E&C Holiday Cookbook 2021

E&C Holiday Cookbook 2021

Ethics & Compliance Department

Special thanks to Andrew Glosenger Anna Hemphill Becca Hansen Brian Williams Candy Barco Carol Barnett Linda Steward Sarah Wachowicz Susan Curry Tracey Graham Trish Clark

TABLE OF CONTENTS

APPETIZERS

5

6 7 8 9

HOT ARTICHOKE DIP

SPINACH DIP

SALSA

LOADED BAKED POTATO SOUP

10

BEST STOVE OR SLOW COOKER CHILI

ENTRÉS & MAIN SIDE DISHES

11

HOLIDAY JELL - O

1 2 1 3 1 4 1 5 1 6 1 7 1 8 1 9

MOM ’ S POTATO CASSEROLE MOM ’ S THANKSGIVING STUFFING

OUR FAMILY ’ S HOLIDAY CORN & OYSTER CASSEROLE

ROASTED BRUSSEL SPROUTS

GLAZED YAMS

CAULIFLOWER MASHED “ POTATOES ” ( V / GF )

GARLIC ROASTED CABBAGE ( V / GF )

DESSERTS & SWEETS

21

22 2 3 2 4 2 5 2 6 2 7

BLONDIE

CHERRY BERRY BREAKFAST

PRESS COOKIES

ROCKY ROAD SQUARES MAMA ’ S POUNDCAKE

OREO BALLS

Appetizers

Hot Artichoke Dip Our family loves a good football game, and a quality collection of game-day dips. This artichoke dip has been the newest addition to our game - day gatherings Any excuse is a good excuse to prepare this dish, even if it's just a gloomy day that calls for warmth and a high amount of dairy. Source of recipe can be found here. Ingredients: 15 ounces artichoke hearts, canned not marinated

8 ounces cream cheese

½ mayonnaise

4 ounces mozzarella cheese, shredded

1 cup of parmesan cheese, grated

1/8 teaspoon garlic powder Instructions: 1. Preheat oven to 350 degrees 2. Drain artichoke

3. Place in mixing bowl, mash, add cream cheese, mayo, mozzarella, parmesan cheese, and garlic powder

4. Blend well, turn into shallow baking dish

5. Bake 15 minutes at 350 degrees, or until bubbly

6. Serve with baguette or bagel chips

7. Yum!

Sarah Wachowicz

4

Spinach Dip As another one of our immediate family, game-day dips, this spinach dip was one of the first game-day dips that my mom started to prepare for us when everyone is home for the holidays, or home from time-to-time throughout the year. This is also a great appetizer to hold you over until the big Thanksgiving or Christmas feast. Ingredients: 1 box of frozen chopped spinach, cooked and squeezed dry OR 9 oz fresh spinach leaves, cooked, squeezed dry and chopped 1 container (16 oz) sour cream or nonfat plain Greek yogurt

1 cup mayonnaise

1 package of Knorr Vegetable recipe mix Instructions: 1. Combine all ingredients 2. Chill for approximately 2 hours 3. Serve with baguette, chips, or favorite vegetables

4. Enjoy!

Sarah Wachowicz

5

Salsa Ingredients: 10-12 Roma Tomatoes

1 Large White Onion

1 Full Head of Garlic

1 Bunch of Cilantro

Juice of 6-8 Limes

1 can of La Costena Mexican Salsa

1 can of La Costena Chipotle Sauce

Instructions: 1. Add all ingredients to a blender, and 2. enjoy!

Andrew Glosenger

6

Loaded Baked Potato Soup Ingredients: 4-5 medium russet baking potatoes

3/4 cup shredded sharp cheddar cheese

4 tablespoons butter

1/3 cup finely diced green onions

1/2 cup all-purpose flour, divided

1/3 cup light sour cream

6 cups milk

Sour cream

2 teaspoons salt

Shredded cheddar cheese

1/4 teaspoon ground black pepper

Chopped green onions

Cooked, diced bacon pieces

Instructions: 1. Preheat the oven to 375 degrees F. 2. Pierce the potatoes all over with the tines of a fork and place the potatoes directly on the oven rack and bake for about an hour, until tender and baked through. 3. Remove the potatoes from the oven and let them sit for about 20 minutes, until they are cool enough to handle (or use an oven mitt if you don't want to wait for them to cool slightly). 4. Cut the potatoes in half and scoop out the insides of the potatoes. 5. Place the potato chunks in a medium bowl and mash with a fork or a potato masher until the potatoes are broken into smaller chunks. 6. In a large 4-quart pot, melt the butter over medium heat. When melted, add 1/4 cup of the flour and whisk to combine. Cook the mixture, whisking constantly, for 2 minutes until lightly browned. 7. In a liquid measuring cup, whisk together the milk and remaining 1/4 cup flour. Gradually whisk the mixture into the pot, and cook until thick and bubbling, about 6-8 minutes. 8. Stir in the potato chunks and salt and pepper. Whisk in the cheddar cheese until it is completely melted. Stir in the green onions and sour cream. 9. Serve immediately with desired toppings.

Andrew Glosenger

7

Best Stove Top or Slow Cooker Chili

Ingredients:

2 lbs Ground beef

16 oz Pinto beans

1 tsp Salt

1/4 cup Flat-leaf Italian parsley 28 oz Tomatoes

1 tsp Sugar

4 cloves Garlic

1 Yellow onion

4 tbsp Olive oil

1 Green bell pepper 2 Jalapeno peppers 16 oz Kidney beans

15 oz Tomato sauce

2 tsp Cumin

1/4 tsp Cayenne pepper

46 oz Tomato juice

3 tbsp Chili powder

1 Cheese and sour cream

1 tsp Oregano

1 tsp Pepper

Instructions:

1. In a large pot or Dutch oven, cook ground beef over medium-high heat until it is no longer pink. Transfer the meat to a bowl. Drain the excess fat from the skillet, but do not clean it out. 2. Add the olive oil to the skillet and reduce heat to medium. Add the chopped onions and bell pepper, garlic, parsley and jalapeño peppers (if using) and cook over medium heat, stirring occasionally, until the onions are soft and fragrant (about 5 minutes). Remove the pan from the heat and add the following to the beef mixture: chili powder, cumin, sugar, oregano, salt, pepper and cayenne pepper. Stir until combined. 3. If you are cooking it on the stove top, add the cooked meat back to the skillet. If you’re using a slow cooker, add the meat-veggie mixture to the slow cooker. Add the tomato juice (replace a portion of the juice with beef broth to add a kick of flavor, if desired), diced tomatoes, tomato sauce, kidney beans and pinto beans to either the skillet or slow cooker, depending on which you are using. 4. On the stove top, bring to a boil, dial the heat back to medium-low and simmer for 2 hours (stir occasionally). In the slow cooker, cook on low heat for 7 to 8 hours. 5. Serve warm with cheese and sour cream! Other great topping options include sliced green onions, avocados, crushed tortilla chips or minced jalapenos (give your meal a nice kick!).

Linda Steward

8

Entrées

&

Main Side Dishes

Holiday Jell-O This Jell-O is best prepared by my mom for our extended family holiday gatherings for every Christmas, and on occasion for Thanksgiving.

Dinner guests from outside of the extended family typically mistake this dish as being a part of the dessert menu – but be not mistaken – this dish always makes its way on every entrée. Whether it’s turkey or ham on Christmas, you can always find someone with a side of Jell-O! More precise measurements of ingredients and instructions can be found here. Ingredients: 1 large box strawberry Jell-O mix

2 bananas (mashed)

1 large tub of frozen strawberries, sliced

1 can of crushed pineapple

1 pint of sour cream Instructions: 1. Add 2 cups of hot water to strawberry Jell-O mix 2. Add to Jell-O mixture: a. 2 mashed bananas b. large tub of sliced, frozen strawberries c. 1 can of crushed pineapple

3. fill a glass baking pan halfway with mixture and set in refrigerator until firm

4. apply layer of sour cream

5. pour remains of Jell-O mixture and set in the refrigerator overnight

6. Bon Appetit!

Sarah Wachowicz

10

Mom's Potato Casserole

It was all about my mom's love of butter, cheese and potatoes. As the family grew, it was easy to double or triple for the Christmas crowd. Ingredients: 6 large baked Russet potatoes (baked with skins on, then peeled, crumble potatoes to small pieces)

1 stick butter (room temp) Plus 1/2 stick cut in small pieces for topping.

1 cup sour cream (room temp)

1 cup shredded sharp cheddar cheese and 1/4 - 1/2 cup for plus more for topping

3 strips of cooked bacon, crumbled

1/4 - 1/2 cup chopped green onion

salt and pepper

Instructions: 1. Gently combine potatoes, butter, sour cream, 2 tsp of salt and pepper to taste. 2. Gently add 1 cup cheese, green onions, bacon. Add more salt if desired. 3. Put in a 2 quart ungreased casserole dish. Top with remaining cheese and butter pieces. 4. Bake at 350 for 20-30 minutes or until "bubbly."

Trish Clark

1 1

Mom’s Thanksgiving Stuffing Ingredients: 2 loaves of white bread

1 large onion

Sage

Thyme

Poultry Seasoning

Diced Celery

2-3 sticks of Butter Instructions:

1. Cut bread and add seasonings (it will look moldy) and mix 2. Melt butter in a pan, then add onion and celery 3. Once celery and onion are tender, dd a minimum of 2 cups of water 4. Mix with bread a little at a time (soggy) 5. Pan a casserole dish and bake at 350 6. Use a turkey baster to collect turkey juice, and apply juice over stuffing

Brian Williams

1 2

Our Family's Holiday Corn & Oyster Casserole Recipe This recipe comes from GG as we would call her, she was our Great Grandma. She was Pennsylvania Dutch and German and lived in Nebraska. This recipe is from colonial times on the coast where the Native Americans shared corn with the colonists and Oysters were abundant near the coast. I read that during the holidays in Nebraska Oysters had to be shipped in during the holidays for this dish. Ingredients: Can of regular corn

Crackers

Can of oysters

Butter

Can of Cream Corn Instructions: 1. In a casserole dish, layer 1 can of regular corn drained. 2. Layer half a bag of crackers smashed. 3. Layer 1 can of oysters broken up with all of the juice.

4. Layer half a stick of butter.

5. Layer 1 can of cream corn.

6. Repeat layers until casserole dish is filled to the top.

7. Put in the oven at 350 degrees and bake for 45 minutes until it thickens up and the top is a little brown.

Candy Barco

13

Roasted Brussel Sprouts Ingredients: Brussel Sprouts (whole or halved) Salt & Pepper Olive Oil

1/3 cup Balsamic Vinegar 1/3 cup white sugar Dried cranberries (craisins)

Instructions :

1. Any amount of fresh trimmed brussel sprouts, whole or halved, depending how large 2. Toss the sprouts in a large bowl with olive oil, salt and pepper. Use just enough olive oil so they are well coated.

3. Spread out onto a large backing sheet with low sides

4. Roast for approximately 30 minutes at 400 degrees (check them towards the end, the size and density of the sprouts will impact time needed) 5. While the sprouts are in the oven, put ½ cup balsamic vinegar and 1/3 cup white sugar in a small sauce pan. Heat to a simmer, stirring frequently to watch it doesn’t burn. Simmer for approximately 10 minutes. The longer it cooks the thicker it will be when it cools. Getting the right timing for the consistency you want at room temperature can take some practice. OR – Costco carries Nonni’s balsamic glaze in a bottle. It’s very good and always the right consistency! 6. To serve – drizzle balsamic glaze over roasted brussel sprouts and top with dried cranberries (Craisins) This is to taste and you will almost always have extra glaze unless you are making a very large batch of sprouts. You can prepare a whole serving dish this way or keep the glaze and craisins on the side for your guests to add as they want. (I prefer the second option, because leftover sprouts with glaze get soggy)

Carol Barnett

14

Glazed Yams

I credit my husband for this recipe, who learned it from his mother who was a great southern cook. Ingredients: Yams

Butter

Brown Sugar

Salt

3 strips of cooked bacon, crumbled

1/4 - 1/2 cup chopped green onion

salt and pepper

Instructions: 1. Peel fresh yams and cut into approximately 2 inch pieces. One medium size yam will yield about 6 – 8 pieces. 2. Place yams in a fairly deep skillet for the stove top (must have a lid) 3. Add one whole stick of butter (1/4 pound) 4. Add one cup of brown sugar 5. Add scant ½ teaspoon of salt NOTE: Depending on the amount of yams you have, you may need more or less of the brown sugar and butter. Yams should fill the skillet about half way to the top to allow for initial stirring. 6. Place on medium heat until the butter and sugar melts together. Now turn the temp to low and put a lid on. You can stir the yams periodically for as long as the yams are still solid. Important: Once the yams start to soften, DO NOT stir. They will start to break apart. The appealing part of this recipe is how the intact yam pieces caramelize over low heat with a lid. You can baste the yams periodically with the syrup by spooning it over. If you feel there is not enough glaze liquid, add more sugar and butter. (yes, this is a southern recipe, you cannot have too much butter)

Carol Barnett

1 5

Cauliflower Mashed “Potatoes” (V/GF) Ingredients: 1 large head of cauliflower

1 tsp minced garlic

3 tbsp plant-based butter

1 tbsp plant-based milk (I use coconut)

Salt & pepper to taste

Chives Instructions:

1. Chop cauliflower into florets and place in steam basket or colander 2. Fill a large sauce pan with approx.. 2 cups of water and bring to a boil 3. Place steam basket in saucepan and turn heat down to medium 4. Steam cauliflower for 10 minutes or until tender 5. Transfer cauliflower to a bowl and add garlic, plant milk, and butter and mash with a potato masher

6. Use an immersion blender or food processor to blend until it is completely smooth

7. Add salt and pepper and top with chives

Becca Hansen

16

Garlic Roasted Cabbage (V/GF) Ingredients: 1 – medium cabbage

4 tbsp plant-based butter (I use Earth Balance)

1 tsp of salt

2 tsp Italian seasoning

1 ½ tbsp garlic powder

1 – medium cabbage Instructions:

1. Preheat oven to 450 2. Cut cabbage into “steaks” approximately 1” thick (usually makes about 6 steaks) 3. Melt butter and spread over the top of the cabbage rounds 4. Mix salt, Italian seasoning, and garlic powder and sprinkle over the tops of the steaks 5. Place cabbage steaks on parchment lined baking sheet and bake in oven for 20 minutes. Then, flip the steaks and bake for another 15-20 minutes.

6. Enjoy �

Becca Hansen

1 7

Desserts

&

Sweets

Blondie Ingredients: 1 cup unsalted butter, cut into tablespoons 1 1/4 cups light or dark brown sugar 1/2 cup white (granulated) sugar 2 teaspoons vanilla 2 large eggs, + 1 yolk eggs, lightly beaten

2 1/2 cups All Purpose flour 1 teaspoon sea salt or kosher salt

1 1/2 cups total of chopped nuts or chips (butterscotch, white chocolate, coconut) SEE RECIPE NOTES**if not adding nuts or chips, add 2-3 additional tablespoons of flour 2 teaspoons cornstarch Instructions: 1. Place rack in middle of oven and preheat oven to 350 degrees. 2. Line a 9x13 pan with foil or parchment and coat lightly with cooking spray. 3. Melt butter in a heavy (4 qt pan) on stove top over medium heat. When butter is almost melted, remove from heat and stir until butter melts. 4. Add sugars to melted butter and stir with spoon until dissolved. Add vanilla. 5. Add beaten eggs (2 eggs + 1 egg yolk) to butter and sugar mixture. Mix with large spoon until blended. 6. Add the flour, salt, nuts and/or chips (if using), and cornstarch. Fold into the butter mixture by hand until all flour has disappeared. Make sure to add the extra flour if not using nuts or chips! 7. Spread mixture over foil or parchment in prepared pan. Bake for 20-25 minutes or until crust forms on top and knife inserted into center of pan comes out clean or with a few moist crumbs attached. The mixture should not coat the knife. Do not over bake!

8. Remove from oven, cool completely and remove foil or parchment from pan and cut when cooled.

Andrew Glosenger

19

Cherry Berry Breakfast Custard

Services 6 Ingredients: 5 Tbsp sugar divided

3 Large eggs

¾ cup whole milk

2 Tbsp unsalted butter, melted plus more for baking dish

½ cup all-purpose flour

¼ tsp. salt

2 cups frozen mixed berries - 10 oz package

1 cup frozen dark sweet cherries 10 oz package Instructions:

1. Preheat oven to 350 °F. 2. Generously coat a 2-quart baking dish with butter and dust with 1 tablespoon sugar 3. Process eggs, milk, melted butter and remaining 4 tablespoons sugar in a blender until smooth, about 1 minute. Add flour and salt and pulse until well combine, about 15 minutes 4. Spoon batter into prepared baking dish. Arrange berries and cherries over batter. Bake until custard is puffed and just set in center, about 45 minutes.

5. Remove from oven, let cool for about 10 minutes before serving.

Susan Curry

20

Press Cookies Ingredients: 3/4 LB (3 sticks) butter

1 teaspoon vanilla

1 cup sugar

4 cups of flour

3 egg yolks Instructions:

1. Combine ingredients, press out the decorations, such as Christmas trees, etc. You can also do a thumb print in a small ball of dough and fill with your favorite jelly (we like apricot) 2. Bake at 350 degrees for 5 or so minutes, just until bottom is lightly brown. I use food coloring for my green trees, also can use candied cherries too. Sprinkles of course! Be creative.

Susan Curry

21

Rocky Road Squares Ingredients: 1 bag chocolate chips

1 can sweetened condense milk

1 Tablespoons margarine (or butter)

1 can dry roasted peanuts

1 bag mini marshmallows Instructions:

1. Line 8x10 pan with wax paper 2. Combine all above ingredients to pan on stove low heat. Add marshmallows last.

3. Place pan in fridge

4. When cool cut into squares

Susan Curry

22

Mama’s Poundcake Ingredients: 1/2 teaspoon baking powder

1/2 teaspoon fine salt

5 eggs

3 cups plus more for pan all purpose flour

3 cups sugar

1/2 cup vegetable shortening

1/2 lb (2 sticks) plus more for pan butter

1 cup milk 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350 °F. 2. With a mixer, cream butter and shortening together. 3. Add sugar a little at a time to the bowl, then add eggs 1 at a time, beating after each addition. 4. In another bowl, stir dry ingredients together then add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. 5. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Anna Hemphill

2 3

Oreo Balls Ingredients: 1 package (14.3 oz) Oreo chocolate creme sandwich cookies

1 package (8 oz) cream cheese, softened

34 oz (from two 20-oz packages) vanilla-flavored candy coating (almond bark)

½ cup semisweet chocolate chips

½ teaspoon vegetable oil Instructions:

1. Line 2 cookie sheets with waxed paper. Place cookies in large food processor. Cover; process with on-and-off pulses until consistency of fine crumbs. In large bowl, stir cookie crumbs and cream cheese until well blended and mixture forms a doughlike consistency. 2. Roll dough into 1-inch balls; place half on each cookie sheet. Freeze about 1 hour or until very firm. 3. In small microwavable bowl, microwave half of the 26 oz candy coating on High 1 minute 30 seconds; stir. If necessary, continue microwaving and stirring in 15 second intervals until melted and smooth OR melt the candy coating on low heat in a saucepan on the stovetop, stirring frequently with. 4. Remove half of the balls from freezer. Using 2 forks, dip and roll each ball in coating; return to cookie sheet. Melt remaining candy coating; dip remaining balls. 5. Optional: Drizzle melted chocolate or candy coating (try a different flavor/color) over the oreo balls. Refrigerate about 15 minutes or until chocolate or candy coating is set. Store covered in refrigerator.

Tracey Graham

24

Ethics & Compliance Department