. cook 19. remove from the oven and there you for a couple of minutes stirring continuously have it your homemade biryani! enjoy

This recipe is from (Zaruf M)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My Arabian ancestors and family made rice and chicken for as long as I could remember. My mom makes this recipe almost every single day. My family loves this and most of all my dad loves it. I have loved this since I was able to eat. My mom makes this recipe anytime it does not have to be on special occasions.

Ingredients -2 tablespoon of oil -2 tablespoons tomato paste -salt and pepper -1 small onion, chopped -½ teaspoon cloves -2 tablespoons pine nuts, toasted -2 cloves garlic, chopped -½ teaspoon cinnamon -1 tablespoon cardamom(ground, not whole puds) -½ cup golden raisins -¼ cup slivered almonds -3 cups of rice

Directions 1.Put 3 cups of rice into and bowl with cold water (soak for 15 mins) 5.Check if dry ( add ½ water if not)

put oil in a saucepan and cook garlic and onion under medium heat 6.simmer for 20 mins until rice is tender 2. 3.Put the tomato and raisins in the meat mixture 7.Serve dish 4.Add seasoning and lower the heat and cover mixture 8.ENJOY!!!!

This recipe is from (Ray A)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story An important family recipe for me is Lamb Curry. This recipe comes from my grandmother. My grandmother is very famous in my family for making this because whenever we have a big family event coming up she makes it for us. I love this recipe because first of all, it tastes AMAZING! Second, because whenever I think of this food I remember all the special memories my family has made with this recipe.

Ingredients -1 ½ lbs boneless lamb -1 cinnamon stick -1 tablespoon fresh -¼ cup vegetable oil -10 peppercorns ginger paste -2 bay leaves -4 whole cloves -2teaspoons minced -1black cardamom pod -1 1⁄2large onions, finely garlic chopped

Directions 1.sautey your onions 5.add water and oil 2.add your lamb 6.mix until cooked 3.add your spices 7.enjoy! 4.mix completely

This recipe is from JAi.A’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Lamb stew was first created in imperial Rome. When the first lamb stew was created, it was recorded in a big book with the directions and ingredients. The technology since the old times has changed the way you cook the stew. My dad is the one in the family how cooks the very tasty stew. We have lamb stew every so often, because the family has been so busy. This special meal to us we love eating we have so often around a special event.

Ingredients - 2lb ground lamb -garlic salt -2 cans tomato sauce -pepper -1 cup: chopped mushrooms -⅓ teaspoon rosemary -1 cup: chopped carrots -½ teaspoon minced garlic

Directions 1.Chop ground lamb, mushrooms and carrots 5. add garlic salt, pepper, rosemary and miced garlic 2. put crokpot to 375° 6.cook for 6 hrs. 3. mix mushrooms and carrots 4.put lamb, mushrooms and carrots

This recipe is from (Colby P’)s Family. How do we tell our story? A Recipe to Remember My Recipe Story This family recipe came from Russia on my mom’s side of the family. My mom loves to make this for us and sometimes when my grandma comes, they cook it together. It doesn’t have to be a special occasion for us to eat the cabbage burger casserole. We usually eat cabbage burgers whenever for dinner.

Ingredients - 8-oz. pkg. wide noodles - 1 med. onion - ½ tsp. paprika - 1 c. tomato sauce - 1 tsp. salt - ½ c. cheddar cheese - 1 lb. hamburger - ¼ tsp. pepper - 3 T. butter - 1 sm. cabbage, chopped

Directions 1. Cook noodles in salt water for 6-8 minutes; drain. 5. Add remaining cabbage and rest of meat. 2. Heat hamburger, onion and seasoning, but do 6. Pour tomato sauce over top. not brown. 7. Bake 45 minutes at 350 degrees, uncovered. 3. Line a 2-quart greased casserole with noodles. 8. Add cheese and continue baking cod 15 4. Layer: one cup cabbage over noodles, top with ½ of minutes uncovered. meat mixture. This recipe is from (Anna B.)’S Family. How do we tell our story? A Recipe to Remember My Recipe Story-Dhal Makhani is an old punjabi recipe that’s origin is old and unknown.It is a common dish made in many households and restaurants as a common dish that is easy to make.There is no special reason to make it because it is a common dish.My mom’s mom tought her how to cook this dish and her mom taught her.

Ingredients - - -One cup of dal soaked overnight One teaspoon of salt One chopped tomato -asafoetida - 3 chopped green chillies - ½ cup of coriander leaves - ½ cup of kidney beans - 2 tablespoons of butter/ghee - One teaspoon of garlic -red chilli powder - One teaspoon of ginger - One teaspoon of garam masala -One teaspoon of turmeric powder

Directions 9.Add onions to ghee and saute until onions become 1.Place kidney beans,dal and 4/5 cups of water in pressure cooker. 2.Place salt and tameric powder in pressure cooker as well. translucent 3.Cook on low heat until you hear 7-8 whistles. 10.Add tomato to ghee and saute for 4 minutes 4.Then cool the mixture. 11.Add a pinch of red chilli powder and turmeric 5.Heat two tablespoons of ghee in a non stick pan powder and mix well for 3-4 minutes 6.add a pinch of asafoetida,garlic and ginger in ghee till it's golden 12.Add ghee mixture to pressure cooker for 15 7.Chop green chillies and add them to the ghee minutes and stir occasionally. 8.Saute well 13.Place leaves on the to and serve hot. This recipe is from Ranbir D’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My grandma makes a dish called Mami soup. She’ll make it for special occasions or during the winter when it gets cold. Mami soup is a Filipino chicken noodle soup. This soup has many different recipe but i love the recipe my grandma makes. It’s one of my favorite foods to eat so my grandmother taught my mom how to make it so she could make it for my brothers and i.

Ingredients -4 hard-boiled eggs, slice in cubes -Whole chicken or buy the one cut in quarters/remove the skin - 8-10 heads diced garlic -2 cubes of chicken bouillon or 2 c. chicken broth - 4-5 stalks spring onion (chopped) -1 large onion (slice in 4) -½ lemon squeezed and add about -1 package of Buitoni fresh Angel Hair Pasta 2-3 T. of Filipino Fish sauce

Directions 5. Add an extra cup of water in the por that you boiled the chicken in and add the 2 cubes of chicken bouillon or chicken broth 1. In a pot, cover chicken in water and add sliced onion. 6. Let it boil again then mix and add the package of Buitoni fresh Angel Hair Pasta 2. Let it boil till chicken is cooked or meat falls off bones 7. Boil pasta for about 5-7 minutes and turn off fire and remove from heat 3. Fry garlic in low-medium heat in olive oil until 8. Serve immediately and add the pieces of chicken in your bowl. brown...Remove from heat and let it cool and set aside for garnish 9. Garnish with the toppings such as fried garlic, chopped spring onions, diced eggs, and lemon/fish sauce to season as desired. 4. Take out chicken from pot and place in bowl, debone, and shred chicken into pieces

This recipe is from Kayla C’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My family recipe is a German egg noodle dish known as Spaetzle. My mother makes this dish every year when we celebrate the German festival Oktoberfest. We have made it every year and she has learned it from her mother, who learned it from her mother, who learned it from her mother back in Germany. Surprisingly, Oktoberfest takes place on November 1st.

Ingredients -2 cups all-purpose flour -1 tablespoon butter - -4 eggs, lightly beaten - - -½ cup 2% milk - - -8 cups water - - -

Directions 5.Drop pieces into boiling water. 1.Stir the flour, eggs, and milk in a large bowl until smooth. 6.Cook for 2 minutes or until noodles are tender and 2.Pour water into a large saucepan and boil. float. 3.Pour the dough through a colander and let the pieces fall 7.Remove with slotted spoon. into a bowl. 8.Toss with butter. Serves 6. 4.Press dough into small pieces with a wooden spoon. This recipe is from Ben. E’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: In my family, I am the one who usually makes this but my grandmother was the one who made it for me first and found the recipe. I wanted to do this recipe because over the summer I went to italy where it originated and tried lots of different kinds of it. We usually make this when we don't have anything planned and have the ingredients lying around.

Ingredients - 10 inch pizza crust -1 T parmesan -½ tsp parsley - 1 ¼ T of olive oil -12-14 pepperoni (optional) - 6 OZ pizza sauce -4 sliced mushrooms (optional) - 4 OZ mozzarella -½ tsp garlic salt

Directions 1.preheat oven to 375 degrees 5.spread cheese over sauce 2.rub 1 T of olive oil on crust 6.add the pepperoni and mushrooms (optional) 3.spread sauce evenly 7.drizzle rest of olive oil in rings over everything 4.sprinkle garlic salt and paley on sauce 8.bake for 11-13

This recipe is from Casey byers’s Family. Side Dishes How do we tell our story? A Recipe to Remember My Recipe Story Every holiday that we come together we have my great grandmother and my grandmother cooks candy sweet potatoes. It's been in my family for a while it’s been passed down from generation to generation.

Ingredients -6 sweet potatoes - -½ tbs nutmeg 1 ½ cup of water - 1 cup of brown sugar - -1 sticks of real butter -½ cup of white sugar -

-½ tablespoon of cinnamon -

Directions 5. Put 1 cup of brown sugar and 1 cup white sugar in a pan 1.Boil the 6 sweet potatoes until nearly tender with 1 ½ cup of water 2.Peel and cut them in ½ inch slice 6.Add one stick of butter to the pan and let it boil until it 3.Place in a baking dish thickens 4.Sprinkle them with ½ tbs cinnamon and ½ tbs nutmeg 7.Add sauce over the sweet potatoes 8. Put in the oven to bake for 45 minutes

This recipe is from (Ariana, L)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story One recipe my family makes once a year is Chinese fried dumplings, usually around Chinese New Year. My great grandmother would make these from scratch, so we would have to go to an asian market and buy the wraps and then get all the ingredients for the insides. she’s not around anymore, so my mom learned to make them when she was younger and now she can make them for us. It takes a long time to make them, but they are worth the wait.

Ingredients -green onions -wonton wraps -soy sauce -Ground pork -salt/pepper for -cabbage seasoning -carrots -oil for frying

Directions 1.Cook the ground pork 5.cook until done 9.make the edges wet 2.chop all the vegetables 6.add soy sauce and pepper for seasoning 10.fold edges to close 3.drain the pork 7.lay out wonton wraps on clean surface 11.fry wontons until brown 4.add vegetables into pan 8.take a spoonful of water and place in wonton 12.lay on paper towel to soak ` up any grease This recipe is from (Dylan,B)’s Family. How do we tell our story? A Recipe to Remember My Recipe Story-During Thanksgiving, our family meets together. One of our traditions has been to have Corn Bread Dressing. My grandmother said that this recipe came from her grandmother, Lula Young who lived in Washington County, Alabama. My grandmother is who I remember being famous for making this family recipe.-Corn Bread Dressing

Ingredients -Giblets and neck from a turkey -2 celery stalks -2 large onions -Sage - Salt -Poultry Seasoning - Corn Bread (unsweet) - Dozen Eggs -Turkey Drippings -Pepper Directions 1.Take the giblets from a turkey and wash them 2.Chop up your celery and cook with your onions with the giblets. 3. Season the eat, celery, and onion in a pan with water and boil until the celery is tender and the meats done. 4. Seperate the meat and chop into small pieces. Strip the meat off and chop if the neck was used. 5. Use package directions to cook 2 cakes of corn bread (dont use sweet mix) when done, cool. 6. Boil 6-12 eggs then let cool and shell.Then chop the eggs into small parts. 7. Combine meat, celery, juice, and onions. Crumble cornbread in while mixing (should be semi soupy) mix eggs in. 8. Season with sage and poultry seasoning. Mix and taste until right. Add salt pepper,onion, or celery if needed. 9. Extra turkey drippings can be added for flavor. cook at 300-350 degrees in oven until not soupy. (check to make sure its not dry) This recipe is from Payton m.’s Family. How do we tell our story? A Recipe to Remember

The recipe i chose is tabouleh. Even though it is a simple salad, it is a classic lebanese cuisine. It is always found in Lebanese restaurants and usually served with a proper lebanese dinner. My grandmother is famous for making it. Even though there a few ingredients, it is easy to get wrong. It has to have the perfect balance of parsley, tomatoes and burghal; otherwise it’s not authentic tabouleh. My grandma is an amazing cook and she makes the best tabouleh. AT least that’s what my mom says. it is eaten year round but typically in Lebanon it is made more often in the summer when the parsley and tomatoes are picked fresh from backyard gardens. SOunds Delicious!

- Ingredients 1 bunch of green - Salt - 3 bunches of parsley onions - Pepper - Lemon Juice - 2 diced tomatoes - ¼ Cup of Bughral -Olive Oil

Directions 1. Wash parsley, tomatoes and green onions 4. Mix all ingredients while adding salt, pepper, 2. Chop the ingredients above. The tomatoes and olive oil and lemon juice onions should be diced thinly 5. It can be served with fresh cabbage or 3. Soak the burghal in water for 15 mins. Afterwards romaine lettuce Drain This recipe is from Serena M’s Family. How do we tell our story? A Recipe to Remember My Recipe Story is on rajma (kidney beans). It is rich with fiber and is very tempting to eat with rice , and mixed sauteed vegetables. The reason this is very significant to my family is because it has been made since my grandparents parents. I would definitely eat this meal anytime of day. It is also very easy and fast to make! Ingredients 2 Green chilies ½ Tsp. turmeric Kidney beans 1 Tsp. cumin powder and salt 1 Large onion seeds 3 Medium tomatoes ½ Tsp. red chili 1 Inch ginger powder

Directions 1.Soak 1 cup (200 grams) kidney beans in enough water overnight or for 8 to 9 hours 2.The next day, drain the soaked water 3.Rinse the beans again in fresh water 4.Drain them and keep aside 5. Chop the veggies-1 large onion, 3 medium tomatoes, 1 inch ginger, and 2 green chilis. Then, keep aside 6.In a pressure cooker add the beans along with the chopeed onions, tomatoes, ginger, and green chilies 7.Now add the spices-1 tsp. cumin seeds, ½ tsp red chili powder, ½ tsp turmeric powder and salt 8.Pour 2.5 cups of water 9. Stir very well 10.Cover tightly and pressure cook for l8 to 20 whistles on high flame This recipe is from Nora K. ‘s Family. 11.Once finished, pour into a bowl and ENJOY! How do we tell our story? A Recipe to Remember

My Recipe Story: my recipe is parker house rolls. i chose this because my sister and i make these every year for thanksgiving and they are special to us because we are the only ones allowed to make them. we got this recipe from my mom’s mom and she passed it down to us, because she ate them every year for thanksgiving as well. that’s why i chose this recipe.

Directions: continued Ingredients 9 punch down dough by pushing down the center of the dough with fist -6 cups of all-purpose flour 10 knead the dough onto a lightly floured surface preheat oven -½ cup of sugar to 400 degrees -1 cup margarine or 11 with a floured rolling pin roll the dough out until it is 1 inch ½ in -2 teaspoons salt butter (2 sticks) softened thickness 12 with a floured cookie cuter cut the dough and put melted butter in the -2 packages active dry yeast -1 large egg middle and fold over. continue until all dough is used 13 bake the rolls for 15-18 minutes and serve when they come out 4.beat in ¾ cup flour or enough to make a thick batter; continue Directions beating for 2 minutes occasionally scraping the bowl 1.In a large bowl, combine 2 ¼ cups, flour, sugar, salt and 5. with a spoon stir in enough additional flour (about 2 ½ cups) to make a soft dough yeast add ½ cup margarine 6.turn dough onto lightly floured surface and knead until smooth and elastic 2.with mixer on low speed, gradually pour 2 cups of hot tap 7. about 10 minutes working in more flour (½ cup) while kneading water 120 degrees F. into the dry ingredients 8. shape dough into a ball and place in a greased large bowl turning so the top of the 3.add egg; increase speed to medium; beat for 2 minutes scraping dough is greased and cover with a towel and keep it in a warm place until size is bowl with a rubber spatula. doubled This recipe is from Ally H’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story:I chose this recipe because it is a recipe we make often. We make it when we have a special occasion, or just for fun. It is also my favorite curry. Everyone in my family knows how to make this recipe.

Ingredients -½ spoon rai and urad -½ teaspoon turmeric -1 tbsp. oil dal -½ t/s fennel seeds -3 big tomatoes -¼ spoon asafetida -1 tbsp.black pepper -5 curry leaves -5 gm ginger finely powder -4 red round (south indian) chopped -salt as per taste chillies -5 garlic cloves

Directions 1.First you peel the tomatoes skin after blanching 5.Fry and stir for 2 minutes add tomato paste also add 1 cup them of water 2.Then you make a paste in the mixer grinder 6.Let it boil for 5 to 7 mins 3.Post that you sieve the tomatoes on a colander or a strainer. 7.Now you can serve your dish 4.Take oil in a small pan add curry leaves, round chillies and the rest of the ingredients along with all the masalas. This recipe is from Nishita P. ’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe is Coconut Rice. This rice does not taste like coconut. No one is really sure who came up with this recipe, but almost everyone in my family makes this rice. We usually make it on any special occasion. Birthdays, Christmas, Thanksgiving, any time family visits, etc. This takes about 45 minutes to make.

Ingredients - 1 tsp ginger-garlic paste -4 cloves - few curry leaves - 2 cups raw rice - 2-3 slit green chillis - 2 elachis - 2 tsp ghee or - 4 cups coconut milk - 1 onion, finely sliced -1-2 bay leaf butter + ½ tbsp olive - salt to taste - 1” cinnamon stick(2 -½ bunch mint leaves oil - ¼ tsp turmeric powder pieces) - ½ bunch coriander leaves

Directions 1. Heat ghee and oil in a cooking vessel 4. Add turmeric powder, salt and combine. Add the drained on medium heat, add the cinnamon stick, cloves, rice and fry for a minute. Add 4 cups of coconut milk and elachi, and bay leaf and fry for a few seconds bring to boil. 2. Add the green chillis, sliced onions, curry 5. Reduce heat and place lid and cook till rice is done. leaves and fry on medium heat until onions 6. Garnish with coriander leaves. become transparent. *To extract coconut milk : Grate a coconut, add 2 glasses of hot water and 3. Add ginger garlic paste and fry until golden brown. boil for 10 mins. Place a thin cotton cloth on a vessel and pour this mixture Add chopped mint and coriander leaves and fry for half a minute. onto the cloth. Use hand to squeeze out the milk from the residue.* This recipe is from Nina C. ’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My family recipe is Corn Casserole, and my mom always makes it on big holidays like Christmas, Thanksgiving and Easter. This recipe was passed down to my mom from my grandmother who uses the original but adds a secret twist to it. This recipe was originated in Tennessee, it is a southern state which is where corn is a very popular food. The person who is famous in my family for the recipe would be my grandmother.

Ingredients - 3 (15 ounces) cans of creamed corn -½ teaspoon of paprika -2 eggs -¼ teaspoon of ground black -1 cup of crushed saltine crackers pepper -½ cups cup of butter

Directions 5.in a small bowl, mix the remaining melted butter, 1.Preheat your oven to 350 degrees F cracker crumbs, paprika and pepper 2.Butter one 8x11x2 inch casserole dish 6.sprinkle crumb topping over the casserole 3.In a medium sized mixing bowl, combine the creamed corn, 7.bake at 350 degrees F for 30 to 40 minutes eggs, ¼ cup of melted butter and ½ of the cracker crumbs 8.It’s done when the tops slightly brown and bubbly 4.Pour the mix into the prepared mix around the edges This recipe is from Mackenzie B’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My dad’s aunt is known for making this recipe for special occasions such as Thanksgiving, or even just for dinner. Pancit is a combination of rice noodles, chicken, and other vegetables, which we typically cover in lemon juice to give it more flavor. This pancit recipe originated in the Philippines which is a country where my dad grew up. To this day we still enjoy this recipe that has been created many generations ago.

Ingredients 1 (12 ounce) package dried rice noodles 2 cups diced cooked chicken breast meat 1 teaspoon vegetable oil 1 small head cabbage, thinly sliced 1 onion, finely died 4 carrots, thinly sliced 3 cloves garlic, minced ¼ cup soy sauce 2 lemons for garnish

Directions 1. Place the rice noodles in a large bowl, and cover with warm water. 4. Toss in noodles, and cook until heated through, stirring When soft, drain and set aside. constantly. 2. Heat oil in a large skillet over medium heat. Saute onion and garlic 5. Transfer pancit to a serving dish and garnish with quartered until soft. lemons. 3. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften. This recipe is from (marissa a.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story:My moms’ dads’ mom was born in Ireland. When my great grandmother imigrated to America and had my grandfather, Grandma Gatleys Irish Bread was on the table. When my mom was born, my grandma made the bread for my mom every day. Now, it’s my turn to try it.

Ingredients -3 cups Flour -¼ tsp Salt -1 Egg -½ cup Sugar -¼ lb Butter(1 stick) or ¼ -1cup + 1 tbs Milk -1 tsp Baking Soda cup margarine - -4 tsp Baking Powder -1 box Raisins -

Directions 5.Mix in milk 1.Sift together flour, sugar, baking soda and powder, and salt 6.Knead dough until well blended 2.Cut in butter 7.Place dough in greased 9’’ cake pan. Bake at 350 3.Add egg degrees for 1 hr 4.Add raisins 8.Serve warm with butter

This recipe is from (Ryan, B)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My Aunt Judy is famous for making her sausage stuffing. She makes it every year and everybody likes it. The pickiest eaters will still eat this. The only thing unique about it is that she doesn’t stuff the turkey with the stuffing. It is my favorite thing to eat during Thanksgiving. I picked it because it tastes awesome.

Ingredients -1 bag of Pepperidge Farm stuffing mix -1 roll of Parks’ sausage -1 large onion -3 stalks of celery

Directions 1. Brown sausage in frying pan and chop in small pieces-place in bowl 5. Add water from celery to mix until moist 2. Chop onion and saute in butter until soft-place in bowl 3. Chop celery and boil until soft-put in bowl of water 4. Add Pepperidge Farm stuffing mix to bowl

This recipe is from Ryan T’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story (Egg Noodles) This recipe came from my 94-year old grandmother, Garnet Bauer Schwartz. She got this recipe from her mother, Lizzie Durst (1890-1959). Both ladies grew up in West Virginia; however, distant relatives were from Germany which is where the recipe most likely came from. We eat these noodles at thanksgiving, which is one of the reasons why I chose this recipe. the other is because it’s the only recipe my family makes, even if we can only have it at Thanksgiving.

Ingredients -2 C. Flour -Chicken or Beef Broth -1 Tsp. Baking Powder -1 Tsp. Salt -4-6 Eggs, Beaten

Directions 1. Mix all the dry ingredients together, probably in 5. Sprinkle flour over the top and cut the order they’re labeled. it to the desired widths. 2. Mix the eggs in right after all the dry ingredients are in. 6. Drop into hot liquid, and add some 3. Wait a couple minutes before continuing. chicken or beef broth. Cook until 4. Roll onto a well-floured surface and roll to about ¼ thickness/less. tender..

This recipe is from (Tyler P.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story:My great-grandmother used to make golden biscuits for my dad's side of the family. She would make them at Christmas, thanksgiving, and special dinners. The biscuits were golden and flaky that went good with almost everything. We now still eat them, but they will never be the same than when she made them.

Ingredients: -2 ½ cup of sifted flour -milk -1 teaspoon of salt -½ cup butter -2 eggs

5.add enough milk to measure one cup Directions: 6.beat slightly 1. sift the flour 7.add liquid to flour mixture to make a soft 2.mix baking powder and salt dough 3.cut or rub in butter until mixture is crumbly 8.knead gently for thirty seconds 4.break eggs in measuring cup 9.roll out one half inch thick and bake in the oven at 400 degrees for 15 minutes This recipe is from Kayla Judy’s Family. Desserts How do we tell our story? A Recipe to Remember My Recipe Story My polish cookies are an old favorite of my mom’s mom and my great grandmother, they always used to make these around the holidays.

Ingredients -1tsp white sugar -¼ cup warm water -4 cups sifted all purpose - 1 cup sour cream -(.25 oz) packages active dry yeast packets yeast apricot or other fruit -1cup margarine softened filling - -4 eggs yolks - - Directions 5. Cut dough in 6 equal-sized pieces, cover with cloth then refrigerate for an 1. in a bowl, dissolve sugar in warm water and, stir in the yeast. 1hour 2.Let in stand until the yeast forms a creamy layer about 5min 6. Preheat oven to 350d F (175 degrees C) Grease baking sheets, or line with 3. In another bowl , mix flour and margarine until blended well and parchment paper stir in the egg yolks one at a time 7.Working on a floured work surface, roll out one of the dough balls into a 4. Mix yeast until incorporated , stir sour cream make it soft not sticky square about 6x8 inches. Keep the other dough in the fridge. Use a pizza roller, cut the squares into 12 smaller squares. Place about 2 tsps of fruit filling in the middle and fold two opposit corners of dough together to meet in the center. Pinch the corners together. 8.Bake approx 20-25 minutes, place on wire rack to cool

This recipe is from kye p. Family. How do we tell our story? A Recipe to Remember My Recipe Story: Cherry jubilee is an important recipe in our family. The recipe came from great grandmother. She made it for my she made it for my for my grandma for every holiday. My grandmother learned how to make it from her mom. My dad learned how to make it from my grandma. My dad loved this dessert so much that he makes it for my family. It is delicious! when my dad mastered the recipe he taught it to my older sister. I always watch her make it so i have learned some of the steps. Once I learn how to make it i hope to pass it down to my family.

Ingredients DUMPLING MIXTURE -2 tablespoons of lemon juice -flour 1 cup -3 tablespoons sugar -cherry pie filling - baking powder 1 ¾ tsp - ¼ tsp salt -water 1-¼ cups -2 tlbs of melted butter - 1 egg -salt- ⅛ tsp -1 tsp vanilla

Directions 5.scoop and put tablespoons of the dumpling 1.mix the dry ingredients of the dumpling mixture together mixture into the top of the boiling cherry syrup 2.stir in 1 egg with a fork 6.cover the pot 3.mix the in the liquid ingredients of the dumpling mixture 7.when the steam comes up turn to simmer for 4.mix the cherry syrup mixture ingredients and boil on high 30 minutes but don’t lift lid This recipe is from Kristen .B.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My stepmom’s has gotten interested in baking and making creative desserts. Her favorite one is to make banana pudding with good ingredients that you’ ll want to eat before it’s done!!! So your mouth might be crying with joy (watering) so i’ll tell you the good stuff!!!!!

Ingredients - 3 cups cold milk -1 tub (8 oz.) cool whip, - - 2 pkg. (3.4 oz. each) jello vanilla thawed - flavor instant pudding - - 30 chess cookies or nilla wafers - - -3 bananas, sliced -

Directions 1. Beat pudding mixes and milk with whisk for 2 min. 5. Refrigerate for 3 hours 2. let it stand for 5 min. 3. Arrange half the wafers on the bottom and upside of 2-qt serving bowl; top layer of half each of the banana slices and pudding. Repeat all layers. cover with cool whip.

This recipe is from (Jarod, C)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story A long time ago in india, there was a person who went to the king. The man showed this special dessert to the king. the king tasted his dessert and loved it. the king enjoyed the dessert so much that he named the dessert gulab jamun. that is how the name gulab jamun originated.

Ingredients -1 cup of milk powder -¼ cup all purpose flour or madia -1 to 2 tbsp yogurt -1 tsp oil or ½ tsp ghee -a pinch of baking soda - Directions 1.First mix the milk powder , all purpose flour , soda in the 5.Make smooth small balls from the dough. bowl. 6.Heat the oil and reduce the flame to low. 2.Add oil or grease and just 1 tbsp of yogurt. 7.Add the balls and fry them stirring to get a even 3.Mix and keep on adding little of the yogurt. color. 4.The dough should not be crumby of dry if it is then add 8.When they become golden , remove and put it in the sugar syrup. some yogurt. 9.Let them soak for 1-2 hours. This recipe is from Mayank S.’s Family. How do we tell our story? A Recipe to Remember My Recipe Story are family makes this dessert a lot and we all love it it’s a fun family treat sometimes when we have parties we make it for our guest and they love it too!!!!!!!!!!!!

Ingredients -½ cup unsalted butter -1 cup cinnamon chips -2 large eggs -2 cups of all purpose - -1 tsp vanilla flour - -3 mashed bananas -1tsp baking powder - -½ tsp kosher salt - Directions 5.pour the batter into a prepared pan use the spatula 1.preheat oven to 350f spray a 9-inch by 5-inch loaf pan with to even it out cooking spray 6.let cool before slicing and serving 2.combine the butter and brown sugar in the bowl of a stand 7. mixer 8. 3.add the eggs to the mixture but not all at the same time 4.in a small mixing bowl sft tigether the flour and baking soda This recipe is from maddie y Family recipe How do we tell our story? A Recipe to Remember

My Recipe Story This is a traditional gujarati desert that we usually make during a holiday called Diwali. In the family it's usually my mom or my aunts make it together. It's usually made in big batches but it is pretty hard to make, that's why usually more than one person makes it.

Ingredients -dry fruit(optional) - 500gm of khoya/mawa - -600-800gm refined flour -6tbsp of bura/fine grain sugar - -½ to 1 ½ tsp of salt -3-4tsp of finely grated dry coconut - -200 gm of ghee to deep -at least 20 raisins - fry

Directions 5.cover the circles over the khoya fiilling 1.Roast mashed khoya till pink then take out to cool 6.moisten the edges then fold the dough over like a 2.add raisins, refined sugar, and dry coconut then taco. mix well. 7.press the edges and then put on damp cloth 3.prepare dough by adding refined sugar and water to flour then put a cloth over and keep it aside for 10min 8.deep fry the gujiyas at medium heat till golden 4.make small balls of dough and then brown make it into a flat circle. This recipe is from Sohil s. Family. How do we tell our story? A Recipe to Remember

My Recipe Story -This recipe is important to me because my mom makes it every year around christmas time. I picked gingerbread because when i smell it i think of christmas. THe recipe is from the raleigh tavern bakery in williamsburg.

Ingredients -½ teaspoon of salt -½ cup of evaporated - 1 cup of sugar -1 ½ teaspoon baking milk -2 teaspoons of ginger soda -1 cup of molasses -1 teaspoon of nutmeg -1 cup of margarine, -¾ teaspoon vanilla -1 teaspoon of cinnamon melted extract (optional) -¾ teaspoon lemon -4 cups of flour extract ( optional)

Directions 5.add flour 1 cup at a time, stirring constantly 1. combine sugar, ginger, nutmeg, cinnamon, salt, 6.knead dough and baking soda. 7.roll it out ¼ inch thick on a floured surface and cut 2.mix well into cookies 3.add the melted margarine, evaporated milk, and molasses 8.bake in a preheated 375 F oven for 10 to12 min. 4.add the extracts if desired and mix well This recipe is from (Ellie M.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story - This recipe is important to me because it my family always eats it during the holidays. I chose it because i move around/travel a lot and It always reminds me of home back in Texas. It’s just like a sweet slice of home!

Ingredients - 2 Eggs Beaten - ⅔ Cup White Karo - 2 Tbsp. Butter - ¾ Cup Sugar Syrup - 1 Unbaked Pie Crust - 2 Tbsp. Flour - 1 Cup Pecans(I usually - - 1 tsp. Vanilla add more) -

Directions it look pretty. 1. Pre-heat oven to 325 degrees F 5. Bake in slow oven for 45 minutes - 1 hour and 2. Mix all ingredients together IN ORDER! until firm and brown. 3. Pour mixture into unbaked pie crust. 6. This can be doubled! one is never enough for 4. Add extra pecans to the top in a circular order to make us!! This recipe is from Taylar, M.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My recipe is Besan Ladoo. It is a sweet indian dessert that is made out of gram flour. This was first made in my family by my great grandma. This dessert is made on my mother’s side of the family. My mom makes this dessert on Diwali and any other special occasion.

Ingredients - 2 cups gram flour -10 raisins - 1 cup of sugar -10 cashew nuts -1 cup melted unsalted butter -4 cardamoms -¼ cup of hot milk

Directions 1.Roast the gram flour in a pan with the melted unsalted butter 5.Stir well so that no lumps are formed on a low flame for about 15 minutes 6.Once you have mixed the besan ladoo mixture well 2.Keep on stirring until it turns light brown then let it cool down to room temperature 3.Remove the pan from the stove and add powdered sugar 7.Make small or medium sized balls with the 4.Add the powdered cardamom raisin and cashews mixture. Now they are ready to eat! Sakshi S. How do we tell our story? A Recipe to Remember

My Recipe Story: My great grandma used to make it for my grandma and mom on their birthdays and on thanksgiving. This recipe has been passed down through my family and my mom isn't the only one who knows the recipe all her sisters do so no matter what the recipe will still live on if anything was to happen. Now the recipe can be varied to your liking and prepared whenever like my family does.

Ingredients - ‘Yeast 1 ½ - Flour 1 ¾ cups tablespoons - Sugar ¼ cup - Milk ½ cup - Brown and White Sugar ¼ cup - Eggs 1 egg - Salt ½ teaspoon - Oil 3 tablespoons

Directions 1 First add 1 ½ cups of flour, ¼ cups of sugar, 1 ½ tablespoons of yeast, ½ a teaspoon of salt, and blend that on low power, inn your stand mixer. While blending add 3 tablespoons of oil and 1 egg and blend on high for 3 minutes. 3 Turn the mixture on a low power and begin slowly adding ¼ cup of flour (or s much as needed). 5 Take out the dough and begin kneading the dough about 140 times. 6 Then cover the dough with a bowl for about 10 minutes.The roll out the dough to a rectangular shape. 7 Add a mixture of brown sugar, sugar, and cinnamon to the dough and spread it out. Roll the dough from edge to edge and begin slicing clean cut from top to bottom.! 8 spray your pan with butter and add the cinnamon rolls. 9 Cover them up with saran wrap and leave them to rise for about an hour. 10 After heat up the oven to 360 and place the cinnamon rolls in. 11 This recipe is from Roba M’s Family. How do we tell our story? A Recipe to Remember My Recipe Story: My recipe is called Gulab Jamun. It’s kind of like spongy milk balls soaked in rosewater. This recipe is important to my family, because my Mom and I make it for certain festivals. My Great Grandmother was famous for making this dish, who passed it onto my Grandmother, who passed it to my Mom. It’s one of my favorite things to cook with my Mom.

Ingredients -1 cup dry milk powder -1 tablespoon of golden raisins - ½ cup of warm milk -3 tablespoons of all- purpose flour -1 pinch of ground cardamom powder -1 tablespoon chopped almonds -3 tablespoons of ghee -1 ¼ cups of white sugar -1 tablespoon of pistachios -½ teaspoon of baking powder -7 fluid oz of water -1 teaspoon of rosewater

Directions 4. Fill a large, heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. 1.In a large bowl, stir together the milk powder, flour, 5. Knead the dough, and form into 20 small balls. . baking powder, and cardamom, then stir in the almonds, 6.Reduce the heat of the oil to low, and fry the balls. After about 5 minutes, they will float and pistachios, and golden raisins. expand to twice their original size, but the color will not change. 2. Mix in the melted ghee, then pour in the milk. Continue to 7.After the balls float, increase the heat to medium, then turn them frequently until light golden. mix until well blended. Cover and let it rest for 20 minutes. After that remove them from the oil to paper towels using a slotted spoon, and allow to cool. 3.In a large skillet, stir together the sugar, water, rosewater 8. Place the balls into the skillet with syrup, and simmer over medium heat for 5 minutes. and a pinch of cardamom. Bring to a boil and simmer for 1 minute. 9. Squeeze the balls gently to soak up the syrup. Serve immediately or chill. Enjoy!

This recipe is from Thrishaa, J’s Family. How do we tell our story? A Recipe to Remember My Recipe Story: Deepavali (Diwali – Festival of Lights) in India is synonymous with Kajjaya. The English name is “Sweet Rice Fritters”. It is an offering made to god on the day of the festival. The festival is a time when loads and loads of Kajjaya and other savory snacks like Nippattu, Chakli are made at home, packed and sent to neighbors, friends and relations! Oh yes, that meant days and days of hard labor in the kitchen, but we got to eat a lot as well.... My great grandmother mastered this and it was transferred to my grandmother and later to my mom. The superstition is that we must not speak while preparing this else it does not come out well. Usually, they wait for kids to fall asleep and prepare this. Here is the recipe for this sweet which is mouth- watering, I can’t wait to have them for next Deepavali.

Ingredients - Cardamom 1-2 - Rice ½ cup - Sesame Seeds - Jaggery (powdered) ½ cup - Poppy Seeds - Water a few tbsp - Ghee 5. Now slowly add the rice powder, sesame seeds and poppy seeds and Directions stirring vigorously on low flame. Cook the mixture for five minutes till 1. Soak rice in water for 30 minutes and drain overnight in a colander. well combined and the mixture leaves the side. Turn off the flame and set 2. Powder the well-drained rice into a slightly coarse powder. Set it aside. aside to cool. 3. Combine jaggery, cardamom and a few table spoons of water in a thick 6. Once cool enough to handle, pinch small balls off the dough and roll it bottomed pan on low flame. Stir till the jaggery bubbles. Now test for the into about 3" rounds 1/4 " thick. soft ball stage. 7. Heat Ghee in a thick bottom stable pot. Once the ghee is ready, slide 4. If the jaggery just disintegrates in cold water then it is still not ready. If the rolled out dough. Cook till the oil stops to froth or the Kajjaya is a ball can be formed, then the jaggery is ready. honey - golden in colour. Turn the kajjaya just once and cook till it is

uniformly honey golden in colour.

8. Remove, drain excess ghee on a paper towel and serve it hot. This recipe is from Rishith V.’S Family How do we tell our story? A Recipe to Remember

My Recipe Story There was a poor farmer, whose son was sick. My grandfather decided to make a sweet dish to make him feel better. While making this dish, he accidently dropped in a secret ingredient that I shall not name, because I don’t know myself. Ever since that day, we enjoy this sweet all the time!

Ingredients -Semolina -Dry fruits (optional) - -Milk -Secret ingredient - -Sugar - - -Cardamom powder - -

Directions 1.Boil milk and semolina 5.Then add cardamom powder 2.Add sugar once the semolina is boiled 6. 3.Keep stirring until it gets thick 7. 4.Then add sugar to make it till the consistency you like 8.

This recipe is from ananya m.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- My family always wants to have a special activity all together. that activity is baking. we love to Bake! so, my family decided that we make up our own recipe for something my family always enjoys. chocolate chip cookies! So we came up with the name catastrophe cookies! the delicious and drizzly cookies!

Ingredients -2 Cookie Pans -Chocolate Chips(big or -Chocolate Syrup -Cookie Cutter (if necessary) small) -The use of an oven -Vanilla Cream -Cookie dough

Directions 1.Grab your cookie dough 6.Put the cookies in the oven for 11-13 minutes 2.cut out your cookie dough into rectangles with a knife and 7.While cookies are in the oven, grab chocolate syrup place it on cookie pan 8. When cookies are finished, take them out of the 3.Pour ¼ of a teaspoon of Vanilla Cream on each cookie oven, with oven mitts, and place them onto a clean 4.Put the chocolate chips inside the cookies cookie pan. 5.Cut out the cookies with your cookie shape cutter 9.Use your chocolate syrup and drizzle the syrup over to make cool shapes!(only if you want to) the cookies 10. Finally enjoy your delicious cookies!!! YUM! This recipe is from Jordyn W.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My famous family recipe is french chocolate mousse. This recipe is a french recipe and has been in my family for a really long time. My grandma would make it for my mom when she was younger. My grammy is known for making this good dessert and her parents would make it for her, too. We normally eat this soft, creamy, chocolaty goodness at family reunions. Now my mom makes this dish sometimes. This is one of my favorite dishes

Ingredients - 6 oz of milk chocolate chips Extra: -11/2 cups of heavy cream -Whipped Cream -3 egg whites -Shredded Chocolate -2 Tbsp of sugar

Directions 6.Add ¼ of the cream to the chocolate and stir until smooth. 1.Melt chocolate chips in boiler over low heat 7.Add the chocolate mixture to the egg whites and fold. 2.Once chocolate is melted, remove from boiler and set aside to cool 8.Finally, add the cream to the whole mixture and fold again. Set 3.In a bowl, start to whip the heavy cream in the refrigerator for 30 mins 4.In a seperate bowl, whip the egg whites at soft peaks 9.Add whipped cream and shredded chocolate if you would like! 5. Add the sugar in with the egg whites and mix

This recipe is from Carly S’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: The most important recipe I have is this chocolate pie recipe because it is very delicious and means a lot of different things. The pie can be a thank you, and I’m sorry for your loss, happy Thanksgiving, Merry Christmas and much more. The most famous person for making was the pie was my great grandmother she was the absolute best at making the pie. The pie is usually ate on Thanksgiving, Christmas and other holidays. The pie has been in the family for many generations and will remain being made.

Ingredients

-1\2 cup sugar -1\2 cup evaporated milk

-3 Tb Flour -1 t vanilla

- 1 stick margarine - 3 tb cocoa

- 1\2 t salt - frozen pie crust

Directions 5. add vanilla and pour into pie crust 1.Cream sugar and eggs 6. bake at 350 degrees cook for thirty minutes until it 2. then add salt cocoa and flour stops sizzling 3.melt marganne in a separate bowl add milk 4. pour into mix

This recipe is from (Caroline a)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story The recipe was was given to my Grandma from her friend Debbie in 1987. My grandma was picking up my mom from spending time with Debbie, and as she went to give Debbie a hug she noticed sticky buns on the counter she tried them and just had to have the recipe! Although these sticky buns don’t originate from my family we have them every year on Christmas Morning and they are definitely an important family tradition.

Ingredients - 20 small dinner rolls (frozen) - 1 cup of chopped -1 small pkg. of instant pecans (optional) -made in a bundt pan butterscotch pudding - ½ cup of brown sugar - 1 stick of melted butter -cinnamon - Directions 1. grease bundt pan. place pecans on the bottom of the pan (pecans are optional.) 2. Put the roll straight into the pan and sprinkle the pudding on rolls, then brown sugar, cinnamon and melted butter 3. Place the rolls in the cold oven overnight. In the morning, bake at 350 degrees for 25 minutes without preheating the oven. Let stand for 5 minutes after baking before tipping upside down to serve. This recipe is from Kai S’s Family. How do we tell our story? A Recipe to Remember My Recipe Story There are many family recipes that we have and use for our foods, but the most delicious family recipe that we use is called Kyrie, or is also known as rice pudding. It’s a really good family dish and has a sweet taste. Kyrie usually came from Saudi Arabia and the Indian Sub-Continent, therefore, Bengalis also eat and treat this as a sophisticated food mostly for special occasions. My mom is known to make this delicious dessert since she is very good in making it. On average, my family and I have the opportunity to eat Kyrie about twice a month. There is a lot of work involved to make this type of dessert as there are many ingredients that you have to add and maintain it in low heat in order to make this yummy dish.

Ingredients - ¼ cup (50 grams) dark brown - 2 ½ cups (600 ml) of whole milk sugar - ⅓ cup (66 grams) of uncooked short grain rice - 1 teaspoon of vanilla extract - Pinch of salt - ¼ teaspoon of cinnamon - 1 egg - ⅓ cup (40 grams) raisins

Directions 1. In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. 2. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan. 3. In a small mixing bowl, whisk together egg and brown sugar until well mixed. 4. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate. 5. Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. 6. Stir in the vanilla. 7. Remove from heat and stir in the raisins and cinnamon. 8. Serve warm or cold.

This recipe is from (prisha. j)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: I have many wonderful memories with Oldashki, if try to explain it in English is as like small and smooth pancakes. Usually people eat pancakes for breakfast in Russia, in general, in Russia there are 2 kinds of pancakes, first - smooth and small pancakes(oladushki), second - big and thin pancakes (bliny).

Ingredients - Kefir 1 cup - 1 ts of vegetable oil - -Flour ⅓ of cup - - -3 eggs - - -2 ts of sugar - -

Directions 1.Mix Kefir,eggs,sugar,vegetable oil 5. 2. Slowly, in small steps and flour to the mixture 6. 3.Mix before mixture will not smooth 7. 4.Fry on low fire 8.

This recipe is from (Russia, Meshcheryakova K.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: Shagun karki This recipe came from india. my grandmothers used to makes this recipe, now my mom and aunts make this recipe. we share it with each other and it spreads love to the family. we usually eat this recipe in an indian holiday, holi.

Ingredients - 2 c Mawa - 1 c Cashew - Flour 1 c - 1 c Semolina -500 g Raisins - Ghee 2 tbsp - 2 tbsp Melted Butter -small cardamom 7-8 - Water - 2 C sugar -dry coconut 1c -

Directions of Gujiya: 5. Mix it up, after take the dough and slice it. 1. Melt the ghee then put it in the flour. 6. Flat it up, then take the dry sugar and dry fruits 2. Mix it together, then add ½ cup of water. you mixed and it on top of the dough. 3. Make it into a dough then put a cloth over it. 7. Fold the dough, then fry it. 4. Chop the dry fruits then put the cardamom and sugar over it. 8. And enjoy!

This recipe is from Shagun k. ’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This is a traditional dish that is made every time my family gets together. It is so good and is an even balance between flavors. Everybody I know loves this dish and it is plenty for everyone. The first person in my family to make it was my great grandmother and I wasn't alive but from what i hears everyone liked it. My Family mostly eats this dish on thanksgiving and christmas nut sometimes other holidays. I picked this dish because the recipe has been passed down my family and everyone likes it.

Ingredients -2 Rome Beauty Apples - 1 Tablespoon All-Purpose Flour- ¼ Cup Ground Walnuts -½ Cup All-Purpose Flour - ½ Cup Packed Brown Sugar - ½ Cup Dried Cranberries -2 Comic Pears - ½ Cup Quick Cooking Oats - ½ Cup Butter - -

Directions 1.Preheat Oven To 375 Degrees.Lightly Grease an 8 inch dish 5.Bake 45 Minutes until golden brown on top. 2.Mix The Apples, Pears, And Cranberries, 1 tablespoon Flour, Honey, and Lemon Juice In The Prepared Dish 3.In a bowl Mix ½ cup Flour,Brown Sugar,Oats,Walnuts, Ans Butter To the Consistency of crumbs Sprinkle Loosely over Fruit mixture

This recipe is from (Luca d’s Family). How do we tell our story? A Recipe to Remember

My Recipe Story My grandmother always makes this for thanksgiving meal and sometimes for fun. Jell-O has been around since 1897. We always add our twist to make it sour or sweet. Red jello or blue. Apples instead of pineapple or oranges. Its really tasty and colorful.

Ingredients -Cream cheese -Cold water -Lime Jello -Marshmellows -Crushed pineapple -Boiling water

Directions 5.Pour into mold or container and place in refrigerator until set 1.Mix cream cheese and lime jello 2.Add boiling water and beat well 3.Add pineapple and cold water and mix well 4.Add the marshmallows

This recipe is from (Connor, T)’s Family. How do we tell our story? A Recipe to Remember

My Recipe: the raspberry custard pie has been in my family from my great grandmother. she made this pie for my grandmother and mom on special ocasions and in good times. after my great grandmother died my grandmother would not make it that often due to work and money.

Ingredients -Raspberrys -pie crust - -suger -milk - -salt - - -eggs - -

Directions 1.put the following into a bowl 5.1/2t. salt 9.bake at 425 for 15 minutes 2.one pint raspberrys 6.5 or 6 eggs and then at 350 for 15-20 3.one quart milk 7.beat the ingredents in a bowl minutes 4.½ cup suger 8.put raspberrys on top

This recipe is from Mason, r’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My dish is Pumpkin Bread. My mom always makes this dish around Thanksgiving and we eat throughout the season all the way to Christmas. My grandma used to make this for my mom and my uncle. My mom now makes it with a few alteration to the recipe. We always have cookies and pumpkin bread out on a platter on Christmas morning. This is important to my family because it has been a tradition since my mom was a kid.

Ingredients -2 cups of whole wheat flour -1 ½ tsp. salt -1 tsp. allspice -14 ½ oz. canned -2 cups all purpose flour -1 tsp. baking powder -½ tsp. ground cloves pumpkin -2 ½ cups sugar -1 tsp. cinnamon -½ cup canola oil -⅔ cup cold -2 tsp. baking soda -1 tsp. ground nutmeg -½ cup unsweetened water applesauce -4 eggs

Directions 1. Mix flour, sugar, soda, salt, baking powder and spices in large bowl. 5. Pour batter into 3 greased loaf pans. 2. Make well in the center and pour in oil. 6. Bake at 350 degrees for 45-55 minutes until a toothpick 3. Add pumpkin and water. comes out clean. 4. Add eggs one at a time, beating after each.

This recipe is from (Jon, B)’s Family. How do we tell our story? A Recipe to Remember my recipe story: I chose this recipe because, around my family(on my dad’s side)it is known as “The family recipe”. Banana pudding came from my great grandmother. while she did not create the recipe she was the one that brought it into our family. Once she died my grandmother took over the recipe, and once she dies my dad or uncle will take it over, and so on. every year on thanksgiving the “caretaker” of the recipe, currently my grandmother, makes it and brings it over to where we are celebrating it Ingredients -8 ounces vanilla wafers -3 large eggs -¾ cup sugar (about 60 cookies) -4 large ripe bananas, cut -¼ cup all-purpose flour divided into ¼-inch slices -¼ teaspoon salt - 1-½ teaspoons vanilla

-3 cups 2% milk extract

Directions 5.Bring to a gentle boil;cook and stir 2 min. remove 1.In a large saucepan, mix sugar, flour and salt. Whisk in milk.heat. Stir in vanilla. Cool 15 min. stir occasionally. 2.Cook and stir over medium heat until thickened and bubbly.6.In an 8-in.-square baking dish, layer 25 vanilla 3.Reduce heat low;cook and stir 2 min. Remove heat. wafers, half of banana slices, half of pudding.repeat 4.In a small bowl whisk eggs. Whisk a small amount of the layers. hot mixture into eggs;return all to pan whisking constantly. 7.Press plastic wrap onto surface of pudding. Refrigerate 4 hours. Crush and sprinkle Vanilla wafers This recipe is from (Julian, W)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My recipe is a pumpkin cinnamon muffin. There is no story behind this recipe because my family has no family recipe. I found this recipe on recipe.com. This recipe is usually made and eaten during the fall/winter season because it is perfect for the weather.

Ingredients -teaspoon kosher salt -3 large eggs -Nonstick cooking spray -1 ½ teaspoon baking -1 ½ cups of buttermilk -3 ½ cups white whole flour soda -¼ cup pumpkin seeds, -2 ½ teaspoons ground cinnamon -1 and 15 ounces can chopped (optional) -2 teaspoons baking powder pumpkin puree (2 cups) -1 cup sugar

Directions 1.Preheat at 375 degrees F. Por 2 ½ muffin cups with cooking spray set aside. in a large bowl whisk together flour, cinnamon, baking powder, salt and baking soda. 2.In a medium bowl whisk together pumpkin and sugar.Whisk in eggs, one at a time, then the buttermilk, until well combined. 3.Pour pumpkin mixture into flour mixture. Stir briskly, with a spatula, until batter is combined. Batter will be thick. Do not overmix. Fill each muffin cup with about 1/3 cup of the batter. If desired, sprinkle each with the chopped pumpkin seeds. Bake until a toothpick inserted into the center of the muffins comes out clean, about 18 minutes. Remove muffins from tins while still warm. Repeat with remaining batter. Let cool or serve warm.

This recipe is from (Zainab Zahir)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story One of my families favorite dish. My grandma’s mom started making this dessert. After she passed away my grandma looked in her moms cookbook and found the recipe. So my grandma started making this dish. It is called “Flan”. In english it is called “Creme Caramel”. They sell this desert in peruvian chicken restaurant. Also mexican restaurnts.

Ingredients -3 eggs -sugar (no added until - -1 can of evaporated milk later) - -1 can of condense milk - - -1 spoon of vanilla extract - - - Directions 1.blend eggs with the evaporated milk and condensed milk and put couple drops of vanilla extract 5.then it is done 2.In a pan place sugar and let it melt 6.to serve dish you need to flip pan over 3.place the mix into the baking pan ontop of the melted sugar 7. 8. 4.then into the oven for one hour

This recipe is from (Monserrat g)’s Family How do we tell our story? A Recipe to Remember My Recipe Story. The cookie called lady locks we make it around Christmas time it is from my great, Great grandmother. my mom started to make them when i was two years old when I wanted to try every food i found. But it’s a hard to make this food and prepare it.

Ingredients Ingredients for filling -½ cup butter or Ingredients for horn -4 egg yolks -5 TBSP flour margarine - 4 cups flour -8 oz. sour cream -1 cup milk -½ cup shortening -1 lb. butter -Mix well and cook till (Criso) -1 TBSP sugar thick. Cool until cold -Beat with mixer until cream

Directions 1.Mix flour/butter like making crust then add the rest of ingredients. Chill for one hour Roll out about ¼ inch thick. Cut 1 inch wide by to 4 inches long. Wrap dough around a tapered pastry form. Bake at 375 degrees. Check after 5 minutes. 2.For Filling - Add 1 cup sugar slowly while beating. Now add cooled flour and milk mixture a little at a time and beat until real fluffy with one teaspoon vanilla. Take from mixer and fold in ½ can of marshmallow fluff. This recipe is from (Cole f)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story When my aunt was young she was searching up recipes to make. She found a recipe called basboosa. My aunt was the first person to try this recipe in our family. She talked to my parents about how good and sweet the recipe was so now my family decided to make basboosa every holiday and every special event because it’s sweet and all the special events and holidays are good, so my parents think it’s a great idea to make basboosa.

Ingredients - Basboosa powdered Mix -sugar - -Sprite - - -Butter - - -Coconut (optional) - -

Directions 1. Get a mixing bowl and spoon 5.mix the mixture until it looks smooth 2.put the basboosa mix in the bowl 6.add sugar to the mixture and put it all on a pan 3.add ½ a stick of butter 7.set the oven to 400 degrees, leave it in for 15-20 min. 4. dump in one full can of sprite 8.if the basboosa looks golden then it’s ready.

This recipe is from (Ardina a)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story malbus pie This my mom and dad’s favorite dessert. they make it a lot, and I like it.

Ingredients - 1 graham cracker pie shell - 1 teaspoon of vanila - - 1 cup of water - 1 package of dream - - 2 oz of unsweetend chocolate whip - - 1 can of eagle brand milk - slivered almonds - - Directions 1. melt chocolate in the water 5. pour into pie shell 2. add milk cook until thick 6. cool in refrigerator 3. remove spoon from heat 7. follow directions on package for dream whip 4. add vanilla 8. sprinkle with slivered almonds

This recipe is from scott m.’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: Whenever it’s cold my grandma makes empanadas. They are bread with cheese. There’s bread on the outside and cheese on the inside. They’re really good when they’re fresh out of the oven, because the cheese melted. In Bolivia it’s a really common food there. You can even get them here in bolivian restaurants. And we usually have it for dessert.

Ingredients -3 cups of sifted flour -salt -1/2 teaspoon of -2 tablespoons of shortening -2 tablespoons of baking soda -4 eggs powdered sugar -3 egg whites -1 tablespoon of baking powder -milk -1/2 pound of hard white cheese

5.few teaspoons of milk until the dough is the Directions consistency of a nice bread dough 1.Sift together the flour, baking powder, salt and baking soda 6.roll them into balls 2.Add the shortening and mix until crumbly 7.Grate the cheese. Beat the egg whites until foamy. 3.Make a hole in the center of the dough Mix. 1-2 tablespoons of cheese filling. 4.Then add the egg yolks. Knead well. Only if necessary 8.Bake 20-30 minutes at 350ºF on greased sheets. This recipe is from (Camila T.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story Sopapillas are thought to have originated in Albuquerque, New Mexico, more than 200 years ago. There are a few stories attributed to the name of the pastries. It is thought to come from the Spanish word “sopaipa,” which is used to refer to sweetened fried dough, or from the word “xopaipa,” which means bread soaked in oil.

Ingredients - 1 Large whole flour tortilla - 1 Pint of french - 2 Tablespoons of melted butter vanilla icecream or vegetable oil - Honey for drizzling - Cinnamon for sprinkling

5. Drizzle with honey and sprinkle some cinnamon Directions sugar onto the tortilla strips 1. Cut a tortilla into squares or strips shaped as rectangles. 6. Add as many scoops of icecream on the tortilla 2. Melt butter in a skillet. Add strips to melted butter on strips (usually 3) and top it off by drizzling honey on medium to low heat. the strips 3. Cook until lightly browned and crispy on each side. 7. Serve immediately. 4. Place cooked strips on a serving plate.

This recipe is from idalia G. How do we tell our story? A Recipe to Remember

My Recipe Story my great grandmother made bread pudding in panama when there was a party or a birthday it is family favrot

Ingredients - ½ tsp.ground cinnamon salted caramel butter sauce -½ cup of raisins -½ tsp.ground nutmeg -¼ cup unsalted butter,cubed -5 eggs -8 slices firm white bread -½ cup sugar -2 cups of whipping cream -¾ cup unsalted butter, -½ tsp.sea salt -1 cup of sugar room temperature -1¼ cups whipping cream

Directions 1.in a midium bowl let the raisins soak in suger water for an 5.spread the raisins over the bread 1 hour 6.pour the mixed butter sauce on the bread 2.butter a 2-qt rectangular pan set aside 7.soak in refrigerator for 30 min 3.mix all of the salted caramel butter sauce together 8.bake on 375 for 45min in a larger pan halfway full 4.spread butter on the bread with hot water the smaller pan on top This recipe is from (nayanka.s)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story the recipe came from the owner of bedoy’s bakery, which has been a san antonio tradition for over fifty years. it was given to my grandmother gloria over thirty years ago. my mom is famous for making the cookies. we usually eat them during the christmas holidays.

Ingredients - 2 cups of Crisco - 1 cinnamon stick - ½ tsp of baking soda shortening - 2 cups of sugar - 1 pinch of salt - 2 cups cinnamon sugar - 5 cups of sifted flour - 1 tsp of vanilla

- 3 tsp of baking powder - 2 eggs

Directions 1. in blender, add broken cinnamon stick, baking powder, 3. add blender mixture to bowl mixture; mix well baking soda, salt, vanilla, and eggs. Blend until cinnamon 4. form mixture into small ball then press with fork stick is finely ground. 5. bake at 350 degrees for 12-15 minutes on cookie 2. in bowl, mix sugar, flour, and Crisco shortening sheet. Sprinkle with cinnamon sugar when warm. . This recipe is from Trinity. Cirlos’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My great great grandma mari biggie found this recipe, but none of us know where she got it. we normally eat the cookies around the holidays. My mom ate this all the time when she was a kid because my grandma loved to make them so grandma taught my mom to make them and now she still makes them.

Ingredients -1 Cup Brown Sugar -1 tsp. Vanilla -1 Cup Peanut Butter -1 Cup Sugar -3 Cups Flour -2 Eggs Beaten - 1 tsp. Soda -1 Cup Butter -A pinch Salt

Directions 5.Bake a 350° until golden brown. (14-15 min.) 1. Beat sugar, brown sugar, eggs, butter, and vanilla until smooth.

2. Mix in flour, soda, and salt. 3. Mix in the peanut butter. 4. Spoon onto cookie sheets and flatten with a fork.

This recipe is from (matt C.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story This recipe is mainly from the southern part of the United States. Red velvet cake has been around my Dad’s side of the family for a while. My Grandma makes every time go to her house. She makes it special by adding little specks of pecans into the icing. Every year at Christmas Time she makes it for our family reunion. This a special recipe to me because it is very good and everyone on my Dad’s side makes it.

- 2 eggs Cream cheese frosting Ingredients - 12 oz. cream cheese - 1 cup buttermilk - 1 tbs vinegar - 5 5/8 cups powdered sugar - 1 ½ cups wesson oil - 2 ½ cups self rising flour - 8 oz. cool whip (thawed) - 1 oz red food coloring - 1 ½ cups sugar - 1 ½ cups chopped pecans toasted - 1 tsp, vanilla - 1 tsp. baking soda - l tbs. cocoa

Directions: cake directions: Cream cheese frosting 1. Preheat oven to 350° 6. cream, cream cheese on high speed of mixer. 2. generously grease and flour three 8 or 9 inch pans 7. add powdered sugar, mix very well 3. mix together: 1 cup buttermilk, 1 ½ cups wesson oil + 2 eggs 8. Add cool whip, mix well 4. mix well. sift together: 2 ½ cups self raising flour, 1 ½ cups 9. Remove mixer from bowl and fold in nuts. sugar, 1 tsp. baking soda, 1 tbs. cocoa 10. Spread a few heaping tablespoons on cake plate to 5. blend dry ingredients with the cream mixture and mix on medium secure first layer. then frost between each layer then speed of mixer for 4 minutes. Pour mixture into prepared pans and sides and top. bake for about 23 min or until toothpick test is done. Remove from from oven and let cool in pans 10 minutes. then turn out onto to cake racks and cool completely. This recipe is from Harrison J’s. family How do we tell our story? A Recipe to Remember My Recipe Story: My recipe comes from my mom. We make this recipe at Christmas. We make these cookies and they are so good. We also make a different type of cookie for Christmas, they are pecan balls. I don’t like those as much I like these better. We put these out on Christmas eve’s night. We put it out with a glass of milk and three different types of cookies for Santa.. I love this recipe and it is so good. Ingredients - ½ cup of Vegetable oil -1 c. powdered sugar to roll - ½ c tsp. salt - 4 oz. melted chocolate - 2 tsp. vanilla extract - 2 cups sugar -2 cups flour - 4 eggs -2 tsp. baking powder

Directions 1.Mix oil,chocolate, and sugar in large bowl 5.Bake at 350 degrees 2.Blend eggs one at a time + add vanilla 6. 2 inches apart from each other 3.Sift flour, baking powder, and salt into mixture 7. on greased sheet 10-12 minutes 4.Chill overnight 8.DO NOT OVERBAKE!

This recipe is from (Lauren D )’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story A great recipe that me and my family make a lot is Irish Bread. It is essentially a cake with raisin in along with some frosting on it. We eat it at parties and formal gatherings; Thanksgiving in particular. My mom will sometimes make it for fun. This particularly comes from Ireland, however, I am sure other countries have their own versions. My Grammy makes it the best out of all my relatives because she has the most experience in making it.

Ingredients - 3 cups of flour - 1 ½ cups of raisins - - 1 tsp of baking powder - 1 ½ cups of sour cream - - 1 tsp of salt - 3 tbsp of oil - - 1 tsp of baking soda - 2 eggs beaten -

Directions 5. put mix in a cake pan 1. Pre heat oven 350 degrees 6. put in oven 2. Get all ingredients 7. bake for 45 minutes 3. put ingredients in bowl 8. take it out and EAT IT! 4. mix ingredients in mixer

This recipe is from (Bobby S.L.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: Bread pudding is a classic recipe to me because, every year around Christmas my amazing Uncle makes it. When my Uncle bakes it there is a nice crunchy crust, and it is nice and soft in the middle. My Uncle serves it with a sweet and, syrupy white chocolate sauce drizzled over it. The reason I picked this recipe is, bread pudding is one of my favorite desserts.

Ingredients -12 slices day old French Bread, the staler the better - 4 eggs, beaten -1 ¼ cups sugar - 2 teaspoons vanilla -2 cups of heavy cream - ½ cup melted butter (or one stick) -3 cups half and half - 8 ounces good quality white chocolate, chopped Directions 5. Combine melted butter, white chocolate, and 1 cup of half and half 1. The day before you want to eat, break the French bread into small pieces. in a medium sauce pan Leave it out to become stale . 6.Cook over medium heat, stirring constantly. DO NOT BOIL. 2.Preheat oven to 400 degrees. Combine all ingredients with bread and milk. 3.Soak bread with heavy cream and 2 cups of half and half for several hours until the bread begins to fall apart 7.Pour into a greased 9x13 pan. Bake 25-30 minutes, or until set 4.Combine sugar, beaten eggs, and vanilla. Mix well. 8. Serve with White chocolate sauce. This recipe is from (Alissa S.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: My recipe comes from my mom. My mom created this delicious dessert when she was very young. Everyone in my family comes to our reunions just for the amazing Colombian Coconut flan. I picked this dessert because it is something very special to me. We eat this near Christmas time and other celebrations like 4 of july.

Ingredients - one can of evaporated milk - caramel - one can of condensed milk -four eggs - ½ can of coconut cream -½ cup of regular milk - ⅓ cup of shredded coconut - ¼ cup of sugar

Directions 5. Spread coconut shreds on top. 1. Preheat oven to 350 degrees. 6. Place tray into your oven. 2. In a blender, combine all ingredients (except for shredded coconut) 7. Bake for one hour. 3. Add melted caramel to baking tray and let it cool. 8. Put into refrigerator un till cold and ready to serve 4. On top of cooled caramel add blended mix.

This recipe is from Gabriel h’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story (peanut butter cookies) I got this recipe from my mom’s recipe box. The recipe box includes many recipes from my mother’s mom and grandmother. The recipe I chose seems tasty to eat. However, if you are allergic to peanuts then you should not make Peanut Butter cookies. This recipe is from my grandmother.

Ingredients -1 cup of Peanut Butter -2 ½ cup of flour (about) -2 eggs, well beaten -1 cup butter -2 tsp. baking soda -1 cup of white sugar -¼ tsp. salt -1 cup of brown sugar -¼ cup boiling water

Directions 1. sift flour 5.add eggs 2. then soda and salt together 6.next you need to add flour and water alternatly 3. then cream butter 7.shape into balls and press out with fork. 4. then peanut butter and sugar 8.bake about 10 min at 400 degrees

This recipe is from Peyton. H’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story- My recipe is from my great grandmother on my mother’s side. She was a great cook. My mom learnt it from her when she was a child. We prepare this dish on birthdays and other special occasions. It is my favorite dish in the family.

Ingredients -milk 4 cups -½ cup sugar - -1 fist full of green raisins - 1 cup cream - -1 pod of cardamom -saffron (for color) - -cooked rice 1 cup - -

Directions 1.Heat the milk in heavy bottom pot. 5.Stir frequently so that it does not stick to the pot. 2.After the milk boils add rice,cardamom,and saffron. 6.Turn off the stove and add raisins. 3.Stir occasionally so that it doesn't stick to the pot. 7.Cool slightly and serve.It can be eaten hot or cold. 4.Then add sugar and cream after the milk has thickened. 8.Optional :You can add almonds and cashew nuts.

This recipe is from (Vineet M.)’s Family. do we tell our story? A Recipe to Remember

My Recipe Story This recipe of peanut butter cookies came from my great great grandma Mary Biggie. The person who taught my mom how to make the cookies is my grandma and she would make them a lot for her brothers and sisters. My family normally makes the cookies around Christmas for us. There is one variation that my grandma added and that is a Hershey kiss on top after they come out of the oven so they will stay in the cookie and not melt in the oven.

Ingredients -3 cups flour -1 cup brown sugar -1 tsp. baking soda -1 cup sugar -pinch salt -2 eggs, beaten -1 cup peanut butter -1 tsp. vanilla -

Directions 1. Beat sugar, brown sugar, eggs, butter, and vanilla until smooth 5. Bake at 350° until golden brown 2. Mix in flour, baking soda and salt 6. Usually 14-15 minutes 3. Then pour in peanut butter 7. Let cool on a rack 4. Spoon onto a cookie sheet and flatten with a fork 8 Enjoy

This recipe is from (Daniel, C)’s Family. How Do We Tell Our Story? ENJOY! A Recipe To Remember My Recipe Story: This is a new family tradition/recipe, me and my sister made these for a special event and from then on we have been making these macarons every event we have hade or have went to. We came up with the idea of making macarons because we go to this old fashion candy shop a lot call Lolli Poppins. They sold individual macaroons but they were like $2 a piece, which is a lot so we rarely got them. So our mom gave us the idea to make them so we got the ingredients. The first time we made them it was a fail because macaroons are difficult but then we kept trying and they turned out great at the end.

Ingredients: - A pinch of salt - - 3 egg whites at room temp. - Food coloring for the - - ¼ cup of white sugar color of the macaroon - - 2 cups of confectioner sugar (optional) - - 1 cup of almond flour - Directions: 1. Slowly sift the powdered sugar in a large bowl. things before you add more st7.Add a pinch of salt and 2.Slowly sift the almond flour in the same bowl. food coloring and blend till mixed 3.Whisk the two powders together(then set that bowl aside.) 8.Gradually add the powdered sugar and almond 4.Separate the egg whites (eggs have to be at room temp.) flour into the bowl but when you add the powdered ir 5.Beat egg whites for 4 minutes. the mixture 50 times. 6.Gradually add the white sugar into the egg whites 9.Let them sit out for 30 minutes then bake for 15 min.

while beating for 4 minutes. This Recipe Is From (Evie G)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My family recipe is Flan de Queso, also known as Cheese Flan or Cheese Custard. My grandmother makes this dessert for me and my family. It is originated in Rome, but it is made a lot in Puerto Rico. My family and I usually eat this when we go visit my grandmother, but we also eat it on special occasion and holidays. I picked this recipe because I want to continue the tradition my grandmother started of making this recipe and whenever I eat it it brings me joy and happines. Ingredients - ½ cup of sugar - 8 large eggs - 1/12 oz. can nonfat or - 2 tablespoons water - 1/14 oz. can nonfat or low fat evaporated milk - 8 oz. reduced-fat cream low fat sweetened - 2 teaspoons vanilla cheese (softened) condensed milk extract

Directions 1.Preheat oven 350 degrees F add condensed and evaporated milk, and vanilla and mix. 2.Cook sugar & water over med.-high heat, gently swirling Pour prepared pan (Cracking may occur) pan until mix is golden brown. 5. Place cake pan in larger pan & pour 1 inch hot water up 3.Quickly pour caramel carefully into 9 inch round pan. If stiff sides before covering bottom of pan, warm over oven & swirl 6. Bake until golden (about 1 hour) 7. Let cool on cooling rack (about 1 hour) 4.Beat cream cheese until soft. Beat in eggs until combined. 8. refrigerate 4 hrs. or overnight This recipe is from (Mariela M.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story: Sweet Potato Pudding is one of my family’s number 1 dishes during Thanksgiving season. My grandmother makes it, my aunts and uncles make it, and recently my dad and I have started making it. It’s a 2 layer dessert that is mainly made of sweet potato and brown sugar. However, it is also eaten as a side dish. My father’s mom originally learned it from her aunt who lived in North Carolina. So, I chose this recipe because I love eating and making it with my family during Thanksgiving. Also, the recipe has been made in my family for more then 20 years and I think it’s cool that I’m a part of the small group of people who make the exact recipe.

Ingredients - 3 cps. sweet pot. (steamed and mashed)- 1 cp. sugar - ⅓ cp. butter - 1 cp. butter - ½ tsp. vanilla - 1 cp. b. sugar - ½ cp. milk - 2 eggs (beaten) - ¾ cp. flower - ½ tsp. salt - - 1 cp. chopped pecans - - - - Directions 1. mix first 7 ingredients in large bowl until a dense paste 5. even the second layer out as with the first 2. pour into large heatable dish and flatten until evened out 6. sprinkle pecan and coconut if you want on top 3. mix second 4 ingredients in another bowl (not pecans) 7. bake in oven for 35 min. at 350 F 4. layer the mixture on top of your existing pudding 8. let cool for 10 - 15 min. then serve

This recipe is from (Jacob. T.)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story My family’s recipe is Blueberry scones. We make this dessert for family gatherings, and on Christmas too. Scones were originally from Scotland. Scones origin name is “Skones”. Scones are really important to my family, we spend family time together. But not only does it bring happiness to my family, but also our mouths. The sweet, warm crunchy taste of scones.

Ingredients - 2 butter - 4 cups of flour - 2 eggs - 6 teaspoons of sugar - 2 tablespoon milk - 4 ½ teaspoon of baking powder - 1 ½ cups of fresh - ½ teaspoon of salt blueberry

Directions 5. Start to add in the blueberry 1. First combine the flour, sugar, baking powder and salt 6. Divide the dough in half, pat each into an 8-in circle 2. Add in the butter 7. Place them on the greased baking sheets 3. In a bowl whisk eggs and add ¾ cup of milk 8. Bake to 375, 15-20 min. Or until the tops are 4. Add in the dry ingredients golden. Serve warm.

This recipe is from Sarah L. Family. Beverages How do we tell our story? A Recipe to Remember

My Recipe Story This recipe,sikhye, a sweet rice punch, was mainly made from my grandmother, she did not invent it, it comes from a korean recipe and we usually drink it on special occasions, like when the whole family gets together on holidays or breaks.

Ingredients 1 tray teabag malt powder (yeotkirum) pine nuts 2 liters of water (9 cups) ½-1 cup sugar(according to taste)

Directions Put the rice , water and 1 tray of malt powder tea bags in the rice cooker Rinse the rice in cold water then pour cold water over (there are 2 trays in a box) it and refrigerate Set the rice cooker on the “warm” setting for about 8 hours Pour the reserved rice water in a big pot and boil When there are more than 10 rice grains floating, take out the malt powder tea bags Add sugar according to your preference Remove the rice and reserve the water Chill in refrigerator Remove the rice and reserve the water When serving, add rice grains(from step 4) and some pine nut This recipe is from (jonathan.k)’s Family. How do we tell our story? A Recipe to Remember

My Recipe Story In 1976 my dad came back from school to make hot chocolate every day and him and his brother always tried to make different types like vanilla or chocolate chips in it. and one day they made homemade hot chocolate and they figured out that if u put the milk in first the the powder it didn't take away from the taste like water did. recipe: Hot chocolate

Ingredients - 1 cup of warm milk -hot chocolate powder -small marshmallows -chocolate bar

Directions 5.next shred the choclate bar into shavings. 1.fill a cup with milk. 6.then add the chocolate to the hot chocolate. 2.heat the milk for 30 seconds in the microwave.

3.add the hot chocolate to the milk then stir slowly.

4.next add the small marshmallows to the hot chocolate. This recipe is from Teddy,B’s family