Recipes from our friends and family around the world ...

Recipes from our friends and family around the world

Holiday Favorites

VOLUME I 2020

Recognizing that many of us were not able to share a table with our

loved ones during the 2020 holiday season, Caine & Weiner endeavored to create a “virtual table” by sharing this digital

cookbook full of wonderful recipes from our clients and employees.

Enjoy!

Appetizers. . . . . . . . . . . . . . . . . . . . . . . . . 4

Soups/Salads/Sides. . . . . . . . . . . . . . 10

Entrees . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Desserts . . . . . . . . . . . . . . . . . . . . . . . . . 36

Stuffed Hot Banana Peppers

1 doz. Hungarian hot banana peppers½ cup bread crumbs1 pack grated Italian blend (Asiago, Provolone, Mozzarella, Parmesan)1 pack grated sharp cheddar1 lemon or ½ squeeze of lemon juice1 can flat anchovies (optional)2 Tbsp. garlic2 Tbsp. hot pepper flakes (optional)2 Tbsp. ground black pepper

Preheat oven to 375° Cut tops off peppers Scrape out inside In mixing bowl add breadcrumbs; lemon juice; pepper; garlic (optional-juice from anchovies)Mix thoroughly Stuff peppers, pushing the mix to the bottom (optional-add half an anchovy first to bottom) In large baking pan add Olive Oil and place peppers to fit sizeSpread any extra mix on top of peppers Bake 35-40 minutes

Have a glass of milk ready if too spicy

Joe Dieboldt Caine & Weiner

Buffalo, New York4

A p p e t i z e r sA p p e t i z e r s

5

Buffalo Chicken Dip

2 boneless chicken breastFrank’s red hot sauceCream cheese (8 oz)Shredded cheddar cheese

Preheat oven to 350°Cut chicken in small bite size pieces, sauté in butter until done (about 10 minutes or less add red hot sauce to coat)Spread softened cream cheese on bottom of 9x13 panSpread chicken over topCover with shredded cheese Bake about 30 minutes or until cheese starts to lightly brown.Serve w/tortilla chips.

Etta Doughty Caine & Weiner

Louisville, Kentucky


6

Disappearing Dip

1 pkg. cream cheese1 cup Mexican mix shredded cheese1 jar salsa

Preheat oven to 350° Layer the pan in this order: -Cream cheese -Salsa -Shredded cheeseBake for 30 minutesUse scoops tortilla chips

Romina Croteau Jackson Lumber & Millwork Lawrence, Massachusetts


7

Grandma’s Cheese Balls

1 softened block of cream cheese1 small container of crumbled bleu cheese1 jar of Kraft Old English cheddar cheese½ tsp garlic powder3-4 dashes of Worcestershire sauce

Mix together with spoon or hand mixer Put mix in your favorite dishTop with chopped walnuts and a maraschino cherry

Serve with Wheat Thins or Triscuits

Meredith Zenker Caine & Weiner Chicago, Illinois


8

Sausage Dip

1 lb. Jimmy Dean or fresh sausage1 block Velveeta cheese1 can of Rotel tomatoes (any hotness)1 can cream of mushroom soup

Brown sausage and drain the greaseCut up Velveeta in small cubes and add to pan with sausage, stirring frequentlyAdd can of Rotel (can drain some juice off first)Add can of cream of mushroom soupStir until all cheese is meltedPut in crock pot on warm

Eat with tortilla chips or scoops or Frito’s

Bonnie Sudman James River Equipment Raleigh, North Carolina


9

Classic Clam Chowder

3 oz. diced bacon (add more if you like)1 medium onion, diced3 stalks of celery ¼ pound blanched new potatoes, diced (may substitute frozen diced potatoes with peppers)4 cups heavy cream½ cup half and half1½ cups chopped clams, fresh or frozen (I get whole clams and them dice them )3 oz. butter1/3 cup flour

2 oz clam concentrate or base (or juice from minced clams can)1¼ cups clam juice nec-tar (sold by the bottle)1 pinch chopped fresh garlic1 pinch white, black and cayenne pepper to taste1 tsp. Chef Prudhomme Seafood Magic seasoning2 tsp. fresh chopped basil¼ tsp. dill2 bay leaves (remove when finished)1/8 cup chopped parsley½ cup pan cooked Italian sausage¼ cup parmesan cheese

Cook bacon until transparentCook sausage in bacon greaseAdd butter, onions, celery and all the seasonings except dill and parsleyCook until tenderAdd flour and cook for another 3-4 minutes over low heatAdd all dairy products, clam nectar and clam baseHeat until under boiling pointSteam potatoes (or cook pre-diced potatoes from bag) and let coolAdd chopped clams and potatoesBring to a boil slowly and cook for 2-3 minutesAdd dill, parsley, and parmesan cheeseRemove bay leaves (if you can find them)If you like it thick, you can slow cook to thicken with a lid off or, put into a crock pot on warm with lid on until ready to serve hot.

Shamaria Smallis [email protected]

Caine & Weiner, Los Angeles, California

S o u p s / S a l a d s / S i d e sS o u p s / S a l a d s / S i d e s

10

Kentucky Burgoo

1 fat hen, about 4 lbs.1-2 lbs. lean stew meat3-4 pints water11/2 tsp. coarsely ground pepper1/2 tsp. cayenne pepper2 small cans tomato puree12 potatoes4 large onions, chopped1 large head cabbage, finely chopped

6-8 medium tomatoes, peeled and chopped (or 3 16-oz. cans tomatoes)6-8 ears corn, cut off cob (or 2 cans corn)1 lb. fresh carrots, sliced1-2 Tbsp. salt1 tsp. pepper1/2-1 cup Worcester-shire sauceOptional: 2 cups fresh-ly chopped okra and/or 2 green peppers, finely chopped

Cook chicken and stew meat in water with coarsely ground pepper and cayenne pepper until tender, about 40 minutes.Remove bones, shred meat and return to the liquid.Add tomato puree, potatoes, onions, cabbage, tomatoes, carrots and corn. Season with salt, pepper and Worcestershire sauce. Add okra and green peppers (optional).Cook slowly for 2-3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching. Add water, if necessary to keep from sticking.

Jennie HIrtzel [email protected]

Caine & Weiner, Louisville, Kentucky


11

Spinach & Arugula Salad

12 oz. bag baby spinach and arugula1 Apple1 Shallot1/4 cup chopped walnuts1/4 cup crumbled goat cheese2 Tbsp. olive oil1 Tbsp. balsamic vinegar1 tsp. honey1 tsp. dijon mustard

For the Salad:Wash and roughly chop spinach and arugulaThinly slice the apple and shallotCombine greens, apple, shallot, walnuts, and goat cheese

For the Dressing:Combine olive oil, balsamic, honey, and dijon and whisk vigorously until emulsifiedAdd salt and fresh ground pepper to taste

Tallinn Bell Caine & Weiner Chicago, Illinois


12

German Potato Salad

10 large potatoes, boiled in skin1 large onion, diced11/2 cup celery, diced3 hard-boiled eggs2 Tbsp. celery seed1 tsp. salt1/2 tsp. pepper2 cups Hellman’s mayonnaise2 cups sugar1/4 lb. cooked bacon, diced (reserve bacon grease)1 Tbsp. flour1/2 cup vinegar 1/2 cup water

Peel and slice boiled potatoes.Add onion, celery seed, salt and pepper, and baconAdd some of the egg slices, leave some to put on topStir flour into bacon grease, add vinegar, water and Hellman’sCook over medium heat for 2 minutes, add sugar and cook over low heat until syrupy.Pour over potato mixture while hotAdd remaining hard-boiled egg slices on top.




13

Sweet Potato Wedges

1 large sweet potato11/2 Tbsp. olive oil1/2 tsp, cumin1/2 tsp. ground cinnamon1/2 tsp chili powderKosher salt, pepper

Optional dipping sauce: 1/2 cup mayo 2 Tbsp. ketchup 1-2 Tbsp. sriracha

Preheat oven to 425° Cut the large sweet potato in half, then cut each half into 6 wedges (12 wedges total).Place the sweet potato wedges on a baking sheet. Brush all sides with the olive oil. Sprinkle with cumin, cinnamon, chili powder, and kosher salt and pepper to taste.Bake for 25 minutes, flipping them halfway through.Serve with optional dipping sauce (in a bowl mix together the mayo, ketchup, and Sriracha).

Joe Batie [email protected]



14

Stuffing

BreadCeleryChicken LiversOnionsBacon w/drippingsTurkey brothSalt PepperPoultry SeasoningSage Seasoning

Dry bread out overnight covered in pan. Toast the next day, let cool, tear up in small pieces, set aside in pan. (This can be done ahead of time - put the bread back in the bag until ready to use.)Boil the neck, livers, gizzards, in water for about a half hour until cooked. Scoop out the meat and place on a plate or bowl. When cool, chop up chicken livers, and eat the meat on neck while cooking.Add Onion, celery to water and cook until tender. While this is boiling cook the bacon. Save the dripping. Tear up bacon in pieces. (This can also be done ahead of time.) Preheat oven to 325°In a large bowl, add everything but the broth with celery and onions. Add seasonings to taste. Drizzle bacon drippings and add broth a lit-tle bit at a time. Mix well, put in pan and cook for about 45 minutes, stirring several times for even baking/crispiness. (Don’t let it dry out too much.)

Lisa Cullen Dalkin TMI LLC

Chesterfield, Missouri


15

Broccoli Casserole

2 10-oz. pkg. frozen chopped broccoli1/2 lb. Velveeta, cubed1/2 stick butter, sliced11/2 sleeves Ritz crackers, crumbled 1 can water chestnuts, quartered

Preheat oven to 350° Cook broccoli, drainWhile still hot, put broccoli in casserole dish and add Velvee-ta cubes and butter slicesMix until cheese and butter meltedAdd water chestnuts and 1/3 of Ritz crackers, mix wellAdd the other 2/3 of Ritz crackers to the top, spray with PamBake for 20-30 minutes until heated through and crackers on top are browned




16

Spanish Rice

2 cups long grain rice1/8 cup oil8 oz tomato sauce6 stems cilantro (optional)1 tsp salt1 tsp minced garlic4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)1 cube chicken flavored bouillondash cumindash garlic pepper

Heat oil in large frying pan on medium heat.Add rice and cook until golden brown.Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.When rice is brown, add water, tomato sauce, salt, garlic, cum-in and garlic pepper to pan.Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving




17

Filipino Pancit Canton

2 Tbsp. oil12 pieces squid balls2 cloves garlic1 medium onion (chopped)4 pieces breast chicken fillet (cut into small pieces)10 pieces shrimp (shells and head removed)1 piece Chinese sau-sage (sliced diagonally)1 big carrot (julienned)

1 big bell pepper (julienned)1 cup snow peas [chicharo] trim the end1 small cabbage (cut into 8 parts)3 Tbsp. soy sauce2 Tbsp. oyster sauce1 tsp. ground pepper1 Tbsp. cornstarch½ cup waterCelery250 grams pancit canton noodlesSalt

In a wok, heat oil over medium heat. Fry the squid balls until cooked and lightly browned. Remove from oil and set aside. Saute garlic and onion until limp and aromatic. Add chicken meat and cook. Add shrimps and cook. Put the Chinese sausage and cook for half a minute. Lower heat, pour in soy sauce and oyster sauce and stir until well blended. Add the carrots, bell pepper and snow peas and celery then mix. Turn up the heat to high and pour in chicken broth and bring to simmer. Once it simmers, stir in cabbage and cook for a few seconds. Remove and transfer all the solid ingredients in a bowl leaving only the liquids in the wok. Lower the heat. Add ground pepper to the liquids. Dissolve the cornstarch in 1 cup of water and add this to the wok and simmer. Add noodles and slowly and gently try to push it down to the liquid so it can seep in the flavor. Add water if needed. Add back meat, veggie and squid balls, season with salt and mix.

This dish is served on holiday events or birthday on every Filipino family. It is GOOD LUCK for them to eat noodles. The lengthy noodles represent the threads of life. Must be eaten without being cut in order to preserve the fortune for long life and good luck.

Carisse Marie-Ann Lugtu Caine & Weiner

Los Angeles, California

E n t r e e sE n t r e e s

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19

Cauliflower Fried Rice

1 Diced Onion4 Scrambled Eggs2 Diced Carrots3 Scallions1 Large head of Cauliflower2 Chicken Breasts (Salt & Pepper them)(Grill or use Cast Iron to cook the chicken - do not use a non-stick pan)1 Can of Peas4-5 Cloves of Garlic

Mix veggies together in a bowlSautee veggies in canola oil (until you can smell the garlic)Cut stem out of cauliflowerGrate cauliflower on large side of graterAdd Eggs to sautéed veggies. Can use rice oil if sticking to bottom of the panPour cauliflower into a bowl with all the items. Mix it well. Let cook until its gets crispy and starts to brown.Add plenty of Soy SauceDice the ChickenGarnish with chopped up Scallions

FEEDS FIVE

Frank Dispensa [email protected] Caine & Weiner, Chicago, Illinois


20

Healthy Picadillo

2 lbs. ground round1 Tbsp. olive oil1½ cups thinly sliced onion1 garlic clove, minced1½ cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half1 cup finely chopped carrot3/4 cup golden raisins½ cup dry white wine

1/4 cup sliced pimen-to-stuffed manzanilla or green olives (about 15 olives)2 Tbsp. balsamic vinegar1½ tsp. salt1/8 tsp. black pepper2 bay leaves1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained1 (8-ounce) can no-salt-added tomato sauce

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan. Drain well.Add oil to pan. Add onion and garlic; saute 3 minutes. Add bell peppers and carrot; saute 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.

Serves 8. Serving Size 1 cup.Calories 280. Calories from fat 29%. Fat 9.1g. Saturated Fat 2.8g. Monofat 4g. Polyfat 0.6g. Protein 26.4g. Carbohy-drate 24g. Fiber 2.2g. Cholesterol 70mg. Iron 3.8mg. Sodium 557mg. Calcium 46mg.

Serve with picadillo brown rice.

Fred Paisley [email protected]

Caine & Weiner, San Diego, California


A favorite from Cooking Light Magazine

21

Sheet Pan Sausage Dinner

13.5-14 oz fully cooked smoked sausage or Polska kielbasa, sliced into thick coins½ lb or 1 can of green beans (trimmed and cut in half if fresh)1 lb russet potatoes, diced½ yellow or sweet onion, roughly chopped3 Tbsp. olive oil1 tsp. seasoned salt2 tsp. Italian seasoning1 tsp. rosemaryBlack pepper, to taste½ cup shredded Sharp Cheddar (optional)

Preheat oven to 425° Spray rimmed baking sheet with cooking spray. Add sausage and veggies to a large bowl Drizzle with olive oilAdd seasonings and toss to coat.Spread seasoned sausage and vegetables out on the baking sheet and roast for 40 minutes, stirring halfway through.Remove from oven and immediately sprinkle with shredded Sharp Ched-dar cheese and place in oven until the cheese melts.

NOTES: You can substitute chicken sausage and sweet potatoes to lighten up the recipe. Be sure to cut the potatoes fairly small as shown here, so that they cook through.

A favorite from MashupMom.com

Justin Quinn Caine & Weiner Dover, Delaware


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23

Creamy Pesto Chicken

FOR THE CHICKEN1 pound boneless , skinless chicken breastsSalt and fresh ground pepper, to taste2 tablespoons basil pesto2 tablespoons extra virgin olive oil2 cups cherry tomatoes , halvedFOR THE SAUCE1 Tbsp. all-purpose flour2 garlic cloves , minced½ Tbsp. basil pesto1 cup fat free evaporated milkSalt and fresh ground pepper, to tasteFreshly shaved parmesan for garnish, optionalFresh basil ribbons for garnish, optional

Season chicken with salt and pepper, and rub chicken with the basil pesto.Heat olive oil in a large nonstick skillet.Add chicken and cook for 5 minutes on each side, or until thoroughly cooked.In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evapo-rated milk, salt, and pepper; whisk until thoroughly combined and set aside.Remove chicken from skillet.Return skillet to heat and stir in tomatoes. If pan is dry, add more olive oil.Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to softenAdd the prepared sauce to the skillet and bring to a boil.Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.Remove from heat.Garnish with cheese and basil ribbons.Serve with pasta, rice, and/or salad.




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25

Mississippi Roast

3-4 lb. chuck roast1 package ranch seasoning½ package au jus gravy mix½ package brown gravy mix3/4 stick - 1 full stick of butter (not margarine) 7-10 whole pepperoncini’s (mild) ½ cup pepperoncini juice1 cup flourSalt, pepper, garlicolive oil (to sear roast before placing in crockpot)

Clean and pat meat dry with paper towelsSeason meat with garlic, pepper and saltFlour meat (light coating)Sear meat on all sides to have a crispy exterior (3-5 min total)Place in crock potAdd 1/3 cup of pepperoncini juice (pour on top and sides of roast).Slice butter and place all over meat.Add au jus gravy mix, ranch seasoning and 6-10 pepperoncinis on top.Cook on low for 6-8 hours or on high for 3.5-4.5 hours (depending on roast size)Once it reaches desired tenderness lightly shred but leave somewhat chunkyPlace back in crock pot with the juices/gravyServe how you like. (over potatoes or rice)

*Pro tip: Get steak rolls and Boars Head spicy horseradish cheddar cheese. It will be the best roast beef sandwich you have ever had!

Robert Casper [email protected]

Caine & Weiner, Dallas, Texas


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27

Chicken Enchiladas

2 Tbsp. avocado oil (or olive oil)1 small white onion, peeled and diced1.5 lbs. boneless skinless chicken breasts, diced into small 1/2” pieces (can substitute with meat of your choice)4 oz. can diced green chilesSea salt and freshly-cracked black pepper15 oz. can black beans, rinsed and drained8 large flour tortillas3 cups Mexican-blend shredded cheese1 batch red enchilada sauceOptional toppings: fresh cilantro, chopped red onions, diced avocado, avocado,

sour cream, and/or crumbled cotija cheese

Preheat oven to 350°F. Prepare your enchilada sauce. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasional-ly, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9x13-inch baking dish. Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings. Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.




28

Texas Beer Can Chicken

1 whole chicken1 can of beer (the cheaper, the better-no light beer)1 disposable aluminum pie plateCanola oilSeasonings: salt, pepper, cajun spice, etc.1 jalapeño

Preheat your grill to medium-high heatRemove the contents of the chicken’s inner cavity. Place the whole chicken in a bowl and add enough canola oil to coat the entire chicken. (I add a bit of Srira-cha Sauce for an extra kick!) Coat the chicken with the ingredients/seasonings while it’s in the bowl.DRINK 1/4 of the beer, then sit the chicken on top of the can (this can be tricky). Place the aluminum pie plate in center of the grill. Place the chicken in the center of the pie plate and then put your jalapeño in the chicken neck open-ing located on the top of its breast. You can also pour little beer into the pie plate and add red potatoes in the pie plate while the chicken is doing its thing! Cook the chicken for 1 to 1 1/2 hours, or until thermometer reads 165°. Before removing chicken from the grill, turn off the heat and puncture a hole in the bottom of the can to let the remaining steaming hot beer run out Cover loosely with foil and let rest for 10 minutes before carving.

Robert Casper [email protected]

Caine & Weiner, Dallas, Texas


29

Paneer Butter Masala

500 grams Paneer (cottage cheese), cut into cubes5 Tbsp. butter1 tsp. oil2 Bay leaves 2 Cloves 2 one-inch cinnamon2 dried red chillies, broken2 Tbsp. coriander seeds, crushed

1 medium onion, sliced2 tsp. ginger paste2 tsp. garlic paste1 tsp. coriander powder1 tsp. red chili powder5-6 medium tomatoes, choppedSalt to taste½ tsp. Kasoori methi, crushed2 Tbsp. fresh creamCoriander for garnish

Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sautee for half a minute.Add onion, stir-fry for 30 seconds then add ginger paste and garlic paste. Cook for another 30 seconds. Add coriander powder, red chili powder and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture.Heat the remaining butter in a non-stick, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add ½ cup of water. Cook covered on low heat for five minutes.Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with coriander

Jaishree Kulkarni Caine & Weiner

Dallas, Texas


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31

Universal Marinade

3 cups balsamic vinegar1.5 cups Worcestershire Sauce *1 cup lite soy sauce½ cup lemon juice (fresh is best)2 Tablespoons Grey Poupon Mustard1 Tablespoon minced garlic½ Tablespoon granulated onion powder½ Tablespoon granulated garlic powder

*If you are using for vegetables or serving vegetarians omit the Worcestershire Sauce

Whisk all liquid ingredients togetherAdd mustard and spices

Food safety and precaution: do not re-use marinade after placing raw food into marinade. Save a small portion for bast-ing to avoid foodborne contamination.

This marinade works well with chicken, lamb, and game fish.

Arne Salkin [email protected]

Caine & Weiner, West Orange, New Jersey


32

Overnight Breakfast Casserole

1 pkg sausage links8 pieces white bread - take off crusts (use discarded crusts for stuffing mix later)2 cups cheddar cheese (or pepper jack )4 eggs 2 cups milk + 1/2 cup milk3/4 tsp dry mustardDash of salt and pepper1-2 cans green chilies diced (if you like it spicy you can use jalapenos with a few seeds left in) 1 can cream mushroom soup & 1/2 cup milk (reserve for morning prep)

Brown sausage links almost through until slight pink left in them (they will finish cooking in the oven next morning)Remove crusts from bread. Tear remaining into bite size pieces and layer in bottom of 9x13 baking dish. Mix eggs, cups milk, dry mustard and green chilies (or jalapenos)Break cooked sausage links into bite size chunks and layer over breadPour egg mixture over the sausage - covering entire dish Sprinkle cheese on top and put in refrigerator overnight In the morning preheat over to 325° Open can of soup and mix with 1/2 cup milk Pour on casserole, covering entire topSalt and pepper to taste (reminder sausage already adds saltiness)Bake for 1 hour.

Serves 6 to 8 people.

Julie A. Anderson Stoneway Electric Supply

Spokane, Washington


33

Goetta

2 lbs. ground pork (or can do half ground beef)8 cups water2½ cups Dorsel’s Pinhead Oatmeal1 large onion, diced1-4 bay leaves3 tsp. salt and a pinch of pepper

Bring water to a boil and add salt, pepper and oatmealReduce heat and cook 2 hours, stirring often. Keep lid on while cooking.Add meat, onion and bay leaves. Mix well.Cook 1 hour, stirring oftenPour into bread pans. When cool, place in refrigerator (will keep for days).When ready to use, slice the loaf of Goetta and cook in skillet with hot bacon fat or shortening.Fry until well browned and crispy on the outside.

This famous German-influenced sausage grain patty from Cincinnati is the perfect addition to a cold winter morning breakfast.

Jennie Hirtzel [email protected]



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35

Chocolate Chip Cookies

1½ sticks (12 Tbsp., 3/4 cup) butter1 cup brown sugar3/4 cup white sugar3 eggs1 egg yolk2 tsp. vanilla1 cup cocoa powder1/3 cup all purpose flour½ tsp. salt½ cup chocolate chips

Preheat oven to 325°Mix it all up putting in flour and then chips/extra as last two steps. Bake for 12 minutesAllow cooling and then heating before serving.Designed to make about 24 large cookies. 6 big cookies per cookie sheet.These cookies are on the richer side so have the milk or water close by for maximum enjoyment.

Mark Milstein [email protected]


“GONNA-NEED-SOME-MILK”D e s s e r t sD e s s e r t s

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37

West Coast Noodle Kugel

½ pound wide kosher for Passover egg noodles½ stick butter, melted1 pound cottage cheese2 cups sour cream½ cup sugar6 eggs1 teaspoon ground cinnamon½ cup raisins

Preheat oven to 375° F.Boil the noodles in salted water for about 4 minutes. Strain noodles from water. In large mixing bowl, combine noodles with remaining ingredientsPour into a greased, approximately 9-by-13-inch baking dish.Bake about 30-45 minutes until custard is set and top is golden brown

Try both versions of this Hanukkah favorite.

Lisa Newberg [email protected]

Caine & Weiner, Jamul, California

D e s s e r t sD e s s e r t s

38

East Coast Noodle Kugel

1 cup low-fat milk1 cup vanilla yogurt1 cup low-fat cottage cheese3 eggs1 tsp. cinnamon½ cup sugar1 box (8 oz.) medium wide egg noodles, cooked and drained1 cup golden raisins2 Tbsp sugar mixed with ½ tsp. cinnamon2 tsp. butter

Heat oven to 350° F. Butter a 9-inch square baking dish and set aside.In a blender, combine milk, yogurt, cottage cheese, eggs, cinnamon, and sugar until smooth. Pour mixture into a large bowl; combine with noodles and raisins. Place mixture in a baking dish, sprinkle with cinnamon-sugar mix-ture and dot the top with butter. Bake for 50-60 minutes or until pudding is golden brown. Serve warm or at room temperature. Variation: Before placing mix in a baking dish, add an 8-oz. can of crushed pineapple or 1 medium peeled and grated apple and 1 medium peeled and grated sweet potato.

You don’t have to be Jewish to love this classic cinnamony-sweet pasta dish.

Lynn Rosenberg [email protected]

Caine & Weiner, Asbury, New Jersey


39

Bourbon Balls

2 cups powdered sugar1½ cups crushed vanilla wafers1 cup chopped walnuts or pecans1 tsp. vanilla extract½ cup bourbon (I like Evan Williams)

Mix all ingredients except the powdered sugarRoll into balls (May need more bourbon after you mix ingredients. It shouldn’t be really wet but just enough to form a ball)Roll balls into powdered sugarRefrigerate 1-2 hours

Tracie Nalley Caine & Weiner

Louisville, Kentucky


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41

Cuccidati

For filling1 cup packed soft dried Mission figs (8 oz), hard tips discarded3/4 cup raisins (33/4 oz.)3/4 cup mild honey1/4 cup brandy1½ teaspoons finely grated fresh orange zest1 teaspoon finely grated fresh lemon zest1 tablespoon ground cinnamon1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg3/4 cup whole almonds (4 oz), toasted and coarsely chopped3/4 cup walnuts (3 oz), toasted and coarsely chopped

For pastry dough4 cups all-purpose flour1 cup plus 2 tablespoons sugar1 tablespoon baking powder1 teaspoon salt2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes

2 large eggs, lightly beaten1/2 cup whole milk11/2 teaspoons vanilla1 teaspoon finely grated fresh orange or lemon zest

For icing1 cup confectioners sugar1/2 teaspoon vanilla11/2 to 2 tablespoons fresh orange juice

Garnish: multicolored nonpareils


Lisa Sirianni Caine & Weiner

Buffalo, New York

These Italian fig cookies are worth the effort!

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TOTAL TIME: 10 hours

Filling: Pulse figs and raisins in a food processor until finely chopped. Stir together with remaining filling ingredients in a bowl. Chill, covered, at least 8 hours.

Dough: Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter and blend with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add eggs, milk, vanilla, and zest and stir with a fork until a soft dough forms. Halve dough and gather each half into a ball, wrap in Plastic wrap. Chill until firm, at least 8 hours.

Preheat oven to 400°F. Roll out 1 ball of dough (keep remaining dough chilled) into 10” x 14” strips on a well-floured surface with a floured rolling pin. Trim to 13” x 10” rectangle (chill trimmings), then cut into four 10”x3-1/4” strips.

Spread filling lengthwise down the center. Starting at a long side, fold dough over filling; fold the other side over the top. Pinch seams and edges to seal. Cut each rectangle diagonally into 1” strips. Place seam side down on parchment-lined baking sheets.

Bake 10-14 minutes or until edges are golden brown. Cool for 10 minutes before moving to wire racks to cool completely.

Combine confectioners’ sugar and enough milk to achieve desired consistency. Drizzle over cookies. Sprinkle on the nonpareils.

43

Easy Fudge Brownies

1½ sticks (12 Tbsp., 3/4 cup) butter1 cup brown sugar3/4 cup white sugar3 eggs1 egg yolk2 tsp. vanilla1 cup cocoa powder1/3 cup all purpose flour1/2 tsp. salt1/2 cup chocolate chips

Preheat the oven to 350° degrees. Grease an 8x8” baking dish with butter. Set aside.In a medium pot, melt butter on stovetop over medium heat. Remove from heat, then whisk in brown and white sugar until smooth and creamy, about 1-2 minutes.Add the eggs and egg yolk, one at a time, whisking well after each ad-dition. Stir in the vanilla. Add the cocoa powder and flour and stir until just combined. Stir in the chocolate chips.Pour the mixture into the prepared pan and bake for 33-39 minutes (under done) or 40-45 minutes (baked through), or until the center is just set. A toothpick inserted in the center should come back with a few moist crumbs attached.Allow to cool or eat directly out of the pan because you have no self-control (at least, that’s what I do.) Enjoy!




44

Christmas Crack

12.8 oz. box Rice Chex cereal12 oz. box Golden Graham cereal7 oz. bag shredded coconut4 oz. bag silver almonds11/2 cups butter (3 sticks)2 cups sugar2 cups corn syrup

Combine first 4 ingredients in large bowl and mix well. In large sauce pay,cook butter,sugar and corn syrup until it comes to “soft ball” stage ... about 234° degrees on a candy thermometer (or put a couple drips in a little cold water and see if a soft ball forms). Pour over cereal mixture and stir until well coated. Pour onto 2 large cookie sheets to cool.

Tina Porter Republic Services

Salt Lake City, Utah


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White Chocolate Puff Corn

PuffcornAlmond barkSprinkles (optional)

Pour puffcorn (sometimes called corn puffs) into a large bowl. Spread waxed paper on your counter or table.Break the almond bark into pieces and place in a glass bowl. Cook in the microwave at half power, stirring every 30 seconds or so till melted and smooth.Pour the melted white chocolate over the puff corn and stir till coated evenly. Spread onto waxed paper to cool.

Kamilah Johnson Caine & Weiner

Dallas, Texas


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Oreo Cookie Chocolate Trifle

8-10 trifle sponges300ml double cream, whipped to soft peaks110g bag mini Oreo cookies, crumbledCocoa powder for dusting154g pack Oreo cookies300ml whole milk100g dark chocolate, chopped, plus extra for grating2 medium free-range egg yolks (see Tips)3 tbsp caster sugar1/2 tbsp cornflour250g mascarpone

Put all the Oreo cookies into a ziploc bag and crush it. Add milk to the pudding mixture and mix until it thickens, set aside once it has thicken. Then, you want to mix until smooth.Once ready add your pudding to the cream cheese and mix to-gether until combined.Once that is completely combined, add your cool whip cream.This trifle will be made of three delicious layers of Oreos start you first layer with the oreos and two layers of your pudding mixture make sure the first and last layers are made of the Oreos.Once you have your trifle put it in the refrigerator to chill for at least an hour.Finally you are ready to serve and enjoy.

Inez Vasquez Caine & Weiner

Los Angeles, California


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Cinnamon Rolls

Dough1 cup warm milk (110 degrees)2 eggs, room temperature1/3 cup butter, melted41/2 cups flour1 tsp. salt1/2 cup white sugar21/2 tsp. yeast

Filling1 cup brown sugar, packed21/2 Tbsp. ground cinnamon1/3 cup butter, melted

Frosting1 3-oz. pkg. cream cheese, softened1/4 cup butter, softened11/2 cups confection-ers’ sugar1/2 tsp. vanilla extract1/8 tsp. salt

Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, mar-garine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.Roll dough into a 16×21 inch rectangle. Brush dough with melted butter, then sprinkle with sugar/cinnamon mixture. Roll up dough starting along the long side and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.Bake rolls in preheated oven until golden brown, about 20 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confection-ers’ sugar, vanilla extract and salt. As soon as rolls come out of the oven, remove them from the pan. Spread any filling that has seeped out over the top and then spread frosting on rolls before serving.




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Buffalo Churros

1 cup water6 Tbsp. butter2 Tbsp. granulated sugar1 tsp. pure vanilla extract1 cup all-purpose flour1 tsp. kosher salt2 large eggsVegetable oil, for fryingCinnamon sugar

Chocolate Dipping Sauce:3/4 cup dark chocolate chips3/4 cup heavy cream1 tsp. ground cinnamon1/4 tsp. kosher salt

In a large saucepan over medium heat, add water, butter, and sugar. Bring to a boil, then add vanilla. Turn off heat and add flour and salt. Stir with a wooden spoon until thickened, 30 seconds. Let mixture cool for 10 minutes.To cooled mixture, using a hand mixer, beat in eggs one at a time until com-bined. Transfer mixture to a piping bag fitted with a large open star tip.In a large pot over medium heat, add enough oil to come halfway up the sides and heat to 375°. Holding the piping bag a few inches above the oil, carefully pipe churros into 6” long ropes. Use kitchen scissors to cut off dough from piping bag.Fry until golden, 4 to 5 minutes, turning as necessary. Fry 3 to 4 churros at a time and let oil come back to 375° before each batch. Remove churros with a slotted spoon or tongs and immediately roll churros in cinnamon sugar, then place on a cooling rack.

Chocolate dipping sauce: Place chocolate chips on medium heat till melted

Joe Dieboldt Caine & Weiner

Buffalo, New York

D e s s e r t sD e s s e r t s“THE UNKNOWN DESSERT”

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Lemon Snowflakes

Lemon cake mix2¼ cups whipped topping1 eggConfectionery sugar

Preheat oven to 350° In large bowl combine cake mix, whipped topping and egg until well blended.Batter will be very stickyDrop by tsp into confectionery sugar and roll lightly to coatPlace on ungreased baking sheetsBake for 10-12 minutes until lightly browned and tops are cracked.Remove to wire racks to cool.

Peggy Thill Caine & Weiner

Buffalo, New York


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Lemon Blossoms

4 Large Eggs 1 (3.5 ounce) package instant lemon pudding mix 1 (18.5-ounce) package Yellow cake mix ¾ cup Glaze Vegetable Oil (plus 3 tablespoons) 4 cups Confectioner’s Sugar 1 cup Fresh Lemon Juice 1 Zested Lemon 3 tablespoons Water

Preheat the oven to 350°FSpray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and 3/4 cup oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, 3 tablespoons oil and 3 tablespoons water. Mix with a spoon until smooth.With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thor-oughly, about one hour, before storing in containers with tight-fitting lids.

Shamaria Smallis [email protected]



A favorite from Paula Deen

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Forgotten Cookies

2 egg whites2/3 cup sugar1 cup pecansA pinch of salt1 tsp vanilla1 cup chocolate chips

Preheat oven to 350° F.

Beat egg whites in a bowl until foamy. Gradually add the sugar while continuing to beat until stiff. Mix in salt and vanilla, then add pecans and chocolate chips. Drop cookies on an ungreased cookie sheet and place in oven.TURN OFF OVEN. Leave in oven overnight. Don’t forget they are there in the morning!

Jennie Hirtzel [email protected]



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