2006 Diversity Recipe Book

8/9/2019 2006 Diversity Recipe Book

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Multicultural Recipe

Book

April 26 2006

PONSORED BY: THE FINANCE DIVERSITY SUBCOMMITTEE


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hope this recipe book which is rich

DIVERSITY inspires each of you to

others about your own experiences.

Thank you to all that participated in

making this recipe book a success.

y Bon Appetite Manga Buen Provecho

UI Finance Diversity Subcommittee from Left to Right - Jim Niziolek, Lawanda Leslie,

Maria Severino, Mayra Ortiz, Michelle Hanson and Brian Beckwith. Not shown in photo

– Carmen Diaz, Judy Gray, Regenna Lacy-Campbell and Diana Saunders.


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Recipe IndexItem Provided by Recipe No.Main CoursesCachupa Adrien Esdaile Recipe #1Chicken Prosciutto Maria Severino Recipe #2Crabmeat Pasta Salad Barbara Sherman Recipe #3

Farmer’s Cheese Pierogis Brian Beckwith Recipe #4Italian Beef Ragout Vinny Morcaldi Recipe #5Jamaican Curry Chicken with

Rice and Peas Regenna Campbell Recipe #6Mexican Chicken Michelle Hanson Recipe #7Mini Meatball Soup Mary Jo Cannon Recipe #8Pasta Bolognese Salvatrice DeLuca Recipe #9Polish Lasagna Jim Niziolek Recipe #10

Scallops in Tomato Basil Sauce Christine Schneider Recipe #11Shrimp Ceviche Angel Bruno Recipe #12Shrimp in Roasted Red Pepper Sauce Cindy Latina Recipe #13Shrimp Paella Carmen Diaz Recipe #14Stewed Conch Judy Gray Recipe #15Sweet and Sour Meatballs Jim Clemente Recipe #16Taco Soup Gregory Buckis Recipe #17

DessertsAnginettes Dave Ricciardi Recipe #18Brownies Shauna Paton Recipe #19Cheesecake Robin Savinelli Recipe #20Cranberry Nut Coffee Cake Marcia Bissell Recipe #21Flan Mayra Ortiz Recipe #22German Chocolate Cake Sandy Boisvert Recipe #23

Oreo Balls Lisa O’Connor Recipe #24Pistachio Cake Mary Criscuolo Recipe #25Red Velvet Cake Diana Saunders Recipe #26Soulful Cornbread Muffins Lawanda Leslie Recipe #27Strawberry Cake Adrien Esdaile Recipe #28Tiramisu Pam Dunican-Hatch Recipe #29


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Ingredients

1 bag dry Hominy corn

1 bag frozen Lima beans1 bag dry Goya roman beans

1 bag frozen Collard greens

or 1 small cabbage cut in quarters

1 1b smoked turkey meat

1 can tuna (in olive oil)

2 laurel bay leaves

½ cup olive oil

1 large yellow onion

adobo seasoning black pepper

2 garlic buds

Directions:

Wash all corn and dry beans. In a heavy large kettle (10 quart) sauté meat with onion,

garlic and bay leaves in olive oil. Add corn and boil for 45 minutes. Add roman beans,

let cook for 20 min. Cover and lower heat enough to maintain a steady but slow boil.

Add lima beans and can of tuna and cook for additional 20 min. Lastly, add collardgreens or cabbage. Cover and continue cooking, make certain liquid covers the corn and

beans. Use at least 4 quarts of water. May require adding more water and seasoning.

Continue to gently boil over low heat for an additional half hour. Add pepper and adobo

seasoning according to taste! For best results, let cachupa sit covered and off the flame

for at least twenty minutes before serving.

optional: Fried fish goes great with this dish. Also, leftover cachupa can be served for

breakfast. Add a little olive oil in frying pan, add onions and sauté. Add cachupa and let

it heat up slowly until it begins to dry out. Serve w/ eggs!

Cachupa

Recipe #1


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Makes 4 servings

4 skinless chicken breasts

4 slices of provolone cheese (or cheese of your liking)4 slices of prosciuttoflour¾ cup wine1 ½ cups of heavy cream3 tablespoons Romano cheese½ cup (1stick) butter

Pound chicken breast with mallet until evenly flat. Place cheese

and prosciutto on the flattened chicken and roll chicken. Melt butterin sauté pan. Lightly dust chicken in flour. Saute chicken, seam-sidedown, four minutes on each side until brown. Drain butter. Removechicken, Deglaze pan with wine. Reduce wine by half. Add the chickenbreast back to pan, heavy cream. Sprinkle with Romano cheese

Chicken Prosciutto

Recipe #2


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1 lb Rotelle pasta

Crabmeat – salad style1 small or med red onionBroccoli florets – freshSliced mushrooms – freshSweet or Baby peas – microwavableGarlic saltPepper

AccentWishbone Creamy Italian Dressing

Cook Pasta and peas as directed on box/bag. Mix all ingredients together.

Crabmeat Pasta Salad

Recipe #3


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Dough ingredients

3 1/2 cups All-purpose flour Shurfine brand

1/3 cup Nonfat Dry Milk Powder Carnation brand3/4 teaspoon Baking Powder4 teaspoon Cooking Oil2 Beaten Eggs1/2 teaspoon Salt3/4 cup Water

In large mixing bowl, stir together 3½ cups flour, 1/3-cup nonfat dry milk powder, ¾ tsp.baking powder, and ½ tsp. salt.

In a small mixing bowl, beat together ¾ cup water, 4tsp. Cooking oil and 2 eggs. Add to

flour mixture and fold together until combined.

On floured surface, knead dough 10 strokes or until smooth. Let dough rest for 5-10minutes.

Roll out dough to 1/8" thickness, using a 3" round cutter or a water glass with a 3"diameter. Cut out rounds of dough. Place 1 tablespoon filling in the center of eachcircle. Moisten edges fold over in half moon shape and with a fork pinch to seal.

Cheese Filling

Farmers cheese, Baltic Style pressed cheese block. (white in color, heart shaped).Grate cheese, add egg yokes and sugar.

Bring to boil a 3/4 full large kettle of water. Place several pierogi in the boiling water andwatch until they rise to top. After the pierogi has come to surface continue boiling foranother 3-5 minutes. Remove pierogi from kettle place in container add butter toprevent pierogi from sticking together. Store in refrigerator.

In a regular size frying pan over medium heat add add oil and fry until pierogi arebrowned or golden.

Farmer's Cheese Pierogis

Recipe #4


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Ingredients:

3 cups converted rice3 tbsp. olive oil

2 onions, finely chopped

2 lb. top sirloin cubed

1/2 lb. carrots, sliced

3 ribs celery, sliced

1 green pepper, cubed

1 yellow pepper, cubed

1 28 oz. can diced tomatoes

2 tbsp. Worcestershire sauce1 tbsp. cornstarch

1/4 cup finely chopped parsley

Garnish ingredients:

1 tbsp. grated lemon peel

1/4 cup finely chopped Vidalia onion

2 tbsp. finely chopped parsley

1 tsp. cracked black pepper

Cook rice as directed on package. Meanwhile in a large frying pan over medium

heat in hot oil, saute onion until softened. Add cubed beef, cook and stir until

beef is browned on all sides. Add carrots, celery, and tomatoes, bring mixture to

a boil and simmer for 45 to 55 minutes until beef is cooked. Stir in remaining

ingredients except parsley and cook for another 5 minutes, until peppers are

softened. Mix cornstarch with some water to make a smooth paste. Stir into

meat mixture, bring to a boil stirring continuously until sauce thickens and comesto a boil. Season to taste and stir in parsley. Mix together garnish ingredients and

sprinkle on each

Italian Beef Ragout

Recipe #5


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Ingredients

1 chicken (cut in small pieces)1 tablespoon Vegetable oil

2 Cloves garlic, chopped

2 Scallions, chopped1 tablespoon Curry powder1 tablespoon Allspice

1 tablespoon ginger½ cup chicken broth

1 large Potato diced

Directions 1. Heat the vegetable oil and add the garlic, scallions,

pepper, curry, allspice, chicken broth and ginger2. Cook for a 5 minutes then add the chicken

3. Cook on medium heat for 30 minuets then add potatoes

4. Cook until potatoes are tender

RICE & PEAS

Ingredients

½ cup dried small red beans or red kidney beans

4 cups watera small amount of salt2 cups coconut milk

1 scallion chopped1 sprig thyme

2 cups uncooked rice

Directions Combine the beans, water and salt in a saucepan. Cook over medium heatr

until tender for about 2 hours. Add the coconut milk, scallion and thyme.

Bring to a boil then add the rice and stir. Reduce the heat and simmer for 25minutes or until the liquids have been absorbed.

NOTE: Best results if dried beans are soaked in water 8-10 hours beforecooking. Then use this water in the cooking process. Makes 6 servings.

Jamaican Curry Chicken and Rice

Recipe #6


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Makes 4 servings.

Preheat oven to 375 degrees.

Ingredients

4 - boneless chicken breasts

1 - package dry taco seasoning mix

1c salsa

Cooking spray

8 oz package shredded cheddar or taco blend cheese

Sour cream (optional)

Pour taco seasoning mix into zip lock plastic bag

Add chicken breasts and shake well to coat

Spray a small baking dish with cooking spray

Layer breasts in dish and put in the oven

Cook about 25 minutes

Cover chicken with 1 cup of salsa and cheese

Cook another 5-10 minutes until chicken is done

and cheese is meltedServe with sour cream (optional).

Mexican Chicken

Recipe #7


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Ingredients:

2 tablespoons extra-virgin olive oil,2 turns of the pan in a slow stream2 carrots, peeled and chopped2 ribs celery, chopped1 medium onion, chopped2 bay leaves, fresh or driedSalt and freshly ground black pepper1 pound ground beef, pork and veal combined1 egg, beaten2 cloves garlic, minced1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls1/2 cup plain bread crumbs, a couple of handfuls1/2 teaspoon freshly grated or ground nutmeg6 cups chicken stock or broth2 cups water1 1/2 cups dried pasta, rings, broken fettuccini or ditalini1 pound triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat add oil, chopped carrots, celery and onions andbay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6minutes, stirring occasionally.While the veggies cook, combine meat, egg, garlic, grated cheese, breadcrumbs, salt, pepper, nutmeg.Uncover your soup pot and add broth and water to the pot. Increase heat to highand bring soup to a boil. When soup boils, reduce heat a bit and start to roll meatmixture into small balls, dropping them straight into the pot. You are making meatdumplings that will cook in the broth. When you are done rolling the meat, add

pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta istender, stir in chopped spinach in batches. When spinach has wilted into thesoup, the soup is done and ready to serve. Adjust your seasonings. Serve soupwith crusty bread or grilled cheese sandwich

Mini Meatball Soup

Recipe #8


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Ingredients 12 oz. Rigatoni Pasta

1 tbs. butter3 oz. mushrooms, diced, 1 cup1 sm. onion, chopped1 carrot, diced1 small rib celery, diced2 cloves garlic, minced½ lb. ground beef1 can (28 oz.) crushed tomatoes w/basil1 can tomato paste¼ cup white wine

1 ¼ tsp. salt¾ tsp. pepper2 tbs. grated Romano cheeseadditional Romano, optional

Directions

1. Cook pasta according to package directions: drain and transfer to serving plate.2. Meanwhile, in pot melt butter over medium heat. Add mushrooms, onion, carrot,

celery, and garlic.3. Cook stirring occasionally, until softened, 5 minutes.4. Crumble in beef5. Cook, stirring occasionally, until no longer pink. 5 minutes.6. Stir in tomatoes, 1 cup water, paste, wine, salt and pepper7. Bring to a boil8. Reduce heat to medium-low: cover9. Simmer 20 minutes

10. Stir in Romano cheese11. Serve over pasta with additional cheese if desired

Pasta Bolognese

Recipe #9


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Ingredients

1/2c. Rice(not instant)1 1/2 lbs. ground beef

1/2 lbs. ground pork

1 can tomato soup

1 med. Head cabbage

2 eggs (beaten)

1 med. Onion chopped

2 1/2 tsp. salt

1/4 tsp. pepper 1 can sauerkraut

Chop cabbage very coarsely, cover with water and boil for 10 minutes

Drain. Boil rice until tender, drain slightly, then set aside.

Mix meat, 2 eggs, onions, seasoning and 1/2 can soup.

Then add rice and mix well.

Place 1/2 of cabbage in deep 9 x 13 pan or lasagna pan.

Layer meat mixture on top of cabbage and top with remaining cabbage.

Drain and rinse sauerkraut. Layer on top. Dilute soup and pour over all.

Cover with foil and Bake 1 1/2 hrs. at 350 degrees.

Polish Lasagna

Recipe #10


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Ingredients:

2 onions, chopped1 tbsp. olive oil1 1/2 lbs. large scallops1 cup canned diced tomatoes1 cup chicken broth1/2 cup fresh chopped basil

Directions:In pan over medium heat saute onions in hot olive oil until softened. Addscallops and saute for a few minutes on each side until golden brown. Set aside. Add chicken broth and diced tomatoes; bring to a boil. Stir in bail; season totaste with salt and pepper. Return scallops to pan. Reheat if necessary. Serveimmediately. Garnish with fresh basil if desired.

Scallops in Basil Tomato Sauce

Recipe #11


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Shrimp Ceviche

1 Pound raw Shrimp

2 onions diced

1 tomato - diced1 green pepper diced

chopped cilantro

salt to taste

2 cloves of garlic

black pepper

5 limes

olive oil

Peel shrimp and season with salt, black pepper,and garlic. Cook shrimps in a fry

pan for 5 minutes. let shrimps cool down. cut onions in small pieces add limesuice, cut tomatoes and green peppers also in small pieces and add it to the

onions. Mix all together and add the cilantro and salt as needed and two spoons

of olive oil.

Shrimp can be served over white rice.

Recipe #12


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2lbs Uncooked Shrimp

2 Red Peppers Roasted and Skin Removed

(or jarred roasted red peppers, 12 oz)8 oz Philadelphia Cream Cheese (room temperature)3 Garlic Cloves

¼ Cup Chicken Broth

¼ Cup White Wine½ Teaspoon Red Pepper Flakes

¼ Cup Fresh Basil, Chopped2 Tablespoons Fresh Parsley, Chopped

Clean and peel shrimp.In blender or food processor combine the above ingredients except for the

shrimp and parsley.Heat mixture in a skillet, add shrimp and cook approximately 5 to 7 minutes or

until shrimp turn pink. Add salt and pepper to taste and add parsley.

Serve over white rice or pasta.

Enjoy!

Shrimp in Roasted Red Pepper Sauce

Recipe #13


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A seafood version of Spain's most popular dish

- shrimp cooked together with Valencia rice,

onions, peppers and peas.

1 tbsp. Goya Olive Oil

3/4 cup diced onion

3/4 cup diced red pepper

1 tbsp. Goya Minced Garlic or 2 cloves minced garlic

1 package (12oz.) Goya Valencia Rice

3 cups hot water

1 packet Goya Cubitos En Polvo - Powdered Chicken Bouillon 1 packet Goya Sazón con Azafran

2 tbsp. chopped fresh parsley

1 bay leaf

1 lb. medium shrimp, peeled and deveined

2 cups Goya Frozen Peas

1. Preheat oven to 400° F with oven rack in lower third of oven.

2. In a paella pan or large ovenable skillet, heat oil on medium. Stir in the onion

and red pepper, and cook for 5 minutes until onion is soft. Stir in garlic and riceand cook for 2 minutes.

3. Stir in water, bouillon and Sazón and bring to a boil. Add the remaining

ingredients and mix well. Return to a boil.

4. Place in oven, uncovered, for 25 minutes, until all liquid is absorbed, and rice

is tender. Discard bay leaf. Serve.

Shrimp Paella

Recipe #14


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4-5 lb. cleaned conchs1 med. Onion

2-3 Tbsp. vegetable oil1 crushed hot pepper2 Tbsp. flour½ small can have crushed tomato1 clove garlic½ teaspoon thymeSalt and pepper to taste

You must pound fresh conchs that have been cleaned. Boil until tender in waterwith a little salt. Set aside until ready to add to gravy. Place vegetable oil in panand brown flour. Add onion and garlic into the browned flour (will have a pastelike texture). Let this cook down a little bit than you add tomato. Fry a little morethan add water (until you reach a gravy consistency), thyme and crushed pepper.Cook about ten minutes more than add conch. Cook ten minutes.

You can use a canned conch but my mother being from the Bahamas would

know instantly and does not recommend it.

Stewed Conch

Recipe #15


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1 10oz. Jar Sweet and Sour Sauce¼ Cup Brown Sugar

3 Tbs. Soy Sauce½ tsp. Garlic Powder3 lbs. Mini Meatballs (or Package Frozen Meatballs)1 Cubed Red Bell Pepper1 Cubed Green Bell Pepper1 Can of Dole Pineapple Chunks with JuiceSalt and Pepper to Taste

Place all ingredients in pan except for meatballs, let simmer for 15 to 20 minutesuntil peppers become soft. Add meatballs and let cook for 15 minutes more oruntil meatballs heat through. Let stand for 5 minutes before serving.Serve alone or over wide noodles or white rice.

OR

Place all ingredients in slow cooker. Cook on low for 7 to 8 hours. Remove lidand let stand for 5 minutes before serving.Serve alone or over wide noodles or white rice.

Enjoy!

Sweet and Sour Meatballs

Recipe #16


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Ingredients

2 pounds ground beef2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can pink kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (4 1/2-ounce) cans diced green chiles

1/2 cup green olives, sliced, optional

1 (1 1/4-ounce) package taco seasoning mix1 (1-ounce) package ranch salad dressing mix

Tortilla chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer thebrowned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes,

green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in aslow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on thestove. To serve, place a few tortilla chips in each bowl and ladle soup over them. Top with sourcream and cheese.

Taco Soup

Recipe #17


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INGREDIENTS:

• 1/2 cup margarine

• 1/2 cup white sugar

• 3 eggs

• 1/2 teaspoon vanilla extract

• 1/2 orange, juiced

• 3 1/2 cups all-purpose flour

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 cup confectioners' sugar

• 1 teaspoon fresh lemon juice

• 2 tablespoons milk

• 1/4 cup sprinkles or colored sugar for decoration

DIRECTIONS:

1. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2. In a large bowl, cream together the margarine and white sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla and orange juice. Sift

together the flour, baking powder and baking soda; stir into the orangemixture. The consistency will be thick and sticky. Drop dough by teaspoonfuls

onto the prepared cookie sheets.

3. Bake for 10 minutes in the preheated oven, or until golden. Cool on wire

racks.

4. In a small bowl, stir together the confectioners' sugar, lemon juice and milk

until smooth. Dip the tops of cooled cookies into the icing, then into sprinkles.

Let stand until set.

Anginettes

Recipe #18


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1 cup margarine or butter (softened)

1/4 cup cocoa4 eggs2 cups sugar1 1/2 cups flour1/2 t salt2 t vanilla2 cups walnuts

Mix all of the above and put into a greased 9 x 13 pan.Bake at 350 for 25-30 minutes.Sprinkle with powdered sugar when cool.

Brownies

Recipe #19


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For the crust:

1 1/2 cups of crushed graham crackers

2 tbs melted butter

2 tbs sugar

Mix together and spread evenly in bottom

of 10 inch spring form pan. Place in refrigerator.

For the Filling:

4-8 ounce packages of cream cheese

2 pints of sour cream (equals one pound)

6 eggs

1 1/2 cups of sugar

1 tsp vanilla

Leave cream cheese, sour cream and eggs at room temperature for about 3 hrs.

Mix cream cheese and sugar together.

Beat eggs in one at a time.

Add vanilla, and beat till smooth.

Bake for 1 hour at 350 degrees. Shut off heat, but keep cheesecake in oven for

(1) one hour longer.

Cool in refrigerator.

Cheesecake

Recipe #20


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INGREDIENTS:

1 stick of butter (quarter of a pound)1 cup granulated sugar

2 eggs2 cups flour

½ pint sour cream (1 cup)

1 large can whole cranberry sauce

½ tsp. salt

1 tsp. baking powder

1 tsp. baking soda

½ cup chopped walnuts1 teaspoon vanilla

FROSTING:

¾ cup confectioner’s sugar

½ teaspoon vanilla

1 tablespoon milk

INSTRUCTIONS:

-cream butter then add sugar

-add unbeaten eggs one at a time-sift dry ingredients together (salt, baking powder, baking soda, flour)

-alternate adding dry ingredients and sour cream to egg mixture-add vanilla

-grease tube pan (not angel cake pan)

-put a layer of batter in bottom of pan

-swirl in cranberry sauce and continue layering with batter and

cranberry sauce, ending with cranberry layer on top-sprinkle with nuts

-bake at 350 degrees for 50 minutes-cool for five minutes before removing from pan

-frost while hot

Cranberry Nut Coffee CakeRecipe #21


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Preheat oven 350

Ingredients:

2 cans (13oz ea) evaporated milk

1 cup whole milk

8 medium eggs

1 c sugar (for Flan)

½ tsp salt

1 tbsp vanilla

Caramel glaze:

¾ to 1 cup sugar

Directions:• In a 3x8 round metal baking pan, melt sugar over medium/low heat to

make glaze, stirring constantly

• Once melted – spread glaze around to coat bottom and sides of pan, set

aside to cool

• Prepare boiling bath, (a larger baking pan with water – enough to coat ½

way up of the smaller pan, i.e. roasting pan) put in oven to preheat

• Mix eggs (just enough to mix yokes with whites)

• Add both milks, salt and sugar, blend well with beater (approx. 2 min.)

• Strain mixture into a clean bowl using a mesh screen (to eliminate anylumps)

• Add vanilla, stir with a spoon

• Poor into pan with glaze

• Add Flan pan to big pan in over and bake for 1 to 1 ½ hours

• Cool completely

• Knife edges to loosen Flan from pan before flipping into a cake/pie serving

pan with high edges (to avoid loosing the caramel)

• Serve

• To store: Keep refrigerated

Flan

Recipe #22


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12 to 15 servings

Ingredients:

1 package (18.25 ounces) chocolate cake mix,mixed according to the package directions

1 cup chopped pecans, divided1 cup shredded coconut, divided1 cup sweetened condensed milk3 tablespoons butter1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstickcooking spray then flour.2. Place the cake batter in a large bowl and add 1/2 cup pecans and 1/2 cupcoconut; mix well then pour into the baking dish.3. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the centercomes out clean.4. In a small saucepan, combine the sweetened condensed milk, butter, andvanilla over medium heat. Cook for about 5 minutes, until thickened, stirring

constantly. Stir in the remaining 1/2 cup pecans and 1/2 cup coconut. Spreadover the warm cake and allow the cake to cool completely before cutting intosquares.

German Chocolate Cake

Recipe #23


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Ingredients

Package of Oreo’s

8 oz package of cream cheese

12 oz bag of morsels

Mix softened cream cheese and Oreo’s together. Roll into

balls. Refrigerate for at least an hour.

In a double boiler or microwave melt the morsels. Take the

Oreo balls and dip into morsels. Place in refridge for at

least a few hours.

Enjoy

Oreo Balls

Recipe #24


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1 pkg yellow cake mix

1 pkg instant pistachio pudding

1/2 cup oil

3 eggs

1 cup club soda

1 cup chopped nuts

Grease & flour two round pans.

Mix all ingredients together for 2 minutes.

Bake at 350 degrees for 25 - 30 minutes.

Frosting:2 pkgs instant pistachio pudding

3/4 cup milk

2 cups whipping cream

Beat for 2 minutes

Allow cake to cool and frost.

Keep refrigerated

Pistachio Cake

Recipe #25


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INGREDIENTS:

• 2 1/2 cup all purpose flour

• 1 1/2 cup sugar

• 2 tablespoons cocoa• 1 teaspoon soda

• 1 teaspoon salt

• 2 eggs

• 1/2 cup oil

• 1 cup buttermilk

• 2 oz (1/4 cup) red food coloring

• 1 teaspoon vanilla

• Icing, see below

PREPARATION:

Place all dry ingredients in bowl; stir to blend. In another bowl, blend eggs with

fork. Add oil and blend again. Add egg mixture to dry ingredients and mix with

wire whip until smooth. Add and blend buttermilk, food coloring, and vanilla into

the batter.

Pour equally into three greased and floured 8-inch cake pans. Bake at 350° for

30 minutes. Cool ten minutes and remove from pans.

Icing

• 1/2 stick butter

• 8 oz cream cheese

• 1 lb box of powdered sugar

• dash of salt

• 1/2 tsp vanilla

• 1 c chopped nuts

Beat icing ingredients together until light and fluffy. Frost and fill cake. Sprinkletop of cake with chopped walnuts.

Red Velvet CakeRecipe #26


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Prep: 15 min.Bake: 20 min.

Makes 12 servings, 1 muffin each

Ingredients:

• 2 cups cornmeal

• ½ cup flour

• 1 ½ tsp. CALUMET Baking Powder

• ½ tsp. ground red pepper (cayenne)

• 2 eggs

• 1 cup MIRACLE WHIP Dressing• ½ cup milk

• 1 can (8 ¾ oz.) whole kernel corn, well drained

• ¼ cup chopped onions

• ¼ cup chopped red or green bell pepper

PREHEAT oven to 400oF. Mix cornmeal, flour, baking powder and ground redpepper in large bowl; set aside. Beat eggs, dressing and milk with wire whiskuntil well blended. Add to flour mixture; stir just until moistened (Batter will belumpy.) Stir in remaining ingredients.

SPOON batter evenly into 12 greased or paper-lined medium muffin cups.

BAKE 20 minutes or until lightly browned around edges.

Soulful Cornbread Muffins

Recipe #27


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Ingredients

4 Eggs

¾ Vegetable oil1 sm. box Strawberry jello10oz. Frozen strawberries

2 Tbsp flour1 Box Duncan Hines yellow cake mix (Butter Recipe)

Directions:

Pour cake mix in large bowl, add eggs, oil, jello, strawberries and flour

in bowl and mix well. Grease bundt pan and lightly coat with flour.Pour cake mixture in bundt pan and bake at 350° for 45 minutes,

let cool and serve. (serves 10)

optional: Top w/ cool whip and fresh strawberries.

Strawberry Cake

Recipe #28


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This recipe makes 6 servings.

Ingredients

• EGG YOLKS, 6• SUGAR, 3 tbs• MASCARPONE CHEESE, 1 lb.• STRONG ESPRESSO, 1-1/2 cups cooled• DARK RUM, 2 tsp• LADYFINGERS, 24 (packaged)• BITTERSWEET CHOCOLATE SHAVINGS, 1/2 cup for garnish

Directions

1. In a large bowl, using an electric mixer with whisk attachment, beat eggyolks and sugar until thick and pale, about 5 minutes.

2. Add mascarpone cheese and beat until smooth.3. Add 1 tablespoon of espresso and mix until thoroughly combined.4. In a small shallow dish, add remaining espresso and rum.5. Dip each ladyfinger into espresso for only 5 seconds. Letting the

ladyfingers soak too long will cause them to fall apart.6. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish,

breaking them in half if necessary in order to fit the bottom.

7. Spread 1/2 of the mascarpone mixture evenly over the ladyfingers.8. Arrange another layer of soaked ladyfingers and top with remaining

mascarpone mixture.9. Cover Tiramisu with plastic wrap and refrigerate for at least 2 hours, up to

8 hours.10. Before serving, sprinkle with chocolate shavings.

FYI: If you are afraid to eat raw eggs you can put the egg yolks and sugar into adouble boiler and heat until eggs are stringy stirring constantly. Mixture will bepaler in color. Let it cool for a few minutes(about 5) then add the mascarponecheese.

Tiramisu

Recipe #29


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Hanson and Campbell Productions

Important

“The purpose of this recipe book is not intended for sale.

Recipes that have been provided by employees are either

‘in-the-family recipes or copies of an original-copyrightrecipe".

2006 Diversity Recipe Book

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