Cedar Rapids Cooks THE 2021 VIRTUAL COMMUNITY CULTURAL CELEBRATION AND EXPO COMMEMORATIVE COOKBOOK Featuring recipes submitted by Cedar Rapids Public Library patrons, supporters, and staff CCCE Cookbook 1 2 Introduction In normal times, the Library’s annual Community Cultural Celebration and Expo is a time of gathering and celebrating, of recognizing the diversity that makes Cedar Rapids a vibrant community. But these are not normal times. The Expo was one of the final in-person events the Library held in the spring of 2020, just before the COVID-19 pandemic hit Iowa and temporarily closed the Library’s doors. When March 2021 came around, the Library was back open for limited services, but still not ready to hold indoor live events. Yet we still wanted to acknowledge and lift up the community we couldn’t gather with. So the Community Cultural Celebration and Expo returned, but in a virtual format. Community organizations representing a wide array of voices and cultural backgrounds sent in videos with one message for us all: “You belong here.” Food is another way people share that message of belonging. Recipes, passed down over generations, tell us we belong to traditions and legacies that came before us. Dishes shared with friends and neighbors tell them they belong with us. Sharing food is an integral part of our rituals of belonging, from gathering around a table at a wedding or a funeral to dropping off food when someone is sick to inviting a new neighbor over for a backyard barbecue. So we put out a call to Cedar Rapids community members to send in their recipes. We couldn’t be together to share a meal this year, but we could still share these recipes, and look forward to the day, coming soon, when we can gather around tables together once again. This cookbook is purely based on patrons, supporters, and staff submissions. The recipes have been lightly edited for clarity, and we were not able to include submissions that came from cookbooks or blogs currently in print. We know these recipes do not represent the full diversity of Cedar Rapids, but we hope you enjoy this glimpse into some of our community’s kitchens. Happy cooking! 3 4 Sides and Starters 5 6 THANKSGIVING SAGE STUFFING Submitted by Jade Hart (handed down from Grandma) ▫ 6 tablespoons butter ▫ 1 large onion, chopped ▫ 1 to 2 cups celery, sliced ▫ 1 package mushrooms, sliced ▫ Giblets, cooked and chopped (optional) ▫ 12 to 16 cups dried bread cubes (mixture of white and wheat breads works well - use up any old bread or buns you have) ▫ 3 to 6 cups of liquid – broth and turkey drippings for best flavor; water can also be added ▫ 2 to 3 teaspoons dried sage or several tablespoons fresh sage, chopped ▫ Salt and pepper, to taste ▫ Optional: herbs such as parsley, thyme, and marjoram, to taste 1. Sauté onion, celery, mushrooms and giblets in butter, set aside. In a large bowl, gradually begin adding liquid to dried bread cubes, mushing together until desired texture is achieved. Some people like it very mushy and uniform; I like it wet enough to hold together but still able to tell there are bread cubes. Add sage, other herbs, and salt and pepper to taste, then the sautéed mixture and gently combine with bread. 2. Turn the mixture into a large (9x13 inches or larger) pan and spread evenly. Bake at 350 degrees until heated through and crispy on top, approximately 45 minutes. 3. This can be made and refrigerated the day before, but I like to make it the morning of Thanksgiving. 7 LEMON GARLIC ROASTED POTATOES Submitted by Kelsey Culver ▫ 2 pounds russet potatoes, peeled and sliced into wedges ▫ 2 tablespoons baking soda ▫ ⅓ cup olive oil ▫ 3 cloves garlic, minced ▫ 1 ½ lemons, juiced ▫ 2 heaping tablespoons Dijon mustard ▫ 2 heaping tablespoons Greek oregano ▫ Salt and pepper, to taste 1. Preheat oven to 390 degrees. Bring four cups water to boil in a large pot. Add baking soda and potato wedges to boiling water. Boil for three minutes, then drain. In a medium bowl, mix remaining ingredients. 2. Spread potatoes in an even layer in a 9x13 inch baking dish. Pour olive oil mixture over potatoes. Let rest 15-45 minutes. Cover baking dish and bake 60 minutes. Remove cover and bake an additional 30 minutes. Serve and enjoy! 8 SIMPLE SALSA Submitted by Isabel Rios ▫ 1 ¼ pounds ripe Roma tomatoes (about 6 to 8) ▫ ½ white onion ▫ 1 jalapeno, seeded and diced ▫ fresh cilantro (about a handful) ▫ 1 large clove garlic, roughly chopped ▫ 2 tablespoons fresh lime juice ▫ ½ teaspoon chili powder ▫ ¼ teaspoon ground cumin ▫ ½ teaspoon granulated sugar (optional) ▫ ½ teaspoon oregano ▫ Salt, to taste 1. Combine all ingredients in a food processor and pulse in 1 second bursts until finely chopped. If you don’t have a food processor, you can use a blender and blend to the consistency you like. Enjoy with tortilla chips or serve with any dish! 9 10 BROCCOLI-CAULIFLOWER SALAD Submitted by Mary Sharp I’ve been making this salad for family dinners for more than 40 years. I’ve tried variations – adding grapes, for example – but this basic version is the family’s preference. The recipe comes from the late Suzanne Skelley Siegel of Bettendorf, my former mother-in-law and a great cook. ▫ 2 bunches broccoli, broken into little florets ▫ 1 head cauliflower, broken into little florets ▫ 2 bunches green onions, chopped ▫ 6 slices bacon, cooked and crumbled (optional) Dressing - blend together: ▫ 1 cup mayonnaise ▫ ½ cup sugar (or sugar substitute) ▫ ⅓ cup vegetable oil ▫ ⅓ cup vinegar (any kind works) 1. You can chop the vegetables, though the salad looks nicer if you break up the broccoli and cauliflower by hand. Do not add bacon until just before serving. 2. You can make this salad the day before a dinner, then add the bacon and serve. It’s actually better when it has a day to sit. Leftovers are good for three to four days. 11 POTATO LATKES Submitted by Helane Golden ▫ 2 cups potatoes, peeled and shredded ▫ 3 eggs, beaten ▫ 2 tablespoons all-purpose flour ▫ 1 ½ teaspoons salt ▫ ½ cup peanut oil for frying ▫ 1 tablespoon grated onion 1. Extract moisture from potatoes, such as by wrapping in cheese cloth and wringing. In a medium bowl, stir together potatoes, onion, eggs, flour, and salt. 2. Heat oil in a large, heavy-bottomed skillet over medium high heat. Place large spoonfuls of the potato mixture into the hot oil, pressing down to form ¼ to ½ inch thick patties. Brown on one side, turn and brown on the other. Drain on paper towels. 3. Serve with applesauce, sour cream and chopped green onions. Makes 6 servings, or 10-12 latkes. Serve hot. Happy Chanukah! 12 RED RICE Submitted by Connie Maluwelmeng I am neither Filipino nor Chamorro, but I grew up in Guam surrounded by both cultures and their foods. Pair red rice, a Chamorro dish, with chick adobo, a Filipino dish, which you can easily find recipes for online. They are dishes I enjoy and that remind me of home! ▫ 4 cups rice ▫ 5 cups water ▫ ⅓ onion, diced ▫ Minced or powdered garlic, to taste ▫ ¼ cup oil ▫ 1 cup achote (or anatto) seeds 1. Soak the achote seeds in the water for a couple of hours before cooking. Pour water into rice cooker or pot, straining out the seeds. Stir in the rest of the ingredients. 2. If using a rice cooker, cover and let it do its thing. If using a pot on the stove top, cover, and cook on medium until water is evaporated and rice is fluffy (about 20 to 30 minutes). Enjoy! 13 14 Main Dishes 15 EASY GLUTEN-FREE CREAM CHEESE ENCHILADAS Submitted by Catherine Bruno ▫ Soft corn tortillas (to be gluten-free, check ingredient list to make sure there’s no wheat, oats, barley or rye in them) ▫ 1 8-ounce pack cream cheese ▫ 1 15-ounce can black beans ▫ 1 cup salsa ▫ 16 ounces shredded cheese ▫ 1 can of shredded cooked chicken 1. Preheat oven to 350 degrees. Melt the cream cheese in a pot and pour in salsa. stir, and add beans and chicken. Place two large spoonfuls on a soft corn tortilla and roll it. Place the rolled enchilada in a greased casserole dish. Repeat until the bottom of the casserole dish is covered. Layer with 8 ounces of shredded cheese, spread evenly. Repeat, adding another layer of enchilada rolls and cheese. Bake until the cheese on top is completely melted and the dish smells delicious - no more than 1 hour. You can cover the top with tin foil so the cheese doesn’t burn. 2. Lay on the couch and enjoy the smell of enchiladas cooking. When done, let cool, and then sit down and have a lovely meal with your family or yourself. Or freeze it and save for something delicious to eat later. 16 LEMON RICOTTA PANCAKES Submitted by Tina Pipkin ▫ 2 cups all-purpose flour ▫ ¼ cup sugar ▫ 1 ½ teaspoons baking soda ▫ ¼ teaspoon baking powder ▫ ¼ teaspoon salt ▫ 2 eggs ▫ 1 ½ cups whole milk ▫ 1 cup full-fat ricotta cheese ▫ 1 ½ teaspoon vanilla ▫ ¼ cup fresh lemon juice ▫ 2 teaspoons lemon zest ▫ Maple syrup for serving 1. In a large bowl, add the flour, sugar, baking soda, baking powder and salt; whisk well to combine and set aside. In another bowl, lightly whisk eggs. Add milk, ricotta, and vanilla, and combine. Stir the wet mixture into the dry, just enough to combine. Fold in the lemon juice and zest. Do not overmix the batter. 2. Pour batter by ⅓ cups onto a buttered hot pan or griddle.