A collection of delicious recipes from a diverse group of employees compliments of the Diversity Committee

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TABLE OF CONTENTS

APPETIZERS Asparagus Wraps 5 Baked Brie 6 Buffalo Wing Dip 7 Caprese Appetizer 7 Clam Dip 8 Doug’s Sausage Bread 8 Filipino Spring Roll (Lumpia) 9

MAIN COURSES Arroz con Gradules 11 Beef Porcupine Balls 12 Big Daddy Mac n Cheese 13 Greek Pastichio 14 Mediterranean Chicken and Rice 15-16 Pumpkin French Toast Bake 17 Roast Brisket 18 Roasted Pork Shoulder 19 Stanfort’s Macaroni and Cheese 20

SIDE DISHES Awesome Sausage, Apple and Cranberry Stuffing 22 Banana Banana Bread 23 Brussel Sprouts with Bacon, Garlic and Shallots 24 Carb Friendly Thanksgiving Cauliflower Mash Potatoes 25 Cheese-n- Chili Cornbread 26 Cranberry Walnut Mixed Green Salad 27 Greenbean Casserole 28 Nancy’s Corn Casserole 29 Orzo Salad 30 Pumpkin Cornbread 31 Sauteed Red Cabbage 32

DESSERTS Apple Crisp 34 Apple Pie 35 Best Apple Cake Ever 36 Best Ever Banana Bread 37 Buttered Rum Pound Cake 38 Carrot Cake 39 Cranberry Crunch Recipe 40

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Kerri’s Coffee Cake 41 Oreo Cheesecake 42 Trifle 43

BEVERAGES Copy Cat Maple Pecan Latte 45 Salted Caramel Martinis 46 Thanksgiving Punch 47 Thanksgiving Sangria 48

THANK YOU 49

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Appetizers

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ASPARAGUS WRAPS Submitted by Linda Rosen

Ingredients:

20 thin slices sandwich bread, crust removed ¾ pound butter 4 oz. blue cheese, room temperature 1 (8 oz.) package cream cheese, room temperature 1 egg, beaten 20 large fresh asparagus spears (7-1/4” to 8-1/2” long)

Directions: Trim crusts from bread; flatten slightly with a rolling pin.

In a bowl, stir blue and cream cheeses with the egg until well blended and creamy.

Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.

Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a small baking sheet and freeze for one hour or until butter hardens and wraps are somewhat firm.

Remove from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.

To serve, preheat oven to 400 degrees F (205 degrees C).

Arrange frozen asparagus wraps on an ungreased baking sheet and bake for 25 minutes or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning.

Source: AllRecipes

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BAKED BRIE WITH APRICOTS AND CRANBERRIES Submitted by Linda Rosen

Ingredients: Frozen puff pastry sheet (approx. 12” square) Brie wheel (approx.6”) Apricot preserves Dried cranberries

Directions: Defrost pastry sheet for 45 minutes, then unfold. Place brie wheel on center of dough square.

Spread apricot preserves on top of the brie. Sprinkle a handful of dried cranberries on top of the apricot preserves.

Fold each corner of the dough into the center of the brie wheel. Pinch the corners together.

Bake at 400 degrees for 30 minutes until golden brown and cheese is very melted in center.

BUFFALO WING DIP Submitted by Jim Stock

Ingredients:

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1 cooked rotisserie chicken, diced (If you want a quick method, you can substitute with 2 (10 oz.) cans of chunk chicken drained) 2 (8 oz.) packages of cream cheese softened 1 cup of Marie’s blue cheese dressing - chunk, lite or regular - your preference (If you don’t like blue cheese you can substitute ranch dressing) ¾- 1 cup of Frank’s Red Hot sauce (depending on level of spiciness you want) 1 ½ cups of sharp shredded cheddar cheese

Directions:

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in softened cream cheese and blue cheese dressing. Cook, stirring well until blended and warm. Mix in half of the cheddar cheese and transfer the mixture to a small Pyrex/Corning ware or disposable aluminum pan. Sprinkle the remaining cheese over the top, cover and cook at 350 F for 20-30 minutes until melted, hot and bubbly.

I serve this dish with Scoops chips, celery and carrot sticks but I have also seen it served with Wheat Thins and chicken flavored crackers.

CAPRESE APPETIZER Submitted by Michelle Dressler

Ingredients:

20 grape tomatoes 10 ounces mozzarella, cut in 20 cubes 2 tbsp. extra virgin olive oil 2 tbsp. fresh basil leaves, chopped 1 pinch salt 1 pinch black pepper 20 toothpicks

Directions: Toss tomatoes, cheese, olive oil, basil, salt and pepper in a bowl until well coated. Skewer one tomato and one piece of mozzarella cheese on each toothpick

CLAM DIP Submitted by Janet Abisror

Ingredients: 3 cans minced or chopped clams 6.5 oz each – only drain one can ½ tsp oregano

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½ tsp parsley 1 cup Italian seasoned breadcrumbs 1 stick melted butter

Topping: ¼ cup grated parmesan 4 oz shredded mozzarella

Directions: Mix all ingredients except for the topping in a 7x7 or similar sized baking dish. Mix well. Sprinkle the grated parmesan on top. Then sprinkle the mozzarella cheese on top. Bake at 350 for about 20 mins. Serve with crackers.

DOUG’S SAUSAGE BREAD Submitted by Megan Seligman

Ingredients: 1 lb. uncased sausage 2 eggs ¼ cup parmesan cheese Refrigerated French loaf bread

Directions: Brown sausage. Cool. Transfer to mixer and add remaining ingredients. Lay our French loaf and fill with sausage mixture, fold and seam dough in 4 sections. Bake at 3500F until loaf browns.

FILIPINO SPRING ROLLS (LUMPIA) Submitted by Percival Aquino

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Lumpia or Lumpiang Shanghai is a staple in Filipino restaurants and households. At any Filipino parties or gatherings you will find these crispy appetizers to be the first on the table to disappear because once you take one, you just can’t stop!

Filling Ingredients: 1 pound ground pork ½ pound shrimps, minced 3 tablespoons carrots, finely minced 4 tablespoons scallions, finely minced 4 tablespoons water chestnuts, finely minced 1 1/2 teaspoons salt ½ teaspoon pepper

Directions: Mix all the ingredients above in a bowl. Cover and refrigerate.

Wrapping Ingredients: 1 package spring roll wrapper Egg whites from 2 eggs 3 tablespoons of water Pastry brush

Directions: If frozen, thaw the spring roll wrapper to room temperature and lay one sheet on to a clean dry counter or table. Spread about 3 to 4 tablespoons of the filling across the end of the wrapper closer to you and use your fingers to shape the filling across the edge of the wrapper making a straight line. Lightly brush the wrapper with the egg white mix and roll the filling and the wrapper firmly all the way to the end. Remove any excess filling coming out of the ends if necessary. Repeat the process with the remaining wrappers making sure that your work area is dry and clean each time. Cut each roll into 4 pieces. Pre-heat the oil to 350°F. Cook the spring roll pieces in a small oil fryer until golden brown and the internal temperature is above 165°F (If you don’t have a small fryer, use a skillet and put oil about halfway into the pan).

Main Courses

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ARROZ CON GRADULES (Turkey and Rice) Submitted by Justin Dantzler

Ingredients:

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2 packs of smoked turkey 9 cups water 8 tbs recaito Adobo – to taste Black pepper – 6 shakes 5 packs sazon (tropical) ¼ bottle of olives 5 cups Jasmine rice

Directions: Boil turkey Strain turkey Pull turkey off bone Cut turkey Add additional water to total 9 cups Add the 8 table spoons of recaito Add 10 shakes of adobo, taste, add more if needed (no more than 22 shakes total) Add 6 shakes of black pepper Add 5 packs of sazon (tropical) Add quarter bottle of olives Wait to boil Once ready let sit then put in fridge overnight Next day wash 5 cups of jasmine rice Boil pot of mix Strain rice Add rice to mix Mix rice only initially Put rice on low temp for 15 minutes (have cover slightly open) Put rice on lowest temp for another 15 minutes Stir

BEEF PORCUPINE BALLS Submitted by Megan Seligman

Ingredients: 1 6.8 ounce package Rice-A-Roni beef flavor 1 lb. ground beef or ground turkey 1 egg, beaten 1 tbsp. vegetable oil 2 ½ cups water

Directions:

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Combine rice-vermicelli mix, ground meat and egg. Shape into twenty 1 ¼ inch meatballs. In large skillet, over medium heat, brown meatballs in oil; drain Slowly stir in water and special seasonings. Bring to a boil. Cover, reduce heat to low. Simmer 30 minutes or until meatballs are done.

BIG DADDY’S CLASSIC MAC – N – CHEESE Submitted by: Shaun Weathers

Ingredients: Macaroni pasta (#85) Cracker Barrel Xtra-Sharp Yellow Cheddar (8oz block shredded) Cracker Barrel Sharp Vermont White Cheddar (8oz block shredded) 1 can evaporated milk Unsalted butter (3/4 stick) OR substitute with olive oil if desired 2 eggs Ground Pink Himalayan rock salt to taste

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Ground black peppercorns to taste Ground mustard powder to taste Smoked paprika to taste (sprinkle on top)

Directions: Boil pasta to al dente with a little of the ground salt While boiling (or before) shred both blocks of cheese and set aside. Also coat your casserole dish with some of the butter (or olive oil if you like) Drain pasta well, and put back in the drained pot Melt the rest of the butter and pour into the pasta while stirring for even coverage. This helps the seasonings stick to pasta shells (can use olive oil here too if you like) Season pasta with the salt and pepper grinders to taste; continually stirring Add in shredded cheese, about a cup at a time while stirring for even distribution. (Remember to save a bit to cover the top of the pasta when in the pan) Wisk together 2 eggs and add the evaporated milk to eggs. Stir in the egg/milk mix with the pasta and mix well. Once satisfied with mix, transfer into your coated baking casserole dish, spread evenly Cover with remaining cheeses and hit with some of that smoked paprika for some added flavor and aroma to your taste Place in preheated oven at 400 degrees for 40 mins or until all cheese is melted and bubbly throughout. Remove from the oven and set aside to rest for a bit while you get yourself ready for the excitement.

Enjoy

***Pro tip: For added smoky flavored goodness, try baking uncovered for about 20 minutes on your smoker grill (if you have) first before bringing inside to finish off in the oven. Using hickory, mesquite or cherry wood in the smoker adds a great flavor for that perfect summertime BBQ feeling. MMMMMMmmmmmmMMMM***

GREEK PASTICHIO ( Greek style Baked Ziti) Submitted by Susan Gill-Orange

This dish is a traditional Greek one and it was made not only by my mother at times, but by my grandmother who was born in Greece. When I was a little girl, I looked forward to eating this during the holidays. There are multiple ways of making pastichio, the more popular one being the version with all the cream sauce on the top. My grandmother liked to spread it throughout the casserole. It is a delicious meal. Serve with a salad. It tastes even better the next day!

Ingredients: 1 box of ziti or penne pasta 1 lb. of ground beef or turkey 2 tbsp. olive oil 1 8oz can of Del Monte or Hunts style tomato sauce

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1 small onion diced 1 tsp. cinnamon Salt and pepper to taste ¼ pound feta cheese (or more if you like feta cheese) ½ cup parmesan cheese 1 tbsp. flour 2 tbsp. butter ½ gallon of warm milk 5- 6 eggs, beaten in separate bowl

Directions: Boil pasta until al dente ready. Set aside. In a skillet, sauté onions in some olive oil and add meat. Cook until browned. Add tomato sauce, salt and pepper and ground cinnamon. Simmer for about 15 minutes and set aside. In another large pot, melt butter and add flour, stirring to make a roux. When roux is cooked (about 5 minutes of stirring- do not burn!!), gradually add the warm milk. Continue to stir until the sauce is thick. This takes about 20 minutes (BE PATIENT). Beat the eggs in a separate bowl. When the sauce is thick, take a scoop of hot sauce and beat into the eggs. Then put the egg mixture into the hot sauce pot, stirring it (This is done to prevent curdling of eggs). The mixture should now be very thick. At this point, add some parmesan cheese (about 2 tbs.) for taste. Now to layer the casserole: Grease bottom and sides of a 9 x 11 baking pan with butter. Put a layer of pasta, a layer of sauce and sprinkle with parmesan. Then put all the meat sauce on top of that and crumble feta cheese on top of the meat sauce. Place another layer of pasta, sauce, parmesan and feta. You should have no more pasta left, but if you do, repeat the layer. When all the pasta is used, cover the dish with whatever sauce you have left (which should be enough) and then sprinkle parmesan on top. Bake in a 350 degree oven for about 45 minutes or until the top is brown.

MEDITERRANEAN CHICKEN AND RICE Submitted by Percival Aquino

During my freshman year in college I worked as a server at a catering hall. There I was exposed to so many cultures and traditions as well as their food. Whether it was Italian, Indian, Jewish, Afghan, Greek, and Turkish or whatever party cuisine I was serving, chefs were quick to give me a taste of what they had in the kitchen.

This dish was inspired by some of the Middle Eastern and Mediterranean foods I had during those time and I will never forget the first time I tasted them. The discovery changed my life forever in the way I look at spices and mix of flavors. Although this

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version is milder, it is one of the favorites at Cafe230 and for catering requests. Enjoy!

Chicken Ingredients: 2 pound boneless/skinless chicken thighs 1/3 cup red wine vinegar 1 ½ tablespoon ground cumin ¼ cup fresh lemon juice 1 tablespoon ground turmeric 5 sprigs fresh rosemary 1 ½ tablespoon salt 1 bunch fresh thyme 2 teaspoon black pepper 3 tablespoons minced garlic 1/3 cup olive oil 1 cup sliced red onions 3 teaspoons sugar

Mix the chicken and marinade ingredients in a bowl and refrigerate for 30 minutes or overnight.

Directions: Cook on a grill or bake in the oven for 15 – 20 minutes or until internal temperature reaches 165°F or above.

Rice Ingredients: 1 ½ cups white rice 2 cups water 1 ½ tablespoon salt 1 tablespoon turmeric 1 tablespoon granulated onion 2 teaspoon garlic powder 1 teaspoon black pepper 1/3 cup olive oil

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Directions: Put all the ingredients together, mix well, and cook in rice cooker. (If you don’t have a rice cooker, cook in a pot on a stove top for 20-25 minutes in medium heat until all the liquid is absorbed).

Rice Garnish Ingredients: ½ cup shredded carrots ½ cup dry currants (you can also use golden raisins or dry cranberries) 1/3 cup minced flat leaf parsley 1/3 cup sliced almonds

Assembly of dish: Place the cooked rice in a bowl and toss with rice garnish leaving half of the almonds and parsley on the side and place on a serving platter. Cut the cooked chicken in strips and place them over the rice. Sprinkle the rest of sliced almonds and parsley over the chicken and serve.

PUMPKIN FRENCH TOAST BAKE Submitted by Linda Rose

Ingredients: 8 large eggs 1 teaspoon vanilla extract 2 teaspoons ground cinnamon ½ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 tablespoon white sugar 1 (15 ounce) can pumpkin puree

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1 loaf Texas toast thick-sliced bread, cut into 1-inch cubes ½ cup brown sugar ¼ teaspoon ground cinnamon 2 tablespoons all-purpose flour 1 tablespoon butter, softened

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat. Stir the brown sugar, cinnamon, flour and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes. Bake in pre-heated oven until golden brown on top, 30 to 40 minutes

ROAST BRISKET Submitted by Michelle Dressler

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This is my go to holiday meal. I make it for Rosh Hashanah and Passover. Once it’s in the oven, you’re free to move on to other things. I always make extra so my guests can have a “doggie bag”.

Ingredients:

4 to 5 lb. brisket, first cut 1 tsp. garlic powder 1 tsp. salt ½ tsp. ginger 1 tsp. pepper, freshly ground 1 clove garlic, halved 1 cup cooking sherry 1 cup ketchup 2 to 3 tbsps. brown sugar 1 tbsp. flour (or potato starch) 1 large sliced onion 1 large baking bag

Directions:

Preheat oven to 3250 F. Combine garlic powder, salt, ginger, pepper and garlic and rub into meat. Combine sherry, ketchup and brown sugar. Place meat in oven bag with flour/potato starch. Hold closed and shake to coat bag. Place meat in bag, pour sauce over meat and add onion on top. Put bag in roasting pan and make 6 slits in bag, according to directions on the box. Roast for 2 ½ to 3 hours or until tender. Strain juice from bag and serve as gravy. Serves 10 to 12.

ROASTED PORK SHOULDER Submitted by Nina Gollatz

Ingredients:

Bone in pork shoulder 5-8 lbs. Salt Pepper Garlic Powder

Directions:

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Cover roast with above seasonings, and roast at 250 degrees for 5-6 hours or until meat is pulling away from bone (This depends on size of roast)

Remove from oven, keep skin fat cover intact, pull meat and put into bottom of roasting pan where the juices are. Mix meat into juices

When all the meat is pulled, put pulled pork in a Corning wear dish with a lid, put skin fat on top and refrigerate (the fat cap keeps it moist).

When you want to serve it, just warm up the meat either in the oven or microwave (I do not put any BBQ sauce on this; I just put Frank’s hot sauce on my portion).

Can use in tacos, burritos or over rice with garnish (sliced avocado, chopped tomatoes, cheddar or Mexican blend of shredded cheese, sour cream, and the best part - FRITOS!!!!!)

Enjoy

STANFORT’S MACARONI AND CHEESE Submitted by Stanfort Perry

Ingredients:

1 box of elbow macaroni (16oz) 1 brick sharp or extra sharp cheddar cheese 1 brick of Velveeta Cheese (8-16 oz.- depending on amount of you are making) 16 oz. of milk (evaporated, whole or skim, whatever is your preference) Ground annatto Monterey jack cheese (for the top) Butter Salt (optional) Foil pan

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Instructions:

Preheat oven to 375.

In a sauce pan melt 2 tablespoons of butter, Add 2 tablespoons of flour and whisk it (this is called a roux - a thickening agent) Whisk for 2 minutes or until you get a doughy crumb consistency. Whisk in 1/3 cup of your milk until you get a smooth paste. Then add the rest of your milk. Whisk the milk on high heat until it gets warm. Add ground annatto until you get your desired color. Add 2 tsp of salt. (optional) Whisk. Lower heat. Cut the Velveeta block in half. You'll be using 1 and 1/2 blocks of this and half of your sharp cheese (grated). Whisk in all your cheeses. Turn up to medium high heat and WHISK until the sauce thickens. When you get your desired thickness pour cheese sauce over macaroni. Top with the remainder of sharp cheddar cheese and a 1/3 block of Monterey jack. Bake covered with foil for 10 mins Take off the foil and bake for another 20 - 30 mins or until the top becomes golden brown.

Enjoy!

Side Dishes

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AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING Submitted by Committee

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Ingredients:

1-1/2 cups cubed whole wheat bread 3-3/4 cups cubed white bread 1 pound ground turkey sausage 1 cup chopped onion ¾ cup chopped celery 2-1/2 teaspoons dried sage 1-1/2 teaspoon dried rosemary ½ teaspoon dried thyme 1 golden delicious apple, cored and chopped ¾ cup dried cranberries 1/3 cup minced fresh parsley 1 cooked turkey liver, finely chopped ¾ cup turkey stock 4 tablespoons unsalted butter, melted

Directions:

Preheat oven to 350 degrees F (175 degrees C). Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes or until evenly toasted. Transfer to a large bowl.

In a large skillet, cook the sausage and onion over medium heat, stirring and breaking up the lumps until evenly browned. Add ate celery, sage, rosemary and thyme; cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley and liver. Drizzle with turkey stock and melted butter and mix lightly.

Allow stuffing to cool completely before loosely stuffing a turkey.

Source: AllRecipes

BANANA BANANA BREAD Submitted by Linda Rosen

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Ingredients:

2 cups all-purpose flour 1 teaspoon baking soda ¼ teaspoon salt ½ cup butter ¾ cup brown sugar 2 large eggs, beaten 2-1/3 cups mashed overripe bananas

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well-blended.

Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60-65 minutes, until a toothpick inserted into the center of the loaf comes out clean.

Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

BRUSSEL SPROUTS WITH BACON, GARLIC AND SHALLOTS Submitted by Hazel Duke

Ingredients:

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6 slices thick-cut bacon, chopped ½ cup sliced shallot 1 ½ pounds brussel sprouts, trimmed and halved 6 garlic cloves, thinly sliced ¾ cup fat-free, lower-sodium chicken broth 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper

Directions

Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).

Return pan to medium-high heat, and stir in bacon, shallot, and brussel sprouts; sauté 4 minutes. Add garlic, and sauté for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

Original recipe from Cooking Light magazine.

CARB FRIENDLY THANKSGIVING: CAULIFLOWER MASHED POTATOES Submitted by Bridget Cariello

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Over the past few years, I have been charged with making mashed potatoes for fifty. My secret to keeping the homemade mashed potatoes smooth has always been adding a bar of cream cheese. Over time, my personal nutrition plan began to exclude more and more carbohydrate heavy foods. I had to give up them up. But I still had to make them for the family, and that’s how “Cauliflower Mashed Potatoes,” were born!

Ingredients: 2-heads cauliflower 1-Stick of butter 1.5 bars of cream cheese ½ cup milk Salt and pepper, garlic powder, chives, parsley, to taste

Directions: Take 1-2 heads of cauliflower depending on the number of people you are serving. This recipe typically makes two half pans worth. First, you must cut the cauliflower to remove some of the stem area. Break apart the branches and flowers to make them small and easier to mash later on. We enjoy the stems, so we keep some for flavor, but not too many as they don’t mash well. Boil the cauliflower heads in water; feel free to add a touch of olive oil for flavor. This will take about 35 minutes for the cauliflower to soften depending on how ripe they are. You will know they are ready when they are completely white and have a transparent look to them. Strain them from the water and mash them while they are hot. Using a hand masher first, mash down the cauliflower as much as possible. Add in the butter and milk and continue to mash for about ten minutes. At this point, add in the cream cheese and mix using a hand mixer or food processor on low speed. There is no getting mashed cauliflower completely smooth but quite close. Make the dish as lumpy or as smooth as you like. Finally, add in the salt, pepper and garlic powder to add the desired flavoring. Some people will add in some fabulous extras like chives, parsley, bacon and cheddar. (I prefer them plain for Thanksgiving to enjoy with the turkey). Over the years this dish has developed quite a following and now we have people eating both this version and traditional mashed potatoes for the holidays!! If you are watching your carbs this is a delicious alternative to mashed potatoes, and you won’t feel like you are missing out. Bon Appetit!

CHEESE-N-CHILI CORNBREAD Submitted by Hazel Duke

Ingredients: 3 eggs

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1 can (8 oz.) whole kernel corn, drained 1 can (4 oz.) green chilies, drained & coarsely chopped 1 cup of yellow cornmeal ½ cup flour 1 teaspoon salt 1 ½ tablespoons baking powder ¼ cup sugar 1 cup sour cream ¾ cup butter, melted ¼ pound Monterey Jack cheese, grated

Directions: Preheat oven to 350 F and lightly grease a 9” square baking pan In large bowl, beat eggs slightly, then add corn and chilies Mix well. Stir in remaining ingredients and turn into baking pan. Bake 40 minutes or until golden on top and cake tester comes out clean. Cut into squares, serve hot with butter.

Original recipe from unknown newspaper. This recipe was copied and a few tweaks added.

CRANBERRY WALNUT MIXED GREEN SALAD Submitted by Percival Aquino

This is one of my “go-to” salad because it’s compatible with almost any dressing you put on it. It has good crunch from the carrots and walnuts, a little sweetness from the

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cranberry and a little spice from the baby arugula and radish. Plus, it’s so colorful to look at.

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Ingredients: 2 cups romaine hearts, chopped 2 cups baby arugula 2 cups baby spinach ½ cup shredded carrots ¼ cup sliced red onions 2 cups grape tomatoes 4 pieces radish, sliced thin 1 cup dry cranberries 1 cup walnuts

Directions: Toss the first six ingredients together and place in a salad bowl. Top with grape tomatoes, sliced radish, cranberries, and walnuts. Feel free to add any cheese you want and use any available dressing.

Hint: Make it a salad meal by adding chicken, turkey, or any meat to it or just roll it in a spinach tortilla and have a nice wrap for lunch!

GREEN BEAN CASSEROLE (vegan shhhh) Submitted by Nikki Katz

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My daughter in law made this last year for our Thanksgiving dinner and no one even knew it was vegan! Delicious. You won’t be disappointed at this fresh look at the old school green bean casserole

Ingredients: 1 cup raw cashews soaked in water for at least 2 hours and then drained 3 cups vegetable broth ½ cup flour 2 tbs. nutritional yeast 2 tbs. olive oil 1 pound green beans trimmed and cut into 2 inch pieces (about 4 cups) 1 small onion finely chopped 1 tsp salt plus a pinch 4 cups sliced mushrooms 1 tbs. onion powder Fresh ground black pepper 1 (6 oz.) can fried onions

Directions: Preheat oven at 375 degrees F– lightly grease 9 by 13 casserole dish In blender combine: cashews, broth, and nutritional yeast puree until completely smooth (Scrape down sides of blender periodically to prevent overheating) In large saucepan – heat olive oil and sauté green beans and onion with inch of salt until soft about 5 minutes. Add mushrooms and sauté for about another 7 minutes Add blender mixture to the pan of green beans/mushrooms along with onion powder and tsp salt and a few grinds of black pepper Cook stirring often until thickened about 10 minutes. Add half of fried onions

Transfer the mixture to the casserole dish and top with the rest of the fried onions. Bake until brown and bubbly 22 to 25 minutes.

NANCY’S CORN CASSEROLE Submitted by Megan Sullivan

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Easy and tastes great!!!

Ingredients:

1 can whole kernel corn (undrained) 1 can cream style corn 1 stick of butter or margarine 1 (8 oz.) sour cream 1 box Jiffy corn bread

Directions:

Melt butter in a casserole dish and then add ingredients, stirring after each to be sure well blended. Cook at 3500F for about 45 minutes or until corn bread is done and enjoy.

ORZO SALAD Submitted by Diane Tortorella

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Ingredients:

Orzo

Grape Tomatoes

Fresh Spinach Leaves

Lemon Juice Olive Oil Salt

Directions: Cook orzo according to box directions. Drain and place into a bowl. Add the rest of the ingredients and mix while orzo is still hot. Can be served at room temperature.

*Everything is to your own taste. Add as much or as little as you want. Enjoy!

PUMPKIN CORNBREAD (dairy free) Submitted by Nikki Katz

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Ingredients: I cup unsweetened nondairy milk (I like oat milk or Ripple) 1 tbs. apple cider vinegar 1 cup pumpkin puree (not pumpkin pie filling) ½ cup pure maple syrup ¼ cup melted coconut oil 1 cup flour 1-1/4 cup cornmeal 2 teaspoons baking powder 2 teaspoons pumpkin pie spice ½ teaspoon salt

Directions: Preheat oven to 350 degrees F; lightly grease 8 inch square pan Mix milk and apple cider in measuring cup and let sit to curdle In large mixing bowl, mix pumpkin puree, maple syrup, and coconut oil. Add milk mixture and beat until mixed together Into that same bowl sift in cornmeal, flour, baking powder, pumpkin spice and salt; mix together– don’t overmix Put batter into pan; bake 30 – 35 min Let cool a bit before slicing

SAUTEED RED CABBAGE Submitted by Ed Fitting

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This dish is an excellent side dish for turkey!

Ingredients:

1 large red cabbage (sliced) 1 large onion (sliced) 1 cup port wine ½ cup apple cider vinegar ¼ cup chicken stock 6 to 8 tbs. butter (depends on size of cabbage) Nutmeg powder – 4 to 5 dashes to taste Cinnamon powder – 1 to 2 dashes to taste Sugar - 3 to 4 tbsp. to taste Salt and pepper to taste

Directions: In large heavy pot, melt butter - add onion – sauté until clear and limp Add cabbage sauté until fully coated with butter (3 to 4 minutes) Add all liquids and simmer, turning cabbage as it simmers -add diced apple as cabbage is cooking (optional) Stir in remaining dry ingredients Cover pot and simmer, for about 20 minutes

Desserts

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APPLE CRISP Submitted by Janet Abisror

Ingredients: 10 medium apples, peeled, cored and sliced

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¾ cup sugar 2 Tbs flour 1 tsp ground cinnamon ¼ tsp ground nutmeg ¼ tsp salt For the topping: ¾ cup flour 1 cup brown sugar ¾ cup oats ½ cup butter, cut into 1 inch pieces

Directions: Preheat oven to 375. Lightly grease a 13x9 pan. Combine the apples, sugar, flour, cinnamon, nutmeg, and salt in a large bowl Toss to coat the apples and transfer to the baking pan Prepare the topping: Combine the flour, brown sugar, and oats in a bowl. Add in the butter until mixture is crumbly. Sprinkle this over the apples. Bake for 45 mins or until topping is crisp and golden.

Serves 8-10

APPLE PIE Submitted by Percival Aquino

Filling Ingredients: 6 granny smith apples, peeled, cored and sliced 2 tablespoons granulated sugar 2 tablespoons brown sugar

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1 teaspoon lemon juice ½ stick butter, diced into small pieces 1 teaspoon ground nutmeg 2 teaspoons ground cinnamon 2 tablespoons flour 2 tablespoons vanilla extract 1 teaspoon salt

Directions: Mix all the ingredients above in a bowl and cover.

Pie Crust Ingredients: 12 tablespoons (about 1 ½ stick) very cold, unsalted butter 3 cups flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening (such as Crisco) 6-8 tablespoons iced water (about a half cup)

Directions: Place the flour, salt, sugar, butter, and shortening in a food processor and pulse about 6 to 8 times. Run the food processor again and slowly add the cold water until the dough comes together. Place on the table, divide in equal parts and form two discs. Wrap each disc in plastic and let rest in the refrigerator for an hour.

Assembly: Sprinkle flour on the work table and rolling pin. Roll out the dough until about ¼” thick and wider than a 9” pie dish. Cover the pie dish completely with the first piece of dough and cut off any excess. Place the apple mixture inside the pie, top off with the second piece of rolled out dough. Cut off excess dough and pinch the top and bottom dough together to seal the pie. Make four slits on the top pie crust to let the steam out as it cooks. Cover the sides of the crust with foil and bake for 20 minutes at 350°F. Remove the foil and bake again for another 15 minutes until the pie is even and golden brown. Remove pie from the oven and let cool. BEST APPLE CAKE EVER (so easy) Submitted by Nikki Katz

Ingredients: 1 ½ cup veg oil 2 cups sugar 3 eggs 1 tsp vanilla extract

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3 cups flour 1 tsp salt 1 tsp cinnamon 1 tsp baking soda 3 apples 1 cup chop walnuts (optional) 1 cup raisins (optional)

Directions: Preheat oven at 350 degrees F. In large mixing bowl, beat oil and sugar together. Add eggs and vanilla – stir until smooth. In a separate bowl, sift together flour, salt, cinnamon and baking soda. Peel and core apples and thickly slice. Stir apples, walnuts and raisins into batter. Turn into greased, floured tube pan. Bake for 1 hour or until toothpick inserted into center comes out clean. Let it cool in pan so outside becomes crunchy.

THE BEST EVER BANANA BREAD submitted by Joanna Kilkenny

Ingredients: ½ cup butter (softened) 1 cup sugar 2 eggs, beaten

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4 ripe bananas, finely chopped 1-1/2 cups flour 1 teaspoon baking soda ½ teaspoon salt ½ teaspoon vanilla

Directions: Preheat oven to 350 degrees. Cream together butter and sugar. Add beaten eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. If desired, add ½ cups of walnuts or pecans. Pour into greased and floured loaf pan. Bake at 350 degrees in middle of oven for 60 minutes. Dust with powdered sugar – optional.

Keeps well when refrigerated.

BUTTERED RUM POUND CAKE Submitted by Hazel Duke

Ingredients: 1 cup butter, softened 2 ½ cups sugar 6 eggs, separated 3 cups all-purpose flour

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¼ teaspoon baking soda 1 (8-ounce) carton commercial sour cream 1 teaspoon vanilla extract 1 teaspoon lemon extract ½ cup sugar

Directions: Cream butter; gradually add 2 ½ cups sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition.

Combine flour and baking soda; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings.

Beat egg whites at room temperature until foamy; gradually add ½ cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold into batter.

Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan, and place on a serving plate. While warm, prick cake surface at 1-inch intervals with a wooden pick; pour buttered rum glaze over cake.

Buttered Rum Glaze

Ingredients: ½ cup plus 2 tablespoons butter or margarine ¾ cup sugar 3 tablespoons rum 3 tablespoons water ½ cup chopped walnuts

Directions: Combine all ingredients except walnuts in a small saucepan; bring to a boil. Boil mixture, stirring constantly, 3 minutes. Remove from heat, and stir in chopped walnuts. Pour over cake while glaze is warm.

Original recipe from The Southern Living Cookbook.

CARROT CAKE Submitted by Linda Rosen

CAKE Ingredients: 1 cup sugar

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1 cup corn oil 3 eggs 1-1/3 tsp. salt 1-1/3 tsp baking soda 1-1/3 tsp baking powder 1-1/3 tsp. cinnamon 1-1/3 cup flour 2 cups grated carrots 2 cups chopped walnuts

Directions: Combine sugar and oil with beater. Add eggs, one at a time. Sift dry ingredients together. Add to wet ingredients and beat until well blended Fold in carrots and nuts. Put in a 9 x 12 pan and bake at 300 degrees for 1 hour.

FROSTING Ingredients: 1 (8 oz) pkg. cream cheese 1/8 lb. butter 1 cup icing sugar 2 tsp. vanilla

Directions: Soften cheese. Add all ingredients and beat well until fluffy. Spread on cake. Chill before slicing.

Source: East Williston School District Community Handbook

CRANBERRY CRUNCH RECIPE Submitted by Debby Lapidus

I have been making this for years. I usually double or triple it depending on how many people are coming. We serve it as a side dish but it is sweet enough to be a dessert. ENJOY!

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Ingredients: ½ cup flour 2/3 cup brown sugar 1 cup of rolled oats (Quaker 1 Minute) Touch of baking powder 1tsp. cinnamon ½ cup melted margarine 3 diced or sliced apples 1 lb can of whole cranberry sauce

Directions: Combine the following: flour, brown sugar, flour, oats, baking powder and cinnamon; lastly, add ½ cup melted margarine Press into 9” pie pan. Reserve some to use as a topping Combine the following: diced apples, cranberry sauce Fill crust in pie pan with the fruit . Sprinkle crumbs on top Bake at 350 degrees for 45 minutes

KERRI’S COFFEE CAKE Submitted by Megan Seligman

Cake:

Ingredients:

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1 box yellow cake mix (without pudding) 2 eggs 1 ½ tsp vanilla 1 ½ cups water

Directions:

Grease and flour ½ sheet (13” x 18”) cake plan. Mix above ingredients and place in pan. Bake at 3500F for 15 minutes.

Topping:

Ingredients:

3 sticks butter, melted 3 cups flour 1 cup sugar 3 tsp vanilla 3 tsp cinnamon

Directions:

Mix above ingredients with plastic or wooden spoon until crumbly. Break crumbs over cake and bake another 15 minutes at 3500F.

OREO CHEESECAKE Submitted by Michelle Dressler

Several years ago my nephew Jeremy requested I make my cheesecake for Thanksgiving. Of course I could not say no but I do not ever remember making a cheesecake for Jeremy before. So I googled cheesecake recipes and this has become a Thanksgiving

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staple ever since. It’s so good, I’ve brought it to other family gatherings. Ingredients: 1 pkg. (1 lb. 2 oz.) OREO cookies, divided 1/3 cup butter or margarine, melted 3 pkg. (8 oz. bar) PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 1 cup sour cream 1 tsp. vanilla 4 eggs

Directions:

Preheat oven to 3500 F if using a 9” silver spring form pan (or to 3250 if using a dark nonstick 9” spring form pan). Finely crush 30 of the cookies using a food processor. Coarsely chop remaining 15 cookies with a knife and set aside. Mix crushed cookies with melted butter. Press firmly onto bottom and 2” up sides of pan. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs 1 at a time mixing on low speed after each addition just until blended. Gently stir in chopped cookies. Spread into prepared crust. Bake 55 minutes to 1 hour or until set. (If necessary to prevent top from overbrowning, tent with foil during last 15 – 20 minutes of baking time.) Cool completely on wire rack.

Refrigerate at least 4 hours. Run knife or metal spatula around side of pan to loosen cake. Remove side of pan before serving.

TRIFLE Submitted by Linda Rosen

What do you do when you bake a cake and it falls out of the pan in chunks? You disguise your mistake and make a trifle. Everyone will love it and never suspect a “cover-up.”

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Ingredients: 1 box cake mix (your flavor of choice) 1 can cherry pie filling Cool whip Chocolate shavings and/or chips

Directions: Prepare cake mix according to directions. After baked and cooled, remove from pan and break into chunks Fill bottom of bowl with a layer of cake chunks Cover with pie filling Cover with Cool Whip Sprinkle on chocolate shavings and/or chips Refrigerate – remove 20 minutes before serving

Beverages

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COPY CAT MAPLE PECAN LATTE

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Ingredients: For the Maple Pecan Syrup: 1/4 cup maple syrup 1/4 cup pecan butter 2 tablespoons brown sugar 1/2 tablespoon butter 1/3 cup heavy cream 1 teaspoon vanilla extract

For the Latte: 1 shot espresso 2 tablespoons maple pecan syrup 1/2 cup steamed milk Garnish: Whipped cream (store-bought or homemade) Garnish: Chopped toasted pecans

Directions: Gather the ingredients. In a small pot, combine the maple syrup, pecan butter, brown sugar, and butter over medium-high heat. Cook, stirring, until sugar is completely dissolved, about 2 minutes. Remove syrup from heat and whisk in the heavy cream and vanilla extract. Set aside to cool completely. You'll have enough syrup to make 8 lattes. Combine the espresso and 2 tablespoons of the maple pecan syrup in a mug; whisk until well blended. Pour in steamed milk, then top with whipped cream and toasted pecans and serve

Recipe Variations For an extra special touch, use candied pecans to garnish your drink

Make it an Au Lait: Use equal parts coffee and steamed milk, with as much maple pecan syrup as you like for a maple pecan cafe au lait.

Make it a Mocha: Stir 1 tablespoon chocolate syrup into your maple pecan latte for a chocolatey twist.

Booze it Up: A splash of bourbon or scotch turns this maple pecan latte into a fun after dinner drink treat.

SALTED CARAMEL MARTINIS

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INGREDIENTS:

2 ounces caramel infused vodka 3 ounces fresh apple cider Salted caramel dessert topping Kosher salt

INSTRUCTIONS:

Fill each martini glass with cold water and ice cubes. Spoon enough caramel topping onto one plate to rim your martini glasses. Add enough kosher salt to another.

Dump the ice water from each martini glass and drizzle the inside of each glass with caramel sauce. Coat the rim of each martini glass into the caramel and then lightly into the kosher salt.

Fill a cocktail shaker with ice and mix together the cider and vodka by shaking well. Pour the cocktail into each glass and serve.

THANKSGIVING PUNCH

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Ingredients: 64 ounces apple cider 1 cup spiced syrup 2 cups frozen cranberries (divided) 1 apple (sliced) 1 orange (sliced) 22 ounces sparkling blood orange juice (chilled) 1 (750mL) bottle sparkling grape juice (chilled) Garnish: frozen cranberries Garnish: cinnamon sticks

Directions: Gather the ingredients. In a large pitcher, combine the apple cider and spiced syrup. Stir well. Add about half of the frozen cranberries and all of the apple and orange slices to the pitcher. Cover and refrigerate overnight (or at least three or four hours) to allow the flavors to marry. Keep the remaining cranberries frozen. When it's time to serve, add the sweetened apple cider and all of the fruit to a punch bowl. Finish it off with the sparkling blood orange and grape juices. Stir to combine.

For smaller punch bowls, mix only half of the three liquids in the bowl. Combine the remainder in the apple cider pitcher and store it in the fridge. When the punchbowl needs to be refilled, it will be chilled and ready for you to pour.

Ladle the punch into individual glasses, adding a few frozen cranberries to each to keep the drinks cold. Garnish each glass with a cinnamon stick as well.

Tips All of the fruits like to float in liquid, especially the cranberries. By adding the apple and orange slices to the cider last, they'll weigh down the cranberries and ensure their flavor gets into the liquid as well.

• The frozen cranberries replace the need for ice and prevent dilution. You can also freeze fresh cranberries before making the punch. • Sparkling blood orange juice is available from a few companies. San Pellegrino is probably the best known and 11-ounce cans are often available at well-stocked grocery stores. • You can purchase a spiced syrup at most supermarkets and the best selection tends to appear in the autumn months. Look for drink syrups in the coffee aisle. • It's very easy to make your own spiced syrup. This brown sugar spiced syrup can be customized to suit your taste or enhanced with a pumpkin pie spice mix. You can also go with ginger syrup. Either can be made up to a week in advance and stored in the refrigerator.

THANKSGIVING SANGRIA

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White wine mixed with cider, brandy, pumpkin butter, citrus, spices, and a splash of ginger beer. It’s a touch sweet, refreshing, so easy to make, and perfect for both Friendsgiving and Thanksgiving gatherings.

Ingredients:

1 (750 ml) bottle dry white wine, such as Pinot Grigio or Sauvignon Blanc 1 cup apple cider 1/2 cup brandy 1/2 cup pumpkin butter (or apple butter) 1/4 cup lemon juice 2-4 tablespoons pure maple syrup, to your taste 2 honeycrisp apples, sliced 2 blood oranges, sliced 1 cup pomegranate arils 3 cinnamon sticks 1-2 (12 ounce) ginger beers Star anise, for garnish (optional)

Directions: 1. In a large pitcher, combine all the ingredients except the ginger beer. Stir and then place in the fridge until chilled. 2. Before serving, add the ginger beer. Fill each glass with ice and pour the sangria over the ice. If desired top with more ginger beer. Drink up!

THANK YOU

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The Cookbook Committee would like to thank all staff who submitted recipes for our first Friendsgiving Cookbook.

We hope you enjoy preparing and eating the many diverse and delicious dishes included in the cookbook.

Best wishes for a wonderful holiday season.

Stay safe and well.

The Cookbook Committee Dalton George Linda Rosen Michele LaSpina Michelle Dressler Nikki Katz Roberta Romano

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