codin' and cookin' volume two

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For information, contact Municipal Code Corporation

[email protected]. Box 2235

Tallahassee, Florida 32316-2235

Interior design by Stacy CorryCover artwork by Stacy Corry

Edited by Stacy Corry, Francine King, an d Diana Ossi

1st Printing, April 2008



Published by

Copyright © 2008 Municipal Code Corporation All rights reserved

P.O. Box 2235 Tallahassee, FL 32316-2235



Municipal Code dedicates this publication to the memory of Deb Housser; an inspirational cook, a wonderful co-worker,

and a cherished friend. She will be missed.



Special thanks to all those who contributed their delicious recipes,an d to the dedicated staff o f Municipal Code Corporation,without whom this publication would not have been possible.

Thank yOli to Stacy Corry fo r designing this book andmanaging its production, to Francine Kingfor editing an d

proofreading, to Diana Ossi, fo r her expert advice andexperienced eye, to Anne Wilson/or sharing photos/rom

her extensive archive, and to Don Woodfor delving into hispersonal collection o f historic ordinances an d oddities.



Municipal Code Corporation is a company whose culture is to celebrate with

food. We seem to invent reasons to celebrate: holidays, birthdays, anniversaries,welcoming new employees, well-wishing departing employees, meetingproduction goals - you name it, we'll celebrate it.

Back in 200 I, when the company turned 50 years old, we published the firstcollection o f our favorite recipes. They, as is this collection, are recipes we havetried and tested on each other. Thus you may rest assured every dish found hereinis delicious.

But for this second editiono f

Codin'&

Cookin' to properly reflect our company,customers and employees, it had to contain more than recipes. So, sprinkledwithin the book are unusual or amusing laws which have caught our attentionover the course of many Codes and many years. We hope you will find the odd or

old-fashioned ordinances entertaining and the recipes enticing. Bon opperi!!

A ~ ~A. Lawtoll Lallgford

Presidelll / C. E.O.

MUllicipal COlle Corpora/ioll

p/KJIo by $IOCJ' Con')'



Table of Contents

Appetizers and Beverages..........................................11

Breads and Mufns.....................................................31

Desserts......................................................................47

Entrees.......................................................................85

Soups, Salads and Sauces........................................123

Vegetables................................................................145

Index.........................................................................163



Appetizers and Beverages



Section 1. Article 13 of Chapter 2 of Title 26 of the Of cial

Code of Georgia Annotated, relating to food service

establishments, is amended by adding at its end a newCode section to read as follows:26-2-379(a) As used in this Code section, the term ‘sweet tea’

means iced tea which is sweetened with sugar at the timethat it is brewed.(b) Any food service establishment which serves iced tea

must serve sweet tea. Such an establishment may serveunsweetened tea but in such case must also serve sweettea.(c) Any person who violates this Code section shall

be guilty of a misdemeanor of a high and aggravatednature.

Section 2. All laws and parts of laws in con ict withthis Act are repealed.



Sweet Tea

Ingredients:

5 Liplons Cl iced tea brew tea bags5 Tbl sugarI pinch baking soda (removes hi//erness and cloudinessfrom tannins)

Directions:

Put sugar in an empty tea pitcher. In a small cooking pot, pour about a quarto f

water (l prefer to use bottled, but tap is fine). Add tea bags and bakingsoda and heat to a boil. Remove pot from heat and let sleep 5-10 minutes.Remove tea hags. Pour tea into pilcher over sugar, stirring until sugar hascompletely melted. Add a quart o f cold water. and stir until completelyblended.

StQCY CorryDigital Art Director


/4



5


Sun-Dried Tomato Brunch Bake

Ingredients:

3 Tbl unsalted butter, softened10 slices high-quality white sandwich bread (recommend Pepperidge Farm ® Hearty White)3 C shredded mozzarella cheese½ C grated fresh Parmesan Reggiano cheese

(don’t substitute or will not have enough avor)½ C oil-packed sun-dried tomatoes, drained, patted dry (or

3 oz. package sun-dried tomato strips, coarsely chopped)8 large eggs3 C whole milk 1 medium onion, grated (important to grate, not chop; grate right

into container with milk and eggs)1 tsp table salt1 tsp ground black pepper1 tsp dry mustard

Directions:

Spray 9” x 13” glass baking dish with food release. Spread butter over oneside of each slice of bread, then cut into 1” pieces. Scatter half of breadevenly into dish and sprinkle with half of cheeses and tomatoes. Repeat withremaining bread, then cheeses and tomatoes. Whisk together eggs, milk,onion, salt, pepper and mustard and pour evenly over bread. Press lightlyon the bread to submerge. Cover tightly with plastic wrap and refrigerate atleast 8 hours or up to 36 hours. Remove dish from refrigerator and removewrap. Adjust oven rack to middle position and preheat oven to 350°. Bake

until puffed and golden brown (about 1 hour).

Serves 6 - 8. Diana OssiSupplement Department



6

Spiced Cheeseball

Ingredients:

1 package (8 oz.) Philadelphia ® cream cheese, softened8 oz. Vermont sharp white cheddar cheese, shredded½ C dried cranberries, chopped¼ tsp pumpkin pie spice (If you don’t have pumpkin pie spice, a shake

each of cinnamon, nutmeg, and allspice can be substituted.)1 C walnuts, toasted, nely chopped, divided in half

Directions:

Combine all ingredients reserving half of the walnuts. Shape into a ball androll in reserved walnuts. Wrap in plastic wrap and refrigerate until rm.Serve as a spread with crackers.

Diana OssiSupplement Department




7

Mini-Mexican Bread Pizzas

Ingredients:

1 baguette French bread½ jar picante sauce½ can black beans1 C shredded mozzarella cheese1 small jar pickled jalapeños (optional)

Directions:

Cut bread into ½” rounds and place at on cooking sheet. Put small spoonfulsof picante sauce and black beans on rounds then top each with one jalapeñoand mozzarella cheese. Put under broiler until cheese is melted.

Patrick HolidaySales Department




Clam Cocktails Served in Green Pepper Cups

Ingredients:

Green bell peppers (1 per servings needed)Neck clams (3 or 4 per servings needed)½ pint ketchup1 large lemon1 tsp onion juice10 dashes Tabasco ® sauce1 tsp salt1 tsp pepper1 tsp horseradish1 tsp nely chopped parsleyLettuce leaves (for garnish)

Directions:

Neatly cut off the stem end of as many small bell peppers as there arepersons to be served - do not throw caps away! Remove the seeds fromeach pepper. Place three or four small little neck clams in the hollow of each pepper, then cover clams with sauce, which is made as follows: In amixing bowl, mix together well ketchup, the juice of the lemon, the onion

juice, Tabasco ® sauce, salt, pepper, horseradish, and parsley. Set bowl onice until thoroughly chilled and stir a little cracked ice through the mixture.To serve, lay a lettuce leaf on each serving plate, and stand the pepper onthe leaf, one to each person. After the peppers are lled with the clams andsauce, cap with the slice with stem still attached. Oysters may be served inthe same way.

Maria Protti Deputy City AttorneyOf ce of the City AttorneyCity and County of San Francisco,California


8



Sec. 7-21 Refreshment stands in cemeteries

(a) Prohibited. The erection of refreshmentstands and the sale of soft drinks,confectionery, and refreshments in and uponcemeteries within the corporate limits of thecity be, and the same is hereby prohibited.



20

Better Than Store Bought Vegetable Dip

Ingredients:

1 (8 oz.) package of cream cheese (I use light)½ C of mayonnaise4 - 6 green onions cut up in small pieces (about ¼” - I use some of the green)2 tsp beau monde seasoning2 tsp dill weed2 tsp dried parsley

Directions:

Mix all together in a bowl with a hand mixer. Mix well so all the avors areblended. Keep refrigerated until ready to serve.

Elen Fox Regional Sales Representative




Texas Trash Salsa

Ingredients:

2 cucumbers2 tomatoesy, C chopped green bell pepper

I jalapeno pepper1onionJ clove garlic2 Tbl lime juiceI tsp fresh parsley2 lSP fresh cilantroY2 tsp salt ( fuse celery salt fo r this recipe. but either is fine.)Your favorite tortilla chips

Directions:

Pee) cucumbers, remove seeds and chop. Chop tomatoes, onion, and bellpepper. Mince garlic, parsley, cilantro, and jalapeno pepper (make sure to

remove seeds from jalapeno pepper before mincing). In a medium non-reactive bowl, stir together all of the ingredients. Cover and refrigerate forat least 1 hour to maximize flavor. Serve with tortilla chips.

Grea! appetizer 10 serve with margaritas!

Stacy CorryDigital Art Director


2 /

/



22

Jalapeño Cheddar Skippers

This comes from a seafood restaurant in Ft. Lauderdale, 15th Street Fisheries:

Ingredients:

2 C all-purpose our ¾ tsp salt1¼ C Wisconsin shredded cheddar cheese¼ C shredded Asiago cheese¼ C jalapeño peppers (fresh, ne diced)1¼ C milk

Directions:

Preheat oven to 425°. Line cookie sheet with parchment paper or food spray.In a large mixing bowl, whisk together our and salt. Fold in shreddedcheeses and jalapeños. Add milk but do not over-mix. This will produce avery thick batter.

Drop by spoonful onto parchment paper in ¼ cup portions 2” apart. Bakein center of oven 10 - 12 minutes or until edges are browned. Makes 18skippers. Best served warm. Can be reheated.

Hint: Skippers should spread out in oven and become at like a skipping stone. If batter is too cold, can be attened down on cookie sheet to helpbake.

Peggy Lamar Supplement Department




23

Marinated Cheese

Ingredients:

½ C olive oil½ C white wine vinegar1 (2 oz.) bottle diced pimento, drained3 Tbl chopped fresh parsley3 Tbl minced green onions3 cloves garlic, minced1 tsp sugar¾ tsp dried basil½ tsp salt½ tsp ground black pepper1 (8 oz.) package cheddar cheese1 (8 oz.) package cream cheese, cold

Directions:

In a jar with a tight tting lid, combine the olive oil, wine vinegar, pimento,parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorouslyto blend. Set aside. Cut the block of cheddar cheese in half lengthwise.Cut crosswise into ¼” slices to form squares. Repeat with cream cheese.Arrange cheese squares alternately in a shallow baking dish with slicesstanding on edge. You can arrange in a single long row, or 2 parallel rowsdepending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.To serve, remove slices to a serving platter so they are still arranged in analternating pattern. Spoon some of the extra marinade over the cheese, andserve with crackers. Note: It is a lot easier to slice the cream cheese when

it is super cold. Makes a very pretty and colorful presentation. It is great toserve around the holidays with the red from the pimentos and the green of the parsley.

Christie Davis MCCi




25

Asparagus Bundles

Ingredients:

1 lb fresh asparagus (washed and bottoms snapped)¼ - ½ lb proscuitto or bacon (thinly sliced)Olive oilSaltPepper

Directions:

Preheat sauté skillet with olive oil. Take 3 or 4 asparagus spears at a timeand create bundles. Wrap with meat. Place in skillet and sprinkle with saltand pepper. Sauté until meat is crispy and asparagus is bright green (about4 minutes).

Fast, easy and good!

Janet Cramer Supplement Department




26

Tomato Bacon Cups

Ingredients:

2 Tbl Hormel ® Real Bacon Bits1 medium tomato (small dice)½ small onion (small dice)¾ C grated Swiss cheese½ C mayonnaise1 Tbl dried basil1 (10 oz.) can aky biscuits

Directions:

Preheat oven to 375°. Mix all ingredients except biscuits and set aside.Separate each biscuit into three thinner biscuits and lay in a mini muf n tin.Using a tart shaper (or a shot glass), press each into the muf n tin to forma shell. Fill biscuit cup with tomato and onion mixture. Bake for 10 - 12minutes, until golden brown.

Makes 30 appetizers.

Christie Davis MCCi




27

Hot Spinach and Artichoke Dip

Ingredients:

1 C chopped frozen spinach1½ C chopped artichoke hearts ( can or jar ), drained6 oz. cream cheese¼ C sour cream¼ C mayonnaise⅓ C grated Parmesan½ tsp red pepper akes¼ tsp salt¼ tsp garlic powder

Directions:

Cook spinach and artichokes in 1 cup of water until tender and drain. Discardliquid. Heat cream cheese in microwave for 1 minute or until hot and soft.Stir in rest of ingredients and serve hot.

Serve with tortilla chips. I double this recipe, because it is a favorite whenentertaining.

Christina HoffmanCode Department




Super Duper Wake Up Smoothie

Ingredients:

I C fresh or frozen blueberriesI C vanilla yogurtI C pineapple, grape, or orange juice1 bananaJ C fresh or frozen strawberries or raspberries

Directions:

Combine all ingredients in blender and blend for 30 seconds or untilsmooth. If mixture is thicker than you would like, add a few cubes o f iceand blend again to thin. Pour and serve immediately. Great energy boost in

the morning!

Makes 2 servings.



28



Butterbeer

Ingredients:

1 C DeKuyper'sol> Butterscotch Schnapps7 C Stewart'sol> Cream Ale

Directions:

This is a festive party drink for muggles of legal drinking age, and sosimple to make! Just make sure your bottles of schnapps and soda are well

chilled, then measure and blend in a punch bowl or large pitcher (this recipemakes 2 quarts). Mix gently, so you don't lose the fizzy! For a more intensebutterscotch flavor, you can add a teaspoon of butterscotch extract, but itreally isn't necessary. Serve immediately. Goes great with pumpkin pastiesor cauldron cakes.

Tip: Try this as a French vanilla ice creamfloat.


Appetizers and B"erages ~ ) L/, -

29



Crawfsh Cardinale

Ingredients:

1½ sticks butter2 bunches green onions3 lb craw sh, shells removed ( shrimp may be substituted )6 Tbl our 6 Tbl butter ( additional for sauce )1 pint half and half ¾ C ketchup1 (10 oz.) can Rotel ® tomatoes, drained1 (12 oz.) can sliced mushrooms, drainedSalt, to tastePepper, to tasteTabasco ® sauce, to taste2 Tbl dry sherry

Directions:

Melt 1½ sticks of butter in a large frying pan. Chop green onions and craw shtails and sauté ten minutes or until meat is rm. Transfer to a separate bowl.Melt the additional butter in the same pan and blend in our. Slowly add half and half. Add ketchup, tomatoes, mushrooms, salt, pepper, dry sherry, andTabasco ® sauce. Simmer for 10 minutes. Drain butter out of craw sh andgreen onions, then add mixture to pan. Cook 15 - 20 minutes on low heat.

Serve with bread toast, on top of pasta, as a dip, or anyway you please.

A. Lawton Langford

President / C.E.O.


30



Breads and Muffins



S e c . 2 0 - 1 4 3 . Up k e e p a n d ma i n t e n a n c e o f wo r m s t a n d s .

Al l wo r m s t a n d s s h a l l b e k e p t c l e a n , we l l - p a i n t e d ,a n d i n g o o d r e p a i r . ( Or d . No . 1 8 3 1 , § 4 , 1 0 2 7 - 7 0 )



35

Chocolate Zucchini Bread

Ingredients:

3 C all-purpose our ¼ C unsweetened cocoa powder1 Tbl ground cinnamon1 tsp baking soda½ tsp baking powder1 tsp salt2 C sugar3 eggs1 C vegetable oil (lighten up by substituting ½ C applesauce and ½ C oil)2 tsp vanilla extract2 C grated zucchini (about one medium-large)1 C chopped nuts of your choice1 C semisweet chocolate chunks/chips

Directions:

Preheat oven to 350°. In a medium bowl, combine our, cocoa, cinnamon,baking soda and powder, and salt; mix well. Stir in chocolate and nuts andset aside. In a separate large bowl, combine sugar and eggs; beat until well

blended. Add oil and vanilla; combine well. Stir in zucchini. Add our mixture; stir just until moistened. Divide batter evenly into 2 loaf pans (8½”x 4½”) sprayed with food release. Bake until toothpick inserted comes outclean (55 - 60 minutes). Cool in pans 10 minutes. Remove from pans andcool on wire rack.

Diana Ossi

Supplement Department

Breads and Mufns



36

Broccoli Cornbread

Ingredients:

4 eggs, beaten1 large onion, chopped1 stick margarine, melted¾ C small-curd cottage cheese1 C grated cheddar cheese1 (8.5 oz.) box Jiffy ® corn muf n mix1 (10 oz.) box frozen chopped broccoli, thawed and drained

Directions:

Preheat oven to 375°. Mix all ingredients in a large mixing bowl. Pour intogreased 10” x 9” pan or iron skillet. Bake 45 minutes.

Francine KingCode Department

Breads and Mufns



37

Savory Cheese Mufn Biscuits

Ingredients:

2 C self-rising our ¼ C oil1 tsp salt1 tsp Lawry’s ® seasoning salt1 tsp cayenne pepper8 oz. sharp cheddar cheese, shredded½ - 1 C milk 12-slot muf n tin, buttered

Directions:

Preheat oven to 400°. Mix all ingredients and add milk slowly until batter isthick like mud but won’t pour, just fall off spoon. Spoon into muf n tin linedwith muf n cups or sprayed with food release, lling ¾ full. Bake until they

just start to turn brown. Let sit for 5 minutes, then take out of tins.


Breads and Mufns



38

Jalapeño and Bacon Cornbread

Ingredients:

1 package of cornbread mix ( your favorite )5-6 slices of bacon, chopped2 jalapeños, chopped, seeds removed

Directions:

Mix cornbread according to package and set aside. In small fry pan, cook 5-6 slices of chopped bacon until crispy. Add two chopped jalapeños andsauté for 60 seconds. Let cool for a few minutes and mix into cornbread mix(grease and all). Bake and serve according to directions on package.


Breads and Mufns



Banana Chocolate Walnut Muffins

Ingredients:

1!4 C butter. softened1!4 C applesauce1Yz C sugar

1 tsp vanilla extract1 C mashed banana1!4C sour cream2 eggs, lightly beaten2 C all-purpose flour1Yz tsp baking powderY2 tsp baking sodaY2 tsp cinnamon1 C chopped walnutsY2 C semisweet chocolate chipsNon-stick spray or cooking oil2 dozen muffin cups

Directions:

Preheat oven to 350°, Lightly spray or grease muffin cups and place in muffintins. In a large mixing bowl, mix butter, sugar, and vanilla until creamy. Stirin banana, sour cream, applesauce, and eggs. Mix dry ingredients into thebanana mixture until evenly moist. Fold in chocolate chips and walnuts.Pour batter into prepared muffin cups (each cup should be about 314 full).Bake 20 - 25 minutes, or until done.

Makes 24 muffins.


Breads and Muffins

40



4

Old-Fashioned Biscuits

Ingredients:

2½ C our 1 tsp salt1 Tbl baking powder¼ tsp baking soda3 Tbl lard or shortening1 C sour milk

Directions:

Preheat oven to 350°. Mix dry ingredients together; cut in lard or shortening.Slowly blend in milk, just until dry ingredients are moistened. Roll out on

oured cloth or surface to about ½” thick. Cut with biscuit cutter or glasstumbler. Place on ungreased baking sheet and bake for 10 minutes or untilgolden brown.

Jimmy CharltonCode Department

Breads and Mufns



42

Buttermilk Cornbread

Ingredients:

1 C cornmeal⅓ C all-purpose our ¼ tsp baking soda1 tsp baking powder1 tsp salt1 egg, beaten1 C buttermilk

Directions:

Preheat oven to 400°. Combine dry ingredients; add beaten egg andbuttermilk, mixing well. Pour into greased, heated 8” or 9” iron skillet.Bake for 20 minutes, or until lightly browned.

Serves 8.

Jimmy CharltonCode Department

Breads and Mufns



43

Orange Marmalade Bread

Ingredients:

½ C (8 Tbl or 1 stick) butter½ C orange marmalade3 C all-purpose our ½ C sugar2 tsp baking powder¼ tsp salt2 large eggs1 C milk 1 C chopped pecans or walnuts

Directions:

Preheat oven to 350º. Spray a 9” x 5” loaf pan with vegetable spray. Placebutter and orange marmalade in a heat-proof bowl and microwave on highfor 30 seconds (or melt in a saucepan). Stir to combine and let cool. Whisk together our, sugar, baking powder, and salt in a large bowl. Set aside. Beateggs with milk using a dinner fork. Add buttered marmalade, egg mixture,and nuts to the our mixture. Stir with a dinner fork until combined but donot over mix. Pour into prepared pan. Bake for 1 hour. Allow to cool 10minutes before turning out onto serving plate. Cool to room temperaturebefore slicing to serve.

Yield: 1 loaf

Jimmy Charlton

Code Department

Breads and Mufns



Painless Popovers

Ingredients:

I Y. C milkI Tbl butter, melted and cooledI C all ·purpose flourY. tsp salt2 eggs

Directions:

Preheat oven to 4500. In a mixing bowl. whisk the milk, butter, flOUT and saltuntil blended. Add eggs, one at a time, whisking mixture after each addition.Fill buttered popover pans or large custard cups J!4 full. Bake at 4500,reducing heat to 3500 after 15 minutes, then baking another 20 minutes, oruntil popovers are very finn. Remove from the oven and slit each popover

with a sharp knife to allow steam to escape. Serve immediately. Great withsweet butter, jams, preserves, and honey.

Tip: lfyoll allow the eggs and milk to si t and warm lip to room temperaturebefore starling, it will give your popovers more height.


Breads and Muffins

44



Can you keep up with our eagle eyed editors? These were all real typos sent in with city ordinances and caught before

they went to press. See if you can spot them!

“ …wh e r e t h e c o u n t y i s t h e o wn e r , t h e c h a i r ma n o f t h e c o u n t y i s a u t h o r i z e d t o s i g n o n b e h a l f o f t h ec o u n t y . Wh e r e t h e c i t y i s t h e o wn e r , t h e c h a i r ma n

o f t h e c o mmi s s i o n e r s i s a u t h o r i z e d t o s i n f o r t h ec i t y . ”

“ …a p e r s o n ma y t r a n s p o r t c o n c r e t e p i e o f ag r e a t e r wi d t h t h a n o t h e r wi s e a u t h o r i z e d o v e rhighways, if a permit for each project is rsts e c u r e d f r o m t h e c i t y …”

“ …g e n e r a l me r c h a n d i s e a n d c o n n i v a n c e s t o r e s …”

“ …n o p e r s o n s h a l l p o s s e s s 2 5 g r a ms o r l e s s o f ma r i j u a n a …”

“ …t h e b o a r d s h a l l me a t a t l e a s t o n c e e a c h mo n t h …”

“ …i t i n c l u d e s b u t i s n o t l i mi t e d t o , s u c ha n i ma l s a s mo u n t a i n l i o n s , t i g e r s , l i o n s ,b e a r s , p a n t h e r s , l e o p a r d s , wo l v e s , r h i n e s t o n e s ,e l e p h a n t s , a n d o t h e r s u c h a n i ma l s . ”

“ P e r s o n s h a l l me a n a n y a n i ma l k e p t f o r p l e a s u r er a t h e r t h a n u t i l i t y ”



Desserts



S e c . 1 6 - 9 1 . Dr e s s Re q u i r e me n t s .Al l v e n d o r s s h a l l b e p r o p e r l y a t t i r e d

i n s h i r t s o r b l o u s e s a n d s h o e s .( Or d . No . 8 4 - 0 0 - 1 2 , § 1 , 3 - 6 - 8 4 )



50

Bananas Foster

Ingredients:

2 Tbl butter¼ C dark brown sugar¼ tsp cinnamon¼ C orange juice3 bananas3 C frozen fat-free vanilla yogurt or ice cream

Directions:

Melt butter in a small skillet. Add brown sugar, cinnamon, and orange juice.Cook, stirring frequently, until simmering. Cut bananas in half lengthwiseand cut each half into 1” pieces. Add bananas to juice mixture, cooking 3 to5 minutes, turning as needed to coat completely. Serve over frozen yogurt.

Makes 6 servings.


Desserts



5

Carrot Cake

Ingredients:

cake:2 C sugar2 tsp baking soda1½ C Wesson ® vegetable oil3 tsp cinnamon4 whole eggs3 C grated carrots2 C our ½ C walnuts (optional)1 tsp salt

icing:1 stick butter2 tsp vanilla1 lb powdered sugar½ C chopped nuts (optional)1 (8 oz.) package cream cheese

Directions:

To make cake: Preheat oven to 325°. Mix sugar, oil, and eggs. Beat well. Siftdry ingredients together. Add to egg mixture, and then fold in carrots andnuts. Grease and our a 9” x 13” pan or two layer cake pans (or spray withPam ®). Pour in cake mixture and bake approximately 50 minutes. Cake isdone when it springs back by nger touch. Let cake cool completely beforeremoving from pan. To make icing: Cream cheese and butter must be at

room temperature. Mix together all icing ingredients. Spread icing on cakeafter cake has thoroughly cooled.

Susan Gauthier Deputy City Clerk City of Fremont, California

Desserts



52

Chocolate Liquor Balls

Ingredients:

3¼ C nely crushed chocolate wafers*¾ C confectioners’ sugar¼ C unsweetened cocoa powder1½ C very nely chopped walnuts (or your favorite nut)*3 Tbl light corn syrup½ C Bailey’s ® Irish Cream (or anything that sounds good with

chocolate, like Kahlúa ®)

* A food processor makes this task easy and short.

Directions:

In a large bowl, stir together the crushed chocolate wafers, confectioners’sugar, cocoa, and nuts. Blend in corn syrup and Bailey’s ® (and an extrasplash or two never hurts!). Shape into 1” balls, and roll in additionalconfectioners’ sugar mixed with a couple spoonfuls of cocoa. Store in anairtight container for several days to develop the avor.

Diana OssiSupplement Department

Desserts



53

Cocoa Fudge

Ingredients:

⅔ C Hershey’s ® cocoa⅛ tsp salt¼ C butter3 C sugar1½ C milk 1 tsp vanilla

Directions:

Combine cocoa, sugar, and salt in a large saucepan (3 quart size). Graduallyadd milk, mixing thoroughly. Bring to a “bubbly” boil on high heat,stirring continuously. Reduce heat to medium and continue to boil themixture, without stirring, until it reaches a temperature of 232° on a candythermometer, or until a small amount of mixture forms a soft ball whendropped into cold water. Be sure that bulb of thermometer is not restingon bottom of saucepan. Remove saucepan from heat, adding butter andvanilla to mixture. Do not stir. Allow fudge to cool at room temperatureuntil it reaches 110°. Beat by hand or with portable electric mixer until thefudge thickens and loses some of its gloss. Quickly pour and spread fudgein lightly butter 8” x 8” x 2” pan. Cool. Cut into squares.

Yields about 2 dozen squares.

You can use this for the frosting for a cake just don’t cook it as long.

Geneva Hirsch

Code Department

Desserts



54

Flufy Cocoa Frosting

Ingredients:

¾ C Hershey’s ® cocoa1 tsp vanilla4 C confectioners’ sugar½ C evaporated milk ½ C butter or margarine

Directions:

Mix cocoa and sugar. Cream part of the cocoa-sugar mixture with the butter. Blend in vanilla and half of the milk. Add remaining cocoa-sugar mixture and blend well. Add remaining milk and beat to desired spreadingconsistency, adding additional milk if required.

Yields lling and frosting for two 9” cake layers.

Geneva HirschCode Department

Desserts



55

Whole Wheat BananaDark Chocolate Chip Cofee Cake

Ingredients:

1 C (2 sticks) unsalted butter2 C granulated sugar2 large eggs4 medium mashed bananas⅓ C + 1 Tbl milk 2 C white our

2 C whole wheat our 2 tsp baking powder1 tsp baking soda½ tsp salt2 C dark chocolate chips2 C toasted walnuts, chopped (optional)

Directions:

Preheat oven to 325°. With an electric mixer, cream the butter and the sugar together. Add the eggs, banana and milk. Mix dry ingredients together andadd to the creamed mixture. Add chocolate and walnuts and mix on lowspeed. Spread into greased 9” x 13” Pyrex ® dish. Bake for 40 minutes oruntil tester comes out clean. Cool in pan at least 10 minutes before cuttingand serving.

Joy Luczynski Indexing

Desserts



56

Chocolate Chip Tassies

Ingredients:

Chocolate chip cookie doughMini bite-sized Reese’s ® Peanut Butter Cups

Directions:

Preheat oven to 350°. Place small dollop (use tablespoon for scoop) of cookiedough into each section of a small muf n pan sprayed with food release.

Bake cookie dough until done but still soft. Remove from oven and pushReese’s ® Cup into the soft dough. Allow hot pan to stand until Reese’s ® Cupis partially melted. Smear the top of the Reese’s ® Cup (this will disguise theReese’s ® Cup). Allow to cool and remove tassies from muf n pan. Readyto eat as soon as you can hold without burning your ngers, though they areexcellent cold, too.

A. Lawton Langford President/C.E.O.

Desserts



57

Buttermilk Scones

Ingredients:

2 C whole wheat our 1 C white our 1 tsp salt⅓ C sugar 2½ tsp baking powder½ tsp baking soda¾ C (1½ sticks) butter1 C buttermilk 1½ - 2 C (9 - 12 oz.) chocolate chipsOR Combination of ½ C dried fruit and ½ C chocolate chips

Directions:

Preheat oven to 400°. Combine ours, sugar, salt, baking powder, and bakingsoda in a large bowl. Add butter and mix until it looks like coarse meal. Stir in

buttermilk just until combined. Add dried fruit/chocolate chips. Pat on ouredboard to form a rectangle (¾” thick). Cut into 16 wedges. Place on parchmentcovered cookie sheet and bake for 15 minutes or until lightly browned. Coolon rack.


Desserts



58

Chocolate Chip Cookies

Ingredients:

2¼ C our 1 tsp baking soda1 tsp salt1 C butter (2 sticks softened)¾ C granulated sugar¾ C brown sugar2 eggs1 tsp vanilla1 (12 oz.) package of your favorite kind of chocolate chips

Directions:

Sift all dry ingredients together. Cream butter and sugars. Add vanilla and eggs.Add our mixture. Stir in chocolate chips. Refrigerate for 2 - 3 hours. Preheatoven to 350°. Drop cookie dough by tablespoon one inch apart on parchmentpaper on cookie sheets. Bake 12 minutes or until done. Cool on rack.


Desserts



59

Flan Cake by Nick

Ingredients:

1 box of yellow cake mix (Duncan Hines ® preferred)3 eggs (can substitute eggbeaters)2 cans of evaporated milk (Eagle Brand ® preferred, can substitute fat-free)1 can of sweetened condensed milk (Magnolia ® brand preferred)1 tsp of vanilla½ C sugar⅓ C of nely chopped pecans or walnuts (optional)

Directions:

Preheat oven to 350º. Set a small bake-proof pan of water in oven topreheat. The amount of water should be enough to cover about 1½” - 2”of the bottom of a Bundt ® pan (water is very important so an does notovercook). Make cake mix according to box directions. Add half of thenuts to mixture (optional). Set mixture aside. Flan: Place eggs, milk and vanilla in a food blender and blend until combined. You can use awhisk if you don’t have a blender. Set mixture aside. Spray a Bundt ® panwith Baker’s Joy ® vegetable oil and our spray, set aside. Caramelized Sugar: Place the sugar in a 9” saucepan with 2 tablespoons of water,and cook over medium heat for 12 minutes, stirring occasionally (veryimportant!). Set timer for 12 minutes and watch mixture the wholetime. Pour caramelized sugar onto sides and bottom of Bundt ® pan. Bevery careful. The mixture is extremely hot and can cause a severe burn.Sprinkle the other half of the chopped nuts onto the bottom of the Bundt ® pan (optional) . Add an mixture, then add cake mixture on top. Tap panslightly to eliminate any air bubbles. Place Bundt ® pan (be careful, as the

pan may still be hot from the caramelized sugar) into the heated bake-proof pan and bake for 45 - 60 minutes. Oven temperatures vary, so check the cake after 45 minutes with a toothpick. It is done if mixture does notstick to the toothpick, and top is light brown in color. Cool on a cake rack or chill until ready to serve. Invert the Bundt ® pan onto a serving platter.You can also pipe whipped cream around the edges of the an. Enjoy!

Nick D’AndreaConstruction Services Division

City of Tampa, Florida



60

Sour Cream Almond Pound Cake

Ingredients:

2 sticks margarine3 C sugar1 tsp vanilla3 C Swan’s Down ® enriched cake our ½ tsp almond extract6 eggs1 C sour cream

Directions:

Preheat oven to 350°. Grease and our tube pan. Cream sugar and softenedmargarine. Add eggs 3 at a time and beat well after each addition. Add our gradually beating continually. Add vanilla and almond extracts. Add sour cream and beat just to mix well. Pour into prepared pan and bake for 1½ hours.Cool 10 minutes in pan, then turn out onto wire rack to cool completely.


Desserts



6

Chocolate Cake

Ingredients:

1 package (18.25 oz.) plain devil’s food cake mix1 package (3.9 oz.) chocolate instant pudding mix4 large eggs1 C sour cream½ C warm water½ C canola oil1½ C semisweet chocolate chips

Directions:

Preheat oven 350º. Mist Bundt ® or tube pan with non-stick spray and dustwith our. With an electric mixer, blend cake mix, pudding mix, eggs, sour cream, warm water, and oil on low speed for 1 minute. Stop blending, scrapesides, increase mixer to medium, beat another 2 - 3 minutes. Batter shouldlook thick and well combined. Fold in chocolate chips. Pour batter into pan.Bake until cake springs back and starts to pull away from sides of pan (45- 50 minutes). Cool in pan 20 minutes before turning out onto wire rack orserving plate to nish cooling.


Desserts



62

Dessert Pizza

Ingredients:

1 package ready to bake chocolate chip cookies1 (8 oz.) container of Cool Whip ®

1 small box instant pudding (favorite avor)1 pint strawberries2 kiwis1 banana

Directions:

Place cookies on pizza stone and mash together to form a big circle. Bakeaccording to directions and add an extra 5 minutes to bake time. Allowcookie to cool. Mix Cool Whip ® and instant pudding mix. Spread mixtureon top of the cooled cookie. Slice the strawberries, kiwis, and bananas andlayer in favorite design on top. Cut into serving size slices and serve. Yum!

Krysten Claiborne MCCi

Desserts



63

Pumpkin Dump Cake

Ingredients:

1 (29 oz.) can plain pumpkin1 (12 oz.) can evaporated milk 3 eggs1 C sugar1 tsp salt1 tablespoon cinnamon1 box yellow cake mix1 C chopped pecans¾ C melted butter

Directions:

Preheat oven 375º. Blend the rst 6 ingredients and pour into a 9” x 13” wellgreased pan. (I use Pam ® or olive oil). Sprinkle cake mix on top - do not mix- just sprinkle. Sprinkle pecans over top of cake mix. Pour melted butter allover on top of cake. Bake about 50 - 55 minutes. Can serve warm with adollop of Cool Whip ® or serve cold. I like it warm.

Enjoy!


Desserts



64

Chocolate Delight

Ingredients:

1 C our 1 stick butter, softened½ C chopped pecans ( plus extra to sprinkle on top )8 oz. cream cheese1 C powdered sugar8 oz. Cool Whip ®

1 large box instant chocolate pudding mix3 C milk

Directions:

Preheat oven 350º. Mix our, butter, and pecans and press into a 9” x 13”pan sprayed with food release, bake for 20 minutes. Cool completely. Mixtogether cream cheese, powdered sugar, and half of Cool Whip ® and spreadon top of cookie layer. Stir together chocolate pudding mix and milk, andspread evenly over second layer. Cover pudding with remaining Cool Whip ® and sprinkle pecans on top.

Alicia BywatersSales Department

Desserts



65

Sugar Cookies

Ingredients:

cookie dough:1½ C sugar⅓ C oil⅓ C butter, softened2 eggs2 Tbl milk 1 tsp vanilla extract3¼ C our 2½ tsp baking powder½ tsp salt

icing:2 C powdered sugar3 Tbl evaporated milk 1 tsp vanilla extract1 - 3 drops food coloring

Directions:

Prepare the day before: In a large bowl cream the butter, oil, and sugar. Addeggs, extract, and milk. In a medium bowl, mix dry ingredients with a wirewhisk. Add dry ingredients to the large bowl. Mix with mixer until wellcombined. Shape dough into a ball. Wrap with wax paper and refrigerateovernight. To bake: Preheat oven to 400°. Lightly grease cookie sheets.Roll half or one-third of dough at a time, keeping the rest refrigerated. Forcrisp cookies, roll dough paper thin. For softer cookies, roll ⅛” - ¼” thick.

With oured cookie cutter, cut into shapes. Re-roll trimmings and cut. Placecookies ½” apart on cookie sheets. Bake 7 - 8 minutes or until very lightbrown. With pancake turner, remove cookies to racks to cool. To makeicing: Mix icing ingredients well, ready to decorate! Make sure the icingis the right consistency - when you dip, it sort of oozes, but not too runny,or it will not harden well. Let icing dry before packaging. I use wax paperbetween cookies layered in tins at Christmas time, etc.




66

Cherry Cream Cheese Pie

Ingredients:

1 (14 oz.) can sweetened condensed milk (not evaporated milk)1 (8 oz.) package cream cheese1 tsp vanilla⅓ C fresh squeezed lemon juice

1 (21 oz.) can cherry pie lling1 ready made graham cracker pie crust

Directions:

Soften cream cheese and beat until uffy. While beating, slowly add milk.After blending in milk, add lemon juice and beat until well mixed. Pour cream cheese mixture into pie crust. Chill at least 4 hours. Top with pie

lling when ready to serve.

Melissa RobbinsFinance Department

Desserts



68

Banana with White Chocolate Chips andMacadamia Nuts Gooey Cake

Ingredients:

cake:1 (18¼ oz.) package yellow cake mix1 egg8 Tbl (1 stick) butter (melted)

lling:1 (8 oz.) package cream cheese (softened)

3 eggs1 tsp vanilla2 ripened bananas (mashed)8 Tbl (1 stick) butter (melted)1 (16 oz.) box powdered sugar½ C white chocolate chips½ C chopped macadamia nuts

Directions:

Preheat oven to 350º. Combine the cake mix, egg and butter together andmix well. Pat into a lightly greased 13” x 9” baking pan. Prepare the lling.Beat the cream cheese until smooth. Add the eggs and vanilla. Add the

banana and butter and mix well. Add the powdered sugar and mix well.Stir in the white chocolate chips and macadamia nuts. Spread over the cakemixture. Bake for 40 - 50 minutes. You want the center to be a little gooey,so do not over bake. Cool completely in pan. Top each slice with a dollopof whipped cream.

MaLinda FranklinProduction Support

Desserts



69

Mississippi Mud Cake

Ingredients:

cake:2 sticks margarine½ C unsweetened cocoa powder2 C sugar4 eggs, beaten1½ C all-purpose our 1 pinch salt1½ C chopped pecans1 tsp vanilla1 package mini-marshmallows

icing:1 box confectioners’ sugar½ C milk ½ C unsweetened cocoa powder1 stick margarine

Directions:

To prepare cake: Preheat oven to 350º. Melt margarine and cocoa together.Add sugar and beaten eggs and mix well. Add our a little at a time and mixwell after each addition. Add salt, vanilla, and pecans and mix well. Pour into 9” x 13” greased pan. Bake for 30 - 35 minutes. Immediately cover cakeevenly with marshmallows. To prepare icing: Melt cocoa and margarinetogether. Add milk and sugar. Stir well and spread over marshmallows.

Faye CreelSales Department

Desserts



70

Peanut Butter Pie

Ingredients:

3 eggs½ C sugar½ C light brown sugar2 Tbl butter2 tsp vanilla extract1½ - 2 C crunchy peanut butter2 (9”) unbaked pie shells

Directions:

Preheat oven to 350º. Beat eggs and add ingredients one at a time, blendinguntil smooth. Pour into pie shells. Bake for 40 - 50 minutes or until rmin the center of the pies. Cool and serve. This pie can also be warmedand served with a scoop of ice cream, whipped topping, or it is good withchocolate syrup drizzled on top.

Judy MixonSupplement Department

Desserts



7

Pecan Coconut Sour Cream Pound Cake

Ingredients:

½ lb (2 sticks) butter, room temperature3 C sugar1 C sour cream½ tsp baking soda3 C all-purpose our 6 large eggs1 tsp vanilla1 C shredded coconut1 C chopped pecans

Directions:

Preheat oven to 350º. In a large mixing bowl, cream the butter and sugartogether. Add the sour cream and mix until incorporated. Sift the bakingsoda and our together. Add to the creamed mixture alternating with eggs,

beating each egg in, one at a time. Add the vanilla. Fold-in the coconut and pecans. Pour the mixture into a greased and oured 10” tube pan. Bake for 1 hour 20 minutes. Cool 10 minutes in pan, then turn out onto wire rack tocool completely.

Serves 8 - 10.


Desserts



72

Macaroons

Ingredients:

1½ C blanched whole almonds1 C sifted powdered sugar2 egg whites1 tsp vanilla extract½ tsp almond extractGreased and oured cookie sheet

Directions:

Preheat oven to 325º. Finely chop almonds. Combine almonds and powderedsugar. Beat egg whites, vanilla and almond extracts until mixture forms stiff peaks. Fold in almond and powdered sugar mixture. Drop by teaspoonfulone inch apart onto greased and oured cookie sheet. Bake for 15 - 20minutes or until lightly browned. Allow to cool for a couple of minutesbefore transferring to a wire rack to cool completely.

Makes 48 cookies.


Desserts



74

Almond Blueberry Cookies

Ingredients:

2 C all-purpose baking our 2 tsp baking powder½ tsp salt1 stick (½ C) unsalted butter, at room temperature1 C sugar1 egg¼ - ⅓ C whole milk 1 tsp almond extract2 tsp lemon zest (about 1 lemon)½ C chopped almonds, toasted1 C frozen blueberries, thawed and drained

Directions:

In a medium bowl, combine our, baking powder and salt. In another medium bowl, cream together the butter and sugar using a hand mixer. Addegg and beat to incorporate. Add milk, almond extract and lemon zest. Stir in the rest of the ingredients, folding in the almonds, then the blueberries.Chill the dough in the refrigerator for approximately 30 minutes. Preheatoven to 375º. Using two small spoons, dollop mix onto parchment coveredcookie sheets, 2 inches apart. Bake until golden brown around the edges,approximately 15 minutes.

Cool cookies on a wire rack before serving.

Debra Housser


Desserts



75

Clone of a Cinnabon ®

Ingredients:

dough:1 C warm milk 2 eggs, room temperature⅓ C margarine, melted4½ C bread our 1 tsp salt½ C white sugar2½ tsp bread machine yeast

lling:1 C brown sugar, packed2½ Tbl ground cinnamon⅓ C butter, softened

icing:1 (3 oz.) package cream cheese (softened)¼ C butter, softened

1½ C confectioners’ sugar½ tsp vanilla extract⅛ tsp salt

Directions:

Mix dough ingredients and prepare with bread machine as recommended by manufacturer. After dough has doubled in size, turn it out onto a lightly

oured surface, cover and let rest for 10 minutes. In a small bowl, mix brownsugar and cinnamon. Roll dough into a 16” x 21” rectangle. Spread ⅓ cupbutter over dough, sprinkle evenly with sugar/cinnamon. Roll up long side of dough, then cut into 12 rolls. Place rolls at in lightly greased 9” x 13” bakingpan. Cover and let rise until nearly doubled, about 30 minutes. Preheat ovento 400º. Bake rolls until golden brown, about 15 minutes. While rolls are

baking, beat together icing ingredients. Spread icing on warm rollsbefore serving.

Dana MartinSales Department

Desserts



76

Brownies

Ingredients:

10 Tbl shortening (I prefer Crisco ®)1 tsp vanilla2 C sugar4 eggs1⅓ C self-rising our ⅔ C unsweetened cocoa powder 1 C chopped nuts (if desired)

Directions:

Preheat oven to 350º. Mix shortening, vanilla, and sugar and cream untiluffy. Then add eggs, beating well after each egg. Sift together self-risingour and cocoa, then add to creamed mixture. Mix well, adding chopped

nuts, if desired. Spread mixture in greased and oured 9” x 13” pan or twosmaller pans (9” x 9”). Bake 20 - 25 minutes or until toothpick inserted in thecenter of the brownies comes out clean.

This is an old recipe my children baked years ago.

Geneva HirschCode Department (with daughter, Malinda Butler)

Desserts



77

Boiled Frosting

Ingredients:

1½ C sugar3 stif y beaten egg whites1½ tsp light corn syrup1 tsp vanilla extract½ C boiling water

Directions:

In a small pot, mix sugar, syrup and water. Stir until sugar is dissolved. Placeon medium heat and bring to boiling point. Continue boiling without stirring,until a little of the mixture dropped into cold water forms a soft ball (234º).Pour in a ne stream over stif y beaten egg whites, beating constantly. Addvanilla; continue beating until stiff enough to spread. Enough frosting for a3-layer cake.

Add coconut on top of frosting, if desired.

Geneva HirschCode Department

Desserts



Moose Drop Cookies

Ingredients:

2 sticks salted butter, softened~ C brown sugar~ C white sugar2 eggs1 tsp vanilla2 C flourY2 tsp salt1 tsp baking soda3 C regular rolled oatmeal1 C chopped walnuts2 C dark chocola te chips

Directions:

Preheat oven to 325°, In a large mixing bowl, thoroughly mix all ingredients.Using a tablespoon, drop by Y. cup portions at least an inch apart on a greasedcookie sheet. Bake 20 minutes or until lightly brown.


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Desserts (k ~~ ~

78



80

Piña Colada Cake

Ingredients:

cake:1 box white cake mix8 oz. sour cream9 oz. Coca Cola ® ¼ C vegetable oil3 eggs

frosting:8 oz. cream cheese, softened1 stick butter, softened3 oz. Coca Cola ®

1 tsp vanilla2½ C powdered sugar6 oz. coconut1 C pecans

Directions:

To prepare cake: Preheat oven to 350º. Mix cake ingredients and bake ina prepared 9” x 13” pan for 45 minutes. Cool completely in pan beforefrosting. To make the frosting : Mix cream cheese, Coca Cola ®, butter,vanilla, and powdered sugar in a large bowl. Cream together with handmixer. Fold in coconut and half of the pecans. Spread the frosting over thecake and sprinkle the other half of the pecans on top. Cake should be keptrefrigerated.

Kathleen Brock Sales Department

Desserts



8

Blueberry Banana Pie

Ingredients:

1 (8 oz.) package cream cheese, softened1 tsp vanilla1 can blueberry pie lling⅔ C powdered sugar 2 (8 oz.) containers Cool Whip ®

3 bananas, sliced2 graham cracker pie shells

Directions:

Cream together cream cheese and sugar. Add vanilla, mix well. Stir in onepackage Cool Whip ® and fold in bananas. Spread evenly in pie shells. Topwith blueberry lling. Chill overnight before serving.


Desserts



•

Frances' Kitchen

Frances Ward came to MCC over 40 yearsago and has been an exceptional employeeal/these manyyears. Unbeknownst tomost o/us, Frances always harbored thedream o j becoming a chef We knew shemade a mean 13 bean salad an d lusciousIyonnaise potatoes, but we hadn ~ realizedher secret desire. Abollt 7 years ago,Frances surprised us by taking a leaveo f absence to allend the Kaiser CollegeClilinary School. After a year o j intensesllldy, she returned to MCC to workpart time an d cook part time. After wesampled some o f her new recipes, weasked her to consider cookingJor our employees a couple oJtimes

a week. ForlllnatelyJor us, she accepted an d Frances' Kitchen was born. Now anumber o f ollr employees are treated to truly exceptional meals on Tuesdays an d

Thursdays. And what meals they are! Some o f Frances' delicious recipes can befound in this cookbook.

Rick GramExecutive Vice PresidentChie/o/Operations

photo by $lucy Cony



The jail, when not in use, shall be open for domino players to use.

Adopted unanimously.

(Clifton,Texas - September 10, 1958)



Entrees



Football Casserole

Ingredients:

1 lb ground beef 2 Tbl shortening1 medium onion, chopped2 C canned tomatoes1 Tbl ketchup1 Tbl steak sauce½ C chopped green pepper5 oz. elbow macaroni1 can cream of mushroom soup1 C grated cheese of your choice

Directions:

Brown meat in shortening. Add onions, tomatoes, ketchup, steak sauce, andgreen pepper. Simmer for 30 minutes. Cook macaroni according to packagedirections and drain. Combine meat mixture and macaroni. Stir in salt,pepper, and cream of mushroom soup. Place mixture in large casserole dishand top with cheese. Bake at 350º for 30 minutes.


86

Entrees



S e c . 1 6 - 2 0 Va g r a n c y .Va g r a n c y a s h e r e i n

used is hereby de ned a n d s h a l l c o n s t i t u t ea n d i n c l u d e a n y o f t h e f o l l o wi n g p e r s o n so r c o n d u c t : r o g u e sa n d v a g a b o n d s ,i d l e o r d i s s o l u t ep e r s o n s wh o g o a b o u tb e g g i n g , c o mmo ng a mb l e r s , p e r s o n swh o u s e j u g g l i n g , o ru n l a wf u l g a me s o rp l a y s , c o mmo n

pipers or ddlers,c o mmo n d r u n k a r d s ,

c o mmo n n i g h t wa l k e r s ,t h i e v e s , p i l f e r e r s , t r a d e r s i n

s t o l e n p r o p e r t y , l e wd , wa n t o n a n d l a s c i v i o u sp e r s o n s , k e e p e r s o f g a mb l i n g p l a c e s , c o mmo n r a i l e r sa n d b r a wl e r s , p e r s o n s wh o n e g l e c t t h e i r c a l l i n g o re mp l o y me n t o r a r e wi t h o u t r e a s o n a b l y c o n t i n u o u semployment or regular income and who have not suf cientp r o p e r t y t o s u s t a i n t h e m, a n d mi s s p e n d wh a t t h e y e a r nwi t h o u t p r o v i d i n g f o r t h e ms e l v e s o r t h e s u p p o r t o f t h e i r f a mi l i e s , p e r s o n s wa n d e r i n g o r s t r o l l i n g a r o u n df r o m p l a c e t o p l a c e wi t h o u t a n y l a wf u l p u r p o s e o ro b j e c t , h a b i t u a l l o a f e r s , i d l e a n d d i s o r d e r l y p e r s o n s ,p e r s o n s n e g l e c t i n g a l l l a wf u l b u s i n e s s a n d h a b i t u a l l y

s p e n d i n g t h e i r t i me b y f r e q u e n t i n g h o u s e s o f i l l f a me ,g a mi n g h o u s e s o r t i p p l i n g s h o p s , p e r s o n s a b l e t o wo r kb u t h a b i t u a l l y l i v i n g u p o n t h e e a r n i n g s o f t h e i r wi v e so r mi n o r c h i l d r e n , a n d a l l a b l e b o d i e d ma l e p e r s o n so v e r t h e a g e o f 1 8 y e a r s wh o a r e wi t h o u t me a n s o f s u p p o r t a n d r e ma i n i n i d l e n e s s . I t s h a l l b e u n l a wf u lf o r a n y p e r s o n t o b e a v a g r a n t o r t o e n g a g e i n v a g r a n c yas herein de ned, and it shall be unlawful for anyp e r s o n t o v i o l a t e a n y o n e o r mo r e o f t h e p r o v i s i o n s o f t h i s s e c t i o n . ( Or d . No . 6 9 - 1 6 , § § 1 , 2 , 1 2 - 1 1 - 6 9 )



88

Macaroni and Cheese in a Crockpot

Ingredients:

1 (16 oz.) box elbow macaroni4 C shredded cheddar cheese (I use 2 C medium

cheddar and 2 C sharp cheddar)4 eggs beaten2 C milk 12 oz. can evaporated milk 1 Tbl salt

Directions:

Boil macaroni until done, drain. Mix all ingredients together in a large bowl,pour into large crockpot. Cook on low for 4 hours. Do not stir.

Pattie SmithSupplement Department

Entrees



89

Chicken Enchiladas

Ingredients:

2 C chicken (about 4 breasts, cut into strips) 2 Tbl butter1 C onion (cut into long strips)½ C green peppers (cut into long strips)3 Tbl butter¼ C our 2½ C chicken broth1½ C shredded jack cheese¾ tsp salt1 tsp coriander1 tsp ground red pepper1 C sour cream1 (4 oz.) can chopped green chiles12 (6”) corn tortillas

Directions:

Preheat oven to 350º. Season chicken to taste with salt, pepper and alittle red pepper. Sauté the chicken, along with peppers and onions, in the2 tablespoons of butter. Set aside. Melt the 3 tablespoons of butter; add

our to make a roux. Add chicken broth and stir until smooth. Add half of the cheese, and the salt, coriander and red pepper and cook until thick and bubbling (about 10 - 15 minutes). Remove from heat. Add sour creamand green chiles. Set aside. Add one cup or so of cheese sauce to chickenmixture. Wrap a little chicken mixture and a little of the remaining half of cheese in each tortilla shell, and place in casserole pan. Cover rolls with

remaining cheese sauce and sprinkle with any left-over cheese. Bake for 25minutes and enjoy! Note: I always seem to get more than 12 enchiladas out of this but I might not ll them enough. Also, the coriander makes the dish, sodon’t leave it out!

Christie Davis MCCi

Entrees



90

Turkey Mushroom Meat Loaves with Tomato Sauce

Ingredients:

2 Tbl olive oil2 C nely chopped sweet onions¾ lb (4 C) shiitake mushrooms (stems discarded, caps chopped)1 Tbl nely chopped garlic1 tsp salt1 tsp pepper2 Tbl chopped fresh thyme2 lb ground turkey1½ C ne fresh bread crumbs¾ C grated Parmesan cheese¾ C ketchup3 large eggs1 Tbl Worcestershire sauce¼ tsp hot red pepper sauce12 slices bacon, halved crosswise

Directions:

In large skillet, heat oil over medium-high. Add onions; cook untiltranslucent. Add mushrooms, garlic, salt and pepper; cook 5 minutes. Addthyme, cook 1 minute, until fragrant. Transfer mixture to large bowl; letcool to room temperature. Add turkey, bread crumbs, cheese, ½ C ketchup,eggs, Worcestershire, pepper sauce, and remaining salt and pepper. Mix withhands until all ingredients are combined. Preheat oven to 375º. Line shallowroasting pan with foil for easy cleanup. Using scant 1 cup turkey mixtureper loaf, shape into 8 oval loaves, directly on prepared pan, each about 4½”

x 3”. Wrap 3 half-slices bacon over top and sides of each loaf to cover. Bake30 minutes. Brush tops with remaining ¼ C ketchup. Bake 10 minutes, untilinternal temperature of loaves registers 170º. Preheat broiler. Place roastingpan under broiler 2 - 3 minutes, rotating pan, to brown bacon on top. Toserve, spoon tomato sauce ( see recipe on page 128 )onto each plate, top with meat loaf.

Debra Housser Supplement Department

Entrees



9

Chicken Tetrazzini

Ingredients:

1 large onion1 large green pepper1 (8 oz.) package spaghetti2 cans cream of mushroom soup1 small jar diced pimentos2 - 4 oz. grated cheddar cheese1 whole chicken (boiled, deboned and chopped - retain the chicken stock)

Directions:

Preheat oven to 350º. Chop and sauté onion and green pepper lightly inmargarine (green pepper should still be a pretty green color). Boil spaghettiaccording to directions on box. Combine in a large bowl: chicken, onion,green pepper, spaghetti, cream of mushroom soup, 1 can (use empty soupcan to measure) of chicken stock, entire jar of diced pimentos, salt andpepper to taste. Turn into a casserole dish, spread grated cheddar cheese ontop and bake until bubbly. Serve with fresh baked bread and a vegetable of your choice.

Laura Barstow(wife of Dale Barstow,

Sales Department)

Entrees



92

Cabbage Roll Casserole

Ingredients:

2 lb ground beef 1 C chopped onion1 (29 oz.) can tomato sauce3½ lb chopped cabbage1 C uncooked white rice1 tsp salt2 (14 oz.) cans beef broth

Directions:

Preheat oven to 350º. In a large skillet, brown beef over medium high heatuntil redness is gone. Drain off fat. In a large mixing bowl, combine theonion, tomato sauce, cabbage, rice and salt. Add meat and mix all together.Pour mixture into a 9” x 13” baking dish. Pour broth over meat mixture, coverand bake for 1 hour. Stir, replace cover, and bake an additional 30 minutes.


Entrees



93

Easy Beef Burgundy

Ingredients:

2 lb stew beef ¼ C our 2 Tbl vegetable oil2 C water1 C red burgundy wine1 package beef stew seasoning¼ tsp thyme leaves8 oz. fresh mushrooms, quartered6 carrots, sliced1 medium onion, coarsely chopped

Directions:

Cut beef into ½ inch cubes and coat with our. Heat oil in large skillet or Dutch oven over medium heat. Add beef and brown on all sides. Stir inwater, wine, beef stew seasoning, and thyme leaves. Bring to a boil overmedium heat, stirring occasionally. Stir in vegetables. Reduce heat, cover,and simmer 30 minutes. Uncover and simmer another 20 minutes or untiltender.

Makes 8 servings. Kathleen Brock Sales Department

Entrees



94

Cheeseburger Pie

Ingredients:

1 lb ground beef 1 C shredded cheddar1½ C milk ¾ C Bisquick ®

3 eggs

Directions:

Preheat oven to 400º. Brown and drain ground beef. Spread meat in lightlygreased pie plate and sprinkle with cheese. Beat remaining ingredients untilsmooth. Pour over meat and cheese. Bake until brown (30 - 35 minutes). Letstand 5 minutes before serving.

This is a perfect workweek dinner. Add a salad and you are done. For varietyadd onions, mushrooms, bacon crumbles or whatever makes a cheeseburger

for you and your family.

Melissa RobbinsFinance Department

Entrees



95

Sausage Casserole

Ingredients:

1 lb bulk sausage of your choice1 can cream of chicken soup1 can cream of celery soup or mushroom soup1 medium onion, chopped1 C instant rice1 C cheddar cheese, grated1 bell pepper, chopped

Directions:

Preheat oven to 350º. Brown sausage; drain well. Mix together otheringredients and add sausage. Pour into a 9” x 13” baking dish sprayed withfood release and bake for 45 minutes.


Entrees



96

Chicken Cordon Bleu

Ingredients:

1 package chicken breasts, deboned1 package sliced ham1 package sliced Swiss cheese1 sleeve Ritz ® crackers, crushed½ C grated Parmesan cheese1 stick butter, melted

Directions:

Preheat oven to 350º. Pound out chicken until an even thickness, place oneslice of ham and one slice of cheese on top. Roll and secure with toothpick.Combine crackers and Parmesan cheese in a shallow dish. Roll chicken inmelted butter, then in cracker crumb mixture until well-coated. Place in a 9”x 13” glass baking dish. Bake for 45 minutes.

Makes 4 servings.


Entrees



97

Vegetable Antipasto Stu ed Bread

Ingredients:

1 loaf crusty bread (9”- 12” in length) ¼ C sun-dried tomatoes in olive oil , drained and chopped¼ C black pitted kalamata or oil-cured olives (your preference), chopped½ C pesto sauce (homemade or store bought)¼ lb deli sliced provolone1 jar (16 - 18 oz.) roasted red peppers, drained1 (15 oz.) can quartered artichoke hearts in water, drained1 C giardiniera pickled vegetables (available on the Italian foods aisle

of market or in bulk bins near deli section with bulk olives)Coarse salt (to taste)Black pepper (to taste)Extra-virgin olive oil (for drizzling)

Directions:

Cut the top off a loaf of crusty bread. Hollow out the inside of the bread.Mix chopped sun-dried tomatoes, chopped olives and pesto sauce. Spreadthe mixture evenly across the bottom of the hollowed out bread. Layer thecheese into the loaf. Layer the roasted red peppers on top of the cheese.Coarsely chop the drained artichoke hearts and add them in a layer overthe red peppers. Sprinkle in the chopped hot pickled vegetables and drizzlesome extra-virgin olive oil on top. Replace the top, cut the stuffed loaf intopieces and serve.

For the meat lover add a few slices of salami – Delicious!

Christie Davis MCCi

Entrees



98

Beef Strogano Sandwiches

Ingredients:

2 - 3 lb thinly sliced deli roast beef (for 3 - 4 sandwiches)1 large onion6 cubes beef bouillon2 Tbl butter3 - 4 C water2 Tbl Worcestershire sauce1 large fresh Italian bread baguette

sauce:1 C sour cream2 Tbl ground horseradish1 Tbl Worcestershire sauce

Directions:

In a medium sauce pan, sauté onion and butter for 5 - 10 minutes until soft.Add 3 cups water and bouillon cubes, Worcestershire and roast beef. Makesure the beef is covered with liquid. Cook on medium heat for 30 - 45 minutesuntil the beef is tender. Make the sauce by mixing the Worcestershire, sourcream and horseradish together in a small bowl. Take the Italian bread andslice pieces for sandwiches. Spread the sauce onto the bread and add themeat and onions. Spoon some of the juice on top. Enjoy.

Danielle GalvinSales Department

Entrees



vegetarian Chili

Ingredients:

1Tbl olive oilY2 C diced onion3 cloves garlic, minced

1 green pepper, diced1 red pepper, diced1 yellow pepper, diced

1 C sliced fresh mushrooms

1 C diced zucchini1 can black beans, rinsed and drained1 can pinto beans, rinsed and drained1 can white beans, rinsed and drained2 C salsa (homemade or from a jar)

2 Tbl chili powder

Directions:

In a large pot or dutch oven, saute onion and garlic in olive oil over medium

heat 3 - 4 minutes. Add peppers and cook until softened, about 3 - 5 minutesmore. Add remaining ingredients . Bring to a boil, then reduce heat. Simmer20 - 30 minutes or until chili is thick.


Entrees

99



00

Scallops in Creamy Basil Sauce

Ingredients:

2 Tbl olive oil½ tsp basil pesto½ tsp roasted garlic1 lb whole sea scallops (may use frozen, but thaw rst)1 C alfredo sauce (Classico ®)8 oz. angel hair pasta (recommend whole wheat pasta)

Directions:

Cook pasta as directed. Preheat large sauté pan on medium-high 2 - 3minutes. Place olive oil, pesto, and garlic in pan (pan should sizzle). Stir inscallops; cook 3 - 5 minutes, stirring often, or just until scallops turn milkywhite (opaque) and rm. Be careful not to overcook. Stir in alfredo sauce.Reduce heat to low; simmer 2 minutes or until sauce is thoroughly heated.Serve over the pasta.


Entrees



0

Cottage Pie

Ingredients:

1 lb hamburger (whatever kind you prefer)Your preferred hamburger seasonings (onion, garlic, season all, etc.)1 (12 oz.) can tomatoes or tomato sauce1 (12 oz.) can green beans or 10 oz. package frozen green beans (partiallycooked) Prepared mashed potatoes (can be instant or real potatoes)1 C grated cheddar cheese

Directions:

Preheat oven to 375º. Sauté hamburger with onion, garlic, oregano, Italianseasoning, chili powder, etc. (whatever combination you prefer). Add canof tomatoes or tomato sauce. Make sure the mixture is not runny. Place in9” x 13” baking dish sprayed with food release. Top with green beans. Ontop of the green beans, place a layer of mashed, (cooked) potatoes. You canuse instant mashed potatoes or “real” mashed potatoes, it doesn’t matter.Top this with grated cheddar cheese. Bake for 20 - 25 minutes (until it’sbubbly).

My sister-in-law’s recipe. Yummy and easy!

Calista HumphreysSupplement Department

Entrees



02

Chicken and Rice

Ingredients:

4 boneless skinless chicken breasts, cut into strips2 C instant rice, uncooked1 package Hidden Valley Ranch ® party mix1 C milk 2 C water½ stick butter, melted

Directions:

Preheat oven to 350º. In 9” x 13” aluminum/metal baking pan, pour rice tocover the bottom. Top with chicken strips. Sprinkle ranch seasonings overeverything. Add milk and water. Drizzle with melted butter. Bake for 45minutes.

This is so quick, because everything is assembled uncooked.


Entrees



03

St. Louis Style Indoor/Outdoor BBQ Ribs

Ingredients:

Rack of pork ribsYour favorite rib rubYour favorite barbecue sauce

Directions:

This is best when done the day before. Wash rack of ribs and pat dry with

paper towels, place ribs on very large piece of heavy-duty foil and rub onyour favorite rib rub (you can even make your own, just Google it). Wrapribs in foil, airtight, and place on large sheet pan and put in preheated 225ºoven for 2 hours. Take ribs out and let cool for another two hours at roomtemp before putting them in fridge for the night. The next day, take ribs outof fridge and place in preheated 225º oven for 30 minutes. Take ribs to sink and drain liquid, open the top of foil and smother them with barbecue sauce.Place in oven under broiler for 15 minutes or until you see the barbecuesauce bubbling and starting to burn a little on the edges. Instead of usingthe broiler, try these ribs on the upper rack of your gas grill; they are evenbetter. Cut and serve right away. Pork loin back ribs work along with regular“slab” ribs.


Entrees



04

Enchilada Torte

Ingredients:

1 lb ground beef 7 our tortillas (10”)1 (8 oz.) jar taco sauce1 large onion, chopped2 C shredded cheddar cheese1 (16 oz.) can refried beans1 (2½ oz.) can sliced ripe olives, drained1 (4 oz.) can chopped green chilies1 C sour cream1 large green pepper, chopped2 C shredded Monterey Jack cheese1 (8 oz.) can enchilada sauce

Directions:

Preheat oven to 350º. In a skillet, brown beef until no longer pink, drain.Place one tortilla in a 12” round casserole dish or on a large baking sheet.Layer with half each of the taco sauce, beef, onion and cheddar cheese on thetortilla. Top with second tortilla and press gently, layering half of the refriedbeans, olives and chilies. Top with third tortilla and layer with half of thesour cream, green pepper and Monterey Jack cheese. Top with fourth tortillaand spread with remaining taco sauce, beef, onion and cheddar. Stack onthe fth tortilla and spread with remaining beans, olives and chilies, followwith the sixth tortilla and spread the remaining sour cream, green pepperand Monterey Jack. Top with last tortilla and spread enchilada sauce overtop. Bake for 1 hour.

It’s good the rst day, but even better if you have leftovers!


Entrees



05

Meatloaf (Stove Top Style)

Ingredients:

1 lb ground beef 1 large egg1 bell pepper ( chopped )1 white onion ( chopped )Seasoning salt ( to taste )Black pepper ( to taste )4 small potatoes ( chopped )1 small bag baby carrots

Directions:

In a mixing bowl, place ground beef, add egg, seasoning salt, bell pepper,black pepper, and onion. Mix well. Mold meat into the shape of a loaf pan.Preheat pan on burner (medium to low setting). Place meatloaf in pan topside down rst. Let it cook 5 - 10 minutes or until brown. Turn meat over,and nish cooking until meat is done, then add potatoes and carrots. Cover and let cook until potatoes and carrots are soft, but not overdone.

Serve and enjoy!

Brenda Blair Supplement Editor

Entrees



06

Chicken Wraps

Ingredients:

8 our tortillas2 chicken breasts (baked or fried; leftovers are wonderful!)1 or 2 container(s) veggie cream cheese1 bag broccoli slawBlack pepper

Directions:

Cut chicken into strips or small cubes. Spread cream cheese in the middleof a tortilla. Place a few strips of chicken on top of cream cheese. Spread afew strips of broccoli slaw over chicken. Sprinkle pepper over top to taste.Roll up tortilla into tight wrap. You can leave it whole or cut into pinwheels(about an inch wide). Repeat for remaining tortillas.

Great for a quick dinner or snack!

Brenda Blair Supplement Editor

Entrees



07

Arroz con Pollo

Here is a recipe from my bride for Arroz con Pollo (Rice with Chicken). It is enjoyed all over Latin America. It’s one of my favorites as well. ¡Buen

provecho!

Ingredients:

4 Tbl olive oil (more as needed)1 chicken cut into parts (skin removed, patted dry and liberally

seasoned with coarse salt and ground black pepper)1 medium onion, nely chopped4 cloves garlic, minced1 Tbl oregano5 Tbl tomato paste½ C dry white wine or beer1 bay leaf ½ C chopped cilantro3 C long-grain rice3 C chicken broth

Directions:

In a deep, heavy-based pot (such as a Dutch oven), heat the oil on mediumhigh. Sauté the chicken, in batches if necessary, until golden on all sides, 7 -10 minutes. Transfer the chicken to a platter. Sauté the onion and garlic untilsoftened, about 5 minutes. Add the tomato paste, wine, oregano, cilantro,

bay leaf and chicken. Add more salt if necessary. Cook for 5 minutes. Addthe chicken broth and rice and bring to a boil; cover and reduce the heat toa simmer. Cook until the rice is done and the liquid is absorbed, about 25

minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Tossbefore serving.

Dennis Heller Sales Department

Entrees



08

Venison Burgers

Ingredients:

1 lb ground venison½ lb ground chuck SaltPepperGarlic

Directions:

Mix meats together in a bowl. Pat out burger patties and place in a skilletor on a broiler pan. Season to taste with salt, pepper and garlic. Cook todesired doneness. Add lettuce, tomatoes, onions or whatever you like onyour burgers. This is a very lean and healthy burger.


Entrees



09

Poppy Seed Chicken

Ingredients:

2 C cooked chicken8 oz. sour cream1 can cream of (your preference) soup1 stick butter, melted1 sleeve Ritz ® crackers, crushed2 Tbl poppy seeds

Directions:

Preheat oven to 325º. Mix together cooked chicken, sour cream, and soup.Pour into 9” x 13” pan. Mix together melted butter, crackers, and poppyseeds. Spread on top of chicken mixture. Bake for 25 minutes.


Entrees



0

Meatloaf

Ingredients:

meatloaf:2 lb ground chuck 1 lb Italian sausage1 C oatmeal or bread crumbs1 large onion (diced and sautéd a couple of minutes)1 (10 oz.) can condensed cream of mushroom or cream of celery soup1 Tbl steak sauce or similar sauce (wine is also good)1 C ketchup1½ tsp salt1 tsp black pepper

topping:Dry mustard powderKetchupBrown sugar(Note: Just mix until you get what tastes good to you. I put in about 3 C ketchup and 4 or 5 Tbl of the mustard and maybe ¼ - ½ C brown sugar)

Directions:

Preheat oven to 350º. Mix ingredients together very well. Shape into loaf or ball. Spray your pan of choice before placing the loaf into the pan.Mix the dry mustard, brown sugar, and ketchup together. Put just a littleof this mixture over top of meatloaf. Bake for 1½ hours. Spread more of the topping mixture on the meatloaf and bake for another 15 - 20 minutes.Cook the remaining amount of sauce for about 10 minutes and use as a

condiment at table.

Frances Ward MCC Chef

Entrees



Baked Chicken

Ingredients:

1 whole chicken, cut up into 8 piecesSaltCooking oilSeasoning (your choice - garlic, pepper, etc.)

Directions:

Clean and remove fat from chicken pieces. Brine (soak in salted water)the chicken by mixing 3 parts water to 1 part salt, and submerging chickenpieces (make sure you use a nonreactive container, such as glass or plastic- even a Ziploc ® bag is ne). Refrigerate for about an hour, then remove,drain, and pat the chicken dry. To make the chicken crispy, bathe the piecesin oil before you begin cooking (just put some oil in your hand and rub iton chicken). Season on both sides with salt, pepper, garlic, etc. Place thechicken in a baking pan with the skin side up. The bake time depends onhow many pieces there are. After 45 minutes, check them; if there is a lotof liquid, drain it off. You also can turn the pan several times so the piecescook evenly. Check for doneness by removing a piece and cutting into it.There should be no pinkness.

Frances Ward MCC Chef

Entrees



2

Simple Chicken and Rice Casserole

Ingredients:

1 can chicken broth1 C raw rice2 small or 1 large can of all-white chicken in broth1 C shredded cheddar cheeseSalt and pepper to taste

Directions:

Preheat oven to 350º. Using cooking spray, spray a 2-quart casserole dishevenly. Place all of the above ingredients together in the dish and stir untilwell blended. Place lid over casserole dish and bake 35 - 45 minutes, oruntil all of the liquid is absorbed.

Serves 4. MaLinda FranklinProduction Support

Entrees



3

Entrees

Beef Lombardi

Ingredients:

1 lb lean ground beef 1 (14½ oz.) can chopped tomatoes1 (10 oz.) can diced tomatoes and green chiles2 tsp sugar2 tsp salt½ tsp pepper1 (6 oz.) can tomato paste1 bay leaf 1 (6 oz.) package medium egg noodles6 green onions, chopped (about ½ C)1 C sour cream1 C (4 oz.) shredded sharp cheddar cheese1 C shredded Parmesan cheese1 C (4 oz.) shredded mozzarella cheeseFresh parsley sprigs

Directions:

Preheat oven to 350º. Cook ground beef in a large skillet over medium heat5 - 6 minutes, stirring until it crumbles and is no longer pink. Drain. Stirin chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomatopaste and bay leaf, and simmer 30 minutes. Cook egg noodles accordingto package directions; drain. Stir together cooked egg noodles, choppedgreen onions, and sour cream until blended. Place noodle mixture in bottomof lightly greased 13” x 9” baking dish. Top with beef mixture; sprinkleevenly with cheeses. Bake, covered with aluminum foil, for 35 minutes.

Uncover casserole, and bake 5 more minutes. Garnish with fresh parsleysprigs, if desired. Note: Freeze casserole up to 1 month, if desired. Thaw inrefrigerator overnight. Bake as directed.




4

Five Can Chicken Casserole

Ingredients:

1 can chicken noodle soup1 can cream of chicken soup1 (5 oz.) can evaporated milk 1 can chow mein noodles1 (or 2 if desired ) can deboned chicken, drained

Directions:

Mix all ingredients together, place in casserole dish. Bake at 375º for 40minutes.

Jenny Haverland Sales Department

Entrees



Cajun Style Tilapia

Ingredients:

4 fresh tilapia filelS2 Tbl Cajun seasoning2 Tbl butter or trans fat-free margarine, C fresh salsa

Directions:

Thoroughly season both sidesof

the fish filets with Cajun seasoning, andset aside. Melt butter in skillet over medium heal. Add filets, cooking untillightly browned and cooked through, about 2 - 3 minutes on each side.Transfer filets to serving dish, and top with salsa. Great with black beansand rice!

Fresh salsa really makes a difference with this dish; try it with my Texas

Trash salsa recipe on page 2 J!

Stacy CorryDigilal Art Director

Entrees

1/ 6



§ Fish Cleaning on Village PropertyNo person shall clean fish on any property owned orcontrolled by the village. This shall include allbuildings, parks, roadways, public rights-of-way, parkinglots, restrooms, and marina installations owned and orcontrolled by the village.

Fish cleaning shall include scaling, gutting, dismemberingand washing of fish.

Any person violating any provision of this ordinanceshall be subject to a forfeiture not to exceed Onehundred and no/100 dollars.



9

Smoked Mullet

Ingredients:

6 freshly caught mulletSoy sauceCavender’s ® seasoningMinced onionGarlic salt powderRosemaryLawry’s ® seasoning salt2 C hickory chipsWeber ® grill

Directions:

When cleaning the mullet, butter y the halves, leaving them attached,with scales on. Scales will keep the lets from burning and sticking ongrill. Thoroughly wet the lets with soy sauce (Worcestershire can besubstituted, though it will make for a spicier nished dish). Heavily sprinkleCavender’s ®, minced onion, garlic salt, rosemary, and Lawry’s ® seasoningsalt on lets. Put hickory chips in large cup or bowl and soak in warm water.Build small re of charcoal briquettes (2 handfuls is plenty) in the Weber ® grill. Once briquettes are glowing red, move them to one side of the grill.Arrange lets on grill with tails toward the re, and no let directly over the re. Put one-half of the wet hickory chips directly on the re and putthe lid on the grill, with vent one-half open and slightly ajar. Add remaininghickory chips when the smoke has subsided. Allow to smoke until the re isout. Resist the temptation to check on them by lifting the grill lid. Total timeis approximately 4 hours.

A. Lawton Langford President / C.E.O.

Entrees



20

Chicken Divan

Ingredients:

2 (10 oz.) packages chopped frozen broccoli3 boneless chicken breasts1 can cream of chicken soup1 can cream of mushroom½ C mayonnaise½ C chopped onion1 Tbl real lemon juiceSalt and pepper to tasteCurry to taste ( optional )2 C shredded cheese

Directions:

Boil broccoli (don’t overcook). Boil chicken breasts, chop into large pieces.Layer broccoli, then chicken in bottom of a 9” x 13” baking dish. Mix creamof chicken and cream of mushroom soups, mayonnaise, chopped onion,lemon juice, salt, pepper and curry in a large bowl. Spread over broccoli andchicken layers. Cover with shredded cheese. Bake at 350º for 45 minutes.Serve over rice (white, yellow or brown).

Serves 6.


Entrees



Sec. 14-9. Bathing in public; suits required when.

It shall be unlawful for any one to bathe in any pond or branch within the corporate limits of the city between daylight and dark unless provided with suitable bathing suits, and no person shallbathe in the river anywhere between the north limits of the city and the southwest corner of the Exposition Park between daylightand dark, unless provided with suitable bathing suits; and from the

southwest corner of park to southeast limit of the city persons may go bathing at will.(Code 1914, § 661)



Soups, Salads, and Sauces



§ Sec. 1 It shall be unlawful forany person to ride or propel abicycle or any other wheeled

vehicles for carrying personson the sidewalk. Invalid

wheelchairs and children’sperambulators are excepted.

It shall be unlawful for any person to ride a bicycleon the streets after night

without a signal lamp beingattached to said bicycle andkept lighted and shall alsohave signal bell which shallbe sounded when about topass persons or teams. Itshall be unlawful for any person to ride or propelany bicycle on the streets of said city at more than an ordinary rateof speed, not to exceed 10 miles per hour, and such riders shall slow up when meeting teams of animals of one or more until such teamshave passed.

All persons convicted of violating any of the provisions of thisOrdinance shall be fined in the sum of one and not to exceed thesum of $10 and costs for such offense, and on failure to pay such fineand costs shall be committed to the city jail for a period not to exceed

ten days.

[dated June 1, 1897]



25

Teddy’s Old Fashioned Potato Soup

Ingredients:

4 large potatoes (peeled or unpeeled)2 ribs celery1 large or 4 small carrots1 small onion5 slices bacon, cooked (4 for soup and 1 for topping)2 - 4 C milk (depending on consistency desired)½ tsp Old Bay seasoning½ C cheddar cheese

Directions:

Cut potatoes, celery, carrots and onion into small pieces. Place in soup potand cover with water. Add Old Bay seasoning and bacon. Cook on mediumheat for 45 minutes. Do not drain. Add milk to the desired consistency of soup (some prefer thick mashed potatoes style soup and others more milkysoup). Cook another 10 - 15 minutes. You can add cheese to the soup orput on top when serving. You may also wish to top with additional baconpieces. Serve with garlic bread.

Makes 4 - 5 large servings.

Ted Thomas MCC Painter




26

Egg Salad

Ingredients:

4 hard boiled eggs¼ C green olives with pimento1 Tbl Worcestershire sauceMayonnaise

Directions:

Dice hard boiled eggs and olives, and place in a mixing bowl. AddWorcestershire sauce (more if you like spicy food, less if not). Addmayonnaise to desired consistency. Mix. Great on bread as a sandwich oron lettuce as a salad.





Very Groovy Vegan Gravy

Ingredients:

~ C whole wheat flour% C nutritional yeast flakes1% C vegetable stock'l'2 C soy sauce2 Tbl vegan Worcestershire sauceJ C vegan margarine2 Csoy milk

Ills/ructiolls:

In a large saucepan over medium heat, melt margarine. Slowly stir in flourand yeast. Keep whisking to avoid burning, and add soy milk, soy sauce,vegetable stock, and Worcestershire. Blend ingredients well, whisking outany lumps. Cook until gravy is desired consistency.

YOIi can addfresh or cannedsliced mushrooms 10 ;'beeJ" lip this recipe!

StQCY CorryDigital Ar' Director

Soups, So/ads, and sauces

/2 7



28

Tomato Sauce

Ingredients:

2 Tbl olive oil1 small sprig fresh rosemary1 fresh or dried bay leaf 1 large garlic clove, halved1 C canned, peeled, chopped tomatoes1 C low-sodium chicken broth¼ tsp salt¼ tsp pepper

Directions:

In large saucepan, heat oil over medium-low heat until it begins to ripple.Add rosemary sprig, bay leaf, and garlic, cook until ingredients are golden-brown and oil is very fragrant (approximately 5 minutes). Remove rosemary,garlic and bay leaf with a slotted spoon and discard. Add chopped tomatoesto oil in saucepan (caution: hot oil may splatter - be careful!), then slowlypour in chicken broth. Increase heat and bring to a boil. Reduce heat back tomedium-low, allow to simmer for 5 minutes for avors to develop. Stir saltand pepper into sauce to season, add as necessary to taste.

Makes 8 servings.





29


Marinated Greek Style Salad with Orzo

Ingredients:

salad*:1 large burpless cucumber1 large sweet orange or yellow pepper1 (6 oz.) jar button mushrooms (drained)1 (8 oz.) jar pitted kalamata olives (drained)1 pint grape tomatoes1 small red onion1 (10 oz.) can artichoke quarters packed in water (drained well)8 oz. block reduced fat feta (Publix brand is very good)4 oz. orzo pasta (cooked and well drained, no need to cool down)

dressing:¼ C red wine vinegar¼ C white wine vinegar¼ C canola oil⅓ C olive oil¾ tsp salt

½ tsp fresh ground black pepper½ tsp nely minced garlic (jarred kind is also very good)1 rounded tsp Dijon mustard1 tsp dried oregano

*Feel free to use vegetables of your choice, in proportions you like. Thisdish is a very adaptable to one’s tastes and preferences.

Directions:

Prepare salad ingredients by chopping as needed and combine all in alarge bowl. Combine dressing ingredients in a 2-cup container and whisk together to emulsify. Pour over salad and toss to combine. This can be

served immediately or covered with plastic wrap and refrigeratedfor several hours. If not serving right away, stir salad every sooften to ensure marinade gets into all the ingredients.

Diana Ossi




30

Wilted Spinach Salad

Ingredients:

2 bags baby spinach1 (18 oz.) container cottage cheese1 small red onionQuartered tomatoes ( as many as you like )1 lb bacon½ C vinegar3 Tbl sugarSalt and pepper to taste

Directions:

Fry bacon and set aside. Sauté onions in bacon fat. Add vinegar and sugar,and cook until sugar is melted. Pour hot dressing over salad. Add tomatoesand any other vegetable you may desire. Sprinkle with crumbled bacon.

Desiree Westhoff MCC Painter




3

Nick’s Tabouli

Ingredients:

1 C #2 bulgar wheat*¾ C cold water3 green onions¼ C extra virgin olive oil¼ C lemon juice (I prefer to use ⅛ C lemon and ⅛ C lime juice)2 packages fresh parsley1 package fresh mint2 tomatoes1 medium Bermuda onion2 tsp garlic powder (adjust to your taste)2 tsp McCormick’s ® Nature’s Seasoning (adjust to your taste)

*You can use the bulgar wheat from the Sadaf Tabouli bulgar mix instead,which can be found in the ethnic food section of your supermarket.

Directions:

Add the cold water to the bulgar wheat in a large bowl. Mix together and letset for 30 minutes. Finely chop the parsley and mint, being sure to removethe stems rst. Chop the green onions, tomatoes, and onion. Mix the olive oiland lemon/lime juices together in a measuring cup. After bulgar wheat hassoaked in cold water for 30 minutes, add all of the chopped ingredients. Mixin spices and oil/citrus mixture, and taste, adjusting seasonings if needed.Place in the refrigerator for 30 minutes to allow the avors to blend.

Enjoy!

Nick D’AndreaConstruction Services DivisionCity of Tampa, Florida




32

Black Bean Soup

Ingredients:

2 Tbl olive oil2 ribs celery (diced)1 large bell pepper (diced)2 medium yellow onions (diced)3 green onions (chopped)Garlic (as much as you want - at least 2 Tbl )Smoked sausage (chopped) ( I use Register’s ® or Bradley’s ® sausage)3 - 4 (12 oz.) cans black beans1 C water1 (24 oz.) bottle Goya ® Mojo Criollo Marinade ( found in

the ethnic food section, it is a Latin lime-based marinade)

Directions:

Pour olive oil into large pot over medium heat. After oil has warmed, addthe rest of the ingredients to the pot. Simmer for 30 minutes.

Simple and wonderful!

Calista HumphreysSupplement Department




33

Watergate Salad

Ingredients:

1 box pistachio instant pudding and pie lling½ C chopped pecans1 C mini-marshmallows1 small can crushed pineapple1 (13 oz.) container Cool Whip ®

Directions:

Mix together and chill. Keep refrigerated in a sealed container. Make theday before serving.

Francine KingCode Department




34

Broccoli Salad

Ingredients:

2 bunches broccoli, chopped (about 6 C - I use orets) ¾ C raisins12 slices bacon, cooked and crumbled½ C sun ower seeds (add just before serving) ¼ C Vidalia or sweet onion, chopped

Dressing:1 C mayonnaise1 Tbl vinegar¼ C sugar

Directions:

Combine all ingredients and add dressing mixture. Marinate in refrigeratorovernight. Add sun ower seeds, toss and serve.

Linda DavisSupplement Department




Southern Style Potato Salad

Ingredients:

3 Ib Yukon gold potatoes6 hard boiled eggsY2 C chopped red onion~ C mayonnaise (0 little more or less, as desired)1 Tbl sweet pickle relish (or chopped sweet pickles)J Tbl prepared mustard2 Tbl vinegarSalt and pepper to taste

Directions:

Boil peeled and cubed potatoes until just tender, then drain and set asideto cool. Coarsely chop hard boiled eggs. Combine potatoes, egg, onions,vinegar, and pickles. Stir in mayonnaise, mustard, and salt and pepper totaste.

Serves 6 to 8.



/3 5



36


Polish Sausage and Potato Soup

Ingredients:

1 lb kielbasa, diced1 C chopped onion2 C chopped celery4 C shredded cabbage2 C peeled, sliced carrots1 bay leaf ½ tsp dried thyme2 Tbl butter2 Tbl vinegar1 Tbl salt1½ C beef bouillon5 C water3 C peeled, cubed potatoes

Directions:

Melt butter in a large kettle. Add kielbasa, onions, and celery. Cook over medium heat, stirring occasionally, until onion and celery are tender butnot brown. Add all remaining ingredients except potatoes. Cover and cook gently for 1½ hours. Add potatoes, cover and continue cooking for about20 minutes longer or until potatoes are just tender. Remove bay leaf beforeserving.

As with most soups, gathering the ingredients requires more effort than theactual cooking. This meal is best followed by a lengthy nap.

Kyle S. Meyer, Jr.Code Department



38


Artichoke Pasta Salad

Ingredients:

2 (14 oz.) cans/jars artichoke hearts, packed in water 1 (1 lb) box tri-twist noodles (multi-colored for

best presentation, though plain is ne)2 (4 oz.) cans sliced black olives1 C mayonnaise1 large container feta cheese1 (8 oz.) bottle of Ken’s ® Caesar dressing

Directions:

Boil the tri-twist noodles, drain and run under cold water to cool themquickly. As you are boiling your noodles, drain the cans of artichoke heartsand black olives of as much liquid as you possibly can. Once the noodlesare done cooking, throw all the ingredients into a container and mix well.After everything is evenly mixed (mayonnaise especially), pour the Caesar dressing over the pasta salad and mix a bit more to ensure an even coating.Serve immediately or let sit in the refrigerator overnight to let the noodlesand artichoke hearts soak in the other avors. It is a dish best served cold.

Note: This entire recipe is based on variability. Personally, I put in at least two cups of mayonnaise, two containers of feta cheese and a large bottle of Caesar dressing. I also enjoy strongly- avored foods, so your results mightvary. It all depends on what you would like more of (more feta cheese seemsto always go over well). I like to add chicken (marinated in Caesar dressingovernight, cooked and sliced into small pieces) right before mixing all theingredients, or crab meat (use fewer artichoke hearts and less feta for this).

Chives, green olives, etc., are also welcome additions to the salad.

James Gager IT Department



Cream of Asparagus and Mushroom Soup

Ingredients:

I Ib fresh asparagus, trimmed and choppedI smal l while onion, chopped

2 (14 Oz.) cans vegetable or chicken brothI C heavy whipping cream1 Ib sliced mushrooms (I prefer baby bellas. but any type will do)J clove garlic, mincedI Tbl but te rI Tbl o live oilSail and pepper (to 10s1e)

Directions:

Trim off the ends of the asparagus spears where the white colo r meets thegreen color on the spear. In a medium sized pot, saute onion, garlic, asparagus,and mushrooms in butter and olive oil. Add broth and bring to a slow boil.Lower heat and simmer. When vegetables have softened (usual ly about 10minutes), carefully pour contents of the pot into a blender (for optimumresults, a V i t a - M i x e ~or other high speed blender works best). Very importantand the difference between delicious and disaster: You must blend until totallysmooth, and remember, liquid will be HOT, so use caution! Mixture will tu m

a lovely shade of green. As it is blending, lower the speed and add the heavywhipping cream, then gradually return speed to high (make sure the lid is ontight!). I recommend tasting before removing from blender, because if it is notblended properly, the texture of the asparagus may be gritty or stringy. Blenduntil smooth and frothy. Pour back into pot and stir. Allow to simmer untilconsistency is thick and creamy (about 10 minutes). I will often stir in an extra

dollop of butter at this point for added richness. Add salt and pepper to taste.

This is a wonderful cold-weather recipe! Sure to warm yOIl up. This soup isgreat with warm French bread.



/39



Nectarine Ginger Berry Salad

Ingredients:

I pint fresh blueberries (you can substitute blackberries or raspberries)I Ib nectarinesI Tbl crystallized ginger (thinly sliced)I Y:r:Tbl honey

Directions:

Cut nectarines into bite size chunks. Slice ginger into tiny pieces, or theflavor will be too strong. Mix nectarines, ginger, honey, and blueberries,making sure the honey coats evenly. Refrigerate and let s tand for at least Ihour before serving. This is a delicious and super healthy snack!

For variety, add crushedpecans or walnuts.



140



4

Orzo

Ingredients:

1 C orzo, uncooked4 Tbl butter1 small shallot, nely chopped (or 2 tsp nely chopped onion)2⅓ C chicken stock ½ C chopped pancetta ( or bacon )½ C chopped roasted red pepper½ C thinly sliced mushrooms, roughly chopped

Directions:

Melt butter, add shallot, pancetta and orzo. Cook about 3 minutes, or untilorzo is light brown. Add chicken stock. Bring to boil. Reduce heat, cover and cook for 6 minutes. Add red peppers and mushrooms. Continue cookingfor another 6 minutes, or until almost all liquid is gone. You can add justabout any meat or vegetable to this, if you wish.

Janet Cramer Supplement Department




Cracker Salad

Ingredients:

1 sleeve saltine crackers1 C chopped sweet pickles1 small jar chopped pimentos1 C chopped onions1 medium green pepper, diced1 C mayonnaise

Directions:

Crush crackers and place in a large mixing bowl. Add all the rest of theingredients and mix well. Put into a sealed plastic container and refrigeratefor a few hours before serving. If kept chilled, this salad will keep for severaldays.


42




WHE RE AS , t h e s t r u g g l e f o r t e c h n i c a l s u p e r i o r i t y i nwe a p o n r y i s n e v e r - e n d i n g ; a n d

WHE RE AS , t h e S u p e r - S o a k e r a n d s i mi l a r d e v i c e s h a v e b e c o met h e 1 0 5 mi l l i me t e r h o wi t z e r s o f wa t e r p i s t o l s ; a n d

WHE RE AS , P e n d e r Co u n t y i s mi n d f u l o f t h e Ri g h t t o Be a rAr ms u n d e r Ar t i c l e I , S e c t i o n 3 0 o f t h e No r t h Ca r o l i n aCo n s t i t u t i o n a n d Ame n d me n t I I o f t h e Un i t e d S t a t e sConstitution, but upon cold and sober re ection, theBo a r d o f Co mmi s s i o n e r s h a s d e t e r mi n e d t h a t t h e Ri g h tt o Be a r Wa t e r P i s t o l s i s n o t g u a r a n t e e d u n d e r t h e s t a t eo r f e d e r a l c o n s t i t u t i o n , n o r i s i t n e c e s s a r y t o t h ema i n t e n a n c e o f a f r e e s t a t e ; a n d

WHE RE AS , s u c h wa t e r p i s t o l s p o s e a t h r e a t t o t h e p u b l i cwe l f a r e , p o s e a c l e a r a n d p r e s e n t d a n g e r t o t h e e n j o y me n to f p u b l i c e v e n t s o n Co u r t h o u s e S q u a r e i n P e n d e r Co u n t ya n d c o n s t i t u t e a n u i s a n c e ;

NOW THEREF ORE BE I T ORDAI NED BY THE BOARD OF COMMI S S I ONERSOF P E NDE R C OUNT Y t h a t :

Section 1. Water pistols, water ri es or other mechanical

d e v i c e s d e s i g n e d f o r a n d c a p a b l e o f s h o o t i n g a s t r e a mo f l i q u i d , a r e h e r e b y d e c l a r e d t o b e c o n t r a b a n d o n t h eCo u r t h o u s e S q u a r e i n P e n d e r Co u n t y .

Section 2. Law enforcement of cers observing individualsi n p o s s e s s i o n o n Co u r t h o u s e S q u a r e i n P e n d e r Co u n t y o f such water pistol, ri e, or other device capable ofshooting a stream of water are authorized to con scates u c h d e v i c e s , o b t a i n t h e n a me a n d a d d r e s s o f t h e o wn e r ,a n d ma k e a r r a n g e me n t s t o s t o r e a n d r e t u r n t h e d e v i c e t o

t h e o wn e r a f t e r p u b l i c e v e n t s h a v e e n d e d .



Vegetables



§ S e c . 2 - 1 3 Du r i n g d a n c i n g , t h e c o r r e c t p o s i t i o n s h a l lb e , t h e r i g h t h a n d o f t h e ma n o n t h e wo ma n ’ s wa i s t , a b o v et h e wa i s t l i n e ; t h e wo ma n ’ s r i g h t h a n d e x t e n d e d ; t h e ma n ’ s

l e f t h a n d s l i g h t l y b e n t h o l d i n g t h e wo ma n ’ s r i g h t h a n d ;t h e b o d i e s a b o u t t h r e e t o f o u r i n c h e s a p a r t . T h e ma n ’ shat to be removed while on the dancing oor. In dancing,c h e e k - t o - c h e e k d a n c i n g , s i d e s t e p p i n g , wh i r l i n g , d i p p i n g ,dog-walking, camelwalk, shuf e, toddle, Texas-tommy,e l g a t e , s t a t i o n a r y d a n c i n g , e x a g g e r a t e d o r s u g g e s t i v ed a n c i n g , mo o n l i g h t o r s p o t l i g h t d a n c e s , a n d a l l u n d u ef a mi l i a r i t y a r e p r o h i b i t e d .



48

Scalloped Potatoes with Ham

Ingredients:

6 Tbl butter or margarine, divided¼ C all-purpose our 1 tsp dried parsley akes1 tsp salt½ tsp dried thyme¼ tsp black pepper3 C milk 6 C thinly sliced peeled potatoes1½ C chopped fully cooked ham1 small onion, grated

Directions:

Preheat oven to 375°. In a saucepan, melt 4 tablespoons butter. Stir in our,parsley, salt, thyme, and pepper until smooth. Gradually add milk, bring toa boil. Cook and stir for 2 minutes. Combine potatoes and ham; place half ina greased 2½ quart round casserole baking dish. Top with half of the sauce;repeat layers. Cover and bake for 65 - 75 minutes or until potatoes are almosttender. Dot with remaining butter. Bake, uncovered, 15 - 20 minutes longeror until potatoes are tender.

Janet RandellSales Department

Vegetables

48



50

Baked Corn Casserole

Ingredients:

1 (15.25 oz.) can whole kernel corn (do not drain)1 (14.75 oz.) can cream styled corn1 (8 oz.) container sour cream1 egg, beaten1 (8.5 oz.) package Jiffy ® cornbread mix½ C butter, softened

Directions:

Preheat oven to 350º. Mix together corn, creamed corn, sour cream andegg. Add the cornbread mix and butter. Stir to mix and pour into a 9” squareglass baking dish sprayed with food release. Bake for 40 - 60 minutes oruntil top is brown.


Vegetables



5

Nick’s Black Eyed Peas

Ingredients:

1 package fresh black eyed peas from produce section1 tomato, nely chopped1 clove garlic, minced1 small sweet onion, nely chopped¼ C water1 small pork ham hock 3 strips bacon2 Tbl extra virgin olive oil2 tsp garlic powder2 tsp McCormick ® Nature’s Seasons blend

Directions:

Put the peas in hot, unsalted boiling water and cook for 10 minutes. Strainthe peas and set aside. Sauté the ham hocks in a medium pot using the oliveoil. Cook the bacon in a separate frying pan until medium done, then addto pot with ham hocks. Add the onion and cook until the onions are clear.Add the garlic and cook for a few minutes more. Add the peas, tomatoes,and seasonings. Cook on medium low for 45 minutes, stirring occasionally.Taste the peas half way through the cooking time and add more seasoningto taste.

Enjoy!

Nick D’AndreaConstruction Services Division

City of Tampa, Florida

Vegetables



52

Overnight Creamy Grits

Ingredients:

1 C regular grits3 C water1 Tbl salt2 pats butter¼ C cream or half-and-half

Directions:

Bring water and salt to a boil. Add grits and boil for 2 minutes, stirringconstantly. Adjust temperature as needed. After 2 minutes, reduce heat tomedium-low, adding butter and cream while stirring. Simmer for 10 minutes.Turn burner off. Let grits cool at room temp until cool enough to place inrefrigerator overnight. Slowly heat grits the next morning. If grits are toostiff, add a little water; if grits are too moist, let them simmer until thick andcreamy. Always let the grits stand a good 15 minutes before serving.


Vegetables



53

Yellow Neck Squash Casserole

Ingredients:

12 yellow neck squash, sliced½ medium onion, chopped ne1 Tbl olive oil4 oz. sour cream4 oz. cream cheeseSalt and pepper to taste¾ C crumbled crackers, for topping

Directions:

Preheat oven to 350º. In a large frying pan, sauté onion in oil on mediumhigh heat for 5 minutes. Add sliced squash and cook until medium tender.Pour into a 9” x 13” baking dish, then chop or cut squash up a bit more.Mix in remaining ingredients, except crackers, and bake for 15 minutes.Sprinkle crumbled crackers on top and bake until sides are bubbling andturning a little brown, about 20 minutes. Let sit 15 minutes before serving.


Vegetables



54

Red Cabbage Slaw

Ingredients:

1 Tbl Dijon mustard½ C mayonnaise1 tsp minced garlic2 tsp white wine vinegar4 C shredded red cabbage1 medium onion (Vidalia is best), peeled and diced½ C peeled and diced green apple1 carrot, peeled and shreddedSalt and freshly ground pepper, to taste

This recipe is from “Sides” by Felicia Phillips.

Directions:

Place the mustard, mayonnaise, garlic and vinegar in a bowl large enoughto hold all the slaw. Stir well to combine. Add the cabbage, onion, appleand carrot and mix well. Season liberally with the salt and pepper and tossthoroughly. Serve chilled. Keeps 2 or 3 days in the refrigerator, and is betterif made a couple of hours before serving.

Serves 4.


Vegetables



55

Most Requested Baked Beans

Ingredients:

1 (3 lb) glass jar Northern white beans (or 1 lb dry beans soaked)2 C diced tomatoes2 C sliced onions (I like red onions best)1 lb bacon, fried, drained, and crumbled2 tsp Worcestershire sauce1 tsp regular mustard1 lb brown sugar

Directions:

Preheat oven to 325º. Mix beans, tomatoes, mustard, and Worcestershiretogether in a large bean pot (3½ - 4 quart) or a large baking dish (9” x13”, preferably with the higher sides). Layer onions and bacon andthen sprinkle all of the brown sugar over the top. Cover and bakefor 2 hours. Uncover and continue baking for another 1½ hours.


Vegetables



57

Hassleback Potatoes

Ingredients:

3 lb potatoesFlourSaltPepperCooking oil

Directions:

Preheat oven to 425º. Peel potatoes and cut slits ¾ of the way through eachpotato so it resembles a fan. Parboil potatoes until almost done. Drain well.In a small bowl mix a little our, salt and pepper. Roll potatoes in our andplace on a foil-lined cookie sheet. Drizzle liberally with oil and bake untilpotatoes are golden brown, about 30 - 45 minutes.


Vegetables



Stuffed Acorn Squash

Ingredients:

2 large acorn squashesI C ricona cheeseI C grated Italian cheese blendI Ib fresh sliced mushrooms1 stick butter (replace with Smart Balance to reduce calories)lh C green onions, chopped1-2 cloves garlic, mincedI C wild riceFresh parsley (10 garnish)Cooking oil (to grease baking pan)

Directions:

Preheat oven to 4000. Cook wild rice according to directions on package.Cut squash into halves, scooping out seeds. In a large mixing bowl, mixcooked rice, chopped green onions, ricotta, mushrooms, grated cheese, andgarlic. Slice a couple of pats of butter for each of the four squash cups, andplace at the bottom of each cup. Cover with rice mixture, filling generously.Top each squash half with another couple of pats of butter. Place squashcups in an oiled pan or P y r e x ~dish. Bake for 55 minutes, or until squash is

tender when tested with a fork. I usually sprinkle some more grated cheeseon top of each squash just a few minutes before removing from oven andgarnish with a sprig of fresh parsley.

Tip: When preparing, cut points off squash ends so that they will sit evenlyin the pan.

Makes 4 servings.Stacy CorryDigital Art Director

Vegetables _ , : : ; ; ; , - "

/5 8



Rosemary Parmesan Roasted Red Potatoes

Ingredients:

2 - 3 Ib red potatoes, quartered2 Tbl chopped rosemary3 Tbl grated Pannesan cheeseI Tbl minced garlic~ C extra virgin olive oilSalt and pepper (10 IDS Ie )

Directions:

Preheat oven to 375°. In a large pot, boil potatoes until just tender; drain well.In a large mixing bowl, toss boiled potatoes with remaining ingredients,making sure they are evenly coated. Spread potatoes evenly on a coatedbaking sheet and roast for 25 minutes until browned and fragrant. Sprinkleextra Pannesan on lOp before serving. Potatoes will be crispy on the outside,tender on the inside - delicious!

Tip: For added flavor, try lIsing coarse ground sea salt an d mixed blendpepper.


:'0 Vegetables

/59



60

Cooking Measures

A pinch or a few grains = 1/8 tsp or less60 drops = 1 tsp1 tsp = 1/3 Tbl = 5 ml1 Tbl = 3 tsp = 15 ml2 Tbl = 1 oz = 30 ml4 Tbl = 1/4 C =2 oz = 59 ml5-1/3 Tbl = 1/3 C = 79 ml8 Tbl = 1/2 C = 4 oz = 118 ml10-2/3 Tbl = 2/3 C = 5-1/3 oz = 158 ml12 Tbl = 3/4 C = 6 oz = 177 ml16 Tbl = 1 C = 8 oz = 237 ml3/8 C = 1/4 C plus 2 Tbl = 89 ml5/8 C = 1/2 C plus 2 Tbl = 148 ml7/8 C = 3/4 C plus 2 Tbl = 207 ml1 gill = 1/2 C = 4 oz1/2 pint = 1 C = 8 oz = .24 L1 pint = 2 C = 16 oz = .47 L1 quart = 2 pints = 32 oz = .95 L1/2 gallon = 2 quarts = 64 oz = 1.89 L1 gallon = 4 quarts = 128 oz = 3.79 L



I t s h a l l b e u n l a wf u l f o r a n y mo s q u i t o e s t ob r e e d i n s i d e t h e c i t y l i mi t s .

( Ba s t r o p , L o u i s i a n a 1 9 1 0 )



Index



APPETIZERS and BEVERAGESAsparagus Bundles...........................................................................................25Better Than Store Bought Vegetable Dip.........................................................20Butterbeer.........................................................................................................29

Chrissy’s Elysian Fields Elixir.........................................................................24Clam Cocktails Served in Green Pepper Cups.................................................18Craw sh Cardinale...........................................................................................30Hot Spinach and Artichoke Dip.......................................................................27Jalapeño Cheddar Skippers............................................................................. 22Marinated Cheese.............................................................................................23Mini-Mexican Bread Pizzas.............................................................................17Spiced Cheeseball............................................................................................16Sun-Dried Tomato Brunch Bake......................................................................15

Super Duper Wake Up Smoothie......................................................................28Sweet Tea.........................................................................................................14Texas Trash Salsa.............................................................................................21Tomato Bacon Cups.........................................................................................26

BREADS and MUFFINSBanana Chocolate Walnut Muf ns...................................................................40Broccoli Cornbread..........................................................................................36Buttermilk Cornbread.......................................................................................42Chocolate Zucchini Bread................................................................................35Garlic Bread.....................................................................................................34Jalapeño and Bacon Cornbread........................................................................38Old-Fashioned Biscuits.....................................................................................41Orange Marmalade Bread................................................................................43Painless Popovers.............................................................................................44Savory Cheese Muf n Biscuits........................................................................37Strawberry Bread Pudding Muf n...................................................................39Vegetable Antipasto Stuffed Bread..................................................................97

COOKING MEASURES ...................................................................................160

DESSERTSAlmond Blueberry Cookies..............................................................................74Banana w/ White Chocolate Chips and Macadamia Nuts Gooey Cake...........68Bananas Foster.................................................................................................50Blueberry Banana Pie.......................................................................................81Boiled Frosting.................................................................................................77Brownies..........................................................................................................76Buttermilk Scones ...........................................................................................57Carrot Cake......................................................................................................51



Cherry Cream Cheese Pie................................................................................66Chocolate Cake................................................................................................61Chocolate Chip Cookies...................................................................................58Chocolate Chip Tassies.....................................................................................56

Chocolate Delight............................................................................................64Chocolate Liquor Balls....................................................................................52Clone of a Cinnabon ®.......................................................................................75Cocoa Fudge....................................................................................................53Dessert Pizza....................................................................................................62Flan Cake by Nick............................................................................................59Fluffy Cocoa Frosting.......................................................................................54Gingersnaps......................................................................................................79Macaroons........................................................................................................72

Mamacita’s Flan...............................................................................................73Mandarin Orange Cake....................................................................................67Mississippi Mud Cake......................................................................................69Moose Drop Cookies........................................................................................78Piña Colada Cake.............................................................................................80Peanut Butter Pie..............................................................................................70Pecan Coconut Sour Cream Pound Cake.........................................................71Pumpkin Dump Cake.......................................................................................63Sour Cream Almond Pound Cake....................................................................60Strawberry Bread Pudding Muf n...................................................................39Sugar Cookies..................................................................................................65Whole Wheat Banana Dark Chocolate Chip Coffee Cake...............................55

DIPSBetter Than Store Bought Vegetable Dip.........................................................20Hot Spinach and Artichoke Dip.......................................................................27Texas Trash Salsa.............................................................................................21

ENTREES

Arroz con Pollo..............................................................................................107Baked Chicken...............................................................................................111Beef Lombardi...............................................................................................113Beef Stroganoff Sandwiches............................................................................98Cabbage Roll Casserole....................................................................................92Cajun Style Tilapia..........................................................................................116Cheeseburger Pie..............................................................................................94Chicken and Rice...........................................................................................102Chicken Cordon Bleu.......................................................................................96Chicken Divan................................................................................................120Chicken Enchiladas..........................................................................................89



Chicken Tetrazzini...........................................................................................91Chicken Wraps...............................................................................................106Cottage Pie.....................................................................................................101Easy Beef Burgundy.........................................................................................93

Enchilada Torte..............................................................................................104Five Can Chicken Casserole...........................................................................114Football Casserole............................................................................................86Macaroni and Cheese in a Crockpot.................................................................88Meatloaf.........................................................................................................110Meatloaf (Stove Top Style)............................................................................105Poppy Seed Chicken.......................................................................................109Sausage Casserole............................................................................................95Scalloped Potatoes with Ham........................................................................148

Scallops in Creamy Basil Sauce.....................................................................100Simple Chicken and Rice Casserole...............................................................112Smoked Mullet...............................................................................................119St. Louis Style Indoor/Outdoor BBQ Ribs....................................................103Turkey Mushroom Meat Loaves with Tomato Sauce......................................90Vegetable Antipasto Stuffed Bread..................................................................97Vegetarian Chili...............................................................................................99Venison Burgers.............................................................................................108Venison Meatloaf...........................................................................................117

FRUITSAlmond Blueberry Cookies..............................................................................74Banana w/ White Chocolate Chips and Macadamia Nuts Gooey Cake...........68Bananas Foster.................................................................................................50Blueberry Banana Pie.......................................................................................81Cherry Cream Cheese Pie................................................................................66Dessert Pizza....................................................................................................62Grape Salad ...................................................................................................139Nectarine Ginger Berry Salad........................................................................140

Strawberry Bread Pudding Muf n...................................................................39Super Duper Wake Up Smoothie......................................................................28Watergate Salad..............................................................................................133Whole Wheat Banana Dark Chocolate Chip Coffee Cake...............................55

MEATS an d POULTRY

Arroz con Pollo..............................................................................................107Baked Chicken...............................................................................................111Beef Lombardi...............................................................................................113Beef Stroganoff Sandwiches............................................................................98Cabbage Roll Casserole....................................................................................92



Cheeseburger Pie..............................................................................................94Chicken and Rice...........................................................................................102Chicken Cordon Bleu.......................................................................................96Chicken Divan................................................................................................120

Chicken Enchiladas..........................................................................................89Chicken Tetrazzini...........................................................................................91Chicken Wraps...............................................................................................106Cottage Pie.....................................................................................................101Easy Beef Burgundy.........................................................................................93Enchilada Torte..............................................................................................104Five Can Chicken Casserole..........................................................................114Football Casserole............................................................................................86Jalapeño and Bacon Cornbread........................................................................38

Meatloaf.........................................................................................................110Meatloaf (Stove Top Style)............................................................................105Polish Sausage and Potato Soup....................................................................136Poppy Seed Chicken.......................................................................................109Sausage Casserole............................................................................................95Scalloped Potatoes with Ham........................................................................148Simple Chicken and Rice Casserole...............................................................112St. Louis Style Indoor/Outdoor BBQ Ribs....................................................103Tomato Bacon Cups.........................................................................................26Turkey Mushroom Meat Loaves with Tomato Sauce......................................90Venison Burgers.............................................................................................108Venison Meatloaf...........................................................................................117

SEAFOODCajun Style Tilapia.........................................................................................116Clam Cocktails Served in Green Pepper Cups.................................................18Craw sh Cardinale...........................................................................................30Scallops in Creamy Basil Sauce.....................................................................100Smoked Mullet...............................................................................................119

SOUPS, SALADS and SAUCESArtichoke Pasta Salad.....................................................................................138Black Bean Soup............................................................................................132Broccoli Salad................................................................................................134Cracker Salad.................................................................................................142Cream of Asparagus and Mushroom Soup....................................................139Egg Salad.......................................................................................................126Grape Salad....................................................................................................137Marinated Greek Style Salad with Orzo........................................................129Nectarine Ginger Berry Salad.........................................................................140



Nick’s Tabouli................................................................................................131Orzo................................................................................................................141Polish Sausage and Potato Soup....................................................................136Red Cabbage Slaw.........................................................................................154

Southern Style Potato Salad...........................................................................135Teddy’s Old Fashioned Potato Soup..............................................................125Tomato Sauce.................................................................................................128Vegetarian Chili...............................................................................................99Very Groovy Vegan Gravy.............................................................................127Watergate Salad..............................................................................................133Wilted Spinach Salad......................................................................................130

VEGETABLES

Asparagus Bundles...........................................................................................25Artichoke Pasta Salad.....................................................................................138Baked Corn Casserole.....................................................................................150Black Bean Soup............................................................................................132Broccoli Casserole.........................................................................................156Broccoli Cornbread..........................................................................................36Broccoli Salad................................................................................................134Cabbage Roll Casserole....................................................................................92Carrot Cake......................................................................................................51Cheesy Beans.................................................................................................149Chocolate Zucchini Bread................................................................................35Cream of Asparagus and Mushroom Soup....................................................137Hassleback Potatoes........................................................................................157Hot Spinach and Artichoke Dip.......................................................................27Marinated Greek Style Salad with Orzo........................................................129Most Requested Baked Beans........................................................................155Nick’s Black Eyed Peas.................................................................................151Overnight Creamy Grits.................................................................................152Polish Sausage and Potato Soup....................................................................136

Red Cabbage Slaw.........................................................................................154Rosemary Parmesan Roasted Red Potatoes...................................................159Scalloped Potatoes with Ham........................................................................148Southern Style Potato Salad............................................................................135Stuffed Acorn Squash.....................................................................................158Teddy’s Old Fashioned Potato Soup..............................................................125Tomato Bacon Cups.........................................................................................26Tomato Sauce.................................................................................................128Yellow Neck Squash Casserole......................................................................153Vegetarian Chili...............................................................................................99Wilted Spinach Salad......................................................................................130



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