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Table of Contents APPETIZERS Haydari 5 International Vegetarian Stuffed Grape Leaves al Pesto 6 Whole-y Guacamole 7 Cheese Fondue 8 Recipe Book British Scotch Eggs 9 SIDES Carrot Salad 11 Skillet Cabbage 12 Cuban Risotto 13 Moroccan Haira 14 Cranberry Relish 15 Caribbean Black Beans 16 Picklise 17 Green Beans in Olive Oil 18 Sweet Potato Souffle 19 Bartko (Bossers) Best Bean Bake 20 Work Chili 21 ELPC BOARD OF DEACONS February 2021 Table of Contents ENTRÉES Locro 23 British Sheperd’s Pie 24 Mexican Pierogi Lasagna 25 Paula’s Brisket 26 Meatball Tajine with Tomatoes 27 Appetizers Four-Cheese Fettucine 28 Chicken Tajine with Almonds and Eggs 29 Sloppy Joes 30 Shakshouka 32 1. Haydari Turkish Meatballs 33 2. Vegetarian Stuffed Grape Leaves al Pesto Vegetable-Peanut Skillet 34 3. Whole-y Guacamole 4. Cheese Fondue Baked Barbecued Chicken 35 5. British Scotch Eggs Fricadilli 36 DESSERTS Old Fashioned Apple Roll 37 Orange Delight Cake 38 Chocolate Raspberry Layer Cake with Dark Chocolate Ganache 39 Oatmeal Cake 40 Fruit Ambrosia 41 Haydari Vegetarian Stuffed Grape Leaves al Pesto From: Stan Koepke and John Bavaro Ingredients From: Doug Cooper Ingredients Turkey 1-1/2 cups of kefir cheese or strained Greek yogurt Instructions • Cooked Rice Instructions 3 tablespoons of feta cheese, • Pesto Sauce grated •Mix cooked rice with pesto sauce in- Mix all of the ingredients with a spoon until cluding parmesan cheese. (The mix • Bottled Grape Leaves should be fairly sticky so that it holds well blended. Place on a dish or in a bowl. • Lemon Juice 2 tablespoons of fresh dill, finely together well as a filler) Drizzle with olive oil, if desired and sprinkle chopped with paprika (again, if desired). • Lay out a grape leaves on a board 1 tablespoon of fresh mint, finely with the stem edge facing you Refrigerate until being served. Serve with chopped pita bread. 1/3 cup of walnuts, finely • Put a small cigar-shaped body of the chopped pesto and rice mix on the grape leaf Note: Because of the various herbs and near to the stem spices being used, this spread is best 1 tablespoon of lemon juice when served the day after it is made. • Roll the grape leaf like a cigar— This allows all of the flavors to meld in 1-2 cloves of garlic, minced tucking the sides in as you go so the the spread. stuffed grape leaf is sealed Salt to taste Haydari is a Turkish spread, which is made •Sprinkle with lemon juice and serve with either Kefir cheese (if you can find it) or 1 tablespoon of olive oil, for gar- strained plain Greek yogurt. Kefir cheese nish (optional) has more of the consistency of cream cheese. If you use plain Greek yogurt, it Use bottled grape leaves for should be strained (preferably for 12 hours) 1 teaspoon of paprika, for gar- this. It’s way easier. to eliminate excess liquid. nish (optional) 5 6 Wholey-Guacamole Cheese Fondue From: Michele Yamada Ingredients From: Carolyn Russ Ingredients Switzerland • 1/2 small onion, finely diced 1/2 lb Gruyere cheese, shredded Instructions • 2 Roma tomatoes, diced Mix, and try adding more Salt, but only (Any tomato will work) Instructions 1/2 lb Emmental cheese, after testing with a salted, hearty corn shredded • 3 tbsp, fresh cilantro, tortilla chip. I prefer to large dice the av- chopped (can be omitted) 3 T flour ocado, and not mix until creamy. Dredge cheese lightly with flour. 1 clove garlic • 3-4 ripe Haas avocados (Just ripe, not mushy or Rub fondue pot with garlic, pour in 2 cups dry white wine too bruised) wine, and place over medium heat. 1 T lemon juice When air bubbles rise to surface, add • Lemon or lime 3 T kirsch or brandy lemon juice. • 1/2 tsp Salt, or garlic salt, nutmeg, pepper, and papri- Add cheese by handfuls, stirring con- ka to taste if you don’t like fresh gar- stantly with a wooden spoon until lic cheese is melted. cubes of crusty bread, ap- proximately 1/2 baguette • 1 clove Fresh minced . Add kirsch/brandy and seasonings, per person garlic stirring until blended. • Black pepper Keep cheese fondue bubbling hot over a burner; serve with bread cubes to dip into fondue. Serves 2-4. Our family’s version of fast food Is Guacamole spooned over crispy oven baked taquitos, even if the taquitos are from the grocery store freezer. 7 8 British Scotch Eggs From: Tony Richardson-Eckes Ingredients Instructions • 12 large eggs • Put eggs into a large saucepan. Cover with cold water and bring to a boil. Once boiling, • Sage flavored sausage set a timer for 12 mins. When 12 mins is up, meat quickly lift the eggs out with a slotted spoon • 5 tbsp parsley , finely Sides and plunge into a big bowl of cold water. chopped • Put the sausage meat, parsley, • 2 tsp Worcestershire sauce Worcestershire sauce, mustard powder and • 2 mace into a bowl with plenty of seasoning. tsp Coleman’s mustard pow Break in 1 of the remaining eggs and mix everything together. der • 2 tsp ground mace 1. Carrot Salad • Crack remaining 2 eggs into a bowl, beat with a fork, then sieve onto a plate. Tip the • 12 rashers of bacon 2. Skillet Cabbage flour onto another plate and season well. • 85g plain flour 3. Cuban Risotto Finally, tip the breadcrumbs onto a third • dried breadcrumbs For 4. Moroccan Haira plate. coating 5. Caribbean Black Beans • When the eggs are cool, tap lightly on a 4. Cranberry Relish hard surface to crack the shell, then peel. If you hold the eggs over the bowl of water as 5. Picklise you peel, all the shell bits will collect in there 6. Green Beans in Olive Oil and you can dip in the egg to wash off any 7. Sweet Potato Souffle fragments. Wrap a slice of bacon around the 8. Bartko(Bossers) Best Bean middle of each egg, overlapping, like a belt Bake • Now finish coating the eggs. I set up the 9. Work Chili ingredients along my bench like a conveyer belt: eggs, then flour, mince, beaten egg and finally breadcrumbs, plus a baking parchment-lined tray at the end to put the finished scotch eggs on. • Bake at 375 for 25 minutes. Cook on a cooling rack in an oven dish. • Serve with mustard 9 Carrot Salad Skillet Cabbage From: Carolyn Russ Ingredients From: Carolyn Russ Ingredients France/Morocco More with Less Cookbook, Asian derivative 2 cups coarsely shredded 2 Tbsp butter or oil carrots 2/3 cup chopped onions Instructions 1/4 cup vegetable oil 1 clove garlic, minced Instructions 1/4 cup dried currants or rai- 3-4 cups finely sliced cabbage sins Heat in large skillet: Combine ingredients. Refrigerate sev- 1/2 cup coarsely shredded car- eral hours before serving. 1/2 tsp freshly ground pep- 2 Tbsp butter or oil rots per Add 1/8 tsp paprika 2 Tbsp lemon juice 2/3 cup chopped onions Dash freshly ground pepper 1/3 orange juice 1 clove garlic, minced 2 tsp soy sauce Stirfry for a few minutes. Add 3-4 cups finely sliced cabbage 1/2 cup coarsely shredded carrots Stirfry about 5 minutes over medium heat, until vegetables are crisp- tender. Add 1/8 tsp paprika dash freshly ground pepper 2 tsp soy sauce It's good served with rice. Also good with generous sprinkling of chopped roasted peanuts. 11 12 Cuban Risotto Moroccan Harira From: Luca Leisher Ingredients From: Carolyn Russ Ingredients Morocco 1 lb tomatoes or 1 large can 8 tablespoons butter, divid- whole tomatoes Instructions Instructions ed use 1/2 lb lamb, cut in pieces (or get 1 small onion, finely Peel one pound of tomatoes. Cut into quarters, re- Melt half the butter in a large saucepan move seeds, chop. (Or use one large can of whole neck bone--it's perfect) chopped over medium heat. Add the onion and tomatoes.) 1/2 t. ground turmeric cook, stirring frequently, until soft but not 3 cups chicken stock 1/2 t. cinnamon browned. 2 cups long-grain rice Put in large pan and cook over medium heat, stir- 4 saffron threads, crushed ring, for 5 min. 2 T butter salt, to taste Add the chicken stock, rice, saffron, and 4 T. chopped cilantro salt. Bring the liquid to a boil then reduce 1/2 cup freshly grated Par- 1/2 lb lamb, cut in pieces (or get neck bone-- it's perfect) 2 T chopped parsley the heat to a simmer, cover, and let cook mesan cheese for about 20 minutes or until the rice is 1/2 t. ground turmeric 1 onion chopped tender and the liquid has been 1/2 t. cinnamon 1/4 c. split red lentils 2 T butter absorbed. 1 can chickpeas 4 T. chopped cilantro 2 1/2 c. water Stir in the remaining butter and the Par- 2 T chopped parsley mesan, mix well, then serve immediately. 1 onion chopped Salt and peper 1/4 c. soup noodles Add tomatoes and cook for 10 min. Rinse 1/4 cup split red lentils and add to pan with one can of chickpeas, drained, and 2 1/2 cups wa- ter. Add salt and pepper. Soup eaten to break the Bring to boil, cover, simmer gently for 1 1/2 hours. Ramadan fast Add 1/4 cup soup noodles 5 min before end of cooking time. 13 14 Cranberry Relish Caribbean Black Beans From: Carolyn Russ Ingredients From: Carolyn Russ Ingredients Minnesota 2 cups cranberries (12 oz 1 1/2 cup onion package) Instructions 3 garlic cloves 1 orange with peel Instructions 2 T olive oil 2 peeled apples Sauté 1 T grated ginger Section apples and oranges.