Hiram College cookbook Steve Kantor ’76 Tina Williams-Brandon, Norfolk Special Seafood Senior Administrative Assistant, VP of Enrollment

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 2 1/2-3 lbs mixed white fish Put 2 1/2-3 pounds of mixed white fish, 1 lg. onion(peeled and 1/2 c. peanut oil or vegetable oil Heat the peanut oil in a large, Dutch oven or thick-bottomed pot, 1/2 c. all-purpose flour on medium high heat, for 1-2 minutes. Whisk in the flour and 1 lg onion (peeled and chopped) chopped), 1 leek (washed, trimmed, & cut into rings, and 2 1 green bell pepper, chopped lower the heat to medium. Stir constantly, making sure to scrape the 1 leek (cut into rings) sticks of celery (washed, trimmed, & chopped) in a saucepan 1 medium onion, chopped bottom of the pan as you stir. 2 sticks of celery (chopped) and cover with 3 pints of water. Bring to a boil & simmer until 3 celery stalks, chopped Let the roux cook until it is the color of peanut butter, then lower 3 Tbsp. tomatoe puree the fish is cooked. 4 cloves, minced the heat to medium low. Cooking and stir (careful, you want 1 Tbsp. Cajun seasoning the flour to cook, not burn!) until the roux is the color of an old 6 oz. white wine Lift out the fish & “coarsely” flake it, removing any skin & 1 qt. shellfish or chicken stock, penny, about 20-30 min. 2 oz. butter bones. Return skin & bones to the saucepan with the veggies. plus 1 c. water Stir in the vegetables: Mix in the “holy trinity” of green pepper, 3 Tbsp. flour Continue to cook for a further 30 min., add water if necessary! 2 tsp. Worcestershire sauce onion and celery and increase the heat to medium-high. Cook, 1/4 pint whole milk 8-12 oz. smoked andouille stirring often, for 5 min. Strain and pour the liquid into a clean saucepan. Stir in 3 Tbsp. sausage, cut 1/4-in. thick rounds Add the garlic and cook 2 min. Stir in the Cajun seasoning. grated lemon rind 2 lbs. shrimp, peeled and deveined Slowly add stock, simmer: In a separate pot, heat the stock and 1 tsp. chopped leaves of tomato purée and 6 oz. of white wine. s & p to taste water until steamy. Slowly add the steamy stock and water to the 2 Tbsp. chopped fresh parsley Melt 2 oz. of butter in a saucepan & stir in 3 Tbsp. of flour. 3-5 green onions, white and green bell pepper onion roux mixture, stirring constantly. s & p parts, chopped Bring the gumbo to a simmer and add the Worcestershire sauce and Gradually add 1/4 pint of whole milk, stirring until smooth. Filé powder (optional) salt to taste. Simmer gently for 30 min. serves 6-8 If you find that the roux has broken a bit and oil is pooling on the Add to the fish liquid and cook and stir for 4-5 min. Add the surface of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often “fix” it. flaked fish, a little grated lemon rind, 1 tsp. of chopped fennel Stir in the andouille sausage and cook for 5 min. leaves, 2 Tbsp. of chopped fresh parsley, & season with salt and Add the shrimp, return to a simmer and cook 5 min., until the pepper to taste. Bring to a boil, stirring lightly. Serve at once, shrimp has just cooked through. Add s & p to taste. garnishing with a little extra chopped herbs. Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.

Barb’s “Healthy” Lasagna Barb Bragiel ’91 Uncle Stevie’s Spicy Salad Dressing Steve Kantor ’76

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 2 lbs of ground turkey Cook the ground turkey in a large pot over medium-high heat until 2 fresh green chilli Whisk in a small bowl for two minutes or more the follow- 1 red pepper, chopped lightly browned. Drain off excess grease/liquid. Stir in mushrooms, 3 cloves of garlic ing ingredients: 1 pint of mushrooms, sliced pepper and garlic. Cook for about 5 min. Add tomato paste and 1 1/2 Tbsp. brown sugar 3 cloves of garlic, minced stewed tomatoes and bring to a simmer. Reduce heat to medi- 2 fresh green chilli (deseeded & finely chopped), 3 crushed 1, 6 oz can of tomato paste um-low and simmer for 15 min. Season to taste with s & p. Stir in chilli powder 2, 15 oz cans of stewed tomatoes basil and oregano and simmer for 5 min. Remove from heat. 1/4 tsp. curry powder garlic cloves, (no salt added) 5 Tbsp. evoo 1 1/2 Tbsp. of raw brown sugar, a pinch of chilli powder, a 2, 8 oz packages of neufchatel While sauce is simmering, stir together the cream cheese and spin- 3 Tbsp. lemon juice cream cheese ach until blended smoothly. Leave the spinach soggy; the water will 1/4 tsp. of curry powder, 5 Tbsp. of extra virgin olive oil, 3 help thin out the cream cheese to a sour cream-like consistency. 1 Tbsp. fresh coriander Tbsp. of lemon juice, 1 Tbsp. of freshly chopped coriander, 1 lb of frozen chopped spinach, 1 Tbsp. fresh parsley thawed Preheat oven to 400 degrees F. (200 degrees C). 1 Tbsp. of freshly chopped parsley, and salt & pepper to 9-12 “oven ready” lasagna noodles s & p taste. 2 balls of fresh mozzarella, sliced Get out a 9” x 13” baking dish. Spoon in a little of the turkey/ 1 pkg. of shredded mozzarella and tomato sauce around the bottom to rest the first layer of noodles provolone, or Italian cheese blend on. (Keeps them from sticking). Place 3 noodles on the bottom of Ground pepper and sea salt to taste the dish and spread with 1/3 of the spinach mixture. Then, spread 1/2 c of chopped fresh basil 1/3 of the turkey/tomato sauce over this; then layer with a combo 1/4 c of chopped fresh oregano of sliced mozzarella and fresh mozzarella. Repeat layers two more times, finishing with cheese on top. Cover with aluminum foil and bake for 40 min. Remove foil and continue baking until the top is bubbly, about 15 min. Grandpa Jack’s Cookies Ari Ross, Director of Sports Information Hungarian Fisherman’s Soup Steve Kantor ’76

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 3 c. flour, sifted This recipe is shared in loving memory of my Grandpa, Jack 4-4 1/2 carp (or catfish, perch, Trim and fillet thoroughly 4-4.5 lbs. of carp (your choice to leave 2 eggs or egg replacer Ross (z”l) who made the world’s best cookie press cookies! pike or sturgeon) the skin on or not). Although 100% carp is traditional, it is 1 tsp. vanilla Feel free to share the recipe, but as a tribute to my grandpa, 1 1/2 c. diced onions often made with catfish, perch, pike, and/or sturgeon .... even a 1 c. sugar please do not change the recipe’s name. 2 c. diced green peppers mixture of 2-3. ¼ tsp. salt 3 diced med. tomatoes 1 stick butter/margarine Cream the butter, Crisco and sugar. Add the vanilla, then the 1/2 c. diced onion Cut the fillets into what my relatives called two finger-thick slices. ½ c. Crisco or Coconut Oil eggs. Beat well. Sift the flour and salt, then gradually add 1 Tbsp. hungarian paprika Place them in a bowl mixed with 1 1/2 c. of heavily salted diced to the creamed ingredients. Using a cookie press, form the s & p onions and refrigerate for at least 8-12 hours. cookies in any shape desired and place on a cookie sheet. Bake at 350 F. for 12 to 15 min., until a light golden brown. Cool. serves 5-8 When ready to make it, create a base for the soup with 2 c. Use cookies as is or frost with any flavor icing made from sifted of diced green peppers, 3 diced medium tomatoes, a 1/2 c. of powdered sugar and orange juice. diced onions, a Tbsp. of Hungarian Paprika, a 1/2 tsp. of black pepper, and 5 c. of water and bring to a boil. Let it boil for about

15-18 min. Afterwards, strain it.... the soup will be tastier if you can purée the vegetables, strained them, & added to the soup mix. Bring back to a boil then add two tsp. of Hungarian papri- ka. Then add the refrigerated fish & onion mix to the soup & boil for an additional 12–15 min. Serve immediately!

Stiw Eidion Cymreig (Welsh Beef ) Steve Kantor ’76 “Buddy Boy’s” Special Dip Steve Kantor ’76

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 2 oz. butter Melt 2 oz. of butter in a large saucepan & fry 1 1/2-2 lbs of 10 oz. chickpeas Soak 10 ounces of chick peas overnight. 1 1/2-2 lbs stewing steak stewing steak cubes and 10 oz. of bacon lightly, then sprinkle 3 lemons 10 oz. bacon over 2 Tbsp. of flour for a further 2-3 minutes frying. Add 2 3 cloves of garlic Drain the chickpeas, then put them into a saucepan and 2 Tbsp. flour pints of water, bring to a boil, then cover and simmer for 45 5 tsp. evoo cover with water. Bring to a boil, reduce the heat and cook 2 onions min. Allow to cool slightly and skim. Then add 2 onions sliced, 2 Tbsp. tahini paste them under tender (about 40-60 minutes). Drain & leave to 3 carrots 3 carrots sliced, 3 small turnips cubed, 1 heaping tsp. of parsley, paprika cool. After cooling, put them into a food processor to liqui- 3 small turnips sage, and thyme, a large pinch of salt and pepper, and bring parsley dise. Add the juice of three lemons, 3 garlic cloves crushed, 1 tsp. parsley to a boil. Add 1/2 pint of cider, cover and simmer for 1-1 1/2 s & p 5 tsp. of extra virgin olive oil, 2 Tbsp. of tahini paste, and 1 tsp. sage hours . Add 3/4 lbs. of potatoes peeled and 3 leeks washed salt and pepper to taste. Blend until smooth & add suffi- 1 tsp. thyme and peeled, cover and simmer for a further 35-45 minutes. pita bread for serving cient water to make a thick paste. Spoon into a serving dish 1/2 pt. cider Serve, sprinkling each portion with a little finely chopped & sprinkle with paprika and finely chopped parsley. Serve 3/4 lbs potatoes parsley. with warm pita bread. 3 leeks s & p Roger a. Beltz ’83 Brad Goodner, Cardamom Lamb with Cauliflower Gluten-free Corn Fritters Professor of Biology & Biomedical Humanities

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 cauliflower head, chopped 1. Bring a pot of water to a boil. Add the cauliflower and boil 3 c. corn kernels – fresh off the cob Corn Fritters (great way to use up leftover corn or fresh sweet into florets for 3 min. Remove from heat and set aside. or previously cooked corn cut off of the cob) 1/2 tsp. ground cardamom 1+ c. all-purpose flour – gluten-free 2. In a small bowl, combine cardamom, cinnamon, turmeric flour mix works great (add enough In a medium bowl, combine flour, baking powder, salt, sugar 1/4 tsp. cinnamon flour to make into thick batter) 1/2 tsp. turmeric and salt. Add the lamb to the bowl and thoroughly coat all and spices. Add beaten eggs, cream and corn, then stir until sides with the seasoning. 1 Tbp sugar combined into thick batter. Drop fritter batter by spoonfuls into 1/2 tsp. salt 1 tsp baking powder 1 lb. lamb loin chops, cut into the hot oil, and fry until golden. Place fried fritters on paper 2 large eggs, lightly beaten – 2 Tbsp towels and sprinkle with salt. bite-size pieces 3. Add Pompeian Organic Extra Virgin Olive Oil to a sauté pan sour cream or cream cheese works 2 Tbsp. Organic Extra Virgin Olive Oil over medium heat. Add in the lamb mixture and cook for 5 as a substitute min. allowing it to brown. Then stir in cauliflower and peas. 3/4 c. English peas 3/4 c. heavy cream or half-and-half Cook for an additional 5 min. 1 tsp onion salt 1 tsp black pepper or black/red 4. Season with salt before serving. pepper mix 1 tsp dried thyme leaves Quick, Low-fat Comfort Food. Vegetable oil, for frying. Sliced scallions, for serving.

Steve Kantor ’76 Brad Goodner, Classic Kedgeree Sausage Balls Professor of Biology & Biomedical Humanities

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 500 g. smoked haddock I tasted this popular Victorian breakfast dish for the first time 1 lb bulk hot breakfast sausage, An easy appetizer for tailgate parties, big gatherings, or just evoo during the Hiram Cambridge Quarter 1975. My British wife fried and drained snacking around the house. lg. onion taught me how to make this dish about 25 years ago. 1 lb cheddar or cheddar/jack cheese o 200 g. long grain rice Put about 500 g. of smoked haddock in a saucepan, pour 3 c Bisquick Preheat Oven: 400 1 tsp. curry paste boiling water over it, cook on a low heat for 10 min., do not ¾ c water butter let it boil. Take the haddock out of the water (keep the cooking Fry sausage and drain. Mix sausage, cheddar, Bisquick, and 4 hard boiled eggs water though) & discard the skin and bones and flake the flesh. Total Time: 2 hours. water together. Form bite size balls of the dough and place 12-16 king prawns Prep Time: 30 minutes. on a greased cookie sheet. Bake for 10-15 min. or until fresh parsley Add a thin layer of olive oil to a pan and lightly brown one lightly brown. large chopped onion. Stir in about 200 g of long grained rice and as it becomes transparent mix in 1 tsp of curry paste. Pour lemon wedge and mango chutney about 650 ml of the haddock water over the rice and cook for serving steadily until the rice is tender & the liquid is absorbed. Note: Watch the pan & add more haddock water if necessary! Mix in the flaked haddock with a large knob of real butter (the kedgeree should be moist and juicy) Transfer it to a hot serving dish. Arrange 4 hard boiled eggs peeled and quartered plus 12-16 cooked king prawns shells removed and heads left in place. Sprinkle chopped fresh parsley on top. Serve with lemon wedges and mango chutney. Brad Goodner, Brad Goodner, Chia Pudding Professor of Biology & Biomedical Humanities Chicken Enchiladas, Goodner Style Professor of Biology & Biomedical Humanities

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 c vanilla-flavored unsweetened I personally quadruple this recipe so that we have plenty of this 2 chicken breasts A different take on a classic Tex-Mex dish. almond milk scrumptious healthy pudding available at any time. ½ c chopped onion 1 c plain low-fat (2 percent) ¾ - 1 c sour cream Preheat oven 350o Greek yogurt In a medium bowl, gently whisk the almond milk, yogurt, 2 ½ lb cheddar, jack, or “Mexican” 2 Tbsp pure maple syrup (preferably tablespoons maple syrup, the vanilla and 1/8 teaspoon salt until style shredded cheese Sprinkle chicken breast with salt, pepper, and a dash of cumin grade B), plus 4 tsp for serving just blended. Whisk in the chia seeds; let stand 30 minutes. Stir 1 can chopped green chilies or chili powder if desired. Brown on both sides until cooked 1 tsp pure vanilla extract to distribute the seeds if they have settled. Cover and refriger- ¼ c pine nuts, lightly toasted through. Cool, then chop into ½ inch pieces. While chicken is ½ c chopped apricots cooling, sauté onion in 1 Tbsp of olive oil until soft, or caramel- Kosher salt ate overnight. 12 small corn or flour tortillas 1/4 c chia seeds (corn is traditional) ized if desired. Once onions are done, heat 1 Tbsp oil in pan 1 pt strawberries, hulled & chopped The next day, stir the pudding to make sure it is homogenous. 1 large or 2 small cans enchilada over medium high heat and place one tortilla in oil. Flip after 1/4 c sliced almonds, toasted in a medium bowl, toss the berries with the remaining 4 tea- sauce 5 seconds and add another tortilla. Repeat until all tortillas are spoons maple syrup. Mix in the almonds. stacked in one pile, then remove to a plate to briefly cool. Mix Prep Time: 40 minutes (overnight in Total Time: 1 ½ hours chopped chicken, sautéd onion, sour cream, cheese, chilies, pine fridge before serving) Spoon the pudding into 4 bowls or glasses; mound the berry Serves 4-6 nuts, and apricots in a bowl. Spread 1-2 Tbsp of filling on one Serves 4 mixture on top and serve. end of a tortilla and roll it up, then place into an 8”x10” baking dish. Repeat with remaining tortillas. The last couple may go end down the long side of the dish. Cover enchiladas with enchilada sauce. Bake for 30 min.

Brad Goodner, Brad Goodner, Paleo Nut Seed Bars Professor of Biology & Biomedical Humanities Gyro Meat with Sauce Professor of Biology & Biomedical Humanities

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 c pecan halves or walnuts Chewy, crunchy, sweet and salty, these grain free and paleo no bake 1 medium onion, finely chopped Process the onion in a food processor for 10 to 15 seconds and turn 1 c almonds granola bars are going to become your favorite with the first bite! 2 lbs ground lamb or beef or mixture out into the center of a tea towel. Gather up the ends of the towel 1 c cashews, pepitos, peanuts, and/or They’re loaded with raisins and mini chocolate chips, coconut flakes of beef & pork and squeeze until almost all of the juice is removed. Discard juice. sunflower seeds and nuts, sweetened with raw honey and packed with healthy fats. 1 Tbsp minced garlic Return onion to the processor and add the lamb, garlic, marjoram, 1 c unsweetened or sweetened coconut Kid approved, gluten-free, dairy-free, grain free and addicting! 1 Tbsp dried marjoram or oregano rosemary, salt, and pepper and process until it’s a fine paste, about flakes 1 Tbsp dried ground rosemary 1 min. Stop the processor to scrape down sides of bowl. 1 tsp cinnamon, if desired Place the nuts in a food processor and pulse several times to “chop” 2 tsp kosher salt To cook in the oven as a meatloaf, proceed as follows: 1 c raisins and/or dried cranberries them into a crumbly texture - a few larger pieces are a good thing ½ tsp ground black pepper Preheat the oven to 325 degrees F. 1/2 tsp salt or 1/4 for less salty - don’t overmix! Transfer the nuts to a large mixing bowl and stir in 16 oz plain yogurt Place the mixture into a loaf pan, making sure to press into the sides 1/4 c organic coconut oil melted (use coconut flakes, cinnamon, salt, and raisins to evenly combine. 1 medium cucumber, peeled, seeded & of the pan. Place the loaf pan into a water bath and bake for 60 to 75 refined for no coconut flavor) Place melted coconut oil in a small sauce pan and whisk in the almond finely chopped min. or until the mixture reaches 165 to 170 degrees F. Remove from 1/4 c smooth almond butter or peanut butter and honey. Set heat to low and whisk while honey and almond Pinch kosher salt the oven and drain off any fat. Place the loaf pan on a cooling rack and butter butter melt. Once mixture is smooth and well combined, remove from 4 cloves garlic, minced place a brick wrapped in aluminum foil directly on the surface of the 1/4 c + 2 Tbsp raw honey heat and stir in the vanilla. 1 Tbsp olive oil meat and allow to sit for 15 to 20 min., until the internal temperature 1 tsp pure vanilla extract 2 tsp red wine vinegar reaches 175 degrees F. Slice and serve on pita bread with tzatziki 1/2 c of chocolate chips, butterscotch Pour the wet mixture into the large bowl with the dry ingredients and 5-6 mint leaves, finely chopped sauce, chopped onion, tomatoes and feta cheese. chips and/or peanut butter chips stir to fully combine - I used a silicone spatula for this step. Thoroughly mix to make sure all the dry mixture is coated. Once coated, gently stir Total time: 3 hr 45 min Directions to make the Tzatziki Sauce: Place the yogurt in a tea Total Time: 15 minutes in the chocolate chips. 6 to 8 servings towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. Line an 8 x 8” or 9 x 9” square pan with parchment paper along the Place the chopped cucumber in a tea towel and squeeze to remove bottom and sides, with extra up the sides for easy removal. Transfer the liquid; discard liquid. In a mixing bowl, combine the drained mixture in and press down, using your hands, or another piece of yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as parchment paper to get it packed tightly into the pan. a sauce for gyros. Store for up to a week in the refrigerator in an airtight container. Brad Goodner, Brad Goodner, White Bean Pesto Dip Professor of Biology & Biomedical Humanities Hummus Professor of Biology & Biomedical Humanities

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 2 blocks reduced fat cream cheese, Rinse navy beans and drain, then put into a food processor. 2 cans chickpeas (15-ounce can), 1) Rinse chickpeas and drain, then put into a food processor. softened Pulse the processor 5-10 times. Add softened cream cheese, rinsed Pulse the processor 5-10 times. Add garlic, lemon juice, tahini, 2 cans navy beans, rinsed pesto, and salt. Run processor for 2-3 min. Taste the dip - add 2 cloves garlic, minced cumin, and salt. Run processor for 30 seconds. 1/2 c pesto additional salt, maybe a little lemon juice or olive oil as needed 1⁄2 c olive oil 1/2 tsp kosher salt to adjust taste to your liking. 4 Tbsp fresh lemon juice 2) With processor running, slowly add olive oil through the top. 4 Tbsp tahini (sesame seed paste) Now slowly add 1/2 c of water and continue processor until 2 tsp ground cumin smooth and shiny. Taste the hummus - add additional salt and/or 1/2 tsp kosher salt lemon juice to adjust taste to your liking

Beef Ragu with Warm Spices Gary Fleming ’ 85 Mikol Family Butter Horns Wendy Fennells ’21

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 c chopped onion Microwave onion, tomato paste, oil, garlic, cinnamon, and cloves in 5 - 5 1/2 c. flour Dissolve yeast in 1/2 c. lukewarm water. Add 2 tsp. sugar mix well, 2 Tbsp. tomato paste bowl, stirring occasionally, until onion is softened, about 5 min; transfer 1 tsp. salt let stand. In saucepan place 3/4 c. sugar, crisco and salt, tol c. water, 1 Tbsp. olive oil to slow cooker. Stir in tomao puree, soy sauce, 1 tsp. salt, and 1/2 tsp. 1 c. water heat until all are melted. Cool to luke warm, add yeast mixture, eggs 2 tsp. minced garlic pepper. Trim fat from top and bottom of short ribs, season with s & p, 3/4 c. sugar well beaten and flour. Knead on floured surface, working in no more 1/8 tsp. ground cinnamon and nestle into slow cooker. Cover and cook until beef is tender, 8 to 9 1/2 c. solid crisco (I use butter flavor) extra flour than necessary. Place in greased bowl. Cover bowl with pinch ground cloves hours on low or 5 to 6 hours on high. 3 eggs towel. Let rise until double in size (about 1 1/2 to 2 hours) punch 1 (28 oz) can tomato puree 2 pkgs dry yeast (1/2 pk of reg. yeast lg. down. Divide dough in half. Rollout each piece like for a pie. Spread 2 Tbsp. soy sauce Using large spoon, skim excess fat from surface of sauce. Break beef size or 2 pks individual squares yeast) with melted butter. Cut pie like pizza. Cut about 12 to 15 equal piec- s & p into about 1-inch pieces with tongs. Before serving, stir in parley and 2 tsp. sugar es. Roll pie shape, large side to small side, shaping as a horn. Place 1 1/2 lb boneless beef short ribs season with s & p to taste. 1/2 c. luke warm water on greased cookie sheet, cover, let rise about 45 min. to 1 hr. Bake at 1/4 c. fresh parsley 425 degrees - 9 to 12 min., until golden brown. Makes 5 c. Jackie Crandall, Kristen Myers ’01 Quaker Oats Oatmeal Cookies Director of Alumni Relations & Development Lentils with Sweet Potatoes and Onions

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 3/4 c Butter Heat oven to 375(F). In large bowl, beat butter, granulated 2 sweet potatoes Peel and cut up sweet potatoes. (1” cubes or smaller; larger pieces will 3/4 c granulated sugar sugar and brown sugar with hand mixer until well mixed. Add 2 medium yellow or sweet onions take longer to cook.) Cut up onions. (Pieces should not be more than an 3/4 c packed light brown sugar eggs and vanilla; beat until creamy. Stir together flour, baking 1.5 c French green lentils inch long.) Place sweet potatoes and onions in large bowl. Drizzle olive 2 eggs soda and salt; gradually add to sugar mixture, mixing well. Stir Bezar spice oil until sweet potatoes and onions are lightly coated. Sprinkle Bezar 1 tsp vanilla extract in oats, raisins and chocolate chips. Drop teaspoon sized balls Ground clove spice spice until sweet potatoes and onions are coated. 1 and 1/4 c all purpose flour of dough on ungreased cookie sheet. Bake 8 - 10 min. Cool Olive oil 1 tsp baking soda slightly and then remove from sheet. Shredded white cheddar cheese Transfer sweet potato and onion mixture to a roasting pan and bake at 1/2-3/4 tsp ground cinnamon 350 degrees until onions are cooked and sweet potatoes are fork tender (optional) (approx 40-50 min.). Stir every 15-20 min. to avoid burning the top layer. 1/2 tsp salt 2 and 3/4 c quick cooking rolled While sweet potatoes and onions are baking, rinse lentils thoroughly and oats remove any bad lentils or debris. Put lentils in stock pot with approx. 5 c 2 and 3/4 c chocolate chips of water and a few dashes of cloves. Bring to a boil and then reduce to a 1 c raisins simmer. Cook until done. Add water as needed to avoid burning. Drain excess water once cooked. Makes 4 dozen cookies. Combine cooked lentils, sweet potatoes and onions in bowl originally used to toss sweet potatoes and onions. Serve hot. Top with shredded white cheddar cheese. (Skip this or substitute with vegan cheese for a vegan dish.) Add hot sauce if desired. (Can make ahead. Will stay in refrigerator for 3-5 days, and it will freeze.)

Peanut Butter Brownie in the Microwave Denise Hart ’21 Easy Carrot Cake Lawrence Peichard ’92

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1/4 c sugar 1. Add dry ingredients to mug and stir (use 12 oz. mug or 2 c all purpose flour or 1 c Whole wheat Preheat oven 400F 1 Tbs baking powder 13x9 OR 10” Angel Food Pan-greased and floured (Spray works well) 1/4 c flour larger because it will rise a bit). 1 tsp baking soda In 7 c or larger food processor add: 2 c all purpose flour (Stir-Spoon- pinch of salt 2 tsp ground cinnamon Sweep) or 1 c Whole wheat, 1 Tbs baking powder, 1 tsp baking 2 tbsp cocoa (I used dark chocolate 2. Add wet ingredients to mug and stir until mixed. 5 to 10 raspings of whole nutmeg soda, 2 tsp ground cinnamon, 5 to 10 raspings of whole nutmeg, Hershey’s) 1/4 to 1/2 ground ginger(optional) 1/4 to 1/2 ground ginger(optional) 1 lb carrots Pulse until fully combined, dump onto a sheet of parchment or 2 tbsp oil 3. Put tbsp. of peanut butter in middle of mix and push down 2 c. sugar waxed paper, set aside. 1/4 c water a bit so it is submerged into brownie batter. 4 lg eggs Remove tips, tails and peels of 1 lb of carrots, cut into chunks od 1 tbsp peanut butter 1 c. vegetable, canola or corn oil about one inch, set aside 1/4 tsp vanilla 4. Microwave for 60 seconds. and enjoy! 1 tsp vanilla extract Again in processor, no need to wash, add: 2 c sugar, 4 “large” eggs, 1 c vegetable, Canola, or corn oil, 1 tsp vanilla extract. Process until smootly combined, about one minute. Stop and scrape workbowl carefully with rubber/silicone spatula. Recover, restart. Add carrot pieces, a few at a time through feed tube. When all added, stop and scrape, and place the dry ingredients on top of the wet mixture. Cover and pulse 3-4 times until combined. Bowl will be full, remove carefully. Pour into prepared pan, place into heated oven, center shelf. Bake: 13x9 for 35-40 min. Bake: 10 inch tube for 55-65 min. Evenly browned, smells great, and clean toothpick inseted in center comes out clean. Remove carefully from oven, rest on cooling rack for about 15 minutes, invert and fully cool on the rack. City Lawn Salmon Sean Nichols ’19 True Greek Salad-Simple! Patricia (Haskett) Hajifotiou ’84

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS While we walk around our yards Most properties in Ohio Have Bittercress, and Dandelion; for Tomato (2) There is no lettuce in a Greek salad. looking at spring weeds as burdens, the lucky, we have Ramps, Spring Onions, Morels, Oyster Green Pepper (1) why not harvest some and benefit mushrooms and Black Walnuts, so use what’s available, and Red Onion (1) You might also like to know that here in Greece we do not call it a from the textures and flavors? properly identified through due diligence. Olives (preferably Kalamata) (5or6) ‘Greek Salad’ but a village salad. Feta Cheese (1 slab) My personal finds on April 1 in my front lawn Cucumber (1) Use the number above to make your own. This can be for 2 people. -Dandelions, Bittercress, Ramps Sprinkle of Oregano Add more of each ingredient to expand the serving size. Of course you Salt and pepper to taste can add whatever you want to it-fresh basil, thyme, leave out any of the 2 Tbsp of good Olive Oil Also from my yard, but harvested and processed prior ingredients you do not like, etc. - Black Walnuts Put down a traditional salad foundation, in our meal we used Enjoy! spinach, then place a few freshly picked and rinsed leaves from your yard on it. Top with meat, or meat substitute, if you like; We used salmon. Sprinkle black walnuts on if you’re fancy, and top with your favorite dressing.

Applesauce Oat Muffins Brenda (Klemmensen) Lillge ’93 Hilda Cox’s Apple Cake from Miss Ethel Phyllis Ann Folk Helmes ’69

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 c old-fashioned oats 1. Preheat the oven to 375 degrees F. 2 c. sugar Grease 13x9 pan. Heat oven to 350 1/2 c. shortening 1 c unsweetened applesauce 2. Grease 12-cup muffin pan. Cream together: 2 c sugar, 1/2 c shortening, beat in 2 eggs ½ c milk 2 eggs 3. In a medium bowl, stir together the oats, applesauce, milk, egg, 2 c. flour Mix together: 2 c flour, 1/2 tsp salt, 1 tsp each - cinnamon, nutmeg, 1 large egg 1/2 tsp salt baking soda 1 tsp vanilla vanilla, oil and sugars. Set aside. 1 tsp cinnamon Combine egg mixture and flour. 4 T light olive oil 4. In a large bowl, whisk together the flour, baking powder, baking 1 tsp nutmeg 2 T brown sugar soda, cinnamon, salt and cranberries. 1 tsp baking soda Add 4 c diced apples (add up to 1 tsp lemon juice if the apples are 2 T Truvia for baking 4 c diced apples sweet) and 1 c nuts (I use pecans or walnuts) 5. Make a well in the center and pour in the applesauce mixture. 1 c flour 1 tsp lemon juice The mixture will be very thick. Put in very well greased pan and bake 1 tsp baking powder Stir until just combined (don’t overmix or the muffins will be 1 c pecans or walnuts 45 to 60 min. Be sure it is well done or it will sticky, mushy, and to ½ tsp baking soda dense and dry). soft. Cool in pan. 1 tsp cinnamon 6. Distribute the batter evenly among the 12 muffin cups. Bake For a smaller 8x8 recipe: ¼ tsp salt for 15-20 minutes until a toothpick inserted in the center 1 cup sugar ½ c dried cranberries comes out clean. 1/4 cup shortening Serves 12 1 egg 7. Remove the muffins to a rack to cool completely. 1 cup flour Time: 35 minutes Inspired by: 1/4 tsp salt www.melskitchencafe.com/healthy-oats-and-applesauce-muffins/ 1/2 tsp each cinnamon, nutmeg and baking soda 2 c diced apples (1/2 tsp lemon juice) www.tasteofhome.com/recipes/applesauce-cinnamon-oat-muffins/ follow regular recipe and bake 45 min (check at 40 min.) tastesbetterfromscratch.com/healthy-applesauce-oat-muffins/ Bobo Beans Alexandra Dellas ’10, Head Women’s Basketball Coach Chewy oatmeal cookies Stephanie Cipa ’21

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1/2 LB Hamburger Fry hamburger, bacon, and onion together until cooked 1 1/4 c butter, softened Heat oven to 375 degrees. Beat butter and both sugars until creamy. 1/4 LB Bacon (Chopped) through. Combine meat mixture with all beans in a bowl. Stir. 3/4 c brown sugar Add egg and vanilla and beat well. Combine flour, baking soda, Cinna- 1 Onion (Chopped) Add ketchup, brown sugar, vinegar, and mustard. Mix well 1/2 c granulated sugar mon, salt, and nutmeg or baking spice. Add to wet ingredients and mix 2 16 oz Cans Pork & Beans together. 1 egg well. Add oats and mix well. Place dough in tablespoon sized balls onto 1 15 oz Can Kidney Beans (Drained) 1 tsp vanilla baking sheets covered with parchment paper. Bake 8-9 min. for chewy 1 15 oz Can Lima Beans (Drained) Spray 9x13 inch Pan. Dump bean and meat mixture into pan. 1 1/2 c flour cookies or 10-11 for a crispier cookie. Cool cookies on baking sheet. 1 15 oz Can Butter Beans (Drained) Cook for 1 hour at 350 degrees F. 1 tsp baking soda Keep in a tightly covered container. 1 C. Ketchup 1 tsp cinnamon A large pinch of salt 1/2 C. Brown Sugar Enjoy! 1 TBS Vinegar 1/4 tsp nutmeg or baking spice 1 TBS Mustard 3 c old fashioned, uncooked oats Add 1 c of raisins or nuts if you want!

Yvonne Steinbeck, Bethani Burkhart, Director, Career Chicken Tanga Tacos Administrative and Graphic Design Coordinator Easy Beef Stroganoff and Academic Development

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 tbls. olive oil Sauce: Warm oil on medium heat, add onion. Sauté for 4 minutes 2 cans cream of chicken Add cream of chicken, beef, and soup mix to the crockpot. Set on 1 c. chopped onion or until tender, stirring occasionally. Add garlic and saute for 30 Stew beef low for 3-5 hours, depending on how quickly your crockpot cooks. 3 cloves garlic minced seconds. Add in the chipotles (chopped), oregano, and cumin, and 1 packet of dry onion soup mix Before serving, add 1/3 c of sour cream and mix well. 1-2 chipotle peppers in adobe sauce 1/3 c sour cream 1 tsp. dried oregano cook for 1 minute. Add in the tomatoes, stock, and salt, simmer 1/2 tsp. ground cumin for 7 minutes. 3/4 cup canned crushed fire roasted tomatoes Blend: Place the tomato mixture in a blender or chopper, and 1/4 c. chicken stock blend until smooth. 1/2 tsp. salt 3 cups shredded rotisserie chicken or Chicken: Return the blended sauce to the pan over low heat. Add cooked chicken the chicken, and cook for 5 minutes. For serving: 10-6 inch soft tortillas ripe avacado, sliced Serving: Prepare the garnishes. To assemble, top the tortillas chopped fresh cilantro with the chicken and garnish with the avocado slices, cilantro, red diced red onion onion, and cotija. Serve with a lime wedge for squeezing. shredded cheddar cheese or crumble cotija 1 lime wedged Brad Goodner, CJ’s Parsnip Muffins Professor of Biology & Biomedical Humanities CJ’s Bean Dip

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1-oz sliced almonds Place the almonds in a single layer in a pie pan and place in One brick cream cheese Prepare in 9 in. pie plate Nonstick spray oven. Heat the oven to 375 degrees F. Bake the nuts until light- One 15 oz can of refried beans 8 1/2 oz all-purpose flour ly toasted, approximately 20 min. while the oven heats. Spray a One small can sliced black olives Preheat oven to 400 degrees. 1 tsp baking powder standard 12-cup muffin tin with the nonstick spray. 1 TBL +/- chopped jalepenos 3/4 tsp baking soda 1 1/2 c shredded cheddar Press cream cheese into pie plate in even layer. Top with bean layer. 1/2 tsp freshly grated nutmeg Combine the flour, baking powder, baking soda, nutmeg, and Add olives, jalapenos, and shredded cheddar to cover the top. Bake 1/2 tsp kosher salt salt in the bowl of a food processor, and process for 5 seconds. in 400 oven for 10-15 min. or until edges are bubbly. Serve with 3 whole eggs sturdy tortilla chips 3/4 c plain whole milk yogurt Whisk the eggs, yogurt, vegetable oil, and sugar in a large mix- 1/4 c vegetable oil ing bowl until combined. Add the flour mixture and parsnips, 8 oz sugar and fold with a spatula until all of the flour is moistened, there 10 oz grated parsnips will be some lumps. Divide the mixture evenly among the muf- fin cups using a level 2 1/2-oz disher or 1/3 c measure. Sprinkle Yield: 12 muffins the top of each muffin with the toasted almonds. Bake for 20 Total time: 1 hr, 15 min to 25 min. or until the muffins reach an internal temperature of 210 degrees F and are golden brown, rotating halfway through baking. If needed, use a small knife or offset spatula to loosen the muffins and immediately remove them from the tin to a cooling rack, and cool for 15 min. Serve warm. Store com- pletely cooled muffins in an airtight container for up to 3 days.

Brad Goodner, The former Squire Hill Restaurant Buffalo Chicken Dip Professor of Biology & Biomedical Humanities Squire Hill’s Ham & Mushroom Quiche

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 package (8 oz) cream cheese, softened Preheat oven to 350oF. butter Preheat oven 350 degrees. 1 c cooked chicken breast, small dice onions or shredded Soften cream cheese in an ungreased glass baking dish. Spread parsley Saute 2 Tbsp. butter with 2 Tbsp. finely minced onions, 2 Tbsp. finely ½ c blue cheese, crumbled or blue ham minced parsley, 1 c. cooked diced ham, and 1 c. fresh mushrooms. cheese salad dressing (I prefer over bottom of the dish. mushrooms Place in 9 in. pie shell (unbaked). Beat together 3-4 eggs, 1 1/2 c. crumbled blue cheese) pie shell heavy cream, 1/2 tsp. salt and pepper. Pour over ham and mushroom ½ c Buffalo wing sauce Spread chicken over top of cream cheese, then blue cheese, then eggs mixture in pie shell. Bake at 350 degrees for 25-30 minutes. 1-2 c Jack or sharp Cheddar cheese, Buffalo wing sauce, and finally shredded cheese on the top. heavy cream shredded (depends on how cheesy s & p you want it) Bake 25-30 min. until cheese is melted and browned if desired.

Serve with chips, crackers, or bread. Annie (Houk) Moore ’05 Carlynn Arthur, Assistant Director Grape Salad Pan-Roasted Pork Chops of Alumni Relations and Development

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 med bag of red, seedless grapes Wash grapes, pull off stem. Be very wary of all little stems. 1 tsp. Garlic powder Heat oven to 400* 8 oz cream cheese (let sit out at 1 tsp. Paprika room temperature a little before While grapes dry, mix together the cream cheese and sugar. 1/2 tsp. Onion powder Mix together the first 6 ingredients in a small bowl mixing) Add in sour cream. Mix until there are no more large lumps. 1/2 tsp. Brown sugar (packed) 8 oz sour cream Stir in vanilla. 1/2 tsp. salt Heat skillet over med-high heat until hot 1/2 sugar (can add more sugar de- 1/4 tsp. Fresh ground pepper pending on how sweet you’d like it) Add in grapes. 1 1/2 lbs pork chops (4) Add oil; heat until hot 1/4 teaspoon vanilla extract 1-2 tbsp. Oil Allow to chill at least 1 hour (longer if possible), this allows Rub chops generously with seasoning mixture flavors to mold together Ready in: 20 mins Serves: 4 Add seasoned pork to hot oil; cook 2 minutes or until brown on one side

Turn pork chops; place skillet in oven and bake 6 to 8 minutes or until no longer pink in the center

*Have also lined a casserole dish with foil and laid out each pork chop in it to place in oven, instead of skillet (useful if you don’t have a large enough skillet)

Bachelor’s Pudding Steve Kantor ’76 Harvey Wallbanger Cake Steve Kantor ’76

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 4 cooking apples My sister in law Evelyn gave me this recipe about 20 years ago. It’s 1 pk yellow cake mix Got this recipe about two decades ago from the mother of a 5 oz. white bread crumbs a family favourite for special occasions 1 small pk. instant vanilla pudding fellow theatre department alumni I lived with in Shipman House 3 oz. currants 1/2 c. oil in the mid 70’s. 2 oz. sultanas 4 eggs 3 oz. caster sugar Butter a 2-3 pint pudding basin. In a bowl, mix together 4 cooking 3/4 c. vodka Mix well in a bowl 1 package of yellow cake mix, 1 small package lemon rind apples (peeled, cored, and chopped), 5 oz. of fresh white bread- 3/4 c. Galliano of instant vanilla pudding, 1/2 cup of oil, 4 eggs, 3/4 cup of vodka, nutmeg crumbs, 3 oz. of currants, 2 oz. of sultanas, and 3 oz. of caster 1/2 c. orange juice 3/4 cup of Galliano, & 1/2 cup of orange juice for the cake. Bake the salt sugar. Then stir in the grated rind of one lemon, a large pinch of cake at 350* F for about 1 hour. 2 Tbls. butter nutmeg,& a pinch of salt. Add 2 Tbls. of melted butter and 2 small Frosting: 2 small eggs eggs (beaten) stirring well. Cover and leave to stand in a cool place 1 1/4 c. powdered sugar milk for 30-40 minutes. Then mix in sufficient milk to give a dropping 2 Tbls. vodka Then mix 1 1/4 cups of powdered sugar, 2 tablespoons of vodka, 2 1/2 tsp. baking powder consistency & stir in 1/2 tsp. of baking powder. 2 Tbls. Galliano tablespoons of Galliano, & 2 tablespoons of orange juice to make 2 Tbls. orange juice the frosting. After the cake has cooled for 20-30 minutes, frost it! Serves: 6 Spoon into the pudding basin and smooth over. Cover with but- tered greaseproof paper and seal with foil. Place in a steamer set over a saucepan of boiling water and steam for 2 1/2 to 3 hours, topping the water as necessary. Turn out onto a warm serving plate. Serve with warm custard. Parmesan Roasted Brussels Sprouts Anne Najeway Vainer ’80 Rice Anne Najeway Vainer ’80

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 1/2 lbs fresh brussel sprouts, Preheat oven to 425 degrees F. Lightly grease a baking sheet 1 c. rice Rinse rice 3 times in cold water. trimmed and halved with non-stick spray and set aside. 2 c. heated chicken 2 Tbsp. Olive oil 2 Tbsp. butter Add rice to broth that butter has been melted in, and place in a casserole 1/4 c. breadcrumbs Combine brussels sprouts and olive oil in a large zip close bag dish. 1/2 c. shredded parmesan cheese and shake to coat. Add the breadcrumbs, parmesan cheese, 1 tsp. garlic powder garlic powder, salt and pepper to the bag and shake to coat. Bake, covered, at 350 degrees for 45 minutes. 1/2 tsp. salt 1/4 tsp. black pepper Spread in an even layer on the baking sheet and bake for 15 to Fluff with fork and serve. 17 minutes until the cheese is melted and the brussels sprouts are lightly browned. This reheats well by adding a little water and baking at 350 degrees until hot.

Anne Najeway Vainer Anne Najeway Vainer ’80 Baked Fruit Oatmeal Rachel Naugle ’17

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 8 halves boneless chicken Arrange chicken in baking pan. Dry ingredients: Preheat oven to 350°F. 2 c. pepperidge farm croutons (I use 3 c. old fashioned rolled oats garlic & cheese) Sprinkle croutons over chicken. 3/4 c. brown sugar Combine all of the dry ingredients and stir untill mixed well. 1/4 c. melted margarine 1 1/2 tsp baking powder 1 can cream of 3/4 tsp ground cinnamon Spray a 9×13 pan with cooking spray. 1/2 c. milk Pour margarine over croutons. 1/2 tsp salt 4 slices swiss cheese Pour 1/2 dry mixture in the baking dish. Add combined mixture of soup and milk to casserole and top with Wet ingredients: cheese. 2 eggs, beaten Sprinkle some of each berry on top. 2 1/2 c. milk Bake uncovered at 350 degrees for 1 hour 1 tsp vanilla extract Pour the rest of the oats on top of the berries. 4 tsp unsalted butter Wisk the wet ingredients together, then pour over the oats in pan. Fruit: 1/2 c. blueberries Add the rest of the berries on the top and then add more brown 1/2 c. blackberries sugar to taste. 1/2 c. raspberries 1/2 c. chopped strawberries Gently shake dish back and forth to spread the liquid evenly evenly.

Bake uncovered for 40 mins and serve. Great Grandma Ruby’s Refrigerator Pickles Steve Kantor ’76 Maureen’s Lavender Biscuits Steve Kantor ’76

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 1/2 c. vinegar Mix 1 1/2 cups of vinegar, 2 cups of sugar, 2 tablespoons of 5 oz. butter Preheat oven to 350*F. Cream 5 ounces of butter and 4 ounces of sugar, 2 c. sugar salt, & 2 teaspoons of celery seeds thoroughly. 4 oz. sugar stir in 1 egg beaten. Mix in 1 1/2 tablespoons of dried lavender flowers 2 Tbsp. salt 1 egg and 6 ounces of self raising flour. Grease baking sheets and place spoon- 2 tsp. celery seeds Pour over 6 cups of sliced cucumbers, 1 cup of sliced peppers, 1 1/2 Tbsp. dried lavender flowers fuls of mixture on them. 6 c. sliced cucumbers and 3/4 cup of sliced onions. 6 oz. of self raising flour 1 c. sliced peppers Bake for 15-20 minutes until golden. 3/4 c. sliced onions Mix. Makes 25-30 biscuits Cover and store in the refrigerator. Leave for 48 hours. Will keep in refrigerator for one year. (and the liquid can be reused!)

“Witch Watson’s” Cream of Nettle Soup Steve Kantor ’76 Minestra Di Patate (Sicilian Potato Soup) Steve Kantor ’76

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 lb of nettle tops Cook 1 pound of nettle tops in boiling salted water for 20-25 1 lg onion Sauté 1 large onion in a little oil, add 5 large potatoes (peeled, 1 oz butter minutes. Melt 1 ounce of butter and sauté 1 small onion finely oil washed, and diced) & break up 3 ripe tomatoes (broken up skinned 1 small onion chopped. Stir in 1 ounce of flour and add 1 1/2 pints of vegetable 5 lg potatoes and seeded). Season with basil, salt, & black pepper. Cover the pota- 1 oz flour 3 ripe tomatoes toes with 1 1/2 cup of water and leave to cook 25-30 minutes. Boil 1 1 1/2 pint of vegetable stock stock stirring continuously. Bring to a boil, stirring, and cook until basil pound of thin spaghetti broken up, drain while still al dents, dredge Italian seasoning thickened. s & p with grated Parmesan cheese & add potatoes. 1/2 pt of milk 1 lb. thin spaghetti 1 tsp nutmeg Add nettles and a bit of Italian seasoning. Cook for 20-25 minutes. grated parmesan cheese 2 lemons Purée in a blender. Add 1/2 pint of milk, 1 teaspoon of nutmeg, 2 Tbsp. cream and the juice of 2 lemons and reheat. Add 2 tablespoons of cream Serves 4-6 people and serve. Serves 6-8 people Gamberetti Al Limone (Prawns in Lemon) Steve Kantor ’76 Grandma Slutz’s Hot Fudge Sauce Allison Slutz ’22

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 1/4 lb fresh prawns A fantastic appetiser 1 c. sugar Stir together: 3 lemons 3 Tbsp. cocoa 1 cup sugar s & p Shell 1 1/4 pound of fresh uncooked prawns and arrange 3 Tbsp. flour 3 tablespoons cocoa 3 Tbsp salted capers them in a bowl. Squeeze 3 lemons and pour the juice over the 1 c. hot water 3 tablespoons flour fresh mint leaves prawns. Season with salt and pepper. 1 stick butter evoo Then add: In the meantime, soak 3 tablespoons of salted capers so as 1 cup hot water to eliminate the salt. Drain well and transfer to the bowl with 1 stick butter a couple of fresh mint leaves to lend aroma. Dress with extra Stir and bring to boil virgin olive oil. Leave to marinate for at least 4 hours, stirring from time to time. Best when hot. Our favorite is when served over vanilla ice cream.

D. Karns’ Sage & Onion Tart Steve Kantor ’76 Cherry pie for the beginner Irene Worthington Baron ’60

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 3 onions Fry 3 onions finely chopped in 1 1/2 ounces of butter until soft. PASTRY: Measure flour and salt into mixing bowl. With pastry blender, using 1 1/2 oz butter Then add 4 ounces of bacon chopped and fry. Then add 1 large 2-2/3 cups Gold Medal Flour an up and down chopping motion, thoroughly cut in shortening until 4 oz. bacon egg, 5 ounces of cream or whole milk, 1 1/2 tablespoons of 1 tsp salt particles are size of tiny peas. Sprinkle in water, 1-TB at a time, tossing 1 egg 1 C. shortening (or ¾ cup lard) with a fork after each addition. Mix lightly until all flour is moistened 5 oz. cream or whole milk chopped sage, and 1 tablespoon of chopped parsley. Salt and pep- 7-8 TB cold water and dough almost cleans side of bowl. 1-2 tsp water more can be 1 1/2 Tbsp chopped sage per to taste. After lining a pie plate with approximately 8 ounces added if needed. Gather dough together and press into two snowball 1 Tbsp chopped parsley of shortcrust pastry fill with the mixture. Bake 20-25 minutes at FILLING: shapes. Dip your dry hand into flour and rub it over the rolling pin. Roll s & p 400* F. 1-2/3 C. Sugar dough on a floured flat, floured surface from center to outside evenly 8 oz. shortcrust pastry ½-C Gold Medal Flour in all directions. Lift rolling pin at edge of dough to prevent it from 3-cans (1-lb each) pitted red tart cherries, becoming too thin, If edge breaks, pinch together. Lift dough to make Serves 4 people drained OR 3-lb fresh pitted cherries sure it is not sticking. If sticking, add flour to base. Roll dough 2-in. 1 tsp almond extract larger than inverted pie pan. Fold once and lift carefully onto center of 3-TB butter or margarine pie pan. Trim overhang 1-in. from pan edge. 10-INCH, 2-crust Filling: Heat oven. Stir together sugar and flour; mix lightly with o cherries. Turn into pastry lined pie pan. Sprinkle fruit with extract and 425 F, 40-50-minutes dot with butter. Wet a finger with milk or water and wet the edge of the pie crust to create a “glue” for the top crust. Roll second half of dough, cut slits/designs as wanted to release steam from pie. Cover the filling with top crust which has slits cut into it. Seal and flute edges. You may cover edge with 2-3 inch strip of foil to prevent excessive browning. Remove foil last 15-minutes of baking. Bake 40-50 minutes or until crust is nicely browned and juice begins to bubble through slits. Bourbon slush Irene Worthington Baron ’60 Baron Broccoli Irene Worthington Baron ’60

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 2 C boiling water This will be a favorite summer drink. Keep in the freezer. The 3 pkg frozen broccoli (about 1/12 – 2 lbs) When at the University of Bordeaux in France, my daughter Dominique 5 tea bags recipe makes a large amount. I keep mine in a large round cooked (class of 1998) received 3-4 marriage proposals when she served this at 12 oz frozen lemonade undiluted plastic ice cream container with a tight lid. Great for summer 1 pint sour cream Christmas dinner to her international friends. 12 oz frozen orange juice undiluted guests. 1 stick butter 1 ½ C sugar 1/2 lb Velvetta cheese 350 degrees F . Cook 30-min. in preheated oven 2-3 C bourbon (I use Jim Beam) Steep tea bags in 2 C boiling water for 5-minutes. Remove tea Garlic salt 7 more C boiling water bags. Add the rest of the ingredients in order. Let cool to room 1-2 rolls of Ritz crackers (or similar) Cook cream and butter until butter melts. Pour over vegetables in 13 temperature. Place in a container with a lid. Freeze. Scoop out crushed (put in ziplock bag and use pie X 9” flat pyrex pan. Add garlic salt and cheese to taste. Sprinkle Ritz roller to crush)r slush to your favorite summer drink container. Crackers over the top.

I like to add a little more sour cream, maybe 1-cup.

Irenebaron.com

Enjoy

Spicy Bramley Chicken Steve Kantor ’76 Irene’s Favorite Brownies Irene Worthington Baron ’60

INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS 1 1/4 lb bramley apples Put 1 1/4 pounds of Bramley apples peeled and cored, 3 shal- 5 Tbsp. unsweetened cocoa (OR 2 These are very fudgy. Perfect with friends and coffee. 3 shallots lots chopped, 2 garlic cloves chopped, 1 red chilli deseeded and Squares unsweetened chocolate) 2 cloves garlic chopped, 2 tablespoons of chopped fresh thyme, 1/2 teaspoon of 1 stick butter Melt chocolate and butter in sauce pan over low heat. (Be careful it 1 red chilli 1 c. sugar doesn’t burn) 2 Tbsp. fresh thyme ground black pepper, 1 tablespoon of white wine vinegar, and 1 2 eggs 1/2 tsp. black pepper tablespoon of soy sauce in a food processor and blend to make a 1tsp vanilla Remove from heat and stir in sugar. Add eggs, vanilla and beat like 1 Tbsp. white wine vinegar paste. ¼ c. flour mad (not electric mixer). Stir in flour, salt and walnuts if desired. Bake 1 Tbsp soy sauce ¼ tsp salt at 3250 for 40-minutes. 4 skinned chicken breast Slash 4 skinned chicken breasts with a knife, then put in a shallow, 1 c. chopped walnuts optional 1 can chopped tomatoes non metallic dish and then pour on the paste. Stir to coat, cover & If using a different size pan, it may be less time with larger pan. Test leave to marinate for 4 hours in the fridge. Lightly oil 8” X 8” pan. with toothpick. When toothpick comes out clean, the brownie is done. Serves 4 people Preheat oven grill, lift the chicken from the dish, reserving the Cool before cutting if you can wait that long. marinade, and grill for about 15 minutes, turning once until it is beginning to char on both sides. irenebaron.com While the the chicken is cooking put the marinade in a pan with 1 can of chopped tomatoes bring to a boil & then simmer for at least 5 minutes until it thickens. Serve the chicken with this sauce with rice. Peanut Butter Fudge Marjorie Speaker ’98

INGREDIENTS DIRECTIONS 1 & 1/2 sticks of butter Combine the first 3 ingredients in a large non-stick pot on 2/3 C Evaporated Milk med heat. Once the mixture comes to a full boil, set timer for 5 3 C Sugar minutes. Stir every 30 seconds. 1 tsp Vanilla 1 C Peanut Butter After 5 minutes, take off heat and add vanilla, peanut butter 1 7oz jar Marshmallow Creme and marshmallow creme. Stir until combined well. Pour into a 13 × 9 well buttered dish. Let cool at room temperature. Cut Makes 3 pounds into squares.

Minestrone Estivo (Sicilian Summer ) Steve Kantor ’76

INGREDIENTS DIRECTIONS 3 cloves garlic From the Italian neighbour of my good friends Jack & Susan, who 1 small head celery lived and worked in Sicily for 5 years 4 small red onions 5 Tbsp. evoo 2 lbs thin asparagus In a heavy saucepan, fry 3 garlic cloves peeled and chopped, 1 1 1/2 lbs young green beans small head celery chopped, and 4 small red onions peeled and 1 lb peas chopped gently in 5 Tbsp. of extra virgin olive oil until soft about 2 lbs broad beans 10-15 min. s & p 2 pts chicken stock Divide the following into two bowls: 2 lbs of thin asparagus 1/2 bunch basil trimmed and cut into 1/2 in. using only the tips and tender parts, 1 1 Tbsp. marjoram 1/2 lbs. of young green beans, trimmed & chopped, 1 lbs. of peas 1 tsp. mint 10 oz double cream shelled, and 2 lbs. of broad beans shelled. Add one bowl to the on- 6 oz grated parmesan ion mixture and cook stirring to coat with oil for a further 10 min. 5 fluid oz. pesto Season to taste with salt and pepper. Cover with 2 pints of chicken stock and bring to a boil. Simmer 35-45 min.

Add the remaining bowl of vegetables and cook for a further 10 minutes. Remove from the heat and add 1/2 bunch basil finely chopped, 1 Tbsp. marjoram, 1 tsp. mint, 10 oz. double cream, 6 oz. finely grated Parmesan, and 5 fluid oz. of pesto. Stir thorough- ly, allow to cool slightly, and then serve. The secret ingredient is always love.