Sterling Pointe Community Cookbook 2020

A cookbook is not just about recipes and food. A cookbook represents memories, shared

moments, special times, thoughts and reflections about grandparents, parents and children. Each

recipe reminds us of a time in the kitchen or at the table, celebrating life and living.

“Someone’s in the Kitchen!” was created and published during the COVID-19 pandemic and is a

testament to the ability of the Sterling Pointe Community to join together to create something

positive during an extremely difficult time. The proceeds from this Cookbook are going to the

Center for Disaster Philanthropy COVID-19 Response Fund to support preparedness, containment,

response and recovery activities for those affected and for responders.

The CDP COVID-19 Response Fund focuses on supporting nonprofit organizations working

directly to respond to the pandemic among the most vulnerable populations in order to help build

their capacity for response. These include social service organizations focused on supporting hourly

wage earners, workers in the gig economy, immigrant/New American populations, older adults,

people with disabilities and other communities vulnerable to the physical health, mental health

and economic impacts of the pandemic.

This Cookbook was prepared with a lot of love, hard work, and the contributions of many. Thank

you everyone who took the time to send in a recipe...or two...or three, and allow us to join you in

the kitchen!

A huge thank you goes out to Ruth Lipnick without whom this Cookbook would not have come to

fruition. She is a graphic designer extraordinaire who spent countless hours typesetting recipes,

laying out pages and creating the beautiful look of “Someone’s in the Kitchen!”

Our proofreader, Ellie Goldman, made my editing that much easier. She has an exceptional eye

for errors and was happy to review as many proofs as I sent her. Thank you Ellie!

I would also like to thank Dave Pradip of SunGraphics for printing the book at a reduced cost so

we could donate as much of the proceeds as possible to the CDP COVID-19 Response Fund.

When we look back at “Someone’s in the Kitchen!” during the many years that we use it, I hope

we won’t dwell on the pandemic, rather our response to it. In sharing our recipes with each other,

we share our love, our families, our traditions and our community. May our times together always

be delicious, and may we always be nourished by community and friendship.

Eat well and be well!

Charyl Friedman, Lifestyle Director

Published June, 2020.

Copyright Sterling Pointe Homeowners Association, Somerset, NJ 08873. All rights reserved.

Table of Contents

BRUNCH-YUM!

Blintz Soufflé . . . . . . . . . . . . . . . . . . . . . . . . . . . .1

Muffin Egg Cups . . . . . . . . . . . . . . . . . . . . . . . . .1

Easy Make-Ahead Breakfast Casserole . . . . . . . .1

Cranberry-Almond Granola . . . . . . . . . . . . . . . . .2

Banana Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . .2

Taco-Enchilada Bake . . . . . . . . . . . . . . . . . . . . . .2

French Toast Soufflé . . . . . . . . . . . . . . . . . . . . . .2

Favorite Bran Muffins . . . . . . . . . . . . . . . . . . . . .3

Bulgur Wheat Salad . . . . . . . . . . . . . . . . . . . . . . .3

Zucchini Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . .3

Matzo Farfel Muffins . . . . . . . . . . . . . . . . . . . . . .3

DIPS/APPETIZERS

Crabmeat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Clam . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Raw Vegetable . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Creamy Mozzarella and Pesto Spread . . . . . . . .4

Cheddar-Crabmeat Puffs . . . . . . . . . . . . . . . . . . .4

Bean Dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4

Vegetarian Chopped Liver . . . . . . . . . . . . . . . . .4

SOUP’S ON...

Chicken Barley . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Sausage Kale . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Pea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Mark’s Lentil . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5

Roasted Butternut Squash and Black Bean . . . . .6

Zuppa de Lenticchi . . . . . . . . . . . . . . . . . . . . . . .6

Lentil . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6

Spicy Shrimp and Crab . . . . . . . . . . . . . . . . . . . .6

Vegetable . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Matzo Ball (2 variations) . . . . . . . . . . . . . . . . . . .7

ENTREES - POULTRY

Chicken with Pesto and Peppers . . . . . . . . . . . .8

Apricot Chicken . . . . . . . . . . . . . . . . . . . . . . . . . .8

Crock Pot Chicken and Biscuits . . . . . . . . . . . . . .8

Chicken with Mushrooms and Wine . . . . . . . . . .8

Chicken Marsala . . . . . . . . . . . . . . . . . . . . . . . . .9

Chicken Continental . . . . . . . . . . . . . . . . . . . . . .9

Chicken Divan . . . . . . . . . . . . . . . . . . . . . . . . . . .9

Crispy Air-Fried Chicken Cutlets . . . . . . . . . . . . .9

10-Minute, One-Pot Chicken Dinner . . . . . . . . . .9

Slow Cooker Turkey Chili . . . . . . . . . . . . . . . . .10

Slow Cooker Chicken-Mushroom Stroganoff . .10

Oriental Turkey Meatloaf . . . . . . . . . . . . . . . . . .10

ENTREES - FISH

Salmon with Herb Crust . . . . . . . . . . . . . . . . . .11

Salmon Cakes . . . . . . . . . . . . . . . . . . . . . . . . . .11

Shrimp Butternut Squash Risotto . . . . . . . . . . .11

Shrimp Scampi with Pasta . . . . . . . . . . . . . . . . .11

Salmon Primavera . . . . . . . . . . . . . . . . . . . . . . .12

Simply Sweet Baked Salmon . . . . . . . . . . . . . . .12

Clam Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . .12

Best-Ever Crab Cakes . . . . . . . . . . . . . . . . . . . .12

ENTREES - MEAT

Meatloaf and Potatoes . . . . . . . . . . . . . . . . . . .13

Barbecue Spare Ribs . . . . . . . . . . . . . . . . . . . . .13

Meatloaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13

Sweet and Sour Brisket . . . . . . . . . . . . . . . . . . .14

Sausage and Potatoes Casserole . . . . . . . . . . .14

Charyl’s Brisket . . . . . . . . . . . . . . . . . . . . . . . . .14

Stuffed Boneless Leg of Lamb . . . . . . . . . . . . .14

INTERNATIONAL FAVORITES

Vichyssoise . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Tabbouleh . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Taco Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15

Phirni . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Raita . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Rice Pulao . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

Spiced Chicken Thighs with Yogurt . . . . . . . . . .17

German Red Cabbage . . . . . . . . . . . . . . . . . . . .17

Syrian Chicken and Rice . . . . . . . . . . . . . . . . . .17

German Sauerbraten . . . . . . . . . . . . . . . . . . . . .17

Kraut Fleckle . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Risotto Milanese . . . . . . . . . . . . . . . . . . . . . . . .18

Regina’s Dumplings . . . . . . . . . . . . . . . . . . . . . .18

Pasta Fagioli . . . . . . . . . . . . . . . . . . . . . . . . . . .18

VEGAN SPECIALTIES

Roasted Beet Hummus . . . . . . . . . . . . . . . . . . .19

Vegan Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19

Thai Vegetable Coconut Curry . . . . . . . . . . . . .19

INTERNATIONAL BREAD BASKET

Irish Soda Bread . . . . . . . . . . . . . . . . . . . . . . . . .20

Tangy Sourdough Bread . . . . . . . . . . . . . . . . . .20

Challah . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

CASSEROLES AND VEGGIES

Anna’s Zucchini Pie . . . . . . . . . . . . . . . . . . . . . .21

Tidewater Sweet Potato Bake . . . . . . . . . . . . . .21

Pasta Bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21

Cheesy Pasta with Wild Mushrooms . . . . . . . . .21

Carrot Casserole . . . . . . . . . . . . . . . . . . . . . . . .22

Rigatoni and Broccoli . . . . . . . . . . . . . . . . . . . . .22

Spinach and Zucchini Bake . . . . . . . . . . . . . . . .22

Zucchini Soufflé . . . . . . . . . . . . . . . . . . . . . . . . .22

Ham Casserole . . . . . . . . . . . . . . . . . . . . . . . . . .23

Spinach and Artichoke Casserole . . . . . . . . . . .23

Noodle Pudding . . . . . . . . . . . . . . . . . . . . . . . .23

Penne a la Vodka . . . . . . . . . . . . . . . . . . . . . . . .23

SAUCES, SPREADS AND SUCH

Raw Summer Tomato Sauce . . . . . . . . . . . . . . .24

The Very Best Basil Pesto . . . . . . . . . . . . . . . . .24

Vegan Brown Butter Sauce . . . . . . . . . . . . . . . .24

JUST DESSERTS

Harvey Walbanger . . . . . . . . . . . . . . . . . . . . . . .26

Peach Kugen . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Crumb Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Low-Calorie Pumpkin Pie . . . . . . . . . . . . . . . . . .26

Apple Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Chocolate Angel Food Cake . . . . . . . . . . . . . . .27

10-Minute Cinnamon Rolls . . . . . . . . . . . . . . . .27

Flan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27

Judy’s Macaroons . . . . . . . . . . . . . . . . . . . . . . .27

Daiquiri Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Pineapple Coconut Pie . . . . . . . . . . . . . . . . . . .28

Wacky Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Cheese Cake . . . . . . . . . . . . . . . . . . . . . . . . . . .28

Frozen Mocha Mousse . . . . . . . . . . . . . . . . . . .28

Three-Ingredient Oatmeal Cookies . . . . . . . . . .29

Apricot Squares . . . . . . . . . . . . . . . . . . . . . . . . .29

Mocha Chip Cookies . . . . . . . . . . . . . . . . . . . . .29

Coffee Chiffon Pie . . . . . . . . . . . . . . . . . . . . . . .29

HAPPY HOUR!

French Manhattan . . . . . . . . . . . . . . . . . . . . . . .25

Aperol Spritz . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Bloody Mary . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Margaritas . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

Notes

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Brunch - Yum!

BLINTZ SOUFFLÉ

Rochelle Rosenbaum

2 packages (15 oz.)

Golden Brand frozen

blintzes (I use 2 different

kinds of blintzes

each time I make

them, a total of 12).

3 eggs

3/8 cup sour cream

2 Tbsp. butter (melted)

4 tsp. orange juice

1/2 tsp. vanilla

2 tsp. brown sugar

Dash of cinnamon

1) Pre-heat over to 375°

2) Grease or spray an appropriate size baking dish (“I

use a corning ware with a cover.”)

3) Place frozen blintzes on bottom of the dish.

4) Mix the rest of the ingredients in a mixing bowl,

blend together until creamy; pour over blintzes.

5) Cover and bake for 15 minutes; reduce heat to 350°

for 35-45 minutes or until puffy and golden brown.

“Serve with balance of sour cream.” R.R.

MUFFIN EGG CUPS

Janice Johnson

20 oz. shredded hash

browns

1 Tbsp. olive oil

2 tsp. sea salt

2 tsp. pepper

2 cups blended cheese

shredded and divided

4

12 oz. bacon, cooked

and crumbled

9 large eggs

1/2 cup milk

3/4 cup diced red,

orange, green bell

pepper

Makes 24 muffins

1) Preheat over to 400°

2) Combine 1 egg with hash browns, olive oil, 1 cup

cheese and half of the salt and pepper.

3) Divide mixture in 24 muffin tins and press down.

4) Bake 10 to 15 minutes until potatoes are crispy.

5) Mix together remaining cheese, salt, pepper, bacon,

peppers and milk.

6) Whisk remaining 8 eggs and combine with ingredients

in stip 5; pour over potato muffin crust.

7) Bake 10 to 15 minutes or until eggs are cooked

through.

“Serve hot or lukewarm. May be frozen in

airtight container and defrosted in microwave.”J.J.

EASY MAKE-AHEAD BREAKFAST CASSEROLE

Marilyn Heiss

3/4 lb. uncooked sausage,

casings removed

2 bell peppers, any color

1 tsp. dried rosemary to

give sausage more flavor

(optional)

1 cup sliced mushrooms

1 cup fresh spinach

1/2 medium yellow onion

diced

1 tsp. minced garlic

salt, fresh ground pepper

4 slices day-old gluten-free

bread (or whole wheat,

white, sourdough, etc.)

10 large eggs

1/2 cup milk (I use almond

milk, any milk works.)

1/2 cup shredded cheese

Serves 12

1) Set a large skillet over medium heat; coat with nonstick

spray or a drizzle of olive oil. Stir in rosemary and

brown sausage, about 6-7 minutes.

2) In a second skillet over medium heat, cook peppers,

mushrooms, spinach, onion, garlic, and a sprinkle each

salt and pepper. Cook, stirring, until tender, about 6-8

minutes. (If you have a large enough skillet, you can

add the veggies to the browning sausage.)

3) Set sausage and veggies aside.

4) Generously grease a 9x13 baking pan. Break the bread

into pieces and and place in the pan in an even layer.

5) In a large bowl, whisk eggs, milk, and 1/4 cup shredded

cheese. Pour 1/2 of the egg mixture over the

bread. Top with sausage and vegetables. Add remaining

egg mix and remaining 1/4 cup cheese. Sprinkle

with salt and pepper.

6) Cover casserole with plastic wrap or aluminum foil and

refrigerate 2 hours or overnight or up to 1 day. Allow it

to come to room temperature before baking.

7) Preheat oven to 375°. Bake uncovered until top, edges

are crisp, and a toothpick comes out clean (about 40

to 45 minutes). (I like mine supercrisp so I bake it a

few minutes longer.) Leftovers keep well in the refrigerator

for up to 5 days and can be reheated in the

microwave.

“Make ahead and freeze before baking. Thaw in

refrigerator overnight.” M.H.

- 1 -

CRANBERRY-ALMOND GRANOLA

Jeff Green

2/3 cup frozen unsweetened

apple juice concentrate

thawed

1/2 cup maple syrup

1/3 cup almond or canola

oil

1/4 cup packed dark

brown sugar (optional)

1 Tbsp. ground cinnamon

1/2 tsp. salt

5 cups rolled oats, (not

quick-cooking)

1 cup toasted wheat germ

1 cup whole almonds,

coarsely chopped

1/2 cup sunflower seeds

1 cup dried cranberries,

divided (optional)

1) Pre-heat oven to 350°. Coat 2 large baking sheets

with cooking spray.

2) Whisk apple juice concentrate, maple syrup, oil and

brown sugar in a medium saucepan. Bring to a

simmer over medium-high heat, stirring occasionally.

Remove from heat; stir in cinnamon and salt.

3) Mix oats, wheat germ, almonds and sunflower seeds

in a large bowl. Take out most of the dry mixture. Stir

in the juice mixture to remaining dry mixture and

toss to coat. Gradually add more dry and more liquid

in about 4 steps and mix thoroughly.

4) Bake 15 minutes and stir. Reverse sheets top to bottom

and back to front. Continue baking until lightly

browned and aromatic, stirring frequently, about 15

minutes more. About 5-10 minutes more baking will

make it darker brown and more crunchy.

5) Stir 1/2 cup dried cranberries into the granola on

each sheet. Let cool completely. Keep in containers.

Serve with cut-up fruit.

BANANA BREAD

Charyl Friedman

3 or 4 ripe bananas

smashed

1/3 cup melted butter

3/4 cup sugar

1 egg beaten

TACO-ENCHILADA BAKE

Betty Lipnick

1 package soft corn

tortillas

1 to 2 jars enchilada sauce

or 1 to 2 jars salsa

1 16 oz. can drained black

beans

1 package frozen corn

defrosted

1 package drained and

defrosted frozen spinach

1 package or block grated

cheddar or pepper jack

cheese

1) Layer in casserole dish starting with tortillas and adding

each ingredient to each layer.

2) Last topping should have salsa or enchilada sauce

and cheese.

3) Cover with foil and bake at 400° for 30 minutes.

Serve by cutting into squares.

“Great with guacamole and sour cream on the side.”

B.L.

4 4

1 tsp. vanilla

1 tsp. baking soda

Pinch of salt

1 1/2 cups all-purpose

flour

“No need for a mixer.”

1) Preheat the oven to 350°. With a wooden spoon mix

butter into the mashed bananas in a large mixing

bowl.

2) Mix in sugar, egg and vanilla. Sprinkle the baking

soda and salt over the mixture and mix in.

3) Add the flour last and mix. Pour mixture into a buttered

4"x 8" loaf pan. Bake for 1 hour.

4) Cool on a rack. Remove from pan and slice to serve.

FRENCH TOAST SOUFFLÉ

Charyl Friedman

1 whole challah

7 eggs

1 1/2 cups milk

1 1/2 cups non-dairy

creamer

1 cup brown sugar

2 tsp. cinnamon

1 stick margarine

1 tsp. vanilla

1) Cut or rip challah into thick chunks.

2) Grease 9"x13" lasagna pan. Force all bread into pan.

3) Mix 7 eggs, 1 1/2 cups milk, 1 1/2 cups creamer, 1

tsp. cinnamon, 1 tsp. vanilla. Pour over bread and

push down with fork. Refrigerate overnight.

4) Next day, melt 1 stick margarine, add 1 cup brown

sugar, 1 tsp. cinnamon and pour over top of bread

mixture. Bake at 350° for 45 minutes to 1 hour.

- 2 -

FAVORITE BRAN MUFFINS

Sandy Martin

“I love these with diced apples!” S.M.

1 1/2 cups wheat bran

1 cup nonfat milk

1/2 cup unsweetened

applesauce

1 egg

2/3 cup brown sugar

1/2 tsp. vanilla extract

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1 cup blueberries

Serves 12

1) Pre-heat oven to 375°.

2) Grease muffin cups or use liners.

3) Mix together wheat bran and milk and let stand for 10

minutes.

4) In a large bowl, mix applesauce, egg, brown sugar,

and vanilla.

5) Beat in bran mixture.

6) Sift together all-purpose flour, whole wheat flour, baking

soda, baking powder, and salt and add to mixture.

7) Fold in blueberries.

8) Scoop into muffin cups.

9) Bake 15 to 20 minutes or until tops spring back when

lightly touched.

BULGUR WHEAT SALAD

Sandy Martin

2/3 cup bulgur wheat

1/2 lb. spinach leaves,

rinsed and drained

1/3 cup green onion,

thinly sliced

1/3 cup fresh dill,

chopped

4

4 oz. feta cheese,

crumbled

1/4 cup red wine vinegar

2 Tbsp. olive oil

salt and pepper

1 cup cherry tomatoes,

cut in half (optional)

1) In a small bowl, combine bulgur and 1 1/2 cups boiling

water. Let stand until bulgur is tender, about 15

minutes.

2) Meanwhile, stack spinach leaves and cut into 1/4"

strips.

3) Place spinach, onions, dill, and cheese into a wide

bowl. Pour bulgur into a fine strainer and press out

excess water. Add to bowl with spinach.

4) Mix vinegar and oil. Add to salad and mix; season

with salt and pepper to taste.

ZUCCHINI CAKE

Charyl Friedman

2 cups flour

2 cups sugar

1 Tbsp. cinnamon

2 tsp. baking soda


1 tsp. salt

1 cup oil or 1 cup apple

sauce

2 tsp. vanilla

3 eggs

2 cups grated unpeeled

zucchini

1 cup raisins

1 1/2 cups chopped nuts,

divided

Makes 18 bars.

1) In a large bowl or mixer combine flour, sugar, cinnamon,

baking soda, baking powder, salt, oil, vanilla

and eggs.

2) Beat at medium speed until well mixed.

3) Stir in zucchini, raisins and 1 cup nuts. Pour into

greased 13" x 9"x 2" pan; sprinkle remaining 1/2 cup

nuts on top.

4) Bake in preheated 350° oven 50 minutes or until

toothpick inserted in center comes out clean. Let

cool and cut in bars.

Thank you, Guy Beringer, for

inventing “brunch”. This

English writer proposed the mixed

meal in 1895 to come to the aid of

those nursing Sunday hangovers.

4

Americans didn’t embrace the idea

for 30 years but we’ve been

enjoying Bloody Marys with our

pancakes ever since!

MATZO FARFEL MUFFINS

Janice Johnson

2 cups matzo farfel

3 Tbsp. matzo meal

3 eggs beaten

1 tsp. salt

1/2 tsp. pepper

1 Tbsp. chicken fat or oil

Makes 12 muffins

1) Soak farfel in cold water for 5 minutes and drain well

by placing soaked farfel in a strainer and squeezing

gently to remove most of the water.

2) Add farfel to remaining ingredients and mix

thoroughly.

3) Bake in greased muffin tins in 425°oven for 30

minutes.

- 3 -

Dips/Appetizers

THREE DIPS

Diane Casper

1 6 oz. can crabmeat

2 Tbsp. chopped parsley

1 Tbsp. chopped onion

4 Tbsp. mayonnaise

4

1/2 tsp. lemon juice

1 Tbsp. chili sauce

1/2 Tbsp. horseradish

In a small bowl, combine all ingredients until well

blended. Refrigerate until ready to serve.

1 garlic clove crushed

1 8 oz. pkg. cream cheese

2 tsp. lemon juice

1 tsp. Worcestershire sauce

Pinch salt

Crabmeat

CREAMY MOZZARELLA & PESTO SPREAD

Marilyn Heiss (Chef Jon Ashton, Crystal Cruises)

8 oz. mozzarella cheese

3 Tbsp. fresh pesto

3 Tbsp. ricotta cheese

Pinch black pepper

1 small can minced

chopped clams

3 Tbsp. clam juice

Drain clams and add to cream cheese. Mix well. Mix in

remaining ingredients.

1 1/2 blocks 8 oz. cream

cheese

1 carrot (grated)

1 pepper (grated)

1 small onion (grated)

Clam

Raw Vegetable

4 radishes (grated)

2 cloves garlic (grated)

small amount cauliflower

(grated)

4 Tbsp. sour cream

Beat cream cheese with mixer until creamy. Add grated

vegetables; add sour cream. Serve with a variety of raw

vegetables.

3 Tbsp. parmesan cheese

Zest of one lemon

In a food processor, combine mozzarella, pesto, ricotta

and lemon zest. Process to a coarse paste. Scrape into a

bowl and top with a little extra pesto and parmesan

cheese. Season with salt and pepper to taste. Serve with

flatbread crackers.

CHEDDAR-CRABMEAT PUFFS

Vivian Campbell

1 jar Old English Spread,

1 stick of margarine

1 8 oz. can of crabmeat

4

4

6 Thomas’s English muffins

1 1/2 tsp. garlic powder

1 1/2 tsp. mayonnaise

Soften margarine; mix in crabmeat, cheese spread and

remaining ingredients. Spread on English muffins. Broil

until golden; slice into quarters and enjoy!

BEAN DIP

Vivian Campbell

1/3 cup balsamic vinegar

1 Tbsp. hot sweet mustard

1/4 cup chopped cilantro

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup virgin olive oil

1 bag frozen corn, thawed

and drained

2 cans black beans, rinsed

and drained

1 medium red bell pepper

chopped

For dressing: mix first five ingredients then whisk in

olive oil. In large bowl mix remaining ingredients. Pour

dressing over, mix well, refrigerate, serve chilled with

tortilla chips.

“The longer it sits, the better it tastes.” V.C.

VEGETARIAN CHOPPED LIVER

Marilyn Bodow

2 large cans peas, strained

2 medium cans mushrooms,

strained

1 onion finely minced and

sautéed in oil

2 hard boiled eggs, finely

chopped

1 cup shelled walnuts

1/2 tsp. salt

Chop all ingredients in a blender including the oil from

cooking the onion. Mix; refrigerate.

“Don’t kid yourselves...this is better than

the real thing! I received this recipe from

Marilyn 40+ years ago. My mom, kids, and

grandkids could never get enough!”

Ruth Lipnick

- 4 -

Soup’s On...

CHICKEN BARLEY SOUP

Sandy Martin

2 large chicken breasts

with bone

8 cups water

1 1/2 cups carrots peeled

and chopped

1 cup chopped celery

1 cup medium pearled

barley

4

1 chopped onion

1 tsp. chicken bouillon

granules

1 bay leaf

1/2 tsp. pepper

1/2 tsp. sage (optional)

1) Cook chicken till tender, 30-45 minutes. Cool broth

and skim off fat—DO NOT DISCARD.

2) Set aside chicken until cooled; remove from bones;

cut into cubes

3) Return meat to pot and add remaining ingredients.

Bring to boil.

4) Reduce heat; cover and simmer about 1 hour.

5) Remove bay leaf and serve.

SAUSAGE

KALE SOUP

Marlene Young

PEA SOUP

Nancy Imperato

One package dried peas

1/2 medium onion

chopped

1 Tbsp. white vinegar

1 ham bone preferred (I‘ve

used 1/4 lb. sausage out

of the casing and

MARK’S LENTIL SOUP

Sandy Niece

4

browned first, a small

ham steak, even 1/4 lb.

cold cut ham.)

2 to 3 medium carrots cut

into 1/2" pieces put

aside in cold water

Salt and pepper to taste

“Quantities are approximate. I always

double the batch because it freezes so well.” N.I.

1) Rinse the peas in cold water once or twice. You can

also soak them for a few hours.

2) In a large pot, cover the peas with cold water. Bring

to a boil. Add the vinegar, onions and meat. Cover

and simmer until the peas break apart when

squeezed, approximately 30 to 45 minutes.

3) Drain and add the carrots to the soup when you shut

the heat off.

4) Cover and let cool. Take the meat off the ham bone if

that is what you use to flavor the soup.

5) I add some cooked pasta, small shapes or cooked

rice when I serve; it makes the soup hearty enough to

be a main dish.

6) Salt and pepper to taste.

1/2 to 1 lb. Italian sausage

Olive oil

3 cups sliced onions

5 cloves garlic minced

1 28 oz. can diced

tomatoes

6 cups kale (stems

removed and sliced)

1 15 oz. can chickpeas

(drained)

2 bay leaves

1/2 tsp. dried oregano

8 cups chicken stock

1/2 tsp. black pepper

Salt to taste

1/2 cup parmesan cheese

for garnish

1 package bacon (about 6

slices)

3/4 cup carrots (no need

to measure veggies)

3/4 cup onion

3/4 cup celery

1 clove garlic

1 bag lentils

1 bay leaf

2 whole cloves

dash cayenne pepper

1 tsp salt

1/4 tsp pepper

2 1/2 quarts of water (or

chicken broth)

leftover hambone and

ham scraps (or a ham

steak diced)

1) Lightly brown sausage in oil in large pot. Remove, let

cool and slice.

2) Add onions to pot and cook 7-8 minutes. Add minced

garlic and cook another minute.

3) Add diced tomatoes, chicken stock, bay leaves, oregano,

salt and pepper.

4) Bring to a simmer and cook 15 minutes.

5) Add sliced kale, chickpeas and sausage to the soup.

Cook on low another 30 minutes.

6) Remove bay leaves and garnish with parmesan

cheese.

1) Cook bacon in saute pan; remove and chop.

2) Cook veggies in 2-3 tsp. bacon fat

3) Cook lentils in 2 1/2 qts. water. (I boil the water, add

lentils and let it return to a boil.)

4) Add veggies, bacon, ham and spices to lentils.

5) Simmer two hours.


“Freezes very well.” S.N.

- 5 -

ROASTED BUTTERNUT SQUASH

and BLACK BEAN SOUP

Susan Lipschutz

1 onion chopped

8 cloves of garlic chopped

1 Tbsp. ground coriander

2 14 1/2 oz. cans fireroasted

tomatoes

1 tsp ground cumin

1 tsp nutmeg

6 cups chicken or vegetable

broth

3 cans black beans,

undrained

1 pkg cubed butternut

squash or 2 medium butternut

squash (peeled &

cubed)

3 carrots washed and

chopped (no need to

peel)

1 small sweet potato

(peeled and cut up)

salt and pepper to taste

handful of fresh cilantro

1) Oil the squash and sweet potato and roast in 400°

oven until beginning to brown.

2) While squash is in the oven, sauté veggies until

tender, add spices.

3) Add broth, beans, tomatoes and squash and cook 45

to 50 minutes.

4) Put 3 to 4 cups of soup into Cuisinart; puree and add

to soup.

5) Chop a little more cilantro for garnish.

ZUPPA DE LENTICCHI (Lentil Soup)

Toni Hancox

1/2 lb. lentils

1 onion

1 clove garlic

2 stalks celery

4 Tbsp. olive oil

LENTIL SOUP

Linda Young

2 cups lentils (dry)

9 cups water

6 oz. tomato paste

10 oz. beef broth

(concentrated)

1 lb. ground beef

3/4 cup carrots, chopped

3/4 cup onions, chopped

3/4 cup celery, chopped

1 1/2 tsp. salt

1 clove garlic, minced

1 bay leaf

1 dash cayenne pepper


parsley, chopped

2 whole cloves, wrapped in

cheese cloth

Serves 12

1) Combine lentils, water, broth, and tomato paste in

large kettle.

2) Brown beef in fry pan and degrease.

3) Add chopped vegetables, garlic, and saute 10

minutes.

4) Add to lentils.

5) Add all other ingredients except parsley.

6) Boil, then simmer, covered, about 2 hours.

7) Allow to cool partially.

8) Retrieve and discard bay leaf and clove/cheese cloth.

9) Puree in blender; garnish with parsley.

4 4

1 tsp. chopped parsley

1/2 cup tomatoes (stewed

or canned)

Romano cheese

Serves 4

1) Cook lentils in 2 quarts of boiling salted water for 1

hour.

2) Chop onion, garlic and celery; put into saucepan with

oil and parsley.

3) Cook until slightly browned; add tomatoes and cook

10 minutes longer.

4) Pour this mixture into the pot with lentils, cover, let

simmer for 15 minutes or until lentils are soft.

5) Serve in deep soup bowls and sprinkle with grated

romano cheese.

SPICY SHRIMP AND CRAB SOUP

Linda Piccinich

6 Tbsp. butter

1/2 cup chopped onion

1/2 cup chopped celery

4 8 oz. bottles clam juice

14 oz. diced tomatoes

with juices

1 1/2 cups tomato juice

2 Tbsp. dry sherry

1/4 cup pearl barley

1 bay leaf

1 tsp. Worcestershire

sauce

1 tsp. Old Bay seasoning

1 tsp. garlic powder

1 tsp. hot pepper sauce

1 tsp. cayenne pepper

1 lb. uncooked shrimp,

peeled and deveined

1/2 lb. crab meat

1) Melt butter in large, heavy saucepan over medium

heat. Add onion and celery; sauté until tender, about

six minutes.

2) Chop onion, garlic and celery; put into saucepan with

oil and parsley.

3) Add clam juice, diced tomatoes with juices, tomato

juice and sherry; bring to boil.

4) Add next 8 ingredients. Simmer until barley is tender,

about 25 minutes.

5) Add shrimp and crabmeat to soup. Simmer until

shrimp are cooked through, about 3 minutes.


- 6 -

“Soup not only warms you

and is easy to swallow and

digest, it also creates the

illusion in the back of your

mind that Mother is there.”

Marlene Dietrich

VEGETABLE SOUP

Felix Kozodoy (from “Two Peas and Their Pods”)

“Healthy, hearty, comforting.” F.K.

2 Tbsp. olive oil

1 medium yellow onion

(chopped)

3 carrots (chopped)

3 or 4 celery spears

(chopped)

5 cloves garlic (minced)

1 red bell pepper

(chopped)

1 medium zucchini

(chopped)

6 Yukon gold potatoes

(chopped), about 2 cups

3 14 1/2 oz. cans

vegetable broth

1 28 oz. can diced

tomotoes

2 bay leaves

1/2 tsp. dried thyme

1/2 tsp. dried basil

1 tsp. kosher salt


1 1/2 cups frozen green

beans

1 cup frozen corn

1 cup frozen peas

1) In a large pot, heat olive oil over medium high heat.

Add onion, carrot, and celery and cook for 5 minutes

until vegetables are tender. Add garlic, red pepper,

zucchini, and potatoes. Cook 3 minutes.

2) Add vegetable broth, tomatoes, bay leaves, thyme,

basil, salt and pepper. Reduce heat to medium low.

Cover and simmer for 25 to 30 minutes or until

potatoes are soft.

3) Stir in green beans, corn, and peas and cook for 5 to 7

minutes until vegetables are cooked through.

4) Remove bay leaves and season with additional salt

and pepper if necessary. Serve warm.

MATZO BALLS

Janice Johnson

Two variations for your favorite chicken soup!

Version #1

3 eggs

2 Tbsp. oil

1/2 cup water

1/2 tsp. baking powder

1 tsp. each salt and

pepper or to taste

1 cup matzo meal

1) Beat eggs, oil and water together. Add matzo meal,

baking powder, salt and pepper. Let mixture stand

for 10 minutes.

2) Meanwhile bring a large pot of salted water to boil.

3) With wet hands, form small balls and drop into boiling

water.

4) Reduce heat to a simmer, cover pot and cook for 30

minutes.

4 large eggs

1/4 cup seltzer

1/4 cup oil

1 cup matzo meal

Version #2

1/8 tsp. baking powder

1 tsp. each salt and

pepper

1) Beat wet ingredients together; add dry ingredients

and refrigerate 30 minutes.

2) Bring large pot of salted water to a boil.

3) With wet hands form small balls and drop into

boiling water.

4) Reduce heat to a simmer, cover pot and cook for

1 hour.

“A Jewish woman had two

chickens. One got sick, so the

woman made chicken soup out

of the other one to help the

sick one get well.”

Henny Youngman

- 7 -

Entrees - Poultry

APRICOT CHICKEN

Diane Casper

CHICKEN WITH

PESTO AND PEPPERS

Sandy Romoser

2 Tbsp. olive oil

1 sweet red pepper,

cored, seeded, thinly

sliced (about 1 1/2 cups)

1 Poblano or Jalapeno

pepper, cored, seeded,

thinly sliced (about 1/2

cup) (“wear gloves while

handling”)

1/2 white or red onion,

peeled, thinly sliced

(about 2 cups)

1/2 tsp. salt, plus

additional to taste

1/2 tsp. black pepper, plus

additional to taste

1/3 cup shredded asiago

cheese

1 1/2 lbs. boneless skinless

chicken breasts, cut in

thirds

1 lb cocktail tomatoes,

quartered

11 cloves garlic, larger

pieces halved or 2 Tbsp.

minced garlic

1/3 cup basil pesto sauce

1) Preheat skillet on medium high. Reduce heat to

medium.

2) Add olive oil and garlic. Roast garlic until golden.

3) Season chicken with salt and pepper, add to skillet

and brown for 7 minutes on both sides.

4) Add red peppers, Poblano peppers, and onions to

skillet; season with 1/2 tsp. salt and 1/2 tsp. pepper

and cook until peppers are softened, about 10

minutes.

5) Arrange tomatoes around sides of skillet.

6) Reduce heat to medium low.

7) Add pesto and cheese and continue to cook for 5

more minutes.

2 1/2-3 lbs. chicken cut up

1 envelope dry onion soup

mix

4

CROCK POT CHICKEN AND BISCUITS

Ellen Buckley

2 cans cream of mushroom

soup

2 cans cream of chicken

soup

1 or 2 chopped onions

4

Boneless chicken pieces

(“I use about 6 breasts”)

1 package Refrigerator

Biscuits

1) Put all ingredients except biscuits into crock.

2) Stir and set on high for 6 hours.

3) After 6 hours cut biscuits in fourths and place on top

of mixture. Cook an additional hour.

4) Chicken can be shredded before adding biscuits or

not.

“Serve over broccoli or just as is...Yum!” E.B.

CHICKEN WITH MUSHROOMS AND WINE

Sandy Niece

3 or 4 boneless skinless

chicken breasts cut into

large pieces

2 cans golden mushroom

soup

8 oz. Russian salad

dressing

8 oz. apricot jam preserves

1) Arrange chicken in roasting pan.

2) Combine soup mix, preserves and dressing and pour

over chicken.

3) Bake at 375° for 1 to 1 1/2 hours.

1/2 cup red wine

8 oz. sliced fresh

mushrooms

Salt/pepper

Rice or noodles

1) Put mushroom soup and wine in saucepan. Mix

and heat.

2) Add mushrooms.

3) Add chicken breasts.

4) Pre-heat oven to 350°. Use disposable pan or

Corning Ware and bake covered for 1 hour.

“The recipe stays the same but you can use as much

chicken as you’d like. It’s great left over.” S.N.

- 8 -

CHICKEN MARSALA

Mei Tseng (from “Cooking Light”)

4 6 oz. skinless, boneless

chicken breast halves

1/4 tsp. salt

1/4 tsp. freshly ground

pepper

2 Tbsp. all-purpose flour

1 Tbsp. olive oil

1 cup sliced mushrooms

1/2 cup Marsala wine

1/2 cup fat-free, low

sodium chicken broth

2 Tbsp. fresh lemon juice

1 Tbsp. chopped fresh

parsley

Makes 4 servings.

1) Put chicken breasts between 2 sheets of plastic

wrap and pound to 1/2 inch thickness.

2) Sprinkle each side with salt and pepper.

3) Place flour in shallow dish and dredge both sides

of chicken, shake off excess flour.

4) Heat olive oil in large skillet over medium heat.

Add chicken and cook 3 minutes on each side until

browned. Remove chicken from pan.

5) Add mushrooms, wine, lemon juice, broth to pan;

reduce heat, simmer 10 minutes or until mixture is

reduced to 2/3 cup.

6) Return chicken to pan, turning to coat well. Cover

and cook five minutes or until chicken is done.

7) Sprinkle with parsley.

CHICKEN CONTINENTAL

Joanne Sternberg

3 lbs. frying chicken pieces

1/4 cup flour

2 Tbsp. salad oil

1 4 oz. can sliced mushrooms

1 16 oz. can tomatoes,

chopped

1/3 cup Kikkoman soy

4

sauce (do not substitute

other soy sauce)

1 clove garlic, minced

1 medium onion, sliced

1/4 cup sliced black olives

(optional)

3 cups cooked rice

Makes 4 to 6 servings

1) Coat chicken pieces thoroughly with flour. Brown

slowly in hot oil.

2) Meanwhile, drain mushrooms, reserving liquid.

Combine mushroom liquid with tomatoes, soy

sauce and garlic. Add to chicken with onions and

mushrooms and stir to combine.

3) Cover and simmer 45 minutes, or until chicken is

tender. Stir in olives, bring to a boil. Serve over

beds of fluffy rice. Add additional soy sauce, if

desired.

CHICKEN DIVAN

Diane Casper

4 chicken breasts, boneless

and skinless

2 pkgs. frozen, thawed

broccoli drained

2 cans cream of chicken

soup

3/4 cup mayonnaise

1 Tbsp. lemon juice

1 tsp. curry powder

(optional)

1/2 cup grated cheddar

cheese

1) Sauté chicken until browned.

2) Arrange broccoli in bottom of pan and place

chicken on top.

3) Mix soup, mayonnaise, lemon juice, curry powder

together and pour over chicken.

4) Place cheddar cheese on top.

5) Bake 350° for 45 minutes.

CRISPY AIR-FRIED CHICKEN CUTLETS

Susan Lipschutz

4 chicken cutlets

1/4 cup parmesan cheese

1/8 tsp. paprika

1/4 tsp. pepper

2 Tbps. panko breadcrumbs


1/2 tsp. garlic powder

2 large eggs

10-MINUTE, ONE-POT CHICKEN DINNER

Pam Gizzi

1 bag Perdue Short Cuts

(already cooked)

Can of peas and carrots, or

frozen peas and carrots

4

1) Mix parmesan, breadcrumbs, garlic, paprika, and

pepper.

2) Beat eggs and dip chicken.

3) Coat breasts with crumb mixture.

4) 15 to 20 minutes in air fryer.

4

Package of 90-second rice

cup of shredded sharp

cheddar cheese

1) Cut up chicken in small pieces. Stir fry for 5 minutes

in a teaspoon of oil.

2) Add peas and carrots, rice that has been microwaved

for 90 seconds, and cheese. Mix well, and

eat. (If using frozen vegetables of any kind, cook

them first before adding to chicken).

- 9 -

SLOW COOKER TURKEY CHILI

Nancy’s daughter Cara Imperato Katz

SLOW COOKER CHICKEN-MUSHROOM STROGANOFF

Sandy Niece

6 cloves garlic

1 onion any color

1 large bell pepper any

color

1 to 1 1/2 lbs. ground turkey

or ground meat of

choice

1 Tbsp. olive oil

1 cup frozen corn

1 16 oz. can kidney beans

1 16 oz. can pinto beans

1 14.5 oz. can diced tomatoes

2 8 oz. cans tomato sauce

3 cups low-sodium chicken

broth

1 Tbsp. chili powder

2 tsp. smoked paprika

1 tsp. cumin

1 tsp. Italian seasoning

1/2 tsp. kosher salt split

1 6 oz. can tomato paste

1/2 tsp. pepper

1/2 cup shredded cheddar

cheese or cheese of

choice (optional)

Toppings: cilantro, limes,

avocado, sour cream

(optional)

4-6 boneless chicken

thighs OR 4 boneless

skinless chicken breasts

cubed

8-12 oz. sliced mushrooms

(fresh or 2 cans)

1 8 oz. cream cheese,

softened

1 10 oz. can cream of

chicken soup

1 envelope dry onion soup

mix


Fresh parsley for garnish

1 lb. large egg noodles for serving

Makes 6 servings.

1) Mince 6 cloves garlic and 1 onion. Dice 1 large bell

pepper.

2) Heat a skillet to medium and add 1 Tbsp. olive oil.

Add garlic and onions and saute for 2-3 minutes,

stirring often.

3) Add 1 to 1 1/2 lbs. ground turkey (or ground meat

of choice) along with 1/4 tsp. kosher salt and

pepper. Sauté for 5 to 6 minutes, breaking the

meat apart as it cooks. Continue to sauté until

cooked through.

4) Drain and rinse 1 16 oz. can kidney beans and 1

16 oz. can pinto beans.

5) Add the sauteed turkey, garlic, and onions to the

slow cooker. Add the diced peppers, 1 cup frozen

corn, the rinsed kidney and pinto beans, 1 16 oz.

can diced tomatoes, 2 8 oz. cans tomato sauce, 3

cups low-sodium chicken broth, 1 Tbsp. chili powder,

2 tsp. smoked paprika, 1 tsp. cumin, 1 tsp.

Italian seasoning, and 1/4 tsp. kosher salt and

pepper. Stir until completely combined.

6) Place the lid on the slow cooker and cook on

“Low” for 6 hours or “High” for 3-4 hours.

7) One hour before the cooking time is up remove

the lid and add one 6 oz. can of tomato paste. Stir

the tomato paste into the chili completely. Return

the lid and cook for another hour.

8) Once the chili is fully cooked through and has

reached desired thickness it is ready to serve.

“Thicken chili if desired by adding more tomato

paste. Serving ideas: Shredded cheddar cheese (or

cheese of choice), limes, cilantro, avocado, sour

cream, green onions.” C.K.

Makes 4 to 6 servings

1) Place the chicken in the bottom of a lightly greased

slow cooker. Add mushrooms.

2) In a medium sized bowl add cream cheese, cream

of chicken soup and dry onion soup mix. Mix until

incorporated and spread on top of chicken and

mushrooms.

3) Cook on low for 4 to 6 hours or high for 3 to 4

hours. Serve over noodles and top with parsley,

salt and pepper.

“I like the chicken thighs because they don’t

dry out. If sauce is too thick at the end, add

about 1/4 cup milk.” S.N.

ORIENTAL TURKEY MEATLOAF

Nancy Imperato

1 lb. ground turkey breast

1 egg lightly beaten

1/3 cup bread crumbs,

moistened with milk

2 Tbsp. soy sauce

1/3 cup duck sauce

4

1 boullion beef cube dissolved

in small amount of

warm water

1 Tbsp. Gravy Master for

color


Preheat oven to 350°.

1) Mix all the ingredients.

2) Mold into a loaf in your pan. Bake uncovered for 15

minutes, then cover with foil and bake another 30

minutes.

“I serve it with Chinese rice, Oriental veggies

and edamame. Yummy!” N.I.

- 10 -

Entrees - Fish

SALMON WITH HERB CRUST

Sandy Martin

SHRIMP BUTTERNUT SQUASH RISOTTO

Diane Casper

12 oz. fresh or frozen skinless

wild salmon fillets

1/3 cup chopped fresh

oregano


cilantro

1/4 cup sliced green onion

1 clove garlic

1 Tbsp. fresh lemon juice

2 tsp. olive oil

1/4 tsp. sea salt

1/8 tsp. pepper

1 lb. large uncooked

deveined and peeled

shrimp

2 Tbsp. olive oil

1 large onion chopped

1 garlic clove chopped

1 cup risotto

4 cups vegetable broth

1 lb. chopped butternut

squash

1/4 cup heavy cream

Serves 2 to 4

1) Cut salmon into two 6 oz. pieces.

2) In food processor combine oregano, cilantro,

green onion, garlic, lemon juice, oil, salt and

pepper. Coat both sides of salmon with herb mix.

3) Place in a sauté pan and cook salmon 6 to 8

minutes (depending on taste).

4) Serve on a bed of sautéed greens.

SALMON CAKES

Betty Lipnick

4 cans salmon

4 eggs

Breadcrumbs

Onion, celery, carrots

Onion and garlic

powder or

multi-purpose seasoning

Red chili flakes

Salt and pepper

4

1) Finely chop a bunch of veggies in food processor.

This way, no need to sauté prior to mixing. “I use

onion, celery, carrots and garlic. I’ve even added

chard and kale stems and leaves!” B.L.

2) Combine chopped vegetables and breadcrumbs

with salmon.

3) Make patties. If they fall apart, add more breadcrumbs.

4) In large frying pan (cast iron works best), fry each

side until brown. “I use avocado or olive oil.”

5) Make quick tartar sauce with chopped pickles,

capers, mayo and juice of 1/2 lemon.

1) Sprinkle shrimp with salt and sauté in pan with

olive oil until turns pink. Remove from pan.

2) Add second Tbsp. olive oil, garlic and onion and

sauté until onion is translucent.

3) Add rice and stir for about 1 minute; add vegetable

broth, bring to boil, then add butternut

squash.

4) Turn heat down and simmer until rice is tender,

stirring often, about 15 minutes.

5) After rice is tender, stir in shrimp and heavy cream.

SHRIMP SCAMPI WITH PASTA

Merle Brenner (from Tyler Florence, FoodNetwork.com)

1 16 oz. package linguine

4 Tbsp. butter (divided)

4 Tbsp. extra virgin olive

oil (divided)

2 shallots, finely diced

2 cloves garlic, minced

Pinch red pepper flakes

(optional)

4

1 lb. shrimp peeled and

deveined

1 pinch kosher salt

1 pinch freshly ground

pepper

1/2 cup dry white wine

Juice of 1 lemon

1/4 cup fresh parsley

leaves (finely chopped)

1) Bring large pot of salted water to boil; cook linguine

until nearly tender, 6 to 8 minutes. Drain.

2) Melt 2 Tbsp. butter with 2 Tbsp. olive oil in large

skillet over medium heat. Cook and stir shallots,

garlic, red pepper flakes until shallots are translucent,

3 to 4 minutes.

3) Season shrimp with salt and pepper; add to skillet

and cook until pink, stirring occasionally, 2 to 3

minutes. Remove shrimp and keep warm.

4) Pour white wine and lemon juice into skillet and

bring to boil while scraping the brown bits off the

bottom with a wooden spoon.

5) Melt 2 Tbsp. butter, stir in 2 Tbsp. olive oil. Bring

to simmer. Toss linguine, shrimp and parsley in

butter mixture until coated. Season with salt and

pepper and drizzle with 1 tsp. olive oil.

- 11 -

SALMON PRIMAVERA (for a dinner party or buffet)

Ina Grossman (from Epicurious)

2 1/2 to 3 lbs. salmon filet

Salt and pepper

Thick honey mustard

1 each small thinly sliced

zucchini and yellow

squash with skin on

2 thinly sliced Roma or

plum tomatoes

1/4 cup panko crumbs

2 Tbsp. chopped fresh dill

2 Tbsp. olive oil

Serves 8 to 20.

1) Preheat over to 375°.

2) Season salmon with salt and pepper. Brush a

coating of mustard all over salmon. Place salmon

on parchment or foil-lined baking sheet.

3) Place fish horizontally in front of you. Starting at

one end of fillet, lay a column of overlapping slices

of zucchini. Next row lay a column of overlapping

slices of squash (should overlap the zucchini a bit

as well). Next row lay a column of overlapping

slices of tomatoes. Begin again with zucchini,

squash and tomatoes until whole fillet is covered.

4) In a small bowl mix breadcrumbs, dill and olive oil.

Sprinkle over top of vegetables.

5) Bake for 30 to 35 minutes. Remove one of the

vegetables in thickest part of fillet to make sure

fish is done. Cover it back up with vegetables.

6) Serve hot or at room temperature. Can be refrigerated

overnight and brought back to room temperature

the next day.

SIMPLY SWEET BAKED SALMON

Ruth Lipnick

Approximately 2 lbs.

salmon fillet (try for even

thickness)

1/2 cup maple syrup

4

2 Tbsp. soy sauce (I use

low-sodium)

Mashed garlic

Serves 4-6

1) Preheat oven to 410°.

2) Mix maple syrup, soy sauce, and mashed garlic.

3) Place salmon in Pyrex baking dish and cover with

syrup mix. Let stand about 15 minutes, turning a

few times.

4) Bake for 10 to 15 minutes depending on thickness

of fish.

SALSA DI VONGOLI (CLAM SAUCE)

Toni Hancox

1 doz. raw littleneck clams

cut into small pieces

2 cloves garlic


4 Tbsp. olive oil

1 large can tomatoes

(strained)


Serves 4 to 6 over pasta (1 lb. pasta)

1) Brown garlic in hot oil; add juice from clams,

strained tomatoes, parsley, salt and pepper.

Simmer slowly for 40 minutes.

2) Add clams, turn up flame, cook for 2 minutes.

3) Sprinkle with grated cheese (optional).

BEST-EVER CRAB CAKES

Sandy Niece

4

“Fish, to taste right, must

swim three times—in water, in

butter, and in wine.”

Proverb

4

THANK YOU, Sandy! Our kind of cooking!!!

1) Go to Costco.

2) Go to freezer section.

3) Pick up Phillips Crab Cakes.

4) Follow directions on box.

“Honestly, I have a wonderful recipe for

crab cakes...labor intensive and more

expensive. These are better.” S.N.

- 12 -

Entrees - Meat

MEATLOAF AND POTATOES

Susan Lipschutz

2 1/2 lbs. meat loaf

(veal, pork, beef)

1 medium yellow

onion (chopped)

2 garlic cloves

(chopped)

2 ribs celery

(chopped)

2 carrots (chopped)

1/2 cup flat leaf

parsley (chopped)

(I finely chop

veggies in Cuisinart).

1 large egg

3/4 cup catsup

4 tsp. dry mustard

1 tsp. salt

2 Tbsp. brown sugar

3/4 cup dry breadcrumbs

1) Add veggies to meat and mix well; add egg; add

breadcrumbs.

2) Add 1/2 cup catsup, 2 tsp. mustard, salt.

3) Place in a large loaf pan.

4) Combine remaining catsup, mustard, brown sugar

and brush over top.

5) Add 1/2 cup water (optional) to make a little gravy.

6) Pre-heat oven to 400°; bake 2 hours.

AIR-FRIED POTATOES, ANY AMOUNT

I use fingerlings cut into small pieces. Season with salt,

garlic powder and a little bit of olive oil; air fry 350° for

15-20 minutes.

Let’s all show up at Susan’s on Meatloaf Night!

BARBECUE SPARE RIBS

Brenda Tarbous

6 Tbsp. honey

6 Tbsp. vinegar

1 Tbsp. sugar

2 cloves minced garlic

3 lbs. spare ribs

4

6 Tbsp. soy sauce

1 1/2 tsp. ginger

1 1/2 cups bouillion

2 Tbsp. sherry

MEATLOAF

Florence Bercarich

“Makes two meatloaves; one can be frozen.”

1/2 fennel bulb thinly

sliced

2 carrots chopped in food

processor into small

pieces

1/4 to 1/2 each yellow and

red sweet pepper cut

into small pieces (any

color peppers will work)

Olive oil for sautéing the

vegetables

1 cup grated parmesan

cheese

2 cups grated mozzarella

cheese

1 cup or more shredded

parmigiano reggiano

cheese (can use cheddar

and colby)

1/4 cup melted sweet

butter

2 cups of Italian breadcrumbs

(can use plain)

3 large eggs, slightly

beaten

1/4 cup roughly chopped

parsley

1 Tbsp. dry Italian

seasoning, or to taste

1 tsp. black pepper or to

taste

1/2 cup heavy cream to

moisten

(small amount of water as

needed to moisten; the

meat should have a

looseness to it)

6 Tbsp. tomato paste


2) Sauté vegetables in olive oil until semi soft; set aside

to cool.

3) Mix together alll ingredients except meat in a large

bowl including sautéed vegetables*.

4) Add meat to bowl in small crumbled batches. Mix

with hands with large motions, not overworking the

meat. (This is when you would add the heavy cream

and water to moisten meat as needed).

5) Line a large rimmed baking sheet with parchment

paper.

6) On baking sheet form meat mixture into two equal

size loaves.

7) Mix tomato paste and water together and brush each

meatloaf thoroughly including sides.

8) Bake approximately 40-45 minutes or until juices run

clear.

“*The trick is to mix the flavoring ingredients

before adding the meat and not to overmix.” F.B.

1) Combine ingredients in bowl and add spare ribs.

2) Keep at room temperature 3 hours, basting

frequently.

3) Spoon sauce over meat; place meat in flat pan.

4) Bake 350° for one hour.

5) Pour off fat during roasting.

- 13 -

“BRISKET COOK-OFF”

SWEET & SOUR BRISKET

Susan Lipschutz

5 to 6 lb. first cut brisket

(or 2, 3 1/2 lbs.)

12 oz. bottle beer

1 can whole berry cranberry

sauce

1/2 cup catsup

1) Combine beer, cranberry sauce, catsup, brown sugar

and broth.

2) Heat olive oil in roasting pan and sear meat, 5

minutes each side.

3) Remove meat and brown onions about 8 minutes.

4) Place brisket on onions and pour beer mixture over.

5) Cover pan and transfer to 325° oven.

6) Cooking time 3 1/2 to 4 hours but KEEP WATCH

after 2 hours.

7) When fork tender, remove from pan and let rest

before slicing.

8) Put onions in Cuisinart; degrease gravy and add

to Cuisinart. Process well. If gravy is too thin,

bring to boil in sauce pot and add a little corn

starch (rarely necessary).

9) Slice meet across the grain (important!) and pour

gravy over. Top with a little chopped parsley.

SAUSAGE AND POTATOES CASSEROLE

Lynda Ocampo Thomas

1 lb. sweet Italian sausage

6 medium potatoes

1 medium onion

Salt, pepper, garlic

powder, paprika

Olive oil

4

1/2 cup brown sugar

1 can chicken broth

2 Tbsp. olive oil

1 and 1/2 large onions,

sliced

Serves 4

1) In fry pan, add enough oil to

coat bottom; brown sausage.

2) Cut each browned sausage in thirds.

4) Peel and cut potatoes; microwave with a little water

6 minutes; pour off water and add to sausage.

5) Peel and slice onion into pan.

6) Add salt, pepper, garlic powder, paprika to tast; mix

and add a little more oil to prevent sticking

7) Cover and simmer until potatoes are tender about

20 minutes.

8) Serve with salad or vegetable of choice.

CHARYL’S BRISKET

Charyl Friedman

5 to 6 lb. brisket

2-3 large onions

(chopped)

1 1/2 cups ketchup

2 Tbsp. lemon juice

2 Tbsp. brown sugar

1 small can tomato soup

1 package onion soup mix

1) Sauté onions in a heavy pan and set aside.

2) Brown meat on all sides (use a little oil and salt on

the bottom of the pan)

3) While the meat is browning, combine other ingredients

including the sautéed onions in a large bowl.

4) Place the meat in 2 large aluminum tins (using the

extra one for support). Spoon a little of the mixture

on the bottom of the pan before you add the meat.

Pour the rest of the mixture over the meat. Seal

tightly with heavy duty foil.

5) Place in preheated 325° oven for 3 hours or until

tender.

Boneless leg of lamb

Pepper

Minced garlic

Fresh chopped rosemary

1/2 lb. pancetta, sliced

thin

4

STUFFED BONELESS LEG OF LAMB

Linda Piccinich

“My kids absolute favorite, a staple at

our Easter dinner!“ L.P.

Block feta cheese (crumble

it yourself, don’t buy

crumbled)

Spinach, fresh or frozen,

chopped

1) Prep the meat the night before so it marinates.

2) Butterfly lamb and lay it on a flat surface. Spread all

ingredients evenly on meat.

3) Roll up the lamb; tuck in ends; tie tightly with twine;

lace 2 sprigs of rosemary through twine; season outside

with salt and pepper; wrap in plastic wrap and

refrigerate overnight.

4) Roast in 350° or 375° oven approximately 1 1/2 hours.

Let rest for 20 to 30 minutes before slicing.

- 14 -

International Favorites

Starters, Sides, etc.

VICHYSSOISE (French, so they say!)

Linda Piccinich

2 Tbsp. butter

1 medium onion, coarsely

chopped

3 leeks, (white part only),

washed and chopped

coarsely

4 potatoes peeled and

cubed or sliced

4 cups of chicken stock or

water with chicken

bouillion)

2 cups heavy cream


Serves 6

1) Sauté vegetables in butter until soft.

2) Add chicken stock and bring to boil; cook 20

minutes.

3) Use hand blender to carefully puree vegetables to

creamy consistency. Season to taste.

4) Shut off heat and pour in cream.

5) May be served hot or cold.

TABBOULEH (Middle-eastern)

Brenda Tarbous

1/2 cup chopped green

onions

1 bunch fresh mint

3 bunches fresh parsley

2 tomatoes

1 cucumber

1 cup bulgur wheat which

has been soaked and

4

drained (Quinoa may be

substituted.)

3 Tbsp. olive oil

3 Tbsp. lemon juice

2 cloves finely chopped

garlic


Simply chop and then mix together all ingredients and

enjoy!

HUMMUS (Middle-eastern)

Pat Keller

3 15 oz. cans chick peas,

rinsed and drained

2 Tbsp. fresh squeezed

lemon juice

1/4 cup olive oil

3 1/2 Tbsp. tahini sesame

paste

1 Tbsp. ground cumin

1/2 tsp. salt

1 large clove garlic (finely

chopped)

1/4 cup water*

For garnish:

fresh parsley

pine nuts (about 1/4 cup

toasted)

olive oil

1) Combine all ingredients in a food processor and

blend until smooth. *Add water to get consistency

you like.

2) Serve in shallow dish or bowl.

3) Top with fresh parsley, toasted pine nuts, and drizzle

with olive oil.

4) Great with cut up pita bread or crudités.

TACO SALAD (Mexican)

Marlene Young

1 medium head lettuce

chopped

1 lb. chopped meat

8 oz. cheddar cheese

grated

1 15 oz. can kidney beans

drained

1 large onion chopped

4 medium tomatoes diced

1 package taco seasoning

mix

4

1 bag Doritos

Dressing:

8 oz. Thousand Island

Dressing

1/3 cup sugar

1 Tbsp. taco seasoning

1 Tbsp. taco sauce

1) Brown chopped meat. Add taco seasoning mix,

reserving 1 Tbsp. for the dressing.

2) Layer salad ingredients in a large bowl starting with

lettuce and ending with cheese ( 2 times). Cover and

refrigerate overnight.

3) At serving time toss with dressing and crushed

Doritos.

- 15 -

Indian Cuisine

PHRINA (RICE PUDDING)

Shashi Jain

5 Tbsp. rice

Saffron, generous pinch

1 gallon milk

10 to 15 pistachio nuts

3/4 cup sugar

1/2 tsp. green cardamom

powder

1) Wash and soak rice for half an hour and then grind it

into course paste.

2) Blanch pistachio nuts in hot water; cool, remove skin

and slice.

3) Bring milk to a boil; add rice paste; after dissolving it

in a little water or cold milk.

4) Cook until rice is completely cooked, stir constantly.

5) Add saffron and mix well.

6) Add sugar, cardamom powder and cook until sugar is

completely dissolved.

7) Pour into small glass China bowl and garnish with

sliced pista (pistachio nuts).

8) Chill in refrigerator before serving.

“Make sure milk is thickened to the consistency

of pancake batter. By chilling, Phirni becomes

a little thick. Enjoy the dessert!” S.J.

RAITA

Shashi Jain

4

“Raita is a generic dish made all over India from diluted

yogurt. It both cools the body during the hot season and

modifies the spicy ingredients that exist in Indian cuisines.

Raita is usually used as a side dish. It’s mostly made in the

summer, but sometimes, it accompanies in winter dishes.

Following is a generic recipe that can be used in many varieties”.

S.J.

RICE PULAO

Shaila Nayak

1 cup basmati rice

2 Tbsp. oil or ghee

1 cup green peas or 1 cup

washed bite sized

chopped carrots, beans

and potatoes

1 medium onion thinly

sliced

1/2 tsp. salt

2 cups warm water

2 to 3 Tbsp. finely

chopped mint or

coriander leaves

1 tsp. ginger or garlic

paste

whole spices: 3 green

cardamoms, 4 cloves,

1" to 2" cinnamon

stick

1/2 tsp. cumin or caraway

seeds

1) Wash cup of basmati rice in a bowl few times until the

running water is clear; let soak for 15 to 20 minutes;

drain and keep aside.

2) Heat oil or ghee in a hot pan; add the whole spices;

fry them for 1 minute until they sizzle.

3) Fry onions until golden brown.

4) Sauté ginger or garlic paste.

5) Add all the veggies and mint and sauté 2 to 3

minutes.

6) Add the washed rice and sauté for 2 minutes.

7) Add 2 cups of warm water and salt (according to

taste) and stir the mix.

8) Bring to a boil and cook on medium heat until the

water is absorbed. Cover and cook on low flame for

4 to 5 minutes until rice is done fully.

9) Remove the lid and fluff the rice pulao with a fork.

10) Serve warm as a main dish with yogurt and salad or

as a side dish with the main course.

“If frozen peas are used then add them

at step 8 when you lower the flame.” S.N.

1 1/2 cups low fat or full

fat yogurt

1/2 cup boiled cubed potatoes,

or small cubed

ripe banana, or finely

chopped mixed red

onions, tomatoes and

cucumbers, or cooked

chopped spinach, or

finely chopped green

mint

salt to taste

1/2 tsp. ground black

pepper

1/2 tsp. roasted ground

cumin

1/2 tsp. red paprika

1/4 cup cold milk

Serves two

1) Beat the yogurt and add 1/4 cup of cold milk to dilute

it. Mix whichever of the listed ingredients you’re

using; add salt, pepper, and cumin.

2) Garnish with chopped cilantro or chopped mint to

add extra coolness. Enjoy!

- 16 -

International Flavors Continued

SPICED CHICKEN THIGHS WITH YOGURT

Louise Loffredo (from daughter-in-law Wendy)

1 cup uncooked couscous

1 tsp. ground cumin

1 tsp. ground coriander

1 tsp. ground tumeric

1/4 tsp. ground ginger

1/4 tsp. ground pepper

1/2 tsp. salt divided

8 skinless, boneless

chicken thighs (about 1

1/2 lbs.)

Cooking spray

1/4 cup chopped, fresh

cilantro

1 tsp. bottled minced

garlic

1 6-oz. carton plain or

fat-free yogurt

Cilantro sprigs (optional)

1) Cook couscous according to package directions,

omitting salt and fat.

2) Combine cumin and next 4 ingredients in a bowl

and stir in 1/4 tsp. salt. Sprinkle spice mix over

chicken.

3) Heat a large non-stick skillet over medium heat

after coating pan with cooking spray. Add chicken

and cook (approximately 6 minutes on each side)

until done.

4) In a bowl, combine remaining 1/4 tsp. salt, cilantro,

garlic, and yogurt, stirring well. Serve on the side

with chicken and couscous. Garnish with cilantro

sprigs if using.

GERMAN RED CABBAGE

Brenda Tarbous

1-3 lb. red cabbage

2 tart green apples,

peeled and chopped

1 chopped onion

1/4 cup sugar

4

1/4 cup vinegar

2 Tbsp. bacon fat

1 tsp. salt

1/2 tsp. pepper

1/2 cup boiling water

1) After shredding cabbage, place in a saucepan with

the rest of the ingredients.

2) Bring to a boil and then reduce heat. Cover and

simmer for an hour.

“This recipe pairs very well with the sauerbraten.”

B.T.

SYRIAN CHICKEN AND RICE

Julia Tarbous (mother-in-law of Brenda Tarbous)

4 to 5 lbs. cut up chicken

4 cups chicken broth

2 cups rice

1/2 stick butter

1 can tomato paste

1 16 oz. can tomato sauce

1 tsp. turmeric

1) Cover chicken with water and boil until almost

cooked. Remove scum; remove chicken.

2) Soak rice for 1 hour in 2 cups broth; add turmeric

and butter.

3) Heat a large non-stick skillet over medium heat

after coating pan with cooking spray. Add chicken

and cook (approximately 6 minutes on each side)

until done.

4) If using bone-in chicken, remove bones.

5) To remainder of broth, add tomato paste and

sauce, chicken, and boil for 1 1/2 hours.

GERMAN SAUERBRATEN

Brenda Tarbous

4 lbs. beef (rump or round)

1 cup red wine vinegar

1 cup red wine

2 sliced onions

2 carrots

1 celery rib

4 bay leaves

4

12 peppercorns

4 whole cloves

butter or oil for browning

2 Tbsp. cornstarch

1 cup sour cream

(optional)

salt and pepper

Serves 8 to 10

1) Wipe meat with a damp cloth; sprinkle with salt

and pepper.

2) Place in a bowl or ziplock bag with vinegar, wine,

bay leaves, peppercorns, cloves and onions. Add

enough water to cover the meat.

3) Refrigerate for 3-5 days, turning daily.

4) Drain meat.

5) Brown meat in the oil or butter on all sides.

6) Add carrots, onions and celery and brown slightly.

7) Add a cup of water and cook over low heat for

about 3 hours or until meat is tender. (This can also

be made in a crock pot on low for 7 to 8 hours.)

8) Remove meat. Mix cornstarch with water. Slowly

add enough liquid while simmering to thicken.

9) Stir in sour cream if using.

“My Mom always made this delicious,

traditional recipe for my German Dad

during Oktoberfest.” B.T.

- 17 -

KRAUT FLECKLE

Susan Lipschutz

1 medium onion chopped

1 small head of cabbage

sliced very thin

1 Tbsp. vegetable oil or

ghee

1 Tbsp. white sugar

2 tsp. caraway seeds

RISOTTO MILANESE

Linda Piccinich

1 1/2 cups aborio rice (no

substitution and do not

rinse rice!)

1 large vidalia onion diced

1 Knorr Swiss chicken or

vegetable bouillon (not

beef)

4


1/2 cup water

1 Tbsp. apple cider

vinegar


1/2 lb. bowties or pasta of

choice

1) Heat oil or ghee and brown onion until carmelized;

remove from pan.

2) Add a bit more oil or ghee and add the sugar and

cook until carmelized.

3) Add cabbage and water and cook 1 to 3 minutes

stirring constantly; add caraway seeds and vinegar;

season with salt and pepper.

4) Return the onions to pan and stir.

5) Add the cooked pasta and serve.

“This is an Austrian recipe that my grandmother

brought with her from Vienna.” S.L.

Saffron

2-3 Tbsp. grated

parmesan cheese

2 Tbsp. unsalted butter

Yields 3 cups

1) Boil 2 qts. of water, (I use my electric tea pot).

2) In a glass bowl, pour 1 cup boiling water, add

bouillon and enough saffron to change water color

to deep orange or red.

3) Use 4 qt. pot to sauté onion in canola oil until

translucent (extra virgin olive oil if you’re careful

not to burn onions—smoke level is high).

4) Add rice and stir to slightly toast over low flame.

5) You will be slowly stirring from here on in over

med/low flame, keeping it at a slow boil.

6) Add a quart of boiling water. Add the saffron water

till absorbed to a creamy texture. Aborio is usually

cooked in 20 minutes.

7) Turn off heat. Add 2 Tbsp. unsalted butter and 2 to

3 Tbsp. grated parmesan cheese; stir until wellblended.

8) Add fresh chopped herbs to your liking.

“I like to add cheese on my plate.” L.P.

REGINA’S DUMPLINGS (Cepelinai)

Al Kepenis (from his Mom, Regina)

5 lbs. raw potatoes

1 beaten egg

1 onion, chopped and

sautéed in butter

1/2 tsp. salt

PASTA FAGIOLI

Linda Piccinich

1/2 bag dried pinto beans

2 large onions chopped

6 garlic cloves finely

chopped

2 cans Del Monte Diced

Tomatoes with Basil,

Garlic and Oregano or 1

Tbsp. tomato paste

3/4 lbs. ground beef

5 Tbsp. potato flour

2 medium cooked (boiled)

potatoes

1) Peel and grate raw potatoes then strain through a

cloth until potatoes are dry.

2) Mash cooked potatoes. Add beaten egg, salt,

mashed potatoes and flour to the strained potatoes.

Mix well and form oblong in the palm of your

hands.

3) Add a spoonful of meat with a spoon of sautéed

onion and fold over to seal.

4) Drop into boiling water (salted) a few at a time.

5) Boil about 15 to 20 minutes then remove with

slotted spoon to a warm bowl. Keep warm until all

are boiled.

6) Served with fried and diced bacon and onion, or

with butter or sour cream.

(Can also be made without meat for a non-meat appetizer).

“I last made this with my Mother in August 1966,

a week before going to USMC boot camp.

It was one of my favorites.” A.K.

4

5 to 6 Knorr Swiss chicken

boullion cubes

Fresh ground pepper

Kielbasa or pork knuckles

Ditalini or tubitini pasta

1) Rinse beans well and soak in cold water for at least

6 hours.

2) In a large pot, sauté onions in canola oil; when

transluscent, add garlic; add tomatoes or paste

3) Add drained beans and 2 qts. cold water. Bring to

boil.

4) Add pork knuckles or ham bone; if using kielbasa,

add at the last 15 minutes to cooking time. Add

bouillion and pepper.

5) Cover and lower heat to simmer. Cook 1 to 1 1/2

hours.

6) Serve with cooked pasta.

- 18 -

Vegan Favorites

ROASTED BEET HUMMUS

Nancy’s granddaughter Lucy Imperato

1 beet

1 can chickpeas/garbanzo

beans

1-2 Tbsp. olive oil

4

1 or 2 Tbsp. tahini

1 tsp. salt

1 tsp. pepper

2 cloves garlic

1) Peel and dice beet and either steam or roast until

soft. To steam: peel and cut beet into 1/2" to 1"

cubes. Add 1" to 2" water to large pot and bring

to boil. Put beets in steamer basket over pot,

cover, and lower heat. Cook until beet is soft.

To roast: Wash the whole beet and wrap in aluminum

foil with skin on. Place on a baking sheet in

the oven at 400°. Bake about 50 minutes, checking

every 20 minutes. When beet is finished, a fork

should be able to slide through easily. Cool until

they are easy to handle and use a paper towel to

rub the skin away. Then dice in 1/2" to 1" thick

cubes.

2) Add prepared beets to blender with 1 can drained

and rinsed garbanzo beans/chickpeas, olive oil,

and tahini. Blend until everything is incorporated,

adding more olive oil if necessary.

3) Peel 2 cloves of garlic and add whole to the

blender. Add salt and pepper to taste.

4) Once everything is blended to paste consistency,

put in a bowl or refrigerate in an air tight container.

5) Enjoy with your favorite crackers or pita bread.

THAI VEGETABLE COCONUT CURRY

Nancy’s granddaughter Lucy Imperato

1 zucchini

1 1/2 cups Baby Bella

mushrooms

1 yellow onion

1 to 2 tsps. ground ginger

1 bell pepper

2 Tbsp. Thai red curry

paste

2 cloves garlic

4

1 Tbsp. olive or coconut

oil

1 Tbsp. soy sauce

1 can lite coconut milk

1/2 cup peas

1 Tbsp. lime juice or rice

vinegar

1 block extra firm tofu

(optional)

1) Chop onion, zucchini, mushrooms, bell pepper, and

garlic. In a large pot, add oil and onion on mediumhigh

heat. Cook until onion is translucent.

2) Add garlic and ginger and cook for about 2

minutes. Add zucchini, mushrooms, and bell

pepper. Cover pot and cook until vegetables are

soft.

3) Once the vegetables are cooked, add red curry

paste, soy sauce, and lime juice or rice vinegar. Mix

and add coconut milk.

4) If you’re adding tofu, drain all of the liquid out and

cut into 1/2" cubes. Add a bit of oil to a pan and

cook the tofu cubes on each side until they are

crispy to your liking.

5) Add peas and cooked tofu to the pot.

6) Serve with rice; garnish with lime and/or cilantro.

VEGAN CHILI

Susan Lipschutz

2 medium onions

2 carrots

3 to 4 garlic cloves

1 small jalapeño pepper

3 to 4 chopped green

onions

1 lb. mushrooms

Cubed butternut squash

(any amount)

Handful of cilantro

1 tsp. chili powder

1 tsp. coriander

12 oz. can beer

1 Tbsp. Worcestershire

sauce

1 Tbsp. maple syrup

2 14 oz. cans fire roasted

chopped tomatoes

1 can each black beans,

red kidney beans, white

kidney beans (drained)

1) Sauté onions, carrots, mushrooms and garlic in a

little olive oil, 8 to 10 minutes.

2) Roast the squash in 350° oven till browned; add to

chili and mix.

3) Add all to veggies and simmer several hours.

4) Top with chopped cilantro.

“Depending on the size of your crowd, you can

follow these quantities, or use 1 1/2 times the

amount, or double them. Freezes well. No matter the

amount, I still only use 12 oz. of beer.” S.L.

- 19 -

International Bread Basket

IRISH SODA BREAD

Carmella Vowinkel

4 cups flour

1 stick butter or

margarine, melted

1/2 cup sugar

1 large egg

1 tsp. baking soda

1 1/2 cups buttermilk


1 cup raisins (optional)

1 tsp. salt

1) Heat oven to 325°. In a large bowl, mix flour, sugar,

baking soda, baking powder, and salt together.

2) Add remaining ingredients. Stir or knead mixture

together. Consistency of the dough depends on

consistency of the buttermilk.

3) Spoon dough into a round, greased and floured

pan. One layer cake pan may be used. Bake in

oven for 1 1/4 hours. Bread is done when you can

stick a knife in it and it comes out clean. When

done, surface may be cracked. Dust top of bread

with a little flour.

4) After removing from oven, wrap in dish towel to

hold in moisture as it cools.

TANGY SOURDOUGH BREAD

Burt Rothschild (from King Arthur Flour)

1 cup ripe sourdough

starter

1 1/2 cups lukewarm water

4

5 cups King Arthur Unbleached

All-Purpose

Flour, divided

2 1/2 teaspoons salt

1) Combine the starter, water, and 3 cups of the flour.

Beat vigorously for 1 minute.

2) Cover, and let rest at room temperature for 4

hours. Refrigerate overnight, for about 12 hours.

3) Add the remaining 2 cups flour, and salt. Knead to

form a smooth dough.

4) Allow the dough to rise in a covered bowl until it’s

light and airy, with visible gas bubbles. Depending

on the vigor of your starter, this may take up to 5

hours (or even longer).

5) Gently deflate the dough once an hour by turning it

out onto a lightly floured work surface, stretching

and folding the edges into the center, and turning

it over before returning it to the bowl.

6) Shape the dough into two round or oval loaves and

place them on a lightly greased or parchment-lined

baking sheet. Cover with lightly greased plastic

wrap and let rise until very puffy, about 2 to 4 hours

(or longer). Don't worry if the loaves spread more

than they rise; they'll pick up once they hit the heat.

CHALLAH

Debra Leibowitz

“Challah refers to the two loaves of bread that are the core

of the Shabbat meal. But in its biblical meaning, Challah is

the piece of dough that is traditionally separated and consecrated

to G-d with a blessing every time we bake bread.

Today we don’t have the high priests to whom to donate but

we continue the ‘mitvah’ of separating out a piece of dough

from the kneading.”D.L.

1 cup water

1 packet yeast

1/4 cup sugar

1/4 cup oil

1 tsp. salt

1 egg

3 1/2 to 4 1/2 cups flour

Makes two loaves

1) In a bowl, dissolve

yeast in warm water.

2) Add sugar, mix and let

stand for 2 minutes,

until it starts foaming.

3) Add oil, egg, salt and mix well.

4) Gradually add flour, 1 to 2 cups at a time, mixing

after each addition.

5) Flour your hands and begin kneading, turning

often, until dough is smooth, elastic, and a bit

tacky.

6) Place in an oiled bowl, cover, and let rise until

doubled in bulk, about one hour.

7) Divide and braid the dough as desired and place in

greased and floured pans.

8) Let rise an additional 30 minutes in a warm area.

9) Preheat over to 400°.

10) Brush loaves with beaten egg and sprinkle with

desired topping (i.e. raisins, sesame seeds).

11) Bake 15 minutes, then lower temperature to 350°

and bake an additional 15 minutes until golden.

12) Cool on racks.

4

7) Pre-heat oven to 425°. Spray the loaves with lukewarm

water. Put a couple of deep slashes in each

loaf.

8) Bake the bread for 25 to 30 minutes until it’s a

deep golden brown. Remove from the oven, and

cool on a rack.

9) Store bread, loosely wrapped in plastic, for several

days at room temperature; freeze for longer storage.

- 20 -

Continued

Casseroles and Veggies

ANNA’S ZUCCHINI PIE

Manny Manioudakis

3 cups finely chopped

zucchini (with skin)

1 medium onion finely

sliced

1/2 cup grated cheese

“Absolutely delicious!”

1/2 tsp. pepper

1/4 tsp. salt

3 eggs

1/2 cup oil

1 cup Bisquick

1) Mix all but last three ingredients in a large bowl.

2) In smaller bowl, whisk eggs, oil, and Bisquick.

3) Add batter to vegetable mix a little at a time and

mix with a wooden spoon.

4) Pour into 9" pyrex baking dish sprayed with Pam.

5) Bake in 350° oven for 40 minutes until golden

brown.

“Double this recipe and use as a luncheon entree or

cut into pieces as an appetizer or side.” M.M.

TIDEWATER SWEET POTATO BAKE

Nancy Imperato

2 cans* (2 lbs. ea.) sweet

potatoes/yams (or fresh

cooked)

1 tsp. salt

1/4 tsp. pepper

1/2 cup (1 stick) butter or

margarine, melted

4 4

1/2 cup firmly packed light

brown sugar

1/2 tsp. ground nutmeg

2 large cooking apples,

pared and sliced thin

Serves 8

1) Mash potatoes in a large bowl. Season with salt

and pepper and 4 Tbsp. melted butter.

2) Combine remaining butter with brown sugar and

nutmeg in the bottom of an 8-cup baking dish.

Spoon the apple slices into the dish. Top with the

sweet potato mixture.

3) Bake in moderate oven (350°) 30 minutes until it

begins to bubble on the side of the dish.

“*I use 3 not 2 cans of sweet potatoes and I bake it

in a 13" Pyrex dish. Yields 12 to 14 servings.” N.I.

PASTA BAKE

Janice Johnson

1 box (16 oz.) pasta, uncooked

24 oz. can tomato sauce

2 cups diced mozzarella

CHEESY PASTA WITH WILD MUSHROOMS

Ruth Lipnick (from Melissa Clark, NY Times)

1 lb. mixed wild or cultivated

mushrooms

3 Tbsp. extra-virgin olive

oil

1/2 tsp. kosher salt


2 fresh rosemary branches

1/2 lb. orecchiette or

farfalle

cheese

2 cups ricotta cheese

2 cups water

1) Pre-heat oven to 425°.

2) Combine all ingredients in a large bowl and pour

into 13"x 9" pan. Water should cover the mix but

not drown it. (“You can increase tomato sauce and

use less water for a tastier pasta.") J.J.

3) Cover tightly and bake for 1 to 1 1/4 hours.

3/4 cup heavy cream

1/2 cup ricotta

5 oz. fontina cheese,

grated (1 1/4 cups)

1 oz. parmesan, grated

1 tsp. finely chopped fresh

sage

1 garlic clove, finely

grated

Serves 6 to 8

1) Heat oven to 450°. Trim mushrooms and cut in 1"

pieces. Toss with olive oil, salt, a few grinds of

pepper and rosemary. Spread on large baking

sheet and and roast until golden brown and crisp

around edges, 15 to 18 minutes. Discard rosemary.

2) Bring a large pot of salted water to a boil. Add

pasta and cook for a few minutes less than package

directions. Drain well.

3) Turn oven up to 500°. In a large bowl, stir together

cream, ricotta, fontina, parmesan, sage, pepper,

garlic and a pinch of salt. Stir in pasta and mushrooms.

Pour into 2-qt. gratin dish or 9"x13" pan.

Bake until cheese is melted and bubbly, 10 to 15

minutes.

- 21 -

CARROT CASSEROLE

Marlene Young

20 carrots (or 2 pounds

baby carrots)

1 3/4 sticks melted butter

or margarine cooled

2/3 to 3/4 cups sugar

(depending on sweetness

desired)

RIGATONI AND

BROCCOLI

Marlene Young

8 Tbsp. olive oil

2 Tbsp. butter

4 cloves garlic, minced

2 bunches broccoli florets

1 cup chicken broth

Dried crushed basil leaves

4

1 Tbsp. plus 1 tsp. baking

soda

1/4 cup plus 2 Tbsp. flour

6 beaten eggs

1 tsp. cinnamon

Dash nutmeg

1) Peel, cut and cook carrots till tender. Mash.

2) Combine carrots, butter, sugar and eggs. Mix well.

Combine remaining dry ingredients and add to

carrot mixture.

3) Mix and pour into casserole dish. Sprinkle cinnamon

and nutmeg on top. Bake 400° for 10 to 15

minutes. Lower heat to 350° and bake 40 minutes

more until center is set.

1 lb. rigatoni

Pepper to taste

Salt to taste

Crushed red pepper

Grated parmesan cheese

1) In a large skillet, heat olive oil and butter and

gently brown the garlic. Add broccoli and stir until

pan gets very hot. Add chicken broth, cover and

simmer just until broccoli is al dente.

2) Cook rigatoni and drain saving some pasta water.

Add rigatoni to broccoli. Stir in about 3/4 cup

pasta water to pan.

3) Sprinkle with basil, salt, pepper, crushed red

pepper and parmesan cheese. Serve with Italian

bread and salad.

SPINACH AND ZUCCHINI BAKE

Nancy Imperato (from Ina Garten)

4 Tbsp. (1/2 stick) unsalted

butter, melted, divided

Good olive oil

6 scallions, white and

green parts, sliced 1/4"

across

1 lb. small zucchini sliced

in 1/4" rounds (4 zucchini)

1 Tbsp. minced garlic (3

cloves)

2 10 oz. packages frozen

chopped spinach defrosted

1 cup cooked basmati rice


basil leaves


parsley

1/2 tsp. ground nutmeg

2 Tbsp. freshly squeezed

lemon juice

Kosher salt and freshly

ground black pepper

4 extra-large eggs

3/4 cup heavy cream

1/4 cup freshly grated

Italian parmesan cheese,

plus extra

2 oz. gruyère cheese,

grated

Serves 6

1) Preheat the oven to 350°. Grease a 9"x 14"x 2"

oval baking dish with 2 Tbsp. melted butter and

set aside.

2. Heat 2 Tbsp. olive oil in a large (12-inch) skillet over

medium-high heat. Add the scallions and zucchini

and sauté for 2 minutes. Add the garlic and cook

for one minute. Lightly press most of the water out

of the spinach and add it to the pan. Add the rice,

basil, parsley, nutmeg, lemon juice, 2 tsp. salt and

1 tsp. pepper and toss well. Transfer to the prepared

baking dish.

3. In a medium bowl, whisk together the eggs, cream,

the remaining 2 Tbsp. melted butter and parmesan.

Pour the mixture over the spinach and zucchini

and smooth the top. Sprinkle with some extra parmesan

and the gruyère. Bake until a knife inserted

in the center comes out clean, 20 to 30 minutes.

ZUCCHINI SOUFFLÉ

Marlene Young

4 small zucchini grated

1 small onion grated

1/2 cup romano cheese

4

1/4 cup olive oil

4 eggs

1 cup Bisquick

1) Mix all ingredients together.

2) Bake in 9" x 9" pan at 350° for 45 to 60 minutes

until golden brown and toothpick inserted comes

out clean.

- 22 -

HAM CASSEROLE

Sandy Niece

4 oz. noodles

1 can cream of mushroom

soup

1/2 cup milk

1 tsp. minced onion

2 tsp. prepared mustard

1 cup sour cream

2 cups leftover ham cut

into 1-inch cubes

1/4 cup breadcrumbs

1 1/2 Tbsp. butter, melted

1 Tbsp. grated parmesan

cheese

Serves 4 to 6

1) Grease 1 1/2 qt. casserole.

2) Boil noodles for 3 minutes, drain, and rinse with

cold water.

3) In a small saucepan, combine soup and milk stirring

until smooth. Add onion, mustard and sour cream,

stirring to combine well.

4) In prepared casserole, layer half the noodles, ham

and sauce. Repeat. Toss breadcrumbs with butter,

sprinkle over casserole, top with cheese.

5) Bake uncovered in pre-heated 350° oven 25 to 30

minutes or until golden brown.

4

SPINACH AND ARTICHOKE CASSEROLE

Marsha Malberg

1 Tbsp. butter for

greasing baking dish

1/2 cup butter melted for

casserole

1 Tbsp. butter, melted, for

topping

2 10 oz. packages frozen

chopped spinach

1 8 oz. package cream

cheese, softened

1 tsp. fresh lemon juice

1 14 oz. can artichoke

hearts, drained and quartered

1/2 cup coarse Ritz

cracker crumbs (about 10

crackers)

1) Preheat oven to 350°. Butter 7"x 11" pyrex dish.

2) Cook spinach according to package directions,

drain well and place in a mixing bowl.

3) Add 1/2 cup melted butter, cream cheese and

lemon juice and blend well with a fork.

4) Scatter the artichoke quarters evenly over the bottom

of the greased casserole dish. Cover with the

spinach mixture and smooth the top.

5) Cover the top with the Ritz crumbs, drizzle with 1

Tbsp. melted butter and bake on the middle rack

until bubbly in the center and lightly browned on

the top, about 25 minutes. Cool 5 minutes and

serve.

NOODLE PUDDING

Susan Lipschutz

8 oz. wide flat or curly egg

noodles

6 oz. whipped cream

cheese

6 Tbsp. butter

2 cups milk

2 eggs

1 1/2 tsp. vanilla

1/4 cup sugar

1/4 tsp. salt

1 small can crushed pineapple

1/2 cup dried cranberries

1/4 to 1/2 cup sliced

honey almonds (from

Trader Joes)

1/2 cup cornflake crumbs

mixed with 1 1/2 Tbsp.

sugar

1) Cook and drain noodles; add cheese and butter

and slosh until melted.

2) Beat eggs and add to them vanilla, milk, salt,

sugar; add egg mixture to noodles.

3) Add fruit.

4) Sprinkle crumb mixture and top with nuts.

5) Bake 1 hour in pre-heated 350° oven. Turn off and

let sit in oven 1 hour more.

PENNE A LA VODKA

Marilyn Heiss (Chef Jon Ashton, Crystal Cruises)

1 Tbsp. olive oil

4 garlic cloves sliced thinly

1/4 tsp. red pepper flakes

1 32 oz. jar tomato sauce

or 1 28 oz. can crushed

tomatoes

1/2 cup vodka

4

1 tsp. dried oregano

3/4 cup heavy cream

salt and pepper

1 lb. penne pasta

1/3 cup minced fresh basil

parmesan cheese

1) Bring 4 qts. of water to boil in large pot.

2) Meanwhile, heat oil in 12" skillet over medium

heat. Add sliced garlic and pepper flakes and cook

until fragrant, about 30 to 60 seconds.

3) Add tomato sauce and cook until slightly thickened,

about 3 minutes.

4) Add vodka; bring sauce to boil; reduce heat to

medium and simmer until thickened, 12 to 15

minutes.

5) Stir in oregano and cream. Season with salt and

pepper. Cover and keep warm.

6) Add pasta and 1 Tbsp. salt to boiling water and

cook, stirring often, until al dente. Reserve 1/4 cup

cooking water.

7) Drain pasta and return to pot. Toss sauce and basil

with pasta, adding reserved pasta water as

needed.

8) Top with grated parmesan cheese and serve.

- 23 -

Sauces, Spreads and such

RAW SUMMER TOMATO SAUCE FOR PASTA

Florence Bercarich (family recipe)

THE VERY BEST BASIL PESTO

Marilyn Heiss

1 16 oz. can whole peeled

tomatoes smashed or 2

lbs. fresh heirloom or

cherry tomatoes

3/4 cup olive oil

10 sprigs fresh basil (no

stems)

1/2 head fresh garlic,

chopped fine


1 lb. short pasta

Parmesan cheese, grated

1) Toss tomatoes, olive oil, basil, garlic, salt and

pepper together.

2) Cover with plastic wrap and put in refrigerator for

one or two days.

3) When ready to use sauce, cook pasta as directed

on box.

4) Pour room temperature sauce over hot pasta and

toss, no need to heat sauce.

5) Sprinkle with parmesan cheese and fresh ground

pepper.

Lidia Bastianich’s version:

4 oz. pine nuts

4 cups fresh basil

3 garlic cloves

1 cup coarsely grated

parmesan cheese

VEGAN BROWN BUTTER SAUCE

Nancy Imperato

1 Tbsp. lemon zest

1 cup olive oil

kosher salt and fresh

ground pepper to taste

1) Add pine nuts to small skillet and toast over medium

heat until golden, approximately 2 to 3

minutes. Set aside.

2) In the bowl of a food processor, add the pine nuts,

basil, 2 garlic cloves, 1/2 cup cheese, and lemon

zest. Process 30 seconds or until ingredients are

finely chopped.

3) While the food processor is running, slowly drizzle

in 3/4 cup olive oil and continue processing until a

smooth paste forms.

4) Add the remaining pine nuts, basil, garlic and

cheese to the bowl. Pulse until finely chopped.

5) Using rubber spatula, transfer pesto sauce to a

bowl and stir in remaining olive oil. Season with

salt and pepper to taste.

6) Store pesto in an airtight container in the refrigerator

for up to 5 days.

1) If using fresh tomatoes, rinse, drain and wipe dry.

Cut out the cores and other tough parts, cut into

1" chunks. Work over a big bowl to catch all the

juices.

2) Smash 4 cloves of garlic into fine paste.

3) Cut basil leaves into thin strips.

4) Add tsp. crushed red pepper flakes

5) For extra richness, toss pasta with Grana Padano

or cubed fresh mozzarella cheese. 4

“To keep the pesto from oxidizing, top with a

thin layer of olive oil.” M.H.

1/4 cup vegan butter

8 fresh chopped sage

leaves

1 large clove minced garlic

1/2 cup vegetable broth (I

used a bouillon cube)

1 Tbsp. lemon juice

1/4 tsp. salt

1) Heat the butter until it starts to brown. Do not

over brown it. Add the sage leaves and sizzle for a

few minutes.

2) Remove from the heat. Add garlic until it browns.

Add lemon juice and vegetable broth. Stir.

“I served this with squash raviolis. It was delicious!”

N.I.

- 24 -

Happy Hour!

FRENCH MANHATTAN

Marilyn Heiss

1) Chill glasses.

2) Pour in two shots single malt scotch, splash

of cherry juice, 1 shot Chambourd, 2 shakes

bitters.

3) Shake over ice, pour into chilled glass and

top with cherry.

“My favorite cocktail.” M.H.

BLOODY MARY

Ruth Lipnick

(from Lisa Birnbach’s “The Official Preppy Handbook”)

1) Place ice cubes in a large glass.

2) Pour in two fingers of vodka.

3) Fill glass almost to top with V-8.

4) Season with: 2 drops Tabasco, 4 drops

Worcestershire, 1/2 tsp. horseradish, 1 tsp.

lime juice.

5. Add wedge of lime, stir and drink.

6. Repeat as needed.

APEROL SPRITZ

Marilyn Heiss

“Great summer drink I discovered in Italy.” M.H.

1) Use a large wine glass.

2) Pour in 3 parts Prosecco, 2 parts Aperol,

1 part club soda.

3) Pour over plenty of ice and garnish with an

orange slice.

MARGARITAS

Sandy Niece

“The best ever, I promise!” S.N.

1) Pour into blender 1 lg. can frozen limeade,

1 lg. can Tequila (use the good stuff), 1 shot

Triple Sec.

2) Add ice to the consistency you want.

3) Rub glasses with lemon, dip in salt. Pour

and KICK BACK!

- 25 -

Just Desserts

HARVEY WALBANGER

Debra Leibowitz

1 box yellow cake mix

4 eggs

3/4 cup orange juice

1/4 cup vodka

1/4 cup Galliano

1 box instant vanilla

pudding mix

1) Spray Bundt pan with PAM.

2) Mix all ingredients and pour into pan.

3) Bake 350° for 45 minutes or until golden brown.

4) Top with Cool Whip or ice cream.

“My grandchildren call this Bubby Cake as my

Mom always makes it and brings it over.” D.L.

PEACH KUGEN

Marlene Young

1 package 2 layer size

yellow cake mix

1/2 cup butter or margarine

1 1 lb. 13 oz. can sliced

4

peaches drained

2 Tbsp. sugar

1/2 tsp. cinnamon

1 cup sour cream

1 slightly beaten egg

1) Combine cake mix and butter till mixture resembles

coarse crumbs. Lightly press onto bottom and

1/2 inch up sides of a greased 13"x 9"x 2" pan.

2) Bake at 350° for 10 to 15 minutes.

3) Arrange peaches over baked crust. Combine sugar

and cinnamon and sprinkle evenly over peaches.

4) Blend sour cream and egg. Pour over all. Bake

350° till sour cream is set, about 10 minutes.

CRUMB CAKE

Diane Casper

3 cups Flako or any pie

crust mix

1 cup sugar

4 1/2 Tbsp. butter

4 1/2 Tbsp. water

3 Tbsp. cinnamon

1 yellow cake mix

1) Mix yellow cake according to directions and bake

in half sheet pan for 15 minutes.

2) Mix all other ingredients together, after 15 minutes

crumble on top of cake and place back in oven for

additional 15 minutes.

3) Let cool completely. Top with sifted confectionery

sugar. Cut into squares.

LOW-CALORIE PUMPKIN PIE

Diane Casper

1 egg

2 egg whites

1 can 15 oz. solid packed

pumpkin

Sugar substitute to equal

3/4 cup

1/2 cup reduced fat Bisquick

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1 can 12 oz. reduced fat

evaporated milk

1) In a large bowl, combine egg, egg whites, pumpkin,

sugar substitute, Bisquick, vanilla and spices

until smooth. Gradually stir in evaporated milk.

2) Pour into 9" pie plate coated with cooking spray.

3) Bake 350° for approximately 40 minutes; knife

inserted in center should come out clean.

APPLE CAKE

Diane Casper

4

1 slice=124 calories

4

5 or 6 tart apples (i.e.

Granny Smith), peeled

and grated

3 tsp. cinnamon

2 1/2 cups sugar

3 cups flour


1 cup butter or margarine

4 eggs

1/2 cup apple cider or

juice

2 1/2 tsp. vanilla

1/2 cup raisins

1/2 cup chopped walnuts

- 26 -

1) Cream butter, sugar, eggs and vanilla; add the rest

of the ingredients.

2) Pour into greased and floured 10" tube pan. Bake

350° for 45 minutes to an hour. (“I find it often

takes 1 to 1 1/4 hours.”) D.C.

CHOCOLATE ANGEL FOOD CAKE

Diane Casper

1 Duncan Hines Angel

Food cake mix

1/4 cup cocoa

For the Icing:

1 tsp. vanilla

4 cups heavy cream

1 3/4 cups sifted confectionary

sugar

3/4 cup sifted cocoa

1) Sift 1/4 cup cocoa into the cake mix then follow

and bake according to package directions.

2) Beat heavy cream until almost stiff; add vanilla

3) Mix together confectionary sugar and cocoa and

add. Mix until thick.

4) Cool cake upside down until completely cooled.

5) Cut into three equal layers.

6) Ice in between each layer and all over top.

10-MINUTE CINNAMON ROLLS

Janice Johnson

1 8 oz. tube of crescent

rolls

Brown sugar

Cinnamon

1 Tbsp. melted butter

Pecans

For the glaze:

1 Tbsp. milk

1 Tbsp. maple syrup

3/4 cup powdered

sugar

4

1) Heat oven to temperature on crescent roll package.

This is not a recipe...you control the amount

of cinnamon, sugar, butter, and pecans.

2) Lay half of the dough next to each other and pinch

seams together. Flip over and pinch seams.

3) Brush with melted butter; sprinkle with cinnamon;

dust with brown sugar; toss pecans pieces over the

sugar and cinnamon.

4) Roll dough into a log and cut into 8 equal pieces.

Repeat with the other half of the dough.

5) Placed the pieces into a greased mini-muffin pan

and bake 8 to 10 minutes. Remove immediately.

6) Glaze is optional. Whip together maple syrup,

powdered sugar and milk. Drizzle icing over rolls

while still hot.

FLAN

Sunita Phatak

6 eggs

2 cups half & half

I cup whole milk

12 heaping Tbsp.

sugar

3 Tbsp. sugar for

caramelizing

1 tsp. vanilla essence

1) Sprinkle the 3 Tbsp. of sugar in a flat bottomed

steel pot. Start caramelizing it over medium heat,

rotating and spread the melting sugar evenly as it

caramelizes. Take care not to burn it. It should be a

deep medium brown color, not light brown or

black. Set aside to let it cool and harden.

2) In a blender mix the eggs, half & half, milk, sugar

and vanilla essence. Blend on low until completely

mixed.

3) Pour it over the caramelized sugar and steam in an

instant pot or pressure cooker for 10 minutes. Let

the steam release naturally before opening the

cooker.

4) Refrigerate and serve. To serve, run a knife along

the edges and turn upside down on a serving

plate. Can be sliced into wedges.

JUDY’S MACAROONS

Judy Bittens

1 14 oz. can sweetened

condensed milk

1 egg

1 tsp. vanilla

4

14 oz. sweetened

shredded coconut

14 oz. bittersweet

molding chocolate

Yields 24 cookies

1) Preheat the oven to 350°.

2) Mix first four ingredients together well. Allow to

rest for 10 minutes.

3) Drop the mixture by teaspoons onto parchmentlined

baking sheets, being sure to mound them

high, like Hershey’s kisses. Bake for 20 to 25

minutes or until lightly golden on the top. Cool

completely on wire racks.

4) Melt the chocolate in the top of a double boiler.

Dip the cookies into the chocolate, covering half of

each cookie. Refrigerate until the chocolate is set.

“Judy’s recipe was featured in “The Star Ledger”.

She is my personal “Martha Stewart”. After retiring

from teaching, she continues to volunteer and help

immigrant families find their way.” R.L.

- 27 -

DAIQUIRI PIE

Marlene Young

1 package Jello Lemon

Pudding and Pie Filling

1 package Jello Lime

Gelatin

1/3 cup sugar

2 1/2 cups water

2 eggs slightly beaten

1/2 cup Bacardi light rum

1 3/4 cups thawed Cool

Whip

1 baked 9" graham

cracker crumb crust

cooled

1) Combine pudding mix, gelatin and sugar in a

saucepan. Stir in 1/2 cup of the water and

eggs. Blend well.

2) Add remaining water and cook and stir over

medium heat until mixture comes to a full boil.

Remove from heat and stir in rum. Chill.

3) Thoroughly blend whipped topping into chilled

mixture. Spoon into pie crust and chill until firm,

about 2 hours. Garnish with additional whipped

topping and lime slices.

PINEAPPLE COCONUT PIE

Sandy Niece

2 cups sugar

1 stick butter

2 Tbsp. flour

4 eggs

1/2 tsp. salt

1 large can crushed

pineapple, drained

7 oz. can coconut

1 deep dish unbaked pie

shell


2) Cream butter, sugar and flour.

3) Add eggs, pineapple, coconut and whisk until

blended.

4) Pour into pie shell, bake for 45 minutes.

WACKY CAKE (no eggs)

Sandy Niece

1 1/2 cups flour

1 cup sugar

1/4 cup cocoa

1 tsp. baking soda

1/2 tsp. salt

4

4

1 Tbsp. vinegar

1 tsp. vanilla

1/2 cup oil

1 cup cold water

CHEESE CAKE

Ruthann Berry

6 8 oz. cream cheese

6 eggs

1 pint sour cream

1 3/4 cup sugar

1 tsp. vanilla

1) Mix all ingredients until smooth.

2) Pour into 10" buttered spring form pan.

3) Place pan into baking pan with 1" of water.

4) Bake at 400° for 1 hour.

“Cool...Refrigerate...Enjoy

It’s that simple! I often use a little less sugar or add a

dash of lemon or a little more vanilla...however you

like. Top with strawberries or whatever you prefer.”

R.B.

FROZEN MOCHA MOUSSE

Ruthann Berry

7 oz. bittersweet

chocolate

3 Tbsp. coffee liqueur

3 Tbsp. water

2 tsp. instant coffee

6 extra large eggs,

separated

3/4 cup sugar

1/4 cup cocoa powder

4

1 tsp. vanilla

pinch kosher salt

1 cup heavy cream

Topping:

1 cup heavy cream

1 Tbsp. confectionary

sugar

1/2 tsp. vanilla

1) Break 4 oz. chocolate into pieces and place in

double boiler, whisk in liqueur, coffee and

water; beat until chocolate melts and set aside to

cool.

2) Place egg yolks and sugar in electric mixer, beat

for 3 minutes until consistency of mayo, add cocoa

and vanilla and pour into cooled chocolate.

3) Put egg whites and salt into mixer and beat until

whites form soft peaks; fold into chocolate

mixture.

4) Whip 1 cup heavy cream and fold into chocolate

mixture.

5) Grate remaining 3 oz. bittersweet chocolate and

fold into mixture.

6) Pour mousse into 10 cup soufflé dish; cover with

saran and freeze.

7) Whip remaining cup of heavy cream and spoon

over top just before serving.


2) Mix dry ingredients; add vinegar, vanilla, oil, and

cold water. Beat until smooth.

3) Spread batter in 9" greased pan. Bake 35 minutes.

- 28 -

THREE-INGREDIENT OATMEAL COOKIES

Cathy Deskalakis

“They’re gluten-free, vegan, and make a perfect

snack any time of the day.” C.D.

1 1/2 cups oatmeal (I use

1/2 cup rolled and 1 cup

quick)

2 medium bananas

1/3 cup mini chocolate

chips

1) Heat oven to 350°.

2) Line a rimmed baking sheet with a baking mat or

coat with cooking spray.

3) Using the back of a fork, mash bananas in a medium

bowl until they are broken down. Add oats

and gently stir until all of the oats and bananas are

mixed together and look like a thick cookie batter.

4) Now you’re ready to add the chocolate chips.

Sprinkle them into the dough and stir until they

are just mixed through. Optional: add chopped

walnuts.

5) Scoop one heaping tablespoon of dough and free

form onto a cookie sheet. You should have about

12 cookies per sheet. Cook for 20 to 25 minutes or

until set through and lightly golden.

NOTES: Cookies can be frozen up to 3 months, thaw

overnight in the refrigerator.

These cookies will not spread in the oven so be sure to

form them into cookies before placing on baking sheet.

APRICOT SQUARES

Susan Lipschutz

2 cups all-purpose flour

1 cup (2 sticks) butter,

softened

2 egg yolks

1 tsp. vanilla

3/4 cup brown sugar,

packed

4

10 oz. apricot preserves

(or other flavor...I like

peach)

1/2 cup chopped nuts

Confectionary sugar

Toasted coconut to add to

nuts (optional)


2) In Cuisinart, combine butter and sugar, add egg

yolks, vanilla, and flour and mix until ball forms.

3) Press into 13" x 9" jelly roll or baking pan.

4) Spread with preserves and sprinkle with nuts.

5) Bake 30 minutes.

6) Cool and score into squares.

MOCHA CHIP COOKIES

Susan Lipschutz

2 sticks butter

3/4 cup brown sugar

3/4 cup white sugar

1 tsp. vanilla

1/4 tsp. salt


2 1/4 cups flour

2 large eggs

1 Tbsp. instant coffee

1 12 oz. bag chocolate

chips

1 1/2 Tbsp. cocoa

Any nuts (optional)

1) Cream butter and add sugars and vanilla in

Cuisinart.

2) Mix salt, flour, baking powder, coffee and cocoa

and add to butter mixture.

3) Add eggs and mix well.

4) Pour mixture into a large bowl and mix in chips.

5) Spoon onto cookie sheet and bake for 12 minutes

in a pre-heated 375° oven.

COFFEE CHIFFON PIE WITH CHOICE OF CRUSTS

Susan Lipschulz

Crust:

1 cup flaked coconut,

toasted

1 cup vanilla wafer cookies

made into crumbs

1/3 cup butter melted

with 2 Tbsp. sugar

For Nut Crust:

Substitute crushed

toasted walnuts or

pecans for coconut

4

For Pie:

1/2 cup cold water

2 tsp. instant coffee

1 envelope unflavored

gelatin

3 egg yolks

1/8 tsp. salt

1/3 cup sugar

1 Tbsp. vanilla

1 Tbsp. coffee liqueur

(optional)

1 cup heavy cream

3 egg whites

1/4 cup sugar

1) Combine water and coffee in sauce pan; stir until

dissolved; add gelatin and let stand 5 minutes.

2) Add egg yolks, sugar, salt and whisk until well

blended.

3) Cook over low heat stirring constantly until mixture

thickens (do not boil); remove from heat and stir in

vanilla and liqueur.

4) Chill until consistency of unbeaten egg whites,

checking every 15 minutes.

5) Beat egg whites and gradually add 1/4 cup sugar,

gently folding into gelatin mixture.

6) Beat cream and gently fold into the above; spoon

into crust and top with toasted coconut, nuts, or

shaved chocolate.

- 29 -

Sterling Pointe Community Cookbook 2020

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