Chef Recipes - Summa Health System

Chef RecipesEntrées 2 - 14Side Dishes 15 – 19(soup, salad, appetizer, other)Desserts 20 - 271

CHILI PAPA prepared by Lunzy Armstrong,Radio-One2 ½ - 3 lbs / 80 / 20 Beef or Ground Turkey½ Tbsp olive oil1 large red onion3 poplang peppers (diced) or ancho chilesTsp cumin1 jalapeno (diced)Tsp cayenne pepperTbsp garlic powder or 4 clovesTsp paprika4 bay leaves dry (crushed)1 tsp oregano1 large 28 oz can diced tomatoes1 tsp cinnamon1 tbsp brown sugar2 tbsp chili powder1 tsp salt sea/kosher1 tsp black pepper1 tsp coriander1-32 oz box chicken broth (unsalted1 tbsp tomato paste1 small can black beans1 small can red beans1 bunch fresh cilantroIn a large pot over medium heat, add the oliveoil, meat and brown 10-20 minutes. Add onion,seasonings, peppers and cook 5-10 minutes addtomatoes, paste, chicken stock, ½ cilantro andcook on medium to low heat for 30 minutes, thenadd the 2 cans of beans and cook for another 20-30 minutes.Toppings; cheddar cheese, diced onion, orscallions, cilantro, and sour cream.Bill’s “Some Like it HOT” Chili prepared by BillEllis, Stan Austin and Carl Dyer of CuyahogaValley National Park2 pounds lean ground beef½ pound each of ground hot and sweet sausage1 large can dark chili beans1 small can light chili beans1 med or large onion diced1 bunch green onionsJalapeno peppers diced fine, approx dozen rings4 Tbsp chili powder1 Tbsp garlic powder1 Tbsp red pepper flakes1 Tbsp black pepper1 Tbsp garlic salt3 – 4 oz pancake syrup¼ - ½ cup brown sugar1 large can tomatoes diced small32 oz bottle V-8 tomato juiceCook ground beef in skillet until done and chopin skillet to size. Do the same to the groundsausage. Drain fat from both meats and put intolarge pot. Drain excess liquid from beans add topot. Add in onions, tomatoes, diced peppers andV-8 juice and simmer. As the chili is warming,add in spices to taste and then add pancakesyrup and brown sugar. Cook chili for about anhour for a quick meal, but it does taste better thenext day.2

VooDoo Big Easy Jumbo presented by PhilBearden, CompMed AnalysisRoux (see recipe and directions below)Tony Chachere's Creole Gumbo File (Seasoning)1 pound okra, sliced (frozen bag works fine)3 tablespoons butter1 onion, chopped1/2 cup chopped celery1 link of smoked sausage (sliced and quartered)2 cloves garlic, chopped fine1 tablespoon chopped green bell pepper1 can (10 1/2 ounces) tomatoes2 sprigs parsley, chopped1 bay leaf (remove before serving)2 quarts water1 bunch green onion, choppedSalt and pepperHot cooked long-grain white riceAlligator meat (optional)Preparation:Start making the Roux. Roux’s are cooked inseveral fashions and most work just fine. For agumbo I use about a 1/4 to 1/3 cup of flour pergallon of gumbo. That's just a general rule ofthumb I use to get the consistency I like. Somepeople like thick gumbo and some like thin. If indoubt, cook more roux than you think you needand take some out before you start putting theother stuff together. You can then add more rouxif you want a thicker consistency.If you are a beginner at roux start out with halfflour, half oil mixture. The moreoil you use the less likely it will burn too fast. Asyou get better at it you can use less oil. Add oiland flour to the pot and set the fire on medium.Best roux’s were made in a cast iron pot or castiron skillet.Using a spatula, stir the roux scraping the entirebottom of the pot every time. Using a spatulaallows you to move all of the mixture around andyou don't have to make more than a few passesto do it. Stir the mixture every 15 seconds or so.The roux will bubble at first then will get smoothas it cooks. WARNING - Don't be tempted to walkaway and do something else, if the roux burns atany point during the process, it is no good. Oncethe roux has turned a medium brown colorlower the fire just a little. Keep stirring as youwere before. You will notice with each stirringthe roux gets a tiny more brown. As the rouxturns browner lower the fire a little.If you start to see smoke turn the fire as low asyou can get it, or, turn it off to let it cool a while.When smoke appears the oil has reached its"smoke point". The smoke point is thetemperature at which the oil begins to smoke(simple huh?). It is preferable that this doesn'thappen because the oil will give off a foul taste ifit goes beyond the smoke point. Different oilshave different smoke points, for instance, peanutoil has a higher smoke point than vegetable oil.That means you can get peanut oil hotter thanvegetable oil before it starts smoking.In a Gumbo Pot over medium-high heat, melt thebutter and fry the onions and celery about 5minutes or until soft. Toss in the sausage andbrown that up a bit as well.Add the garlic, and bell pepper; simmer 2minutes. Add tomatoes, parsley, bay leaf,seasoning, water or fish stock, green onion, okra,and prepared Roux. Add salt and pepper to taste.Bring to boil and then let gumbo simmer forapproximately 30 minutes.3

Sweet and Spicy Vietnamese Duck Taco’s withGrilled Pineapple Salsa presented by ScottBower and Kyle Drake of Sprenger Health CareCentersPickled Onions1 large red onion cut into 1/8” slices1 cup lime juice1 Tbsp sugar½ tsp dried oregano½ cup white vinegar2 tsp kosher saltCombine the onions and oregano in large bowl.Combine lime juice, vinegar, sugar and salt insmall saucepan, bring to boil and cook until thesugar and salt dissolve. Remove from heat andcool for 5 minutes. Pour the liquid over theonions and mix. Top onions with a small plate toweight down, cover and refrigerate 4 – 24 hours.Pineapple Salsa1 Pineapple, peeled and cut into 1” slicesCanola oil4 large green onions, thinly sliced2 serrano chiles, mincedJuice of one lime2 – 3 Tbsp canola oil¼ cup chopped fresh cilantroSalt & pepperBrush the pineapple slices with oil and sprinklewith salt & Pepper. Grill the pineapple overmedium high heat until charred on both sidesand just cooked through, about 2 minutes perside. Remove the pineapple, dice and place inbowl. Add the green onions, chiles, lime juice, 2Tcanola oil and toss. Add the cilantro and tossagain.Taste, season with salt & pepper and add moreoil if desired. Let sit 30 minutes at roomtemperature before serving.Vietnamese Duck½ cup chicken bouillon powder½ cup sriracha chile sauce½ cup honey½ cup cooking oil½ cup pureed shallots or onions¼ cup rice vinegar20 kaffir lime leaves4 duck breast halves with skin onSalt & pepperFlour tortillasCombine bouillon, sriracha, honey, oil, shallot,vinegar and lime leaves. Whisk to a uniformpaste, divide and set half aside. Score duckbreast with a sharp knife to make a cross-hatchpattern in the skin and season with salt &pepper. Place duck on grill over medium heat,skin side down and cook uncovered until theskin is nicely browned, about 15 minutes. If flareups occur, move back and forth between directand indirect heat. Once almost all the fat hasrendered and skin is golden brown, flip duckover, brush generously with the glaze and cookuntil medium rare, about 5 minutes. Remove to acutting board brush with additional glaze and letrest for 5 minutes, then slice on the diagonal into¼” slices. Brush tortillas with remaining glaze.Add duck and top with salsa and pickled onions.4

Asian Persuasian Taco’s prepared by ThomasBright and Mike Demagall, Saber HealthcareGroup – Bath Creek, Bath Manor and WindsongGinger crème fraiche1 cup whipping cream2 Tbsp buttermilk1 Tbsp fresh pureed gingerCombine whipping cream, buttermilk and gingerin glass container. Cover and let stand at roomtemperature for 8 – 24 hours, or until thick. Stirwell before covering and refrigerate up to 10days.Pickled VegetablesPickle Onion: sliced half of red onion into verythin strips. Add 3 Tbsp Asian vinegar and ½ tspsugar. Toss onions in a small bowl let set overnight.Pickled Carrot: julienne 1 small carrot. Add 3Tbsp Asian vinegar and ½ tsp sugar. Toss carrotsin a small bowl let set over night.Pickled cucumber: julienne 1 small cucumber.Add 3 Tbsp Asian vinegar and ½ tsp sugar. Tosscucumbers in small bowl let set over night.In a small bowl combine wasabi, lemon juice,sugar and ketchup. Mix well.Marinated Kalbi Beef Steak Strips1# Kalbi beef, cut into strips, about ½” thickAdd Kalbi beef strips to a preheated sauté pan.Cook till about medium. Add sauce to beef. Letsimmer for about 10 minutes.Wonton Taco Shell:Place wonton wrap into a small muffin pan. Cookin a preheated oven for about 3 minutes.Assemble:Place taco shell on plate. Add beef, placevegetables on top. Add crème fraiche.Mung Bean Sprout – purchase at your localgrocery store.Sauce for Steak2 Tbsp wasabi1 tsp dark brown sugar1/8 tsp lemon juice6 Tbsp ketchup5

Kibbee presented by Dr. Edward Ferris,Residency Director, Dept of Ob/Gyn at AkronCity Hospital and Physician at Paragon HealthAssociatesThere are two parts to Kibbee, the filling and thetop and bottom layers!First: Soak the bulgur wheat: 1 ½ cups of finewheat in cold water. Drain the water off and let itsit until it gets really soft.Second make the filling: 1 lb. ground sirloin.Chop & chop very small 2 big onions and cookwith the filling meat. Salt and pepper to taste andadd some butter if too dry (usually not). Sauté ahandful of pine nuts in hot skillet (careful not toburn) and add to filling mixture if so desired. Setaside and let cool.Third make the Kibbee: Take 2# of meat-preferground sirloin—chop one big onion very fine(Cuisinart is good for this) and salt and pepperto taste. Mix the soaked wheat with the kibbeemeat and knead real well. (I use the meat grinderattachment to my mixer; it does a really good jobof mixing!) You’ll use 1/3 mixture on the bottomlayer and the other 2/3’s on the top layer.Last: Grease the bottom of the pan (9x13 or evenlarger) with melted butter. Take a ball of kibbeeand with your hand press into a thin pattie andplace it on the bottom of the pan. Continue to dothis until the bottom of the pan is covered (andyou’ve used all the 1/3 rd meat). Smooth it all outto cover the whole bottom layer! Next, spreadthe cooled filling on top of the bottom layer.Then take the last of the kibbee meat, flatten itout a little at a time on the counter and carefullylift and place on top of filling layer. I use apancake scoop to get it off the counter and intothe pan. This layer is thicker than the bottomlayer so you don’t want to squash it! Don’t worryif it’s not nice and even; we’ll get to that later.Once it’s all in the pan, smooth it out. Then take asmall knife and make 4 quadrants (don’t go allthe way thru): now you can make little designsin each section. Each little one needs a tiny slashwith the tip of the knife. Also poke a hole in theexact center all the way thru. Then pour one cupof butter over the kibbee and bake at 350degrees for one hour. If you make it a day or soahead of time, or freeze it, keep it raw and don’tadd the butter until right before you bake it. Letit cool for 10 minutes before cutting. It’s goodeven at room temperature! Sahtein!!Hint #1: If you use rendered butter for thisrecipe make sure you use enough salt with themeat because rendering takes all the salt out ofthe butter. You may also use butter withoutrendering it.Hint #2: To get that nice brown look on the top,place under broiler after the hour is up formaybe 5 minutes (or less)—watch so doesn’tburn.6

Urgist’s Chicken & Rice prepared by Dr. GeorgeGoldman, Emergency Medicine PhysicianSumma Health SystemWash the chicken well and while wet place inglass pan, underside up first.Sprinkle in the FOLLOWING order:1. Lawry's seasoned salt2. Lawry's seasoned pepper3. Lawry's garlic salt (lots)4. Spanish style paprika (fair amount)5. Dried parsley flakes (lots of them)(secret ingredient!!!)Taste of Heaven prepared by James Hill, ProjectUjima and A Taste of HeavenRiblets prepared with1. Sprayed with red wine vinegar2. Sauté for three hours3. Add Lawry seasonings andTenderizer4. Grill on medium heat turning every15 minutes until golden brown 5.ready to serve with the featuredTaste Of Heaven Sauces BBQ andor MustardConstantly chat "I love you" as you season thechicken. Then put in enough water into the glasspan so that there will remain for gravy, about1/8 inch.Cook at 350 for 30 minute then take out ofthe oven and turn the chickenparts over so now the upside is up. Repeatthe seasonings in the EXACT order allthe while continuing the chant of "I love you"and be sure there remains water inthe pan. Again this will need to remain forthe gravy.Allow to cook for another 50-60 minutes andtake out and remove from the pans. If there isnot enough gravy or if it has dried up place somewater in the empty pan to reconstitute the gravy.Make your favorite rice and serve with somegravy over the rice. Steamed broccoli makes agreat veggie. ENJOY!!!!!!7

Hollywood and Divine Grilled Chicken with aCast of Entertaining Flavors prepared by PaulHammond, Associate Athletics Director forFacilities & Operations at The University ofAkronGrilled Chicken3 lbs Chicken Breast and Thighs1/3 cup Honey1/3 cup Lemon Juice¼ cup Worcestershire Sauce1 bottle Italian Salad Dressing(regular or zesty - - no liteor fat free!)2 tbsp PaprikaCombine the marinade ingredients and mix well.Place the chicken and marinade in a sealedplastic bag and place in the refrigerator for 6-8hours or overnight. Grill fully cooked just enoughto get a dark crust on the chicken to caramelizethe marinade. Let rest and keep covered beforeserving to allow the chicken to remain moist.BBQ Sauce1 Cup Ketchup1 Cup Red Wine Vinegar½ Cup Brown Sugar¼ Cup Molasses1 ½ tsp Liquid Smoke½ tsp Salt¼ tsp Black Pepper¼ tsp Garlic Powder¼ tsp Onion PowderCombine all ingredients in a medium saucepanover high heat and whisk until smooth. Bringsauce to a boil, then reduce heat and simmeruncovered for 30-40 minutes or until sauce hasthickened. Makes 1-1/2 cups.Cole Slaw2 Bags Shredded Cabbage with Carrots1 Small Onion – Grated½ Yellow Pepper – Chopped½ Red Pepper – Chopped¾ cup Sugar¾ cup White Vinegar½ cup Vegetable Oil1 tsp Celery Seed1 tsp Dry Mustard1 tsp Kosher Salt1/8 tsp Black PepperCombine the shredded cabbage and carrots,onion, yellow pepper and red pepper in a largemixing bowl and sprinkle with sugar. Set aside.Combine the remaining ingredients in a pot andboil for three (3) minutes. Pour over thevegetables and stir well. Chill overnight.Tomatillo Salsa1 lb. Tomatillos, husked2 Small Jalapenos, chopped, seededfor less heat½ cup Cold Water1 Small Red Onion2 tsp Salt1 bunch Fresh CilantroDash Lime JuiceGrill tomatillos until soft and charred. Cuttomatillos in half. Place tomatillos, jalapenos andcold water in food processor. Coarse chop. Addonion, cilantro and salt. Transfer to saucepanand reduce. Season further with salt and limejuice as desired.8

Nigerian Chicken and Sausage Gumboprepared by George E. Ilodi D.O InternalMedicine Physician with Pioneer PhysiciansNetworkThis Nigerian dish has been in our family sincethe Old Testament. Prepare and Enjoy!1/3 cup all-purpose flour1/3 cup cooking oil3 cups water12 ounces cooked smoked turkey sausage links,quartered lengthwise and sliced12 ounces of skinless, boneless chicken breastscut into 3/4 inch pieces2 cups sliced okra(half inch slices)1 cup chopped onion(large)1/2 cup chopped green SWEET pepper(small)1/2 cup chopped celery(1 stalk)4 cloves garlic (minced)1/2 teaspoon salt1/2 teaspoon black pepper1/4 teaspoon cayenne pepper3 cups hot cooked riceFirst make the roux: in a medium heavysaucepan, stir together flour and oil untilsmooth. Cook and stir constantly over mediumhighheat for 5 mins. Reduce heat to medium.Cook and stir constantly for additional 15 minsor until a dark reddish brown color is reached;cool.Place water in a 3.5 or 4 quart slow cooker. Stirin the roux. Add sausage, chicken, okra, onion,sweet pepper, celery, garlic, salt, black pepper,and cayenne pepper.Cover and cook on low heat setting for 6- hoursor on high heat setting for 3-4 hours. Skim off fatif you want. Serve gumbo over hot cooked rice.Red Carpet Cheddar – Corn Chowder withBacon and Scallions prepared by Dr. CharlesKunos, Medical Director Radiation Oncology andDr. Doug Trochelman, Medical DirectorOncology Services1# uncooked bacon, diced1 large Spanish onion, peeled & diced3 carrots, peeled & diced2 ribs celery, diced3 cloves garlic5 medium red potatoes, diced into ¾” cubes6 cups chicken stock¼ tsp cayenne pepper2 tsp ground coriander2 cans (16 oz/ea) whole kernel corn, drained2 cans (16 oz/ea) creamed corn1# sharp cheddar cheese, grated2 cups heavy cream4 dashes Worcestershire sauceKosher salt and freshly ground black pepper2 bunches scallions, slicedHeat stockpot over medium-high heat and addbacon. Cook bacon until brown and crispy.Remove bacon from the pot and set aside onpaper towels to drain. Discard all but 2 Tbsp ofthe bacon drippings. Add the onion, carrots,celery, and garlic to the drippings and sauté for 5minutes. Add the potatoes, stock, cayennepepper, and coriander. Bring to boil. Reduce theheat to medium and simmer for 35 minutes. Addthe whole kernel corn, creamed corn, cheese andcream. Simmer an additional 7 minutes Seasonwith Worcestershire sauce, salt, and pepper. Stirin the scallions and crispy bacon pieces. Makes10 – 12 servings9

Eggplant Parmesan prepared by David James,Superintendent Akron Public SchoolsIngredients:1 large eggplant2 cups of flour2 cups of seasoned bread crumbs(Italian style)2 eggs, beaten1 to 2 cups of milk1 jar of spaghetti sauceMinced garlic, Italian seasoning,salt, pepper, thyme to tasteVegetable oil or olive oilSliced Provolone cheeseParmesan cheeseMeat Option:Sauté Italian sausage and add to the sauceIn a 9-inch square glass baking dish, drizzle a bitof oil on the bottom then cover with a layer ofthe fried eggplant.Add sauce to just cover the eggplant.Add another layer of eggplant and cover withsauce.Bake in a 300 degree oven until the saucebubbles, add provolone cheese and sprinkle withparmesan cheese.Once the cheese is melted, remove from the ovenand serve.Wash, peel and slice an eggplant in ¼ inch slices.Dredge the eggplant slices in flour.Prepare an egg wash by beating two eggs andadd 1 to 2 cups of milk.Dip the flour coated eggplant slices into the eggwash and the coat with Italian-stylebreadcrumbs.Place the coated eggplant slices on parchmentpaper.Heat oil in a deep fryer.Deep fry the eggplant slices until golden brownand set aside.Prepare spaghetti sauce adding garlic, Italianseasoning, salt, pepper and thyme to taste, letsimmer.10

Play it again Sam-gyeop-sal (Grilled Pork Belly– Korean Style) prepared by Blake MinichMarketing Director at Applied FinancialConcepts, Inc.Traditionally this meal is cooked at a KoreanBBQ table. If you do not have a BBQ table, anyoutdoor grill will work or you could use a fryingpan/electric skillet if cooking indoors.Ingredients:2 lbs Pork Belly sliced 1/8-1/4” thickSteamed Rice: 2 to 3 cups short or medium grainwhite rice. DO NOT use minute or instant rice.Cook according to directions.Ssam-jang (sauce—You might be able topurchase it premade at an Asian grocery)¼ cup soybean paste (Koreandoenjang/Japanses-Miso)½ go-chu-jang (Korean chili past)1 Tbsp soy sauce2-4 cloves of garlic minced2 green/spring onions sliced thin1 Tbsp of sesame seeds1 Tbsp sesame oilWater as needed for consistencyMix all Ssam-jang ingredients thoroughly and setaside for use when serving.Wraps:1-2 heads of Red Leaf Lettuce, Romaine Lettuce,Perilla leaves (sesame leaves), or just about anyleafy green. Steamed pumpkin leaves are greatto use in the Fall.Kimchi: Cut into ½” pieces. Can be purchased atan Asian Grocery.Garlic: One bulb—trust me. Slice each clove intoabout 1/8” thick piecesOnion: slicedDirections:If cooking on a grill use a medium heat (about400 degrees). Cook the pork belly thoroughlyuntil golden brown. As you cook the pork belly,cover ¼ of the grate with aluminum foil and usesome of the pork fat as your oil for cooking thekimchi, garlic, and onion until caramelized. Ifyou are using a pan/skillet the pork, kimchi,onion, and garlic can be cooked together.After cooking, use kitchen shears to cut the porkbelly into bit size ½-1” pieces.Tear or cut lettuce leaves into an appropriatesize for making bit size wraps.Layer: lettuce, teaspoon of cooked rice, piece ofpork belly, small piece of kimchi, piece ofcaramelized garlic and onion, and a dollop ofSsam-jang.Wrap and eat.Traditionally all the ingredients are preparedand placed on the table. Each person makeshis/her own wrap according to his/her tastes.Enjoy with shots of soju (traditional Koreanliquor) and/or beer!11

Murphy’s Hi Ho Silver Tenderloin prepared byDale Murphy, M.D., Vice President Primary CareDevelopment, Summa Health SystemIngredients for Sauce:2 cups chicken broth2 cups beef broth½ cup onion or 5 shallots, chopped6 cloves or equivalent garlic, chopped2 Tbsp oil1 cup whiskey1 squirt tomato paste1 tsp thyme2 Tbsp ground peppercorns1 large can crushed tomatoes1 bunch carrots – chopped1 bunch green or red peppers, chopped1 bunch celery – chopped¼ cup flourWaterCooking Instructions:Brown onions (shallots) and garlic in oil. Addbroths. Add whiskey and boil until it reduces tohalf. Add ketchup, thyme and peppercorns. Mixand cook down. Add crushed tomatoes, carrots,peppers and celery. Cook until it reduces to 1 or1 ½ cups. Remove vegetables with a strainer andplace back on the stove.Ingredients for Grilled pepper Filets:3 filets (2 lbs) – trimmed of fat3 Tbsp olive oil1 Tbsp Sea Salt½ Tbsp garlic powder½ Tbsp group peppercorns (a little less if youare not a big pepper fan)2 Tbsp butter1 tsp fresh basil, finely chopped1 tsp fresh thyme, finely choppedSalt to tasteCooking Instructions for Pepper Filets:Heat grill to high. Pierce steaks all over with forkto allow oil to penetrate). Rub with olive oil.Combine garlic powder, sea salt andpeppercorns to make a paste. Cover both sides ofsteaks with mixture.For medium rare to medium steaks, cook on ahot grill for 4 to 5 minutes per side. Removefrom heat and set aside for 10 minutes. Meltbutter in saucepan and add herbs. Slice steaks onthe diagonal and drizzle with herb butter. Servewith whiskey sauce.In a separate bowl, make up a paste of flour andwater, and a little chicken broth whisking orstirring the flour into the liquid (enough to makea gooey paste). You are guaranteed to have somelumps unless you figure out something I haven’t.Not to worry. Once you get it as thick as youwant it, strain it again to remove any lumps. Addto the broth and stir on low heat until saucethickens.12

Dirty Harry Veal Meatloaf with “Make My Day”Cajun Gravy prepared by Mike Schmidt andJohn Nouse, Akron Police Department4 Tbsp unsalted butter¾ cup finely chopped onion½ cup finely chopped celery½ cup finely chopped green bell pepper¼ cup finely chopped green onion2 tsp minced garlic1 Tbsp Tabasco sauce1 Tbsp Worcestershire sauce½ cup milk½ cup ketchup1# ground beef½# ground pork½# ground veal2 eggs, beaten1 cup panko breadcrumbs3 Tbsp Cajun spiceMelt the butter in a 1-quart saucepan overmedium heat. Add the onions, celery, bellpeppers, green onions, garlic, Tabasco,Worcestershire and seasoning mix.Saute until mixture starts sticking excessivly;about 6 minutes, stirring occasionally andscraping the pan bottom well.Stir in the milk and ketchup.Continue cooking for about 2 minutes, stirringoccasionally.Remove from heat and allow mixture to coolto room temperature.Place ground beef and pork and veal in anungreased 9 x 13 inch baking pan.Add the eggs, cooked vegetable mixture(cooled), removing the bay leaves and thebread crumbs. Mix by hand until thoroughlycombined.In the center of the pan, shape the mixtureinto a loaf that is about 1 1/2 inches high, 6inches wide and 12 inches long.Bake uncovered at 350° for 25 minutes, thenraise heat to 400° and continue to cook untildone, about 35 minutes longer.Cloudy with a Chance of Meatballs presentedby Dan Selby Regional Director of Development,Summa Foundation1 # Ground Beef1 Egg1 Tbsp Sour Cream2 Tbsp Grapeseed Oil1 Tbsp Garlic Powder¾ Cup of Panko Bread Crumbs¼ Cup of Parmesan CheeseDash of White PepperCombine all ingredients into large mixing bowl.Mix well. The mixture should be loose but stillable to maintain its form. Preheat the oven to350 degrees. Form meat into one inch balls withhands. Place the meatballs into a 2 inch bakingpan. Be sure that meatballs are not touching oneanother. Cover pan with foil and bake for 45-50minutes.13

Beef Tenderloin with Port Wine Shallot andBacon Reduction Sauce prepared by KevinSpear, M.D., Chair, Department of Urology;Urologist, Center for Urologic Health, LLC andBrian Canterbury, M.D., Urologist, Center forUrologic Health, LLCPour a full-bodied red wine, such as Bordeaux,Merlot or Cabernet Sauvignon.Ingredients:1 ½ pounds large shallots (about 24); halvedlengthwise and peeled3 Tbsp olive oil6 cups canned beef broth1 ½ cups tawny Port1 Tbsp tomato paste2 3-3 ½ pounds beef tenderloins (large ends),trimmed2 tsp dried thyme7 bacon slices, chopped6 Tbsp butter1 ½ Tbsp all-purpose flour1 large bunch watercressPosition rack in center of oven and preheat to375 F. In a 9-inch diameter pie pan, toss shallotswith oil to coat. Season with salt and pepper.Roast until shallots are deep brown and verytender, stirring occasionally, about 30 minutes.Pat beef dry; sprinkle with thyme, salt andpepper. In large roasting pan set over mediumheat, sauté bacon until golden, about 4 minutes.Using slotted spoon, transfer bacon to papertowels. Add beef to pan and brown on all sidesover medium-high heat, about 7 minutes.Transfer pan to oven and roast the beef untilmeat thermometer inserted into center registers125 F for medium rare, about 45 minutes.Transfer beef to platter. Tent loosely with foil.Spoon fat off top of pan drippings in roastingpan. Place roasting pan over high heat. Addbroth mixture and bring to boil, scraping up anybrowned bits. Transfer to medium saucepan andbring to simmer. Mix 3 tablespoons butter andflour in a small bowl to form a smooth paste.Whisk into broth mixture and simmer untilsauce thickens, about 2 minutes. Whisk in 3tablespoons butter. Stir in roasted shallots andreserved bacon. Season sauce with salt andpepper.Cut beef into ½-inch thick slices. Spoon somesauce over. Garnish with watercress. Passremaining sauce.Boil broth and Port in large saucepan untilreduced to 3 ¾ cups, about 30 minutes. Whisk intomato paste. (Shallots and broth mixture can bemade 1 day ahead. Cover separately and chill).14

Corn Chowder prepared by Clarence Tucker,Captain Akron Fire Department3 – 4 white potatoes, cubed2 cups heavy cream8 cups chicken broth1# chicken, boneless & skinless1# whole kernel cornAssorted seasonings (to your liking)Peel and cube potatoes and place in a large pot.Add chicken broth and seasonings. Simmer for45 minutes.Add heavy cream and simmer for 30 minutes,mixture will thicken slightly.Cook chicken in a skillet (in oil). Cut into smallcubes or shred. Cook until well done. Add tolarge pot.Thicken more, if desired, by adding a fewteaspoons of cornstarch to a cup of water. Mixwell until smooth and add to mixture.Simmer for an additional 10 minutes.“Blazin’ Saddles” Beans & Franks prepared byCarl Wallace, Senior Pastor at Trinity UnitedChurch of Christ6 to 8 servingsIngredients8-10 hot dogs (i.e. beef, vegetarian, brats, Italiansausages)2 – 28 oz. cans of baked beans¼ cup firmly packed brown sugar (or to taste)1/3 cup ketchup (or to taste)½ tsp. brown or yellow mustard¼ cup of chopped onions¼ cup bell pepper1 tsp. table ready minced garlic1 tsp. chopped jalapeño peppersDash of cayenne pepperDash of black pepperSet oven at 350˚ degreesCut hotdogs into 1 inch pieces. Dice onions,jalapeños and bell pepper. Spray sauté pan withpam cooking spray. Sauté hotdogs, onions,jalapeños and bell pepper over medium heat for2 minutes. Turn heat to low, add garlic, cayenneand black pepper. Stir and cover. Let sit for twominutes. Remove from heat. Mix beans, brownsugar, ketchup and mustard. Combine allingredients and pour into 11 x 15 baking dish.Bake uncovered in oven for 30-35 minutes oruntil bubbly. Remove from oven and letcasserole set for 15 minutes before serving. Topwith shredded cheese of your choice. Enjoy!15

Larry's Encore Presentation Chili prepared byLarry Thomas City of Akron Engineering Bureau2.6# Ground Beef1# Bob Evans Zesty Hot Sausage30 oz can Joan of Arc Spicy Chili Beans28 oz Dei Fratelli Crushed Tomatoes28 oz Dei Fratelli Tomato Sauce2 cups Diced Green Bell Pepper1 cups Diced Sweet Onion4 Tbsp Chili Powder2 Tbsp Garlic Powder2 Tbsp Garlic SaltBrown ground beef with sausage and drain. Adddiced green pepper and sweet onion, continuebrowning. Add in the rest of the ingredients stirand simmer. If the chili is too thick add anothercan of tomato sauce and adjust the spicesaccordingly.Country Deviled Eggs prepared by Kevin Cook,Account Executive Akers IdentityIngredients7 large free-range eggs, hard boiled and peeled2 to 2 ½ tablespoons mayonnaise2 to 2 ½ tablespoons sour cream2 teaspoon onion, grated½ teaspoon horseradish½ teaspoon wasabi to taste1 teaspoon Dijon mustard¼ teaspoon ground mustard seedSplash of Red Hot SauceSea Salt and ground pepper to tasteHungarian Paprika, for egg dustingThick cut pepper bacon pre-cooked and cooled,chopped for garnishingFor garnishing a fresh sprig of scallion or dillDirections:Hard boiled free-range eggs, shelled, cut in halfor quarter, remove yolks and dust with paprika.Cook bacon and let cool, chop into small piecesfor garnishment. Prepare Filling: Mix egg yolkswith mayonnaise, sour cream, Dijon mustard,ground mustard, splash of red hot sauce,horseradish, onion and wasabi. Pipe or spoonfilling on top of dusted egg whites and garnishwith fresh ground pepper and sea salt. Top withbacon bits and fresh sprig of spring onion or dill.16

Hollywood Meatballs prepared by Lee GillAssociate VP Inclusion & Equity and ChiefDiversity Officer University of Akron and MikeSherman Senior VP, Provost, Chief OperatingOfficer University of AkronMeatballs1 ½# ground beef4 ½ Tbsp chopped onion2 eggs¾ cup dried bread crumbs¾ cup milk1 ½ tsp salt1/8 tsp pepper1 ½ brown sugar¼ tsp ground allspice¼ tsp ground nutmegSauce1 cup plus 2 Tbsp ketchup3 Tbsp white vinegar¼ cup plus ½ Tbsp packed brown sugar¾ cup chicken brothCombine all ingredients for meatballs in a largebowl and mix well. Shape into bite-size balls.Place in a single layer in a large, shallow pan.Combine sauce ingredients and stir well. Pourover meatballs. Cover pan with foil and bake at375 for one hour. Serve with toothpicks forspearing.Mary’s Magnificent Turkey Salad prepared byDr. Gregory Hill Orthopaedic Surgeon SummaWestern Reserve HospitalIngredients:Diced Roasted Turkey (not processed)Noodles, cooked and drainedMary’s Special seasoningMayonnaiseRelishSaltPepperCeleryScallionsVariation: add shrimp, crabmeat or Alaskanwhite fishBackstage Baked Beans prepared by Dr.Gregory McDaniel Hospitalist, Program MedicalDirector Cogent HMG1 can Grandma Brown's baked beans1 can Bush's Baked Beans4 Tbsp Brown sugar¼ cup MolassesKetchup (to flavor)Mustard (to flavor)Onion powder (to flavor)3 pieces bacon cut up on top17

Celebrity Rice presented by Robert MathisOwner Seville Berry Farm2 medium onions, diced¾ medium green pepper, diced3 slices bacon, diced1 lb. can diced tomatoes1 ¼ cups of uncooked Minute Rice1 cup water1 cup chili sauce1 tsp. Worcestershire sauceDash of salt2 Tbsp. brown sugarDash of black pepperIn large skillet, fry bacon until crisp; add onionsand pepper; cook until tender.Add remaining ingredients; simmer in coveredskillet on low heat for 45 to 60 minutes. Enjoy!Rod’s Artisan French Bread prepared by RodMyerscough Ph.D. Psychologist Hospice ofSummaOne kilogram of King Arthur’s Flour600 ml water20 grams salt15 grams instant yeastBall of leftover dough from the previous week'sbread doughMeasure out flour and place in KitchenAid mixerbowl with dough hook.Place water, salt, yeast, and dough ball in ablender and homogenize thoroughly.Add water mixture to the flour and let the mixerknead the dough until all of the flour isthoroughly blended and there is no evidence ofdry flour.Coat a bowl, large enough to hold the dough balldoubled in size, with olive oil. Add the dough,cover with plastic and let rise in refrigeratorovernight or up to 48 hours.Several hours prior to baking divide the flourinto 300 gram balls.Preheat oven to 500 degrees with baking stonein oven for at least 30 minutes prior to baking(NB: It takes a while to bring the stone up to 500degrees).Roll the dough balls into loaves and let rise in afloured cloth for at least 30 minutes.Roll a loaf onto a floured peel, paint it with eggwhite and sprinkle with desired toppings (e.g.course salt, sesame seeds), cut slices into the topof the loaf, place into oven, and bake for at least10 to 12 minutes or until the interior of the loafis 180 degrees.Remove from oven when fully baked and cool onwired rack.When completely cooled, eat and enjoy!18

Chinese Lettuce Wraps prepared by TomWistrcill Director of Athletics University ofAkron1 Rotisserie Chicken shredded - use dark andwhite meat1 red bell pepper diced1 zucchini diced1 yellow squash diced1 bunch green onions sliced white & green parts2 cloves of garlic chopped/diced12 butter lettuce leaves - about 2 heads1 Tbsp veg oil1 Tbsp. sesame oilSauce:1 tsp. sesame oil1/4 cup Hoisin sauce1/4 cup soy sauce1 Tbsp. black bean garlic sauce1/2 to 1 Tbsp. Chili paste plus additional forserving for those who like it hot1/4 cup sliced green onionSautee the red pepper, zucchini, squash andgarlic in a pan with veg. oil until tender. Add halfof the green onions and toss and transfer to abowl.Heat chicken in a pan with 1 Tbsp. of sesame oil -season with a little salt and pepper and place in abowl to serve.In a sauce pan heat sesame oil, hoisin sauce, soysauce, black bean garlic sauce, chili paste andgreen onion and heat through until mixed andcreates a sauce consistency.Place lettuce leaves on a platter, fill with a spoonfull of chicken and a spoon full of vegetables.Drizzle sauce over the filled lettuce wraps andenjoy. Have additional sauce and chili pasteavailable for those who would like more on theirlettuce wraps.Herb-Infused Vodka Lemonade prepared byMike Schmidt and John Nouse Akron PoliceDepartmentTwo Gallons of LemonadeOne liter of VodkaOne small bunch of Rosemary with stemsOne small bunch of Basil with stemsOne small bunch of Mint with stemsLemon SlicesEdible OrchidsMix all ingredients together and garnish withlemon slices and orchids19

Dr. B’s Deep Dish Cobbler presented by RonaldBrown, Ph.D., Coordinator & Consultant forBrother to Brother ProjectIngredients:Apples, peaches or berries (fresh or frozen)¼ cup unsalted butter1 can of fruit of your choice, save juice aside forgel1 crust, can be made or bought (top & bottom)1 ½ cups brown sugar or Splenda½ tsp salt2 Tbsp cornstarch2 Tbsp cinnamon, if apples are chosen¼ cup lemon juiceSlice the fruit. In a large mixing bowl or pan, addthe unsalted butter, the liquid from the can offruit, brown sugar, salt, cornstarch andcinnamon (if using apples) and cook over lowheat mixing well until it thickens. Add fruit andmix in.Prepare bottom crust and place in 9x13 inchdeep dish pan. Mix ingredients and pour onbottom crust. Cover the cobbler with the topcrust.Bake at 350 – 375 degrees for 45 minutes.The Most Interesting Oatmeal Raisin Cookiesin the World prepared by Jim Docs State FarmInsurance AgentIngredients:½ cup (1 stick) plus 6 tbsp. butter, softened¾ cup firmly packed brown sugar½ cup granulated sugar2 eggs1 teaspoon vanilla1½ cups all-purpose flour1 teaspoon baking soda1 teaspoon cinnamon½ teaspoon nutmeg½ teaspoon salt3 cups oatmeal, uncooked1 cup raisins1 cup shredded coconut½ cup crushed pecansInstructions:Heat oven to 350 o F. In a large bowl, beat butterand sugars on medium until creamy.Add eggs and vanilla; beat well.Add combined flour, baking soda, cinnamon,nutmeg and salt; mix well.Add oats and raisins; mix well.Add coconut and pecans; mix well.Drop dough by rounded tablespoons ontoungreased cookie sheets.Bake 8-10 minutes or until light golden brown.Cool 1 minute on cookie sheets; remove to wirerack. Cool completely.Makes about 4 dozen cookies.20

Banana Cream Delight prepared by TomDeBord President Summa Barberton andWadsworth Rittman HospitalsPie Crust:1 C. Flour1/2 C. Margarine (1 Stick)1/2 C. Crushed Chopped Nuts (Pecans)Mix like pie crust and pat in 9x13 pan. Bake at350 for 15 minutes then cool.Cream Cheese layer:Mix 1 8 oz. Pkg. Philadelphia Cream Cheese1 C. Powdered SugarThen stir in 1 C. Cool Whip. Spread on top ofcooled crust.Pudding layer:Mix 3 Packages Instant Banana Pudding3 ½ cups milk1 tsp. VanillaMix 2-3 minutes at low speed and spread on topof cheese mixture.Put the rest of large Cool Whip container on topand sprinkle with crushed nuts (pecans).Strawberry Pretzel Salad prepared by JustineHilton Senior Associate VP for UniversityRelationsLayer 11 3 quart glass casserole dish (9” x 13”)3 cups of crushed unsalted pretzels1 ½ cups of melted butter6 tablespoons of brown sugarCombine above ingredients and spread intocasserole dish (sprayed with non stick, ie ‘pam’),then bake @ 375° for 10-12 minutes (middlerack), then let cool (freezer for 15 minutes)Layer 212 ounces of softened (melted) cream cheese12 ounces of cool whip1-1/2 cups of white sugarCombine above ingredients and spread intocasserole dish atop cooled pretzel layer, then letcool (freezer for 15 minutes)Layer 31 6 ounce box of strawberry jello2 16 ounce of frozen strawberries in syrup (1pound)1 ½ cups of boiling waterStir jello mixture into boiling water untildissolved, then add ice cube sized cut up frozenstrawberries and stir until slightly thickened,then pour atop cooled layer 2 and let cool (set)in refrigerator for at least 1 hour21

Hooray for Hotteok-Sweet Korean Pancakespresented by Jordan Howd Applied FinancialConcepts, Inc.Ingredients:Pre-packaged mix can be purchased at mostAsian grocery stores2 cups all purpose flour1 cup glutenous rice flour1 Tbsp (black) sesame seeds (optional)1 envelope instant yeast2 tsp sugar1 tsp salt1 ½ cup milk, lukewarm1 tsp canola oilMore oil for fryingFor filling:2/3 cup light brown sugar2 Tbsp finely chopped nuts (pecans, walnuts,peanuts, almonds…etc.)1 tsp cinnamonMix flours, yeast, sesame seeds, sugar, and salt ina mixing bowl. Pour lukewarm milk mixed with1 tsp of oil to the flour mixture and mix withwooden spoon. The dough will be very sticky.Cover with plastic wrap and keep the bowl in awarm place for 30-45 minutes depending on theroom temperature.The dough should double in size. Deflate doughby punching it down and let it rest for another 5-10 minutes.Mix brown sugar, nuts, and cinnamon in a smallmixing bowl.Tear a piece of dough (about 1 ½-2” indiameter) and stretch out with yourhand. Place 1 Tbsp of filling mixture inthe center and pinch the edges of thedough toward the center to close, makinga ball shape with the filling enclosed inthe middle.Pour a generous amount of oil into a panand heat to medium (about 375). Dropthe ball of dough onto the pan and after aminute push down on it with a spatula orsmooth bottom bowl to flatten it. Whenyou see the surface puff up slightly, flipto the other side and continue to cookadding more oils if needed. You want itto be a nice golden brown color.Serve hot, but be extremely cautious.The brown sugar syrup in the middle ofthe pancake will be very hot. Enjoy!!!22

Celebration Cake presented by Lou Ciraldo,President Summit ConstructionThe Recipe is quite simple and requires aboutone hour to prepare.Ingredients:Select a box or scratch cake mix – Makes twolayers1 box of instant vanilla pudding1 pint of fruit5 8oz cartons of heavy whipping cream2 tablespoons of powder sugarOne-day prior to the party date make the cakeand pudding layers refrigerate.Next day mix at low speed heavy whippingcreams and powder sugar. Then at medium highspeed mix until fluffy. Too much speed causesthe cream to break down.Then mix with pre-made pudding half a pint offresh fruit. Reserve the remainder fordecorating.Trim cake layers and apply fruit compote as afilling. You could split the layers and make afour-layer cake if desired. A four-layer cake willrequire a second box of pudding and pint of freshfruit.Apply the whipping cream and ice the cake.Suggest the layers be placed on a decoratingcake board. Use remaining whip cream todecorate and fruit to accent.Magic Castle Cupcakes prepared by Lou CiraldoPresident Summit ConstructionBasic Cake mixes foro Chocolateo Red Velveto Super whiteo Yellowo Carrot Cakeo BananaFillingso White vodka fluff marshmallowo Peanut Buttero Pineapple fruit bittso Cannoli creamo Banana and strawberry fruit bittso Chocolate chipso Cherry fruit bitsToppings and icingso Margarita w/key lime icingo Orange w/Grand Marniero White Chocolate Cherry liqueurso Coconut Pecano Strawberry Daiquirio Banana split cupcakeo Cookies & Cream w/Crème deCocao White fluff vodka marshmallowo Chocolate crème de mintw/pepperminto Tia Maria icingo Chocolate icing and Reese’schunksInscribe celebration greeting or birthday noteand serve. If required the finished cake shouldbe kept refrigerated. Do not leave cake unrefrigeratedfor longer than four hours.23

Profiteroles with Ricotta Marscarponeprepared by Gregory Hullinger Owner, REDfishPromotionsIngredients½ c water1/4 c unsalted butter, cut into pieces1 ½ tsp plus 3 T sugarPinch of salt1/2 c all purpose flour3 large eggs1 - 8 oz container mascarpone cheese¾ c ricotta cheese1 tsp vanilla extract½ c chocolate hazelnut spread (such as nutella)¼ c whipping cream¼ c hazelnuts, toasted, husked, choppedDirectionsPreheat oven to 375 F.Line a large baking sheet with a sol at orparchment paper. Combine the water, butter, 1.5tsp sugar, and salt in a heavy medium saucepan.Bring to a boil, stirring until the butter melts.Add the flour and stir over medium heat for 1minute. Cool 5 minutes.Beat the remaining egg in a small bowl to blend.Gently brush the egg over the dough mounds(don't drip egg onto the baking sheet ).Bake the pastries until they are amber brown,about 40-50 minutes. Allow the pastries to coolcompletely.Mix the mascarpone, ricotta, vanilla, andremaining 3 T of sugar in a medium bowl.Refrigerate until cold. Using a serrated knife, cutthe tops off the pastry and set aside. Spoon themascarpone mixture into the pastries and topwith its lid.Combine the chocolate -hazelnut spread andcream in a small bowl. Heat the mixture in amicrowave for about 30 seconds until warm. Stirthe mixture. Spoon the chocolate-hazelnut sauceatop the pastries. Sprinkle with hazelnuts andserve.Crack 2 eggs into a measuring cup. Use a woodenspoon to beat the eggs into the dough, 1 at atime. Spoon 10 or 12 (1-1.5 inch) mounds ofdough onto the prepared baking sheet, spacing 2inches apart.24

Oscar’s Tempting Turtle Cheesecake presentedby Greg Kall System VP and Chief InformationOfficer Summa Health SystemCrust1 cup flour1/3 cup brown sugar¼ cup pecans, toasted and finely chopped6 Tbsp butter, cubed1 st Layer2 tsp flour½ cup caramel ice cream topping2/3 cup pecans, toasted and choppedFilling4 8oz packages cream cheese1 cup sugar¼ cup flour1/3 cup brown sugar2 Tbsp heavy whipping cream1 ½ tsp vanilla4 eggs½ cup milk chocolate chips, melted & cooledTopping½ cup caramel ice cream topping½ cup pecans, toasted and chopped¾ cup semi-sweet chocolate chips, melted &slightly cooledDirectionsPreheat oven to 325*. Grease a 9' spring formpan. Place on a large square of heavy-duty foil.Wrap foil around pan.CrustCombine flour, brown sugar and pecans. Cut inbutter until crumbly. Press firmly in bottom ofthe spring form pan. Place pan on a baking sheet.Bake at 325* for 12-15 minutes until set. Cool onwire rack.1 st LayerIn a medium size bowl, combine the 1/2 cupcaramel ice cream topping and 2t flour. Stir inthe2/3 cup chopped pecans. Spread on to cooledcrust.FillingIn mixer, beat cream cheese and sugars untilwell blended. Add flour, whipping cream, andvanilla. Mix well. Add eggs, one at a time on lowspeed until just blended. Remove 1 cup of batterto a small bowl and stir in the melted milkchocolate chips. Spread the chocolate filling overthe caramel layer. Top with the remaining creamcheese batter. Place the spring form pan in alarge baking pan. Add 1' of water to the largerpan.Bake at 325* for 1 1/4 to 1 1/2 hours untilcenter is just set and top appears dull. Removespring form pan from water bath. Remove foil.Cool cheesecake on wire rack for 1 minutes.Loosen sides from pan with knife,. Cool 1 hour orlonger.Refrigerate overnight.ToppingDrizzle caramel over cheesecake. Sprinklepecans and drizzle with melted chocolate.Refrigerate at least 4 hours.Servings 12 (one 9' round cheesecake)25

Banana Bread Pudding prepared by MikeSchmidt and John Nouse Akron Police Department2 loaves banana bread cut into ½ inch cubes2 cups heavy cream12 ounces semisweet chocolate, finely chopped2 cups half & half2 Tbsp brown sugar2 Tbsp rum2 tsp vanilla2 large eggs3 large egg yolksTo make the pudding:Preheat oven to 300°FFill ten 6-ounce ramekins with the banana breadcubes, set asideIn a medium sized sauce pan bring the cream toa simmer. Turn off the heat and add thechocolate. Swirl the pot gently so the chocolate iscompletely covered by the cream, cover the potand let sit for 3 minutes. Whisk the cream andchocolate together until smooth. Add the half andhalf, brown sugar, rum and vanilla. In a separatebowl whisk together the eggs and yolks. Add theeggs to the chocolate mixture and mix untilcombined.Place the ramekins on a cookie sheet, then slowlyladle the chocolate mixture over the bananabread.Bake for about 45 minutes, or until thechocolate is set firm on the edges, but thecenter is still a little soft.Remove from the oven and allow to sit for 15minutes before serving.Chocolate "CHiPS" Pound Cake prepared byGeorge Van Horne Associate Athletics Director,University of Akron and Gregg Bach AssistantAthletics Director of Communications, Universityof Akron6 room temperature eggs, separated. Beat theegg whites until foamy and gradually add 1/2cup of sugar. Set aside.Cream together:1 cup butter (I always use butter, cause it tastesbetter!)1 ½ cups of sugarWhen it is nice and creamed I add 1 cup sourcream and egg yolks and mixAdd:1/2 tsp salt1/4 tsp baking soda1 tsp vanilla3 cups of flour graduallyBatter is a little stiff. When it is all mixed well,fold in whipped egg whites. Add 2 cups ofchocolate chips...after setting aside some for thetopping. Do NOT use the mixer when you addthe chips! Spoon/pour batter into a greased andflours (I don't always flour) 10 inch tube pan.Bake at 325 degrees for 1 hour and 20-25minutes. Cool in pan 10-15 minutes and theninvert onto a serving plate.Frosting1 cup powdered sugar1 TBS milkMix together and spoon over warmcake. Sprinkle saved chocolate chips evenly overglaze.26

Red Carpet Rum Cake presented by Jason PiattCoordinator Online Learning at Kent StateUniversityPrep Time: 25 minutesIngredients:Cake1 cup chopped, toasted pecans or walnuts1 18-1/2 ounce yellow cake mix1 1-3/4 ounce (4-serving size) instant vanillapudding mix4 eggs1/2 cup cold milk*1/2 cup vegetable oil1/2 cup dark rum (Appleton’s Jamaican Rumworks best, but Bacardi is also good. Do not usebottom shelf rum)Glaze1/2 cup butter1/4 cup water1 cup sugar1/2 cup dark rum (Appleton’s Jamaican Rumworks best, but Bacardi is also good. Do not usebottom shelf rum)Cake: Preheat oven to 325 degrees F. Grease andflour 12-cup Bundt pan. Sprinkle nuts on bottomof pan. Combine all cake ingredients. Beat for 2minutes on high with electric mixer. Pour intoprepared pan. Bake for 1 hour. Cool in pan.Invert on serving plate. Prick top with fork.Drizzle glaze over top of cake. Use brush orspoon to put extra dripping back on cake.Glaze: Melt butter in saucepan. Stir in water andsugar. Boil 5 minutes, stirring constantly.Remove from heat and stir in rum. Note: Therum will cause steam. Be careful not to burnyourself.*Can use milk for added nutritional value. Watermay be used instead.27