Food and Culture Cookbook Brandon D. Lundy, Ph.D. * Fall 2013 Class Projects: Each student documented two recipes that have personal meaning (i.e., familial, ethnic, religious, racial, geographic, etc.), wrote a 1-2 page history about each recipe, and prepared and served one of these recipes to the entire class. Table of Contents Appetizers “BOMBAY” DIP 5 BRUSCHETTA CON POMODORI E BASILICO 6 BUFFALO CHICKEN DIP 7 MEATBALLS 8 MIMI’S SAUSAGE BALLS 9 PIGS IN A BLANKET 10 POPCORN 11 PUMPKIN ZUCCHINI BREAD 13 RUNZA: A MIDWESTERN DELIGHT 14 SMALL SANDWICHES 16 SWEDISH MEATBALLS 17 Sides COPPER PENNY CARROTS 20 GERMAN COLESLAW 21 GERMAN POTATO SALAD 22 GREEN BEAN CASSEROLE 24 SWEET POTATO CASSEROLE 25 Soups 1 | Page AUTUMN SOUP 28 MARVINE FAMILY NEW ENGLAND CLAM CHOWDER 29 Main Dishes BERNIE’S BEEF STROGANOFF 31 BIG ED’S BBQ RIBS 32 BRAISED BEEF WITH BLUE CHEESE INFUSED POLENTA 34 BREAKFAST PINWHEELS 36 CHALUPAS 37 CHICKEN AND SAUSAGE GUMBO 39 CHICKEN AND SAUSAGE JAMBALAYA 41 CHICKEN CASSEROLE 42 CHILI RECIPE 43 CRESCENT ROLL BAKE 44 LASAGNA 45 MACARONI BAKE 46 MEXICAN CASSEROLE 47 PIZZA BURGERS 48 SAUCE AND MEATBALLS 50 SLOW-COOKED PORK BUTT 51 STUFFED SHELLS 53 SUPPER ON A BREAD SLICE 55 2 | Page Desserts BANANA PUDDING 57 BOURBON-CHOCOLATE CHIP PECAN PIE 58 BROWN SUGAR AND RUM GRILLED PINEAPPLE 60 CHOCOLATE NO-BAKE COOKIES 61 CHOCOLATE-COVERED CHERRIES 62 CRANBERRY SALAD 63 DOUBLE LAYER PUMPKIN CHEESECAKE 64 HOMEMADE CHOCOLATE CAKE 65 MICROWAVABLE CAKE 67 OATMEAL TWIST COOKIE RECIPE 68 PISTACHIO SALAD 69 PONCHE 70 PUNCHBOWL CAKE 71 RICOTTA CHEESE COOKIE 72 SHOO FLY PIE 73 SOUR CREAM POUND CAKE 75 SPICY CHOCOLATE PUMPKIN COOKIES 76 SWEET POTATO PIE 77 XÔI 78 3 | Page Appetizers 4 | Page “Bombay” Dip Melodie James Ingredients: 1 8 oz. package of cream cheese (softened) 2-3 tbsp. of curry powder (yellow or red) 1 cup white raisins ½ cup finely chopped green onion 1 cup shredded coconut 1 jar mango chutney (4 oz.) 1 cup chopped nuts (pecans) sliced red and green apples Preparation Process: Blend curry into soft cream cheese. Shape into a round mound (about 1-1½ in. thick). Layer all ingredients on the cream cheese beginning with chutney and ending with nuts. Chill until time to serve. Spread dip on apple slices. Narrative This recipe came from a friend of many years ago and has been shared with many others. It has many intense flavors and works well at small parties. It may not appeal to those who are not fond of curry, but they may be pleasantly surprised! 5 | Page Bruschetta con Pomodori e Basilico Michael D. Garcia Ingredients: 1 loaf skinny French baguette style bread 6 fresh tomatoes 1 bunch fresh basil 3 garlic cloves 1/4 cup extra virgin olive oil Sea salt and fresh black pepper to taste Preparation Process: Crostini: Start by taking the bread and cutting it into even half inch pieces. Take some of the olive oil and brush each piece. Sprinkle each with a bit of sea salt and toast in the oven until golden brown. When the crostini are finished, take one of the garlic cloves, cut it in half, and rub each crostino with the garlic. Topping: Small dice the tomatoes and set aside. Take the remaining two garlic cloves and fine mince. Once the garlic is minced, sprinkle with a pinch of sea salt, and a drizzle of olive oil. To create a paste, use the flat side of your knife and grind back and forth chopping periodically. From your fresh basil grab 6 leaves and roll into a cigar shape. Using a very sharp knife cut small ribbons. In a bowl combine all ingredients plus the remaining olive oil, then salt and pepper to taste. Let the mixture sit for at least 30 minutes. Narrative Bruschetta has been a staple in my family for many years. This simple appetizer has been served during a variety of events ranging from an after school snack to Christmas Eve dinner. I can remember as a young child watching my grandmother prepare the ingredients at a painstakingly slow pace. Patience is not the virtue of a child. Bruschetta is a very popular form of crostini in Italy. The term bruschetta does not apply to any particular ingredient, but rather a blanket term for any toppings on a garlic rubbed piece of toast. The dish itself can trace its roots all the way to the Roman Empire, where people adorned toasted bread with whatever they had on hand. Taking on the tradition of making bruschetta for my family has been a real honor. If I have kids I hope this becomes one of their favorite after school snacks as well. 6 | Page Buffalo Chicken Dip Joseph Gonsalves Ingredients: 2 large cans chunk white chicken (any brand) 2 cups shredded cheddar cheese (any brand) 1 bottle buffalo chicken wing sauce (any kind) 1 package cream cheese (softened) 1 bottle blue cheese dressing Preparation Process: Drain Chicken. Put chicken in a sauce pan and cover with buffalo wing sauce (to taste). Heat until almost bubbling; add cream cheese, stirring until melted. Then, add blue cheese (about ½-3/4 cup or to taste) mixing until combined, and then add all the cheddar cheese. Heat until thoroughly combined. Put in a microwave safe baking dish and bake until the top is almost brown. You can also put in a dish and refrigerate to be heated later in the microwave. Narrative I love this recipe! My mother was in the kitchen one day and had heard about this new craze; buffalo chicken dip! Naturally, she wanted to try and improve on all the recipes she had seen, so she began throwing different ingredients into a pan. It took a lot for me to get my hands on this recipe, as it is generally not something we can say we have a recipe for, as it is normally a dish we make with whatever we have in the refrigerator. Needless to say, this is now a family favorite. To me, it is the ultimate comfort food. It is a warm dish, with a creamy texture and a little kick. I often will eat it with just a spoon, almost like a soup. However, it is awesome with chips too. I find now that my mom only makes this on special occasions; family gatherings, parties, occasions like that. She also makes it for me when I come to visit, which I have no problem with. My mom’s take on buffalo chicken dip will be one of those recipes that I know I will pass on and eat with my family and the tradition will only continue from there. I really hope everyone has had some sort of buffalo chicken dip, because if you haven’t, you are really missing out. 7 | Page Meatballs Austin Clark Ingredients: 1 lb. grape jelly 8 oz. of chili sauce 2 lb. home style meatballs (or cocktail sausages) Preparation Process: Step 1 Heat jelly and chili sauce in a sauce pan until smooth. Next pour over meatballs in Crockpot and simmer on low heat for 2 hours. Narrative This is an appetizer dish popular at parties and holiday gatherings. The grape jelly gives the sauce texture while the chili sauce provides the base flavor. This combination may seem gross to most people but they blend together to make a sweet and tangy flavor. My mom makes this dish whenever we have a family get together like on Thanksgiving. She has gotten many compliments on its taste. My mother got the idea from a Christmas party that she went to for her work. Ever since then it has been made a popular dish in my family. 8 | Page Mimi’s Sausage Balls Samantha Roberts Ingredients: 1 lb. ground sausage, medium spicy flavor 4 cups shredded cheddar cheese 3 cups of Bisquick Preparation Process: Preheat the oven to 350 degrees. Combine all the ingredients into a large bowl. Mix ingredients well with spatula and/or hands. Roll dough into 1 inch balls, and place on a non-stick baking sheet. Cook for 18-20 minutes, then let cool. Narrative Above is my grandmother’s recipe for sausage balls. I never met my grandmother, but she used to own her own catering business, and these were part of her menu. Mimi is my grandmother on my mom’s side. My Aunt Cindy made a family cookbook with all of my grandmother’s recipes after she died and gave one to everyone in the family. Some other favorites in the book are spinach dip, oyster crackers, cocoons, and pecan pie. I associate all these foods with my family and generally with winter because we usually have them around the holidays when we are visiting family or friends. Sausage balls are also one of the foods we generally just make in the winter for my nuclear family to eat because they are easy, delicious, and everyone in the house likes them. Most of the recipes in Mimi’s cook book are very easy to make. This is good because my mom does not like to cook things that are very labor intensive. She likes to make things that don’t take a long time, or that are easy to put together and then pop in the oven. I probably would not have had these recipes and foods in my life if they were not simple because they are from my mom’s side of the family, and my dad does most of the cooking at our house. I would say my dad has adopted these recipes, but my mom had to cook them in the first place for him to know that he wanted to make them as well.