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

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 water. 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 Instructions 1 orange with peel 2 T olive oil 2 peeled apples Sauté 1 T grated ginger Section apples and oranges. Grind 1 cup sugar, more or less 1 1/2 cup onion 1/2 tsp dried thyme fruit (food processor, blender, food 3 garlic cloves 1/2 tsp allspice grinder, or chop by hand) and stir in 2 T olive oil scant cup of sugar. Let set 1/2 hour 3 16-oz cans black beans, and check for sweetness. drained Add and simmer 15 min. 3/4 cup orange juice 1 T grated ginger 1/2 tsp dried thyme 1/2 tsp allspice 3 16-oz cans black beans, drained 3/4 cup orange juice

15 16

Picklise (pronounced “pick-leese”) Green Beans in Olive Oil

From: Carolyn Russ Ingredients From: Carolyn Russ Ingredients Haiti Turkey 1 cup carrots, thinly sliced Instructions 1 pound green beans, 1/2 cup diced turnips Instructions trimmed

Makes about 1 quart 1 large onion, quartered 1 onion, sliced 3 large cabbage leaves, Soften the onion and garlic in the oil. 4 cloves, garlic, chopped finely chopped Add the tomatoes and sugar and cook Layer the vegetables in a large glass jar, 4 T olive oil 1/4 cup green peas for 2-3 minutes. sprinkle with salt. 2 tomatoes, skinned and 1/2 cup French cut green Stir in the beans and pour over the wa- roughly chopped beans ter. Bring the liquid to the boil, reduce Bring vinegar to a boil over medium heat. the heat, cover, and simmer for 30 min. 1 tsp sugar 3 shallots, thinly sliced Pour over vegetables. Add the lemon juice, season to taste, 1/2 pint water 8 black peppercorns, and simmer uncovered fo4 10-15 min juice of 1/2 lemon crushed until most of the liquid has evaporated. The vegetables should be completely salt and pepper covered. Let cool slightly. 2 cloves garlic, crushed 2 small sprig thyme

Tightly close the jar and let macerate in 4 whole Scotch bonnet or the refrigerator. Keep refrigerated and on other hot peppers hand. salt 1 1/2 cups vinegar

Pickled vegetables served to "enhance" the flavor of other foods on the plate.

17 18

Sweet Potato Souffle Bartko (Bossers) Best Bean Bake

From: The Cowan Family Ingredients From: Michele Bossers Ingredients

Instructions 4 Medium sweet potatoes Instructions 1. Preheat oven to 375 degrees 8 oz chopped bacon (can be 4 tablespoons Butter or omitted) 2. Peel sweet potatoes margarine Drain all beans except baked beans. Sauté chopped bacon*and onion in 2 chopped medium onion 3. Boil sweet potatoes and mash 3 Eggs or Egg substitute large skillet for about 5 minutes or un- 1/2 cup brown sugar 4. Add butter, Eggs, Sugar, Evaporated 1 cup sugar til onion is translucent and bacon is 1/2 cup apple cider vinegar 1 tsp garlic powder milk to mash and mis 1 cup evaporated milk softened. Drain about 1/2 of bacon grease in the pan and save for anoth- 1 tsp. dry mustard 5. Place in a greased casserole and 1 tablespoon Lemon juice 1 tsp salt bake until firm (30 to 40 minutes) er day. Stir in brown sugar, vinegar, 1teaspoon Vanilla extract garlic powder, dry mustard and salt. 1 15-16 oz can each: kidney 6. While baking, mixed together pecans beans, chick peas, small 1 cup Pecan, chopped Simmer over low heat for about 20 brown sugar and melted butter. minutes green limas, butter beans, ¼ cup Brown Sugar baked beans ( you can 7. Spread on baked soufflé and return to switch out one or two of 4 tablespoon melted butter Preheat oven to 350 degrees. Com- oven until browned these as per your prefer- bine all ingredients in a 3 quart casse- ence or what’s in the pantry role or Dutch oven. Bake about one but always include the can hour or until hot and bubbly. of baked beans and kidney beans, light or dark) This works well in a crock pot too. Cook on low for about 4 hours. I’ve al-

so just dumped all ingredients in the crock pot. It’s a little more bacon

grease but how bad can that be?

*if omitting bacon, sauté onion in a small amount of vegetable oil.

19 20

Work Chili

From: Michele Bossers Ingredients

1 lb lean ground beef Instructions 1 cup chopped onion 1 cup chopped green Sauté beef, onion and green pepper pepper until beef is almost brown. Add Entrées 2 cloves minced garlic chopped garlic to beef mix and 1 15 oz can diced tomato continue cooking until beef is all brown. Drain any unwanted fat. 1 8 oz can tomato sauce

Stir in diced tomatoes and all 1 Tablespoon chili powder seasonings. Heat to boiling. Reduce (adjust to your taste) heat, cover and simmer for an hour, 3/4 tsp ground cumin 1. Locro stirring occasionally. 1/2 tsp crushed dried basil 2. British Sheperd’s Pie Stir in beans and corn. Heat to boiling. 1/4 tsp salt 3. Mexican Pierogi Lasagna Reduce heat, simmer uncovered 1/4 tsp pepper 4. Paula’s Brisket about 10 minutes or longer to achieve 1 15 oz can each dark red 5. Meatball Tajine with desired thickness. kidney beans and black Tomatoes beans, drained and rinsed 6. Four-Cheese Fettucine

1 small can of corn, drained 7. Chicken Tajine with Serve or refrigerate for a day or two to or one pkg of frozen corn, Almonds and Eggs really meld the flavors. not cooked 8. Sloppy Joes

9. Shakshouka If making a double batch (hence the 10. Turkish Meatballs name “work” chili), use two pounds of 11. Vegetable-Peanut Skillet lean ground beef, a large onion, and 2 12. Baked Barbecued Chicken green peppers or one each green and 13. Fricadilli red. Add a can of light red kidney beans. Use a 15 oz can of tomato sauce and a 15 oz can of corn or family size pkg of frozen corn.

Locro British Shepherd’s Pie Ingredients From: Chenoa Stock From: Tony Richardson -Eckes Ingredients Peru 2 TB Oil • 1kg ground beef Instructions Instructions 1 • 1 onion finely chopped In a pan, over heat, add 2 Tablespoons of Oil Chopped Red Onion Place beef in pan, cook over high heat, large Add 1 chopped Red Onion 1 tsp stirring until meat is well browned. Chopped Garlic • 1 carrot finely chopped Cook on medium heat for 5 minutes Pour off excess fat and add onion and • 1/4 tsp thyme Add 1 teaspoon of Chopped Garlic 2 TBS carrot. Cook until onion is transparent. Yellow Pepper Paste (not necessary) Cook for 5 minutes Add thyme, tomato paste, Worcester- • 1 tbs tomato paste Add 2 Tablespoons of yellow pepper paste ( It doesn't 500 g shire sauce, soy sauce, stock and salt • 1 tbs Worcestershire make or break the recipe if you don't have this.) Cubed Yellow Squash and pepper. Mix well. sauce Cook for 5 minutes 1 Handful Huacatay (herb– not necessary) Add 500g of cubed yellow Squash Bring mixture to boil, reduce heat and • 2 tsp soy sauce simmer, covered for 25 minutes. Add 1 handful of Huacatay (it's an herb - again, we never 1 Cup • 1 1/2 cups Beef Style Water add it, and it's fine) Stir in blended flour and water until mix- Stock Add 1 cup of Water 1 Cup ture boils and thickens. Reduce heat and Peas • 1 pinch salt and pepper Add a little bit of Salt to help dehydrate the squash simmer gently for 5 minutes. *to taste Cook on medium heat until the squash becomes creamy 1 Cup Broad (or Lima) beans Place mixture into overproof dish. Add 1 cup of Peas • 2 tbs plain flour 1 Add 1 cup of Broad (or Lima) Beans Ear of Corn • 1/4 cup water Add grains from Corn off the cob (that's easy to get here Topping: Boil potatoes until tender. Drain - maybe just canned corn!) 100g cubed fresh cheese and mash potato. Add butter and milk TOPPING Name of ingredient Stir and cook on low heat until the added vegetables are and beat until smooth and creamy. Sea- • 750g potatoes cooked A bit son with salt and pepper. Evaporated milk • 60g unsalted butter Add Salt, if needed Add 100g of cubed fresh Cheese (whatever cheese you • 1/4 cup milk Spread potato evenly over meat and all like!) This is a recipe for one of our • 1 pinch salt and pepper Stir in a bit of Evaporated Milk favorite vegetarian recipes from bake at 350 for 45 minutes or until gold- Peru called Locro. Here is an *to taste Cover and remove from heat en brown. instructional video as well: Serve with rice (and they say a fried egg...up to you!) In England served with brown gravy, a

https://youtu.be/JkwtZgkzApw side of cabbage or leeks.

23 24

Mexican Pierogi Lasagna Paula’s Brisket

From: Julie Kascal Ingredients From: Kathy Callahan Ingredients

Pgh Post-Gazette 1 lb ground beef Instructions One beef brisket (about 4 Instructions 1.25 oz package taco seasoning & water called for on pounds) Preheat oven to 350 degrees. Grease package Preheat oven to 300. Mix the beer, 1 bottle of beer (Guiness or (or spray) 13x9 inch baking dish. In 2 16 oz jars salsa (I usually brown sugar, and chili sauce together. oatmeal stout) large skillet over medium heat, cook use thick & chunky) beef, stirring occasionally until Season the brisket with spices and One bottle Heinz Chili browned. Stir in taco seasoning & wa- 1 2 lb package (family size) cover with Sauce ter; cook 10 minute; stir in salsa and frozen Mrs. T’s Pierogies, the beer mixture. Garlic powder, salt, and any variety (I usually use pepper simmer gently until ready to assemble. Roast uncovered for 4 hours, basting potato & cheese) regularly. ½ c. brown sugar, packed 2 cups shredded Monterey Meanwhile, cook pierogies following Jack cheese (I use one of package directions; drain well. Spoon the packaged Mexican half of the meat mixture into prepared blends) dish; top with half of the pierogies and half of both cheeses; repeat layers. 2 cups shredded mozzarella Sprinkle tortilla chips on the top. cheese 2 cups crushed tortilla chips

Cover with foil. Bake 15 minutes; re- When I first moved to Pittsburgh I was part of a neighborhood dinner club. When I hosted, the move foil and bake until the mixture theme was comfort food. My former co-worker, bubbles and the topping is light brown, Paula Butte, brought this dish on a cold snowy 5-15 minutes longer. Serves 8-10. January evening. It is so good warm from the oven and also cold the next day for sandwiches.

25 26

Meatball Tajine with Tomatoes Four-Cheese Fettucine

From: Carolyn Russ Ingredients From: Carolyn Russ Ingredients Morocco Switzerland For the meatballs: 3 T butter 1 pound ground lamb Instructions Instructions 1 1/2 T flour 1 tsp ras el hanout* 1/8 tsp nutmeg Prepare the meatballs: Mix all of the 1/2 tsp ground cumin In a 2-quart pan, melt 1-1/2 T butter. ingredients together with your hands, Mix in flour, nutmeg, and pepper. 1 cup cream season with salt and pepper, and set 1 tsp paprika or mild chili Cook, stirring, until bubbly. Remove powder 2/3 cup chicken broth aside for at least 30 min. pan from heat and stir in cream and 2 T chopped fresh parsley 1/3 cup grated Fontina cheese chicken broth. Return to heat and 2 T chopped fresh cilantro cook, stirring constantly, until it boils 1/3 cup grated Bel Paese In the meantime, prepare the sauce. 1 pinch hot chili powder and thickens. cheese

salt and pepper 1/3 cup crumbled Gorgonzola Peel onions and garlic cloves and *You may find ras el hanout readymade, Mix in Fontina and Bel Paese. Cook, cheese mince. In sauté pan, melt butter and but here is a recipe for it: 1 tsp ground stirring, until cheeses melt and sauce 8 oz medium-wide noodles sauté onions and garlic for 5 min over cumin, 1 tsp ground ginger, 1 tsp salt, 3/4 low heat. Add tomatoes and their tsp freshly ground black pepper, 1/2 tsp is smooth. Stir in Gorgonzola until 1/2 cup grated Parmesan ground cinnamon, 1/2 tsp ground blended. juice and mash them with a fork. coriander seeds, 1/2 tsp cayenne, 1/2 tsp cheese (Keep them kind of chunky, and don't ground allspice. add all of the juice.) Add turmeric, Place pan in simmering water to keep sugar, and chili powder. Salt lightly For the sauce: sauce warm. and season with pepper. Simmer for 30 min uncovered. 2 onions 4 cloves garlic Cook noodles in boiling, salted water until al dente. Drain. Toss noodles Roll small amounts of ground meat 4 T butter lightly with remaining 1- 1/2 T butter into meatballs of about 1 inch. Place 1 28-oz can peeled tomatoes and some of the Parmesan. meatballs into tomato sauce and 1/2 tsp turmeric simmer gently for 20 min. When 1 tsp sugar Pour sauce over noodles and sprinkle done, the sauce should be fairly thick. 2-3 pinches hot chili powder with remaining Parmesan. In a perfect world, you would have some Moroccan bread to eat it with. Serve hot. Serves 4-6

27 28

Chicken Tajine with Almonds Sloppy Joes and Eggs

From: Carolyn Russ Ingredients From: Carolyn Russ Ingredients Minnesota Instructions 1 whole chicken, cleaned and 1 pound hamburger singed 1/2 cup onion chopped fine Crush or chop finely the garlic and place in a large Instructions pan with oil, saffron, pepper and salt. Mix well and 4 cloves garlic, minced 1/2 tsp salt coat the chicken inside and out thoroughly. The spices will blend well and penetrate the chicken if 4 oz oil* 1/2 tsp (or more) pepper allowed to marinate in the sauce for several hours 3 T butter* Fry 1 lb hamburger with remaining or even overnight. ingredients. 1 can tomato soup 1 tsp saffron Brown the chicken in the large pan, adding the 1/4 cup ketchup butter, and turn frequently to avoid scorching. 1 1/2 tsp pepper 1/2 tsp brown sugar Add water to half cover the chicken, cover the pot tightly and simmer over low heat until the chicken is 1 T salt, heaping dash Worcestershire sauce tender. 1 egg per person While the chicken is cooking, hard boil the eggs and blanch the almonds. (To blanch almonds, 100 grams almonds cover with boiling water for a minute or so. The skins will remove easily by rubbing between your fingers.) * That's a lot of oil and butter. Dry the almonds on a clean towel, place in a small Unless you're eating the tajine amount of butter and oil, and sauté until golden with bread, you might want to brown. cut back. Remove the chicken and reduce the sauce if it seems too watery. Replace the chicken and heat thoroughly. When everything is ready, place the chicken on a serving platter. Cut eggs in half lengthwise (a thread works well) and place around the chicken. Sprinkle liberally with roasted almonds. Pour the hot sauce over the whole thing. It's meant to be eaten with your hand, even the chicken. Moroccan bread, or a thick bread, is good for Served at every evening meeting. mopping up the sauce.

29 30

Shakshouka Turkish Meatballs

From: Kathy Callahan Ingredients From: Carolyn Russ Ingredients

Instructions Turkey 8 oz ground lamb 1 T. olive oil Heat a deep, large skillet or sauté pan on medium. Slow- 1 red onion, finely chopped ly warm the olive oil in the pan. 1 t. chili powder (mild) Instructions 4 cloves garlic, crushed with 1 medium onion, peeled and diced salt Add chopped onion and sauté for a few minutes until In a bowl, pound the meat with the on- 1 ½ t. cumin translucent. Add garlic and continue to sauté till mixture ion and garlic. Add all the other ingredi- 1 T ketchup is fragrant. Add the bell peppers, sauté for 5-7 minutes 3 cloves garlic, minced over medium until softened. Add spinach; cook until just ents and knead well, slapping the mix- 1 T pine nuts wilted. ½ t. coriander ture against the sides and base of the 1. T currants bowl. Shape the mixture into small Add tomatoes and tomato paste to pan, stir till blended. 2 medium green or red bell pep- 1-2 tsp cinnamon Add spices and sugar, stir well, and allow mixture to sim- per, chopped round balls, flatten them, and roll them mer over medium heat for 5-7 minutes until it starts to 1 t. paprika in the flour. 1/2 tsp mix of paprika and reduce. cayenne 3 c. fresh baby spinach Taste the mixture and spice it according to your prefer- 2 slices of bread, rubbed in- ences. Add salt and pepper to taste, more sugar for a Pinch of cayenne pepper (or Heat a deep layer of oil in a fryer pan sweeter sauce, or more cayenne pepper for a spicier more to taste) and brown the meatballs on all sides. to crumbs dish. 4-5 eggs Drain on paper and serve with lemon 1 egg Crack the eggs, one at a time, directly over the tomato wedges, or yogurt, or 1/2 pint thick yo- mixture, making sure to space them evenly over the Pinch of sugar (optional, to big bunch of fresh parsley sauce. Place 4-5 eggs around the outer edge and 1 in taste) gurt with 2-3 cloves garlic crushed with and dill, chopped salt, and some dried mint, mixed with the center. The eggs will cook "over easy" style on top of 2 T. tomato paste salt and pepper the tomato sauce. Cover the pan. Allow mixture to sim- chopped up cucumber. mer for 10-15 minutes or until the eggs have just set and Salt and pepper to taste the sauce has slightly reduced. Garnish with the 4 c. ripe diced tomatoes, or 2 chopped parsley, if desired. cans (14 oz. each) diced tomatoes 1/2 T. fresh chopped parsley A lovely dish to take on a This middle eastern dish is so easy and (optional garnish) picnic very tasty! For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce. For dinner, serve with a green side salad for a light, easy meal.

31 32

Vegetable -Peanut Skillet Baked Barbecued Chicken

From: Linda Sanders Ingredients From: Carolyn Russ Ingredients

Southeast Asia

Instructions 2 T butter Instructions 1 tsp salt 1/2 tsp pepper 1 c chopped onion Saute 3-4 cloves minced garlic Mix ingredients together in a sauce- 1 Tbsp paprika pan and bring to a boil. 3 Tbsp brown sugar 2 T butter 4-5 c sliced cabbage ( a 1 medium onion chopped 1 c chopped onion combination of Napa 3-4 cloves minced garlic (Chinese), green and red Cut chicken into serving pieces or use 1 cup catsup a mix of chicken pieces, place in a 1/3 fat (vegetable oil or but- Stir-fry with above ingredients for about 5 cabbage is good) casserole. Pour sauce over chicken. ter) min. (don't overcook) 1 c coarsely shredded car- Bake covered at 325 until done (an 1/3 cup lemon juice 4-5 c sliced cabbage ( a combination of Na- rots hour more or less, depending on pa (Chinese), green and red cabbage is chicken pieces). 1/2 cup hot water 1/4 t paprika good) 1 Tbsp Worcestershire 1 c coarsely shredded carrots dash of salt and ground sauce pepper Chicken 1 c (heaping) chopped Add roasted peanuts 1/4 t paprika

dash of salt and ground pepper

1 c (heaping) chopped roasted peanuts

Serve over rice with soy sauce. To make it a heartier meal, you can add slivers of pro- tein (beef, pork, chicken, tofu) and saute with the onions and garlic.

33 34

Fricadilli

From: George Clark Ingredients

Instructions 1 ½ pound beef Combine beef and pork in a large bowl. ½ teaspoon salt Add salt and pepper. Cut bread into cu- ½ pound ground pork Dessert bes and add to meat mixture. Add milk to ½ teaspoon pepper mixture. Melt the butter in a large frying 5 slices of bread – no crusts pan. Using a large spoon, scoop meat 2 lightly beaten eggs mixture into frying pan making small 2cups of milk patties about 2 inches in diameter. 3 tablespoons butter 1. Old Fashioned Apple Roll Brown the patties on each side. Add ad- 1-10 ½ oz can Campbell’s 2. Orange Delight Cake ditional butter to the pan if needed. As Cream of Mushroom soup 3. Chocolate Raspberry Layer Cake with Dark Chocolate Ganache the patties are finished, layer them in a 1 10 ½ oz can water 4. Oatmeal Cake large casserole dish. When the patties 5. Fruit Ambrosia are all in the casserole, with the heat on low, add the cream of mushroom soup This is a 1940s or and the 1 can of water to the frying pan, 1950s “Americanized” stir well, making sure to scrape up and version of the Danish

mix in any residue in the pan. Pour this “Frikadeller” – Danish

over the patties in the casserole, cover, Meatballs. My grand- and bake at 350 degrees for one hour. mother and mother Good served over noodles or rice. made this recipe many Serves eight. times and was much

Old Fashioned Apple Roll Orange Delight Cake

From: Beth Minnigh Ingredients

Greenville Cookbook Ingredients From: Kathy Callahan

1-1/2 C sugar 1 orange Instructions 2 C water Instructions 1 c. raisins 6 medium apples, Heat oven to 350°F. 1/3 c. walnuts chopped 2 c. flour Combine sugar and water, boil slowly 1/2 C sugar Grease and flour 13x9-inch pan. Squeeze 1 c. sugar for 5 minutes, cool. 1 t cinnamon orange, reserving 1/3 cup juice for topping; 1 t. baking soda

remove seeds. In blender, food processor, or food 1 t. salt For Dough: Dough mill, grind together orange peel and pulp, raisins 1 c. milk (buttermilk is Sift dry ingredients, then cut in butter. and walnuts. Set aside. better) 2 C flour ½ c. butter, softened Beat egg and combine with milk, mix- 4 t baking powder Lightly spoon flour into measuring cup; level off. 2 eggs ing lightly with flour mixture. ½ t salt In large bowl, combine flour and all remaining cake ingredients at low speed until moistened; 2 T sugar beat 3 minutes at medium speed. Stir in orange- Topping Roll dough out on board about ¼ to ½ 7 T butter raisin mixture. Pour batter into greased and Reserved 1/3 c. orange inch thick. 1 egg floured pan. juice

½ c milk 1/3 c. sugar Spread chopped apples over dough Bake for 35 to 45 minutes or until toothpick and sprinkle with ½ C sugar and 1 t inserted in center comes out clean. cinnamon. Roll up as a jelly roll and cut in 8 slices. Pour syrup into a shal- Mix reserved 1/3 cup orange juice with 1/3 cup sugar. Drizzle over warm cake in pan. low pan and place slices in it. Bake 350 degree oven for 45 minutes. Cool 1 hour or until completely cooled. Serves 8

I am including this delicious cake recipe to honor family matriarchs. The recipe comes from my great-

grandmother, Anna James Woodworth (1872-1948). My grandmother, Virginia Woodworth Conley (1903- 1974), sat and chopped the nuts and ground the fruit for Mom, Virginia Conley Callahan, who taught me to make it. They told me someone else won the Pillsbury Bake-off with it. Sure enough, “Orange Kiss Me Cake” won the grand prize in 1950. The recipe is also very consistent to their thrifty values – it uses the whole orange (except the seeds).

37 38

Chocolate Raspberry Layer Cake with Dark Chocolate Ganache Oatmeal Cake

Ingredients Ingredients From: Megan Leisher From: Carolyn Russ 2 cups of sugar Kelly’s Cozy Kitchen 1 3/4 cups of unbleached Minnesota 1 1/2 cup boiling water flour Instructions 3/4 cups of cocoa Instructions 1 cup oatmeal (I use longer cooking, but quick is okay) 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1/2 cup butter Boil 1 cup of water. Either 9 x 13 (for thinner bars) or 9 x 9 (for 1 tsp salt fatter pieces) 3/4 cup brown sugar 2 eggs Mix dry ingredients with a whisk until well 1 cup of milk 2/3 cup white sugar combined. Make a small well in the center 1/2 cup of vegetable oil Pour water over oatmeal and let stand 20 2 eggs and whisk up the wet ingredients, then stir it 2 tsp vanilla min. 1 1/2 cup flour all to combine. Stir in the boiled water and 1 cup of boiling water Cream butter and sugar, beat in eggs. there you have it. The batter will be very 1 10 oz jar of raspberry jam 1/2 tsp salt watery, but it's okay. Bake at 350 for 30-35 Add sifted dry ingredients all at once. Add 1 tsp baking soda minutes. Cool the cakes completely. Stir Ingredients for Ganache: vanilla and beat (but don't overbeat). Add oatmeal mixture. 1 tsp cinnamon jam in the jar to loosen it. Transfer one cake 1 bag of dark chocolate chips 1 tsp vanilla to the serving plate, spread the whole jar of 1 1/2 cups of Heavy Cream Bake at 350 for 30 min for 9 x 13, 35 min jam over the cake and top with the second for 9 x 9, but check because these times cake. are approx.. Frosting:

1/2 cup butter For ganache, simply simmer some water in For frosting: 1 cup brown sugar a pot and place a bowl over the simmering Combine butter, brown sugar, and evapo- water. Pour the chocolate chips into the rated milk in saucepan. 1/2 cup evaporated milk bowl to melt. Once melted stir in the heavy 1 tsp vanilla cream until combined. Let cool to room tem- Boil 10 minutes 1 cup coconut perature. Pour over cake and let it drizzle 1/2 cup chopped nuts down the sides. It could also be whipped into a whipped ganache Add nuts, coconut and vanilla.

39 40

Fruit Ambrosia

Ingredients From: Carolyn Russ

Minnesota

1 11-oz can mandarin oranges, well drained 1 cup coconut

1 cup sour cream 1 13-oz can pineapple, well Instructions drained 1 cup baby marshmallows Combine all ingredients.