100yrs cookbook

online.magazines

100 Years

and Cooking

Favorite recipes from Wilbur-Ellis employees


Table of Contents

05

06

07

BREADS

Gina Colfer (Agribusiness)

Vegan Apple Bread

Lexi Cain (Nutrition)

Pumpkin Muffins

Mark Peterman (Agribusiness)

Cranberry Bread

18

19

20

21

Michael Hunter (Corporate)

Spaghetti Carbonara

Shilpa Kulkarni (Connell)

Vegetable Biryani

Tracy Chinn (Corporate)

Easy Stovetop Mac & Cheese

Casserole

Tze Ying Goh (Connell)

Japanese Chashu (Japanese

braised pork)

09

MAIN DISHES

Amy Park (Agribusiness)

Mock Lasagna

22

Tanya Kornacker (Nutrition)

Pepper and Tomato Stew

10

11

12

13

14

15

Dan Willey (Corporate)

Award-Winning Chili

Ereney Attia (Agribusiness)

Mashawy “Egyptian Food” Kofta

and Kabab

Fayley Meade (Nutrition)

Squash and Caramelized Onion Tart

Jessica Barrett (Nutrition)

Donairs

John Buckley (Corporate)

Grilled Tilapia

Katherine Fordon (Corporate)

Beef Stroganoff

Slow Cooker Chicago Italian Beef

Best Ham Sandwich You’ll Ever Have!

Christmas Potatoes

24

25

26

27

28

29

SOUPS & SIDE DISHES

Adrielle Yeow (Connell)

Mee Hoon Kueh (Homemade

Pulled Noodle)

Carrie Williams (Corporate)

Easy Navy Bean and Ham Soup

Julie Magnuson (Nutrition)

Chicken Gnocchi Soup

Katherine Fordon (Corporate)

Christmas Potatoes

Kerrie Ann Hopkins (Agribusiness)

Sweet Baked Beans

Potato Bake

Michael Knepp (Agribusiness)

Soup Pot

17

Madeline Beck (Agribusiness)

Elk Tenderloin With Whiskey

Cream Sauce


31

32

SAUCES & MARINADES

Heather Messer (Agribusiness)

Pizza Sauce

Jeanne Forbis (Corporate)

Teriyaki Marinade

43

44

44

Linda Meyer (Corporate)

Irish Bread Pudding with Caramel

Whiskey Sauce

Peggy Saling (Nutrition )

Cherry Cheesecake

Rachel Turner (Agribusiness)

Chocolate Crazy Cake

34

35

35

SWEETS & DESSERTS

Alyson Issler (Nachurs Alpine Solutions)

Carrot Cake

Alyssa Mattoon (Agribusiness)

Sugar Cookies

Amy Park (Agribusiness)

Congo Squares

45

46

47

Sam Engel (Agribusiness)

Strawberry Salad

Stephanie Hackathorn (Connell)

Choc-Chip and Mars Bar Cookies

Stephen Silbernagel (Agribusiness)

Irish Cream Cheesecake with

Whiskey Caramel and Coffee

Whipped Cream

36

Ann Barlow (Friend of Wilbur-Ellis)

Peanut Butter Chocolate Chip Cookies

48

Tanya Kornacker (Nutrition)

Christmas Fruit Cake

37

38

39

Anne Cleary (Corporate)

Best Butter Cookies!

Darcie Searles (Nutrition)

Chocolate Chip Cookies

Peanut Butter Fudge

Peach Cobbler

Holly Hambruch (Agribusiness)

Quick and Easy Apple Cobbler

51

51

SNACKS

Madeleine Smeltzer (Agribusiness)

Roasted Pumpkin Seeds

Meghan Keogh (Agribusiness)

Red Stuff

40

Jeff Miller (Agribusiness)

Peanut Butter Blossoms

DRINKS & SPIRITS

41

42

Kathy Wilkins (Nutrition)

Ginger Cream Cookies

Peanut Brittle

Leslie Slate (Friend of Wilbur-Ellis)

Apple Dumplings

53

54

James Beatty (Agribusiness)

Eggnog in Quantity

Linda Meyer (Corporate)

Pomegranate Martini


BREAD


Vegan Apple Bread

BY GINA COLFER (AGRIBUSINESS)

Ingredients

1½ cups whole wheat or rice flour

1 tsp baking soda

1 tsp baking powder

2 tsp cinnamon

½ tsp salt

½ cup coconut sugar

1 cup apple sauce

1/3 cup olive or avocado oil

2 tsp pure vanilla

2 tbsp flax meal (whisked w/ 6 tbsp

of water to make two flax eggs)

1 cup chopped walnuts

2 ½ cups finely chopped apples

Directions

Sift together dry ingredients. Beat together oil, sugar and vanilla.

Add flax meal mixture, beat for a few more seconds, then add flour

mixture. Stir with spatula to get ingredients mixed, add apples and

walnuts and combine fully. Pour batter into oiled bread pan. Bake at

350 F for 40 minutes or until fork comes out clean.

Cool on rack and drizzle sugar mixture when serving.

Enjoy!

Drizzle

½ cup applesauce

½ powdered sugar

1 tsp vanilla

½ tsp vanilla

5


Pumpkin Muffins

BY LEXI CAIN (NUTRITION)

Ingredients

Mix together:

1 ½ cups sugar

1 ¾ cups flour

½ tsp baking powder

1 tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg

½ tsp allspice

Then add:

½ cup vegetable oil

2 eggs

1 cup canned pumpkin

1/3 cup water

Directions

Preheat oven to 400 degrees. Mix. Pour into greased muffin tins and

bake 12-15 minutes for small muffin tins or 15-20 minutes for large

muffin tins.

Optional frosting

1 package of cream cheese

Splash of vanilla

Add powdered sugar to desired consistency

6


Cranberry Bread

BY MARK PETERMAN (AGRIBUSINESS)

Ingredients

8 cups flour

4 cups sugar

1 cup butter

3 cups orange juice

4 eggs, well beaten

6 tsp baking powder

2 tsp baking soda

4 tsp salt

8 cups sliced cranberries,

fresh or frozen

This Cranberry Bread recipe is from the kitchen of Delmer and Susan

Robinson of Bandon, Oregon. It is an award-winning delight that

Susan shared, both recipe and cranberries, with myself and a couple

of our branches who help service their retail business. They are also

cranberry growers.

I cut the recipe in half, making 1 regular size loaf and three small ones.

We shared them with a smaller group for Thanksgiving, but they were

enjoyed by all.

Directions

Preheat the over to 325 degrees. Combine dry ingredients. Cut

in butter. Combine juice and eggs. Pour wet ingredients into dry

ingredients. Fold in with spatula. Fold in berries. Spoon into greased

bread pan. Bake at 325 degrees for 1 hour. Makes four loaves.

7


MAIN DISHES


Mock Lasagna

BY AMY PARK (AGRIBUSINESS)

Ingredients

7 oz elbow noodles or other smaller

shaped pasta, cooked al dente and

drained

1 ½ cups cottage cheese

6 oz shredded cheese (I prefer Colby

Jack cheese, but mozzarella or mild

cheddar also works)

½ lb bulk Italian sausage (you can

use mild or hot, depending on your

spicy preference. You can also use

regular pork sausage or hamburger.)

15 oz can of tomato sauce

½ tsp each salt, pepper, dried basil

and garlic powder (if you use garlic

salt, reduce the amount of salt by

half or leave out all together)

The mock lasagna is a go-to recipe for a quick and easy dinner. Pairs

great with a green salad or veggie and, of course, garlic bread.

Directions

(This casserole can easily be doubled or tripled depending on the size

of the group you want to feed.)

In a medium skillet, brown meat, breaking into small chunks, and drain

off excess fat. Add tomato sauce and spices, and stir to combine.

Remove pan from heat and set aside. In a glass casserole dish (1.5

quart round or 8” x 8” square), spread half the cooked pasta, topped

by half the cottage cheese and half of the shredded cheese, and

finally half of the meat sauce. Layer the remaining pasta over the meat

sauce, topped by remaining cottage cheese, then remaining meat

sauce, and finally the remaining shredded cheese.

Bake, uncovered, at 375 degrees for about 30 minutes. Let casserole

cool for 5 or 10 minutes before serving. Leftovers keep well in the

refrigerator or can be frozen. This casserole is really good fresh out of

the oven, but it is actually better the next day.

The sauce, with or without meat added, makes a great pizza sauce.

9


Award-Winning Chili

BY DAN WILLEY (CORPORATE)

Ingredients

1/3 cup mild chili powder

1 ½ tsp oregano leaves

1 ½ tsp basil leaves

1 ½ tsp cumin

1 tsp dried cilantro

1 bay leaf

2 lbs beef, cut into ½ inch cubes (You

can use stew beef but I usually cut

up a roast)

1 large yellow onion

6 cloves garlic

2 tsp vegetable oil

2 14 ½ oz cans diced tomatoes,

undrained

1 15 oz can tomato sauce

1 7 oz can diced green chilies

2 tbsp packed brown sugar

2 tsp coarse salt

½ tbsp white vinegar

1 tsp tabasco

1 can beer

3 cans assorted beans (kidney,

garbanzo, black are my favorites)

Directions

Spice mixture

Mix chili powder, oregano, basil, cumin, cilantro, and bay leaf in a bowl.

Set aside.

Heat oil and cook beef. Add onion and garlic and cook until soft.

Add spice mixture, cook 30 seconds, add tomatoes, tomato sauce,

chilies, brown sugar, salt, pepper, vinegar, tabasco, beer, and beans

(basically everything else).

Bring to boil, cover, reduce heat, cook 3-5 hours until done. I usually

take the cover off later to reduce.

10


Mashawy “Egyptian Food” Kofta and Kabab

BY ERENEY ATTIA (AGRIBUSINESS)

Ingredients

Lamb for the kabab

Ground beef for the kofta

Onion

Salt and paper

Directions

Use the food processor on the onion.

Use a clean kitchen towel to squeeze the onion so you can get rid of

the extra water.

Mix the ground beef and the chopped onion well together (not the

onion water) and the salt and paper.

Leave it at least two hours in the fridge then start shaping the kofta

as you see above. It will be very delicious if you cook it on the grill. it

doesn’t take time just 10 to 15 minutes.

Use the onion juice to marinate the lamp ribs which are called kabab

in Egypt. Also cook it for 15-20 minutes on the grill.

11


Squash and Caramelized

Onion Tart

BY FAYLEY MEADE (NUTRITION)

Ingredients (6–8 servings)

Crust

1 cup whole wheat flour

1 tsp kosher salt

1 cup all-purpose flour, plus more for

surface

10 tbsp chilled unsalted butter, cut into

pieces

Filling and Assembly

4 tbsp extra-virgin olive oil, divided

4 medium yellow onions, thinly sliced

Kosher salt

3 garlic cloves, thinly sliced

2 tbsp Dijon mustard

Pinch of cayenne pepper

4 oz coarsely grated sharp cheddar or

Gruyère

½ small butternut squash (a lengthwise

half, about 1¼ lb), seeds removed

1 delicata squash (about 1 lb), halved

lengthwise, seeds removed

1 small sweet potato

1 small red onion

2 sprigs thyme

2 tbsp unsalted butter

Flaky sea salt

Directions

Crust

Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large

bowl to combine. Add butter and work into dry ingredients with your

fingers, smashing between your palms to flatten, until largest pieces

are the size of a nickel. Drizzle in 6 tbsp ice water and rake in with your

fingers. Gently squeeze handfuls of mixture together until a shaggy

dough forms. Turn out onto a work surface and knead until only a few

dry spots remain. Pat into a disk and wrap in plastic. Chill until very

firm, at least 2 hours or up to 3 days.

Roll out dough on a lightly floured surface to about ⅛” thick. Transfer

to tart pan. Lift up edges and allow dough to slump down into pan.

Gently press into corners and trim excess. (If using springform pan,

trim dough to 1½” up sides of pan). Freeze until firm, 15–20 minutes,

or cover and chill up to 12 hours.

Filling and Assembly

Place a rack in lower third of oven; preheat to 350°. Swirl 2 tbsp oil

in a large skillet to coat bottom and add yellow onions; season with

kosher salt. Set skillet over medium heat and cook onions, stirring

occasionally and making sure to scrape bottom of pan, until very soft

and deep golden brown, 15–20 minutes. Add garlic and cook, stirring

occasionally, until onions are caramelized and deeply browned, 25–30

minutes (if any pieces get super dark and stick to the pan, a few drops

of water should dislodge them). Let cool.

Brush mustard over chilled dough, then sprinkle with cayenne. Stir

cheese into caramelized onion mixture and spread across crust in an

even layer.

Using a mandoline or very sharp knife, thinly slice both squashes

crosswise. Cut sweet potato and red onion in half lengthwise, then

thinly slice crosswise with mandoline. Arrange vegetables in concentric

circles, with rounded edges facing up, starting from the outside edge,

leaning slices against the crust, and working your way inward. Drizzle

remaining 2 tbsp oil over vegetables and season with kosher salt.

Bake tart until edges of vegetables are browned (a few spots may even

get deeply browned) and crust is golden brown, 75–90 minutes.

Melt thyme and butter in a small saucepan and cook just until butter is

bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.

12


Donairs

BY JESSICA BARRETT (NUTRITION)

Ingredients

Sauce

1 can of Eagle Brand Condensed Milk

5ml of garlic powder

¼ cup white vinegar

mix all together and put in fridge/

freeze to cool and thicken.

Meat

1 lb of ground beef

1 tsp ground black pepper

1 tsp garlic powder

1 tsp salt

1 tsp paprika

1 tsp dried oregano

¼ tsp cayenne pepper (ground)

*can add more if you want more spice*

I was born and raised on the East Coast of Canada in Halifax, Nova

Scotia, which is known for Donairs. Not many people outside of the

Maritimes really know what it is, but if you’re from the East coast it’s

a staple. We moved away back in 2014 and trying to find somewhere

that makes Donairs (and gets it right!) was tough.

Over the past few years my husband has perfected his recipe for both

the meat and sauce (one of the best parts!) and whenever we are

feeling a little homesick we make Donairs to feel a little closer to the

East Coast.

Directions

Mix all together and roll the meat into a log shape. Place on a baking

sheet.

Cook at 350F for 1 hour.

13


Grilled Tilapia

BY JOHN BUCKLEY (CORPORATE)

Ingredients

Tilapia filet

Olive Oil

Lemon pepper seasoning

Slice of lime (optional)

My favorite food to prepare is pretty much anything on the grill. During

the pandemic, I have been getting more into grilled fish. A very good

one that I like to prepare is grilled tilapia. I use a very simple recipe

and yet it makes a really tasty meal.

Tilapia is a mild white fish that is relatively cheap and easy to find in

the supermarket.

Directions

Take a tilapia filet and place it on aluminum foil which has been

sprayed with olive oil. Use enough foil to envelope the filet.

Generously sprinkle lemon pepper seasoning over the filet - do this to

taste, but at least a few teaspoonfuls. If you’d like, you can add a slice

of lime on top which gives it an added kick and keeps the fish moist.

Envelope the fish with the foil - doesn’t need to be airtight, but you

want to make it so that the moisture stays in the packet while grilling.

You’ll want your grill on medium high heat so that it sears the fish.

Place each of the packets on the grill - direct heat - and leave for 8

minutes. You can flip if you want, but there’s no need. I am a fan of

meat thermometers and I target this to hit 145 F. Getting grill temps

right is not an exact science, so I take a temp reading at 7 minutes.

Temperatures can spike quickly so I take off the heat if it’s >140 F, as it

will still cook for a bit. Don’t stress about getting that exactly right since

with the foil packet, it is less likely to dry out if you overshoot.

Enjoy! (By the way, make extra, as you can just pop the packet in the

fridge and pull out in a day or two for a great lunch leftover.)

14


Beef Stroganoff

Slow Cooker Chicago Italian Beef

BY KATHERINE FORDON (CORPORATE)

Ingredients

Beef Stroganoff

1 lb ground chuck beef

1 medium onion, diced

1 large clove garlic, minced

1 10 oz can cream of mushroom soup

1 cup sour cream

1 3 oz can broiled sliced mushrooms,

undrained

2 tbsp ketchup

2 tsp Worcestershire sauce

Egg noodles

In my house, my dad was the chef, but when my brothers and I were

very young and my dad often worked late, my mom would cook up

great recipes. This is one of those recipes that we would have on your

typical school night and then enjoy as leftovers for the following week.

(I strongly recommend doubling this recipe!). I have since introduced

my family to it and they love to tell GMama, as my mother is called

these days, how much they love it!

Directions

Beef Stroganoff

Brown the beef. Add onion and garlic; cook until onion is crisp-tender.

Add cream of mushroom soup, sliced mushrooms, ketchup and

Worcestershire sauce. Heat through and bring to boil. Turn down the

temperature and add sour cream. Mix but do not let it bubble too much

or it will scorch the sour cream. Serve over cooked egg noodles. Enjoy!

Slow Cooker Chicago Italian Beef

3 lbs chuck roast

1 tbsp dry mustard

1 tbsp salt

1 tbsp pepper

1 tbsp garlic powder

1 tbsp Worcestershire sauce

Slow Cooker Chicago Italian Beef

Trim fat off chuck roast and cut roast into 4-5 large pieces. Add all

spices. Add just enough water to the slow cooker to cover the chuck

roast. Cook on high 8-10 hours.

Shred beef and add ½ jar of whole pepperoncini peppers and half the

jar of pepperoncini juice. Then add 1 tsp of oregano and 1 tsp of thyme.

Barely stir to incorporate new ingredients. Cook for another 15 minutes

and turn to warm mode.

Serve on stiff white rolls. Giardiniera is strongly encouraged on

the sandwich as well. As hot as you can handle. It’s also strongly

recommended to dip your sandwich in the juice from the slow cooker.

Enjoy!

15


Best Ham Sandwich

You’ll Ever Have!

BY KATHERINE FORDON (CORPORATE)

Ingredients

2 12 oz packages of sweet Hawaiian

dinner rolls

1 ½ lbs Virginia ham (NOT honey ham)

12 slices Swiss cheese

1 stick of real butter

2 tsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp poppy seeds

Directions

You’ll need two 9 x 13 pans. Place the bottoms of the 12 rolls in each

pan. Place ham (about two shaved slices or so) on the rolls.

Cut the Swiss cheese slices into four parts and place two small pieces

on each sandwich.

Put the dinner roll tops on/ In a saucepan mix butter, Worcestershire

sauce, garlic powder, onion powder and poppy seeds. Wait until all

the butter is melted and then brush the melted mixture over the ham

sandwiches.

Cover with foil and let sit in the refrigerator for one hour (or overnight).

You can also bake them right away if you just can’t wait! Preheat oven

to 375 degrees F and bake for 15 minutes or until cheese is melted.

Serve and enjoy!

16


Elk Tenderloin With Whiskey

Cream Sauce

BY MADELINE BECK (AGRIBUSINESS)

Ingredients

For the meat

1 elk tenderloin (Rock-N-Pinkster Farm)

Montreal steak seasoning

Garlic salt

Olive oil

For the sauce

1 onion chopped

8 tbsp of butter

1 cup whiskey (KyMar Farm Winery and

Distillery, Kerrs Creek Distillery, Catskills

Provisions)

1 cup beef broth

½ cup heavy whipping cream

¼ tsp garlic powder

Dash of salt n pepper

*Thicken with a dash of gravy flour if

needed.*

The recipe has become a new favorite in our household. It’s absolutely

delicious, especially for the cold weather months and for those that

enjoy wild game as well!

Directions

Take your tenderloin and drizzle with a little olive oil. Spice the meat

with all the spices to your liking. Doesn’t take much just sprinkle to

lightly coat the meat. Allow to sit and become close to room temp

marinating in extra juices and spices on a dish.

Caramelize your onions in a pan over medium high heat with the

butter. Once onions are translucent turn down heat and slowly stir

in your whiskey. Allow to simmer until half of mixture evaporates and

strong whiskey smell subsides. Once that has happened stir in the

beef broth and allow to simmer and thicken. Stir in heavy whipping

cream allowing it to continue to bubble. Sprinkle some salt n pepper

and let sauce simmer and continue to thicken. If sauce seems to still

be a little loose add some gravy flour quickly whisking it in.

Heat your grill to a medium heat for grilling meat. Once heated start

to grill your meat. Allow 5-8 minutes on each side depending on size.

Spoon on extra spices and olive oil from the bottom of the dish during

the cooking process for extra flavor.

Remember to take your meat off a little early since it will continue to

cook as it sits. Let it sit as a whole piece for about 5 minutes before

slicing down. Cut against the grain and serve with whiskey sauce

drizzled over the top!

Credit:

http://craftyhoneybadgers.blogspot.com/p/recipes.html?recipe_id=6065110

17


Spaghetti Carbonara

BY MICHAEL HUNTER (CORPORATE)

Ingredients (Serves 4 to 6)

¼ lb pancetta, thinly sliced

2 tbsp extra-virgin olive oil

1 tbsp unsalted butter

3 garlic cloves, peeled and crushed

1 ½ tsp red chile pepper flakes

1 lb imported spaghetti

4 egg yolks

¼ cup cream

¼ cup freshly grated Pecorino

Romano cheese

½ cup freshly grated Parmesan

cheese

Freshly ground black pepper

Finely chopped Italian Parsley

This recipe for Spaghetti Carbonara is not only delicious (and a bit

decadent) but also brings back very fond memories. It is the first meal

my then fiancée (now wife) and I made for our collective families when

they met for the first time 28 years ago. It pairs well with a nice old

vine Zinfandel.

The ultimate creamy carbonara sauce, this rich variation on a classic

staple of every trattoria in Rome. Best served as the centerpiece of a

meal, followed by a simple tart green salad.

Directions

Cut the pancetta into thin strips. Combine the extra-virgin olive oil, butter,

garlic, red chile pepper, and pancetta, and sauté over low heat until the

pancetta renders its fat. Take off heat and remove the garlic cloves.

Cook the spaghetti in abundant boiling salted water until al dente.

While the spaghetti is cooking, lightly beat the egg yolks and combine

them with the cream, grated cheeses, pancetta and its fat. Drain the

spaghetti and add to a heated serving dish.

Season with plenty of black pepper and sprinkle with parsley.

Toss and serve immediately.

18


Vegetable Biryani

BY SHILPA KULKARNI (CONNELL)

Ingredients

1 large carrot (cut into an inch size)

10-12 French Beans (cut into an inch

size each)

1 cup cauliflower (cut into medium size

florets)

1 medium size potato (cut into big dices)

100g cottage cheese/paneer (cut into

an inch size)

10-12 soya chunks (pre-soaked in water)

2 onions (large)

2 onions (medium)

5-6 cloves of garlic

2 inches ginger

3 tomatoes (medium size)

Oil

3-4 tsp biryani masala

1 ½ cups long grain rice

½ cup milk

3 pinches saffron

3 tsp of Kevda/Fragrant water

Whole spices

2 tsp ghee

About Vegetable Biryani – It is basically combination of long grain

rice and the vegetable of your choice or chicken / meat for nonvegetarians.

It originated from Southern part of India.

Directions

Take the large onions, garlic, and ginger and make into a fine paste

Take 2 tomatoes and make it to a fine paste and keep aside.

Take a pan, heat 10 tsp of oil, add the onion, garlic and ginger paste,

and cook till the oil separates, then add the tomato paste. Again cook,

until the oil separates. Now, add the carrot, French beans, cauliflower,

potato, cottage cheese/paneer and soya chunks, and cook it until they

are cooked about 70-75%. Add salt to taste. Add biryani masala. Keep

this aside. We will be using this in final layering.

For the rice

Add the rice in 10 cups of boiling water. Allow the rice to boil, until it

gets cooked around 80%. (don’t have to cook the rice completely)

Note: Few drops of oil and 1 tsp of salt should be added so that the

rice doesn’t stick together.

For Garnishing

Take the medium onions and cut finely in an elongated shape into

an inch size and cook then add in 5-6 tsp of oil until they are almost

brown in color. Take milk and add saffron. Heat the milk for 3-4

minutes and keep aside.

For Final Layering

Take a heavy base pan/Cooker/Kadhai or Earthen pot. Add 3-4 tsp of

oil, add some whole spices (Bay leaves, clove, star anise, cardamom) in

it. Slice one tomato into thick pieces and arrange them at the bottom.

Sprinkle some salt in it. Put the vegetable masala made above at the

bottom and add the cooked rice on it. Add the mix of milk and saffron

around 2-3 tsp, some salt to taste and kevda water. Repeat these

layers alternately and finally add all the remaining mixture of saffron

and milk.

Put the ghee on it and sprinkle some plain water so that everything

cooks well. Add cooked onions on the top layer. Keep it on lowest

possible flame for 15-20 minutes. Serve with onion raita.

19


Easy Stovetop Mac & Cheese

Casserole

BY TRACY CHINN (CORPORATE)

Ingredients

1 lb elbow macaroni

½ cup all-purpose flour

1 ½ tsp ground mustard

½ tsp white pepper

16 oz shredded sharp cheddar cheese

½ medium size onion (diced)

Panko bread crumbs

½ cup salted butter

1 ½ tsp onion powder

½ tsp salt

3 cups milk

½ bell pepper (diced)

Spam, hot dogs or sausage (diced)

This is an easy recipe that only takes about 30 minutes to prepare.

Probably not the healthiest option, but definitely a comfort food

classic. Feel free to make substitutions as you deem necessary.

Directions

Preheat oven to 350 degrees.

Cook macaroni according to package directions and set aside.

Cook meat, bell pepper and onion until soft and set aside.

Melt butter over medium heat. Stir in flour, salt, pepper, onion powder

and mustard powder and cook 1-2 minutes. Pour in milk and whisk

until smooth. Cook over medium-high heat, stirring constantly for 3-5

minutes until sauce starts to thicken. Turn off heat and whisk in 8 oz of

cheese until melted.

Combine all ingredients and put into 9x13 greased baking dish. Top

with remaining cheese and sprinkle with Panko bread crumbs. Bake

until golden brown.

20


Japanese Chashu

(Japanese braised pork)

BY TZE YING GOH (CONNELL)

Ingredients (Serves 3)

For Non-Rolled Chashu

¾ lb pork belly block (340 g)

1 Negi (long green onion) (Sub: 1 leek or

2-3 green onions)

1 knob ginger

½ tbsp neutral-flavored oil (vegetable,

canola, etc.)

1/3 cup sake (80 ml)

1/3 cup soy sauce (80 ml)

2/3 cup water (160 ml)

3 tbsp sugar (45 g)

Ramen egg

5 eggs (60g each, with shell on)

For the marinade

50 ml Shoyu (Japanese soy sauce)

300 ml water

20 g sugar

Combine the ingredients in a bowl.

Stir till sugar dissolves.

For Reference

https://www.justonecookbook.com/

homemade-chashu/

My favorite comfort food is Japanese cuisine – any Japanese food ...

ramen, udon, sushi, sashimi, sukiyaki, soba, teriyaki, tempura. I cannot

have enough of them. I feel comforted and satisfied to have a good

Japanese meal at the end of a long and tiring day. Or even if I don’t feel

well, a bowl of hot udon will make me feel much better. I just cannot

get sick of Japanese food. During the lockdown period, I made my own

cold cha soba with Japanese chashu and ramen egg. My kids enjoyed

them so much that they said it was the best homemade dinner they

had for a long time.

For Non-Rolled Chashu

Heat the oil in a cast iron skillet (or regular frying pan) over high heat.

Sear the fat side down first, then flip over to sear all sides, which

will take about 10 minutes. While searing, put all the ingredients for

seasonings in a heavy-bottom pot (or regular pot) that fits the Chashu.

Add the Chashu and bring it to a boil, skimming the scum and foam.

Then turn the heat to low/simmer.

Put an Otoshibuta (drop lid) on top to press the ingredient down and

limit the evaporation. If you don’t have an Otoshibuta, you can make it

with aluminum foil. Simmer on low heat for one hour, rotating Chashu

every 15 minutes (keep Otoshibuta on all times!). After one hour, there

is ½ inch liquid left in the pot. Remove the Otoshibuta and further

cook down the sauce on low heat until the sauce gets thicken and see

the bottom of the pot when you draw a line with a spatula.

To serve, slice the Chashu into ¼ inch pieces. You can use a propane

torch or broiler to sear the Chashu slices to enhance the flavor.

For the marinade

Fill saucepan with enough water to submerge eggs, and bring it to a boil

over high heat. When the water boils, carefully place the eggs on a ladle

a few at a time and lower into the water. Adjust the heat so the water

comes to a gentle simmer. Cook eggs for 6 mins. (Egg should be at room

temperature to start with.) After 6 mins, immediately plunge the boiled

eggs into a bowl of iced water to stop residual heat from further cooking

them. Soak for 6 mins. Once the eggs have cooled down, peel them while

they are submerged in ice water. The water pressure will ensure the egg

white’s delicate surface remains pristine while you peel the shell.

Pour the soy mixture into a large resealable plastic bag. Slip the eggs

into the bag, make sure they are fully submerged in the sauce. Seal bag

and refrigerate for 24 hrs.

21


Pepper and Tomato Stew

BY TANYA KORNACKER (NUTRITION)

Ingredients

3-4 cloves of garlic, or garlic powder

Bacon 1 lb or less, chopped small

pieces

1 onion medium/large chopped

small

6-8 medium-large tomatoes

4-6 bell peppers, mix of yellow,

orange, green

2-3 tbsp of chili powder or more to

taste

Salt and pepper to taste

Keeping Family Traditions Alive – Recipe from my Grandmother Mary

Kornacker.

Directions

You want equal portions of tomatoes and bell peppers. Use field

Tomatoes when available.

Chop tomatoes and peppers chunky but also bit size and set aside.

Chop and cook the bacon in a pot, over medium heat not too crispy.

Drain some of the grease not all of it, so your onions don’t stick when

its time to add them. Add onions and garlic. Continue cooking and

stirring until onions are cooked. Keeping lid on as much as possible to

retain moisture.

Add the peppers, stir occasionally, keep the lid on. Wait 5 minutes

and add the tomatoes. Stir occasionally, keeping the lid on as much

as possible to retain moisture. Add the chili powder, salt and pepper.

Continue cooking until tomatoes are cooked down and peppers are soft.

I make it and prefer to eat as is. My grandmother would add a little

cream at the end of cooking, to the pot just before serving. Or a dollop

of sour cream to her bowl. Option to use bacon grease only, instead of

keeping the bacon in the stew.

22


SOUPS &

SIDE DISHES


Mee Hoon Kueh

(Homemade Pulled Noodle)

BY ADRIELLE YEOW (CONNELL)

Ingredients (Serves: 2-3)

Dough for mee hoon kueh

250 g all-purpose flour

100 ml water

1 egg (lightly beaten)

1 tbsp oil

1 tsp salt

Soup

100 g ikan bilis (anchovy), washed

and cleaned

2 liter water

150 g minced pork

1 tsp corn flour

¼ tsp sesame oil

1 tsp soy sauce

white pepper

2 cups leafy vegetables (e.g. Chinese

spinach, chye sim)

Garnishing

100 g ikan bilis (anchovy), oven toasted

till golden brown and crisp

Spring onions, chopped

Handmade Mee Hoon Kueh (pulled noodle) is one of my favourite

comfort foods because it brings back memories from childhood. In the

old days when life was more difficult, wheat flour was often used to

knead into dough to make noodles, cooked in boiling anchovy broth

and topped with fried anchovies and leafy vegetable.

This one pot dish is considered as a very nutritious food that fills the

stomach at a very low cost. It is nutritious because anchovy broth/

soup is high in calcium. The noodle from dough is carbohydrates that

gives energy. If you have lean meat slice it, that will be the protein

source. The vegetables are fiber and provides vitamins and minerals.

Directions

Mee Hoon Kueh

Combine flour and salt in a large mixing bowl. Combine water, egg and

oil in a large measuring cup. Make a well in the flour mixture and pour

the liquid ingredients into the well. Use a wooden spoon and mix till

well combined.

Knead dough for about 5-10 minutes until dough is smooth and less

sticky. Cover bowl with cling wrap and set aside for 1 hour.

Soup base

Boil ikan bilis in water for about 45 minutes. Strain soup and set aside.

To cook (individual portions)

Heat some soup base in a small pot. Add some minced pork

Tear off flat pieces of mee hoon kueh dough and drop it into the

boiling soup. Add egg and vegetables and allow to boil for a few

minutes.

Season to taste with salt and pepper. Garnish with spring onions and

ikan bilis.

Serve hot.

24


Easy Navy Bean and

Ham Soup

BY CARRIE WILLIAMS (CORPORATE)

Ingredients

1 lb dry navy beans (soaked

overnight)

1 ham bone meaty or 3 cups of

chopped cooked ham

3 carrots medium diced

2 ribs celery diced

1 onion - medium – diced

2 tsp of minced fresh garlic

½ tsp black pepper

1 tsp of dried thyme

2 bay leaves

6 cups of chicken broth

Directions

Use one pound of dry beans, rinse 1lb of navy or great northern dry

beans. Pick through the beans for any stones or pebbles. Cover with

water and allow to soak overnight.

Under running water, rinse any coating off a meaty ham bone. Also,

scrape off any surface fat that you can. Add to a larger crock pot. (or

add chopped ham)

Dice three medium carrots, two ribs celery, and one medium onion.

Add the beans, carrots, celery, and onion to the crock pot. Add 2 tsp

minced garlic, ½ tsp pepper, 1 tsp of thyme and one bay leaf. Add 6

cups of chicken broth.

Cook on low for 10 hours. Two hours before the end of cooking,

remove ham bone to a cutting board. Allow the bone to cool for 10-15

minutes. Then remove all meat from the bone and return to crockpot.

Discard bone and any fat and waste.

To thicken the soup (optional), remove 2 cups of soup and blend the

mixture until smooth and return to crockpot.

25


Chicken Gnocchi Soup

BY JULIE MAGNUSON (NUTRITION)

Ingredients

3 tbsp butter

1 tbsp olive oil

1 cup onion, diced

½ cup celery, diced

2 garlic cloves, minced

¼ cup all-purpose flour

2 cups half & half

1 (14 oz can chicken broth)

for a thinner soup, use 2

1 tbsp fresh thyme

1 cup shredded carrots

1 cup spinach leaves, chopped

1 cup diced cooked chicken breast

(I use rotisserie)

1 (16 oz package potato gnocchi)

Salt and pepper to taste

Directions

In a large pot add butter and olive oil. Over medium high heat sauté

onions, celery and garlic until tender. Add the flour to create a roux

and cook for 1 minute.

Slowly add the half and half and chicken broth and stir until it starts to

thicken. Add the thyme, carrots, spinach, chicken and gnocchi. Simmer

for about 5 minutes or until gnocchi is cooked and soup is thickened.

Salt and Pepper to taste and serve immediately.

This is THE best comfort soup! I typically double it since my whole

family of 4 loves it and wants leftovers!

26


Christmas Potatoes

BY KATHERINE FORDON (CORPORATE)

Ingredients

2 lbs frozen hash brown potatoes

(the ones with little peppers and

onions are best)

1 cup butter

1 10 oz can cream of mushroom

soup

1 pint sour cream

½ cup minced onion

2 cups shredded cheddar cheese

½ tsp salt

½ tsp pepper

2 cups corn flakes

This dish has been served at Christmas every year for as long as I can

remember. We don’t really eat them at other times of the year, so it’s

always a special treat at Christmas. And hence the name “Christmas

Potatoes.” These can also be made and frozen before cooking. Wellcovered,

they can freeze for up to six months. I hope you enjoy them

as much as I do!

Directions

Grease a 9 x 13-inch casserole. Preheat the oven to 350 degrees F.

Mix the hash browns, cream of mushroom soup, sour cream, minced

onion, shredded cheddar cheese, salt, pepper and ½ cup melted

butter together.

Pour into the prepared casserole. Blend remaining melted butter and

corn flakes together and sprinkle on top.

Bake at 350 for 30 minutes or until the dish is bubbling at the top.

Enjoy!

27


Sweet Baked Beans

and Potato Bake

BY KERRIE ANN HOPKINS (AGRIBUSINESS)

Ingredients

Sweet Baked Beans

1 lb hamburger

1 onion

1 large can (3 lb 5 oz) pork-n-beans

1 bottle (12 oz) chili sauce

4 tbsp bbq sauce

½ cup brown sugar

½ cup ketchup

2 tsp onion salt

Bacon (optional)

Here is a recipe for Sweet Baked Beans and for Potato Bake … both

are delicious.

Directions

Sweet Baked Beans

Brown burger and onion, drain fat. Mix the remaining ingredients with

the burger and onion. Bake at 350 degrees for one hour.

Potato Bake

6 large potatoes (baked & cooled)

1 pint sour cream

1 cup cheddar cheese (grated)

1-2 bunches green onion (chopped)

Potato Bake

Peel and grate potatoes. Mix all ingredients together. Put mixture into

a casserole dish and sprinkle with ½ cup cheese. Bake at 350 degrees

for 30-45 minutes.

Topping

½ cup cheddar cheese (grated)

28


Soup Pot

BY MICHAEL KNEPP (AGRIBUSINESS)

Ingredients

2 tbsp olive oil

1 onion (chopped)

4 oregon grown garlic cloves

(minced)

2 jalapeno peppers (minced)

1 red pepper (chopped)

4 pints or 4 cans of chicken broth

2 pints or 2 cans of diced tomatoes

1 cup white wine (optional)

1 tsp oregano

1 tsp basil

1 tsp chili powder

½ cup lime juice

2/3 cup cilantro

1 small can green chiles

1 tsp cumin

2 tbsp olive oil

3 chicken breasts (chopped),

6 pheasant breasts works too!

Salt and pepper to taste

Fall brings upland bird hunting and one really good way to use

pheasant is in a good tortilla soup. Our family has seen four

generations of upland bird hunting, from my grandfather to our son,

and we enjoy the togetherness over an outdoor activity. Soups are a

great way to feed hungry hunters and even if you come home empty

handed, just substitute your game birds for chicken.

Directions

Under medium heat, add to pot: olive oil, onion, oregon grown garlic

cloves, jalapeno peppers, and red pepper. Sauté until tender, about 2

minutes.

Add the chicken broth, diced tomatoes, white wine, oregano, basil, chili

powder, lime juice, cilantro, green chiles and cumin.

In a skillet, heat the olive oil, add the chicken breasts (or pheasant

breasts) and salt and pepper. Brown chicken and add to pot to

simmer. Add tortilla chips to the bottom of the bowl and garnish with

cheese, sour cream and avocados.

29


SAUCES &

MARINADES


Pizza Sauce

BY HEATHER MESSER (AGRIBUSINESS)

Ingredients

½ cup Olive Oil

1 ½ tsp Red Pepper Flakes

1 ½ tsp Italian Seasoning

8 cloves Garlic, chopped

28 oz Tomato Puree

15 oz Diced Tomatoes (fire roasted

if possible)

Balsamic Vinegar to taste

Dash Worcestershire sauce

Salt and pepper to taste

We have a brick-wood oven in our outdoor kitchen. For summer

entertaining, pizzas with homemade sauce and a variety of toppings

are always a hit. This sauce is easy to make and puts the pizzas over

the top every time. Frequent guests can quickly tell when I’ve cheated

and used something from a jar!

Directions

Start Olive Oil, Red Pepper, Italian Seasoning, and Garlic on med-low

for about 5 minutes until fragrant. Add remaining ingredients and stir

until oil is completely incorporated into tomatoes and sauce.

Simmer at least an hour – adjust taste after simmering – it gets better

as it cooks.

Top your pizzas and ENJOY!

31


Teriyaki Marinade

BY JEANNE FORBIS (CORPORATE)

Ingredients

1 cup water

½ cup soy sauce

½ cup white vinegar

½ cup sugar

½ tsp garlic powder

1 tsp ground ginger root

A favorite dish any time of year is grilled chicken breasts. This teriyaki

marinade is simple but gives chicken a great taste – both sweet and

spicy. Allow the uncooked chicken breasts to soak in the marinade at

least overnight, then cook on the grill.

32


SWEETS &

DESSERTS


Carrot Cake

BY ALYSON ISSLER (NACHURS ALPINE SOLUTIONS)

Ingredients

For the cake:

2 cups flour

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

2 cups sugar

1 cup vegetable oil

4 large eggs

¼ cup apple sauce

1 tsp vanilla

3 cups grated carrots

1 cups chopped pecans

Cream cheese frosting:

8 oz cream cheese (room temperature)

½ cup butter (room temperature)

1 tsp vanilla

1/8 tsp salt

16 oz confectioner’s sugar

I really enjoy cooking. I spend time finding recipes to make healthy

dinners for my family and get the kids involved in helping prepare the

meals. My favorite type of cooking is baking though. I could spend a lot

of time baking!

Directions

Preheat oven to 350 degrees. Grease and flour two 9” round cake

pans. Set aside.

In a medium bowl, whisk together the flour, baking soda, cinnamon,

and salt until well combined. Set aside.

In the bowl of an electric mixer, beat the sugar and oil until smooth. Add

the eggs and beat until completely combined. Stir in the applesauce and

vanilla. On low, slowly add flour mixture to egg mixture. Stir in carrots

and nuts. Divide evenly between prepared cake pans.

Bake for about 38 to 39 minutes, or until a tester comes out with a

few small moist crumbs attached. I usually rotate cake pans once

about halfway through baking. Let cakes cool on wire rack for about

15 minutes. Carefully turn cakes out of pans onto wire racks to finish

cooling completely.

When cakes are cool, prepare frosting. In the bowl of an electric mixer,

beat cream cheese and butter until light and fluffy. Sprinkle with vanilla

and salt and mix well. Sift powdered sugar into cream cheese mixture.

On low, mix until well-combined. Beat on medium until frosting is desired

consistency. If too thick, add a little milk, 1 tsp at a time, until desired

consistency. Frost cake. Keep covered and refrigerate leftovers.

34


Sugar Cookies

BY ALYSSA MATTOON (AGRIBUSINESS)

Ingredients

1 cup unsalted butter

1 cup granulated white sugar

1 tsp vanilla

½ tsp almond extract

1 egg

2 tsp baking powder

½ tsp salt

3 cups all-purpose flour

As the holidays get closer, I can’t help but be reminded of my favorite

comfort food, Sugar Cookies! These delicious cookies are by far the

best comfort food. I love baking and decorating them because it allows

me to use my imagination in creating each one. These holiday cookies

also remind me of home and all the fun memories with my family.

Ultimately, sugar cookies remind me of happiness and comfort me

anytime of the year.

Directions

Bake at 350 degrees for 6-8 minutes.

Congo Squares

(Chocolate Chip Cookie Bars)

BY AMY PARK (AGRIBUSINESS)

Ingredients

2 ¾ cup white flour (you can use half

whole wheat flour for a pleasant

nutty taste)

2 ½ tsp baking powder

½ tsp salt

2/3 cup butter or margarine

2 ¼ cups brown sugar

3 eggs

1 cup chopped nuts (walnuts or

pecans), optional

2 cups (or 1 package) semi-sweet

chocolate chips

The Congo Squares recipe came from my grandmother and is great

for a quick dessert that feeds a lot of people. Something we needed

since I have 7 brothers and sisters.

Directions

In a medium saucepan, melt butter over medium low heat. Once

melted, add brown sugar and stir to combine. Allow to cool slightly.

Add eggs, one at a time, mixing well after each. Stir in dry ingredients

until just combined. Add nuts (optional) and chocolate chips, and stir

to combine. Grease and flour a 9” x 13” baking dish. Pour in batter and

spread to corners (batter will be thick). Bake at 350 degrees for 25-30

minutes. Cool on a wire rack and cut into bars. Serve with ice cream or

milk (or just eat them as-is).

35


Peanut Butter Chocolate

Chip Cookies

BY ANN BARLOW (FRIEND OF WILBUR-ELLIS)

Ingredients (Yield 24 large cookies)

2 ½ cups (318 grams) all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp fine sea salt

1 stick (113 grams) unsalted butter

¾ cup (202 grams) creamy peanut butter

(use the regular stuff like Jif or Skippy

or Marantha – not the natural one that

separates)

½ cup (100 grams) granulated sugar

1 cup (200 grams) packed dark brown

sugar

2 large eggs plus 1 egg yolk, at room

temperature

2 tsp vanilla

2 cups (340 grams) milk chocolate or

semisweet chocolate chips

These cookies are big and soft and utterly addictive. Your biggest

challenge will be refrigerating the dough for 24 hours – and not eating

it all before you ever turn it into cookies. I’m not the only one who

does that, right?

I use milk chocolate versus semisweet chips in these, which I’ve found to

be the more popular combination in my house, but either works great.

Directions

Preheat oven to 350ºF. Line baking sheets with parchment paper.

In a medium bowl whisk together the flour, baking soda, baking

powder, and salt.

In a large heat safe bowl, microwave the butter until melted. Vigorously

stir in the peanut butter into the hot butter until well combined. Stir

in the granulated sugar and brown sugar until well combined. Add

the eggs and yolk, one at a time, stirring well after each addition. Add

in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate

chips. Dough may be a little loose and slightly crumbly.

OPTIONAL: If time permits, cover the dough in plastic wrap and

refrigerate for at least 24 hours but no more than 72 hours. Let the

dough sit at room temperature just until it is soft enough to scoop.

Divide the dough into 3-tbsp sized balls using a spring-loaded scoop

and drop onto prepared baking sheets. Flatten dough slightly into disc

shapes with your palms. Dot each disc with a few extra chocolate chips

for picture-perfect cookies.

Bake for 12 minutes, or until golden brown. Let cool for 5 minutes

before removing to wire racks to cool completely.

Cookies can be stored in an airtight container at room temperature

for up to 3 days.

36


Best Butter Cookies!

BY ANNE CLEARY (CORPORATE)

Ingredients

1 cup soft butter

½ cup powdered sugar

2 cups flour

My parents were married in 1944, and so happily married for 75 years

and 11 months. This butter cookie recipe was in a cookbook they

received as a wedding present and it has been part of our holidays

ever since. This tradition has been shared in our family and my mother

thinks her great-grandchildren actually make the best batches! Here’s

the very, very simple recipe.

Directions

Cream butter and sugar, add flour and mix well. Make into balls,

flatten down (the back of a spoon with a dusting of flour works best).

Sprinkle with baker’s decorating sugar and bake at 375 degrees on an

ungreased cookie sheet for 12-15 min.

37


Chocolate Chip Cookies

Peanut Butter Fudge

Peach Cobbler

BY DARCIE SEARLES (NUTRITION)

Ingredients

Chocolate Chip Cookies

1 cup oleo, softened

¼ cup sugar

¾ cup brown sugar

1 small box instant vanilla pudding

1 tsp vanilla

2 eggs

2 ¼ cups flour

1 tsp baking soda

12 oz chocolate chips

Directions

Chocolate Chip Cookies

Beat oleo, sugars, vanilla and pudding. Add eggs & mix. Add flour and

soda - mix. Add chocolate chips and mix well. Using a cookie scoop,

spoon onto cookie sheet. Bake at 350 for 8-10 minutes. Enjoy!

Peanut Butter Fudge

2 cups sugar

2/3 cup milk

1 cup marshmallow creme

1 cup creamy peanut butter

1 tsp vanilla

Peanut Butter Fudge

Combine sugar and milk in medium saucepan and cook until it

reaches soft ball stage on a candy thermometer (235-245 F). Add

remaining ingredients and mix well. Pour into buttered 9x9 inch dish.

Let cool completely and cut. (*double recipe for 9x13 pan).

Peach Cobbler

1 cup sugar

1 cup flour

1 ½ tsp baking powder

½ tsp salt

1 stick oleo

1 small can peaches in light syrup

1/3 cup peach juice (retained from can)

1/3 cup milk

Peach Cobbler

Preheat oven to 350 degrees. Sift together dry ingredients. Add peach

juice and milk - mix well. Melt 1 stick of oleo in 8x8 inch pan. Pour

batter over the oleo, do not stir. Using a fork, layer peaches on top of

the batter, do not stir. Bake until crust rises to the top and is golden

brown - about 1 hour.

38


Quick and Easy

Apple Cobbler

BY HOLLY HAMBRUCH (AGRIBUSINESS)

Ingredients

7-8 large tart cooking apples, peeled,

cored and sliced (about 9 cups)

¾ cup sugar

¼ tsp cinnamon

2 cups flour

2 cups sugar

2 eggs

2 tsp baking powder

¼ tsp salt

2/3 cup butter melted

This is a very quick but tasty apple cobbler recipe that I’ve been using

for years. It’s my “go-to” dessert and I’ve been asked for the recipe a

multitude of times.

Directions

Heat oven to 350 degrees. Place sliced apples in ungreased 13x9

baking dish. Combine ¾ cup sugar and ½ tsp cinnamon in bowl and

sprinkle over apples. Combine remaining cinnamon, flour, sugar, eggs

and baking powder and combine until mixture resembles coarse

crumbs. Sprinkle over top of apples. Drizzle melted butter over the top

and bake 45-50 minutes or until lightly browned. Serve warm with ice

cream and a drizzle of caramel if desired.

39


Peanut Butter Blossoms

BY JEFF MILLER (AGRIBUSINESS)

Ingredients (approx. 36 cookies)

½ cup granulated sugar

½ cup packed brown sugar

½ cup creamy peanut butter

½ cup butter, softened

1 egg

1 ½ cups Gold Medal all-purpose flour

¾ tsp baking soda

½ tsp baking powder

Additional granulated sugar

About 36 Hershey’s Kisses Brand milk

chocolates, unwrapped

My all-time favorite cookie recipe (especially during the holidays!)

might be just a classic recipe you can find in many cookbooks, but it

takes me back to childhood memories of Christmases spent at my

grandparents’ home. I’m speaking of Peanut Butter Blossoms!

Just typing this makes my mouth water and you can see my excitement in

the photo when I made a couple batches a few years back! They are quite

easy and fun to make and taste amazing – and they’re the best after they

have cooled off, yet the Hershey’s Kisses are still soft ... Mmmm!

Directions

Heat oven to 375°F. In large bowl, beat ½ cup granulated sugar, the

brown sugar, peanut butter, butter and egg with electric mixer on

medium speed, or mix with spoon, until well blended. Stir in flour,

baking soda and baking powder until dough forms.

Shape dough into 1-inch balls; roll in additional granulated sugar. On

ungreased cookie sheets, place about 2 inches apart.

Bake 8 to 10 minutes or until edges are light golden brown.

Immediately press 1 milk chocolate candy in center of each cookie.

Remove from cookie sheets to cooling rack.

Credit: Betty Crocker

40


Ginger Cream Cookies

Peanut Brittle

BY KATHY WILKINS (NUTRITION)

Ingredients

Ginger Cream Cookies

½ cup butter

1 cup sugar

2 eggs

1 cup molasses

Add: 4 ½ cups flour

½ tsp salt

1 tsp nutmeg

2 tsp ginger

1 tsp cloves

1 tsp cinnamon

Grandma Jorgensen made these cookies in the 1950s for us ~ still a

favorite.

Directions

Ginger Cream Cookies

Mix all ingredients together and pour soda hot water as you blend all

together. Drop by spoonful onto cookie sheet - Bake 350º for 9-10

minutes. Cool, store in airtight container. (I always bake one cookie to

test if there is enough flour - most of the time I have to add another ½

cup to the batter)

Dissolve: 2 tsp soda in 1 cup hot water

Peanut Brittle

½ cup water

1 cup karo syrup

2 cups sugar

2 tbsp butter

2 cups salted peanuts

1 tsp flavoring

1 ½ tsp soda

Peanut Brittle

PREPARE COOKIE SHEET: Sprinkle 2 cups mixed nuts on buttered

cookie sheet and set aside.

Cook together first four ingredients in heavy bottomed pan to thread

stage (I turn my burner on high - it cooks faster but you need to watch

it). Add peanuts and stir continually to keep from burning.

When candy turns light golden and is boiling add flavoring. Remove

from heat and quickly stir in soda - pour immediately onto large

buttered cookie sheet.

DO NOT SPREAD CANDY OUT - leave it where it lays - let cool and

break into pieces - store in airtight container.

41


Apple Dumplings

BY LESLIE SLATE (FRIEND OF WILBUR-ELLIS)

Ingredients (approx. 36 cookies)

2-3 Granny Smith Apples

2 sticks butter

1 tsp vanilla

1 12 oz can of Mountain Dew

2 tubes of Crescent Rolls

1 ½ cups sugar

Cinnamon to taste

Apples are one of my favorite fruits to eat. I love them because they

are a healthy snack and you can make muffins, cakes, cookies, bread,

etc. Our family loves Apple Dumplings. Here is our favorite recipe for

this comfort food.

Directions

Slice peeled apples in 6 or 8 pieces. Roll each apple piece in one

crescent roll dough piece and seal all edges. Put in a greased 13X9

pan. Melt butter, add sugar and stir. Add vanilla. Pour over apples.

Pour Mountain Dew soda all around the edges and down the middle

of the apples. Sprinkle with cinnamon. Bake at 350 degrees for 40

minutes. Serve warm with a scoop of ice cream.

Sincerely,

Leslie Slate (Jennifer Day’s Mother) Ogden, Utah, Nutrition branch

42


My Irish Great-Grandmother’s

Bread Pudding

BY LINDA MEYER (CORPORATE)

Ingredients (makes 8 servings)

1 (2 lbs) loaf sliced white bread, crusts

removed

½ butter, softened

½ raisins

1/3 cup Irish Whiskey

2 ½ cups milk

2 ½ cups whipping cream

1 vanilla bean, slit

8 eggs

1 cup sugar

Cinnamon-sugar (about ¼ cup)

Caramel-Whiskey Sauce (makes

about 2 cups)

1 ½ cups sugar

½ cup water

½ cup butter

Whipping Cream

½ cup Irish Whiskey

Here is the recipe for my favorite dessert – my Irish Great-

Grandmother’s Bread Pudding recipe, which can also be made without

the whiskey.

Every time I serve this at the holidays, as much as I hope there will

be leftovers, somehow it always disappears. It also brings back

fond memories of my childhood at my grandparents’ home. I hope

employees try this and love it as much as I do – warning …. it’s very rich.

Directions

Irish Bread Pudding

Spread bread slices with some soft butter. Toast lightly on 1 side. Cut

bread in ½-inch squares. Set aside.

Plump raisins in Irish Whiskey. Set aside.

Heat milk and cream with vanilla bean, scraping out seeds from bean.

Cool. Discard bean. Set milk aside.

Beat eggs with sugar. Add to mixture. Stir in bread cubes and rain

mixture. Let stand 15 min.

Pour bread mixture into well-buttered 13 x 9 inch glass baking pan.

Dot with remaining butter sprinkle with cinnamon-sugar to taste. Bake

at 350 degrees 45-60 minutes or until lightly golden on top. Serve with

Caramel Whiskey Sauce.

Caramel-Whiskey Sauce

Melt sugar in water over low heat until caramelized. Add butter and 1 ½

cups whipping cream and cook to desired consistency.

Cool, then add whiskey and more cream for desired consistency if

necessary.

43


Cherry Cheesecake

BY PEGGY SALING (NUTRITION)

Ingredients

2 pkgs Philly cream cheese

¼ cup powdered sugar

1 pkg dream whip

1 can cheery pie filling

1 graham cracker crust

Directions

Mix dream whip according to package.

In a separate bowl mix cream cheese and powdered sugar. After this

is mixed add dream whip. Mix together. Add to Graham cracker crust.

Put in refrigerator for 1 hour. Then add can of cherry pie to the top.

Enjoy.

Chocolate Crazy Cake

BY RACHEL TURNER (AGRIBUSINESS)

Ingredients

2 cups sugar

3 cups flour

6 tbsp cocoa

2 tsp baking soda

1 tsp salt

2 tsp vanilla

3 tbsp apple cider vinegar

¾ cup oil

2 cup cold Water

Chocolate Peanut Butter Frosting

2-3 cup powdered sugar

3 heaping tbsp crunchy peanut

butter

2 tsp vanilla

¼ cup water

We have a family chocolate cake that is to die for. Put some warm

applesauce over it or cold ice cream on the side and you will be in

heaven.

Directions

Chocolate Crazy Cake

Mix all ingredients until combined, Bake @ 350 degrees for 40 min.

Once cooled top with Chocolate Peanut Butter Frosting

Chocolate Peanut Butter Frosting

Mix all ingredients together, add or take away water amount to reach

desired consistency.

44


Strawberry Salad

BY SAM ENGEL (AGRIBUSINESS)

Ingredients

Toppings

2 packages (4-serving size each) Jell-O

strawberry-flavored gelatin

2 cups boiling water

2 boxes (16 oz each) frozen sweetened

strawberries, thawed

Crust

2 cups pretzels, crushed

¾ cup butter, melted

3 tbsp sugar

Filling

1 container (8 oz) Cool Whip frozen

whipped topping, thawed

1 package (8 oz) cream cheese, softened

1 cup sugar

This Strawberry Salad is my favorite comfort food because it is the

perfect combination of sweet and salty. It is the perfect end to a

delicious holiday meal and can be made at any time of the year.

Directions

Dissolve gelatin in boiling water. Stir in strawberries; refrigerate until

partially set, about 1 hour 45 minutes.

Heat oven to 350° F. In medium bowl, mix Crust ingredients. Press into

ungreased 13 x 9-inch baking dish. Bake 10 minutes. Cool on cooling

rack.

In medium bowl, beat filling ingredients with electric mixer on medium

speed until smooth. Spread over cooled crust. Cover and refrigerate

until cool and gelatin topping in bowl is partially set.

Carefully spoon gelatin topping over filling. Refrigerate 4 to 6 hours or

until firm. To serve, cut into 4 rows by 3 rows.

45


Choc-Chip and

Mars Bar Cookies

BY STEPHANIE HACKATHORN (CONNELL)

Ingredients

150 g salted butter (softened)

½ cup brown sugar

½ cup caster sugar

1 egg

1 tsp vanilla essence

1 ¾ cups plain flour

1 cup choc chips

Approx. 10 mini mars bars or 4 large

mars bars, chopped into bite size

pieces.

Directions

Heat your oven to 180 degrees Celsius and line two baking trays with

baking paper.

Mix the softened butter, vanilla essence and sugars in a stand mixer

until light and fluffy. Add in the egg and mix till combined. Hand mix in

the flour. Stir in the choc chips and chopped mars bars.

Form into large tbsp balls, place on tray with enough room to spread

and then flatten the tops

Bake for approx. 10-12 minutes

Storage tip:

Place the leftover cookies in a sealed container with a piece of baking

paper on top of the cookies and 1 piece of bread on the baking sheet.

The slice bread will take all the moisture and keep your cookies soft

for days.

46


Irish Cream Cheesecake with Whiskey

Caramel and Coffee Whipped Cream

BY STEPHEN SILBERNAGEL (AGRIBUSINESS)

Ingredients

Cheesecake

1 stick butter

2/3 package chocolate cookies with

cream filling (like Oreos)

16 oz cream cheese

1 cup sour cream

1 1/3 cup Irish cream liquor

4 eggs

1 cup sugar

Caramel

1 cup sugar

½ cup water

½ cup cream

4 tbsp Irish whiskey

Coffee Whipped Cream

1 cup heavy cream

1 tsp instant coffee

¼ cup sugar

Cheesecake is always a favorite food, better yet when combined with

your favorite drink.

Directions

Put the cookies in a food processor and pulse until crumbled. Melt

butter and mix. Spread on a tart pan or springform and bake 10

minutes at 350°F. Remove from oven and allow to cool. If you don’t have

a food processor, put the cookies in a big baggie and smash with a clean

mallet or hammer or other heavy object.

In a food processor, pulse the cream cheese, sour cream, and sugar

until smooth. While the machine is on, slowly add the liquor, followed by

the eggs one at a time. Pour the filling into the cookie crust and bake for

about 50 minutes. If you don’t have a food processor, use a mixer (hand

or stand).

Chill the cake at least 5 hours or as many as 2 days.

Mix the water and sugar and put over high heat. Occasionally shake the

pan around, but don’t stir. Cook about 15 minutes until browned, but

not burned. No stirring!

Add the cream and whisk while the mixture bubbles, but watch out

because it will bubble way up the sides of the pot and possibly splatter.

This mixture is HOT. Add the whiskey once smooth. Chill.

Pour caramel over cake once cooled.

Microwave the cream until warm. Add instant coffee and sugar. Chill

until cold. Whisk to form whipped cream.

Serve cake with whipped cream on the side.

47


Christmas Fruit Cake

BY TANYA KORNACKER (NUTRITION)

Ingredients

1 ½ lbs glazed pineapple chopped

1 ½ lbs mixed Red & Green glazed

cherries (total) chopped or cut in half

1 ½ lbs golden raisins

1 ½ lbs pecans pieces

1-2 cups brandy

Rinse all fruit to remove glazed syrup.

rinse raisins as well. Combine all fruit

and nuts in a very large bowl. Pour

brandy over the fruit/nut mixture. Stir

and cover. Let stand overnight. Mix

occasionally.

Keeping Family Tradition Alive – Recipe from Grandfather John

Kornacker.

Directions

Put butter in a very large mixing bowl or a roasting pan to start.

Squeeze the butter and cream butter by hand till light and creamy.

Then start adding a little sugar at time continue creaming till light and

fluffy and not gritty. Then add 2-3 eggs at a time and beat/mix by hand

until smooth. Then add flour 1/3 portions at a time while mixing by

hand, adding a little water at a time and vanilla while continue to mix.

Mix/ beat by hand until creamy smooth.

Add half the fruit/nut mixture into the batter by hand. Fold the fruit

into the batter by hand not stirring, folding. Fold fruit from the bottom

of the bowl pulling up only until blended. Keep adding handfuls at a

time. Move quickly. Do not mix too much or too long, the batter will

turn dark.

Put large handfuls of batter into the prepared frame/pan starting in

the corners. Do not use a spoon. Push into the corners so there are

no air pockets. Continue to fill the frame by handfuls and pat down.

Scrape the bowl on top of the mixture and smooth the extra creamy

batter to blend in.

48


Ingredients (Cont’d)

Butter and eggs should be at room

temperature

1 lb butter room temperature

1 lb eggs room temperature

1 lb white sugar

1 lb flour

water 1 cup

Vanilla 1 tbsp on the recipe

Preparing the Frame/pan:

Wood Frame – using 1” x 2/12” wood, make frame with inside

dimensions 10” x 15”

Place minimum of 58-60 or more sheets of newspaper layered onto

a cookie sheet. No less than 58. It will depend on your cookie sheets

and how they bake you may need more sheets of paper.

Place the wood frame on top of the pan of newspapers. Line the

wooden frame with brown paper grocery bag or a roll of brown paper

to fit the frame. The brown paper needs to go up the sides of the

wood frame. Then line the frame with parchment paper. Parchment

paper needs to go up the sides of the wood frame as well. Trim the

brown and parchment paper if it goes over the frame. Grease the

parchment paper.

Baking instructions:

Place a pan of water at the bottom of the oven. Keep the water in the

oven for the first hour and a half of baking time.

Bake at 325 F for 1 and ½ hrs. Turn pan after 1 hour

Lower the temperature to 275F approx. bake for another 1 ½ hrs or

until the top cracks slightly. When pressed the cake should spring

back.

Sometimes the baking time is a little less or a little more. Check every

15-20 minutes after the turning down the oven. You want a nice

golden brown colour, not a dark brown colour.

Leave the cake in the frame to cool. Wait until the next day to take the

cake out of the frame and cut

Cut cake into 10 blocks. Wrap individually in plastic wrap, double wrap.

Then wrap individually in tin foil

Freeze, give as gift, or make as the top tier of a wedding cake.

49


SNACKS


Roasted Pumpkin Seeds

BY MADELEINE SMELTZER (AGRIBUSINESS)

Ingredients

A ripe pumpkin

Oil

1 tbs butter

Directions

Pick a ripe pumpkin. Cut around stem and remove top. Remove seeds

and pulp with spoon, sort out seeds.

Rinse seeds with cool water. Drizzle oil on seeds and spread on foillined

covered pan.

Roast in 325-degree oven for 10 minutes, turning frequently.

Remove from oven and mix seeds with 1 tbs butter, then season to

taste (sweet or savory)

Red Stuff

BY MEGHAN KEOGH (AGRIBUSINESS)

Ingredients

2 cans whole beets

½ cup red wine vinegar

1/3 cup sugar

Approximately 2 oz horseradish

Kielbasa sausage

Directions

Shred beets the add vinegar, sugar and horseradish together. Put in

air-tight container and refrigerate for 3-4 hours. Slice up some kielbasa

sausage and eat with the red stuff.

51


DRINKS &

SPIRITS


Eggnog in Quantity

BY JAMES BEATTY (AGRIBUSINESS)

Ingredients

12 egg yolks

1lb confectioner’s sugar

2 cups dark rum, brandy, or bourbon

3 cups of liquor (I use a combination

and include Kahlua)

2 quarts whipping cream

1 tsp vanilla

12 egg whites

Fresh nutmeg

Be sure to use good fresh eggs. The best eggs have a firm orange yolk

and are from hens that have access to free range.

Use heavy whipping cream. This is not a drink that is successful in a

low-fat version.

Use good quality liquor. I use a combination of liquors to spread out

the flavors. The saying that “nothing succeeds like excess” is especially

true when it comes to adding booze to the eggnog. The Brits say that

“Christmas brandy will make you randy,” so add an extra splash.

Use fresh nutmeg kernels and grate onto each serving as desired.

Directions

Beat separately until light in color 12 egg yolks. Beat in gradually 1 lb.

confectioner’s sugar. Add very slowly, beating constantly 2 cups. dark

rum, brandy, or bourbon. These liquors form the basis of the “nog,”

and you may choose one variety or mix to taste.

Let mixture stand covered for 1 hour to dispel the “eggy” taste.

Add, beating constantly, 3 cups of liquor (I use a combination and

include some Kahlua).

2 quarts whipping cream, 1 tsp vanilla (or to taste)

Refrigerate covered for 3 hours.

Beat until stiff but not dry

12 egg whites

Fold egg whites lightly into the other ingredients. Serve sprinkled with

fresh nutmeg and cinnamon to taste.

Yield is about 1 gallon. I always make a double batch. With all that

liquor it keeps very well refrigerated. The egg whites will separate

after standing so fold them back in. A jar of this eggnog makes a great

holiday present. Have a cup while opening your presents. You’ll love

them all!

This is a very rich, high-cholesterol, high-octane eggnog. Do not

operate heavy equipment after drinking.

53


Pomegranate Martini

BY LINDA MEYER (CORPORATE)

Ingredients (Serves 2)

1 ½ cups pomegranate juice

2 oz Absolute Citron vodka or white

tequila

1 oz Cointreau liquor

Cup of ice

Splash of sparkling water (optional)

Squeeze of lemon (optional)

Directions

Shake ingredients in a shaker and put in chilled martini glasses. Put

pomegranate fruit into glass as garnish. Yummy!!

54


Conversion Chart

WEIGHT

MEASUREMENT

TEMPERATURE

55

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