ARL Electronic Recipe Book

1. ARL Electronic Recipe Book Diversity Open House Event Designed and edited by: Qiana Jackson Sponsored by: ARL Diversity Committee Monday, December 11th, 2006

2. Soups & Salads

3. Disruptive Salad Category: Soups & Salads Ingredients: ½ cup per person of apples (fresh, sweet, prefer Red Delicious) ½ cup per person of green beans (fresh) 1/8 cup per person of raisins from the box Honey mustard dressing or some seasoning (you pick. Mustard is also nice) Submitted By: John Mazurowski • Method: • Remove the apple cores and slice them into cubes ½ - ¾ inch on a side • Slice the beans into <1 inch pieces. Leave the peelings on; they are good for you!!! • Microwave the beans (1 min) just to take the edge off their texture and to make them a bit greener • Stir enough seasoning into the raisins so they coat and don’t stick together • Mix in the apples and the beans • Don’t go crazy stirring them…. Enjoy!

4. Main Dishes

5. Halushki Ingredients: 1 head cabbage 8 oz. pkg. noodles 1 lg. onion 4 tbsp. butter Salt Pepper Category: Main Dish Submitted By: Sue Kutz • Method: • Shred cabbage and boil in a little water for about 6 minutes. • Cook noodles until soft. • Drain. • Brown onion in 4 tablespoons butter. • Mix all ingredients together. • Season with salt and pepper to taste. • Enjoy!! • Preparation: 10 minutes. • Cooking: 15 minutes.

6. Haluska Ingredients: 1 stick of butter 1 small onion peeled & cut in thin strips 1 small head of cabbage 1 tsp salt ¼ tsp pepper 1 box/bag of large egg noodles Category: Main Dish Submitted By: Cindy Rougeux • Method: • Cook and drain noodles • Melt butter in a large pan/pot • Sauté cabbage & onion in the butter until glossy and tender • Add salt & pepper • Cover and let cabbage mixture cook over low heat for 15 mins • Add cooked/drained noodles to cabbage mixture • Add salt to taste • Enjoy!!!

7. Irish Stew Ingredients: 1.5 lbs of Lamb or Mutton 3 large potatoes 1 large onion 2 to 3 Tbsp parsley 2 cups of water 1 bay leaf Category: Main Dish Submitted By: Greg Dillon • Method: • Cut Lamb or Mutton into 1.5in cubes • Peel and cut potatoes into 1/8in slices • Cut onion into 1/8in slices • Finely chop parsley • Place a layer of potato slices in bottom of stewing pot, followed by a layer of meat and then a few slices of onion.  • Repeat this layering twice and finish with a final layer of potato slices.  • Season each layer with salt and pepper. • Add two cups of boiling water (dissolve 1 vegetable stock cube in water if desired).  • Sprinkle chopped parsley on top.  Add bay leaf (remove before serving). • Bring stew to the boil and then reduce heat to simmer for 3 hours or until meat is very tender.  • Alternatively, cook in crockpot on a low setting for about 8 to 9 hours.

8. Malagasy Tomatoes and Rice (from Madagascar) Category: Main Dish Submitted By: John Pitterle Ingredients: 6 large tomatoes 4 green onions Small amount of fresh parsley Salt to taste • Method: • Dice tomatoes, onions, and parsley • Mix together • Serve with rice • Enjoy!!

9. Munchkin Stew Ingredients: ½ lb hamburger (or more if you’re a carnivore) 4 - 6 large potatoes 1 can of corn ½ large or 2 small onions Ketchup Butter Pepper Salt Category: Main Dish Submitted By: John Mazurowski • Method: • Fry hamburger, spread it out as if you were making meat sauce. Fry thoroughly and set aside • Slice potatoes into your favorite home fry size. (You can leave the peelings on if you like) • Fry the potatoes in the hamburger pan. Use hamburger grease or add butter • Slice the onions into small pieces and mix them into the potatoes • Drain the liquid if there is any • Salt & pepper the home fries/onions to taste • Stir in the hamburger. Let it get up to temperature • Stir in the corn. Put some ketchup in, just enough to add flavor. (Don’t over do it!) • Serve immediately and enjoy. It will be good tomorrow, too!!!

10. Desserts

11. Chocolate Chip Pecan Pie Ingredients: 1 15oz pkg refrigerated pie crust 1 6oz pkg semi sweet chocolate chips (1 cup) 2 cups pecan halves ½ cup firmly packed brown sugar ½ cup dark corn syrup 3 eggs 1 tsp vanilla ¼ cup chocolate chips, melted Whipping cream, whipped, sweetened Category: Dessert Submitted By: Pat Hayes • Method: • Prepare pie crust according to package directions for FILLED ONE-CRUST PIE using 9 inch pie pan (Refrigerate remaining crust for later use) • Preheat oven to 375 degrees F • Sprinkle chocolate chips over bottom of pie crust lined pan; top with pecan halves • In small bowl, combine brown sugar, corn syrup, eggs and vanilla • Beat well • Pour over pecans • Bake for 25 – 35 mins or until top is deep golden brown • Cool • Garnish with whipped cream and melted chocolate chips • Store in refrigerator • Enjoy

12. Chocolate Turtle Cheesecake • Ingredients: • 7 oz package caramels • ¼ cup evaporated milk • ¾ cup chopped pecans, divided • 9 in chocolate crumb piecrust • 2 3oz packages cream cheese softened • ½ cup of sour cream • 1 ¼ cups milk • 1 3.9oz packages chocolate instant pudding • ½ cup fudge topping Category: Dessert Submitted By: Pat Hayes • Method: • Melt caramel and evaporated milk in heavy saucepan or in microwave • Stir in ½ cups pecans • Pour into prepared piecrust • Combine cream cheese, sour cream, & milk in blender • Blend until smooth • Add pudding mix and process about 30 seconds longer • Pour mixture over caramel layer, covering evenly. • Chill and cover loosely • Drizzle fudge topping over pudding layer; sprinkle with remaining pecans • Cover until serving time • *Note: Can be made 1 day ahead. Add topping and nuts before serving. Serves 10 – 12.

13. Cottage Cheese Snacks Category: Dessert Ingredients: ¼ cup Cheena Dahl soaked in water for 2 -3 hours 16 oz cottage cheese 2 cups flour 1 tsp salt ½ tsp chili powder Cilantro leaves Submitted By: Bhagamshi Kannegundla • Method: • Mix all ingredients together • Fry in vegetable oil until brown • Enjoy!

14. Danish Apple Bars Category: Dessert Bar Ingredients: 2 ½ cups flour 1 cup oleo Dash Salt 2 eggs Milk 1 cup crushed corn flakes 4-5 apples 1 cup sugar 1 tsp cinnamon Glaze Ingredients: Confectionery sugar Water Submitted By: Amy Luzier • Bars Method: • Preheat oven to 350 degrees • Cream flour, oleo, and dash salt together; set aside • In measuring cup put 1 egg yolk and then add enough milk to make 2/3 cup. • Pour egg/milk mixture over creamed mixture • Mix until a dough forms • Divide into halves • Roll dough flat to fit a cookie sheet • Spread crushed corn flakes on dough • Slice apples and spread on cornflakes • Mix sugar & cinnamon and spread over apples • Roll out remaining dough & place “Top Crust” on top of mixture • Brush with 1 beaten egg white • Bake 40 mins • Pour glaze over bars after removing from oven • Glaze Method: • Mix confectionery sugar and water together until a glaze is formed

15. Dark Date Nut Bread Ingredients: 1 cup water 1 ¼ cup dates 2 tsp baking soda 2 cups all purpose flour ½ cup walnuts 2 Tbsp vegetable shortening 1 cup brown sugar 2 large eggs 1 tsp salt Category: Dessert Submitted By: Rich Brown • Method: • Preheat oven to 350 degrees F • Grease bottom of 9x5 inch pan • Chop walnuts; Chop dates into large pieces • Boil 1 cup water • Pour boiling water over dates and baking soda; Cool. • Sift flour with salt, add nuts • Combine shortening and brown sugar in mixing bowl; blend well • Add eggs; beat well • Add dry ingredients alternately with date mixture. Beginning and ending with dry ingredients. Blend well after each addition • Pour into pan • Bake for 1 hour or until toothpick in the center comes out clean • Cool thoroughly before slicing • Enjoy!!!

16. Fudge Truffle Cheese Cake Filling Ingredients: 3 packages cream cheese softened (8 oz each) 1 can sweetened condensed milk (14 oz) 2 cups semisweet chocolate chips melted (12 oz) 4 eggs 2 tsp vanilla extract Whipped Cream (Optional) Additional chocolate chips (Optional) Category: Dessert Crust Ingredients: 1 ½ cups vanilla wafer crumbs ½ cup confectioner sugar 1/3 cup baking cocoa 1/3 cup butter or margarine melted Submitted By: Connie Peters • Filling Method: • Preheat oven to 300 degrees • Beat cream cheese in a large mixing bowl until fluffy • Gradually add milk; beat until smooth • Add melted chips, eggs, & vanilla; Mix well • Pour into crust • Bake for 1 hour and 5 mins (Center will still jiggle slightly) • Cool for 15 mins • Carefully run a knife between crust and side of pan • Cool for 3 hours at room temperature • Chill overnight • Just before serving, remove sides of pan • Garnish with whipped cream and chocolate chips if desired • Enjoy! 12 – 15 servings • Crust Method: • Combine all crust ingredients • Press onto the bottom and 2 inches up the sides of a 9 inch spring-form pan • Chill

17. Fudgy Brownie Recipe Category: Dessert Submitted By: Shelly Bierly Ingredients: ¼ cup cocoa powder 2/3 cup flour 5 Tbsp butter 1 cup sugar 2 eggs • Method: • Preheat oven to 375 degrees • Prepare a baking dish. (8x8 in square glass dish) If dish is nonstick, no need to do anything, if its not nonstick, grease it • Melt butter (couple mins in a microwave will do it) • Stir the cocoa powder into melted butter • In a large bowl, beat eggs & sugar for several minutes • Add butter/cocoa mixture to egg mixture and stir • Add flour & stir until combined (don’t over mix) • Put batter into baking dish and spread evenly • Put in oven & bake for 20 mins • Note: It will seem undercooked, but it’s not! Don’t be tempted to continue baking it until its hard – you will end up with a tough brownie • 10. Let it cool down for 10 mins • 11. Enjoy a soft, fudgy, yummy brownie!

18. Microwave Peanut Brittle Very Easy Category: Dessert Ingredients: 1 cup sugar ½ cup light corn syrup 1 cup peanuts 1 Tbsp butter 1 tsp vanilla 1 tsp baking soda Submitted By: Tammy Miller • Method: • Combine sugar, light corn syrup, and peanuts in 2 quart microwave mixing bowl • Microwave on HIGH for 8 mins; stirring after 4 mins • Add butter • Microwave on HIGH for 2 mins; • Brittle should not get too brown; MIXTURE WILL BE VERY HOT! • Stir in vanilla and soda until light and foamy • Spread on buttered baking sheet as thinly as possible • Cool • Break into pieces • Enjoy!

19. PA German (Dutch) Crumb Cake Ingredients: 4 cups flour ¼ tsp salt 4 tsp baking powder 2 cups sugar 1 cup butter 2 eggs 1 cup milk Category: Dessert Submitted By: Deb Brooks • Method: • Preheat oven to 350 degrees • Grease 13x9x2 cake pan • Shift flour, salt, and baking powder together • Add sugar and butter • Beat until blended • Continue mixing with hands to form crumbs • Set aside ¾ cup of mixture to top cake with later • To remaining mixture add eggs and milk; beat well • Spread batter into cake pan • Sprinkle with crumbs (Dutch rivels) • Bake 35 – 40 mins; Cake is done when toothpick inserted in center comes out clean • Remove from oven and set on rack to cool • Enjoy!

20. Puerto Rican Rum Cake Cake Ingredients: 1 cup chopped pecans 1 pkg yellow cake mix 1 pkg instant vanilla pudding 4 eggs ½ cup cold water ½ cup vegetable oil ½ cup Puerto Rican rum/dark Maraschino Cherries Whipped Cream Category: Dessert Glaze Ingredients: ¼ lb butter ¼ cup water 1 cup granulated sugar ½ cup rum Submitted By: Gloria Kith • Glaze Method: • Melt butter • Stir in water & sugar • Boil 5 mins; stirring constantly • Stir in rum • Cake Method: • Preheat oven to 325 degrees F. • Grease & flour bundt cake pan; Sprinkle pecans on the bottom • Mix all other ingredients together for 2 mins in large bowl • Pour batter into pan • Bake for 1 hour • Invert on serving plate after it cools (10 mins) • When cooled, drizzle and brush glaze evenly over cake top • Decorate with maraschino cherries and whipped cream • Delicious!!!

21. Pumpkin Cake Cake Ingredients: 3 cups flour 2 cups sugar 2 tsp baking powder 2 tsp baking soda 1 ½ cup oil 2 cups pumpkin 2 tsp cinnamon ¾ cup nuts 4 eggs White Icing Ingredients: 3 Tbsp flour 1 cup milk 1 cup Crisco 1 cup sugar 2 tsp vanilla ¼ cup powder sugar (optional) Category: Dessert Submitted By: Teresa Homan • Cake Method: • Preheat oven to 350 degrees • Sift dry ingredients • Add eggs, pumpkin, nuts, and oil • Bake for 30 mins • Enjoy!! • White Icing Method: • In saucepan on MED heat; stir in flour and milk (I added an extra Tbsp of flour; optional) • Constantly stir and cook until thick like gravy • Cool • Beat in Crisco, vanilla, and gradually add sugar • Add powder sugar (optional)

22. Pumpkin Roll Category: Dessert Cake Ingredients: 3 eggs 1 cup sugar 2/3 cup pumpkin 1 tsp baking soda ½ tsp cinnamon ¾ cup flour Chopped nuts (optional) Filling Ingredients: 2 Tbsp soft butter 8 oz package cream cheese ¾ tsp vanilla 1 cup powered sugar Submitted By: Kyle Ayres • Filling Method: • Combine all filling ingredients • Mix well • Cake Method: • Preheat oven to 375 degrees • Mix eggs, sugar, pumpkin, soda, cinnamon and flour • Grease a 10x15 jelly roll baking sheet the line with wax paper • Also grease wax paper • Pour batter on sheet and smooth out as flat as possible • You can sprinkle with chopped nuts (optional) • Bake for 15 mins • Sprinkle with powered sugar and turn onto a towel • Sprinkle other side with powered sugar • Roll up and allow to cool • Unroll, spread on filling and roll back up • *NOTE* I usually use paper towels and sprinkle on a decent amount of powered sugar. It seems to absorb moisture from the cake part and helps with it sticking to the towel. BE GENTLE when you unroll it

23. Strawberry Dream Cake Strawberry Glaze Ingredients: 1 ½ pints fresh strawberries 1 package strawberry gelatin ½ cup sugar 1 Tbsp lemon juice 1 Tbsp red food coloring 2 tsp Marsala Cake Ingredients: ¾ cup butter 2 cups sugar 1 Tbsp baking powder 1 cup milk 1 tsp pure vanilla extract 5 egg whites 1 pint fresh strawberries (save 4 for top of cake) Cream Cheese Frosting Ingredients: 3 Tbsp butter 4 cups confectioners sugar 1tsp pure vanilla extract 2 8oz packages cream cheese Category: Dessert Submitted By: Brenda Moore • Cream Cheese Frosting Method • Cream the cream cheese & butter together • Gradually add confectioners sugar until light and fluffy • Mix in the pure vanilla extract until well incorporated • Spread between layers, on top, and sides of cooled cake Cake Method:  Preheat oven to 375 degrees. Prepare 3 9” round cake pans, butter and flour each, then set aside  Cream butter, sugar, & vanilla until light and fluffy  Sift cake flour with baking powder, gelatin, and salt  Add to cream mixture alternating with the milk  Beat well  Chop strawberries & add to mixture and stir  In separate bowl, beat egg white until stiff peaks form  Fold whites into the batter until no streaks remain  Divide batter into prepared cake pans  Reduce heat in oven to 350 degrees & bake for 25 mins  Cool cake on wire racks  When cool apply Cream Cheese Frosting, Strawberry Glaze & top with remaining strawberries • Strawberry Glaze Method • Puree strawberries & pour into medium bowl • Prepare gelatin according to package directions (do not chill) • Pour directly into pureed strawberries • Stir in remaining ingredients & blend well until mixture is smooth and can be spread easily • Spoon glaze on top of frosted cake allowing it to run down at the sides

24. Sweet Potato Custard On Graham Cracker Crust Category: Dessert Sweet Potato Custard Ingredients: 2 large yams (2 cups) cooked; excess liquid removed 1 large eggs 1 tsp cinnamon or pie seasoning ½ tsp vanilla flavor 3 drops lemon extract or ½ tsp real lemon ¼ cup brown sugar ¼ cup white sugar or honey ¼ tsp salt if unsalted butter ½ cup heavy cram 2 Tbsp flour Submitted By: Alan Payne Crust Ingredients: 2 cups Graham cracker crumbled ¼ cup brown sugar (packed) 1 stick butter or margarine (1/4 lb) ½ cup crushed pecans or walnuts • Crust Method: • Combine all crust ingredients • Bake until golden brown • Custard Method: • Preheat oven to 400 degrees • Mix in all ingredients EXCEPT heavy cream and flour • Sweeten to taste • Fold in heavy cream and mixture • Pour into crust • Bake for 15 mins • Turn heat down to 325 degrees F for 35 mins or until inserted knife comes out clean • Enjoy!!

25. Sweet Potato Pound Cake Cake Ingredients: 1 cup butter 2 cups of sugar 1 ½ cups of mashed cooked sweet potatoes 4 eggs 3 cups of flour ¼ tsp of soda ½ tsp of nutmeg 1 tsp of cinnamon 1 tsp of vanilla ½ cup chopped pecans ½ cup flaked coconut Category: Dessert Submitted By: Pat Hayes Icing Ingredients: 1 (pound) box of confectioner’s sugar Grated rind of one orange Grated rind of one lemon Juice of one lemon Juice of one orange • Icing Method: • Combine all icing ingredients • Slowly adding enough orange juice to make spreading consistency • Cake Method: • Preheat oven to 350 degrees • Cream the butter and sugar • Add sweet potatoes and beat until light and fluffy • Add eggs one at a time beating well after each • Combine dry ingredients and stir into creamed mixture • Add vanilla, nuts, and coconut • Pour mixture into greased 10 in tube pan • Bake for 1 hour and 15 mins or until cake tests done • Spread icing while warm

26. Tres Leches Cake Tres Leches Syrup Ingredients: 1 can sweetened condensed milk (*NOTE*) 1 can evaporated milk (*NOTE*) 2 cups (16oz) whole milk ¼ cup rum (optional) (*NOTE*) Depending on what country you live in, Evaporated Milk and Sweetened Condensed Milk come in different size cans. Use 12 oz of each of these milks plus 2 cups of whole milk. In the USA sweetened condensed milk comes in a 14 oz can and evaporated milk comes in a 12 oz can. Using 1 can of each doesn’t seem to make much difference Cake Ingredients: 6 eggs, yolks and whites separated 1 ½ cups granulated sugar 1 ½ cups self – raising flour 4 Tbsp ice water Category: Dessert Submitted By: Mary Spak Whipped Cream Topping Ingredients: 2 cups heavy whipping cream ¼ cup granulated or confectioners sugar 1 tsp vanilla extract • Tres Leches Syrup Method • In large bowl combine the evaporated milk, sweetened condensed milk & whole milk. • Mix well. Stir in rum if desired Cake Method:  Preheat oven to 350 F (180 C) degrees. Grease & lightly flour a 9x13 in rectangular baking dish (Pyrex glass baking dish is good). Set aside  Beat 6 egg whites until soft peaks form  Add sugar, self raising flour, the 6 egg yolks and the ice water  Pour batter into prepared pan and bake in oven for 25 – 30 mins or until toothpick inserted in center of cake comes out clean  Remove cake from oven & place cake on wire cooling rack (DO NOT remove cake from baking dish)  With fork, toothpick or wooden skewer, poke holes all over top of cake and pour the Tres Leches Syrup over the cake until completely absorbed  Once cake has cooled sufficiently, refrigerate cake in baking dish for at least 3 hours or preferably overnight before frosting with whipped cream or meringue topping • Whipped Cream Topping Method • *Note: Before making topping, chill your beaters & bowl in freezer for 15 – 20 mins. Make sure heavy whipping cream is well chilled. • Pour “chilled” heavy whipping cream into mixing bowl. • Beat until soft peaks form;!) • Add sugar & vanilla extract and beat until stiff peaks form (DO NOT over beat • Spread whipped cream topping evenly over Tres Leches Cake • Garnish cake with nuts, fruit or decoration of your choice